Tag Archives: freezer

Slow Cooker Wild Rice & Chicken Soup



This is a delicious meal for a cold winter’s night. It makes a lot, though, so, unless you’re feeding a huge crowd, you may want to half it or freeze the leftovers. I’m freezing them, so we’ll see how they hold up.


1 to 1/2 lb. boneless, skinless chicken breasts

6 c chicken stock

1 c wild rice

3 cloves garlic, minced

1 onion, diced

3 carrots, peeled and diced

3 stalks celery, peeled and diced

1 lb. sliced mushrooms

Fresh snipped thyme (about 5 sprigs)

Fresh snipped rosemary (about 2 sprigs)

1/2 c. half and half (if desired)

Seasonings: salt, pepper, bouillon, Italian seasonings


Salt and pepper the chicken breasts. Place them in the crock pot.

Add all the other ingredients except the mushrooms and half and half.

Cook on low for about 6 hours.

Add the mushrooms and cook for about 30 minutes.

Shred the chicken breasts and return to the pot. If desired, add the half and half.

Adjust the seasonings as needed.

If it’s too thick, add more broth or water or half and half.


Meatloaf with Pancetta


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This meatloaf was so easy to make and really delicious and moist. The only problem is what to do with the rest of the evaporated milk! Any suggestions? This would freeze really well, too!


1 lb. ground beef

1/2 chopped onion

10 oz. chopped mushrooms

3 oz. chopped pancetta

1 egg

1/2 c. breadcrumbs

1/4 c. evaporated milk

6 oz. grated mozzarella cheese, divided


Preheat the oven to 350.

In a small pan, cook the pancetta until starting to crisp. Remove from pan, leaving some of the pancetta grease behind.

Add the onions and the mushrooms. Cook until all are softened.

Combine everything (but only half of the cheese) in a bowl and mix well (I use my hands for this! They are the best mixers around!).

Season with salt and pepper.

Place in a meatloaf pan and cook for about an hour.

Sprinkle the remaining cheese on top and place back in the oven until the cheese has melted.