Happy Money Saver https://happymoneysaver.com A thrifty blog with freezer meals and DIY recipes. Thu, 25 Jul 2019 04:44:19 +0000 en-US hourly 1 https://wordpress.org/?v=5.2.2 Pineapple Upside Down Cake Campfire Desserts https://happymoneysaver.com/pineapple-campfire-desserts/ https://happymoneysaver.com/pineapple-campfire-desserts/#comments Mon, 22 Jul 2019 22:02:00 +0000 https://happymoneysaver.com/?p=99863 Pineapple upside down cake campfire desserts are the perfect sweet ending to a family camping dinner. Best of all you can make them ahead of time and simply pop them on the grill when it’s time for dessert. If you love pineapple upside down cake,  just wait until you try it on a stick! Itcontinue reading

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Pineapple upside down cake campfire desserts are the perfect sweet ending to a family camping dinner. Best of all you can make them ahead of time and simply pop them on the grill when it’s time for dessert. If you love pineapple upside down cake,  just wait until you try it on a stick!

A white oval dish holding 4 pineapple upside down cake kabobs with a striped towel and a pineapple on the side with a small white bowl of cut pineapple on the side.

It can be hard to find easy camping desserts the whole family can’t wait to dig into but my pineapple upside down campfire kabobs fit the bill. There is nothing sweeter than grilled pineapple – unless you pair it with cherries and pound cake. Now we have a winner!

The last time we went camping, the kids could not wait to get their marshmallows and make s’mores. Only problem? I forgot the marshmallows! Whoops!

Lucky for me, I had leftover pineapple from our dinner, pineapple teriyaki chicken grill pack. Also lucky, we brought some pound cake with us for the trip. It was time to get creative! Combining sweet grilled pineapple with spongy pound cake, all topped with a sweet cherry, these pineapple upside down campfire dessert kabobs were a delicious success!

Hands holding pineapple campfire dessert kabobs with green grass in the backyard.

Even adults can’t wait to get their hands on these. No need to spend all day in a hot kitchen especially during summer. This is an easy, creative way to enjoy an old family favorite.

Ready to dig in and satisfy that sweet tooth? You got it! Looking for other campfire desserts? Try my campfire eclairs or cake in an orange!

6 pineapple upside cake campfire dessert kabobs laying down on a white background.

HOW DO I MAKE THESE PINEAPPLE UPSIDE DOWN CAMPFIRE DESSERTS?

Cubes of delicious pound cake – made ahead or store bought – are dipped into melted butter then rolled in sugar. Then layered with maraschino cherries and cinnamon-sugar pineapple on a skewer.

Grill each skewer to mouthwatering perfection and it’s like pineapple upside-down cake on a stick.

A zippered bag filled with cut pineapple,  cut pieces of pound cake, and maraschino cherries with the words Pineapple Upside Down Cake Kabobs written on it.

CAN I FREEZE THESE PINEAPPLE UPSIDE DOWN CAMPFIRE DESSERTS?

These sponge cake bites can easily be frozen ahead of time until you’re ready to use them. Dip all your sponge bites into the sugar, then place on a parchment lined baking sheet. Once you have every bite covered, flash freeze until hard, usually about 30-45 minutes will do the trick.

In a second gallon size baggie, add the pineapple with brown sugar and cinnamon, swish around to coat the pineapple, then squish all the air out of the bag to lay flat in the freezer. These can be stored in the freezer for about 2 months… but you probably won’t make it that long before these are gone. 😉

A small barbecue with 2 dessert kabobs laying on the grate with the green grass and a pair of boots on the side.

FINAL NOTES & TIPS

If using wood skewers, soak in water 6-12 hours first. Tip: soak the whole package of wood skewers in water overnight, then place into a gallon sized freezer bag, seal and freeze to use whenever you need pre-soaked wood skewers.

Making these at home? Even if you’re not a camping kind of family, most of us have a gas or charcoal grill at home ready to fire up. There is something about grilling food that screams summer but even if you like to do your grilling indoors, this fun and kid friendly treat is just as easy to make on an indoor grill top.

Can I use other fruits besides pineapple? You can, but it’ll be a completely new dessert. You could try strawberry, peach, or apple for a lighter dessert – all grill easily and work well with sponge cake!

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Pineapple Upside Down Cake Kabobs

Upside down pineapple cake has an upgrade! Pound cake, pineapple, and cherries on skewers and cooked over the campfire for a perfect campfire dessert.
Course Dessert
Cuisine American
Keyword campfire desserts, Camping, Freezer Friendly, pineapple upside down cake kabobs
Prep Time 20 minutes
Cook Time 10 minutes
Servings 10
Calories 328kcal
Author Karrie

Ingredients

  • 4 cups fresh pineapple cut into chunks
  • 1 – 10 oz pound cake
  • 1 jar maraschino cherries
  • 1 cup packed brown sugar
  • 1 tsp cinnamon
  • ½ cup melted butter
  • ½ cup granulated sugar
  • 10 roasting skewers for grilling or if cooking over campfire use roasting sticks

Instructions

  • In a medium bowl combine brown sugar and cinnamon. Mix well then add pineapple and stir to coat all sides of pineapple pieces.
  • Chop your pound cake into 1-½ inch cubes (about the size of your pineapple chunks).
  • Dip each cube into melted butter then roll in the sugar until coated on all sides.

Make it Now

  • Drain cherries from the juice.
  • Add items to kabob skewer sticks in this order. One cherry, Cake, Pineapple, cherry, cake, pineapple, cherry, cake, pineapple, cherry and cake.
  • Grill: Preheat your grill to high heat. Place your kabobs on a lightly greased, hot grill grate and cook, turning often until pineapple and cake are golden brown and slightly crispy, about 3-4 minutes. Be careful to turn often so they don't burn.
  • Campfire Coals: Your campfire should have been going for a while so that you have a nice 1-2 inch layer of hot & ready white coals. If you are using briquettes, light them and wait about 10 minutes until they are not flaming and starting to turn white. Place your kabobs on a lightly greased, hot grill grate and cook, turning often until pineapple and cake are golden brown and slightly crispy, about 3-4 minutes. Be careful to turn often so they don't burn.
  • Campfire: have a nice roaring campfire going. This method (kind of like roasting marshmallows) is the most difficult to get them perfect, but hey, it's camping. Burning stuff happens, right? It's still good. 🙂 Roast kabobs over the fire, turning and watching always until cake and pineapple are golden brown and slightly crispy.

Make Ahead & Freeze

  • There are two different ways you can decide to prep these ahead.
    1. Make Kabobs & Freeze: Add all the dipped cake, pineapple and cherries onto pre-soaked or metal skewers. Place in 2-gallon sized freezer safe bags, being careful not to poke holes in the bag. Seal bag, removing air and freeze flat.
    2. Freeze ingredients without skewers. Dip all your bread in the butter & sugar, then place on a parchment lined baking sheet. Flash freeze until hard, about 30-45 minutes. Then transfer to a gallon sized freezer safe bag and freeze until ready to use. Add pineapple, brown sugar and cinnamon to another freezer bag, swish around to coat pineapple. Drain cherry juice and add cherries to a quart sized freezer bag or keep in jar and use when it's time to cook. Add all bags to one bag and freeze them together.

Cook from Frozen

  • I love to cook mine right from frozen, but it doesn't matter which way you cook them from. From frozen use the same instructions as above, but give them a little more time (maybe 2-3 more minutes) to cook all the way through.

Notes

If using wood skewers, soak in water 6-12 hours first. Tip: soak the whole package of wood skewers in water overnight, then place into a gallon sized freezer bag, seal and freeze to use whenever you need pre-soaked wood skewers.
Making these at home? Use a gas or charcoal grill in your backyard.  You could even use an indoor grill pan on your stove to cook this dessert!
If you find your cake is falling off of the skewers while grilling, try freezing the kabobs for 5-10 minutes before grilling. I have found that certain kinds of pound cake are more crumbly than others. Moist pound cakes or homemade cakes seem to fall off the skewer less. 

Nutrition

Serving: 1g | Calories: 328kcal | Carbohydrates: 60g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 56mg | Sodium: 255mg | Potassium: 132mg | Fiber: 1g | Sugar: 49g | Vitamin A: 370IU | Vitamin C: 32mg | Calcium: 54mg | Iron: 1mg

HERE ARE A FEW MORE OF MY BEST CAMPING RECIPES YOU’LL WANT TO CHECK OUT:

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Easy Homemade Healthy Popsicles https://happymoneysaver.com/healthy-popsicles/ https://happymoneysaver.com/healthy-popsicles/#comments Wed, 03 Jul 2019 14:21:13 +0000 https://happymoneysaver.com/?p=113876 Do you know what’s better than snow cones on a hot day? Or hot chocolate on a cold day? Homemade popsicles! These healthy popsicles are loaded with goodness, so good you might even let the kids have one for breakfast! Evenings in my house are filled with talking, laughter, winding down, and popsicles. Yep… popsicles.continue reading

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Do you know what’s better than snow cones on a hot day? Or hot chocolate on a cold day? Homemade popsicles! These healthy popsicles are loaded with goodness, so good you might even let the kids have one for breakfast!

Three different Frozen homemade popsicles with sticks on a white counter with frozen fruit around.

Evenings in my house are filled with talking, laughter, winding down, and popsicles. Yep… popsicles.

After running around all week, going from school to home, to the grocery store, then work, back home, time to pick up the kids, head to after school activities… it’s go, go, go during the week – sometimes we all deserve a treat in the evenings.

My healthy homemade popsicles are the perfect sweet ending to the super busy day while you’re sitting on the couch with your family.

Blueberry Orange Homemade Popsicles stacked together with some blueberries scattered about.

I totally hear what you’re asking right now: What makes these healthy? Popsicles aren’t usually healthy, so how are these ones healthy?? And how do you avoid a huge sugar buzz right before bed with the kids???

You sure have a lot of questions there! Lol! Have no fear – I’ve got this!

You probably know my family loves smoothies. I’ve shared our top smoothie recipes including my green smoothie and our make ahead smoothie packs  right here on the blog.

These healthy homemade popsicles are basically our favorite smoothies (fruit, juice, and yogurt – all the ingredients for a smoothie) whipped up and frozen on a stick.

So simple right? I know! Sometimes I amaze myself. 🙂

Raspberry Watermelon flavored homemade healthy popsicles on a white counter with raspberries and fresh watermelon

How to make healthy fruit popsicles

Simply combine fruit juice, your favorite fruit, and yogurt. Blend in a blender and pop in the freezer and you have not only a delicious snack. You have a healthy one too.

How long does it take to freeze homemade popsicles?

Once you’ve combined all your ingredients and poured them into the popsicle mold, these popsicles should be ready in about 4 hours in your freezer. Easy peasy, am I right?!

Where can you buy popsicle molds?

You can find popsicle molds in almost any home or grocery store, especially during the summer months. Or if you love shopping on Amazon.com here are a few of my favorite molds there:

Yellow and white popsicles that are homemade using pineapple and cream.

Best way to get them out of the popsicle molds?

When you’re ready to eat them, can run under warm water for about 20 seconds and slowly wiggle out. Don’t leave under water for too long or the popsicle will melt.

What fruits can I use in my popsicles?

Any fruits you want! Pineapple and berries are some of my favorite, they’re so sweet with a bit of tart to them.

How long will they stay good in the freezer?

I like to whip up several batches because these babies will stay good to go in the freezer for about 6 to 8 months.

Here’s a few of my favorite popsicle recipes below. Once you’ve picked your fruit, just mix in a blender with juice or yogurt. You can use water to reduce sugar content of the juice if you’d like as well.

Craving more? Subscribe to HappyMoneySaver to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Pinterest, Instagram and Facebook for all of the latest updates.

3 Homemade Healthy real fruit popsicles

Blend real fruit and yogurt together to make healthy homemade popsicles. Perfect Summer recipe for the entire family!

Blueberry Orange Sweet Cream

  • 2 cups honey greek yogurt
  • 2 cups blueberries
  • 1/4 cup orange juice
  • 1 tbsp honey

Pineapple Cream

  • 2 1/2 cups frozen pineapple
  • 3 tablespoons orange juice
  • 1 tbsp honey
  • 2 cups vanilla greek yogurt

Raspberry Watermelon

  • 2 cups watermelon slices (divided)
  • 1 cup fresh raspberries
  • 1 cup orange juice
  • 2 tablespoons lime juice
  • 1 tablespoon honey
  1. Blueberry Orange Sweet Cream Popsicles

  2. In a blender, puree blueberries, orange juice and honey until smooth.

  3. Fill the popsicle in layers as follows: 2 tsp blueberry puree, 3 tsp yogurt, 2 tsp blueberry puree and repeat. Make your last layer a blueberry puree layer.

  4. Hit the popsicle mold on counter to get out any trapped air.

  5. Then take a butter knife and gently swirl in a “s” pattern a few times to make it swirled. Place the popsicle stick or topper into popsicle and place mold into freezer for 8 hours or until frozen solid.

  6. Pineapple Cream Popsicles

  7. In a blender, puree pineapple, orange juice and honey until smooth.

  8. Fill the popsicle in layers as follows: 2 tsp pineapple puree, 2 tbsp yogurt, 2 tsp pineapple puree and repeat. Make your last layer a pineapple puree layer.

  9. Hit the popsicle mold on counter to get out any trapped air.

  10. Then take a butter knife and gently swirl in a “s” pattern a few times to make it swirled. Place the popsicle stick or topper into popsicle and place mold into freezer for 8 hours or until frozen solid.

  11. Raspberry Watermelon Popsicles

  12. In a blender, puree watermelon, raspberries, orange juice, lime juice and honey until smooth.

  13. Fill the popsicle molds then add the popsicle stick or topper into popsicle and place mold into freezer for 8 hours or until frozen solid.

Tips for Homemade Popsicles:

It should take around 4-6 hours to freeze solid once you’ve added them to your freezer in the mold. 

To get them out of their popsicle molds when frozen: Run outside of mold under warm water for about 20 seconds and slowly wiggle out. Don’t leave under water for too long or the popsicle will melt.

You can find popsicle molds in almost any home or grocery store, especially during the summer months. Or you can check Amazon.com too! 

Substitute fruit in these recipes with any other fruit combinations you might like.  

Popsicles can be frozen for 6-8 months. 

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4 Ingredient Pizza Pocket Recipe https://happymoneysaver.com/pizza-pocket-recipe/ https://happymoneysaver.com/pizza-pocket-recipe/#comments Tue, 25 Jun 2019 22:50:36 +0000 https://happymoneysaver.com/?p=101613 Camping doesn’t have to have boring food. Take a look at this pizza pocket recipe – it’s an easy camping meal that is so easy and so fun, your kids will ask for it over and over again. Summer time is the best! And I am so ready to go camping! Between soccer practice, homework,continue reading

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Camping doesn’t have to have boring food. Take a look at this pizza pocket recipe – it’s an easy camping meal that is so easy and so fun, your kids will ask for it over and over again.

On top of a white plate with a blue rim is holding 5 pita pizza pockets with a small white bowl with cut up pepperoni pieces and a red and black checked towel at the bottom.

Summer time is the best! And I am so ready to go camping! Between soccer practice, homework, and youth group activities at the church, there’s a lot keeping me busy, but I like to plan at least one good camping trip each year.

It gets me away from my computer so I can kick back and spend a couple days NOT thinking about work.

Sounds nice, right? I know!

Sometimes I find my mind going back to work, of course, but when I’m with my family, I know it’s important for me to just be there with them.  

Plus, getting my kids out from behind their phones and into the woods is helping me to have even more memories with them. I know I still think about all the summer trips I took with my mom and dad to the lake.

There is a hand holding a pita pizza pocket sideways dipping it in a white bowl of tomato sauce. In the background there is a stack of 3 pizza pita pockets.

Did you know you can actually have some gooood food while camping? Well, it’s true.

Surprising, right? We ate some of the regular camping foods, like pancakes, hot dogs, and s’mores, but let me tell you – my family went crazy when I surprised them with this new made ahead camping meal: pizza pockets!

Yep – we decided to have pizza while we’re in the woods, because …well, it’s Pizza!! And pizza is always a hit with the kids.

A body wearing jeans and a plaid shirt with two hands holding a pizza pocket in foil in front.

PS…You can totally make these ahead before your camping trip which will save you time at the campout.

Fun bonus: these pizza pockets aren’t just a great camping meal for kids – they’re a great meal anytime! Now that we’re back from that amazing camping trip, my kids are asking for these pizza pockets again! Good thing I have some extras in the freezer. 😉

WHAT CAN I SERVE WITH MY PIZZA POCKET RECIPE?

Some of my favorite go-to sides are easy veggies that can be tossed onto the grill corn on the cob, or a large salad that the whole family can share. Don’t forget to bring a bottle of marinara sauce with you – for all those who love dipping stuff.

Want to know what else we ate on our camping trip? Check out my 10 Cheap and Easy Camping Recipes you can make ahead of time for your family camping adventure!

WHAT FILLINGS SHOULD I USE?

Our favorites are the basic pepperoni and cheese, but you can do these however you like! Feel free to use use other kinds of meat, peppers, onions, olives, mushrooms, veggies… honestly you can you fill your pizza pockets with just about anything!

A hand is holding a pizza pita pocket close up while there are four pizza pita pockets below on white background and a small white bowl and spoon filled with tomato sauce.

CAN YOU FREEZE THIS PIZZA POCKET RECIPE?

These pizza pockets can easily be frozen! In fact, if you’re planning on going camping, I recommend freezing these before you go! They’ll last longer and make a super easy camping meal that kids and adults will love! Plus, you can store them in your freezer for around 3 – 4 months.

Freezer safe, delicious, easy, and kid approved? No matter how you slice it, these pizza pockets are a total winner!

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4 Ingredient Pizza Pocket Recipe

Pepperoni and cheese stuffed in a pita pocket baked to perfection! This pizza pocket recipe is perfect for a no-fuss dinner recipe or an easy camping meal!
Course Dinner
Cuisine Italian
Keyword Freezer Friendly, Kid-Friendly
Prep Time 10 minutes
Cook Time 30 minutes
Servings 8
Calories 307kcal
Author Karrie

Ingredients

  • 12 oz. pepperoni can also use salami or ham or a blend. I like to mix pepperoni and salami 50-50
  • 2 cups shredded mozzarella cheese
  • 1- 14 oz jar pizza sauce I like to use Ragu
  • Pkg of 8 pita pockets best brand I found was Oroweat
  • Non-stick foil
  • Heavy duty foil

Instructions

  • Chop your pepperoni, salami or ham into small bite sized pieces. I like to take a stack of pepperoni, and cut them into fourths to get the right size. Or for large salami pieces I cut across a stack three times one way and three times the other way.
  • In a large bowl combine chopped pepperoni, shredded mozzarella cheese, and pizza sauce.
  • Stir gently until evenly combined.
  • Take a butter knife and gently open each pita pocket, being careful not to tear the bread. Fill each pocket with ½ cup of mixture. And gently press the tops of the pita closer together. They won’t close completely, but get them as close as you can.
  • Using a piece of non-stick foil tightly wrap each pita pocket. If you like the outside of your pita crisper when cooking, spray foil with a little bit of cooking spray first. My preference is not crispy style and more of a baked crust vibe.
  • Then cover each pocket with a second foil layer of heavy duty foil.

Make it Now

  • Preheat oven to 400 degrees.
  • Place foil covered pizza pockets in preheated oven directly onto middle rack and bake for 20-25 minutes until cheese is melted and heated all the way through. Remove from oven and let cool 5 minutes before opening and serving.

Make Ahead & Freeze

  • Place foil wrapped pockets into a gallon sized labeled freezer safe bag.
  • Seal bag, removing as much air as possible and freeze.

Freezer to Oven

  • Preheat oven to 400 degrees.
  • Place foil covered pizza pockets in preheated oven directly onto middle rack and bake for 30-35 minutes until cheese is melted inside. Remove from oven and let cool 5 minutes before opening and serving. If going to use a grill cook for about 12-15 minutes, flipping pocket over after 5 minutes depending on the heat of your grill.

Freezer to Campfire

  • This recipe makes a wonderful campfire meal. I love to make up a bunch of these ahead before camping season. Then all I have to do is add them frozen to the cooler, keeping my other food frozen longer, and then cook over the fire.
  • Cook over the campfire
  • Your campfire should have been going for a while so that you have a nice 1-2 inch layer of hot & ready white coals. If you are using briquettes, light them and wait about 10 minutes until they are not flaming and starting to turn white. For best results use a grate over the coals about 2 inches above them. Place your thawed foil pockets on the grate and cook for 5 minutes on one side, then flip over and cook another 5 minutes on the other side. If cooking them from frozen cook 18-20 minutes, turning every 5 minutes.
  • If you don’t have a grate, place directly on the hot coals and cook, turning the foil sandwiches every 1-2 minutes for about 8 minutes total or until heated through, being careful not to burn them. Open up foil packet, let cool 5 minutes and then serve.

Nutrition

Calories: 307kcal | Carbohydrates: 3g | Protein: 17g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 67mg | Sodium: 1203mg | Potassium: 316mg | Fiber: 1g | Sugar: 3g | Vitamin A: 420IU | Vitamin C: 4mg | Calcium: 158mg | Iron: 1.4mg

LOVE PIZZA? TRY THESE RECIPES!

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Pressure Cooker Cajun Chicken Sausage and Rice https://happymoneysaver.com/pressure-cooker-cajun-chicken-sausage-and-rice/ https://happymoneysaver.com/pressure-cooker-cajun-chicken-sausage-and-rice/#comments Mon, 10 Jun 2019 18:57:12 +0000 https://happymoneysaver.com/?p=113396 Cajun Chicken Sausage and Rice recipe made in a pressure cooker. This flavorful quick and easy weeknight meal uses healthy chicken sausage, flavorful rice and cajun spices, and it takes less than 30 minutes to make from start to finish. If you love pressure cooker recipes that are perfect to make ahead and freeze ascontinue reading

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Cajun Chicken Sausage and Rice recipe made in a pressure cooker. This flavorful quick and easy weeknight meal uses healthy chicken sausage, flavorful rice and cajun spices, and it takes less than 30 minutes to make from start to finish.

Cajun chicken sausage and rice on a white plate with fresh chopped parsley on top.
This post is sponsored by Al Fresco.

If you love pressure cooker recipes that are perfect to make ahead and freeze as much as I do you are gonna love this one!

It’s a spicy cajun dish that you can make in under 30 minutes! And it’s filled with oh-so- delicious al fresco fulled cooked chicken sausage, bell peppers, and onions with a spicy flavorful rice you are sure to want seconds on.

The best part? I seem to always keep this chicken sausage in my regular grocery shopping haul every month. We use it so much. If my husband isn’t adding it to his homemade spaghetti recipe, we are using it for our family favorite One-Skillet Chicken Sausage Tortellini recipe. So it’s always on hand and helps us enjoy not only time-saving meals but also quality meals on busy nights.

It is SO good. My whole family loves this recipe.

Of course, the real star of the show in this meal is the al fresco chicken sausage. I use the Roasted Pepper and Asiago flavor as it’s just perfect in this meal. So full of just the right delicious spices that add just what this recipe needed.

Instant pot Cajun chicken and rice

My husband is a HUGE sausage fan and most the time when I’m making meals that include it he’s standing over my shoulder begging to know what’s for dinner. When I tell him it’s this Cajun Chicken and Rice meal his eyes just light up.

Luckily he doesn’t have to wait very long as I can just add the ingredients into the pressure cooker, saute the veggies, add the ingredients and put the lid on. Then it’s done in 10 minutes.

And you get to just add the uncooked rice right to the pressure cooker! It’s my favorite lazy dinner mom hack.

Step by step images showing you how to make instant pot chicken sausage and rice recipe.

HOW TO MAKE CHICKEN SAUSAGE AND RICE IN A PRESSURE COOKER

  1. Using the Saute feature, add your diced onion with some oil into the Instant Pot and cook it a few minutes.
  2. Add in your garlic and sausage to the pot.
  3. Saute sausage.
  4. Add all the rest of the ingredients including the uncooked rice, stir the pot.
  5. Close the lid, seal and cook for 10 minutes!
  6. Enjoy your full meal… mmmmm! Below is the full recipe you can print off.

WHAT IS THE BEST CONTAINER TO USE TO FREEZE IN?

While I do love using gallon sized freezer bags for the majority of my freezer meals, when I’m doing Pressure cooker freezer meals I use containers. With these you can take your freezer meals out of the freezer, and pop the frozen meal right into your Pressure Cooker without defrosting or thawing. I use these 64 oz freezable plastic containers with lids. And I label them with these Sharpie peel-off markers (just write on the lids).

Instant Pot Container filled with Cajun Chicken sausage and rice freezer meal recipe.

HOW LONG WILL THIS KEEP IN THE FREEZER?

This Cajun Chicken and Rice freezer meal recipe is best used within 4 months.

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Pressure Cooker Cajun Chicken Sausage and Rice

Pressure Cooker Cajun Chicken Sausage and Rice is a super easy weeknight meal prepared in under 30 minutes or made ahead and stored in the freezer!
Course Dinner
Cuisine American, Cajun
Keyword chicken, easy freezer meals, fast, healthy, sausage
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 233kcal
Author Karrie

Ingredients

  • 2 tbsp olive oil
  • 1 onion, diced
  • 12 oz al fresco Roasted Pepper & Asiago Chicken Sausage
  • 1 tsp minced garlic
  • 1 bell pepper, diced
  • 1.5 tbsp tomato paste
  • 1-1/2 cups jasmine rice
  • 1 tbsp Cajun seasoning
  • 2 cups chicken broth

Instructions

  • Peel and dice onion, mince garlic and dice bell pepper.
  • Slice all 4 of the chicken sausages into ¼ inch sized slices. 
  • Add the 2 tbsp olive oil and diced onion to the Pressure Cooker. Put on the saute feature and when you hear it gently sizzing, stir often until onions are translucent, about 2-3 minutes.
  • Add garlic, and sliced sausage and saute 1-2 minutes or until little some of the edges get golden on the sausage.

MAKE IT NOW

  • Add diced bell pepper, 1-1/2 tbsp tomato paste, 1-1/2 cups uncooked jasmine rice, 1 tbsp Cajun seasoning and 2 cups chicken broth. Stir gently to combine.
    Place lid on and seal. Cook on High pressure for 10 minutes, then do instant release to release the steam.
    Stir gently and serve immediately.

MAKE IT A FREEZER MEAL

  • Transfer sausage and onion cooked mixture to a medium bowl to cool. Add Add diced bell pepper, 1-1/2 tbsp tomato paste, 1-1/2 cups uncooked jasmine rice, 1 tbsp Cajun seasoning and 2 cups chicken broth to a labeled container. Add cooled sausage mixture. Seal container and freeze.

COOK FROM FROZEN

  • Run outsides of container under hot water for a few minutes until it can be released. Pour into Pressure cooker. Place on saute feature and saute until you have around 1/4 cup of liquids in the bottom.
    Place lid on and seal. Cook on High pressure for 10 minutes, then do instant release to release the steam.
    Stir gently and serve immediately.

Notes

If you like your Cajun Chicken and Rice on the spicier side consider upping the cajun seasoning by adding another half or full tablespoon. 
I prefer jasmine rice for this recipe but you can use long grain rice if you prefer. 
Freeze for up to 4 months for best results. 

Nutrition

Serving: 1g | Calories: 233kcal | Carbohydrates: 19g | Protein: 11g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 40mg | Sodium: 901mg | Potassium: 208mg | Fiber: 1g | Sugar: 3g | Vitamin A: 895IU | Vitamin C: 24.6mg | Calcium: 18mg | Iron: 1.2mg

Other Great Freezer Meals

I can’t wait for you to try out this awesome Cajun Chicken Sausage and Rice recipe! Let me know if you love it, too!

Thank you to AL FRESCO for sponsoring this post!

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Campfire Apple Crisp Foil Packets https://happymoneysaver.com/campfire-apple-crisp/ https://happymoneysaver.com/campfire-apple-crisp/#respond Mon, 03 Jun 2019 21:37:04 +0000 https://happymoneysaver.com/?p=101751 This delicious campfire apple crisp foil pack dessert is full of sugar and spice and everything nice. Fast and easy too, making it the perfect finishing touch to any summer meal, whether you are on a backyard picnic or enjoying all of nature’s glory on a fun family camping trip. Apples. Apples. More apples! It’scontinue reading

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This delicious campfire apple crisp foil pack dessert is full of sugar and spice and everything nice. Fast and easy too, making it the perfect finishing touch to any summer meal, whether you are on a backyard picnic or enjoying all of nature’s glory on a fun family camping trip.

A foil packet filled with apple crisp with a scoop of ice cream and another packet of apple crisp behind it with a spoon in it. There is a green apple and two forks and cinnamon sticks around it.

Apples. Apples. More apples! It’s the perfect fruit and one my kids love to eat. Maybe it’s all the color or maybe it’s because apples are so sweet with a nice crisp bite. They’re basically candy in fruit form. And I love how affordable they are, especially when they’re in season!

Here’s the best part – apples make a GREAT ingredient to throw onto the grill!

Let me just gush about my most recent favorite camping dessert for a moment, grilled apple crisp!

These apple crisp camping desserts are so sweet, crispy, and picks up an irresistible smokey flavor when you grill them on the campfire, which is my favorite way to make them!

There is a campfire with a grate on it with a person holding a dish of warm apples and a cinnamon crumb topping with a scoop of ice cream on it.

Even better? My kids love this scrumptious easy dessert because they can help get the freezer packs ready to go – it’s just easy to make, which is one of my favorite reasons I LOVE these apple crisps! After all you are supposed to TRY to relax when camping, right? Once you have put all the sweet pieces and parts into the foil packets, place them on the grill, fire or even in the oven and take a break. This dessert practically cooks itself.

WHAT APPLES ARE BEST FOR APPLE CRISP?

In my opinion, granny smith are the best for this recipe – they’re just the right amount of tart and sweet, giving this recipe a little bite. Don’t like granny smith and think they’re too tart? Try honeycrisp instead. Honeycrisp apples are a good alternative but are slightly sweeter.

A gallon size zippered bag with four foil packets - two inside the bag and two outside the bag.  On the bag is written Apple Crisp on it with black marker.

CAN YOU MAKE AHEAD & FREEZE THESE GRILLED APPLE CRISPS?

One reason I absolutely LOVE this dessert is because it’s so easy to prepare ahead and freeze! If you’d like to take these on your next camping trip, just wrap foil packs and put them in a freezer bag. Easy peezy!

When you’re ready to camp, take the assembled packs with you and store them in either the fridge or ice box until ready to make. You can store these campfire apple crisp desserts in the freezer for about 3 months.

WHAT TOPPINGS SHOULD I USE ON APPLE CRISP?

I definitely recommend topping these with salted caramel sauce, ice cream, or cool whip – it takes this delicious dessert to the next level! You could also sprinkle a little extra cinnamon sugar on top.

A foil packet filled with apple crisp with a scoop of ice cream with a fork with a apple crisp on it.

FINAL NOTES & TIPS

Which foil is best? There is regular aluminum foil, heavy duty foil and even non-stick foils. For this dessert I would recommend using heavy duty foil so you can hold all of the goodness in. But can you make them in regular foil? Yes! Just double up on your foil and you’re good to go!

Baking this in the oven? No problem! Preheat oven to 400 degrees. Place foil packets onto a baking sheet. Then place into preheated oven and bake for 15 minutes or until apples are cooked through and crumb topping is golden brown. Carefully open foil packets, top with caramel sauce drizzle, ice cream or cool whip if desired and serve.

Print

Campfire Apple Crisp Foil Packs

Campfire apple crisp is an easy camping dessert recipe the whole family will love! Warm apples, cinnamon crumb topping in foil packs is the BEST!
Course Dessert
Cuisine American
Keyword Camping, Freezer Friendly, Kid-Friendly
Prep Time 20 minutes
Cook Time 15 minutes
Servings 6
Calories 860kcal
Author Karrie

Ingredients

  • 6 Granny Smith apples thinly sliced (you can peel or not, either way works)
  • 1/4 cup light brown sugar packed
  • 3 teaspoons cornstarch
  • 1/4 tsp ground cinnamon

Crumb Topping

  • 2 cups firmly packed brown sugar
  • 2 cups flour
  • 1-1/2 cup quick oats
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1 cup butter melted
  • Aluminum Foil
  • Optional: salted caramel sauce ice cream or cool whip

Instructions

  • Crumb topping: Combine the sugar, flour, oats, cinnamon and nutmeg. Add butter and mix until crumbly. Set aside.
  • Apple layer: In a large bowl combine brown sugar, cornstarch, and cinnamon. Add apples and stir until all coated with mixture.
  • Cut out (8) 18 inch sheets of heavy duty aluminium foil. You will use two pieces of foil for each packet.
  • Divide apple mixture equally onto each foil packet. Add 1 cup of crumb topping over each packet of apples. Seal and close up packets.

Make it Now

  • Oven: Preheat oven to 400 degrees. Place foil packets onto a baking sheet. Then place into preheated oven and bake for 15 minutes or until apples are cooked through and crumb topping is golden brown. Carefully open foil packets, top with caramel sauce drizzle, ice cream or cool whip if desired and serve.
  • Grill: Grill foil packets directly onto the grill for 12-15 minutes or until apples are cooked through and crumb topping is golden brown. Carefully open foil packets, top with ice cream or cool whip if desired and serve.
  • Campfire: Your campfire should have been going for a while so that you have a nice 1-2 inch layer of hot & ready white coals. Place your foil packets on a grill 2 inches above the coals and cook for 12-15 minutes or until apples are cooked through and crumb topping is golden brown.
  • Carefully open foil packets, top with ice cream or cool whip if desired and serve.

Make it a Freezer Meal

  • Place foil wrapped packets into a gallon sized labeled freezer safe bag. Seal bag, removing as much air as possible and freeze.

Thaw and Cook

  • Place bag in refrigerator for at least 12 hours or up to 24 hours to thaw. Then bake as directed in the make it now instructions above.

Notes

Which foil is best? There is regular aluminum foil, heavy duty foil and even non-stick foils. For this dessert I would recommend using heavy duty foil so you can hold all of the goodness in. But can you make them in regular foil? Yes! Just double up on your foil for this dessert!
Baking this in the oven? No problem! Preheat oven to 400 degrees. Place foil packets onto a baking sheet. Then place into preheated oven and bake for 15 minutes or until apples are cooked through and crumb topping is golden brown. Carefully open foil packets, top with caramel sauce drizzle, ice cream or cool whip if desired and serve.

Nutrition

Calories: 860kcal | Carbohydrates: 144g | Protein: 6g | Fat: 32g | Saturated Fat: 20g | Cholesterol: 81mg | Sodium: 296mg | Potassium: 382mg | Fiber: 6g | Sugar: 99g | Vitamin A: 1045IU | Vitamin C: 8.3mg | Calcium: 98mg | Iron: 3mg
A foil packet filled with warm apples and a cinnamon crumb topping with a scoop of ice cream and a caramel drizzle on it with a fork digging into it with 2 other foil packets of warm apples and a cinnamon crumb topping above and below it.  There is a green apple and cinnamon sticks laying beside it too.

Here are a few of my other BEST FREEZER DESSERTS:

The Master Chocolate Chip Cookie Recipe
<< This is the one, the only make-ahead and freeze chocolate chip cookie recipe in the whole world. It just is.

Malt Milkshake Chocolate Ice Cream Pie
<< One of my favorite desserts especially in the summer. It’s so perfect, so creamy, so satisfying – perfect after a hot day!

Chewy Ginger Molasses Cookies
<< I crave these mostly in the fall, but can eat them year round too. I love ’em.

More freezer dessert recipes from friends that you will love!

Chocolate Peanut Butter Pie from The Pioneer Woman
Strawberry Lemon Icebox Pie from The Crumby Kitchen
Frozen Peppermint Pie from Thirty Handmade Days

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Foil Packet Campfire Nachos https://happymoneysaver.com/campfire-nachos/ https://happymoneysaver.com/campfire-nachos/#comments Wed, 22 May 2019 18:40:28 +0000 https://happymoneysaver.com/?p=101732 Nothing brings out your inner kid more than messy finger foods. And the ultimate messy finger food? Nachos. I’ve got the perfect recipe for you with these beefy cheesy foil packet nachos that can be frozen AND cooked over a campfire! It’s the best AND easiest summer dinner! Around our house, we aim to becontinue reading

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Nothing brings out your inner kid more than messy finger foods. And the ultimate messy finger food? Nachos. I’ve got the perfect recipe for you with these beefy cheesy foil packet nachos that can be frozen AND cooked over a campfire! It’s the best AND easiest summer dinner!

Nachos in a foil packet with a blue and white checked towel with small white bowls full of salsa, jalapenos and cilantro.

Around our house, we aim to be kind to one another. Lately when my kids get angry, they turn it into a game. For example, a sassy way of telling each other they’re not part of a conversation, is to do so in a goofy way that keeps in lighthearted: “This is a taco and burrito conversation, nachos.”

They really love to break out the puns when it’s nacho night, “these are mine, nachos” or “it’s nacho business”.

I can hear your groan over here. I’ve got to give it to them though, it’s such a funny play on words, right? Lol!

You’ll want to use all these fun puns your next nacho night, and I’ve got the BEST nacho recipe for you! These nachos are super easy, cheesy, beefy, and delicious. They are also an amazing frugal camping meal, cooking right up in a foil packet.

Nachos in a foil packet with small bowls of salsa next to it.

And they’re freezable! I know what you’re thinking: Freezable?? This goes against everything I ever thought about nachos. You don’t want to freeze the chips, but my ground beef mixture is perfect for a freezing. You can even reheat these foil packet nachos in your oven or over a campfire. Perfection!

Campfire nachos are like the ultimate kid friendly food! Each plate of cheesy goodness can be loaded with toppings that each kid wants – it’s a completely customizable dish!

Nachos in a foil packet over a campfire sitting on a grate.

WHAT ARE THE BEST NACHO TOPPINGS?

With nachos just about anything goes!

My favorite toppings are beans, corn, jalapenos, tomatoes, lettuce, sour cream, cheese, avocado, onion, and cilantro! The options are endless!

A zippered bag with a mixture of seasoned ground beef, beans and corn in it.  There are a few corn tortilla chips around it.

CAN YOU MAKE THESE CAMPFIRE NACHOS AHEAD?

Yes! I love to save time when prepping for a camping trip by prepping this dish ahead of time. I can store my beefy mixture in the cooler frozen and by the time I get to the campsite and want to make the meal, it has thawed.

I’ll also prep the other toppings, storing them in small bags as well to save time at the campsite. You can store the ground beef mixture in the freezer for about 2-3 months.

In queso missed it (I had to get one last good pun in!), these nachos go fabulously with with my Chicken Burrito Bowls or my Chorizo Black Bean Soup, both freezer meals!

Nachos in a foil packet with a finger grabbing one of the chips.

FINAL NOTES & TIPS

Baking this in the oven? If you would like to instead bake this in the oven, preheat oven to 425 degrees. Place chips, topping and cheese in a baking sheet. Bake for 5-6 minutes or until cheese is melted. Top with other ingredients and serve.

Which foil is best? There is regular aluminum foil, heavy duty foil and even non-stick foils. For this recipe I use four pieces of heavy duty foil or non-stick foils. My favorite way to make these nachos is by wrapping the chips/meat/cheese combination first using three pieces of non-stick foil. Then I like to use the heavy duty foil as the final wrap for that extra layer of protection on the grill.

Print

Campfire Nachos

Mouth watering loaded campfire nachos cooked in foil packets are so easy to make and are the PERFECT camping recipe!
Course Dinner
Cuisine Mexican
Keyword Camping, Freezer Meal, Kid-Friendly
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4
Calories 936kcal
Author Karrie

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 clove garlic minced
  • 1 1.25-ounce package taco seasoning
  • 1 15-ounce can black beans rinsed and drained well
  • 1 cup corn kernels frozen
  • 12 ounces tortilla chips
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • Cooking spray
  • Heavy duty or non-stick aluminum foil
  • Additional topping ideas include diced tomatoes sliced olives, jalapenos, sour cream, diced onion, diced fresh avocado, and cilantro leaves.

Instructions

  • In a large skillet over medium-high heat, cook beef and garlic, breaking up with a spoon, for 4 to 5 minutes, until beef is browned. Remove from heat, stir in taco seasoning, and stir to combine well. Drain excess fat. Allow to cool for 2-3 minutes then transfer back into skillet. Add black beans and corn and stir to combine.
  • Mix together the two cheeses in a bag or bowl.

Make it Now

  • Cut out (4) sheets of non-stick or heavy duty aluminum foil 18 inches long on a flat surface.
  • Spray each foil sheet with a little bit of cooking spray.
  • Place a big handful of tortilla chips in the center of the foil, it’s okay if they are overlapping.
  • Top tortilla chips with ground beef mixture, and sprinkle generously with the shredded cheeses.
  • Fold your foil packets closed. Place foil packets on a grill or in a cast iron pan over the campfire.
  • Cook for 6-8 minutes or until cheese is melted.
  • Carefully open your foil packets up and top with diced tomatoes, olives, avocados, sour cream, cilantro and any other toppings you desire. Serve.

Make it ahead & freeze

  • Allow beef mixture to cool completely. Then transfer to a labeled gallon sized freezer safe bag, seal bag removing air and freeze.
  • Place cheese into quart sized freezer safe bag and place both bags into another gallon size bag to freeze together.

Thaw & Cook

  • Place beef mixture bag in refrigerator for at least 12 hours or up to 24 hours to thaw. Then cook your nachos as directed in the make it now instructions above.

Notes

Be Prepared. I love to save time when prepping for a camping trip by prepping this mixture up ahead of time. I can add this mixture directly into the cooler frozen and by the time I get there or want to make the meal it has usually thawed. I like to also prep up the other toppings into small bags as well to save time at the campsite.
Baking this in the oven? If you would like to instead bake this in the oven, preheat oven to 425 degrees. Place chips, topping and cheese in a baking sheet. Bake for 5-6 minutes or until cheese is melted. Top with other ingredients and serve.
Which foil is best? There is regular aluminum foil, heavy duty foil and even non-stick foils. For this recipe I use four pieces of heavy duty foil or non-stick foils. My favorite way to make these nachos is by wrapping the chips/meat/cheese combination first using three pieces of non-stick foil. Then I like to use the heavy duty foil as the final wrap for that extra layer of protection on the grill.

Nutrition

Calories: 936kcal | Carbohydrates: 64g | Protein: 38g | Fat: 60g | Saturated Fat: 20g | Cholesterol: 123mg | Sodium: 782mg | Potassium: 585mg | Fiber: 5g | Sugar: 2g | Vitamin A: 435IU | Vitamin C: 0.9mg | Calcium: 477mg | Iron: 4.7mg

MORE FOIL PACK RECIPES TO LOVE

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Easy Steak Fajita Foil Packets Recipe https://happymoneysaver.com/steak-fajita-foil-packets/ https://happymoneysaver.com/steak-fajita-foil-packets/#comments Mon, 13 May 2019 18:29:31 +0000 https://happymoneysaver.com/?p=101582 The juiciest, easiest way to make delicious steak on the grill. Make an assembly line of ingredients, seal up the steak fajita foil packets, and toss on the grill or in the oven. Ready to eat in less than 30 minutes, and perfect for camping! I have many wonderful memories of camping when I wascontinue reading

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The juiciest, easiest way to make delicious steak on the grill. Make an assembly line of ingredients, seal up the steak fajita foil packets, and toss on the grill or in the oven. Ready to eat in less than 30 minutes, and perfect for camping!

Three stacks of flour tortillas - one plain and two with steak, peppers and onions on it. There is a foil packet with fajita toppings under a pink towel and cut up limes around them.

I have many wonderful memories of camping when I was a kid but it’s a whole different story as a mother when you’re in charge of bringing everything you need to make a home away from home.

When it’s time to plan a camping trip, my mind first goes to “oh great, I have to pack and come up with something for us to eat”. So much planning goes into what should be a simple back to nature camping trip.

First you have to make sure everything is washed, packed and ready to go to the campground then you have to unpack it all when you get there. PS – my go-to-first-day-of-camping meal is this Frito Bandito recipe (cause they take zero energy & time.)

There is a foil packet with fajita toppings under a pink and white towel with cut up limes, cut up avocados and plain tortillas around it.

I know that the these camping trips will be worth it in the end though. It’s worth it because want my kids to grow up having the same happy memories I have of fun camping trips filled with lazy nights by the campfire, delicious meals, and board games by candlelight.

So, to help make packing for a camping trip a bit easier, I have three rules when it comes to camping food:

  • It has to be affordable
  • easy to prepare
  • and easy to clean up

These savory steak fajita foil packs cover all three rules with a bonus! They are so delicious you can’t wait to dig in!

They are also a kid-friendly favorite! Not everyone likes the same things on their fajitas, but they’re easily customized! Some of us like just steak, some of us like steak and onions, and others like everything we can possibly put in that foil pack plus the kitchen sink!

My favorite part? After you finish, clean-up is as simple as crumpling up the foil. As a mom, you know easy clean up is my jam!

There are four foil packets with the words tortillas on two packets and fajitas on the other packet.  There is also a gallon size zipped bag with the word steak fajitas on it.

Want to know a secret about these steak fajita foil packets for camping? I prep everything before we leave and freeze it making it even easier once we are at the campsite. Simply thaw and toss on the campfire and you have a quick healthy dinner in less than 20 minutes.

MAKE AHEAD & FREEZE THESE STEAK FAJITA FOIL PACKETS

You know this mama loves her freezer meals, especially when it comes to camping! These steak foil packets can definitely be made ahead and frozen, helping to make your next camping trip even easier!

Just make up the foil packets, place them in a freezer bag, then store them in the freezer for up to 3 months!

I also like to make up packets of the tortillas as well, as they freeze great too. This way I can toss a package of them on the grill during the last 5 minutes of cooking the fajitas. Then everything is done at the same time.

WHAT TOPPINGS ARE BEST?

My recommended toppings are salsa, sour cream, avocado slices or guacamole, fresh cilantro, and additional limes for squeezing a little fresh juice on top for a bit of zest.

If you are camping though and want to make this easy, you can prep ahead a few of the topping you like in baggies the night before.

Three stacks of flour tortillas - one plain and two with steak, peppers and onions on it. There is a foil packet with fajita toppings under a pink towel with a hand holding a fork in it and cut up limes around them.

FINAL NOTES & TIPS

Which foil is best? There is regular aluminum foil, heavy duty foil and even non-stick foils. My favorite way to make these is by wrapping the meat/fajita mixture first using one piece of non-stick foil. Then I like to wrap that in heavy duty foil for that extra layer of protection on the grill.

But can you make them in regular foil? Yes! Just use two – three sheets of foil and make sure it feels strongly tightly wrapped.

With or without rice? If you make these without the rice, you will have some liquids that get steamed off from the peppers, onions and meat, so if you like all those juices then omit the rice. But if you prefer less liquids or a heartier meals add in the minute rice. Don’t use regular rice as it won’t cook in time.

Cooking spray? If you’d like to spray your foil sheet with cooking spray first, go right ahead. I found it didn’t make too much of a difference when using the non-stick foil, but when using regular foil it is more helpful.

Print

Steak Fajita Foil Packets

Super easy foil packets make the BEST dinner recipe! Juicy steak with peppers and onions. Cook in the oven, on the grill, or perfect for camping.
Course Dinner
Cuisine American
Keyword Camping, Freezer Friendly, Grilling
Prep Time 20 minutes
Cook Time 25 minutes
Servings 4
Calories 297kcal
Author Karrie

Ingredients

  • 1 pound flank or rib eye steak thinly sliced against the grain
  • 3 tablespoons olive oil divided
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 1 teaspoon salt
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp smoked paprika
  • 3 bell peppers any combination of red, green, yellow, or orange, thinly sliced
  • 1 small red or yellow onion thinly sliced
  • Salt and pepper
  • small flour or corn tortillas
  • optional: 1-1/2 cups of dry minute rice
  • toppings: salsa, sour cream, avocado slices or guacamole, fresh cilantro, additional limes for squeezing

Instructions

  • In a medium bowl combine the 2 tsp. cumin, 2 tsp. chili powder, 1 tsp salt, 1/2 tsp. garlic powder, 1/4 tsp. onion powder and 1/4 tsp. paprika. Stir until well combined. Add in steak and 2 tbsp of the olive oil and stir to combine. In another bowl put 3 thinly sliced bell peppers, 1 small thinly sliced onion and remaining 1 tbsp olive oil. Season with a little salt and pepper if desired.
  • Cut out (8) 20 inch long sheets of aluminium foil. You will use two pieces of foil for each fajita packet.
  • If using rice add 1/4 cup of dry minute rice on the center of each packet. Then, using tongs, divide fajita beef mixture equally onto the center of each foil packet on top of the rice. Place peppers/onion mixture equally on the sides of the steak.
  • Fold all edges of the two layers of foil over the fajitas, seal and close up packets.
  • Optional: place a small stack (5-6) tortillas on another set of smaller foil squares, fold all edges over the tortillas, seal and close up packets.

Make it Now

  • Oven: Preheat oven to 425 degrees. Place foil fajita packets onto a baking sheet. Then place into preheated oven on the middle rack. Bake meat packet for 17 to 18 minutes or until cooked through to desired doneness. Place foil tortilla packets into oven directly onto rack during the last 10 minutes of meat packets cooking. Remove both from oven and let cool 5 minutes before serving. Serve fajitas with warmed tortillas and any desired toppings.
  • Grill: Grill foil packets directly onto the grill for 12-15 minutes, flipping once halfway. Also place foil tortilla packets into onto grill and cook until warmed through. Remove from grill and let cool 5 minutes before serving. Serve fajitas with warmed tortillas and any desired toppings.
  • Campfire: Your campfire should have been going for a while so that you have a nice 1-2 inch layer of hot & ready white coals. Place your foil packets on the coals and cook for 4 minutes on one side, then flip over and cook another 4 minutes on the other side. Continue flipping every few minutes until cooked through to desired doneness. Open up foil packet, let cool 5 minutes and then serve with warmed tortillas. To warm tortillas place over a grill rack above the coals and heat until warmed through.

Make it a Freezer Meal

  • Place foil wrapped packets into a gallon sized labeled freezer safe bag. Add foil-wrapped tortillas in another gallon bag, seal and place inside bag with fajitas packs. Seal bags together as a kit, removing as much air as possible and freeze.

Thaw and Cook

  • Place freezer bag kit in refrigerator for at least 12 hours or up to 24 hours to thaw. Then bake, grill or cook over the campfire as directed in the make it now instructions above.

Notes

Which foil is best? There is regular aluminum foil, heavy duty foil and even non-stick foils. My favorite way to make these is by wrapping the meat/fajita mixture first using one piece of non-stick foil. Then I like to wrap that in heavy duty foil for that extra layer of protection on the grill.
But can you make them in regular foil? Yes! Just use two – three sheets of foil and make sure it feels strongly tightly wrapped.
With or without rice? If you make these without the rice, you will have some liquids that get steamed off from the peppers, onions and meat, so if you like all those juices then omit the rice. But if you prefer less liquids or a heartier meals add in the minute rice. Don’t use regular rice as it won’t cook in time.
Cooking spray? If you’d like to spray your foil sheet with cooking spray first, go right ahead. I found it didn’t make too much of a difference when using the non-stick foil, but when using regular foil it is more helpful.

Nutrition

Calories: 297kcal | Carbohydrates: 10g | Protein: 26g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 68mg | Sodium: 671mg | Potassium: 659mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3270IU | Vitamin C: 116mg | Calcium: 50mg | Iron: 3.2mg

MORE FOIL PACK RECIPES TO LOVE

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Frito Bandito Recipe https://happymoneysaver.com/frito-bandito-recipe/ https://happymoneysaver.com/frito-bandito-recipe/#comments Thu, 09 May 2019 03:14:47 +0000 https://happymoneysaver.com/?p=101555 It’s summer time, and life get’s really busy! This Frito Bandito recipe is one of the fastest dinners ever to make. Toss some warm chili into a bag of fritos along with some other topping and BAM… dinner is done in 5 minutes. Soccer, baseball, volleyball, wrestling… you name it, my kids have played it.continue reading

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It’s summer time, and life get’s really busy! This Frito Bandito recipe is one of the fastest dinners ever to make. Toss some warm chili into a bag of fritos along with some other topping and BAM… dinner is done in 5 minutes.

5 bags of walking tacos on a white platter with white bowls filled with lettuce, tomatoes, green onions around it with an open bag of Fritos next to it.

Soccer, baseball, volleyball, wrestling… you name it, my kids have played it. As a parent, school sports are a blessing. They give my kids an outlet for their energy, keeps them busy (and out of trouble!), and teaches them so many valuable life lessons (such as team building, leadership, and respect)!

As much as I am a “fan” of school sports, there’s one thing I’m not a fan of: late night dinners.

Sometimes I plan ahead and have dinner done before they head out to practice, but most days, it’s a chaotic scramble and we eat dinner late at night.

Everyone walks in starving and this walking taco with fritos dinner delivers quick.

Bags of walking tacos with a wooden spoon on a white platter with white bowls filled with lettuce and tomatoes.

WHAT ARE FRITO BANDITOS?

Frito Banditos (some have also called these frito pie or walking tacos with Fritos ) are basically taco toppings in a bag of corn chips.

For years we have called this recipe Frito Banditos and honestly I don’t know why. It’s just something my mom called them when we were growing up so the tradition continued. I personally love the name, makes them more fun somehow.

To serve these, just open the bag, add toppings, and dig in with a fork (or your hands)! No major plates or dishes to clean up. And you can literally walk around while you eat them. Seriously – that’s it! So easy, right?

This Frito Bandito recipe is perfect for:

  • Fast, easy dinners
  • Quick lunches
  • Parties
  • Picnics
  • And my favorite is camping. I usually make this recipe for the first night we get to the campground because it’s quick and after setting everything up I’m all about something fast.
A bag filled with a walking taco with a person holding it who is wearing a blue and white checked shirt.

WHAT CAN YOU ADD TO YOUR FRITO BANDITO?

With Frito Chips, I like to start with a good base – the chili. Canned chili works – and is super quick. My personal fav is Nalley Chili – the flavor it just so good. And using canned is especially quick for camping meals.

But if you are feeling fancy or happen to have some homemade chili in the freezer, like my Darn Good Chili you can just take it out, heat it up and serve out the good stuff into those bags. You can also make up taco meat as well for a fun change.

If you want to make these vegetarian, skip the chili, and use some black or pinto beans, instead!

After that I like to add taco toppings like shredded cheese, lettuce, sour cream, pico de gallo, olives, avocado, cilantro, etc. to my bagged frito pie. But add in whatever you love!

2 bags of frito bandito walking tacos on a white platter and an another bag of walking tacos laying down open with fritos on the counter with a white bowl filled with cut tomatoes also on the side.

TIPS FOR MAKING FRITO BANDITOS

One big tip I have is to open up the bag on the longer side so you have a bigger “open bag or bowl” to eat out of. I love using scissors or a sharp knife. If you just open it up from the top (like in my photos) you are limited in stirring it all up inside that bag.

Also, if you want to think ahead, it’s nice to add your chili to a slow cooker and have all your topping ingredients prepped so when it’s time to eat, you can cut open the bags and add ingredients, then dig in.

Print

Frito Bandito Walking Tacos

Fritos paired with chili, cheese, and taco toppings is the best recipe for the entire family.
Course Camping
Cuisine American
Keyword Camping, Family Friendly, frito banditos, walking tacos
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6
Calories 61kcal
Author Karrie

Ingredients

  • 6 individual sized 2 oz bags of Fritos corn chips (buy on Amazon here) or 1 large bag Frito Corn chips
  • 1-2 cans chili or make this awesome chili recipe here
  • 1-2 cups shredded cheese
  • Other optional toppings: shredded lettuce, sour cream, olives, diced onion, diced tomatoes, salsa, cilantro, jalapeno, avocado.

Instructions

Make it Now

  • Heat up the chili by adding to a medium pot, and heat over medium-high heat until starting to boil. Remove from heat.
  • Open the individual bags of Fritos by making a cut on the longer side.
  • Spoon in some chili, top with cheese and any other toppings you like. Take your fork and eat it right out of the bag.
  • If you purchased the large bag instead, just grab a handful of fritos and add them to a bowl. Top with chili, then cheese and add other toppings you like. Enjoy!

Notes

  1. If you want to make these vegetarian, skip the chili, and use some black or pinto beans, instead!
  2.  Open up the bag on the longer side so you have a bigger “open bag or bowl” to eat out of. I love using scissors or a sharp knife. If you just open it up from the top (like in my photos) you are limited in stirring it all up inside that bag.

Nutrition

Calories: 61kcal | Carbohydrates: 1g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 123mg | Potassium: 14mg | Fiber: 1g | Sugar: 1g | Vitamin A: 125IU | Calcium: 94mg | Iron: 0.1mg

LOVE EASY RECIPES? SEE THESE:

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Unique and Cool Camping Equipment For the Whole Family https://happymoneysaver.com/unique-and-cool-camping-equipment-for-the-whole-family/ https://happymoneysaver.com/unique-and-cool-camping-equipment-for-the-whole-family/#comments Sat, 04 May 2019 12:00:26 +0000 http://happymoneysaver.com/?p=83385 Do you love to camp?  Do you love to get outdoors and spend time as a family in nature?  There is something about getting out into the woods and pitching a tent.  Hearing the crickets at night and the owls hoot.  It’s inevitable that everyone will be dirty, but it’s also certain that you willcontinue reading

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cool and unique camping gear items roundup post with hammock, fan, bug zapper and more

Do you love to camp?  Do you love to get outdoors and spend time as a family in nature?  There is something about getting out into the woods and pitching a tent.  Hearing the crickets at night and the owls hoot.  It’s inevitable that everyone will be dirty, but it’s also certain that you will make some amazing family memories and traditions.

Our family loves to camp.  The kids think it is so much fun.  Of course you have the essential things for camping, but today, we have put together a list of cool camping equipment.  Some of these items I consider to be must-have items, and some of them are just plain cool!

Today we have put together a list of 18 cool camping equipment ideas. Some of these items I consider to be must-have items, and some of them are just plain cool!

LE LED Headlamp, 3 AAA Batteries Included (on Amazon.com here)

Having a headlamp is so much easier than carrying around a regular old flashlight. It’s hard to get used to at first, but after you do, you’ll be glad to have a headlamp.  We have this headlamp and it’s a great one.

Today we have put together a list of 18 cool camping equipment ideas. Some of these items I consider to be must-have items, and some of them are just plain cool!

TETON Sports Mammoth Queen Size Flannel Lined Sleeping Bag (on Amazon.com here

A great sleeping bag is a must–totally obvious, right?  But this is an extra special one.  I love this sleeping bag because it’s a Queen size!  Can’t you just imagine how fun it would be to snuggle up with your sweetie in this lovely bag?  I don’t want to be lonely in my regular sized sleeping bag anymore…I want a queen size!

Today we have put together a list of 18 cool camping equipment ideas. Some of these items I consider to be must-have items, and some of them are just plain cool!

Electric LED Bug Fly Mosquito Zapper Swatter Killer Control with Built-in Rechargeable Batteries (on Amazon.com here)

Anyone else get eaten alive while camping?  My mom says it’s just because I’m so sweet.  That must be it, right?  I always have to be prepared for the bugs, and this little zapper will help keep me safe from the mosquitoes and bugs that seem to eat me up while camping.

Today we have put together a list of 18 cool camping equipment ideas. Some of these items I consider to be must-have items, and some of them are just plain cool!

Go Girl Female Urination Device (on Amazon.com here)

Alright ladies, let’s get real for a minute.  We all hate to go to the bathroom in nature.  It’s just not ideal for us girls.  So, someone came up with this little contraption to help us along.  Go check it out.  Have you tried it before?  If you have, please let me know.  I’m certainly intrigued.

Today we have put together a list of 18 cool camping equipment ideas. Some of these items I consider to be must-have items, and some of them are just plain cool!

GSI Outdoors Vortex Hand Blender (on Amazon.com here)

Just because you decide to go camping, doesn’t mean you can’t have a fancy drink, or crushed ice.  This would even be fun for making snow cones!  Just clamp this blender onto your table and be the life of the campground.  So cool!

Today we have put together a list of 18 cool camping equipment ideas. Some of these items I consider to be must-have items, and some of them are just plain cool!

Coleman Instant Canopy with LED Lighting System (on Amazon.com here)

This is the coolest camping gear ever! A canopy WITH lights!! The built-in lights make it so you can put a table under there and sit all night long and enjoy.  This is great for day time to keep the sun or rain off your table.  Fun!!

Today we have put together a list of 18 cool camping equipment ideas. Some of these items I consider to be must-have items, and some of them are just plain cool!

GSI Outdoors Infinity 4 Person Compact TableSet (on Amazon.com)

This is a great set because it’s so compact.  Not only do I love the bright fun colors, but it’s also lightweight and convenient for camping.

fire starter

Magnesium Fire Starter (on Amazon.com here)

Don’t waste your time trying to rub two sticks together to start your campfire.  Don’t bother with matches either.  Use this fire starter.  It’s a great price and easy to use.

camelback water holder

Camelbak Products Men’s Classic Hydration Pack (on Amazon.com here)

It’s a backpack. It’s a water bottle. No… it’s a camelbak! These are so cool for your day hikes while camping.  It is so convenient to have your water so handy.  It actually keeps your water quite chilly for you as well.

Coleman Quad(TM) LED Lantern (on Amazon.com here)

I think this is my favorite item on this whole cool camping equipment blog post. We own this and love it! It has 4 individual light panels that snap into a single lantern. Each kid will be satisfied when they each get to have their own mini lantern. So cool! You will not be stumbling in the dark with this beauty.  I love that it will run for 75 hours, so you don’t have to worry about it running out very soon while camping.

Mac Sports Portable Folding Hammock (on Amazon.com here)

Have you slept in a hammock while camping?  It’s so wonderful!  My husband swears by hammock camping.  I love it because I’m not directly on the ground, with a rock in my back, and it is so comfy!  I like this hammock because it has a stand to go with it and a little canopy over the top so you don’t get pine needles falling all over you while your rest.

Today we have put together a list of 18 cool camping equipment ideas. Some of these items I consider to be must-have items, and some of them are just plain cool!

Pre-Seasoned Cast-Iron Dutch Oven with Dual Handles, 5-Quart (on Amazon.com here)

This is a MUST for camping.  Cooking in a cast-iron skillet is easy and delicious!  Plus, it’s so versatile.  You can cook breakfast, lunch, dinner and dessert in one of these babies!

Today we have put together a list of 18 cool camping equipment ideas. Some of these items I consider to be must-have items, and some of them are just plain cool!

Lodge A5 Camp Dutch Oven Lid Lifter (on Amazon.com here)

If you are using a cast iron skillet, you will want one of these lid lifters.  Take my word for it.  Getting those hot dutch ovens off the fire is not an easy task.  This lifter makes it SO much easier.

Today we have put together a list of 18 cool camping equipment ideas. Some of these items I consider to be must-have items, and some of them are just plain cool!

Cast Iron Campfire Tripod (on Amazon.com here)

Okay, one more thing for your dutch oven.  (Can you tell we are big fans of a dutch oven?)  This tripod is so handy.  This keeps your dutch oven right where it needs to be.  Perfect for boiling water, making stew, or even a yummy cobbler.

Today we have put together a list of 18 cool camping equipment ideas. Some of these items I consider to be must-have items, and some of them are just plain cool!

Ivation Battery-Powered Handheld Portable Shower (on Amazon.com here)

If I’m going to go camping, I want a shower.  This is a great little invention for people like me who want to camp, but need to clean up sometimes just to feel normal.  56% off on Amazon right now!

Today we have put together a list of 18 cool camping equipment ideas. Some of these items I consider to be must-have items, and some of them are just plain cool!

Intex Premium Comfort Airbed Kit with Internal Electric Pump, Queen (on Amazon.com here)

I love a bed.  I don’t want to lay on the ground. There.  I said it.  I want a bed to sleep on.  Even if I go camping.  Come on, you know you do, too.  This airbed is perfect.  Great price, and great idea if you don’t want me to be cranky the next day.

water filter

LifeStraw Personal Water Filter (on Amazon.com here)

Having fresh and clean water is very important.  You do NOT want to get sick while camping or hiking.  It just isn’t worth it.  This little gadget could really be helpful, and I doubt you’ll regret this purchase.

fishing pole marshmallow roaster

Fire Buggz Fishing Pole Marshmallow roaster (on Amazon here)

My kids LOVED this. Like LOVED it. This fishing pole campfire roaster brings roasting your marshmallows and hotdogs to a whole new level. You’ll be the envy of all the other campers for sure.

portable folding washing basin

Portable 2.25 gallon Outdoor Folding Wash Basin or Water Bucket (on Amazon here)
This portable wash bucket is perfect for backpacking, picnicking or camping. You can use it as a dirty shoe holder, or store your fresh caught fish. I would hate to run out of water at our campsite, so being able to fill this with water and bring it back to camp would be pretty awesome. And it’s great for doing the dishes too!

So, what do you think?  Did you find some new cool camping equipment that you need?  I know I found a few items that will be great and make camping a lot more fun and easy on me.  I hope you found something useful AND cool for your next camping trip.

If you’re planning on a camping trip this summer make sure and check

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8 Genius Camping Hacks https://happymoneysaver.com/8-genius-camping-hacks/ https://happymoneysaver.com/8-genius-camping-hacks/#comments Wed, 01 May 2019 14:39:54 +0000 http://happymoneysaver.com/?p=76463 Camping in the summer creates the best memories.  I’m not sure if it is the fact that you are out communing with nature or that you can’t get cell reception that really pulls families together.  Whether you are camping at the beach, a campground or even in your own backyard, everyone could benefit from knowingcontinue reading

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8 Genius Camping Hacks words with family sitting around campfire image

Camping in the summer creates the best memories.  I’m not sure if it is the fact that you are out communing with nature or that you can’t get cell reception that really pulls families together.  Whether you are camping at the beach, a campground or even in your own backyard, everyone could benefit from knowing a trick or two. Here are 8 of my favorite camping hacks to use on your next camping experience!

8 Genius Camping Hacks

 

Camping Hacks are so easy when you use these tips!

1. Fill clean, empty milk jugs with water and freeze it before leaving on your camp trip. Add the jugs to your cooler to save money on ice and keep your food cold for longer. When it melts you can use that water as drinking water for your family.

Camping Hacks are so easy when you use these tips!

2. Make your zippers easy to handle by adding a key ring to them. This is especially useful for sleeping bags in the middle of the night!

Camping Hacks are so easy when you use these tips!

3. Wrap duct tape around your water bottle or a flashlight to save space and also have quick and easy access to it. Duct tape is great for blisters and also can be used to remove ticks.

Camping Hacks are so easy when you use these tips!

4. Wrap a headlamp around an opaque plastic bottle to make an instant lantern. It can light up your tent by hanging it in the middle of the tent or you can leave it outside to use it at night.

Camping Hacks are so easy when you use these tips!

5. For fewer burrs when you are hiking, rub the laces of your hiking boots with paraffin before hitting the trail. It is nice to come back and be ready for your next adventure without worrying about cleaning up your shoes.

It is so easy to use these camping hacks to make your camping trip better! They are so easy---I can't believe I never thought of them before!

6. Yoga mats are not just for exercise anymore. They can double as foam sleeping pads to isolate you from the ground and give comfort when sleeping. Yoga mats roll up nicely and are easy to throw in to your camping supplies.

Camping Hacks are so easy when you use these tips!

7. Use corn chips like Doritos or Fritos as substitute kindling when you are starting a fire. The greasy (yet delicious!) part of the chips helps the fire get going quickly.

Camping Hacks are so easy when you use these tips!

8. Before you leave on your trip put important and sensitive items in separate plastic bags for safe keeping. Even though your phone might not get service, if you bring it camping encase it in a plastic baggie for protection and make it easy to keep track of.

What are your family’s favorite camping hacks?

MORE AMAZING CAMPING POSTS YOU’LL LOVE:

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Make Ahead Bacon Recipe https://happymoneysaver.com/make-ahead-bacon/ https://happymoneysaver.com/make-ahead-bacon/#respond Wed, 01 May 2019 12:20:25 +0000 https://happymoneysaver.com/?p=99849 Cooking bacon for a family or crowd has never been easier and I just figured out the ultimate hack: the perfect make ahead bacon recipe. Store in the freezer and simply reheat when ready to eat! It is SO easy. Not convinced? Keep reading – I promise this will be a total game-changer. I’ve gotcontinue reading

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Cooking bacon for a family or crowd has never been easier and I just figured out the ultimate hack: the perfect make ahead bacon recipe. Store in the freezer and simply reheat when ready to eat! It is SO easy. Not convinced? Keep reading – I promise this will be a total game-changer.

Strips of bacon on a foil-wrapped pan in the back and hands putting strips of bacon on a paper towel.

I’ve got one word for you: Bacon.

Did that get your mouth watering? Not yet?

What about the smell of bacon? You know the smell – smokey, savory, salty. Mouth-watering. The smell fills the entire house. Everyone knows that smell – it’s the literal definition of “delicious.” In fact, in the dictionary next to the word delicious is a picture of bacon. No further description needed.

When you finally take a bite of bacon? It’s game on! Queue that video of the adorable toddler trying bacon for the first time.

(https://www.youtube.com/watch?v=OtMVMNST_g4)

I know you feel me on that! It is simply divine!

Let’s be honest here, making bacon is a dangerous sport. Oil popping, hot grease, the risk of burning the bacon. That’s a faux pas no one wants to experience. Plus, you can only make so much bacon at a time, and EVERY time you make it you’re spending 5-10 minutes keeping a close eye on it. Delicious but tedious, and this gal is a momma who doesn’t have time for that – I need quick and convenient.

When I first realized I could make ahead bacon for a crowd, it was a TOTAL game changer. That Stuffed Butternut Squash that I’m famous for at family gatherings, I seriously cut down the time it takes me to make those by prepping the bacon ahead. Deviled eggs, dips, salads, you name it, and I saved time making it! Now I can make a huge batch in one go, and tuck some into the freezer for a rainy day or a quick fix to a meal. So easy, and so worth it!

Strips of bacon on two foil-wrapped pans at a diagonal.

I don’t know what took me so long to figure this out, but I got this now!

Busy mom juggling kids and everything else life has to throw at you – let me help you out with this oven baked bacon recipe! You can thank me later, during all that time I just saved you (take a hot bath – you deserve it).

HOW LONG CAN I FREEZE BACON?

Bacon is one of those foods that last months in the freezer when properly prepped. We recommend using it up within 4 to 6 months of freezing, not that it’ll be hard to do! You’ll find so many uses once you have it ready to go, and it’s so easy when you need a piece or two. Simply remove from the freezer and allow to thaw. You can quickly throw it into the microwave for 15 seconds if you’d prefer.

Strips of bacon in a zippered gallon-size bag with a hand holding it.

HOW CAN I USE PRE-COOKED BACON?

How can’t you use it!? Bacon should be treated just like salt and pepper, it goes with everything. Have you ever tried mac ‘n cheese with bacon? Try it – trust me! It’ll become your new favorite comfort food. You could toss it into potato salad, baked beans, or soup (such as my Sausage and Spinach Soup). The uses are endless!

Or if you’re like me and sometimes the day just completely gets away from you, it’s so so so easy to pull a few of these out, heat ‘em up, and toss them onto a BLT sandwich or bacon, egg, and cheese sandwich.

3 strips of bacon with a paper towel above and below sitting on a rack with a hand pulling back half of the paper towel.

Eating healthy and want to cut the grease? If you dab the grease off, it becomes healthy, right? Let’s just pretend.

Print

Make Ahead Batch Bacon

Cooking bacon for a crowd? Here’s the ultimate hack – bake it, store in the freezer and simply reheat when ready to eat!
Course Breakfast, Lunch
Cuisine American
Keyword baked bacon, Freezer Friendly, Make Ahead
Prep Time 5 minutes
Cook Time 20 minutes
Servings 12
Calories 157kcal
Author Karrie

Ingredients

  • 1 lb bacon about 24 slices

Instructions

  • Preheat oven to 425 degrees or if using convection mode preheat to 400 degrees. Place oven racks on lower middle and upper middle positions.
  • Arrange the bacon in a single layer on two rimmed foil lined baking sheets. Place both baking sheets in oven and bake until crisp and browned, about 18-20 minutes. Make sure and rotate the pans halfway through the baking process.
  • Remove from oven and transfer bacon to a paper-towel-lined plate. Serve immediately or freeze ahead for later.

TO FREEZE

  • Remove foil from baking pans and discard. Place parchment or wax paper on baking sheet.
  • Arrange bacon in a single layer on baking sheet, add another piece of parchment or wax paper and layer another layer, making sure pieces aren’t touching. Freeze until hard, about 2 hours. This is a critical step, so don’t skip this.
  • Transfer to gallon sized freezer safe bag and remove one piece out at a time as needed.

Nutrition

Serving: 1g | Calories: 157kcal | Protein: 4g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 250mg | Potassium: 74mg | Vitamin A: 15IU | Calcium: 2mg | Iron: 0.2mg

MORE BACON FREEZER MEALS…

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Quick and Easy Smoothie Freezer Packs https://happymoneysaver.com/smoothie-freezer-packs/ https://happymoneysaver.com/smoothie-freezer-packs/#comments Mon, 29 Apr 2019 12:06:59 +0000 https://happymoneysaver.com/?p=99851 Smoothies make a great quick breakfast meal, but they’re often a hassle during the busy morning rush. These smoothie freezer packs will help you get your day off to a good start, without adding more stress to your morning routine. Smoothies are supposed to be a convenient, on-the-go meal, that’s easy and makes you feelcontinue reading

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Smoothies make a great quick breakfast meal, but they’re often a hassle during the busy morning rush. These smoothie freezer packs will help you get your day off to a good start, without adding more stress to your morning routine.

Smoothie freezer packs in quart sized freezer bags. Also different smoothie recipes in clear glasses with fruit, spinach and nuts scattered around the glasses.

Smoothies are supposed to be a convenient, on-the-go meal, that’s easy and makes you feel good about drinking it. But are they? Let’s talk about what we know about smoothies:

  • They’re made up of whole foods – fruits, veggies, oats, or whatever you decide to put in yours, so they’re super healthy!
  • They make you feel like a super parent when you see your kids drinking all of that fruit + veggies goodness.
  • BUT there is a bit of prep work involved, and some mornings it’s hard to find the time to take all the ingredients out, blend them up and clean up afterwards.

So there’s the good and there’s the bad, right?

But the bad can be really bad when you’ve also got a toddler (or teenager haha) running around, demanding your attention. I can barely get the ingredients out of the fridge without a struggle, and I still have to wash, cut, blend, and clean up.

9 clear zippered bags opened diagonally and filled with make ahead smoothie kits.

That’s just not happening for me most mornings. Well, unless I’ve prepared ahead.

Let me introduce you to the amazing idea of “make ahead” smoothie smoothie freezer packs. Just take a few hours and prep up some individual bags of smoothie ingredients, then on those crazy mornings… just grab a bag from your freezer and blend.

Today I’m sharing nine of my favorite smoothie recipes that you can freeze ahead of time, plus the easiest way to start any smoothie with my Yum Yum Smoothie Base!

What Is The “Yum Yum Smoothie Base”

Adding yogurt is one of the easiest ways to make a smoothie richer, creamier and just plain delicious. However, I don’t always have yogurt on hand, and a big tub of yogurt takes up a lot of precious real estate in my fridge.

After experimenting, I found that mixing greek yogurt with vanilla extract and orange juice concentrate created the perfect combination for any smoothie, and my Yum Yum Smoothie Base was perfected!

I make this yum yum base up, and freeze it in ice cube trays then add them to the make ahead smoothie kits. These elevate your smoothie status from Smoothie Newbie to Smoothie Queen – you’ll be rocking it!

What Goes Well In A Smoothie?

Frozen fruits such as blueberries, strawberries or mangoes make a great starting point. Other fruits, such as bananas or pineapples, compliment berries and can create a more rich flavor for your smoothie.

If you feel like you need more vegetables in your diet…and let’s be honest, sometimes you don’t just want to snack on a carrot stick…I’ve found that spinach (easy enough to grow yourself!) or beets can work really well in smoothies.

Nuts or oats can help make the smoothie feel more like meal, giving you fuel for the day.

Some more offbeat ingredients, like cilantro or ginger, can brighten flavor.

So simple, right?

After years of experimenting with my daily smoothie, I’ve found a lot of combinations that work, and some that don’t. I’ve included eight of my best recipes below but I’m sure there’s many more. Be sure to comment with your favorite smoothie ingredient combos!

9 clear zippered bags closed, laid flat and filled with make ahead smoothie kits.

How Do You Freeze Your Make-Ahead Smoothie Freezer Packs?

This is the easiest part! Simply gather all your ingredients (without the water), portion into ziplock freezer bags, and squeeze as much air out of the bag as you can before labeling and freezing. That’s it!

And the best part is smoothie packs can be kept in the freezer for up to three months – meaning you can enjoy more variety, more often!

Mornings may be busy, but with make ahead Smoothie Freezer Packs, there’s no excuse not to start your day with something healthy, and so delicious.

9 different smoothie recipes in clear glasses with fruit, spinach and nuts scattered around the glasses.

MAKE AHEAD SMOOTHIE KITS RECIPE

Makes 12 smoothies (6 quart sized freezer bags that make 2 smoothies each bag)

Yum Yum Smoothie Base

  • 1-½ cups greek yogurt (24 oz Greek God Yogurt (1 lb 8 oz container)
  • 1-½ tsp vanilla extract
  • 1-½ cups frozen orange juice concentrate, partially thawed (12 oz container)

Other ingredients for smoothies

  • 6 cups frozen fruit (see recipes below)
  • 3 bananas, optional (see recipes below)
  • other optional ingredients to add to your smoothies such as nuts, oats, spinach, kale, cilantro, flax seed, protein powder, ect.

1. In a small bowl combine yogurt, vanilla and orange juice concentrate. Stir until smooth. Place into silicone based ice cube trays measuring 1 tbsp (15 mL) into each spot. Or if you don’t have the trays you can line a baking sheet with parchment paper, and measure out 1 tbsp sized blobs onto the tray. Place in freezer and freeze until solid, about 2 hours. This should make 48 cubes or blobs that are 1 tbsp each.

2. If using banana in your smoothie, slice banana into 1/4 inch slices and place individually on parchment lined baking sheet. Freeze until solid, about 2 hours.

3. Label 6 freezer quart sized bags. Remove ice cube trays and any frozen fruit from freezer; add smoothie base cubes and all ingredients as listed below to each bag. Seal bags, removing as much air as possible and freeze.

Making Smoothies

Add contents of freezer smoothie bag to blender with 1/2 cup (125 mL) water. Blend. Add more water if necessary to get desired consistency. Each recipe makes two smoothies.

A green smoothie in a clear glass with a straw with spinach, banana slices and pineapple slices on the side.

Green Smoothie

  • 2 cups (500 mL) packed fresh green spinach
  • 1/2 banana frozen slices
  • 1 cup (250 mL) frozen pineapple chunks
  • 8 cubes or blobs of Yum Yum yogurt base
An orange smoothie in a clear glass with an orange slice and a bowl of orange sherbet on the side.

Orange Dream

  • 1/2 cup (125 mL) frozen orange sherbet cut into chunks
  • 8 cubes or blobs of Yum Yum yogurt base
A purple smoothie in a clear glass with a straw and blueberries and orange slices on the side.

Blueberry Orange

  • 1 cup (250 mL) frozen blueberries
  • 1/2 banana, frozen slices
  • 8 cubes or blobs of Yum Yum yogurt base
A pink smoothie in a clear glass with a straw with strawberries and banana slices on the side.

Strawberry Banana

  • 1 cup frozen strawberries
  • ½ banana frozen slices
  • 8 cubes or blobs of Yum Yum yogurt base
A pink smoothie in a clear glass with a straw with cherries and almonds on the side.

Cherry Bliss

  • 1 cup pitted cherries, fresh or frozen
  • ¼ cup sliced raw almonds
  • 8 cubes or blobs of Yum Yum yogurt base
A purple smoothie in a clear glass with a straw with blackberries and coconut on the ground.

Blackberry Coconut

  • 1 cup blackberries, fresh or frozen
  • ¼ cup shredded or toasted raw coconut
  • 8 cubes of Yum Yum yogurt base
A red smoothie with a straw in a clear glass with strawberries and a beet on the side.

Just Beet It

  • 1 cup strawberries, fresh or frozen
  • 1 small raw beet, peeled and diced
  • ½ banana
  • 8 cubes of Yum Yum yogurt base
A yellow smoothie in a clear glass with a slices of pear and mango on the side.

Mango Pear

  • ½ cup mango, fresh or frozen
  • 1 pear, cored and chopped
  • ½ banana
  • 8 cubes of Yum Yum yogurt base
A yellow smoothie in a clear glass with a slices of pineapple and coconut on the side.

Pina Colada

  • Yum Yum smoothie base change: omit orange juice concentrate and substitute coconut extract for vanilla
  • 1 cup frozen pineapple
  • ¼ cup shredded coconut

WANT MORE SMOOTHIE RECIPES?

If you come up with any other amazing smoothie recipes using my yum yum base please share it in the comments below – I’d love to try it out!

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Homemade Garbage Disposal Deodorizer Bombs https://happymoneysaver.com/homemade-garbage-disposal-bombs/ https://happymoneysaver.com/homemade-garbage-disposal-bombs/#respond Wed, 24 Apr 2019 00:00:59 +0000 http://happymoneysaver.com/?p=94671 What’s the bomb? Having an ultra clean garbage disposal, that’s what!  Try my homemade Garbage Disposal Bombs! Boy, the garbage disposal can get funky and foul smelling really fast. Especially during holidays when everyone has been cramming stuff down there all day. When it’s not regularly cleaned, your disposals stink can spread to the wholecontinue reading

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What’s the bomb? Having an ultra clean garbage disposal, that’s what!  Try my homemade Garbage Disposal Bombs!
The top has a cookie scoop with white balls on a white cookie sheet. In the middle the words are written "homemade Garbage Disposal Bombs". The bottom picture is a glass jar filled with white garbage disposal bombs with half of a lemon and a bottle of lemon essential oil.

Boy, the garbage disposal can get funky and foul smelling really fast. Especially during holidays when everyone has been cramming stuff down there all day. When it’s not regularly cleaned, your disposals stink can spread to the whole house.

That is why I adore these homemade garbage disposal deodorizer bombs. SO MUCH!

I make a huge batch and then store them until I need them. I prefer 1-2 bombs in my garbage disposal each time I do dishes. It has become the end step in my daily dish washing routine, and I don’t think I could ever go back to having a stinky garbage disposal again. Lemon fresh is always best!

Cost Breakdown:

2 cups baking soda: $.62
1 cup salt: $.25
1/2 cup water: $0
1/3 cup liquid castile soap: $1.33
30 drops Lemon essential oil: $.04/ drop = $1.20

Total: $3.40
36 garbage disposals: $.09 per disposal

Ingredient Breakdown:

Baking Soda: A cost-effective exfoliator that helps to remove odors and clean without scratching or harming surfaces.

Salt: A deep-cleaning exfoliator that helps to remove food build-up.

Water: Helps to hold all the ingredients together.

Liquid Castile Soap: I like using Dr. Bronner’s Unscented Castile Soap because it uses organic coconut and olive oil and doesn’t contain any artificial dyes or fragrances. It is super gentle (you can even use it on your infants) and does a great job at removing any grease in its path. You can purchase this online, Target, or any health food store.

doTERRA Lemon Essential Oil: Lemon essential oil is one of my favorite oils to use for cleaning. It helps to cut grease, deep clean, and make everything smell fresh like you are walking through an orchard of lemon trees.

Directions:

1. In a bowl, add all ingredients and stir until it forms a thick paste. If the mixture is too dry, add a single tablespoon of water at a time until it all comes together. It should be the consistency of damp sand.

There is clear bowl with white powder in it with a hand pouring lemon essential doterra oil.

2. Using a cookie scoop or spoon, scoop packed spoonful’s onto parchment paper until bowl is empty. You should get around 36 tablespoon sized spoonfuls.

A cookie sheet with a cookie scoop scooping out white garbage disposal bombs.

3. Let the Garbage Disposal Bombs sit for 24 hours until they are dry. Store in an airtight container to use at your convenience. After you wash your dishes, put 1-2 finished Disposal Bombs in your garbage disposal and turn it on for 5-10 seconds with warm water running. You will immediately get the fresh aroma of Lemon and have a sparkling clean garbage disposal.

A jar open with white balls with an doterra lemon essential oil with half a slice of lemon in front of it.

Go ahead and print out this homemade garbage disposal deodorizer bomb recipe and add it to your favorite DIY recipes pile!

Garbage Disposal Bombs

Yes, even your garbage disposal needs to be cleaned! These homemade Garbage Disposal Bombs remove odors, grease, and buildup that can stink up your home.

  • 2 cups baking soda
  • 1 cup salt
  • 1/2 cup water
  • 1/3 cup liquid castile soap
  • 30 drops Lemon essential oil
  1. In a bowl, add all ingredients and stir until it forms a thick paste. If the mixture is too dry, add 1 tablespoon of water at a time until it all comes together. It should be the consistency of damp sand and should hold together when pressed.

  2. Using a cookie scoop or spoon, scoop packed spoonfuls onto parchment paper until bowl is empty.
  3. Let the Garbage Disposal Bombs sit for 24 hours until they are dry. Store in an airtight container to use at your convenience. After you wash your dishes, put 1-3 finished Garbage Disposal Bombs in your garbage disposal and turn it on for 5-10 seconds with warm water running. You will immediately get the fresh aroma of Lemon and have a sparkling clean garbage disposal.

WANT TO SEE MORE HOMEMADE RECIPES?

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Make Ahead Twice Baked Potatoes https://happymoneysaver.com/make-ahead-twice-baked-potatoes/ https://happymoneysaver.com/make-ahead-twice-baked-potatoes/#comments Fri, 19 Apr 2019 12:11:58 +0000 https://happymoneysaver.com/?p=99844 Make Ahead Twice Baked Potatoes are THE ultimate comfort food! These freezer ready twice baked potatoes are a delicious combination of buttery, creamy, and savory with a touch of dill for a fun bite. If I had to think of a perfect delicious, nutritious and affordable ingredient to cook with – one that can standcontinue reading

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Make Ahead Twice Baked Potatoes are THE ultimate comfort food! These freezer ready twice baked potatoes are a delicious combination of buttery, creamy, and savory with a touch of dill for a fun bite.

3 twice baked potatoes with bacon and dill on top.  Dill is sprinkled on the floor.

If I had to think of a perfect delicious, nutritious and affordable ingredient to cook with – one that can stand on its own or blend into a dish – I would think of potatoes.

Need something to fill out a stew? Just dice up some potatoes! Need a quick side item? Why not fry up some potatoes. Want something to go with your bacon and eggs in the morning? Shred up some potatoes and make hashbrowns!

When life gives you potatoes, you cook ‘em.

I think you see where I’m going with this.

For all the quick and easy ways you can prepare them, there is only one way to really make them if you want a buttery, creamy and truly delicious potato experience: twice baked.

It might sound like a lot of work, but trust me on this one, it’s worth it! When you make twice baked potatoes, you’re making happiness. They’ll come out creamier, fluffier and more decadent than any baked potato or mashed potatoes could ever hope to be.

Not only do I have the ultimate recipe for you today, but I have some good news, too: this recipe freezes easily and keeps for up to three months AND they’re super kid approved!

One baked potato topped with bacon and cheese on a white plate with a fork and a hand holding it.  There is another one in the background.

WHAT DOES THIS TWICE BAKED POTATO RECIPE GO WELL WITH?

Make Ahead twice baked potatoes make a great side dish with many meals. When you’ve spent all day making Barbeque Brisket on the grill, just pull some of these from the freezer and you’re ready to go. Or, if you’re short on time, they pair well with another classic freezer meal, Cube Steaks & Gravy.

Of course, there’s no reason twice baked potatoes can’t be the main dish. We have them all the time with a green side salad.

CAN YOU FREEZE TWICE BAKED POTATOES?

Yes! These easy twice baked potatoes can be frozen ahead of time easily. All you need to do is wrap each cooked potato separately in plastic wrap. Place potatoes into a gallon-size (4 L) freezer bag and freeze. Once frozen, they’re good to eat for up to three months! They can go right from the freezer to the oven.

Print

Make Ahead Twice Baked Potatoes

Twice baked potatoes are THE ultimate comfort food! Learn how to make ahead and freeze to have a easy (and delicious) side dish on hand.
Course Side Dish
Cuisine American
Keyword Cheesy, Comfort Food, Make Ahead
Prep Time 30 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 20 minutes
Servings 12 halves
Calories 562kcal
Author Karrie

Ingredients

  • 6 medium-sized baking potatoes
  • 1/2 cup butter softened, divided
  • 1/4 tsp salt
  • 8 oz cream cheese softened
  • 1 cup sour cream
  • 2/3 cup milk
  • 11/2 cups 375 mL shredded Cheddar cheese, divided
  • Additional salt and freshly ground black pepper
  • 12 slices bacon cooked and finely
  • chopped divided
  • 1 tsp 5 mL dried dill

Instructions

  • Preheat oven to 350°F (180°C).
  • Using 2 tbsp (30 mL) butter, grease potatoes on all sides. Sprinkle with salt, dividing equally, then place on a rimmed baking sheet. Bake on middle rack in preheated oven for 1 hour and 15 minutes or until cooked through. Remove potatoes from oven and let stand for about 15 minutes, until cool enough to handle.
  • Cut potatoes in half lengthwise. Carefully scoop cooked potato into a large bowl, leaving 1/8 inch (3 mm) pulp all around inside of potato skin.
  • To cooked potato in bowl, add remaining butter, cream cheese, sour cream, milk, 3/4 cup (175 mL) Cheddar cheese and half the bacon. Season to taste with salt and pepper. Using an electric hand mixer or hand masher, mix together until creamy. Do not overmix. 
  • Spoon potato mixture back into potato skins. Top with remaining cheese and bacon; sprinkle with dried dill.

MAKE IT NOW

  • Preheat oven to 350°F (180°C). Place potatoes on a baking sheet lined with parchment paper, spacing apart. Bake in preheated oven for 20 to 22 minutes, until cheese is melted and bubbling. Remove from oven and let cool for l5 minutes. Sprinkle with dill, if using.

MAKE IT A FREEZER MEAL

  • Before filling potatoes, let filling cool completely, then fill as directed. Wrap each potato separately in plastic wrap. Place potatoes in 2 labeled gallon-size (4 L) freezer bags. Seal, removing as much air as possible, and freeze.

COOK FROM FROZEN

  • Preheat oven to 350°F (180°C). Remove plastic wrap from potatoes and place on a baking sheet lined with parchment paper. Bake for 35 to 40 minutes, until hot in the center and cheese is bubbly. Sprinkle with dill, if using.

Nutrition

Serving: 1g | Calories: 562kcal | Carbohydrates: 22g | Protein: 19g | Fat: 44g | Saturated Fat: 24g | Cholesterol: 121mg | Sodium: 670mg | Potassium: 609mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1165IU | Vitamin C: 6.3mg | Calcium: 447mg | Iron: 1.5mg

MORE FREEZER MEALS?

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Kid Friendly Sloppy Joes (Make Ahead and Freeze) https://happymoneysaver.com/kid-friendly-sloppy-joes/ https://happymoneysaver.com/kid-friendly-sloppy-joes/#comments Wed, 17 Apr 2019 21:04:18 +0000 https://happymoneysaver.com/?p=99842 Even the pickiest eaters will love this recipe (all while sneaking in some fruits and veggies!) These kid friendly sloppy joes are the perfect dinner! Sweet, meaty, and rich – a meal your children are sure to remember when they’re adults. And it only takes 20 minutes to make! Growing up, I remember being socontinue reading

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Even the pickiest eaters will love this recipe (all while sneaking in some fruits and veggies!) These kid friendly sloppy joes are the perfect dinner! Sweet, meaty, and rich – a meal your children are sure to remember when they’re adults. And it only takes 20 minutes to make!

A sloppy joe on a sesame bun with another one behind it with a cast iron pan and green herbs in the back.

Growing up, I remember being so excited when it was sloppy joe night. As a child, being allowed to eat a food that was bound to be messy was the best thing ever. I would lick every last bit off my fingers, struggle as mom would try to wipe the goo from my face, and giggle as I took a bite and the rich meat sauce would gush out the back of the bun and splat onto the plate.

Who knew eating could be so much fun?

Sloppy joes were the one meal my parents never had to bribe me to eat. It’s easily one of my top favorite nostalgic meals, and I still fondly think back and remember them.

Now, with kids of my own, I knew this was a meal I had to pass down, but the only problem was I didn’t want to use the traditional store bought sloppy joe sauces that are loaded with preservatives and heavy on the sugar. I hit the drawing board and started formulating my own homemade sloppy joe recipe that would match the taste I remember, only healthier but still thrifty.

Friends, I absolutely nailed this one!

Two sloppy joes on sesame buns are on the counter while one sloppy joe is on a plate on top of a gray napkin with a cast iron pan filled with the mixture and green herbs.

This kid friendly sloppy joe recipe is super easy to prepare, the ultimate frugal meal, and freezer friendly! It’s rich and thick, savory but sweet, and oh so hearty. I am sure my kids will think back and fondly remember their time devouring these sloppy joes.  

The best part about this easy sloppy joe recipe for kids? It’s completely homemade. That means only fresh ingredients and none of the processed chemicals that store bought provides. Don’t let this fool you though – homemade doesn’t mean expensive or time consuming. This recipe is neither. My sloppy joe freezer meal will take you less than 30 minutes to prep, cook, and serve.

Ready to dive in? Make sure you have a spoon handy (or those scoop tortilla chips), your kids will want to eat up every last drop of this delicious easy sloppy joes recipe!

A sloppy joe on a sesame bun with a blurred background with another one behind and green herbs in the back.

CAN YOU FREEZE THIS HOMEMADE SLOPPY JOE RECIPE?

I am so excited to say this recipe is freezable and your kids are sure to love it!  It’s perfect when you just need something in a pinch. The next time you have a picky eater who won’t touch that broccoli on their plate, you’ll be glad you stocked a few of these in your freezer.

A gallon size Ziploc bag with an orange mixture with the words "Sloppy Joes" written on the front.

WHAT GOES WITH THESE KID FRIENDLY SLOPPY JOES?

For a tasty side item, my homemade sloppy joes pair perfectly with honey roasted carrots or sweet potato fries (grab my homemade ketchup recipe here!). In honor of keeping with the tradition of nostalgic meals, try serving this with my DIY Nesquick and end this perfect meal with my Homemade Ice Cream Sandwiches.

Hot tip: Looking to make this healthier or want to be extra frugal? Try adding some lentils or riced cauliflower to the mix. If you want to make this vegetarian friendly, you could skip the meat entirely and just use lentils or riced cauliflower.

Two sloppy joes on sesame buns are on the counter while one sloppy joe is on a plate on top of a gray napkin with a cast iron pan filled with the mixture and green herbs next to it.

Grab those napkins – it’s about to get messy!

Print

Kid Friendly Sloppy Joes

Even the pickiest eaters will love this recipe (all while sneaking in some fruits and veggies!) These kid friendly sloppy joes are the perfect dinner! 
Course Dinner
Cuisine American
Keyword dairy-free, easy freezer meals, Kid-Friendly, Quick, Thrifty
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8
Calories 202kcal
Author Karrie

Ingredients

  • 1 lb ground beef
  • ½ onion
  • 1 red bell pepper
  • 1 14 oz can pears, with juice
  • 1 cup ketchup
  • 1 tsp mustard
  • 1 tsp worcestershire sauce
  • 2 tsp brown sugar
  • ½ tsp garlic powder
  • Hamburger buns

Instructions

  • Quarter onion and remove seeds and stem from bell pepper. Add to blender and puree until smooth.
  • In a large skillet over medium-high heat, cook beef and onion-pepper puree, breaking up with a spoon, for 4 to 5 minutes, until beef is no longer pink.
  • Rinse out blender. Add can of pears with juice, ketchup, mustard, Worcestershire sauce, brown sugar and garlic powder to clean blender. Puree until smooth.
  • Add pear-ketchup puree to skillet, bring to a boil. Immediately reduce heat to medium and simmer, stirring occasionally, for 2-3 minutes, until heated through.
  • Serve on hamburger buns.
  • Hot Tip: Toast the hamburger buns to take these to the next level!

MAKE IT A FREEZER MEAL

  • Let meat mixture cool completely. Transfer meat mixture into a labeled gallon-size (4 L) freezer bag. Seal, removing as much air as possible, and freeze.
  • Reminder: Make sure you put a date on the bag!

THAW AND COOK

  • Place meat mixture in refrigerator for at least 12 hours or up to 24 hours to thaw, or run lukewarm water over bag until you can break apart. Pour bag contents into a large skillet and bring to a simmer over medium-high heat. Immediately reduce heat to low and simmer for 2-3 minutes or until completely heated through.

Nutrition

Serving: 1g | Calories: 202kcal | Carbohydrates: 13g | Protein: 10g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 325mg | Potassium: 320mg | Fiber: 1g | Sugar: 10g | Vitamin A: 620IU | Vitamin C: 21.7mg | Calcium: 19mg | Iron: 1.4mg

MORE KID FRIENDLY RECIPES?

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Malt Milkshake Chocolate Ice Cream Pie https://happymoneysaver.com/chocolate-ice-cream-pie/ https://happymoneysaver.com/chocolate-ice-cream-pie/#respond Mon, 15 Apr 2019 19:20:31 +0000 https://happymoneysaver.com/?p=99840 Milkshake + pie + ice cream lovers get ready! This Malt Milkshake Chocolate Ice Cream pie is so perfect, so creamy, so satisfying… that you’re going to want to make it over and over again. It will become your favorite pie recipe of all time. No, seriously. Seriously, chocolate lovers, this one’s for you. Thecontinue reading

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Milkshake + pie + ice cream lovers get ready! This Malt Milkshake Chocolate Ice Cream pie is so perfect, so creamy, so satisfying… that you’re going to want to make it over and over again. It will become your favorite pie recipe of all time. No, seriously.

There is one slice of ice cream pie on a white plate with a gold fork. There is one slice of ice cream pie on a white plate on the left side of the picture. The rest of the pie is on the back right side with a pink towel next to it.

Seriously, chocolate lovers, this one’s for you.

The inspiration for this pie started at a Red Robin Restaurant. They have this amazing Chocolate Hazelnut Bliss Milk Shake that I tried one day and fell in love with. So I got this idea in my head to try and recreate some of those same flavors that I love but in pie form. Because milk shakes don’t last as long as a pie. I mean if I made a milkshake instead of a pie… it would melt and then I wouldn’t be able to have chocolate pie for breakfast the next day.

There is one slice of ice cream pie with chocolate crust on a white plate with a gold fork on the side. The rest of the pie is in the back.

The best chocolate ice cream pie of all time starts with the pefect chocolate crust of course.

This crust? It is the absolute star of this pie. I kid you not. And it has a secret ingredient for you. Y’all, be prepared to be in chocolate heaven. 😍

It’s made with a blend of cocoa pebbles cereal, chocolate graham cracker crumbs, sugar, butter and just a pinch of salt to help bring out those chocolately flavors. And it’s glorious. It’s the most unique and buttery-crispy perfect bite you will ever experience. And the flavor is spot on. A chocolate lovers dream.

Friend, don’t be afraid of the cocoa pebbles. They totally make this pie crust shine.

So, after this crust gets frozen we then pour a layer of hot fudge on this baby. And spread it on good. You can go as thick or as thin as you like. If you go thinner you could always save some of that hot fudge for a drizzle over the top at the end.

And as for chocolate ice cream filling… it’s the perfect creamy milkshake flaver we’ve all been waiting for. And with only two ingredients, it couldn’t be any easier. Chocolate Ice Cream and chocolate malt powder. That malt powder takes this ice cream pie from good to truly decadent.

SOOO…WHAT IS CHOCOLATE MALT YOU ASK?
Fun Tidbit: Malted milk powder dates back to the 1800’s and is made by sprouting a grain and drying it, then mixing it with powdered milk. This process helps break down the grains, making it easier to digest while maintaining the nutritional content.

Two hands are holding a chocolate ice cream pie. There is a pink towel on the side.

Once you’re done with that layer, make the topping layer and sprinkle with a any kind of topping you like. Maybe a little drizzle of hot fudge, maybe a sprinkling chocolate graham cracker crumbs. Then just keep it in the freezer, and it should taste great for at least two to three months. Who am I kidding, this pie barely lasts two days when I make it! It is definitely one of the best easy frozen dessert recipes I have!

I typically store the pie right in the pan, but if freezer space is tight, you can always cut up slices and store them individually in freezer bags.

There is one slice of ice cream pie with chocolate crust on a white plate with a hand holding a gold fork piercing the  top of the pie.

HOW DO YOU SERVE THIS CHOCOLATE CREAM PIE?

Just take the pie out of the freezer, and depending on what temperature you keep your freezer at, let it thaw for 10-15 minutes on your counter. If I can’t cut through it using a huge knife using all my body weight, I know it needs to thaw a little longer.. haha. It is so hard to wait. But once you can cut it without feeling you need to start working out again, slice it up. Place it on a plate and leave it as is or add a special fancy touch if you like.

Consider drizzling my homemade hot fudge over the top or sprinkling with a little bit of chocolate graham cracker crumbs. If you want to be real fancy, you can take a potato peeler to a bar of chocolate to make those “chocolate curls” you often get on pies at restaurants!

My favorite way: I love to save out about 1/2 cup of that crust mixture before pressing it into the pie plate. Then I add some of that one top.. because, well, I love that crust sooo much. It’s so good!!! Maybe not as pretty as the others, but if it’s just me and the pie… I’m all about what tastes good.

WHAT ICE CREAM IS BEST?

I’ve used generic chocolate ice cream for this pie and it was still good. The malt really picks up the flavors and makes it good. That being said, if you have a favorite chocolate ice cream, use that one. If money was not a consideration I think I’d choose Tillamook Chocolate Ice cream as Tillamook is my fav. But like I said, any good one will do.

Note: While this recipe calls for chocolate ice cream, there’s no reason you couldn’t play around and do a different ice cream flavor instead. Want to make a mint chocolate ice cream pie? Just use mint ice cream! Prefer the taste of vanilla, peanut butter, or cookies ‘n cream? No problem! They should all work the same.

When it comes down to it, there’s just no wrong way to enjoy this decadent chocolate ice cream pie! Are you ready for this? Let’s get started!

Print

Malt Milkshake Chocolate Ice Cream Pie

This Malt Milkshake chocolate ice cream pie recipe is so decadent with a homemade chocolate graham cracker crust, fudge, chocolate ice cream, and a chocolate malt whipped topping.
Course Dessert
Cuisine American
Keyword chocolate, Easy, Freezer Meal, freezer pie, ice cream pie, pie
Prep Time 30 minutes
Freezing layers time 2 hours 50 minutes
Total Time 3 hours 20 minutes
Servings 12
Calories 732kcal
Author Karrie

Ingredients

Chocolate Crust

  • 1-½ cups chocolate graham crackers crushed (1-½ sleeves)
  • 1 cup cocoa pebbles
  • cup sugar
  • ¼ tsp salt
  • ½ cup butter melted

Hot Fudge Sauce layer

  • 1 cup hot fudge sauce

Chocolate Ice Cream Filling

  • Chocolate ice cream ½ gallon, softened
  • 2 tbsp chocolate malt powder

Chocolate Whipped Cream Topping

  • ¼ cup chocolate malt powder
  • 2 cups heavy whipping cream

Instructions

Crust

  • Mix together in a large bowl the crushed chocolate graham crackers, sugar and salt. Add in cocoa pebbles and using a cup or the end of a rolling pin lightly crush cocoa pebbles into the graham crackers crumbs. You want to still have some larger pieces while crushing down some. 
  • Add in melted butter, stir to combine. You should have a mixture that will come together when pressed down with backing spoon, so if mixture is a little dry add in a little more melted butter if needed 1 tsp at a time. **
  • Press crust mixture into bottom of and up sides of one large deep dish pie plate. *** 
    Place in freezer and freeze until solid to the touch, about 30 minutes
  • Warm up hot fudge and spread over crust. Place in freezer and freeze until solid, about 30 minutes longer.

Ice Cream Filling Layer

  • Remove ice cream and allow to soften. Once ice cream is softened, add malt powder and mix together until well combined. Transfer into pie pan over pie crust layer. Place into freezer to freeze until hard, about 30-60 minutes.

Chocolate Whipped Cream Topping

  • Once filling layer is frozen start making chocolate whipped cream layer topping. In a cold medium bowl (I like to placemy bowl in fridge for 20 minutes before using) combine chocolate malt powder and heavy whipping cream. Beat until stiff peaks form. Spoon on top of pie and gently swirl with back of your spoon. Top with any desired toppings or drizzle with hot fudge. Place back into freezer and freeze until solid, about 30-60 minutes. 
  • Once frozen, remove from freezer, cover tightly with several layers of plastic wrap, then cover with a labeled peice of foil and place back into freezer. 

TO SERVE

  • Remove from freezer, remove foil and plastic wrap. Let thaw 15-20 minutes or until you can cut through the pie without feeling like you need to start working out better. Place slice of pie on plate and serve frozen.  

Notes

** If you would like to reserve ½ cup of crust mixture to sprinkle over the top do that now. It’s totally optional but is my favorite way to serve this pie, because this crust is the best part!! 
***If you don’t have a deep dish pie plate you can use instead two smaller 9 inch pie plates or even a 9×13 inch baking dish.  

Nutrition

Serving: 1g | Calories: 732kcal | Carbohydrates: 80g | Protein: 9g | Fat: 44g | Saturated Fat: 26g | Cholesterol: 128mg | Sodium: 402mg | Potassium: 521mg | Fiber: 2g | Sugar: 60g | Vitamin A: 1560IU | Vitamin C: 1.3mg | Calcium: 214mg | Iron: 2.1mg

If you consider yourself a chocolate lover, then do yourself a favor this summer and whip up a no-fuss, malted milkshake chocolate ice cream pie! You’ll thank me later.

Here are a few of my other BEST FREEZER DESSERTS:

The Master Chocolate Chip Cookie Recipe
<< this is the one, the only make-ahead and freeze chocolate chip cookie recipe in the whole world. It just is.

Vintage Icebox Cake Recipe
<< this one is from my great-grandmother’s old vintage recipe box. It was really fresh and delicious. It would be perfect for Mother’s day or even Easter coming up.

Chewy Ginger Molasses Cookies
<< I crave these mostly in the fall, but can eat them year round too. I love ’em.

More freezer dessert recipes from friends that you will love!

Chocolate Peanut Butter Pie from The Pioneer Woman
Strawberry Lemon Icebox Pie from The Crumby Kitchen
Frozen Peppermint Pie from Thirty Handmade Days

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Pulled Pork Sliders | Freezer Meal https://happymoneysaver.com/pulled-pork-sliders/ https://happymoneysaver.com/pulled-pork-sliders/#comments Thu, 11 Apr 2019 16:58:27 +0000 https://happymoneysaver.com/?p=99838 Delicious pulled pork sliders is a meal the whole family will love! Juicy pork covered in BBQ sauce served on a slider. Best of all, this slow cooker recipe can be made into a freezer meal! I am a super foodie. I LOVE food. I know I am not alone in feeling this. When mycontinue reading

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Delicious pulled pork sliders is a meal the whole family will love! Juicy pork covered in BBQ sauce served on a slider. Best of all, this slow cooker recipe can be made into a freezer meal!

There is a wooden plank holding three pulled pork sliders crock pot recipes. In the background you can see a green and white towel and a bowl of chips in the bottom.

I am a super foodie. I LOVE food.

I know I am not alone in feeling this. When my sister and her family come to town, we just feed each other’s addictions to food by trying new recipes and different fun restaurants.

Last time she was here, we were in the mood for something good for dinner that night. But we had two problems. We had plans to be gone for most of the day and would need something that could be ready when we returned home, starving!

And we had to feed our kids. Our picky kids. So it needed to be something they would actually eat for dinner, too.

We rummaged through my kitchen and found a beautiful pork shoulder roast. We knew instantly what dinner would be – pulled pork sliders! I mean, who can resist juicy pork covered in BBQ sauce served on a soft pillow of bread? Not us!!

We threw the pork in the slow cooker with the spices and a can of Dr. Pepper and left for the day. When we came home and opened the door, we were hit with the most incredible smell of perfectly cooked pork. Talk about mouthwatering!

In a black crock pot there are two pieces of raw pork with a hand pouring a can of Dr. Pepper into the crock pot.

Out came the most tender pork I have ever tasted! It was so good I could have just eaten it plain with a fork. But those soft rolls – they called to me!

I stirred in some of my homemade favorite bbq sauce and let all the flavors combine while we set the table and got the kids ready for dinner.

Oh my goodness…this pulled pork sliders slow cooker recipe was even better than I had expected them to be!! Tender, juicy pork smothered in sweet, tangy sauce all on top of the most beautiful bun! That is my kind of dinner!

It was a HIT with the kids, too! All of them clamored around for seconds and thirds of these sweet bbq pulled pork sliders. Is there anything better than your kids actually eating the dinner you made and LIKING IT!?!

All in all, it was the perfect combination of yummy adult food that was completely kid-friendly!

There are two hands holding one pork slider on a wooden plank with two other sliders also on the plank.  There is a white bowl of chips in the right corner and dishtowel of green and white peeking out at the top.

Check out this kid-friendly pulled pork sliders crock pot recipe!

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Pulled Pork Sliders (with Freezer Meal Option)

Delicious pulled pork sliders – a meal the whole family will love! Juicy pork covered in BBQ sauce served on a slider with make ahead freezer meal options!
Course Dinner
Cuisine American
Keyword Easy, Freezer Meal, Make Ahead
Prep Time 5 minutes
Cook Time 10 hours
Servings 12
Calories 170kcal
Author Karrie

Ingredients

  • 3-4 lb boneless pork shoulder roast
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 2 tbsp brown sugar
  • 2 tsp dry mustard
  • 2 tbsp salt
  • ¼ tsp black pepper
  • 1 can 12 oz dr. pepper or root beer

Optional:

  • 1-2 cups of your fav BBQ sauce

Instructions

  • In a small bowl, combine paprika, garlic powder, brown sugar, mustard, salt and pepper. Rub it over all sides of roast.

MAKE IT NOW

  • Place pork roast in a large (approx. 5 quart) slow cooker. Pour dr pepper or rootbeer overtop. Cook on Low for 8 to 10 hours, until pork is fork-tender. Remove from slow cooker, discarding juices. Transfer pork to a cutting board and, using two forks, shred into pieces, discarding excess fat. Return meat to slow cooker.
  • Pour remaining 1 cup (250 mL) barbecue sauce over shredded pork, stir, and cook for 30 minutes on High, until warmed through. Serve in buns, topped with slaw, if using.

MAKE IT A FREEZER MEAL

  • Place pork roast in a labeled gallon-size (4 L) freezer bag. Add sauce mixture to bag. Place remaining 1 cup (250 mL) barbecue sauce in a quart-size (1 L) freezer bag. Seal both, removing as much air as possible, and freeze together as a kit.

THAW AND COOK

  • Place bags in the refrigerator for at least 12 hours or up to 24 hours to thaw. Place pork and sauce in a large (approx. 5 quart) slow cooker. Cook on Low for 8 to 10 hours, until tender and juicy. Remove pork from slow cooker, discarding juices. Transfer to a cutting board and, using two forks, shred into pieces, discarding excess fat. Return meat to slow cooker. Pour remaining 1 cup (250 mL) barbecue sauce over shredded pork, stir, and cook on High for 30 minutes, until heated through. Serve in buns, topped with slaw, if using.

Nutrition

Serving: 1g | Calories: 170kcal | Carbohydrates: 16g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 46mg | Sodium: 1466mg | Potassium: 314mg | Sugar: 13g | Vitamin A: 340IU | Vitamin C: 0.7mg | Calcium: 21mg | Iron: 1.2mg
A gallon-size zippered freezer bag and holder holding it open with two pieces of seasoned pork in it ready to make my pulled pork sliders slow cooker recipe.

HOW DO YOU FREEZE PULLED PORK?

It’s so easy to make this a freezer meal. Just place the raw pork roast in a labeled gallon-size freezer bag. Add the sauce mixture to the bag. Add the extra barbecue sauce in a quart-size freezer bag. Seal both of them, removing as much air as possible, and freeze together as a kit.

Then when you have a busy day coming thaw this pulled pork sliders slow cooker kit in the refrigerator for at least 12 hours or up to 24 hours to thaw. Add the pork and the sauce in a large slow cooker. Cook on low for 8 to 10 hours, until tender and juicy. Then, using two forks, shred into pieces, discarding excess fat. Pour remaining barbecue sauce over shredded pork.

You can serve it on buns topped with slaw or add some delicious freezer macaroni and cheese to go with it. These sliders are so good, no one’s going to be complaining tonight! It is the perfect meal after a busy day, sure to be gobbled up by everyone in your house!

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Freezer Mac and Cheese Kids Will Love https://happymoneysaver.com/freezer-mac-and-cheese/ https://happymoneysaver.com/freezer-mac-and-cheese/#comments Mon, 08 Apr 2019 13:26:43 +0000 https://happymoneysaver.com/?p=99836 Calling all cheese lovers! This freezer mac and cheese is perfect for the busy family who wants an easy, homemade meal. Kids (and adults) will LOVE it! We are HUGE cheese lovers at my house. Cheddar, Swiss, Mozzarella – you name it, we eat it! And when you add pasta to it? It’s TRUE LOVE!!continue reading

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Calling all cheese lovers! This freezer mac and cheese is perfect for the busy family who wants an easy, homemade meal. Kids (and adults) will LOVE it!

A white bowl full of macaroni and cheese on top of a wooden board with two other white bowls in the background.

We are HUGE cheese lovers at my house.

Cheddar, Swiss, Mozzarella – you name it, we eat it! And when you add pasta to it? It’s TRUE LOVE!!

So it’s no surprise that my kids ask for it all. the. time. But being a busy mom with busy kids that can’t always happen.

I tried shortcuts like the boxed version and let me tell you, it just didn’t cut it! There were so many crazy preservatives in it and the taste didn’t even come close to a homemade baked mac and cheese.

I knew then that I needed to get to work to create a make ahead freezer mac and cheese that my kids would love.

That’s when my kid friendly mac and cheese recipe was born! I found a way to get this ultra creamy, massively cheesy pasta into a freezer meal that everyone one will love!

A white dish full of macaroni and cheese with a wooden spoon in it on top of a blue napkin.

Now it didn’t come easily. I found that there were a lot of problems with mac and cheese that I was going to have to overcome. First, I didn’t want the sauce to separate. I also didn’t want it to be grainy or super dry. My kids would hate that and I am sure yours would, too.

So I kept working until I developed the creamiest, cheesiest freezer mac and cheese known to man.

And, oh man, was it worth it!

The combination of cheeses melted into a rich and creamy sauce layered in between beautiful pasta noodles. I mean, fuggetaboutit. So good.

A white bowl full of macaroni and cheese on top of a wooden board with a hand holding a spoon with mac and cheese above the bowl with one other white bowls in the background.

The best part is that this easy kid friendly mac and cheese is fool-proof and only has a handful of ingredients. A perfect homemade dinner, full of yummy melting cheese, that can easily be made ahead for an quick weeknight meal.

Now whenever my kids are craving it, I can pull out a pan of my freezer mac and cheese and it is ready in minutes!

During the summer I also love to make it and freeze it in individual ramekins. Then on busy days, I pull it out to thaw and my kids can heat it up for a quick no-mess lunch. I know, totally WINNING, right?

Two white bowls full of macaroni and cheese - one bowl has a fork in it with a hand holding it - on top of a blue napkin with a fork on the side with two other white dishes with cheese in one and a big dish of mac and cheese in the back.

WHAT ARE THE BEST CHEESES FOR MAC AND CHEESE?

Cheese is so individual and I get that. Every family has their favorite kinds.

For this homemade baked mac and cheese recipe I tried tons of different cheeses. But the creamiest, silkiest and best flavored mac and cheese version was by far the combo of Colby jack and sharp cheddar.

A oval dish covered in foil with the words "Mac & Cheese" written on it.

HOW LONG CAN FREEZER MAC AND CHEESE STAY IN THE FREEZER?

You can freeze this make ahead freezer mac and cheese for up to 2 months…if it lasts that long! Make sure you press down on the plastic wrap to remove all the air and then keep it covered in aluminum foil.

I hope you all give my freezer mac and cheese a try. I am sure you will love it as much as we do!

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Freezer Mac and Cheese

This freezer mac and cheese is perfect for the busy family who wants an easy, homemade meal. Kids (and adults) will LOVE it!
Course Dinner
Cuisine American
Keyword Easy, Freezer Meal, homemade, Kid-Friendly
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8
Calories 501kcal
Author Karrie

Ingredients

White Sauce Base

  • ¼ cup cornstarch
  • ¼ cup butter
  • 2 cups chicken broth
  • Salt and pepper to taste
  • 8 oz dried macaroni pasta
  • 2 cups heavy whipping cream
  • 1 cup colby cheese shredded
  • 1 cup extra sharp cheddar cheese shredded

Instructions

  • In a medium saucepan over medium heat, melt butter. Sprinkle cornstarch overtop and cook, whisking constantly, for 2 to 3 minutes, until foamy and simmering (do not let it brown).
  • Add chicken broth; cook, whisking constantly, for 3 to 4 minutes, until sauce thickens and starts to simmer. Remove from heat. Season to taste with salt and pepper.
  • Pasta: In a large bowl, combine white sauce and cream. Add Colby, and Sharp Cheddar cheeses; stir until melted and smooth. Set aside.
  • Fill a large stockpot with water and bring to a boil over high heat. Cook macaroni for 5 to 6 minutes, stirring occasionally, until just beginning to get soft (the pasta should be starting to get tender but have a firm bite). Drain and rinse with cold water to cool quickly. Set aside.

MAKE IT NOW

  • Preheat oven to 375°F. Return macaroni to stockpot, add cheese sauce and gently mix together. Season to taste with salt and pepper. Transfer to a 9- by 9-inch baking dish. Bake in preheated oven for 30-35 minutes, until golden on top and bubbly on the inside. Let cool for 10 minutes, then serve.

MAKE IT A FREEZER MEAL

  • Let cheese sauce cool to room temperature. Return cooled macaroni to stockpot, add sauce and gently mix together. Season to taste with salt and pepper. Transfer to a 9-by-9 -inch baking dish. Wrap baking dish tightly with plastic wrap, pressing down gently to remove air. Cover with foil. Label and place in freezer.

THAW AND COOK

  • Place baking dish in refrigerator for at least 12 hours or up to 24 hours to thaw. Preheat oven to 375°F. Remove foil and plastic wrap. Bake in preheated oven for 40-45 minutes or until golden on top and bubbly on the inside. Let cool for 10 minutes, then serve.

Nutrition

Serving: 1g | Calories: 501kcal | Carbohydrates: 27g | Protein: 13g | Fat: 38g | Saturated Fat: 24g | Cholesterol: 127mg | Sodium: 478mg | Potassium: 190mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1355IU | Vitamin C: 4.5mg | Calcium: 265mg | Iron: 0.7mg

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Easy Sweet and Tangy Instant Pot BBQ Ribs (Freezer Meal) https://happymoneysaver.com/instant-pot-bbq-ribs/ https://happymoneysaver.com/instant-pot-bbq-ribs/#respond Thu, 04 Apr 2019 16:21:51 +0000 https://happymoneysaver.com/?p=99778 Sweet, tangy, sticky, and melts off the bone – everything you could ever want in Instant Pot BBQ ribs. Best of all? You can make them year round AND they’re totally freezer safe plus super easy! Y’all, let me tell you, I’m antsy to pull out the smoker and kick off grilling season, especially withcontinue reading

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Sweet, tangy, sticky, and melts off the bone – everything you could ever want in Instant Pot BBQ ribs. Best of all? You can make them year round AND they’re totally freezer safe plus super easy!

Ribs cut apart and laid together in a line smothered in bbq sauce sprinkled with herbs with a side of bbq sauce in a glass bowl on the right side.

Y’all, let me tell you, I’m antsy to pull out the smoker and kick off grilling season, especially with a good BBQ, but summer feels like it’s taking forever to get here. It’s that time of year where you start the day with the heat on, midday you turn on the AC, but you better make sure you turn the heat back on before bed or you’ll wake up freezing. Do you feel me? The weather is just so moody during spring.

Don’t get me wrong, I love spring! It’s breezy, comfortable, and the perfect time to enjoy light and easy fare, such as my Country Lemon Chicken and Rose Infused Lemonade, but have I ever told you how much I LOVE barbecuing? Seriously, I LOOOOOOVEEE it. During the summer months, I’m outdoors more than I am indoors, and my grill is my BFF.

So when the weather finally started to hint at being warm again, I went on a mission for some good BBQ. The kind that just gets on everything you touch, and a simple napkin isn’t strong enough to tame the ooey-gooey goodness.

Sadly, it hasn’t been warm enough to pull out the grill, yet.

Then it occurred to me. I made an amazing Boneless BBQ Ribs recipe in the slow cooker a few years ago that was a huge hit in our house, why not try it again in my Instant Pot with bone-in ribs?

An Instant Pot with uncooked ribs wrapped around the outside with a hand pouring a can of Dr. Pepper inside the middle of it.

So I did – and let me just say that this recipe is going to become a staple in your house, I guarantee it. It was just that good, so good that it almost replaced my grill (C’mon now, you didn’t think I’d back stab my grill like that, now did you?).

This recipe is everything a good BBQ spare ribs in instant pot should be: Sweet in all the right ways with just a touch of crispy caramelized sugar. A little bit tangy to let you know it means business. Tender and falls right off the bone, into your mouth. Plus it’s super easy to make and kid approved, just make sure you have wet wipes handy, because these are just the right amount of sticky, ooey gooey.

3 ribs cut apart and laid together in a line with a side of bbq sauce in a glass bowl on the top right side. There is also an uncut portion of ribs laying at the bottom.

CAN YOU FREEZE THESE INSTANT POT BBQ RIBS?

That’s the best part of this recipe! These easy BBQ instant pot ribs are completely freezer friendly! YESSS! Tuck a few of these bad boys into the freezer for the next time you’re missing summer and itching for some BBQ, or when you just want a quick and delicious meal. For best flavor and texture it’s recommended these be eaten within 4-6 months of freezing (so don’t forget to put a date on the bag!), and allow to thaw for 12-24 hours before cooking.

A gallon size ziploc bag filled with racks of uncooked ribs held open with freezer bag stands.

WHAT DO YOU SERVE WITH THESE BBQ RIBS?

While these Instant Pot BBQ Ribs stand completely on their own, they also go phenomenally with coleslaw or potato salad if you want a hint of springtime with your meal. Alternatively, you could make this a super hearty meal with some mac and cheese or roasted potatoes. I mean, Instant pot ribs and potatoes – delicious!

Ribs cut apart and laid together in a line smothered in bbq sauce sprinkled with herbs on a white oval plate with a side of bbq sauce in a glass bowl on the right side.

Now that your mouth is watering, are you ready for this easy BBQ Instant Pot ribs recipe?

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Easy Sweet and Tangy Instant Pot BBQ Ribs

Sweet, tangy, sticky, and melts off the bone – everything you could ever want in a BBQ rib recipe. 
Course Dinner
Cuisine American
Keyword Easy, Freezer Meal, Instant Pot, sweet, tangy
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6
Calories 235kcal
Author Karrie

Ingredients

  • 1-2 racks of ribs baby back ribs, or spare ribs
  • 1 tbsp smoked paprika
  • 1 tbsp white sugar
  • 1 tbsp brown sugar
  • ½ tbsp garlic salt
  • ½ tsp onion powder
  • ¼ tsp cayenne
  • 1 can dr. pepper or root beer soda

Instructions

  • Remove membranes from the back of ribs, if needed, by sliding a knife under the thin backing on the rib. Gently lift the blade of the knife to help loosen the membrane, then peel away.
  • Sprinkle seasonings over both sides of ribs.

MAKE IT NOW

  • Place wire trivet rack in the bottom of the instant pot.
  • Place the ribs upright, with the meat side facing out. If you’re using one large rack of ribs, then circle them around the pot.
  • Pour Dr. Pepper over ribs.  Note: Dr. Pepper is an awesome addition to this recipe, helping to tenderize the meat, and provide a bit of moisture to the dry ingredients. Don’t worry, the final meal won’t taste like Dr. Pepper.
  • Secure lid and close vent.
  • Press “manual” or “pressure cook” and cook on high pressure for 25 minutes.
  • When the timer beeps, allow the pressure to naturally release for 10 min, then turn the valve to quick release.
  • Carefully remove ribs to a large, foil-lined baking sheet and slather them in BBQ sauce.
  • Optional: Broil them in the oven for 2-3 minutes.

MAKE IT A FREEZER MEAL

  • To freeze, cut ribs into 2-3 rib sized portions so they will fit into a gallon or two gallon freezer safe bag. Add to bag, seal bag removing as much air as possible and freeze.

THAW AND COOK (FROM FREEZER MEAL)

  • Place bag in refrigerator for at least 12 hours or up to 24 hours to thaw. Pour contents of both bags into Instant Pot, placing the ribs one on top of the other to fit. Pour Dr. Pepper over ribs.
  • Secure lid and close vent. Press “manual” or “pressure cook” and cook on high pressure for 25 minutes. When the timer beeps, allow the pressure to naturally release for 10 min, then turn the valve to quick release. Carefully remove ribs to a large, foil-lined baking sheet and slather them in BBQ sauce.
  • Optional: broil them in the oven for 2-3 minutes.

Nutrition

Calories: 235kcal | Carbohydrates: 5g | Protein: 10g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 50mg | Sodium: 618mg | Potassium: 171mg | Sugar: 4g | Vitamin A: 620IU | Calcium: 9mg | Iron: 1.3mg

Make sure you bookmark this page, because I promise you’ll be coming back for seconds!

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Easy Chicken Noodle Soup (Freezer Meal) https://happymoneysaver.com/chicken-noodle-soup-freezer-meal/ https://happymoneysaver.com/chicken-noodle-soup-freezer-meal/#respond Mon, 01 Apr 2019 15:36:17 +0000 https://happymoneysaver.com/?p=99805 Tender chicken, fresh vegetables and delicious noodles; this the best Homemade Chicken Noodle Soup Freezer Meal recipe! Not only is it hearty and comforting, it’s ready in under an hour. Is there anything more comforting than a big bowl of chicken noodle soup? There’s just something about this meal that brings you right back tocontinue reading

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Tender chicken, fresh vegetables and delicious noodles; this the best Homemade Chicken Noodle Soup Freezer Meal recipe! Not only is it hearty and comforting, it’s ready in under an hour.

A bowl of chicken noodle soup with a  silver spoon resting on the side of it with a light blue towel on the left side with herbs next to it.

Is there anything more comforting than a big bowl of chicken noodle soup? There’s just something about this meal that brings you right back to your childhood.

However, my mom’s homemade chicken noodle soup recipe took hours to make and who has time for that? Not me!

My recipe is easy, ready in under an hour and has all the comforting qualities you want in a classic chicken noodle soup. And you can make it ahead of time and freeze it! Perfect for all of us busy moms!

Most people think of chicken noodle soup as “sick food” – something you eat when you’re not feeling good.  And don’t get me wrong, this chicken noodle soup freezer meal is AMAZING for that, but it’s also fabulous on a night when you’re looking for some good old comfort food.

A bowl of chicken noodle soup with a gold ladle spooning more soup in it with a light blue towel on the left side with herbs next to it.

I love making this soup on busy weeknights because it is SO FAST to warm up! The chicken noodle soup seasoning is so rich, so complex, that it warms you from the inside out. It’s also loaded with veggies and tender chicken, making me feel like a good mom even when I am in a hurry.

Pair this easy chicken noodle soup with a yummy green salad and delicious homemade rolls and dinner is served!

A bowl of chicken noodle soup with a  silver spoon resting on the side of it with a light blue towel on the left side with herbs next to it.  There is a pair of hands with a green shirt holding the bowl.

IS CHICKEN NOODLE SOUP REALLY GOOD FOR YOU?

Yep! This soup contains fresh veggies, lean protein and a simple homemade chicken broth.  It’s a great way to kick start your immune system when you are feeling under the weather. It’s kind of a miracle worker.

And if nothing else, this is one of those meals that just makes you feel good after you eat it!

WHAT KIND OF NOODLES DO YOU USE FOR CHICKEN NOODLE SOUP?

This recipe calls for spaghetti noodles but, really, any pasta will do. I love to experiment with the different kinds of pasta and sometimes it just ends up with what is in my pantry. I would say that rotini is a great option, too!

A bowl of soup filled with noodles and veggies with a silver spoon resting on the side of it with a light blue towel on the left side with herbs next to it.

CAN YOU FREEZE CHICKEN NOODLE SOUP?

Definitely!! That’s what makes this chicken noodle soup freezer meal one of my favorite recipes! When I make it, I like to double the recipe and stash half in the freezer for a rainy day or for the next cold or flu that hits my house. You can use freezer bags but I am not gonna lie – I love how these containers look in my freezer all filled with chicken soup!

Three clear plastic containers filled with chicken noodle soup.

There is nothing warmer or more comforting than this soup – any time of the year. This chicken noodle soup freezer meal has been my go-to for friends who were sick or friends with new babies and it’s ALWAYS a hit! The flavors of this classic delicious soup just can’t be beat.

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Chicken Noodle Soup {Freezer Meal}

Tender chicken, fresh vegetables and delicious noodles; this the best Homemade Chicken Noodle Soup Freezer Meal recipe!
Course Dinner
Cuisine American
Keyword Classic, Comfort Food, dairy-free, Thrifty, To Share
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6
Calories 300kcal
Author Karrie

Ingredients

  • 2 tbsp olive oil
  • 2 medium carrots peeled and sliced
  • 1 stalk celery sliced
  • 1/2 onion pureed or diced small
  • 2 tsp minced garlic
  • 80 oz chicken broth or homemade chicken stock
  • 1 lb boneless skinless chicken breasts cut into bite-sized pieces
  • 1 tsp parsley
  • 1/4 tsp thyme
  • 8 oz spaghetti broken into pieces

Instructions

  • In a large stockpot, melt olive oil over medium-high heat. Add carrots, celery and onion; cook, stirring, until carrots and celery are tender, about 4 minutes. Add garlic and cook, stirring, for about 1 minute, until fragrant.
  • Add chicken broth, chicken breast pieces, parsley and thyme. Continue to cook, stirring often, until it comes to a boil, then reduce heat and simmer 5 minutes.

MAKE IT NOW

  • Add pasta and cook 7-8 minutes or until al dente. Season soup with salt and pepper to taste. Serve.

MAKE IT A FREEZER MEAL

  • Add pasta and cook for 3-4 minutes or until pasta is starting to get soft, but not fully cooked. Remove pot from heat and allow to cool completely.
    Season to taste with salt and pepper. Transfer soup to freezer safe containers or freezer bags. Seal bag, removing as much air as possible and freeze or leave 1 inch head space in container, seal with lid and freeze.

THAW & COOK

  • Place bag or container in the refrigerator for at least 12 hours or up to 24 hours to thaw. Pour bag contents into a large stockpot. Stirring often, warm over medium heat until heated through and steaming but not boiling. (Add additional chicken broth if needed.) Serve.
    To reheat in microwave place in a microwave safe container and cook on high for 1-2 minutes or until heated through.

Nutrition

Serving: 1g | Calories: 300kcal | Carbohydrates: 32g | Protein: 22g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 1488mg | Potassium: 744mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3420IU | Vitamin C: 29.5mg | Calcium: 45mg | Iron: 1.6mg

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Homemade Blueberry Lemon Sweet Rolls https://happymoneysaver.com/blueberry-lemon-sweet-rolls/ https://happymoneysaver.com/blueberry-lemon-sweet-rolls/#respond Mon, 25 Mar 2019 13:19:57 +0000 https://happymoneysaver.com/?p=99722 Blueberry and lemon rolled up, baked to perfection, and topped with a delicious lemon icing. Blueberry Lemon Sweet Rolls are perfect for breakfast or brunch! Sunday mornings are my favorite time of the week. It feels like every other day we are rushing out of the house in twenty different directions whereas Sunday mornings wecontinue reading

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Blueberry and lemon rolled up, baked to perfection, and topped with a delicious lemon icing. Blueberry Lemon Sweet Rolls are perfect for breakfast or brunch!

A pink pan holds 12 blueberry lemon sweet rolls topped with white icing. There is a spatula spooning out one roll on the left side and a pink towel underneath the pan with a few blueberries on the side.

Sunday mornings are my favorite time of the week.

It feels like every other day we are rushing out of the house in twenty different directions whereas Sunday mornings we are all coming together to be a family for the day.

Before we head to church, I like to make breakfast for my family.  Most of the time I have some things stored in my freezer like pancakes or a yummy French toast casserole.

A pink pan has fruit sweet rolls topped with white icing.

But I also love to mix it up a little and wow my kids and husband with a new recipe.

Now I have to confess – I am not a baking expert.

In fact, most of the time I feel like dough hates me.

But the problem is I love to eat any and all bakery items.  Walking into a bakery I hear choirs singing, bells ringing and all that good stuff.

And my family loves smelling a freshly baked bread item coming from the kitchen especially in the morning.

So this week I found these beautiful blueberries and was completely inspired this week to make Blueberry Lemon Sweet Rolls.

And boy were they a hit!

A pink pan holds sweet rolls topped with white icing in the background. A single white circular plate holds one sweet roll. There are a few blueberries on the counter.

Blueberries and lemon curd rolled up in a soft dough, baked to perfection, and topped with a delicious lemon icing. I mean, can you get better than that?!

I think most families are like mine and they LOVE cinnamon rolls but how can you resist these light and fluffy sweet rolls bursting with a lemon blueberry flavor?

It might be physically impossible.

I know I can’t resist them which is why my pants are tight right now. I keep saying to myself… I am not going to eat that last blueberry lemon sweet roll calling my name in the kitchen. I’m not!

Well, at least I am not going to eat it right now.

Lunch, on the other hand, is a different story.

A pink pan holds 12 fruit sweet rolls topped with white icing. There is a pink napkin underneath the right side of it.

WHAT IS THE BEST WAY TO CUT SWEET ROLLS?

There are two ways that I cut sweet rolls. One way is to use a sharp knife or a bench scraper to cut the log into 12 equal rolls.

A rectangular piece of rolled out dough with lemon filling and blueberries sprinkled over it. There is a bowl of blueberries in the left corner.

Another way to slice sweet rolls is with thread or unscented dental floss. Measure halfway through your log, slide the thread under your dough so that it’s centered, wrap it around the top and pull it together in one quick motion. The thread should cut cleanly right through the dough. Repeat until they are all cut.

Just a note – The blueberry lemon filling will definitely squish out but that’s okay! After you place the rolls in the pan, scoop up any extra filling that’s squished out on the counter with a spoon and tuck it back into the rolls. You can also add few extra blueberries for decoration at that point.

A pink pan holds 12 unbaked dough rolls filled with blueberries and lemon curd.
Print

Homemade Blueberry Lemon Sweet Rolls

Blueberry and lemon rolled up, baked to perfection, and topped with a delicious lemon icing. Perfect for breakfast or brunch!
Course bread
Cuisine American
Keyword bread, brunch, homemade, sweet, tangy
Prep Time 1 hour 40 minutes
Cook Time 20 minutes
Total Time 2 hours
Servings 12
Calories 161kcal
Author Karrie

Ingredients

Dough:

  • 1/3 cup warm water
  • 1 Tablespoon highly active yeast
  • 1 Tablespoon sugar
  • 1/4 cup butter melted
  • 1/4 cup warm milk
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 2 to 2 1/2 cups flour more or less as needed

Filling:

  • Wilderness Canned Lemon filling
  • Zest of 1 lemon
  • 1 cup fresh or frozen blueberries I prefer wild as they are small sized

Frosting

  • 2 tbsp softened salted butter
  • Juice of 1 lemon
  • 2 cups powdered sugar
  • 1 tbsp milk
  • ½ tsp vanilla

Instructions

  • In a small bowl, add warm water, yeast and 1 Tablespoon of sugar. Stir, and cover with a paper towel. Let sit for about 5 minutes until bubbly.
  • In a large bowl, stir together butter, milk, sugar and salt. Add yeast mixture when ready and stir until combined.
  • Add one cup of flour and stir until smooth. Add the remaining flour 1/2 cup at a time. Knead for 1-2 minutes. If the dough is too sticky, you can add a little more flour.
  • Once dough is nice and soft, cover the bowl with plastic wrap and place in a warm spot. Allow dough to rise for about 20 minutes. If it’s a cool day, warm your oven to 200° with a small pan of water, turn it off and set the bowl in there to rise.
  • While that is rising, zest your lemon and add it to a small bowl. Add ½ can of lemon filling and mix to combine.
  • Once your dough has risen, punch it down and roll out on a floured surface. You want to form a rectangle approximately 10×12 inches. It doesn’t have to be perfect.
  • Spread lemon filling over dough and then sprinkle blueberries evenly over dough. Roll dough tightly starting from 12 inch side.
  • Cut the dough into one inch pieces. Place dough onto a buttered baking dish with rolls about 1 inch apart. Let rolls rise for one hour.
  • Bake at 350 for 18-20 minutes or until golden brown. Remove from oven and allow to cool.
  • While the rolls are cooking, beat together the frosting ingredients in a large bowl and then spread on top of the rolls. You can add more milk or powdered sugar to reach your desired consistency.
  • Enjoy!

Nutrition

Serving: 1g | Calories: 161kcal | Carbohydrates: 27g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 151mg | Potassium: 19mg | Sugar: 26g | Vitamin A: 190IU | Vitamin C: 1.2mg | Calcium: 8mg

WANT MORE RECIPES?

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Instant Pot Pork Chili Verde https://happymoneysaver.com/pork-chili-verde/ https://happymoneysaver.com/pork-chili-verde/#comments Thu, 21 Mar 2019 18:12:01 +0000 https://happymoneysaver.com/?p=99709 Juicy tender pork in a flavorful green pepper broth make this insanely delicious pork chili verde. Best of all, it can be made in the Instant Pot for a easy dinner. My mom created this masterpiece of a pork chili verde recipe. And like every mom that has an amazing recipe it needed to becontinue reading

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Juicy tender pork in a flavorful green pepper broth make this insanely delicious pork chili verde. Best of all, it can be made in the Instant Pot for a easy dinner.

Two bowls of pork green chili verde. One bowl has chopped avocado on it with cilantro. There is a small bowl of cilantro on the side with half an avocado, jalapenos, and lime scattered around.

My mom created this masterpiece of a pork chili verde recipe.

And like every mom that has an amazing recipe it needed to be shared. So, she told all of us kids about it.

It sounded pretty good and I thought, yeah, one day I will totally try it.

But on Monday, my sister from Michigan called and told me how amazing this pork chili verde was.

And on Thursday, my brother bragged about making this recipe and how glorious it was. Perfection, he called it.

And then on Friday my other sister called and asked if I’d made Mom’s pork chili verde recipe yet. I said no and she went on to tell me how it was SOOOO amazing. And that I should make it.

An instant pot filled with pork chili verde with a wooden spoon in it. There are limes, jalapenos, and a small bowl of cilantro under a blue towel.

So, after hearing about how wonderful this Pork Chili Verde was for the thousandth time, I called my mom up, and asked her for the recipe so I could make it.

And let me tell you, I’m so glad I did. Not only was it easy and super quick to make in the Instant Pot, the flavor is out of this world. The only way I can think to describe it is a melt-in-your-mouth seared pork coated in a sauce that is a perfect balance of mild peppers, tangy lime juice and cilantro.

WHAT DO I LOVE THE MOST ABOUT THIS PORK CHILI VERDE?

I love that this is freezer-friendly, and instant pot friendly. I’m all about using my instant pot to save time at dinner. Plus I feel like this is a recipe you can make to entertain guests or family. It has unique flavors, it’s fun and beautiful and EVERYONE loves it.

A gallon-size ziploc bag filled with veggies, pork and seasonings.

I love how easy this recipe is. It took about 10 minutes of prep and bam, done.

A bowl filled with pork chili verde with chopped avocados and cilantro on top. There is a jalapeno, lime and cilantro next to it.

HOW DO YOU SERVE PORK CHILI VERDE?

My favorite way to serve the pork chili verde is inside some fried corn tortilla tacos, topped with fresh avocado and cilantro. But traditionally most people love it served in bowls over rice or rice and beans.

I’ve also had people use the pork in burritos or I think it would be delicious to add some pork into flour tortillas, roll them up, add them to a baking dish and use the extra sauce to pour over the top and have pork verde enchiladas. Yum!

A cutting board filled with a line of 5 street tacos stuffed with pork chili verde. There is a hand squeezing fresh lime over the tacos with a small bowl of cilantro, jalapeno and pork verde in a bowl on the side.
Print

Instant Pot Pork Chili Verde

Juicy tender pork in a flavorful green pepper broth make this insanely delicious pork chili verde. 
Course Dinner
Cuisine Mexican
Keyword Authentic, Instant Pot, pork, Spicy
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8
Calories 198kcal
Author Karrie

Ingredients

  • 3.5-4 lbs boneless pork shoulder roast
  • 4 to matillos
  • 2 poblano peppers
  • 2 serrano peppers
  • 3 jalapeno peppers
  • 1 medium yellow onion chopped
  • 5 whole garlic cloves
  • 1 tbsp whole cumin seed
  • 1 tbsp salt
  • ½ bunch fresh cilantro
  • Juice from 1 lime

Instructions

  • Trim large pieces of fat from pork and cut into 2 inch chunks.
  • Peel husks, wash and cut tomatillos into quarters. Wash all peppers, remove stems and seeds and roughly chop.
  • Optional step: to add more depth of flavor, you can roast the peppers and tomatillos. Spray a foil lined baking sheet, place all peppers and tomatillos skin side up, lightly spray peppers with cooking spray. Broil for 3 minutes or until chard and bubbly. Cover to let them sweat, then when cool peel off the burnt skins and add the peppers to the instant pot.

MAKE IT NOW

  • Add pork, tomatillos, poblano peppers, serrano peppers, jalapeno peppers, onion, garlic, cumin seed and salt to the Instant Pot or pressure cooker. Stir to combine.
  • Put on the saute feature and when you hear it gently sizzling, about 3 minutes, place lid on Instant Pot and seal. Cook on High heat for 30 minutes, then do instant release to release the steam.
  • Preheat oven to Broil. Using tongs, transfer pork pieces to a foil lined baking sheet. Lightly spray cooking spray over the pork pieces. Broil pork on top rack of oven for 2-3 minutes or until you see browned crispy edges of the pork.
  • Add cilantro and lime juice to remaining contents of Instant Pot. Using an immersion blender blend together until smooth. Then add pork back into sauce.

MAKE AHEAD

  • Roast peppers (optional) cool.
  • Add meat to freezer bag. Add cooled chopped roasted or raw peppers. Freeze.
  • Thaw. Then dump all of bag into instant pot. Bring to sizzle. Lid on and Cook. Broil and purée then serve
  • Serve in fried corn tacos, or over rice, or make a burrito bowl with them.

My favorite way to serve it is to take a corn tortilla, fry it in oil until crispy and add the meat to those tacos. I also love to serve it over rice or in a burrito.

    Nutrition

    Serving: 1g | Calories: 198kcal | Carbohydrates: 4g | Protein: 24g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 81mg | Sodium: 967mg | Potassium: 523mg | Fiber: 1g | Sugar: 1g | Vitamin A: 205IU | Vitamin C: 33.4mg | Calcium: 33mg | Iron: 2.1mg

    WANNA SEE MORE RECIPES LIKE THIS?

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    Asparagus Grilled Cheese Sandwiches (plus make-ahead options) https://happymoneysaver.com/asparagus-grilled-cheese/ https://happymoneysaver.com/asparagus-grilled-cheese/#respond Tue, 19 Mar 2019 03:46:33 +0000 https://happymoneysaver.com/?p=99693 The classic grilled cheese just got an upgrade! Roasted asparagus grilled cheese sandwiches filled with gooey Swiss and Parmesan on a buttery toasted bread. Plus, there’s tips on how to make ahead these sandwiches for an easy meal option. Mom friends. Do you have those? Why is it so hard to make and have friendscontinue reading

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    The classic grilled cheese just got an upgrade! Roasted asparagus grilled cheese sandwiches filled with gooey Swiss and Parmesan on a buttery toasted bread. Plus, there’s tips on how to make ahead these sandwiches for an easy meal option.

    Three asparagus grilled cheese sandwiches piled on a wooden cutting board with a blue napkin behind it. One hand is grabbing the top sandwich.

    Mom friends. Do you have those? Why is it so hard to make and have friends when you are a mom?

    This year, I finally pushed myself out of my mom-friend bubble. 🙂  

    Right out my back window is a little yellow home I’ve noticed in the background for years. Turns out she is a fellow blogger and adorable and is super talented and..and..and…. so nice! We messaged each other on facebook for a bit. And I thought, I’d like to get to know her. She seems like my kind of gal.

    But HOW???  

    I mean when we were kids it was all like… hey you wanna be my friend and it was either “yes, lets go!” or an “ummm…No!” Life was simpler then. You didn’t have to do anything but play with them to be friends.

    But as a mom we have to do real work to be friends. We gotta invite them over for lunch, go on walks or exercise together, go out to dinner or do double dates to make friends. Which means we have to make an effort and get out of our comfort zones. Our fears come into play because … if they don’t like us, well,  then we did all this work and got really excited about it for nothing.

    And if you’ve had some bad mom-friend experiences, where that friend becomes super needy or takes advantage of you, or just wants to hang out too much… then it’s a no-go too! So much risk, ya know?  But when you do find that mom-friend, or group of mom friends, boy-oh-boy is it ever worth it. Why is it so hard to make mom friends???

    Okay, so back to the story…

    A cookie sheet with parchment paper with asparagus on it sprinkled with salt and pepper.

    I actually started getting nervous, thinking of what the best way was to get to know her. Going out to lunch can be a less-open-vibe type of place with awkward who’s-gonna-offer-to-pay moments, and limited time. With movies, there’s no talking.  With inviting them to your place…well there’s worry my house is not very cutely decorated, or CLEAN.. and what will I make to eat, do I need to impress…ect. It can be so stupid what goes through our minds at times‼

    But I figured the best way was to invite her to my place for lunch. So I said something like…

    Hi! You wanna meet up and have lunch at my place Wednesday at noon? I can make a mean grilled cheese sandwich!

    I thought at first, like… this way she knows I’m keeping it super casual, and relaxed. I mean, it’s grilled cheese!

    Well, she agreed and I was so thrilled!

    And then I had the thought…oh wait… maybe I DO need to come up with a fancy grilled cheese sandwich… oh no‼ Whatever will I do‼!

    You guys getting a picture of how my brain works here? Yep, I’m totally an insecure bobble head. Especially when it comes to making friends! I hate it!

    On a wire rack there are two pieces of bread with cheese on them. One piece of bread with cheese and asparagus on it with another one peeking out from the side.

    So that’s how this recipe came into play. I had some asparagus looking at me in the fridge. And the thought came… hmmm – I wonder if that would be good on a grilled cheese. I added some fancy sliced swiss cheese, tossed on some Dijon mustard + some parmesan and tested it out.

    Oh my frickin haybales…

    It IS PERFECTION.

    Two asparagus grilled cheese sandwiches on a wooden cutting board with a blue napkin peeking out. Two hands pulling apart a  asparagus grilled cheese sandwich in above it.

    Let me just tell you, I was like, where has this sandwich been all my life? The perfect balance of earthy tender roasted asparagus, creamy melted baby swiss cheese, crispy cooked buttery bread and the perfect spicy, mustardy bite. Oh mannnnnn. So good.

    Two asparagus grilled cheese sandwiches on a wooden cutting board with a blue napkin underneath. Another asparagus grilled cheese sandwich is on the counter with a bite taken out with pieces of cheese sprinkled on the counter.

    Well, she came over, I made this asparagus grilled cheese sandwich, and it was a hit.

    And now I can forever say it was this sandwich brought us together.

    She loved it. And she brought over an amazing fruit salad I devoured too. We had the best lunch mom-friend-date ever. It was like we were sisters from another mother‼

    So anyways, let this be a lesson to ya, you want to make friends… just offer to make them this asparagus grilled cheese sandwich.

    It’s a sure win.

    And that is all.

    Print

    Asparagus Grilled Cheese

    The classic grilled cheese just got an upgrade! Roasted asparagus grilled cheese sandwiches filled with gooey Swiss and Parmesan on a buttery toasted bread.
    Course Lunch
    Cuisine American
    Keyword Cheese, Easy, Individual, Quick, Vegetarian
    Prep Time 15 minutes
    Cook Time 10 minutes
    Total Time 25 minutes
    Servings 4
    Calories 613kcal
    Author Karrie

    Ingredients

    • 8 oz asparagus washed and trimmed of woody ends (thinner is best)
    • 2 tsp olive oil
    • salt and pepper
    • 8 slices of sourdough or french bread in a round loaf
    • butter
    • dijon mustard
    • shredded Parmesan cheese
    • 8 slices Swiss or Baby Swiss cheese

    Instructions

    • Preheat oven to 400 degrees.
    • Place asparagus on a baking sheet lined with parchment paper. Drizzle olive oil over asparagus then sprinkle with salt and pepper to taste.
    • Bake for 10-12 minutes, until asparagus is crisp-tender and started to turn slightly brown in places. Remove from oven and cut the spears in half to fit your sandwich bread.
    • In the meantime, butter one side of each slice of bread.
    • Turn over four of the slices and lightly spread dijon mustard on them. Sprinkle a little bit of parmesan cheese on top of the dijon on those four slices as well. Next place one slice of swiss cheese on top of dijon.
    • Then place 4-6 asparagus spears on top of swiss cheese.
    • Sprinkle a little parmesan cheese over the asparagus. Then place another slice of swiss cheese on top. Place buttered bread slice (buttered side up) on top of cheese.

    MAKE IT NOW

    • In a large skillet over medium heat place the sandwich and grill butter side down. Cook for about 4-5 minutes, or until the bottom of the sandwich is turning golden brown. Carefully flip sandwich then cook another 4-5 minutes until golden browned and cheese is all melty. Remove from pan and cook the other sandwiches the same way. Then serve.

    MAKE IT A FREEZER MEAL

    • Carefully wrap each assembled sandwich in plastic wrap. Then cover in foil and add to gallon sized freezer safe bag. Freeze.

    REHEATING

    • Place sandwich in the refrigerator for at least 12 hours or up to 24 hours to thaw. Remove foil and plastic wrap. In a large skillet over medium heat place the sandwich and grill butter side down. Cook for about 5-6 minutes, or until the bottom of the sandwich is turning golden brown. Carefully flip sandwich then cook another 5-6 minutes until golden browned and cheese is all melty. Serve.

    Nutrition

    Serving: 1g | Calories: 613kcal | Carbohydrates: 77g | Protein: 31g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 51mg | Sodium: 765mg | Potassium: 321mg | Fiber: 4g | Sugar: 5g | Vitamin A: 895IU | Vitamin C: 3.5mg | Calcium: 513mg | Iron: 6mg

    MORE QUICK FREEZER MEALS

    CAN YOU MAKE AHEAD & FREEZE THIS SANDWICH?

    Yes, you absolutely can make ahead and freeze this sandwich. Just pre-prep the sandwich putting butter on the sides that need butter, dijon on the sides that need dijon and fill it with your cheeses and asparagus. Then tightly wrap in plastic wrap, foil and place in a gallon sized freezer safe bag. Freeze for up to 4 months.

    Two hands sealing a Ziploc bag filled with two foil-wrapped sandwiches with the words Asparagus Grilled Cheese.

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    Easy Instant Pot Peanut Chicken Satay Recipe + Freezer Meal Options https://happymoneysaver.com/instant-pot-peanut-chicken-satay/ https://happymoneysaver.com/instant-pot-peanut-chicken-satay/#comments Thu, 14 Mar 2019 16:57:31 +0000 https://happymoneysaver.com/?p=99610 This Instant Pot Peanut chicken satay is the BEST weeknight meal option. Chicken smothered in a tangy Thai peanut sauce. Plus there’s options to cook it in the slow cooker, or make ahead as a freezer meal! Let’s play a word game. When I say peanut … your next word is what? If you saidcontinue reading

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    This Instant Pot Peanut chicken satay is the BEST weeknight meal option. Chicken smothered in a tangy Thai peanut sauce. Plus there’s options to cook it in the slow cooker, or make ahead as a freezer meal!

    There are three bowls in this picture.  The first bowl has peanut chicken satay with green onions on it. The other bowl has rice with green onions on it. The last bowl has a peanut sauce in the left upper corner. There is a plate in the right upper corner with chicken satay topped with rice.

    Let’s play a word game.

    When I say peanut … your next word is what? If you said butter then you’re not alone, but it’s going to be my personal mission to change that. When people say peanut I want them to be thinking… SATAY.

    That’s right. Since I’ve discovered the greatness of peanut satay I just can’t get enough of this recipe. It used to be that peanut and jelly were the hot couple. Sorry jelly, you’ve been replaced. Nowadays it’s peanut and chicken that are making the rounds.

    When this cooked juicy chicken is joined together with my infused peanut satay sauce, the results are usually unstoppable cravings. 

    There are two bowls in this picture.  The first bowl has peanut chicken satay with green onions on it. The other bowl has rice with green onions on it. There is a plate in the back right corner with chicken satay blurred in the background. Two hands are holding a small green bowl with peanut sauce and a spoon dropping sauce on the peanut satay.

    In my cookbook Seriously Good Freezer Meals I have a traditional Peanut chicken satay with the chicken marinated, then grilled on skewers and dipped in a peanutty sauce. It’s heavenly.

    But that can take a little more work than I sometimes want to handle. It is worth the work, but sometimes this mama just wants to make something quick and effortless. But still have the same delicate and delicious flavors and oooh-factor happening.

    So I thought one day, hey, why not try to create an Instant Pot peanut chicken satay recipe. One that I can blend up the sauce, add in some chicken and add it to a bag to freeze ahead for later. Because I’m all about them freezer meals to save me time ya’lls.

    So I got to work testing and found out how easy and tasty it was. And I’m sharing it with you here.

    There are three bowls in this picture.  The first bowl has peanut chicken satay with green onions on it. The other bowl has rice with green onions on it  The last bowl has a peanut sauce in it with a spoon sitting in it. There is a plate in the back right corner with chicken satay with rice blurred in the background. There is one slice of lime by the peanut sauce.

    This food tastes so good, my guests will wipe out my entire dinner faster than I make it.

    CAN YOU FREEZE THIS RECIPE?

    Yes, this Peanut Chicken Satay recipe can be prepped ahead and frozen either in a gallon sized freezer safe bag or in these adorable little 64 oz containers with lids on amazon.com that make is super easy to add to your instant pot from the frozen state. Both of these versions can be frozen indefinately, however for best flavor and textures it’s recommened to be used up within 4-5 months.

    There is a gallon size zippered bag with raw chicken in a peanut chicken satay recipe inside of it.  The words "Thai Peanut Chicken Satay" are written in black marker on the bag.

    WHAT DO YOU SERVE WITH PEANUT CHICKEN SATAY?

    My favorite way to serve this is in lettuce cups with chopped fresh cilantro and peanuts on top, but this is also great served over rice, in burritos, or on a salad.

    Print

    Easy Peanut Chicken Satay

    Peanut chicken satay is the BEST weeknight meal option. Chicken smothered in a tangy Thai peanut sauce. Plus there’s options to cook it in the slow cooker, Instant Pot, or make ahead as a freezer meal! 
    Course Dinner
    Cuisine Thai
    Keyword Crock Pot, dairy-free, Gluten-Free, Instant Pot, No Cook Prep
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings 6
    Calories 524kcal
    Author Karrie

    Ingredients

    • 2 pounds boneless skinless chicken thighs trimmed
    • 14 oz can coconut milk
    • 1/2 cup creamy peanut butter
    • 3 tbsp lime juice
    • 1 tbsp ginger grated
    • 2 tbsp tamari or soy sauce
    • 3 tbsp honey
    • 1 tbsp toasted sesame oil
    • 2 tsp minced garlic
    • 2 tsp curry powder yellow
    • 1 tsp cumin
    • 1 tsp garam masala
    • 1/2 tsp red pepper flakes

    Instructions

    • In a medium bowl combine coconut milk, peanut butter, lime juice, ginger, tamari, honey, sesame oil, garlic, curry powder, cumin, garam masala and red pepper flakes. Whisk all together until smooth. Add chicken.

    MAKE IT NOW

    • Add chicken and sauce to either the instant pot or crockpot and cook as directed below.

    MAKE IT A FREEZER MEAL

    • Transfer chicken and sauce to a labeled container or freezer bag and freeze.

    COOK IN INSTANT POT

    • From frozen, transfer chicken and sauce into an instant pot. Add in 1/4 cup water or chicken broth. Cook for 15 minutes at high pressure then allow 10 minutes for natural release.
    • From thawed or freshly made, transfer chicken and sauce into an instant pot. Cook for 12 minutes at high pressure, then allow 10 minutes for natural release.

    COOK IN CROCK POT

    • From thawed or freshly made, transfer chicken and sauce into slow cooker. Cook on high for 4 hours or low 6 hours.

    SERVE WITH

    • My favorite way to serve this is in lettuce cups with chopped fresh cilantro and peanuts on top, but this is also great served over rice, in burritos, or on a salad.

    Nutrition

    Serving: 1g | Calories: 524kcal | Carbohydrates: 18g | Protein: 37g | Fat: 35g | Saturated Fat: 18g | Cholesterol: 143mg | Sodium: 582mg | Potassium: 721mg | Fiber: 3g | Sugar: 13g | Vitamin A: 85IU | Vitamin C: 4.4mg | Calcium: 41mg | Iron: 3.3mg

    MORE WEEKNIGHT FREEZER MEALS

    I can’t wait for you to make this Peanut Chicken Satay! How will you serve it – over rice or in a lettuce cups or some other way?

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    Instant Pot Corned Beef and Cabbage https://happymoneysaver.com/instant-pot-corned-beef-and-cabbage/ https://happymoneysaver.com/instant-pot-corned-beef-and-cabbage/#comments Mon, 11 Mar 2019 17:15:21 +0000 https://happymoneysaver.com/?p=99560 Instant Pot Corned Beef is the PERFECT St. Paddy’s Day meal. Juicy beef, cabbage, carrots, and potatoes make an easy, delicious dinner ready in 115 minutes! And this recipe is hands-down the best flavored corned beef on the planet according to my husband, who knows his corned beef. This is it. THE recipe. The recipecontinue reading

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    Instant Pot Corned Beef is the PERFECT St. Paddy’s Day meal. Juicy beef, cabbage, carrots, and potatoes make an easy, delicious dinner ready in 115 minutes!

    And this recipe is hands-down the best flavored corned beef on the planet according to my husband, who knows his corned beef.

    Sliced corned beef covered in spices and herbs with whole yellow potatoes, whole baby carrots and cabbage surround it on a white oval plate. There is a peek of a yellow towel under the left corner and a white cup of gravy with a yellow spoon in it in the right corner.

    This is it.

    THE recipe.

    The recipe where I finally got the food reaction I’ve been waiting for my whole life from my husband. And it was totally unexpected.

    And YES…..I know this is a blog post about corned beef and cabbage, and I will get to that part too eventually. So if you don’t care or have time to read my life-story part, just click on that little button at the top of my post that says “jump to recipe. ” I won’t mind at all.

    Marriage isn’t easy. I’m not perfect, he’s not perfect. And we have such different personalities. Do you remember the Looney Tunes characters Spike & Chester?

    I feel like I’m the hyper Chester and he’s the calm & cool Spike.

    In the beginning years of our marriage, I would make a really delicious meal and then wait for his reaction, which was never the “over-the-top- lights-from-heaven – this is the best meal of my life” production I was hoping it would be. It was more like, “Thanks babe for the dinner, it was delicious,” said in a calm manner and leaving a little kiss on my cheek.

    I’d say.. “Did you like it? Did you like it, Spike?” “Did ya? Did ya? Did ya? hee hee.” Or something like that. But he never really gave me the reaction I was wanting. It’s not his personality.

    He maybe wasn’t raised the same way I was – where food is my love language. Which, by the way, is the best way to be raised.

    It’s a fact. It just is. Don’t believe me? Ask my mom. 🙂

    So I eventually stopped begging for a reaction I knew I wouldn’t get. When I let that go, I wasn’t so disappointed all the time.

    Then kids came and I, of course, tried that tactic with them… “Do you like it? Do you like it, baby?” When the peas and green beans were spit out and spoons pushed away, I knew this wasn’t going to work out how I planned.

    And as they grew I tried every year or so, because it’s just in my nature, and it was mostly all frustration and disappointment. Most days now I’d be happy with a “thanks Mom” or if they put their plates away. So yeah, I never really got the over-the-top reaction I wanted with food. Until this recipe.

    This Corned Beef Instant Pot recipe!!!

    An instant pot with a corned beef covered in spices and whole small red, purple and yellow potatoes surround it.

    DEVELOPING THE RECIPE

    Each month I try to do a big group of recipe developing and testing for my blog. With St. Patrick’s Day coming up, I wanted to make a pressure cooker corned beef and cabbage version since my crock pot version is so popular.

    In all honesty, I’m usually am not a huge fan of corned beef – I’ll have a little bit of the meat on the holiday, because it’s a fun tradtion, but I mostly fill my plate with the potatoes and carrots.

    BUT… I do LOVE making corned beef hash from the leftover corned beef. I will gobble that stuff like you wouldn’t believe. I know… it’s weird. Why I am not a fan of corned beef but love corned beef hash… who knows?

    So I began developing the recipe by googling online to see if there were any gourmet versions of corned beef and cabbage, to see what ingredients they used. But really found nothing… everyone just uses basic ingredients and the spices that come with the corned beef package. I called my mom, and she said she added a dark beer to hers once and it was good, but I didn’t want to try that style.

    So, I thought about the process of how food cooks in the instant pot, the pressure builds and the liquids bubble up in the container. I decided to put the onions on the bottom, so when the water bubbles up in the instant pot it would reach the meat, and the potatoes and carrots too.

    WORCESTERSHIRE SAUCE IS THE KEY

    I thought about how I love corned beef hash, but not so much the corned beef and thought… I’ll try adding some Worcestershire sauce to the meat, as that’s a flavor I use and love when making homemade corned beef hash. So after adding the corned beef to the instant pot, I poured Worcestershire sauce over it, placed the lid on top and let it cook.

    When it finished, I didn’t even taste it at first, mostly because I was super full from testing 10 pans of macaroni & cheese + other 6 other recipes. I was more concerned with if it was cooked through and the vegetables cooking times.

    So I checked the meat and it was perfectly shred-apart-tender and looked absolutely beautiful. Checked the veggies, added & cooked the cabbage focusing on the doneness levels only and not tasting them.

    An instant pot with a sliced corned beef covered in spices and whole small red, purple and yellow potatoes, whole baby carrots and cabbage surround it.

    The finished corned beef and cabbage recipe was sitting in my instant pot when my husband arrived home from work.

    By the way, he loves my big cooking days. Ever since I made him taste test recipes constantly for a year while making my cookbook, he has become Gordon Ramsey. He’s actually quite picky… which I love and think is so cute. He says stuff like “Well, that one is.. just NO. No. Not good at all.” And with others he’s like… “Oh this one is excellent. I like it! It’s a keeper. ” He tells it like it is and I love it.

    I quickly hurried him over excited to have him test all the recipes I’d been working on that day. Here… try this pork chili verde, and these pulled pork sliders, and these blueberry lemon sweet rolls. I honestly didn’t think about the corned beef when he lifted off the lid to the instant pot and said, “What’s in here?” I said, “Oh, it’s just corned beef and cabbage for the instant pot. Just testing out that one to give another fun version for my readers.”

    Now something you need to know about my husband is that he LOVES corned beef. Like literally when we go out to eat at sandwich shops he always orders Reuben sandwiches. He’s never been excited about my corned beef recipes in the past though so when he grabbed a fork and tasted it, I wasn’t expecting the reaction.

    Sliced corned beef covered in spices and herbs with whole yellow potatoes, whole baby carrots and cabbage surround it on a white oval plate. There is a yellow towel under the plate and a white cup of gravy in the right corner.

    THE REACTION

    He stopped, looked over at me and said. “OH MY GOSH….” Then took another bite. “Mmmmm… Oh my gosh! Karrie!! This is THE best corned beef I’ve ever tasted. I’m not even kidding. Oh… my…. gosh!”

    He seriously couldn’t contain himself.

    He called the kids in and told them to get a fork. They had to try THIS!

    And all along he was taking bites and Ooooohing and Aaaahing. And saying things like “What did you do to this? It’s SOOOO good!”

    Then his brother called and when my husband answered he had to stop his brother from talking to tell him “I’m eating the BEST EVER corned beef of my life. I’m serious!” No, really! Jake, you wouldn’t believe this! Karrie outdid herself!”

    My jaw just dropped. Uhhhhhh…. blub blub blub… I mean, whaaaaat?

    Aaaaannnnd the part that makes me laugh the most is that we had a double date that night with another couple and my husband put some corned beef in a little baggy because his buddy HAD to try this.

    Yeah. It was the best reaction ever.

    I’m still in shock I think.

    Sliced corned beef covered in spices and herbs with whole yellow potatoes, whole baby carrots and cabbage surround it on a white oval plate. A golden spoon is spooning gravy over the corned beef slices. There is a peek of a yellow towel under the left corner and a white cup of gravy in the right corner.

    So – in all it’s glory..here is the king of all Corned Beef Instant Pot recipes. I hope you love it as much as my husband does. 🙂

    Print

    Instant Pot Corned Beef and Cabbage

    Instant Pot Corned Beef is the PERFECT St. Paddy’s Day meal. Juicy beef, cabbage, carrots, and potatoes make an easy, delicious dinner ready in 90 minutes! 
    Course Dinner
    Cuisine Irish
    Keyword corned beef and cabbage, dinner, Easy, holiday, Instant Pot
    Prep Time 5 minutes
    Cook Time 1 hour 50 minutes
    Total Time 1 hour 55 minutes
    Servings 12
    Calories 272kcal
    Author Karrie

    Ingredients

    • 2.5 lb corned beef
    • ½ medium onion chopped
    • 1 lb baby carrots
    • 10 baby potatoes
    • 1 tbsp minced garlic
    • 2 tbsp worcestershire sauce
    • ½ cup water
    • 1 head cabbage

    Instructions

    • Place onions and carrots on bottom of Instant Pot. Place corned beef on top. Season with seasoning packet if it came with one. Place potatoes around edges of beef. Add water. Sprinkle roast with garlic. Pour worcestershire sauce on top of roast.
    • Cook on high pressure for 90 minutes, then do quick release.
    • Quarter cabbage and place into Instant Pot. Cook on high pressure for 1 minute, then allow a 5 minute slow release, then quick release. Serve.

    Nutrition

    Serving: 1g | Calories: 272kcal | Carbohydrates: 19g | Protein: 16g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 51mg | Sodium: 1225mg | Potassium: 791mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5285IU | Vitamin C: 67.4mg | Calcium: 62mg | Iron: 2.9mg

    WHAT IS CORNED BEEF?

    One of the MOST asked questions! Corned beef is made from beef brisket. The meat goes through a long curing process using large grains of rock salt and then it is brined. Next, it is slowly cooked where it takes a tough cut of beef into one that is super tender and flavorful!

    WHY DO WE EAT CORNED BEEF ON ST. PATRICK’S DAY?

    When the Irish immigrants came to the U.S., they were too poor to afford the high price of pork and bacon products so they bought the cheapest cut of meat available: beef brisket.

    And the corn? It refers to the corn-sized salt crystals used during the brining process. The corned beef was paired with cabbage because it was one of the cheapest vegetables available.

    CAN YOU FREEZE CORNED BEEF?

    Of course! You can cook raw or cooked corned beef. Just place it in a gallon-size zippered bag and seal it, removing as much air as possible and freeze. Raw corned beef is best used within one month as it will start to have flavor loss. Cooked corned beef can be frozen for up to 2-3 months.

    To thaw & cook the raw corned beef: Let it thaw completely in the fridge for 12 to 24 hours and cook in your instant pot as directed below. I also have this fantastic Corned Beef and Cabbage Crock Pot recipe version that is also delicious.

    More St. Paddy’s Day Recipes

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    Free St. Patty’s Day Coloring Page Printable https://happymoneysaver.com/free-st-pattys-day-printable/ https://happymoneysaver.com/free-st-pattys-day-printable/#comments Sun, 10 Mar 2019 22:01:58 +0000 http://happymoneysaver.com/?p=34556 I’m always on the lookout for fun activities to get my kids ready for St. Patricks day! Especially free or thrifty activities. This free “draw a face on the leprechaun printable” is sure to be a fun thrifty thing to do! Head over to Crayola.com  and print away!  Another fun St. Patrick’s Day idea youcontinue reading

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    free coloring printable of leprechaun face

    I’m always on the lookout for fun activities to get my kids ready for St. Patricks day! Especially free or thrifty activities.

    This free “draw a face on the leprechaun printable” is sure to be a fun thrifty thing to do!

    Head over to Crayola.com  and print away! 

    Another fun St. Patrick’s Day idea you might love is this St. Patricks Day Scavenger Hunt free printable plan.  It’s so much fun trying to find the treasure and my kids have loved this idea.

    Want to make up some fun holiday food on St. Patricks Day?  Here are some of my favorite recipes. 

     

    Happy St. Patricks holiday friends!!!

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    Homemade Armor All Car Cleaning Spray https://happymoneysaver.com/homemade-armor-all-car-cleaning-spray/ https://happymoneysaver.com/homemade-armor-all-car-cleaning-spray/#respond Sat, 09 Mar 2019 00:57:04 +0000 https://happymoneysaver.com/?p=95851 Tackle on the interior and exterior of your car with this Homemade Armor All Car Cleaning Spray. It will look and smell like new! When it comes to taking care of our cars, I feel like we either love it or hate it. Although I personally love having a clean and tidy car, keeping itcontinue reading

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    Tackle on the interior and exterior of your car with this Homemade Armor All Car Cleaning Spray. It will look and smell like new!

    The words "Homemade Armor All Car Cleaning Spray" are at the top of the image.  There is a brown spray bottle with the words armor all spray in white writing with an image of a car on the bottle. It is laying on a cloth and there are two doterra essential oil bottles next to it which are Eucalyptus and Melaleuca.

    When it comes to taking care of our cars, I feel like we either love it or hate it. Although I personally love having a clean and tidy car, keeping it clean it is not my favorite chore in the world. I hate being trapped in small quarters with strong chemicals that I am afraid to touch and breathe in.

    I was introduced to this Homemade Armor All Car Cleaning Spray (you know, the car cleaning spray and wipes) a while back and now cleaning my car is no longer a chore I dread. This spray is made up of ingredients I already have in my home, and smells amazing while you are cleaning. Plus, since it contains essential oils, I don’t have to be afraid of touching or smelling the cleaner. In fact, the essential oils help to boost your immune system so deep breaths are welcome. 😉

    Cost Breakdown:

    1 cup warm distilled water: $.00
    1 cup mineral oil (or baby oil): $1.36
    1 tablespoon distilled white vinegar: $.02
    5 drops Melaleuca essential oil: $.38
    5 drops Eucalyptus essential oil: $.28

    Total: $2.04

    How to Make Homemade Armor All Car Cleaning Spray:

    Ingredients:

    1 cup warm water
    1 cup mineral oil
    1 tablespoon distilled white vinegar
    5 drops Melaleuca essential oil
    5 drops Eucalyptus essential oil

    There are five items on a white marble background: a brown spray bottle with the words armor all spray in white writing with an image of a car on the bottle, a copper measuring cup with a white handle, a silver measuring cup with a wooden handle, a silver measuring spoon, a Eucalyptus doterra essential oil bottle and a Melaleuca doterra essential oil bottle.

    Directions:

    1. In a 16-ounce glass spray bottle, add warm water, mineral oil, vinegar, and essential oils. Shake well.

    There is a hand holding a silver measuring cup with a wooden handle pouring clear liquid to a white funnel, a silver measuring spoon, a copper measuring cup with a white handle, a Eucalyptus doterra essential oil bottle, a Melaleuca doterra essential oil bottle and a spray bottle top.

    There is a hand holding a copper measuring cup with a white handle pouring clear liquid to a white funnel, a silver measuring spoon, a Eucalyptus doterra essential oil bottle, a Melaleuca doterra essential oil bottle and a spray bottle top.

    On a white background there is a hand pouring out from a Eucalyptus doterra essential oil bottle into a brown bottle.

    2. To use, shake before each use and spray on hard surfaces in your car and wipe clean. For best results, use with a microfiber cloth. Your car will look and smell like new again! I even use this spray on my wheels and tires to help keep them nice and shiny too. You will be shocked on how clean your wheels and tires will be after you use this! Repeat as often as desired.

    On a white marble background there is a brown spray bottle with the words "armor all spray" in white writing with an image of a car on the bottle on a cloth with a Eucalyptus doterra essential oil bottle and a Melaleuca doterra essential oil bottle on the right side of the bottle.

    Print

    Homemade Armor All Car Cleaning Spray

    Tackle on the interior and exterior of your car with this Homemade Armor All Car Cleaning Spray. It will look and smell like new!
    Course homemade diy
    Author Karrie

    Ingredients

    • 1 cup warm water
    • 1 cup mineral oil
    • 1 tbsp distilled white vinegar
    • 5 drops Melaleuca essential oil
    • 5 drops Eucalyptus essential oil

    Instructions

    • In a 16-ounce glass spray bottle, add warm water, mineral oil, vinegar, and essential oils. Shake well.
    • To use, shake before each use and spray on hard surfaces in your car and wipe clean. For best results, use with a microfiber cloth. Your car will look and smell like new again! I even use this spray on my wheels and tires to help keep them nice and shiny too. You will be shocked on how clean your wheels and tires will be after you use this! Repeat as often as desired.

    Other Homemade Cleaning Recipes

    The Best EVER Homemade Carpet Cleaner Recipe for Machines
    DIY Toilet Cleaning Bombs
    Homemade Countertop Cleansing Spray
    Make Your Own Swiffer Wet Pads
    Homemade Eyeglass and Sunglass Cleaner
    Homemade Foaming Hand Soap

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    One-Skillet Sausage Tortellini & Veggies Freezer Meal https://happymoneysaver.com/one-skillet-sausage-tortellini-veggies-freezer-meal/ https://happymoneysaver.com/one-skillet-sausage-tortellini-veggies-freezer-meal/#comments Tue, 05 Mar 2019 21:56:36 +0000 https://happymoneysaver.com/?p=99500 Chicken Sausage Pasta with Creamy Garlic Sauce is a super easy weeknight meal prepared in under 30 minutes or made ahead and stored in the freezer! Gather round, friends. Let me tell you about my newest creation.  It’s a one-skillet, five-minute prep, fail-proof, make-ahead-and-freeze, dreamy garlic chicken sausage pasta meal. It involves vegetables and tortellinicontinue reading

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    Chicken Sausage Pasta with Creamy Garlic Sauce is a super easy weeknight meal prepared in under 30 minutes or made ahead and stored in the freezer!

    There is a white pot with a dark rim filled with pieces of chicken sausage, tortellini, corn, peas, broccoli, carrots.
    This post is sponsored by Al Fresco.

    Gather round, friends.

    Let me tell you about my newest creation.  It’s a one-skillet, five-minute prep, fail-proof, make-ahead-and-freeze, dreamy garlic chicken sausage pasta meal.

    It involves vegetables and tortellini and the most delicious chicken sausage, then gets coated with the most ridiculously good garlic cream sauce.

    Oh man, it is SO good.

    And yes. It is a make ahead and freeze meal, too.

    In a big, white bowl holds bite-size pieces of chicken sausage, tortellini, broccoli, carrots, peas and corn in a creamy white sauce.

    Make ahead freezer meals get a bad rap sometimes.

    There is a white decorative bowl with pieces of chicken sausage, tortellini, corn, peas, broccoli, carrots.  Above the bowl is a fork with tortellini and a small piece of broccoli. Underneath the bowl is a blue denim napkin under the right lower side of the bowl.

    I met someone new this week who asked me about my cookbook and wanted to know what the fuss was about with freezer meals. I could see her eyes start to light up when I told her how it all works. How I make these meals by prepping in the raw state, then freeze to use on busy nights.

    And she was like…. Soooooo these aren’t leftover freezer-burnt-tasting meals?

    And I was all like.. Heck no! I don’t usually even like leftovers myself. I prefer freshly cooked dinners that taste amazing and fresh. It’s so much more convenient to make up a bunch of meals to freeze so I can just open up the freezer and basically pick out my dinner.

    There is a white decorative bowl with pieces of chicken sausage, tortellini, corn, peas, broccoli, carrots.  In the bowl is a fork spearing a tortellini and veggies. Underneath the bowl is a blue denim napkin under the right lower side of the bowl.

    Of course, she got all giddy and started asking me more and more about it and by the end of the conversation she was so pumped to do freezer meals herself.

    Freezer meals have that effect on people.

    It’s seriously my favorite thing in the whole world when I get that excited look from people that realize how just how simple and awesome it really is to make freezer meals.

    There is a white decorative bowl with pieces of chicken sausage, tortellini, corn, peas, broccoli, carrots.  The bottom of the left side is a little piece of a the metal fork.

    Okay.. so let’s talk about this new awesome recipe.

    It’s sooooo easy! And it only takes 15 minutes. Like from beginning to end. To prep all you’re doing is slicing, sautéing, making a quick sauce and bagging it all up!

    It’s seriously the simplest of ingredients, with al fresco fulled cooked chicken sausage, frozen tortellini, some frozen veggies, and a super quick little creamy garlic sauce. And yes, the type of sausage makes a big difference in the flavor of this dish. Make sure and get the al fresco roasted pepper and asiago chicken sausage or the garlic chicken sausage. Both work great for this recipe.

    There is a white pot with a blue rim with pieces of chicken sausage, tortellini, corn, peas, broccoli, carrots.  In the right hand corner is an unopened package of Al fresco roasted pepper and Asiago chicken sausage.

    There’s something about this chicken sausage pasta that is so perfect… whether it’s the creamy smooth garlic sauce, or the mouth-watering bites of alfresco chicken sausage, I don’t know. It just makes me lose my flippin’ mind.

    And the whole family loves it too…even the picky ones (which is all of them.) They all say, Mom, it’s really good! And I give them a cool calm nod, but inside am jumping up and down for joy. Holy wow, they like it!!

    I love being a lazy dinner mom.

    Don’t you as well?

    Yeah… we should probably fist bump. Cause we’re in this crazy busy life together. And we GOT this.

    A gallon-size ziploc bag  filled with pieces of chicken sausage, tortellini, corn, peas, broccoli, carrots.  There is a smaller ziploc bag inside with a creamy white sauce also zipped in the bag.  There are two hands holding the bag at the bottom and on the right side of the big bag.

    HOW LONG WILL THIS KEEP IN THE FREEZER?

    This chicken sausage pasta freezer meal recipe is best used within 4-5 months. Make sure and get as much air out of the bag as possible when sealing it to avoid freezer burn.

    Print

    Garlic Chicken Sausage Pasta Skillet Freezer Meal

    Chicken Sausage Pasta with Creamy Garlic Sauce and Veggies is a super easy meal prepared in under 30 minutes or made ahead and stored in the freezer!
    Course Dinner
    Cuisine American
    Keyword chicken sausage, easy freezer meals
    Prep Time 20 minutes
    Cook Time 10 minutes
    Servings 6
    Calories 453kcal
    Author Karrie

    Ingredients

    • 12 oz Alfresco Roasted Garlic or Roasted Pepper Asiago Chicken Sausage
    • 5 cups frozen mixed vegetables including broccoli, carrots, peas and corn
    • 2 cups frozen tortellini

    Garlic Sauce

    • 1 cup half-n-half
    • 1/4 cup olive oil
    • 2 tsp dried parsley
    • 2 tsp salt
    • 1/4 tsp garlic salt

    Instructions

    • Slice all 4 of the chicken sausages into ¼ inch sized slices. Optional: Saute sausage slices until golden brown edges appear in a skillet, then cool. 
    • In a large bowl combine sliced sausage, frozen tortellini, and frozen vegetables. Toss together to combine.
    • In a medium bowl combine half n half, olive oil, garlic, parsley and salt. Whisk to combine. 

    Make It Now

    • Add frozen vegetables, tortellini and sausage to a large skillet with a lid. Add in ½ cup of water. Heat on high heat until water is boiling, then reduce heat to medium, cover and let simmer for 10 minutes. Then remove lid, add in sauce packet, increase heat to medium-high. Cook, stirring continuously until sauce is no longer watery, and coats the veggies and pasta like a creamy sauce. Serve immediately.

    Make It a Freezer Meal

    • Transfer frozen sausage, tortellini and vegetables to a labeled gallon sized freezer safe bag. Transfer sauce mixture into a quart sized freezer safe bag. Seal both bags together, removing as much air as possible and freeze. 

    Cook From Frozen

    • Add frozen vegetables, tortellini and sausage to a large skillet with a lid. Add in ½ cup of water. Heat on high heat until water is boiling, then reduce heat to medium, cover and let simmer for 10 minutes. Then remove lid, add in sauce packet, increase heat to medium-high. Cook, stirring continuously until sauce is no longer watery, and coats the veggies and pasta like a creamy sauce. Serve immediately. 

    Nutrition

    Calories: 453kcal | Carbohydrates: 40g | Protein: 20g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 68mg | Sodium: 1597mg | Potassium: 374mg | Fiber: 7g | Sugar: 2g | Vitamin A: 8045IU | Vitamin C: 17.2mg | Calcium: 132mg | Iron: 2.9mg

    Other Great Freezer Meals

    I can’t wait for you to try out this chicken sausage pasta recipe! Let me know if you love it, too!

    There is a white decorative bowl with pieces of chicken sausage, tortellini, corn, peas, broccoli, carrots.  In the bowl is a fork spearing a tortellini, veggies and a piece of chicken sausage. Underneath the bowl is a blue denim napkin under the right lower side of the bowl.

    Thank you to AL FRESCO for sponsoring this post!

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    Chorizo Black Bean Soup https://happymoneysaver.com/chorizo-black-bean-soup/ https://happymoneysaver.com/chorizo-black-bean-soup/#comments Mon, 04 Mar 2019 13:00:10 +0000 https://happymoneysaver.com/?p=97730 This Chorizo Black Bean Soup is a fun alternative to a more traditional bean soup with the flavors of spicy chorizo and fresh lime juice. This delicious Chorizo Black Bean Soup has tons of flavor – thanks to all of the chorizo, spices, and fresh lime and cilantro. If you have never cooked with chorizocontinue reading

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    This Chorizo Black Bean Soup is a fun alternative to a more traditional bean soup with the flavors of spicy chorizo and fresh lime juice.

    This Chorizo Black Bean Soup is a fun alternative to a more traditional bean soup with the flavors of spicy chorizo and fresh lime juice.

    This delicious Chorizo Black Bean Soup has tons of flavor – thanks to all of the chorizo, spices, and fresh lime and cilantro.

    If you have never cooked with chorizo before, you are missing out! It adds a delicious bite to any dish it is in.  I love the richness it adds to the soup, too.  Throw in the beans and the spices and you have a dish that your family will be begging for on a cold night!

    This Chorizo Black Bean Soup is a fun alternative to a more traditional bean soup with the flavors of spicy chorizo and fresh lime juice.

    The best part of this soup is that you can dress it up according to your preferences. 

    My favorite is to top this soup with a large dollop of crema to make it extra creamy and delectable. A little bit of cilantro and a fresh squeeze of lime on top is perfection!

    This Chorizo Black Bean Soup is a fun alternative to a more traditional bean soup with the flavors of spicy chorizo and fresh lime juice.

    CAN I FREEZE THE CHORIZO BLACK BEAN SOUP?

    Yes!  This soup makes a lot which is why I love this recipe!  I usually make this soup for my family for dinner and then portion it into individual bags for a fast, easy and delicious lunch!  It freezes beautifully in ziploc bags and then is easily reheated to a great consistency for your next meal.

    This Chorizo Black Bean Soup is a fun alternative to a more traditional bean soup with the flavors of spicy chorizo and fresh lime juice.

    WHAT IS CHORIZO?

    Spanish chorizo is Spanish pork sausage that is highly seasoned with garlic, smoked paprika – and salt.  It is a little bit spicy and adds so much flavor into the soup.

    IF I CAN’T FIND CHORIZO, WHAT IS A GOOD SUBSTITUTE?

    Spicy Italian sausage is a the best substitute for chorizo but it will add a strong fennel flavor. This soup thrives on the spicy bite of the chorizo and the fresh lime so if you can find chorizo in your local grocery store.

    Chorizo Black Bean Soup

    This Chorizo Black Bean Soup is a fun alternative to a more traditional bean soup with the flavors of spicy chorizo and fresh lime juice.

    • beef or vegetarian chorizo
    • 2 15 oz. cans of black beans (, drained and rinsed)
    • 3 cups vegetable broth
    • 2 bell peppers (diced (about 1 1/2 cups/375 mL))
    • 1/2 large onion (pureed (about 1/2 cup/125 mL))
    • 2 tsp. minced garlic (about 4 cloves)
    • 1 bay leaf
    • 1/4 tsp. red pepper flakes
    • 2 tsp. cumin
    • 2 tsp. oregano
    • 2 tsp. chili powder
    • 1 tsp. salt
    • 2 tsp. olive oil
    • 1/4 cup 60 mL cilantro, minced, for garnish
    • 2 limes (cut into wedges, for garnish)
    1. In a large bowl; combine chorizo, and broth. Mix well.
    2. Dice bell peppers, puree onions, mince garlic, and add to bowl along with bay leaf, red pepper flakes, cumin, oregano, chili powder, salt, and olive oil. Mix well.

    MAKE IT NOW

    1. Pour contents of bowl into a large pot. Bring to a boil. Reduce heat and simmer 25 minutes. Add black beans and cook an additional 5 minutes. Serve topped with fresh minced cilantro, a lime wedge, and avocado crema, if desired.

    FREEZE IT

    1. Pour contents of bowl into a gallon-sized freezer bag. Seal, removing as much air as possible. Freeze.

    THAW AND COOK

    1. Place bag in a large bowl in the fridge to thaw for 24 hours prior to serving. Pour contents of bag into large slow cooker. Cook LOW 6-8 hours/HIGH 3-4 hours. Add black beans and cook an additional 15 minutes. Serve topped with fresh minced cilantro, a lime wedge, and avocado crema, if desired.

    SOME OF MY OTHER FAVORITE SOUPS

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    Crock Pot Corned Beef and Cabbage https://happymoneysaver.com/homemade-corned-beef-and-cabbage/ https://happymoneysaver.com/homemade-corned-beef-and-cabbage/#comments Fri, 01 Mar 2019 13:30:19 +0000 http://happymoneysaver.com/?p=73755 This Crock Pot Corned Beef and Cabbage recipe is the BEST St. Patrick’s Day meal. Simply add the juicy corned beef, carrots, onion and potatoes to your crock pot. Let it slowly cook all day until your corned beef is tender, and the flavors come together. Simple, easy and oh -so delicious. If you owncontinue reading

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    This Crock Pot Corned Beef and Cabbage recipe is the BEST St. Patrick’s Day meal. Simply add the juicy corned beef, carrots, onion and potatoes to your crock pot. Let it slowly cook all day until your corned beef is tender, and the flavors come together. Simple, easy and oh -so delicious.

    If you own a pressure cooker you’ll also want to check out my Instant Pot Corned Beef and Cabbage recipe which cooks up perfectly in less than 2 hours!

    A slow cooker with sliced corned beef with spices. On the side are whole yellow potatoes, whole carrots and pieces of cabbage.

    Hello lads and lassies! You ready to get your Irish on?

    Although some would argue that Crock Pot Corned Beef and Cabbage isn’t traditional Irish food, for our family it’s about as close as we get.

    Every year we have a fun St. Patrick’s Day dinner. We make corned beef and cabbage, Irish brown bread, and drink root beer floats. Then for dessert, we dig into some yummy creme de menthe brownies. The kids really enjoy when we celebrate the holidays. This is a great way to do that.

    I have to say, I didn’t start making corned beef and cabbage until about 6 years ago. I really did not want to do it. It just didn’t sound like something I would enjoy. I do like cabbage, but I pictured the meat tasting all funky like.  I decided I would be brave and make some, and decided to invite a few friends over who also had never had it. Every one of them loved it! They were all pleasantly surprised, just as I was. The meat was so tender, and the flavor was really good! If you happen to be one of “us” who are afraid of trying new foods, I promise this meal won’t disappoint. Go for it!

    WHAT IS CORNED BEEF?

    Corned beef is made from beef brisket. The meat goes through a long curing process using large grains of rock salt and then it is brined. Next, it is slowly cooked where it takes a tough cut of beef into one that is super tender and flavorful!

    CAN YOU FREEZE CORNED BEEF?

    Yes, you can! You can cook raw or cooked corned beef. Just place it in a gallon-size zippered bag and seal it, removing as much air as possible and freeze. Raw corned beef is best used within one month as it will start to have flavor loss. Cooked corned beef can be frozen for up to 2-3 months.

    To thaw & cook the raw corned beef: Let it thaw completely in the fridge for 12 to 24 hours and cook in your crock pot as directed below.

    HOW TO MAKE CROCK POT CORNED BEEF AND CABBAGE?

    To make this Crock Pot Corned Beef and Cabbage recipe just start by rinsing off and preparing your onion, carrots, and potatoes. Peel and cut carrots into thirds and cut onions into fourths.  Peel and cut up potatoes if you’re using russets, or just rinse if you’re using baby reds or a medley variety.

    There is a white cutting board with whole carrots, cut carrots, white onion cut up, and whole small red, purple and yellow potatoes.  There is a red and white polka dot knife on the right side.
    Streaming water in a kitchen sink over a metal strainer filled with whole red, purple and yellow potatoes.

    Place onions and carrots on the bottom of a large crock pot. Next remove roast from packing, making sure to remove any seasoning packet that may be inside. Place roast along with juices from package inside the crock pot on top of the onions and carrots. Season with the seasoning packet that it came with if you choose. Add two cups of water.  Place potatoes all around the roast. Cover and cook on high for 8 hours.

    By the way, I love my crock pot. If you’re in the market for a new one, this is the one.

    A slow cooker with a corned beef covered in spices and whole small red, purple and yellow potatoes surround it.

    After that has cooked for 8 hours or so, take your head of cabbage and rinse it well. Cut the head into fourths.

    A full head of cabbage sliced in fours and ready to be added to the recipe.

    Open crock pot and place the pieces of cabbage right on top. Cook another 2 hours on high to steam the cabbage to perfection.

    A crock pot filled with cabbage.
    A crock pot filled with steamed cabbage.

    Remove meat and veggies from the crock pot and add to a platter. Enjoy!

    Sliced corned beef covered in spices and herbs with whole yellow potatoes, whole baby carrots and cabbage surround it on a white oval plate. There is a yellow towel under the plate and a white cup of gravy in the right corner.

    Below is the printable version of the recipe for your convenience.

    A slow cooker with sliced corned beef with spices. On the side are whole yellow potatoes, whole carrots and pieces of cabbage.
    Print

    Crock Pot Corned Beef and Cabbage

    This Crock Pot Corned Beef and Cabbage recipe is so tender, and the flavor is really good. Your Saint Patrick’s Day meal has never been easier!
    Course Main
    Cuisine American, Irish
    Keyword corned beef and cabbage, Crock Pot, irish, slow cooker
    Prep Time 20 minutes
    Cook Time 10 hours
    Total Time 10 hours 20 minutes
    Servings 12 Slices
    Calories 282kcal
    Author Karrie

    Ingredients

    • 2.5 lb corned beef roast
    • 2 small yellow onions
    • 10 medium carrots
    • 10 baby medley variety potatoes
    • 2 cups water
    • 1 head of cabbage

    Instructions

    • Rinse and prepare your onion, carrots and potatoes. Peel and cut carrots in thirds and cut onions in fourths. Peel and cut up potatoes if you’re using russets, or just rinse if you’re using baby reds or a medley variety. Set aside.
    • Place onions and carrots on the bottom of a large crock pot. Next remove roast from packing, making sure to remove any seasoning packet that may be inside. Place roast along with juices from package inside the crock pot on top of the onions and carrots. Season with the seasoning packet that it came with if you choose. Add two cups of water. Place potatoes all around the roast. Cover and cook on high for 8 hours.
    • Take your head of cabbage and rinse. Cut the head into fourths. Open crock pot and place the pieces of cabbage right on top. Cook another 2 hours on high. Remove meat and veggies from crock pot and add to a platter. Enjoy!

    Nutrition

    Serving: 1Slice | Calories: 282kcal | Carbohydrates: 22g | Protein: 16g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 51mg | Sodium: 1205mg | Potassium: 861mg | Fiber: 5g | Sugar: 6g | Vitamin A: 8565IU | Vitamin C: 69.9mg | Calcium: 67mg | Iron: 2.6mg

    More St. Paddy’s Day Recipes

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