In an effort to save money and time I have decided to start meal planning again. I find that I spend so much more money when I don't and waste so much food. The only problem with this is I feel like we are in a food rut. We eat the same thing over and over and I just don't know what to make especially when I have picky eaters. On a side note, I do think that I solved that problem with the help of my good friend Amber. The solution was: If they don't like meat give them beans as their protein. Although they still do not favor the black beans they now have a choice of their own. So if any of you out there have some meal planning menus send them my way.....
Here is our freezer stock:
Ground Hamburger
Pork Tenderlion
Chicken
do you guys like Mexican or Thai? I have a bunch of really quick semi healthy recipes. Let me know!
ReplyDeleteYou can also make grilled cheese sandwiches with soy cheese. Still (soy) beans, and TONS of protein!
ReplyDeleteSo once you get a meal plan do you mind sending it my way??!! :) Making dinner is not my favorite.
ReplyDeleteAmber,
ReplyDeleteHere are a couple that freeze well too. I'm copying and pasting from excel so hopefully this works!
TERIYAKI CHICKEN
1 C soy sauce
.5 C sugar
0.5 C wine
1 orange zest
1 tsp ginger, grated, fresh
1 tsp garlic, minced
.25 tsp ceyenne pepper
Assemble in bag.
For the teriyaki chicken, I cook it in the crockpot but you could put it in the oven too. It's best with dark meat.
SOUTHWESTERN CHICKEN TACO BAKE
4 Cups rice, cooked
3 Cups cooked, shredded turkey or chicken
20 oz. tomato sauce
1 pkg taco seasoning
28 oz. refried beans
2 Cups cheese, grated
Layer in a 9x13 baking dish the cooked rice. In another bowl, mix taco
seasoning and tomato sauce. Add shredded chicken and coat it well with
tomato mixture. Layer this chicken mixture on the rice in pan. "Frost"
the chicken layer with the refried beans. It may take up to 2 cans for
that, especially if you want a good thick layer. Top off with grated
cheese.
Wrap for freezing and pop it into the freezer. When ready to bake, thaw
and bake uncovered for 30 to 45 minutes or until hot all the way through
and the cheese is nice and bubbly. Enjoy!
The SW chicken taco bake is a huge favorite in my freezer meal group. Not my favorite though, because I don't like refried beans!
CHICKEN TETRAZZINI
1.5 C cheddar cheese, shredded
1.5 C monterey jack cheese, shredded
1.5 C onion, diced
1.5 C cream of chicken soup (1 can)
1.5 C cream of mushroom soup (1 can)
10 oz milk
3 C chicken, cooked and shredded or chopped
Assemble in bag. Thaw and pour in baking dish. Bake uncovered in
350 degree oven until bubbly, about 30-40 minutes
Can top with bread crumbs and more cheese. Serve over cooked spagetti
noodles
The tetrazzini is yummy but fattening!
** TACO SOUP
1 lb ground meat, browned w/garlic & onion
3 C tomatoes (1 1/2 cans)
1 C tomatoe sauce
4 oz. green chiles, canned
2 C salsa
1.5 C Pinto Beans
1.5 C Pinto Beans with chile Sauce
1.5 C Kidney Beans
3 C water
1 pkg. Taco Seasoning Mix
Brown ground beef with onion and garlic. Add remainingingredients. Simmer.
Garnish with grated cheddar cheese, Tortilla chips, and sour cream if desired.
The taco soup is well liked but can be spicy depending on the type of salsa used and the taco seasoning. Some kids love it (like Alex) and others don't (like Nate) so it's a hit or miss. LOL
Amber, you inspired me to start a blog. We'll see how long it lasts though. LOL http://savedbygrace-rachel.blogspot.com/
Rachel (from church)
Thanks Rachel!
ReplyDeleteAll right...I'll join you in your efforts. I also tried this a while back, but it fizzled. I feel so much more "together" when I don't start thinking about what to have for dinner at 4:45!
ReplyDelete