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Mini Chicken Burgers with Herbs

By Rachel Tiemeyer

This chicken burger recipe is a kid and adult fave! Make ahead and freeze a batch for later or make them tonight for a delicious and healthy dinner.

chicken burger on a bun with cheese on a plate

Why Are These the BEST?

I’ve been making these Mini Chicken Burgers with Herbs for well over a decade now. In fact, my Freezer Club deemed them a “home run” recipe and it became one that we made for our group several times per year!

Here’s the deal. These miniature patties of ground chicken goodness fit every value I have for a family meal:

Tasty? Check.
Kids like them? Check.
Easy to make? Check.
Healthy? Check.
Freezable? Check.

mini chicken burger recipe

They take just minutes to cook on the stovetop and the taste is out of this world, thanks to fresh garlic, lemon juice, parsley, and the seasoning. The bread crumb coating get toasted on the outside and forms a nice crust that seals in all the juices, too.

Bottom line: No complaints from my crew when I make these. #winnerdinner

How to Make Chicken Burgers

Watch this 1 minute video tutorial to see just how easy it is to make these Mini Chicken Burgers with Herbs…

How Do I Freeze Chicken Burgers?

A super smart use of time is to double (or triple) the batch and freeze chicken burgers for later. If you’re already getting your kitchen, bowls, and utensils dirty, why not spend just a few more minutes putting together an extra batch or two for a future dinner?

To freeze for later, place the burgers on a sheet pan and flash freeze them for an hour or so. Once they are hard, toss them in a gallon-sized freezer bag or container and seal well. Freeze for up to 3 months.

How Should I Serve Chicken Burgers?

white plate with chicken burger on bun, sweet potato fries, and grapes

We have two suggestions for how to serve chicken burgers.

  1. Serve them a la carte with Avocado Aioli on top or on the side. Dipping each bite of my mini chicken burger in the avocado aioli is my hands-down favorite way to eat them! The sauce is super easy to whip up.
  2. Serve them on a bun, topped with your favorite cheese if you want. I would suggest Provolone or Havarti cheese over the top, but pick whatever kind you love. Kids especially love the burgers served this way. You can also top them with lettuce (or arugula), tomato slices, and that amazing Avocado Aioli I mentioned.

As for side dish ideas, we enjoy sweet potato fries or Oven Fries and some fruit for a simple weeknight meal.

More Kid-Friendly Freezer Meals

Looking for more easy, kid-friendly freezer meals like this one? We have a whole round-up of 30+ Kid-Friendly Freezer Meals here or get started with a few of these favorites…

Chicken Parmesan Casserole

Baked Italian Meatballs

Baked Penne Pasta

Easy Ham and Cheese Sliders

Make or Print This Chicken Burger Recipe

You and your family are going to love this tasty yet light chicken burger recipe! Be sure to Pin it, share it, or print it now.

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chicken burger on a bun with cheese on a plate

Mini Chicken Burgers with Herbs

  • Author: Thriving Home
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 8 servings (2 mini burgers per person) 1x
  • Category: Appetizer
  • Method: Stove Top
  • Cuisine: American

Description

Mini Chicken Burgers with Herbs are kid-friendly, healthy and tasty! Freezer meal instructions included. This meal is a winner dinner again and again!


Ingredients

  • 2 pounds ground chicken (sub: ground turkey)
  • 1 1/2 teaspoons finely chopped garlic
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 1/2 teaspoon dried oregano
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup dried bread crumbs (recommend: whole wheat Panko breadcrumbs) (*For Gluten-free option see note below.)
  • 2 tablespoons olive oil or avocado oil
  • Optional: cheese slices (i.e. provolone, cheddar, mozzarella)

Instructions

Make It Now:

  1. In a large bowl, use a fork or your hands to gently combine the ground chicken, garlic, parsley, oregano, lemon juice, salt, and pepper. Form the mixture into 16 small patties.
  2. Place the bread crumbs in a shallow dish. Coat each patty in the crumbs on both sides; set aside. (Freezing instructions begin here.)
  3. Heat 1 tablespoon of the oil in a large skillet over medium heat until shimmery. Add some of the patties (try not to overcrowd the pan) and cook for 4-5 minutes on each side, until browned and cooked through. They are cooked through when there is no longer any pink inside or they reach 165°F internally. (Note: If the patties brown before they’re cooked through, reduce the heat to medium-low, cover the pan, and continue to cook for a few minutes more.) Repeat this step with the remaining oil and patties.
  4. Serve the chicken burgers a la carte or on mini buns with a cheese slice on top, if desired.

Freeze For Later: Follow Steps 1-2. Place the patties on a parchment or wax paper lined baking sheet in a single layer and set in the freezer to flash freeze for about an hour. After they are frozen, transfer to a large resealable bag and store for up to 3 months.

Prepare From Frozen: Thaw the patties overnight in the refrigerator. Follow Steps 3-4.


Notes

*For a Gluten-Free Option: Coat the mini chicken burgers in almond flour or gluten-free breadcrumbs. If serving on buns, use gluten-free buns.

Slow Cooker Chicken Parmesan Sliders {Freezer Meal}

By Rachel Tiemeyer

One of our easiest freezer meals: Chicken Parmesan Sliders. Just put a few ingredients into the crockpot and you’ll have one of your favorite meals for a busy night. Great meal idea for large groups too!

Slow cooker chicken parmesan sliders on a cutting board

“I need more recipes like this in my life,” I told my husband, as he and the kids scarfed down slider after slider. When I don’t have to touch raw meat (can I get an amen?), I can just dump a few ingredients in a slow cooker, and a healthy and kid-friendly meal magically appears at dinner time…I’M IN!

Why are Chicken Parmesan Sliders SO Easy?

Look no further for a slow cooker, chicken dump-and-go meal idea. The simplicity of getting dinner done will have you doing victory laps around your house. There isn’t any prep before placing the very few ingredients in the slow cooker either.

Here’s all you really need from the store:

  • chicken breasts, fresh or frozen
  • a jar of your favorite marinara (or make your own)
  • some mini whole wheat buns or rolls (or make your own)
  • Parmesan cheese
  • mozzarella or Provolone cheese slices

Just dump in your chicken, marinara sauce and a few choice seasonings and press a button. Gotta love that!

Ingredients for slow cooker chicken parmesan sliders

How Long do I Cook Chicken Parmesan Sliders in the Slow Cooker?

After you dump all of your ingredients into the slow cooker, how long do you have to wait until dinner? You might be surprised at the answer. In fact, we wrote an entire post about how long to cook chicken in the slow cooker because so many people are doing it wrong! After loads of recipe testing, we have found that chicken breast is done after 3-4 hours in the slow cooker. This will vary on the type of slow cooker but it’s done quicker than you think!

Chicken parmesan sliders in slow cooker

Can I Make Chicken Parmesan Sliders in the Instant Pot?

Let’s say you aren’t home around the time these Chicken Parmesan Sliders need to go into the slow cooker. You can have Chicken Parmesan Sliders done in minutes using your Instant Pot! In fact, we have done the work and converted the recipe for you. Hop over to our Instant Pot Chicken Parmesan Sliders recipe here.

Slow cooker parmesan sliders on a white plate

How do I make Chicken Parmesan Sliders a Freezer Meal?

As with so many of our recipes, Slow Cooker Chicken Parmesan Sliders freeze well. (Find all our Freezer Meal recipes here.) You have some options on how to make this a freezer meal too.

Option One: Prepare and freeze it before cooking

To Freeze:

Place raw chicken and marinara (and any optional seasonings) into a freezer-safe container or zip top bag and freeze. You can also wrap up the cheese slices and rolls tightly and freeze. Keep all ingredients in a grocery sack in the freezer, so the meal components are together.

To Prepare:

When ready to cook, thaw everything in the fridge for 24-48 hours. Place chicken & marinara into the slow cooker and follow steps 2-3.

Option Two: Freeze after cooking

To Freeze:

Fully cook and cool the chicken. Place in a freezer-safe container or zip top bag. You can also wrap up the cheese slices and rolls tightly and freeze. Keep all ingredients in a grocery sack in the freezer, so the meal components are together.


To Prepare:

When ready to cook, thaw everything in the fridge for 24-48 hours. If chicken is still partially frozen, use the defrost setting on the microwave. Warm chicken mixture over medium-low on the stove stirring occasionally, in a slow cooker on low setting, or in the microwave. Serve according to the instructions in Step 3 above.

Slow cooker parmesan sliders on a wooden cutting board

Video Tutorial for Slow Cooker Chicken Parmesan Sliders

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Slow Cooker Chicken Parmesan Sliders

  • Author: Thriving Home
  • Prep Time: 5 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 5 minutes
  • Yield: 6 1x
  • Category: Appetizer
  • Method: Slow Cooker
  • Cuisine: American

Description

Just put a few ingredients (like chicken and marinara ) in to the crockpot and you’ll have one of your favorite meals for a busy night!


Ingredients

  • 34 chicken breasts
  • Salt and pepper 
  • 1 jar (24 ounce) or 3 cups all-natural marinara sauce (or make your own)
  • Optional: 2 teaspoons fresh garlic, minced
  • Optional: 1 teaspoon Italian seasoning, crushed in hand
  • 12 mini whole wheat buns or 6 large whole wheat buns (or make your own)
  • 3/4 cup freshly grated Parmesan cheese
  • 6 slices of Provolone or Mozzarella cheese, cut into fourths

Instructions

  1. Lightly season all sides of chicken with salt and pepper. Add the chicken breasts, sauce, garlic, and seasoning to the slow cooker.
  2. Cook on LOW for 2 1/2 – 3 hours. Chicken is done when it shreds easily and is white all the way through (or registers 165°F internally). Shred with two forks.
  3. To build a sandwich place some hot shredded chicken on a bun, sprinkle with 1 tablespoon Parmesan cheese, top with two little pieces of Provolone or Mozzarella cheese, and pop the top of the bun in place.* Enjoy!

*If you’d like, place the sliders (open faced) on a sheet pan and broil for a 1 minute to melt the cheese.


Notes

Freeze For Later: Fully cook and cool the chicken. Place in a freezer-safe container or zip top bag. You can also wrap up the cheese slices and rolls tightly and freeze. Keep all ingredients in a grocery sack in the freezer, so the meal components are together.

Prepare From Frozen: When ready to cook, thaw everything in the fridge for 24-48 hours. If chicken is still partially frozen, use the defrost setting on the microwave. Warm chicken mixture over medium-low on the stove stirring occasionally, in a slow cooker on low setting, or in the microwave. Serve according to the instructions in Step 3 above.

A hand holding a Slow cooker parmesan slider

What to Serve with Chicken Parmesan Sliders

Here are some recipe ideas that would go well with this dish:

Want More Easy Slow Cooker Recipes?

Check out our cookbook, From Freezer to Cooker! Every recipe is easy, drool-worthy, and made with recognizable, whole food ingredients, and what makes the book even more family friendly is its unique two-in-one style. Each recipe provides instructions on how to cook the same meal for both the slow cooker and the Instant Pot!

This is essentially giving home cooks double the recipes. From Freezer to Cooker is the first book of its kind to combine the ease and effectiveness of freezer cooking and hands-free appliances with healthy and delicious recipes.

From Freezer to Cooker Cookbook

Ham and Cheese Sliders

By Polly Conner

These easy Ham and Cheese Sliders are a family staple. They are super easy to make, budget friendly, great for a group of people, and even freezer friendly. I’ve been making these for YEARS and constantly have people ask for the recipe.

Hand lifting a ham & cheese slider from a white dish

Video Tutorial: How to make Ham and Cheese Sliders

Tips to Make Ham and Cheese Sliders Even MORE DELICIOUS

Since I make these so often, I have a few tricks to make them even tastier!

  • I prefer to use an unsweetened ham from the deli. Since the glaze brings the sweetness factor, no need for the honey ham.
  • I’ve found that I can leave the poppy seeds out and they taste just as delicious.
  • I also sometimes omit the mustard if these are bring made for kids. I think the mustard brings a depth of flavor but it can for sure be left out if needed.
Hand holding ham & cheese sliders

What Kind of Roll Should I Use for Ham & Cheese Sliders?

You have options! Many like to use a classic Hawaiian Roll. I do love the soft, sweet bread that Hawaiian Rolls offer but I have also been known to make them with wheat rolls. This provides a bit of a healthier option.

You can also just use any down the pipe dinner roll that you find at the store. Tip: It saves a little time if they are pre-sliced!

What’s In the Glaze That I Put on Ham & Cheese Sliders?

Let’s talk about the glaze for a moment. I mean, it’s hard to go wrong with butter and brown sugar mixed together, right? The Worcestershire brings a delightful tang to the mix. Now, be warned: Do not overcook the sauce! It thickens the longer your cook it. I made the mistake of leaving it boiling for too long (like 4-5 minutes) and it got way too thick and sticky. 1-2 minutes of boiling should do the trick. I like to have enough glaze to coat each slider but not soak each slider. It’s a bit subjective but that’s where I land on how much glaze to add.

Glaze pouring over ham & cheese sliders

Can I Make Ham & Cheese Sliders Ahead of Time?

Yes! This is one of the many reasons I love this recipe. If I have a group of people coming over or just want to get dinner done ahead of time, I prep the sliders all the way up until baking. I stick them in my fridge (for up to 2 days) and then just pull them out and bake them when I’m ready!

Can I Freeze Ham & Cheese Sliders?

YES! Like many of our freezer meals, Ham & Cheese Sliders work wonderfully to prep ahead and freeze. I almost always do this when I’m making them. I mean, if I’m already getting the dishes out and doing the work for one batch, why not just double them! After making the sandwiches and covering them in the glaze, do not bake. Then, wrap the casserole dish tightly with plastic wrap or foil or place them in an airtight container before freezing. (Here are a few freezer dishes we use and recommend.)

You can freeze these sandwiches for 3-6 months (or longer if you properly package them for freezing!) When you want to eat them, let them thaw in the fridge overnight and then just bake them as directed.

Ham & Cheese slider on a plate with apples

Ham & Cheese Sliders: Great for a Group!

What I also like about this recipe is that it can serve a lot of people for either a lunch or dinner. Like many of the recipes in these 20 Meals That Feed a Large Group, they are idea for feeding lots of mouths. It’s a great one to have in these tasty little sandwiches in your back pocket for your next gathering.

Ham & Cheese Sliders prepped for the freezer to make a freezer meal

What Side Dishes Go Well with Ham & Cheese Sliders?

Here are some recipe and meal ideas that would be tasty to serve with Ham & Cheese Sliders

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Ham and Cheese Sliders

  • Author: Thriving Home
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 1520 mini sandwiches 1x
  • Category: Freezer Meal
  • Method: Baking
  • Cuisine: American

Description

These Mini Ham and Cheese Sliders are the perfect meal for a crowd or hungry kiddos! Always a hit.


Ingredients

  • 1520 mini wheat rolls
  • about 1 pound deli ham
  • 7 ounces Swiss cheese slices
  • 1/2 cup butter
  • 1 tablespoon dijon mustard
  • 1 tablespoon Worcestershire
  • 1 tablespoon poppyseeds (find in spice aisle)
  • 1/3 cup brown sugar

Instructions

Make It Now:

  1. Preheat oven 350 degrees F.
  2. Assemble the sandwiches, using 1-2 slices of folded ham and a 1/2 slice of cheese on the rolls. Place in 9×13 baking dish (or whatever size you have). Squeeze sandwiches in side by side.
  3. Mix butter, mustard, Worcestershire sauce, poppy seeds and brown sugar into medium sauce pan.
  4. On medium-high heat, bring sauce to a boil and then reduce heat.
  5. Lightly drizzle each sandwich with the prepared sauce. (Freezing instructions begin here.)
  6. Cover with foil and bake for about 20 minutes.

Freeze For Later: Prepare sandwiches with sauce on top in casserole dish, but do not bake. Seal tightly with a lid or wrap with plastic wrap and/or foil very well. Freeze.

Prepare From Frozen: Let sandwiches thaw in the refrigerator overnight. Bake according to directions in step 6.

Ham & Cheese Sliders on a plate with apples

Mini Wild Salmon Patties with Lemony Avocado Sauce {Gluten-Free, Dairy-Free Freezer Meal}

By Rachel Tiemeyer

These kid-friendly salmon patties are not only some of the healthiest burgers out there, but every bite is a burst of citrusy, fresh deliciousness. They are gluten-free, dairy-free, and make a great freezer meal. It’s super easy to keep all of the ingredients for the salmon patties on hand in the pantry and in the fridge. Using canned salmon makes it economical too!

Salmon patties with lemony avocado sauce

The combo of the crispy, dill-infused salmon patties with the Lemony Avocado Sauce just works. The sauce at the end lends some creaminess and extra flavor on top. I eat these little burgers warm or cold, to be honest. With the sauce, they are delicious either way!

Salmon patties stacked

What Makes Salmon Patties so Healthy?

The big gun ingredient is the Omega 3-rich wild salmon which the American diet is sorely lacking in. These burgers and the avocado sauce provide healthy fats, are high in protein, and are gluten-free and dairy-free. In other words, they fight inflammation in our bodies and fill you up at the same time. The dietician in your life will give you a standing O if you make these, I bet.

Salmon patties stacked

Why I Love These Salmon Patties

1) This recipe is gluten-free and dairy-free.

A great bonus if food sensitivities are a concern for your family. If you don’t have almond meal on hand, you can easily substitute Panko breadcrumbs or regular breadcrumbs instead.

2) Easily double and freeze a second batch for later.

You can double, triple, or even quadruple the batch easily, freezing extras for later. As long as you’re getting your kitchen and hands dirty, I’d suggest making the most of that time by doing so. Note: You do have to make the Lemony Avocado Sauce fresh.

Salmon patties in a freezer container

3) It’s super easy to keep all of the ingredients for the salmon patties on hand in the pantry and in the fridge.

I almost always have everything I need to make them. (If you want the Lemony Avocado Sauce on top, you may have to make a trip to the store unless you usually have lemons and avocados on hand.)

4) Really economical!

Canned wild salmon is MUCH cheaper than fresh wild salmon. I paid about $2.75 per can at Aldi. One thing to know is that you will have to do a little dirty work to sort out the bones and skin over a colander. Don’t stress too much about the little bones, though. They are very tiny and brittle and you won’t notice them. Plus, they add in calcium!

Salmon patties stacked up

How to Serve Salmon Patties

First of all, I’d highly recommend making the Lemony Avocado Sauce in the recipe to top these cakes. The creaminess and beautiful color of the sauce contrasts well with the warm, crispy salmon patties. You could also use an all-natural Tartar Sauce for serving, if you want.

Salmon patties lined up

My kids liked them on mini buns with a slice of cheese on top, like a burger. I ate these Salmon and Sweet Potato Cakes a la carte with some of the Avocado Aioli sauce on top. Delicious!

With these salmon patties as the center piece of your meal, all you need are a few simple, healthy sides. Here are a few ideas:

How to Freeze Salmon Patties

It’s easy to freeze salmon patties. They turn out tasting just like you made them fresh, if you freeze them this way:

Freeze For Later: Put the salmon patties together, but do not cook them. Freeze in a freezer bag or container in a single layer. If stacking patties, divide single layers with parchment paper.

Prepare From Frozen: Thaw completely in the refrigerator for 24-48 hours. Then cook according to the directions.

More Salmon Recipes:

Here are few more salmon recipes from our collection you might enjoy…

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Mini Wild Salmon Patties with Lemony Avocado Sauce

  • Author: Rachel Tiemeyer
  • Prep Time: 5 minutes
  • Cook Time: 8 minutes
  • Total Time: 13 minutes
  • Yield: 67 mini salmon burgers (1/4 cup mixture each) 1x
  • Category: Seafood
  • Method: Saute
  • Cuisine: American

Description

These kid-friendly mini salmon patties make for some of the healthiest burgers out there! Every bite is a burst of savory, salty, fresh deliciousness. Keep all the ingredients on hand in the pantry and fridge to throw together in minutes or make a few batches to freeze ahead of time. The Lemony Avocado Sauce at the end adds some creaminess to complement the crunchy texture and flavor of the patties.


Ingredients

Salmon Patties:

  • 1 (14.5 ounce) cans of wild salmon, skin and bones removed (drain extra liquid)
  • Juice and zest of half a lemon
  • 1/4 cup finely chopped fresh parsley (or 1 tablespoon dried parsley)
  • 2 garlic cloves, minced
  • 1 teaspoon dried dill
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons dried minced onion (or 1/2 teaspoon onion powder)
  • 1/4 cup blanched almond flour/meal (or you can use all-purpose flour if you don’t care if it’s gluten-free)
  • 2 large eggs, beaten
  • Avocado oil (or your preferred cooking oil)

Lemony Avocado Sauce:

  • 1 medium to large ripe avocado, halved and pitted
  • Juice of 1/2 a lemon
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried dill
  • 12 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • dash of hot sauce (optional)

Instructions

Make It Now:

  1. In a medium mixing bowl, place the salmon, lemon juice and zest, parsley, garlic, dill, Dijon, salt, pepper, minced onion, almond flour, and beaten eggs. Gently stir with a fork until combined.
  2. Use a 1/4 cup measuring cup to scoop out the mixture and then form into small burger patties. Place in a shallow dish, cover, and refrigerate until ready to use. It’s best to chill them for about an hour to help them hold together better, but you can make them fresh.
  3. Make the Avocado Sauce: Mash all the ingredients together in a small mixing bowl using a fork (or mix in the food processor), cover with plastic wrap, making sure to place it directly onto the surface of the sauce to prevent browning. Refrigerate until ready to use. You can make this up to about 2-3 hours prior to making the burgers. It will start to brown after a while, though, so try to make it fresh beforehand.
  4. Pour enough oil into the bottom of a large skillet to cover the bottom. Heat oil over medium heat until shimmering. Once the oil is hot, carefully place some of the salmon burgers in the pan, leaving room between them. Cook on each side about 3-4 minutes, or until a golden crust forms. (Total cook time is 6-8 minutes per batch.) Keep warm on a parchment-lined sheet pan in a warm oven that’s been preheated to 200°F until ready to eat.
  5. Serve warm with Lemony Avocado Sauce on top. For kids: place on a mini wheat bun with a slice of your favorite cheese. Mine even like it with…gasp…ketchup. 🙂

Freeze For Later: Follow Step 1. Use a 1/4 cup measuring cup to scoop out the mixture and then form into small burger patties. Place in a shallow freezer dish or bag in single layers. Use Parchment paper to divide layers, if needed. Cover tightly or seal, squeezing out any excess air. Freeze for up to 3 months.

Prepare From Frozen: Thaw in the refrigerator overnight. Cook according to instructions beginning with Step 3.

Whole Wheat Waffles–Real Food Version of Eggo! {Freezer Meal}

By Rachel Tiemeyer

This real food version of the Eggo waffle is sure to please your family on busy, weekday mornings. Top them with real maple syrup and butter and you've got yourself a winner!

If you follow our blog at all, you know our families love them some breakfast. We’ve got so many pancakes, waffles, French Toast, egg, and oatmeal recipes on our Breakfast Recipe Index page. So why another waffle recipe when we have Double Chocolate Zucchini Waffles or Pumpkin Protein Waffles right at our fingertips?

This real food version of the Eggo waffle is sure to please your family on busy, weekday mornings. Top them with real maple syrup and butter and you've got yourself a winner!

As you know, I often like to sneak some sort of veggie or fruit into many of our baked goods. But one particular morning, I was looking for just a plain ole waffle recipe that still packed a whole grain punch–the homemade, healthier version of Eggo waffles, you know? This one (inspired by King Arthur Flour’s original one) did the job.

If your family turns to store-bought frozen waffles for busy mornings, try making a big batch of these instead. Simply freeze them in a freezer bag once they’ve cooled. Toast them in the mornings and I think you’ll win your family over to this real food version.

This real food version of the Eggo waffle is sure to please your family on busy, weekday mornings. Top them with real maple syrup and butter and you've got yourself a winner!

I recommend topping your waffles with real butter (from grass-fed cows preferably) and real Grade B maple syrup (the healthier of the two maple syrups). A little goes a long way when you use the real stuff.

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Whole Wheat Waffles

Whole Wheat Waffles {Freezer Meal}

  • Author: Thriving Home
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 12-15 square waffles (as pictured) 1x
  • Category: Breakfast
  • Method: Waffle Iron
  • Cuisine: American

Description

This real food version of the Eggo waffle is sure to please your family on busy, weekday mornings. Top them with real maple syrup and butter and you’ve got yourself a winner!


Ingredients

  • 1 1/2 cups white whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 1 large egg
  • 1 1/2 cups lukewarm milk
  • 1/3 cup melted butter or coconut oil

Instructions

  1. Preheat waffle iron while you make the waffle batter.
  2. Whisk together the flour, baking powder, salt, and sugar.
  3. In a separate bowl, whisk together the egg, milk, and butter or oil.
  4. Mix together the wet and dry ingredients, stirring just until combined. The batter will be a little bit lumpy. Don’t over mix.
  5. Cook the waffles as directed in the instructions that came with your waffle iron.

Notes

Freezer Meal Instructions:

To Freeze:
Cook and cool completely. Store in single layers divided by parchment paper in a freezer bag or container.

To Prepare:
Place frozen waffles in the toaster for one cycle. Then, microwave in 10-15 second increments until warmed through.

Slow Cooker Whole Wheat Spinach Lasagna

By Rachel Tiemeyer

This is the easiest and most moist way to make lasagna in my opinion. Delicious! Crock pot for the win!

I tried the great “slow cooker lasagna” experiment last week for my family, thinking that it would be fun to try but not something I would actually do in the future. Scratch that! I’m sold on this Slow Cooker Whole Wheat Spinach Lasagna!

Although I love those cute Spinach Lasagna Roll-Ups that I’ve made so many times before, I’m done with that time-intensive method. I’m moving on to this easy one. This slow cooker lasagna took no time at all to put together, especially since it’s meat-free and I didn’t have to cook the noodles in advance. Plus, it came out perfectly moist throughout. No more burnt top or edges or dried out lasagna. Hurrah!

The key to this Slow Cooker Whole Wheat Spinach Lasagna, though, is three-fold:

1 – Use LOTS of sauce. This recipe calls for 2 whole jars. You’ll feel like it’s too much, but trust me, it’s not. The noodles just soak it up while cooking and the whole thing is perfectly saucy.

2 – Do not overcook this! It takes about 3 hours on LOW. If you cook it much longer or at a higher temperatre than that, you’ll be left with burnt baby food at best.

3 – Spray a large slow cooker crock generously with cooking spray before layering in the ingredients. This will make for easy clean up. You can also buy the crock pot liners, which makes for ZERO clean up.  You cook right in the liner.

Last thing to note: This feeds an army! Our family of five ate only half of it the first night and we have been eating leftovers all week. So I would say this could easily feed 8-10 adults.

Ok, really last thing to note: Slow Cooker Whole Wheat Spinach Lasagna would make a perfect make-ahead meal for a large group. Just put the casserole together ahead of time. Store the slow cooker crock in the fridge until you’re about 3 hours away from your dinner time. Then, start the slow cooker and let it do the work.  Enjoy!

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Slow Cooker Whole Wheat Spinach Lasagna

Slow Cooker Whole Wheat Spinach Lasagna

  • Author: Thriving Home
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 20 minutes
  • Yield: 8-10 1x
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: Italian

Description

This is the easiest and most moist way to make lasagna in my opinion. Delicious! Crock pot for the win!


Ingredients

  • 1314 pieces (most of a 16 ounce package) uncooked whole wheat lasagna noodles
  • 3 cups mozzarella cheese, shredded, divided (separate out 1 cup)
  • 1 (15 ounce) container ricotta cheese
  • 2 eggs, beaten
  • 2 cloves garlic, minced
  • 2 tablespoons dried parsley flakes
  • 1 tablespoon dried basil
  • ¼ teaspoon pepper
  • ½ teaspoon salt
  • 23 cups fresh spinach, finely chopped
  • 1 cup freshly grated Parmesan cheese
  • 2 (28 ounces) jars marinara sauce

Instructions

  1. In a mixing bowl, stir together 2 cups mozzarella cheese, ricotta cheese, eggs, garlic, parsley, basil, pepper, salt, spinach, and Parmesan cheese.
  2. Generously coat the inside of the large slow cooker crock with cooking spray. This will help tremendously with clean up!
  3. Layer the lasagna in the slow cooker as follows. Remember to be generous with the sauce and use all of it!
  4. – SAUCE: Start by spreading a base layer of marinara sauce over the bottom.
  5. – NOODLES: Layer noodles next, breaking them apart as needed to fill in the gaps.
  6. – SAUCE: Spread another layer of sauce over the noodles.
  7. – CHEESE: Spread the ricotta cheese mixture over all the noodles.
  8. – REPEAT X2: Repeat the noodles/sauce/cheese layers two more times.
  9. Top the casserole with one last layer of noodles (so you’ll have four noodle layers total), one last layer of sauce, and then end with the 1 cup of shredded mozzarella over the top. (Note: You will not have a ricotta cheese mixture layer for the top.)
  10. Cook on LOW for 3 hours. Do not overcook!