This week I am going to restock my freezer with our dinners.  Now that DH has deployed, I’m really lacking motiviation to cook for just E & I.  So its time to fill up the freezer again! Everything on the menu this week will be doubled and extras frozen.  I’ll post links/recipes on Friday for Freezer Food Friday.

1. Pork barbecue in the crock-pot, oven fries, cooked apples
2. Pizza rolls
3. Oatmeal applesauce pancakes, bacon, fresh fruit
4. Stuffed Mexican shells and ???
5. Chicken fingers & carrot sticks (my contribution to the pre-ToT meal at a friend’s house)
6. Dinner out
7. Bourbon chicken & rice, fresh pineapple

Monday–loosemeat sandwiches, carrots
Tuesday–Kentucky grilled chicken (Taste of Home), salad, corn on the cob
Wednesday–slow-cooker barbecue beef (another ToH recipe), onion soup potatoes
Thursday–some type of Asian beef (haven’t chosen a recipe yet), rice, fresh pineapple
Friday–cornmeal chicken, rice pilaf, green beans
Saturday–whole chicken on the grill, whatever veggies we have leftover, rolls
Sunday–pizza night

Fill the freezer–extra loosemeat, extra beef barbecue
Baking with mama–breakfast cookies

I’m really getting bored with our menus lately.  I’m hoping to get inspiration from other MPM menus.  I went through my recipe box last weekend and threw out recipes I won’t make.  Now I’m determined to go through it to weed out others and find inspiration.  Then I’m going to work through my recipe binder.  I also was browing through my home binder and found menu plans from several years back (when I was still on top of things…before the military & before kids!!).  I’m going to scour those for inspiration as well.

I’m running short on time today, so I’m not going to dig up a recipe. Instead, I’ll just post a tip. When you’re making freezer foods that can be for individual portions, get out your muffin tin!  Fill each one with your food, pop the pan in the freezer and, when frozen, remove from the pan and place into your freezer containers. Perfectly-sized portions!  When my daughter was younger and eating smaller portions, I used a mini muffin tin.

I’ve done this with:

• barbecue meats (perfect for 1 small bun)
• sloppy joe’s (perfect for 1 small bun)
• taco meat (perfect for 1-2 tacos)
• Italian beef
• seasoned beef for spaghetti sauce

A bit of a crazy week this week with us having plans three evenings, so several quick & easy meals

Monday (quick night)–Italian beef sandwiches, raw carrots and some type of potatoes
Tuesday (quick night)–DH gone, leftovers for DD & I
Wednesday (quick night)–grilled cajun chicken fingers, salad (chicken on the salad for me), Stove Top (for DH)
Thursday–beef tips, buttered egg noodles, rolls, green beans
Friday–Fend for yourself night (leftovers, freezer meals)
Saturday–Oven beef tacos, rice, spoonbread
Sunday–pizza & movie night

Weekend Treat–homemade chocolate ice cream
Fill the freezer–Italian beef

This recipe does double-duty.  Its cooked in the crockpot (or the oven) and is a great meal for the freezer.   This is a freezer staple for our family.  I usually make a couple roasts and then divide into 1 dinner-sized portion and the rest are individual lunch-sized portions.  Its a very flexible recipe.  I use whatever roast is on sale, whatever sandwich roll is on sale, whatever cheese is on sale, etc.

Italian Beef Sandwiches

• 3 cups water or beef broth
• 1 teaspoon salt (optional if you’re using canned beef broth)
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon onion salt
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 bay leaf
• 2 (.7 ounce) packages dry Italian-style salad dressing mix (regular or zesty)
• 1 (3-4 pound) rump roast or chuck roast (chuck shreds more easily)

Combine broth/water and all seasonings.  Add roast to your slow cooker and pour seasoning liquid over roast.  Cover and cook on low for 10-12 hours or high 4-5 hours.  Remove roast & shred.  Return to slow cooker for at least 30 minutes (I prefer 60-90 minutes).

To serve:  Spoon some liquid over buns (optional).  Add meat to your favorite type of sandwich rolls.  If desired, top with provolone or pepper jack cheese.  Other optional toppings includepepperoncinis , mild pepper rings, sauteed onions or mushrooms, red onion and roasted red peppers.  Toast rolls before adding meat or after adding cheese, if desired.
Freezer Meal: Divide into meal-sized portions and add to a freezer ziptop bag (meat & broth).   If you have time, thaw before reheating.  Reheat over low to medium heat on the stove.  If needed, add a little water or broth.