Menu Plan Monday

Main Meals:
Asian BBQ Chicken (from freezer), potatoes, green beans
One Pot Macaroni & Cheese, raw veggies, fruit
Cheesy Chicken Empanadas, raw veggies, fruit
Taco Twist Bake (*recipe coming soon!*), salad
Chicken Pot Pie
Slow Cooker Potato Soup
, salad, Baking Powder Biscuits (*recipe coming soon!*)
Breakfast for Supper

Freezer Cooking:
Pumpkin Baked Oatmeal
Pull Apart Cinnamon Sugar Pumpkin Bread
Banana Muffins
Cheesy Chicken Empanadas (With our crazy week last week, these didn’t get done!)

linking up with Menu Plan Monday

Cookin’ in the Crock: Homemade Greek Yogurt

I honestly never thought I’d try this.  I’m a little bit squirmish about warm milk, actually…I’m *really* squirmish about warm milk.  I have an aversion to the smell, and I honestly didn’t know if I could stomach a yogurt making process. 

But…I found this Crockpot Greek Yogurt recipe over at Save Money, Live Joyfully, and I decided to try it!  She really did a tremendous job helping me through the scary yogurt making process with easy to follow step by step directions!

A very simple recipe that tastes yummy and is made in a crock pot!  Can it get any better???

I poured 1/2 gallon whole milk (This made 32 oz of yogurt) into my crocpot and cooked it on low for 2 1/2 hr. 

After the 2 1/2 hr. was up, I unplugged the good ole’ crock and let the yucky warm milk sit in the crock, with the lid on, for another 3 hr.

After the 3 hr was up, I ladled out 2 cup of the stinky milk and whisked in 1/2 a cup of yogurt.  Since I didn’t have any homemade yogurt preserved (since I’ve never made it before), I used an individual serving size cup of Chobani Greek yogurt.  (As I continue to make yogurt, I’ll just use 1/2 cup of my own homemade yummy-ness!)  After I had the Chobani incorporated with the milk, I dumped the mixture back into the crockpot. 

I covered the trusty crock with a big ole bath towel and let it sit like that overnight.

In the morning, it was time to strain my new yogurt!  I layered several paper towels in the bottom of my strainer, plopped the strainer in a bowl, and dumped in the newly made yogurt.  Then, I covered the bowl/strainer/yogurt contraption with plastic wrap and refrigerated it for another day.  I believe it would have been ready after a few hours, but I actually forgot about it!  🙂

After another day in the fridge, it was very thick…just like Greek yogurt should be!

I lifted the strainer off the bowl to find that it had drained nicely overnight…

I scraped the yogurt into a big bowl and added honey…

Y-U-M-M-Y!!!!  I was skeptical, and hubby is very picky about his yogurt…but we both love this!  It’s great to eat with fresh fruit, granola, or in our smoothies!

As for cost comparison…If I find milk on sale, I can make the yogurt for around $1.20 for 32 oz.  I can also buy yogurt for that price with coupons (if not less); however, the homemade benefit sells me on this yogurt.

Let me know if you try it…I’m pretty sure you’ll enjoy it!  🙂

Cookin’ in the Crock: Crockpot Pizza

When we were engaged, Jared made sure that his mom passed on to me one of his very favorite recipes!  Considering that it was a fairly simple crockpot recipe, I was pretty sure that I would enjoy making it!  Crockpot Pizza has become a favorite around this Matthew household for its simple preparation and yummy taste!

Crockpot Pizza

1 lb smoked sausage
1 medium onion, chopped
1 green pepper, chopped
1-2 cans mushrooms  (Ok, so I leave this part out…mushrooms….ewww)
3 oz sliced pepperoni
16 oz pizza sauce (I use spaghetti or tomato sauce, depending on what I have on hand)
10 oz shredded mozzarella cheese
10 oz shredded cheddar cheese
1 box rigatoni noodles, cooked

Coat the bottom of crockpot with a little bit of sauce.  Layer half of each ingredient in this order: sausage, onions, peppers, noodles, mushrooms, pepperoni, sauce, and cheeses.  Repeat layers.  Cover and cook on low for 3-4 hours.  Be sure to keep the noodles covered with sauce so they don’t become dry and crunchy.

 

Enjoy, and Happy Cooking!!!

Free Crock-Pot Recipe Ebook!

(photo credit)

If you know me at all, you’ve probably figured out that I love cooking in the crock-pot!  Crock pot meals are so easy to prep and then forget about until dinner time.  (Well, not exactly forget about considering the delicious smells that waft through your house while the meal cooks!)  I found an awesome freebie today that will provide much inspiration for our cookin’ in the crock!

 

Today only, The Old Schoolhouse Store is giving away the e-book Molly Makes $7 Slow Cooker Suppers.  This great e-book (originally $7.95) is free today only when you use the redemption code FBCPMOLLY at checkout.  Click here to snag this deal!

 

I know I can’t wait to try some of these yummy sounding recipes!

 

Cookin’ in the Crock: Chicken Tacos

I love crock pot cooking!  Cooking dinner really doesn’t get any better than throwing a bunch of ingredients in the slow cooker, going about your daily work (while you drool over smell dinner cooking, and coming back in a few hours to a delicious meal!  Because of our schedule, I tend to use the crock pot A LOT, and I am always on the lookout for good recipes! 

 

Sunny Side Up is where I found the original version of this amazing recipe, and it’s become one of our favorite crock meals!  I usually end up modifying the recipe based on whatever I have on hand at the time.  ***note: If you don’t like spicy food, this recipe is probably not for you!  Consider that your fair warning. ;)***

 

Chicken Crockpot Tacos
(my typical variation of the original recipe which you can find here)

2 chicken breasts (I usually cheat on the meat save money by using 1 chicken breast)
1 jar salsa (I’ve also used a can of diced tomatos w/chiles)
1-2 cans pinto beans (or black beans…I like pinto beans slightly better in this recipe)
1 can jalapenos (or chiles)
corn (optional!)
1 tsp chili powder
1 tsp cumin
1 tsp garlic powder

 

You can either cook your chicken breast in the crock pot, or you can use pre-cooked and shredded chicken.I’ve done both! 🙂

(When I buy several pounds of chicken all at once, I will often boil several chicken breasts, shred them, and then freeze for use later. This is a great way to save time if you need to throw a casserole together at the last minute, dress up a tossed salad, or make a quick chicken salad wrap!)

 

If you decide to cook your chicken in the crock pot: Put the chicken breasts in the bottom of your crockpot, pour the rest of your ingredients around and on top of the chicken. Give everything a good mix, and cook on low for about 4 hr. When you’re ready to serve, shred the chicken and give it another good mix.

 

If you already have your chicken cooked and shredded: Mix all the ingredients together in your crock pot and cook on low for about an hour.

 

We eat the mixture in tortillas along with cheese and “taco toppings” (lettuce, tomato, sour cream, etc).

 

This is a super easy, cheap, filling, and yummy recipe! If you love Mexican food, you gotta try it! 🙂