Recipes to try

enchilada stuffed chicken skillet

Creamy garlic basil chicken with asparagus

apples and cheddar chicken salad

creamy garlic butter tuscan shrimp

slow cooker (jalapeno popper optional) chicken taquitos

grilled lemon salmon skewers (use same marinade with chicken)

grilled salmon with strawberry salsa (salad)

lemon butter salmon in parchment

grilled salmon with avocado salsa

bacon and onion green beans

Make ahead breakfast freezer sandwiches

Crispy parmesan chicken with lemon garlic pasta

Grilled chicken and quinoa burrito bowls

One Sheet Pan Garlic Roasted Salmon with Brussels Sprouts (could do half sprouts and half green beans)


broccoli salad

authentic carne asada

million dollar cream cheese dip

berry avocado grilled chicken salad

kielbasa and cabbage skillet

strawberry pie

pepperoni pizza pasta salad

easy fruit cobbler

Sheet pan parmesan chicken pesto with veggies

one pot creamy mushroom chicken florentine

unstuffed cabbage bowls

Slow cooker party pork roast (freezer to slow cooker)

Garlic parmesan chicken stew (can be slow cooker or stove top)

one skillet Mexican rice casserole

one pan taco casserole

cranberry almond charred broccoli salad

rosemary chicken salad

honey mustard grilled chicken cobb salad

strawberry bacon salad

Easy taco pie

Swedish meatballs (add sour cream to the sauce and you have stroganoff without condensed soup)

Bake one freeze one apple crisp (split this recipe between two 8X8 pans)

Berry French toast

DIY instant oatmeal packets

Au gratin ranch potatoes

Hearty make ahead breakfast bowls  (add cooked sausage, bacon, or ham; turn into burritos with tortillas)

Bang Bang shrimp and/or chicken pasta

Grilled chilli lime chicken fajita salad

creamy slow cooker tortellini soup (the only thing "slow cooker" about this is making the broth; will easily convert to a stove top soup)

one skillet chicken enchilada pasta (consider subbing green enchilada sauce for the red)

praline pecans with cranberries

pineapple casserole

pineapple cheeseball

Gooey butter cookies

potato chip clusters

chocolate snowballs

cranberry orange shortbread cookies

bacon cauliflower au gratin

quick and easy cinnamon pretzels

candied almonds (would work for pecans too)

Holiday honeycrisp salad

Overnight ham and cheese breakfast casserole

Dutch baby apple pancake

apple brie salad

Maple brown butter mashed sweet potatoes

Amish sugar cookies

Slow cooker cheesy potatoes (sub cubed or shredded fresh potatoes, sub cream cheese for condensed soup)

Autumn Crunch Pasta Salad

hamburger and noodle casserole WITHOUT cream soup

southwestern nacho casserole

beef barley lentil soup (6 hours + 2 hours)

crock pot green chili chicken enchilada soup

crock pot spaghetti squash and meatballs

sausage and lentil soup

one pot creamy white bean ham tortellini soup

Chimichurri sauce

Pioneer Woman Pizza Rolls
Chicken and Cheese lasagna rollups (add spinach, zucchini, etc.)

Chocolate peanut butter bars

Crock pot ravioli

butternut squash casserole

crockpot santa fe chicken

chicken crescent roll casserole

enchilada casserole

chicken gyros

Beefy rollups

shredded beef and avocado tostada

chicken and basil dumplings

zucchini raisin cookies

chocolate zucchini cookies

chocolate zucchini cake

slow cooker tomato basil soup

mini cheese stuffed meatloaves
Preheat oven to 350
Spray 12 muffin tin with nonstick spray
1 egg, beaten
3/4 C. milk
1/2 C. whole grain quick cook oats
1 tsp salt
Add 1 lb hamburger or ground turkey
Mix well
Divide mixture between muffin tin cups
Insert 1 cheese cube in the middle of each meatloaf
Roll meat into a ball around the cheese
2/3 C. ketchup
1/4 C. light brown sugar, packed
Spread over each mini meatloaf
Bake for 30 minutes
Double recipe and freeze cooked meatloaves for lunches
Freeze uncooked meatloaves for a future meal
Try doing Make ahead mashed potatoes in muffin tins too
BIG HIT! The kids LOVED these!

No-Bake Cookie Bars

2 cups granulated sugar
1/2 cup milk
1 stick (1/2 cup) butter
... 1/2 cup unsweetened cocoa powder
1/2 cup crunchy peanut butter
3 cups quick-cooking oats
1 teaspoon vanilla extract

Spray an 8″ square pan with cooking spray and set aside. Measure the peanut butter & oats and set aside so they’re ready when you need them. Have your vanilla bottle handy along with a teaspoon. In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil and once it reaches a full rolling boil, cook for 1 1/2 minutes, stirring constantly. Remove from heat and stir in the peanut butter until melted, then stir in the vanilla and lastly the oats. Immediately pour mixture into prepared pan and put on a cooling rack to set until completely cool. Once cool, cut into bars. To make this recipe into the regular round cookies, just drop the mixture by spoonfuls onto wax paper and let cool. You can store them in an airtight container several days at room temp or over a week in the fridge.