Wednesday, November 9, 2016

Newland Chronicles :: Beachballs and a Trampoline

Our family is truly having a blast learning the world that is YouTube. We felt the nudge for about 6 months before we took the plunge, bought our camera, and decided to just give vlogging a try.

Here's a video we did a couple weekends ago after we got our new trampoline.

We'd love for you to watch and subscribe to the Newland Chronicles to keep up on all the fun!

A few of our other favorites...

Monday, November 7, 2016

Beef Pot Roast :: 31 Days of Healthy Freezer Meals

This is comfort food at it's finest. Maybe it's because the leaves are golden and falling from the trees but I am so ready for a good pot roast. This meal always makes me think of Sunday afternoon dinner growing up. To stay on track with my heathy eating I tend to skip the potatoes when I eat this, but my kids LOVE the potatoes so I throw them in.

Beef Pot Roast


1 chuck roast (3-4 pounds)
1 lb carrots, peeled and cut up
2 lb potatoes, peeled and cut up
1 onion, peeled and cut into quarters
1 cup beef broth (for cooking day)
2 T. steak seasoning blend
1 T. salt
1 T. thyme
1 T. rosemary


Combine seasoning in a large freezer bag. Add meat, close the bag, and rub seasoning onto meat.

In a separate bag combine the vegetables and freeze.

Thaw and throw both the meat and vegetables into a slow cooker. Pour in the beef broth.

Cook 6-8 hours or until done.

Serve with a salad and fresh bread for the kids and call it good!

**Missed a recipe? Catch up HERE!**

Monday, October 24, 2016

Stuffed Green Pepper Soup :: 31 Days of Healthy Freezer Meals

We love Stuffed Green Peppers. It's the perfect fall and winter comfort food. Sometimes (i.e. most days) I don't have the time to make the full recipe, which is why one day I thought maybe I could turn the flavor of stuffed green peppers into a soup. It's now one of my favorite fall and winter soups that's just as tasty as the original, but in a "dump and simmer" form. When I started trying freezer meals I wanted to include this one as a freezer alternative. So here it is - Stuffed Green Pepper SOUP!

Stuffed Green Pepper Soup


2 large green peppers, chopped
Pinch of salt
3/4 lb. ground beef
1 small onion, chopped
1 14.5 ounce can diced tomatoes
2 T. Worcestershire sauce
1 tsp. oregano
1- 2 cans beef broth
Cooked rice (for the day you eat this meal)


Brown ground beef with onion and if freezing set aside to let cool.

Place chopped green peppers, salt, diced tomatoes, Worcestershire, oregano, and beef mixture into a freezer bag. Freeze.

Thaw when ready to make and place beef mixture into a large pot on the stove. Add 1-2 cans of beef broth and here's where I just eyeball it - I usually add what broth I have and add water until it looks like enough for our family. Roughly it comes out to 2 cans of broth and 3 cups of water.

Let simmer for 1-2 hours. I used to add rice while it cooks but I never liked how the rice turned out. Sometimes it was over cooked, sometimes it was under cooked. I much prefer to just add cooked rice to the pot right when we serve.

Saturday, October 22, 2016

Chicken Skewers with Peanut Dipping Sauce :: 31 Days of Healthy Freezer Meals

  • Chicken Skewers with Peanut Dipping Sauce


    1 lb. chicken breasts
    Soy sauce

    1/4 cup peanut butter
    2 tsp. lime juice
    1/4 cup soy sauce
    1/2 cup water 


    Cut chicken breasts into thin strips and weave onto wooden skewers.
    Sprinkle skewers lightly with salt and pepper.
    Place skewers in a large freezer bag. (You’ll probably want to double bag these in case the skewers try to poke through.)
    I throw a couple dashes of soy sauce in the bag with the chicken and then freeze

    Make the peanut dipping sauce on cooking day. Combine the peanut butter, lime juice, soy sauce, and water into a bowl and mix well. Add more water if necessary if you prefer a thinner dipping sauce.

    Thaw and grill skewers, serve with peanut dipping sauce.

Thursday, October 20, 2016

Lemon Pepper Chicken :: 31 Days of Healthy Freezer Meals

This recipe is super quick to prep and freeze and super quick to cook once thawed! You could cook this in a skillet, grill pan, or even grill.

Lemon Pepper Chicken


2 cloves garlic, minced
4 tsp. lemon pepper seasoning
1 tsp. paprika
2 T. olive oil
1 lemon, juiced
1 tsp. salt
1 tsp. oregano
4 chicken breasts

lemon - for garnish


Mix together all the ingredients in a large freezer bag and freeze.

Thaw and grill (or cook in a skillet on the stovetop) for 5 - 6 minutes per side or until cooked through. Garnish with lemon wedges and serve. 

Throw together a fresh veggie salad and steam some broccoli and have the perfect meal ready in minutes.

**Missed any of the 31 freezer meals? Find them all HERE!**

Tuesday, October 18, 2016

Slow-Cooked French Dips :: 31 Days of Healthy Freezer Meals

Oh how I love this recipe. The aroma of the beef cooking all day is amazing and it tastes just as good as it smells! If freezing, I thaw this meal the day before so it's completely thawed before throwing it in the slow cooker in the morning. I will say though that this recipe is easy enough that I don't always freeze it in advance.


1 chuck roast (3-4 pounds)
1 onion, sliced
3/4 cup soy sauce
10 whole black peppercorns
1 T. rosemary
1 T. garlic, minced
2 tsp. beef broth concentrate *

Whole wheat buns
Cheese, sliced **

   * Lets talk about this "beef concentrate" for just a second. Several different recipes I have seen for French Dip use a beef bouillon cube. I've used it before but I instead like Kitchen Accomplice brand of reduced sodium beef broth concentrate. It's low in salt, non-gmo, and all natural. If you can find a healthier alternative to a bouillon cube use it, but using the cube is fine too.

   ** I personally don't typically use cheese, but family loves to put pepper jack cheese on theirs.


If you are freezing this recipe place the soy sauce, peppercorns, rosemary, garlic, and broth concentrate in a freezer bag. Mix together in the bag and then add the roast and onions. Freeze.

If not freezing, place the roast and onions in a slow cooker. Mix together the soy sauce, peppercorns, rosemary, garlic, and broth concentrate together and pour over meat. Add enough water to cover the roast.

Cook on low 8-10 hours, until you are able to shred the meat with a fork.

Shred the roast and serve on whole wheat buns. Top with onions and cheese if preferred.

We put the remaining juices from the slow cooker into little bowls for dipping.

**Want more recipes? Find all of the October freezer recipes HERE!**

Monday, October 17, 2016

Cuban-Style Pork Chops :: 31 Days of Healthy Freezer Meals

Cuban-Style Pork Chops


4 pork chops
1 small onion, cut into eights
2 large cloves of garlic, roughly chopped
3/4 c. orange juice
3 T. lime juice
1 T. lime zest
1 t. oregano
1 T. olive oil
1 tsp. salt
1/2 tsp. black pepper

1 cup cilantro, chopped (Add to the freezer bag on the day you thaw this meal.)


1. Place pork chops, onion, and garlic in a freezer bag. Whisk remaining ingredients except the cilantro and pour over the pork chops. Freeze.

2. When ready to make, remove from freezer and thaw. Add 1 c. chopped cilantro to the bag as it thaws and marinates.

3. When thawed completely, grill 8-10 minutes per side, or until cooked completely through. Let rest about 5 minutes before serving.

**Missed any of the 31 days of freezer meals? Head HERE.**