It will not only simply my life, but also save $$$ on my budget ; )
Beef:
Pork
Asian Pork Chops (make towards the end of the month for April!)
Shredded pork roast (made in the crock pot)
Chicken
Chicken Stove Top Stuffing Casserole
Asian Chicken (for the grill)
Meatless
Some of the Recipes I use:
Tater Tot Casserole
1 lb lean ground beef
1 small onion, diced
1 can cream of mushroom or chicken soup
1/2 cup milk
pepper
2 cups frozen mixed veggies (corn, carrots, peas)
1 1/2 cups shredded cheese (we like old)
1 medium package of tater tots.
- Brown beef and onion.
- In a bowl, mix soup and milk. Add some pepper to taste.
- Mix beef and milk mixture and add veggies
- Place mixture in a 9x13 pan (if cooking right away) or a tin foil pan if making this for the freezer
- top with tater tots and shredded cheese
- To serve, bake uncovered at 350 for 35-45 minutes or until tater tots are brown and casserole is hot.
- If freezing - do not cook!!!! Place in freezer and then adjust the cooking time depending on whether you thaw you casserole or not.
Asian Chicken
1/2 cup low sodium soy sauce
1/4 cup canola oil
3 tbsp brown sugar
3 cloves of garlic, minced
2 tbsp peanut butter
1/2 tbsp fresh ginger
- Mix all ingredients and place in a ziploc bag. Add 6 chicken breast and freeze.
- To cook, thaw and then grill on the BBQ.
Chicken Stuffing Casserole
4 chicken breasts
1 can cream of chicken soup (low sodium)
1 cup milk
1 1/4 cups mozzarella cheese (Shredded)
2 boxes of low sodium stuffing
- Place chicken in the bottom of a 9x9 pan (again, if you are freezing this, use a tin foil pan).
- Top with shredded cheese.
- Mix soup and milk together. Pour over cheese/chicken.
- Prepare stuffing according to box directions.
- Place prepared stuffing over the chicken/soup/cheese mixture.
- Bake covered for 1 hour at 350. If cooking from frozen state, adjust cooking time.
