Sit down, relax & enjoy my recipes for life!

Monday, July 12, 2010

Freezer Baking Week

Lately, I haven't had much inspiration in the kitchen. It is too hot to cook & I just want to eat!
I decided to do a freezer cooking/baking week. I will start by doubling all dinners for the week and freezing half. Then, I am lucky enough to have a babysitter come over to spend the morning w/ Garrett so I can get some breakfasts and lunches cooked/baked and stashed into the freezer. This will make my life easier for the next couple months while it is sweltering outside and I have no motivation.

Here is my game plan:

Stuffed Pancake Cupcakes
Cranberry Pumpkin Muffins

Pizza Rolls (I've never made these before either, I'm just making up the recipe as I go) =
Pizza Dough x 2
Chicken Taco Wraps
Chicken Taquitos (1st attempt so we'll see how they turn out)

Lasagna Casserole
Bar-B-Q Pulled Pork (for sandwiches)
Pizza Rolls (will freeze the rest for lunches)
Italian Chicken & Veggies Pasta Toss

Hopefully I will have enough time while the babysitter is here to get the bulk of this completed! I will let you know how successful I am :)

Tuesday, July 6, 2010

What's for dinner?

I've been so busy lately I haven't made any meal plans, which unfortunately has made for a cranky and stressed mommy around dinner time trying to find something to make for dinner.

But, here's what I did do last week; I did a freezer baking day.
Since I had a full day at home (which is rare) and some extra time and energy, I decided to have a baking day. I had some potatoes hanging out in the pantry that I had no intention of using and we're on the verge of going bad, so I made freezer mashed potatoes, these are yummy and will come in handy later. I also made homemade whole wheat pita bread. They made 8 good sized pitas, I ate a 1/2 at a time, used 2 1/2 and froze the rest.

And for dinner tonight I made my own version of Chicken Tetrazzini served with broccoli and garlic bread! We had company over, they were impressed, it was delicious, it made a lot, and it is toddler friendly; score!

Chicken Tetrazzini
8 oz. Uncooked Spaghetti
1 15oz. Can Cream of Mushroom Soup
1 small Can of Mushrooms (or saute fresh)
1/2 Stick of Butter - Melted
8 oz. Sour Cream (I used fat free)
1-2 Chicken Breasts
1/2-1 Bell Pepper (your preferred color) - chopped or cut into strips
1/2 Onion - Chopped
1/4 tsp Pepper
1/2 tsp Garlic Salt
1/4 tsp Paprika

1/2 cup Cheddar Cheese
Parmesan Cheese

1.) Bake chicken breasts, peppers and onions all together in a little olive oil sprinkled with salt and pepper.
2.) Cook Spaghetti according to package, but break uncooked spaghetti in half before you throw it in the boiling water.
3.) Combine all other ingredients (minus cheeses) in a large bowl and set aside.
4.) When chicken and veggies are cooked, cut chicken into bite sized pieces and chop peppers. Let cool.
5.) Mix together chicken, veggies, and pasta into the sauce. Mix in cheddar cheese.
6.) Pour into a 9x13 baking dish, top with Parmesan cheese. Bake at 350 for 30 minutes.
7.) Enjoy!!!