This is something that was posted on the September 2008 Baby Center Birth Board. It looks like a really easy plan (& cheap) so I thought I would share, especially with the start of school. The disclaimer is I haven't tried any of these recipes so I don't know how good they are. So let me know if anyone tries this. Oh and I just pasted this over here so all the misspelled words were the original authors.
Here is the recipes/shopping list/directions on how to spend 3 hours cooking 14 dinners (2 weeks of meals)
Shopping List:
MEAT:
9-10 lbs boneless, skinless chicken breasts
7 lbs hamburger
1 lb cooked ham
DAIRY:
2 pkgs 8 oz mozzarella
1 cont (8 oz) grated parmesan cheese
1 pint sour cream
2 tubes (12 oz each) buttermilk biscuits
1 pkg (12 oz) shredded sharp cheddar
FROZEN:
2 pkgs (16 oz) Asian style veggies
2 pkgs (16 oz) Italian style veggies
1 pkg (20 oz) peas
1 pkg (20 oz) mixed veggies
1 pkg (14 oz) frozen bell pepper strips
2 pkgs (10 oz) Broccoli florets
2 pkgs (16.9 oz) potato and cheddar pierogies
PACKAGED GOODS:
2 cans (10 ¾ oz) cream of chicken
4 pkgs chicken ramen
2 jars (16 oz) mild salsa
2 pkgs (1.25 oz) chili mix
2 cans (10 oz) corn with peppers (Mexican corn)
1 pkg (2.2 oz) beefy onion recipe soup mix
2 pkg (16 oz) penne pasta
2 jars (26 oz) garden veggy pasta sauce
2 jars (16 oz) alfredo sauce
2 jars (16 oz) cheddar cheese sauce- ragu
2 cans (15.5 oz) dark red kidney beans
2 cans (4.5 oz) sliced mushrooms
HAVE ON HAND:
Vegetable oil
Crushed red pepper
Paprika
Parmesan Cheese
Soy Sauce
STORAGE:
2- 1.5 quart freezer/baking foil pan
4- 2 quart freezer/baking foil pan
2- 10 cup freezer/baking foil pan
6- Gallon size freezer bag
TIPS ~ 1) I DIDN’T know why they said to thaw your frozen veggies, only to refreeze them. WELL…I found out that they don’t cook well if you do not thaw them before mixing them into recipe. hehehehehehe
2) For storage….I want to get a stock pile of aluminum pans, bought wrong sizes the first time (too big), this time I just stored the food in butter containers, defrost, then toss into a pyrex pan to bake. In stores the aluminum pans do not have quart sizes listed (not in my Kroger anyway), I would guesstimate that a little bigger than 8x8x2 would be good.
3) It gets messy~ next time I plan on cooking the meat all up on one day then mixing recipes the next day, I find myself waiting for the chicken to cook…..
4) 10 cups pasta= 1 box save the time of measuring and cook them in 2 separate pots, drain each pot, then dump into a bowl!
DIRECTIONS~
1) Bring 2 large pots of water to a boil. A) cook both boxes of penne- drain, set asideB) cook pierogi- drain, set aside
2) while pasta is cooking, in large skillet over medium-high heat brown beef in vegetable oil (I use no oil and cook in non-stick pan), in several batches, about 10-12 minutes per batch. 7 pounds yields about 14 cups. Set aside in fridge.
3) meanwhile, dice ham; reserve. Cut chicken into bite size pieces. In large skillet over high heat saute chicken in vegetable oil, in several batches, until lightly browned and no longer pink, 10-12 minutes per batch. (20 chicken breast yields 20 cups). Set aside in fridge.
4) Preheat oven to 375 for pot pies. Make and bake pot pies.
5) While pies are baking make Beef Chili and Beef & Vegetable Paprikash; cool completely before freezing.
6) Assemble Chicken Pierogies Alfredo, Italian Pasta Bake, and Cheesy Brococli Pasta; cover, label and freeze.
7) Make Asian Chicken.
CHICKEN & VEGETABLE POT PIE
In large bowl combine 8 cups cooked chicken pieces, 2 cans cream of chicken soup, 1 pkg frozen mixed vegetables (thawed). Divide between 2 (1.5 qt each) freezer proof baking dishes. Place biscuits from 1 tube evenly over each dish to evenly form a crust.Preheat oven to 375, bake 20 minutes. Reduce heat to 350, bake 20-25 more minutes, unitl biscuits are cooked and chicken mixture is heated through. Cool. Cover with plastic wrap, then foil. Freeze. Thaw in fridge 1 day ahead.To reheat: preheat oven to 325, bake lightly covered with foil 30-35 minutes.
BEEF CHILI
In large pot combine 6 cups cooked ground beef; 2 jars salsa; 2 cans drained kidney beans; 2 cans drained corn; 2 pkgs chili seasoning; 4 cups water. Bring to boil, stirring. Reduce heat; simmer 30 minutes. Cool. Divide mixture between 2 (1 gal. Size) freezer storage bags. Freeze. Thaw in fridge 1 day ahead.To reheat: Pour mixture into large pot. Cook over low heat until mixture just comes to boil. Serving Suggestion~ Serve with tortilla chips, sour cream, shredded cheddar cheese.
BEEF AND VEGETABLE PAPRIKASH
In large pot combine 6 cups cooked ground beef, 1 pkg (2 envelopes) onion soup mix, 2 Tbs. Paprika, 4 cups water. Bring to boil, stirring. Reduce heat; simmer 30 minutes. Stir in 1 pint sour cream, 1 pkg frozen bell pepper strips, 2 jars/cans sliced mushrooms, drained. Cook until heated through. Cool. Divide between 2 (1 gal each) plastic freezer bags. Freeze. Thaw in fridge 1 day ahead. To reheat: Pour mixture into large pot. Cook over low heat until mixture comes to boil. Serving Suggestion~ Serve with rice.
CHICKEN PIEROGIES ALFREDO
In large bowl combine cooked 2 pkgs pierogies; 6 cups cooked chicken pieces; 1 bag frozen peas, 1 cup grated parmesan cheese. Stir. Divide between 2 (2 qt each) freezer proof baking dishes. Sprinkle ¼ cup parmesan over each tray. Cover with plastic wrap, then foil. Freeze. Thaw in fridge 1 day ahead.To bake~ Preheat oven to 350. Remove wrap; recover with foil. Bake 45 minutes or until heated through. Remove foil; bake uncovered 15 more minutes or until brown.
ITALIAN PASTA BAKE
In large bowl combine 10 cups cooked pasta; 2 jars Garden Vegetable pasta sauce, 2 cups cooked ground beef, 2 pkgs frozen Italian-style veggie thawed, 2 pkgs mozzarella cheese. Stir. Divide between 2 (10 cup each) freezer proof baking dishes. Cover with plastic wrap, then foil. Freeze. Thaw in fridge 1 day ahead. To bake~ Preheat oven to 350. Remove wrap; recover with foil. Bake 45 minutes.
CHEESY BROCCOLI PASTA
In large bowl combine 10 cups cooked penne pasta, 2 jars double cheddar cheese sauce, 1 pkg thawed frozen broccoli, 1 pkg shredded cheddar cheese, 1 pound ham. Divide mixture between 2 (2 quart each) freezer proof baking dishes. Cover with plastic wrap, then foil. Freeze. Thaw in fridge 1 day ahead.To bake~ Preheat oven to 350. Remove wrap; recover with foil. Bake 40 minutes.
ASIAN CHICKEN
In large pot bring 4 cups water to boil. Stir in seasoning packets from ramen noodles, ¼ cup soy sauce, 1 tsp crushed red pepper. Add Noodles. Cover; cook 2 minutes. Add 2 pkg asian style vegetables. Cover; cook until noodles and vegetables are tender, 3-4 minutes. Cool. Stir in 6 cups cooked chicken. Divide between 2 (a gallon each) freezer bags. Freeze. Thaw in fridge 1 day ahead.To reheat~ Pour mixture into large pot. Cook over medium-low heat, stirring occasionally, 15-20 minutes.
And finally here is a picture he drew of Tim & I. Notice how huge I am compared to Tim! It is probably accurate.
