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Crockpot Freezer Meals {Part 2}

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  Welcome to Part 2 of my crockpot freezer cooking series!!!         You can find Part 1, Part 3 & Part 4 here:   Crockpot Freezer Cooking Part 1   Crockpot Freezer Cooking Part 3 Crockpot Freezer Cooking Part 4 I love preparing crockpot freezer meals on the weekend.  I have plenty of time to prepare everything and get ready for the week.  Having meals prepared prevents us from eating out as much and we always have a healthy, homecooked meal ready every night! This weeks menu includes: Meatloaf with Rosemary Potatoes Honey Sesame Chicken w/ Broccoli White Chicken Chili Beer & Beef Stew Beef Stroganoff Chop and prepare all vegetables and set aside.    Label all bags with recipe title, date, additional ingredients, cook times, etc.   All meals will cook fine from frozen, but be sure not to add cold/frozen meals into a hot crockpot as it can crack. Many people have concerns about putting frozen foo...
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GUINNESS CHOCOLATE STOUT BROWNIES

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  these are the most delicious and decadent things I have ever eaten...   period....   you need them in your life...   at least weekly...   Ingredients 1 cup stout (I used Guinness) 16 ounces semisweet or bittersweet chocolate, chopped, divided (I used chocolate chips) 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter 1 1/2 cups sugar 3 large eggs 1 teaspoon vanilla extract 3/4 cup all-purpose flour 1 1/2 teaspoons kosher salt, divided   Directions Preheat oven to 350°F. Line a 9x9x2" metal baking pan with foil, leaving a 2" overhang. Bring stout to a boil in a medium saucepan; cook until reduced to 1/2 cup, about 12 minutes. Let cool. Reserve 1/4 cup stout. Stir 12 ounces chocolate and 1 cup butter in a medium metal bowl set over a saucepan of simmering water until melted and smooth. Whisk sugar, eggs, and vanilla in a large bowl to blend. Gradually whisk in chocolate mixture, then 1/4 cup stout from pan. Fold in flour and 1 1/4...
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Roasted Shrimp with Feta, Endive & Fennel

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Ingredients: 2 tablespoons lemon zest 3 tablespoons lemon juice 1/2 teaspoon kosher salt 1/4 teaspoon ground pepper 3 tablespoons olive oil 1 small red onion chopped 1 tablespoon oregano 1/4 shaved fennel bulb (use a mandolin) 3 endives separated, and rinsed fennel fronds 12 medium shrimp 2 ounces feta Directions: Preheat oven to 425 degrees.  In a bowl, whisk, lemon zest, lemon juice, salt and pepper and olive oil.  Add the red onion, chopped oregano, shaved fennel.  Roast shrimp in the oven for 2-3 minutes until pink.  Arrange endive leaves on a serving platter.  Add shrimp, spoon a tablespoon of marinade on each shrimp and sprinkle crumbled feta. Garnish with fennel fronds.  Recipe adapted from Martha Stewarts Hors D'oeuvres Handbook
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