Menus and freezers

I'm trying something new. 

For about 4.5 years I have been planning out our meals monthly (sometimes it is biweekly).  I make a calendar in Microsoft Excel and then each month I fill it out, print it out and then change it for the next month.  I'm not very good at having anything planned other than the main meal, but whatever, right?

This is what my October Menu looks like so far.  I have the next 2 weeks for sure (it's been a busy weekend!) and I'll get the rest done pretty soon.

Anyway, there is a great concept that I am going to try.  Freezer cooking.  I know that EVERYONE has heard about it and is probably doing it....Anyway, my great friend, Jennifer, has been doing it for years.  She picks one Saturday a month and cooks for the ENTIRE NEXT MONTH! 

I am not that good.  What I have decided to do instead, is find recipes that will freeze well.  When I make it, I'll just double the recipe and freeze it for the next month.  There are some recipes that I will triple.  Just make sure that if you decide to do this, you are prepared. (see below)

Also, to make things a bit easier (this may not be for those that like variety) I have 'assigned' food types for each day.  For example:  Chicken Mondays, Crockpot Tuesday, No Meat Wednesdays, Ground Beef Thursdays, Pizza Fridays, Breakfast Saturdays.  Let me tell you...it has made this so much easier and I don't have to have too many all chicken or all beef weeks or all cereal weeks :).

I have found some AWESOME websites and there are tons of books if you are interested. 
When looking for recipe ideas some key words are "freezer meals" "OAMC" (once a month cooking)...

I have been making Lasagna Rolls, instead of Lasagna..genius I tell you, PURE genius.  When dinner is over, instead of having to finagle the lasgna..I wait for it to cool,  wrap the rolls in foil and put in a freezer bag. 

Anyway, there really are a ton of places to find recipes.  Let me know if YOU do the same thing.  Do you have more ideas on recipes?







*BE PREPARED:

1. Plan out your meals ahead of time.  Weekly, monthly, whatever.
2. Go through your fridge, freezer, cupboards and food storage and inventory.
3. Make a shopping list.  I like to go through and make a master list of everything that is needed for a recipe.  Then as the next recipe comes around, I can either put a tally mark (and how much is needed) or add a new ingredient to the bottom of the list.  THEN I break that shopping list up either by where it is located in the store OR in different genres (Chicken, Beef, Canned Goods, Produce, Misc.)
4. BUY FREEZER BAGS!  They have to be freezer bags.  Otherwise the food won't stay good as long. 
5. Make sure that your family will like the meal.  Don't make seafood for a family that doesn't like it=waste money and time.

Suzy's Fettucine Alfredo

1 small spaghetti squash (about 2 pounds)
1 Laughing Cow Light Herb and Garlic cheese
2-4 Tbsp crushed garlic
I Can't Believe It's Not Butter spray (to taste)
2 Tbsp light Parmesan cheese
4 4-oz cooked chicken breasts
4 c broccoli, steamed1. Cut squash in half, lengthwise. 2. Remove seeds with a spoon or fork. 3. Wrap each half in plastic wrap and put both halves in microwave for 6-11 minutes, depending on size. 4. Remove squash halves from microwave, let sit with wrap on for 1-2 minutes. 5. Put Laughing Cow cheese in bottom of large bowls and smoosh it around. 6. Scrape out insides of squash gently with a fork and put in bowl on top of cheese. 7. Add garlic and stir ingredients well. 8. While stirring, add butter spray to help blend ingredients. 9. Slowly sprinkle Parmesan cheese and stir. 10. Add cooked chicken breasts and steamed broccoli and voila-- fettucine Alfredo!
Makes 4 Servings Per Serving: 310 cal, 36 g pro, 24 g carb, 7 g fat, 2.5 g sat fat, 90 mg chol, 2 g fiber, 710 mg sodium

BBQ Turkey Roast

1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 pounds Jennie-O Turkey Store Boneless, Skinless Turkey Breast Roast
1 teaspoon extra-virgin olive oil
2 tablespoons barbecue sauce (7 grams carbs or less per 2 tablespoons)
1/4 cup water

Preheat the oven to 350°F. Lightly mist an 8" x 8" glass baking dish or nonstick baking pan with olive oil spray. In a small bowl, combine the garlic powder, salt, and pepper.
Place the turkey on a cutting board. With a fork, pierce each side deeply about 25 times. Drizzle on the oil and rub to coat evenly on both sides. Sprinkle on the reserved seasoning mixture. Rub to coat evenly on both sides. With the smooth side of the breast down, drizzle on half of the barbecue sauce, rubbing to coat. Place the turkey, smooth side up, in the prepared pan. Rub the remaining barbecue sauce over the smooth side of the breast. Pour the water into the pan, taking care not to pour it over the turkey.
Bake for 35 to 40 minutes, or until a thermometer inserted in the thickest portion registers 160°F and the juices run clear.
Remove from the oven. Let stand for 10 minutes. Place the turkey on a clean cutting board. Carve, against the grain, into thin slices. Serve immediately.

Make 5 (4-ounce) servings
Per serving: 160 calories, 34 g protein, 2 g carbohydrates, 3 g fat (trace saturated), 54 mg cholesterol, trace fiber, 248 mg sodium

*Slice only the portion you are eating for one meal and refrigerate the remainder. Just before using, slice the turkey as thinly as possible for sandwiches or cube it for munching or to use in salads.

Sweet and Spicy Pork Tenderloin

1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground allspice
1/8 teaspoon garlic powder
1/8 teaspoon ground chipotle chile pepper
1 pork tenderloin (1 1/4 pounds), trimmed of visible fat
1 teaspoon extra-virgin olive oil
2 tablespoons honey
1 tablespoon minced garlic
1 1/2 teaspoons hot-pepper sauce

Preheat the oven to 350°F. Lightly mist a small roasting pan or ovenproof skillet with olive oil spray. Set aside.
In a small bowl, combine the cumin, cinnamon, salt, black pepper, allspice, garlic powder, and chipotle pepper. Rub the pork evenly with the olive oil. Then rub evenly with the spice mixture until coated. Cover loosely with plastic wrap. Refrigerate for 15 minutes.
Meanwhile, in a small bowl, combine the honey, garlic, and hot-pepper sauce. Whisk to mix. Set aside.
Set a large nonstick skillet over medium-high heat until it is hot enough for a spritz of water to sizzle on it. With an oven mitt, briefly remove the pan from the heat to lightly mist with olive oil spray. Place the pork in the pan. Cook for 1 minute per side, or until browned on all sides. Transfer to the prepared pan. With a basting brush, evenly coat the pork with the reserved honey mixture.
Roast the tenderloin in the oven for 16 to 18 minutes, or until a thermometer inserted in the center reaches 160°F and the juices run clear. Remove from the oven. Cover the pork loosely with aluminum foil. Let stand for 10 minutes. Transfer the pork to a cutting board. Holding a knife at a 45° angle, cut into thin slices. Serve immediately.

Makes 4 servings
Per serving: 221 calories, 30 g protein, 10 g carbohydrates, 6 g fat (2 g saturated), 92 mg cholesterol, less than 1 g fiber, 375 mg sodium

New Fashioned Meat Loaf

2/3 cup old-fashioned oats
1/2 cup fat-free milk
1 pound 97% lean ground veal or 96% lean ground beef
1/2 cup chopped fresh spinach leaves
1/4 cup minced onion
2 large egg whites, lightly beaten
1 tablespoon prepared horseradish
2 teaspoons Italian seasoning
1 teaspoon Worcestershire sauce
1 clove garlic, minced
1/2 teaspoon salt
1/3 cup reduced-sugar or unsweetened ketchup (such as Heinz One Carb)

Preheat the oven to 350°F. Lightly mist an 8 1/2" x 4 1/4" x 3" nonstick loaf pan with olive oil spray. Set aside.
In a medium mixing bowl, combine the oats and the milk. Let stand for 3 minutes, or until the oats are slightly softened. Add the veal or beef, spinach, onion, egg whites, horseradish, Italian seasoning, Worcestershire sauce, garlic, and salt. With clean hands or a fork, mix well. Transfer the mixture to the prepared pan. Press into the pan, patting the top flat. Spread the ketchup over the top.
Bake for 30 minutes, or until a thermometer inserted in the center registers 160°F and the meat is no longer pink. Let sit for 10 minutes. Cut into 8 slices. Serve immediately.
Makes 4 (2-slice) servings
Per serving: 224 calories, 29 g protein, 14 g carbohydrates, 5 g fat (1 g saturated), 91 mg cholesterol, 2 g fiber, 552 mg sodium
For a firmer meat loaf, use only one egg white. Two will make it extra moist--so much that it almost crumbles.