Tag: meal prep ideas

Recipes and Cooking

Chopped Up Angel Wings with a Side of Manna

Brandi C

Chopped Up Angel Wings with a Side of Manna

Chopped Up Angel Wings with a Side of Manna
Photo by Karolina Grabowska on Pexels.com

This past week, I am working through the last of my freezer meals. I pulled out a few and last nights was “phenomenal” according to my husband and children. Tonight we had ham and hashbrown casserole but the winner was the glazed sweet potatoes. My husband stated that the meal consisted of Chopped Up Angel Wings with a Side of Manna. So, without further ado.

Cheesy Mexican Chicken (Chopped Up Angel Wings)

Chicken

Cream of chicken

Cheddar

1/2 c. milk

Taco Seasoning

3 c. corn chips

Butter

Seasoning Mix

You can use any type of chicken you have on hand (canned, breasts, thighs, etc.) but make sure you cube it into bite sized pieces and cook well. I sauteed mine up in butter. Place in a greased 13×9 dish once it is finished cooking.

In a bowl, mix the soup, 1 1/2 c. cheese, milk, seasoning mix, and taco seasoning. Spoon this over the cooked chicken and top with corn chips and the rest of the cheese. From this point, I did cover mine well and froze it. I thawed it out from that point.

Now, the corn chips that were placed, frozen, and thawed were a soggy mess. I baked it at 375 for about 30 minutes and tasted it. It was not my jam. So, I stirred up those nasty little things into the chicken, added some more cheddar, and crushed up a 1/2 bag of doritos. I got that back in the oven to melt the cheese.

Still wasn’t to my liking, so I added more seasoning mix (I really don’t think I seasoned it when I made it to freeze) and I added more taco seasoning. This time, I stirred all that up (including the doritos on top) and topped it with a bit more cheddar. Baked it for 10 minutes and that is when the angels starting singing. Bart topped his with sour cream, I topped mine with some green onions. We lapped the dish up and there were not leftovers.

Winner winner!

Glazed Sweet Potatoes (Manna)

2 cans (18 ozs. each) sweet potatoes, drained

1/4 c. butter

Syrup, 1/4 c.

1/4 c. brown sugar

Cinnamon, 1/4 tsp.

Place sweet potatoes in a greased 13×9 dish. In a pan, combine the butter, syrup, brown sugar and cinnamon. This needs to be brought to a boil. Pour over sweet potatoes and bake at 350 for 30-40 minutes.

*I did not originally bake mine. Mine was covered tightly, marked, and placed in the freezer. I thawed it out and baked from there.

Recipes and Cooking

Brunzi Baseball Casserole

Brandi C

Brunzi Baseball Casserole

Brunzi Baseball Casserole

This is a super and quick meal that can be thrown together quite easily. Brunzi Baseball Casserole is a favorite around my household.

1 lb. lean ground beef, cooked and drained

1 large onion, cooked

Seasoning

Cream of chicken, 2 cans

Chicken noodle soup, 2 cans (or you could make your own and use it)

2 c. uncooked rice

Brown meat, onion, and seasoning.  Drain.  Add in soups and rice.  Stir.  Bake, uncovered, in a greased 13×9 pan at 350 for 45 minutes.

Additions:

With this recipe, you can add spinach, kale, cheese, chopped-up peppers, or mushrooms; gracious, the world is your oyster. My kids love this recipe. I have been sprinkling a bit of cheese over the top lately, but it isn’t necessary.

With rice there, I choose not to make potatoes or other noodles as a side dish. My kids are happy with a salad and maybe some green beans. We are pretty simple in the side dish department around here. I guess I need to up that game because I know there are ways I can make veggies more fun.

I could make carrot muffins or bread (sugar, I know). There are a thousand and five ways to make zucchini or squash. Anytime I make that, my kids and husband approve. I like doing simple zucchini spears, drizzle some olive oil, seasoning mix, and parmesan. Then, I roast them in the oven until they are fork-tender.

Servings:  10-12

Calories per serving:  220

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Recipes and Cooking

Stuffed Bell Peppers

Brandi C

Stuffed Bell Peppers

Stuffed Bell Peppers

4 green peppers, cut in half, and core

1 pound lean sausage

Seasoning

Basil

Oregano

Italian Seasoning

Worcestershire Sauce

8 oz. tomato sauce

1 onion

12 slices provolone

1 head of cauliflower

Oil (not a lot, just enough to smear on pepper halves)

Directions

Brown sausage, onion, and seasonings until done.  Drain.

Add tomato sauce and Worcestershire sauce.  Let simmer.

In the meantime, break cabbage apart and run it through your food processor or chop finely.  Add about a cup of the “rice” cauliflower to the mixture.

Heat oven to 350.  Take pepper half and cook (after you have put the oil on it) for about 15 minutes while everything else is simmering.

Take out peppers and layer the bottom of pepper with 1/2 slice of provolone.  Add filling.  Top with an entire piece of provolone on top.

Cook for 30 minutes.

Tidbit

I love these Stuffed Bell Peppers so much that I have also created a delicious soup recipe!  Soup.  I love them, almost all of them.  Well, except the nasty cold ones.  The soup should NEVER be cold.  Like, never in history ever.  Cold cucumber soup?  Uhm, no.  I just don’t get it.  Maybe I have never had a good one, or perhaps they should have never been created.

These stuffed bell peppers are one of my go-to recipes for a cozy, comforting meal that doesn’t leave me feeling weighed down. They’re hearty, flavorful, and so easy to customize. Sometimes I switch out the sausage for ground turkey or even a plant-based crumble when I’m cooking for vegetarian friends. The cauliflower rice keeps things light while still giving that perfect texture. And let’s be honest—cheese makes everything better. That gooey provolone is the real hero here. These reheat beautifully, making them perfect for meal prep or leftovers the next day. Serve with a side salad or roasted veggies and call it dinner!

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Recipes and Cooking

Cabbage Steaks

Brandi C

Cabbage Steaks

Cabbage Steaks

1 head cabbage (peel off outer layer)

2 cloves garlic

1 Tbsp coconut oil

Seasoning

Directions

Cut cabbage (including core), starting at one end, into 1″ steaks.  Place on a cookie sheet.  Rub with the smashed garlic clove (or you can use minced).

Using a pastry brush, brush with oil and sprinkle with seasoning.  Flip steak with a spatula and do the same on the other side.

Roast at 400 for 30 minutes.  Flip and roast for another 30 minutes.

Healthy eating does not have to be painful, but it can smell horrible, LOL.  Cabbage stinks, no matter what, but eating well with an easy recipe matters.

This is not my cup of tea.  Frankly, I think cooked cabbage smells like butt.  Yet, Big Daddy loves it when I do this for him, so I do it often.  Also, I have found other cabbage (keto-friendly and low carb) that he enjoys.  I’m sure his co-workers are so excited when I make that for his lunches because it makes the office smell so inviting!  LOL.  At least I don’t have to smell it every day.  Cook it once.  Clean up the kitchen immediately.  Pack it in reusable lunch containers and send it on.

Cabbage Steaks are an easy, healthy dish, even if they don’t always have the most pleasant smell while cooking. The simplicity of the recipe makes it a quick go-to when you’re looking to eat something low carb and keto-friendly. While cabbage might not be my favorite vegetable to cook, it’s a hit with Big Daddy. I love that I can roast the cabbage with a bit of garlic and coconut oil, and he enjoys it every time. The crispy edges and tender interior of the cabbage steaks give a satisfying texture, and the seasoning adds great flavor without being overpowering. Although I might not be a fan of the aroma, it’s always worth it to see Big Daddy’s smile when he enjoys his meal. Plus, the leftovers are easy to pack for work and perfect for meal prepping!

Calories:  53

 

Recipes and Cooking

Healthy Loaded Baked Potato and Chicken

Brandi C

Healthy Loaded Baked Potato and Chicken

In this Healthy Loaded Baked Potato and Chicken, I used chicken breasts.  Honestly, I think I like thighs better.  I may try that next time to see if there is a difference in taste.

Healthy Loaded Baked Potato and Chicken

1 lb. chicken

(I put my chicken in the crockpot with water and seasoning.  I save the broth, and I put it in a Tupperware container.  The next day, I skim the fat off of it, and I freeze the good stuff in a bag)

Seasoning

4 Potatoes (with skin because the skin is where your goodness is)

1 T. paprika

2 T. garlic powder

6 T. hot sauce

2 c. cheddar

2 T. oil (olive oil or coconut oil is best)

1 c. bacon (I put this on a broiler pan, so all the grease drips off of it)

1 c. green onion (optional for us because Big Daddy doesn’t like too many)

  I add my cut-up potatoes, seasoning, paprika, oil, garlic, and hot sauce in a separate dish.  I stir that up to ensure all the potatoes are covered, then I scoop the potatoes into a baking dish, and I bake at 450 for about 40 minutes (or until tender).

There will still be reserved liquid in the bowl.  Leave that.

Add chicken to that reserved liquid and stir to coat.

Once the potatoes are done, add the cooked chicken and your toppings of bacon, cheddar, and green onions.

Bake for another 15 minutes or so (covered).

Healthy Loaded Baked Potato and Chicken is the perfect comfort meal with a healthier twist. The combination of crispy potatoes, tender chicken, and savory toppings makes it a delicious dinner option. While chicken breasts are a lean choice, I’m curious to try it with chicken thighs for a richer flavor. The potatoes, seasoned with paprika, garlic powder, and hot sauce, come out golden and crispy on the outside, tender on the inside. Adding the cheese, bacon, and green onions at the end gives this dish a satisfying finish. Plus, using the leftover chicken broth adds even more depth of flavor, making this a hearty, flavorful meal. It’s a great way to enjoy a loaded baked potato while keeping things nutritious and tasty!

Servings:  12

Calories per serving: 261

 

Recipes and Cooking

Chicken and Broccoli Casserole

Brandi C

Chicken and Broccoli Casserole

Chicken and Broccoli Casserole – An Easy, Family-Friendly Meal

Need a warm, hearty dinner that’s packed with flavor and sneaky veggies? This Chicken and Broccoli Casserole checks all the boxes. It’s comforting, cheesy, and simple to pull together. You can even make one for now and freeze another for later—mom win!

If you’ve got picky eaters in the house (don’t we all?), this is the perfect dish to sneak in some extra nutrients. I like to toss in finely chopped cauliflower and spinach—thanks to the creamy cheese sauce and seasonings, they’ll never know the difference!

The key to pulling this off? Have it baked and cleaned up before your crew comes flying into the kitchen asking, “What’s for dinner?” 😉

Ingredients

  • Cooked chicken (see tips below)

  • 32 oz. broccoli, steamed and chopped

  • 1 large onion, chopped and sautéed

  • Fresh garlic to taste

  • 2 cans mushrooms, drained

  • 16 oz. pasta, cooked and drained

  • 1 tsp. lemon pepper

  • 1 tsp. dried basil

  • 1/3 cup milk

  • 8 oz. Velveeta

  • 1 can cream of mushroom soup

  • 1 can cream of chicken soup

Optional Add-Ins:

  • Chopped cauliflower

  • Chopped spinach

  • Minced onion

Topping

  • 2 sleeves of Ritz crackers

  • A bit of butter for browning

Instructions

  1. Prepare the Chicken
    You can cook and shred chicken breasts in broth, use rotisserie chicken for a shortcut, or even go with canned chicken in a pinch (just drain and season it up).

  2. Flavor the Broccoli
    After steaming and chopping your broccoli, stir in a little seasoning and minced onion for added flavor. This step makes a big difference!

  3. Mix It All Together
    In a large bowl, combine all the ingredients except the topping. Stir, stir, stir—until everything is creamy and well mixed.

  4. Assemble the Casserole
    Pour the mixture into a greased 13×9 baking dish.

  5. Prepare the Topping
    Brown the Ritz crackers in a little butter, then sprinkle them over the casserole.

  6. Bake
    Bake at 350°F for 35–45 minutes, until bubbly and golden on top.

Results & Leftovers

This recipe makes enough for two full 13×9 pans! We enjoyed one for dinner (with plenty of leftovers), and I popped the second into the freezer for a busy day. I love having meals on hand that I know everyone will eat—without fuss.

Let me know if you try it—and if your picky eaters notice those sneaky veggies! 😉