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Powerball Cookies

By Rachel Tiemeyer
Powerball cookies have been a longtime favorite in my home. Look no further for a great make-ahead, freezer-friendly snack. 
 
No Bake Powerball Cookies on a plate

What’s in these no-bake Powerball Cookies?

With a few simple pantry ingredients, you can whip these up in no time! The beauty of this recipe is the ingredients are somewhat fluid. Add or subtract based on what you like or what you have on hand. Here is what you’ll need:

  • Peanut butter or almond butter
  • Honey
  • Old-fashioned oats
  • Flax seed (Why eat flaxseed?)
  • Dark chocolate chips (or 3/4 cup mini semi-sweet chocolate chips)
  • 1 cup any combination of these add-ins:
    • chopped nuts (i.e. chopped pecans, sliced almonds, etc.)
    • unsweetened shredded coconut
    • chia seed
    • soft dried fruits (i.e. raisins, dried cranberries, etc)
Powerball cookie ingredients in white bowls

Once you’ve gotten all of your ingredients beautifully placed in nice, neat, white bowls like above … (JUST KIDDING! No one actually does that unless they are a food blogger, right?!)

Anywhoo, once you’ve rounded up all of the ingredients you want in your powerball cookies, you’ll add them all into a big ‘ol mixing bowl.

Tip: I’ve found that if I warm the peanut butter and honey just a tad it makes it easier to stir all of the ingredients together.

Powerball cookie ingredients being mixed together

Watch How Easily Powerball Cookies Come Together…

How do I store Powerball Cookies?

Here’s the fun part. Using wet hands and/or a small ice cream scoop, form small balls and place them on a parchment lined baking sheet.

You’ll freeze them this way so that they hold their form. Once they are frozen, transfer them to an airtight freezer container and store them in the freezer.

Be sure to train the kids to know where they are at. They’ll be asking!

A hand holding a powerball cookie

Make sure to make a double batch too. Not only do these make a great afternoon snack, they can also be a great breakfast!

Closeup of powerball cookies
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Powerball Cookies

  • Author: Thriving Home
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 3035 cookies 1x
  • Category: Cookies
  • Method: Mix
  • Cuisine: American

Description

Powerball Cookies are a healthy, real-food snack. Careful, it’s hard to stop at just one!


Ingredients

  • 1 cup all-natural peanut butter or almond butter (crunchy peanut butter is really yummy!)
  • 1 cup honey (I often cut this back to 3/4 cup and make up the 1/4 cup with more nut butter)
  • 3 cups old-fashioned oats (quick-cooking works fine)
  • 1/2 cup ground flax seed (Why eat flaxseed?)
  • 1 cup dark chocolate chips (or 3/4 cup mini semi-sweet chocolate chips)
  • 1 cup any combination of these add-ins:
    • chopped nuts (i.e. chopped pecans, sliced almonds, etc)
    • unsweetened shredded coconut
    • chia seeds
    • soft dried fruits (i.e. raisins, dried cranberries, etc)

Instructions

Make It Now:

  1. In a medium mixing bowl, stir together the peanut butter and honey until smooth. (Tip: You may want to warm them in the microwave first to make this step easier.)
  2. Stir in oats and flaxseed.
  3. Add the chocolate chips and your 1 cup of preferred add-ins. Stir until well combined.
  4. Using wet hands or a wet cookie scoop, shape the mixture into 30-35 balls. Use a heaping tablespoon of mixture per cookie.

Freeze For Later: Follow Steps 1-4. Place the rolled cookies on a sheet pan (line with parchment paper for easier clean up). Place in the freezer for an hour or so, until hardened. Place them into a freezer bag or airtight freezer container for up to 3 months. Prepare From Frozen: Either set cookies out on the counter to thaw slightly or warm in the microwave for about 15 seconds.

Hand grabbing a powerball cookie
 

More Healthy Snacks You Might Like:

 

Whole Wheat Calzones {Freezer Meal}

By Rachel Tiemeyer

These Freezer-Friendly Whole Wheat Calzones are perfect for a quick lunch or dinner. One of our favorite recipes ever!

Looking for a meal that everyone will devour? And that you can freeze and pack for school lunches? Whole Wheat Calzones are it!

These Whole Wheat Calzones are kind of a result of Two Peas and Their Pod‘s whole wheat pizza dough recipe making a baby with The Pioneer Woman‘s Easy Calzone recipe…with a few of my own tweaks. My mouth is watering just looking at the pictures again.

These Freezer-Friendly Whole Wheat Calzones are perfect for a quick lunch or dinner. One of our favorite recipes ever!

Let’s pause here for a public service announcement about homemade pizza dough. Do not…I repeat…do not be scared off by the homemade dough part. It’s really not that hard! And let me tell you, friends, this entirely whole wheat dough comes out perfect–light, delicious and healthy. But, here’s the trick: use white whole wheat flour. It’s so much lighter than the other variety, but still a whole grain.

I always make two batches of the dough because it’s so easy. Plus, you can freeze the extra one if you don’t have time to make calzones or pizza with it right away.

These Freezer-Friendly Whole Wheat Calzones are perfect for a quick lunch or dinner. One of our favorite recipes ever!

You can see here that after I formed the dough into a big ball, I divided it into 8 equal portions, which resulted in man-sized calzones. On the second batch, I divided it into 16 portions, which were perfect kid-sized calzones.

These Freezer-Friendly Whole Wheat Calzones are perfect for a quick lunch or dinner. One of our favorite recipes ever!

After that, I formed them into little balls and then used a rolling pin to roll them out very thin.

These Freezer-Friendly Whole Wheat Calzones are perfect for a quick lunch or dinner. One of our favorite recipes ever!

Now, what’s inside the calzone, you ask? Well, the inside of the calzone is similar to a lasagna filling. Gooey, comforting, and just plain yummy. It’s got three kinds of cheese, seasoning, and whatever cooked meat or veggies you prefer. Then, you seal them and brush on an egg wash, which gives them a nice golden color.

These Freezer-Friendly Whole Wheat Calzones are perfect for a quick lunch or dinner. One of our favorite recipes ever!

Oops, I may have overfilled my first batch a little too much. It looked like they threw up lasagna filling. But, rest assured, the calzones were still gone minutes after being set on the table.

These Freezer-Friendly Whole Wheat Calzones are perfect for a quick lunch or dinner. One of our favorite recipes ever!
I served these guys with some warm marinara sauce. We had to put the brakes on my 8-year-old son after he consumed calzone #4. Yes, #4. I’m gonna go broke when the teenage years hit, aren’t I?
These Freezer-Friendly Whole Wheat Calzones are perfect for a quick lunch or dinner. One of our favorite recipes ever!

I know I sound like a broken record here, but can I say how much I love that you can double and freeze these Whole Wheat Calzones? All you do is bake, cool, and freeze them. They make for an easy lunch box main dish or weeknight dinner, because you can rewarm from frozen in the microwave in minutes. I even warm them in the morning, wrap in foil and an insulated pouch in their lunchbox, and send it with my kids to school.

These Freezer-Friendly Whole Wheat Calzones are perfect for a quick lunch or dinner. One of our favorite recipes ever!

Whole Wheat Calzones have already become a regular in our dinner routine. I hope you enjoy them as much as we do!

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Whole Wheat Calzones

Whole Wheat Calzones

  • Author: Thriving Home
  • Prep Time: 45 minutes
  • Cook Time: 13 minutes
  • Total Time: 58 minutes
  • Yield: 8 large calzones or 16 small calzones 1x
  • Category: Dinner
  • Method: Baked
  • Cuisine: Italian

Description

These Freezer-Friendly Whole Wheat Calzones are perfect for a quick lunch or dinner. One of our favorite recipes ever! Enjoy them for a weeknight meal and then freeze a bunch for easy lunches.


Ingredients

For Dough:

  • 1 cup warm water (110 degrees F)
  • 2 1/4 teaspoons (one 1/4 oz packet) Active Dry Yeast
  • 1 teaspoon granulated sugar
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 2 1/2 cups whole wheat flour (Highly recommend using white whole wheat flour!)
  • 1 1/2 teaspoons Kosher salt

For Calzone Filling:

  • 1 pound Italian sausage, cooked OR 1 package uncured pepperoni, chopped (suggestion: Applegate Turkey Pepperoni)
  • 15 ounces, ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 11/2 cup grated mozzarella cheese
  • 2 whole eggs
  • 1/4 cup fresh parsley, minced
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 whole egg, beaten
  • Marinara Sauce, for serving

Instructions

For Dough:

  1. In the bowl of a stand mixer, combine warm water, yeast, and sugar. Stir and let sit until the yeast starts to foam and bubble, about 10 minutes.
  2. Using the dough hook, turn the mixer on low and slowly olive oil, honey, salt and the flour in 1 cup increments until all is added. Once dough starts to form, increase speed to medium. Mix for 5 minutes, until dough is well combined.
  3. Dust the counter with flour. Remove the dough and knead on counter a few times to form a ball. Place dough in a well-greased bowl, cover loosely with a towel, and let rise for 30 minutes in a warm place. At this point, dough is ready to use for calzones or to freeze to use later.

For Calzone:

  1. Preheat oven to 400 degrees.
  2. In a medium bowl, combine ricotta, Parmesan, mozzarella, eggs, parsley, Italian seasoning, salt, pepper. If using pre-cooked Italian sausage or pepperoni, stir in now. Set aside.
  3. Grab a pinch of dough and roll into about a 2 inch ball (or desired size of calzone.) Roll out very thin, about 1/4 of an inch thick.
  4. Spoon 3-4 tablespoons (approximately) filling onto half of the dough circle, leaving a little room around the edges. (Do not overfill the calzone or it will split open while baking.) Fold half of the dough over itself, then press edges to seal. Use the back of a fork to make sure it’s sealed well. Then, poke a few holes with the fork in the top of each calzone.
  5. Brush surface of calzone with beaten egg, then bake on a parchment or foiled-lined baking sheet for 10-13 minutes, or until nice and golden brown. Serve with warm marinara sauce.

Notes

Freezer Meal Instructions:
To Freeze:
Cook according to instructions. Let calzones cool. Place in an airtight freezer bag or container. Freeze until ready to eat.
To Prepare:
Wrap frozen calzone in moist paper towel. Microwave on defrost setting until warmed through.

Cheesy Chicken and Black Bean Enchiladas {Freezer Meal}

By Rachel Tiemeyer

This recipe is a great meal idea for large groups or a family dinner. The only thing that can make this dish better is that it’s a freezer meal! With the chicken, beans, vegetables, and whole wheat tortillas, you’re getting some great lean protein, fiber, vitamins and minerals.

Double image of Cheesy Chicken & Black Bean Enchiladas

Here’s my husband’s and my favorite enchilada recipe. It’ll soon be your favorite enchilada recipe too. What might surprise you is that these chicken enchiladas make a great freezer meal. Simply double the batch and freeze one before baking it. Now you have a healthy freezer meal waiting for you to cook on a busy night down the road!

Fork scooping up food

If you want to go lighter on the cheese, these enchiladas are really quite good for you. With the chicken, beans, vegetables, and whole wheat tortillas, you’re getting some great lean protein, fiber, vitamins and minerals. If you’re making this for kids, you may want to pull back on the spice a bit.

If your crew isn’t a huge fan of enchilada sauce, make sure to check out our Baked Chicken Fajitas. Similar concept but without the sauce. And just as good. 🙂

Side Dish Ideas to Go with Enchiladas

Looking for something to serve alongside this recipe? We have two ideas for you:

  1. Try our Avocado Lime Salsa on top of your enchiladas or with chips on the side.
Avocado Lime Salsa

2. Try this delicious Fiesta Chopped Salad with tortilla chips.

What kind of containers do you store freezer meals in?

Note: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

We recommend using a BPA-free container or dish. While it may be easier to buy the disposable Glad ovenware containers, it really makes sense to stock up on some quality, safe dishes that you can bake AND store in. After searching long and hard, we highly recommend and use these containers below. We both have collected a huge stash of them over the years!

8 inch Square Glass Baking Dish with Lid

What should I freeze meals in? Here are some of the best freezer containers we have found!

3 Quart Glass Baking Dish with Lid

Looking for the best container to store freezer meals in? Look no further! Here are the best freezer containers that we can find.

A few reasons I like these:

  1. Glass is a natural, non-porous material.
  2. Glass cookware doubles as food storageware.
  3. Glass is easy to clean and dishwasher safe.
  4. The clear lid allows easy visibility to your food.
  5. Because they are oven and microwave proof, you can cook, heat, and store your food all in one dish.
  6. Flat top allows for easy stacking.
  7. They are VERY affordable.

Chicken and Black Bean Enchiladas Recipe

9x12 dish of Cheesy Chicken and Black Bean Enchiladas
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Cheesy Chicken and Black Bean Enchiladas

Cheesy Chicken and Black Bean Enchiladas

  • Author: Thriving Home
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 46 enchiladas 1x
  • Category: Dinner
  • Method: Baked
  • Cuisine: Mexican

Description

These cheesy chicken and black bean enchiladas are the perfect meal idea for large groups or a family dinner. The only thing that can make this dish better is that it’s a freezer meal! With the chicken, beans, vegetables, and whole wheat tortillas, you’re getting some great lean protein, fiber, vitamins and minerals.


Ingredients

  • 2 teaspoons olive oil
  • 1/2 medium onion, diced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (4-ounce) can diced green chiles, juice and all
  • ⅓ cup salsa 
  • 3 tablespoons taco seasoning (make your own using this recipe)
  • 1 cup red enchilada sauce
  • 6 (8-inch) whole wheat tortillas
  • 1 1/4 cups shredded Monterey Jack and or Cheddar cheese

Instructions

Make It Now:

  1. Preheat oven to 400 degrees F. Coat a 9×9 casserole dish with cooking spray.
  2. Heat oil in a large skillet over medium heat. Add onion and garlic and saute 2 minutes. Add chicken and saute 5 minutes, until golden brown and cooked through. Add taco seasoning to the meat/onion mixture.
  3. Stir in black beans, green chiles, and salsa and simmer 5 minutes, until sauce thickens and reduces.
  4. Put half of the enchilada sauce on the bottom of a 9×9 casserole dish.
  5. Arrange the tortillas on a flat surface. Top each tortilla with an equal amount of chicken/bean mixture and 2 tablespoons cheese. Roll up tortillas and place side by side in a shallow baking dish. Add remaining enchilada sauce to the top. Then, top tortillas with the remaining 1/2 cup shredded cheese.
  6. Bake enchiladas 15 minutes, until cheese is golden.

Freeze For Later: Freeze the enchiladas before baking in an airtight freezer safe pan. You can store them in the freezer for up to 3 months.

Prepare From Frozen: Thaw enchiladas in the refrigerator for approximately 24 hours. Preheat the oven to 400°F. Bake enchiladas for 15 minutes, until bubbling on the edges and cheese is golden brown on top. If the enchiladas are somewhat frozen when cooking, cover them in foil and bake longer until hot in the center.