This week I am planning to do some bulk cooking using recipes from Once-A-Month Cooking. It has been several months since I did any bulk cooking and with our home school, violin lessons and choir all starting up again soon I wanted to try and get the freezer refilled for those busy nights when I know I will not have time to put together a great meal.
I do not usually get a full 30 days worth of food made but I do get at least several weeks worth of "meals" and lots of prep done. I dice up a bag of onions, 3-4 peppers from the garden, carrots, celery and chicken breast cooked that is cut and portioned out into usable meal size portions. If you have never tried this you will be amazed at how much faster you can put dinner together with veggies chopped and meat cooked. Before my husbands gallbladder problems I also bagged up cooked ground beef.
This week what I will do is shop Monday and then prep and cook on Tuesday and Wednesday. Also over the next two weeks when ever I can I will make two of what ever I am cooking, such as lasagna.
Monday Lunch Ray and I are going out to eat before shopping
Dinner Chicken and Rice This is so easy so I will probably make 2-3 pans to be used over the next several months.
Tuesday Lunch grilled cheese and fresh fruit
Dinner We are going to a campaign rally; dinner is provided
Wednesday Lunch soup and salad
Dinner Chile Verde in the crock pot
Thursday Lunch Quesadilla's and left over Chile Verde recipe below
Dinner Pasta Milano and Greek salad
Dinner Pizza and tossed salad
Saturday Lunch Scott's grilling
Dinner Black Bean tacos. I make these fresh using 3-4 bags of dried beans and then can the left over in our pressure cooker.
Sunday: Lunch subs
Dinner: Lasagna, tossed salad and French bread two will be made, one for now and one for the freezer
Chicken and Rice
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 cup water *
3/4 cup uncooked regular long-grain white rice
1/4 tsp. paprika
1/4 tsp. ground black pepper
4 skinless, boneless chicken breasts
Mix soup, water, rice, paprika and black pepper in 2-qt. shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
Bake at 375°F. 45 min. or until done.
*For creamier rice, increase water to 1 1/3 cups. After cooking cover with foil and place in a 2 gallon freezer bag
8 oz dry pinto beans (1 1/4 cups)
1 lb chicken breasts (2 cups cooked)
1 can (4 oz) chopped Green chilies
1 tsp ground cumin
3/4 tsp dried oregano leaves
1/8 tsp ground cloves
1/8 tsp cayene pepper
3 cups water
3 chicken bouillon cubes
1 tsp minced garlic (1 clove)
1 tsp salt
2/3 cup finely chopped onion
1 cup grated Monterey Jack cheese*
1 dozen corn tortillas*
1 (11 oz) jar salsa*
Rinse pinto beans, soak them in a cold water overnight, then drain. Cut chicken into 1” cubes; cook until no longer pink in small amount of water. Combine the chicken with the chilies and seasonings; refrigerate until needed. At the same time, combine beans, water, bouillon cubes, garlic, salt and onion in a large pot; bring to a boil. Reduce heat and simmer until beans are soft, about 1 hour. Add more water if necessary. Combine chicken and spices with beans; simmer 10 min more.
Cool and freeze, in a 5 cup container, (or bag). Grate cheese, put in a 1 quart bag and attach it to the freezer container with the chili.
To serve: Thaw chili and cheese. Simmer chili 30 min, stirring occasionally. Top chili with salsa and grated cheese; serve on warmed corn tortillas.
Summary of processes: soak 1/2 lb pinto beans overnight: chop 2 cups cooked chicken; 2/3 cup chopped onion; grate 1 cup Monterey Jack cheese
Freeze in: 5 cup container (or Ziploc bag) and 1 quart bag
Serve with: Tossed salad
Makes 5 servings
Looking for more dinner ideas? Check out Organizing Junkie