Canned Chicken


I am ALL about convenience, so when I am reading a recipe that calls for cooked chicken breast and I don’t already HAVE cooked chicken breast, then it is not happening.    So when my mom gave me a jar of her canned chicken and it actually tasted good I was SOLD!    

I was even more amazed at how easy and simple it is to can your own chicken.  This is now my 4th year of canning chicken and it is a staple in my pantry.    I use it for chicken enchiladas, soups, chicken salads, pizza, calzones, etc.  Anything that calls for cooked chicken!  It’s SO awesome!  

Let’s get started on how easy this process is:
I usually purchase my chicken breasts from the local grocery store in bulk.  I get a better deal that way.   

You want to take the chicken breast and trim off any fat.  That way your don’t have any chewy, squeaky parts.  Then you stuff those babies as tight as you can into the jar size of your choice, leaving 1-inch headspace at the top.   I usually use pint size jars, as that would be about two cups of chicken, which I have  found most recipes call for.  


Once the chicken is in the jars, add 1/2 tsp of canning or pickling salt to each jar.  Following the salt, wipe the rims of the jars clean.  If the rims are not clean then the jar will not seal properly and you will have spoiled chicken.  

While you’re wiping those jars clean, you want to have your canning lids in boiling water for a few minutes so the rubber is nice and soft and ready to seal. 



You want to use a pressure cooker to process your jars.  My jars processed for 75 minutes at 13 lbs pressure.  Your pressure will be different according to the altitude in your area.  You can call your local extension office to find out the safest way to process your meat for your altitude. 

After  the 75 minutes, you wait for your pressure gauge to go back down to zero before taking the lid off.  Pressure cookers can be dangerous if used improperly.   Taking the lid off before it reaches zero could cause the pressure cooker to explode.  


Take your jars out carefully and allow them to cool on the counter.  You will hear the lids begin to seal.  After 12-24 hours  you can check to see that your lids have sealed.  Do not check your lids until after at least 12 hours, as you can cause a false seal by pressing down on the lids before they have had time to seal themselves.  

Good luck and enjoy your ready to eat chicken!

Canned Chicken

Prep Time: 30 minutes

Cook Time: 1 hour, 35 minutes

Canned Chicken


  • Raw chicken
  • Canning or pickling salt
  • Canning jars (either pints or quarts)
  • Canning lids
  • Pressure cooker


  1. Cut any fat off of the meat and put raw meat into canning jars, leaving 1 inch of head space. Add 1/2 tsp salt to pint jars and 1 tsp to quart jars. Put lids in pan of water to boil until rubber rim is soft. Wipe jar rims and put hot lids on.
  2. Put jars in pressure canner and add 2 1/2 quarts hot water to canner. Put lid on and turn on high. When it starts to steam, time for 10 minutes. After 10 minutes put regulator on and start time when it reaches 13 lbs pressure. (Here's a handy altitude chart to find out what your pressure should be.) Keep pressure at the correct pressure for 75 minutes. You may need to adjust heat accordingly. Watch carefully and never leave a pressure cooker unattended. Let drop to 0 before opening.
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How to make Easy Yummy Meatloaf

On a scale from 1 to 10 of ease, this is a 9 – – super simple

I am already dreaming of the next time I make this yummy meatloaf. I have never been a fan of meatloaf. In all honesty, I HATED meatloaf dinner growing up. I think that my older brother loved it so much because I despised it. You know how sibling rivalry can go. 😉

I came to love meatloaf when I attended dinner at my in-laws. I admit I was a little timid, but to be polite I ate it. Much to my surprise, it was DELICIOUS!!

I believe I asked for the recipe once, and my Mother-in-laws idea of a recipe is: I threw a little of this in, and some of that, and a pinch of this and mixed it all together. AHH! I am not good at following a recipe let alone a little of this and that and a pinch.

So many years later [possibly 10 yrs] I decided I was ready to attempt to make her meatloaf. This time, she gave me more of a recipe that I could follow. And that I did. I didn’t nail it the first time, but it was a good attempt. I am not much of a cook. I have the kitchen and many utensils of an amazing cook, but much past that, I still have improvement.

Last week I made meatloaf for dinner, and I killed it! It is so yummy, and easy, that I feel like I am one step closer to being an amazing cook. The kids and hubby even approve. THAT means 5 stars!! [which is amazing for my picky palette family]

Try it out and let me know how you love it. It is just as good the next day for lunch. Yum Yum.


Simple and delicious!

Sweet Yummy Meatloaf

Prep Time: 13 minutes

Cook Time: 1 hour, 30 minutes

Sweet Yummy Meatloaf


  • 1 lb hamburger
  • 1 can tomato sauce
  • 3/4 cup ketchup
  • 1 tsp mustard
  • 1/2 cup brown sugar
  • 1 egg
  • 2 slices of bread [break apart into tiny pieces]
  • Onion


  1. Combine all ingredients well and pack into bread loaf pan.
  2. Bake at 350 for 1 1/2 hrs.
  3. Remove from oven and serve.
  4. Tip: Serve directly from pan or remove from pan to serving dish. I like to drizzle ketchup on top before serving. ENJOY!
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Meat Balls

Meat Balls

Cook Time: 20 minutes


  • 2 Tablespoons of oil, I use avocado oil
  • 1 onion diced
  • 2 garlic cloves diced
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp thyme
  • 1/2 tsp oregano
  • 16 oz. spinach
  • 2 TB Worcestershire sauce
  • 1/3 cup chicken broth
  • 2 1/2 lbs hamburger
  • 3/4 cup bread crumbs or almond flour
  • 2 eggs


  1. Preheat oven to 400 degrees.
  2. In a medium sauce pan, heat oil at medium heat and add onion, sauté for a few minutes and add garlic, add spices and chicken broth, cook a few minutes until fragrant and add your spinach. Saute two minutes or until spinach is cooked.
  3. Set aside and allow to cool.
  4. In a separate bowl add, hamburger, bread crumbs or almond flour, and eggs.
  5. Mix until well combined, form into balls about 1 1/2- 2 inches in diameter, and cook at 400 degrees for 20 minutes.
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Cilantro Chicken Kabobs


Adults 5 stars-Kids 4 stars

My husband and I gave this Cilantro Chicken Kabobs 5 stars, as well as our 10 year old.    The two and four year old were so-so on the whole meal, so the kids gave it a four star rating.  But we are going to try again, because we loved it so much the the younger two are just going to have to like it.

Cilantro Chicken Kabobs

Serves 4


For Marinade-

4 cloves of garlic, minced

1/4 cup  Avocado Oil 
or olive oil

2 tablespoons red wine vinegar

Juice of 1 lemon

1 pound of chicken, cut into bite-size pieces


You can really use whatever  you want but we used:

1 Red pepper

1 green pepper

1 zucchini

1 red onion

2 Tablespoons melted butter

For the sauce-

2 cloves of garlic

1 cup fresh cilantro

1 cup fresh parsley or 2 Tablespoons of dried

1/2 tsp celtic sea salt

juice of 1/2 lemon

1/2 cup  Avocado Oil
or olive oil

Whisk marinade ingredients together and pour over chicken.   Cover the chicken and refrigerate up to four hours or 1 hour at room temperature.    Cut veggies into large enough chunks that they can go on a skewer well.   Place chicken, and veggies on skewers, brush with melted butter and grill for 3-4 minutes on each side.  Watch closely, depending on your grill it could be longer or faster.  You want the chicken to be cooked through.

Whisk sauce ingredients together and pour over kabobs.  Enjoy!

Easy Roast Chicken — in a crock pot!


 Adults 5 star-Kids 5 star


While learning about eating a REAL food, GLUTEN free diet, or just changing your lifestyle to include more real foods, I was a little overwhelmed about how to do it and what in the world we were going to eat.   I decided to completely change MY attitude.  I decided that instead of dreading it, I needed to view it more as an exciting challenge that our family COULD do!  That made all the difference!  I am truly excited about eating a healthy way and hopefully our kids will grow up already knowing how to have a healthy lifestyle.


So without further ado… I present this super easy roast chicken in a crock pot.


This is the perfect Sunday meal and the left overs are great throughout the week.  I have also been learning about the importance of bone broth, so after we took all the meat off of the bones we put all the bones back in with onions, garlic, potatoes and water and let it cook for an additional 8-10 hours.  Afterwards you strain it and put it in containers for the freezer.




1 whole chicken

1 large onion diced in large chunks

3-4 garlic cloves

1-2 sweet potatoes or yukon gold potatoes

2-3 carrots

4 Tablespoons of butter, melted.

Your favorite spice rub.


Dice all your veggies in large chunks.   Place the veggies along the bottom of the crockpot, saving some of the potatoes and carrots to go on top of the chicken.  Rub the spice rub all over your chicken and place in crockpot on top of your veggies.  Pour the melted butter over chicken and add the rest of your potatoes and carrots to the top.  I added a few sprigs of rosemary on top.  Cook on high for 4-5 hours or low for 6-8 hours or until your chicken is cooked through.







Stuffed Maple Glazed Butternut Squash


Adults 5 star—Kids 3 star

Excuse my picture taking… my camera is not fully focusing and I need to figure out how to fix it.   All those pictures that I took and I can’t tell that they aren’t in focus until it’s in the computer and too late to do anything about it.  Oh well, I am still a beginner and we will work through it.

So this recipe was amazing!    The adults loved it and the kids semi-loved it.  We are working with them on certain veggies like kale and so that could be why it only got a 3 on our kid rating system.  This would be delicious with spinach instead of kale and I think I may try that next time.  Maybe that would coax a 5 out of the kiddos.

Maple Glazed Squash with Apple

Serves 6
1 Butternut squash or 3 acorn squash or any squash you have on hand
2 Cups celery
1 Cup sausage (make sure gluten free, if you want a gluten free version)
1 Cup diced apple ( fuji or gala)
1/2 onion, diced
1 Cup (packed) chopped kale or spinach
2 T packed, chopped sage or 2 teaspoons of dried
2 T Maple syrup (organic if you can)
1/2 Cup maple glazed pecans (recipe below) or toasted pecans
3T Olive oil
kosher salt
fresh nutmeg

Preheat oven to 400F
Cut squash lengthwise and scoop out seeds with a spoon. Brush insides with a mix of 1 T olive oil and 1 T maple syrup. Sprinkle generously with salt and pepper and lay skin side up on a greased baking sheet, and roast in a hot oven for 30-40 minutes, until you can pierce through skin and flesh with a fork. Remove from the oven and using a metal spatula, turn over, trying to keep caramelized edges in tact, and let cool. Place in a baking dish.

While squash is roasting in the oven, brown sausage, set aside and wipe out pan. In the same pan, sauté celery and onions in 2 T olive oil, on medium heat, until tender, about 10 minutes. Add apples and sage, and sauté 5 more minutes, until apples are tender. You may need to add a little more olive oil. Generously Salt and Pepper to taste.  Add kale or spinach,  and add 1 T maple syrup. Add sausage back in and taste for salt.

Maple Glazed Pecans-

In a separate pan, on medium heat, add 1/2 cup pecans and 2 Tablespoons of maple syrup stir until syrup is thick and has covered the pecans.  Add to sausage/veggie mixture.

Fill the squash with the sausage/veggie mixture and place in a 350 F until heated through (about 15 minutes)