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  • Fall Freezer Meals #2

    Fall Freezer Meals #2

    October Fall Freezer Meals Are Here!

    Lindsay Ostrom headshot.

    A few months ago, I discovered what feels like a little life hack.

    I started spending an hour each month getting a few meals prepped for the month ahead. We’re talking just assembling stuff for my favorite recipes into bags and freezing it!

    And I can’t tell you how much this system makes me feel like I have my life together! It’s the best.

    What I Prepped:

    Bag, Baby, Person

    What I Got:

    Food, Lunch, Meal

    The recipes this month are absolute family favorites for fall!

    And they all have cook times for Crockpot, Instant Pot, and stovetop methods. 🙂

    Hope these help make your life easier this month like they have for us!

    Lindsay signature.


    Here Are The Bag Labels + Grocery List:

    They’re free! Aren’t they so fun?!

    Everything you need is right on them. I print the cards out and attach them to the bags so I don’t have to use my phone at all for the prep or cooking.


    Here Are All The Recipes:

    Apple Streusel Muffins

    16-18 muffins total

    Click here for printable version!

    Blend in a BLender:

    • 1 cup full-fat Greek yogurt
    • 3 eggs
    • 3 1/2 cups rolled oats
    • 3/4 cup brown sugar, lightly packed
    • 2 cups chopped Honeycrisp apples
    • 1 1/2 tsps. baking soda
    • 1 tsp. baking powder
    • 1 tsp. vanilla extract
    • 1/2 tsp. cinnamon
    • 1/2 tsp. salt

    For the streusel: mix 4 tablespoons melted butter, 1/3 cup brown sugar, and 3/4 cup flour into small crumbles.

    Bake

    Spray a muffin tin with avocado oil. Fill tins two-thirds of the way full with batter; top with streusel.

    Bake at350°16-18 minutes

    FReeze

    Store muffins in an airtight container or bag in the freezer (or fridge). To reheat from frozen, microwave 45-60 seconds.

    Chicken Tinga Tacos

    4 servings

    Freeze Together

    • 1 tbsp. olive oil
    • half of an onion, roughly chopped
    • 2 cloves garlic, smashed
    • 2 individual chipotles in adobo sauce
    • 1 tsp. dried oregano
    • 1 tsp. cumin
    • 14-oz. can crushed fire-roasted tomatoes
    • 1 tsp. salt
    • 1 1/4 lbs. boneless skinless chicken thighs
    • 1/4 cup water

    Cooking Methods

    CrockpotHigh4 hoursfrom thawed
    Instant PotHigh15 minutesfrom frozen
    StovetopSimmer30 minutesfrom frozen

    Finish

    Remove chicken from the sauce and shred. Blend sauce until smooth. Add chicken back in. Serve in tortillas with all the taco fixings you want!

    Chicken Wild Rice Soup

    10 servings

    Freeze Together

    • 3 cups mirepoix (chopped celery, carrot, and onion)
    • 3 cloves garlic, minced
    • 1 cup uncooked wild rice
    • 1 tsp. salt
    • 1 tsp. poultry seasoning
    • 1 lb. chicken breasts
    • 1 tbsp. chicken bouillon paste

    Cooking Methods

    Add 5 cups chicken broth before cooking.

    CrockpotLow8 hoursfrom thawed
    Instant PotHigh30 minutesfrom frozen
    StovetopSimmer60 minutesfrom frozen

    Finish

    Shred chicken; return to pot.

    Add 2 cups heavy cream and 2 1/2 cups chicken broth. To thicken: whisk 1 1/2 tbsp. cornstarch with 1 1/2 tbsp. cold water; add and simmer.

    Steph’s Chickpea Curry

    4 servings

    Freeze Together

    • 2 cloves garlic, minced
    • 2 tbsp. red curry paste
    • 1 1/2 tbsp. soy sauce
    • 1 tbsp. brown sugar
    • 2 cans chickpeas, rinsed and drained
    • 1 can coconut milk
    • 1 cup chicken broth

    Cooking Methods

    CrockpotLow4 hoursfrom frozen
    Instant PotHigh13 minutesfrom frozen
    StovetopSimmer20 minutesfrom frozen

    Finish

    Whisk 1 1/2 tbsp. cornstarch in 1 1/2 tbsp. cold water; add to bubbling pot and let simmer until slightly thickened.

    Stir in 2 cups of fresh spinach and fresh cilantro just before serving.

    Serve with rice and chili crisp. I also love this with cucumber salad (thinly sliced cucumber and red onion, tossed with vinegar, avocado oil, salt, and sugar).

    More Freezer Goodies!

    The post Fall Freezer Meals #2 appeared first on Pinch of Yum.

    This post was originally published on this site.

  • Baked Chicken Breast

    Baked Chicken Breast

    If there’s one thing that can immediately bring peace to my dinner table after a long day, it’s a big plate of juicy, perfectly seasoned Baked Chicken Breast that my husband and daughter will devour without a single complaint. Thanks to a quick brine and a hot oven, this recipe takes very little hands-on effort, turning basic chicken into an absolute weeknight victory. I use a simple spice mix made entirely from inexpensive pantry staples you probably already have in your cupboard, keeping the cost at around $1.94 per serving. This easy method is a quick win for tonight’s dinner and just as handy for meal prep over the next few days!

    “Winner Winner delicious chicken dinner. I dislike chicken breast. Never ever eat it. There was a huge sale on it…so I got a huge package. I did the brine as directed, all the spices and WOW so delicious. The brine is a magic secret for sure.”

    ARLENE

    A Little Brining Goes a Long Way

    Boneless chicken breasts are such a handy option for easy family dinners, but because they’re naturally lean, they can dry out pretty quickly in the oven. That’s where my quick brine comes in! I soak the chicken in lightly salted water for 30 minutes, which helps it hold onto moisture as it cooks and seasons the meat from the inside. And because the brine is already doing some of the seasoning, there’s no need to add extra salt to my spice rub. Instead, I use smoked paprika, garlic powder, onion powder, and black pepper for a deliciously savory, slightly smoky flavor that isn’t too spicy or overpowering. I also add a little sugar to the brine and rub for a touch of sweetness and to encourage browning, but both are completely optional!

    Of course, keeping chicken juicy isn’t just about the brine. Those thick ends naturally take longer to cook, so I pound the breasts to an even thickness so everything cooks at the same rate. Then a HOT oven gives the outside color without overcooking the chicken. This baked chicken breast recipe is such a simple, cheap, beginner-friendly method, but you end up with beautifully tender, flavorful chicken that’s perfect for SO many meals! Working with bone-in, skin-on chicken? Try our oven roasted chicken breast recipe instead.

    Recipe Success Tips

    1. Pound the chicken to an even thickness. Chicken breasts are naturally thicker at one end, which means the thinner parts can dry out before the center is fully cooked. To create a level playing field, I pound each breast until they’re about ½-¾ inch thick throughout. This helps ensure every square inch cooks at the exact same rate, leaving every bite juicy and perfectly cooked! (It also shortens cook time!)
    2. Don’t skip the quick brine! I soak the chicken breasts in a mild salt-and-sugar brine (2 Tbsp salt and 1 Tbsp sugar in 2 quarts of water), which does more than just season the meat. It actually alters the protein structure of the chicken! The salt helps dissolve parts of the tighter protein structure inside the muscle fibers, making the meat more tender and juicier when cooked (how’s that for some food science?!).
    3. Coating the chicken breasts with olive oil serves two purposes: it helps my dry rub (smoked paprika, garlic powder, onion powder, black pepper, and brown sugar) stick to the meat and encourages the Maillard reaction for a beautifully browned exterior. No soggy, pale chicken here, thank you!
    4. Bake at a high temperature! Lean, skinless chicken breast doesn’t have the same amount of high collagen and fat that say a skin-on chicken thigh does. This makes it prone to drying out when cooked at a low temperature for a longer period. For this reason, I DON’T use the “low and slow” method here! I prefer to bake it at a higher temperature of 425°F for about 20 minutes. This helps the outside develop some color as the chicken cooks through quickly, reducing oven time and helping prevent it from drying out.
    5. Check the temperature. Chicken breasts should reach 165°F internally before serving. I often remove them from the oven at 160°F (to avoid accidentally overcooking) and let carryover heat bring them to 165°F as they rest, checking with a meat thermometer before plating up.
    6. Give the chicken time to rest. Aside from bringing it to temperature, resting is also important for keeping the chicken juicy. As chicken cooks, it naturally tightens up, so giving it time to rest helps reduce how much moisture escapes when you cut into it. I rest the chicken for 5-10 minutes, loosely tented with foil, which allows those juices to settle (so less moisture escapes onto your cutting board when you slice it!)

    Jess Rice making her easy baked chicken breasts in our Nashville test kitchen.
    Jess Rice making her easy baked chicken breasts in our Nashville test kitchen.

    How to Stretch this Recipe Even Further

    Want to get more servings without spending more money? Try slicing your chicken breasts in half horizontally to make thinner cutlets! I love this trick for turning 4 large breasts into 8 smaller portions, which is a great way to stretch your grocery budget. Plus, thinner cutlets need less pounding and cook faster!

    Here’s how I adapt this recipe to make more servings:

    1. Slice the chicken: Place each breast flat on a cutting board and carefully slice through the middle horizontally to make 2 cutlets. Gently pound any thicker areas until each cutlet is about ½ inch thick.
    2. Shorten the brine: Use the same brine ingredients, but refrigerate the thinner cutlets for about 15-20 minutes. Then drain, pat dry, and season as written in my recipe.
    3. Adjust the cooking time: Arrange the cutlets in a single layer in a rimmed baking sheet and bake at 425°F (I’d use 2 baking sheets, if needed!). Start checking after 10 minutes. They should take approximately 10-15 minutes, depending on thickness.
    4. Check for doneness: Use a meat thermometer to make sure each cutlet reaches 165°F in the thickest part, then rest for 5 minutes before serving.

    You’ll get twice as many smaller portions from the same amount of chicken, perfect for serving with budget-friendly sides like rice, potatoes, or veggies. We use this trick in a LOT of our chicken breast recipes, like this creamy garlic chicken!

    What to Serve with Baked Chicken Breasts

    These baked chicken breasts go with sooo many sides, so it’s easy to turn them into a filling family dinner without spending much extra. For a cozy, comforting meal, I’d pair them with our buttery garlic herb mashed potatoes and some steamed green beans. The potatoes make 6 servings, making them a great, affordable way to stretch these already substantial chicken breasts even further. You can get the potatoes started while the chicken brines so everything is ready around the same time.

    For something lighter, my family loves this juicy chicken with a scoop of rice and my air fryer broccoli. It makes 4 servings and cooks in just 6 minutes, so you can prep the florets while the chicken bakes and pop them in the air fryer as it rests. No fighting for oven space! A side salad is another great option, especially with a tangy vinaigrette to complement the smoky seasoning. And if you’re a family of dippers, try our creamy, sweet, and tangy honey mustard sauce for dipping! It takes a few minutes to make and adds a different flavor profile to your plate without changing the chicken seasoning itself.

    Side view of sliced chicken breast on a bed of salad in a bowl.
    Use any fresh ingredients you’ve got on hand to make a simple side salad.
    Overhead view of sliced baked chicken breast on a bed of rice with broccoli.
    Rice + broccoli = an easy, family-friendly side for this chicken!

    Meal Prep it!

    If there’s one protein that’s perfect for cooking ahead, it’s this baked chicken breast! The quick brine helps the chicken hold onto moisture as it cooks (and it stays juicy for long after it’s out the oven), and the mild, savory seasoning goes with just about anything. I just cook all four breasts at once, and then I’ve got a head start on lunches and dinners for the next few days for my family. Think salads, wraps, rice bowls, sandwiches, and whatever your heart desires.

    Once cooked, let the chicken cool slightly, then refrigerate it in airtight containers with a little of the cooking juices to keep it moist. The chicken is delicious served cold or reheated, so you’ve got plenty of options. For a salad meal prep as I’ve shown below, let the chicken cool completely, slice it, and pack it on top of a simple salad with any dressing stored separately. Pop it in the fridge, and you’ve got a delicious, ready-to-eat lunch! If you prefer your chicken warm, keep it separate from anything you want to stay cold and crisp. Reheat it in the microwave, covered, with a splash of broth in short intervals until it reaches 165°F. Enjoy your batch-cooked chicken within 3-4 days.

    Overhead view of sliced chicken breast in meal prep containers with salad or rice and broccoli.

    Overhead view of baked chicken breasts with one cut into slices.

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    Baked Chicken Breast Recipe

    These easy Baked Chicken Breasts are marinated in a simple brine before being seasoned to perfection and baked in the oven until golden, tender, and JUICY!
    Course Main Course
    Cuisine American
    Total Cost $7.75 recipe / $1.94 serving
    Prep Time 40 minutes
    Cook Time 20 minutes
    Resting Time 10 minutes
    Total Time 1 hour 10 minutes
    Servings 4 servings (if not more!)
    Calories 311kcal
    Author Jess Rice

    Equipment

    • 9×13 Baking Dish
    • Meat Thermometer

    Ingredients

    Brine Ingredients

    • 4 chicken breasts boneless, skinless (approx. 8 oz each) $7.14*
    • 2 Tbsp Kosher salt $0.06
    • 1 Tbsp granulated sugar optional, (can omit for keto/low-carb) $0.02**
    • 8 cups cold water $0.00

    Dry Rub Ingredients

    • 2 tsp smoked paprika or sweet paprika, $0.21
    • 1½ tsp garlic powder $0.05
    • 1 tsp onion powder $0.03
    • ½ tsp black pepper freshly cracked, $0.05
    • ½ tsp brown sugar optional (omit for sugar-free/keto) $0.01**
    • 1 Tbsp olive oil $0.18

    Instructions

    • Gather ingredients.
    • Place the chicken breasts between sheets of plastic wrap or put them inside a gallon-size baggie. Use a meat mallet or rolling pin to pound the thicker ends until each breast is an even ½- to ¾-inch thickness throughout.
    • In a large bowl, add the pounded chicken, 2 quarts of cold water, 2 Tbsp kosher salt, and 1 Tbsp granulated sugar. You can also brine the chicken breasts in a Gallon size (maybe 2) zip-top bag.
    • Cover and refrigerate the submerged chicken breasts in the brine for 30 minutes. Do not exceed 45 minutes to prevent the meat texture from breaking down.
    • Preheat your oven to 425°F. In a small bowl, combine the smoked paprika, garlic powder, onion powder, black pepper, and brown sugar (if using).
    • Remove chicken from the brine, rinse quickly under cold water, and thoroughly pat completely dry with clean paper towels.*** Drizzle the breasts with olive oil, then rub the spice mix evenly over all sides of the chicken.
    • Arrange seasoned chicken breasts in a single layer in a 9×13-inch baking dish or rimmed baking sheet. Bake uncovered at 425°F for 18-20 minutes, or until an instant-read thermometer registers 160-165°F in the thickest part of each chicken breast.
    • Transfer chicken to a cutting board or plate, loosely tent with aluminum foil, and let rest for 5-10 minutes before cutting. The residual heat will finish bringing the internal temperature to 165°F while locking in all the juices. (see notes)

    See how we calculate recipe costs here.

    Notes

    *I use 4 boneless, skinless chicken breasts (about 8 oz each, or 2 lbs total). If yours are frozen, thaw them completely first. Pound the chicken to an even ½- ¾-inch thickness so it cooks through evenly. Always check the thickest part with a meat thermometer; it should read 165°F after resting.

    **I add a little granulated sugar to the brine to balance the saltiness, and the brown sugar in the spice rub adds a hint of sweetness and helps the chicken brown in the oven. Both are optional! Feel free to leave them out for a sugar-free or keto-friendly version. 

    ***After brining, give the chicken a quick, gentle rinse under cold water to wash away any excess salty liquid on the surface. Then pat it thoroughly dry with paper towels before seasoning. Keep the water pressure low to minimize splashing, and clean and sanitize your sink and surrounding surfaces afterward.

    Internal temperature: You can remove the chicken from the oven once it reaches an internal temperature between 160-165°F. I like to then cover the chicken with aluminum foil so it stays warm. The chicken will naturally continue to cook while it’s resting. Just make sure it reaches the final internal temperature of 165°F before serving. 

    Why Kosher salt: Kosher salt has coarse, irregular flakes that pack loosely in a measuring spoon, making it far more forgiving when measuring by volume. It’s also free from iodine and anti-caking additives, which can leave a faint metallic aftertaste or cloudy residue in your brine. Using kosher salt ensures a clean, pure flavor without accidentally over-salting the chicken!

    If you only have table salt: Fine table salt is roughly twice as dense as kosher salt because its tiny, uniform cubes pack tightly together. Using table salt at a 1:1 ratio will double the salt concentration and ruin the texture (and flavor) of your chicken breasts. If all you have is table salt, cut the volume in half:

    • My recipe calls for: 2 Tbsp Kosher salt
    • Table salt substitute: 1 Tbsp table salt

    Note: Table salt takes a bit longer to dissolve in cold liquid, so whisk it into a cup of warm water until fully dissolved, then stir in the remaining cold water before adding your chicken.

    Want to use your air fryer? Try our air fryer chicken breast instead! That method skips the brine because the chicken cooks so quickly (meaning there’s less time for it to dry out), but still turns out juicy and tender. It cooks at 400°F for about 13 minutes, flipping halfway through, or until the thickest part reaches 165°F. Perfect when you’re short on time!

    Nutrition

    Serving: 1serving | Calories: 311kcal | Carbohydrates: 5g | Protein: 48g | Fat: 10g | Sodium: 1160mg | Fiber: 1g

    how to make Baked Chicken Breasts step-by-step photos

    The ingredients for a chicken brine with labels.

    Gather the ingredients for the chicken brine: You’ll need 4 boneless, skinless chicken breasts (approx. 2 lbs total / 8 oz each), 2 Tbsp kosher salt, 1 Tbsp granulated sugar (optional), and 8 cups (2 quarts) cold water.

    The ingredients for the spice mix for baked chicken breasts with labels.

    Gather the ingredients for the seasoning mix: You’ll need 2 tsp smoked paprika, 1½ tsp garlic powder, 1 tsp onion powder, ½ tsp freshly cracked black pepper, ½ tsp brown sugar, and 1 Tbsp olive oil.

    A rolling pin hitting chicken breasts in a ziplock bag to flatten them.

    Pound the chicken breasts: Place 4 boneless, skinless chicken breasts between sheets of plastic wrap or inside a large zip-top bag. Use the flat side of a meat mallet or a rolling pin to gently pound the thicker ends until each breast is an even ½-¾ inch thick throughout. I recommend working from the thickest part outward and using gentle, steady taps so you don’t tear the meat. The goal is an even thickness, not paper-thin chicken!

    preparing brine for baked chicken breast

    Prepare the brine: Add 8 cups (2 quarts) cold water, 2 Tbsp kosher salt, and 1 Tbsp granulated sugar (if using), and the flattened chicken breasts to a large bowl. Make sure they’re completely submerged in the liquid. You can also divide the chicken and brine between one or two gallon-size zip-top bags if that’s easier.

    Overhead view of chicken breasts in a brine in a mixing bowl.

    Brine the chicken: Cover the bowl (or seal the bags) and refrigerate for 30 minutes. This gives the salt time to work on the meat’s proteins, helping the chicken retain moisture as it cooks. Don’t let the chicken brine for longer than 45 minutes; otherwise, it might get a little mushy.

    Preheat your oven to 425°F. In a small bowl, combine 2 tsp smoked paprika (or sweet paprika), 1½ tsp garlic powder, 1 tsp onion powder, ½ tsp freshly cracked black pepper, and ½ tsp brown sugar (if using). Stir until everything is evenly mixed and there are no clumps of brown sugar.

    A hand patting dry brined chicken breasts.

    Dry and season the chicken: Remove the chicken from the brine and discard the liquid. Give the breasts a quick, gentle rinse under cold running water to remove excess brine from the surface, keeping the water pressure low to avoid splashing. Pat the chicken thoroughly dry with clean paper towels. You don’t want excess water sitting on the surface, as that can prevent the chicken from browning nicely.

    Two chicken breasts coated in seasoning.

    Drizzle with 1 Tbsp olive oil, then rub the spice mixture evenly over both sides of each breast. I like to season the edges, too, so there aren’t any bare patches.

    Four seasoned chicken breasts in a baking dish before baking.

    Bake the chicken breasts: Arrange the seasoned chicken in a single layer in a 9×13-inch baking dish or on a rimmed baking sheet. Bake uncovered at 425°F for approximately 18-20 minutes, or until it reaches 160-165°F in the thickest part. The outside should look lightly browned, with the paprika giving the chicken a deeper reddish-golden color. I recommend checking the temperature toward the earlier end of the cooking time, especially if your breasts are closer to ½ inch thick.

    Overhead view of baked chicken breasts in a baking dish.

    Rest, slice, and serve: Transfer the cooked chicken breasts to a clean cutting board or plate and loosely tent them with aluminum foil. Let them rest for 5-10 minutes before slicing. The residual heat will bring the internal temperature to 165°F while locking in the juices. The finished breasts should have a lightly browned, well-seasoned exterior and a tender, juicy interior. Slice against the grain and serve with your favorite sides, or let the chicken cool before storing it for meal prep. Enjoy!

    Side view of a baked chicken breast on rice with broccoli.

    Baked Chicken Breast Seasoning Variations

    One of my favorite things about this baked chicken breast recipe is how easy it is to change up the flavors! Here are a few ideas:

    • Leave out the sugar: If you’re watching your sugar intake, you can skip the granulated sugar in the brine and the brown sugar in the rub. Neither is essential for keeping the chicken juicy! You’ll get a more savory finish, although the outside may not develop quite as much color without the brown sugar.
    • Change up the seasoning: Try lemon pepper for a bright, citrusy flavor, Cajun seasoning for a spicy kick, or our poultry seasoning blend for a more herby flavor. I recommend choosing a salt-free mix when possible, as the brine already seasons the chicken. Store-bought blends often contain added salt, which can make the finished chicken too salty.
    • Turn up the heat! I keep the original rub mild so it works for the whole family, but you can add ¼-½ tsp cayenne pepper if you like things spicy. Start with ¼ tsp for a gentle kick, then increase it if you prefer more heat.
    • Swap the paprika. Smoked paprika is my go-to because my family loves its warm, smoky flavor! If that’s not your thing, sweet paprika gives the chicken a milder flavor without losing that lovely paprika color.

    Storage & Reheating

    Let the chicken cool slightly, then transfer it to an airtight container with any collected cooking juices to help keep it moist. Refrigerate within 2 hours of cooking and store for up to 3-4 days.

    Reheating

    My preferred method is to place the chicken in a baking dish with a splash of broth, cover it with foil, and warm it in a 350°F oven until heated through to 165°F. The broth and foil help prevent the chicken from drying out. You can also microwave individual portions with a splash of broth, covered, in short intervals. Chicken breast can become dry and rubbery if reheated repeatedly, so I recommend only warming what you plan to eat!

    Freezing

    You can freeze the baked chicken whole or sliced, but I recommend keeping it whole for the best texture. Wrap it tightly and place it in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator before reheating.

    Behind the scenes view of a woman looking at a laptop in a kitchen photo studio with baked chicken breasts styled on plates.
    Behind the scenes with Rebecca Denton, our super talented photographer!… you can also see here just how HUGE these chicken breasts were!

    Try These Baked Chicken Recipes Next:

    • Keep these Baked Chicken Drumsticks on repeat because the seasoning is simple but packed with flavor.
    • These Baked Chicken Wings prove you can get crispy skin straight from the oven!
    • Want to make dinner and your sides at the same time? Then I think you’ll love this Roasted Chicken and Vegetables, with potatoes, carrots, onions, and chicken thighs all in one casserole dish.

    Our Baked Chicken Breast recipe was originally published 1/4/25. It was retested, reworked, and republished to be better than ever 10/14/26.

    The post Baked Chicken Breast appeared first on Budget Bytes.

    This post was originally published on this site.

  • Slow Cooker Sesame Ginger Beef

    Slow Cooker Sesame Ginger Beef

    I love a good takeout-inspired dinner, especially when my slow cooker does most of the work! My slow cooker sesame ginger beef is packed with sweet and savory flavor, and the chuck roast cooks until it’s perfectly tender.

    Why This One Is Worth the Wait

    • Better Than Takeout: The sweet and savory sesame ginger sauce is packed with flavor, and you can make it right at home!
    • Let the Slow Cooker Work: Just 15 minutes of prep, and the slow cooker takes care of the rest. Perfect for busy days!
    • Make It Your Own: Serve over rice with broccoli, snap peas, or your favorite veggies for a delicious dinner.

    Ingredients for Sesame Ginger Beef

    Overhead shot of labeled slow cooker sesame ginger beef ingredients.
    • Fresh Ginger: Fresh ginger gives the sauce its best flavor. Freeze extra ginger and grate it straight from frozen! You can also substitute ½ to 1 teaspoon of ground ginger.
    • Chuck Roast: Chuck roast becomes incredibly tender after hours in the slow cooker. Beef stew meat also works well.
    • Soy Sauce: I recommend low-sodium soy sauce to keep the sauce from getting too salty.
    • Vegetables: Add 1–2 cups of broccoli, snap peas, bell peppers, or carrots during the last 1–2 hours of cooking. Softer vegetables may need less time.

    How to Make Slow Cooker Sesame Ginger Beef

    This sesame ginger beef is as easy as whisk, pour, and let the slow cooker do the rest! It’s a great option for busy days when you want dinner waiting for you. And if you love slow cooker meals with big flavor, be sure to try my slow cooker ramen and slow cooker Thai peanut chicken next.

    1. Transfer Beef: Add the chuck roast to the bowl of a slow cooker.
    2. Mix Sauce Ingredients: Whisk together the beef broth, soy sauce, brown sugar, green onions, fresh ginger, garlic, rice vinegar, and sesame oil in a medium bowl.
    3. Cook: Pour the sauce over the beef. Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the beef is tender and falls apart easily.
    4. Add the Slurry: During the last 30–45 minutes, combine the cornstarch and water to make a slurry. Stir it into the slow cooker, cover, and continue cooking until the sauce thickens.
    5. Serve: Enjoy slow cooker sesame ginger beef over steamed white rice and garnish with sesame seeds and sliced green onions.

    Alyssa’s Pro Tip

    Want a thicker sauce? After adding the cornstarch slurry, turn the slow cooker to HIGH for the last 30–45 minutes. Leave the lid on until the sauce thickens. You can add a little more slurry if needed!

    Must Have Tools for This Recipe

    • Slow Cooker: A 4- to 8-quart slow cooker works well for this recipe and gives the beef plenty of room to cook until tender.

    Print

    Slow Cooker Sesame Ginger Beef

    Make takeout night easier with slow cooker sesame ginger beef! The chuck roast cooks until fall-apart tender in a rich, flavorful sauce.
    Course Dinner, entree, main, Main Course, main dish
    Cuisine Asian, Asian American
    Keyword crock pot sesame beef, crockpot sesame beef, ginger beef, sesame ginger beef, sesame ginger beef recipe, slow cooker sesame beef, slow cooker sesame ginger beef, slow cooker sesame ginger beef recipe
    Prep Time 15 minutes
    Cook Time 8 hours
    Total Time 8 hours 15 minutes
    Servings 6 servings
    Calories 370kcal

    Equipment

    • 1 4-8 quart slow cooker

    Ingredients

    • 2-3 pounds chuck roast cut into 1-2 inch cubes
    • ½ cup beef broth
    • ½ cup soy sauce I used low-sodium
    • ⅓ cup packed light brown sugar
    • ¼ cup sliced green onions additional for garnish
    • 3 tablespoons minced fresh ginger
    • 1 tablespoon sesame oil
    • 1 tablespoon minced garlic about 3 cloves
    • 1 tablespoon rice vinegar
    • 2 tablespoons cornstarch + 2 tablespoons water to make a slurry
    • sesame seeds for garnish

    Instructions

    • Add 2-3 pounds chuck roast to the bowl of a 4-8 quart slow cooker.
    • Whisk together ½ cup beef broth, ½ cup soy sauce, ⅓ cup packed light brown sugar, ¼ cup sliced green onions, 3 tablespoons minced fresh ginger, 1 tablespoon minced garlic, 1 tablespoon rice vinegar, and 1 tablespoon sesame oil in a medium bowl.
    • Pour the sauce over the beef. Cover and cook on LOW for 8-9 hours, or on HIGH for 4-5 hours, until the beef is tender and falls apart easily.
    • In the last 30-45 minutes of cooking, combine 2 tablespoons cornstarch with 2 tablespoons of water to make a slurry, then add it to the slow cooker. Cover and cook for the remaining time.
    • Serve over steamed white rice with sesame seeds and sliced green onions as garnish.

    Notes

    How to Store Leftovers

    • Refrigerator: Store leftovers in an airtight container in the fridge for 3–4 days. Reheat in the microwave or on the stovetop until heated through.
    • Freezer: Freeze uncooked beef with the sauce (without the cornstarch slurry) in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before cooking as directed.
    • Make Ahead: Combine the cubed beef and sauce ingredients in a freezer-safe bag and freeze until ready to use.

     

    Nutrition

    Calories: 370kcal | Carbohydrates: 17g | Protein: 31g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 967mg | Potassium: 635mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 4mg
    Top down shot of slow cooker sesame ginger beef in a crockpot garnished with sesame seeds and green onions.

    More Easy Slow Cooker Meals

    This post was originally published on this site.

  • Best Caribbean Harbors for Small Ship Cruises

    Best Caribbean Harbors for Small Ship Cruises

    In the Caribbean, the best ports are the ones you’ve never heard of — until now

    The Caribbean is a sensory feast: impossibly blue water, vibrant reefs teeming with life, landscapes that shift from lush rainforest to sun-bleached desert within a single island chain. But the real magic happens at the harbors themselves — the intimate coves and storied ports where the islands reveal their character up close.

    This is where Windstar’s small ships have the advantage. Rather than crowding into the same mega-ports as the big cruise lines, our yachts slip into harbors too small, too shallow, or simply too special for larger vessels.

    Before diving into these picturesque harbors, it’s worth noting that the Caribbean can be tricky to parse, since it’s made up of three main archipelagos (sometimes called the West Indies collectively):

    • The Greater Antilles — the big islands: Cuba, Jamaica, Hispaniola (Haiti/Dominican Republic), and Puerto Rico. These aren’t referred to as Leeward or Windward at all. Aside from Puerto Rico, where San Juan is a hub for some Leeward Islands itineraries, Windstar doesn’t currently visit this group.
    • The Lesser Antilles — the best-known group, running from the Virgin Islands to Grenada, split into two sub-groups. The Leewards arc down from the north: the Virgin Islands through Anguilla, St. Maarten/St. Martin, St. Barts, St. Kitts, Nevis, Antigua, and Guadeloupe. The Windwards lie further south: Dominica down through Martinique, St. Lucia, St. Vincent and the Grenadines, and Grenada.
    • The Leeward Antilles — a separate, often-confused third group: islands off Venezuela’s coast like Aruba, Curaçao, and Bonaire, plus Venezuela’s own island territories.

    Windstar itineraries may focus on just one region or mix and match across overlapping areas. And it’s important to note that most of Windstar’s best off-the-path yacht harbor ports are located in either the Greater Antilles or Lesser Antilles. These are places that transport travelers’ experiences beyond the usual big ship ports in the region.

    Here’s a look at some of the most scenic harbors along Windstar’s Caribbean routes.

    The Leeward Islands

    Anguilla:

    Known for its pristine, sugar-white beaches and laid-back glamour, Anguilla offers the ultimate Caribbean retreat. It’s a destination reserved largely for small ship cruise lines, which anchor in the intimate Road Bay, its low-key harbor lined with beach shacks and cafés. Snorkeling at Little Bay offers calm, clear waters, and the beaches throughout the island are soft and pristine.

    Here’s a tip: it’s no longer a secret that Anguilla is one of the Caribbean’s culinary magnets. This tiny island has roughly 100 restaurants, including acclaimed spots like Blanchards — now celebrating more than 30 years on the island and widely credited with kickstarting its culinary reputation — the newer L’Étoile at Manoah Boutique Hotel, and Celeste by Kerth Gumbs at the Malliouhana Resort. Just as central to Anguilla’s food-lover reputation are its casual beach shack eateries (Blanchard’s, in fact, operates a fine-dining restaurant and a casual spot side by side).

    Planning tip: Anguilla is included on Windstar itineraries such as:

    Antigua:

    Antigua’s Falmouth Harbor is adjacent to one of the Caribbean’s most important UNESCO sites: the Georgian era Nelson’s Dockyard./Adobe

    Antigua is a little more than 100 square miles — about the size of Shreveport, Louisiana — yet it boasts 365 beaches. Its coastline is exquisite, thanks to an abundance of coral that keeps the water clear.

    St. John’s, Antigua’s capital, is the usual port for big-ship visitors, but Windstar anchors in Falmouth Harbour, a world away, alongside other yachts and sailing vessels. The tender dock is within walking distance of Nelson’s Dockyard, a charming Georgian-era village also known as Antigua Naval Dockyard and Related Archaeological Sites.

    Another option on this more pastoral side of the island: Antigua’s Rainforest Canopy Zipline, with 13 ziplines and two suspension bridges. For a gourmet afternoon on the beach, take a short taxi ride to Catherine’s Café on Pigeon Point Beach. And because Windstar’s yachts anchor in the harbor itself, its marinas are often open for swimming, sunbathing, and water sports.

    Planning tip: Antigua is a highlight of several Caribbean itineraries, including:

    British Virgin Islands:

    The British Virgin Islands of Tortola, Jost Van Dyke, and Virgin Gorda are a mainstay of Windstar’s intimate Caribbean voyages and are among the most laid-back places any small cruise ship visits.

    Soper’s Hole, Tortola

    Exploring Tortola from our base of Soper’s Hole yields so many quiet spots./Carolyn Spencer Brown

    Tortola is one of the only British Virgin Islands to accept larger cruise ships (at Road Town, its main city), but, as with Anguilla, Windstar docks instead at Soper’s Hole, a tiny harbor with a restaurant, a bar, and colorful West Indian buildings. This stop is a low-key jumping-off point for beach adventures at spots like Long Bay Beach or Smuggler’s Cove.

    Prickly Pear Cay, Virgin Gorda

    In Virgin Gorda’s North Sound, Prickly Pear Cay is an uninhabited national park island — and, on Windstar’s itineraries, typically the site of its famous beach barbecues. Travelers usually spend the morning exploring Virgin Gorda by shore excursion (unless spending the whole day at the beach, since there’s no independent transportation on the cay). The must-see experience is a trip to Virgin Gorda’s The Baths: massive granite boulders spread across Devil’s Bay on the island’s north shore, threaded by a series of steps and ropes that guide adventurers through grottos from beach to bay. It’s also an excellent spot for snorkeling.

    As BVI Insider explains, these boulders — found along the shoreline from Devil’s Bay to Spring Bay — were formed by volcanic uplift. Roughly 45 million years ago, an intrusion of hot liquid magma (a batholith) pushed ancient seafloor sediments above sea level.

    Jost Van Dyke

    Jost Van Dyke is one of the most party-friendly (pictured here is Foxy’s of Great Harbour) of intimate small islands in the Caribbean./Carolyn Spencer Brown

    At just three-square miles, Jost Van Dyke is the smallest of the BVI’s main islands. For visitors, there are two main destinations. Great Harbour holds Jost’s small town — government offices, a church, and the famous Foxy’s Tamarind Bar. Foxy’s is far more than a beach bar; it’s set right on the sand, with a barbecue, hammocks, and live music.

    On the other side of the hill is White Bay, entirely pleasure-oriented, lined with beach bars and cafés such as the Soggy Dollar Bar, birthplace of the beloved Painkiller cocktail.

    Framing both waterfronts is a mountain ridge that tops out around 1,000 feet.

    Because ships anchor in Great Harbour alongside sailboats and yachts, its marinas are often open to guests.

    Planning tips: Numerous ports here find their way into Windstar’s itineraries. They include:

    • Beach Fun and Sun (Jost van Dyke, Soper’s Hole and Virgin Gorda/Prickly Pear Cay)
    • San Juan and the Virgin Islands (Jost van Dyke and Virgin Gorda/Prickly Pear Cay)
    • Star Collector: Caribbean Explorations (Jost van Dyke, Soper’s Hole, Virgin Gorda/Prickly Pear Cay)
    • Star Collector: Caribbean Collection: ABC, BVI & the Windwards (Jost van Dyke, Virgin Gorda)
    • Star Collector: Atlantic Crossing to the British Virgin Islands (Jost Van Dyke, Virgin Gorda)
    • Star Collector: Windward Islands, ABC Islands, and the Virgin Islands (Jost Van Dyke, Virgin Gorda)

    United States Virgin Islands: St. John

    What’s not to love about the U.S. Virgin Islands’ St. John? It’s an island with plenty of social distractions and yet has quiet coves, beaches and jungle hikes all around./Shutterstock

    St. John, a far more intimate island than the USVI’s St. Thomas, offers smaller cruise ships an anchorage that’s more working harbor than postcard bay. Even so, views of the surrounding mountainous islands, an abundance of gorgeous beaches and bays, and a vibrant downtown known for distinctive eateries and boutiques make it a lovely — and rare — port of call for small ships.

    Planning tip: Cruz Bay is a port of call on a handful of Windstar’s itineraries, such as:

    St. Barts: Gustavia

    Small ships visiting St. Barts anchor in Gustavia’s Harbor, along with all the other yachts, and the town is a great jumping off point for all parts of the island, both serene and festive./Shutterstock

    Like every island in the Lesser Antilles, St. Barts (full name Saint-Barthélémy) has plenty of gorgeous bays and beaches, and it’s a great destination for snorkeling and diving. But that’s the least of this swanky, French-flavored isle’s appeal — it’s known just as much as the preeminent Caribbean playground for the rich and famous. Cruise travelers arrive by tender (only small ships are welcome, and all must anchor out in Gustavia Bay), and the main town of Gustavia is packed with pricey boutiques from Louis Vuitton, Prada, Cartier, and Hermès. Its restaurants — aside from the rather touristy Le Select — are equally elegant.

    Gustavia is a destination in itself, but you’ll miss much of St. Bart’s charm if you don’t explore further. St. Jean Beach, near Eden Rock, is another wonderful spot for a day out, with tranquil seas alongside numerous boutiques and restaurants. For something more rustic, head to Saline Beach, home to a handful of salt ponds once used to harvest the mineral.

    Planning tips: St. Bart’s appears on the following Caribbean itineraries:

    St. Martin: Marigot

    Most cruise ships that visit the twin-island nation of St. Maarten and St. Martin (Dutch and French respectively) aim for the former port. Windstar is one of the few small ship cruise lines to occasionally dock on the French side, in St. Martin./Shutterstock

    Of course you’ve heard of the Dutch St. Maarten, a major cruise and tourism destination, and one of Windstar’s own ports for embarking and debarking some voyages. What’s not as well known is that it shares an island with the French St. Martin (it’s been this way since the Treaty of Concordia in 1648). Travelers can bounce between the two quite easily (there’s no border control).

    Only small ships can anchor, though, at St. Martin’s main city of Marigot and it, and the towns around it, offer a distinctly different experience than you’d get from St. Maarten’s bustling tourist attractions. First, St. Martin’s got a special culinary tradition, a blend of Creole and French, and dining here, from “lolos” (open-air BBQ shacks to award-winning seafront restaurants, is delightful.

    Other highlights of a St. Martin experience include a trek up Fort Louis, an 18th century fortress, a day in Orient Bay, its best beach, and shopping for both duty-free and market finds in Marigot.

    Planning tips: If the adjacent island of St. Maarten is the more common port for this two-nation island — particularly as an embarkation/debarkation stop — Marigot itself appears on a few itineraries, including:

    Guadeloupe’s Les Saintes

    Guadeloupe’s Les Saintes is a low-key and laidback fishing village./Adobe

    Small ships skip Guadeloupe’s bustling capital of Pointe-à-Pitre. Instead, they anchor at Les Saintes, an archipelago serving Terre-de-Haut. Its picturesque bay is framed by red-roofed houses, volcanic mountains, and an old fort.

    There’s otherwise little to see in this fishing village unless you head out on the water — kayaking, snorkeling, and sailing are the main draws, and Windstar’s marinas are often open here. One sightseeing exception: the Habitation Bellevue Distillery, which has made rum since 1821, offers self-guided tours and tastings; visit between February and April to watch its workers in action.

    Planning tip: Guadeloupe appears on the following Windstar itineraries:

    The Windward Islands

    Bequia, Saint Vincent and the Grenadines: Port Elizabeth

    Bequia’s Admiralty Bay/Shutterstock

    St. Vincent and the Grenadines is an island nation, of which Bequia is one of the larger islands. The official language is English, and the main industry is agriculture, including the harvest of arrowroot — used as a gluten-free thickener.

    Bequia — meaning “island of the cloud,” pronounced “beck-way” — is a seven-square-mile speck. Ships can only anchor in Admiralty Bay, since Bequia has no cruise ship pier and only smaller vessels can access the island. From there, you’ll tender into Port Elizabeth, the island’s walkable, low-key capital, full of local color and free of Caribbean crowds.

    The star attractions are Bequia’s beaches, including Hope Beach on the island’s windward side — your reward for a lengthy taxi ride from Port Elizabeth and a mile-long hike down to the shore is a real sense of seclusion. Another option is Friendship Bay, a quiet spot on the opposite side of the island from Port Elizabeth; again, plan to bring your own refreshments. As with any unfamiliar beach, ask locals what swimming conditions and skill level are appropriate before taking the plunge.

    Another option is Bar One, a floating watering hole in Admiralty Bay. After tendering to the jetty at Port Elizabeth, call ahead to request water taxi pickup (about 5–10 EC dollars). Phone: 1-784-530-8123.

    Planning tip: Bequia is a stop on the following Windstar itineraries:

    Care to share your own favorite yacht harbor in the Caribbean? Tell us all about it in our comments section.

    The post Best Caribbean Harbors for Small Ship Cruises appeared first on Windstar Cruises Travel Blog.

    This post was originally published on this site.

  • US Army, Navy research labs team up to combat Arctic cold

    US Army, Navy research labs team up to combat Arctic cold

    For much of recorded military history, the through line between mission success and failure came down to the basics, including adequate latrine facilities to keep disease vectors at bay.

    Despite massive technological shifts, that paradigm still holds, which is why the U.S. Army and Navy have teamed up to keep systems operational — even in the extreme cold of the Arctic.

    As the Department of Defense eyes greater operability in the far north, these low temperatures can wreak havoc on equipment and machinery (and toilets), with ice becoming enemy No. 1.

    Which is why the Naval Facilities Engineering and Expeditionary Warfare Center, or NAVFAC EXWC, and the Cold Regions Research and Engineering Laboratory, or CRREL, began working with both branches to field a rapidly deployable Triple Container rigid-wall shelter system usable in temperatures as low as -50 degrees Fahrenheit.

    The already fielded version can operate in temperatures as low as -15 degrees Fahrenheit. The team focused on different configurations of thermal wrappings, insulation and other components to ensure that parts of the kit’s components that are particularly vulnerable to cracking and freezing — hoses, valves, bladders and pumps — were able to withstand the greater threshold for cold, according to a recent Army release.

    The result, per the release, far exceeded the objectives, with the TRICON-based system staying operational down to -65 degrees Fahrenheit.

    Testing took place in CRREL’s New Hampshire-based Extreme Cold Chamber, a 288-square-foot cold room capable of reaching temperatures as low as -90 degrees Fahrenheit, per the release. While military units typically have to wait until the Alaskan winter reaches its peak to simulate similar conditions, the controlled environment allowed the research team to create conditions similar to those of the real world.

    “Our armed forces live and operate in extremely cold and difficult conditions, so having these facilities operational is important for their physical and mental health while serving in the Arctic and other high-north environments,” said Dr. Dan Tague, a research chemist at CRREL, one of seven U.S. Army Engineer Research and Development Center laboratories.

    In 2024, the DoD released its “Arctic Strategy,” citing “Major geopolitical changes are driving the need for this new strategic approach to the Arctic, including Russia’s full-scale invasion of Ukraine, the accession of Finland and Sweden to the NATO Alliance, increasing collaboration between the People’s Republic of China (PRC) and Russia, and the accelerating impacts of climate change.”

    The region, according to the report, had become “a venue for strategic competition,” and a space where the United States intends to build a more persistent presence.

    The latest successes with TRICORN-based systems provide, beyond the obvious comforts for personnel stationed in the Arctic — Toilets! Laundry! Showers! — an expanded operational footprint for the U.S. military as a whole, according to James Pilkington, a project manager in NAVFAC EXWC Expeditionary Technical Department.

    “This extends the operational range of base camps in terms of geographic locations and durations,” said Pilkington. “In turn [it] extend[s] force posture.”

    This post was originally published on this site.

  • Serving Those who Served: Supporting Healthier College Students

    Serving Those who Served: Supporting Healthier College Students

    The post Serving Those who Served: Supporting Healthier College Students appeared first on U.S. Veterans Magazine.

  • Different suppressors for training, combat? Sig Sauer offers new way to reduce toxic fumes

    Different suppressors for training, combat? Sig Sauer offers new way to reduce toxic fumes

    In 2017, gun maker Sig Sauer landed a five-year, $48 million contract with U.S. Special Operations Command to upgrade operators’ M4A1 carbines with integrally suppressed upper receivers, an aggressive move toward a future warfighting concept that some have called the “stealth infantry.”

    The idea: to radically reduce the sound signature of friendly troops by suppressing every weapon on a battlefield.

    The contract also plunged the company into engagement with an emerging area of concern: the health dangers of toxic gases and particles blasted back into the shooter’s face when firing a suppressed weapon.

    While the full extent of the risks is still being understood, SOCOM made it clear to Sig at the time of the contract that it wanted to cut down on toxicity, setting a standard that seemed unreachable.

    “The requirement at the time was that they wanted a suppressed upper receiver group that produced less toxicity than an unsuppressed M4,” Josh Shoemaker, product manager for defense systems at Sig, told Military Times. “At the time the industry was all like, ‘That’s not physically possible.’ It was really a set of requirements that was defying everybody’s understanding of suppressors.”

    In the years that followed, Sig would come under fire multiple times for tests that showed various suppressed weapons had too much toxic blowback. But through lengthy development and the introduction of advanced manufacturing, Shoemaker said, the company reached the ability to reduce 70% of toxic gas blowback in a suppressor.

    But there’s a tradeoff, he added. Suppressors can excel at reducing noise, flash or blowback, but not all three at once. One solution the company is now proposing would offer specialized suppressors that maximize blowback reduction for training and signature masking for combat.

    The idea, Shoemaker said, is that troops are most at risk from toxic gas exposure when shooting in enclosed spaces and over long periods in the same area, both of which are more likely to happen in training. On top of that, he said, training accounts for the vast majority of the rounds a soldier will ever fire.

    “The Army already has this principle where they have training ammunition and go-to-war ammunition. When they go to war, they’re using a different projectile and different ammunition than they are when they’re training,” Shoemaker said. “They do this with their body armor, with their uniforms — their uniforms, when they’re training, are not all flame retardant. … Why wouldn’t we do that same thing with the suppressors?”

    The Sig Sauer XM8 Carbine with suppressor. (Courtesy of Program Capability Executive-Ground)

    Early in its 10-year production contract to design the Army’s next rifle and light machine gun — a program known as Next Generation Squad Weapon — military testing officials cited concerns about how much toxic back-blast the suppressed weapons were producing. The result was a delay that pushed fielding from late 2023 into 2024.

    And these problems continued to be reported as recently as last year. The Pentagon’s weapons testing branch noted in its Fiscal Year 2025 annual report that soldiers in an operational assessment “reported negative physiological effects caused by the noxious off-gassing from their weapons, as well as concerns about the extreme heat from the weapons’ suppressors after firing.”

    Shoemaker said that some of this feedback was expected when comparing the previous standard rifle, an unsuppressed M4, to the new M7, which has a larger round and a more powerful discharge. But he added that the company was listening to soldiers and “actively working” to address concerns.

    “Toxic fumes [are] still a very new thing, right?” Shoemaker said. “When you have a very narrow audience that you’ve been providing these products to for years, you don’t get the same feedback that you do when you’re providing to a much wider audience.”

    Behind the scenes, according to Shoemaker, Sig has been close to the forefront of fume-reduction technology. The company uses a 3D printing process called Direct Metal Laser Sintering, or DMLS, to build “complex labyrinths” into their SLX and SLH suppressors designed for fume reduction.

    Previously, suppressors were made with machined baffles that were welded together, one by one.

    “There would have been no way to get a tool in here to cut any of these paths or direct any of that gas,” Shoemaker said of the new suppressors. “It was game-changing for the entire suppressor industry because it unlocked all of these abilities to … make these complex geometries.”

    In service of developing reduced-toxicity suppressors for the Army and later the Navy, Sig acquired two specialized testing environments: the Crane box, invented at Naval Surface Warfare Center-Crane Division, Ind., to precisely measure released carbon dioxide as weapons fire in a confined space; and the Military Operations in Urban Terrain (MOUT) chamber, which now measures precise particulate amounts and concentrations of four gases: carbon monoxide, carbon dioxide, ammonia and hydrogen cyanide. Sig is the only non-military entity to possess the chambers.

    While Shoemaker said the company is still seeking to make incremental improvements to the blowback reduction capabilities of existing suppressors — from, say, the current 70% reduction maximum to 75% — he also said the DMLS technology would make it easy to deliver a variety of suppressors specialized to maximize reduction of either sound, flash or fumes based on use case.

    The Army has yet to ask for a mix of training suppressors and combat suppressors. But Shoemaker indicated it may emerge as a solution for a service that wants to have it all in terms of sound, flash and toxic gas reduction, and can’t practically have it all in one can.

    If so, the company will be ready.

    “With DMLS, [engineers] can make a new design, and we can have it and shoot it three days later,” he said.

    This post was originally published on this site.

  • Different suppressors for training, combat? Sig Sauer offers new way to reduce toxic fumes

    Different suppressors for training, combat? Sig Sauer offers new way to reduce toxic fumes

    In 2017, gun maker Sig Sauer landed a five-year, $48 million contract with U.S. Special Operations Command to upgrade operators’ M4A1 carbines with integrally suppressed upper receivers, an aggressive move toward a future warfighting concept that some have called the “stealth infantry.”

    The idea: to radically reduce the sound signature of friendly troops by suppressing every weapon on a battlefield.

    The contract also plunged the company into engagement with an emerging area of concern: the health dangers of toxic gases and particles blasted back into the shooter’s face when firing a suppressed weapon.

    While the full extent of the risks is still being understood, SOCOM made it clear to Sig at the time of the contract that it wanted to cut down on toxicity, setting a standard that seemed unreachable.

    “The requirement at the time was that they wanted a suppressed upper receiver group that produced less toxicity than an unsuppressed M4,” Josh Shoemaker, product manager for defense systems at Sig, told Military Times. “At the time the industry was all like, ‘That’s not physically possible.’ It was really a set of requirements that was defying everybody’s understanding of suppressors.”

    In the years that followed, Sig would come under fire multiple times for tests that showed various suppressed weapons had too much toxic blowback. But through lengthy development and the introduction of advanced manufacturing, Shoemaker said, the company reached the ability to reduce 70% of toxic gas blowback in a suppressor.

    But there’s a tradeoff, he added. Suppressors can excel at reducing noise, flash or blowback, but not all three at once. One solution the company is now proposing would offer specialized suppressors that maximize blowback reduction for training and signature masking for combat.

    The idea, Shoemaker said, is that troops are most at risk from toxic gas exposure when shooting in enclosed spaces and over long periods in the same area, both of which are more likely to happen in training. On top of that, he said, training accounts for the vast majority of the rounds a soldier will ever fire.

    “The Army already has this principle where they have training ammunition and go-to-war ammunition. When they go to war, they’re using a different projectile and different ammunition than they are when they’re training,” Shoemaker said. “They do this with their body armor, with their uniforms — their uniforms, when they’re training, are not all flame retardant. … Why wouldn’t we do that same thing with the suppressors?”

    The Sig Sauer XM8 Carbine with suppressor. (Courtesy of Program Capability Executive-Ground)

    Early in its 10-year production contract to design the Army’s next rifle and light machine gun — a program known as Next Generation Squad Weapon — military testing officials cited concerns about how much toxic back-blast the suppressed weapons were producing. The result was a delay that pushed fielding from late 2023 into 2024.

    And these problems continued to be reported as recently as last year. The Pentagon’s weapons testing branch noted in its Fiscal Year 2025 annual report that soldiers in an operational assessment “reported negative physiological effects caused by the noxious off-gassing from their weapons, as well as concerns about the extreme heat from the weapons’ suppressors after firing.”

    Shoemaker said that some of this feedback was expected when comparing the previous standard rifle, an unsuppressed M4, to the new M7, which has a larger round and a more powerful discharge. But he added that the company was listening to soldiers and “actively working” to address concerns.

    “Toxic fumes [are] still a very new thing, right?” Shoemaker said. “When you have a very narrow audience that you’ve been providing these products to for years, you don’t get the same feedback that you do when you’re providing to a much wider audience.”

    Behind the scenes, according to Shoemaker, Sig has been close to the forefront of fume-reduction technology. The company uses a 3D printing process called Direct Metal Laser Sintering, or DMLS, to build “complex labyrinths” into their SLX and SLH suppressors designed for fume reduction.

    Previously, suppressors were made with machined baffles that were welded together, one by one.

    “There would have been no way to get a tool in here to cut any of these paths or direct any of that gas,” Shoemaker said of the new suppressors. “It was game-changing for the entire suppressor industry because it unlocked all of these abilities to … make these complex geometries.”

    In service of developing reduced-toxicity suppressors for the Army and later the Navy, Sig acquired two specialized testing environments: the Crane box, invented at Naval Surface Warfare Center-Crane Division, Ind., to precisely measure released carbon dioxide as weapons fire in a confined space; and the Military Operations in Urban Terrain (MOUT) chamber, which now measures precise particulate amounts and concentrations of four gases: carbon monoxide, carbon dioxide, ammonia and hydrogen cyanide. Sig is the only non-military entity to possess the chambers.

    While Shoemaker said the company is still seeking to make incremental improvements to the blowback reduction capabilities of existing suppressors — from, say, the current 70% reduction maximum to 75% — he also said the DMLS technology would make it easy to deliver a variety of suppressors specialized to maximize reduction of either sound, flash or fumes based on use case.

    The Army has yet to ask for a mix of training suppressors and combat suppressors. But Shoemaker indicated it may emerge as a solution for a service that wants to have it all in terms of sound, flash and toxic gas reduction, and can’t practically have it all in one can.

    If so, the company will be ready.

    “With DMLS, [engineers] can make a new design, and we can have it and shoot it three days later,” he said.

    This post was originally published on this site.

  • Different suppressors for training, combat? Sig Sauer offers new way to reduce toxic fumes

    Different suppressors for training, combat? Sig Sauer offers new way to reduce toxic fumes

    In 2017, gun maker Sig Sauer landed a five-year, $48 million contract with U.S. Special Operations Command to upgrade operators’ M4A1 carbines with integrally suppressed upper receivers, an aggressive move toward a future warfighting concept that some have called the “stealth infantry.”

    The idea: to radically reduce the sound signature of friendly troops by suppressing every weapon on a battlefield.

    The contract also plunged the company into engagement with an emerging area of concern: the health dangers of toxic gases and particles blasted back into the shooter’s face when firing a suppressed weapon.

    While the full extent of the risks is still being understood, SOCOM made it clear to Sig at the time of the contract that it wanted to cut down on toxicity, setting a standard that seemed unreachable.

    “The requirement at the time was that they wanted a suppressed upper receiver group that produced less toxicity than an unsuppressed M4,” Josh Shoemaker, product manager for defense systems at Sig, told Military Times. “At the time the industry was all like, ‘That’s not physically possible.’ It was really a set of requirements that was defying everybody’s understanding of suppressors.”

    In the years that followed, Sig would come under fire multiple times for tests that showed various suppressed weapons had too much toxic blowback. But through lengthy development and the introduction of advanced manufacturing, Shoemaker said, the company reached the ability to reduce 70% of toxic gas blowback in a suppressor.

    But there’s a tradeoff, he added. Suppressors can excel at reducing noise, flash or blowback, but not all three at once. One solution the company is now proposing would offer specialized suppressors that maximize blowback reduction for training and signature masking for combat.

    The idea, Shoemaker said, is that troops are most at risk from toxic gas exposure when shooting in enclosed spaces and over long periods in the same area, both of which are more likely to happen in training. On top of that, he said, training accounts for the vast majority of the rounds a soldier will ever fire.

    “The Army already has this principle where they have training ammunition and go-to-war ammunition. When they go to war, they’re using a different projectile and different ammunition than they are when they’re training,” Shoemaker said. “They do this with their body armor, with their uniforms — their uniforms, when they’re training, are not all flame retardant. … Why wouldn’t we do that same thing with the suppressors?”

    The Sig Sauer XM8 Carbine with suppressor. (Courtesy of Program Capability Executive-Ground)

    Early in its 10-year production contract to design the Army’s next rifle and light machine gun — a program known as Next Generation Squad Weapon — military testing officials cited concerns about how much toxic back-blast the suppressed weapons were producing. The result was a delay that pushed fielding from late 2023 into 2024.

    And these problems continued to be reported as recently as last year. The Pentagon’s weapons testing branch noted in its Fiscal Year 2025 annual report that soldiers in an operational assessment “reported negative physiological effects caused by the noxious off-gassing from their weapons, as well as concerns about the extreme heat from the weapons’ suppressors after firing.”

    Shoemaker said that some of this feedback was expected when comparing the previous standard rifle, an unsuppressed M4, to the new M7, which has a larger round and a more powerful discharge. But he added that the company was listening to soldiers and “actively working” to address concerns.

    “Toxic fumes [are] still a very new thing, right?” Shoemaker said. “When you have a very narrow audience that you’ve been providing these products to for years, you don’t get the same feedback that you do when you’re providing to a much wider audience.”

    Behind the scenes, according to Shoemaker, Sig has been close to the forefront of fume-reduction technology. The company uses a 3D printing process called Direct Metal Laser Sintering, or DMLS, to build “complex labyrinths” into their SLX and SLH suppressors designed for fume reduction.

    Previously, suppressors were made with machined baffles that were welded together, one by one.

    “There would have been no way to get a tool in here to cut any of these paths or direct any of that gas,” Shoemaker said of the new suppressors. “It was game-changing for the entire suppressor industry because it unlocked all of these abilities to … make these complex geometries.”

    In service of developing reduced-toxicity suppressors for the Army and later the Navy, Sig acquired two specialized testing environments: the Crane box, invented at Naval Surface Warfare Center-Crane Division, Ind., to precisely measure released carbon dioxide as weapons fire in a confined space; and the Military Operations in Urban Terrain (MOUT) chamber, which now measures precise particulate amounts and concentrations of four gases: carbon monoxide, carbon dioxide, ammonia and hydrogen cyanide. Sig is the only non-military entity to possess the chambers.

    While Shoemaker said the company is still seeking to make incremental improvements to the blowback reduction capabilities of existing suppressors — from, say, the current 70% reduction maximum to 75% — he also said the DMLS technology would make it easy to deliver a variety of suppressors specialized to maximize reduction of either sound, flash or fumes based on use case.

    The Army has yet to ask for a mix of training suppressors and combat suppressors. But Shoemaker indicated it may emerge as a solution for a service that wants to have it all in terms of sound, flash and toxic gas reduction, and can’t practically have it all in one can.

    If so, the company will be ready.

    “With DMLS, [engineers] can make a new design, and we can have it and shoot it three days later,” he said.

    This post was originally published on this site.