Even though this was a short week for me, it seemed longer. A friend posted the same thought on Facebook this morning. I wonder why that is. My freezer and menu board have helped me keep my sanity this week. While we may not have cooked everything on the menu this week due to last-minute changes in our plans, we’ve definitely been successful in eating healthier and eating out less. Both of these are goals for this year.
One of the best parts of this project is sharing it with friends and hearing about how they’ve tried it for their families. A co-worker who also a mom to 2 very children (i.e. Mom’s taxi is in full service after school) shared with me that her frozen crock-pot meal was a life saver yesterday since she was only home for about 40 minutes between practices and such. She asked if I had any more crock pot recipes, and I do. I will definitely be adding them to my menu next month and will be keeping my eyes open for some good additions.
While I didn’t post last night, we definetly enjoyed a good dinner and lunch was another repeat. Dinner was Cilantro Chicken. It was so good and quick, that there were not any leftovers! Great for us, bad for my lunch today. So back to my stash I went for lunch, and found some yummy Chicken Fried Rice. It thawed in my lunch bag by lunch time and as an added bonus kept the rest of my lunch cold! Tonight would have been lasagna, but some necessary shopping for tomorrow’s events and a stop at the dry cleaners did not allow the time to heat it up.
I won’t be posting tomorrow or eating the delicious French Dip sandwiches. A last-minute double date night has come upon me, and so I’m going out for dinner. It may not be fancy, but it still won’t be cooking at home in any way. Not to worry, the sandwiches will be a great dinner on Sunday after I spend the day getting myself and the house ready for another whirlwind week of school and meetings.
Be sure to check out these great recipes…. they are super easy!
Grilled Cilantro Lime Chicken
Kelly @ Onceamonthmom.com
- 1 pound Chicken breasts, preferably organic
- 2 tablespoons Extra virgin olive oil
- 2 medium limes, juiced
- 2 medium Garlic, cloves, minced
- 2 tablespoons Cilantro, fresh, chopped
- 0.25 teaspoons Salt
- 0.125 teaspoons Pepper
- 1 cups Salsa Verde
Mix olive oil, garlic, lime juice, cilantro, salt and pepper in a bowl. Divide and pour into freezer bag with Chicken marinade for at least one hour or freeze until ready to use. Heat grill or grill pan to medium high heat, Grill for about 6 minutes a side. Serve with salsa verde.
Divide and pour into freezer bag with Chicken. Freeze until ready to serve. TO SERVE: Thaw. Heat grill or grill pan to medium high heat, Grill for about 6 minutes a side. Serve with salsa verde.
Recipe by Our Best Bites, adapted from Disneyworld’s Ohana Restaurant
2 c. white rice + 4 c. water (OR 4 c. cold, leftover rice, which is actually better)
3 Tbsp. butter
1/4 c. minced red onion
2 Tbsp. chopped green onions
1/2 Tbsp. minced garlic
1/4 c. chopped carrots
1/2 c. chopped mushrooms
8 oz. (1/2 bag) of coleslaw mix
3-4 generous Tbsp. soy sauce
1 Tbsp. dried onion
1 Tbsp. Kosher salt
1 tsp. garlic powder
1 ½ tsp. black pepper
½ tsp. celery salt
1 ½ tsp. sugar
Boil water and add rice. Reduce heat to low, cover, and cook for 20 minutes. This step can be done even up to 2-3 days in advance (and for some reason, fried rice tastes better when the rice is cold). Heat butter over medium heat and saute onions, carrots, and cabbage until carrots are tender. Add cooked rice, soy sauce, and seasoning to taste (you won’t even come close to using all of it; save the rest for future fried rice or use as you would seasoning salt.)
–Peas, snap peas, or pea pods
Toss a few chopped green onion tops over your serving dish for pretty presentation…
TO FREEZE: Divide into single portion sizes. Take all the single portions and freeze together in one bag. Remove when needed. Thaw and warm in microwave.