Meal Planning Week 3

Life has become back to normal.  Work has resumed and the kids are all home.  Before I really get creative with my meal planning, I will need to spend some time going through recipes and food storage areas to take stock of what is going on in my home.  Once some things are cleared out, I can start being creative and adventurous in the fridge again!

I want to try to clean out the cabinets, fridge, and freezer so this plan will be a bit boring!

Week 3

The 3 New Recipe Meals This Week taken from:

None this week.  I am cleaning out the fridge.

Monday: Ribs on the grill, salad, and corn pudding

Tuesday: Chicken Pot Pie Buscuits (found on Facebook)

Wednesday:  Crockpot Freezer Meal

Thursday: Soft Tacos and Tortilla Chips

Friday: Pizza Rollers and Fruit Salad

Saturday: Fish, Veggie, and Rice

Sunday: Lucky Left Overs

Repurposing Left Overs

Before children, I used to eat meals from the same caserole dish every day until the dish was gone.  With children, this is just not possible.  So, I have decided one thing I want to post here (that is both fun and functional) is how to make left overs not seem so boring.  I am calling this reporposing left overs.

In the fridge we had left over BBQ pulled chicken, crescent rolls, and cheese.  I thought to myself "this could work" and a new family favorite was born.

I will call them the Western Crescent Sammy!

The recipe is below.

With the Western Crescent Sammy, we had fruit salad and chips!  At this meal, there was really something for everyone.

Now for the recipe!

Western Crescent Sammy 

Ingredients:

Left over BBQ Pulled Chicken

Shredded Cheddar Cheese

1 pkg. Crescent Rolls

Directions:

Preheat oven to 375 degrees.

Open the crescent rolls and lay out like you are going to make the crescent rolls.

Sprinkle cheese on the large part of the triangle.  (It looked to be about a tablespoon.)

Put BBQ Pulled Chicken on top of the cheese.  (I put about 4 tablespoons on mine.)

Roll up the crescent roll like normal.  

Fold up one other side to hold in meat and cheese.

Bake for 10 - 15 minutes.

I am looking for new and different ways to reuse left overs in a fun way for the family!  If you have any ideas, you should share them in the comments!

Freezer to Crockpot Chicken Teriyaki

I am always on the lookout for a good chicken teriyaki dish.  I am hoping the combination of flavors in this dish with the ease of putting it into the crockpot to cook will put this one at the top of my families lists of favorites!

Chicken Teriyaki

Makes two meals!

Shopping List:

2.5 lbs. boneless, skinless chicken breasts

1 bag of baby carrots
1 onion

2 - 20 oz. cans of crushed pineapple
4 garlic cloves

1 cup teriyaki sauce

Directions:

0: Get 2 gallon size freezer bags and write out the crock pot directions and serving suggestions (see below) onto the bag.

Split ingredients in half.

3: Put all other ingredients into the freezer bags.  Mix contents of the bag. 

4: Get as much air out of the bag as you can.  Flatten the bag and freeze it.

5: When ready to cook, thaw in the fridge overnight.

Crock Pot Directions: Cook on low for 6 - 7 hours.  

Serving suggestions: Serve chicken over rice. 

Freezer to Crockpot Sweet Potato Soup

This is a new one for me.  I have not tried it yet, but it looked delicious as I was putting it together.  This dish required more prep work than the other dishes I put together that day (with the peeling and the chopping)!  So, I hope it is worth it.

Sweet Potato Soup 

Shopping List:

2 Sweet Potatoes 

1/2 onion

1 - 14 oz. can coconut milk
1 cup vegetable broth

2 garlic cloves

1 tbsp dried basil
salt & pepper, to taste

Directions:

0: Get a gallon size freezer bag and write out the crock pot directions and serving suggestions (see below) onto the bag.

1: Clean, peel, and dice the potatoes.

2: Chop the onion and mince the garlic.

3: Put all other ingredients into the freezer bag.  Mix contents of the bag. 

4: Get as much air out of the bag as you can.  Flatten the bag and freeze it.

5: When ready to cook, thaw in the fridge for 24 hours.

Crock Pot Directions: Cook on high for 3 hours.  Blend the cooked soup until smooth.  

Serving suggestions: Serve with some type of crusty bread loaf. 

Freezer to Crockpot Salsa Lime Chicken

I am at it again.  Another Mexican inspired chicken dish!  I just love them and since I spread them throughout the month my family does not get tired of them!

Salsa Lime Chicken 

Shopping List:

2.5 lbs. boneless, skinless chicken breasts

1 lime

1 red pepper
1/2 onion

1.25 oz. taco seasoning

24 oz. jar of favorite salsa

Directions:

0: Get a gallon size freezer bag and write out the crock pot directions and serving suggestions (see below) onto the bag.

1: Juice the lime directly into the freezer bag.

2: Chop onion and red pepper and put into the freezer bag.

3: Put all other ingredients into the freezer bag.  Mix contents of the bag. 

4: Get as much air out of the bag as you can.  Flatten the bag and freeze it.

5: When ready to cook, thaw in the fridge overnight.

Crock Pot Directions: Cook on high for 3 - 4 hours or low for 6 - 8 hours.  

Serving suggestions: Serve chicken over rice, with salad, or in a corn tortilla wrap.  Top with taco/burrito toppings!  

Meal Planning Week 2

This is going to be a great week of meal planning, since I have others doing the meals on Monday, Tuesday, and Sunday!!

Since it is summer, you may notice more grilling than normal!  I love the summer time and the cookouts!  Getting together with friends and family is the best.  I think this week, I will try to take some pics of the delicious looking food for a reminder of why I love to make meals!

Week 2

The 3 New Recipe Meals This Week taken from:

None this week.  I am cleaning out the fridge.

Monday: Ribs on the grill, salad, and corn pudding

Tuesday: Pizza, Salad, and Friendly's Wattamellon Roll

Wednesday:  EATING OUT!!!!

Thursday: Crockpot Freezer Meal

Friday: Chicken Pot Pie Biscuits (found on Facebook)

Saturday: Wedding Feast!

Sunday: Johnsonville bacon Cheddar Brat Burgers, Tator Tots, California Veggie Medley

Freezer to Crockpot Black Bean Corn Salsa Chicken

Another Mexican-inspired dish!  I love how well the corn, black beans, and salsa mix together in the crockpot!  I like this meal, because it makes 2 freezer meals!

Black Bean Corn Salsa Chicken 

Shopping List:

2 lbs. boneless, skinless chicken breasts

2 cans black beans

bag of frozen corn

1 oz. taco seasoning

1 cup of salsa
3/4 cup of water

Directions:

0: Get a gallon size freezer bag and write out the crock pot directions and serving suggestions (see below) onto the bag.

1: Drain and rinse the black beans.

2: Split ingredients in half.

3: Mix each half of ingredients in a gallon size freezer bag. 

4: Get as much air out of the bag as you can.  Flatten the bag and freeze it.

5: When ready to cook, thaw in the fridge overnight.

Crock Pot Directions: Cook on high for 3 - 4 hours or low for 7 - 8 hours.  

Serving suggestions: Shred chicken and serve over rice, with salad, or in a wrap.  Top with taco/burrito toppings!