I posted a lot of information about my family and how we plan meals in this initial post. You’ll notice that my menu includes a lot of “freezer” recipes this week. In addition to participating in a freezer swap which I am loving more and more with weeks like this, I spent my spring break making and freezing a new recipe each day, so I’m starting out this week with SEVENTEEN freezer meals, which is super nice on busy weeks like this! I plan to post on my “freezerk cooking” experience soon.
Sunday – Lasagne – I use this recipe from Barilla – I love their “oven ready” lasagne noodles. It makes the whole process so simple!
Monday – Slow cooker creamy mushroom chicken – I got this recipe from Allrecipes.com several years ago.
Ingredients:
3 skinless, boneless chicken breast halves
salt and pepper to taste
paprika to taste
1/2 cup dry white wine (I use chicken broth as a substitute)
1 (10.75 ounce) can condensed cream of mushroom soup
1 (4.5 ounce) can sliced mushrooms, drained
1 cup sour cream
1/4 cup all-purpose flour
Sprinkle chicken breasts lightly with salt, pepper, and paprika to taste. Place in slow cooker. In a mixing bowl, combine the wine (chicken broth), condensed soup, and mushrooms. In another bowl, mix together sour cream and flour. Stir sour cream mixture into the mushrooms and wine. Pour over chicken in slow cooker. Sprinkle with additional paprika, if desired. Cover, and cook on Low for 6 to 8 hours.
Tuesday – Eat out or eat from freezer stash (too much going on tonight to cook!)
Wednesday – Chicken Tettrazini (freezer meal)
Thursday – Meatloaf (freezer meal)
Friday – Baked Spaghetti (freezer meal)
Saturday – Chicken enchiladas (freezer meal)
