At most, I've managed to catch up on a little sleep and some chores while the boys are on Day #3 of camp. Though I have grand plans and projects to work on, I have to keep reminding myself that I'm under no pressure to do anything other than what I WANT to do. Working extra hours aside, that is. Last night and today I worked on freezer meals while watching Les Miserables with The Girl. Went to bed late, slept in. Fabulous. And here's what I fixed for the freezer:
Cook 1/2 lb bacon, diced with 1 lb. ground beef, Drain, Add 1 can diced tomatoes, 2 cans pork&beans, 1/2 chopped onion, season to taste, place in freezer bag. Cook on low in crock 4 to 6 hours.
Slow Cooker Pot Roast - Placed all ingredients in freezer bag. Will cook on low 6-8 hours.
Shredded Pork for Tacos
Placed in freezer bag: 3-4# pork roast, 2 onions chopped, 4 serrano chilies quartered, 3 garlic gloves, salt, pepper, 2 c. water. Will cook on low 6-8 hours.
Chicken Pot Pie (to fix with dumplings)
I cooked and de-boned chicken thighs for this. Will use half of the chicken, add a creamy stew base with frozen veggies, and make dumplings from Bisquick, stovetop.
To me, freezing in "blobs" makes it easier to plop it into the crock pot before I leave for work - my crock pot will over-cook it otherwise...
Stuffed Italian Shells with marinara and fresh tomatoes. Will thaw and bake.
Stuffed Chicken and Green Chili shells with Bechamel
For the filling on these I used 1/2 of the chicken I had cooked, added in some chopped green chilies, salt, pepper, a little grated mozzarella, and topped with creamy Bechamel. Will post recipe soon!
Honey Garlic Chicken - All ingredient in freezer zip loc, then 6-8 hours on low.
(These were for mornings it is just too hot to turn on the oven!)
Even after all that cooking, I still had a little space left, so I bought some Hawaiian bread rolls to make pulled pork sammies with - I have some that's already bagged and ready for the crock pot. I think the freezer is comfortably full now and I won't stress about what's for dinner on the Fridays and Mondays that I work. Now, it's off to the pool...