Sweet BBQ sauce, melty cheese, and smoky grilled chicken = YUM. My husband likes to take these to work for a quick lunch.

Grilled BBQ Chicken Quesadillas

Author/Source:

Pam @ Onceamonthmom.com

Ingredients:

• 2 cups cooked chicken
• 0.5 cup chopped red onion
• 2 cups shredded Mozzarella cheese
• 1 cup BBQ sauce
• 10 large tortillas

Directions:

Mix BBQ sauce, onion and cooked chicken. (For even more smoky flavor, grill chicken first.) Heat grill. Spray tortilla with cooking spray, and place on hot grill. (You could also use a lightly oiled skillet if desired.) On one half of the tortilla, top with shredded cheese, chicken mixture, and more shredded cheese. Use tongs to carefully fold the other half of the tortilla over the filling. Then carefully flip the folded tortilla with tongs or a spatula. Quesadilla is done when tortilla is grilled and cheese is melted.

Freezing Directions:

Prepare as above and allow to cool. Place in freezer bags, seal, label, and freeze. To serve: reheat in microwave until hot and cheese is melted. Or, you could prepare the quesadillas with filling and fold over, but do not grill. Flash freeze in a single layer, then place in freezer bags, and return to freezer. To cook, place on hot grill or oiled skillet and cook until both sides are slightly crisp and cheese is melted.

Servings: 5

**conversion chart image provided by Erik Spiekermann

This Post will be linked at:

• Weekend Wander at While He Was Napping

It feels a bit like cheating to call this a “recipe.” Maybe we could call it a method? The method I’m talking about it is to pre-marinade your meats by dumping them in a bag with a bottle of vinegar-based dressing, and storing them in the freezer. The meat soaks in the flavor, and the marinade helps tenderize the meat. I’m using an Asian-flavored vinaigrette and chicken drumsticks for this post, but feel free to change it up with YOUR favorite dressing and chicken, pork, or beef!

Asian-Marinated Drumsticks

Author/Source:

Pam @ Onceamonthmom.com

Ingredients:

• 1 bottle Asian-style Vinaigrette dressing
• 12 drumsticks

Directions:

Place drumsticks in resealable bags. Pour dressing over chicken and squish around to coat. Allow to marinate 4-6 hours or overnight. Remove chicken from marinade, and grill or broil until no longer pink inside.

Freezing Directions:

Place drumsticks in freezer bags. Pour dressing over chicken and squish around to coat. Seal, label, and freeze. To serve: Thaw in fridge. Remove chicken from marinade, and grill or broil until no longer pink inside.

Servings: 6 (2 drumsticks per serving)

**conversion chart image provided by Erik Spiekermann

This Post will be linked at:

• Weekend Wander at While He Was Napping

This all in one pizza combines many of your breakfast favorites – sausage, eggs, hash browns & cheese – all atop a flaky crescent roll crust.  Big kids will ask for it, and toddlers will be thrilled to munch on these tasty bites.  A short minute in the microwave and you have a hot, delicious breakfast ready for the family on those otherwise hectic mornings.

Breakfast Pizza

Lisa @ Onceamonthmom.com

Ingredients:

• 1 tube refrigerated crescent rolls
• .5 lb pork sausage, browned
• 1.25 cups frozen shredded hash brown potatoes
• .25 tsp garlic salt
• .25 tsp pepper
• .25 cups green onions, finely chopped
• .75 cups cheddar cheese, shredded
• .75 cups egg substitute

Directions:

Preheat oven to 375F. Unroll crescent rolls and lay onto a greased cookie sheet, creating a rectangle shape, pressing the perforations together to seal. Bake 5-8 minutes or until golden brown. Meanwhile, brown sausage if you haven’t already done so. In a skillet, cook the potatoes, garlic salt and pepper over medium heat until browned. Sprinkle the sausage over the crust, leaving about 1/4 inch of crust. Layer with potatoes, onions and cheese. Pour the egg substitute slowly over the top, as not to spill over the edges. Bake for 10-12 minutes or until egg is set and cheese is melted. Cut into 8 pieces and serve.

Freezing Directions:

Cool completely. Cut into 8 pieces and flash freeze. Divide among indicated number of freezer storage bags. TO SERVE: Microwave 60 seconds or until heated through.

Servings: 8 slices

**conversion chart image provided by Erik Spiekermann

In our house, pancakes are always on the weekly meal  plan rotation.  However, for the littles, getting the yumminess of pancakes and syrup is unachievable without a BIG, STICKY Mess!  These little pancakes bites are perfect to serve to your toddler for breakfast or even a snack.  The aroma of banana as they bake is mouthwatering, and one bite will have you wanting more.  You can always substitute the banana for your favorite fruit of choice, or even mini chocolate chips!

Mini Banana Pancake Muffins

Lisa@ Onceamonthmom.com

Ingredients:

• 1 cup pancake mix
• 2/3 cup water
• 2/3 cup syrup
• 1 whole banana, sliced and quartered

Directions:

Preheat oven to 350F.  Mix pancake mix, water and syrup together.  Divide equally among greased mini muffin pan.  Top with banana pieces.  Bake 12-14 minutes or until golden brown.

Freezing Directions:

Cool completely.  Flash freeze. Transfer to gallon freezer bag, label and freeze.  TO SERVE:  Remove desired number of muffins from freezer, let thaw on counter, or briefly on defrost setting in microwave

Servings: 24 mini muffins

**conversion chart image provided by Erik Spiekermann

Filled with whole food goodness including fresh apricots, honey and yogurt, these Apricot Yogurt Scones are the perfect nutritious, delicious late Spring/early Summer breakfast. And our kids LOVE fruit. Like, addiction-level love. They also obsess over homemade yogurt. So these scones just called out to us, “We are the perfect breakfast…make us and devour us, now.” Now, no one call the looney bin, I don’t REALLY talk to scones…much.

Apricot Yogurt Scones

Author/Source:

Kristi @ Onceamonthmom.com Adapted from Apricot Yogurt Scones

Ingredients:

• 1.25 cups apricots, pitted and diced (can’t find fresh? use 1 cup dried apricots)
• 2 cups whole wheat white flour
• 1 tablespoon baking powder
• 0.5 teaspoon baking soda
• 0.25 cup honey
• 1 teaspoon cinnamon
• 0.5 teaspoon salt
• 5 tablespoon butter, unsalted, frozen
• 1 large egg (or egg substitute)
• 0.75 cups yogurt, plain
• 0.25 cups milk, whole
• 1 teaspoons vanilla

Directions:

If you haven’t frozen your butter yet, throw it in the freezer now.The colder the better, but half an hour will suffice. Preheat the oven

Wet and dry ingredients (dry ingredients included frozen, shredded butter)

to 400°F. Line a baking sheet with parchment (or grease and flour). Whisk together the flour, baking powder and soda, honey, cinnamon, and salt in a large mixing bowl. Send the butter through the shredder of your food processor. Immediately toss into flour mixture and mix lightly to combine. Add the apricots and toss to coat with flour. In a separate bowl, whisk together the egg, yogurt, milk, and vanilla. Pour over the dry mix and use a spatula to gently combine them together. Mix just until there is no more dry flour visible in the dough. Use a 1/2-cup measure to scoop out the dough and drop it onto the baking sheet. Space the scones about an inch apart. Use floured hands to gently pat the mounds into disks. Bake for 20-25 minutes, until the scones are firm to the touch, golden on top, and browned on their bottoms.

Freezing Directions:

AFTER baking, divide among freezer bags and freeze. To serve: Thaw. Heat, if desired, in microwave

Servings: 8 scones

**conversion chart image provided by Erik Spiekermann

This Post will be linked at:

• Mouthwatering Mondays at A Southern Fairytale
• Monday Mania at The Healthy Home Economist (Real Food)
  
• Just Another Meatless Monday at Hey What’s For Dinner Mom? (Vegetarian)
  
• This Week’s Cravings at Veggie Converter

Getting my husband to eat vegetables is harder than getting my toddler to eat them. I’m not kidding! We’ve really started to take charge of our lifestyle and eat healthier and incorporate more color. Soup is a fantastic way to get a hefty dose of vegetables into a convenient cup. After buying the organic carton brand of red pepper soup, I decided it was time to tackle it my own way. It’s not only delicious but it’s also gluten and dairy free! And it’s husband and toddler approved!

There are two ways to get red bell peppers roasted, one is to buy yourself a jar of roasted red peppers. But they are expensive and you need a lot for this soup. The second way is super easy and if you have a gas stove or a grill there is no excuse. Simply wash the red pepper and then pat it dry. Place the pepper over the open flame and rotate it as it starts to fade in red color and get charred. It will start to pop a little too, and that is okay, it’s all part of the process. once it has a good char on all sides and is faded slightly remove it from the flame and set aside on a cutting board to cool. If you dont’t like the char taste, simply take the hot pepper and put it into a freezer bag then seal and let cool. Once cooled you can easily just peel the charred skin away and still get that great roasted pepper meat! See the slideshow at the end of the post for step by step pictures.

Veggie Packed Roasted Red Pepper Soup

Author/Source:

Kelly @ Onceamonthmom.com

Ingredients:

• 4 cups Vegetable broth, separated
• 1 cups Onion, yellow, diced
• 5 cups Roasted red peppers, cored, seeded, diced
• 2 cups Celery, diced
• 1 Tablespoons Garlic cloves, minced
• 2 cups Plum tomatoes, diced
• 1/4 cup Tomato paste
• 2 Tablespoons Thyme, dried
• 1/4 teaspoon Cumin
• 1 teaspoons Salt

Directions:

Heat two cups broth in a large stock pot over medium heat. Add onion, peppers, and celery, cook for 3 minutes. Add garlic and cook for another 3 minutes. Add tomatoes, tomato paste, and remaining broth, cover and bring to a boil. Reduce heat to simmer and cook for 25 minutes. Puree with an immersion blender or process in blender or food processor in small batches. Return to pan, add seasonings and heat through.

Freezing Directions:

Heat two cups broth in a large stock pot over medium heat. Add onion, peppers, and celery, cook for 3 minutes. Add garlic and cook for another 3 minutes. Add tomatoes, tomato paste, and remaining broth, cover and bring to a boil. Reduce heat to simmer and cook for 25 minutes. Puree with an immersion blender or process in blender or food processor in small batches. Return to pan, add seasonings and heat through. Let cool. Divide among freezer bags and freeze until ready to serve. TO SERVE: Reheat on stovetop until warm throughout

Servings: 6 servings

**conversion chart image provided by Erik Spiekermann

This Post will be linked at:

• Full Plate Thursday at Miz Helen’s Country Cottage
• These Chicks Cooked Weekly Recipe Collection at This Chick Cooks
• Pennywise Platter at The Nourishing Gormet
• Simple Lives Thursday at GNOWFGLINS

After I had my third baby a friend brought over big pot of Sweet and Sour Meatballs and I swore they were the best thing I’d ever eaten. Looking back, maybe it was just that I was so.tired. of hospital food (we ended up having to stay five days), but the hearty meal really did hit the spot, and with the use of pantry and freezer items, this meal comes together quickly.

Sweet and Sour Meatballs

Author/Source:

Pam @ Onceamonthmom.com (adapted from Feast in 15)

Ingredients:

• 2 cups frozen meatballs
• 2.5 cups canned pineapple chunks, juice reserved
• 1.5 cups sliced carrots
• 1.25 cups chopped onion
• 1 teaspoon minced garlic
• 1.5 cups reserved pineapple juice, plus water
• 6 Tablespoons vinegar
• 6 Tablespoons brown sugar
• 4 Tablespoons soy sauce
• 2 Tablespoons cornstarch

Directions:

Thaw the meatballs in the fridge or microwave. In a skillet, saute the onion and garlic in a bit of oil. Add in the carrots and cook for a few minutes. Measure the pineapple juice. Combine with enough water to make indicated amount of liquid. Stir in the vinegar, brown sugar, soy sauce and cornstarch. Add sauce to the skillet and stir till thickened. Add the meatballs and pineapple. Simmer until the meatballs are hot and the carrots are tender-crisp. Serve over hot cooked rice.

Freezing Directions:

Prepare sauce, omitting the meatballs. Allow sauce to cool, place in freezer bags, seal, label, and freeze. Leave meatballs frozen. To serve: Thaw sauce and meatballs. Place all in a skillet or microwaveable bowl and reheat sauce and meatballs until hot. Serve over hot cooked rice.

Servings: 6

**conversion chart image provided by Erik Spiekermann

This Post will be linked at:

• Weekend Wander at While He Was Napping

Peanut Butter Jelly Time….Peanut Butter Jelly Time….Peanut Butter Jelly Time……

[There is a video that cannot be displayed in this feed. Visit the blog entry to see the video.]

Okay – so if you don’t have small kids, you won’t get the gist of the title…but watch Tricia’s kiddos cutting a rug in the video and you will get a taste of what we are talking about!  4 of my 5 kids have gone through phases lately where they sing this song constantly.  I am not sure where they heard it in the first place, and although it has a catchy tune, and a repeating chorus, I do NOT like it stuck in my head ALL.DAY.LONG.

Regardless of my dislike for the song, my kids do love the PB & J combo, and this after school snack was an instant success, and of course caused them to immediately break out in song….Peanut Butter Jelly Time!!

PB&J Bars

Lisa@ Onceamonthmom.com

Ingredients:

• 8 Tbsp butter, at room temperature
• 1 egg, at room temperature
• .75 cup sugar
• .5 tsp vanilla extract
• 1 cup creamy peanut butter
• 1.5 cups flour
• .5 tsp baking powder
• .5 tsp salt
• 1.5 cups strawberry preserves
• .66 cups peanut butter chips

Directions:

Preheat oven to 350F.  Grease a 9X13 glass baking pan.  Using a mixer at medium speed, cream butter and sugar together.  Reduce to a lower speed and slowly add egg, vanilla and peanut butter, beat until combined.  In a separate bowl, sift flour, baking powder and salt.  On low speed, slowly add flour mixture to peanut butter mixture just until combined.  Set aside 1/2 cup of dough.  Using a flexible spatula, spread the dough into the pan in an even layer.  Spread preserves on top of dough.  Crumble reserved dough over preserves and sprinkle with peanut butter chips.  Bake until golden and bubbly, apx 35-40 minutes.  Cool on a wire rack and cut into bars. Note – these bars are a tad messy.  I found that if I stuck them in the fridge for a bit to let the jelly solidify they were a little less messy.

Freezing Directions:

After cooled completely and cut into bars, place on cookie sheet and flash freeze. Transfer to gallon size freezer storage bags.  TO SERVE:  Remove desired amount of bars, and thaw on countertop.

Servings: 18-24 bars depending on size

**conversion chart image provided by Erik Spiekermann

Stuffed and ready to freeze

Potatoes are tricky when it comes to freezing (they can turn black). But when prepared certain ways, they will freeze beautifully and since discovering how well twice-baked potatoes do, I like keeping a few tucked in the freezer for a quick lunch or dinner side dish. This black bean and corn-stuffed version remind me of a chili-topped potato and I think they make a tasty and filling meatless meal along-side a salad or piece of fruit.

Black Bean and Corn-Stuffed Potatoes

Author/Source:

Pam @ Onceamonthmom.com

Ingredients:

• 4 medium potatoes
• 0.5 cup chopped onion
• 2 teaspoons minced garlic
• 1 teaspoon cumin
• 0.5 teaspoon chili powder
• 15 ounces black beans, drained and rinsed
• 1.5 cups frozen whole kernel corn
• 1.5 cups salsa (I use mild)
• 0.25 cup (or more) shredded cheddar cheese or Mexican blend
• 0.25 cup chopped cilantro
• salt and pepper to taste

Directions:

Wash potatoes and poke a few times with a fork. Wrap in foil and bake at 350F for an hour, or until done. Cool to the touch. Slice potatoes in half lengthwise and use a spoon to scoop out potato, leaving the skins in tact. Place potato pulp in a bowl and mash. Add onion, garlic, cumin, chili powder, black beans, corn, salt and pepper, and cilantro to the mashed potato pulp. Spoon potato mixture into potato skins. It will seem like A LOT of filling, but stuff the potato skins pretty full. Sprinkle with cheese. Place in a baking dish and bake at 400 degrees for 15-20 minutes or until heated through and cheese is melted.

Freezing Directions:

Prepare as above, but do not bake a second time. After sprinkling with cheese, wrap in plastic wrap, and place each stuffed potato in a freezer bag. When ready to serve, remove plastic wrap and bake at 400 degrees for 30 minutes or microwave for 2-3 minutes or until heated through and cheese is melted.

Servings: Makes 8 stuffed potato halves (4 servings for a main dish, 8 servings for a side dish)

**conversion chart image provided by Erik Spiekermann

This Post will be linked at:

• Weekend Wander at While He Was Napping

This is my first season as a tee-ball mom, and my six-year-old is loving the game. And we’re loving watching his games and seeing the improvement our miniature ball player is making. But can I share a little secret between us moms? The season is still young, and these twice-a-week evening games are already wearing me out! As if I didn’t rely on freezer meals and my Crockpot enough before, I can’t live without them now.

This super simple buffalo chicken is great on those tee-ball nights (or any other busy night!) because you can fix and forget it in the slow cooker, or easily reheat from the freezer. I served it on soft with fresh veggies and chips as sides.

Slow Cooked Buffalo Chicken

Author/Source:

Pam @ Onceamonthmom.com

Ingredients:

• 3 pounds boneless, skinless chicken
• 12 ounces Buffalo wing sauce
• 1 ounce dry Ranch dressing mix

Directions:

Place chicken, Buffalo sauce, and Ranch mix in a slow cooker. Cook on high 3-4 hours or low 5-6 hours or until meat easily shreds with two forks (time will depend on how many servings you are making.). Shred and serve shredded meat in toasted deli rolls, on nachos, over hot cooked noodles or rice, etc.

*You may want to add a touch more Buffalo sauce to the cooked meat when you serve, to taste.

Freezing Directions:

Prepare meat as above and allow to cool after shredding. Portion into freezer bags, seal, label, and freeze. To serve: Reheat in microwave, stovetop, or slow cooker until warm and serve in toasted deli rolls, on nachos, over hot cooked noodles or rice, etc. Alternative: place chicken, sauce, and dressing mix in freezer bags. Seal, label, and freeze. To prepare: Thaw. Place contents of bag in slow cooker and cook on low 6-7 hours or until meat easily shreds with two forks. Serve as indicated.

Servings: 8

**conversion chart image provided by Erik Spiekermann

This Post will be linked at:

• Weekend Wander at While He Was Napping

This tasty combination is reminiscent of Cheesy Potatoes and Sloppy Joes all in one.  With a cheesy hash brown crust, topped with shredded cheese, followed by a thick and meaty sauce, and more cheese, who can resist? Leftovers can be cut into squares, flash frozen, and placed in a freezer storage bag for a quick reheat for lunch as well.

Beefy Hashbrown Pizza

Lisa @ Onceamonthmom.com

Ingredients:

• 24 oz southern style hash browns, frozen
• 10 oz condensed cheddar soup
• 2 eggs, lightly beaten
• 2 lbs ground beef, browned
• 1 whole onion, chopped
• 26.5 oz spaghetti sauce
• 2 cups colby jack cheese, shredded #1
• 2 cups colby jack cheese, shredded #2
• 0.5 tsp salt
• 0.5 tsp pepper

Directions:

Preheat oven to 400F. In a large bowl, combine hashbrowns, soup, eggs, salt and pepper. Spread on a greased jelly roll pan. Bake 20-25 minutes or until lightly browned. Meanwhile combine beef, onion, and spaghetti sauce. When “crust” is done baking, remove from oven and sprinkle with cheese #1. Spread beef mixture on top and then sprinkle with remaining cheese #2. Bake 10 more minutes or until cheese is melted. Let sit a few minutes before serving.

Freezing Directions:

Divide hashbrowns, soup, eggs, salt and pepper among indicated number of gallon freezer bags and set aside. In a large bowl, combine beef, onion, and spaghetti sauce and divide among half the indicated number of quart freezer bags. Divide cheeses among half the indicated number of additional quart freezer bags. Place one bag of beef mix and one bag of cheese inside one bag of hash brown mix. Label and freeze for up to 3 months. TO SERVE: Thaw, removing the two smaller bags from the larger when thawing. Preheat oven to 400F. Spread hash brown mixture on a greased jelly roll pan. Bake 20-25 minutes or until lightly browned. When “crust” is done baking, remove from oven and sprinkle with #1 cheese. Spread beef mixture on top and then sprinkle with remaining #2 cheese. Bake 10 more minutes or until cheese is melted. Let sit a few minutes before servings.

Servings: 12 pieces of pizza

**conversion chart image provided by Erik Spiekermann

Are you looking for that one dish that everyone in your family will love? That dish that you can keep in the freezer and give to the neighbors as a thank you? Or to the family welcoming home a new baby?  Then look no further.  These beef enchiladas have a creamy, cheesy, not too spicy filling, topped off with red enchilada sauce and cheese.  You can also flash freeze the individual enchiladas (minus the topping of sauce and cheese), transfer to a freezer storage bag, and have a quick and easy lunch option.

Beef Enchiladas

Lisa @ Onceamonthmom.com

Ingredients:

• 1 lb ground beef, browned
• 1 pkg taco seasoning
• 10.5 oz cream of chicken soup
• 2 cups cheddar cheese, shredded
• 1 cup sour cream
• 10 oz enchilada sauce
• 10 flour tortilla shells

Directions:

Preheat oven to 350F.  If you haven’t done so already, brown ground beef and drain grease.  In a large bowl, combine beef, taco seasoning, cream of chicken soup, sour cream and 1 1/2 cups of cheddar cheese.  Fill the center of a tortilla shell with filling, and roll up.  Place seam side down in a greased 8X8 foil baking pan.  Repeat with remaining shells and filling.  Each 8X8 pan should contain 5 enchiladas.  Pour enchilada sauce over the top of the enchiladas, and sprinkle remaining 1/2 cup of cheese over top.  Cover with aluminum foil. Bake covered at  for 30 minutes.  Uncover and bake for an additional 10 minutes.  Serve with sour cream and lettuce if desired.

Freezing Directions:

Follow directions above.  Do not bake before freezing.  Cover with alumnium foil, label and freeze.  TO SERVE:  Thaw. Bake covered at 350F for 30 minutes.  Uncover and bake for an additional 10 minutes.  Serve with sour cream and lettuce if desired.

Servings: 10 Enchiladas

**conversion chart image provided by Erik Spiekermann

Simple, hearty, and made from freezer and pantry staples–this soup comes together in no time.

Meatball Minestrone

Author/Source:

Pam @ Onceamonthmom.com

Ingredients:

• 6 cups water
• 15 ounces canned kidney beans, drained and rinsed
• 16 ounces frozen mixed vegetables
• 2 Tablespoons beef bouillon granules
• 1.25 cups chopped onion
• 1 bay leaf
• 1 teaspoon dried basil
• 1 teaspoon salt
• o.5 teaspoon pepper
• 1 cup uncooked elbow macaroni
• 24 cooked meatballs
• 15 ounces canned diced tomatoes, undrained

Directions:

In a large pot, combine water, beans, vegetables, bouillon, onion, bay leaf, basil, salt, and pepper. Bring to a boil. Add pasta. Reduce heat, cover and simmer 5 minutes. Add meatballs and tomatoes; heat through. Discard bay leaf. Serve with a sprinkling of Parmesan cheese, if desired.

Freezing Directions:

Prepare soup as above, omitting macaroni. In a separate pot, boil noodles in salted water until al dente. Rinse in cold water to stop cooking process. Cool soup and macaroni. Place soup in freezer bags. Place macaroni in separate freezer bags. Seal, label, and freeze. To serve, reheat soup in a large pot on the stove until heated through. Add cooked macaroni, heating 1-2 minutes longer. Serve with a sprinkling of Parmesan cheese, if desired.

Servings: 6

**conversion chart image provided by Erik Spiekermann

This Post will be linked at:

• Weekend Wander at While He Was Napping

What better way to do that then to have some homemade freezer meals ready and waiting. Of course there are the Once A Month Mom monthly menus but you might just want to put a few favorites away too. Here are a few (giggle) of our favorites for Spring!

Recipes marked with ** are easy to assemble or require minimal cooking to prepare.

Spicy BBQ-Stuffed Chicken

Dinners

1. Ham and Potato Pockets
2. Chicken Macaroni Bake**
3. Cheddar Butter Burgers**
4. Slow Cooker Mango Pork**
5. Garlic & Herb Chicken**
6. Mango Chicken and Vegetable Bake**
7. Buffalo Bleu Cheese Burgers**
8. Buffalo Stuffed Chicken
9. Italian Flank Steak Pinwheels**
10. Tangy Marinated Steak**
11. Bacon & Bleu Burgers**
12. Sicilian Meatloaf**
13. Tomato Basil Burgers**
14. Chicken & Broccoli Casserole
15. Turkey Burgers**
16. Slow Cooker Pineapple, Pepper Chicken Stew**
17. Cheeseburger Boat**
18. Easter Pork Loin**
19. Ham, Broccoli and Cheddar Roll**
20. Baked Chicken and Artichoke Penne
21. Teriyaki Honey Chicken**
22. Chicken Ranchero Chicken over Rice
23. Spinach Ricotta Gnocchi
24. Honey Mustard Grilled Chicken**
25. BBQ Chicken Pizza
26. Mexican Verde Casserole
27. Gluten Free Dairy Free Chicken Kabobs**
28. Fire Roasted Vegetable Pasta
29. Cheddar Stuffed Portobello Burgers**
30. Roasted Vegetable Quinoa
31. Healthier Pork Chops with Pineapple Salsa
32. Buttermilk Herb Chicken Breasts**
33. Grilled Cilantro Lime Chicken**
34. Spicy Bbq-Stuffed Chicken Breasts**
35. Gluten Free Dairy Free Bombay Chicken**
36. Cheesy Potatoes and Ham
37. Chicken and Broccoli Bake
38. Easy Ranch Chicken**
39. Ranch Cheddar Burgers**

Shrimp & Orzo Bake

Lunches

1. Corn Dog Muffins
2. Hot Dog Croissants
3. Tacos in a Sleeping Bag
4. Buffalo Chicken Wraps**
5. Pizza Croissants
6. Broccoli and Cheese Twice Baked Potatoes
7. Chicken Curry Wraps**
8. Healthy Tuna and White Bean Pita**
9. Healthy Mushroom Barley Soup**
10. Healthy Citrus Chicken Strips**
11. Artichoke Bread
12. Cheesy Ham Biscuit
13. Lentil and Wild Rice Soup**
14. Gluten Free Dairy Free Pizza Muffins
15. Black Bean Salsa Quesadillas
16. Chicken Broccoli Roll Ups
17. Ham & Cheese Egg Rolls
18. Potato Kale Soup**

Raspberry Kiwi Smoothie

Breakfasts

1. Homemade Pop Tarts (using your favorite seasonal jam)
2. Toddler French Toast Sticks
3. Frozen Fruit Cups**
4. Frozen Yogurt Fruit Cups**
5. Frozen Fruit Burritos**
6. Ginger Yogurt Parfaits**
7. Pear, Pineapple Mini Gelatin Cups**
8. Low-Fat Rhubarb Muffins
9. Raspberry Kiwi Smoothie**
10. Strawberry Chocolate Chip Scones
11. Strawberry Orange Smoothie**
12. Gluten Free Dairy Free Granola Bars
13. Chocolate Raspberry Muffins
14. Strawberry Banana Breakfast Popsicles**
15. Gluten Free Dairy Free Strawberry Scones
16. Cream of Wheat Muffins
17. Fat-Free Lemon Berry Muffins
18. Lemon Poppyseed Waffles
19. Green Supreme Smoothie**
20. Fruit and Yogurt Smoothie Bags**
21. Homemade Cereal Bar Cookies
22. Light Southwest Breakfast Pizza

Yogurt Tubes (Go Gurts)

Side Dishes

1. Baked Beans**
2. Freezer Coleslaw
3. Pickled Beets
4. Veggie Pizza
5. Easy Garlic Bread**
6. Garlic Knots
7. Homemade Cheesy Rice
8. Freezer Bread and Butter Pickles**
9. Homemade Salsa Verde**
10. Hamburger Buns
11. Frog Eye Salad
12. Sweet Broccoli Pasta Salad
13. Sauteed Carrots with Sage**
14. Refrigerator (Crescent) Rolls
15. Freezer Dinner Rolls
16. Strawberry Freezer Jam**

Snacks/Desserts

1. Homemade Yogurt Tubes (Gogurt Fakes)**
2. Rice Krispies Ice Cream Sandwiches**
3. Lemon Raspberry Delight
4. Sugar Free Fat Free Mocha Popsicles**
5. Skinny Monkey Cookies
6. Balls of Energy

Zucchini Crescent Pie is perfect for a fast, weeknight meal or a family Sunday Brunch. Filled with chickpeas, delicious sauteed zucchini and topped with mozzarella cheese and Roma tomato slices, this recipe is a balanced (and visually impressive) vegetarian meal that highlights the beauty of its simple late Spring vegetable ingredients.

Zucchini Crescent Pie

Author/Source:

Zucchini Crescent Pie Slice

Kristi @ Onceamonthmom.com Adapted from Zucchini Crescent Pie

Ingredients:

• 8 ounces refrigerated crescent rolls (or homemade refrigerator rolls)
• 2  cups zucchini, sliced lengthwise and quartered (for larger zucchini, slice into sixths or eighths)
• 0.5 cups onion, chopped
• 0.25 cups butter, cubed
• 2 teaspoons fresh parsley, minced
• 0.5 teaspoon salt
• 0.5 teaspoon garlic powder
• 0.5 teaspoon pepper
• 0.25 teaspoon basil, dried
• 0.25 teaspoon oregano, dried
• 2 medium eggs, lightly beaten
• 8 ounces mozzarella cheese, shredded
• 0.75 cups chickpeas, cooked
• 1 cups Roma tomato, thinly sliced
  

Directions:

Separate crescent dough into triangles; place in a greased 9-inch pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal seams and perforations. Bake at 375° for 5-8 minutes or until lightly browned. Meanwhile, in a large skillet, saute zucchini and onion in butter until tender; stir in seasonings. Spoon into crust. Combine the eggs, cheese and chickpeas; pour over zucchini mixture. Top with tomato slices. Bake at 375° for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

Freezing Directions:

Separate crescent dough into triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal seams and perforations. Bake at 375° for 5-8 minutes or until lightly browned. Meanwhile, in a large skillet, saute zucchini and onion in butter until tender; stir in seasonings. If desired, cover crust with plastic wrap. Spoon filling into crust. Combine the eggs, cheese and chickpeas; pour over zucchini mixture. Top with tomato slices. Divide among freezer bags and freeze. To serve: (If used, remove plastic wrap.) Thaw. Bake at 375° for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

Servings: 4

**conversion chart image provided by Erik Spiekermann

Menu Plan Monday

As if our life wasn’t busy enough, tee-ball season has started. Insert the NEED for simple make-ahead meals at my house! Here’s what we have planned for this week:

Monday -

• Toddler Lunch – cheese quesadillas, hardboiled eggs (rainbow dyed, anyone??), apple slices
• Dinner – Easter dinner leftovers

Tuesday -

• Toddler Lunch – BBQ Chicken Bites, “red ants on a log” (celery, peanut butter, Craisins) 
• Dinner – Sweet and Sour Meatball Skewers, brown rice

Wednesday -

• Toddler Lunch – mini corn dogs, string cheese, blueberries
• Dinner – “Employee Appreciation Week” dinner party

Thursday -

• Toddler Lunch – Rice Cooker Mac and Cheese, chocolate pudding
• Dinner – French Dip Sandwiches (January All-Star Menu), chips, raw veggies

Friday -

• Toddler Lunch - lunch at friend’s house
• Dinner – Pizza/Family movie night

Saturday – Lunch – picnic at the park/watching brother’s tee-ball game

Dinner – Green Chile Burgers, Baked Southwestern Egg Rolls

Sunday – Lunch - Ham and Bean Soup (my FAV leftover Easter ham recipe), freezer dinner  rolls

Dinner – snacks/leftovers

For more great Menu Plan Monday menu planning ideas visit orgjunkie.com!

If mealtime was always up to my kids (6, 4, and 2), we’d have chicken nuggets or hot dogs every day and broccoli would be a curse word. No, despite my pleadings, they aren’t very adventurous in trying new things. But because I don’t give in to the role of short-order cook, a rule at our house is that you may not like it but you have to try it.

When I came across the opportunity to try a recipe from Hellmann’s® Chicken Change-up I thought the homemade Chicken Nuggets with BBQ Sauce would be popular with my family and I loved the idea of using a mayo sauce to bread and add flavor to the chicken.

BBQ Chicken Bites

Author/Source:

Pam @ Onceamonthmom.com (adapted from Hellmann’s)

Ingredients:

• 0.5 cup Hellmann’s® or Best Foods® Real Mayonnaise
• 0.25 cup barbecue sauce
• 0.5 Tablespoon Dijon mustard
• 4 boneless, skinless chicken breasts (about 1.5 pounds)
• 1 cup bread crumbs

Directions:

Cut chicken into nuggets (I found kitchen scissors worked well.) Combine Hellmann’s® or Best Foods® Real Mayonnaise, barbecue sauce and mustard in small bowl. Coat chicken with sauce, then bread crumbs. Arrange chicken on baking sheet. Bake at 375F for 15 minutes or until cooked through.

Freezing Directions:

Prepare and cook as above. Cool and place in a freezer bag. To serve: reheat in microwave 1-2 minutes or in oven 10-15 minutes or until heated through.

**Note: The original recipe recommends different sauce measurements and suggests reserving some sauce for dipping. If you’re going to be serving these nuggets right away, you may want to do this. Otherwise, use all the sauce for coating the chicken as mayo dipping sauce won’t freeze very well.

Servings: 4-6

**conversion chart image provided by Erik Spiekermann

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This Post will be linked at:

• Weekend Wander at While He Was Napping

Great for a meatless Lent Friday or a “Hoppy Easter” morning breakfast, these carrot cake pancakes are sure to please the whole family. And the cinnamon-maple cream cheese spread on top is so simple, but so delicious.

Carrot Cake Pancakes

Author/Source:

Kristi @ Onceamonthmom.com Adapted from Carrot Cake Pancakes with Maple Cream Cheese Spread

Ingredients:

SPREAD:

• 3 ounces cream cheese, at room temperature
• 2 tablespoons maple syrup
• 0.25 teaspoon cinnamon

PANCAKES:

• 0.25 cups walnuts, chopped
• 1 cup carrot, shredded
• 1.5 cups whole wheat flour
• 0.75 cups unbleached all-purpose flour (or whole wheat white)
• 2 teaspoons baking powder
• 1.25 teaspoons cinnamon
• 0.25 teaspoons allspice, ground
• 0.25 teaspoons salt
• 1.5 cups milk (you can also use yogurt whey for a slightly denser pancake)
• 0.33 cups  sucanat (or packed brown sugar)
• 2 large eggs (or egg substitute)
• 0.25 cups  applesauce

Directions:

To make the spread:  In a medium bowl, stir together the cream cheese, maple syrup, and cinnamon until blended and smooth.  Set aside.  To make the pancakes:  Preheat the oven 300°.  Spread the walnuts on a baking sheet and toast until fragrant (about 5 minutes).  Chop the nuts and set aside.

Meanwhile, place the carrot in a small microwaveable bowl.  Cover loosely with plastic wrap and microwave on high power for 1 minute or just until tender.  Set aside to cool. In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, cinnamon, allspice, salt, and walnuts until blended.  Make a well in the center of the flour mixture.  Add the milk, sucanat or sugar, eggs, and applesauce and whisk the ingredients together until blended.  Add the cooled carrot and stir just until blended.  If batter is too thick, additional milk can be added a tablespoon at a time.

Preheat a large nonstick skillet or griddle over medium-high heat and coat with cooking spray.  Ladle 1/4 cup batter for each pancake and cook until bubbles form on the surface.  Flip with spatula and cook for 1 minute longer, or until cooked through and golden brown.  To serve, spoon a rounded teaspoon of the maple cream cheese spread on each pancake and drizzle with additional maple syrup, if desired.

Freezing Directions:

Divide cooked pancakes among gallon freezer bags and freeze. Divide spread among pint freezer bags and freeze. To serve: Thaw. Heat pancakes in microwave for 30 seconds. Top with spread.

Servings: 4 (about 12 pancakes)

**conversion chart image provided by Erik Spiekermann

As the weather starts to warm for us here in Iowa, our family comes out of hibernation and we starting spending all of our time outside.  As this includes our mealtimes as well, I am always looking for ways to spice our standard grilling fare.  These Green Chile Burgers definitely fit the bill with the tangy mix of BBQ sauce and worcestershire in the burger, then topped with a green chile sauce. So yummy, you don’t even need a bun!

Green Chile Burgers

Lisa @ Onceamonthmom.com

Ingredients:

• 1 lb ground beef
  
• .25 cups minced onions
• .125 cups BBQ sauce
• 1 Tbsp Worcestershire sauce
• .25 cups Monterey jack cheese, shredded
• 4 oz diced green chiles
• .50 cups green enchilada sauce

Directions:

In a large bowl, mix ground beef, onion, bbq sauce, Worcestershire and shredded cheese.  Divide mixture into 4 even sized balls and form into patties.  Using your finger or the back of a spoon, make a slight well in the center of each patty to ensure uniformity of cooking.  Grill burgers over medium high heat for about 5 minutes per side, or until desired doneness.   Meanwhile, in a small bowl, stir together green chiles and enchilada sauce.  Microwave about 60 seconds to warm the mixture. When burgers are done cooking, top with the warmed sauce and enjoy!

Freezing Directions:

In a large bowl, mix ground beef, onion, bbq sauce, Worcestershire and shredded cheese.  Divide mixture into 4 even sized balls and form into patties.  Using your finger or the back of a spoon, make a slight well in the center of each patty to ensure uniformity of cooking.  Place burgers on parchment paper lined baking sheet and flash freeze. Meanwhile, divide green chile sauce and green chilies among indicated quart freezer bags. When burgers are frozen,  transfer to gallon freezer bags, placing bag of quart sauce mixture in with burgers.  TO SERVE:  Thaw.  Grill burgers over medium high heat for about 5 minutes per side, or until desired doneness.  Meanwhile, in a small bowl, stir together green chiles and enchilada sauce.  Microwave about 60 seconds to warm the mixture. When burgers are done cooking, top with the warmed sauce and enjoy!

Servings: 4

**conversion chart image provided by Erik Spiekermann

This Post will be linked at:

• Mouthwatering Mondays at A Southern Fairytale
• Monday Mania at The Healthy Home Economist (Real Food)
  
• Just Another Meatless Monday at Hey What’s For Dinner Mom? (Vegetarian)
  
• Meatless (Vegan) Mondays at Veggie Converter (Vegan)

Creamy pasta, fresh asparagus, and a bit of crispy, salty bacon make this one-dish meal totally satisfying.

Chicken and Bacon Carbanara

Author/Source:

Pam @ Onceamonthmom.com

Ingredients:

• 8 ounces dry spaghetti
• 2 cups sliced asparagus
• 2 eggs
• 0.5 cup evaporated milk
• 0.33 cup reserved cooking liquid from pasta
• 2 teaspoons olive oil
• 0.5 cup chopped onion
• 2 cups cooked, chopped chicken
• 0.5 cup grated Parmesan cheese
• 3 Tablespoons minced flat-leaf parsley
• 0.75 teaspoon salt
• 0.5 teaspoon pepper
• 0.5 cup cooked, crumbled bacon

Directions:

Cook pasta in salted boiling water until al dente; add asparagus during final 2 minutes of cooking. Drain pasta mixture in a colander over a bowl, reserving cooking liquid. Combine reserved cooking liquid, eggs, milk, stirring quickly with a whisk.

Heat a large nonstick skillet over medium-high heat. Add oil and onion to pan; sauté 2 minutes. Add pasta mixture; stir to combine. Remove from heat; stir in milk mixture, chicken, and cheese. Place pan over medium heat, and cook about five minutes or until slightly thick, stirring frequently. Remove from heat; stir in parsley, salt, pepper, and bacon. Serve immediately.

Freezing Directions:

Prepare as above. Allow to cool. portion into freezer bags, seal, label, and freeze. To serve: Thaw. Reheat in microwave or in a pot on stovetop, adding a little water or chicken broth if pasta mixture appears too thick. Serve.

Servings: 4

**conversion chart image provided by Erik Spiekermann

This Post will be linked at:

• Weekend Wander at While He Was Napping

Chicken nuggets are the quintessential food staple for families these days.  Walk down your grocer’s freezer aisle and you will see a variety of frozen options from popcorn, to nuggets, to strips.  Do you ever wonder what is really in those chicken products? If it is even real chicken?  I sure did, and I was set on finding a suitable alternative that my family would actually eat like they did the other (yes there was a time that I fed them the OTHER).  After scouring the internet and my cookbooks, I put together this recipe hoping my family would give it a try.  Give it a try they did -and now I can’t keep the freezer stocked with these yummy little bites.

Chicken Bites

Lisa @ Onceamonthmom.com

Ingredients:

• 2 whole chicken breasts, boneless skinless, cut into 1″ cubes
• 1 sleeve Ritz Crackers, crushed
• .25 cups Parmesan cheese
• 1 Tbsp paprika
• 1 cup ranch dressing

Directions:

Preheat oven to 400F.  Soak chicken in ranch dressing for 30 minutes.  In a shallow baking dish, combine Ritz cracker crumbs, Parmesan cheese and paprika.  One at a time, dip chicken chunks into crumb mixture, pressing down to ensure entire surface of chicken is coated.  Transfer to a greased cookie sheet.  Repeat until all chicken breast cubes are coated.  Bake 15 minutes or until chicken in cooked through.  Cool slightly before serving.

Freezing Directions:

Follow directions above.  Cool chicken bites completely.  Transfer to a parchment paper lined cookie sheet and flash freeze.  Divide among indicated number of gallon freezer bags. TO SERVE:  Do not thaw.  Microwave desired number of chicken bites until heated through – apx 90 seconds.

Servings: 4

**conversion chart image provided by Erik Spiekermann

This Post will be linked at:

• Tempt My Tummy Tuesday at Blessed With Grace
• Tasty Tuesday at Balancing Beauty and Bedlam
• Tuesdays at the Table with All the Small Stuff
• Delicious Dishes at It’s a Blog Party
• Tip My Tuesday at Tip Junkie

Chocolate and banana is always winning combo in my book, and these fat cookie bites make a yummy after-school snack or grab-and-go breakfast treat.

Chocolate Chip Banana Breakfast Cookies

Author/Source:

Pam @ Onceamonthmom.com

Ingredients:

• 0.25 cup butter, softened
• 0.5 cup brown sugar
• 1 teaspoon vanilla
• 2 medium ripe bananas, mashed
• 1 large egg
• 0.75 cup white flour
• 0.75 cup whole wheat flour
• 1.5 cup rolled oats
• 2 Tablespoons ground flaxseed
• 1 teaspoon salt
• 1 teaspoon baking soda
• 0.5 cup chocolate chips

Directions:

Preheat oven to 350F. Cream together butter and sugar. Add egg, vanilla, and banana and mix until combined and somewhat smooth. Gradually add in dry ingredients. Stir in chocolate chips. Drop dollops of batter onto a nonstick baking sheet (I use a 1-inch cookie scoop). Bake for 8-10 minutes, or until set and lightly golden around the edges. Note: These cookies will not likely spread as many cookies do, but will stay as fat puffs.

Freezing Directions:

Bake as above. Allow cookies to cool, then place in freezer bags, seal, label, and freeze. Thaw to serve.

Servings: Approx. 36 cookies

Nutrition Information:

Per cookie • Calories: 74 • Fat: 2.6 • Carbs: 11.3 • Protein: 1.5 • Fiber: 0.8 • Weight Watcher Points Plus: 2

**conversion chart image provided by Erik Spiekermann This Post will be linked at:

• Weekend Wander at While He Was Napping

These muffins are an incredible treat for vegetarians (and non-vegetarians alike, especially for Lent Fridays or Meatless Mondays) because they are chock-full of protein with all that delicious quinoa. But they’re still a slightly sweet breakfast muffin that even the kids love. But beware, if you want your chips to stay chips, let your quinoa cool before mixing it in…especially if you’re out of regular chocolate chips and use minis instead…they will melt.  For this batch, I ended up with more Chocolate Quinoa Muffins with a few surviving chips. But as you all know by now, I’m no expert baker. I’m merely persistent. They taste great and aren’t cloyingly sweet, so I’m happy. If you’re not a chocolate fan, sub in raisins, cranberries or nuts.

Chocolate Chip Quinoa Muffins

Author/Source:

Kristi @ Onceamonthmom.com, adapted from Quinoa Muffins

Ingredients:

• 1 cup quinoa, rinsed
• 1 cup water
• 0.25 cup applesauce (I make mine minus the sugar and plus a bit of vanilla)
• 2 cups flour, unbleached (I used whole wheat white)
• 0.5 cup brown sugar or sucanat, packed
• 1.5 teaspoons baking powder
• 1 teaspoon salt
• 0.5 cup chocolate chips
• 0.75 cup milk, whole
• 1 large egg or egg substitute
• 1 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees. In a medium saucepan, bring quinoa and water to a boil. Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.

Brush muffin pan with oil; dust with flour. In a medium bowl, whisk together flour, sugar, baking powder, salt, chocolate chips, and cooked quinoa (double the amount of uncooked, so 2 cups if you cooked 1 cup); reserve any leftover quinoa for another use.

In a small bowl, whisk together applesauce, milk, egg, and vanilla. Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups.
Bake at 350 25 to 30 minutes. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely.

Freezing Directions:

AFTER baking and cooling, divide among freezer bags and freeze. To serve: Thaw. Reheat in microwave for 30-45 seconds.

Servings: 6 (12 muffins)

**conversion chart image provided by Erik Spiekermann

What says welcome spring like a fresh salad? When the weather starts warming up I start craving fresh, crisp greens and lighter foods. There is actually a reason for that – they’re in season! Ever notice that you tend to associate certain flavors with certain seasons? Ever notice that our bodies tend to crave what they need, and that seasonal produce tends to fulfill that need? For example, how convenient that citrus, full of vitamin C, is in the peak of production during cold and flu season? I know it is tempting to want to eat what we want when we want it, but there is something special about waiting to bite into that first locally grown strawberry. Or waiting until the heat of summer to slurp up some juicy watermelon. Food most certainly tastes better at the height of the growing season. If you haven’t noticed already, we try to base our Whole Foods menus on seasonal produce. Here is another great recipe to add to your seasonal rotation.

Fresh, crispy greens are now in season!

I know salad is not exactly freezer friendly, but this is one of our favorite family recipes, and I had to share it with you in honor of the first day of spring. Don’t worry. This is a 15-30 minute meal even without advance preparation. However there are ways to simplify. You can cook your chicken, beans, and corn (if you’re buying fresh) ahead of time and freeze them. You can even shred up your cheese and freeze it too. Then all you have to do is thaw them on serving day and chop up your fresh produce. The homemade dressing is a cinch.

{Note: Forgive the missing avocado in my pictures. It was somehow misplaced when I unoaded my groceries. So sad! They were sorely missed.}

Fiesta Salad and Vinaigrette

I like to serve it in a dish like this so everyone can make their own salad.

Author/Source:

Kim @ Onceamonthmom.com

Salad Ingredients:

• 1 large head of romaine lettuce, washed, dried, and torn
• 2 cups cooked black beans (or canned)
• 1 cup frozen corn, thawed (or fresh if in season!)
• 1 cup chopped, cooked chicken (optional)
• 1 cup shredded pepper jack cheese
• 1 cup cherry tomatoes, halved
• 1 avocado, peeled and diced
• .25 cups fresh cilantro, roughly chopped

Vinaigrette Ingredients:

• 1/4 cup white wine vinegar
• 1 tablespoon Dijon mustard
• .25 cups chopped scallions (about 3 stalks)
• pinch of sugar
• coarse salt to taste
• fresh ground pepper to taste
• .5 teaspoons chili powder
• .25 teaspoons cumin
• .75 cups extra virgin olive oil

Directions:

In a large salad bowl, gently toss all salad ingredients together (or set out in serving dish as pictured above). In a small bowl combine all vinaigrette ingredients except the olive oil and stir to combine. Slowly add oil, whisking to emulsify. (You can also pour all of the ingredients into a jar with a lid and shake it. You can just store the extras right in the jar.) Pour dressing over the salad and toss gently to combine.

Note: If you prefer you can divide the ingredients evenly and layer in individual salad bowls. Then top with dressing.

Freezing Directions:

Chicken, beans, corn, and cheese can be cooked and frozen ahead of time if desired. Dressing can be stored in the refrigerator for up to 3 days.

Servings: 3

This Post will be linked at:

• Full Plate Thursday at Miz Helen’s Country Cottage
• These Chicks Cooked Weekly Recipe Collection at This Chick Cooks
• Pennywise Platter at The Nourishing Gormet
• Simple Lives Thursday at GNOWFGLINS