BBQ chicken wings

My husband makes some awesome grilled wings when the weather is nice…but have  you ever wanted wings in the winter time when you just can’t grill? We tried baking the wings and it just left them a little “mushy.” The fat on the wings never got crispy, so I did some research and used a few different methods to come up with wings that tasted just as good as being grilled!

Ingredients

Frozen chicken wings (Or fresh…we like the drumettes and those only seem to come in frozen bags)

Favorite spice (We use Rudy’s rub…it’s from this awesome place we ate at in El Paso, TX. You can purchase it online here)

BBQ sauce

Directions:

Put wings in crock-pot on low for 4 hours with small amount of BBQ sauce

  • You don’t want to put too much bbq sauce in with them because there will be a lot of juice from the chicken

After 4 hours, remove and put on baking sheet

  • I put a cooling rack on the cookie sheet and placed the wings on top of the cooling racks. This allowed for excess juice to drop off and the wings won’t sit it in. 

Put your seasoning on both sides of wings

Brush BBQ sauce on side 1, then broil 5-10 mins until it’s looking crispy

Flip the wings, brush other side with BBQ sauce, then broil for another 5-10 mins (until looking crispy)

Take the wings out, place them in a bowl and toss them with more BBQ sauce or any other wing sauce you like.

End results look like this:

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We made these wings for Super Bowl Sunday and they were gone in 15 minutes. Kid approved! Enjoy!

Homemade French Fries

Never buy frozen fries again! I have to give my husband credit for this recipe and I’m pretty sure we make them different every time by putting different seasonings on them. But here is how we made them last night, and they were delicious! Better than any fast food fries out there, and less greasy too!

Ingredients:

This will vary depending on your taste…there is really no wrong way to season them!

Potatoes- how many you use will depend on the size of your potato and how many fries you want. I usually have medium size potatoes and I use 1-1.5 potato per person.

Seasonings- you can use as much or as little as you like. This is all about you!

Here is what we used:

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You will also need some Olive Oil:

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Cookie sheets for baking

Directions:

First you want to cut your potatoes in a fry shape. You can make them really thick (this will need extra cooking time) or you can make them thinner.

Once they are all cut, put them in a bowl and pour enough olive oil on them to lightly coat them.

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After they are coated with oil, put the seasoning you want in the bowl and mix.

Next place the fries on cookie sheet in single layer. This may be a bit more time consuming but if they are overlapping they will not cook evenly throughout the potato.

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We baked these fries at 450 degrees for 35 mins and they were perfect! If you have thinner cut potatoes they will not need to go in as long or you can turn the heat down.

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Enjoy!

French Dip Sandwiches

Original recipe was found at: http://www.sixsistersstuff.com/2012/09/slow-cooker-freezer-meals-make-8-meals.html

This is how I did it:

Ingredients:

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For the freezer bag:

2-3 lb beef chuck roast

3 cans beef consomme (This will be in with the Campbell’s soup cans)

freezer bag

When it is cooked: 

Bag of hamburger buns

provolone or swiss cheese

Directions:

Write cooking instructions on freezer bag, meal name, and date of prep

Place roast in a resealable gallon-sized freezer bag and pour beef consomme on top.
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Put in freezer!

When ready to eat, remove from freezer and thaw in fridge for 24 hours.
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Mine was not completely thawed so I chose to cook it on high instead of low to make sure it received enough cooking time. It didn’t help that I forgot to turn on my crockpot for an hour after I put the food in there either. But even with the mistakes, it still tasted great!

Cook on LOW for 8-11 hours (or HIGH for 5-7 hours).

When the meat has been cooking long enough it should take maybe 5 mins to shred it. I used two forks and shredded it right in the crockpot and left it in there to stay warm.
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Make your sandwiches however you like them! I used a hamburger bun and provolone cheese and it turned out like this:

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This recipe was served with homemade fries (Fry recipe) and was kid approved! All 3 of my girls are very picky and they ate everything on their plates!

Enjoy!

Cilantro Lime Chicken w/ Corn and Black Beans

Original recipe was taken from:  http://www.sixsistersstuff.com/2012/09/slow-cooker-freezer-meals-make-8-meals.html

This is how I made it:

I am using this to make chicken tacos.
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Ingredients:

2lbs chicken breast with fat trimmed off

Juice from 2 limes plus a little extra lime juice from a bottle. (Just depends on how much you want)

1 bunch fresh cilantro, chopped

1 (16 oz) bag frozen corn

2 minced garlic cloves

1 can black beans, drained and rinsed

1 tsp cumin

salt and pepper to taste

Gallon freezer bag

(I did not add this in my recipe because my husband or kids do not like onions but you may  add 1/2 red onion, chopped to the recipe if your family does like onion.)
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Directions:

First label your freezer bag with meal name, date prepared, and cooking instructions.

Put the chicken breast in the bottom of the bag then add corn and beans.

Add the rest of the ingredients together in a bowl and mix. Then add to the bag with the chicken, corn, and beans.

The day before you want to eat the recipe place it in the fridge to thaw for 24 hours.

Cook on LOW for 8 hours (or HIGH for 4 hours).

Making the tacos:

What you will need:

tortillas of any kind

rice

lettuce

tomato

any other toppings you want for tacos

  • Once the chicken is done cooking in the crockpot, shred your chicken and leave in the crockpot. 
  • Cook your rice. I like fresh rice and it’s not the difficult to make so if I use rice with any recipe I make it the day of.
  • Warm up tortillas
  • Put the tacos together!

Peach Parfaits

I had a bag of frozen peaches that have been sitting in my freezer for a while. I’m really trying not to waste food so I made it my mission to use them. A friend of mine suggested mixing them in yogurt…so I added to the idea and said I’ll make a parfait!

Ingredients

1 Large container of lowfat Vanilla Yogurt

1 bag of frozen peaches (I thawed in fridge before use)

Granola (I used a bag of almond cluster granola)

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First I chopped up the peaches.

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Then I mixed all the yogurt and peaches together.

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Lastly, I put the mixture in half pint canning jars and added granola to the top.

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SUPER EASY! It also tasted amazing! You can do this with any fresh fruit or frozen fruit that you have. Aren’t we all guilty of buying fruit with every intention of making some healthy smoothy? Days go by and that fruit is still on your counter or in the freezer…..well now you have a recipe to use it!