After a week of "what do you want for dinner tonight" and no easy answer, I decided it was time to get the freezer stocked back up. I decided to keep it simple and did only chicken recipes this weekend. I shopped on Saturday, that way I would have all of Sunday to prepare the meals. Before I could do all of this I first gathered the recipes I wanted to try, made my shopping list and created the labels to put on the bags.
Go shopping…I will include all ingredients needed, but you may have most of the spices/condiments on hand already.
1 Red Onion
3 Bell Peppers
6 Celery Stalks
1 Bunch of Cilantro
Quick Cooking Tapioca
Red Wine Vinegar
20oz Can of Pineapple Chunks
16oz Jellied Cranberry Sauce
Can Black Beans, Drained
2 16oz Jars Alfredo Sauce
26oz Jar Vegetable Style Spaghetti Sauce
16oz Catalina Salad Dressing
12oz Jar Apricot Preserves
Dried Onion Soup Mix
1 Pound Monterey Jack Cheese
2 16oz Cans Green Enchilada Sauce
3 14.5oz Cans of Chicken Broth
3 Cans Cream of Chicken Soup
2 Cans Peas
16oz bag of Frozen Corn
16oz Frozen Broccoli Florets
2 Deep Dish Frozen Pie Crusts Sets
Flour Tortillas ( I bought burrito size 8 pack)
20 Pounds of Boneless Skinless Chicken Breasts
2 Tin Baking Pans
Gallon Size Freezer Bags
For side dishes or to complete a meal:
Veggies (like the steam fresh veggies)
That night, boil 10 chicken breasts until done, about 30 minutes. Shred or cube 6 breasts and put in the fridge to use tomorrow.
In a gallon sized baggie add the following:
6 tablespoons honey
5 tablespoons lime juice
1 tablespoon chili powder
1/2 teaspoon garlic powder
Shred or cube your remaining 4 chicken breasts and put in the honey marinade baggie, mix up and put in the fridge until tomorrow.
Make labels to put on each meal
Stay tuned...the next post will show what I made.