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Virtual Freezer Cooking Day was Saturday and I had a blast cooking with everyone! My freezer is now full of meat that’s been grilled, roasted, barbecued, meatloaved… Meat was my focus this time.
Lots of readers filled their freezers too, with everything from casseroles, soups, and meats to breakfast items and even smoked peppers, peaches and pineapple!
We’re definitely going to have to cook together again sometime. You all make it fun!
On to the menu for this week. If you’re wanting to continue the freezer cooking, you could make a double batch of the Mel’s Diner Chili and freeze the extra. The filling for Chicken Lettuce Wraps also freezes great. And if your weather is pretty enough to grill the chicken for Chipotle Lime Chicken Scampi outdoors, go ahead and grill up a bunch. Slice it and freeze it to use later.
As always, the menu includes 6 dinners and 1 dessert. Serving suggestions are included in bold on the recipes and in curly brackets {} on the grocery list.
Here’s what’s on the menu this week:
- Chipotle Lime Chicken Scampi, salad
- Chicken Lettuce Wraps, Roasted Broccoli and Red Pepper
- Mel’s Diner Chili, salad
- Easy Pepper Steak in the Slow Cooker, angel hair pasta, salad
- Garlic Lime Tilapia, Roasted Sweet and White Potatoes, steamed veggie
- Garden Frittata, Blueberry Muffins with Orange Glaze, fresh fruit
- Butterscotch Cookies
To print, click here: Menu, Grocery List, Recipes Year 2 Week 20 (627)
This menu is part of Menu Plan Monday at orgjunkie.com
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