Freezer Meal Update: Review

At the beginning of February all the meals that I made in preparation for the arrival of Miss S were basically gone.  Oh how I wished they could just multiply themselves!  Between the meals that our church brought us (an out pour of such love!) and a few take out meals on our part were just really having to think about actually going grocery shopping and a whole new meal plan.  Simple was the name of the game for sure.

I am still trying to figure out how to cook a dinner with a three year old and a 21 month old under foot... plus an almost 6 month old who usually needs to be fed around the dinner hour.  Sigh.  I am thankful that my mother-in-law comes over pretty often and I cook while she plays with the girls.  Blessing beyond measure!

Now that we have had a chance to see how all the meals turned out after being frozen I thought that I would give a review of each meal.  At some point I will put all these tidbits in each post as well.  For now, they will all be here should you be enticed to use any of the recipes for bulk freezer cooking.  Which, by the way, is something that I think I would like to look into doing more often after this little adventure.  You can check out my final list here.  I am just going to go down the list and some will be similar or the same so I will just lump their reviews together.

Beef Stew (from Mom C) - Beautiful.  I don't have the recipe but I am sure that I can get it.  Froze well in a zip lock bag and thawed well on our stove.  I dumped it in a pot and warmed it up.  Super easy.  Highly recommend.

Tator Tot Casserole - Meh.  It was alright.  I think it was my particular recipe.  This recipe almost needed to be doubled to make one good sized casserole.  I like to have left overs and this just didn't cut it.  It wasn't my favorite.  Froze fine, thawed and cooked up nicely.

Meatloaf- Probably one of the best things to freeze.  They are probably better once they have had the time to sit and have the flavors meld, especially in the thawing process.  I originally was not too impressed with the Italian Stuffed Meatloaf.  However, I really liked it the second time around.  I think the kind of sauce you use can make a difference, too.  I think I changed my mind.  I would make this again.  Meatloaf you really need to let thaw probably two days in the fridge.  It was also helpful to label each loaf with what pan I used.  Made it easy to know which one I should use that night.  Good tip.  Implement it!

Stuffed Peppers (from Mom C) - Again, I don't have the recipe for this but I am guessing any recipe you have for them will do.  They froze nicely in a freezer zip bag.  The peppers were pretty soft when they were done cooking.  I think that had to do in part to the freezing and in part the liquid in the stuffing mix.  They were still really delicious and the girls enjoyed them, too.

Lasagna-  Do I really need to review this?  It's a freezer meal staple.  If you have a recipe you love... do it. Always good to have on hand.  If you are going to make a lasagna for dinner just double it and have it on hand when you are in a pinch.

Okay, really... there is a lot to review. Everything really did well freezing and was super yummy.  The only things that I had to finagle was warming up the breakfast burritos.  Basically, I used a wet paper towel, defrosted, and then warmed on a lower power setting.  I cannot give you times because it varies by appliance.  However, I can see that a toaster over would be helpful for these if you are not in a hurry.  I would do all of these meals again.

If you have any questions please fell free to comment below and I will get back to you.

Fiesta Chicken (Green)

As promised, here is the green version which I adapted from the the red version posted earlier this week.  I prefer this one but both are equally delish!

Fiesta Chicken (Green)


1.5 lb chicken breast
1 can petite diced tomatoes
1 can hominy (found in the Mexican or Latin food area) -- if you can find a small can go with that.  You may only be able to find the big can and that is fine.
1 can black beans (rinsed)
1 small can of green chile/enchilada sauce (or half of the BIG can)
1 small can of chopped green chile (fresh or frozen would be best but do what you need to do if you have little mouths to feed-- or add more to your liking.)

Put it all in a crock pot and cook on low for 4-6 hours (depending on your cooker and if chicken is frozen.  Mine tends to be on the hot side so it could even be 3 hours!)  Shred Chicken.  Serve with flour tortilla or over rice with cheese and sour cream.

Enjoy!

Fiesta Chicken (Red)

I realized I was in process of putting up all the freezer meal recipes that I made for the arrival of Miss S and obviously not finished.  At some point I will give an update on what I thought about the meals, how they thawed, and reheated.  It has been a fun learning process and we really haven't been disappointed.

Anyway... more on that tangent later.  :)

If you Google Fiesta Chicken you will get a plethora of recipes.  I found the one that I use here.  It's a random place to find the meals but I used many of their suggestions!

I call their version the Red version because I later adapted another version of it that I call Green.  Being from New Mexico I prefer most things in a green chile version.  Yum.  I will post the Green version in another post.

Fiesta Chicken (Red) from blonde-designs


1.5 lb chicken breasts
1 can diced tomatoes (I used petite)
1 can corn (could use frozen) - drained
1 can black beans - rinsed
1 C salsa
taco seasoning (I think I used about 1 T)

I may have added about 1/2 C water or stock because I don't generally use the "juice" from canned items except for the tomatoes or no salt/no sugar added corn.


Add everything to a slow cooker and cook on low until done (about 4-6 hours depending on your cooker and if your chicken was frozen or not) Shred chicken.  Serve over a flour tortilla or over rice with cheese and sour cream.  Or it makes a nice soup/stew like meal on its own, too!

If you want to use this meal for a cooking group or Once a Month Cooking you can just add everything to a zip loc bag and freeze.

Freezer Meals: I'm Done...I think

I'm done.


It's officially December.  I'm huge (in my mind's eye when many others have said, "Oh you don't look like you are due in a month.)  I'm tired of cooking -- to an extent.  And in some sense we are running out of freezer space.  Not entirely.  But there are some other things I want to throw in there and not have to worry about it.  So, I am done.


Not much happened in November.  I technically made two Chicken Pot Pies but one was for that night's dinner and the other I froze.  My mother-in-law (the gem that she is!)  made a double batch of meatballs for us so those are in there.   Yep, that sums up the month.  HA!


However, as I sit here looking at the list there are a couple of things that I can just let the slow cooker take care of for me.  While I tend to use a different recipe for enchiladas I stumbled upon a friend's recipe that I loved while we were visiting with her family earlier this year in Texas.  I can just whip it up, freeze it, and then put it all together when we are ready for it.  Sounds delish.


That may be the only one I really go after from the list.  My cranberry chicken is super easy and really everything I need for it is in the pantry.  I just need to make sure that I am stocked up on everything times two for that.


I'll keep the other recipes around and close at hand for when I need to start cooking again.  I can double it up or some of them may just be easy.  Also, the burrito recipes may come in handy when I am scrambling for something to send with Husband to work for lunch.  He's not picky so I will look at that some more, too.


I need to work on my freezer inventory list as I have some things in there that I am sure that I will forget about when Baby#3 arrives.  You know, like vegetables and some other sides.


OH!  I will also add a few things from Costco.  Chicken nuggets (because the girls are gaga over anything chicken nuggets these days) will be used for lunches mostly but will probably make an appearance with dinner at some point, too.  Ravioli will feed our family 2-3 times depending on how hungry the girls are that night.  Fish for tacos (we love them!) or just to throw in the oven with a side if we are running out of time.


So, I think we have a good start to things.


What now?


Well, we wait for Baby#3.  We thought she might try to make an ultra early entrance yesterday but alas she is content to stay inside a little longer -- with the help of some modern medicine.


I have a lot of the ingredients I need for lactation bars so my mother-in-law has graciously offered to make up a bunch of those for me.  I can bake them up no problem.  I need to get that moving here sooner than later.  HA!


My dad has also said that he would help with Christmas cookies (ahem - I know you are reading this) and he can be bribed with dinner or the promise of chocolate chip cookies anyway.


Welp, here's the final list.  Not fully finished but I took a good whack at it!


Beef Stew x 1 (from Mom C)
Tator Tot Casserole x 1
Mom C's Meatloaf x1
Stuffed Peppers x 1 (from Mom C)
Husband's Lasagna x 2
Italian Stuffed Meatloaf x 2
My Chile x 2
Veggie Chile x 3
Ren's Chocolate Muffins x 2 (has good stuff like pumpkin, flax, etc -- it's not ALL sugar)
Chicken Pot Pie x 1
Fiesta Chicken x 2
Fiesta Chicken (Green Version) x 2
Spaghetti Sauce x 2
Spinach & Artichoke Mac & Cheese x 2
Green Chile Enchiladas x 3 (or more at the request of Husband)
Spaghetti Pizza x 2
Turkey & Vegetable Meatloaf x 2
Meatballs x 2 (17 in each bag) from Mom C
Brown Bag Burritos x 1 (makes 20-ish)
Chicken Spaghetti (Pioneer Woman) x 2
Pulled Pork x 1 (more if meat comes on sale again)
Breakfast Burritos x 1 (will probably make more - cranks out about 16)
Chicken & Rice (Quinoa) Burritos x 1 (makes about 8?)
Baked Ziti x 2
BBQ Beef & Bean Corn Bread Casserole x 2
Bacon, Egg, Cheese Biscuit Cups x 1
Ham & Cheese Pockets x 1
Sausage Biscuits x 1
Twice Cooked Mashed Potatoes x 2
Cranberry Chicken x 2
Broccoli & Cheddar Soup x 2
Healthy Mama BBQ Chicken x 2
Lactation Cookies x LOTS!


*That is not a picture of MY freezer.  Just so you know.

Chicken Spaghetti

I have heard a LOT about The Pioneer Woman, Ree Drummond.  However, I resisted going to her website.  I thought many of her things would be far too difficult for me to make or require a BUNCH of ingredients for one meal that I don't normally have on hand and would never use again unless I made that meal again.  Boy howdy, I was wrong! (She also has an iced coffee recipe that I am dying to try -- I need to peruse her recipes a bit more.)


I think I was looking around on other blogs for ideas for freezer meals and someone's list pointed be to the PW and her Chicken Spaghetti.  I thought I would at least give it a whirl.  I have never had anything smell SO GOOD while I was prepping it.  I wished I had actually tripled the recipe so we could have one pan for dinner that night.  Alas, I had to settle for just taking a test bite here and there.  Yummy!!  Seriously, though, I just wanted to stand there and sniff at it the rest of the day.  It was sad to cover it up and stick it in the freezer for when Baby #3 arrives.  Sigh.  I generally have most of these ingredients in my pantry and if I don't they are not going to sit forever waiting to be used.  I think I was out of Cayenne Pepper so I just left it out.


You can find the recipe here:  Chicken Spaghetti


However, if you just print out the recipe card from her site I would suggest reading through the whole post for more specifics on what to do and what not to do.  I will post my extended version with specifics below.

Chicken Spaghetti  (from The Pioneer Woman)

2 cups Cooked Chicken (from whole fryer cut up or other source)

3 cups Dry Spaghetti, Broken Into Two Inch Pieces

2 cans Cream Of Mushroom Soup

2 cups Grated Sharp Cheddar Cheese

¼ cups Finely Diced Green Pepper

¼ cups Finely Diced Onion

1 jar (4 Ounce) Diced Pimentos, Drained

2 cups Reserved Chicken Broth From Pot

1 teaspoon Lawry's Seasoned Salt

⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper

Salt And Pepper, to taste

1 cup Additional Grated Sharp Cheddar Cheese

Fill large pot (think stock pot or pasta pot) with water.  Put on stove and start heating the water.

Wash each chicken piece.  Add chicken to water.  Bring to a rolling boil and let boil for a few minutes.  Reduce heat to medium low and let simmer for a good 30 to 45 minutes.

Dice green pepper and onion.  Drain the 4 oz jar of pimentos. (If they came diced, awesome!  If they are sliced dice them up a bit).

Next, break the thin spaghetti into 2-inch pieces until you have around 2 1/2 to 3 cups. (if you’re careful and keep the spaghetti nice and packed, it should be around 2 1/2 – 3 cups, uncooked.)

Remove cooked chicken from pot.  Reserve 2 cups of the broth.  Turn the pot with the rest of the broth to high heat.  When it is boiling again add the spaghetti.  Cook to al dente (remember you will be baking this again later!)  Drain and set aside.

When the chicken is cool, remove chicken meat from bones.  You will need two cups (packed) of meat.

**Note: You can use any cut of chicken you like. I like the whole fryer because it gives you a mixture of dark and light meat, but if you’d like to do just breasts, that would work just fine! Also, if you have cooked chicken from another source (leftovers, etc), that’s fine too; just be sure to add a small amount of canned chicken broth to the water before you boil the spaghetti. (Not too much, though, or the dish will be too salty.)

Add chicken to large mixing bowl.  Add chicken and 2 cans of Cream of Mushroom soup.  (Sometimes I like to use Cream of Chicken & Mushroom soup. You can do one of each, or pick one. They both work beautifully.)  Add the diced green pepper, onion, and pimentos.  Add 2 Cups grated sharp cheese.  1 tsp Lawry’s seasoning salt.  Generous seasoning with black pepper.  1/8 to ¼ tsp cayenne pepper (1/8 of a tsp is usually good for little mouths.)

Now start adding the chicken broth, beginning with 1 cup. Stir it up, then add a little more. You want the mixture to be stirrable, but definitely not soupy. I usually stop just short of using the full two cups.

Stir thoroughly, then take a bite and check your seasonings. Add a little salt if needed, a little more pepper, and maybe a little more Cayenne if you didn’t have enough Chutzpa the first time around. Make sure it’s seasoned enough!

Place in any shape casserole dish.  Top with an additional 1 cup of shredded cheese.

At this point, you can cover it well and freeze it, unbaked. Or you can cover it and refrigerate it, unbaked, for up to two days before baking. Or, if your family is salivating and rending their garments in hunger and agony, go ahead and bake it at 350 degrees for 35 to 45 minutes until hot & bubbly.

Freezer Meals: October Update

So, I am pretty sure we are good to go on meat loaf now.  HA!  It's a good thing we like it around here as we now ave FIVE loaves in the freezer.  Three different kinds - Turkey w/ vegetables (so YUMMY!), Italian stuffed, and a Mom C meatloaf.  Yeah, I think we are just fine there.


I made a bit more progress this month.  One weekend I cranked out four things:  Turkey meatloaves, Sausage (and cheese) Biscuits, Breakfast Burritos (made 23), and Twice Cooked Baked Potato Casserole (which I am pretty sure we will also be having for Thanksgiving... divine!).  These were all relatively simple so I was able to crank them out in a decent amount of time.  There was some rush at the end (we were off to see a movie) because I took a long break while the girls were napping.  Dinner was delegated to Blimpie's and in the end all was perfectly fine.


Husband asked if I was done after that day.  I looked at him and kind of laughed.  I said, "No."  However, my goal is to basically be done by the time December rolls around.  The only thing that I think that I want to be working on in December are Christmas cookies and lactation bars.  HA!  Husband thought this was funny and a good idea all at the same time.


I also tried to find random moments to whip something out during the weekdays.  I did the Bacon, Egg, and cheese biscuits on what turned into a rather busy and tiring day but it was worth it for sure!  I may make more of these because I just scored 5 packages of bacon for under $4.  Whoop!  Although, I am pretty sure my family would just like to eat some bacon, too.  HA HA HA!


It seems like there were a couple of weeks when I was really trying to crank some things out and when I thought I had all the ingredients I would find I was missing one.  Or some other random hiccup.  But we press on just the same.  I realized that some things will not be made in the quantity that I had originally anticipated so my list is becoming more streamlined and I am rethinking a couple of recipes.  Nothing has been totally scratched as of yet.


Also completed this month -
Fiesta Chicken (Red Version)
Fiesta Chicken (Green Version) x 1 -- The other crock pot is being used for soup today.
Ren's Chocolate Chip Muffins
Spaghetti Sauce


Beef Stew x 1 (from Mom C)
Tator Tot Casserole x 1
Mom C's Meatloaf x1
Stuffed Peppers x 1 (from Mom C)
Husband's Lasagna x 2
Italian Stuffed Meatloaf x 2
My Chile x 2
Veggie Chile x 3
Ren's Chocolate Muffins x 2 (has good stuff like pumpkin, flax, etc -- it's not ALL sugar)
Chicken Pot Pie x 2
Fiesta Chicken x 2
Fiesta Chicken (Green Version) x 2
Spaghetti Sauce x 2
Spinach & Artichoke Mac & Cheese x 2
Green Chile Enchiladas x 3 (or more at the request of Husband)
Spaghetti Pizza x 2
Turkey & Vegetable Meatloaf x 2
Meatballs (not sure how many yet)
Brown Bag Burritos x 1 (makes 20-ish)
Chicken Spaghetti (Pioneer Woman) x 2
Pulled Pork x 1 (more if meat comes on sale again)
Breakfast Burritos x 1 (will probably make more - cranks out about 16)
Chicken & Rice (Quinoa) Burritos x 1 (makes about 8?)
Baked Ziti x 2
BBQ Beef & Bean Corn Bread Casserole x 2
Bacon, Egg, Cheese Biscuit Cups x 1
Ham & Cheese Pockets x 1
Sausage Biscuits x 1
Twice Cooked Mashed Potatoes x 2
Cranberry Chicken x 2
Broccoli & Cheddar Soup x 2
Healthy Mama BBQ Chicken x 2
Lactation Cookies x LOTS!

Italian Stuffed Meatloaf

So, I realized that I had originally planned to post all of the recipes I was making for the freezer when Baby #3 arrives.  I am SO behind.  I must say there are some that I am more excited about than others which may be why I haven't posted some yet.  This may be one of those recipes that I am not so excited about right now.  The recipe comes from some ladies that do some once a month type cooking.  They have a group of ladies that get together, make meals, swap, and they leave with about 12 different meals to use during the month that they store in their freezers.  If you follow the link at the bottom of the recipe you can get to the original post and click on a PDF that is there of many recipes that they use for this gathering.  Many could also be used for freezer meals for a baby as well.  I have a few other recipes that I will post from them that we really enjoy.

Anyway, when I made this I tripled the recipe -- two for the freezer and one for dinner that night.  I was a little less than excited in the final product.  However, it was different and it was good.  I probably won't make it again as I like my Turkey &Vegetable meatloaf much better.  I wonder if this would taste better with a different meat like elk (yum!) or turkey.  Maybe someday I will try it that way.

If you try this let me know what you think!


ITALIAN STUFFED MEATLOAF

1 lbs ground beef
1/2 c breadcrumbs
1/2 t salt
1/2 tsp pepper
1 1/2 cloves garlic, minced
1/4 c onion, diced
1/8 c celery, finely diced
1/2 tsp Italian seasoning
1/4 tsp basil
1/8 c Parmesan
1 eggs
1/8 t Worcestershire sauce
1/8tsp hot pepper sauce
1-1/2 c spaghetti sauce

Filling:
1/2 c ricotta cheese (low fat)
1/2 c Italian cheese blend, shredded
1/2 T parsley

Assembly:
Meat Mixture: In small bowl, mix breadcrumbs, salt, pepper, garlic, onion, celery, Italian seasoning, basil and cheese.  Set aside.

In a large mixing bowl, break up beef and make an indentation in the center. Break the eggs into this well;
add Worc. Sauce and hot pepper sauce. With a fork, quickly beat the eggs and sauce together in the well. Using either your hands or large spoon, mix eggs and meat together until well combined. Pour the breadcrumb mixture into the meat mixture in 2-3 installments, mixing each time until well incorporated. If mixture seems too dry, add a little milk or one more beaten egg to the mixture. Filling: In a mixing bowl, combine ricotta cheese, shredded cheese and parsley. Mix together and set aside.

Divide meat mixture into two equal parts. Line loaf pans; press 1/2 of meat mixture into loaf pan. Pressing
down with your fingers or the back of a spoon, create a shallow “ditch” down the middle of the meat mixture. Spread part of ricotta filling mixture into each ditch, leaving about 1-1/2” border of meat all around. Press second 1/2 of meat mixture into loaf pan, pushing down around the edges to help seal in the filling.

If freezing, do so here using foil and plastic wrap method. (Thaw in fridge before cooking)

To Serve: Preheat oven 350 degrees. Bake meatloaf for 30 min, then spoon off any excess grease, if necessary. Pour 1-2 cups of your favorite tomato or spaghetti sauce on top of meatloaf and bake an additional 25-30 min. Be careful not to over-bake. Serve with buttered noodles or pasta, a salad, and garlic bread.

courtesy of http://blonde-designs.squarespace.com/blonde-designs-blog/2010/1/29/freezer-meals.html

Freezer Meals: Update

UGH!  I am not making it through this list as fast as I would like to at this point.  The only thing I crossed off this month was Pioneer Woman's Chicken Spaghetti.  However, I can add that I randomly made a tator-tot casserole and doubled the recipe.  So, I froze half.  Also, my very sweet, kind, and oh-so-gracious mother-in-law made two meals for me.  I'll add those meals (and cross them off because it's fun) so I will have a running list.


I think I need to sit down and look at the budget with Husband to see if we can extend the budget a bit so I can make these extra meals while still feeding us.  I had been doing pretty well with that but it seems like all of a sudden the prices went up in stores and the good sales came to a grinding halt.  I anticipate some good sales on certain items with the holidays coming up so we will flex when that time comes.


Also, a sweet blessing in timing is that Zaycon Foods will be offering their yummy chicken to all lower 48 states soon at $1.49/lb.  We'll probably get two units this time around.  If you are interested in using my referral link please let me know.  :)  Can't beat that price these days!  It will be a good stock up item for us and as my husband says, "I like meat!"  He's been good in enduring my "meatless" meals from time to time but he likes to remind me that he is an omnivore with more carnivorous tendencies!  Anyway, once we get the chicken I think I will be able to cross things off a bit more quickly with the purchase of a few simple items.  YAY!!


Of course, I am always finding more recipes that I want to try... never enough time :)


Tator Tot Casserole x 1
Mom C's Meatloaf x1
Stuffed Peppers x 1
Husband's Lasagna x 2
Italian Stuffed Meatloaf x 2
My Chile x 2
Veggie Chile x 3
Ren's Chocolate Muffins x 2 (has good stuff like pumpkin, flax, etc -- it's not ALL sugar)
Chicken Pot Pie x 2
Fiesta Chicken x 2
Fiesta Chicken (Green Version) x 2
Spaghetti Sauce x 3 or 4
Spinach & Artichoke Mac & Cheese x 2
Green Chile Enchiladas x 3 (or more at the request of Husband)
Spaghetti Pizza x 2
Turkey & Vegetable Meatloaf x 2
Meatballs (not sure how many yet)
Brown Bag Burritos x 1 (makes 20-ish)
Chicken Spaghetti (Pioneer Woman) x 2
Pulled Pork x 1 (more if meat comes on sale again)
Breakfast Burritos x 1 (will probably make more - cranks out about 16)
Chicken & Rice (Quinoa) Burritos x 1 (makes about 8?)
Baked Ziti x 2
BBQ Beef & Bean Corn Bread Casserole x 2
Bacon, Egg, Cheese Biscuit Cups x 1
Ham & Cheese Pockets x 1
Sausage Biscuits x 1
Twice Cooked Mashed Potatoes x 2
Cranberry Chicken x 2
Broccoli & Cheddar Soup x 2
Healthy Mama BBQ Chicken x 2
Lactation Cookies x LOTS!

Freezer Meals: Keeping Inventory

Obviously you have seen that I have quite a few things planned to go in my freezer over the next few months.  How in the world will I remember what is in there with a newborn and two other littles in want of my attention -- which I am sure will take up all the remaining sleep deprived brain cells.  (It's only for a short and precious season)  Also, we want to make sure we use things up in a timely manner and not find some lone meal  hanging out a year later.  No, no, no.

I am not sure where I came across this originally but I thought it would work for me beautifully!  Just write down the name of the item and the appropriate number of hash marks.  Then when you take on out you complete the "x" to note that one has been used.  I will slip this into a sheet protector and tape it to the top of my freezer.  Handy, handy!  You can download this Freezer Inventory free here.

I have read about people just using a dry erase marker to write on the top or on the door of their freezer with their inventory list.  However, my freezer is in my laundry room and naturally attracts things that are constantly placed upon it.  That would quickly be the end of my inventory list!  I already have my laundry list taped in a similar fashion to the top and that has been great.  What's one more list?

How do you manage the inventory of your freezer?

Freezer Meals: Update

This month has been full of a variety of changes.  Miss L is now potty trained so we have a few less diapers to change and purchase.  Miss A is in the process of being weaned from formula and the bottle.  So, less formula to purchase for a few months and then a break from washing bottles for a few months.  I have also gone back to cloth diapers on Miss A almost full time so as to build up that part of our budget.  Good times.  We also have an anniversary to celebrate this weekend and a birthday.  So, while I wanted to get more meals in the freezer this month I am satisfied with what we did get done.

I changed "My Chile" to two batches rather than three.  If I get another batch in that's fine.  If not it is SUPER easy to make on a whim.  In my had written notes I had it down to make three trays of Husband's Lasagna.  However, when I transposed them here I had it as two trays.  It worked out that I purchased supplies for three and we just ate one for dinner that night as it was a lot of work along with all the other things we had going on that day.  It was good stuff.  Also, it was nice not to have to cook more after that adventure.


One of my dear friends who is also expecting a baby in a few weeks told me about a deal she found at Costco.  She bought a package of 30 half steam trays that would be used for catering purposes.  Well, wouldn't you know they are the same size as most casserole dishes!  Score.  For 30 trays was just over $6.  They take up a bit more space in the freezer but I love not having to clean up much when using them.  I looked at the individual trays at the grocery store and even on sale they run about $2/tray.  Totally worth the savings even if you don't use them all you can store them away for a potluck or taking a meal to another family.  While these are pretty heavy duty always use a cookie tray when cooking or transporting.  Just in case.  I learned the hard way when taking a meal to a new mama in a lower quality tray.  Oy.

So, here's my list.  Hopefully, more will be crossed off by the end of September.  I post this now because I know that more will not be done by the end of this month with another full weekend ahead of us.  I have found some more sites with yummy meals.  More may be added to this list.


Husband's Lasagna x 2
Italian Meatloaf x 2
My Chile x 2
Veggie Chile x 3
Ren's Chocolate Muffins x 2 (has good stuff like pumpkin, flax, etc -- it's not ALL sugar)
Chicken Pot Pie x 2
Fiesta Chicken x 2
Fiesta Chicken (Green Version) x 2
Spaghetti Sauce x 3 or 4
Spinach & Artichoke Mac & Cheese x 2
Green Chile Enchiladas x 3 (or more at the request of Husband)
Spaghetti Pizza x 2
Turkey & Vegetable Meatloaf x 2
Meatballs (not sure how many yet)
Brown Bag Burritos x 1 (makes 20-ish)
Chicken Spaghetti (Pioneer Woman) x 2
Pulled Pork x 1 (more if meat comes on sale again)
Breakfast Burritos x 1 (will probably make more - cranks out about 16)
Chicken & Rice (Quinoa) Burritos x 1 (makes about 8?)
Baked Ziti x 2
BBQ Beef & Bean Corn Bread Casserole x 2
Bacon, Egg, Cheese Biscuit Cups x 1
Ham & Cheese Pockets x 1
Sausage Biscuits x 1
Twice Cooked Mashed Potatoes x 2
Cranberry Chicken x 2
Broccoli & Cheddar Soup x 2
Healthy Mama BBQ Chicken x 2
Lactation Cookies x LOTS!

From Costco:
Ravioli (will probably give us three meals)
Fish (will probably make fish tacos a few times)
Chicken nuggets (easy lunch for the girls)