Monday, January 28, 2013

Menu Monday: January Round Up + Bonus Freezer Recipe

This Menu Monday is kind of a January Round Up! I wasn't able to do much freezer cooking this week. I had Scouting events, Teacher conferences, Disney on Ice, etc.

BUT having so many stocked meals in my freezer meant that even though I was busy, we always had something ready to make.

A lot of the meals I tried this month were new for me, but all worked out really well!

Some favorites:

Broccoli Chicken Alfredo {This was so easy, but looks a little... strange when it's done. It tastes great, but if you have kids who don't like green food it may be one to avoid- or to try with Cauliflower instead!}

Sloppy Joes + Taco Meat {I had never added carrots to my ground beef to stretch it before, but was SO impressed by it. It didn't make it less meaty, just gave it a bit more sweetness and my kids and husband didn't complain once}

Lasagna {Leftover lasagna is the best ever, so freezer lasagna is like leftover lasagna ;) }

Some that may need work:

Enchiladas {I put way too many in one pan. I should have had 2 pans for this many. It took a long time to bake, and though it tasted good, it could have been better}

Mexican Lasagna {I thought the meat would go a lot further in this, but it didn't. It made a big pan, but not the 2 I planned on it making. I think I need to add beans or rice to stretch it further}

I DID get to do some freezer cooking this week. We had a 2 hour delay for freezing temps, but I didn't sleep in much. I surprised the kids with breakfast, and made these at the same time.

For this I used 12 eggs and 4 slices of ham. I beat the eggs and cubed the ham.

Preheat the oven to 350*
Line the muffin pan with liners (saves time in scrubbing the pan!)
Pour some of the egg into each liner.
Add cubed ham.

Bake for 15-20 minutes. Cool on a rack, then peel the liner off before putting in a freezer bag (to avoid the hassle of doing that later).

They heat in the microwave for 1-1.5 minutes.

I think next time I'll add milk to the eggs when beating them (or cheese) and fill the liners more than halfway (it's such a tiny little portion they way I made it, but great for a breakfast sandwich!).


  1. I would love the recipe for your chicken enchiladas...not sure how to search for them on your site...

  2. If you check the tag "menu monday" you'll see my menu posts and recipes would be there if so :)

    BUT since this is more of method than a recipe, this is what I did: I cooked the chicken in a crock pot, shredded it, and used about 1lb for enchiladas. I mixed the 1/2 a can of rotel with the chicken (I'd mix a whole if I had mild, but this was regular and too hot for the kids), added taco seasoning, frozen corn (about 1 cup), 1/2 cup of cheese and 1 cup of cooked rice (precooked measurement). I rolled the mixture into tortillas and put in an aluminum pan. If you want to freeze it, stop there. Then when cooking top with a can of enchilada sauce and more cheese. I baked it at 350 for 45 minutes and needed more time (I put way too many in the pan), so I'm still trying to figure out how long it takes from freezer to table :)

    I hope that helps!


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