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.

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
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)
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

5 cloves garlic
2 onions

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

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.

Freezable Mashed Potatoes

I hope to have most of the Thanksgiving meal fixed ahead of time.  I want to spend my time visiting with company instead of cooking in the kitchen.  I am going to cook the turkey on Thanksgiving day.  There is just something to be said about the wonderful smell of turkey that goes through the house.  If you want to follow along, I will be cooking other dishes for Thanksgiving and freezing them.  After Thanksgiving I will be preparing for Christmas and cooking freezable goodies.

The first thing I am cooking and freezing ahead of time is mashed potatoes.  I have never tried this recipe but it seems like it would work.  I froze all the mashed potatoes together because I am having quite a few people for Thanksgiving but you can freeze this in smaller containers that is more meal sized for your family.


5 pounds of potatoes
1 egg
1/2 teaspoon garlic powder
1 teaspoon salt
8 oz. cream cheese
1/2 cup milk
3 tablespoons butter, melted
1 pinch of paprika

Peel potatoes. Boil in water until soft. Drain. In a large bowl combine potatoes, egg, garlic powder, salt, cream cheese and milk. Mash by hand or with an electric mixer. Freeze potatoes at this point. I put mine in a ziplock freezer bag. May put potatoes into smaller freezer bags.

Cooking directions: Thaw potatoes. Place in a 3 qt. buttered casserole dish. Drizzle butter over top of potatoes and sprinkle paprika on top. Bake at 375 degrees for 40 minutes or until top is golden.

7 Meals in 2 hours including the shopping!!

I thought I would give this slow cooker recipes for the freezer a try.  You know the kind.  Dump some food in a freezer bag and freeze it.  Thaw it out and cook it in the slow cooker.  Sounded easy enough for me, so I thought I would give it a whirl.  First thing I did was surf the Internet for recipes and there sure are a lot of recipes.  I had to decided which recipes I would fix.  I decided to make 7 dinners.  It took me about 2 hours to put them together and that includes the shopping.

First meal was putting spare ribs and barbeque sauce in a freezer bag.  Squish it together and freeze it.  When you are ready to cook it, take it out of the freezer the night before and thaw it in the refrigerator.  The next morning put it in the slow cooker and cook it on Low for 8 hours.  Cheesy Hashbrown Potato Casserole would be good with the ribs.  It is a freezable dish.


Second meal I cooked was Poppyseed Chicken.  I went ahead and started cooking that for dinner now and decided not to freeze it mainly because it has sour cream in it.  The recipe didn’t say this but lightly salt and pepper the chicken before placing in slow cooker.  I know the chicken isn’t salt and peppered in the picture but do as I say, not as I do.  Still this dish needs something else.  I think I might try a slice of bacon on top of the chicken next time and see if that adds to the flavor.  I don’t know maybe it’s just me but I thought this dish was a bit bland if cooked according to the recipe.

The third and fourth meals were Chicken Delicious.  I made two bags of that and put it in the freezer.

The last chicken meal I made was Dijon Chicken.

Then I made 2 more meals using ground beef, Casserole Spaghetti and Mexican Casserole.


OK, so step 1:  I labeled all the freezer bags.


Step 2:  I put all the meat in the bags.


Step 3:  Poured barbeque sauce in with the spare ribs and froze the bag.  By the way, the Head Country Barbeque Sauce in the picture is the best sauce hands down, just sayin’.
Step 4:  Cut up all the green peppers and added it to the dishes.
Step 5:  Cut up all the onions and added it to the dishes.
Step 6:  Cut up the celery and added it to the dish.
Step 7:  Added any canned goods to the meals.
Step 8:  Added any seasoning to the meals.
Step 9:  Seal the bags, squish the bags and freeze!

And I was done, easy, easy, easy!  Now I hope my family likes them.  This will be great to have on hand for the busy holiday season that is coming up.

Here is a great article on 31 Things You Can Freeze.  I think I am going to get busy and start freezing!!  First thing may be making up a batch of waffles!  Yum!

Oh I forgot to add:  do not buy the frozen chicken breasts for slow cooker recipes.  Only buy fresh chicken breasts to use in the slow cooker recipes.  The frozen chicken usually has a layer of ice around it and it will produce too much liquid in your dish.  Your dishes will turn out too watery.

Picante Chicken

This recipe is so versatile.  It can be cooked right away or dump it in a freezer bag and freeze it before cooking.  It may be put in the crockpot to cook on Low for 8 hours or it may cook in the oven.  Everyone in the family enjoyed this recipe.  I poured it over rice but pasta or spaghetti can also be used.

4 boneless, skinless chicken breast halves
16 oz. jar picante sauce
3 tablespoons brown sugar
1 tablespoon prepared mustard
Hot cooked rice

Place chicken in a greased shallow 2 quart baking dish. In a small bowl, combine the picante sauce, brown sugar, and mustard; pour over chicken. Bake, uncovered, at 400 degrees F for 30-35 minutes or until chicken juices run clear. Serve over rice.

*Note: After removing dish from the oven I sprinkled the top with shredded cheddar cheese. It turned out wonderful!

Recipes for June 19-25

Dump Salmon

8 salmon filets

½ cup peanut oil or olive oil

¼ cup light soy sauce

¼ cup balsamic vinegar

¼ cup green onion, chopped

1 tablespoon brown sugar

2 garlic cloves, minced

1 ½ teaspoons ground ginger

2 teaspoons crushed red pepper flakes

½ teaspoon salt

¼ teaspoon pepper


Dump everything into a freezer bag.  I freeze this in 2 freezer bags with 4 filets in each bag.  So this will make 2 meals.  Freeze flat.

To cook:  Thaw.  Grill or broil fish.


Cheesy  Ham and Pasta Casserole

16 oz. rotini cooked and drained

3 cups cubed cooked ham

5 tablespoons butter

1 teaspoon mustard powder

1 teaspoon ground black pepper

1 teaspoon seasoning salt

¼ teaspoon cayenne pepper

1 small onion, chopped

1 tablespoon minced fresh garlic

¼ cup flour

3 cups half and half cream

2/3 cup grated parmesan cheese, divided

4 ½ cups grated cheddar


Preheat oven to 350 degrees.  Spray a 13x9x2 inch dish with cooking spray.  Combine rotini and ham in a bowl and set aside.  In a medium saucepan melt butter over medium heat.  Add mustard powder, black pepper, seasoned salt, cayenne, and onion.  Stir and cook for about 4 minutes.  Add garlic and cook for 2 more minutes.  Add flour and stir constantly for 2 minutes.  Slowly add the cream and parmesan cheese.  Cook over medium heat until bubbly.  Reduce heat to low and stir in cheddar cheese.  Pour sauce over ham and rotini.  Mix well.  Pour into prepared 13x9x2 inch dish.  Sprinkle top with Parmesan cheese.  Bake for 45 minutes or until bubbly.

May freeze at this point.  On the day you want to serve this dish, let it thaw in refrigerator for 24 hours.  Heat dish up before serving.


Dump Swiss Steak

1 pound round steak

15 oz. diced tomatoes, undrained

1 ¼ oz package of dry beef and onion soup mix

1 ¼ oz package of dry brown gravy mix


Cut round steak into serving portions.  Dump everything into a 1 gallon freezer bag.

To cook:  Thaw.  Place in a baking dish.  Bake covered at 350 degrees for 1 ½ hours.

Serve over mashed potatoes.


Chicken Spectacular

3 cups cooked chicken, cubed

6 oz. package Uncle Ben’s wild rice, cooked as directed

1 can of cream of celery soup

3 oz. jar diced pimientos

1 can of sliced mushrooms, drained

1 medium onion, chopped

2 cans French style green beans, drained

1 cup mayonnaise (do not substitute)

1 cup sliced water chestnuts, drained

Salt and pepper


Mix all ingredients and pour into a 13x9x2 inch baking dish.  Bake at 350 degrees for 30 minutes.  Let it cool.  Cover and freeze.

To cook:  Thaw.  Warm up in the oven and serve.


Tortilla Crusted Tilapia

4 tilapia filets

6 corn tortillas, torn up

1 jalapeno pepper, seeded and coarsely chopped

1 teaspoon lime juice

¼ cup fresh cilantro

½ teaspoon chili powder

¼ teaspoon ground cumin

1 teaspoon seasoning salt

1 egg, beaten


Place everything in the blender except tilapia and egg.  Pulse until mixture is small crumbs.  Place crumbs on a plate.  Place egg in a dish.  Dip filets in egg and then crumbs.  Wrap in plastic wrap and place in a freezer bag.  Freeze.

To cook:  Thaw.  Place on baking sheet.  Bake at 375 degrees for 15 minutes.


Dump Pepper Lime Chicken

½ teaspoon lime peel

2 garlic cloves, minced

¼ cup lime juice

1 teaspoon pepper

1 tablespoon olive oil

1 teaspoon basil

¼ teaspoon salt

4 chicken breasts


Dump everything in a freezer and freeze.

To cook:  Thaw.  Can grill the chicken or bake at 350 degrees for 30 minutes or cook in a slow cooker on low for 4-5 hours.


Recipes for June 12-18

Baked Ziti

1 pound of ziti pasta, cooked al dente

1 pound of Italian sausage, cooked and chopped

15 oz. ricotta cheese

1 egg

2 tablespoons parsley

2 cups mozzarella cheese, shredded and divided

¼ cup parmesan

28 oz. jar spaghetti sauce, divided


Cook ziti according to directions, drain and set aside.  Mix ricotta, egg, parsley, 1 ½ cups mozzarella and parmesan in a bowl.  Mix cooked sausage and ziti in with the ricotta mixture.  Mix in ¾ jar of spaghetti sauce.  Pour into a 2 quart casserole dish.  Top with rest of sauce and mozzarella cheese.

To freeze:  Cover the dish with foil and put in freezer.

To cook:  Preheat oven to 350 degrees.  Cover and bake for 20 minutes.  Uncover and bake 10-15 minutes more.

Salisbury Steak

1 egg

1 can of condensed French onion soup, undiluted and divided

½ dry breadcrumbs

½ teaspoon salt

1 pinch of pepper

1 ½ pounds ground beef

1 tablespoon flour

¼ cup water

½ cup ketchup

1 teaspoon Worcestershire sauce

½ teaspoon prepared mustard

6 cups of hot cooked noodles

Chopped fresh parsley


In a large bowl, beat the egg.  Stir in 1/3 cup of soup, bread crumbs, salt and pepper.  Add beef and mix gently.  Shape into 6 oval patties.  Brown in a skillet for 3-4 minutes on each side.  Remove and set aside.  Discard the drippings.  In the skillet combine flour and water until smooth.  Add ketchup, Worcestershire sauce, mustard and remaining soup.  Bring to a boil.  Cook and stir for 2 minutes.  Return patties to skillet.  Cover and simmer for 15 minutes.

To freeze:  Pour patties and sauce into a 1 gallon freezer bag.  Freeze flat.

To cook:  Thaw and heat up in the microwave.  Cook noodles.  Serve on top of noodles.

Dump Chicken

1 ½ pounds of chicken pieces

½ teaspoon salt

½ cup maple syrup

1 tablespoon chili powder


For freezing:  Place all ingredients into a 1 gallon freezer bag.  Lay flat in the freezer.

To cook:  Thaw.  May grill the chicken or bake in oven at 350 degrees for about an hour or cook in slow cooker on Low for 6-8 hours.  If using the oven or slow cooker method it would be good to serve chicken over a bed of rice.

Spinach and Sausage Stuffed Pasta Shells

32 large pasta shells

1 pound bulk sausage, cooked and drained

10 oz. chopped frozen spinach, thawed and drained

4 eggs, beaten

2 cups ricotta cheese

2 cups shredded mozzarella cheese

2 cups shredded cheddar cheese

3 cups of spaghetti sauce


Cook pasta shells according to package directions.  Drain and rinse with cold water.  Combine remaining ingredients except spaghetti sauce in a large bowl.   Mix well.  Fill each pasta shell.  Place in a baking dish and top with spaghetti sauce.  (I am going to use several 8×8 pans for this, as this is the correct size for my family.)  Freeze at this point.

To cook:  Thaw.  Bake at 350 degrees for 30 minutes.

Dump Flank Steak

2 pounds flank steak

1 cup beef broth

8 oz can tomato sauce

6 oz. can tomato paste

1 small onion, sliced

1 green pepper, seeded and sliced

2 garlic cloves, minced

1 teaspoon of fresh cilantro, chopped (I like to add more)

1 tablespoon olive oil

1 tablespoon vinegar


In a large bowl combine all ingredients except flank steak.  Mix well.  Place flank steak in a freezer bag and pour sauce mix on top.

To cook:  Thaw.  Put in slow cooker for 8-10 hours on LOW.  Shred meat and serve over rice.

Stuffed Bell Peppers

4 red bell peppers, halved and seeded (remove membrane)

1 pound ground beef

1 cup cooked rice

1 pepper ,minced (any color)

1 onion, minced

2 garlic cloves, minced

1 tablespoon Italian spices

1 egg, beaten

1/8 cup Italian breadcrumbs

Salt and freshly ground black pepper, to taste

Jarred spaghetti sauce (large bottle)

Sharp Cheddar cheese shredded, about 2 cups


In a large bowl combine ground beef, cooked rice, minced pepper, minced onion, minced garlic, Italian seasonings, beaten egg, breadcrumbs, salt and pepper to taste.  Use your hands to mix the ingredients well.  Using a ½ cup measuring cup, fill each pepper half.

To freeze:  Wrap each pepper in saran wrap and place all in a freezer bag.

To cook:  Thaw peppers.  Preheat oven to 350 degrees.  Place peppers in a baking dish.  Pour spaghetti sauce on top of the peppers.  Cover and cook for 90 minutes.  Top with shredded cheese and continue baking another 10-15 minutes.  OR

You could probably put the peppers in a slow cooker and cook them all day on Low with the spaghetti sauce on top then just sprinkle the cheese on before serving so it can melt a little.

Recipes for OAMC session June 5-11

Grilled Pesto Chicken

10 drumsticks
1 (7 oz) carton pesto sauce

Lay out the chicken on a clean surface, pull the skin back from the top of the drumstick towards the end bone.  Slather the meat with the pesto, and gently pull the skin back up over the pesto.  Place chicken in a prepared 13x9x2 inch baking dish, cover with foil, label and freeze.

To serve:  thaw the drumsticks and grill over medium-hot coals, a gas grill heated to medium or broil for about 20 minutes, turning once.

Orange Pork Chops

4-1 inch thick center cut pork chops
Salt and pepper to taste
1 tablespoon butter
1/3 cup of orange juice
1/3 cup ketchup
1 tablespoon orange marmalade
½ teaspoon orange zest
1 orange sliced and peeled*

Season the chops with salt and pepper.   In a large skillet brown the chops in the butter.    Remove the chops from the skillet and set aside to cool.  Pour the orange juice and ketchup into the pan drippings.  Stir, then add the orange marmalade and orange zest.  Boil for 1 minute.

Put cooled pork chops and sauce into a 1 gallon freeze bag.  Label and freeze.

To serve:  Thaw pork chops and sauce.  Pour both the pork chops and sauce into a slow cooker.  Cook on Low for 4-6 hours.  Arrange pork chops on platter and garnish with sliced orange on top.

Individual Meat Loaves

1 egg
¾ cup milk
1 cup (4 oz) shredded cheddar cheese
½ cup quick-cooking oats
½ cup chopped onion
1 teaspoon salt
1 pound lean ground beef
1/3 cup ketchup
¼ cup packed brown sugar
1 teaspoon prepared mustard

In a large bowl, whisk the egg and milk.  Stir in the cheese, oats, onion and salt.  Add the beef and mix well.  Shape into 2 loaves.  Place the loaves in a 8x8x2 inch baking dish treated with nonstick cooking spray.  Combine the ketchup, brown sugar, and mustard in a small bowl.  Spoon the sauce over the loaves.  Cover the baking dish with heavy-duty aluminum foil, label and freeze.

To serve:  Thaw the loaves.  Bake uncovered in a preheated 350 degree oven for 45 minutes.

Mexican Lasagna

1 ½ pounds ground beef
16 oz. small curd cottage cheese
2 eggs
1 (1 oz) package taco seasoning mix
1 (14.5 oz) can diced tomatoes, undrained
1 (15 oz) can tomato sauce
1 (4 oz) can chopped green chilies
5 flour tortillas cut into 1 inch strips
4 cups (16 oz) Monterey Jack cheese

In a large skillet, brown the meat.  Combine the cottage cheese and eggs in a small bowl.  Drain the browned meat of excess fat, and add the taco seasoning, tomatoes, tomato sauce, and chilies.  Mix well.  Simmer, uncovered, for 15 minutes.

In a 13x9x2 inch baking dish treated with nonstick cooking spray, layer half of the meat sauce, half of the tortillas, half of the cottage cheese mixture, and half of the Monterey Jack cheese.  Repeat the layers.  Cover with heavy duty foil, label and freeze.

To serve:  Thaw and bake, uncovered, in preheated 350 degree oven for 40 minutes or until bubbly.  Let stand 10 minutes before serving.

Chicken Cacciatore

2 medium onions, thinly sliced
2 cloves garlic, minced
1 (15 oz) can diced tomatoes
1 (8 oz) can tomato sauce
1 teaspoon salt
¼ teaspoon pepper
2 teaspoons oregano
½ teaspoon basil
½ teaspoon celery seed
1 bay leaf
¼ cup white wine
6 boned chicken breasts

Mix together onions, garlic, tomatoes, tomato sauce, salt, pepper, herbs and wine.  Place this mixture together with chicken breasts in a freezer bag.  Freeze, using freezer bag method.

To serve:  Take bag out of freezer night before and place in refrigerator.  In the morning place in slow cooker and cook on Low for 6-8 hours or on High for 2 ½ to 4 hours.  Serve over pasta.

Sloppy Joes  This is Pioneer Woman’s recipe.

2 tablespoons butter
2 ½ pounds ground beef
½ onion, diced
1 green bell pepper, diced
5 cloves garlic, minced
1 ½ cups ketchup
1 cup water
2 tablespoons brown sugar
2 teaspoons chili powder
1 teaspoon dry mustard
½ teaspoon red pepper flakes
Worcestershire sauce to taste
2 tablespoons tomato paste
Tabasco sauce to taste
Salt to taste
Freshly ground pepper to taste
Kaiser Rolls or hamburger buns
Sliced Cheese (optional)

Add butter to a large skillet or dutch oven over medium high heat. Add ground beef and cook until brown. Drain most of the fat and discard.  Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft.  Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire, and Tabasco if desired. Taste and adjust seasonings as needed.  Spread rolls with butter and brown on a griddle or skillet. Spoon meat mixture over the rolls, top with a slice of cheese if you want.

June Monthly Meals 2011-OAMC sessons

Grocery and Equipment List for June 5-11 can be found HERE

June Monthly Meals 2011-OAMC sessions

Sunday Monday Tuesday Wednesday Thursday Friday Saturday
1Frozen Chicken Tetrazzini from last month,  fresh green beans 2Fish Sticks (I get the frozen kind), Mac and Cheese, Fruit 3  Go shopping for OAMC session.  Dinner tonight is easy:  Pick up some frozen Pizza!! 4 OAMC session-go out to eat or have leftovers
5 Grilled Pesto Chicken, Canned Italian Green Beans, Salad(take Orange Pork Chops out of freezer tonight) 6 Orange Pork Chops, Rice, Peas(take Individual Meat Loaves out of freezer tonight) 7 Individual Meat Loaves, Pressure Cooker green beans and potatoes(take Mexican Lasagna out of freezer tonight) 8 Mexican Lasagna, Salad(take out Chicken Cacciatore out of freezer tonight) 9 Chicken Cacciatore, Garlic Bread, Salad(take Sloppy Joe filling out of freezer tonight) 10 Sloppy Joes, potato chips(shopping today for next weeks session will be posting later.) 11  OAMC session-go out to eat or have leftovers
12Baked Ziti, Salad, Bread Sticks 13Salisbury Steak, noodles, peas 14Dump Chicken, Fresh Green Beans and Red Potatoes 15Spinach and Sausage Stuffed Pasta Shells, Salad 16Dump Flank Steak, Rice, Salad,  Steamed Broccoli, Dinner Rolls 17Stuffed Bell Peppers, Salad, Dinner rolls(shopping today for next weeks session will be posting later.) 18OAMC session-go out to eat or have leftovers
19Dump Salmon, Baked Potatoes, Corn on the cob 20Cheesy Ham and Pasta Casserole, Salad, Dinner Rolls 21Dump Swiss Steak, Mashed Potatoes, Green Beans 22Chicken Spectacular, Salad, Dinner Rolls 23Dump Pepper Lime Chicken, Spanish Rice, Refried Beans 24Tortilla Crusted Tilapia, Seasoned Rice, peas 25Picante Chicken, Rice, Green Beans, Corn
26  Hubby grills-steaks, baked potatoes and corn on the cob 27 Linguine with Asparagus and Egg 28 Beef Stir Fry with Snap Peas 29 Sweet Pepper Rice with Sausage 30 Double Decker Tacos

July Menu is located HERE.