Here's what I've been up to over the last three weeks. I've been writing down the meals that I've been making so I know what works and what doesn't. I've been going on pinterest for new ideas and have come up with a few. I've added two crock-pot nights to my rotation because on two nights of the week I leave at 530 for Zumba and on one of those days I have a little boy that comes here as his day home. And finally I've decided to do some freezer meals - these are meals that you either partially cook or don't cook at all, toss in a ziploc and freeze - to have on hand to make the crockpot days even more simple.
This past Sunday I spent the afternoon putting together ten freezer meal bags - five meals doubled. First I made a grocery list that was almost as long as my leg and went grocery shopping ALONE (bliss). I'm hoping to not have to go to the store for anything other than eggs, milk, fruit and veggies once or twice more this month. My grocery bill totalled almost $400 (this seems reasonable to me for five people for a month) - and I don't plan breakfast or lunches at this point, we eat smoothies, oatmeal, yogurt, eggs or rice krispies for breakfast and for lunch we have leftovers, homemade soup or wraps.
Next the prep. It was pretty easy: I just cut up the vegetables, portioned the meat and made any sauces that the meal needed. Four hours later I had a nice little stockpile of 10 meals ready to go for the coming weeks and just days before I had made up five other meals to go along with it.
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| Freezer Meals |
The downside to this is that now I have two of everything and if we didn't like the first one, we are stuck eating the second one.... or maybe we can pawn it off on someone in need of a meal sometime. HA! We aren't picky and we will put this to good use, so if I bring you a meal it's not because we don't like it...
The other thing I've managed to do on my meal planning adventure is to make a calendar of dinners to keep my meal rotation fresh and not repetitive. These are only dinners. Each week I make soup twice a week for lunches, and we mostly eat leftovers. And breakfast is a fly-by-the-seat-of-our-pants kinda meal. First I started with a general guideline:
Sunday a roast or other hearty meal
Monday crockpot
Tuesday Casserole
Wednesday Crockpot
Thursday Leftovers - or at least use the leftovers in whatever I'm making
Friday Homemade Pizza & Movie
Saturday Mexican (this month, next month we will do something different)
And from that guideline and put these meals in: They will most likely change drastically, but I'm shooting for the stars and just laying it all out there right now!
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| What I'm using for the month. It's always flexible but gives me direction. |
Oh what the hell. I've come this far I might just as well copy my list of recipes (and their links!) for your cooking pleasure. I'm sorry for the strange spacing on some of these recipes, I'm too much of a gimp to figure out the formatting. Anything with prep/no cook, freeze means exactly that. Prep the food, don't cook it and freeze it in a bag or two. Also we apparently consume more mean that I really realized and I'm a little grossed out by it, so I'm sorry to my vegetarian friends that might read this and think "this does me no good!" Maybe you can just eliminate the meats and add yummy lentils (that's what I'm going to start doing... next month!
Enjoy and thanks for stopping by!
Chicken & Spinach – prep/no cook, freeze (split
recipe in half between two bags)
4-6 boneless, skinless chicken
breasts
1 jar Classico Pasta Sauce (or any marinara– 3
cheese, mushroom, etc.)
Onions, bellpeppers, etc.
Sliced zucchini & squash (the yellow ones that look
like cucumbers) (optional)
mushrooms sliced (fresh or can)
Bag or container of fresh spinach (i break off the larger
stems)
Pasta of your choice (bow-tie, spaghetti, etc.)
Layer:Chicken breasts,
onions, bell peppers, etc., seasoning, other veggies and top with
spinach. I cook it about 6 hour (Dumped everything in two
bags— freeze)
Beef Tangine w
Butternut squash
I used top round roast for this recipe because it tends to
have less fat that I need to trim, but you can use whatever cut you prefer.
Prep Time: 15
minutes
Cook time:
07h 30min
Ingredients:
Preparation:
Place cubed meat in a large bowl.
Combine spices in a small bowl.
Pour spices over beef and stir to thoroughly coat meat
with spices.
Combine onion, garlic, and beef in crock pot.
Pour tomatoes over mixture.
Cook on low for 5-6 hours or until beef is tender.
Stir in squash and increase heat to high. Cook for about
90 minutes or until squash is tender.
Taste mixture and add more salt and crushed red pepper, as
needed.
Stir in cilatro and serve in shallow plates or bowls.
Honey and Pecan-Glazed Salmon
by WeightWatchers
five-ingredient 15 minute cookbook
WeightWatchers Points: 8
Calories: 356
per fillet
Ingredients:
1/4 cup honey
4 teaspoons finely chopped pecans
1 Tablespoon soy sauce
4 (6 oz) salmon fillets
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions:
1. Preheat
oven to 425 degrees.
2.
2.
Combine first three ingredients in a large zip-top bag. Sprinkle fish with salt
and pepper; add to bag and seal. Marinate in refrigerator at least 15 minutes.
I like to marinate mine all day so all that flavor gets infused.
3. 3.
Remove fish and nuts from bad, reserving marinade. Place fish on foil lined pan
and top with nuts.
4.
4.
Bake at 425 degrees for 15 minutes or until fish flakes easily with a fork,
basting fish twice with reserved marinade while baking.
BBQ Cranberry Chickpea Wrap
makes two wraps,
vegan
2 whole wheat wraps, extra large/thin
1 can chickpeas, drained
3/4 cup your favorite BBQ sauce (I used a spicy/sweet
sauce)
1/2 cup sweet onion, diced
1 tomato, diced
4 Tbsp vegan mayo
bowl of chopped romaine lettuce and/or arugula
To
Make:
1. Add the chickpeas and BBQ sauce to a microwave safe
bowl. Microwave on high for 1-2 minutes. Or you can simmer on your stove top if
you have time. Set aside to cool.
2. Prep your veggies: lettuce, onion and tomato.
3. Warm your wraps. I like to heat mine over a gas flame
for about 10 seconds on each side. Be very careful if you do this though. You
can also simply warm in your oven or microwave.
4. Start assembling your wraps. Add 2 Tbsp of vegan mayo
(Vegenaise) and 1 1/2 Tbsp of cranberry sauce to each wrap. Spread evenly. Add
in 2-4 heaping scoops of the warm BBQ chickpeas. Top with a palmful of onions,
tomato and finally, lettuce. Fill the wrap as full as you can – but make sure
you can still roll it up!
5. Roll. Slice. Serve!
Add-in Ingredients:
Try avocado, vegan cheese, shredded
carrots, spinach, mandarin oranges, rice, quinoa and more as other yummy
ingredients to this wrap!
GARLIC PORK ROAST WITH SWEET POTATOES
(crockpot)
1
T. canola oil or 1 T. olive oil, if you wish
4 lb.
boneless pork loin roast
1/2 tsp.
salt
1/2 tsp.
fresh ground black pepper
1 medium
onion, sliced into thin rings
6 garlic
cloves, minced
1/4 tsp.
poultry seasoning
1/4 c.
white wine or 1/4 cup apple juice, although that gives a different flavour
4 c.
cubed sweet potatoes (peeled, cut into about 1-inch cubes)
1 c.
chicken broth
The HEALTHY Crock Pot Garlic Roast Pork with Sweet
Potatoes is a favorite to have when we get home from church! Enjoy and Happy
Crocking!
1. Trim the visible fat on the pork roast.
2. Heat oil over medium-high heat in a large heavy
skillet.
3. Sprinkle salt and pepper on pork roast, brown roast in
hot oil on all sides, for about 10 minutes total time.
4. Remove browned roast to a plate and temporarily set
aside.
5. In fat in skillet (add a little extra oil if needed),
saute sliced onion and minced garlic, seasoned with the poultry seasoning, just
until onion starts to soften; place in bottom of crock pot.
6. Turn heat to high and add white wine to skillet; scrape
up all the bits sticking to skillet (in other words, deglaze the pan), then
pour this mixture over the onions in the crock pot.
7. Cover onions with cubed raw sweet potato.
Hoppin’ John
Author/Source:
Jennifer@ Onceamonthmom.com
Ingredients:
1 link of Cajun sausage (about 1/2 pound), sliced
•
2 cans black-eyed peas, drained
and rinsed
•
1 can diced tomatoes and green
chiles (mild or hot)
Cajun seasoning, such as Tony
Chachere’s, to taste
Directions:
STOVE TOP DIRECTIONS:
Spray a large pot with nonstick cooking spray. Heat
over medium-high heat, sauteeing sausage until caramelization occurs. Add in
onions and celery, stirring often, until vegetables are tender. Add carrots,
tomatoes, black-eyed peas, and chicken broth. Bring to a boil,then lower the
heat to simmering. Simmer 30 minutes, or until vegetables are tender. To
thicken the stew, smash down with the back of a spoon, releasing the starch in
the peas. Season as desired with Cajun seasoning. Serve over rice (extra health
points for brown rice) and with a side of coleslaw or greens for wealth in the
new year.
SLOW COOKER DIRECTIONS:
Cook all ingredients on low for 8 hours. Season
as desired with Cajun seasoning. Serve over rice (extra health points for brown
rice) and with a side of coleslaw or greens for wealth in the new year.
Freezing Directions:
You can freeze the cooked stew or
toss all ingredients in a gallon-sized freezer bag prior to cooking and freeze.
Once thawed, pour all ingredients in a slow cooker and cook as directed above.
Ham & Cheese Braid
1 FAMILY:
1 loaf Rhodes bread dough
¼ cup butter or
margarine
½ envelope hidden valley ranch mix ( not generic):
3/4 lb. thinly sliced ham
1 1/2 cups shredded
cheddar cheese
1 tsp poppy seeds
TO PREPARE BEFORE FREEZING:
Roll bread dough out into a rectangular shape so its approx.
1/2 inch thick. Combine margarine and ranch mix. Spread about 5 TBS of mixture
on the rectangle. Layer ham and cheese down the center of the rectangle. Use a
pizza cutter to cut strips along each side of the dough (even numbers on each side). Starting at the bottom, take each piece,
cross and twist. Continue cris-crossing until your pizza is braided. Brush
remaining butter/ranch mixture over top. Sprinkle with poppy seeds. Wrap loaf
with plastic wrap and then foil. To prepare after freezing: To thaw over
night. Place in fridge as is if you wish to cook it on the foil. If you do not
wish to cook it on the foil unwrap it and place on lightly greased baking
sheet, cover with plastic wrap. Let thaw overnight. A couple of hours before
you are ready to bake place it on the counter to continue to thaw and begin to
rise. Bake at 350 for 25-30 minutes.
Note: Photo’s are with a wheat bread dough. I
would recommend white bread dough.
If you bake it right on the foil there is no
mess to clean up!
Teriyaki Chicken (2 Bags)
Split
a large bag of Baby Carrots between the 2 bags
Cut
Red Onion into Large Chunks and split between the 2 bags
(1)
20oz can pineapple in each bag (undrained)
(2)
Garlic Cloves chopped per bag
(2)
Chicken Breasts in each bag
1/2
cup teriyaki sauce in each bag
*Add 1/4 cup teriyaki sauce to mixture. Cook on HIGH for
4 hours or LOW for 8 hours. Serve over Rice.
Savory Vegetable Beef Soup
(2 Bags)
Chop
(1) Onion and Chop
(2)
Cloves of Garlic- Brown in Pan with the Ground Beef- once cool divide mixture
between bags
(2)
whole carrots chopped per bag
(2)
celery stalks chopped per bag
(3)
Red Potatoes chopped per bag
(1)
can v8 split between bags
(1)
28oz can diced tomatoes SPLIT between bags
(1)
cup frozen green beans in each bag
(1/2)TBSP
Worcestershire per bag
(1/2)
cup Beef Broth per bag
(1)
TBSP Parsley per bag
(1)
tsp Basil per bag
1/2
tsp Thyme per bag
(1/2)
tsp salt per bag
(1/2)
tsp pepper per bag
(1)
TBSP Sugar per bag
*Place in Crockpot with 1.5 cups of water and 15 oz Beef
Broth. Cook on LOW 8 Hours.
(2)
Green Peppers Cut into Slices split between 2 bags
(1)
Red Pepper Cut into Slices-split between bags
(1)
Zucchini Chopped and split between bags
(3)
Onions Chopped and split between bags
(6)
Red Potatoes Chopped and split between bags (you can also use Sweet Potatoes)
(4)
Garlic Cloves Chopped & Split Between bags
(4)
Chicken Breasts Split between bags (I cut each breast in half again)
(1/2)
TBSP Quick Cooking Tapioca per bag
(1)
15 oz can of Tomato Sauce Split Between bags
(1)
TBSP of Brown Sugar per bag
(1)
TBSP Worcestershire per bag
(1)
TBSP Mustard per Bag
(1/4)
tsp Salt per bag
Cook on HIGH for 4 hours or LOW for 8 hours. Serve over
Rice or Egg Noodles.
WW Breakfast Taco - quadruple recipe, prep/cook, wrap in
foil, freeze
Ingredients
Non stick cooking spray
1 whole egg
3 egg whites
6 slices "Oscar Mayer Deli Fresh Shaved
Smoked Ham", chopped
2 (8 inch) whole wheat flour tortillas
1/4 cup 2% shredded cheddar cheese
Directions:
1. Beat whole egg, egg whites and ham until well blended.
Heat a nonstick skillet sprayed with cooking spray on medium high heat. Add egg
mixture; cook 3 minutes or until set, stirring occasionally.
2. Spoon egg mixture down centers of tortillas; top with
cheese. Fold in opposite sides of each tortilla, then roll up burrito style.
Yield: 2 Burritos
Serving Size = 1 Per Serving.
http://www.therecipecritic.com/2012/07/slow-cooker-chicken-parmesan.html9
2-4 boneless, skinless chicken breast halves
1/2 cup Italian Seasoned Bread Crumbs
1/4 cup Parmesan Cheese
1/4 t black pepper
1/4 t kosher salt
1 TBSP olive oil
1 egg, beaten
sliced or shredded mozzarella
cheese
favorite jarred marinara sauce
Spread the 1 TBSP of olive oil into the bottom of your
crockpot.
Beat the egg with a fork in a separate bowl.
Mix the bread
crumbs with the seasonings and the Parmesan cheese in another separate
dish.
Dip the chicken into the egg, then into the bread crumb mixture, coating
both sides with crumbs, cheese and seasonings.
Place the chicken breast pieces
in the bottom of the crockpot.
Layer 2-3 slices or 1-2 cups of mozzarella
cheese on top, depending on how much cheese you like.
Cover chicken and cheese
with entire jar of marinara sauce.
Close lid and cook on low for 5-6 hours or
high for 3.
Serve with your favorite pasta.
CHEESY
ENCHILADA STACK
1 lb. Lean ground beef
2 (10 oz) can Red Enchilada Sauce (Our favorite is the Old
El Paso brand)
6 (8 inch) flour tortillas
1 (8 oz) bag Shredded Cheddar Cheese
1 (16 oz) can refried beans (or you can make your own,
check out my mom’s recipe
for her famous homemade refried beans!)
2 (4 oz) cans diced green chilies
1 bunch green onions
Cook the beef in a skillet over MED-HIGH heat until well
browned. Drain off fat.Stir 1/2 cup enchilada sauce in the skillet with the
beef. Spray a baking sheet with non-stick cooking spray.Place 1 tortilla
onto the baking sheet. Top with 1/3 of the beef mixture and 1/4 cup
cheese.Top with 1 tortilla, half the refried beans, 1/2
cup enchilada sauce, 1 can drained green chilies, and 1/4 cup
cheese.Repeat the layers one more time.Top with 1 tortilla, remaining beef
mixture and 1/4 cup cheese.Top with remaining tortilla. Cover the stack
with aluminum foil.Bake at 400 F for 40 minutes or until the filling is hot.
Uncover the stack and top with remaining enchilada sauce, cheese and
green onion.Bake 5 more minutes or until the cheese is melted.Cut the
stack into 6 wedges.Enjoy!
Vegetarian
Shepherds Pie
2 cloves garlic, roughly chopped
1 small onion, chopped
1small carrot diced
1 stick celery, diced
1 medium eggplant, cubed
1 teaspoon ground cumin
1 teaspoon ground coriander
2 heaped teaspoons ras al hanout
1/2 teaspoon ground ginger
2 tablespoons tomato paste
2 cups vegetable stock
1 handful curly leaf parsley, chopped
1 cup green lentils
2 tbsp nuttelex/butter
salt and pepper
500g sweet potato, peeled and chopped into large cubes
method
Sauté garlic, carrot, celery and onion till transparent
in olive oil. Add another lug of olive oil with the eggplant and sweat down.
Add dried spices and stir through till fragrant.
Now add in tomato paste and stir through well for 3-4
minutes. If a slight crust develops on the bottom of the saucepan this is fine.
Add stock and lentils and bring to boil and then turn to a simmer. Stir through
parsley & salt and pepper. Simmer for ½ hour with lid on, stirring
frequently. Once lentils are softened, turn off heat and set aside.
Bring a saucepan of water to the boil and add sweet
potato. Boil till tender then mash well with nuttelex, salt and pepper. Spoon
lentil mixture into individual serving pots. Top the lentil mixture with the
mashed sweet potato and finish with a small dollop of nuttelex. Bake in a
moderate oven 180c for 30 minutes until warmed through and sweet potato tops
are slightly browned.
serves 3-4
5 strips bacon
until crisp
12 medium shrimp, peeled, deveined and chopped
4 ounces chicken, diced
1 tablespoon Creole seasoning,
recipe follows
2 tablespoons olive oil
¼ cup chopped onion
¼ cup chopped green bell pepper
¼ cup chopped celery
2 tablespoons chopped garlic
½ cup chopped tomatoes
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce – omit
¾ cup rice
3 cups chicken stock
5 ounces Andouille sausage, sliced
Salt and
pepper
Emeril's ESSENCE Creole Seasoning (also referred to as
Bayou Blast):
2 ½ tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
In a bowl combine shrimp, chicken and Creole seasoning,
and work in seasoning well. In a large saucepan fry bacon until crisp. Remove
from pan and cook onion, pepper and celery in bacon fat, 3 minutes. Add garlic,
tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly
add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes
tender, stirring occasionally, about 15 minutes. When rice is just tender add
shrimp and chicken mixture and sausage. Cook until meat is done, about 10
minutes more. Season to taste with salt, pepper and Creole seasoning.
