Super easy meals on a small budget this week. I batch cooked a couple whole chickens in the slow cooker and used that meat for several meals. I also used cooked meats and convenience foods from the freezer to help get meals on the table fast! I’d love any recipes or tips you all have for getting dinner on the table on busy nights, especially when sports practice and games are right at dinner time.
Links and recipes from this video:
Homemade Honey BBQ Sauce
6oz Tomato Paste
⅓ cup Water
¼ cup Ketchup
½ cup Honey
¼ cup Vinegar
¼ cup Molasses
1 Tbsp Brown Sugar
¼ tsp Smoked Paprika
¼ tsp Worcestershire sauce
½ tsp Salt
½ tsp Black Pepper
¼ tsp Paprika
¼ tsp Chili Powder
¼ tsp Onion Powder
¼ tsp Garlic Powder
¼ tsp Cayenne, optional
Instructions
1. Combine all ingredients into a sauce pot and bring to a simmer. Cover, reduce heat, and simmer for 20 minutes, stirring occasionally. Serve and enjoy!
Recipe adapted from All Recipes
Note - sauce lasts in the refrigerator for about 1 week or store in the freezer for up to 6 months!
Slow Cooker Whole Chicken and Veggies
Ingredients
1 Red Onion, chopped or quartered
3-4 Carrots, peeled and chopped in thirds
Whole Chicken (5-7 lbs)
2 Tbsp Butter, melted
Juice of 1 Lime or Lemon
Salt
Pepper
Garlic Powder
Thyme
Paprika
Instructions
1. Place the onions and carrots in the slow cooker.
2. Pat the chicken dry and place it on top of the onions and carrots. Pour melted butter over the top of the chicken. Squeeze lime or lemon juice all over the top of the chicken. Season evenly with salt, pepper, garlic powder, thyme, paprika, and any other seasonings. Cook on low for 3 ½ - 4 hours or until chicken is cooked to 165 degrees F.
3. Allow to cool slightly and then shred the chicken, serving desired amount of chicken with cooked carrots, onions, and any other sides.
4. Store the remaining chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 6 months.
5. Save the bones and skin in a resealable bag or airtight container in the refrigerator or freezer for chicken stock later.
6. Strain the chicken broth/stock from the bottom of the slow cooker and store in an airtight container in the refrigerator for up to 3 days.
Balsamic Vinaigrette
Ingredients
¼ cup Balsamic Vinegar
½ (up to ¾) cup Extra Virgin Olive Oil
1-2 Tbsp Honey, or to taste
1-2 Tbsp Dijon Mustard, or to taste
Fresh Cracked Black Pepper, to taste
Fine Sea Salt, to taste
1 clove minced Garlic or ¼ tsp Garlic Powder, optional
Chickpea “TuNOT” Salad
Ingredients
1 can Chickpeas, drained and rinsed, reserving the liquid
2 Tbsp Kewpie Mayo (or regular mayo)
1 Tbsp Lemon Juice
½ tsp Garlic Powder
1 tsp Furikake, or crumbled Nori
Salt, to taste
Pepper, to taste
1 Celery Stalk, diced
2 Tbsp Onion, finely diced
Hemp seeds, optional (for omega 3’s and 6’s)
Sriracha, optional
Nori or Roasted Seaweed Snacks for serving, optional
Instructions
1. In a medium mixing bowl, add chickpeas and mash with a fork or potato masher until most chickpeas are smashed. Add mayo, lemon juice, garlic powder, furikake, salt, and pepper and stir until combined. Add celery, onion, hemp seeds if using, and stir. Add more seasoning to taste. Serve with optional seaweed and sriracha and enjoy!
Note - reserved liquid can be kept in the refrigerator for up to 3 days to be used in another recipe!
Pizza Sauce
Ingredients
2 cans (8 oz) Tomato Sauce
1 Tbsp dried Oregano
2 Tbsp Italian Seasoning
½ tsp Garlic Powder
½ tsp Onion Powder
¼ tsp Black Pepper
½ tsp Salt
Instructions
1. Mix together in a small mixing bowl until completely combined. Refrigerate until ready to use.
Please let me know if there are any other recipes you’d like written out! As always, I truly appreciate you being here! ❤️
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Дата на публикация: 13 юли, 2026
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