I made another slew of freezer meals last week right after grocery shopping. I find that it's the best time to do it since I know I have everything and it's all ready to use. Also, I have been relying on these meals to help carve out more free time for myself on my days off. No stopping what I'm working on just so I can go cook!
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Monday - Navy Beans in crock with hambone from Christmas, corn muffins
Tuesday - Scalloped Potatoes with leftover grilled pork chops, lima beans*
Wednesday - Chicken Parmesan Enchiladas, salad
Thursday - Stouffer's Meatloaf, mac and cheese, peas
Friday - Mom and Dad out - boys get Papa Johns
Saturday - Dad grill
Sunday - (Freezer) Beef and Peppers in gravy, mashed potatoes, corn
Dessert this week is Peanut Butter Rice Krispy Treats
*I chop up the meat and add that with some bits of onion and bell pepper into a packaged scalloped potatoe mix. So good!
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For the Pulled Pork, I just followed the directions on the McCormick packet. Will cook on low 8 hours or so.
For the Rosemary Chicken, I used a pre-packaged sauce and added boneless chicken thighs and artichoke hearts. Will cook on low 6 hours.
For the Beef and Peppers I cut up a cheap roast and added a packet of onion soup mix, a packet of brown gravy, the rest of a bell pepper I had, some pepperoncini peppers, and 2 c. water. Will cook on low 8 hours or so.
For Chipotle Crumb Chicken, I mixed a dry chipotle seasoning I bought at Southside with crushed Ritz crumbs and coated boneless chicken thighs. Might add a bit of grated cheese after cooking at 350 about an hour.
And the Chicken Pot Pie was 2 c. leftover cubed chicken, 1 can cream of mushroom soup, and i package frozen mixed veggies topped with a Pillsbury crust.
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