Meal Planning

We are working on sticking more closely to a *tight* budget, and we have a baby on the way. So, I am going to work on being much more planned than usual with our meals. I am also going to work on filling my freezer. I have wanted to do a freezer day with friends, but it hasn't worked out. Instead, I'm just going to make bigger recipes and eat half and freeze half instead of saving the leftovers for the here and now.


Here is the next few weeks' plan...


Sunday 8/14 - Sausage Pockets and BLTs (last meal from last week's grocery shopping)
Monday - Chicken Enchiladas (I plan on making this and dividing it into two 8x8 pans. We will eat one and freeze one. Gail says "To freeze, DO NOT pour the enchilada sauce on the rolled up soft shells; freeze sauce and shells separate. To cook, place shells in cold oven and follow cooking instructions.")
Tuesday - Chicken Tortilla Soup (Kim Brown's Recipe) and Cornbread (I am taking a batch of this to a friend, but I would also like to freeze some. Might double the cornbread recipe - it makes a lot to begin with - and quadruple the soup recipe. We'll see. I need to confirm with Kim how she freezes the cornbread.)
Wednesday - Pizza (Traditional Awana night meal)
Thursday - Cheesy Veggie Pasta (Gail adds more pasta and veggies. I plan on putting this in 3 8x8 pans and baking one and freezing two.)
Friday - Pulled Pork, maybe also some Mac 'n Cheese (We will eat some and freeze some - to use later in fried rice, tacos, sandwiches, something - in quart-size ziploc bags)
Saturday - Having a garage sale - hopefully we will be able to have leftovers this night. Maybe I'll make some egg salad to have tonight and throughout the week
Sunday 8/21 - Chicken Rice Wraps - will probably add cheese and might double recipe (Freezing instructions for extras: Simply wrap each folded tortilla in tin foil and place in 1 gallon freezer bag. To reheat, unwrap and microwave for about 2 minutes, flipping once.)
Monday - Chicken Spaghetti - (Makes 2 8x8 pans - I will bake one and freeze one. I'm going to try a method for freezing that a blogger mentioned - put foil inside of a baking dish, fill with the casserole, cover, and then put in the freezer for about 30 minutes to solidify a bit. At that point, you can take the foil-wrapped casserole out of the pan and put it in a ziploc, so you aren't leaving a pan in the freezer. The double wrapping also helps prevent freezer burn. Then, to bake, you can just put the whole foil wrapped package inside the pan.)
Tuesday - Baked Ziti - (Makes 2 8x8 pans - I will bake one and freeze one prior to baking)
Wednesday - Pizza again
Thursday - Chicken Enchiladas (Take 2) - (Plan on baking 6 and freezing 6 before baking, someone in the comments said that she let it thaw in fridge overnight and then baked as usual)
Friday - Plans
Saturday - Plans
Sunday 8/28 - Chicken Chili (Gail Mayes' Recipe) - Freeze individual portions

Potato Soup

Posting a recipe from my friend Kim so that I can bookmark it somewhere other than facebook...

I made this the other night and there were no leftovers. So so so so good!


1 1/2 cans chicken broth
1/2 cup water
1 tablespoon minced onion
1/8 teaspoon oregano
1/8 teaspoon parsley
5 tablespoons butter, melted
5 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups half and half
4 cups cubed potatoes with or without skins
GARNISHMENTS:
sliced green onions
crisp cooked bacon bits
cheddar cheese

In large pan, mix chicken broth, water, minced onions, oregano, and parsley. Bring to a boil; simmer 5 minutes.

Add melted butter, stir in flour slowly, and add salt and pepper. Stir in half and half; cook until bubbly.

Add potatoes. Cook until done over low to medium heat, stirring occasionally. If cooked too fast, the soup will burn before potatoes cook thoroughly.

Garnish each bowl with the chopped onion, crisp cooked bacon, and grated cheese


* I used whipping cream instead of half and half. Let's be honest. Its just better .