I did much better this week sticking to my menu. How about you? This week I am doubling a few recipes to feed my freezer. Recipes will be down below. Here is my plan for this week:
Monday: Crock Pot BBQ Chicken, Buns, Baked Beans, Kettle Cooked Chips
Tuesday: Tacos in a Sleeping Bag (feeding the freezer), Lettuce, Tomatoes, Sour Cream, Tortilla Chips and Cheese Dip
Wednesday: Ziti Bake with Kielbasa (feeding the freezer), Salad, Blueberry Bread
Thursday: Going to my folks house and taking some Blueberry Bread and making Taco Soup for them.
Friday: Chicken Supreme (feeding the freezer), Salad
Saturday: Baked Chicken Meatballs (feeding the freezer), Pasta and Pasta Sauce, Salad or Green Veggies
Sunday: Ranch Crock Pot Chops (feeding the freezer), Brussel Sprouts, Mashed Potatoes
Tacos in a Sleeping Bag
2 packages refrigerated crescent roll or biscuit dough
1 lbs. ground beef or turkey
1 package taco seasoning
.5 cup cheddar or mozzarella cheese, shredded
shredded lettuce, tomatoes, sour cream, etc. if desired
Preheat oven to 375ºF. Brown the ground beef or turkey in a skillet. Drain in a colander and rinse well in hot water to remove grease. Return to skillet. Add taco seasoning; mix well. Unroll crescent rolls or biscuits. Top each piece of dough with approx. 2 TBSP taco meat and a sprinkling of cheese. Roll crescent roll around filling (fold over and pinch edges to seal if using biscuit dough). Place on a baking sheet at bake at 375ºF for 12-15 minutes or until golden brown. Serve with shredded lettuce, chopped tomatoes, and a dollop of sour cream, if desired.
Follow directions as above. When finished baking, allow to cool completely then flash freeze on a cool cookie sheet. When frozen, place in a gallon freezer bag. To serve: Heat frozen taco rolls in microwave for about a minute or reheat in the oven until heated through.
Servings: 16 rolls
Ziti Bake With Kielbasa
"A nice way to add some ZIP to your ziti, made healthier with whole wheat pasta and part-skim mozzarella! Add a tossed salad to round out the meal!"
1 lb ziti pasta ( Ronzoni Whole Wheat pasta)
1 1/2 lbs polska kielbasa, sliced diagonally ( Hillshire Farms)
2 tablespoons olive oil
1 (26 1/2 ounce) cans spaghetti sauce ( Hunt's Roasted Garlic)
1/4 cup fresh parsley, chopped
1/2 teaspoon pepper
8 ounces part-skim mozzarella cheese, shredded
Preheat oven to 350°F (177°C); lightly oil a 13X9 baking pan or grab a non-stick one.
Cook pasta per package directions and drain.
While pasta cooks, heat oil in a medium skillet over medium-high heat; Cook kielbasa in skillet until browned on both sides, 5-7 min; drain.
In a large bowl, combine the pasta, kielbasa, spaghetti sauce, oregano, salt and pepper and mix well.
Pour into the baking pan; sprinkle with parsley and then the mozzarella.
Cover lightly with foil and bake in the preheated oven for 30-45 minutes until casserole is bubbly and the cheese is completely melted.
For OAMC: Prepare casserole but use a disposable (foil) baking pan; do NOT bake; double wrap casserole in plastic wrap, then in foil wrap and freeze; remove from freezer 24 hours or more in advance of need; remove wrapping and thaw in fridge; once thawed, preheat oven to 350°F (177°C); then cover lightly with foil and bake in the preheated oven for 30-45 minutes until casserole is bubbly and the cheese is completely melted.
1 cup sugar
2 Tbls butter
2 eggs -- beaten
2 cups flour
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 cup sour cream
2 cups blueberries
Cream together first 3 ingredients. Mix dry ingredients and add to creamed
mixture alternately with sour cream. Fold in blueberries and sprinkle with
cinnamon-sugar (& nutmeg, optional).
Bake in greased & floured loaf pan. Bake at 375 for 1 hour.
1 lb chicken, ground
1 Tbsp butter
3.33 cups packaged dressing/stuffing
16 oz frozen french style green beans
10 oz cream of mushroom soup
10 oz cream of chicken soup
1/2 cup colby jack cheese, shredded
1/2 cup french fried onions
1/2 cup milk
1/2 cup almonds, slivered
1/4 cup butter, melted
If you haven’t already done so, brown the ground chicken in butter, seasoning it with salt and pepper if desired. Place 2/3 of the dry dressing in the bottom of ungreased 9×13 baking pan. On stovetop, cook green beans in boiling water for 2-3 minutes, drain. Pour beans in a bowl and combine with both soups, french fried onions,milk, and cheese. Pour over dressing in pan and spread evenly. Layer chicken on top. Spread remaining dressing and slivered almonds over pan. Drizzle with melted butter. Bake 375 for 30-40 minutes or until bubbly. Serve with cranberry sauce and rolls.
Before cooking, cover baking pan with aluminum foil and freeze. To Serve: Thaw and bake 375 for 30-40 minutes or until bubbly
Baked Ground Chicken Meatballs Recipe
2 pounds ground chicken and/or pork
1 med onion minced
2-3 cloves garlic, minced
1/2 cup uncooked instant oatmeal
1/2 cup Parmesan cheese
1 tsp basil
1 tsp oregano
1 tsp parsley
1/2 tsp ground sage
1 tsp salt
1/2 tsp pepper
Mince your onion and garlic or throw them in a food processor if you don't want to chop them. Add all the ingredients in a large bowl and mix together. I usually mix by hand.
I use a #30 (3 Tbsp) scoop and scrape the side on the bowl so they are all the same size.
Cover your sheet or pan with tin foil for easy clean up. There is no need to put baked ground chicken meatballs on a rack because they are really lean and won't have much grease. They bake fine even if they are touching, just keep them in a single layer.
Bake at 425F (240 C) 20-25 minutes. Don't overcook or they will be dry. Don't under cook for food safety reasons. Break one open and make sure the center is cooked through before serving or cooling to freeze.
Ranch Crock Pot Chops
6 pork chops
1 packet Ranch seasonings
10 oz Cream of Chicken soup
Place Pork Chops, Ranch Seasoning packet and soup in large ziplock bag. Zipper shut and squish to mix. When ready to cook pour mixture into crock pot and cook on low for 6 hours. May be frozen.
Go to I'm an Organizing Junkie to see 100's of menu plans.