Re-sharing a recipe!

It's that time of year when a lot of us moms like to have freezer meals for those crazy busy days.  Here is a favorite of my family's.  You can find it HERE.  How about you?  Do you have any favorite freezer meal recipes?  I have several in my recipe section here to your right.  Feel free to browse.

Menu for week of April 9th

We had a wonderful Easter meal out yesterday. Sometimes it is nice to eat out and not have to deal with the cooking, the dishes, and all those leftovers. :) Here is my plan for this week:

Monday:

Breakfast-Oatmeal with Raisins
Lunch-Leftover Taco Fixin's
Dinner-Stouffer's Chicken Lasagna (didn't have this on Friday), Italian Bread, Salad
Snack-Cantaloupe

Tuesday:

Breakfast-One Eyed Sailors, Sausage
Lunch-Leftovers or Sammies and Sliced Apple
Dinner-Beans (cooked with a ham bone), Fried Taters, Cornbread
Snack-Frozen Fruit Sticks

Wednesday:

Breakfast-Oatmeal with Raisins
Lunch-Egg Sammies
Dinner-Chili (made with leftover Tuesday beans)
Snack-Strawberries and Yogurt

Thursday:

Breakfast-Omelet and Toast
Lunch-PB&J, Sliced Apple
Dinner-Sausage Casserole, Corn, Crescent Rolls
Snack-Bananas and Strawberries

Friday:

Breakfast-Oatmeal with Raisins
Lunch-Leftovers or Pretzels, Cheese, Sliced Apple with PB and Vanilla Yogurt Dip
Dinner-Something quick, maybe a sammie, because we have tickets to see comedian, Tim Hawkins! We are super excited!
Snack-Frozen Fruit Sticks

Saturday:

Breakfast- Eggs, Bacon, if I'm ambitious, Pancakes or Biscuits)
Lunch-Out
Dinner-Country Casserole (new recipe), Salad
Snack-Cheese Sticks and Pretzels

Sunday:

Breakfast-Muffin and Yogurt
Lunch-Wild Rice Chicken, Green Bean Bundles, Sourdough Bread
Dinner-Leftovers, unless we have been little piggies!
Snack-Fruit of some sort

Country Casserole

(we will eat 1/2 and freeze the other half)

2 cups small shell pasta, cooked and drained

3 cups frozen mixed vegetables, cooked and drained

2 cups shredded cheddar, divided

One can French fried onions, divided

2 cups shredded cooked chicken (can use canned chicken)

1 can cream of chicken soup

¼ cup milk

1 tsp pepper

1 tsp garlic powder

½ tsp salt

Preheat oven to 350 degrees. Combine everything in a large bowl, reserving half of the cheese and half of the onions for topping later. Spoon into 9×13 casserole dish. Bake for twenty five minutes. Top with remaining onions and cheese, bake until cheese is melted, about five minutes more.

Freezing options: Instead of freezing this in your casserole dish, simply spoon it into a gallon ziploc bag. Lay the bag flat so that it will thaw out quicker and place it in your freezer. On the day you want it, take it out the night before and refrigerate or place in fridge that morning.

If you forget to do all of this, no sweat! Just microwave the bag until it thaws just a bit, pour into your casserole, and bake!

That's what's cookin' at my house. Go to http://orgjunkie.com/ to see 100's of menus!

Menu for week of February 27th

Monday: Chicken Tetrazzini (making an extra pan or two for the freezer), Salad

Chicken Tetrazzini

10 oz dry spaghetti -- (10 to 12)

3 cups grated cheese - Jack or Cheddar

3 Tbs. margarine

1 1/2 cups finely chopped onion

1 can cream of mushroom soup -- (10 3/4 oz)

1 can cream of chicken soup -- (10 3/4 oz)

1 10 3/4 oz soup can milk

3 cups cooked -- diced chicken

salt & pepper

Cook spaghetti as directed until al dente; drain. Sauté onions in margarine.

Mix onions and remaining ingredients with spaghetti in a large bowl. Put

mixture in containers and freeze. To prepare for serving, thaw tetrazzini and put in a baking dish. Bake uncovered in a preheated 350* oven until bubbly, about 30-40 minutes. (or can microwave or heat on stove) For 2 people makes 5 casseroles.

Tuesday: Porcupine Meatballs, Corn on the Cob, Broccoli Cornbread

Wednesday: Taco Soup and Fritos

Thursday: Wild Rice Chicken (make an extra for the freezer), Layered Salad, Rolls

Wild Rice Chicken

(Freezer Friendly)

1 c. cooked, deboned, diced chicken

8 oz. water chestnuts, sliced, drained

1 c. finely chopped celery

1 c. finely chopped onion

6 ¼ oz. pkg. Uncle Ben's fast-cooking long grain and wild rice

¾ c. mayo (regular or light) used on serving day

1 can cream of mushroom soup, used on serving day

Cook rice. Mix with all ingredients except mayo and soup and freeze. When thawed, place in 11 x 7 inch dish. Stir together mayo and soup. Spread over mixture. Cook covered 325 degrees for 1 hour.

Friday: Pigs in Blankets, Layered Salad

Saturday: Sausage Casserole, Roasted Asparagus, Rolls

Sunday: Crock Pot Cajun Chicken, Noodles, Mixed Vegetables, Rolls

Menu for week of January 30th

I did fairly well last week with my menu plan. All plans are subject to change with me though depending on what sort of day I've had, if I've gotten to the store yet, or what type of food I might be craving. Are you the same? I still like to have a plan though. I make a grocery list and then I always have the ingredients for the food I plan. If I decide not to make it the night it is scheduled, I still have all the makings and can make it another night, or another week, if I want to.

This week I have a lot of my freezer meals on my menu. This will make dinner time easy and not much clean-up either. Here is my plan for this week:

Monday: Freezer Meal-Chicken and Bows, Spinach Salad, Rolls

Tuesday: Freezer Meal-Chicken Enchiladas, Mexican Rice, and maybe some Vegetarian Refried Beans (canned)

Wednesday: Freezer Meal-Corn Dog Casserole, Spinach Salad

Thursday: Possibly a leftovers buffet or homemade Chicken and Noodle Soup with homemade bread

Friday: Lasagna Roll-Ups (make an extra one for the freezer), Salad, Garlic Bread

Saturday: Freezer Meal-Chicken Roll-Ups, Rice, Broccoli, Peach Cobbler

Sunday: Crock Pot BBQ Chicken, Buns, Baked Beans, Corn on the Cob (later for Super Bowl, Velveeta Dip and Tortilla Chips, No Bake Cookies!)

That's my menu for this week. How about you? Check out Organized Junkie for hundreds of menu plans. It's the highlight of my week to read these plans. I get so many new ideas and recipes from them.

Have a super week and thank you for visiting Chaos Cottage!

Pam

Menu for week of January 23rd

I got to make most everything on my menu last week and planning to do the same this week. I cooked a ham yesterday so I have plans for that this week. I will be incorporating it into this week's meals, including some breakfasts and freezer meals as well as just freezing slices and diced ham for future meals. If we get tired of ham before we get through the week, I will go ahead and make the meals and freeze them anyway and we'll eat something else. I have another ham in the garage fridge. I couldn't pass up the Christmas prices! : )

Here is the plan for this week:

Monday:

Ham and Potato Casserole (double recipe and freeze one pan), Salad

Ham and Potato Casserole

2 pounds hash browns, frozen (cubed)

1 1/2 cups white sauce

2 tablespoons butter -- melted

16 ounces sour cream

2 cups cooked ham -- cubed

1/2 teaspoon pepper

1/3 cup green onion -- chopped

1 cup cheddar cheese, shredded

To assemble for freezer: Combine ingredients in a large bowl or plastic tub and mix well. Place mixture in a 9x13 pan or a Ziploc bag for freezing.

To serve: thaw completely. If desired top with corn flake topping. 2 Cups of corn flakes and 1/4 cup melted margarine mixed together. I omit the cornflake topping. Bake at 350 degrees for 1 hour or frozen casserole may be baked for 1 1/2 hours at 350 degrees.

NOTES : My notes: I have used shredded has browns and the family likes them as well as cubed has browns if not better.

Tuesday:

Asparagus Ham Roll-ups, Ultra Veg-All Casserole

Asparagus-Ham Roll-Ups

2 Pkg. frozen asparagus -- (10 oz.) (I'm using fresh asparagus as it's on sale this week)

2 Tbsp. flour

1/2 Tsp. dry mustard

6 Thin Slices cooked ham

1 C. processed Cheddar cheese -- (4 oz.) grated

2 Tbsp. butter or margarine

1/4 Tsp. salt

1 C. milk

Cook asparagus until just tender. Melt fat in heavy saucepan. Stir in flour, salt and mustard. Gradually stir in milk. Cook, stirring constantly until thickened. Add cheese and continue stirring until cheese is melted. Divide asparagus into 6 portions. Place asparagus portions on and parallel to narrow end of each ham slice. Roll as for jelly roll with asparagus in the center of each roll-up. Arrange roll-ups in a baking dish with seam side down. Pour sauce over roll-ups. Bake at 350 degrees until sauce is bubbly, about 20 minutes. Note: I always use fresh asparagus in season. And, I use the microwave to cook the asparagus and heat the roll-ups. Cook the prepared roll-ups on medium for 7 to 10 minutes.

Ultra-Super Veg-all Casserole

15 oz. Veg-All, drained

15 oz. whole kernel corn, drained

8 oz. sour cream

½ c. mayo

½ onion, chopped

8 oz. mild cheddar cheese, grated

2 tubes Ritz crackers, crushed

1 stick soft or melted butter

Mix all ingredients together and put in 9 x 13 inch casserole dish. Mix crackers and butter and spread over mixture. Cook 350 degrees for 25 minutes.

Wednesday:

Goulash (yipee! a break from the ham), Homemade Bread

Goulash

Ingredients for Cooking Day:

* 1 lb. ground beef ( I use ground chicken)

* 1/2 pound Jimmy Dean sausage (I use reduced fat-soon I hope to be using homemade)

* 1 large can tomato sauce - 29 oz.

* 1 can corn (drained)

* 1 cup elbow macaroni

* 1 chopped green pepper

* 1/2 onion chopped

* 1 clove garlic chopped.

Ingredients for Serving Day:

* Parmesan Cheese

Directions for Cooking Day: Cook elbow macaroni al dente. Brown meat and sausage together. Drain. Add bell pepper, onion, garlic and tomato sauce. Simmer for 1 hour. Add cooked macaroni and corn. Cool and freeze in freezer bag.

Directions for Serving Day: Defrost and heat. Serve with Parmesan cheese. (I'm thinking this would heat on low in the crock pot as a freezer to crock pot meal.)

Thursday:

Ham and Macaroni Casserole (make in two pans and freeze one), Broccoli Cornbread

Ham and Macaroni Casserole

16 oz cooked macaroni

1-1/2 cups chopped cooked ham

1 can cream of chicken soup

1 medium onion, chopped

1 cup Velveeta cheese, cut in chunks

1/2 cup evaporated milk

1/4 tsp pepper

1/4 cup breadcrumbs

Spray a freezer/oven safe dish. Combine all ingredients except bread crumbs. Spoon into dish.

To Freeze: Cover dish with foil and freeze.

To Reheat: Top with breadcrumbs. Bake in a 350 degree oven for about an hour or until heated through.

Friday:

Bean and Vegetable Chowder, Leftover Broccoli Cornbread

Bean and Vegetable Chowder

1 pound dry white beans, Great Northern

2 pounds ham hocks or 2 cups chopped ham (using chopped ham this time)

1 cup onion -- chopped

1 cup carrot -- chopped

1/2 green pepper -- chopped

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

1/2 teaspoon mace (I don't have this, but have been told I can substitute nutmeg, not sure if I will, I may just omit this ingredient)

1 quart tomatoes, canned

Soak beans overnight in water to cover by 2 inches. Drain beans. Add water to cover beans by 1 inch. Cook beans with ham hocks (I use a ham bone with some meat) for at least 2 hours on low heat. Remove ham bone from beans and let cool. Add all other ingredients. Remove ham from the bone and return ham to the bean mixture. Cook until vegetables are tender, about 30 minutes to 1 hour.

Freezes well.

Saturday:

Freezer Meal-Spaghetti Casserole, Salad, Garlic Bread

Sunday:

Freezer Meal-Cranberry Chicken (crock pot), Rice Almondine, Green Bean Casserole and Peach Cobbler

Menu for week of January 16th

Monday: Bean Burritos, Scoops and Queso Dip (an easy pantry meal-everything can be kept in the pantry)

Tuesday: Freezer Meal-Chicken Tetrazzini, Salad, French Bread with Butter

Wednesday: Soup Night! Potato Soup (hubby's favorite) and Taco Soup (leftovers will be put in the freezer)

Thursday: Freezer Meal-Cranberry Dump Chicken (crock pot), Mashed Potatoes, Glazed Carrots

Friday: I'm thinking-Lovely Leftovers!

Saturday: Baking a ham (haven't decided what the sides will be yet)

Sunday: Ham and Cheese Sliders (Pinterest recipe) and Creamy Turkey and Wild Rice Soup (leftovers will be put in freezer)

Loving my freezer meals and putting more back in. I call this Feeding the Freezer. I'm planning on slicing and dicing some of the ham and placing in freezer bags to use for future meals as well as making my favorite Ham and Cheese Muffins and Ham Biscuits for quick breakfasts and possibly a few ham casserole type meals for the freezer, yet to be decided. Thank you for stopping by Chaos Cottage.

Pam

Menu for week of January 9th

Going to duplicate some of these meals this week to feed the freezer.

Monday: Lazy Lasagna, Salad, Red Lobster Cheese Biscuits

Tuesday Breakfast for Dinner (I'm thinking pancakes, eggs and ham)

Wednesday: Chicken Roll-ups, Rice Almondine, Green beans, Rolls

Thursday: (Freezer Meal) Lil' Cheddar Meatloaves, Mixed Vegetable Casserole, Rolls

Friday: Date Night

Saturday: Dump BBQ Chicken, Buns, Baked Beans, Veggies and Dip

Sunday Chicken Fried Chops, Scalloped Potatoes, Creamed Corn, Rolls

Chicken Roll-Ups

Tender and freeze well. You can bake half of them and freeze the rest.

8 servings

1 hour 30 mins prep

8 boneless skinless chicken breast halves

8 thin slices deli ham

4 slices provolone cheese or mozzarella cheese, halved

2/3 cup seasoned bread crumbs

1/2 cup grated romano cheese or parmesan cheese

1/4 cup minced fresh parsley

1/2 cup milk

1. Flatten chicken to 1/4 in.

2. thickness.

3. Place a slice of ham and cheese on each piece of chicken.

4. Roll up from a short side and tuck in ends; secure with a toothpick.

5. In a shallow bowl, mix crumbs, grated cheese and parsley.

6. Pour milk into another bowl.

7. Dip chicken rolls in milk, then roll in crumb mixture.

8. Wrap and freeze roll-ups for up to 2 months.

9. To use frozen chicken-Completely thaw in the refrigerator.

10. Unwrap roll-ups and place on a greased baking sheet.

11. Spritz with nonstick cooking spray.

12. Bake uncovered, at 425 degrees for 30 minutes or until juices run clear.

(I can add one more piece of chicken and this recipe would make 3 meals for my family of 3.)

Thank you for visiting Chaos Cottage. Please some back again!

Pam

Menu for week of January 2nd

Monday: Chicken and Bows (freeze one), Salad, Rolls

Chicken and Bows

12 Servings

Prep/Total Time: 25 min.

* 1 package (16 ounces) bow tie pasta

* 2 pounds boneless skinless chicken breasts, cut into strips (I'm using turkey)

* 1 cup chopped sweet red pepper (I'm using green, it's what I have)

* 1/4 cup butter, cubed

* 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted

* 2 cups frozen peas

* 1-1/2 cups milk

* 1 teaspoon garlic powder

* 1/4 to 1/2 teaspoon salt

* 1/4 teaspoon pepper

* 2/3 cup grated Parmesan cheese

* Cook pasta according to package directions. Meanwhile, in a Dutch

oven, cook chicken and red pepper in butter over medium heat for 5-6

minutes or until chicken is no longer pink.

Stir in the soup, peas, milk, garlic powder, salt and pepper. Bring

to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until

heated through. Stir in Parmesan cheese. Drain pasta; add to chicken

mixture and toss to coat.

Serve half of the mixture immediately. Cool remaining mixture;

transfer to a freezer container. Cover and freeze for up to 3

months.

*edited to add that only hubby and I ate some of this last night. There was so much leftover I was still able to fill up two 8x8 pans for the freezer and I only used a 12 oz. box of bow ties. It was very good. Better than I thought it would be. When reheating it I am thinking I might need to add a little more milk as the bows really soak up the creamy goodness. So we will be eating this again, at least twice, in the next few months.



Tuesday: Chili Corn Dog Casserole (freeze one), more Salad (didn't get to this meal last week-too many leftovers)

Wednesday: Spaghetti Casserole (freeze one), Green Veggie or Salad, French Bread

Thursday: Lil Cheddar Meatloaves (freeze leftovers), Scalloped Potatoes Au Gratin, Fried Apples

Friday: Chicken Roll-ups (freeze meal), Leftover Scalloped Potatoes, Green Veggie

Saturday: Lazy Lasagna (freeze one), Salad, Red Lobster Biscuits

Sunday: Freezer Meal-Chicken Enchiladas, Mexican Rice and Peach Cobbler with Whipped Cream of dessert

This will be a week of feeding the freezer. It's just as easy to double a recipe, or in our case, since we are a family of three to divide the meal into two 8x8 pans and eat one and freeze the other. Makes for easy meals down the road.

Since I cooked a turkey this weekend, I will be feeding the freezer with some of that too. It will be showing up in the Chicken and Bows today as well as the following meals later: Turkey and Biscuit Pie, Chicken Tetrazzini, Chicken Enchiladas, Chicken Gumbo Soup and if there is enough turkey left, Creamy Turkey Wild Rice Soup. Today I am going to boil the carcass and make broth for the freezer. I already have three containers of stock from the pan when I baked the turkey. I bought some noodles so I'm sure dear daughter will want some noodle soup this week too. I am really stretching that turkey :)

That's what's cooking at my house. Thank you for stopping by. I will be glad to share any recipes with you.

Menu for week of December 26th

Happy Boxing Day!

It's a new week and it almost feels like the new year. When the holidays are over I feel like a new year has begun. I hope everyone had a wonderful time with their families on Christmas. I know we did! Here is what I plan on feeding my family this week.

Monday: Breakfast-slept in :) ate Christmas junk-Buckeyes, Cranberry Bread, Coffee
Lunch-Hubby and daughter are eating out and I will probably just have a PB&J
Dinner-Macaroni and Ham Cheese Pie (new recipe-if we like it, I will post the recipe tomorrow), Green Veggies

Tuesday: Breakfast-Biscuit Sandwiches (egg-Canadian Bacon on Grands), freeze extras for future.
Lunch-leftovers
Dinner-Chili Corn Dog Casserole (freeze one), Oven Fries, Salad

Chili corn dog casserole

2 cans chili with beans (I use turkey chili)

1 pound hotdogs cut in 1/2 in. pieces

1 can drained cut up canned tomatoes

1 can drained whole kernel corn

2 cups shredded cheddar cheese.

2 boxes jiffy brand corn bread.

Mix all ingredients and put in 2 sprayed 8x8 baking pans. Sprinkle 1 cup cheese on each casserole. Bake for 20 minutes until bubbly. Make cornbread according to package directions. (do not bake!) Spread on hot chili mixture. Return to oven and bake about 25-30 minutes or until cornbread is cooked and golden brown.

Wednesday:Breakfast-Ham and Cheese Muffins (freeze extras), scrambled eggs
Lunch-Leftovers
Dinner-Spaghetti Casserole (freeze two extra), Salad, French Bread

Spaghetti Casserole

(Makes 2 casseroles, 6 servings each)

16 oz. pkg. angel hair pasta

1 ½ pound ground beef (I use ground chicken or turkey)

26 oz. jar spaghetti sauce

2 cans (8 oz. each) tomato sauce

1 can cream of mushroom soup

1 cup sour cream

2 c. shredded Colby-Monterey Jack cheese

Cook pasta. Meanwhile, in a large skillet, over medium heat, cook beef, drain. Stir in spaghetti sauce and tomato sauce. Remove from heat. Drain pasta. Combine soup and sour cream. In two 8 inch square baking dishes, layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole 350 degrees 55-65 minutes or until cheese is melted.

To use frozen casserole: Thaw in fridge overnight. Remove from fridge, 30 minutes before baking. Bake as directed.

Thursday: Breakfast-Oatmeal
Lunch-Out
Dinner-Turkey Burgers, Oven Fries

Friday: Breakfast-One Eyed Jacks, Sausage
Lunch-PB&J, Apple
Dinner-Lasagna Roll-ups (freeze extra), Salad, French Bread

Saturday: Breakfast-Pancakes
Lunch-Soup and Grilled Cheese
Dinner-Turkey, Mashed Potatoes and Gravy, Stuffing, Green Beans, Rolls

Sunday: Banana Oat Muffin (from freezer)
Lunch-Leftover Buffet

Yummy No Meat Lunch Burritos

I found this recipe on the web many years ago. I am not sure where, but I wanted to share it with all of you because these are so good and inexpensive. Keep these in the freezer to send in packed lunches where you have a microwave, or for fast lunches at home.

Yummy No-Meat Lunch Burritos

There is no meat involved, but you don't miss it at all! To make a truly fab meal, serve with sour cream, your favorite salsa and guacamole!"

o 2 cups uncooked brown rice (or whatever rice you have on hand)

o 4 cups water

o 4 (15 ounce) cans black beans

o 2 (15 1/2 ounce) cans pinto beans

o 1 (10 ounce) cans whole kernel corn

o 1 (10 ounce) cans rotel

o 25 (10 inch) flour tortillas ( whole wheat if you want to be healthy!)

o 1 lb shredded monterey jack pepper cheese (or your favorite cheese)

1. Cook rice in water according to package directions.

2. Once done, add drained beans, corn and Rotel to rice.

3. Mix thoroughly.

4. Add cheese.

5. Mix thoroughly again.

6. Divide mix evenly on the tortillas.

7. Fold up to make burritos.

8. Wrap each burrito in plastic wrap then foil.

9. Freeze what won't be used that week.

10. *When ready to use*.

11. Remove foil.

12. Pop in microwave oven for 1 - 1 1/2 min or until center is hot and then carefully remove plastic wrap.

After wrapping in plastic wrap, I just placed mine back in the tortilla zip bag that they came in and then placed them in the freezer.

Chicken Tetrazzini

I am sure I have posted this recipe before, but here is the picture. It is super easy and super cheap to make. I already had a couple cooked and frozen chicken breasts in the freezer and one boneless frozen breast which I cooked. So I just doubled the recipe, cut up all the cooked chicken and mixed it with the other ingredients except the cheese. I made a pan to go in the freezer for a really easy meal on another day.

Chicken Tetrazzini

8 oz. thin spaghetti, cooked, drained

1 can cream of chicken soup

½ cup milk

2 cups diced cooked chicken

4 oz. can sliced mushrooms

¼ c. grated Parmesan cheese

Place spaghetti in buttered 2 qt. casserole. Mix soup and milk. Add diced chicken and drained mushrooms. Combine chicken mixture with spaghetti. Sprinkle cheese on top. Bake 350 degrees for 30 minutes.

Enjoy,

Pam

Menu for week of December 5th

I've been MIA for a couple of weeks, as we were out of town enjoying a little time away before hubby begins his new job. We don't have a start date yet, but it will be soon. Here is my plan on what to feed my family this week. I am also challenging myself to post more often and learn how to take the photos off my camera and put them on my laptop (hubby usually does this) and then I can put more photos in my posts. So look for photos and recipes to follow my menu throughout the week.

Monday:

B- Oatmeal, Orange Juice
L-Our Favorite Chinese Take Out
D-Leftovers

Tuesday:

B-Toaster Strudel
L-Soup and PB&J
D-Chicken Tetrazzini (freeze one), Salad, Rolls (I will post this recipe on Tuesday with a photograph

Wednesday:

B-Breakfast Sammies (make up extras to freeze)
L-Sammies, Carrots and Dip
D-Beef Goulash, Rolls or Garlic Bread (photo of recipe on Wednesday with the recipe)

Thursday:

B-Oatmeal, Sliced Apple
L-Yummy No Meat Lunch Wraps (freeze the remainder) (recipe will be posted Thursday with the recipe)
D-Quick Breaded Chicken Strips (or chicken tenders and fish tenders from the freezer), Oven Fries

Friday:
B-Apple Muffins (freeze remainder) (will post recipe on Friday with a photo)
L-Sammies, Carrots and Dip
D-Navy Beans and Ham, Fried Cabbage, Fried Taters, Cornbread Muffins

Saturday:

B-One Eyed Sailors, Turkey Sausage
L-Leftovers (make pumpkin bread in mini loaves for the freezer)
D-Chicken Helper (I think it's lemon bow-ties or something like that), Salad, Corn, Rolls

Sunday:

B-Oatmeal
L-Crock Pot Baked Beans and Wieners or Smoked Sausage, Salad, Rolls or Cornbread Muffins

Make Chicken Gumbo Soup for the freezer. (will post the recipe on Sunday with a photo)

Thanks for stopping by. Please come back again and again!

Pam

Menu for week of November 7th

I didn't get to everything last week due to too many leftovers to eat and one night we felt the call of Little Caesar's $5.00 pizza, which also makes for lovely leftovers! So, this week you may see a few repeats from last week's menu.

Monday:

Breakfast- Pepperidge Farm's Pumpkin Swirl bread, toasted with butter (couldn't resist this in the bread aisle and wanted to try it before it was out of season), Banana and Coffee

Lunch-Serving Seniors lunch at church-either eat there or a sammie when we get home.

Dinner- Impossible South West Pie and Salad (see last week's menu for this recipe)

Tuesday:

Breakfast- Apple Muffins (freeze leftovers for trip), Yogurt, Coffee

Lunch- Leftovers

Dinner- Husband going to Men's Night Out and they are eating Thanksgiving food so I am making a Corn Casserole and Stuffing for him to take. Daughter is going to her grandparents for several days so I will be all alone for dinner. I may eat more leftovers and go to the bookstore!

Apple Muffins

2 cup all purpose flour
2 t. cinnamon
1 t. b. soda
½ t. salt
2 eggs
1 c. oil
1 c. sugar
1 t. vanilla
4 c. apples, peeled and chopped
1 c. chopped nuts (opt.)

Preheat oven to 350 degrees. Stir flour, cinnamon, b. soda and salt in small bowl. Set aside. In large bowl, beat eggs with beaters until foamy. Beat in oil, sugar and vanilla. Stir in flour mixture; fold in apples and nuts. Spoon mixture into muffin pan or baking cups. Fill half full. Baked 350 degrees 15-20 minutes.

Wednesday:

Breakfast- Eggs, Sausage, Toast, Juice and Coffee

Lunch- PB&J and Sliced Apple

Dinner- Chicken Casserole, Corn, Mashed Potatoes (from last week)

Thursday:

Breakfast- Oatmeal and Yogurt, Coffee

Lunch- Lovely leftovers

Dinner- Our favorite Chinese takeout

Friday:

Breakfast- Cream of Wheat and Cinnamon Rolls, Coffee

Lunch- Make Ahead Lunch Wraps (eat a few and freeze the rest for vacation)

Dinner- Lasagna Roll-ups (make a couple of pans for the freezer and to take on vacation), Salad, Texas Toast

Make Ahead Lunch Wraps


"These are a delicious make-ahead lunch to freeze as a handy lunch to bring to work! Just make, freeze, and then heat in the microwave for a very balanced meal." Original recipe yield: 16 wraps.


· 2 cups uncooked brown rice (I'll use white as that is what i have on hand)
· 4 cups water
· 4 (15 ounce) cans black beans
· 2 (15.5 ounce) cans pinto beans
· 1 (10 ounce) can whole kernel corn
· 1 (10 ounce) can diced tomatoes and green chiles
· 16 (10 inch) flour tortillas
· 1 pound shredded pepperjack cheese (I'll use sharp Cheddar)

Combine rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 35 to 40 minutes, or until tender. Remove from heat, and cool.
Place black beans and pinto beans into a colander or strainer, and rinse. Add corn and diced tomatoes with green chilies, and toss to mix. Transfer to a large bowl, and mix in rice and cheese.

Divide the mixture evenly among the tortillas, and roll up. Wrap individually in plastic wrap, place into a large freezer bag, and freeze. Reheat as needed in the microwave for lunch or snacks.

Saturday:

Breakfast- Pancakes, Coffee

Lunch- Chicken Salad Sammies

Dinner- Game Night with church group-eating there I think

Sunday:

Breakfast- Toaster Strudel before church, Coffee

Lunch- Bean Burritos, Mexican Rice, Yum-o!

Menu for week of October 31st

Monday:

B-Baked Pumpkin Oatmeal
L-Chicken Noodle Soup and Mexican Grilled Cheese
D-Mummies, Tots, Pumpkin Pie

Baked Pumpkin Oatmeal

3 cups quick cooking oats
½ cup brown sugar
1 cup milk
2 tablespoons butter
2 eggs
2 teaspoons baking powder
¾ teaspoon salt
2 teaspoons vanilla
½ teaspoon cinnamon
¾ cup canned pumpkin
¼ cup brown sugar (for the top)

In a large bowl mix together all ingredients except the ¼ cup brown sugar for the top. Spread into a greased 9×13 pan. Sprinkle remaining ¼ cup brown sugar on top.
Bake at 350 for 20 minutes. Serve with milk and enjoy! (new recipe I am trying)

Magic Pumpkin Pie

1 unbaked 9 inch pie shell
16 oz. pumpkin
1 can sweetened condensed milk (I'm using Fat Free)
1 egg
½ t. salt
½ t. nutmeg
½ t. ginger
¾ t. cinnamon

In large size bowl, blend together all ingredients. Turn into shell. Bake 375 degrees 50-55 minutes. Cool. Refrigerate 1 hour.


Tuesday:

B-Baked Doughnuts, Scrambled Eggs, Pears
L-PB&J, Sliced Apple
D-Impossible Southwestern Pie, Salad, Rolls

BAKED DOUGHNUTS
1 can refrigerated buttermilk biscuits
3 tablespoons melted butter
1/3 cup sugar

Preheat oven to 375 degrees. Separate the dough into 10 biscuits and flatten each into 2 ½-inch rounds. With a 1-inch biscuit cutter, cut a hole in the center of each biscuit round. Dip all surfaces of doughnuts (and holes) in melted butter, then in sugar. Bake 10-to-14 minutes until golden brown.

IMPOSSIBLE SOUTHWESTERN PIE

1 1/2 cups frozen whole kernel corn
8 medium green onions, chopped
1 can (15 ounces) black beans, rinsed and drained
1/3 cup shredded Cheddar
1/2 cup Bisquick
1/2 cup milk
1/2 cup thick-and-chunky salsa
2 eggs
Additional thick-and-chunky salsa
Heat oven to 400°. Grease 9-inch pie plate. Layer corn, onions and beans in pie plate. Sprinkle with cheese. Stir baking mix, milk, 1/2 cup salsa and the eggs until blended. Pour into pie plate. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Serve with salsa.
Makes 6 servings


Wednesday:

B-Biscuit Sammies made with Ham, Egg and Cheese (freeze extras), OJ
L-Leftovers or Turkey or Ham Sammies
D-Salmon Patties, Macaroni and Cheese, Collards with Diced Turnips, Cornbread

Baked Macaroni and Cheese

4 Tablespoons (1/2 stick) Butter, divided
1/2 cup Bread Crumbs
1/2 lb Large Elbow Macaroni
1/4 teaspoon Garlic, minced
1 teaspoon Ground Mustard
3 Tablespoons All-Purpose Flour
1 3/4 cups Whole Milk
3/4 cup Chicken Broth
4 cups Sharp Cheddar Cheese, shredded
Salt & Pepper, to taste


DIRECTIONS: Preheat oven to 400 degrees. Melt one tablespoon of butter in a small bowl. Mix in the bread crumbs, and set aside.

In a large pot of water, pour in 1/2 tablespoon of salt and boil the macaroni until tender. About 11 minutes. Drain water. Leave macaroni in the strainer. Set aside.

Use the same large pot, and wipe it dry. Add the remaining 3 tablespoons of butter, and melt over medium heat.
Stir in the garlic and ground mustard. Cook until fragrant. About 30 seconds or so. Stir in the flour and cook until golden, about a minute. Whisk in milk and chicken broth. Bring to a simmer, and continue to cook, whisking often. Cook until mixture has thickened, about 6 minutes.

Remove from heat and add in all the cheese. Stir until cheese has completely melted. Season with salt and pepper to taste. Stir in the macaroni until well combined. Pour into a greased 8x8 baking dish. Sprinkle the bread crumbs evenly over the top. Bake for 15-20 minutes, or until hot and bubbly.


Thursday:

B-Oatmeal and Yogurt
L-Leftovers or PB&J, Sliced Apple
D-Chef Walter's Cabbage with Sausage, Fried Taters, Pintos, Leftover Cornbread

Chef Walter's Cabbage with Sausage

1 T oil
6-8 cups cabbage, finely shredded
1 c. onion, chopped
1 apple, peeled and sliced thin
1 lb. smoked sausage, cut into 1 inch pieces
½ c. water or chicken stock
salt and pepper

Heat oil in skillet or Dutch oven. Add onion and cook until soft and transparent. Stir in cabbage and apple and cook, stirring until cabbage is wilted. Stir in sausage and water and bring to boil. Reduce to simmer and cook 15 minutes until cabbage is tender-crisp. Add salt and pepper to taste. Serve at once with Dijon mustard.

Friday:

B-One Eyed Sailors, Ham, OJ
L-Leftovers
D-Homemade Pizza, One BBQ Chicken and One Pepperoni and Cheese, Salad

Saturday:

B-Pancakes and Sausage, OJ
L-Leftovers or Sammies and Fruit
D-Chicken Casserole, Corn, Mashed Potatoes

Hazel's Chicken Casserole

4 large chicken breasts, cooked and boned and diced
1 box Stove Top stuffing
1 can cream of mushroom soup
8 oz. sour cream
1 cup chicken broth

Prepare stuffing. Put stuffing in baking dish. Put the chicken next. Mix soup, sour cream and broth. Pour over chicken. Bake uncovered 350 degrees for 40 minutes.

Sunday:

B-Toaster Strudel before church
L-Crock Pot Pork Chops, Peas, Rice Almondine and Rolls
D-Clean Out Refrigerator Night

Crock Pot Pork Chops

Salt and pepper pork chops. Brown on stove top before placing in crock pot. After placing in crock pot, add 1 can undiluted cream of mushroom soup. Cover pot and cook about 4 hours.

Rice Almondine

¼ c. slivered almonds
2 ½ c. chicken broth
1 T parsley flakes
1 c. uncooked long grain or converted rice
1 T margarine

Toast almonds in nonstick skillet over medium heat, stirring constantly. In 2 qt. saucepan, combine broth, parsley and margarine. Bring to a boil. Stir in rice. Cover and reduce heat to simmer 20 minutes. Remove from heat and let stand 5 minutes. Fluff with fork. Gently toss in almonds and serve. 6 servings.

Freezer Meals

How did you like the previous post? I guess all of us feel that way sometimes, don't we? But seriously, we are going to be gone a couple of weeks next month. We have a couple of time shares and our weeks our piling up on us. We haven't been traveling, due to finances and other things and needed to use up a couple of weeks, so we booked them back to back. We thought that was pretty thrifty and a two week vacation can be so relaxing.

To make our mealtimes easier and cheaper, I've decided to prepare some foods ahead of time and freeze them to take with us. We can transport them in a cooler and then just place them in the freezer when we get there. Here is what I am planning:

Chocolate Pumpkin Muffins and Apple Muffins (these will be easily heated up as we need them, along with yogurt and fruit for a healthy and easy breakfast.)

Make Ahead Lunch Wraps, Corn Dog Muffins, Tomato Chicken Gumbo (these will supplement our lunches when we don't have leftovers to eat.)

Baked Chicken Fingers, Picnic Chicken, Texas Lasagna, Black Beans with Smoked Sausage and Rice, Lasagna Roll-ups and Slow Cooker Chili.

As I make these to feed our freezer in the next weeks, I will photograph them and post the menus for you.

Thanks for stopping by,

Pam

Labels for Freezer Meals

I have changed my system for labeling homemade freezer meals. I used to carefully note in large clear letters, "Meatloaf" or "Pot Roast" or "Steak and Vegetables or "Chicken and Dumplings" or "Beef Pot Pie."

However, I used to get very frustrated when I asked my husband what he wanted for dinner because he never asked for any of those things. So, I decided to stock the freezer with what he really likes.

If you look in my freezer now you'll see a whole new set of labels. You'll find dinners with neat, legible tags that say: "Whatever," "Anything," "I Don't Know," "I Don't Care," "Something Good," or "Food." My frustration is reduced because no matter what my husband replies when I ask him what he wants for dinner, I know that it will be there waiting.

Bra ha ha ha...

Menu for week of October 3rd

Monday: Ham and Potato Scallop, Roasted Asparagus

Ham and Scalloped Potatoes

2 lbs ham - chopped into bite sized chunks
6 medium potatoes - peeled and thinly sliced
2 medium onions - peeled and chopped
1 can cream of mushroom soup
2 cups shredded Colby cheese

Combine ham with potatoes and onions and place in the bottom of your slow cooker. Pour cream of mushroom soup over the top. Cover and cook on low for 6 to 8 hours. About an hour before serving stir in cheese.

Tuesday: Wild Rice Chicken (putting one in the freezer for another time), Green Beans, Rolls

Wednesday: Smokey BBQ Chicken Pizza, Salad

Thursday: Pigs in Blankets (healthy hotdogs), Oven Fried Potato Wedges, Crumbly Apple Pie

Oven Fried Potato Wedges

6 large potatoes
2 T oil
½ to 1 t. seasoned salt
¼ to ½ t. garlic powder
½ t. paprika
¼ t. pepper

Scrub potatoes well and cut lengthwise into wedges. Put oil and seasonings in large plastic food storage bag. Add potato wedges, close bag tightly and squeeze bag around until all potato surfaces are coated. Spray 2 large baking sheets with Pam Arrange potato wedges on sheets in a single layer. Bake at 400 degrees for 20-30 minutes until tender.


Friday: Spaghetti Casserole (putting one in the freezer for another time), Salad, Garlic Bread sticks

Saturday: Pinto Beans, Greens, Fried Taters, Ham Cornbread Casserole (freezing leftovers)

Sunday: Chicken Fried Chops (crock pot), Mashed Potatoes, Green Veggie, Rolls or leftover breadsticks

That's my plan. Go to Organized Junkie to read many menu plans.

Pam

Menu for week of August 29th

I stuck to last week's menu pretty well, with just a few changes here and there. I have been trying to eat up food in the pantry and freezer but have had to buy items here and there to round out our meals. Here is what I am planning to feed my family this week.

Monday:

B-Breakfast bars (I have an abundance of granola bars, Nutri-grain Bars, Special K bars, etc. that I have bought on sale and with a coupon. These are not that filling, but it is hard to pass up a good deal. Eat one of these with a banana and a cup of Joe and you feel pretty full.

L-Leftovers from the weekend (sometimes these foods are much tastier as leftovers)

D-Lasagna Roll-ups (using a partial box of lasagna noodles from the pantry and sausage bought on sale a few weeks ago). I also have the spaghetti sauce in the pantry and romaine lettuce in the fridge. I almost always have the makings for cheese biscuits as well.

Lasagna Roll Ups
-6 lasagna noodles
-1/2 lb. sausage
-chopped onions
-1 (15.soz) jar spaghetti sauce
-1 (8oz) pkg. shredded pizza blend cheese (I'll use bits of cheddar and mozzarella that I already have, and maybe some freshly grated parmesan)

-Cook lasagna noodles according to pkg. directions.
-Rinse and drain; set aside.
-In a skillet cook the sausage and onions.
-Drain.
-In a bowl mix 1 cup of the spaghetti sauce and sausage together.
-Spread 1/4 cup of the meat sauce onto each lasagna noodle.
-Top with 1 Tbls. cheese.
-Carefully roll up each noodle and place seam side down in an 8x8 baking dish.
-Spoon remaining sauce over top and sprinkle with remaining cheese.
-Bake @ 350 for 20-30 minutes........

I'll make an extra pan and throw that in the freezer for another meal on another week.

Tuesday:

B-Oatmeal and some sort of fruit (maybe blueberries from the freezer or fresh strawberries)

L-Leftovers more than likely or PB&J with Sliced Apple

D-Bean Burritos (I am going to try this recipe that I found online as it is much cheaper than the canned ones I buy at the store), Blanco Queso (using up the rest of my faux Velvetta cheese) and Tortilla Chips

Crock pot Refried Beans

3 cups dry pinto beans, rinsed
1 onion, peeled and quartered
2 fresh garlic cloves, peeled and quartered
1 tablespoon salt
1 1/2 teaspoons fresh ground black pepper
1 teaspoon ground cumin
1 teaspoon cayenne power
1/2 tsp of chili powder (optional)
4 cups water

Soak beans overnight in plenty of water.*
Soften the beans by boiling for 10 minutes (or according to package directions) and drain.
Place the onion, boiled beans, garlic, salt, pepper, cumin and cayenne into a slow cooker. Pour in the water and stir to combine.
Cook on High for 4 to 6 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
After cooking remove some water. Smash the beans with a potato masher. Add water back as necessary for desired consistency.
*To skip soaking process by increasing water to 9 cups and cook for an additional 2 to 4 hours on HIGH.
**For smaller batch use 2 cups beans and 3 cups water. You can also cut back a little on the spices.

We use about 1/4 of the batch on the day I make it. I put two jars in the freezer and leave one jar in the refrigerator for use throughout the week.

Wednesday:

B-Cereal (bought on sale and with coupon) and milk, maybe a banana too.

L-Leftovers or some soup from the freezer (I have some mystery containers in there-why didn't I label them???)

D-Chicken or Turkey Sloppy Joes, Oven Fries

Thursday:

B-One Eyed Sailors, Turkey Sausage Links and sliced Grainger Tomatoes.

L-Tortilla Stuffers (bought on sale with a coupon) and Tortillas

D-Cajun Chicken (crockpot), Noodles, Salad or Vegetable

Cajun Chicken

4-6 chicken breasts (boneless/skinless)
1 can of cream of chicken soup
cajun seasoning (to your taste ... a lot if you like it spicy)

Spread cream of chicken soup in the bottom of the crock pot. Place chicken over the top, sprinkle with cajun seasoning and cook.


Friday:

B-Cream of Wheat, Toast with Jam

L-Leftovers or Egg Salad Sammies and Carrots

D-Favorite Beans and Rice

Favorite Beans and Rice

Vegetable oil
1 cup chopped onion
2 cups cooked red beans (or 1 can)
2 cups black beans (or 1 can)
1 can diced tomatoes with garlic and onion
1 tsp fresh minced garlic
1 cup frozen corn
1/2 tsp chili powder (use up to 1 tsp if using a mild chili powder)
1/2 tsp ground cumin

Heat oil in a large skillet over medium heat. Cook onion to soften and add garlic, being careful not to let garlic burn. Add beans (drained) to skillet. Add tomatoes, corn, chili powder and cumin to skillet. Heat through, lower heat to simmer. Serve over hot rice. Sprinkle with shredded cheese if you wish.

Saturday:

B-Pancakes

L-Egg Salad Sammies and Carrots

D-Hamburger Helper meal (bought on sale with coupon, more than likely), (I make it with ground chicken or turkey instead of beef), green veggie or salad, rolls

Sunday:

B-Blueberry Muffins

Blueberry Muffins

2 c. biscuit mix
1 c. brown sugar
1 c. sour cream
1 egg
1 c. blueberries

Preheat oven to 350 degrees. Combine biscuit mix, brown sugar, sour cream, egg and blueberries in a large bowl. Fill large muffin cups 2/3 full and bake 20-25 minutes.


L-Pam's Chicken Dish for the Crock Pot, Rice, Salad or Veggie, Rolls

Pam's Chicken Dish for the Crock Pot

4-6 chicken breasts, pounded out thin
4-6 pieces of ham
4-6 slices of Swiss or Mozzerella cheese
1 can cream of mushroom soup
¼ c. milk
Put ham and cheese on chicken. Roll up and secure with toothpick. Place chicken in crock pot so it looks like a triangle. Layer rest on top. Mix soup and milk. Pour over top of chicken. Cover and cook on low 4 hours or until chicken is no longer pink. Serve over noodles with the sauce it makes.