Well, the "nesting" has been in full force since about week 15, (although admittedly, I'm not too good at it, seeing as how I'm exhausted, live with three boys, and have a backlog of about five years to clean up after...) Wait. That's how long I've been married to Kyler. Coincidence? Hmmm.....nevermind.
So, having given up on the perpetual cleaning, I've moved on to food prep. Occasionally, I do have moments of intense productivity, throwing together several meals that I can freeze for later. I know. I amaze myself. Sometimes I dream about being organized and efficient enough to plan and prepare a whole week's worth of meals ahead of time. And then I remember that I have two little boys under three who habitually mark their territory, puke all over car seats, flip out of cribs, and bathe in Dr. Pepper. That's usually sufficient to quell those little fits of dreaming.
But now that I'm about to have another of those darling toilet lickers, and judging by how utterly exhausted I'm beginning to get now, before the nursing-through-the-night baby arrives, I thought maybe it would be wise to start preparing what I can so my family can, you know, EAT.
I have a few standbys already prepared and in the freezer: Shepherd's pie, homemade lasagna, tortilla soup, taco casserole, etc. But, I am definitely looking for more quick and delicious ideas to fill up our freezer.
May I ask for your help?
Please send me your standby recipes! We really aren't too picky. Well, I guess that's not entirely true. Kyler will eat anything (he's kinda like Mikey - remember those LIFE cereal commercials?) Anyway. I'm not too into condiments like sour cream, mustard, mayo, etc. And we also don't have any wine around, so recipes with wine, sherry, etc. won't work (call me crazy, but I've noticed a lot in the crock pot recipe book I have include them). Speaking of which, I'm all about using our Crock Pot too, so recipes that are only a matter of throwing several ingredients in a pot are fantastic!
Just scroll down, click the "comments" link, and leave your recipe ideas in the box that's provided. (If you don't have a Google account, just click on "Name/URL" to post with your name.)
THANK YOU for your help!
5 comments:
Meatballs in a crockpot
meatball/meatloaf mix (beef/pork/veal)
handful of breadcrumbs
2 eggs
any Italian spices you like
Roll into balls and brown in olive oil.
Put in crockpot w/2 cans of any sauce you like!
Cook all day! They will be the best you have ever had!
composing a document to send to you...I've got to scan some recipes
Crockpot.
Get a London Broil or a Rump Roast.
Toss a couple whole potatoes and some baby carrots in. Toss the meat on top. Turn the sucker on. Leave for like fourish hours. The house will smell like a chef was cooking Christmas dinner all day. Salt and pepper help as well.
Cresent Chicken! Yum. Someone made it for me (frozen) when I had the babe.
A package of cresent rolls
3 cooked, shredded chicken breasts
2 cups mozzarella cheese
Italian seasoning
1 can cream of chicken soup
1/4 cup milk
Mix chicken, cheese and seasoning.
Cook, quickly, soup and milk.
Roll out rolls, put as much as you can stuff into a roll. Roll it up.
Lay out in a baking dish (oiled up, mind up) and after all 8 are in, pour the soup mix over and bake at 350 for about 20-25 mins.
Voila! It freezes well and it's good. I mean, I love it. :) If I were any closer, I would just make it for you!
I love this post--thanks for telling me about it! Here's my current favorite. You'll have to add a side, but that can be as easy as throwing some potatoes in to bake with the meatloaf. I know meatloaf is something people joke about, but with BBQ sauce it's so yummy!
Meatloaf with BBQ Sauce
1 lb. leanest ground beef
1 1/2 c. fresh bread crumbs made from French bread
1 c. chopped onion
2 lg. eggs (or egg beaters)
1/3 c. chopped fresh parsley
1/2 t. salt
1/2 t. pepper
1 1/4 c. bbq sauce (divided)
Preheat oven to 350.
Combine first 7 ingredients in a bowl. Add 3/4 c. bbq sauce; mix just until blended. Pack mixture into a loaf pan (greased). Spread remaining 1/2 c. bbq sauce over top. Bake about 1 hour 10 min. til top feels firm and thermometer registers 160 degrees. (I usually cook mine an extra 10 or 20 minutes, it's good well done.) Let stand 15 min.
I make one to eat that night, and freeze the other one raw in the pan. Defrost and cook as stated.
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