Freezer to Crockpot Cooking with Recipes and Zip List!

 

11 Freezer to Crockpot meals

I've always wanted to do Once a Month Cooking, but I just couldn't get it planned.  I did try the ideas from Dinner is Ready and I really liked how that worked out, but I'm even more impressed with Freezer to Crockpot cooking!! 

I think I found this first on Pinterest a YEAR ago:

Source: kojo-designs.com via Shonda on Pinterest

Oh, yes! That sounds awesome!! But I never got around to trying it!

Then about a week ago one of my FB friends shared her post of her freezer to crockpot cooking and I decided it was time!

The first thing I did was gather all my recipes and decided to make 2 of each.  However, I didn't buy enough chicken so that's why there are only 11 meals instead of 12.

Next I put all my recipes on ZipList and generated a shopping list.  Then I went through what I already had, took things off and doubled everything and copied off my list.  I also have it on my phone.  Pretty handy and FREE site!!

Then I came home and normally I would do all my chopping one day and assemble the next, but I honestly don't have that much time and my daughter took a fabulous nap that day.  So I spent about 2.5 hours in the kitchen chopping and getting everything ready to dump in the bags.  One thing I didn't do was chop chicken.  I figure it will cook enough to chop during the crockpot cooking.

I listened to my favorite podcasts and dumped everything in each of the bags.  I was very curious to see how these turned out.  I have never made any of these recipes before so this is all an experiment.

What I am most thrilled with is the ZERO time I'm spending in the kitchen.  Basically pull out the bag the night before and thaw in the refrigerator.  In the morning I figure out when I need to put the meal in to cook, grease the crockpot and dump it in!!  That's it, 30 seconds tops!  And the best part is that there is NO clean up.  I also have TONS of time in the afternoon and evening that I normally would be prepping, cleaning and all the other stuff I do in the kitchen.  I also have an extra meal to give to my friend who is having surgery soon.  I feel like this is a winner all around. 

Happy Assembling!!

Here are the recipes:
*BBQ Chicken- Scroll down to the recipe.  This one was fabulous!!!
*Black Bean Taco Soup- This was excellent!  I love Mexican.

I have not tried any of these yet.
*Cilantro Lime Chicken with Corn and Black Beans
*Slow Cooker Black Bean and Corn Salsa Chicken
*Garlic Lime Chicken
*Lime Salsa Chicken
*Café Rio Chicken

I have several other recipes I want to try so I might do another batch in August. 

Recipe of the Week: Haystack Beans

I buy this HUGE bag of pinto beans, but I never know how to make them taste good until my friend, Lynn, shared this great recipe with me! Thanks, Lynn!

• Sort and rinse 2 lbs of dry pinto beans (4 cups) 
• Soak overnight in lots of cool water (I used the crockpot-unplugged)
• Drain and rinse.  Put in freezer for a few hours and then take out for a few hours to thaw.  This helps with digestion and makes the beans less gassy (I think!).
• Add to crockpot with about one inch of water and cook on high until soft (6-8 hrs) with bay leaf.
• Drain liquid off after cooking
• Saute 1 large onion in olive oil with 1 recipe Taco Seasoning (see below).
• Add onion, 1 small can tomato paste, 1 T brown sugar and sea salt to taste.
• Mix well!

Taco Seasoning:
1 T. chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried oregano
1/2 tsp ground cumin
1 tsp sea salt
1 tsp black pepper (used less)
1/4 tsp crushed red pepper flakes

You can make several batches with one bag of pinto beans and save a lot of money!

This recipe can be used for anything that you need refried beans for, but in a much healthier way!  We use it in burritos, salad (haystacks),  and mixing it with salsa for a yummy chip dip!  I also mixed these beans with avocado and fed it my little girl.  This freezes well.  Just heat up with a little liquid.  Enjoy!

Haystacks

Recipe: Whole Chicken in a Crockpot

A few weeks ago a friend of mine posted that her mom made this amazing bean recipe. So I messaged her mom and she sent me a whole bunch of crockpot recipes. She even included this one for a whole chicken. I have never done a whole chicken and when I tried this recipe, I almost couldn't stop eating it because it was SO good! So, here is the recipe for a whole chicken from my friend Lue.   I also included her chicken stock recipe too.

Whole chicken in the Crock Pot

2 teaspoons paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon thyme
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
¼ teaspoon pepper
1 onion
1 whole chicken

Thick slice the onion and put in crock pot.
Mix all the dry ingredients together.
Rub the mixed dry ingredients under chicken skin, in cavity and on top of skin.
Put in crock pot with about ¼ cup of water or broth/stock. The chicken will make it’s own juices. Cook on high 4-5 hours (for a 3-4 pound chicken).

Sometimes I skip the dried thyme and have added fresh thyme and rosemary. Just stick it wherever under the skin, in the cavity etc. You can do the same with garlic. You can’t screw this recipe up. The 1st time I did it, I had only an onion and salt and pepper. It was still good. Whatever you have on hand is great. Oh yeah--I cook the neck etc in the same pot as the chicken because it adds flavor.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~

After picking all the delish meat off the bones, throw the whole carcass back into the crock, skin, previous juices, old onion etc. and make some:

Overnight Chicken Stock in the Crock Pot

leftover chicken bones or carcass roughly equivalent to one small or medium sized chicken
1 onion, peeled and loosely chopped
1-3 ribs of celery, roughly chopped
1-2 carrots, roughly chopped (no need to peel)
1-2 bay leaf
1-3 sprig fresh parsley
1-3 sprig fresh thyme
1-3 sprig fresh rosemary
Salt, to taste
Note: If you are missing any of these ingredients I wouldn’t let that stop you from making it anyway. Throw whatever you have on hand into the crock. It's going to taste delish! I also add 1-2 Tablespoons of apple cidar vinegar (the taste and smell will cook out) because it helps draw the calcium out of the bones, making your stock more nutritious.


• Add the onion, celery, carrot and spices on top of the bones and fill the crock pot almost to the top with tap water (leaving about 1/2” at the top).
• Turn the slow cooker onto “low” after dinner and cook all night long or alternatively you could start it in the morning and cook on “low” for 8 – 10 hours during the day.
• After the stock is done cooking turn off the heat and, using a soup ladle, pass the stock through a fine sieve to remove all herbs/bones/etc. Either refrigerate or freeze the stock for future use. I usually freeze some in both 1 and 2-cup portions, and I also sometimes freeze stock in ice cube trays just in case I just “need a little” for making sauce or rice.
• This stock is great in soups like chicken noodle soup and also in rice like risotto. Enjoy!






I also made some tortillas and put the chicken on top of some spinach to make a yummy wrap for lunches.

What do recipes do you use cooked, shredded chicken in? Please share!

Recipe of the Week: Cashew Roast and Garlic Roasted Cauliflower

I know it's been awhile since I posted a recipe, but I have made these two dishes several times in the last month and I think you would love them.  These are vegetarian and both are extremely delicious.

Cashew Roast- I got this recipe from my mother in law.
2 c. bread crumbs
2 c. cooked brown rice
1 c. chopped nuts (walnuts, pecans)
1 c. chopped onion
1 c. chopped celery
1 T. parsley
1/2 tsp salt
1 c. raw cashews
1/4 c. soy sauce
3/4 c. water

Saute onion and celery. Combine with bread crumbs, rice and nuts. Add seasonings. Blend cashews, soy sauce and water until very liquidy. Mix together thoroughly. Bake 350 for 45 min.


Garlic Roasted Cauliflower- I got this from a cookbook, but I tweaked it a bit. 
1 head cauliflower
olive oil
basil
salt
pepper
At least 5-10 garlic cloves minced (we like lots of garlic)
grated cheese- mozzarella, swiss, cheddar, parmesan (whatever you like)




Cut up cauliflower into flowerets in a large bowl.  Pour in 1/4 c. of olive oil.  Mince garlic cloves.  Sprinkle in basil, salt and pepper to taste.  I like lots of basil.  Mix thoroughly.  Spread on a large baking pan.  Sprinkle grated cheese on top of all maybe 1-2 cups.  Add some more basil if you like.  Bake at 450 degrees for 25 min until roasted.  If it starts to burn take it out.  YUM!!

I'm linking up to Life As Mom.

Recipe of the Week: Baked Garlic Parmesan Chicken

Well, I have found another keeper recipe!  This chicken is SO good.  I need to make 3 times as much so I can enjoy it over a few days' time.  I plucked this off from a group I am in on Facebook called Mom, What's for Dinner?  Tried and True Recipes.  This one actually came from allrecipes.com.

Ingredients

• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 cup dry bread crumbs
• 2/3 cup grated Parmesan cheese
• 1 teaspoon dried basil leaves
• 1/4 teaspoon ground black pepper
• 6 skinless, boneless chicken breast halves

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
3. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

The next day, cut it up and put it in your salad for lunch.  Yummo!!

Recipe of the Week: Chicken and Wild Rice Bake (adapted from Good Cheap Eats)

I love this website (Good Cheap Eats) and have found lots of great recipes.  My husband told me I can make this one as OFTEN as I like.  Well, I guess I will. 

Chicken and Wild Rice Bake  (adapted from Good Cheap Eats)
3 bone-in chicken breasts or 1 cut-up chicken
1 batch herbed vinaigrette or 1/2 cup your favorite oil and vinegar dressing
2 cups brown rice
1/4 cup wild rice (I have a lot that we bought in Minnesota)
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/2 cup chopped onion
1/2 tsp. salt
1/2 c. chopped carrots
3 garlic cloves minced
1 rib celery (optional)
1/2 cup chopped mushrooms (optional)
4 cups chicken broth, water, or a combination (I used 2 cups broth, 2 cups water)

Combine chicken breasts and vinaigrette in a large ziptop bag. Seal and massage bag. Allow to marinade for several hours.

Tip: Soak 2 cups brown rice with seasonings for a few hours before putting in oven.

Preheat oven to 375°. Spray 9×13 baking dish with nonstick cooking spray. Combine rice, wild rice, thyme, pepper, onion, celery and mushrooms in pan. Stir in broth. Remove chicken pieces from marinade and place atop rice. Cover with foil and bake 1 hour. Uncover and bake an additional 30 minutes or until rice absorbs liquid and chicken is cooked through and juices run clear.  Then debone chicken and mix together.  This is super tasty!!

Herbed Vinaigrette
juice of half a lemon (used lemon juice)
1 Tablespoon red wine vinegar (I used balsamic vinegar)
1 teaspoon Dijon mustard (I didn't have this so didn't use it)
1 clove garlic minced
1/4 teaspoon dried thyme
1/4 teaspoon dried tarragon
1/8 teaspoon black pepper
1/4 cup extra virgin olive oil
In small dish combine lemon juice, vinegar, mustard, garlic, herbs, and pepper. Stir well. Add olive oil in a thin stream, stirring to combine.

Recipe of the Week: Chicken Noodle Soup

Adapted from Life As Mom:

Chicken Noodle Soup
2 T. olive oil or chicken fat
1 onion, grated (I omitted this-not an onion person)
2 carrots, grated
1 small zucchini, grated
8 cups chicken broth (low-salt commercial brand or homemade) (I used 4 cups broth, 4 cups water)
8-16 ounces egg noodles, amount depends on your family’s tastes (bow-tie veggie pasta and leftover shells)
1 t. marjoram
1 t. dried parsley flakes
salt and pepper to taste
1 can cream of chicken- my addition

2-3 cooked chicken breasts, skin and bone removed, meat shredded or chopped into ½-inch chunks.
In large soup pot, heat oil or fat. Sauté onion until clear. Stir in carrots and zucchini and cook a few minutes more. Stir in broth. Bring to boil and stir in egg noodles. Simmer 15-20 minutes. Stir in marjoram, parsley, salt and pepper, and chicken meat. Simmer another 15 minutes.
These times are approximate. So remember to taste and adjust according to what you like.

Helpful hints: Grate carrots and zucchini the night before and put in containers in the fridge.  Cook up the chicken the night before too and shred.  All I had to do was dump!


Ha, you thought this would be boring, but let me tell you, I have made many chicken noodle soups and this one is my favorite and it was pretty too with the pasta I used!  It's a keeper and it made quite a lot.  It think what I like best was the shredded veggies.

Recipe of the Week: Italian Salmon

Almost a fully natural meal!  Jeremy caught the salmon and we picked the beans from our friend's yard as we watched their garden when they went to Ethiopia.

Italian Salmon:  To die for! (just plunk however much you want for taste)
*Filet of salmon
*Italian dressing
*tomatillo, chopped
*tomato, chopped
*garlic, chopped
*basil, chopped
*sprinkle of parmesan cheese

Put in oven at 350 for 15-20 until salmon is cooked.

Recipe of the Week: BBQ Crockpot Chicken

I'm all about EASY right now! This is one of those recipes.

*Put 5-6 bone-in chicken pieces in a well greased crockpot. Mine were frozen.
*Pour 1/2-1 bottle of your favorite BBQ sauce on to your chicken. If you want more flavor use the whole bottle. I only used half.
*Pour in one cup of water. This makes it very tender.

Cook for 4-6 hours or until chicken is done.
Then take chicken out and debone. Put back in and stir.
Serve on top of rice or noodles with steamed veggies.

Recipe of the Week: Chicken and Rice Bake

This is simple and very delicious!  Prep this in the morning to be put in the oven later.  Rice needs to soak.

For 8x8 pan

Mix together 1 cup milk with 1/2 cup rice and one can cream of mushroom soup.
Add 1 cup cut up green beans and 1/2 cup mushrooms (I didn't add these because I don't like mushrooms).
Sprinkle in rosemary and garlic powder.

Put 3-4 pieces of boneless skinless chicken in the bottom of an 8x8 pan.
Pour rice mixture over top.
Let sit in refrigerator for the day.

Sprinkle sage and paprika on top right before cooking.
Cover in foil or uncover for a crisp look (that's what I did).
Bake 350 for 1 hour or until done.

I also sprinkled some sage and paprika on top

Recipe of the Week: Taco Fried Rice

My husband whipped this up the other night and of course it was delicious.  All ingredients are approximate.

Taco Fried Rice:

1 lb cooked taco seasoned meat (we used ground turkey)
3 cups cooked rice
3 eggs
1 cup salsa
grated cheese

Grease a frying pan and scramble eggs.  Add meat, rice.  Saute for several minutes.  Add salsa and cook a bit longer until hot.  Grate cheese on top.  Serve and eat!

Recipe of the Week: Crockpot Chicken

So I have to apologize that I didn't take any pictures of this.  I had a rough evening the day I made this so just take my word for it: Yummy!

Grease crockpot.
Cut up 1/2-1 onion (depending on how much you like) and lay on bottom of crockpot.
Slice up 6 medium red potatoes and lay on top of onions.
Sprinkle salt and pepper and seasoning (I used summer savory).
Put green beans on top this.
Place 4 chicken breasts on top of potatoes (boneless or bone in). Also my chicken was frozen.
Combine one can cream of mushroom soup with one can of milk and pour on top.
Sprinkle with garlic powder and more summer savory.

Cook in crockpot at least 4 hours (be sure chicken is cooked and potatoes are soft).

That's it!  Easy peasy!

Recipe of the Week: Baked Potato Soup

I found this recipe at Finding Joy in My Kitchen.  I did everything but put onions and cream in it.  It turned out fabulous!

Recipe of the Week : Bean Soup

I got this recipe from my good friend Heather.  It's easy!

Pour into a greased crockpot (undrained):
*1 can black beans
*1 can kidney beans
*1 can pinto beans
*2 cans diced tomatoes (I used fresh tomatoes)
*2 cans corn

Add to mixture:
*2 (1/2 oz) pkgs dry Ranch dressing mix
*1 package Taco seasoning (can use 2 for more flavor)
*2 cups water

Simmer in crockpot for 2 hours.  Serve with tortilla chips crumbled, then put a glob of sour cream, some grated cheese on top! 

Recipe of the Week: Chicken or Turkey Cranberry Wreath

About a month ago, I hosted a Pampered Chef party and we made this recipe during the party with full audience participation. It was so good I wanted to make it again with the leftover turkey from Thanksgiving.

Chicken or Turkey Cranberry Wreath


2 pkg. refrigerated crescent rolls
1/2 C. mayonnaise
2 T. honey Dijon mustard
1/2 tsp. coarsely ground pepper
2 C. cooked turkey or chicken, chopped
1/2 C. celery, sliced
3 T. fresh parsley, snipped- I didn't use this.
1/2 C. dried cranberries
4 oz. Swiss cheese, shredded (1cup)- I used mozzarella cheese
1/4 C. walnuts, chopped (optional)
1 egg, separated

Preheat oven to 375°F.

Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center.  Arrange 8 triangles in a circle on Large Round Stone.  Corners of wide ends will touch and points will extend 1 inch beyond of baking stone. Arrange remaining 8 triangles in center. Matching ends. Seal seams using pizza roller. (Points will overlap in center; do not seal.)

Measure mayonnaise, mustard and black pepper into a bowl. Grate cheese into a bowl. Mix filling. Scoop filling over seams of dough, forming a circle.

Coarsely chop walnuts; sprinkle over filling. Beginning in center, lift one dough triangle across mixture. Continue alternating with outer triangle, slightly overlapping to form wreath. Tuck last end under first.

Separate egg over bowl. Beat egg white lightly; brush over dough. Bake 25-30 minutes or until golden brown. Yields 10 servings.

Recipe of the Week: Chicken/Turkey Pot Pie

I got this recipe from my friend Andrea as a wedding shower gift.  I have made it many times and it's so yummy.  I grew up eating chicken pot pie from the freezer section of the grocery store. No more!  This does take a bit of time, but worth it.  It's best to cook the chicken or turkey the day before.


 Pie filling:
1/2 c frozen peas, slightly thawed
2 cups precooked chicken or turkey shredded or chopped
1 cup red potatoes, diced and simmered 8 min
1 cup diced carrots, simmer 6 min
2 tsp. salt
1/2 tsp pepper
Mix all in a big bowl. Put in pie crust(s) and then make gravy.
(My notes: I use whatever potatoes I have and I cook the potatoes and carrots together.)



Crust:

2 piecrusts
1 egg beaten (only if using the top piecrust)


(I usually make 2 pies and don't put a crust on top)



Gravy:

2 T unsalted butter
1 med onion chopped
2 cups hot chicken stock (I used chicken bullion cubes)
3 T flour
1/2 tsp dried thyme
Melt butter, add onions and cook until starting to turn color.  Sprinkle with flour and whisk hot chicken stock into onions.  Cook until thickened.  Remove from heat and add thyme.  Pour sauce over filled pie crusts.  If using the top crust, brush with the egg.

Bake at 400 for 25-30 min on a cookie sheet.

Recipe of the Week: Chicken Broccoli Braid (adapted from Pampered Chef)

SOOOO tasty!!

2 cups cooked chicken, chopped (I make chicken adobo- in frying pan place chicken and cover with 1/2 c. soy sauce and 1/4 c. vinegar- cook until done turning over once)
1 cup steamed broccoli, chopped

1/2 steamed carrots
4 oz. (1cup) sharp cheddar cheese

, shredded
1/2 cup sour cream
2 tsp. dill
1/4 tsp. salt

dash of pepper
2 pkgs. (8oz. each) refrigerated crescent rolls
1 egg white, lightly beaten  

 

Directions:

Preheat oven to 375F. Chop chicken and broccoli using food chopper; place in 2 qt. batter bowl. Shred cheese using cheese grater and add to vegetable mixture; mix gently. Add sour cream, dill mix, and salt/pepper; mix well using scraper. Unroll 1 package of crescent dough; do not separate. Arrange longest sides of dough across width of 12" x 15" rectangle baking stone. Repeat with remaining package of dough. Using roller, roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1 1/2 inches apart, 3 inches deep using a pizza cutter (there will be 6 inches in the center for the filling). Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip on turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Brush egg white over dough using pastry brush.  Bake 25-28 minutes or until deep golden brown.

Recipe of the Week: Mexican Chicken Bake

My friend, Wendy, posted this recipe on Facebook and I had to try it.  YUMMO!!

Mexican Chicken Bake:
Cook and shred 3-4 boneless, skinless chicken breasts.
Add to:
1 can drained and rinsed black beans (I used chili beans made with pintos)
1 1/2 to 2 jars of La Victoria salsa verde (I use medium. It's not spicy at all because of the sour cream)
1 cup or so sour cream

Stir together in large bowl.

Pour 1/2 of mixture into 9x13 caserole.

Cover with crushed tortilla chips.

Cover with shredded cheddar cheese.

Add the remaining 1/2 of mixture, followed by a layer of chips and topped with cheese.

Bake 350ish for about 30 minutes or until cheese is melty or brown. However you like it...

*we use mission tortilla chips (the ones from Costco) because they stay REALLY crisp. If you use another brand, they get soft and kind of "melt" into the mixture. It's just personal preference.

Recipe of the Week: Yeast Rolls (the easiest, yummiest and best ever!)

My neighbor always makes these and I LOVE them!  I finally got the recipe from her and tried it out.  It's pretty easy.  Tastes good hot with melted butter!!

3cups flour

2 pkgs. yeast (Instant Rise best)

1 tsp. sugar

1/2 tsp. salt

3/4cup milk

1/2 cup water

1/4c butter

Measure 2 cups flour (bread flour preferred but all-purpose ok) into the large bowl of stand-up mixer. Add 2 pkgs. yeast (prefer Instant Rise but regular ok). Add 1 teaspoon sugar and 1/2 teaspoon salt. Stir to incorporate.

In large glass container (needs to go into microwave) - add 3/4 cup milk, 1/2 cup water, and 1/4 cup butter. Heat in microwave to 125 degrees. If butter does not melt fully - that's ok.

Turn mixer on to medium and slowly add the warm milk solution to the flour mixture. Allow to fully incorporate - 2-3 minutes. If necessary, stir quickly with large spoon. With bread dough hook attached, slowly add the remaining 1 cup of flour. 1-2 tablespoons at a time. Once all the flour has been added, knead for approx. 8 minutes until springy and slightly glossy.(I let the mixer do the kneading.) Dough will appear quite soft. Not to worry. Grease a large bowl and add dough. Roll dough over to grease all sides. Cover lightly with towel and place in slightly warm spot (75-80*) and allow to rise until double (15-30 minutes). Or longer if nec.

Flour surface area lightly and roll dough out of bowl onto floured area. Let rest 10 minutes. Cut in half and cover half of dough while you work on other half. Gently pull/roll dough into log. Cut log into 8 pieces of approx. same size. Gently roll into balls and place in greased (well greased) 13x9x2 pan. You can get all of the little balls into the pan. Or try muffin tins. Well greased. Cover and allow to rise for an additional 15-30 minutes or until doubled in size.

Bake at 375* for 8-10 minutes or until lightly browned.

Recipe of the Week: Special K Roast (a different version) & Rosemary Roasted Potatoes

I actually posted this recipe before, but I made some changes to it and it is SO much better so here it is.  This summer when we went to Minnesota, one of my cousins is such a good cook and I watched her make this and I liked all the different things she added.  My husband loves this version better!

This is a vegetarian and veggie meal. I got this recipe from my mother in law. Special K is like a meatloaf (only no meat!). You can eat with ketchup or cut up to eat on sandwiches.

Special K- makes 1 9x13 pan (or 2 8x8 pans)
2 lb. cottage cheese
1 small onion, chopped
4-5 beaten eggs
1/2 c. milk
1-1.5 cups chopped walnuts (optional)
1/2 c. oil or butter
1 pkg onion soup mix
1 cup shredded cheese

4-5 garlic cloves
5-6 cups Special K cereal (could use Rice Krispies or Corn Flakes too)
Mix well, place in greased pan. Bake 350 for 1 hour.

I also freeze this meal by mixing everything together and putting in a container in the freezer. One batch makes 2 yogurt containers.  On baking day, I just take it out and let it thaw and bake as directed. I usually make several batches to freeze.  One yogurt container makes 8x8 pan and two yogurt containers make a 9x13 pan.

Rosemary Roasted Potatoes: (found this in a recipe book)
1.5 lbs small red potatoes
1/8 c. olive oil
3/4 tsp salt
1/2 tsp pepper
1 T minced garlic
2 T rosemary leaves

Preheat oven to 400.  Cut potatoes in half or quartered and place in a bowl.  Toss potatoes with olive oil, salt, pepper, garlic and rosemary until well coated.  Place potatoes on a baking sheet and spread out into an even layer.  Roast in oven for least 1 hour or until browned and crisp.  Flip twice during cooking to ensure even browning.  Remove from oven, season to taste and serve.

 These potatoes were from our garden.  So easy to plant. Just buy a few red potatoes at the store and put in your garden and you will have many more that grow from that!