Thursday, February 27, 2014

MEALS - february

Finally, after humming and hawing over how to do a meal plan post, I decided that I'd share one single post at the end of the month sharing a plan of some or most of the meals we made for that month. I figured, if nothing else, that I could refer back to it when I felt stuck with food ideas. I tend to cook meals most days, but about once or twice a week we'll either eat leftovers or go out, so this is pretty much all the meals I made this month.

I'm also a big proponent of food storage, but having it isn't really enough. You have to use it and cycle through it or it will have gone bad when you actually do need it. I typically use a can of something every dinner, whether it's cranberry sauce served with the poppy seed chicken casserole, beans as a side dish, adding canned pineapple to a frozen pepperoni pizza (amazing), or marinating my chicken in canned enchilada sauce.

February's Meals
Poppy seed chicken casserole
Steak, baked potatoes, grilled veggies
Tortilla crusted tilapia fish tacos with fresh mango pineapple salsa
Coconut chicken with raspberry dijon sauce, steamed veggies
Taco pasta with sweet corn
Pulled pork sandwiches and wedge salads
Crockpot teriyaki chicken, rice, steamed veggies
Baked ham and cheese baguettes with honey mustard (these are awesome to assemble and freeze for later use)
Beef burritos (taco seasoned beef from this post, tortilla, cheese, lettuce)
Chicken cordon bleu
Crockpot chicken curry
German pancakes (or Dutch babies)
Pepperoni freezer pizza with pineapple (this is one of our favorite last-resort options because it's so fast)
Breakfast burritos (scrambled eggs, bacon, cheese, salsa, tortilla)
Grilled chicken apple sausages, baked beans, salad
Sliders on Hawaiian sweet rolls

I'm hoping to gradually add recipes to the blog, so if there's any particular recipe you're curious about, let me know and I'll make it a priority.

1 comment:

  1. You mentioned that the baked ham and cheese baguettes with honey mustard are awesome to assemble and freeze for later use. I'd love to hear how you go about freezing them and what the texture is like when you bake them.


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