The basic idea of this recipe is that you put most of the ingredients in a freezer bag and freeze it until you’re ready to use it. You’ll toss it in a crock pot and just a liquid. I’m in love with my crock pot. I typically make 1-2 meals/week in it. It just simple and easy and dinner is ready without any muss or fuss.

I typically have a few of these in the freezer on those occasions that I travel so my husband has quick and easy meals and when we do go on vacation and I can’t hit the grocery store we at least have a few meals to eat until I can hit the grocery store.

Tip: Write the cooking instruction on the bag so you don’t forget how to prepare the frozen meal!

Ingredients

• 1 pound sliced mushrooms
• 3 sliced carrots ( you can use the bagged shredded make it 1/2c)
• 3 pieces of celery, sliced
• 1 diced white onion
• 15 ounce can of diced tomatoes
• 1 cup uncooked barley
• 1 bay leaf
• 1 tsp pepper
• ¼ tsp chili powder
• 2 quarts vegetable or chicken broth

** I’ve added uncooked chicken breast to this and after 8 hours, I’ve pulled out the chicken breast and shredded them. You can also add in other protein to the this recipe. Just pick proteins that can withstand 8 hours in the crock pot. Most fishes can’t handle that much time without being overcooked mush.

Put all of the ingredients in a bag and freeze for when a day you don’t have time to cook dinner!
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Instructions

1. Put all of the ingredients besides the broth in a large freezer bag. No need to mix or anything.
2. Label the bag with the rest of the instructions.
3. When ready to eat, pour into the slow cooker along with 2 quarts of broth.
4. Cook on low for 8 hours.

The post Take The Stress Out of Dinner: Mushroom Barley Stew appeared first on Kim Barnes Jefferson.

It’s great topped with chopped avocado or homemade guacamole and Pico de Gallo!

Ingredients

• 3 tsp cumin
• 1/2 tsp garlic salt
• 1/2 tsp onion powder
• 1/4 tsp chili powder
• 4 skinless, boneless chicken breast
• 1 tbsp canola oil
• 1/2 cup hot sauce
• 1/4 cup water
• 1 chicken bouillon cube

Instructions

1. Combine 2 tsp cumin in a bowl with the garlic salt, onion powder, and chili powder.
2. Sprinkle the cumin mixture onto both sides of each piece of chicken and rub it all over to cover.
3. Brown the chicken over medium heat in a skillet with the oil.*
4. Mix the hot sauce, water, bouillon, and 1 tsp cumin in a bowl and pour over the chicken.
5. Bring to a boil, cover, and reduce heat.
6. Cook until chicken is no longer pink in the middle. This should take around 10 minutes.
7. Remove the chicken and cook the sauce on medium-high heat until thickened. Drizzle over the chicken.

I’ve also grilled this. I took the oil and put it in the ingredients from number 1.  Rubbed them on the chicken and then put on the grill. You can also do the same thing and bake the chicken.  All very flavorful.

Spicy food is great for your metabolism as well as keeping your appetite at bay. Try this flavorful…
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Would you like more recipes‘

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