WIC Wednesday #5: Split Pea Soup (Freezer Friendly!)

Hubby has been bugging me to make split pea soup. I've personally never had it, but he claims its the best thing ever. So I decided to be nice and search for a good recipe. This Split Pea Soup Recipe by Five Heart Home looked really easy and simple to make. Something I did differently from the recipe that I think helped with the "freezer shelf life" of this recipe is prepare the potatoes. Trial And Error Homemaking had this amazingly potato prep tutorial that kept the potatoes looking nice and white. This recipe became Hubby approved, and he's already requested I make this during the Christmas season when his family comes to visit.

Ingredients:

16oz dried split peas, rinsed and drained*

2 cups diced ham

2 cups diced potatoes

2 cups diced carrots*

2 TBSP minced garlic*

8 cups chicken broth

1-2 bay leaves

2 TBSP dried parsley

*WIC

Directions:
1. Label the bag as split pea soup. Underneath, write the cooking instructions: 

 

Add dried peas (you can make a note to rinse and drain them if you'll forget otherwise)

Add 8 cups chicken broth

Combine all

low 8-10hrs, high 4-5hrs.

2. Prep the potatoes. I just threw mine in boiling water for 5 minutes and stuck them in the freezer to cool off faster. Try to leave them in the freezer for at least 30-45 minutes, or until cool to touch.

3.  In the zip lock bag, put in the ham, potatoes, carrots, garlic, bay leaves and parsley.
4. Close the bag, trying to squeeze out as much air as possible.
5. Freeze flat. 

To cook:
1. Put in crockpot and follow instructions. Defrosting is not necessary :)

 

 

WIC Wednesday #4: Chicken Broccoli Alfredo (Freezer Friendly!)

Pasta is always an easy fall back plan when we don't feel like cooking. However, cooking pasta sauce in the crock pot brings easy cooking to a whole new level! Thank you to marking our marx for finding this easy chicken broccoli alfredo recipe!

Ingredients:
1 bag 16oz frozen broccoli
1 large green bell pepper, cut into large chunks
2 16 oz jars Alfredo sauce

Directions:
1. Label the bag as chicken broccoli alfredo. Underneath, write the cooking instructions: low 4-6hrs.
2.  Mix all ingredients together in freezer gallon zip-lock bag
3. Close the bag, trying to squeeze out as much air as possible.
4. Freeze flat.

 

To cook:
1. Defrost in fridge the night before. (this is so there isn't a giant clump, this step can easily be skipped if you forgot)
2. Put in crock pot and heat on low for 4hrs, or until the chicken is cooked.
3. Cook pasta of your choice 30 mins before serving and enjoy!

 

WIC Wednesdays #2: Pineapple Chicken (Freezer Friendly!)

So this recipe has a funny story to it. I was testing out and prepping some freezer friendly recipes for the crock pot and used the wrong meat. It was supposed to be pineapple PORK and I threw the CHICKEN instead. Luckily, this is one of those mix ups that ended up being amazingly delicious. Like using nutella on toast instead of peanut butter. (not that I eat peanut butter, but I feel like it would be way better to eat nutella lol) This recipe is inspired by Kojo Design's Pineapple Pork

Ingredients:
3 Chicken Breast, cubed
3/4 cup apple juice*
2 red bell peppers, chopped*
1/2 onion, chopped*
3 Tbsp cornstarch
1/2 tsp black pepper
1 freezer gallon zip-lock bag
*WIC

Directions:
1. Label the bag as pineapple chicken. Underneath, write the cooking instructions: High 4-6hrs or Low 7-9hrs.
2.  Mix all ingredients together in freezer gallon zip-lock bag
3. Close the bag, trying to squeeze out as much air as possible.
4. Freeze flat.

To cook:
1. Defrost in fridge the night before. (this is so there isn't a giant clump, this step can easily be skipped if you forgot)
2. Put in crock pot and heat for either high for 4hrs or low for 7hrs, or until the chicken is cooked. (My bag says otherwise, but that dried out the chicken and made it stringy. I forgot these times were for pork. I plea the mommy scatterbrain!)