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The little book with BIG resources!

Fix, Freeze and Feast on Taco Tuesdays!

Who doesn’t love Taco Tuesday’s to add a little fiesta into the week!  Check out these yummy recipes from Liz, with the iFamily Mom Squad, to spice up your menu!

taco tuesday's

Fix, Freeze and Feast on Tuesdays!

Last week’s meal prep was Mexican cuisine! I made a quick and inexpensive trip to Aldi’s and loaded up on veggies, chicken, beef, rice and black beans! Prepping for a few Mexican meals is super easy and loved by the entire family! In a short time I was able to prep a few meals including, chicken fajitas, beef fajitas, cilantro lime chicken and extra corn/tomatoes/ black beans and onions for future chicken bowls and burritos.

Here are the yummy recipes that I prepped! For quick organization I made my shopping list of exactly how much of everything I needed. All the recipes are similar, it’s easy to shop quickly and convenient to prep extra.

Cilantro Lime Chicken

1 ½ pounds boneless, skinless chicken breasts

1 (15 ounce) can black beans, drained and rinsed

1 (10 ounce can) mild diced tomatoes and green chilies

1 cup of corn kernels, frozen, canned or roasted

½ cup salsa, homemade or store-bought

½ cup chopped fresh cilantro leaves

1 red diced onion, 1 diced jalapeno,

2 teaspoons cumin, 2 teaspoons chili powder, 4 cloves garlic minced

Juice of 2 limes

Combine all ingredients together to freeze in a gallon-sized freezer bag or add to your slow cooker. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.

Variety of ways to serve this meal! I sometimes make it without adding the cilantro and lime juice. You can shred the chicken or cut into cubes. We eat ours over brown rice for a tasty chicken bowl.

Beef or Chicken Fajitas

2 pounds of boneless beef chuck shoulder roast or boneless chicken breasts

2 red bell peppers, sliced

1 small onion, peeled and sliced

1 tablespoon of honey,

2 cloves of garlic, minced

Juice from 1 lime

1 tablespoon chili powder, 2 teaspoons cumin, 1 teaspoon paprika,

¼ crushed red pepper flakes

Combine all ingredients together to freeze in a gallon-sized freezer bag or add to your slow cooker. Cover.  Cook on low heat for 6-8 hours or high heat for 3-4 hours, beef should shred easily with a fork.

Spice up these meals by topping the ingredients with a bed of lettuce. Add more veggies, shredded cheese, greek yogurt (a healthy version of sour cream) and avocados for a yummy taco salad! Or serve with tortillas and rice!

I hope these recipes save your life and some time with the craziness of the start of school, enjoy!

From iFamily to yours,

 

 

 

 

 

 

 


From Freezer to Crock Pot!

With the business of back to school, thinking about dinner is sometimes the last thing on your mind!  These freezer to crock pot meals from Liz, with our iFamily Mom Squad, will help make dinners easy and delicious!

Crock Pot Meals

FROM FREEZER TO CROCK POT!

This whole straight from the freezer to crockpot situation is A-MAZING.
Moms- this is a game-changer. As a mom of a small family of 4 who doesn’t care much for cooking, freezer meals make me feel like a super hero. Why spend more time in the kitchen when you can throw food in the crock pot and it smells like you have been slaving in the kitchen all day?

1- All you do is prep your food.
2- Throw contents in a 1 gallon-sized plastic freezer bag. Label your bag with the name of meal, cooking instructions and “use by date”. Standard is 3 months from prep date. Remove as much air from bag as possible, seal, and lay flat in your freezer.
3- Freeze.
4-The night before cooking, move it to the refrigerator to thaw.
5- Dump it into your crock pot and wait.

These meals taste amazing and work great for leftovers! I finally gave into trying this when I was 38 weeks pregnant earlier this year and now freezer meals are my life. And so far they have all been toddler approved.

Here are some of my favorites! Enjoy!

Cheesy Tortellini with Ground Beef (serve with steamed broccoli)

Yields: 4 servings

INGREDIENTS
1 pound lean ground beef
1 small yellow onion, diced (one cup)
2 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1 (14.5-ounce) can diced tomatoes and green chiles, undrained
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (19-ounce) package frozen cheese tortellini *not needed until day of cooking
4 oz. mozzarella cheese, shredded (one cup) *not needed until day of cooking
2 oz. cheddar cheese, shredded (1/2 cup) *not needed until day of cooking

PREP:
1. Add all ingredients to freezer bag except tortellini and cheeses.

COOK:
1.On “low” setting for 8 hours or until beef is cooked through.
2. Break apart beef and stir.
3. Add tortellini and top with cheeses. Cover and cook on low heat for an additional 15 minutes, or until pasta is tender.

Serve with steamed broccoli.

Note: You can also freeze shredded cheese in a separate freezer bag. Thaw it overnight and store in the refrigerator until it’s time to add it to the crockpot.

Honey Dijon Pork Chops with Green Beans (serve with brown rice)

Yields: 6 servings

INGREDIENTS
1 pound boneless pork chops
1 pound frozen green beans
1/4 cup honey
2 tablespoons Dijon mustard
2 teaspoons black pepper
1/2 teaspoon salt
1/2 teaspoon ground thyme
1/2 cup water* not needed until day of cooking

PREP
1. Add all ingredients to your freezer bag (except water).

COOK
1. Add contents and water.
2. Cook on “low” setting for 4-6 hours or until pork is cooked through.

Slow Cooker Cranberry Chicken (serve with brown rice and green beans)

Yields: 6 servings

INGREDIENTS
1 small onion, diced
14oz can whole cranberry sauce
2 cloves garlic, minced
2 tablespoons honey
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper
2 pounds boneless, skinless chicken breasts

PREP:
1. Add chicken to the freezer bag last so it’s the first ingredient poured into your crockpot.

COOK:
1. Cook on “low” setting for 4-6 hours, or until chicken is cooked through.

Slow Cooker Chicken Noodle Soup

Yields: 6 servings

INGREDIENTS
1 pound boneless skinless chicken breasts, cut into bite sized pieces
1/2 lb. carrots, peeled and diced (4 large)
1 cup celery, diced (2 large ribs or 4 small ribs)
1 small yellow onion, diced (one cup)
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
1 bay leaf
1/4 teaspoon pepper
8 oz. wide egg noodles *not needed until day of cooking
8 cups fat-free low sodium chicken broth *not needed until day of cooking

PREP:
1. Add all ingredients except noodles and broth.

COOK:
1. Add contents to crockpot with 8 cups of chicken broth.
2. Cook for 6-8 hours on “low” setting or until carrots are soft.
3. Add pasta and cook for an additional 15 minutes.
4. Remove bay leaf.

Enjoy!

From iFamily to Yours,

 


Five Super Easy Dishes for Busy Summer Nights!

The kids have barely been out of school and I’m already running out of fun ideas for family meals in our house. Surely I’m not alone in that, and neither are you! We’ve got five super easy dishes you can try at home!

super easy dishes

Five Super Easy Dishes for Busy Summer Nights!

It’s summer! Time to take it easy and relax!  Well, if you’re like my family, not every night is going to be relaxing and carefree.  We might even be slightly busier in the summertime because I’m trying to fit in all the fun we can before school starts back up!  I’ve put together a few really simple dishes that are pretty easy to prepare and get in the family’s belly before sports, camps, water parks, swimming and whatever else you might be running to and from.  Check these out!

  • Tater Tot Casserole – Brown 1-2 lbs of ground beef or turkey. Add onion and garlic powder and let it simmer a few minutes. Mix together milk and 2 cans of cream of mushroom soup. Layer the ground beef with the mushroom soup mix poured on top. Then layer the tots in rows and top it all cubed Velveeta cheese, enough to cover the tater tots. Bake at 350 until brown.

 

  • Shepherd’s Pie- First, brown 1 pound of hamburger and drain it. You can add a packet of ranch or any seasoning you like to the hamburger. Layer a can of corn and a can of green beans on the bottom of a 9×13 baking dish. Next layer the hamburger and then a layer of mashed potatoes (shortcut: Idaho instant mashed potatoes are yummy). Sprinkle shredded cheddar cheese and add green onion or parsley flakes on top and bake at 350 until the cheese is melted on top.

 

  • Layered Taco Salad Casserole – Brown 1-2 lbs of ground beef or 3 chicken breasts (shortcut: Tyson sells precooked grilled diced chicken). Add taco seasoning to the meat after draining it.  Layer with refried beans and Mexican or fiesta style shredded cheese.  Bake at 350 until the cheese is melted.  Top with lettuce, tomatoes, olives, sour cream, jalapeños, and tortilla chips or any other toppings of choice!

 

  • Pizza Waffles – Bring out your waffle maker for this one! No, we aren’t making breakfast! (Stay tuned – I might share my other fun waffle maker foods later on!) These are so much fun because the kids can make their own mini pizzas and they are ready in a matter of minutes! Spray your waffle maker down with cooking spray. I        recommend precooking the dough and then putting the sauce, cheese and toppings on it and let it sit while the lid is open to prevent the cheese from sticking to the top.  It is so good and the kids will love it!

 

  • Taco Soup – I must love tacos from the number of taco recipes I have! Why, yes I do! And here is another delicious way to eat tacos – in soup! This can be prepared the night before and thrown in the crock-pot before work or chaotic summer days! Brown 1 onion and ground beef together and drain.  In a big pot, add can of Rotel, can of red beans, black beans, and navy beans.  Stir in a can of corn, tomato paste, a package of Hidden Valley ranch and a package of taco seasoning.  Simmer an hour on the stove or put it in the crock pot on low for 8 hours. Dish up in bowls and top with cheese, sour cream and tortilla chips.

Do you have some favorite summer recipes to share?  Feel free to add yours below!  If you get a chance to try some of the recipes above, let me know what you and your kids think!

From iFamily to Yours,

 

emailsignupforblog3


13 Mouthwatering Brunch Ideas Your Family Will Love

Autumn has officially settled into the metro area and we couldn’t be more excited for what’s in store for your family this season. One of my favorite ways to bring in the weekend is with a relaxing morning at home and our family loves to brunch – and we are not alone! Check out these 13 mouthwatering brunch ideas your family will love from fellow foodie and iFamilyKC Mom Squad contributor Leah. Take a look…

brunch ideas for busy families

13 Brunch Ideas: Falling Into Food

Raise your hand if you don’t love food. I dream about food and find myself thinking about it all day. I have a crush on food – I’ve even seen tacos wink at me (right before I ate them). All jokes aside, food is seriously magical. It makes life better. I’ve compiled several recipes that will add to your (food) happiness because who can go wrong with brunch? Imagine a sleep-in kind of Sunday followed by getting up to create some of these yummy recipes below. Grab the family, grab some coffee, and get cooking! If you have any left, feel free to drop them off to me. Enjoy!

#1 Cheesy Egg White Breakfast Muffins

Easy cheesy egg white muffins for your morning. Low carb, gluten free, and delicious!

Ingredients

  • 2 1/2 cups egg whites
  • 3 eggs
  • 3/4 cup reduced fat shredded cheese of choice (I love cheddar, Colby jack, or pepper jack)
  • 2 tablespoons of skim milk or plain Greek yogurt (not necessary, but gives them a bit of fluff)
  • salt and pepper

Find full instructions for this mouthwatering recipe over at The Ambitious Kitchen.

#2 Quick Breakfast Egg Wraps

Use leftovers from your Saturday night dinner to create a simple brunch in just under ten minutes! Combine a healthy fat (like ghee or coconut oil), eggs, and leftovers (like meat and veggies) for a delicious morning pick me up.

#3 Overnight Cinnamon French Toast Cupcakes

“Mini-cakes conquer breakfast! These individually sized cups feature cinnamon swirl raisin bread and a crumbly streusel topping. Prep the day before to make this dish a brunch-time breeze. “

Find the full instructions online at Betty Crocker’s website.

#4 Apple-Bacon Cheddar Mini Breakfast Pies

“Don’t be fooled by their small size. These individual pies combine a harvest of hearty flavors—cheddar, apple and bacon—for a flavor-packed breakfast treat.”

Grab the recipe online now and save it for your next brunch!

#5 Brie, Bacon, and Spaghetti Frittata

Ingredients:

  • Kosher salt
  • 1/4 cup chopped walnuts
  • 1/4 pound spaghetti
  • 6 slices bacon, chopped
  • 1 medium onion, sliced (about 1 cup)
  • 8 large eggs, lightly beaten
  • 6 ounces Brie cheese, cut into small pieces
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon vegetable oil

Find the full recipe online at SaraMoulton.com

#6 Pumpkin Spice Sticky Buns

Ingredients

  • ⅓ cup butter, melted
  • ½ cup brown sugar
  • ½ cup chopped pecans
  • 3 tablespoons butter, melted
  • 1 egg, beaten
  • 1 tablespoon milk
  • ⅓ cup white sugar
  • 1 tablespoon pumpkin pie spice
  • 6 Thomas English pumpkin spice muffins, cut into 1 ½ inch

Find this recipe over at The Girl Who Ate Everything

#7 Breakfast Bread Bowls Recipe

Ingredients

  • 1/2 cup chopped pancetta
  • 4 crusty hard rolls (4 inches wide)
  • 1/2 cup finely chopped fresh mushrooms
  • 4 large eggs
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup shredded Gruyere or fontina cheese

Grab the full recipe at TasteofHome.com

#8 Potato Bacon Cheddar Frittata

Ingredients

  • 3 cups diced roasted potatoes
  • ½ pound crisp cooked bacon, chopped
  • ½ pound diced aged cheddar cheese
  • ¼ cup chopped chives
  • 10 large eggs (preferably at room temperature)
  • ½ cup whipping cream
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp chili flakes (optional)

Visit Rocket Recipes online for the full details.

#9 Perfect Popovers

Ingredients:

  • 1 3/4 cups whole milk or half-and-half, warmed
  • 2 cups bread flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3 large eggs, room temperature
  • 2 tablespoons melted unsalted butter
  • 1 tablespoon dijon mustard

Grab the recipe online now at What’s Cooking America?

#10 Bacon-and-Cheddar Grits Quiche

Ingredients

  • 6 thick bacon slices
  • 2 1/4 cups milk
  • 2 tablespoons butter
  • 1/2 cup uncooked stone-ground grits
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 6 large eggs
  • 2 1/2 cupes half-and half
  • 1 cup heavy cream
  • 1/3 cup sliced green onions

Grab the whole recipe online at MyRecipes.com

#11 Leftover Mashed Potato Pancakes

Ingredients

  • 2 cups mashed potatoes
  • 1-2 eggs
  • 1/4 cup flour
  • salt
  • pepper
  • garlic
  • onion (optional)
  • chives (optional)
  • cheese (optional)
  • oil or Crisco for frying
  • sour cream or applesauce (optional) for garnish

Food.com has the full recipe for this brunch idea.

#12 Chili Cheese Omelet

Ingredients

  • 1 15-ounce can of chili
  • 12 eggs (3 per omelet)
  • 1/3 cup milk
  • 1 cup shredded cheddar cheese
  • 1/2 cup onions – diced
  • 1 or 2 jalapeno peppers – finely chopped
  • salt and pepper – to taste

Grab the recipe over at MrBreakfast.com

#13 Repurpose Last Night’s Dinner

Hungry for more? Check out this Huffington Post article that gives you great tips for re-purposing your leftover stew, rice, vegetables, meat, and other foods into a fantastic brunch for your family.

From iFamily to Yours,

 

ifamilykcmomsquad

 

 

 

 

 

 

Leah


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