YES, you are in the right place! I know it has been a LONG time since I posted a Menu Plan. Let me just tell you I fell off the wagon. Well, we ate and all but I wasn’t too organized about it. I am getting back into it, and got the kids involved in planning this week’s menu too!
- Salad Greens with Grilled Chicken
- Spaghetti, Broccoli, Texas Toast
- Pork Chops (frozen in the marinade – best way to do it), Brown Rice, Mixed Veggies
- Taco Salad
- Sloppy Joe’s, Garlic Onion Fries, Green Beans
- Homemade Pizza
I am also doing a bulk/freezer/onceamonth cooking day on Tuesday. I am checking out recipes from Once A Month Mom and the gals who are hosting the virtual #OAMC day. Anyone can participate, whether you blog or not!!
As of now, I’m just making the Banana Sour Cream Muffins I’ve made before, but using pumpkin instead of bananas this time. I’m also going to try to find some decent items to make as dinner items. I have only done breakfast stuff so far. I always have issues with freezer burn, or maybe it’s just psychological with me. Anyhoo, if you have fave freezer meal ideas, please let me know. I’m going grocery shopping and can pick up necessary ingredients!
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Looks like I got on the wagon about the time you fell off :-) Menu planning is hard work though but very rewarding knowing what’s going on ahead of time.
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One of my fave freezer recipes is chicken chimichangas!
1 lb cooked chicken, diced or shredded
1 (16oz.) jar salsa
1 (16oz.) can refried beans
1 envelope taco seasoning mix
8 oz. shredded cheese
10 flour tortillas
In a large skillet combine the chicken, salsa, beans and seasoning mix. Heat over medium until heated through.
In another skillet heat each tortilla about 30 seconds, so they will roll up easier. Place 1/3 cup mixture in each tortilla and top with cheese. Roll up and wrap in foil. Freeze. Bake at 350 in foil (frozen) for 50 minutes. Unwrap and bake 10 more minutes. Serve with sour cream and additional cheese or salsa. This recipe is easily doubled or tripled!
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