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

Clean Eating Chicken Stew

Clean Eating Slow Cooker Chicken Stew

1.5 lbs boneless chicken

1 medium onion- wedged

2 cups baby carrots

1 T. Lawry's seasoned salt

2t. Parsley Flakes

1/2t. Ground Pepper

1.5 Lbs Red Skinned potatoes

ADD LATER

3 T. corn Starch

1/2 cup of milk

this one takes a little extra work, in order to freeze potatoes you should blanch them first (bring water to a roaring boil, dump them in for 3-5 minutes, and then dunk them in ice water for about 10 minutes) 

** if you decide not to freeze this meal, or if you just want to add the potatoes later, ignore that last step! 

after your potatoes are blanched combine all ingredients in a large bowl (you will wonder where the "stew" part is, because its a dry mixture. but that comes when you add the milk and corn starch later (I hope!).  I was able to make Three servings out of this recipe.  which means when it comes time to cook I will add 3 T of milk, and 1 T of corn starch.  you will have to do the math to decide how to split your corn starch and milk to your serving sizes! 

cook on low for 6-8 hours

Meixcan Chicken Chili

Mexican Chicken Chili

3 cups shredded or chopped chicken

2 cans black beans

1 can pinto beans

2-4 Chopped zucchini 

5 cups chicken broth

2 cups chunky salsa

1 8oz can of tomato sauce

dump all the ingredients into a large bowl and mix.  separate into individual servings, in a zip lock bag (I was able to make three meals, for me and my husband, but we are both big eaters, so you will just have to figure out what works best for you!) and freeze

when ready to eat, toss it into the crock pot for 7-8 hours on low.

11 Clean Meals for $40

  With baby on the way (and I totally think he's coming SOON, even though my due date isn't for a month, he feels ready, and I have always thought my due date was off!) I decided its time to stock the freezer with easy peasy freezer meals! I'm doing this post in two different ways. one with ALL of the recipes, so you can copy my grocery list and take it, and then I am also going to post each recipe separate, because, some people may not like specific things!

To make the 3 recipes, it cost me roughly $40 (I had some things on hand at home, like some frozen veggies, and I bought a couple things, like ice cream, while shopping. plus depending on brand/store/coupons/sales/season prices change. so expect to pay around $40 for these!

All of these recipes were found under "clean eating" and while I don't know a ton about "clean eating" I was under the impression that "clean eating" meant the



re was no canned anything, which these recipes do have, however, they do not have any processed foods! So bare minimum they are much CLEANER!

so lets begin! 

Mexican Chicken Chili

3 cups shredded or chopped chicken

2 cans black beans

1 can pinto beans

2-4 Chopped zucchini 

5 cups chicken broth

2 cups chunky salsa

1 8oz can of tomato sauce

dump all the ingredients into a large bowl and mix.  separate into individual servings, in a zip lock bag (I was able to make three meals, for me and my husband, but we are both big eaters, so you will just have to figure out what works best for you!) and freeze

when ready to eat, toss it into the crock pot for 7-8 hours on low.

Rustic Slow Cooker Chicken Stew

1.5 lbs boneless chicken

1 medium onion- wedged

2 cups baby carrots

1 T. Lawry's seasoned salt

2t. Parsley Flakes

1/2t. Ground Pepper

1.5 Lbs Red Skinned potatoes

ADD LATER

3 T. corn Starch

1/2 cup of milk

this one takes a little extra work, in order to freeze potatoes you should blanch them first (bring water to a roaring boil, dump them in for 3-5 minutes, and then dunk them in ice water for about 10 minutes) 

after your potatoes are blanched combine all ingredients in a large bowl (you will wonder where the "stew" part is, because its a dry mixture. but that comes when you add the milk and corn starch later (I hope!).  I was able to make Three servings out of this recipe.  which means when it comes time to cook I will add 3 T of milk, and 1 T of corn starch.  you will have to do the math to decide how to split your corn starch and milk to your serving sizes! 

cook on low for 6-8 hours

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

Chicken Vegetable stir fry with sauce

Chicken Vegetable Stir Fry, with sauce

2 chicken breast - cut into strips

2 cups of broccoli 

1/2 red onion chopped

1 cup carrots

1 cup green beans

1 cup mushrooms

1/2 C green and yellow peppers

 (feel free to use what ever veggies you have lying around, I just cleared the fridge) 

2 cups of rice (brown or white) 

2 tablespoons olive oil

Soy Sauce Sauce

1/4 c soy sauce

1/4c rice vinegar (I hate the stuff, so I skipped this step)

1 tablespoon brown rice

3 tsb corn starch

In a fry pan, heat oil, toss in chicken, when about halfway cooked, add in the rest of the veggies.  

In a mixing bowl, combine all ingredients for the sauce, stir until smooth.  when finished, toss sauce in with veggies and chicken (sauce will thicken as it heats up).

serve over rice and ENJOY :)

all the veggies i could find in the fridge, most were about to go bad! great way to clear them out quickly!