This week I will be preparing some frozen meals, along with preparing our daily meals. I purchased a couple of foil pans and am ready to go!
Monday: Beef enchiladas, Mexican rice, strawberry/banana mix
Tuesday: Chicken mac and cheese, Olive Garden bread sticks, garden salad
Wednesday: French dips in crock pot, pasta salad, strawberry/banana mix
Thursday: Honey lime chicken, Leftover pasta salad, leftover bread sticks, carrots and dip
Friday: leftovers
Saturday: Lunch- pizza Supper-Out
Sunday: Lunch- baked ham, baked potatoes, corn casserole
Supper- Sloppy joes, baked beans, vegetables with ranch dip
The meals I will be freezing are enchiladas and chicken mac and cheese. I will make half of the recipe in a baking dish and the other half in the foil pan. Cover the foil pans with tin foil and write what the item is, how long to bake and oven temp. You will then have two meals to pull out of the freezer on a night you don't feel like it!
Chicken-Macaroni Casserole via food.com
-
½ cup
chopped
onion
-
3 tablespoons butter or 3 tablespoons
margarine
, melted
-
2 (10 ¾ ounce) cans
cream of chicken soup
-
2 cups
shredded
cheddar cheese
, divided
-
1 cup
milk
-
3 ½ cups
chopped
cooked chicken
-
2 ½ cups
cooked macaroni
-
salt
-
pepper
-
¼ cup
Ritz cracker crumbs
Directions:
1
In a large skillet over med-high heat, saute onions in butter until onions are tender.
2
Add in soup and 1 ½ cups cheese; gradually stir in milk.
3
Cook over medium heat until cheese melts; stir in chicken and macaroni; taste and adjust seasoning with salt and pepper.
4
Transfer mixture to a greased 2 ½ quart casserole; sprinkle with cracker crumbs.
5
Bake in a preheated 350° oven for 30 minutes or until heated through.
6
Top with remaining ½ cup cheese and bake 5 minutes.
Copy Cat Olive Garden Breadsticks via sixsistersstuff.com
Ingredients:
1 1/3 cups of water
1 1/2 Tbsp butter, softened
4 cups of flour
2 Tbsp sugar
2 tsp salt
2 tsp instant yeast (one packet)
2 Tbsp butter, melted
Non-stick cooking spray (preferably butter flavored)
Garlic salt for topping
Procedure:
1. In the mixing bowl of dough mixer, mix
together 1 1/2 Tbsp softened butter, flour, sugar, salt, yeast and water
and make smooth soft dough. (If you don't have a dough mixer, simply
mix ingredients together in a bowl using a large spoon. When dough
becomes too hard to mix using that, pull out of pull and knead on a
floured surface until dough is smooth. I kneaded mine for about 5
minutes and it turned out fine)
2. When dough is ready make elongated shape of bread sticks having 1 1/2” thickness and 5-6" long.
3. Place these sticks on a greased baking sheet by keeping 2-4 cm
distance in between sticks cover the pan and let them rise to double in
size for 60-80 min (keep in a warm place for faster rising).
4. Meanwhile preheat oven to 375 degrees F.
5. Brush breaksticks with melted butter and sprinkle with garlic salt.
Bake for 18-20 min until they are barely lightly golden on top (don't
over-do it!). Serve warm breadsticks with marinara sauce for dipping.
*Final result: These are delicious breadsticks and are
pretty close to Olive Garden, but I still love Olive Garden's more. :) I
cooked mine for about 3 minutes too long, so they were a little
overdone for my taste. Next time I am going to pull them out a little
earlier and see if that makes a difference. I am usually scared when it
comes to making bread, but these were pretty quick to rise and made just
the right amount that I felt comfortable making them . . . and if I can
do it, anyone can!! They make a great side dish and I will for sure
make them again.
Recipe adapted from
Recipe Dose
Easy Corn Casserole
1 - 16 oz can corn, drained
1 - 16 oz can cream-style corn
1 c. macaroni, uncooked
1 stick butter, cubed
1 c. cubed Velvetta cheese
Mix all ingredients and place in greased 8x8x2 baking dish. Cover. Bake at 350 degrees for 45 minutes
French dip sandwich (Crock Pot)
1 lean beef roast
1 can beef broth
1 can water
1 package French au jus sauce mix
1 package Italian dressing mix
Hoagie or sourdough buns
In slow cooker, place roast, broth, water , sauce mix and dressing mix. Cooke on low for 8-10 hours. Meat will come apart easily when done. Remove meat and pour juice in individual serving bowls. Serve on buns; dip in juice. Add cheese if desired.
Honey-Lime Chicken via plainchicken.com
4 chicken breasts
1/2 c lime juice
1/3 c. oil
1 tsp dried thyme
garlic powder
1/2 tsp. pepper
Combine ingredients in bag. Pour over chicken in bag. Refrigerate for 3 hours or overnight. Grill.
Pasta Salad
Boil bag of garden (tri-color) pasta. Drain. Pour 1/2 bottle of Italian dressing over. Add an vegetables you desire. Refrigerate for a few hours.
Beef enchiladas
Brown one pound of ground beef. Drain. Add can of tomato soup, can of enchilada sauce, and cream of mushroom soup. Heat through.
Heat 8-10 flour tortillas. Fill each with about 1/4 c - 1/2 c of beef mixture. Fold up enchiladas with folds down into greased baking dish.
Cover with Mexican blend shredded cheese.
Bake at 375 degrees for 20-25 minutes.
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