No Bake Snowflake Cookies

It's snowing! I love seeing how excited my boys are watching the snow fall. I thought we should make a special snow themed treat for snack today, but I was limited to what we had on hand and it needed to be fast because my boys were ready to go outside and play! These No Bake Snowflake Cookies fit the bill - quick, 3 ingredients, relatively healthy, and fun to make.

I was inspired by these Frosted Animal Cookie Treats on Mini Monets & Mommies, but I wanted something with a little less sugar. I thought graham crackers would be a good substitute. We had snowflake sprinkles left over from baking Christmas cookies and they were just what I needed to transform ordinary cookie balls into a snowy surprise. Perfect for an afternoon viewing of Frozen! Here's what you do:

Ingredients
Graham Crackers (12 full sheets, approximately 2 cups crushed)
3/4 cup Cream Cheese, softened (6 oz)
Snowflake shaped sprinkles

Directions
Crush graham crackers into fine crumbs. I suggest using a food processor because you want the crumbs to be very small, almost like sand.

In a large bowl, mix your graham cracker crumbs, cream cheese, and sprinkles. I didn't measure the sprinkles, I just added in a handful. You can put in as few or as many as you like, just be sure to save some for the end.

Mix until thoroughly combined into a dough consistency. You will probably need to use your hands! This is fun for kids to help with too.

Roll dough into approximately 1 inch round balls. Press down to flatten into a cookie shape. Decorate with your remaining sprinkles, pressing them gently into each cookie.

Place your cookies into the refrigerator to set (or if you're impatient like me, into the freezer for about 45 minutes.)  They will not be hard, but will have an almost cookie dough like consistency. Store them in the refrigerator (if you don't eat them all in one sitting!).

That's it! My toddlers absolutely loved these - and I don't feel guilty when they ask for cookies and I can give them these. I don't even want to admit how many I ate myself. You can experiment with different flavors of graham crackers - mine were honey, but I think cinnamon or chocolate would be equally delicious.

Want more snow day fun? Check out my Indoor Sensory Play with Snow activity too!

Need snowflake sprinkles? Get them on Amazon. (affiliate link)

I'm always trying to find new ways to help make sure that my toddlers eat healthy foods, which is why I love making cookies with less sugar and processed ingredients. That's why I am so excited about Dr. Orlena Kerek's FREE Online Workshop on How To Help Your Children Eat Healthily. (affiliate links) It's happening on Wednesday, January 28 and will be packed with information on creating healthy habits, introducing new foods without stress, and my favorite idea - nothing is forbidden in moderation.

I will definitely be participating as I have one very picky eater! My other toddler is a little more accepting of new foods but I want to make sure I have all the tools I can to keep him that way for life.

Be sure to check out this awesome FREE workshop (affiliate link) with me!

If you need even more guidance, check out Dr. Orlena's full Healthy Eating for Kids Course. (affiliate link) It includes:

• 9 videos over 4 weeks

• Personal coaching from Dr. Orlena

• Access to a Facebook group and Course Materials

It is a great value as you can't put a price on healthy eating habits for life! 

Valentine's Day Breakfast Cookies with Hidden Vegetables

I love sweets, and it's easy to go overboard with candy and sugary treats on Valentine's Day. I wanted to find something fun and festive for the holiday to give to my boys for breakfast without going crazy on the sugar. I had some beet puree in the freezer and thought it would be the perfect thing to make a little treat that had the perfect Valentine's Day color but also packed a nutritional punch.

These cookies came together really easily - the hardest part is pureeing the beets. But if you like to sneak vegetables into your foods then I recommend having a few vegetable purees on hand in your freezer. This way you can make a big batch and just defrost what you need when you're ready to make a recipe.

If you need instructions on how to make the beet puree you can find them here (along with my Chocolate Chip Banana Bread recipe).

For the breakfast cookies, you will need:

2 cups quick oats
1 cup beet puree
1 egg
1 scoop vanilla protein powder
2 teaspoons vanilla
1/4 cup sugar
1 teaspoon cinnamon

Preheat the oven to 350 degrees.

Mix all ingredients in a large bowl and stir until combined.

The beets just make the most gorgeous color, don't you think?

Scoop the dough into small balls onto a cookie sheet (I love my dough scoop).

Bake at 350 for 15 minutes or until firm and set. This recipe made 18 balls using my scoop.

Allow to cool before serving.  The beets have an earthy flavor that is much more evident when the cookies are warm. Once they are cooled you will not notice it.

These cookies are packed with nutrition thanks to the beets, plus a little extra punch of protein from the egg and protein powder. They make a perfect on-the-go breakfast or afternoon snack. They are not very sweet, so don't expect a sugary flavor.  

I'm always trying to find new ways to help make sure that my toddlers eat healthy foods, even if it means hiding a veggie or two. That's why I am so excited about Dr. Orlena Kerek's FREE Online Workshop on How To Help Your Children Eat Healthily. (affiliate links) It's happening on Wednesday, January 28 and will be packed with information on creating healthy habits, introducing new foods without stress, and my favorite idea - nothing is forbidden in moderation.

I will definitely be participating as I have one very picky eater! My other toddler is a little more accepting of new foods but I want to make sure I have all the tools I can to keep him that way for life.

Be sure to check out this awesome FREE workshop (affiliate link) with me!

If you need even more guidance, check out Dr. Orlena's full Healthy Eating for Kids Course. (affiliate link) It includes:

• 9 videos over 4 weeks

• Personal coaching from Dr. Orlena

• Access to a Facebook group and Course Materials

It is a great value as you can't put a price on healthy eating habits for life! 

Need any new kitchen gear? Here you go! (affiliate links)

Taking snacks on the go? Check out the awesome totes from Thirty One! (consultant link)

5 Crock Pot Chicken Meals with 4 Ingredients Each

I've said it before - I love my crock pot. There is nothing easier than dumping a few ingredients in the slow cooker, turning it on, and having a delicious dinner ready in a few hours. And these recipes could not be simpler - each one only has 4 ingredients.




I am also a big fan of freezer cooking - I often prep several meals at a time and freeze them. Then I just defrost the next day's dinner overnight and dump it in the crockpot in the morning. I can easily make all these recipes in about an hour and have a week's worth of dinners ready to go. Or double the recipes and have 10 meals done in 60 minutes.

These are my favorite simple chicken recipes. I use either boneless skinless breasts or thighs, whichever is on sale. I use approximately 2 pounds of chicken per meal, but of course you can adjust this for your family.

All of these recipes make great freezer meals. Start with gallon sized freezer bags. Label each one with the recipe name. Put the chicken in the bags first, then mix the ingredients for each recipe. Pour over the chicken, seal, and lay flat to freeze (Tip: put a cookie sheet in your freezer first so they lay flat and don't stick to your shelves).  Defrost overnight and follow cooking directions.


BBQ Applesauce Chicken
Chicken
1 cup unsweetened applesauce
1 cup BBQ sauce
2 Tbsp minced onion

Mix applesauce, BBQ sauce, and onion in a bowl. Pour over chicken. Cook on low for 4-6 hours or until chicken is cooked through.

Garlic Pesto Chicken
Chicken
1 jar pesto
2 cloves garlic
1 cup chicken broth

Pour pesto and garlic over chicken. If freezing, do not add broth to bag.  Add broth before cooking.  Cook on low for 4-6 hours or until chicken is cooked through.

Cranberry Chicken
Chicken
1 can whole berry cranberry sauce
1 cup French dressing
2 Tbsp minced onion

Mix cranberry sauce, dressing, and onion in a bowl. Pour over chicken. Cook on low for 4-6 hours or until chicken is cooked through.

Italian Chicken
Chicken
1 small jar tomato sauce (whichever variety you like)
1 small onion, chopped (or 1/4 cup minced onion)
1 zucchini, cut into pieces

Mix zucchini, onion, and tomato sauce in a bowl. Pour over chicken. Cook on low for 4-6 hours or until chicken is cooked through.

Salsa Chicken
Chicken
1 jar salsa
1 small bag frozen corn
1 can black beans, drained and rinsed

Mix salsa, corn, and beans in a bowl. Pour over chicken. Cook on low for 4-6 hours or until chicken is cooked through.

Want more freezer meal ideas? Try my 13 freezer meals in 2 hours!

Need anything for these meals? Here you go! (affiliate links)

Traveling with your slow cooker? Check out this Around We Go Thermal! (consultant link)

Easiest Ever Cream Cheese Cinnamon Rolls

Cinnamon rolls equal holiday breakfast to me! I love the smell of cinnamon and the delicious sweetness. But, with two toddlers, I try to avoid the ooey gooey frosting covered rolls because they make for terribly sticky fingers! This recipe is still sweet, yummy, and so easy to make!

Ingredients:

• 2 cans crescent rolls
• 1 cup (8 oz) cream cheese, softened
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon vanilla 

Directions:

Preheat oven to 375 degrees. Grease a large cookie sheet and set aside.

In a bowl, mix together cream cheese, brown sugar, cinnamon, and vanilla until well combined.

Take 2 triangles of crescent rolls and press seams together to form a rectangle. Spread cream cheese filling onto rectangle.  

Roll into a log and press ends together.  Cut into 3 equal pieces and place onto cookie sheet. Repeat with remainder of crescent rolls.

Bake at 375 for 8-10 minutes or until golden brown. Allow to cool slightly and enjoy!

Baked Apple French Toast

I love apples in the Fall. And it is one of the few things my picky toddlers will eat! I wanted to make a special breakfast this morning and thought we'd try a Baked Apple French Toast. Very tasty! This recipe serves 4, but could be easily doubled if you're feeding a crowd.

Ingredients:
6 slices bread
1 apple, chopped
3 eggs
1/4 cup milk
1/2 teaspoon cinnamon
1 teaspoon vanilla
1 tablespoon brown sugar

Directions:
Preheat oven to 350 degrees. Grease a small baking dish and set aside.

In a bowl, whisk together eggs, milk, cinnamon, vanilla, and brown sugar until mixed. Stir in chopped apple.

Cut bread into cubes, approximately 1 inch wide. Stir bread cubes into egg mixture until well coated.

Pour mixture into baking dish. Bake at 350 for 14-16 minutes, or until set all the way through.

Enjoy!

Easy Halloween Breakfast: Jack O Lantern Toast with Pumpkin Cream Cheese

Feeding toddlers is never easy, so I love to have fun with their food. Earlier this Fall we made Owl Toast and it was a big hit, so I thought I'd do something similar for Halloween.

This is really simple - you can mix up the cream cheese the night before, so even when you're in a hurry in the morning you can still make a special holiday breakfast. It's also delicious for an afternoon snack!

The first step is mixing up the Pumpkin Cream Cheese. I love that my kids are actually getting some veggies here - pumpkin is a great source of Vitamin A and fiber.

Pumpkin Cream Cheese

Ingredients:
1/2 cup cream cheese
1/4 cup pure pumpkin puree
2 tsp honey
1 teaspoon pumpkin pie spice

Mix all ingredients in a small bowl until fully incorporated. Refrigerate until serving.

Once your cream cheese is done, all you need to do is toast your favorite bread. Then cut a pumpkin shape out of your toast using a pumpkin shaped cookie cutter. (affiliate link)

Spread your pumpkin cream cheese on your toast and decorate with chocolate chips. If your toddler is like mine, these will be the first to go.

That's it! A quick, easy, and healthy breakfast for Halloween morning (or a great pre-trick or treating snack). Enjoy!

Sneaky Veggies: Tomato Sauce with Eggplant & Pumpkin

Tomato sauce is a pretty safe food for most kids - mine love it on practically everything. It's also an easy place to sneak in some extra vegetables. We tried out this sauce this week and it was a big hit, and so easy since it cooks right in the slow cooker!

Ingredients:

1 jar Tomato Sauce (approx. 28 oz, any variety, I used Garlic & Onion)
1 cup Pure Pumpkin Puree
1 large Eggplant
1/4 cup Grated Parmesan Cheese
1 teaspoon Italian Seasoning
1 medium to large Spaghetti Squash or pasta of your choice
Shredded Mozzarella Cheese

Directions:

Peel eggplant and cut into 1 inch chunks (if your kids are particular about chunks, make them as small as possible).

In your slow cooker, pour tomato sauce, pumpkin puree, eggplant chunks, parmesan cheese, and Italian Seasoning. Stir until combined. Add salt & pepper to taste.

Cover and let cook for 4-5 hours on low or 2-3 hours on high (until eggplant is tender).

Serve over your choice of pasta and sprinkle with mozzarella cheese.

For an extra punch of nutrition, I serve this over spaghetti squash. You can serve the squash on its own or mix it into spaghetti or angel hair pasta.

If you've never had spaghetti squash it is really easy to make in the microwave! I microwave mine whole (be sure to poke it several times with a sharp knife first so the steam can escape).  Here's an awesome tutorial on how to make spaghetti sauce in the microwave if you're a beginner.

If you like this recipes, be sure to check out all our Sneaky Veggie recipes here!

Enjoy!

Sneaky Veggies: Quick & Easy Pumpkin Mac & Cheese

Some days I am all about the ease and convenience of good old boxed macaroni and cheese. It's quick and I know my kids will eat it. But I also feel like I need to add in some veggies so that we are getting a well rounded meal. Today we added in everyone's favorite Fall flavor - pumpkin!

This was really so easy. I used the Back to Nature Organic mac & cheese, which has a milder cheese flavor. I think you need a mild cheese flavor for the pumpkin to blend in nicely.

Prepare the mac & cheese per the instructions on the box.  When adding in your milk, butter, and cheese powder, also add in 1/4 cup canned pure pumpkin (not pumpkin pie filling!). Mix thoroughly. Sprinkle a little nutmeg on top to taste. That's it!

My toddlers DEVOURED this. Like, asked for and finished a second bowl. It was really tasty, with just a hint of pumpkin flavor and loads of extra fiber and vitamins. Give it a try!

Chocolate Chip Banana Bread with Hidden Veggies!

One of my toddlers is a very picky eater, so I am always on the lookout for ways to sneak vegetables into foods he will actually eat (like my Sneaky Squash Biscuits).

I also get farm fresh vegetables every week through a CSA (Community Supported Agriculture). If you don't have a CSA, let me just say how wonderful it is. I get a big bag of veggies every week, in season and locally grown. I'm supporting a local small business (I've met my farmer several times and he's awesome!) and I'm forced to try new vegetables that I otherwise would not. This week I got a beautiful bunch of beets. I knew there was no way my picky boy would eat them as is but I couldn't let them go to waste. Beets are a superfood, packed with healthy vitamins and fiber. And my toddlers will eat them... as long as they are hidden in my Chocolate Chip Banana Bread.  Give it a try!

You'll need to puree your beets for this recipe. This is super easy. Here's how I do it.

Cut your stems to about 1 inch. Gently wash beets and pat dry.  Wrap individually in foil and place on a cookie sheet. Roast at 400 degrees for 1 hour or until tender. Let cool, peel skin, and place in a blender or food processor. Puree until smooth.  I used 3 medium beets to make 1 cup of puree.

Isn't that color gorgeous? Now on to the recipe...

Ingredients:

3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 eggs
2 ripe bananas, mashed
1 cup beet puree
2 cups sugar
3 teaspoons vanilla

Directions:
Preheat oven to 325 degrees. Grease 2 full size or 5 mini loaf pans and set aside.

In a bowl or gallon sized freezer bag, sift together flour, salt, baking soda, & baking powder.

In a large bowl, blend eggs, mashed bananas, beet puree, sugar, and vanilla.

Add in flour mixture and mix until smooth.

Stir in chocolate chips.

Pour into prepared loaf pans.  This recipe makes 2 full sized loaves or 5 minis.  I always make mini loaves of bread because:

1. They cook faster.
2. I am feeding toddlers and it makes perfect sized slices.
3. They freeze beautifully so you never have stale bread.

If you don't have mini loaf pans try these.

Place in preheated oven and bake for 35-40 minutes for mini loaves or 55-60 minutes for full sized loaves (or until a toothpick inserted in the center comes out clean).

 So. Delicious.  My two toddlers ate an entire mini loaf for afternoon snack! You can't even tell that this bread is packed with super healthy vegetables.

As I mentioned, these loaves freeze wonderfully. Just wait until they are fully cooled and wrap in foil. Allow to thaw on the countertop and enjoy!

Pumpkin Maple Donuts with only 4 ingredients!

This morning it was rainy and dreary and I thought we needed a special treat for breakfast. I remembered the box of Maple Brown Sugar cake mix I bought on a whim at Target last week and thought hmmm... let's whip this into some donuts. Add in some pumpkin, egg, and banana and voila - Pumpkin Maple Donuts. The pumpkin and banana make these a little healthier than your average donut, and they are a really yummy, not too sweet treat for a Fall morning (or delicious for an afternoon snack!).

Ingredients:

• Box of Maple Brown Sugar Cake Mix (though I think any mix would be delicious - spice or vanilla especially)
• Can of pumpkin (pure pumpkin - not pumpkin pie filling)
• 3 eggs
• 1 medium ripe banana

Directions:

• Preheat oven to 350 degrees. Grease donut pan and set aside.
• In a large mixing bowl, mash banana with a fork (some chunks are OK).
• Add in cake mix, eggs, and pumpkin.
• Mix until well blended.
• Pour batter into donut pan, filling holes about 2/3 full. I find it easiest to put the batter in a gallon sized freezer bag, snip off the corner, and squeeze it into pan.
• Bake at 350 for 10-12 minutes, or until a toothpick inserted comes out clean.

Yum! These were so light and fluffy, and not too sweet. Delicious and oh-so-easy. Enjoy!

Eggplant - Zucchini Bake: Hearty Meatless Meal

I have to share tonight's dinner - I had a bunch of vegetables from last week's CSA batch and I just wasn't sure what to do with them. Since my new bag of veggies is on its way today I figured that I had better use them up! So I got on Pinterest (of course) and found this awesome recipe for a Zucchini and Eggplant Bake that would work with my ingredients. I also liked that it had eggs and cheese (who wouldn't!) because it meant 1) my kids might try it and 2) it had a good dose of protein. It was super yummy and very hearty.

Find the recipe here. I did make some changes to use what I had on hand, and I think it is very forgiving on the combination of vegetables you can use. Use what you like!  I did:

2 small to medium eggplants
1 medium zucchini
1 medium yellow squash
1 medium onion
2 cloves garlic
1/2 large orange bell pepper

I also substituted grated parmesan for the Pecorino-Romano cheese, and sprinkled cheddar instead of mozzarella on top. I also doubled the number of crackers for the topping, because my kids love crackers.

I don't have a ton of experience cooking with eggplant, and I was pleasantly surprised at how easy it was to prep and how delicious it was in the casserole. It gave the whole dish a very filling and almost meaty quality that definitely made it enough for a main course.

My toddlers were a little skeptical of this one, they did like the crumbly topping and picked around at the veggies, but hubby and I loved it.

So if you're looking for a meatless dinner or you have a combination of veggies in the fridge and you're not sure what to make, give this bake a try. It would work great for a potluck too. Let me know what you think!

Sneaky Squash Biscuits with only 4 Ingredients!

I love sneaking veggies into foods that my kids will actually eat. This recipe for squash biscuits came about as a total experiment but it WORKED! My 2 year old took a bite and declared it delicious. I found them to be much less dry than Bisquick biscuits can sometimes be. And it was so easy, only 4 ingredients!

Ingredients:

2 1/4 cups Bisquick
2/3 cup pureed yellow squash (I steam mine in the microwave then puree in a food processor or blender. If you don't know how to do this go here for instructions.)
4 tablespoons melted butter
Splash of milk

Directions:

Preheat oven to 450 degrees.

In a large bowl, stir all ingredients together until a soft dough forms. Add a small splash of milk as needed to make the dough the right consistency.

Drop biscuits onto a greased cookie sheet. I used an ice cream scoop and it made 8 biscuits.

Bake for 10-12 minutes or until golden brown.

Enjoy!

Owl Toast: Quick, Easy, & Healthy!

We seem to be obsessed with owls these days! We did a fun owl craft two weeks ago which my boys still love playing with.  This morning, I was at a loss for breakfast ideas and wanted something quick and healthy. We've done Teddy Bear Toast from one of my favorite sites, Weelicious. I thought, why not try owl toast? It was easy and such a hit!

To make your own, take a slice of your favorite bread, toast, and cover in the nut butter of your choice (we like peanut butter or sun butter).  Then add:

Eyes: 2 slices of banana & a raisin for each pupil.
Nose: Raisin
Wings: Clementine orange section.
Feet: I took an apple and first sliced it with my favorite apple slicer (affiliate link).  Then I cut 2 thin pieces off a slice for the feet.

I tossed the rest of my apple, banana, & orange sections together for a little fruit salad on the side. Simple and delicious!  Enjoy!

10 Delicious Pumpkin Dinners

It's officially Fall! This is hands down my favorite season. I love cooking with fall flavors and nothing is better than pumpkin. Not only does it add a delicious autumn flavor to your food but it is also a great way to add more fiber, Vitamin A (for your eyes!) and beta-carotene to your diet. And bonus for the moms out there - you can often add it into dishes that your kids will eat.

I've collected quite a few pumpkin recipes over the years and would love to share them with you. Since I use my slow cooker A LOT, many of these dinners can be adapted for the crock pot. I've noted how I've adapted them for slow cooker use below. Also, I am very into freezer meals these days, and many of these are good for freezing too! If you're new to freezer meals, check out this post for my tips and most recent menu list.

My Top 10 Pumpkin Dinner Recipes:

1.  Pumpkin Black Bean Soup (allrecipes.com). This is a Fall tradition in my house. It is so good and comforting on a chilly day. I do a few modifications and make this in the slow cooker.  I use apple cider vinegar instead of sherry vinegar, and I cut down the broth to about 2 cups. You can always add more to get the consistency to your liking. I use vegetable broth instead of beef, and omit the ham.  This recipe makes a lot of soup but it also freezes well.  Serve with a nice crusty bread and a green salad, yum!

2.  Pumpkin Sausage Lasagna (Rachael Ray). I remember watching Rachael make this on her show and making it myself the next day. It was absolutely delicious! This is a wonderful recipe for a Fall dinner party or perhaps a get together before trick or treating.

3.  Ravioli with Pumpkin Sauce (food.com).  Similar to the lasagna but not as time consuming and a little more versatile. With cheese or spinach ravioli it makes a great vegetarian meal, or you can add some sausage or cooked chicken as well.

4.  Pumpkin Tomato Sauce (about.com).  This is a lighter alternative to the creamier sauce above. It cooks beautifully in the slow cooker. I have used it as a freezer meal with ravioli but it would be yummy over any of your favorite pasta.

5.  Pumpkin Maple Pulled Pork (tablespoon.com). This is so good. It's another great freezer meal and a delicious alternative to barbecued pork.

6.  Turkey Pumpkin Chili (Whole Foods). I make this in the crockpot and it can also be a freezer meal.  Just cook your ground turkey first, then place all ingredients in the slow cooker. I use chicken broth instead of water for more flavor. Cook on low for 4-6 hours or high for 2-3 hours.

7.  Pumpkin Pizza Crust (Take a Megabite). We have Pizza Friday in our house, and I've experimented with a few different takes on crust. This one is tasty and fun! Use your favorite toppings.

8.  Pumpkin Quesadillas (Rachael Ray). This is a quick, easy recipe when you're looking for something light. I love this with a hearty tomato soup and a crisp green salad.

9.  Chicken & Pumpkin Goulash (allrecipes.com). I always think Goulash sounds like something awful when it really is so tasty. This is another easy one to adapt to the slow cooker or freezer - just dump everything in, set it and go!

10. Pumpkin Sloppy Joes (Taste of Home). These are technically called Pumpkin Burgers but they are more like sloppy joes. I like to make these with ground turkey. They are great to make in the slow cooker for a football Sunday - just keep them warm and help yourselves.  To adapt to the crock pot, just brown the meat first, put all the ingredients in the crock pot, and cook for 4-6 hours on low or 2-3 hours on high.

And if you still need a little more pumpkin for dessert... how about 2 ingredient pumpkin cookies? I love these cookies from Wannabite. I cheat and add a little vanilla so it's technically 3 ingredients for me. These are so easy and perfect for a little sweet treat after dinner or an afternoon snack.

Happy Fall!

13 Freezer Meals in 2 hours!

I love my crock pot. Seriously, my family would not have eaten for the first year of my twins' lives without it. Now that I have discovered freezer meals I love it even more.

If you haven't tried this, do it. It is not that hard if you prepare well and you will be so happy when you don't have to cook dinner for weeks at a time. Yesterday I made 13 meals in 2 hours - one nap time for the boys and now I won't have to worry about dinner for at least 3 weeks (since there's 2 adults and 2 toddlers in our house these meals pretty much always leave enough for leftovers).

I've done this a few times now so let me share some of my tips to make it easier and my menu list for this batch. I wanted to use a lot of fresh produce that I had on hand from my CSA and my garden, and  try out some very Fall flavors.

The basics. Here's the general idea of freezer cooking - you put together your meals, uncooked (with some exceptions), in gallon sized freezer bags. Bags are labeled with the meal name, cooking time, and any instructions.  Freeze flat. Then when you are ready to cook a meal, thaw overnight, dump the entire bag in the crockpot, and go about your day. That's it!

Preparation is key.
The first couple of times I did this it took me quite a while to decide what to make and collect my recipes. I've done that here for you! When I'm deciding on a batch of meals, I start with meat. I decide how many meals I'm going to make with each type of meat (based usually on what is on sale). I also like to have at least 2 vegetarian options.

I made these meals with 8 pounds of pork roast, 8 pounds of chicken (boneless skinless breasts but you can change to your preference), and 3 pounds of ground turkey.

I also choose my recipes based on what fresh produce I have and want to use - we get CSA vegetables for part of the year, so I always have a lot of veggies on hand.

Once you've decided on your recipes, print them all out. I keep all the recipes for each type of meat together to make it easier when assembling.

I also like to make a list of my ingredients - I take a big sheet of paper and make 3 columns - "Pantry" "Produce" and "Spices". Then when it's time to make my meals I can easily make sure I have everything and get it all out on the counter before I start.

Making Your Meals.
First, start with clear countertops and empty your sink, trash can, and dishwasher. You're going to need all the space you have.

Label gallon sized freezer bags with the name of the meal, cooking time, and anything that needs to be added (I generally only pick meals that are all inclusive, but occasionally I need to add some water or broth on cooking day).

I sort my recipes by type of meat so I can assemble all the chicken meals at once, pork meals at once, etc.

Chop all your veggies first.
If you have a food processor, use it. It will go so much faster!

Do vegetarian meals first. This will reduce your risk of contamination from any uncooked meats.

If you are doing ground turkey/beef meals that need to be cooked, do it in the microwave.  This is a time saver and you can do other things while it's cooking. You are really only cooking the meat so that you can drain the fat, not so that it is nice and browned. At least that's my opinion, especially for things like chili and soups.

Put your gallon freezer bags in a big bowl while filling them. This will help them stand up straight and catch any spills.

Put a cookie sheet in your freezer and lay your bags flat on top. Otherwise your bottom bag will end up smushed and hard to remove from the shelf.

With the exception of the ground turkey, nothing in my list of meals needs to be cooked ahead of time. Just follow the recipes, put all the ingredients in the freezer bag, and seal. That's it!

Fall Flavors Freezer Meal List:

Chicken
Chicken Broccoli Alfredo (Six Sisters' Stuff)
Chicken with Apple & Sweet Potato (Stockpiling Moms)
Sweet Teriyaki Chicken
Peanut Butter BBQ Chicken (I modified this one for the crockpot. Use all the ingredients except the olive oil. Cook on low for 6-8 hours or high 3-4 hours).

Pork
Pumpkin Maple Pulled Pork (I made 2 of these because it sounded so good).
Thai Peanut Pork (Who Needs A Cape) This is my husband's favorite meal. It is also absolutely delicious with chicken. I add a bag of frozen broccoli as well.
BBQ Applesauce Pork (Mommy's Fabulous Finds)

Ground Turkey
Pumpkin Turkey Chili (Whole Foods) I made 2 of these and adapted this one as well. Omit the olive oil. Cook the ground turkey, then place all ingredients except the 1 cup of water in your bag and freeze. Be sure to label your bag to add the water (I add chicken broth for more flavor) before cooking.

Italian Turkey Soup (Our Best Bites). Modified for freezer meal - omit olive oil. Cook the ground turkey, then place all ingredients except chicken broth in your bag and freeze. Add broth before cooking.

Vegetarian
Butternut Squash Chili (Stockpiling Moms)
Ravioli with Pumpkin-Tomato Sauce - I added one package of cheese ravioli to this sauce recipe. Cook on low for 3 hours.

That's the list! I also print out a list of the meals that I have in the freezer and hang it in my kitchen command center (more on that later). I check off the meals as we eat them and then I know when it's time to start planning again.

Now sit back and enjoy the Fall flavors!

Whole Wheat Sweet Potato Peanut Butter Bread

One more treat from our sweet potato bounty. I love using food that we have grown ourselves!

We made this for breakfast but it would make a perfect afternoon snack too. The bread is not too sweet and it's very filling. The peanut butter gives a bit of extra protein and the sweet potato sneaks in some veggies! It's delicious by itself but would be very tasty with butter or cream cheese too.

Whole Wheat Sweet Potato Peanut Butter Bread

by Laura

Prep Time: 20 minutes

Cook Time: 25-60 minutes

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Ingredients (1 standard or 3 mini loaves)

• 2 cups whole wheat flour
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1 egg
• 3/4 cup mashed sweet potato (approx. 1 medium)
• 3/4 cup milk
• 3/4 cup peanut butter
• 1 teaspoon vanilla

Instructions

Preheat oven to 350 degrees.

In a large bowl, mix flour, sugar, baking powder, salt, and pumpkin pie spice.

Using a hand mixer, add in egg, sweet potato, milk, peanut butter and vanilla. Mix until well combined. Dough will be very thick, almost like a cookie dough.

Place batter into greased loaf pan (I use mini loaves because I'm feeding toddlers. This made 3 mini loaves or it will make one standard sized loaf).

Bake at 350 degrees for 50-60 mins for standard sized loaf, or 25-30 mins for mini loaves.

Loaves also freeze for quick breakfast or snacks later!

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Enjoy!

Adapted from Peanut Butter Bread.

Sweet Potato French Toast Sticks

We've had a bounty of sweet potatoes in our garden this year! They are so versatile and healthy, and my kids love them.

This morning I decided to use some for breakfast and the results were delicious. I'm happy to share this recipe for Sweet Potato French Toast Sticks!

This recipe was adapted from Deceptively Delicious by Jessica Seinfeld (affiliate link).  I've had this cookbook for years and to be honest, the recipes can be a little hit or miss. But the beginning section on how to prepare different vegetables for pureeing is excellent and it does give you a good idea of how to get started incorporating more vegetables into your meals. Here's my version of Sweet Potato French Toast Sticks.

Ingredients:

1/4 cup cooked sweet potato (about 1/2 of a medium-large sweet potato)

4 eggs

1 teaspoon vanilla

1 teaspoon pumpkin pie spice

4 slices bread of your choosing (I used whole wheat)

Butter (or coconut oil if you prefer to go dairy free)

Directions:

Mash sweet potato in a shallow dish. It doesn't need to be perfectly smooth. Whisk in the eggs, vanilla, and pumpkin pie spice.  

Cut each piece of bread into 3 sticks.

Soak each bread stick in the egg mixture for about 30 seconds. Be sure to coat both sides.

Melt butter or coconut oil in a large griddle or skillet. Add your bread sticks and cook until golden, about 3 minutes per side.

Serve with maple syrup for dipping, or sprinkle with powdered sugar. Makes 12 sticks.

Leftovers freeze well but I would recommend reheating in the toaster oven. I haven't tried it but I think they will become soggy in the microwave.

These are not too sweet so they make a great afternoon snack as well. Enjoy!

4 Ingredient Peanut Butter Cookies

OK, so I'm on a bit of a peanut butter kick lately. It's one of the few things Bear will eat so I'm trying all the recipes I can.  I whipped these up in a few minutes during nap time today and they are so ooey gooey delicious. And so quick and easy, with 4 ingredients I guarantee you have in your pantry.

Ingredients:

1 cup peanut butter (or any nut butter if you have allergy concerns)

1 cup powdered sugar

1 teaspoon vanilla extract

1 egg

Directions:

Preheat oven to 375 degrees. Mix all ingredients in a bowl until smooth.

Use a small scoop or roll into 2 inch balls. Place onto greased cookie sheet (or use parchment or silicone liners). Bake for 10 minutes.

That's it! Easy peasy and seriously so good. Enjoy!

5 Ingredient Frozen Peanut Butter Chocolate Chip Pie

They say necessity is the mother of invention. My sweet tooth was calling and I wanted something quick and delicious that I also wouldn't feel guilty serving to the kids. This pie is an amazing sweet treat that is packed with protein.

Ingredients

1 1/2 cups plain Greek yogurt
3/4 cup peanut butter
2 tablespoons pure maple syrup
3/4 cup chocolate chips (can use more or less to taste)
Store bought graham cracker crust (or make your own, but then it's more than 5 ingredients)

Directions

Mix yogurt, peanut butter, and maple syrup in a large bowl. Stir in chocolate chips.

Spread into pie crust.

Cover and freeze for several hours (until solid). Serve and enjoy!!