I hope y'all will forgive me for my absence in the later part of last week. Some sort of virus, combined with a busy week at work, all compiled to keep me away from the computer. I am looking forward to sharing the great adventure my son and I had on Saturday, as well as the overhaul I am doing on my home office!
For now, let me stay on track. Here is my family's meal plan for the week of Monday, February 22nd:
Monday - Chicken Burritos (filling pre-made and frozen; I halve the amount of black beans the recipe calls for)
Tuesday - Potato Soup (pre-made and frozen; I substitute soy milk and turkey bacon)
Wednesday - Spaghetti (I'm telling you, we have it at least one weeknight a week - my husband could happily eat it every other day!)
Thursday - Shepherd's Pie (filling pre-made and frozen; on Thursday night I will add the potatoes and bake)
Friday - Meatball Soup (pre-made and frozen; I add the noodles when reheating, so they don't get mushy)
Saturday - Chicken, Rice & Broccoli Casserole (pre-made and frozen; this is from my friend Kathy in California - scroll down for the recipe)
Sunday - Fajitas (filling pre-made and frozen; the beef marinates as it thaws, so it is very flavorful)
Next weekend will be a big cooking weekend for me, so if you have any new and exciting ideas for freeze-ahead entrees for me to try, please let me know! I think winter is the hardest time of the year for me to cook - I just lose interest in food, for some reason. Must be my inner bear, wanting to hibernate ;-)
*****Kathy's Chicken, Rice & Broccoli Casserole*****
Ingredients (for 1 casserole - I always double recipes when I do my freeze-ahead cooking)
1 box wild rice pilaf w/garlic & herbs, cooked (Kathy uses Near East brand)
1 chicken breast, cubed and cooked [I used 2 chicken breasts per casserole]
1/2 bag frozen chopped broccoli
3/4 cup fat free sour cream
1 can reduced fat cream of chicken soup (undiluted)
shredded cheddar cheese [don't add this until you are ready to bake, if cooking ahead & freezing]
**after chatting with Kathy, I decided to add mixed vegetables to the mix, and next time I am planning on adding some tofu - just enough that my husband can't taste it, of course!
Directions
Cook the rice according to the directions on the box. Cook the chicken [I generally boil mine] and cube it. Mix all the ingredients together. Spread into a casserole dish then top with cheese [if you are freezing, save the cheese for when you are ready to bake]. Bake at 350 F for 30-35 minutes, until the cheese on top is melted and the casserole is bubbly. Enjoy!
For now, let me stay on track. Here is my family's meal plan for the week of Monday, February 22nd:
Monday - Chicken Burritos (filling pre-made and frozen; I halve the amount of black beans the recipe calls for)
Tuesday - Potato Soup (pre-made and frozen; I substitute soy milk and turkey bacon)
Wednesday - Spaghetti (I'm telling you, we have it at least one weeknight a week - my husband could happily eat it every other day!)
Thursday - Shepherd's Pie (filling pre-made and frozen; on Thursday night I will add the potatoes and bake)
Friday - Meatball Soup (pre-made and frozen; I add the noodles when reheating, so they don't get mushy)
Saturday - Chicken, Rice & Broccoli Casserole (pre-made and frozen; this is from my friend Kathy in California - scroll down for the recipe)
Sunday - Fajitas (filling pre-made and frozen; the beef marinates as it thaws, so it is very flavorful)
Next weekend will be a big cooking weekend for me, so if you have any new and exciting ideas for freeze-ahead entrees for me to try, please let me know! I think winter is the hardest time of the year for me to cook - I just lose interest in food, for some reason. Must be my inner bear, wanting to hibernate ;-)
*****Kathy's Chicken, Rice & Broccoli Casserole*****
Ingredients (for 1 casserole - I always double recipes when I do my freeze-ahead cooking)
1 box wild rice pilaf w/garlic & herbs, cooked (Kathy uses Near East brand)
1 chicken breast, cubed and cooked [I used 2 chicken breasts per casserole]
1/2 bag frozen chopped broccoli
3/4 cup fat free sour cream
1 can reduced fat cream of chicken soup (undiluted)
shredded cheddar cheese [don't add this until you are ready to bake, if cooking ahead & freezing]
**after chatting with Kathy, I decided to add mixed vegetables to the mix, and next time I am planning on adding some tofu - just enough that my husband can't taste it, of course!
Directions
Cook the rice according to the directions on the box. Cook the chicken [I generally boil mine] and cube it. Mix all the ingredients together. Spread into a casserole dish then top with cheese [if you are freezing, save the cheese for when you are ready to bake]. Bake at 350 F for 30-35 minutes, until the cheese on top is melted and the casserole is bubbly. Enjoy!
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