Winter Menu Week 4

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.

On soup days, I match it with a fresh salad and bread or dinner rolls. Many of the recipes do not include a side dish, so be creative and add your own.

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, in case of unexpected illness, or to bring to a potluck. Try our Once a Week Cooking Menus and see which recipes become your favorites. Enjoy! 

Cranberry Chicken

Simple Shepherd's Pie

Honey Orange Chicken

Pot Roast

Teriyaki Pork Chops

Fish & Potato Chowder

  

Shopping List:

12 boneless skinless chicken breasts

1 chuck roast

1lb frozen fish fillet (non-breaded)

6 boneless pork chops

1 can whole berry cranberry sauce

2 packets onion soup mix

1/3 cup teriyaki sauce

3 Tablespoons Orange marmalade

1 can reduced sodium cream of mushroom soup

1 cup Catalina or red style French dressing

½ cup orange juice

½ cup honey

2 Tablespoons lemon juice

2 teaspoons minced garlic

1 large onion

2 stalks celery

5 medium potatoes

1/3 cup flour

5 cups milk

16oz bag frozen stir fry vegetables

Salt & pepper