Winter Menu Week 1

Happy New Year! It is that time of year again…where many of us make New Year’s resolutions. My resolution this year is to be more prepared for the dreaded question “What’s for Dinner?” I hate being asked that question and not having an answer. This year, my resolution is to always have an answer for this dreaded question.

I have been intrigued by the concept of Once a Month cooking, but when I tried it, my kitchen ending up being a huge mess and I was exhausted for days. So, I have modified this marathon cooking day for myself several times and instead focused on cooking all chicken meals one day, beef another day, etc. That has worked well, but I haven’t kept up with the process. What works for me is Once a Week Cooking. I can cook all of my meals for one week on a Sunday, and have meals in the freezer ready to go. I keep Fridays as a leftover day or eat-out night, because my boys all love pizza and think of Friday as “pizza day”. If you do not want to eat out or cannot afford to at this time, feel free to make a fresh meal that night, make your own pizzas using this Freezer-Friendly Pizza Dough recipe, or experiment with your leftovers to make a creative repurposed meal.

I also like to make a double batch of some of our favorite recipes, so that I have a dinner ready for Sunday cooking days, illness, or to bring to a potluck. Try our Once a Week Cooking Menus and see which recipes become your favorites. Enjoy!

 

Chicken Cordon Bleu Bake

Cheeseburger Macaroni Dish

Freezer Potato Soup

Lemon Herbed Fish Fillets

Chicken and Wild Rice

Shredded Chicken

Shopping List:

2 Whole Chickens

6 boneless, skinless chicken thighs

1lb fish fillets (tilapia)

1lb lean hamburger meat

3/4lb shredded ham

2 packages reduced-sodium stuffing mix

1 package wild rice with seasoning packet

1 cup elbow macaroni

3 cans cream of chicken soup

1 can cream of mushroom soup

32oz chicken or vegetable broth

2 cups beef broth

1 can Rotel

30oz package frozen shredded hashbrowns

1 ¾ cup milk

2 Tablespoons butter

4oz shredded Swiss cheese

16oz shredded Cheddar cheese

8oz Cream cheese

1 small can of mushrooms

1 cup slivered almonds

½ cup onion, chopped

1 package taco seasoning

2 Tablespoons flour

Lemon Pepper

Garlic Powder

Salt & Pepper

Shredded Chicken

Shredded Chicken:

To make shredded chicken to use in soft tacos, bake one whole chicken or 4 boneless skinless chicken breasts in a crockpot on low for 7-8hrs or high for 4 hours. Once chicken is cooked, cool and shred chicken. Combine cooked, cooled chicken in freezer bag with 1 jar of your favorite salsa. Freeze for future use. Use soft taco shells, and the toppings of your choice for this quick, easy meal. (lettuce, tomatoes, olives, shredded cheese, black beans, sour cream, etc)