Everything Meal Planning and Recipes!

kynbar5 · September 2015

Let's hear those recipes ladies! All things freezeable, storable, reheatable, and mostly YUMable lol. I'll post frequently in this board but be warned, mine are army sized meals and desserts!

skruhmin · September 2015

I'm seriously looking forward to this thread when it comes time for freezer meals in February. Thanks for starting this!

oceanchild · September 2015

YAY! bookmarking this!

and looking forward to your army meals, @kynbar5!

mrspepper05 · September 2015

Woohoo!! I'll have to start going through my recipes. Be forewarned, though, we really like pasta and cheese and all things bad for you. Haha.

PinkSunglasses16 · September 2015

Can we also include crock-poty meals? I would really really like to use mine more because its so nice to prep the night before and just turn it on the next morning. BUT.... I need more recipes aside from roasts lol.

oceanchild · September 2015

same here @pinksunglasses16! my go-to's are roast and chicken and dumplings; i need to check my pinterest!

skruhmin · September 2015

mrspepper05 said:

Woohoo!! I'll have to start going through my recipes. Be forewarned, though, we really like pasta and cheese and all things bad for you. Haha.

Perfect for high-calorie breast feeding needs!!!

cmerribury · September 2015

Alright, ladies, I'll start it off. I usually eat really healthy but for the first trimester I was NOT having any vegetables or fruits. If it wasn't a box of mac and cheese I didn't want it. For the first time this pregnancy I'm eating a salad and it's the bees knees. It's chock full of veggies, but also has some really good sweet peanut flavor in the dressing. Enjoy!

https://www.gimmesomeoven.com/rainbow-thai-chicken-salad-recipe/

ETA: I used the purple cabbage but not the green and added quinoa in instead to up the protein factor. I also doubled the dressing recipe because obviously.

PinkSunglasses16 · September 2015

This is great for a sunday make ahead.

https://www.thecoersfamily.com/cheesy-bacon-chicken-casserole-recipe/

I doubled the cheese, because CHEESE! I just reheat at 350 till it bubbles.

JLaVO888 · September 2015

Crock Pot Posole

cube and season pork with garlic salt and red chili powder and brown in pan

saute diced onions

If you are in a rush you do not have to brown/saute the pork and onions-I think it just adds a better flavor.

Add the pork and onion to the crock pot with red chili powder (or diced green chili), a few cloves of minced garlic, garlic salt, frozen-uncooked posole (hominy) and water to the top. Cook it all day. Add salt to taste. You can make as much or as little as you want. When I make the red chili version I add just a dash of whole cumin (not cumin powder-too strong).

After it is ready to eat, lime and cilantro make yummy garnishes and add great flavor.

I added a pic of the posole I like to buy. About half of this bag makes enough for the whole fam. I you use the whole thing you may need to use a roster. It expands a great deal and soaks up a ton of water.

JLaVO888 · September 2015

Here is the pic, the image link was not working above.

ecwk · September 2015

I love this thread already! I'll add some soon!

ClaireBear90 · September 2015

I'm really picky about what I will freeze and what I won't. I've made some freezer meals that have been BLAH (taste, texture, or both) and not worth the time and money. I like to always have homemade chicken stock in the freezer for cooking and to use as broth in soup. It's not a full meal, but it's super easy to make and serves as the base for so many soup recipes. Take the bones/skin of a whole cooked chicken (after you've eaten most/all of the meat) and put it in a crockpot. Cover with water (usually around 12 cups) and cook it on low overnight or 8-12 hrs, whatever you feel like. Strain it, put it into containers, and freeze.

ETA: you can also throw in veggies if you want. It's a great way to add more flavor and use up elderly carrots/onions/celery.

I just used this recipe for chicken noodle soup in the crockpot and it was pretty delicious: https://www.cookingclassy.com/2013/11/slow-cooker-chicken-noodle-soup/ Substitute homemade broth for the canned stuff to make it extra good.

2goofykids · September 2015

Chocolate Mug Cake!

You need: a small mixing bowl and a large mug. I mean large.
to
4 tbsp flour
3 tbsp sugar
2 tbsp cocoa powder (dark is delicious too!)
1/4 tsp baking soda

Mix dry ingredients.

Add:
3 tbsp milk (vanilla almond milk works great too)
3 tbsp oil
1/4 tsp vanilla extract

Mix till completely combined.
Pour into your large mug.

Microwave for 2-3 minutes. Don't worry if it spills over the sides a little! It always does!

I like it best when you take a little cake out of the middle, and put a scoop of ice cream inside. Yum.

Serves 2 probably, very rich! Enjoy!

skruhmin · September 2015

2goofykids said:

Chocolate Mug Cake! You need: a small mixing bowl and a large mug. I mean large. to 4 tbsp flour 3 tbsp sugar 2 tbsp cocoa powder (dark is delicious too!) 1/4 tsp baking soda Mix dry ingredients. Add: 3 tbsp milk (vanilla almond milk works great too) 3 tbsp oil 1/4 tsp vanilla extract Mix till completely combined. Pour into your large mug. Microwave for 2-3 minutes. Don't worry if it spills over the sides a little! It always does! I like it best when you take a little cake out of the middle, and put a scoop of ice cream inside. Yum. Serves 2 probably, very rich! Enjoy!

I do declare that this needs hot fudge on top of said ice cream

JessKo08 · September 2015

@2goofykids I will be making this mug cake tonight! Yum!

Since it's harvest time where I live and DH is a farmer we live on casseroles this time of year. Quick and easy to just dish up and take to the field. Chicken spaghetti is super easy, versatile, tasty, and freezes like a dream if you make it ahead of time. It also doesn't have anything "weird" in it, so my super picky BIL and FIL don't complain.

Cheesy Chicken Spaghetti
2 "generous" cups cooked chicken, shredded
3 cups uncooked spaghetti noodles
2 cups shredded cheddar cheese
1 onion- diced
1 green pepper- diced
2 cans cream of chicken soup (cr of mushroom is tasty too)
2 cups chicken broth (just reserve 2 cups from the water you used to boil your chicken)
1 tsp seasoning salt
Pepper to taste
1 cup shredded cheese of choice- reserved until end ( I like pepper jack for some bite)

Boil noodles until al dente. Combine cooked noodles and all of above ingredients, except the last cup of shredded cheese in a large casserole dish. Bake at 350 for 35 min. Sprinkle reserved cup of shredded cheese on top and cook for additional 10 minutes or until melted and bubbly. Enjoy!

If I'm in a pinch for time I use canned white meat chicken and store bought chicken stock, skip the green pepper and use onion flakes in place of the chopping an onion. I also like to add a little chili powder for a kick. Still tasty, only waaaayyyy easier.

kynbar5 · September 2015

For those of you that like Goulash here is a huge pot of it! This is a recipe that I came up with that is easily adaptable to things you want to take away or add. Enjoy!

2 lbs ground beef (or whatever ground meat you prefer)
1 small onion, diced
3 cups elbow macaroni (uncooked)
2 14.5 oz cans tomato sauce
1 28 oz can crushed tomatoes with basil
1 14.5 oz can diced tomatoes
2 tablespoons worcestershire sauce
1 tablespoon soy sauce
1 tablespoon seasoning salt
1 1/2 tablespoons garlic powder
1 teaspoon ground pepper
1/4 cup sugar
2 3/4 cups water

Brown ground beef over medium high heat. When almost brown, add diced onion and garlic powder and cook until translucent. Drain if necessary. Add remaining ingredients, stir, cover and simmer over medium to medium low heat for 25 minutes (or until pasta is tender). Enjoy!

cmerribury · September 2015

Yum @kynbar5! For some reason this reminds me of my grandfather (who was part Hungarian, so he probably made this for me).

ecwk · September 2015

https://www.skinnytaste.com/2013/02/crock-pot-sesame-honey-chicken.html

This is a crock pot asian style chicken dish that my hubby and I are nuts for!! You can have it with rice or noodles or in lettuce cups. It's delicious, I can't recommend it enough!!

smushi · September 2015

One of my favorite fall soups... so creamy and tasty! I'm a big soup fan. It freezes just fine too. I like to add sliced smoked sausage to mine. Even my picky father in law enjoyed it and went back for several helpings.

https://www.bhg.com/recipe/soups/creamy-tortellini-soup/

kynbar5 · September 2015

@cmerribury my grandpa is Hungarian and this is one of his favorite things that I make

he has a few awesome recipes that I'll be getting his tips and tricks for. When I do I'll post a few of those too

PinkSunglasses16 · September 2015

@jessko08 I'm pretty sure i've made this after seeing it on Pioneer Woman on the Food network. lol SOOOOO GOOD!

kynbar5 · September 2015

@PinkSunglasses16 which recipe?

PinkSunglasses16 · September 2015

JessKo08 said:

@2goofykids I will be making this mug cake tonight! Yum! Since it's harvest time where I live and DH is a farmer we live on casseroles this time of year. Quick and easy to just dish up and take to the field. Chicken spaghetti is super easy, versatile, tasty, and freezes like a dream if you make it ahead of time. It also doesn't have anything "weird" in it, so my super picky BIL and FIL don't complain. Cheesy Chicken Spaghetti 2 "generous" cups cooked chicken, shredded 3 cups uncooked spaghetti noodles 2 cups shredded cheddar cheese 1 onion- diced 1 green pepper- diced 2 cans cream of chicken soup (cr of mushroom is tasty too) 2 cups chicken broth (just reserve 2 cups from the water you used to boil your chicken) 1 tsp seasoning salt Pepper to taste 1 cup shredded cheese of choice- reserved until end ( I like pepper jack for some bite) Boil noodles until al dente. Combine cooked noodles and all of above ingredients, except the last cup of shredded cheese in a large casserole dish. Bake at 350 for 35 min. Sprinkle reserved cup of shredded cheese on top and cook for additional 10 minutes or until melted and bubbly. Enjoy! If I'm in a pinch for time I use canned white meat chicken and store bought chicken stock, skip the green pepper and use onion flakes in place of the chopping an onion. I also like to add a little chili powder for a kick. Still tasty, only waaaayyyy easier.

Boo, the quote box is being difficult this morning. Anyways this is deliscous, I've made it and it reheats well.

kynbar5 · September 2015

I'm a fan of Pioneer Woman and pretty much everyone else on Food Network and Cooking Channel. Although I do really miss a lot of the 90's chefs that were on there that aren't anymore. I tend to be more partial to the old school chefs (Julia Child, Emeril, Wolfgang, to name a few). But those 3 instilled my love of cooking!

JessKo08 · September 2015

@PinkSunglasses16 Yes! I must have gotten it from her website... I had it written down in a cookbook but couldn't remember where it came from. I don't have Food Network so I never watch her show, but her website always has delicious (albeit fattening) food. Let's be real though, I always use canned chicken and omit the peppers and onion. I'm all about shortcuts.

@smushi I love crockpot soups!! I have made a tortellini soup that I love, but it's not creamy. My friends and I always have a get-together around Thanksgiving and this year everyone is bringing a different kind of soup, this one may be in the running for my choice! It looks amazing.

PinkSunglasses16 · September 2015

@kynbar5 i also love pioneer woman. She makes things that i have in my pantry/on hand. I hate finding a recipe that needs one random spice or ingredinant that i will never use again.

mrspepper05 · September 2015

This is my new favorite crock-pot recipe. So easy, cheap, and flavorful.

Slow Cooker Chicken and Wild Rice

Ingredients

· 4 chicken breasts (Can use fewer, can use bone-in or boneless)

· 1 can cream of mushroom soup

· 1 onion, chopped

· 1 box Long Grain and Wild Rice with Seasonings (I use Uncle Ben's)

Instructions

1. Place chicken in bottom of slow cooker. Sprinkle chopped onion over top. Top with cream soup. Cover and cook on low 7-8 hours. Cook rice according to package directions*. Before serving, stir rice in. Serve hot.

2. *Can cook rice the night before and place in refrigerator. Before serving, stir cold rice in and let cook for another ten minutes or until rice is heated through.

mrspepper05 · September 2015

This is a family recipe my mom makes often. Freezes well, reheats well, easy. (And I usually use ground turkey, because ground beef is wicked expensive these days.)

Enchilada Casserole

Ingredients
Tortillas (6 or so - I only had 5 and made it work)
1 lb. ground beef or turkey
Taco seasoning
1 can refried beans
1 can enchilada sauce
1 small can (8 oz) tomato sauce
1 can/jar brown gravy
Shredded cheese

Directions
1. Brown the meat, add taco seasoning and refried beans until warmed through.
2. In another pan, mix enchilada sauce, tomato sauce, and brown gravy until warm
3. Put a little sauce on the bottom of 9x13 pan, then layer tortillas, meat, tortillas, and meat.
4. Cover with sauce
5. Bake at 350* for 30 minutes.
6. Cover with shredded cheese and put it back in the oven for 5 minutes or until the cheese melts.

cmerribury · September 2015

kynbar5 said:

I'm a fan of Pioneer Woman and pretty much everyone else on Food Network and Cooking Channel. Although I do really miss a lot of the 90's chefs that were on there that aren't anymore. I tend to be more partial to the old school chefs (Julia Child, Emeril, Wolfgang, to name a few). But those 3 instilled my love of cooking!

Julia is my jam. My grandmother (other side of the family) was obsessed. When she passed away I got all of her Julia and Jacque cookbooks. Yum.

RosyK · September 2015

The ones I made for last baby:

Chicken fettuccine Alfredo bake
Cook noodles and chicken, mix together with sauce, pour into cheap foil pan, cover with mozzarella cheese, put lid on (buy the ones that come with cardboard lids) freeze.
Remove cardboard, cover with foil, bake at 350 till heated through.

Spaghetti bake
All the same as above, just different noodles, sauce and meat.

Ham and cheese sliders
Hawiian rolls sliced in half, put 1-2 pieces of favorite ham on each bun. Sprinkle on cheese (I prefer mozzarella but many use Swiss) put the tops on. Cardboard lid. FreeZe. Bake with cardboard lid on at 350 for 20 minutes, take off lid, brush with Italian dressing and sprinkle on my cheese if you want, then bake another 10 minutes.

Breakfast burritos
Flour tortillas, filled with scrambled eggs, cooked ground sausage, shredded cheese. Roll up and put in ziplock bags or wrap in foil. Then put each of the individually wrapped ones in gallon freezer bags.
Unwrap, bake, microwave, or toaster oven them when you're ready to eat.

Chicken quesadillas
Make them, store them the same way as burritos, prepare them like burritos too.

Those were the ones I did. The big pan bakes were eaten while my inlaws were still here after baby was born. The rest were at random. I don't think I'd do the tortilla ones too far in advance, unless you are going to invest in some quality Tupperware Freezer Mates (I'm a Tupperware consultant and know mine will last longer this time in Tupperware) that prevent freezer burn. My burritos tasted a little freezer burned within 2-3 weeks of me making them.

RosyK · September 2015

I'll add, I also portioned out tons of snacks. Got the little snack ziplock bags and put 2-3 cookies, or nuts, or pretzels, or chips, or trail mix etc in each bag. Great to grab when you're going to sit down to nurse (snacking while nursing or pumping always seemed to make me produce more. I think it relaxed me more), and really great when you've got other small kids... I separated my snacks into different categories, sweet, salty, healthy, junk (like some candy), and could tell my girls, who were 4 & 2 when my last was born, they could go grab one snack out of the purple basket, or two out of the red basket. That way, I still have control, but don't have to stop nursing to get them snacks.

ARogers26 · September 2015

Dinner tonight: https://simplymadewithlove.blogspot.com/2013/12/easy-crockpot-potato-soup.html?m=1

annamakesthings · September 2015

For slow cooker fans, I recommend the book "Make it Fast, Cook it Slow" which might have starts as a blog, not sure, but has tons of easy slow cooker recipes.

For those with more time, I recommend you check out Smitten Kitchen. She's my all time favorite food blogger and I've yet to be disappointed by any of her many many recipes I've tried. She just had a baby in June, and it inspired her to add a Freezer Meals section to her site that I plan on cooking as many of as I can in a few months.

ClaireBear90 · September 2015

@RosyK YES to breakfast burritos. I do peppers, onion, garlic, scrambled eggs, and shredded cheddar in mine. Every new mom needs a good stash of those. It makes such a difference after a sleepless night to have an easy, nourishing breakfast that you can eat one handed if necessary! I don't know if it makes a difference, but I always wrap mine in a damp paper towel before microwaving them to help keep them soft. ETA: the recipe I (sort of) follow - https://www.shutterbean.com/2012/freezer-breakfast-burritos/

oceanchild · October 2015

you guys are amazing - seriously thank you for sharing these! maybe i will get out of my meal rut!

Jessimuca · October 2015

Thanks for posting all these- I'm always looking for new recipes.

I have a blog with lots of recipes on it- I don't know if this is ok (if it's not let me know and I'll remove it) but here's a link to my recipe index:

Http://www.thelifejolie.com/recipes-2

Disregard the photos in older recipes- I haven't ha a chance to retake the older pics.

hellomcintosh · October 2015

ARogers26 said:
Dinner tonight: https://simplymadewithlove.blogspot.com/2013/12/easy-crockpot-potato-soup.html?m=1

So I tried this tonight and it was so good! I did use real potatoes and I added cubed ham, red pepper flakes, and some parsley. I guess it was because I used real potatoes, but I had to cook it on high for about 4.5 hours. Either way, yummy!!! Will definitely be making this again. Thanks for the recommendation!

ddjay315 · October 2015

I'm a big fan of soups, especially this time of year, here are a few of my faves:

Pasta e Fagioli: https://www.foodnetwork.com/recipes/rachael-ray/pasta-and-beans-pasta-e-fagioli-recipe.html
I use bacon instead of pancetta, leave out the celery and chop more carrots instead, usually rinse the beans from the can before putting them in, use dried herbs when I don't have fresh, and top with tons of yummy parmesan. The day you make it it's more of a soup and the next day it's more of a pasta meal since the pasta soaks up so much of the liquid. This one is DH's favorite.

Creamy Roasted Red Pepper Soup: https://www.verybestbaking.com/recipes/130469/creamy-roasted-red-pepper-soup/
This is a quick soup that's good for lunch or a lighter dinner. I use chicken broth instead of vegetable and usually heavy cream or half and half instead of evaporated milk.

Chicken and Dumplings: https://www.williams-sonoma.com/recipe/chicken-stew-with-dumplings.html
This is another one of DH's faves, sometimes I'll use chicken breasts instead of thighs and it works just as well. Williams Sonoma has a "one pot" cookbook (one with a yellow cover) where every recipe we've tried from it has been a hit, this is one of them.

Thai Chicken Soup: https://www.myrecipes.com/recipe/thai-chicken-soup-0
Careful on the lemongrass, sometimes it can be overwhelming.

JessKo08 · October 2015

In honor of October, Pumpkin Bars! This is from a church cookbook of my great-grandmother's.

4 eggs
1 15oz can of pumpkin purée
3/4 cup oil
2 cups sugar
2 cups flour
2 tsp baking soda
1/2 tsp salt
1 1/2 tsp pumpkin pie spice

Mix eggs, pumpkin, oil, and sugar until combined. Add the rest of the dry ingredients until combined. Pour into greased 10x15 jelly roll pan. Bake at 350 for 25-30 min. Let cool. Frost.

Cream Cheese Frosting
1 8oz block of cream cheese, softened
3/4 stick butter or margarine, softened
1 tsp vanilla extract
2 cups powdered sugar

Cream together cream cheese and butter. Stir in vanilla. Slowly add powdered sugar, beating until frosting is a smooth consistency (I use a stand mixer with the whisk attachment). Spread over bars.

ClaireBear90 · October 2015

JessKo08 said:

In honor of October, Pumpkin Bars! This is from a church cookbook of my great-grandmother's. 4 eggs 1 15oz can of pumpkin purée 3/4 cup oil 2 cups sugar 2 cups flour 2 tsp baking soda 1/2 tsp salt 1 1/2 tsp pumpkin pie spice Mix eggs, pumpkin, oil, and sugar until combined. Add the rest of the dry ingredients until combined. Pour into greased 10x15 jelly roll pan. Bake at 350 for 25-30 min. Let cool. Frost. Cream Cheese Frosting 1 8oz block of cream cheese, softened 3/4 stick butter or margarine, softened 1 tsp vanilla extract 2 cups powdered sugar Cream together cream cheese and butter. Stir in vanilla. Slowly add powdered sugar, beating until frosting is a smooth consistency (I use a stand mixer with the whisk attachment). Spread over bars.

Oh gracious. I feel like we need a separate thread for dessert-related recipes so that I can steer clear or I'm going to end up with another enormous baby.

(Says the girl who just spent most of the day making desserts.) I LOVE church cookbooks. My father-in-law has a few and the recipes in them are always SO good. You can't go wrong with a collection of tried and true favorites!

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