Slow Cooker Mushroom Barley Stew (Freezer Meal Kit)
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Slow Cooker Mushroom Barley Stew is a cozy filling vegetarian recipe. Rutabega, carrots and celery, leeks and mushrooms are cooked low and slow in your slow cooker. As a bonus, majority of this recipe can be made into a freezer meal kit and then easily whipped up on a chilly day or when you’re just not in the mood to cook.
- 15 ounce canned fire-roasted diced tomatoes
- 2 medium rutabega (depending on sized, diced large)
- 2 medium carrots (sliced)
- 2 short stalks celery (sliced)
- 1 leek (or 1 yellow onion, diced)
- 1 pound cremini mushrooms (quartered)
- 1 cup barley (uncooked)
- 8 cups vegetable stock or broth ((or 2 quarts))
- 1 bay leaf
- kosher salt (to taste)
- black pepper (freshly ground, to taste)
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Huevos Rancheros
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Warm corn tortillas spread with smashed black beans and topped with a fried egg, fresh pico de gallo, avocado and Queso fresco.
- 2 large roma tomatoes (seeded and finely diced)
- 1/4 cup white onion (diced )
- 1 clove garlic (minced)
- 2 tablespoons cilantro (minced)
- 1/2 lime (juiced)
- 2 pinches kosher salt (or to taste)
- 1 teaspoon olive oil (extra light )
- 1/3 cup onion (diced )
- 2 pinches kosher salt (or to taste)
- 1 clove garlic (minced)
- 15 ounces black beans (rinsed and drained)
- 3/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 cup water
- 1 tablespoon lime juice
- 4 soft white corn tortillas
- 4 eggs (fried)
- 1 avocado ( sliced)
- 1/4 cup queso fresco (cotija or feta cheese, crumbled )
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Baileys and Coffee Milkshake
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Is it even St. Patrick's Day if you're not sipping on a boozy Baileys and Coffee Milkshake? Coffee ice cream is blended up with milk, chocolate syrup, cold coffee and Baileys Irish cream until thick. Serve in chilled glasses topped with whipped cream for a deliciously cool adult shake.
- 3/4 cup whole milk
- 1/4 cup coffee ([cold] brewed )
- 1/4 cup Cream Liqueur (Baileys Irish )
- 1 to 2 tablespoons chocolate syrup (plus more for serving)
- 2 cups ice cream ( coffee or 1 pint)
- 2 dollops whipped cream (for serving)
- 1 tablespoon chocolate shavings (for serving)
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Whole Wheat Banana Oatmeal Pancakes with Peanut Butter Maple Syrup
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Peanut Butter Oatmeal Banana Pancakes are a wholesome breakfast to start your day. Oats and whole wheat flour, mashed banana and a little brown sugar snuck into thick and fluffy pancakes. Served with extra bananas and walnuts drizzled with peanut butter maple syrup! This recipe yields 16 pancakes (or 8 servings).
- 1 cup old-fashioned rolled oats
- 1 cup whole wheat flour
- 3/4 cup unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1 medium banana (mashed)
- 1 large egg
- 2 tablespoons dark brown sugar
- 2 cups whole milk
- 3/4 teaspoon real vanilla extract
- 2 tablespoons butter (melted (plus more for serving))
- 1/2 cup real maple syrup
- 1/4 cup smooth peanut butter
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Shoreline Salad
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A Shoreline Salad is made of tender salad greens that are topped with cooked bacon, salty salami, and crispy fried shallots, creamy avocado, fresh cucumber drizzled in a homemade avocado ranch dressing. *The dressing yields 1½ cups or 12 (2 tablespoon) or 8 (3 tablespoon) servings. The salad recipe yields 4 salads, but can easily be scaled up or down.
- 1/2 cup plain nonfat greek yogurt
- 1 small avocado
- 6 tablespoons buttermilk
- 2 dashes worcestershire
- 1½ teaspoon dried chives
- 1 teaspoon dried dill
- 1 teaspoon garlic powder
- 3/4 teaspoon dried parsley
- 3/4 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons water (or more as needed)
- 8 ounces salad greens
- 8 strips cooked center cut bacon
- 2 large shallot (sliced)
- 6 ounces salami (diced)
- 4 hardboiled eggs (quartered)
- 2 small avocado (sliced)
- 1 cup cucumber (sliced)
- 1/2 cup shaved parmesan cheese
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Crispy Fried Chicken Fried Rice
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Leftover fried chicken and white rice is tossed together with stir-fried onions and tamari, hot sauce and Worcestershire sauce for a simple and DELICIOUS fried rice recipe. Yields 6 cups in about 20 minutes.
- 1 teaspoon olive oil (extra light)
- 1 cup yellow onion (diced )
- kosher salt
- 4 cups day old long grain white rice
- 5 tablespoon low-sodium tamari (or low-sodium soy sauce or to taste)
- 3 tablespoons Frank's Red Hot Sauce (plus more to taste)
- 2 dashes Worcestershire sauce
- 1½ cups fried chicken (diced leftover meat and crispy skin)
- 4 green onions (sliced (dark parts only))
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Chicken Blueberry Feta Salad with Pomegranate Jam Vinaigrette
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This beautiful Chicken Blueberry Feta Salad has fresh blueberries, pistachios and feta is topped with chicken and drizzled with a super simple Pomegranate jam vinaigrette. The perfect spring salad bursting with flavor and delicious texture.
- 2 tablespoons pomegranate jam
- 1 tablespoon champagne vinegar
- 3 tablespoons olive oil
- kosher salt (to taste)
- black pepper (freshly ground, to taste)
- 4 boneless skinless chicken breast halves (thin cut breasts) (about 1 pound)
- lemon pepper
- paprika
- 5 ounces lettuce (spring lettuce mix or baby spinach blend)
- 1/2 red onion (sliced thin)
- 1 cup blueberries (washed)
- 1/3 cup pistachios (chopped )
- 4 radishes (sliced thin)
- 1/2 cup feta cheese (crumbles or slices from a block)
- mint
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Frozen Margarita Slush
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Have guests coming and need margaritas asap? This Frozen Margarita Slush is the answer to your prayers! Tequila, frozen limeade concentrate, ice and margarita salt is all you need to whip these frosty adult beverages up in minutes.
- lime wedge
- margarita salt
- 1 cup tequila silver (chilled)
- 3 to 4 cups ice
- 12 ounces limeade (frozen (Old Orchard for non-HFCS))
- lime slices (for garnish)
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Lemon Gin Fizz
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This Lemon Gin Fizz is simple and so refreshing! Dry gin, freshly squeezed lemon juice and club soda make for light and citrusy adult beverage.
- ice
- 2 ounces gin
- 4 ounces lemon juice (freshly squeezed and strained of pulp)
- simple syrup (to taste)
- club soda
- lime slices (for garnish)
- fresh mint (for garnish)
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Ultimate Pressed Italian Sandwiches
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In these Ultimate Pressed Italian Sandwiches, Italian bread is layered with a homemade olive tempanade, 4 kinds of Italia meats, mozzarella, roasted red pepper, artichokes and more. This one sandwich will serve 8!
- 1 loaf Italian bread (or ciabatta)
- 2 drizzles balsamic vinegar
- 2 drizzles olive oil
- 1/4 cup basil pesto (olive tapenade)
- 1/4 pound salami (Genoa )
- 1/4 pound capocolla
- 1/4 pound pepperoni (sandwich pepperoni from the deli)
- 3 ounces prosciutto
- 8 ounces fresh mozzarella
- 1 roasted red bell pepper (sliced thin)
- 6 ounces marinated artichoke hearts
- 1 large tomato (sliced)
- black pepper (freshly ground to taste)
- basil leaves
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