These zucchini muffins are moist and super delicious.  It makes 24, so you can eat half and freeze the other half for later!  Since I’m on my freezer cooking month, I froze half of these muffins in a gallon size freezer bag.

Ingredients:
1/4 Canola Oil
1/4 Milk (any milk: cow’s, almond, rice…)
2 Cups Sugar
2 teaspoons Vanilla Extract
1 teaspoon Salt
1 teaspoon Baking Soda
3/4 teaspoon Baking Powder
2 teaspoons Cinnamon
1 1/2 Cups All Purpose Flour
1 1/2 Cups Whole Wheat Flour
3 1/2 Cups Grated Zucchini

In a large bowl, combine the oil, milk, sugar and vanilla.  Add in the salt, baking soda, baking powder, cinnamon and flours.  The mixture will be really dry at this point.  Mix in the zucchini until the batter is moistened.

Divide between 2 greased or paper-lined muffin pans.  Bake for 25-30 minutes, or until a toothpick inserted comes out clean.

Yield: 24 Muffins

-Recipe from Savory Seasonings-

I’m doing freezer meals for the month of May.  I’ve been wanting to give this a try for a while, but I just haven’t done it yet.  Now, I’ve done some freezer meals in the past, but never like this.  Usually I will just make a double batch of chili and freeze half.  Or make two casseroles and freeze one.  But this is going to be some serious freezer cooking!

I checked my freezer and saw that I already had these meals in there – Eggplant Parmesan, Black Bean Chili, Chicken Pepian and Pizza Dough (pepperonis and cheese too).  Woohoo!  4 meals are already taken care of!

Here is my master plan for my first round of freezer cooking:

• Beef & Black Bean Taco Bake
• Teriyaki Honey Chicken (making 2 of these)
• Orange Chicken
• Marinated Chicken Thighs

Ingredients:
1 lb Ground Beef
4 Boneless, Skinless Chicken Breasts
6 lbs Boneless, Skinless Chicken Thighs
1 Can Black Beans
3 Cups Black Bean and Corn Salsa (or regular salsa with 1/2 cup corn)
2 Cups Cheddar Cheese
6-10 Tortillas
1 Cup Honey
1 Cup Soy Sauce
4 teaspoons Minced Ginger
4 teaspoons + 1 Tablespoon Minced Garlic
1/3 Cup Flour
1/2 teaspoon Salt
3 Tablespoons Ketchup
6 oz Frozen Orange Juice Concentrate
4 Tablespoons Brown Sugar
1/8 teaspoon Crushed Red Pepper Flakes
3 Tablespoons Italian Dressing
2 Tablespoons Worcestershire Sauce

You will also need a 9×13 inch baking dish, 4 gallon sized freezer bags and 1 smaller quart or sandwich sized bag.

*Tip: Write baking instructions on the foil/bag so you know how to cook it!*

I first assembled the Beef & Black Bean Taco Bake.

1 lb Ground Beef
1 Can Black Beans
3 Cups Black Bean and Corn Salsa (or regular salsa with 1/2 cup corn)
2 Cups Cheddar Cheese
6-10 Tortillas

Heat a large skillet over medium-high heat.  Add the ground beef and cook until browned.

Cut up the tortillas into bite sized pieces and drain the black beans.

Combine the beef, beans, salsa, cheese (save 1/2 cup for the top), and tortillas together in a large bowl.  Pour into a lightly greased 9×13 inch casserole dish.  Sprinkle with remaining cheese.  Cover with foil.

Cooking instructions: Defrost in refrigerator overnight.  Bake at 350°F for 30-45 minutes or until bubbly.

Yield: 4-6 Servings

Next I prepared the Orange Chicken.  I also made some orange juice with the leftover orange juice concentrate – or you could double the recipe to use the rest of the can.

4 Boneless, Skinless Chicken Breasts
1/3 Cup Flour
1/2 teaspoon Salt
3 Tablespoons Ketchup
6 oz Frozen Orange Juice Concentrate
4 Tablespoons Brown Sugar
1/8 teaspoon Crushed Red Pepper Flakes

Cut up the chicken into bite sized pieces and place in a gallon size freezer bag with the flour.  Shake bag to coat chicken.

In a smaller zip top bag, combine the salt, ketchup, OJ concentrate, brown sugar and crushed red pepper flakes.

Place the sauce bag in the bag with the chicken and freeze flat.

Cooking instructions:  Thaw in refrigerator overnight.  Combine the chicken and sauce together in a slow cooker.  Cook on high for 3-4 hours or low for 2-3 hours.

Serve over rice.

Yield: 4 Servings

Then I prepared the Teriyaki Honey Chicken.

4 lbs Boneless, Skinless Chicken Thighs
1 Cup Honey
1 Cup Soy Sauce
1/2 Cup Water
4 teaspoons Minced Ginger
4 teaspoons Minced Garlic

This is makes 2 meals in 2 separate gallon sized bags.

Put 2 lbs of chicken in each bag.

Combine the all the remaining ingredients together in a bowl.  Pour half the sauce into each bag with the chicken.  Freeze flat.

Cooking instructions: Thaw in refrigerator overnight.  Remove chicken from the marinade.  Grill or bake at 350°F for about 30-40 minutes or until cooked thoroughly.

Serve with rice or veggies.

Yield: 4 Servings per bag

Then I realized I still had 2 lbs of boneless, skinless chicken thighs and was going to just throw them in a bag with Italian salad dressing.  I only had about 3 Tablespoons of dressing left, so I threw a couple other ingredients in there as well.

Marinated Chicken Thighs (I will post a picture after I make this)

2 lbs Boneless, Skinless Chicken Thighs
3 Tablespoons Italian Dressing
2 Tablespoons Worcestershire Sauce
1 Tablespoon Minced Garlic
Splash of Water

Combine all ingredients together in a gallon sized bag and freeze flat.

Cooking instructions: Thaw in refrigerator overnight.  Remove chicken from the marinade.  Grill or bake at 350°F for about 30-40 minutes or until cooked thoroughly.

Serve with rice or veggies.

Yield: 4 Servings per bag

It took me 1 1/2 hours to make these 5 meals.  I probably could have done it in just 1 hour if I didn’t have my 2 kids with me.

Later in the day I froze a few more things:

Bell Peppers – Chopped and put in freezer bag
Pepperoncinis- Diced and put in freezer bag
Green Beans – Blanched and put in freezer bag
Bread Crumbs – Rolls and bread ends from freezer.  Grind in food processor and put in freezer bag
Poblano Peppers – Charred, peeled, seeded, chopped and put in freezer bag
Zucchini Muffins  – Froze half a batch in a freezer bag
And I also made Refrigerator Pickles.  (Will post recipe soon)

*Tip: Freeze foods flat in freezer bags instead of in plastic containers!*

I had been freezing chicken stock in plastic containers because I ran out of bags.  It took up a ton of room in the freezer.  I transferred them to freezer bags and saves so much space!

-Beef & Black Bean Taco Bake from Eat At Home Cooks-

-Orange Chicken from The Virtuous Wife-

-Teriyaki Honey Chicken from Once A Month Mom-

This recipe makes for a super easy way to make enchiladas.  No fussing with rolling tortillas…just stir it all together with some pasta and you’re done!

Ingredients:
12 oz Wide Egg Noodles
1 Tablespoon Extra Virgin Olive Oil
3/4 lbs Chicken Tenders, cut into bite sized pieces
3 Large Bell Peppers (any color), chopped
1 Onion, chopped
Salt & Pepper
16 oz Can Refried Beans
28 oz Can Enchilada Sauce (I like Macayo’s brand)
3 Tablespoons Taco Seasoning
8 oz Cheddar Jack, shredded
4 Green Onions, sliced

Bring a large pot of water to a boil.  Salt the water, add the pasta and cook until al dente.  Drain.

While the pasta is cooking, preheat the oven to 350°F.

Heat the olive oil in a large skillet over medium-high heat.  Add the chicken and cook until browned.  Add the peppers, onions and season with salt, pepper and taco seasoning.  Cook until the veggies begin to soften.

Stir in the refried beans and 2 cups of the enchilada sauce.  Simmer for a few minutes until heated through.  Remove from the heat and stir in 1/2 cup cheese and green onions.

Spread 1/2 cup enchilada sauce in a 9×13 inch baking dish.  Mix the pasta with the chicken mixture and pour into the dish.  Drizzle with the remaining enchilada sauce and sprinkle with the remaining cheese.

Bake until bubbly, about 20 minutes.

Serve with tortilla chips and sour cream.

Serves: about 6

-Recipe adapted from Better Homes and Gardens-

This is a delicious low-calorie granola that is great alone or on top of yogurt!

Ingredients:
2 ½ Cups Old Fashioned Oats
1 Cup Nuts (pecans, walnuts, almonds)
1/2 Cup Sunflower Seeds
1/4 Cup Sesame Seeds
1/4 Cup Brown Sugar
1 teaspoon Cinnamon
1/2 teaspoon Salt
1/2 Cup Unsweetened Applesauce
1 Tablespoon Honey
1 Tablespoon Vegetable or Canola Oil
1/3 Cup Raisins

Preheat oven to 300°F.

Combine the oats, nuts, sunflower seeds, sesame seeds, brown sugar, cinnamon and salt together in a large bowl.

Heat the applesauce, honey and oil together either in a small saucepan over low heat or in the microwave.

Stir the applesauce mixture into the oat mixture until fully combined.

Spread it out onto a baking sheet.  Stir every 10 minutes of baking until the granola is golden brown.  This will take a total of about 45-50 minutes.  Stir in the raisins after baking.

Store in an air tight container.

-Recipe found at Fake Ginger-

I’m in the process of unloading pictures from my camera and found pictures of this delicious dish.  My mouth is watering just thinking about this yummy pasta.  I need to make this one again!

Ingredients:
12 oz Farfalle Pasta
14 oz Smoked Sausage, sliced thin
1 Onion, chopped
3 Garlic Cloves, finely grated
1/2 Cup Chicken Broth
2 teaspoons Cajun/Creole Seasoning (I used Emeril’s Essence Creole Seasoning)
1 ½ teaspoons Paprika
Salt & Pepper, to taste
8 oz Can Tomato Sauce
½ Cup Sour Cream
2 Green Onions, thinly sliced
Parmesan Cheese

Bring a large pot of water to a boil.  Salt the water then add the pasta.  Cook until al dente.

While the pasta is cooking, brown the sausage in a skillet over medium heat.  Once browned, reserve on a plate.

Add the onion and garlic to the pan.  Cook until they start to soften, about 2 minutes.  Pour in the chicken broth, bring to a bubble then let reduce for a couple minutes.

Add the Cajun/Creole seasoning, paprika, salt, pepper, tomato sauce and the reserved sausage.  Cook until heated through, about 2 minutes.  Stir in the sour cream and simmer for couple minutes.

Toss with the pasta.  Garnish with green onions and Parmesan cheese.

Serves: 4-6

-Recipe adapted from Plain Chicken-

This is a quick and easy one pot meal that is perfect for a weeknight dinner!

Ingredients:
1 Tablespoon Olive Oil
1 ½ lbs Boneless Skinless Chicken Breasts or Thighs, cut into bite sized pieces
1 Small Onion, chopped
2 Garlic Cloves, finely grated
15 oz Can Diced Tomatoes
1 Tablespoon Curry Powder
½ Tablespoon Chili Powder
1 teaspoon Freshly Ground Nutmeg
2 Cups Chicken Broth
1 Cup Quinoa
12 oz Bag Frozen Peas
Salt & Pepper, to taste

Heat the oil in a large pot over medium-high heat.  Add the chicken and onion, sauteing until the chicken is browned.

Stir in the tomatoes, curry powder, chili powder and nutmeg.  Simmer for a couple minutes.

Add the chicken broth and bring to a bubble.  Stir in the quiona and reduce heat to medium-low.  Cover the pot and cook for 20 minutes.  Stir in the peas in the last couple minutes of cooking.

Serves: 4

-Recipe by: One Dish Dinners-

I totally love these flourless cookies!  I didn’t even know you could make flourless cookies until recently…and thanks to my gluten free friend!  You wouldn’t even know these are flourless just by eating them.  Make sure to use gluten free oats if you are needing these to be gluten free.

Ingredients:
3/4 Cup Sugar
3/4 Cup Brown Sugar
1/4 Cup Butter
1 1/4 teaspoon Baking Soda
2 Eggs
1 teaspoon Vanilla
1 Cup Peanut Butter
3 Cups Rolled Oats
3/4 Cup Chocolate Chips (mini or regular size)
1/2 Cup Walnuts, chopped

Preheat oven to 350°F and lightly grease two cookie sheets.

In the bowl of a stand mixer, cream together the sugar, brown sugar and butter.  Mix in the baking soda, eggs and vanilla until fully incorporated.  Mix in the peanut butter.  Using the stir speed, stir in the oats, chocolate chips and walnuts.

Use a cookie scoop (or rounded Tablespoon) to place on the prepared baking sheets about 2 inches apart.  Bake until lightly golden and delicious, about 10-12 minutes.  Leave on the cookie sheet for about 5 minutes before transferring to a cooling rack.

Yield: about 48 cookies depending on size

-This is recipe is found many places, adapted from the recipe on the Trader Joe’s Oats bag…although I found the recipe from The Southern Institute-

Chicken, cauliflower and curry are just meant to be together.

Ingredients:
1 Tablespoon Extra Virgin Olive Oil
3/4 lb Chicken Breasts, cut into bite sized pieces
1 Onion, Chopped
1 Cloves Garlic, finely grated
1 teaspoon Ground Ginger or about 1 inch freshly grated ginger
1 teaspoon Curry Powder (2 teaspoons if you like a stronger curry flavor)
1 teaspoon Cumin
3 Cups Cauliflower Florets
1 (14oz) Can Diced Tomatoes
1 Can Chickpeas, drained and rinsed
1/4 Cup Chicken Broth
1/4 Cup Sour Cream
Kosher Salt and Freshly Ground Black Pepper

Heat the olive oil in a large soup pot over medium-high heat.  Add chicken and cook until browned.  Add the onion and garlic, cooking until softened.

Stir in the ginger, curry powder and cumin.  Cook for 1 minute.  Add the cauliflower, tomatoes, chickpeas and broth.  Bring to a bubble, reduce heat and simmer until the cauliflower is softened, about 10 minutes.

Stir in the sour cream and season to taste with salt and pepper.

Serves: 4

-Recipe adapted from KraftFoods-

Guacamole meets hummus in this creamy dip.

Ingredients:
1 (15oz) Can Chickpeas, drained and rinsed
3 Cups Fresh Cilantro
1 Garlic Clove
1 Ripe Avocado
3 Tablespoons Extra Virgin Olive Oil
1 teaspoon Lemon Juice
Kosher Salt & Freshly Ground Black Pepper

Blend together the chickpeas, cilantro, garlic and avocado in a food processor.

With the machine on, stream in the olive oil and lemon juice.  Add water, 1 Tablespoon at a time, until smooth.

Season to taste with salt and pepper.

Serve with tortilla chips.

-Recipe from Everyday Food-

I found this recipe on Pinterest…of course.  They are supposed to be like the cheddar bay biscuits at Red Lobster, but I would assume those have bay seasoning in them.  These are super cheesy and delicious even without any bay seasoning.

Ingredients:
1 1/2 Cups Biscuit Mix (Bisquick)
1 1/2 Cups Shredded Cheddar Cheese
1/2 Cup Milk
2 Tablespoons Butter
1 Tablespoon Oregano
3/4 teaspoon Garlic Salt

Preheat oven to 400°F.

Combine the biscuit mix, cheese and milk together in a bowl.  Drop balls of dough onto a lightly greased baking sheet.

Bake for 10 minutes.

While they are baking, melt the butter and stir in the oregano and garlic salt.  Brush on the melted butter, reduce heat to 350°F and bake for another 3 minutes, or until browned.

Yield: 12 Biscuits

-Recipe from Salt & Turmeric -