Janet:
Grandmas Secret
Keilbasa
Lasagna
Jen:
Red Beans & Rice
French Dip
Apple & Herbed Dressing with Pork Chops
Heidi:
Italian Pasta Bake
Seared Ham with Jalapeno Apple Chutney
Parmesan Chicken
Misti:
Bacon Wrapped Chicken
Morocaan Beef Stew
Pulled Pork Chili
Showing posts with label Meal Planning. Show all posts
Showing posts with label Meal Planning. Show all posts
Wednesday, January 13, 2010
January 2010 Meal Preps
Menu Preps for January’s exchange:
Janet:
Beef Pot Pie-Thaw bake at 350 until toasty on top. We had it this evening for dinner & once again…it was yummy!!!!
China in a Pot: Need Ramen Noodles (or can use Rice) and green onions. Thaw and reheat, dump in noodles & top with green onions.
Sausage Stuffed Loaf (2 each): Reheat at 350 degrees until brown. Thaw first.
Heidi:
Jagtessen: Each has one bag with approx 2 lbs of fully cooked meat, bag with mashed potatoes, 2 cans of green beans. Directions are on bag. Layer in a dish, green beans, meat, green beans, mashed potatoes, sprinkle with paprika. Broil until brown.
Monterey Jack Stuffed Chicken (6 breast in one bag)-Bake at 375 degrees for 40 minutes.
Chicken Enchiladas: one 9x13 pan…remove the sauce and cheese before baking.
Jen:
Beef Stew: 2 containers. Thaw, reheat serve with biscuits.
Brisket: 1 bag, Thaw, reheat.
Salsa Chicken (Nachos): Chicken in 1 bag, throw in crockpot, shred with fork. Add black beans (rinse and drain before adding to the meat), serve over chips with cheese and sour cream.
Misti:
Buffalo Chicken Soup: Thaw, reheat, add hot sauce and blue cheese if desired.
Marlboro Man Sandwiches: Thaw, reheat, serve with hoagies. Add cheese, if desired.
Lemon Chicken: Dump into 9x13 pan, add ½ cup chicken broth to pan. Bake at 350 degrees until chicken runs clear.
Janet:
Beef Pot Pie-Thaw bake at 350 until toasty on top. We had it this evening for dinner & once again…it was yummy!!!!
China in a Pot: Need Ramen Noodles (or can use Rice) and green onions. Thaw and reheat, dump in noodles & top with green onions.
Sausage Stuffed Loaf (2 each): Reheat at 350 degrees until brown. Thaw first.
Heidi:
Jagtessen: Each has one bag with approx 2 lbs of fully cooked meat, bag with mashed potatoes, 2 cans of green beans. Directions are on bag. Layer in a dish, green beans, meat, green beans, mashed potatoes, sprinkle with paprika. Broil until brown.
Monterey Jack Stuffed Chicken (6 breast in one bag)-Bake at 375 degrees for 40 minutes.
Chicken Enchiladas: one 9x13 pan…remove the sauce and cheese before baking.
Jen:
Beef Stew: 2 containers. Thaw, reheat serve with biscuits.
Brisket: 1 bag, Thaw, reheat.
Salsa Chicken (Nachos): Chicken in 1 bag, throw in crockpot, shred with fork. Add black beans (rinse and drain before adding to the meat), serve over chips with cheese and sour cream.
Misti:
Buffalo Chicken Soup: Thaw, reheat, add hot sauce and blue cheese if desired.
Marlboro Man Sandwiches: Thaw, reheat, serve with hoagies. Add cheese, if desired.
Lemon Chicken: Dump into 9x13 pan, add ½ cup chicken broth to pan. Bake at 350 degrees until chicken runs clear.
Friday, March 7, 2008
April Meal Plans
Misti:
Pecan Crusted Chicken with Honey Pecan Sauce
Pulled Pork Chili
Maple Chicken and Ribs
Pecan Crusted Chicken with Honey Pecan Sauce
Pulled Pork Chili
Maple Chicken and Ribs
- Misti-all white meat
- Tina-all dark meat
- Janet-mixed
- Teressa-mixed
- Jen-mixed
Tina:
Brandied Bacony Chicken
Pecan Stuffed Hamburger wrapped with Bacon
Marlboro Man Sandwiches
Janet:
Pizza Casserole
Shepherd's Pie
Sweet and Spicy Chicken
Jen:
Cajun Pork Burgers
Beef Taquitos
Italian Mac & Cheese
Teressa:
Turkey and Noodles
Chicken Creole
Mexican Pizza
Wednesday, December 12, 2007
December Exchange Preparations
Janet:
Tator Tot Casserole-1 9x13 pan-Bake at 350 degrees until bubbly.
Honey Sesame Pork Chops-1 bag-add sesame seeds (if desired). Cook in crockpot on high for 4 hours or bake at 350 degrees until juices run clear.
Cheesy Chicken Spaghetti-2 bags-Thaw. Cook spaghetti/pasta. Add sauce to spaghetti. Bake at 350 degrees for 25-30 minutes.
Tina:
Larry's Big Fart Chili-Reheat on stove, microwave or crockpot.
Magnificent Casserole-1 9x13 pan-Bake at 375 covered. Uncover last 5 minutes. Bake until bubbly.
Parsley Parmesan Chicken-1 bag with 7 breast each-Bake at 350 degrees until juices run clear. Add Parmesan cheese, if desired.
Teressa:
Mexican Meatloaf-2 meatloaves each-Thaw and reheat in oven or microwave.
Mexican Manicotti-Bake at 350 degrees for 1 hour, covered. Uncover add sour cream, cheese, onions and olives, if desired. Bake 5-10 minutes more until cheese is melted.
Pretzel Crusted Chicken-1 bag of 6 breast-Bake, uncovered at 350 degrees for 40-45 minutes.
Jen:
Pork loin with Pineapple-1 bag with 2 pork loins (total 3 lbs) & 1 bag of ginger sauce-pork already has glaze on it. Directions for pork:
Place pineapple on baking pan. Place the pork in the broiler, about 4 inches from the heat; place the pineapple in the oven. Broil the pork until it registers 155 degrees on an instant-read thermometer, 15 to 20 minutes. Remove from the broiler (let rest at least 10 minutes before slicing; the temperature will rise to 160 degrees as the pork sits.) Turn the pineapple slices; cook until browned in spots, about 10 minutes more. Halve the pineapple slices; arrange on a platter with the sliced pork. Drizzle the pork with the pan juices; season with salt and pepper. Serve with the quick ginger sauce.
Pork Enchiladas with Pumpkin Sauce: 1 9x13 pan with 12-13 enchiladas. Thaw and Bake.
Chicken Bruschetta: 1 9x13 pan-Bake at 350 degrees for 45 minutes to an hour.
Misti: will post directions after I prepare your meals :-)
Tator Tot Casserole-1 9x13 pan-Bake at 350 degrees until bubbly.
Honey Sesame Pork Chops-1 bag-add sesame seeds (if desired). Cook in crockpot on high for 4 hours or bake at 350 degrees until juices run clear.
Cheesy Chicken Spaghetti-2 bags-Thaw. Cook spaghetti/pasta. Add sauce to spaghetti. Bake at 350 degrees for 25-30 minutes.
Tina:
Larry's Big Fart Chili-Reheat on stove, microwave or crockpot.
Magnificent Casserole-1 9x13 pan-Bake at 375 covered. Uncover last 5 minutes. Bake until bubbly.
Parsley Parmesan Chicken-1 bag with 7 breast each-Bake at 350 degrees until juices run clear. Add Parmesan cheese, if desired.
Teressa:
Mexican Meatloaf-2 meatloaves each-Thaw and reheat in oven or microwave.
Mexican Manicotti-Bake at 350 degrees for 1 hour, covered. Uncover add sour cream, cheese, onions and olives, if desired. Bake 5-10 minutes more until cheese is melted.
Pretzel Crusted Chicken-1 bag of 6 breast-Bake, uncovered at 350 degrees for 40-45 minutes.
Jen:
Pork loin with Pineapple-1 bag with 2 pork loins (total 3 lbs) & 1 bag of ginger sauce-pork already has glaze on it. Directions for pork:
Place pineapple on baking pan. Place the pork in the broiler, about 4 inches from the heat; place the pineapple in the oven. Broil the pork until it registers 155 degrees on an instant-read thermometer, 15 to 20 minutes. Remove from the broiler (let rest at least 10 minutes before slicing; the temperature will rise to 160 degrees as the pork sits.) Turn the pineapple slices; cook until browned in spots, about 10 minutes more. Halve the pineapple slices; arrange on a platter with the sliced pork. Drizzle the pork with the pan juices; season with salt and pepper. Serve with the quick ginger sauce.
Pork Enchiladas with Pumpkin Sauce: 1 9x13 pan with 12-13 enchiladas. Thaw and Bake.
Chicken Bruschetta: 1 9x13 pan-Bake at 350 degrees for 45 minutes to an hour.
Misti: will post directions after I prepare your meals :-)
Tuesday, December 11, 2007
Great Leftover Ideas!
Need to shake up your leftovers? Here are some great ideas for those leftovers:
COOKED RICE: If you have enough leftover rice, you can make a wonderful rice pudding or fried rice. If you have a small amount, mix it into ground beef for your next meatloaf or into your meatballs. You can also add it to canned soup, such as cream of tomato, or mix it into a salad.
PASTA: Heat leftover pasta in a pan with some butter or margarine and Parmesan cheese...delicious side dish! You can also make pasta just like when it was fresh by dipping it boiling water until just heated through.
MEATLOAF: Crumbled meatloaf can be used in any meal calling for cooked ground beef, such as tacos.
BAKED BEANS: Use leftover baked beans to make chili.
BREAD: If your bread is getting a little stale, consider letting it dry out to make your own breadcrumbs. Or you can make crouton. Another option is to make french toast with day-old bread. Just follow your usual recipe, and then place the french toast on a cookie sheet and "flash freeze" in your freezer. When frozen, remove and place in a freezer-suitable container for easy breakfast any morning.
HAMBURGER/HOTDOG BUNS: Do you have just one or two buns left in the package? Freeze them each time you do, and when you have several saved up, make cheesy toast with them. Just remove them from the freezer, let them thaw slightly (no need to be fully thawed), separate the top from the bottom, spread with soft margarine or butter and top with Parmesan cheese. Broil until lightly brown in your broiler.
Another thing I do with leftover/slightly stale bread is to keep a freezer bag in the freezer and cut up the leftover buns and bread into cubes and put in the freezer bag. When I want to make stuffing, all the bread is ready and already cubed.
ROAST: Leftover roast can be used in a variety of ways, but my favorite way is to cook it in a crockpot with seasonings until you are able to shred it. I then use it to make shredded beef tacos. Another favorite is to cut it up into small chunks along with any leftover potatoes and carrots and fry in a skillet with butter and onion for a great roast beef hash.
STEAK: Much like the roast above, I enjoy using leftover steak by slicing it very thin, cooking it in a pan with sliced green bell pepper and onion, adding some fajita seasoning and making fajitas.
BAKED POTATOES: Never waste your extra baked potatoes! If you only have one or two, they are excellent cut up and fried in a pan. If you have several extras you can make stuffed potatoes by cutting them in half lengthwise and scoop out the pulp. Place the potato pulp in a bowl and add any of the following until light and fluffy: milk, margarine/butter, shredded cheese, cheddar cheese soup, chives, bacon, sour cream. Place the mixture back into the potato shells and top with additional shredded cheese, if desired. Place in oven until hot for yummy twice baked potatoes. If you prefer, freeze your twice baked potatoes in the freezer for a meal another day. Leftover baked potatoes are perfect for making Loaded Baked Potato Soup.
MASHED POTATOES: Make into patties, drench in flour and fry in butter. You can also add them to your bread dough for really moist potato bread.
TURKEY OR CHICKEN: Leftover turkey and chicken is one of the most versatile leftovers. By using just meat (removing bone and skin), you can make sandwiches with the meat sliced, chicken or turkey salad sandwiches, or even make enchiladas or tacos. Make delicious turkey/chicken noodle soup or chicken pot pie.
STALE CEREAL: Just about any corn-based cereal, even Capt. Crunch, can be used to coat chicken. Just crush the cereal well, dip your chicken pieces in an egg wash, and roll in the crushed cereal. Bake according to your favorite oven baked chicken recipe. Cornflakes can be used as casserole toppings. Raisin Bran for muffins.
HAM: You can use leftover ham for sandwiches, casseroles, added to scalloped potatoes, omelets, crepes, and quiche. You can use the meat and bone for bean, split pea or lentil soups.
COOKED RICE: If you have enough leftover rice, you can make a wonderful rice pudding or fried rice. If you have a small amount, mix it into ground beef for your next meatloaf or into your meatballs. You can also add it to canned soup, such as cream of tomato, or mix it into a salad.
PASTA: Heat leftover pasta in a pan with some butter or margarine and Parmesan cheese...delicious side dish! You can also make pasta just like when it was fresh by dipping it boiling water until just heated through.
MEATLOAF: Crumbled meatloaf can be used in any meal calling for cooked ground beef, such as tacos.
BAKED BEANS: Use leftover baked beans to make chili.
BREAD: If your bread is getting a little stale, consider letting it dry out to make your own breadcrumbs. Or you can make crouton. Another option is to make french toast with day-old bread. Just follow your usual recipe, and then place the french toast on a cookie sheet and "flash freeze" in your freezer. When frozen, remove and place in a freezer-suitable container for easy breakfast any morning.
HAMBURGER/HOTDOG BUNS: Do you have just one or two buns left in the package? Freeze them each time you do, and when you have several saved up, make cheesy toast with them. Just remove them from the freezer, let them thaw slightly (no need to be fully thawed), separate the top from the bottom, spread with soft margarine or butter and top with Parmesan cheese. Broil until lightly brown in your broiler.
Another thing I do with leftover/slightly stale bread is to keep a freezer bag in the freezer and cut up the leftover buns and bread into cubes and put in the freezer bag. When I want to make stuffing, all the bread is ready and already cubed.
ROAST: Leftover roast can be used in a variety of ways, but my favorite way is to cook it in a crockpot with seasonings until you are able to shred it. I then use it to make shredded beef tacos. Another favorite is to cut it up into small chunks along with any leftover potatoes and carrots and fry in a skillet with butter and onion for a great roast beef hash.
STEAK: Much like the roast above, I enjoy using leftover steak by slicing it very thin, cooking it in a pan with sliced green bell pepper and onion, adding some fajita seasoning and making fajitas.
BAKED POTATOES: Never waste your extra baked potatoes! If you only have one or two, they are excellent cut up and fried in a pan. If you have several extras you can make stuffed potatoes by cutting them in half lengthwise and scoop out the pulp. Place the potato pulp in a bowl and add any of the following until light and fluffy: milk, margarine/butter, shredded cheese, cheddar cheese soup, chives, bacon, sour cream. Place the mixture back into the potato shells and top with additional shredded cheese, if desired. Place in oven until hot for yummy twice baked potatoes. If you prefer, freeze your twice baked potatoes in the freezer for a meal another day. Leftover baked potatoes are perfect for making Loaded Baked Potato Soup.
MASHED POTATOES: Make into patties, drench in flour and fry in butter. You can also add them to your bread dough for really moist potato bread.
TURKEY OR CHICKEN: Leftover turkey and chicken is one of the most versatile leftovers. By using just meat (removing bone and skin), you can make sandwiches with the meat sliced, chicken or turkey salad sandwiches, or even make enchiladas or tacos. Make delicious turkey/chicken noodle soup or chicken pot pie.
STALE CEREAL: Just about any corn-based cereal, even Capt. Crunch, can be used to coat chicken. Just crush the cereal well, dip your chicken pieces in an egg wash, and roll in the crushed cereal. Bake according to your favorite oven baked chicken recipe. Cornflakes can be used as casserole toppings. Raisin Bran for muffins.
HAM: You can use leftover ham for sandwiches, casseroles, added to scalloped potatoes, omelets, crepes, and quiche. You can use the meat and bone for bean, split pea or lentil soups.
Friday, November 23, 2007
The Rating Scale
My family is known for their poor critique abilities when it comes to freezer cooking recipes. I would hear quite often after asking 'what do you think?' to get the feedback of my family on a meal. I typically got back 'not bad.' Flat monotone - no evidence of like or dislike...
so what is a cook supposed to do with that?
I got tired of my poor feedback and thought maybe the problem is in how I ask them to respond. I really respect their opinion in this matter - since they have to eat it, like it or not - but I let them answer with an open ended question. I really want to hear their honest answers, the problem is that I live with a bunch of non-talkers (except Quinten - we can talk together for hours!).
The solution? I instituted a rating system. A simple 1 to 10 scale.
1 being - don't you dare feed me this dogfood again - wait don't even feed this to the dog!
5 being - this is OK, my life will go on with or without this dish - it's 'not bad.'
10 being - for adults we would say 'just as good as s*x, my life would be incomplete without it!' for kids we would say 'just as good as my favorite toy or the Disney Channel.'
There are a few recipes that hit 10 (Loaded Baked Potato Soup & Sweet & Sour Kielbasa). But most hit above a 5 and I can tell if a recipe hits above 7.5 then it's a keeper. It's especially a keeper if the hubby and the kids rate it the same. Tonight we had the Maple Roasted Chicken with Sweet Potatoes and it got a score of 9's across the table! We all liked something different about the recipe. I couldn't get enough of the onions, Cole loved the chicken, Rebekah loved the Sweet Potatoes & Larry loved it all.
So if you want a good feel for a meal without all the complaining or whining..try the number system. I know I have been surprised more than once just how much my family enjoyed a meal!
Keep cooking,
Tina aka queenbusick
so what is a cook supposed to do with that?
I got tired of my poor feedback and thought maybe the problem is in how I ask them to respond. I really respect their opinion in this matter - since they have to eat it, like it or not - but I let them answer with an open ended question. I really want to hear their honest answers, the problem is that I live with a bunch of non-talkers (except Quinten - we can talk together for hours!).
The solution? I instituted a rating system. A simple 1 to 10 scale.
1 being - don't you dare feed me this dogfood again - wait don't even feed this to the dog!
5 being - this is OK, my life will go on with or without this dish - it's 'not bad.'
10 being - for adults we would say 'just as good as s*x, my life would be incomplete without it!' for kids we would say 'just as good as my favorite toy or the Disney Channel.'
There are a few recipes that hit 10 (Loaded Baked Potato Soup & Sweet & Sour Kielbasa). But most hit above a 5 and I can tell if a recipe hits above 7.5 then it's a keeper. It's especially a keeper if the hubby and the kids rate it the same. Tonight we had the Maple Roasted Chicken with Sweet Potatoes and it got a score of 9's across the table! We all liked something different about the recipe. I couldn't get enough of the onions, Cole loved the chicken, Rebekah loved the Sweet Potatoes & Larry loved it all.
So if you want a good feel for a meal without all the complaining or whining..try the number system. I know I have been surprised more than once just how much my family enjoyed a meal!
Keep cooking,
Tina aka queenbusick
Thursday, September 13, 2007
August & September Exchange
This past month a couple of the chicks had TWO months worth of freezer food to prepare & exchange so I am posting directions for both months (since I wasn't there to take notes & do my secretarial job):
Misti:
Loaded Baked Potato Soup-Thaw & heat. If soup is too thick add some more milk to it.
2-9x13 pans of Spaghetti Pie-Remove plastic wrap under foil. Cover, bake at 350 degrees for 25 minutes, uncover & bake for another 5 mins.
1-2 lbs of meatloaf, reheat for an additional 30 minutes at 350 degrees. Already baked but directions call for an extra baking time.
1-8x8 pan of Jamaican Jerk Pork, it's shredded, add to buns & top with BBQ sauce, if desired.
1-bag of Apricot Pork Chops, thaw-bake, cook in crockpot or grill.
Janet:
Stromboli-Thaw & bake.
Shredded Chicken-2 bags-2 cups each. Use in casserole, salads, etc.
BBQ Fillets-Thaw & grill.
Greek Goddess-Thaw & bake.
White Trash Chicken-thaw, bake or grill.
Sesame Chicken with Garlicky Broccoli-Need 4 cups of chopped broccoli and garlic powder to taste. Serve over noodles or rice.
Jennifer:
White Castle Burgers-thaw, warm up & serve on buns.
Rouladon Beef-1 bag, thaw & warm. Serve with potatoes.
Chicken Kabobs-Thaw & grill.
French Dip Sandwiches-1/2 lb of beef & 1 quart bag of the Au jus. Thaw, heat & serve on buns.
Fettuccine Carbonara-Cook noodles, add ham, peas & sauce.
New Orleans Steak-Thaw & grill or bake.
Tina:
Sweet & Sour Kielbasa-heat & serve with rice, noodles or eat straight out of bag:-)
Mexican Meatloaf-Bake at 350 degrees for 30 minutes or longer depending of your likeness.
Grandma's Secret-Thaw & bake.
Parsley & Parmesan Chicken-1 bag, Bake at 350 degrees until done.
Misti:
Loaded Baked Potato Soup-Thaw & heat. If soup is too thick add some more milk to it.
2-9x13 pans of Spaghetti Pie-Remove plastic wrap under foil. Cover, bake at 350 degrees for 25 minutes, uncover & bake for another 5 mins.
1-2 lbs of meatloaf, reheat for an additional 30 minutes at 350 degrees. Already baked but directions call for an extra baking time.
1-8x8 pan of Jamaican Jerk Pork, it's shredded, add to buns & top with BBQ sauce, if desired.
1-bag of Apricot Pork Chops, thaw-bake, cook in crockpot or grill.
Janet:
Stromboli-Thaw & bake.
Shredded Chicken-2 bags-2 cups each. Use in casserole, salads, etc.
BBQ Fillets-Thaw & grill.
Greek Goddess-Thaw & bake.
White Trash Chicken-thaw, bake or grill.
Sesame Chicken with Garlicky Broccoli-Need 4 cups of chopped broccoli and garlic powder to taste. Serve over noodles or rice.
Jennifer:
White Castle Burgers-thaw, warm up & serve on buns.
Rouladon Beef-1 bag, thaw & warm. Serve with potatoes.
Chicken Kabobs-Thaw & grill.
French Dip Sandwiches-1/2 lb of beef & 1 quart bag of the Au jus. Thaw, heat & serve on buns.
Fettuccine Carbonara-Cook noodles, add ham, peas & sauce.
New Orleans Steak-Thaw & grill or bake.
Tina:
Sweet & Sour Kielbasa-heat & serve with rice, noodles or eat straight out of bag:-)
Mexican Meatloaf-Bake at 350 degrees for 30 minutes or longer depending of your likeness.
Grandma's Secret-Thaw & bake.
Parsley & Parmesan Chicken-1 bag, Bake at 350 degrees until done.
Wednesday, September 5, 2007
LONG month & September Menu
Well - It has been a month since you've heard from any of the freezerchicks! Mainly, we are 4 busy moms & have had over the top family lives this month!
The beauty of it is that our freezer cooking has kept our families bellies full and our hair intact!
To update you on our planning meeting in August -
We were treated to a fabulous Chicken Pesto Stromboli by Jannylynn that was quickly renamed the Greek Goddess! The result was adding the Greek Goddess to Janny's Sept recipes! Also, Jen whipped up a perfect Greek Pasta salad with lots of black olives and kalamatta's! As if that wasn't a big enough treat - Jen opens up her freezer to reveal a tasty frozen desert of peanut butter, cream cheese & nutter butters! It was a very rich lunch that we all enjoyed immensely!
It was almost sad to start business! Yet, we created a great September menu!
Misti:
Loaded Baked Potato Soup (to kick off the soup season!)
Spaghetti Pie (a Misti classic!)
Jerk Pork (*new*)
Janet:
The Greek Goddess
White Trash Chicken (or Ziploc Chicken)
Sesame Chicken with Garlicky Broccoli (*new*)
Jen:
New Orleans Flank Steak (*new*)
Fettucinni Carbonara
French Dip
Tina:
Sauces (*new*)
Mexican Meatloaf
Crowd Pleasing Casserole
All the recipes marked (*new*) are well - new - but they come from Robin Miller's Quick Fix Meals Cookbook. I checked it out at the library and was really pleased by how Robin thinks about mealtimes and how to use prep time efficiently.
We meet next week to exchange and have another meal - which I think I'm cooking...ummm what will I make?
The beauty of it is that our freezer cooking has kept our families bellies full and our hair intact!
To update you on our planning meeting in August -
We were treated to a fabulous Chicken Pesto Stromboli by Jannylynn that was quickly renamed the Greek Goddess! The result was adding the Greek Goddess to Janny's Sept recipes! Also, Jen whipped up a perfect Greek Pasta salad with lots of black olives and kalamatta's! As if that wasn't a big enough treat - Jen opens up her freezer to reveal a tasty frozen desert of peanut butter, cream cheese & nutter butters! It was a very rich lunch that we all enjoyed immensely!
It was almost sad to start business! Yet, we created a great September menu!
Misti:
Loaded Baked Potato Soup (to kick off the soup season!)
Spaghetti Pie (a Misti classic!)
Jerk Pork (*new*)
Janet:
The Greek Goddess
White Trash Chicken (or Ziploc Chicken)
Sesame Chicken with Garlicky Broccoli (*new*)
Jen:
New Orleans Flank Steak (*new*)
Fettucinni Carbonara
French Dip
Tina:
Sauces (*new*)
Mexican Meatloaf
Crowd Pleasing Casserole
All the recipes marked (*new*) are well - new - but they come from Robin Miller's Quick Fix Meals Cookbook. I checked it out at the library and was really pleased by how Robin thinks about mealtimes and how to use prep time efficiently.
We meet next week to exchange and have another meal - which I think I'm cooking...ummm what will I make?
Tuesday, July 31, 2007
Tina's Extreme Menu Planning
I have a super busy month in August! Actually, my first two weeks of August are jam packed. In order, to ease my stress I have been busy planning like crazy today. I've calendared the family events, made a copy for hubby and made a menu plan. This took me about an hour and I was getting pretty fried at the end!
I found a great little tool that I thought I would share - Menu Planning Template
Tina's Menu (warning it's in Xcell)
Also, let's hope this works and you can actually SEE my menu and swipe what you'd like for yourselves. I need help with planning snacks - I really don't want to spend a lot of $$ on store bought snacks, so something simple would be great - leave a comment with your suggestions!
from Tina
I found a great little tool that I thought I would share - Menu Planning Template
Tina's Menu (warning it's in Xcell)
Also, let's hope this works and you can actually SEE my menu and swipe what you'd like for yourselves. I need help with planning snacks - I really don't want to spend a lot of $$ on store bought snacks, so something simple would be great - leave a comment with your suggestions!
from Tina
Menu Planning Help!
One of the quick ways I have found to generate ideas for menu planning is looking into free services. There are several out there, but this one I have had great results on getting real family friendly food and not any spam!
Enjoy!
-tina
Monday
- Taco Mac Salad
- Yogurt With Berries
Tuesday
- Chicken Ham and Rice Casserole
- Broccoli Salad
- Fruit of Your Choice
Wednesday
- Homemade Pesto with Angel Hair Pasta
- Salad
- Garlic Bread
Thursday
- Easy Feta Chicken Bake
- Zucchini Herb Casserole
- Italian Bread dipped in Olive Oil with Pesto sauce
Friday
- Hawaiian Pizza
- Salad
- Snow Cones
Enjoy!
-tina
Monday, July 23, 2007
Misti's Monday Menu Planning (7.23.06)
Monday: (soccer practice) Tuna Tortellini Gratin from last week. We had so many leftovers that we ate on from Thursday to Sunday.
Tuesday: Sweet & Sour Chicken and Rice
Wednesday: (soccer meeting/practice) Roast in the crockpot with veggies.
Thursday: (dance meeting-boys home-hubby will cook) T-Bone Steaks on the grill, potatoes & salad.
Friday: Sloppy Joe's (using Where's the Beef? Beef otherwise know as Magic Meat.
Not sure about Saturday and Sunday-CWH has Show-Me State soccer games.
Tuesday: Sweet & Sour Chicken and Rice
Wednesday: (soccer meeting/practice) Roast in the crockpot with veggies.
Thursday: (dance meeting-boys home-hubby will cook) T-Bone Steaks on the grill, potatoes & salad.
Friday: Sloppy Joe's (using Where's the Beef? Beef otherwise know as Magic Meat.
Not sure about Saturday and Sunday-CWH has Show-Me State soccer games.
-misti
Monday, July 16, 2007
Janet's Menu Plan Monday ~07-16~
WOW! I'm so blessed! Between Angel Food Ministries and Freezer Chicks, my freezer is stuffed so full I had to use two sheets to do an inventory. I sorted the freezer today. I have 3 freezers; 2 fridge/freezers & one small deep freeze. One of my struggles has been that I can NEVER find anything. I have tried organizing to make it easier but stuff still gets all mixed up and I can't remember what's in what freezer. So when I did the inventory, I color-coded it, so I know what freezer it is in. (ok so I'm uber-geeky LOL)
I have a goal for the rest of the month to NOT eat out and to try to just eat out of our panty or freezer. I think I can do this with just 15 days left to go.
Monday: Inside-out burgers & french fries
Tuesday: Sweet 'n Sour Chicken, Veggies, Rice
Wednesday: Mexican Meatloaf, Mashed potatoes, Salad
Thursday: Tuna Helper, peas, fruit
Friday: Sweet 'n Sour Kielbasa, rice, veggies
Saturday: Calzones, Salad
Sunday: Bruschetta Chicken, Salad, green beans
Visit http://orgjunkie.blogspot.com for more information on menu plan Monday.
Saturday, July 14, 2007
Chicken Bruschetta
Reading this blog, you may think we have it all together. Let me take you into the kitchens and a little fun group history.
Starting out, you have to know that just like cooking at home, you will have recipes that are real 'stinkers'. As a group, we evaluate the meals and try to determine if it was the recipe, was it preparation - did the meal not need to be pre-cooked or cooked before freezing. At the end of the evaluation, we generally just say 'that was a stinker!'
And so it was with Chicken Bruschetta. J made this recipe almost a year ago and it got classified as a stinker. It was such a stinker that it got the label at my house as dogfood! If a recipe got labeled dogfood at our house, our second serving was cooked for our dog Lucy to eat. Larry, my DH, determined to never put that on the menu again!
We had another J join our group, who tried to convince us that is was really good recipe. After a couple of sessions of cooking with us, we let her put it on the menu. We discovered from J that you cannot pre-cook the meal. It is a meal that needs to be assembled and frozen with the meat uncooked.
Last night I thought I would pull the formerly notorious stinker meal from the freezer. I pulled it out and it smelled so good. I could smell the garlic coming through the foil. That is always a good sign. I did not tell Larry what it was until after he tried a few bites.
He declared it good. He called it really good! I announced it was Chicken Bruschetta - he stopped chewing and said 'no way'. Then he asked - who cooked it and made it better? Luckily, my DH is a great cook as well and will discuss food prep with me quite often.
I served this with zucchini fresh from my brother-in-laws' garden. The zucchini ws simply sauteed in butter with onions, season all, salt & pepper. Before I sat down to eat , what I thought was WOW what a great picture! It was nice to sit outside and eat a beautiful dinner.
from Tina's house
Thursday, July 12, 2007
August Meals
Misti-
1. Pork Chops with Apricots
2. Meatloaf
3. Manicotti
Tina-
1. Mediterranean Chicken Pie
2. Mexican Lasagna
3. Parsley Parmesan Chicken
Janet-
1. Stromboli
2. BBQ Fillets (8 patties per family-no mushrooms for Jen)
3. Shredded Chicken
Jennifer-
1. White Castle Burgers
2. Chicken Kabobs
3. Rouladon Beef
Recipes will be posted later this week.
-misti
1. Pork Chops with Apricots
2. Meatloaf
3. Manicotti
Tina-
1. Mediterranean Chicken Pie
2. Mexican Lasagna
3. Parsley Parmesan Chicken
Janet-
1. Stromboli
2. BBQ Fillets (8 patties per family-no mushrooms for Jen)
3. Shredded Chicken
Jennifer-
1. White Castle Burgers
2. Chicken Kabobs
3. Rouladon Beef
Recipes will be posted later this week.
-misti
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