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Garlic Chicken

2 pounds chicken thighs
2 cloves minced garlic
4 tablespoons dijon mustard
2 tablespoons lime juice
1 medium onion
2 large green peppers
1 red pepper
1 zucchini

Mix all of the ingredients for each recipe together and divide evenly into two, 1 gallon sized freezer bags per recipe. Seal, and freeze. On the day of, thaw the bag on the counter for about 30 minutes, dump into the crockpot, and cook on low for 6-8 hours.

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Cilantro Lime Chicken

•1 pound Chicken breasts, preferably organic
•2 tablespoons Extra virgin olive oil
•2 medium limes, juiced
•2 medium Garlic, cloves, minced
•2 tablespoons Cilantro, fresh, chopped
•0.25 teaspoons Salt
•0.125 teaspoons Pepper
•1 cups Salsa Verde

Mix olive oil, garlic, lime juice, cilantro, salt and pepper in a bowl. Divide and pour into freezer bag with Chicken marinade for at least one hour or freeze until ready to use. Heat grill or grill pan to medium high heat, Grill for about 6 minutes a side. Serve with salsa verde.

Freezing Directions:

Divide and pour into freezer bag with Chicken. Freeze until ready to serve. TO SERVE: Thaw. Heat grill or grill pan to medium high heat, Grill for about 6 minutes a side. Serve with salsa verde.

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Spinach Artichoke Dip for the Freezer

10 oz pkg. frozen chopped spinach, thawed and drained

2 cups lowfat sour cream

8 oz. pkg low-fat cream cheese

1 cup part skim mozzarella cheese

1/2 cup grated Parmesan cheese

1 can artichoke hearts (in water), drained and chopped

1 tsp fresh black pepper

1 minced garlic clove

1 teaspoon chili pepper flakes (optional)

To Freeze:

– Combine all ingredients together well.

– Divide into 4 portions and store in 2 cup containers. Freeze.

To Prepare:

– Bake it at 350 degrees, stirring once or twice, until heated through (probably 40 minutes) OR heat in microwave until heated through, stirring every 60 seconds.

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Bang Bang Chicken


For Chicken
•4 chicken breasts, boneless, skinless, cut into small pieces
•1 cup buttermilk
•3/4 cup flour
•1/2 cup cornstarch
•1 egg
•1 tbsp garlic powder
•1 tsp smoked paprika
•1 tbsp hot sauce
•salt and pepper to taste
•Panko breadcrumbs
•oil for frying

For Sauce
•1/2 cup mayonnaise

•1/4 cup sweet chili sauce (I used Frank’s)
•1 tbsp Frank’s hot sauce
•2 tbsp honey

1.In a medium bowl, mix flour, cornstarch, garlic powder, smoked paprika, salt and pepper. To the bowl add the hot sauce, egg, and buttermilk and whisk until you have a smooth batter. Add the chicken pieces to the bowl, toss to make sure each piece is coated in the batter and set aside.
2.In another bowl add about a cup of Panko breadcrumbs.
3.Mix all ingredients for the sauce together and refrigerate until ready for serving.
4.Heat the oil in a large skillet.
5.Coat each piece of chicken with breadcrumbs, add more breadcrumbs as needed, and fry on both sides for 3 to 5 minutes until chicken is cooked through. Place on paper napkins to soak up some of the oil. Repeat with all chicken pieces. Only add a few pieces of chicken to the skillet at a time, so the chicken turns out crispy.
6.Drizzle chicken with sauce and serve.

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