I have been so busy lately that I have been horrible at posting, but I am back and I have a list of things to post about! Such as today's post! With a blog about changing your path in life and how to survive it, I figured I needed to live the lessons of my blog.
We tend to get ourselves in ruts that are just easier to live with then break, but these ruts can be damaging to us whether its emotionally, physically, or even budget wise. So sometimes we just need to take that chance and try something different even if it doesn't feel normal! Today I took that chance and was shocked at how well it turned out for me! In the past last 3-4 months I have been so consumed with my brothers wedding(which was amazing!), getting things ready for preschool, and helping with the rush of Cornhole Boards that I just was going through my monthly and weekly grocery motions and not finding more savings. Well with the amazing news about my husbands new promotion we got last week, I was forced to rethink the budget due to the increase of drive time and gas he will have.
To cover this new increase in our budget, I wanted to see if I could shave $10 off my weekly grocery budget to cushion the gas budget. So I set a goal to get the full weeks worth of groceries for less then $40! I was determined to do it and figured if I really wanted to amp it up, I needed to take a chance! I had the afternoon free since the girls were in preschool so I figured I would go a little out of my way and try a new grocery store. I am an avid couponer and budgeter so I am pretty familiar with prices of the items we like to get, plus I was equipped with the Sunday ads from other stores so I knew what price ranges I wanted to beat. With all this on my side I figured it was safe to jump head first and try a new store. I am so glad I did! Not only did I get everything on my list, but I also got 4 pears, 3lbs of apples, 2 avocados, 2lbs of red grapes, and an 8pk of Fruit & Veggie juice boxes....final total....$31.86! YES!! Not only did I come in $8.14 under my new budget, but I also got extra produce that I hadn't planned on! BONUS!!
So I know this isn't a scary jump or a big change, but it was a change that I was anxious to make. Now I am kicking myself for not trying this earlier! Sometimes we need to take those little steps to help make the bigger ones a little easier!
Showing posts with label monthly meal planning. Show all posts
Showing posts with label monthly meal planning. Show all posts
Monday, October 1, 2012
Friday, June 1, 2012
3 Meals, 1 Night!
If I can save time and make several meals all at once, I am all for it! I like to switch it up and make several variations of the same meal at the same time so I can easily use them in one months meal plan without getting bored! Tonight was one of the nights that I wanted to not only make several meals but wanted to see just how little I could do it for!
Here was my ingredient list:
4 Italian Sausages $2.99 with coupon
1 Bag Spinach $2 on sale
2 Containers Ricotta Cheese $1.29 each with coupon
1 egg $0.14
1 bag Mozzarella Cheese $1.79 on sale
1 box of Penne $0.66 with coupon
1 box Lasagna noodles $0.76 with coupon
1 32 oz jar Marinara $1.50 on sale
1 can Petite Diced Tomatoes $0.50 on sale
Total: $12.92 for 3 meal main dishes...thats $4.31 per main dish!
To start off the meals I removed the casings off the Italian Sausages and browned them in a large pan. Once browned I added the jar of sauce and can of petite diced tomatoes and let simmer. Then boiled the Penne noodles for tonight's dinner. That easy for meal one...Penne Spaghetti!
For the last two I did two 8x8 Lasagnas that I will freeze for later meals. I like to line up all of the ingredients and get them ready before assembling so I got the sauce, spinach, mozzarella cheese, and noodles out. I then mixed the ricotta cheese with one egg and some Italian seasoning. I didn't add that into my meal cost, because we all have that in our pantry anyway!. Then I used the 8x8 GLAD Ovenware pans because they are just so easy to use! First I put a large spoonful of sauce in the bottom of both 8x8 pans. Next I broke the noodles down so I had an even layer above the sauce. After the noodles were in I spread a layer of the ricotta mix on top of the noodles followed by the spinach and mozzarella cheese. Then started again with the sauce and so on. I did 3 layers in each pan to reach the top of the 8x8.
If you did not want to do lasagna, you could easily do stuffed shells or manicotti too. Or even do on lasagna and on stuffed shells by adding just one box of noodles...thats only $0.66 more the what we originally had.
So for just 15 mins more work then I already was doing for the evenings meal, I got 2 additional nights worth of meals! Can you spare 15 mins extra one night a week? If so you can add 104 extra meals into your year of meals!
Here was my ingredient list:
4 Italian Sausages $2.99 with coupon
1 Bag Spinach $2 on sale
2 Containers Ricotta Cheese $1.29 each with coupon
1 egg $0.14
1 bag Mozzarella Cheese $1.79 on sale
1 box of Penne $0.66 with coupon
1 box Lasagna noodles $0.76 with coupon
1 32 oz jar Marinara $1.50 on sale
1 can Petite Diced Tomatoes $0.50 on sale
Total: $12.92 for 3 meal main dishes...thats $4.31 per main dish!
To start off the meals I removed the casings off the Italian Sausages and browned them in a large pan. Once browned I added the jar of sauce and can of petite diced tomatoes and let simmer. Then boiled the Penne noodles for tonight's dinner. That easy for meal one...Penne Spaghetti!
For the last two I did two 8x8 Lasagnas that I will freeze for later meals. I like to line up all of the ingredients and get them ready before assembling so I got the sauce, spinach, mozzarella cheese, and noodles out. I then mixed the ricotta cheese with one egg and some Italian seasoning. I didn't add that into my meal cost, because we all have that in our pantry anyway!. Then I used the 8x8 GLAD Ovenware pans because they are just so easy to use! First I put a large spoonful of sauce in the bottom of both 8x8 pans. Next I broke the noodles down so I had an even layer above the sauce. After the noodles were in I spread a layer of the ricotta mix on top of the noodles followed by the spinach and mozzarella cheese. Then started again with the sauce and so on. I did 3 layers in each pan to reach the top of the 8x8.
If you did not want to do lasagna, you could easily do stuffed shells or manicotti too. Or even do on lasagna and on stuffed shells by adding just one box of noodles...thats only $0.66 more the what we originally had.
So for just 15 mins more work then I already was doing for the evenings meal, I got 2 additional nights worth of meals! Can you spare 15 mins extra one night a week? If so you can add 104 extra meals into your year of meals!
So GLAD!
I am a huge fan of planning my meals and making meals ahead of time to save not only time but money! If you can buy in bulk and get the meals made for a lot less and just freeze them, why wouldn't you? So the issue most people run into is how do I freeze my meals in a safe way, and keep them organized in my freezer? My solution...Glad Ovenware! It is by far my favorite Freezer Meal Planning item!
These oven safe 8x8 and 9x13 pans are perfect for meal planning and freezer meals! They are safe in both the freezer and the oven, they wash up nicely, and they stack wonderfully! So simply make your meals in the ovenware, let cool to room temperature, and then label and place in the freezer! Your set and ready to go! I simply place a piece of clear tape on top and write what I have inside so that I can easily remove the label and reuse the ovenware!
So where do you find these awesome jems? Well so far the only store that I have found them in is the Hy-Vee's in Sioux Falls, SD. BUT they are making there way into more and more stores! They are usually located right by the foil, sandwich bags, and other reusable bowls. If you don't have a store near you though, you can easily order them online via Amazon and directly through the GLAD website. I was able to get mine for $2.99 for 2 9x13s or $2.99 for 3 8x8s! Since they are reusable that is a great deal!
Best part is they are good for more then just making dinners! I use them for making bars and then freeze them. This way I can have bars on hand, and off the counter where I would munch on them every time I enter my kitchen!
These oven safe 8x8 and 9x13 pans are perfect for meal planning and freezer meals! They are safe in both the freezer and the oven, they wash up nicely, and they stack wonderfully! So simply make your meals in the ovenware, let cool to room temperature, and then label and place in the freezer! Your set and ready to go! I simply place a piece of clear tape on top and write what I have inside so that I can easily remove the label and reuse the ovenware!
So where do you find these awesome jems? Well so far the only store that I have found them in is the Hy-Vee's in Sioux Falls, SD. BUT they are making there way into more and more stores! They are usually located right by the foil, sandwich bags, and other reusable bowls. If you don't have a store near you though, you can easily order them online via Amazon and directly through the GLAD website. I was able to get mine for $2.99 for 2 9x13s or $2.99 for 3 8x8s! Since they are reusable that is a great deal!
Best part is they are good for more then just making dinners! I use them for making bars and then freeze them. This way I can have bars on hand, and off the counter where I would munch on them every time I enter my kitchen!
Wednesday, May 30, 2012
When do you Grocery Shop?
There really is no right or wrong answer to this question, unless you say whenever I need something! Studies show that even if we go into the store with the mindset that we just need the 1 gallon of milk, we on average will walk out with 5 or more items totaling more then $20. So your 1 gallon of milk just cost your budget $17 that you didn't intend. If you break that down to one extra trip a week across one year, you just spent $884 a year more then what you had intended. Think of what you could do with $880 across a year. That could be your car insurance for a year! So how do you cut that out? Here are some shopping trip tips that I have been using and stick to!
Set a Date!
I set a date to do my shopping each week. I really like Sunday or Monday, but that doesn't have to be your day. If Friday works best for you, then set that as your day. Then stick with it! If you shop according to your date and your menu plan you will find that you won't need those extra trips because you have purchased based on your weekly needs. I like to even schedule it as a set time...I know its not necessary to do this, but I find that if I have it down as a 'date' then I feel more motivated to get to it and get it done. Plus have you ever tried shopping at stores at various times during the day. There are times that the store is packed and times that it practically empty....I prefer the empty times! By sticking with my dates, then I ensure that I hit those times and don't feel rushed to get out of any aisle or through the checkout so I can make sure I am getting the best deal!
Plan Ahead!
By planning ahead and making a list based on your menu and your coupons, you will spend less! This is why I tend to shop on Sunday's and Monday's because I have just gotten my paper with the ads and coupons. This way I know I am getting the best deals possible. Also by having a list, you don't need to stress over 'do I have that or not in the pantry'...because when we do, we tend to err on the side of getting the item just in case. Thus adding items to our cart that are unnecessary and busting our budgets.
So what should be on your list? I include on my list the grocery items that I need based on my menu and my coupons. I try to organize my list based on the order of the store...this way I am not running back and forth trying to get everything. This is a good reason to have a notebook with your coupon binder...write down the aisle headers so that you can know your store in and out! Once I put the items on the list, I also write down the cost in the ad and if I have the coupon. Mine show C for coupon, SC for Stacked Coupons, C+G for Coupon with Giftcard (Target always have certain items that if you purchase X amount of the items you get a giftcard). I also include at the bottom of my list the meals I am making for the week.
Once you have your list, stick to it as best you can! By sticking to your list you are able to not only save money, but also time. You won't be wandering up and down aisles trying to decide what you need, or what you want for dinner this week. Now with saying that, there are a few times to stray...but only if its a budget saver not a budget blower. Example: You are planning on having lasagna this week for dinner, your list includes 1lb of hamburger which is $3.98 a lb. When going to pick up that hamburger you find that 1lb of ground turkey is on sale for $2.98. Since this is a great swap...stray! You just saved your budget $1 but stuck to the meal plan and list!
Pay Attention!
Here are some things that I always try to pay attention to when making my list and filling my pantry. First pay attention to how fast you are going through staple items such as milk, eggs, bread, and so on. This way you will know that 3 gallons of milk will be enough for 1 week, or 1 dozen eggs will last a week. By knowing what your family needs you can always be stocked and save extra trips to the store.
Also pay attention to the sales at the store. I like to make note of when high priced items go on sale...like meat, cheese, and cereal. These are items that we can always use but add up quickly! By watching when they are on sale and not, I can find the pattern the store has so I can plan accordingly!
Lastly, pay attention when you are at the store. This is why I like to go when the store is least busy so I can take the time to find out the unit costs and compare, without worrying that I am always in someones way. I like to check how much the price is per ounce or unit...this way I can ensure I get the best deal.
Set a Budget!
My last tip is to set a budget, for your week, month, and year. Start small, set a goal for your weekly groceries, and go from there. For us, I set my goal to spend $55 or less per week on groceries. Everything left over from the $55 goes into a jar in our room for a trip we are saving for. By knowing that I only have $55 to spend I make sure to keep track of what goes in my cart...plus by knowing all the extra left over goes towards my trip encourages me to stick to the budget and list that much more!
I hope you take these tips and start using them in your weekly grocery routine! You will find that they add up to some pretty awesome savings!
Set a Date!
I set a date to do my shopping each week. I really like Sunday or Monday, but that doesn't have to be your day. If Friday works best for you, then set that as your day. Then stick with it! If you shop according to your date and your menu plan you will find that you won't need those extra trips because you have purchased based on your weekly needs. I like to even schedule it as a set time...I know its not necessary to do this, but I find that if I have it down as a 'date' then I feel more motivated to get to it and get it done. Plus have you ever tried shopping at stores at various times during the day. There are times that the store is packed and times that it practically empty....I prefer the empty times! By sticking with my dates, then I ensure that I hit those times and don't feel rushed to get out of any aisle or through the checkout so I can make sure I am getting the best deal!
Plan Ahead!
By planning ahead and making a list based on your menu and your coupons, you will spend less! This is why I tend to shop on Sunday's and Monday's because I have just gotten my paper with the ads and coupons. This way I know I am getting the best deals possible. Also by having a list, you don't need to stress over 'do I have that or not in the pantry'...because when we do, we tend to err on the side of getting the item just in case. Thus adding items to our cart that are unnecessary and busting our budgets.
So what should be on your list? I include on my list the grocery items that I need based on my menu and my coupons. I try to organize my list based on the order of the store...this way I am not running back and forth trying to get everything. This is a good reason to have a notebook with your coupon binder...write down the aisle headers so that you can know your store in and out! Once I put the items on the list, I also write down the cost in the ad and if I have the coupon. Mine show C for coupon, SC for Stacked Coupons, C+G for Coupon with Giftcard (Target always have certain items that if you purchase X amount of the items you get a giftcard). I also include at the bottom of my list the meals I am making for the week.
Once you have your list, stick to it as best you can! By sticking to your list you are able to not only save money, but also time. You won't be wandering up and down aisles trying to decide what you need, or what you want for dinner this week. Now with saying that, there are a few times to stray...but only if its a budget saver not a budget blower. Example: You are planning on having lasagna this week for dinner, your list includes 1lb of hamburger which is $3.98 a lb. When going to pick up that hamburger you find that 1lb of ground turkey is on sale for $2.98. Since this is a great swap...stray! You just saved your budget $1 but stuck to the meal plan and list!
Pay Attention!
Here are some things that I always try to pay attention to when making my list and filling my pantry. First pay attention to how fast you are going through staple items such as milk, eggs, bread, and so on. This way you will know that 3 gallons of milk will be enough for 1 week, or 1 dozen eggs will last a week. By knowing what your family needs you can always be stocked and save extra trips to the store.
Also pay attention to the sales at the store. I like to make note of when high priced items go on sale...like meat, cheese, and cereal. These are items that we can always use but add up quickly! By watching when they are on sale and not, I can find the pattern the store has so I can plan accordingly!
Lastly, pay attention when you are at the store. This is why I like to go when the store is least busy so I can take the time to find out the unit costs and compare, without worrying that I am always in someones way. I like to check how much the price is per ounce or unit...this way I can ensure I get the best deal.
Set a Budget!
My last tip is to set a budget, for your week, month, and year. Start small, set a goal for your weekly groceries, and go from there. For us, I set my goal to spend $55 or less per week on groceries. Everything left over from the $55 goes into a jar in our room for a trip we are saving for. By knowing that I only have $55 to spend I make sure to keep track of what goes in my cart...plus by knowing all the extra left over goes towards my trip encourages me to stick to the budget and list that much more!
I hope you take these tips and start using them in your weekly grocery routine! You will find that they add up to some pretty awesome savings!
Thursday, May 24, 2012
DIY Weekly Menu Board
I am all about saving where I can, so when I wanted to add a weekly menu board to my kitchen I made it myself! Sure I could have easily went to the store and bought one that would work just as well, but I figured why not save that money, make it myself and have it be exactly what I wanted!!
To make my board I decided what style I was looking for and an approximate size. Then the search was on to find something that I could upcycle into the perfect menu board. I tried to think outside of the box and figure out what would work best. Then after adding a pin to Pinterest about putting chalk board paint on the inside of your cabinet doors to organize your cabinets, it just hit me! Use a full cabinet door for the board! Since my hubby works at Menards I figured I would go check out their bargin areas for a returned or damaged doors, but unfortunately there were none available at that time. So off I went...to the goodwill, rummages, and finally IKEA's As-Is section! There in all its glory was this large cabinet door...the front was in perfect shape, but the whole cut on the back for the hardware to mount it had cracked. Well obviously it was not suitable for hanging on a cabinet base any longer, but it will do perfectly for what I needed...BONUS it was only $9.75! Thats right, $9.75 for a solidwood cabinet door that was in great condition without any touch ups!
Now that I had the door I simply got the few extras that I needed to create my board. The best part, most of the items we already had around the house! Here is what I used:
To make my board I decided what style I was looking for and an approximate size. Then the search was on to find something that I could upcycle into the perfect menu board. I tried to think outside of the box and figure out what would work best. Then after adding a pin to Pinterest about putting chalk board paint on the inside of your cabinet doors to organize your cabinets, it just hit me! Use a full cabinet door for the board! Since my hubby works at Menards I figured I would go check out their bargin areas for a returned or damaged doors, but unfortunately there were none available at that time. So off I went...to the goodwill, rummages, and finally IKEA's As-Is section! There in all its glory was this large cabinet door...the front was in perfect shape, but the whole cut on the back for the hardware to mount it had cracked. Well obviously it was not suitable for hanging on a cabinet base any longer, but it will do perfectly for what I needed...BONUS it was only $9.75! Thats right, $9.75 for a solidwood cabinet door that was in great condition without any touch ups!
Now that I had the door I simply got the few extras that I needed to create my board. The best part, most of the items we already had around the house! Here is what I used:
Cabinet Door
Chalkboard Paint
Paint Roller
Sandpaper
Painters Tape
Picture Hanger Clips
To get the best finish when repainting or finishing a project always make sure to sand the area that you want to finish. This will ensure your paint will adhere correctly and smoothly! For my board I wanted just the inner panel of the door to be chalkboard paint to the remainder would frame it out and look nicely finished.
1. I taped off the area that I wanted to paint. Make sure to use a high quality painters tape...this ensures a tight seal and no leaks!
2. Sand the desired area to rough up the surface. It doesn't take much time, and it doesn't need to be sanded down to the the wood...just enough to remove the top poly coat.
3. Paint on your chalkboard paint. I did several coats and made sure to smooth over each coat before letting it dry. This ensured a smooth writing surface for my completed board.
4. After fully dried remove the painters tape and add the Photo Hanger Clips on the back. Since my board is a solid wood cabinet door, I used 2 clips to help distribute the weight!
Tada, my board was complete! This can be used for so many things beyond just a menu board so feel free to jazz it up to fit what you need!
Hope you start watching the As-Is sections and rummages and upcycle your own boards and start organizing our life in a pretty fashion!
Monthly Menu Planning
What's for Dinner? How many times a day do you hear that or think that exact question? Well with a monthly menu there is no questions or worries about whats for dinner! Not only will Monthly Menu Planning save you a lot of time, but it will also allow you to save money each week by setting up a well planned list and cut out extra trips to the grocery store!
So what do you need for a successful Monthly Menu Plan? It's really a lot more simple then you might think! Here are some things that I recommend having for the ultimate meal planner:
Unfortuntately Blogspot will not let me upload a Word Doc to show you my calendar but here is a picture of it and I will give you step by steps on how to make it:
So now you know how to get your Monthly Menu Planner Started...but my guess is you would love to have some meal ideas to start off your planner!! Well here are some that are on my calendar now:
So what do you need for a successful Monthly Menu Plan? It's really a lot more simple then you might think! Here are some things that I recommend having for the ultimate meal planner:
A Three Ring Binder
Monthly Calendar Printout
Recipe Cards & Box
Notebook
Unfortuntately Blogspot will not let me upload a Word Doc to show you my calendar but here is a picture of it and I will give you step by steps on how to make it:
To make this simply open a word doc, change the layout to Landscape. I then clicked insert, table, and first did a 1x7 for the dates so I could have that thinner. Then went back in and did a 5x7 table for the week days. I made sure they were fairly large so I could write out the meals in them easily. Underneath the table I simply did an ingredient list. I elected to do 5 lists since I had 5 weeks...this way I could group my ingredents per week based on what I already had in the kitchen and pantry.
Now here is the point that you will need to decide how far into the menu planning you want to get, either one week at a time or the full month at a time. Its totally up to you and how far out you like to plan, but for me I think its easier to just tackle the full month so I am all set with no worries. Keep in mind though I do mine in pencil so I can adjust as I go if necessary depending on sales or mood changes.
Here are the steps I go through to get mine going:
1. Go through the calendar and mark off dates that you won't be home for dinner...no sense planning for a day that doesn't need planning! In ours we knew we were going to be out of town the weekend of Mothers Day and Memorial Day so those I put an X through them
2. Once I have my dates figured out, I like to put Leftovers as the meal plan the night before we will be out of town. This way I am not making a meal that will be wasted if we don't eat it all, plus its a great way to save you time on a packing night, and clean out the fridge before being out of town. Along with doing leftovers before going out of town I also like to do them once a week, even if we will be home. I usually pick a night that we tend to be busy due to what ever our schedule has planned.
3. Now its time to start plugging in meals! Remember I suggested having recipe cards...well this is where my meals come from. I try to make it as easy as possible so what I did was get a recipe box in the $1 section at Target...they always have them in various colors and they come clear plastic dividers in them. I also get lined recipe cards to use in them so its all organized. Then its time to start putting down your recipes! Now this sounds harder then it really is...you don't need to hunt down long lost recipes or find a ton of new recipes. I literally write down all the things the family loves to eat, even if I don't need a 'recipe' for it persay. Example, this week we had Pigs In A Blanket...I obviously do not need a recipe for it, BUT I write down all the ingredents that I need for it. This way I don't miss anything when I am going to the grocery store. Plus I find that if I don't write them down and have them available to pull out I forget to add them into our rotation. **I will do a post on recipe cards and how to organize them later.** Finally I select a side to go with each meal. Usually just rotate out veggies that we like. Again I have recipe cards for various sides so I have the ingredent list needed if any!
As I go through the week/month I try to pull from different food groups so we don't end up having 3 italian dishes in one week. I also try to lump meals together by what types of protiens are in them, this way I can save money by purchasing meats in bulk. I don't necessarily like to have chicken two nights in a row, but will have it several times in one week in various ways. Check out my Saving with Whole Chickens Post to see how easy this is.
4. Lastly...Go through the ingredents. All you need to do is go through what you have on hand and what the recipes call for. Simple as that! I section off my grocery needs at the bottom of my mothly menu so each week I know what I need for the specific recipes that I have listed. Then all I have to do is add those items to my weekly list when I go shopping. This way, one trip to the grocery store and I am set! You will save time, gas money, and added 'extra' purchases at the grocery store!
**To help save even more, try variations on your recipes that include protiens that you have on hand from previous meals that week. So if you have grilled chicken breast on Monday, then on Wednesday when you have tacos, repurpose your grilled chicken into chicken tacos! Or if you have Spaghetti one night, brown up extra hamburger and set it aside for enchiladas the next night!**
After I have my meal plan for the month, then each week I post it up so everyone knows what we are having. This way if I am busy my husband knows exactly what to make for dinner! You can do this by actually hanging up your calendar or have a weekly meal board. I made one out of a cabinet door I got in the AS-IS section at IKEA. **Post to follow with how to make!!**
So now you know how to get your Monthly Menu Planner Started...but my guess is you would love to have some meal ideas to start off your planner!! Well here are some that are on my calendar now:
Meal Ideas:
Chicken:
Chicken Fajitas
Tacos/Nachos
Homemade Chicken Nuggets
Chicken Kabobs
Grilled Chicken
Enchilada Lasagna
Hamburger:
Spaghetti
Grilled Burgers
Lasagna (can be chicken)
Chilli
Pork:
Grilled Brats
San Fran Pork Chops
Family Favorits:
Breakfast for Dinner (will switch out between pancakes, french toast sticks)
Pigs in a Blanket
English Muffin Pizza
Wraps (usually leftovers for fillings!)
Grilled Ham/Turkey Cheese Sandwiches
Homemade Pizzas (BBQ, Asian, Buffalo, ect)
Homemade Mac'N'Cheese (usually have chicken with this)
Now you have the basics to get your planner rolling! I hope that this gets you motivated to get your dinners under control! Once you have your dinner plan down, try branching out and planning your lunches too! Whether you are a SAHM or a working mom, you will find that this will help you out a lot! Lunch is much easier to plan out, but you will find that just being able to take that task out of your daily routine will save you lots of time!
Wednesday, May 16, 2012
Saving with Whole Chickens
We all want to speed up the time we spend in the kitchen, and sometimes that means we cut corners by buying premade meals and boxed meals. Although this can speed up your time in the kitchen, it usually means not that great flavors, added preservatives, and sometimes even more work then a good home cooked meal! So how do you have the best of both worlds? Whole Roasted Chickens! Now I am not saying that this is going to be as quick as a box of Mac'n'Cheese the first time you do this, but trust me it gets to be a quick and easy process that will promise to help make your cooking faster all week long! Plus added bonus, this is a very cost effective fix for quick meals!
I will buy whole roasting chickens whenever they go on sale...this way I usually pay $0.69-$0.89 a pound compared to $2.50+ per pound of boneless skinless chicken breast. I simply toss the chickens in the freezer until I need to restock my chicken stockpile. When it is time to restock I take the whole chickens (I like to do 2 chickens at a time to save future time!) and place them in a sink full of cold water. I usually can defrost them fully in about 3 hours that way. You can take them out the day before and place them in the fridge to defrost also.
Once defrosted, I place in my roasting pan on a bed of carrots, onions, celery, pepper, or whatever left over veggies I have left over at the end of the week. You do not need the veggies though, I simply like to do this on Sundays so I usually have veggies that need to be used up and figure why not add them in! I also put salt, pepper, and our favorite grill seasoning on the chickens (Chef Mates, found at HyVee). I sprinkle them inside the cavity of the chicken and on top of the chicken. Then I put the lid on (or foil) and place in the oven for roasting. Depending on the size and your days plans you can roast them low and slow or as high as 350 for 45 mins or so. There are usually tips right on the packaging for best cooking times and temps.
After the chickens have finished cooking I remove them from the oven and let cool to room temperature before taking on the breaking down task. This is usually when I go shopping for the next weeks worth of groceries...got use every minute productively! Once they are cooled its time to dive in and break them down. I find my hands work the best...simply pull the skin back and start pulling the meat out.
I will buy whole roasting chickens whenever they go on sale...this way I usually pay $0.69-$0.89 a pound compared to $2.50+ per pound of boneless skinless chicken breast. I simply toss the chickens in the freezer until I need to restock my chicken stockpile. When it is time to restock I take the whole chickens (I like to do 2 chickens at a time to save future time!) and place them in a sink full of cold water. I usually can defrost them fully in about 3 hours that way. You can take them out the day before and place them in the fridge to defrost also.
Once defrosted, I place in my roasting pan on a bed of carrots, onions, celery, pepper, or whatever left over veggies I have left over at the end of the week. You do not need the veggies though, I simply like to do this on Sundays so I usually have veggies that need to be used up and figure why not add them in! I also put salt, pepper, and our favorite grill seasoning on the chickens (Chef Mates, found at HyVee). I sprinkle them inside the cavity of the chicken and on top of the chicken. Then I put the lid on (or foil) and place in the oven for roasting. Depending on the size and your days plans you can roast them low and slow or as high as 350 for 45 mins or so. There are usually tips right on the packaging for best cooking times and temps.
After the chickens have finished cooking I remove them from the oven and let cool to room temperature before taking on the breaking down task. This is usually when I go shopping for the next weeks worth of groceries...got use every minute productively! Once they are cooled its time to dive in and break them down. I find my hands work the best...simply pull the skin back and start pulling the meat out.
After you have all the meat pulled off you can toss the bones or use them for stock...that recipe will be posted later! I like to shred the chicken, but you can also cut it into cubes. I break it down and usually can get 3 different uses out of one chicken. Depending on how my freezer looks, I will either start making meals right away with it or I will package it up into containers and freeze the meat on its own. It's always nice to have chicken on hand for last minute meals, quick made potluck/party meals, and for sandwiches/wraps.
Here are some uses that our family loves:
Freezer Meals:
Chicken Enchilada Lasgna
Chicken Spaghetti
Chicken Tortilla Soup
Various Chicken Burritos
Chicken Noodle Soup
Potluck/Party Meals:
Buffalo Chicken Dip
Chicken Tacos
BBQ Chicken Sandwiches
Sandwiches/Wraps:
Ceaser Chicken Salad
Buffalo Chicken Salad
Ranch Chicken Sandwiches
Crescent Braids:
Chicken Ranch BLT
Chicken Enchilada
Chicken Pot Pie
Don't worry, I will be adding all of these recipes as I keep the posts coming!
Pizza Freezer Burritos
In the morning, you have more things on your mind then what am I going to pack for lunch! So why not make that decision a little easier? I recommend having a freezer stocked with ready to grab lunches that are quick and easy. I am not talking about the boxed freezer meals you buy at the store...these are way better and plus nicer on the pocket book! I have many variations but here is our family's current favorite:
PIZZA FREEZER BURRITOS:
2 Jars Pizza Sauce (or 3-4 cups homemade marinara sauce)
3 Cups Uncooked Rice (I didnt use instant but you can, just adjust cooking time)
1 pkg Turkey Pepperoni
1 Cup browned Italian Sausage (I like Johnsonvilles Chicken & Pork)
12 Tortillas
1 bag Shredded Mozz Cheese
Favorite Pizza toppings if wanted (diced green peppers, onions, mushrooms, ect)
Pour jar of pizza sauce (or half of your marinara sauce) into pot along with the jar refilled with water 2x. (three jars worth of sauce and water). Bring to a boil and add rice. Stir well and reduce heat to simmer (I shut the burner off) and cover. I stir occassionally to prevent sticking. Let cook for 20 mins. When finished let rice completly cool.
After letting cool, add remaining sauce to rice mixture...this is a new step, we found it just added so much more flavor to the burritos!
Next is making the burritos!
I set up as an assembly line and get everything ready to go so I can crank them all out at once! I rip out 12 pieces of aluminum foil that are slightly bigger then the tortilla shells. I prefer heavy duty aluminum foil, but havent found a big difference between Renyolds vs Target Brand. Then it is time to assemble! I use a large spoon and place about 3 scoops of rice in the middle of the tortilla, and layer the desired toppings. You can do what ever toppings you like, even customize each one based on your families needs!
After filling you will want to start the wrapping process. This isn't tough but you will want to make sure you do it right so it freezes well and doesn't fall apart! To start you will fold the sides in over the filling:
Then you simply roll them tight, and lable them. I use a marker to write whats in them! I line them up on a sheet pan in one level and place in the freezer to freeze overnight. Once fully frozen I place them in a large ziplock bag labeled with the type of burrito and the dates.
When the hunger strikes you, simply take the burrito out of the freezer and heat. If your burrito has defrosted in your lunch box, remove from foil, and micro on high for 2 mins and turning after one minute. If it is frozen, unwrap and microwave for 4 minutes again flipping after each minute. You can also bake these to reheat, 350 degrees for 30-35 mins should get them nice and toasty!
PIZZA FREEZER BURRITOS:
2 Jars Pizza Sauce (or 3-4 cups homemade marinara sauce)
3 Cups Uncooked Rice (I didnt use instant but you can, just adjust cooking time)
1 pkg Turkey Pepperoni
1 Cup browned Italian Sausage (I like Johnsonvilles Chicken & Pork)
12 Tortillas
1 bag Shredded Mozz Cheese
Favorite Pizza toppings if wanted (diced green peppers, onions, mushrooms, ect)
Pour jar of pizza sauce (or half of your marinara sauce) into pot along with the jar refilled with water 2x. (three jars worth of sauce and water). Bring to a boil and add rice. Stir well and reduce heat to simmer (I shut the burner off) and cover. I stir occassionally to prevent sticking. Let cook for 20 mins. When finished let rice completly cool.
After letting cool, add remaining sauce to rice mixture...this is a new step, we found it just added so much more flavor to the burritos!
Next is making the burritos!
I set up as an assembly line and get everything ready to go so I can crank them all out at once! I rip out 12 pieces of aluminum foil that are slightly bigger then the tortilla shells. I prefer heavy duty aluminum foil, but havent found a big difference between Renyolds vs Target Brand. Then it is time to assemble! I use a large spoon and place about 3 scoops of rice in the middle of the tortilla, and layer the desired toppings. You can do what ever toppings you like, even customize each one based on your families needs!
After filling you will want to start the wrapping process. This isn't tough but you will want to make sure you do it right so it freezes well and doesn't fall apart! To start you will fold the sides in over the filling:
Next start at the bottom of the tortilla and roll forward, making sure to tighten the tortilla around your filling:
Then start wrapping the foil around the burrito, I start from the sides and then the bottom like I did with the tortilla itself:
Then you simply roll them tight, and lable them. I use a marker to write whats in them! I line them up on a sheet pan in one level and place in the freezer to freeze overnight. Once fully frozen I place them in a large ziplock bag labeled with the type of burrito and the dates.
When the hunger strikes you, simply take the burrito out of the freezer and heat. If your burrito has defrosted in your lunch box, remove from foil, and micro on high for 2 mins and turning after one minute. If it is frozen, unwrap and microwave for 4 minutes again flipping after each minute. You can also bake these to reheat, 350 degrees for 30-35 mins should get them nice and toasty!
Subscribe to:
Posts (Atom)