Blerg.....it's starting to get hotter and I feel like living on salads until August. I could hang a sign on the freezer that says "CLOSED - except for ice cream". I would make good use of my time outside of the kitchen. My waistline would approve, too. So I am considering that. But in the meantime, here is the latest batch of meals.Mississippi Pot Roast (for the crock pot) - find the recipe here.
Cafe Rio Chicken (for the crock pot) - this is a favorite and very easy. Gonna use this for tacos.
Beefy Bean Burrito Filling
Brown 1 ground beef and drain. Add 1/2 chopped onion, 2 T taco seasoning, 1/2 of water, 1 can refrieds. Simmer on stove and serve in tortillas.
Honey Mustard BBQ Chicken is from Fabulously Frugal.
Combine in a big ziploc: 1/4 apple cider vinegar, 1/4 c brown sugar, 1 c. chicken stock, 1/2 c. honey mustard, 1/2 t. allspice (left that out), 1/2 t curry powder, 4 pieces chicken breasts, 4 chicken thighs, salt and pepper. I'm going to cook this on low 8 hours from frozen.
Chicken Cacciatore - for this I combined the packets from the McCormick's Recipe Inspirations mix for chicken cacciatore and added a package of chicken thighs, a can of tomatoes, a can of tomato paste, and a sliced onion. I will cook on low 8 hours from frozen. (It looks like from their site that they only have two flavors, but I have seen lots of variety in the store. What's up with that?)
Had to take a break from freezer prep and get some other things done.
Here is your intermission picture:
Back to work!
******Spicey Sloppy Joes
I browned 1 1/2 pounds ground beef, then drained it. Added it to a large ziploc with 1/2 chopped onion, 1 c. spicy ketchup, 2 T or so brown sugar and worchestershire sauce, and a little prepared mustard. I will thaw this one and simmer on the stove to serve in buns.
Southwest Flank Steak
In a large ziploc I put: 1 1/2 pounds flank steak, 1 chopped onion, 3 cloves minced garlic, 1/2 t. Italian seasoning, 1 T taco seasoning, 1 ziploc of frozen black beans that I cooked in my crock pot, and a red and yellow bell pepper, chopped. I will cook on low 8 hours from frozen and serve with rice.
While I was assembling the meals I also cooked two medium sized turkey breasts that came pre-seasoned. They were marked down, so I felt pretty good about going the easy route! I sliced some to make sammies and the rest went into a bag for use in salad or pasta, or wherever. My schedule at work will be changing yet again, so freezer meals won't be as crucial. I will probably do some now and again for busy times like holidays and back to school. And maybe this week, which with all of the end-of-the-schoolyear activities is shaping up to be a little craaazy...