Assemble and Freeze Meal Plan for August 1-7, 2016

freezer meals

Long time no post!  I have been busy, what can I say?  So busy that I have changed how I cook now.  There is only the two of us now.  Most recipes serve 4 or more, so I have been using the freezer more to freeze the extra servings.  I have finally cleaned out all the freezers and defrosted them.  It was a dreaded chore but I got it done.  Now I have more room to freeze the servings we can’t eat so we can eat it at a later time.

I am also gluten free now. I use all gluten free products in the recipes below. It is easy to find gluten free pasta now. I do use more rice in recipes than pasta however, just because it is easier and cheaper. For the garlic bread I use gluten free bread and spread butter and diced garlic or garlic powder on top and toast it in the oven on the broiler setting.

I have been doing the grocery shopping on Saturday or Sunday. (Or if I want to avoid crowds I will grocery shop early Friday morning.)  I try to have everything ready to go by Monday.  Monday is my meal prep day.  I basically assemble all the meals for the week on Monday.  If you work, this could be done on Sunday afternoon.  I assemble all the meals for the week and freeze them.  So nice to have ready to go.  I don’t like cooking in the kitchen very long this time of year because it is so hot.  This is one way I spend the least amount of time in the kitchen and can work on other projects. All of these recipes except for the breakfast, make more than one meal for us to be eaten at a later time. This is also a great way to stock the freezer before school starts.  It seems I am always needing a dish to bring somewhere or have ready quickly if my children decide to visit at the last minute.  This menu plan made 12 meals for 2 people with leftovers.  This will last us about 2 weeks.

Menu
Monday-Tater Tot Casserole, salad
Tater Tot Casserole
Tuesday-Garlic Tomato Butter Chicken, Rice, Broccoli
Tomato Garlic Butter Chicken
Wednesday-Breakfast for Dinner
Thursday-Cavatini, Salad, Garlic Bread
Cavatini
Friday-Slow Cooker Beef Stroganoff, rice, salad
Slow Cooker Beef Stroganoff
Saturday-Ham and Pineapple Fried Rice
Ham and Pineapple Fried Rice
Sunday-Creamy Cheesy Chicken with Noodles, Peas, Salad
Creamy Cheesy Chicken with Noodles

Grocery List: (side dishes and breakfast meal not included here)
Meat:
3 lbs (5-6 pieces) of chicken breasts plus 4 Boneless, Skinless, Chicken Breasts
½ cups dice Ham, Fully Cooked
1 pound cubed beef stew meat
2 lb. ground beef
1 pkg. pepperoni

Can goods:
2 cans of cream of chicken soup
1 can of cheesy soup
1 can cream of mushroom soup
1 can condensed golden mushroom soup
1 can crushed pineapple
1 jar spaghetti sauce
1 can pizza sauce
1 small can of mushrooms
1 cup of tomato sauce

Frozen goods:
1 cup Mixed Vegetables
16 oz. mixed vegetables
28 oz. package frozen tater tots

Produce:
5 cloves garlic
2 onions

Dairy:
3 sticks of butter
2 eggs
4 oz. cream cheese
8 oz. mozzarella
1/4 cup milk

Pasta and rice:
1 bag of egg noodles
1 cup rice
16 oz. rotini

Seasonings/Oils:
4 chicken bouillon cubes
1 tsp garlic powder
1 tsp onion powder
1 tbs dried minced onion
1 tablespoon Soy Sauce
1 tablespoon Teriyaki Sauce
1 teaspoon Sriracha Sauce
2 teaspoons Sesame Oil
1 tablespoon Worcestershire sauce
Cooking spray

Equipment: Be sure to have plenty of gallon and quart freezer bags on hand, materials for labels, two 9×13 pans (I use 8×8 pans to freeze smaller portions so that would equal out to four 8×8 pans) and foil.

Procedure (I do all of this on Monday morning or this could be done Sunday afternoon)
1. Grease four 8×8 pans (or two 9×13 pans for larger portions)
2. Chop one onion plus chop 1/2 cup.
3. Dice 5 cloves of garlic. (save 1 teaspoon for fried rice)
4. Brown 1 pound of beef with 1 chopped onion and drain. Set aside. Brown another pound (no onion) and drain. Set aside. (Side note on this: I use my frozen ground beef mix for this so this is already to go for me in the freezer. All I have to do is thaw it. I buy ground beef in bulk. If you don’t have cooked ground beef in the freezer then you will need to cook 2 pounds for the recipes.)
5. Cook 1 pound of rotini pasta and drain. (Can keep pasta in pan so can mix other ingredients in with it.)
6. Shred 8 ounces mozzarella.
7. Cook 1 cup uncooked rice.
8. (Tater Tot Casserole) Mix 1 pound beef/onion mixture with 1 can chicken soup, 1 can of mushroom soup, 1/4 cup milk, 16 ounces frozen mixed veggies. Pour into two greased 8×8 pans or one greased 9×13 pan. Top with 28 ounces package of tater tots. Label and freeze. Use within 3 months.
9. (Garlic Tomato Butter Chicken) Place 4 chicken breasts in two ziplock freezer bags or for a larger portion place all 4 breast in one large ziplock freezer bag. Melt 2 sticks of butter in a saucepan. Saute 4 cloves of garlic in butter. Add 1 cup of tomato sauce to the butter/garlic mixture. Heat to boiling and stir to combine. Pour over chicken in bags, dividing mixture if have two freezer bags. (May need to let liquid sauce cool some before adding sauce to freezer bags especially if using frozen chicken.) Label and freeze. Use within 3 months.
10. (Creamy Chicken with Noodles) Place 6 chicken breasts in a large ziplock freezer bag or put 2 chicken breasts in 3 ziplock freezer bags. In a large bowl add the following: 1 cut up stick of butter, 1 can of cream of chicken soup, 1 can of cheddar cheese condensed soup, 4 chicken bouillon cubes, 4 cups of hot water, 1 teaspoon garlic powder, 1 teaspoon onion powder and 1 tablespoon dried minced onion. Stir until butter and bouillon cubes are dissolved. Pour over chicken in ziplock bags, dividing mixture among the number of bags evenly, if necessary. Label and freeze. Use within 3 months.
11. (Ham and Pineapple Fried Rice) Cook 2 eggs in 2 teaspoons of sesame oil. Add the following to the eggs: 1 teaspoon diced garlic, 1/2 cup diced ham, 1 cup frozen mixed veggies, 1/2 cup drained crushed pineapple, 1 tablespoon soy sauce, 1 tablespoon teriyaki sauce. Add the cooked rice. Stir. Label and freeze. Use within 3 months.
12. (Cavatini) Mix in a large bowl: 1 pound cooked ground beef, 16 ounces cooked rotini, 1 jar spaghetti sauce, 1 can pizza sauce, 1 package pepperoni, and 1 can sliced drained mushrooms. Pour into two greased 8×8 pans or one greased 13×9 pan. Top with 8 ounces of shredded mozzarella. Label and freeze.
13. (Slow Cooker Beef Stroganoff) In a freezer bag combine 1 pound stew meat, 1 can golden mushroom soup, 1/2 cup chopped onion, 1 tablespoon Worcestershire, 1/4 cup water. Squish bag to mix ingredients.  (I love this part!)  Label and freeze. Use within 3 months.

On serving day:
1. Tater Tot Casserole-Thaw in fridge. Bake at 375 for 1 hour or until potatoes are golden brown and filling is heated through. To crisp up tots, broil for 5 minutes.
2. Garlic Tomato Butter Chicken-Thaw overnight in refrigerator. Pour into crockpot and cook on low for 8 hours or bake in oven at 400 for 45 minutes. Serve over rice.
3. Cavatini-Completely thaw in refrigerator. Cover loosely with tented foil (if using foil lid, bend lid so that melted cheese will not stick to lid). Bake at 375 for 1 hour, or until heated through. Remove cover and broil for 3-4 min. or until cheese is slightly browned.
4. Slow Cooker Beef Stroganoff-Thaw completely and cook in slow cooker on Low for 8 hours or on High for 5 hours . Stir in 4 oz. cream cheese just before serving. Serve over pasta or rice.
5. Ham and Pineapple Fried Rice-No need to thaw this ahead of time. I just pour this in a microwaveable dish and zap it until it is warmed up. I am not posting how long because each microwave varies. Just check on it as it is warming up and stir it once in a while. Can also warm this up in the oven.
6. Creamy Cheesy Chicken with Noodles-No need to thaw this ahead of time. Empty items into the crock pot set on low and come back 6.5-7 hours later. Stir in a bag of egg noodles (if cooking all 6 chicken breasts at once or one handful of egg noodles if cooking 2 chicken breasts) for the last 30 minutes.

You can find more menus and ideas at Menu Plan Monday.

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Grocery List for May 29-June 3

Meats:
3 whole boneless, skinless chicken breasts

Dairy:
2 tablespoons butter
1 cup heavy cream

Spices:
Cajun spice mix
Cayenne
Salt
Pepper

Canned Food:
1 can of Ranch Style Beans
2 cups chicken broth

Pasta:
1 pound of fettucine

Vegetables:
1 bag of salad greens
1 whole green bell pepper
1 whole red bell pepper
1 red onion
3 garlic cloves
4 Roma tomatoes
Parsley

Fruit:
Any fresh fruit to go with fish stick meal

Pantry Items/Baking:
Olive oil
1/2 cup white wine
Mac and Cheese

Freezer:
1 dozen tamales
Fish sticks
Pizza

Grocery and Equipment List for June 5-11

Equipment needed:
Foil
2-13x9x2 inch aluminum pan for drumsticks and Mexican Lasagna
3-1 gallon freezer bag for pork chops, chicken cacciatore and sloppy joes
8x8x2 inch aluminum pan for meatloaf

Grocery List for June 5-11 (OAMC Session)

Meats:
10 drumsticks
4-1 inch thick center cut pork chops
5 pounds ground beef
6 boned chicken breasts

Dairy:
3 tablespoons butter
3 eggs
¾ cup milk
4 oz. shredded Cheddar cheese
16 oz. small curd cottage cheese
16 oz. Monterey Jack cheese
Sliced cheese for sloppy joes

Spices:
Salt
Pepper
1 oz. package of taco seasoning mix
Oregano
Basil
Celery seed
1 bay leaf
Chili powder
Dry mustard
Red pepper flakes

Bread:
5 flour tortillas
Garlic Bread
Kaiser rolls or hamburger buns

Canned Food:
7 oz. carton pesto sauce
2/3 cup ketchup + 1 ½ cup ketchup
Orange Marmalade
1 teaspoon prepared mustard
1 can of Italian green beans
1 can peas
2-14.5 oz can diced tomatoes
1-15 oz. can tomato sauce + 1-8 oz. can tomato sauce
4 oz. chopped green chilies
Worcestershire sauce
1 small can (or tube) of tomato paste
Tabasco sauce

Pasta:
Spaghetti

Vegetables:
4 medium onions
1 bag of salad mix
Fresh green beans (about 1 pound for a family of 4)
Red potatoes (1 for each person)
7 cloves garlic
1 green bell pepper

Fruit:
3 large oranges

Pantry Items/Baking:
1/2 cup quick cooking oats
¼ cup packed brown sugar + 2 tablespoons
Rice
¼ cup white wine (I use the cooking white wine)
Potato Chips

Grocery List for May 22-28

Grocery List:  For those who are Flybabies-I put my grocery list on Cozi.  🙂

Meats:
4 pound of ground round
2 pounds of bacon
1 pound of fresh or frozen shrimp

Dairy:
4 1/2 cups milk
4 oz. feta
3 oz. shredded mozzarella
1 cup shredded parmesan
4 eggs for meatloaf + eggs for breakfast (2 per person)
1 cup of shredded Cheddar
Butter

Spices:
Thyme
Oregano
Pepper
Seasoned salt
Salt
Dry mustard
Tabasco
Dry minced onion
Garlic powder
Mace
Allspice
Paprika
Bay Leaf

Bread:
6 slices of white bread
Garlic Bread

Canned Food:
Tomato paste
2 (28 oz.) whole tomatoes
1 1/2 cups catsup
Canned brown gravy
Peas
2 (8 oz) can tomato sauce
4 oz. can sliced mushrooms
3 cups tomato juice
2 cans of cream of anything soup (I use mushroom)
1 can of solid white tuna, water packed

Pasta:
4 cups penne pasta
Spaghetti
2 cups rainbox rotini

Vegetables:
1 bag of lettuce greens for salads
2 onion
Garlic
8 oz. mushrooms
Parsley
Celery
1 green pepper

Pantry Items/Baking:
Sugar
Flour
Brown Sugar
Instant Mashed Potatoes
Rice
1/2 cup dry bread crumbs

Freezer:
Pillsbury Biscuits
2 cups frozen mixed veggies
Frozen pizza or make your own

Grocery List May 15-21

Grocery List:  For those who are Flybabies-I put my grocery list on Cozi.  🙂

Meats:
1 pound pork sausage
1 1/2 pounds ground beef
1 1/2 pounds of flank steak
3-4 pound whole chicken
1 package of fajita meat

Dairy:
1 cup sharp shredded Cheddar cheese
1 small box Velveeta
16 oz. ricotta
12 oz. mozzarella
1/2 cup Parmesan
2-3 eggs
8 oz. sour cream

Spices:
Oregano
Salt
Crushed red pepper
Pepper
Paprika
Garlic salt

Bread:
12-24 tortillas + more tortillas for fajitas (about 1 dozen)

Canned Food:
1 can cream of mushroom soup
2 cans cream of chicken soup
1 (2 oz) jar pimientos
1 can green beans
1 can (4 oz) chopped green chilies
1 large jar of Prego spaghetti sauce
1 (6 oz) can tomato paste
1/2 cup beer
1 (3 oz) jar whole stuffed olives
1 can peas
1 jar of salsa

Pasta:
1 box manicotti noodles

Vegetables:
2 onions
1 bag salad
1 bunch of parsley
Fresh ginger
8 oz. fresh snow peas
1 bunch scallions
1 green pepper

Pantry Items/Baking:
1 cup quick-cooking rice
1/2 cup soy sauce
Cooking sherry
Brown sugar
Cornstarch
Olive Oil
Jasmine rice
1 box of macaroni and cheese

Freezer:
Batter Fried Fish

Grocery List for May 8-14

Grocery List:  For those who are Flybabies-I put my grocery list on Cozi.  🙂

Meats:
3 pounds ground beef
4 chicken breast halves, skinless and boneless
1 pound bratwurst

Dairy:
8 oz. sour cream
15 oz. ricotta
5 eggs
1 1/2 cups shredded mozzarella
1/4 cup milk

Spices:
1 package of taco seasoning
Salt
Pepper

Bread:
Taco Shells
1 sleeve of saltine crackers

Canned Food:
Salsa for tacos
2 (10 oz) containers of Alfredo sauce
2 (8 oz) cans of tomato sauce
2/3 cup sliced ripe olives
2 cans of tuna
1 can of beans
1 can of corn
1 package of scalloped potatoes
1 can of green beans (or fresh green beans)

Pasta:
16 oz. ziti

Vegetables:
Lettuce
Tomatoes for tacos
1 tomato for chicken stir fry
1 bunch of parsley
1 bag of salad greens for salads for the week
1 green pepper
2 garlic cloves

Pantry Items/Baking:
Vegetable Cooking Spray
Rice
Vinegar

Freezer:
2 (10 oz) packages frozen Chinese style veggies

Grocery List for May 1-7

Grocery List:  For those who are Flybabies-I put my grocery list on Cozi.  🙂

Meats:
6-7 skinless boneless chicken breasts for chicken tetrazzini and enchiladas
1 (3.5-4 pound) broiler-fryer, cut up
8 hot dogs
Bacon
2 cups shrimp
2 pounds ground beef for hamburgers and 1 pound ground beef for lasagna

Dairy:
8 oz. carton sour cream
3/4 cup shredded Parmesan
4 cups shredded Cheddar
Stick butter
6 slices of Swiss cheese
1 1/2 cups sour cream
16 oz. ricotta
2 eggs
2 (6 oz.) packages sliced mozzarella slices

Spices:
salt
pepper
chili powder
garlic salt
11 bay leaves
File
Seasoned salt
Italian seasoning

Bread:
Dinner Rolls
10 oz. corn tortillas
1 can crescent rolls
1 dozen corn tortillas for chicken enchiladas
Hamburger buns
Garlic Bread

Canned Food:
1 can chicken broth
2 cans cream of mushroom soup
3 cans cream of chicken soup
1 can cream of celery soup
6 oz. sliced mushrooms
2 cans Ranch Style Beans
2 cans of corn
1 (10 oz) can diced tomatoes and green chilies
1 can baked beans
1 can chopped green chilies
3 1/2 cups canned tomatoes
2 cups tomato juice
Dill pickles
1 (14.5 oz) can of basil, garlic and oregano diced tomatoes
2 (6 oz) cans tomato paste
1 (8 oz) can basil, garlic and oregano tomato sauce

Pasta:
16 oz. vermicelli
12 lasagna noodles

Vegetables:
1 bag of salad greens
5 onions
1 green pepper
2 pounds fresh okra
garlic
Lettuce
Tomatoes
5 pounds potatoes
parsley

Pantry Items/Baking:
Ranch Dressing for salad
Mustard
Worcestershire sauce
Flour
Rice
Mayonnaise
Olive Oil

Menu Plan Monday January 16-22

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Click here to see the January Monthly Menu.  (New! If you menu plan for a month at a time and would like to share your monthly menu, leave your link at the bottom of the page!!)

Sunday: Chicken Tetrazzini, Salad, Broccoli, Rolls

Monday: Baked Pasta with Chicken Sausage, Salad

Tuesday: Tamale Pies, Beans

Wednesday: Leftovers

Thursday: Eggplant Parmesan, Salad

Friday: Salmon Cakes, Salad, fresh green beans, potatoes

Saturday: Butternut Bisque, Sandwiches

Grocery List:

Meats:
1 rotisserie chicken
12 oz. smoked chicken sausage
2 pounds ground turkey
2 pounds salmon fillets

Dairy:
13 tablespoons butter
3 cups milk
3 3/4 cups grated Parmesan
1/2 cup heavy cream
6 oz. fontina cheese
4 oz. Monterey Jack cheese
5 eggs
1/2 pound whole fresh mozzarella

Spices:
Salt
Pepper
Thyme
Oregano
Cumin
Cinnamon
Cayenne Pepper

Bread:
Dinner Rolls

Canned Food:
2-14.5 oz can chicken broth
28 oz. whole tomatoes with juice
28 oz. crushed tomatoes
1 can beans
2-28 oz. whole peeled tomatoes
Mayonnaise
Dijon mustard
Prepared horseradish
Tartar sauce

Pasta:
1 pound linguine
1 pound rigatoni

Vegetables:
1 pound white mushrooms
Lettuce
Tomatoes
Broccoli
1 red onion
Garlic
10 oz. baby spinach
2 onions
2 jalapenos
2 large globe eggplant (2 pounds total)
1 pound green beans
4 new potatoes
scallions
parsley
2 lemons
1 large butternut squash

Pantry Items/Baking:
1 1/2 cup flour
3/4 cup white wine
Olive Oil
Vodka (optional)
1 1/2 cups yellow cornmeal
1 1/2 cup plain breadcrumbs
Vegetable oil

Frozen:
1-10 oz. package of frozen peas
4 cups frozen corn kernals

Menu Plan Monday: Jan. 9-15

Click here to see the January Monthly Menu.

Sunday: Swedish Meatballs, Italian Green Beans, Rolls

Monday:Baked Ravioli, Salad, Garlic Bread

Tuesday: Tex-Mex Beef Enchiladas, Beans, Corn

Wednesday: BarBQ Spareribs, beans, corn  (This is an easy crockpot recipe.  Just dump the spareribs into a crockpot.  Salt and pepper them.  Pour your favorite BarBQ sauce on top and cook on Low for about 8 hours.  Yummm)

Thursday: Lasagna Primavera, Caesar Salad-If you have the time make PW’s Caesar Salad, if not make it the way I do with romaine lettuce, bottled caesar dressing and some store bought croutons.

Friday: Lemon Horseradish Fish Cakes, peas, mashed potatoes

Saturday: Vegetable Chowder, crusty bread

Grocery List:

Meats:
1 pound ground beef chuck
1 pound ground pork
3/4 pound lean ground beef
Spareribs
2 lbs. tilapia fillets
Dairy:
10 1/2 cups whole milk
5 eggs
3 tablespoons butter
1 1/2 cups shredded mozzarella (6 oz) + 1 lb. shredded part-skim mozzarella
1 1/2 cup grated Parmesan
1 1/2 cups shredded cheddar cheese (6 oz)
1 container (15 oz) part skim ricotta
Spices:
Salt
Pepper
Allspice
Thyme
Oregano
Chili powder
Bread:
3 cups panko
dinner rolls
garlic bread
8 corn tortillas
saltine crackers-enough for 1 1/2 cups crushed
Crusty Bread
Canned Foods:
3 cups beef broth
1 can Italian green beans
1 can (28 oz) whole tomatoes
1 can (28 oz) crushed tomatoes
Croutons
Caesar dressing
2 cans beans
2 cans corn
1 can (14.5 oz) chicken broth
1 small can of chipotle chile in adobo
Favorite BarBq sauce
Mayonnaise
Bottled white horseradish
Tartar sauce
1 can peas
Instant potatoes
Tabasco sauce
Pasta:
Egg Noodles
1 pkg. (9 oz) no boil lasagna noodles
Vegetables:
9 garlic cloves
3 onions
romaine lettuce
cilantro
1/2 lb. carrots
parsley
2 lemons
2 medium red bell peppers
4 medium baking potatoes
1 1/2 lbs. green beans (if can’t get fresh, get frozen)
Pantry Items/Baking
1/3 cup of flour + 3/4 cup
Olive oil
Frozen:
2 pounds of ravioli
2 pkgs. (10 oz each) frozen chopped spinach
1 pkg. (10 oz) frozen peas
4 cups of corn kernals

December 12-18 weekly menu and grocery list

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Sunday: 15 Bean Soup, Pepper Cheese Bread

Monday: Tacos

Tuesday: Manicotti, Salad

Wednesday: Leftovers

Thursday: Cheese Pizza

Friday: Fried Crappie, Macaroni and Cheese, Peas

Saturday: Tortilla Soup

My monthly menu is located HERE.

Grocery List:

Sunday:
1 bag of Hurst’s Cajun 15 Bean Soup
1 pound Italian sausage or Kielbasa
1 large onion
1-15 oz. can diced tomatoes
1 lemon
2 cloves garlic
butter
flour
baking powder
ground black pepper
baking soda
salt
8 oz. shredded sharp Cheddar cheese
2 eggs
8 oz. plain yogurt

Monday:
Taco Shells
1 pound of ground beef
1 package of taco seasoning
Shredded Cheddar Cheese
Lettuce
Tomatoes
Sour Cream
Salsa

Tuesday:
1 box manicotti noodles (14)
16 oz. ricotta cheese
12 oz. mozzarella cheese, (block)
2-3 eggs
Parmesan cheese, 1/2 cup
parsley
oregano
large jar Prego spaghetti sauce
romaine lettuce
Ceasar dressing

Thursday:
2 frozen cheese pizzas

Friday:
Crappie (or any other fish of choice)
1 package of Louisana Fish fry
Frying oil
1 package of Velveeta Macaroni and Cheese
1 can of peas

Saturday:
cooking oil
8-6 inch corn tortillas
1 onion
4 garlic cloves
paprika
ground cumin
ground coriander
chili powder
cayenne
1 1/2 quarts chicken broth
1-28 oz. can crushed tomatoes in thick puree
bay leaves
salt
cilantro
1 3/4 pounds of boneless, skinless chicken breasts
1 avocado
4-8 oz. shredded Cheddar cheese
2-3 limes