I don't have the freezer space to only cook once a month, but I can manage once every 2 or so weeks. I cook for just my husband and I and only cook dinners (lunches are leftovers or quick sandwiches I can put together quickly). We eat an awful lot of chicken as it is so cheap and between the two of us, we are rather picky eaters. So here is my menu and some recipes from Jan 11 to 17.
Sun - Best Chicken Dish: Preheat oven to 325 degrees F. 2 c cooked, diced or shredded chicken 1 can asparagus, cut in bite size pieces 1/2 bag medium egg noodles 1 small package american cheese (we use the Kraft 16 slice package) 1/2 c unsalted cashews, chopped 1 green bell pepper, chopped 1 onion, chopped 1 c celery, chopped 1 small can chopped mushrooms 1 small can chopped black olives 1 small can chopped pimientos Layer the above in a 9x11 casserole dish. Mix together 1 can cream of mushroom soup, cream of chicken soup and 1/2 c mayonnaise. Pour over the dish and smooth evenly. Add a dash of ground black pepper. Cook in the oven for about 30 minutes or until the top is bubbly. SPECIAL NOTES: I have found that you can remove up to 2 items in the casserole section without changing the flavor too much; once you remove 3 items it definitely has a different flavor, though. Also, I don't freeze my Sunday night meal as I put it together in the morning when I do all of my weeks cooking and put it in the fridge until I cook it, so I don't know how well it would hold up in a freezer. This is a great meal for leftovers either cold or warmed up.
Monday - Dr. Pepper Pulled Pork Generously apply a BBQ rub to a small (1-2 lbs) skinless pork shoulder roast. Place roast in a freezer bag. Combine 1 can Dr. Pepper, 1 t honey, 1 T vinegar, 1/2 t each salt and pepper. Pour into freezer bag. Freeze. To serve: Thaw overnight. Place contents of freezer bag in crockpot. Cook on high for 3 hours, then on low for 5. Shred pork, return to crockpot and mix. Add BBQ sauce to taste.
Tuesday - Santa Fe Chicken Salad
Wednesday - Honey Garlic Chicken Combine in a freezer bag: 1/4 c olive oil 1/3 c soy sauce 1/3 c honey 1/4 t pepper 2 t minced garlic 1 lb chicken breast 1 green bell pepper 1 red bell pepper 1 onion 2 small potatoes Freeze. To serve: Thaw overnight. Preheat grill. Drain marinade and place vegetables and chicken on bamboo skewers (soak the skewers in water first). Grill for 12 to 15 minutes.
Thursday - Spaghetti and Meatballs
Friday - Lemon Garlic Chicken Combine in a freezer bag: 6 T olive oil 4 t minced garlic 1 t salt 1/2 t pepper 1/4 t dried parsley 1/2 lb trimmed green beans (we're trying it with snap peas this week; will report back) 2 medium potatoes, diced 1 1/2 lb chicken breast Freeze. To serve: Thaw overnight. Preheat oven to 425 degrees F. Remove chicken and vegetables from marinade and roast in oven on a baking sheet until chicken in cooked through and veggies are tender, about 30 minutes, flipping them about halfway through.
Saturday - Chicken and Spinach Stuffed Noodles
What are you making this week/month?
