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.
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
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 1 package frozen mixed veggies topped with a piecrust.
Gina
No comments:
Post a Comment