I have made it through my first week back at work. Thanks to my planning and organization I have managed to pack and take my lunch 4 of the 5 days and dinner was on the table by 6:00 each night, except for tonight! I had planned on making mashed potatoes (a double batch so I could freeze some) while the meatloaf cooked, but the potatoes were in the car my husband was using. No worries, we had mashed potatoes with our meal and I did make a double batch to freeze, we just didn’t eat until 7:30. That’s what a small snack is for. The wait was worth it. The meatloaf was moist, the potatoes were buttery, and the salad helped use up some of the left over ingredients from the energy bars I had made this week. Lunch was the delicious left overs from last night along with some fresh berries, and breakfast was a smoothie (green of course) since it was Friday treats at work.
I mentioned freezing my mashed potatoes today at work and got some funny looks. Yes, you can freeze potatoes. When you warm up the mashed potatoes, just add a little bit more butter and milk. They will be just as creamy as when you made them, and presto, you have a side to go with your dinner. Side dishes are my next challenge. I’ve gotten the main dish down, just need to work on the rest of the meal.
Here are the recipes for today and yesterday. This weekend is leftovers, and pizza. We’ll be making our own pizza since my 4 year old loves making pizza. My husband makes a great dough, but I want to give one I found ona try on Once A Month Mom, so I will be posting my results later. Have a great weekend, and maybe you’ll do some cooking and freezing!
Teriyaki Honey Chicken Recipe
- 4 pieces boneless, skinless, chicken breast or thigh
- .5 cup honey
- .5 cup soy sauce
- .25 cup water
- 2 tsp. ground ginger
- 2 tsp. minced garlic
- gallon freezer bag
In a bowl, combine marinade ingredients. Place chicken in zippered bag. Pour marinade over chicken, seal bag, and let marinate 8 hours. Remove from marinade. Grill chicken until juices run clear. Or to cook in oven, place in a greased baking dish and cover with foil. Bake at 350ºF uncovered 20-30 minutes. Uncover and bake 20-30 minutes longer or until juices run clear.
Prepare as directed above but instead, place in freezer bag and freeze, no need to marinate in refrigerator. To serve: Thaw if frozen. Remove from marinade. Grill chicken until juices run clear. Or to cook in oven, place in a greased baking dish and cover with foil. Bake at 350ºF uncovered 20-30 minutes. Uncover and bake 20-30 minutes longer or until juices run clear.
- 2 cups wheat flakes (such as Total or Wheaties)
- .5 cup flour
- .25 cup wheat germ
- .5 cup brown sugar
- .75 cup yogurt
- .25 cup oil
- 1 egg
- .5 tsp. salt
- .5 tsp. baking soda
- 2 tsp. vanilla
- 1 cup dried cranberries
Preheat oven to 375F. Crush wheat flakes with a rolling pin. In a bowl, mix yogurt, egg, oil, and vanilla. Add crushed wheat flakes, flour, sugar, wheat germ, salt, and baking soda. Mix well then add dried cranberries. Place by spoonfuls on a cookie sheet and bake for approx. 10 minutes or until set.
Variation: omit dried cranberries and sprinkle cinnamon and sugar over the top of the cookies before baking. My kids’ favorite part!!
Easy Pleasing Meatloaf
What You Need
Healthy Citrus Chicken Strip Recipe (Salad Topping)
- 1 Orange
- 1 Lime
- 1 tablespoon Ginger, grated
- 1 cloves Garlic, minced
- 1 teaspoon Chili powder
- 1 teaspoon ground Cumin
- 6 boneless, skinless, chicken breasts (5 oz each)
- Combine juice from orange, juice from lime, ginger, garlic, chili powder, and cumin and mix together thoroughly.
- Cut the chicken breasts into 1 inch strips.
- Pour mixture into a large ziplock bag and add the chicken strips. Seal and refrigerate for 2 hours.
- After chicken is fully marinated, discard marinade.
- Fully coat the pan with a non-stick cooking spray and cook chicken strips thoroughly for 2-3 minutes on each side.
Portion into 3 ounce servings and put into pint size freezer bags to freeze. To serve: Thaw one serving in refrigerator overnight. Serve on top of salad.
Servings: 12 • Serving Size: 3 ounces • Points: 3 ww pts
Calories: 130 • Fat: 1.5 • Protein: 12 • Carb: 0 • Fiber: 0