Buffalo Chicken Salad Jars

How’s the lunch situation these days?

You’d think the fact that we’re all home with no real schedule would make lunch easier, but we’re finding that is so not the case. By the time lunch rolls around, I’m always scrambling and, of course, going out to grab something just isn’t an option right now.

To remedy the chaos, I’m trying to prep my lunches ahead. Salad jars are my favorite lunch prep – and these buffalo chicken ones are my current obsession.

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Vegetable Pot Pie

Today is Good Friday, and the wrap-up to another year of the Lenten dinner series. It’s a heavy day for Christians made heavier for everyone by the current pandemic. I chose something comforting for today – because I think right now we all need it.

This pot pie is just loaded with veggies so it’s hearty in the best way. The filling is flexible – but I chose veggies with a longer shelf life so this could easily be a “week 2 meal” if you’re trying to space out your grocery trips.

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Steak & Guinness Pie

Happy Pi Day!

This week has been incredibly stressful and having something fun to focus on today is a blessing.

Today, I’m sharing my new favorite savory pie – steak and vegetables simmered in Guinness and wrapped in a cheddar pie crust.

Yes, it’s as good as it sounds!

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Freezer-Friendly Chicken Fried Rice

I love a good freezer recipe – and I love that this one isn’t your typical casserole or soup. Now, don’t get me wrong – there are plenty of casseroles and soups in my freezer – but this is a great choice for nights when you just want something different.

I generally make these in batches of 4-5 dinners. You can swap out the protein, too – pork, beef, and shrimp all work well here! It’s also a great one to get the kids to help with. Jake can help with the measuring and dumping; Julie helps shake all the ingredients up!

ChickenFriedRice

Freezer-Friendly Chicken Fried Rice
(A Kate’s Recipe Box Original)
Serves 4

5 cups cooked rice
1 ½ cups peas and carrots
½ cup diced onions
2 cups chicken– cooked and diced
2 Tbsp. fried rice seasoning

2 Tbsp. oil
4 eggs
6 Tbsp. soy sauce
2 dashes pepper

In a gallon zipper bag, toss together the rice, peas and carrots, onions, chicken, and seasoning. Shake well to combine. Seal, label, and freeze.

Thaw in refrigerator overnight.

Heat 1 Tbsp. oil in a large skillet. Dump rice mixture into the skillet. Cook and stir over medium heat, breaking up any chunks of rice, until hot – about five minutes. Push rice mixture to the side of the skillet. Add 1 Tbsp. oil to the empty side of the skillet and add eggs. Cook and stir until eggs are thickened but still moist. Combine eggs with the rice mixture. Turn off the heat. Stir in soy sauce and pepper. Serve.

Fried Rice Seasoning

¼ cup garlic powder
4 tsp. ginger powder
2 tsp. sugar
2 tsp. salt
2 tsp. black pepper

Whisk together and stir in an airtight container.