The easiest dinner in the world

I love to cook, but sometimes after a hard day at the office, I’m just too tired to chop, peel or sautee anything. All I want to do is come home, kick back and snuggle with my daughter, yet magically still put a delicious, home cooked dinner on the table.

I created this recipe a couple of years ago and it has been a hit, not only at my house, but with many of my friends as well. With just three ingredients, you can throw it together in a matter of seconds, pop it in the oven, pour yourself a glass of wine and relax.

RECIPE: The Easiest Chicken Dish Ever

Ingredients:

  • One pound frozen chicken breasts
  • One package frozen TGIFridays spinach and artichoke dip
  • One cup of mozzarella cheese

Directions: Preheat your oven to 400 degrees. Layer the frozen chicken breasts in a glass casserole or baking dish. Pop the frozen dip out of its container and set it on top of the chicken breasts. Cover and place dish in the oven for approximately 40 minutes or until juices run clear. The dip will melt over your chicken breasts as they cook, making them ridiculously tender and adding just enough salt. About five minutes before it’s done cooking, stir the mixture and sprinkle mozzarella cheese on top; cook uncovered until cheese is melted. Serve with rice, pasta or a steamed veggie.

This dish is so scrumptious and juicy, your family will think you slaved away chopping, peeling and sauteeing after work — but only you know the truth! 😉

Do you have any tried and true recipes that can be assembled in seconds and left to cook with little to no work on your end? Leave your recipes in the comments section below!

Get domestic!
Angie

The Joy of {Freezer} Cooking

A few weeks ago, I discovered freezer cooking. I spend a couple of hours on a Sunday chopping up the ingredients for three meals (which I double to make six), throw it all into plastic freezer bags and pop them into the freezer. Each morning, my boyfriend or I throw one of these bags into the crockpot, set the timer and head off to work.

During the day, the meal cooks to perfection in the crockpot, while we slave away at our 9-5 jobs. When we get home in the evening, the smell of dinner greets me like a warm hug. Instead of spending the evening chopping, cooking and cleaning up a giant mess, I throw some rice in the cooker or boil up some noodles, snuggle with my daughter on the couch while surfing Pinterest and by 6:00 an effortless dinner is set upon the table. By 6:30, we have eaten and cleaned up the couple of dishes we dirtied and I have plenty of time to bathe my daughter and snuggle before bed. And I feel amazingly relaxed and satisfied.

Freezer cooking has literally changed my life and I highly encourage you to try it, too. By spending just a couple of hours on the weekend, you can save yourself hours upon hours during the week! My inspiration for freezer cooking came from Kirstin at Kojo Designs.

Here’s how it works: Chop up all of the vegetables for your meals. Place the appropriate amounts of each into a freezer bag. Then add the appropriate amount of spices and sauces to each bag. Then add your meat. Shake it up, seal it with as little air in the bag as possible and write the name, date and directions on the bag with a permanent marker. Pop the bags into your freezer. I pull mine out the morning I want to make it, throw the bag in the microwave for a minute and then toss the contents into the crock pot and add any additional ingredients per the directions written on the bag. Some sites recommend defrosting overnight but this has worked just fine for me. If you want to cook your freezer meal faster, then I would definitely defrost ahead of time.

Because my crock pot does not have a timer built in, I borrowed a cheapo timer from my Christmas stash (like this one) and it works perfectly. I arrive home to the smell of a delicious meal just waiting to be eaten. What could be easier?!

Here is one recipe I adapted for freezer cooking. It’s my mama’s world famous chili:

Put these ingredients in the bag:

  • One can kidney beans
  • One can great northern beans
  • One can baked beans
  • One can stewed tomatoes
  • One pound cooked ground beef or turkey
  • Half of one packet of original chili seasoning
  • Half of one packet of hot chili seasoning

Directions to write on the bag: Cook on low for 6-8 hours or high for 4 hours.

I usually whip up a quick pan of corn bread or muffins (thank you Jiffy mixes) with some sweet butter (a stick of butter with confectioners sugar to taste). I like to top my chili with a dallop of sour cream, sprinkle of cheese and some fritos.

And dinner is served. What could be better — or easier?

Stay tuned for more freezer cooking meal recipes to come!

Get domestic!
Angie