If you like printing these menus and grocery lists, check out the new Eat at Home Weekly Meal Plan service. Subscribers get both the Traditional and All Slow Cooker versions emailed each week. It’s the easiest way to eat at home!
Cook once, eat twice (or three times). Sound good?
This does not require a gigantic, all-day cooking event that will leave you exhausted. Rather, you’re going to maximize your cooking time all week. At the end of the week your freezer will be full of all kinds of goodies. You’ll be able to feed your family on busy nights, with minimum effort.
Here’s what you’ll be making:
Taco Soup – Depending on your family size, you’ll eat one night and freeze enough for 1 or 2 more meals.
Chicken and Dressing Casserole – You’ll cook enough chicken to put some in the freezer for another meal.
Beef Stew - Enough for dinner, plus another meal in the freezer
Virus Killing Soup – A great tasting soup that will help you fight off colds and flu. You’ll be prepared for the season with this stocked in the freezer.
Chicken Enchiladas – You’ll cook enough chicken to put some in the freezer for another meal.
Stuffed Shells – Eat tonight and freeze the extra.
Monster Cookies – Freeze them in ziplock bags for an easy treat.
Helpful cooking tips:
- Virus Killing Soup is the most time consuming recipe on the menu, but it is worth the effort. Plan it for a day when you’ll be home and have time to cook.
- Extra Stuffed Shells can be frozen in ziplock bags before you put sauce on them. Assemble the frozen shells just as you would fresh and give them a longer baking time.
- For both the Chicken Enchiladas and the Chicken and Dressing Casserole, you will cook extra chicken. The grocery list includes 2 bags of frozen chicken breasts. Put the chicken in a casserole dish, add a little water and cover tightly with foil. Bake at 350 degrees for about 1 1/2 hours. Pull the cooked chicken apart with two forks. Freeze in ziplock bags in 2 or 3 cup quantities. You can do both bags of chicken on the same night or do one bag at a time. Having the frozen chicken in the freezer cuts down on cooking time for later recipes. You can assemble a casserole or soup in a flash, once the chicken is cooked.
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P.S. I’ve been trying not to repeat the recipes in the menus each week, but daggone it, I just realized that Chicken Enchiladas is also included in the week 5 menu. I knew Stuffed Shells was in a previous menu, but it’s such a great recipe to freeze I wanted to include it. Sorry for not paying better attention. Chicken Enchiladas just snuck itself in. At least it tastes good!
This post is part of Menu Plan Monday at orgjunkie.com