Crock pot meal and make ahead freezer meal

*Sorry no pictures.....
Wednesday this week
I cooked up 12 Drumsticks in the crockpot on High for 4 hours with a little cooking liquid.
I baked 6 Chicken breasts (good sized) they also had cooking liquid with freshly ground Italian spices, Sea Salt, and freshly ground peppercorn medley (green , red, white). I baked on 425 for about an hour plus.
Mean time I used my rice cooker to make up 8 servings of rice. Using the measuring cup that comes with the rice cooker measures only 3/4 c or 145 g of rice. I put water in to the 8 cup line in the pan, than added 3 rice measuring cups. I set it going with an hour delay and let it cook away.  This was Batsmati rice, not the standard Long Grain white rice. There is a carrier used to add nutrients back that I have had issues with so I only use Batsmati, brown, Arborio, or mixes without the stuff added.  I rinse and soak all of my rice.
While this was all cooking. I took out the broccoli and cut it to size I needed.

When the rice and chicken breasts were done. I allowed to breast to cool on the counter. I scooped rice out into two pans about 1/2 to 1 inch. Then I put the broccoli on. I pulled out two boxes cream of something (chicken and mushroom) soup I have diluted them as directed poured half of the mix over over pan and the rest over the other.  (I used Pacific Organic Brand- no Gluten, no Corn or Potato. I may have to pull out my Gluten-Free Gourmet book and find the Cream soup base and make without the boullion.) I then sliced the chicken breasts and added them on top. Pulled out my shredder and just over a pound Medium cheddar. I put half of what I Shredded on each meal. then I took foil and put non-Shiny side down. They are now in the freezer waiting their date with destiny-Dinner.

Now the drum stick were going to do something similar, But I had to feed the kids and husband. 2 drumsticks each with a hardy helping of rice (I ran a second batch.) and some BBQ sauce for them was a meal.

Cheesy Veggie Pizza( Gluten-free, corn-free, potato-free) December 7, 2014

Tonight's dinner ....

This prepared freezer crust has allowed me to enjoy pizza again. It has tapioca starch, milk, eggs, canola oil ( I do not use canola oil and corn oil in my normal cooking, I use olive oil, 100% butter or other oils) cheddar cheese, mozzarella cheese, Parmesan cheese ** contains milk products and eggs

This crust is enough for one meal and a midnight snack.

Preheat oven to 375 degrees. I stick my pan in the oven to preheat too.

Take the crust on card board out of the wrapper saving the label above for cooking directions.

Take a can of Kirkland signature tomato paste and spread on crust.

Now take and dress with the amount of veggies you want. 

I used mushrooms, broccoli, and cauliflower.

Take a cheese block and grate as much or as little as you like.

Now take the pizza and cardboard, slide the pizza onto the pan. 

Keep the cardboard for after it finishes cooking to cut the pizza on.

Cook 10-15 mins, until cheese is melted and crust is brown.

Remove from oven by sliding into card board with a spatula.

Place the pizza on the counter cut and enjoy!