Meal Prep: #1- Review 3 Vital Questions to Ask Yourself

I have "Meal Prepped" since 1996, it was called Once a Month Cooking or OMC, Batch/Bulk Cooking, Freezer Cooking, and a myriad of other terms back then. 

At that time, we were renting a huge 1940's 2-story house that ironically had a ridiculously small kitchen with only 2 cabinets, 1 cupboard, 2' counter top, and a vintage fridge from the 60's. 

You know the type of "dorm or RV-Type" that has one long door and the freezer is this itty-bitty compartment- like an afterthought, above the very minuscule refrigerator space? Well, our first apartment fridge 2 years earlier was identical to this one below, then the house we rented was just a smidge larger than this one! If this is you, don't despair, I will post a link on how I did it here soon.

Picture Credit

I used TNT recipes that my family already enjoyed and included tips for freezer storage found in such books/Web Sites/Yahoo Groups/E-mail Newsletters as OMC, 30 Day Gourmet (I feel like Carol & Nancy are my friends!), Freezer Friendly Yahoo Group...  

RECIPE WED: Chicken Tortilla Soup-Crock Pot Version

Chicken Tortilla Soup 

My delish version of a recipe I saw online, very delish and you can use your slow cooker!!

DELISH LOOKING SOUP

Ingredients

• 3 cloves garlic, minced
• 2 (15 ounce) can black beans
• 1 (16 ounce) bag frozen whole kernel corn, thawed
• 1 (8 ounce) can tomato sauce
• 1 (12 fluid ounce) can or  bottle dark amber beer
• 2 (10 ounce) cans diced tomatoes with diced onions, undrained
• 1-lime juiced
• 1 (1.25 ounce) package taco seasoning {or homemade seasoning click for recipe}
• 3 whole skinless, boneless chicken breasts
• shredded Cheddar cheese (optional)

RECIPE WED #21: Greek Chicken

This recipe to me says "SUMMER" and right about now I am summer dreaming, so to have little summer on my plate brings sunshine to my belly!!

RECIPE WED # 14: Rich Sour Cream Devil's Food Cake with Caramel-Chocolate Chips Trifle

Necessity is the mother of invention, right? So it goes with this tasty little ditty. 

I had made this cake for my chocoholic 4 year old daughter's birthday and because my blasted oven is so stinking hot ( I know buy an oven thermometer all ready will ya?) the outside edges were over baked before the center was cooked through. 

So I cut off the crunchy parts and we snacked or I should say CRUNCHED on them while I took the rich and delicious center and layered it with frosting making a trifle. Based on the dab of cake left in the bowl I would say it was a hit!

6 Lbs of tomato puree = 4 days worth of meals!

This is my base for a Ragu/Bolognese type sauce that I convert into several dishes or I freeze into smaller portions for "Sunday Gravy" later in the month when time is short.

I make Fresh Tagliatelle Pasta (recipe here), and the KIDS eat it up, they especially like when I add in meatballs (What can I say I have carnivores!)

I then make a variety of meals from this base, this week I decided to concentrate on soups and since it is the cold of winter, soups are just the ticket!

Fugal Freezer Cooking Friday: Winter Cooking Session 2013

My SIL is having major surgery in about 2 weeks, and I want to make her a few meals so her family won't have to think about dinner the first few days. Plus my freezer stash is down to a few meals from my major cooking session in June, so it is time for another Batch Cooking Session! 

Last session I made a CRAZY amount of food plus the kind folks at my church brought me meals for a few weeks, & it has thankfully, lasted me a fairly long time. 

PIC CREDIT

 
 As is the normal, I am going to be making these meals in sessions according to protein type so as to avoid any cross-contamination plus make is easier with the little ones running around! I will attempt to make these in 3 days time max each protein group, the

RECIPE WED #22: Bubbles & Squeak

A perfect warm up dinner in the winter time!!

This is a dish my momma 

would make often!! 

We loved it, she would change it up with what was available in the garden, grocery store, or even fridge. 

Kinda like a Shepperd's pie. 

My momma never called it "Bubbles and Squeak" 

but as I grew up I realized it wasn't just a "made up dish" it actually had a name...

Isn't this head of cabbage lovely?! This pic is from this blog.

Ice Box Yeasty Dinner Rolls

I have had this recipe for years and 

it is such time saver, super savory, and a real crowd pleaser every time. 

Your dinner guests will never believe this is such an easy recipe to make, no kneading required, just mix up and refrigerate. You can make ahead up to 4 days in advance, shape, then let rise and bake for perfect rolls every time!!

Heat's Kitchen Awesome rolls from my recipe!! Gr8 Job Heather!

Ice Box Dinner Rolls
Makes 24 Rolls

1 C warm water (105-115 Degrees F)
2 Pkgs Active Dry Yeast (Or 4 & 1/2t)
1/2 C Butter, Melted (1 Stick)
1/2 C Sugar
3 Eggs
1 t Kosher Salt
4-4 1/2 C Unbleached All Purpose Flour
Additional Melted Butter

1. Combine the warm water and yeast in a large bowl. Let mixture stand until yeast is foamy, about 5 minutes
2. Stir in butter, sugar, and salt. Beat in Flour one cup at a time, until dough is too stiff to mix (Some of the flour make not be needed). 
3. Cover and refrigerate 2 hours or up to 4 days!
4. Grease a 13X9" Baking Pan.
5. Turn the chilled dough out onto a lightly floured surface. Divide dough into 6 rows & 4 columns making 24 even & equal pieces.
6. Roll each piece into a smooth round ball; place in even rows in prepared pan. 4 Rows & 6 Columns.
7. Cover and let Dough Balls rise until doubled (About an hour, I place my pan in my gas oven with heart off but light turned on.
8. Preheat oven to 375 degrees F. Bake until rolls are golden brown about 15-20 min.
9. Brush with melted butter, if desired. 
10. Break apart Rolls and wrap in a clean tea towel and place in a gorgeous hand woven basket or crock.

 

Incredible Pumpkin-Butterscotch Cake w/Amazing Butterscotch Glaze

This is a super moist & dense cake with a homemade glaze that packs one flavorful punch! It is one of my father's favorite who adores butterscotch PLUS the kids LOVE IT too. 

The combo of butterscotch and pumpkin is an amazing taste sensation. And the pumpkin puree adds a moistness while the Butterscotch Glaze provides a depth & richness that gives this cake a little added something your family and dinner guests will LOVE!!

This time I made a the cake w/cream cheese icing to make it more "birthday'ish".

 

BUTTERSCOTCH-PUMPKIN CAKE
One box Yellow, White or Spice Cake mix {IF using spice CAKE mix OMIT THE SPICES BELOW!!}
1 t fresh grated nutmeg
1/2 t allspice
1/2 t dried ginger
1 t cinnamon
1 C Raw Pumpkin Puree (NOT PIE MIX)
1- 4 serving Box Butter Scotch Pudding mix
4 Eggs, whisked
1/4 C Extra Virgin Coconut oil + 1-2 T for greasing the pan
1 C filtered water
---------------------------------------------

1. Mix cake mix, pumpkin, eggs water, and oil. 
2. Add spice. Combine well.
3. GREASE PAN WELL WITH EV COCONUT OIL.
4. Pour into a bunt pan
5. Bake 250 degrees 65-80 min {My oven is an OLD gas oven, so I start checking at 65 min and sometimes it is done other times it takes 80 min}

Below is my Butterscotch Glaze recipe- the second is one I found online & was considering making when I am short on time:

Butterscotch Glaze:
1/4 cup butter
1/4 cup brown sugar
2-6 T heavy whipping cream{Can use half and half or whole milk}
1 cup powdered sugar
1 t PURE GOOD Vanilla extract or rum

In a sauce pan, combine butter, brown sugar and milk with a wooden spoonula. Bring to a full boil continuing to stir. Add sugar stirring, remove from heat and add vanilla or rum. Beat until smooth. Add enough cream/milk to make a good consistency for drizzling.

Keep warm'ish until cake is ready.

~~~~~~~~~~~~~~~~~~~~~~~
Quick & Easy Butterscotch Glaze:

• 1 can of sweetened condensed milk, 1 C butterscotch chips & 1 t GOOD vanilla

Combine in a medium sauce pan over medium-low heat. Cook, stirring constantly, until the chips are melted and the mixture is smooth. Do not allow it to bubble. Remove from the heat and stir in vanilla. Cool slightly before drizzling over a cake. 

If you want to make this ahead, it can be cooled and reheated in the microwave.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

After baking allow cake to cool 10-15 min. Run a sharp knife around edges and middle to loosen and flip cake onto a clean plate. Pour glaze over cake in artful manner.

I find it important to use the extra virgin coconut oil, nothing sticks when you use it.

Linked to Weekend Potluck

Recipe Wednesday: SERIOUSLY, THE BEST Chicken Pot Pie!!

I am not playing, this is  

 SERIOUSLY THE BEST EVER 

chicken pot pie recipe! 

Mmmm Mmmm GOOD!!

This recipe starts with caramelized onions rendered in butter & bacon drippings....yeah that should be enough said, however what makes this dish even more decadent, is when succulent & savory poultry meet crisp tender veggies in a creamy, bubbly, and rich bath of chicken stock, dry vermouth, and heavy cream all wrapped in a flaky, golden, delicious puff pastry blanket. 

This recipe is HUMUNGOUS! I just have a hard time not doubling my efforts and make extras to freeze when making recipes that are involved and use more than one pan.  

This recipe has many possibilities- It is enough for many combos like: 

• 3 regular 8" pies, 2 DEEP DISH 9" pies, 6 ramekins {Think mini pies} & one 8" pie, (Some for now& some for freezer stash!!) or you can make one 8"X11" pan, like a sheet pie :-) and one filling you can freeze and use when you feel like.  

If you want to make just one pie half the ingredients up to the pastry/crust and contiue with recipe.

I made this for my dad for his birthday and he was floored,& kept saying, 

"This is pot pie? But this is Pot pie & it's GREAT! I mean this is just pot pie, but it's not "just pot pie"- it tastes really, really fantastic...

What makes this so good?"

Phewww!!!  What a mouthful! Enough with the dialog bring on the recipe:

• 4-6 C chopped, cooked poultry- turkey/chicken or (*3 whole/6 split chicken breasts, bone-in, skin-on)
• 3 tablespoons olive oil
• Kosher salt
• Freshly ground black pepper
• 4 cups chicken stock, preferably homemade- {or about one box of Kitchen Basics Chicken Stock}
• 1 C dry vermouth, dry white wine or an additional cup of stock
• 2 chicken bouillon cubes or 2-4 T chicken soup base
• 8 tablespoons (1 sticks) unsalted butter
• 4 T Bacon drippings or 4 T unsalted Butter
• 2 cups yellow onions, chopped (2 onions)
• 3/4 cup all-purpose flour
• 1/4 cup heavy cream
• 1/4 C finely diced celery
• 2-3 cloves garlic minced
• 1/3 cup finely-diced carrots
• 1/3 C frozen peas, thawed 
• 1/4 C frozen green beans, thawed
• 2 cups frozen corn, thawed
• 1/2 cup minced fresh parsley leaves or 3 -4 T dried parsley
• 1/4 C fresh dill or 2 T dried dill
• 1 (17.3 oz)package puff pastry  {IS what I use!} OR Pie Crust recipe of choice or frozen prepared crust -enough for a double crust 
• 1 large farm fresh brown egg (Or whatever you have on hand)

---------------------------------------------
* START HERE if you are cooking poultry from scratch:
{Preheat the oven to 350 degrees F. for baking chicken}
 Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.}
-----------------------------------------------
Start here if you have 4-6 Cups left over chicken/turkey
{Pre heat oven to 375 for pie crust/pastry}

1. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. 
2. In a large pot or Dutch oven, melt the butter and bacon drippings saute the onions over medium-low heat for 10 to 15 minutes, until translucent. 
3. Add carrots, celery, & garlic- cook an additional 2-4 minutes  DO NOT LET GARLIC BROWN, WILL BECOME BITTER!
4. Add the flour to the same lg pot veggies were cooked in and cook over low heat, stirring constantly, for 2 minutes.
5. Combine the hot chicken stock to the sauce. 
6. Simmer over low heat for 1 more minute, stirring, until thick. 
7. Add 2 teaspoons salt or to taste, 1/2 teaspoon pepper, and heavy cream. 
8. Add the cubed chicken, carrots, peas, green beans, dill, and parsley. Mix well.
9. Taste sauce and again and adjust seasoning as needed

------------------
For Pastry: {I use puff pastry, use what you like best home made pie dough or pre-made}

1. Roll each pastry sheet into a 12- x 10-inch rectangle on a lightly floured surface. 
2. Fit 1 sheet into a 9-inch deep-dish pie plate; spoon chicken mixture into pastry. 
3. Place remaining pastry sheet over filling in opposite direction of bottom sheet; fold edges under, and press with tines of a fork, sealing to bottom crust. 
4. Whisk together egg and 1 Tbsp. water, and brush over top of pie with egg wash. 
5. Make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Bake at 375° on lower oven rack 55 to 60 minutes or until browned. Let stand 15 minutes.

Chicken Pot pie is a freezer favorite in my family! 

  LINKED TO WEEKEND POTLUCK

Menu Mondays November 26- December 2, 2012

I didn't host Thanksgiving this year, so I didn't build my menu around utilizing left overs as I would have, however Monday's Pot Pie one could subsitute turkey for chicken.  

I did base my menu on what was available on *my pantry/freezer inventory sheet, with that list I came up with 3 soups for this week's supper. Funny how the cooler weather brings out the most frugal and flavorful meals...

BREAKFAST OPTIONS:
Baked Hot Oatmeal, Fresh Fruit, Whole Wheat Toast Points, Waffles, Kiefer Smoothies, Cold Cereal, Whole Wheat Bagels w/Cream Cheese & Peanut Butter Whip, English Muffins w/Peanut Butter & Raw Honey

 

Lunch Choices:              Side Selections:
Hot Dog Butterflies         Applesauce      Veggie Chips
Munchie Plate                 Apple Slices     Cottage Cheese 
PB & J Roll-Ups             String Cheese    Nuts

Toasted Cheese               Creamy Basil Tomato Soup        
Chicken Nuggets            Woven Wheat Crackers- Cheese Slices
Sandwich Kabobs           Fruit Salad Skewers-Carrots & Dippings
Pizza Roll-Ups                Sweet Potato Chips- Grapes    

 

Supper Offerings:

 

Monday:

Chicken Pot Pie {Using veggies, pie crust, and cooked chicken from freezer storage} 

Corn Bread served w/raw white Gold honey and peanut butter whip (marshmallow cream & p.nut butter mix) plus 5 Cup Fruit Salad (1 can peaches, 1 banana sliced, 1 c shredded coconut, 1 c mini marshmallows, 1 C sour cream), & Chopped Veggie Salad

Tuesday:
Balsamic Pork Tenderloin, loaded twice baked potatoes, roasted zucchini yellow squash and mushrooms, with greens salad
                

                                                       Wednesday:

Sausage Gravy & Biscuits, Hash browns, and fresh Fruit on Skewers
 
Thursday:
Mexican Meal Kit From Freezer: (Carnita Meat, Salsa Verde, Refried Beans, & Salsa Rice) w/crunchy tacos

Friday:
Beef & Barley Soup w/ Salad & Homemade Refrigerator Yeasty Dinner Roll

Saturday:
Crab Stuffed Flounder {Using Flouder and crab cakes from freezer storage} w/homemade tartar sauce, & Creamy Broccoli Rice

 Sunday:

Hungarian Mushroom Soup, Yeasty Rolls, Salad, &Veggie Chips 

Snack Fancies:
Smoked Almonds, Irish Cheese, Grapes, Woven Wheat Crackers,  Maple Cookies, Yogurt, Dried Strawberries, Raisins, Popcorn, Chocolate Chips, Whole Milk, Cottage Cheese, Whole Wheat Bagels, Laughing Cow Cheese Spread, Peanut Butter Filled Celery Logs w/Raisin Ants, Rice Cakes, Whole Wheat Graham Crackers, Cold Cereal, Apples, Cutie Oranges, Bananas

*To help my family stay on budget and prevent my freezer items from getting freeze burnt I make a spread sheet so I can inventory the contents of both my freezer and non-perishable pantry stables. This simple step also helps simplify meal planning & grocery shopping lists for the week ahead. The KEY is to remember to mark off what has been used and add new items as they are purchased.  

Linked to Menu Mondays,  

RECIPE WED # 23: Easy FRUGAL Salisbury Steak Patties

I grew up with a working mom who made many delicious dinners from scratch as much as her time budget allowed, however, on rare occasions she  allowed us to pick a "TV Dinner" from the frozen foods aisle. 

We would get the one with brownie and corn!

That would totally make my older sister's and my day~... 

 Our most likely pick? 

The Salisbury Steak with mashed potatoes, gravy, corn and chewy brownie....

  

 We looked at this as treat!!!

  I know I hear you gagging and retching, hey it was the 70's what can I say??

 If you grew up in the 1970's chances are you had those mystery meat patties floating in that tasteless brown goop....

Notice the gravy, that is the texture I CRAVE!

This is my homage to that childhood memory: the gravy is a thinner brown gravy like a thicker glaze, yet not gloopy  and  far from that flavorless goop loaded with preservatives and by-products!

It is flavorful and frugal yet, it has a familiarity to it- so delicious it is a meal  my family requests on a regular basis and is on my monthly meal rotation!

 It is good enough to serve company yet homey enough to soothe the blues away!!

• 2 & 1/2  Lbs lean ground beef
• 3 T Worcestershire sauce
• 1 onion, 1/2 grated & 1/2 sliced thin
• 1 egg, slightly beat
• 8 oz button mushrooms sliced
• 3 cloves garlic smashed or grated
• 1/3-/2 C-bread crumbs
• 2T Parsley
• 1t kosher salt or to taste
• 1/2t fresh cracked pepper, or to taste
• 2 C Beef stock
• Flour
• Neutral tasting oil, I mostly use EVOO
• 3-T Water
• 3-T Cornstarch or Arrowroot

--------------------------------------------------------------

1. Mix ground beef, 1 T Worcestershire sauce, grated onion and 1/2 of the garlic, bread crumbs, egg, parsley, salt and pepper in a large bowl. Shape into 1/4 Lb oval patties and slightly indent the center. Coat slightly in flour and set a side.
2. Meanwhile heat oil in large frying pan over med-high heat, once the patties are made and lightly dusted/coated in flour sear in hot oil. Looking to sear not cook all the way through!
3. Once seared and golden brown crust is on both sides, deglaze the pan with beef broth picking up all the brown flavor bits of deliciousness! Add rest of Worcestershire sauce, garlic, sliced onions, mushrooms, salt and pepper to taste
4. Stack the gr. beef patties in a slow cooker and pour gravy over meat
5. Set slow cooker on low for 5-7 hours-I have allowed this to go 8 hours with no ill effect on flavor or texture
6. Mix Cornstarch and water to make a "slurry" with a fork in a small bowl until smooth
7. Carefully remove lid away from your arm and face and Skim fat with spoon & gently remove the patties. Mix in cornstarch slurry
8. Place patties back into slow cooker replace lid and set to high for 30 to thicken gravy to thicker consistency.
9. Place the patties on serving platter, pour gravy over top and sprinkle w/parsley
10. Serve with homemade mashed potatoes, hot butter corn, and fresh made bread for a feel good stick to your ribs homey & FRUGAL dinner!

Makes 12 good palm size patties, we eat 1/person so this is enough for 3 meals eat one stack of 4 now and freeze the rest according to directions below:
(for manly appetites 2/person).

To make this freezer dinner there are 2 options I use frequently:

     #1: Shape Patties and place on wax paper lined cookie sheets and "flash Freeze uncooked" Once   

     frozen place into freezer storage container of choice. I ALWAYS chose a gallon freezer bag 6 

     patties will fit one, freezing flat is what I am always looking for so save space in my freezer.

    #2: After step #2 above in cooking directions"Searing and crusting", allow patties to cool to room  

    temp and lay on cookie sheet like above and package as described above.

     ~ Pour Broth in pan like in step #3 above in cooking and deglaze pan adding mushrooms, garlic 

     onions, Worcestershire sauce, S & P to taste. Allow to cool to room temp and package in a freezer

     storage bag. Freeze laying flat and once frozen be sure to freeze and label so you know this stock 

     goes w/Salisbury "steak" Patties. This is what I call a "Crock Pot Meal Kit"    

Flavorful & Frugal Menu November 19-25, 2012

I found bananas on sale cheap, $0.25/LB cheap!!, so my family is having bananas for breakfast & all is well with the world!! 

Thanksgiving is this week but I am not hosting this year (I am still coping with surgery complications, next year I hope to though!:-), so I will not have left overs to make meals with.  

Thankfully, I still have meals in the freezer so this is still a 

"Pantry Challenge Menu"  

and an extremely frugal one too.

Pic Credit

Breakfast Options:

Homemade "Amazing Fluffy Faux Buttermilk "Pancakes,  Cereal Banana Breakfast Kabobs, Cream Cheese & Banana Foster Stuffed French Toast, Scottish Buns,  Banana Bread, Customized Steel Cut Oatmeal Cereal, Fruit, Kiefer, Veggie/Fruit Juices, Smoothies,& Milk



Lunch Choices:                      Side Selections:
Montecrisco Sammies                                     Sweet Potato Chips      Veggie & Dippings
Black Bean & Quinoa Patties                          Fruit Plate                     Vanilla Yogurt  
PB&J Apple Slice Sammies                            Cottage Cheese             Applesauce
Bagel w/Cream cheese and fresh berries         String Cheese                Hummus                      
Munchie Cheese, Veggie, & Cracker Plate      Rice Cake Crisps           Dried Berries                        
Pizza  English Muffins                                     Multi-grain cracker        Sugar Snap Peas
Grilled Cheese & Tomato Soup                       Veggie Chips                  Italian Herbed Rotini   


Monday:
Baked Crunchy Seasoned Swai {Super Secret Crunch part is seasoned instant mashed potato flakes!} and cheese tortellini w/brown butter sauce & Roasted Zucchini and spinach salad w/hard boiled Eggs and warm Bacon-Mushroom Dressing

Tuesday: 
Crock Pot Orange Chicken w/Stir-fried Veggies, Fried Brown Rice and Spinach Salad w/Almonds, Feta Cheese and Balsamic and EVOO Vinaigrette Dressing


Wednesday:
Crock Pot Smothered Buttermilk Pork, Homemade Noodles, Old Fashioned Bacon Onion Sauteed Green Beans, Made from Scratch Yeasty Dinner Rolls, &  Cheddar Cheese Cubes, Cucumber  & Tomato Salad w/ Italian Herbed Garlic Vinaigrette 

Thursday:
Thanksgiving at mom's- Making a side dish and dessert (?)

Friday:
Tuna Noodle Casserole with Broccoli Florettes, w/ Cucumber & Tomato Salad

Saturday:
Chicken Scalapini w/ Caramelized Onion Perogies (Made from left over Thanksgiving mashed potatoes & Perogie Dough I had in freezer), Sour Cream Sauce, & Grilled Asparagus

Sunday:
Crock Pot Mexican Chicken w/Tortillas, Yellow Rice,  Refried Black Beans, Guacamole, & homemade salsa 

Snack Fancies
Almonds, Hard Boiled Eggs, String Cheese, dried {blue berries, cranberries, strawberries, & raisins}, Rice Cakes, pretzels, carrots, Humus, Cottage Cheese, Keiffer smoothies, fruit, Laughing Cow Cheese Spread, triscuits, hard cheese, Apple Sauce,  Veggie/fruit sauce, yogurt, sweet potato chips, veggie chips,  Fruit Leather, Granola Bar, Protein Bars, Rice Cakes, & Organic Animal Crackers

linked to menu mondays

Pantry Challenge Menu Continues: November 12-18, 2012

Ahhhhh!!! ... only 4 appointments this week so we can catch up on much needed homeschooling!! 

picture credit

With a lighter week and a little less stress I can make more involved meals plus I get to enjoy the kids without the clock ticking away...

One dish I REALLY LOVE is 

Greek Stuffed Chicken,

I bet you have all ready guessed that one right?? I have included it in my menu plan many times yet, unfortunately, I don't think I have been able to make more than twice. 

This week I AM MAKING it!!This dish is healthy, delicious and nutritious!

I am using my freezer storage for all the main dishes, sides & some are pre-made freezer meals, so super easy and FAASSST!!!!

I found European cheese on sale this week, I am excited to try these gourmet, aged, organic & grass-fed cheeses. One type is an Irish Butter cheese, it is supposed to be a smooth cheese with a sweet nutty undertone, another is a creamy sharp and the the third a Swedish with a waxy paper, with a really interesting smell nutty and sweet...it will interesting. I have different apples from the orchard, sweet, spicy, crunchy, crisp, crunchy... all kinds of tastes to describe in our taste buds journal. 

 

Breakfast Options:

Choose Your Own Toppings Omelets:
(Shredded cheddar, Ham, Bacon, Sausage, roasted red/yellow peppers, Caramelized Onions, sauteed  Mushrooms, asparagus, spinach, summer squash, or zucchini)  
Peanut Butter & Jelly Breakfast Bars, Hot Cereal, Cold Cereal, Sausage Gravy & Biscuits, Waffles, Fruit, Juices, Water Essences, Smoothies, Keifer

picture credit

  
Lunch Choices:                     Side Selections:
Hot Ham & Cheese Triangles               Veggie Chips             Carrots/Celery & Dippings
Octodogs {Octopus} Hot Dogs             Tator Tots                  Buttered Steamed New Peas
Peanut Butter & Jelly Rice Cakes         Dried Fruit Medley   Woven Wheat Crackers         
Chicken Nuggets                                   Nuts                           Fruit (Grapes, Bananas, Oranges)
Fish Sticks                                             Cheese Plate              Pretzels
DIY Honey Mustard Chicken               Applesauce                Cottage Cheese
Smoked Turkey Wrap                           Mac'N'Cheese            Yogurt
      

Supper Offerings:

Monday:
Chicken Piccata w/Capellini Pasta,  Mixed Greens w/Feta Cheese, Toasted Almonds and Balsamic & EVOO Vinaigrette.

Tuesday:
Chicken Scampi, Twice Baked loaded potatoes {w/sour cream, bacon crumbles, cheddar cheese, & cream cheese}, Tomatoes & Cucumber Salad {Italian Herb-ed balsamic & EVOO vinegrette w/Sharp Cheddar Cheese Cubes}

Picture credit

Wednesday:
Beef & Barley Soup, w/ Homemade Artisan Bread, Spinach Salad w/Feta Cheese, Toasted Almonds w/ Balsamic & EVOO Vinaigrette.

Thursday:
Greek Stuffed Chicken, Roasted Rosemary Seasoned Potatoes, Lemon Grilled Asparagus




Friday:
Chicken Swarmas, Homemade Pitas W/Roasted Red Pepper Humus & Tahini Sauces, Roasted Broccoli & Cauliflower Medley & Spinach Salad w/Feta Cheese, Toasted Almonds and Balsamic & EVOO Vinaigrette.

Saturday:
MICI (Romanian Meat Log), fried potatoes w/mushrooms & Onions, & Caramelized Brussels sprouts

Sunday:
Spinach Stuffed Rigatoni {some ready made freezer item I got on sale} w/Marinara Sauce & roasted Veg Medley: {Zucchini, Summer Squash, Onion, Mushrooms, & Red Pepper}, Mixed Greens Salad w/Balsamic & EVOO Vinaigrette


Snack Time Fancies:

Picture credit

Celery Peanut Butter Logs w/Raisin Ants,  
European Cheese Tasting Plate, Laughing Cow & woven wheat Crackers, Pickles, Apples, Grapes, Oranges, Bananas, Carrots, Cheesey Crackers, Pretzels, Pop tart Crisp, Coconut Protein Bars, Kiefer, Smoothies, Nuts & Dried Fruit, Cottage Cheese, Humus, Peanut Butter & Jelly Bars, Pizza (Pepperoni & Smoked Mozzarella/Provolone Cheese) Stacked Club Crackers,


Linked to Menu Mondays,