I need recipe ideas

[AllieHound]

I'm going back to work in 3 weeks , and I need some easy dinner ideas.

We have a crockpot for all day cooking.

We have a chest freezer, if you have good ideas for freezer meals.

H isn't a huge fan of any seafood, so that's out.

I'm completely out of ideas for anything good- I feel like I've used up every recipe we like while I've been on leave, so inspire me, please!

[stephiehun]

mamaandbabylove.com/2011/04/05/freezer-cooking-with-slow-cooker-recipes/

At some point, I'm going to do this. Since you have a chest freezer, it will work even better.

[redheadbaker]

This blog post is awesome for freezer-friendly meal ideas: joelens.blogspot.com/2007/01/freezer-friendlymake-ahead.html

I made these chicken taquitos recently; they were awesome and would freeze well: www.doesnotcookwellwithothers.com/2012/06/recipe-swap-creamy-chicken-taquitos.html

[KateAggie]

I've got these in the oven right now:

www.foodnetwork.com/recipes/rachael-ray/meatloaf-muffins-with-barbecue-sauce-recipe/index.html

You could prep the night before and keep them in the fridge. I'd imagine it would freeze pretty well, too, as long as you don't mind being without a muffin tin until you bake 'em.

[KateAggie]

I also make an easy version of crockpot chicken tacos. They're popular on my old local.

Take 1 chicken taco seasoning packet (you can use a reg. taco seasoning packet, but it really doesn't taste nearly as good), and cover the bottom of the crockpot.

-Lay 6 frozen tenderloins or 3 frozen breasts on top of the seasoning.

-Take one container of fresh pico (I use H.E.B.'s hot variety, we like the kick) and cover the chicken. You can use a can of rotel, but the fresh tastes better.

-Pour 1/4 cup of olive oil and 1/4 cup water over the top of everything. Do not stir.

Simmer in crockpot for 4 to 6 hours on low. If you're home, flip it halfway through, but not necessary. Remove chicken and shred with a fork. Stir back in, mixing everything up, and let cook/simmer for at least 30 more minutes.

We throw it on tortillas with a shredded mexican cheese blend. Great for leftovers, too.

[AllieHound]

Thanks, ladies!

[Deleted]

I made a recipe from All you magazine that was effin tasty if I do say so myself, Mediterranean Lentil Salad.

Add one cup of lentils to 8 cups of boiling water along with a smashed garlic clove. Reduce to med-low and simmer until lentils are tender. Drain and dump in a bowl.

You're supposed to add a cup of halved cherry tomatoes, 1/2c chopped pitted kalamata olives, and 3tbsp of lemon juice, and 6oz of goat cheese but I'm lazy/cheap/wanted to use shit I had on hand so I chopped up half a tomato, omitted the olives, subbed lime juice for the lemon and feta for the goat cheese. I used the rest of the recipe as specified which called for 1/4 chopped basil, 1/4 c olive oil, and salt and pepper.

It was damned tasty I tell you. Damned tasty.

[wawa]

Jun 27, 2012 20:05:53 GMT -5 KateAggie said:

I've got these in the oven right now:

www.foodnetwork.com/recipes/rachael-ray/meatloaf-muffins-with-barbecue-sauce-recipe/index.html

You could prep the night before and keep them in the fridge. I'd imagine it would freeze pretty well, too, as long as you don't mind being without a muffin tin until you bake 'em.

You could probably freeze them till hard in the muffin tin and then pop them out and stick 'em in a freezer bag. Just make sure you put them back in the muffin tin before defrosting.

I do that with tons of things. Freeze on cookie sheet or in pyrex and then pop out, wrap/bag/whatever and stick them back in the freezer.

[ering1115]

I am trying to (at least 2x week) cook once/eat twice.

For example, Sunday we had london broil, macaroni salad, tomato and mozzarella and corn on the cob. On Tuesday night we had steak sandwiches, sweet potato fries, zucchini. So I only had to cook the london broil the one time and used it for a second meal (quickly reheated on Tuesday). The other stuff just got popped in the oven for 25 mins and we were done.