Friday, July 10, 2015

2 Hours, 24 Meals, $146

Here I go again...This round is 24 meals for $146 (averaging about $6 per meal). It took me about 2 hours to prep all the meals and I only used 5 dishes in the process (score!), but don't get me started on what my floors looked like when I was done. I'm a messy cook.

For those of you wondering, 20-25 meals is my happy place. The meals last us long enough that the prepping is worth it but not so long that you forget what you have and the last few meals die from freezer burn.

So let's get started -

Menu |
Caribbean Jerk Chicken Sandwiches on Ciabatta Bread
Sesame Ginger Chicken
Hawaiian Chicken
Garlic & Herb Chicken
Spaghetti Sauce (I know, I make it every time)
Peach Mango Salsa Chicken
Memphis BBQ Rub Pulled Pork
Broccoli Cheddar Soup w/ Bacon
White Chicken Chili
Dirty Rice
Butternut Squash Corn Chowder w/ Bacon
White Chicken Enchiladas

I made two of each.

Grocery List |

Meat:
2 packages of bacon
5 bags frozen chicken breasts
4 lbs. ground beef
2 lbs. ground Italian sausage
1 5 lb. pork loin (will be cut in half)


Produce:
1 bunch green onion
1 bundle celery
2 butternut squash
2 yellow onions
2 green peppers
2 limes

Freezer/Refrigerator:
2 large bags of frozen corn
2 bags of frozen broccoli florets
Milk
Shredded Cheddar Cheese
2 tubs Peach Mango Salsa
4 packages cream cheese
1 16 oz. tub of sour cream

Canned/Dried Goods:
2 jars prepared marinara
2 cans tomato paste
2 packages broccoli cheddar soup mix
2 cartons chicken broth
2 cans cannellini beans
2 cans black beans
3 cups brown rice (from bulk section)
4 cans diced green chilis
2 cans cream of chicken
2 bags tortilla chips
2 bags ciabatta bread
4 packages tortillas
2 bags pretzel rolls
Spaghetti

Marinades/Seasonings:
2 bottles Caribbean Jerk marinade
2 bottles Sesame Ginger marinade
2 bottles Hawaiian marinade
2 bottles Garlic & Herb
2 Memphis BBQ Rub seasoning packets

Other spices you'll need:
Montreal Steak Seasoning
Garlic Powder
Smoked Paprika
Cayenne Pepper
Cumin
Oregano
Thyme
Bay leaves
Basil
Brown Sugar
Salt & Pepper
Gallon sized freezer bags
Slow Cooker Liners (You just need them. Trust.)


Once shopping is complete, unload and label bags. Start cooking the rice (3 cups) in the rice cooker, brown the Italian sausage and ground beef (separately), wash produce, then just move through one meal at a time.

Recipes |

Caribbean Jerk Chicken Sandwiches on Ciabatta Bread


1 bottle Caribbean Jerk marinade
4 chicken breasts
Freeze ciabatta bread with this.

Thaw and grill chicken, lightly toast ciabatta bread. Make a sandwich.

Sesame Ginger Chicken

1 bottle sesame ginger marinade
4 chicken breasts

Thaw and grill chicken - would be great served with rice.

Hawaiian Chicken


1 bottle Hawaiian marinade
4 chicken breasts

Thaw and grill.

Garlic & Herb Chicken
1 bottle Garlic & Herb marinade
4 chicken breasts

Thaw and grill.

Spaghetti Sauce (I know, I make it every time)
1 lb. ground Italian sausage (cooked and drained)
1 lb. ground beef (cooked and drained)
1 jar prepared marinara
1 can tomato paste
1 bay leaf
1 tsp. basil
1 Tbsp. brown sugar
1 tsp. garlic powder

Store noodles in pantry

Crock pot on low for 8 hours.

Peach Mango Salsa Chicken



3-4 chicken breasts
1 package cream cheese
1 tub peach, mango salsa

Freeze tortillas with this

Crock pot on low for 8 hours. (Note: I usually make this with half medium salsa and half peach, mango salsa but I've been craving a sweeter version so this is it.) Once cooking is complete, shred chicken and serve on tortillas.

Memphis BBQ Rub Pulled Pork
1/2 yellow onion, chopped
1/2 the pork loin (approx. 2.5 lbs.)
1 packet Memphis BBQ Rub seasoning
1 Tbsp. brown sugar

Freeze pretzel rolls with this

Add 1 cup of water and crock pot on low for 8 hours. Shred and serve on pretzel rolls with BBQ sauce.

Broccoli Cheddar Soup w/ Bacon

1 bag frozen broccoli
Mix 6 cups water with broccoli cheddar mix

Freeze bacon with this.

Crock po
t on low for 8 hours. Cook and crumble half a package of bacon to top the soup.

White Chicken Chili



1 can cannellini beans (drained and rinsed)
1 can black beans (drained and rinsed)
1 carton chicken broth
1 can diced green chilis
1/2 bag frozen corn
Juice of 1 lime
1/2 yellow onion chopped
1/2 tsp oregano
1 tsp garlic powder
1/4 tsp cayenne pepper
3/4 tsp paprika
1 1/2 tsp cumin
Salt & Pepper
2 chicken breasts

Store tortilla chips in pantry.

Crock pot on low for 8 hours. Shred chicken and serve with tortilla chips.

Dirty Rice



1 green pepper diced
1.5 cups cooked brown rice
1 lb. cooked ground beef
1 Tbsp. Montreal Steak seasoning
Drizzle with EVOO

Thaw and warm in a frying pan.

Butternut Squash Corn Chowder w/ Bacon



1/2 bunch of green onions chopped
1/4 cup chopped celery
1 butternut squash cubed
1/2 bag frozen corn
2 1/4 cups milk
1 tsp thyme
1/2 tsp salt
1/4 tsp ground pepper
1/4 cup shredded cheddar cheese

Freeze bacon with this.

Crock pot on low for 8 hours. Cook and crumble half a package of bacon to top the soup.

White Chicken Enchiladas



 3-4 chicken breasts
8 ounces sour cream
1 can cream of chicken
1 can diced green chilis
1 tsp cumin
1 tsp garlic powder
Salt & pepper to taste

Freeze tortillas with this.

Crock pot on low for 8 hours. Thaw tortillas, shred chicken and fill and roll tortillas in a baking dish. Top with extra sauce and bake for 30 minutes at 375.

Remember to make two of each meal. And I really did only use 5 pans to prep these (plus some knives and spoons)...proof:


Enjoy!

1 comment:

  1. I like your quick and easy recipes. I am cooking your butternut squash chili on the stove right now. I meant to do it in the crockpot, but decided to do it on the stovetop since I was home early this afternoon. Thanks for your blogs. ~ Jane Plant

    ReplyDelete