Leek and Veggie Casserole


4 leeks, cut into sticks

½ cup black olives

2 red onions, sliced

4 tomatoes, quartered

1 zucchini, sliced

2 garlic cloves, chopped

½ cup vegetable stock

1 tablespoon lemon juice

1 teaspoon Dijon mustard

Salt and pepper to taste


Combine all ingredients and pour into a glass baking dish. Bake in a preheated oven at 350F for 30 minutes.

Italian Chicken


1 small onion, diced

4oz frozen baby spinach

2 15oz cans of tomato sauce

2 garlic cloves, minced

1/4 cup honey

2 tablespoons extra virgin olive oil

1 tablespoon Italian seasonings

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon crushed red pepper flakes

1 pound chicken breasts

1 gallon-sized plastic freezer bag


Combine everything in a labeled freezer bag. Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer. Pour thawed contents of freezer bag into your crockpot. Cook on low for 4-6 hours, or until chicken is cooked through.