I love to make meals ahead of time in one full day of cooking. This helps in those times where you know your days are going to be packed full and you will not have a ton of time to make a great meal. While the cooking day can take a little planning and feel very intimidating at first once you do it you can see how simple it is to do. For your cooking day plan another pre-made meal if you have it or order some carry out! You will not want to have to cook a dinner for that day! Make sure to check your pantry for any of the items in the recipes so that you do not have to spend more than needed. Also remember when making your list to check your items against any coupons that you may have! As Always shop the sales add for even larger savings!
The Menu
Week 1
Monday ~ Beef Taco Lasagna
Tuesday ~ BBQ Brisket
Wednesday~ Sheppard's Pie
Thursday~ Cheddar Beef Enchiladas
Friday ~ Colorful Chicken Casserole
Saturday~Sausage and Rice
Sunday~ Cheddar Chicken Spirals
Week 2
Monday~ Asian Noodle Toss
Tuesday~ Zesty Chicken Soup
Wednesday ~ Taco Filled Pasta
Thursday~ Mexican rice with Chicken
Friday~ 3 Cheese Kielbasa
Saturday~ Chicken Mac
Sunday~ Pizza Meatloaf Cups
The Recipes
Beef Taco Lasagna
This yummy dish makes 2 big pans! This gives you another meal down the line or one to share with friends. Each Pan serves 8
24 lasagna noodles 2 lbs ground beef 2 envelopess taco seasoning 4 egg whites 2 cartons (15oz) ricotta cheese 8 cups shredded cheddar cheese 2 jars chunky salsa
1. cook noodles according to directions. While cooking noodles brown beef in large skillet, drain then add taco seasoning.
2. in small bowl combine egg whites and ricotta cheese. Drain noodles
3. In both of the 13x9x 2in pans lap cheese layer four noodles, 3/4 cup cheese mixture, half of the beef mix, 1 1/2 cups salsa and 1 1/3 cups of cheese. Repeat
4. Cover and freeze for up to 3 months. thaw then Bake at 350 for 35-40 minutes or until heated through. Let stand for 10 minutes before serving!
BBQ Beef Brisket
serves 12
1 10oz bottlesoy sauces 1Tbs liquid smoke 2 tsppepper
2 tsp Worcestershire sauce 1tsp garlic salt 1tsp onion salt
1tsp celery salt 1fresh beef brisket (5 lbs)
BBQ Sauce
1bottle ketchup 1 to 2 tbs sugar 1Tbs cider vinegar
1 1/2 Tsp prepared mustard 1Tsp Worcestershire sauce 1tsp soy sauce
1. in a large ziplock bag combine the first 7 ingredants add brisket. seal the bag and turn to coat. refrigerate for 8 hours or overnight.
2. Drain and discard marinade. place brisket on a large sheet of heavy duty foil. Seal tightly place in a 15 in x 10x1 baking pan coatedwith cooking spray. bake at 325 for 4 hours or untill meat is tender.
3. remove brisket and let stand for 20 minutes. Thinly slice meat across the grain. place in uncreased 13x9x2 pan.combine sauce ingredients and pour over meat. cover and bake for 1 hour or until heated through. May be frozen for up to 3 months.
Shepard's Pie
serves 5
1 lb ground beef 3 tbs chopped onion 1/2 Tsp minced garlic
1/3 cup ketchup 1 tbs cider vinegar 1/2 tsp salt 1 1/4 cups water
3 tbs butter 1 1/4 cups instant mashed potatoes 1 (3oz) package cream cheese cubed 1 (12oz) tube buttermilk biscuits 1/2 cup crushed potato chips
1. in large skillet cook beef, onion, and garlic over med. heat until meat is no longer pink. drain meat then add katchup, vinagar and salt then set aside.
2. in small sauce pan bring water and butter to a boil. remove from heat and add instant potatoes. Whisk untill well blended. beat in cream cheese until smooth.
3. press biscuits into the bottom and up the sides of 10 greesed muffin cups. Fill with beef mixture. Spread potato mixture over beef. Sprinkle with potatoe chips. press down lightly
4. . Then bake at 375 for 20-25 minutes. cool before placing in a single layer to be frozen.
Freeze for up to 2 months. Thaw over night then bake at 375 for 15-18 minutes or until heated through.
Cheddar Beef Enchiladas
2 pans each having 5 -6 enchiladas
1 lb ground beef 1 envelope taco seasoning ! Cup cold water
2 cups cooked rice 1 can refried beans 2 cups shredded cheddar cheese divided 10 - 12 flour tortillas (8 inch) 1 jar salsa 1 can condensed cream of chicken soup
In large skillet cook beef over med. heat. Drain then stir in taco seasoning and water. Bring to boil then simmer for 5 minutes. Stir in rice and cook for 4 minutes
Spread about 2 tbs of refried beans , 1/4 cup beef mix and 1 tbs cheese down center of each tortillia. rollup and place seem side down in 13x9x2 pans.
Combine salsa and soup and pour down the center of enchaladas. Sprinkle with remaining cheese. Cover and freeze for up to 3 months.
To bake thaw over night . Cover and bake for 30 minutes at 375. uncover and bake an additional 5-10 minutes.
Colorful chicken casserole
Makes 2 casseroles each serve 4
1 cup chopped celery 1 cup chopped green pepper 3/4 cup chopped onion 2 Tbs butter 1 cup chicken broth 1 cup frozen corn 1 cup frozen peas 1tsp salt 1/4 tsp pepper 3 cups cooked chicken cubed 1 package cooked and cut spaghetti 1 jar sliced mushrooms drained 1 cup shredded cheddar cheese
In large skillet saute green pepper, and onion in butter until tender. Add broth , corn , peas. Stir in chicken and spaghetti
Devide between 2 8in square prepared dishes. . top with mushrooms and cheese.
Cover and freeze for up to 3 months. To cook bake at 350 for 35 minutes if frozen, if thawed bake for 20 minutes. Uncover and cook for 10 minutes.
Sausage Rice
Serves 6-8 makes to dishes
2 packages rice pilaf 2 lbs bulk pork sausage 6 celery ribs chopped
4 med. carrots, sliced 1 can cream of chicken soup 1 can cream of mushroom soup 2 tsp onion powder 1/2 tsp garlic powder 1/4 tsp pepper
Make rice according to the package. in large skillet cook sausage, celery and carrot over med. heat until no longer pink and drain.
In large bowl combine sausage mixture cooked rice, soups, onion powder and pepper. Transfer into 2 greased 11x7x2 pans.
Cover and freeze for up to 3 months. thaw then bake at 350 for 40 - 45 minutes.
Cheddar chicken Spirals
Serves 4
1 1/2 cups uncooked spirals 1/2 cup mayo 1/3 cup milk 1/2 tsp salt 1/2 tsp dried basil 2 cups frozen mixed veggies ( thawed) 1 1/2 cups cooked cubed chicken
1 1/2 cups shredded cheddar cheese, divided
Cook noodles according to package, meanwhile in large bowl combine mayo, salt, milk and basil. Stir in vegetables, chicken and 1 cup of cheese. drain pasta and then add to mixture
Place mix into 1 1/2qt. microwave safe casserole dish. cover with remaining cheese. cover and microwave for 4-5 minutes or until heated through.
This dish can be made and frozen with out cooking in the microwave. Use freeze and microwave safe dish.
