5 New Freezer Meals

Today I am back with more freezer meal recipes and some tips on how prep and freeze these meals to get the most out of all you hard work! 

 If you are new here I am so glad that you found me!  Please Subscribe!  I put out videos every week about all things home!  

Crock Pot Creamy Chicken and Wild Rice Soup

I found this recipe from the Little Spice Jar Blog!  Awesome recipes and kitchen ideas!  The original post can be found HERE   
  • 1 cup wild rice
  • 1 pound boneless, skinless chicken breast
  • 1 cup onions, chopped
  • 3/4 cup celery, chopped
  • 3/4 cup carrots, chopped
  • 4-5 cloves garlic, minced
  • 2 bay leaves
  • 1 tbsp dry parsley
  • S/P
  • 1 tbsp Italian seasoning
  • 6 cups low sodium chicken broth
  • 2 cups water (or additional chicken broth)
  • 2 tablespoons  Mrs. Dash’s Original 
  •  6 tablespoons butter
  • 1/2 cup all purpose flour
  • 2 cups milk 
  • salt and pepper 

Ranch Chicken Taco Meat:

2-3 Lbs of Chicken
1 packet of Ranch Dressing 
Homemade Ranch Video:  HERE
1 packet of taco seasoning (Homemade Recipe Below)
1 can chicken broth
Mix Ranch and Taco packets with can of chicken broth.  Pour over chicken in crock pot and cook on High for 4 hours.  When done remove chicken to shred to be used in tacos or for sandwiches.

Taco Seasoning Mix

4 tablespoons chili powder
2 tablespoons cumin
1 tablespoon dried parsley
1 tablespoon paprika
1 tablespoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon oregano
2 teaspoons sugar
1 teaspoon red pepper flakes

Chicken Tetrazzini

16oz pkg linguine pasta
3-4 cups of cooked shredded chicken
1 cup of frozen peas
1 cup of sliced mushrooms
2 14oz cans chicken broth
1 cup fat free half and half
6 tbsp flour
6 tbsp butter
1/2 cup Romano cheese
2 tbsp chopped fresh parsley
1 cup shredded Italian cheese 
s/p to taste
1/2 tsp red pepper flakes
1 tsp minced onion
10-12 crushed Ritz crackers
Cook pasta according to pkg directions.  Melt butter in a large sauce pan.  Add flour and mix well to make a roux.  Slowly add broth mix well.Add S/P,  pepper flakes & minced onion.  Remove from heat and add half & Half.  In large bowl mix pasta, peas, mushrooms, chicken, Romano cheese, and fresh parsley.  Cover in prepared sauce and mix to combine.  Pour into prepared dish and cover with cheese and crushed Ritz.  Cook for 35 min in a 375 oven or cover and freeze.

Nacho Casserole

1.5lbs ground meat
2 cups salsa
1 can black beans
1 cup frozen yellow corn
1/2 small onion chopped
3 cups tortilla chips crushed
1 16oz container sour cream
1 can sliced or chopped olives
1 cup grape tomatoes sliced
1 cup of Mexican cheese blend
In a large pan cook ground meat and onion until done.  Stir in salsa and cook for 20 minutes.  Add black beans and corn and cook through.  In a 9x13 place crushed chips in bottom of pan, cover with meat mixture.  Spread sour cream on top of meat.  Sprinkle tomatoes and olives on top and cover with cheese.  Cover with foil and bake @ 375 for 35 minutes.  

Penne Melanzana
1 small eggplant chopped
1 zucchini chopped
1 small onion chopped
3 cloves mince garlic
1 14oz can of fire roasted tomatoes
1 14oz can of tomato sauce
1 tsp basil
1 tsp garlic powder
1/4-1/2 tsp red pepper flakes
10oz cooked penne
Shredded Italian cheese
Cook pasta according to pkg instructions.  In a large pan cook eggplant , zucchini and onion until soft.  Remove from pan  and brown ground meat until cooked through.  Add veggies back into the pan with the diced tomatoes, tomato sauce and spices.  Cook until heated through remove from heat.  Add pasta & 1 cup of cheese to pan and combine well.  Place mixture in prepared pan, cover with remaining cheese.  Cover with foil and bake in a 375 oven for 35 minutes.  

Thank you so much for visiting!  Leave me a comment down below and let me know if you try any of these recipes, I'd love to know what you think!  

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Fall DIY and Home Decor Chanllenge

I am participating in the DIY Mommy's Fall DIY and Home Decor Challenge!  I am so excited to be teaming up with Christina for this challenge where we share our fall decor and the DIY's we have created along the way!  Today, I am sharing how I have used some seasonal greens and flowers to bring a little of fall inside.

Wreaths are truly my favorite way to bring a little of the season inside.  I found this white washed wreath at Michael's along with the adorable freckled white pumpkins.  I added some lambs ear and frosted greens from Hobby Lobby and a cream and tan bow.  Although these may be nontraditional fall colors, this wreath help celebrate the season!

A green iridescent pumpkin from Big Lots adds some fall charm to the whitewashed tray on the coffee table.


Thank you so much for visiting today!  If this is your first time here, Welcome!  I am so happy you found me and I hope you will SUBSCRIBE and become a part of our YouTube community!
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2018 Fall Home Tour

I know that technically it is still summer but to me Fall begins with the new school year!  I have been looking forward to cooler days and autumn leaves so much that I felt it was time to bring a little fall into the house!  This year I have decided on a non traditional color theme of white, green, tan and gray and to my surprise, I had more options out in the stores then I thought I would have.  

I was able to find so many beautiful items that fit in beautifully in my fall color theme!  All of the items pictured above I found at Big Lots!  I just discovered Big Lots last year and have been over whelmed by the quality, selection and most importantly the prices!

Even the smallest touches make a big impact like these tiny green and white pumpkins I found at Marshall's.  They look perfect resting in these Rae Dunn flower pots.

These colors went so well with the new furniture in the family room and also throughout the kitchen.

 The foyer is one of my favorite places to decorate for any holiday.  Decorating here can give visitors an immediate sense of your whole home.

For my whole 2018 Fall Home Tour, watch the video below.  Thank you so much for visiting today, if you are new here, Welcome!  You can subscribe to the My Bashful Life YouTube channel HERE


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Fall Freezer Meals

I know that technically it is still summer but for me fall begins with the new school year and I am so excited to share these fall freezer meals with all of you!  It's so good to know that your freezer is full of good food ready to feed the family even if you are too tired to cook after a very day.  I am sharing 5 recipes that are simple and delicious! 

 Two meals use your crock pot and it can not get easier then that!  Thank you so much for watching!  If you are new here, please take a moment to SUBSCRIBE, I put out new videos every week about all things home and I would love to have you back as part of our YouTube family!

Find all the recipes from today's video below!

Crock-pot Hawaiian Chicken
3 lbs of chicken breast
2 chopped red bell peppers
1 chopped onion
3 cloves crushed garlic
1/3 cup brown sugar
2 small cans crushed pineapple
1 bottle Chili Sauce
1 tablespoon corn starch
Place chicken in cold crock pot cover with chopped peppers, onion and garlic.  In a bowl mix chili sauce, brown sugar and pineapple and pour over chicken, pepper and onions.  Set on High and cook for 4-5 hours.  Once cooked, remove chicken to shred and add a slurry of the corn starch and water to the crock pot and mix to help thicken the sauce.  Return shredded chicken back to crock pot and cook for another 15-20 mins.

Crock-pot Chicken Chili
2 lbs chicken breast'
1 chopped onion
3 cloves crushed garlic
1 can of chicken broth 
     or 2 depending how you prefer your chili
1 can Northern beans drained
1 can black beans drained
2 cans sliced green chiles
1 15oz can of corn
1 tsp cumin
1/2 oregano
1 tsp chili powder
1/4-1/2 tsp red pepper flakes
1 tsp dried cilantro
1/4 -1/3 cup half and half
4oz softened cream cheese
1 tablespoon corn starch
Place all but last 4 ingredients in cold crock pot, mix well.  Set on high and cook for 4 hours.  At end of cooking time remove chicken to shred.  Add a slurry of cornstarch and water to crock pot to help thicken and add the cream cheese and half and half mix well.  Return the shredded chicken to the crock pot, mix and cook for an additional 15-20 minutes.

Ravioli Lasagna
1lb sweet Italian sausage
one half onion minced
one half zucchini minced
one half green pepper minced
2 jars of spaghetti sauce
1/4 cup white wine
2 bags of frozen cheese ravioli
2 bags shredded Italian cheese blend

Brown sausage in pan, add minced veggies and cook together until veggies are soft.  Add white wine and simmer for 2 minutes.  Add the the jarred sauce and simmer fro 30 minutes.  In two med aluminum baking pans, scoop one cup of sauce.  Line up frozen raviolis and cover with addition sauce and shredded cheese.  Add another layer of raviolis, sauce and cheese.  Repeat for 3 total layers.  Cover with cheese and sprinkle dried parsley.  Cover with Foil and put i freezer or bake in a 375 degree oven for 30-3 minutes.  To bake from freezer remove the night before and bake at 375 for 45 minutes or until done.  

Creamy Spinach Casserole
1lb of penne pasta
1 1/2 lb cooked shredded chicken
1 cup sour cream
4-6oz cream cheese
1 pkg Ranch dip mix
7 oz frozen thawed spinach
1/4 cup half and half
2 cups shredded Italian cheese
Cook pasta according to package directions.  In a large mixing bowl combine the sour cream, cream cheese and half and half.  Mix in packet of Ranch dressing mix, 1/2 cups cheese.  Combine with the shredded chicken and about 2/3 of cooked pasta.  Pour out into med size baking dishes and top with remaining cheese.  Cover with foil and bake at 375 for 30 mins and either serve or let cool and freeze.

Chicken Pot Pie
Pillsbury pie crust
frozen mixed vegetables
2 cups chicken broth
1 cup whole milk
1 1/2lbs shredded chicken
1/3 cup flour
1 chopped onion
4 stalks celery
garlic powder
1/3 cup pf butter
in a large sauce pan saute the onions and celery in butter until veggies are soft.  Add flour and stir until well combined.  Slowly add the chicken broth and milk and cook until thickens.  Season with s/p and garlic powder to taste.  Add the shredded chicken and about 12oz of frozen mixed veggies and combine well.  Take off heat and let cool 10 mins.  Meanwhile roll out a pie crust to fit into your pie plate or pan.  Fill with chicken mixture and top with 2nd pie crust/  Seal edges and make slits.  At this point you can wrap in foil and freeze or brush top with beaten egg and bake in 375 degree oven for 45 minutes or until crust is brown.  To bake from frozen remove from freezer and bake at 375 degrees uncovered for 30 mins then cover with foil and bake an additional 30 mins.


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