Friday, December 19, 2008

December Meal Preps

Chicken Cheese Soup(1 large, 1 small container) Thaw and reheat. May need to simmer if barley isn't tender enough. Top with shredded cheddar.
Beef and Broccoli Calzone (2 bags) Already baked. Reheat as desired.
Chicken Cacciatore

Pulled Pork Chili (2 containers) Thaw and reheat.
Chicken and Dumplings (2 containers) Thaw and reheat.
Steak Stroganoff Pasta (1 container) Thaw, reheat and serve over noodles.
Lemon Butter Glazed Chicken (from last month). (1 pan, 4 large pieces) Thaw, reheat chicken. Already precooked.

Chicken Lasagna Alfredo (1 pan) Thaw and bake at 350 degrees for 30-40 min. (not pre-baked)
Tex-Mex Chicken Fingers (2 bags)
Taco Soup (1 large, 1 small container) Thaw and reheat. May be spicy, so add v-8 or can of tomatoes if desired. Top with cheese, tortilla chips and/or sour cream.

Meatloaf (1 pan) Thaw then warm in oven until center reads 155 degrees.
Rouladen (1 pan, about 5 meat rolls, 3-6 oz. each) Thaw and warm covered until you are certain that the center is warm. May need to add a little broth since the gravy is thickened and might scorch.
Rosemary Roasted Chicken and Potatoes (1 pan w/ 4.5 lb. chicken and 2.5 lbs. roasted red potatoes. It is completely cooked and you may want to watch it as it warms, but keep it covered. There was very little juice in the bottom of the pan so you might want to add chicken broth to the bottom while it warms.

Chicken Parmigiana (1 bag--about 7 breasts, 3-cup bag of red sauce and package of sliced mozzarella) Thaw and place in greased baking dish. Bake uncovered at 375 degrees for 20 minutes. Pour red sauce evenly over each piece and continue baking for 10 minutes. Place a slice of mozzarella on top of each piece and bake until melted.
Feta and Spinach Lasagna Rolls (1 bag, 10 rolls each) Place lasagna rolls in a greased baking dish (8 rolls fit in 9-inch square dish), cover with foil and thaw in refrigerator. Pour marinara over rolls and top with mozzarella. For every four lasagna rolls, use 1 cup marinara sauce and 1/2 cup mozzarella. Replace foil and bake for 35-40 minutes.
Red Sauce (1 bag, 2 cups)
Beef Barley Soup (1 bag) Put frozen soup into slow cooker (don't thaw). Add 4 cups of water and the bag of barley (included). Cook on low for 8 to 10 hours or on high for 4 to 5 hours.