Beef with Broccoli...With Chicken

As most of you know by now, I am pollo-pescetarian (I only eat seafood and chicken, and actually I think most seafood is nasty!).  But that doesn't mean I never have a hankering for some red meat, and when I do, I just make a beef recipe, with white meat instead! So feel free to use beef if you so choose, but it tastes just as, if not better, than beef!!

Chicken with Broccoli

3T cornstarch

1/2 cup of water

2T  water

1/2 t garlic powder

2 chicken breasts- cut into strips

2 T Olive Oil

4 bunches of broccoli- steamed in the microwaved for 4 minutes

1/2 C of soy sauce

1 T brown rice

cooked brown rice

In a medium bowl, combine 2T of cornstarch, 2T water, and garlic powder.  add the chicken and mix well. 

In a large skillet, over medium high heat, add 1 T of olive oil, and cook chicken until cooked through. 

remove from skillet

in the same skillet, add remaining 1T olive oil, and broccoli, heat for 5 minutes. return cooked chicken to the skillet, 

In a medium bowl, combine soy sauce, brown sugar and remaining 1T of cornstarch and water, stir until smooth.  

Add soy sauce mixture to the skillet, stir and cook for 2 minutes and serve over rice.

copycat popeyes chicken

When I was pregnant, one day I had a major craving for just about everything deep fried.  I decided to go buy a fry daddy, and by the time I got home, the idea of anything fried made me want to vomit... so I finally decided to pull out the ol fry daddy and fire it up for the first time.  Is fried chicken healthy? no, but hey, sometimes you have to splurge, and this is just the recipe to splurge on!

Copy Cat Popeyes Chicken

4 chicken breasts- trim the fat, and slice into chunks

1/3 cup of your favorite hot sauce (I recommend franks or Sriracha)

1/3 cup buttermilk

1 1/2 cups of flour

1/3 cup cornstarch

salt (I recommend about a teaspoon, but add to your own taste)

2 large egg whites

as much vegetable oil as you need to fry

Toss the chicken chunks into a gallon zip lock bag.  In a small bowl  combine buttermilk and hot sauce.  Pour half of the buttermilk/sauce into the zip lock bag, and save the other half in the fridge.  allow the chicken to marinate in the bag for at least 30 minutes. 

In a large bowl, mix, flour, cornstarch, salt and the remaining buttermilk/hot sauce mixture. combine until it is a sand consistency. 

in a small bowl whisk egg whites.

take 1 chicken chunk at a time, and dip it in the eggs, then cover it in the flour mixture. and place them on a wire rack in the fridge for about 20 minutes.

heat oil to a medium high heat, and cook for 8 minutes in a deep fryer, in a skillet with oil, just cook for about 4 minutes on each side.  

Cream Cheese Chicken

Is this a healthy recipe?? no.
 Is it delicious? yes!


There is nothing more that needs to be said about this.  The chicken literally falls apart in your mouth.. its amazing

Cream Cheese Chicken

2-3 Frozen Chicken breasts

1 Can of Rotel Tomatoes

1 can of corn (do not drain)

1 can of black beans (drained)

1 package of Ranch Dressing

1 T. cumin

1t. chili powered

1 package of cream cheese

stick it in the crock pot for 6-8 hours. serve alone, or over rice, or with tortillas, or chips, or anything! its so good!

Three Recipe Chicken Chili

What does Three Recipe mean!? easy- I took my three favorite chili recipes, and smashed them together... which made possibly the best chili I have ever tasted in my life!!

 Once again I used chicken, but that doesn't mean you couldn't use a more traditional, ground beef.  Or even ground turkey, which I have been meaning to try!!

I am embarrassed to admit, I made this yesterday for lunch, and then I had seconds, and then I warmed some up for an afternoon snack, and then I had it for dinner, and I may or may not have had it again today for lunch... its THAT GOOD.

When I make this next time, I think I will add an additional chicken breast, mostly because I like my meals with as much protein as I can get, however, there would be no reason to alter this recipe, unless you feel like it!

also where the recipe calls for a can to be "drained" I mean that in the most lazy sense of the term. I just leave the lid unattached but use it to squeeze some of the juices out of the can.. I don't do any of that emptying the contents into a strainer and rinsing water over the top!

Three Recipe Chicken Chili

2 chicken breasts- uncooked and chopped

1 can of black beans- drained

1 can of Great Northern Beans

1 can of southwestern style corn

1/2 block of cream cheese

1 jar of Salsa (or a couple cans of tomatoes)

1/2 can of diced green chilies

1 small onion, chopped

1 package ranch seasoning

1 package of taco seasoning

Stick it in the crock pot on high for 3-4 hours, or low for 5-6 and top with all your favorite toppings

Buffalo Chicken Salad

this was my instagram picture, Just goes to show how lighting changes a picture!

This is a "cold dish" however, I had leftovers, and totally forgot that, warmed it up in the microwave with a little cheese on top, and it was almost better than it was fresh!! so, you can totally stick this in the oven instead of the fridge for a change of taste! either way, its excellent!!

Buffalo Chicken Salad

1 box Farfalle noodles- prepared

2 Chicken breasts, diced (or shredded)

1/2 cup of Frank's Sauce

1/2 Cup of Ranch dressing

3 celery stocks, diced

3 green onions, diced.  

salt and pepper to taste

mix all ingredients together in a large bowl, and refrigerate for 2 hours before serving.

(or put into a baking dish, and top with cheese and stick it in the oven until warm and gooey!!) 

Chicken Noodle Hot Dish

So I am finally post-baby enough, that I was up for cooking again! I cannot believe its been a WHOLE MONTH since Bennett was born, and I am beyond thankful that I had a fridge full of frozen meals, however, I was beyond excited to eat something fresh from the oven!

What I was really craving was some tuna noodle hot dish (casserole for you who call it that!), however while I was pregnant the smell of Tuna made me want to puke! So I was too scared to open a can, so I switched it up!  I must say, this is to DIE FOR.  I loved the red bell pepper in there, mm mmm mm!

I must admit though, I did not measure ANYTHING I put into this, I just kind of winged it! although I'm guessing about how much I put in so you can copy it!

Chicken Noodle Hot Dish (casserole) 

2 chicken breasts- Chopped or shredded

1 can cream of mushroom (or chicken) soup

1 cup sour cream (I used the light) 

1/4 cup chopped onion

1 red bell pepper- chopped

1 cup frozen peas

salt and pepper to taste

half package of egg noodles (cooked)

preheat the oven to 350

in a large baking dish, mix all the ingredients together. cover and bake for 30 minutes. 

would totally work as a freezer meal as well! 

let me know what you think of it!

Fiesta Chicken

I was thinking how it seems I am ALWAYS cooking "Mexican" type food... but actually I rarely make anything Mexican at all... its like the "one drop" rule, you know, where if you are 1 drop a minority, you are seen as that race... same thing, you toss a drop of Hispanic food into a meal and its all of a sudden "FIESTA" time, haha.

But let me tell you, this recipe is worth a party. And I always love a recipe that I can make ahead of time, and toss into the oven when we are finally ready to eat. so this is great, I'm actually eating the left overs right now, as I type, and they taste just as wonderful warmed up in the microwave.

I also love that this is one of those recipes you could totally adjust to your own personal preferences, add onion?  add ground beef? use brown or white rice, substitute for quinoa.  anything! plus it calls for a jar of Salsa, which might scare away my less than daring eaters, however salsa comes in a billion different flavors, try the mild kind, or go spicy, fresh salsa? jar? home made??  I love that in a recipe!

Fiesta Chicken

16 oz Salsa

1/3 cup water

1 can corn, undrained

1 can black beans, drained and rinsed

1 C. instant rice

4-6 chicken breasts

1 package taco or Cajun seasoning

shredded cheese to top

salt to taste

grease a 9x13" baking pan.  Dump salsa, water, corn, beans rice and stir together.

Place chicken breasts on top and season with taco or Cajun seasoning. 

bake at 375 for 45 minutes. sprinkle with cheese, or anything else (like sour cream? green onions?)

Mexi- Mac and Cheese

I made this wonder meal late at night, so don't mind the funky lighting! 

         I can pretty much assume this is a Rachel Ray recipe, and while the bitch can definitely cook some bomb food, she's just got way too much time on her hands.. I mean seriously this recipe calls for THREE pots and pans to be used, THREE, my dish washer will not be able to hold THREE large dishes, and there is no way in H- E- Double Hockey Sticks I plan on hand washing dishes on a Friday night... it just ain't happening.. so I changed up this recipe, to be just a TWO dish recipe (I think you could easily do it in just 1 pan, but I was not up for trying..)

Now I'm always excited to share a rock star recipe with the world, because, well I want everyone to know of all the good things in the world, but this recipe I feel extra excited about.  This recipe is like, woahhh... now I love me some mac and cheese (who doesn't?) but this, this is life changing, no way can you have "just Kraft" after having this... seriously...

I did not make this recipe with meat, because well I don't eat meat, however I think most people would think its even better with meat, and I wish I would have made it with chicken, because, that would have been delicious, or ground turkey, or basically anything! 

hot dogs anyone?? 

Mexi Mac and Cheese

1 lbs elbow macaroni 

1 lbs ground beef

1 package of Taco Seasoning (or a little chili powder)

1 Red bell pepper- chopped

4 green onions- chopped

4 oz Chopped Green Chiles (Whoops I think I forgot this!) 

2. T butter

2. T flour

1 cup milk

1 cup shredded cheese

a little Extra Virgin Olive Oil

salt and pepper to taste

In a large pot, bring water to a boil, and cook noodles until al dente

While your noodles are cooking, brown your meat in a large pan, stir in Taco seasoning, Bell pepper, Green onions, and Green Chiles. sauté until veggies are tender.

In a THIRD pan (or just place that last pan of meat and veggies on a plate, and reuse it, that's what I did) melt your butter, stir in the flour, and stir constantly for about 1 minute. turn down to Low heat, and add milk and cheese, stir until cheese has melted into sauce.

After draining your noodles, return them to their large pot, mix in meat and veggies, and cover in cheese sauce.  stir until well mixed. 

I really don't see why you need to make the cheese sauce separately? you could probably get by with just tossing the cheese milk and butter onto the warm noodles and it would melt itself! 

Skinny Chicken Broccoli Casserole

Well we have made it another day of "cleaner eating" (I did have a Freezer Egg McMuffin this morning for breakfast- but what ever, clean enough- oh and they really do freeze and microwave amazingly! I'm even surprised!).  But its actually pretty hard to find recipes that aren't just like plain baked chicken and plain brown rice... which I just cannot do every single day... so we are off to try this new recipe! 

Skinny Chicken Broccoli Casserole

1 cup of brown rice

1 cup cold water

2 chicken breasts, cut into 1 inch chunks

4 cups of kale- finely chopped

4 cups broccoli- cut into small florets

1 cup milk 

2 T corn starch

1/2 T garlic salt

1 t Thyme, dried

1 t salt

1/2 t black pepper

1/2 cup mozzarella cheese- shredded

2/3 cup Colby jack cheese- shredded

In a large pot ( mine was not nearly large enough, so go big or go home) spray the bottom, add chicken and cook for about 5 minutes, or until it starts to get cooked.  add rice and water. reduce heat to low. 

cook for about 10 minutes. 

remove from heat and add broccoli and kale. 

in a small bowl whisk milk, corn starch, garlic salt, thyme, salt and pepper.

Add to pot along with  mozzarella cheese, and combine.  transfer into a baking dish and sprinkle with the Colby jack cheese.  cover with foil and bake at 375 for 25 minutes.

* this works great as a freezer meal as well* 

This is right before it went into the oven!

Nutritional Info

Servings Per Recipe: 8 (bull shit, Eric and I almost Ate the whole pan) 

Amount Per Serving = 1 + 2/3 cups:

Calories: 280.0

Total Fat: 5.0 g

Cholesterol: 47.5 mg

Sodium: 492.3 mg

Total Carbs: 31.8 g

Dietary Fiber: 4.0 g

Protein: 29.3 g

WW Points+: 7

Clean Eating Kabobs

As you may know, we are "attempting" to do clean eating... Eric is pretty much all in on this idea, and I'm just more wanting to do "cleanER eating" because, I'm a carb girl!  but this is pretty awesome.  I made most of them Vegetarian, with a couple with steak, I wanted to add chicken, but my lovely husband ate my chicken for lunch haha.

Clean Eating Kabobs

1 package of Mushrooms

2 cups baby tomatoes

1/2 green pepper

1/2 red pepper

1 onion

yellow squash

zucchini

feel free to add meat, make sure its partially or totally cooked before you kabob it!

feel free to use what ever you have around the house. use more or omit for what ever you want

Marinade

1/4 c. Extra Virgin Olive Oil

3 cloves of garlic- minced

1/2 t. dried oregano

1/2 t dried basil

salt and pepper to taste

Either Heat up the grill, or preheat the oven to 400.

Place veggies (and meat) onto the skewer. place onto a plate, or if you are going to cook it in the oven, place skewers onto a cookie sheet. 

 In a small bowl, mix all the marinade ingredients.  Rub the marinade over each kabob and let sit for at least 10-15 minutes (or feel free to make this ahead of time, and stick it in the fridge until dinner time) .  

Place in the oven for 15 minutes, or grill until tender!

ENJOY :) 

Freezer Egg McMuffin

Ill be the first to admit these don't look "pretty" but trust me they are yummy!

My husband and I have one of those reoccurring arguments (you know the kind, where no one is right, and no one is wrong, and it generally gets brought up after spending way too much time in a car together) over whether or not McDonalds breakfast is "worth it"... He says eggs aren't worth $5... I say, they are amazing and bring me to McDonalds (however I don't eat meat, so I haven't had lunch or dinner at McDonalds in YEARS)

We also constantly argue over him going out for breakfast EVERY MORNING... granted he spends like $2 and its not a big deal, however that adds up!! and it bothers me, because like he says, eggs are cheap! 

I was so excited when I stumbled upon this recipe... both arguments solved.  I get my McDonalds breakfast, he has no excuse to eat out before work! 

Toss these bad boys in the freezer, and quickly zap them in the microwave when you are ready to eat them! and my favorite part is that there is no "mystery ingredients" (other than the kraft cheese, which you could easily swap for some real cheese)

Freezer Egg McMuffins

6 English Muffins

6-9 eggs

1 T water per egg

6 slices of cheese

mix the eggs and water in a medium sized bowl. cook them as you please 

- I used a small fry pan and did them individually- however if you had one of those microwave egg cookers that would be awesome- or use a circle cookie cutter and fill the inside with egg and fry- or cook a large pan omelet style and just cut them into the size you need-

toast the English muffin. and assemble, the egg and cheese into the muffin.

You could easily add to this recipe too! onions and veggies in the eggs? add sausage, or bacon, or ham! 

To Freeze:  wrap in plastic wrap, and then tin foil and freeze

To Serve: place in a paper towel and microwave for 1-2 minutes! 

Oreo Brownies

I almost don't need a picture... this is obviously amazing... especially since two of my three pregnancy cravings are Oreos, and brownies.  It doesn't take a genius to decide they should be cooked together!  I made these really simple.  A bagged brownie mixture, and a few Oreos, and a very long contemplation of why in the world I had never thought to make this before!

Oreo Brownies

one bag of brownies (and what ever its ingredients are)

and a few Oreos (enjoy as many or as few as you would like)

spray the bottom of the pan with grease, place a layer of broken cookies along the bottom.  Fill with brownie mix, and cook according to brownie directions

Mine did take about 5-10 minutes longer than normal, but I'm not exactly sure why.  So keep an eye on them! 

Mouth Watering Parmesan Chicken

This chicken is life changing. No joke.  I almost died, and its unbelievably easy to make! (and very few dishes!).  I know I always rant and rave about all of my recipes.  But this hands down is the

BEST RECIPE YET!!!!

I don't want to keep you waiting any longer! so ill get right to the good stuff today!

Parmesan Chicken

1 c. mayo 

1/2 c grated Parmesan

1 t garlic salt

1 t. pepper

1 t. season salt (like Lawry's) 

4 chicken breasts

Preheat the oven to 350.

In a  small bowl (or regular sized bowl I suppose) mix mayo, cheese and seasonings.  

line a pan with tin foil and grease (because that makes life easier!).  place the chicken in the pan, and spread half of the mayo/cheese mixture on top of chicken.  cook for 30 minutes.  flip the chicken and spread the last half of the mixture on top.  cook another 20-30 minutes (or until golden brown). 

serve and ENJOY :) 

Colorado White Chicken Chili

I accidentally bought cream corn instead of regular corn! whoops

Colorado White Chili

1 medium onion- chopped

4 cloves garlic- minced

1- 4.5 oz diced green chiles

1 T. cumin

2 t. Oregano

1/2 t. Crushed red pepper

2- 15.5 oz great northern beans (do not drain)

1- 15.5 oz can sweet corn

2 cups of chicken- cubed

5 cups chicken broth

combine all ingredients into a large mixing bowl. place individual servings in Zip Lock bags and freeze.

To Serve: place in crock pot on low for 6-8 hours. 

Old Fashion Chicken Pot Pie

I did put another pie crust on top! but I wanted to show off the deliciousness inside! 

Old Fashioned Chicken Pot Pie

1 cup chopped onion

1 cup chopped celery

1 cup chopped carrots

1/3 cup butter

1/2 cup flour- shifted

2 cups chicken broth

1 cup evaporated milk or half and half

2 cups cooked cubed chicken

1 cup frozen peas

1 t. salt

1/2 t. pepper

4 unbaked pie crusts

in a large pot, saute onions, celery, carrots and butter.  once lightly cooked, mix in flour, until smooth.  add the chicken broth, milk, chicken and peas. and cook until lightly boiling and thick.  let mixture cool *THATS IMPORTANT* fill into pie crusts!

cover with plastic wrap and then foil. and freeze

To Serve: Thaw in fridge, cook at 350 for 30 minutes with no foil on, and then add the foil on top for the last 30 minutes.

Taco Soup

Taco Soup

1 lb chicken( cubed or shredding) or ground turkey/beef- cooked

1 onion- chopped

1 package taco seasoning

1- 32 oz Diced Tomatoes

1- 15oz can corn

1-15 oz can kidney beans

1-15 oz can pinto beans

mix all ingredients together in a large mixing bowl.  sort into individual zip lock bags and freeze.  

To Serve: put in crock pot on low for 6-8 hours.  Serve with sour cream, corn chips, or cheese on top!

Buffalo Chicken Salad Sandwich

This is an awesome meal, I made for freezer meals. but it totally works either way.  I was WAYY to hungry to do anything with the sandwich pictured, no toast, no toppings, nothing. and let me tell you. it was amazing!

Buffalo Chicken Salad Sandwiches

2 cups of chicken- cooked and shredded

1/2 block (4 oz) softened cream cheese

1/2 c ranch dressing

1/4 c. Franks hot sauce

1/4 c. onion

mix all ingredients together.  place in gallon sized zip lock containers if you are going to freeze it.  

To Serve From Frozen: defrost and serve on what ever bread you have lying around! 

To Serve: serve warm on any choice of bread, with any toppings you have!

Even More Freezer Meals

I did it again!! I made freezer meals, twice in one week!! I'm fairly certain I am starting to show sings that Labor is upon me... so I took this burst of energy I had today, and took advantage.  four different recipes, seven different dinners!

Again I spent roughly $40, perhaps today's was closer to $30, the most expensive part was the chicken, which I swear NEVER goes on sale at the commissary!

I will set up today's post, similar to the other days post, where all four recipes will be on this page, as well as each individual recipe will get its own page! sorry if that's a bit redundant, but I figure it is easier that way!

I was too hungry to add any toppings, or to even toast the bread- but it didn't matter, these are to die for!

Buffalo Chicken Salad Sandwiches

2 cups of chicken- cooked and shredded

1/2 block (4 oz) softened cream cheese

1/2 c ranch dressing

1/4 c. Franks hot sauce

1/4 c. onion

mix all ingredients together.  place in gallon sized zip lock containers.  

To Serve: defrost and serve on what ever bread you have lying around! 

I got hungry mid cooking, and put this sandwich together, nothing fancy, not even toasted, but it was DELICIOUS! 

Taco Soup

1 lb chicken( cubed or shredding) or ground turkey/beef- cooked

1 onion- chopped

1 package taco seasoning

1- 32 oz Diced Tomatoes

1- 15oz can corn

1-15 oz can kidney beans

1-15 oz can pinto beans

mix all ingredients together in a large mixing bowl.  sort into individual zip lock bags and freeze.  

To Serve: put in crock pot on low for 6-8 hours.  Serve with sour cream, corn chips, or cheese on top!

I did add a top pie crust to this, and cleaned up the edges, but you couldn't see how good it looks with a top on it!

Old Fashioned Chicken Pot Pie

1 cup chopped onion

1 cup chopped celery

1 cup chopped carrots

1/3 cup butter

1/2 cup flour- shifted

2 cups chicken broth

1 cup evaporated milk or half and half

2 cups cooked cubed chicken

1 cup frozen peas

1 t. salt

1/2 t. pepper

4 unbaked pie crusts

in a large pot, saute onions, celery, carrots and butter.  once lightly cooked, mix in flour, until smooth.  add the chicken broth, milk, chicken and peas. and cook until lightly boiling and thick.  let mixture cool *THATS IMPORTANT* fill into pie crusts!

cover with plastic wrap and then foil. and freeze

To Serve: Thaw in fridge, cook at 350 for 30 minutes with no foil on, and then add the foil on top for the last 30 minutes.

would be awesome to add some rice to this chili too!!

Colorado White Chili

1 medium onion- chopped

4 cloves garlic- minced

1- 4.5 oz diced green chiles

1 T. cumin

2 t. Oregano

1/2 t. Crushed red pepper

2- 15.5 oz great northern beans (do not drain)

1- 15.5 oz can sweet corn

2 cups of chicken- cubed

5 cups chicken broth

combine all ingredients into a large mixing bowl. place individual servings in Zip Lock bags and freeze.

To Serve: place in crock pot on low for 6-8 hours. 

Mississippi Come Back Sauce

I have only been to Mississippi once, post Katrina, and I never ever had this sauce there, but maybe if I had, I would be back there right now! super delicious sauce!!

I do have to mention I didn't use "measurements" so much as I "eyeballed" it.  And I may have used too much chile sauce (Sriracha) and I'm massively pregnant, and my heart burn was SOO mad at me. so be careful, don't make yours look this red please! lol

Mississippi Come Back Sauce

1 c. mayo

1/4 c. Chili sauce

1/2 t garlic salt

1/2 t Worcestershire sauce

1/2 t pepper

mix all ingredients together, store in an air tight container in the fridge

I hear this is great on EVERYTHING, likes salads and sandwiches and anything else you "dip" I used it with my Baked Chicken Tenders and it was AMAZING :) 

Baked Chicken Tenders

 I don't know about you, but there is nothing I like quite like some chicken nugs or tenders, but, after taking a bite or two, I can't help but think I'm eating mostly just ground up beak and feet (sorry gross picture I know). So I have been dying to make my own tenders, ones i know come from the "good parts" of a chicken!

This would also be and AMAZING freezer meal! Just cook a huge batch, and then freeze them, and when ready toss them back in the oven to warm them up!! (I'm totally doing that soon!)

Baked Chicken Tenders

2 chicken breasts

2 eggs

1-2 cups of flour

1 roll of ritz crackers

salt and pepper

1/2 t paprika 

1/2 t Cayenne pepper

1/2 t minced garlic

Preheat the oven to 450.  spray with pam on a cooling rack, or pizza pan (something that allows the chicken to cook on both sides at the same time works best) 

Take out three separate containers ( two paper plates and a bowl is what I used, but anything along those lines work).  in the bowl mix the eggs and garlic.  on one plate add the flour, salt and pepper. and on the last plate smash up the ritz cracks and season with paprika and Cayenne pepper.  

first dip it in the flour

then into the egg, and lastly into the ritz 

Cut your chicken into chunks, depending on the size you want.  take each individual piece of chicken and dip it first in the flour mixture, then the egg, and lastly in the ritz.  make sure each step is completely covering the chicken, and allow the excess to fall off.  

bake for 15-20 minutes. or until perfectly cooked and golden!

before they went into the oven.  I should have used a cookie cooling rack, but I couldn't find mine. so I used a pizza sheet. which helps the chicken cool on both sides and none of the breading fell off! 

ENJOY :) 

The sauce pictured in the top picture is Mississippi Come Back Sauce totally recommend it! it took like two minutes to make! And its amazing, and I hear it can go on ANYTHING, even salads!!! 

Clean Eating Minestrone

Clean Eating Minestrone 

  1 large red onion

4 cloves of garlic

1 small bunch of chives

1 med bunch of basil

3 bay leaves

1- 15 oz cans tomato sauce

1-28 oz can stewed tomatoes

2- 32 oz veggie broth

6 large carrots

1 lbs Zucchini 

1 small egg plant

2- 15oz can of Kidney beans

1 lbs frozen peas

1 lbs Frozen corn

1 container of mushrooms

5 large celery stocks

chop all the veggies.  In the largest bowl you can find (seriously, like a storage bin might be needed, it makes a TON)  dump all of your ingredients together.  and put into individual serving size bags (I was able to make 5 large servings). and freeze.

when ready to serve, cook on low for 6-8 hours in the crock pot. 

feel free to add rice, or chicken, or noodles, or what ever else you please, but add more broth! I added rice to one serving, and it ended up being more of a hot dish, than a soup! haha