Meal planning

Ok, I am tired of cooking everyday and trying to figuere out that day what to cook and the same things all the time are boring. I really want to start planning meals and freezing things. It won't be that easy in the summer since we have company all the time but would like to get thingd started for when there is no company.

How do I start? How do I plan? Are there things I should stock up on? When you make casseroles what do you freeze them in? I would like to do this for Mondays - Fridays and leave the weekends opened.
I already buy frozen veggies.  Does this really save time? money?

Thanks for all your help!!!!!!!

I only plan ahead like that for certain things. If I am making lasagna, I make 2 big ones. then I have one to freeze. I also do this when I make homemade salisbury steak.

It saves me time because these two things can be time consuming, so if I make alot while I am already at it, it helps with a quick meal other nights I don't have time to cook.

How do you make salisbury steak?

Hi Amy--

One huge time-saver for me is to brown ground meat all at once. When I buy a big package (bulk price = more for your buck) of ground beef or turkey or chicken sausages or whatever...I brown it all at once and then freeze it in smaller portions. That way, when I want to make tacos, shepherd's pie, spaghetti with meat sauce, etc...the meat is just needs to be warmed up and mixed in. Also, it dirties one pan ONCE, not multiple times requiring multiple washes. The only time I don't do this when I have specific plans for the meat like meatloaf, etc.

I also do what Jo does....make twice as much as I need and freeze it. I do this with lasagna, soup, big batches of meat sauce , meatballs, or sausage with sauce, etc.

Happy cooking to you,

--Paula

This can defnitely be a life saver. I also found even if I do not cook the meals themselves but at least do all the prep work like peeling, dicing, chopping, boiling with seasoning, etc I have stuff ready to go that cooks longer because all the prep work is done. I try to always have chopped onion, garlic, and herbs in tupperware and/or baggies. While some things freeze well others don't and can ge****ery when thawed unless you have one of those vacuum seal things which can help to retain the quality of food. Things like lasangna, enchiladas, and stews do tend to freeze well. I agree with Jo that if you are already making something like lasagna, chili, etc just make an extra batch and freeze it. You can also buy things like fajita meat, chicken breast, and ground beef, clean and separate it and add in the seasoning and spices and freeze it uncooked and then when ready cook it. I saw a program where a family would buy things like chicken breast for example, cut and season it and split it into different meals.... chicken stir fry (add in soy sauce, bell peppers, onion, mushroom etc), chicken fajita....do seasoning, onions, bell pepper), lemon pepper chicken breasts, etc, chicken caesar salad, etc
You can save money if yohu buy the meat in bulk. Add a simple salad or baked potato and godo to go.

Thank you so much! These are all great ideas and I will be doing all of them!!!!!

google
~freezer cooking
~once a month cooking (oamc)
~bulk cooking

I freeze almost all of my casseroles in glass pyrex pans.  I have an outlet close that I got lots b1g1 free.  You can also freeze them in the foil pans - buy them in bulk from Costco/Sams or in freezer bags.  The bummer with freezer bags is tht you have to thaw them before popping in the oven.  I take my pyrex from freezer to cold oven.

If I did not plan ahead and have ready made meals available to pull and plop, my family would be hungry many nights.  In my life, I do not always have time to prepare a from scratch meal. 

OLD STYLE CABBAGE ROLLS 1 head of cabbage 1/2 cup butter 3 cups rice 2 onions 1/2 tsp. garlic 2 cans tomato juice salt and pepper	Boil cabbage leaves in pot until tender, do not overcook. Boil rice until it's soft. In pan, melt butter, add diced onion and garlic. Cook onion on medium heat until golden brown. When cabbage is ready, mix rice, butter and onions together in a big pot. Lay the leaves of cabbage one leaf at a time across your hand, then spoon rice mixture onto one end of the leaf. Roll the cabbage and push in rice from the open ends. Put them in a crock pot with a sheet of wax paper between the layers. Pour one can of tomato juice on them and let cook for 1 hour, then add another can and let cook for another 45 minutes. Add salt and pepper to taste.
Goulash Ingredients for Cooking Day: 1 lb. ground beef 1/2 pound Jimmy Dean sausage 1 large can tomato sauce - 29 oz. 1 can corn (drained) 1 cup elbow macaroni   1chopped green pepper 1/2 onion chopped 1 clove garlic chopped.	Ingredients for Serving Day: Parmesan Cheese   Directions for Cooking Day:  Cook elbow macaroni al dente.  Brown meat and sausage together.  Drain.  Add bell pepper, onion, garlic and tomato sauce.  Simmer for 1 hour.  Add cooked macaroni and corn.  Cool and freeze in freezer bag.   Directions for Serving Day:  Defrost and heat.  Serve with Parmesan cheese.
Spicy Beef and Vegetable Sloppy Joe Ingredients for Cooking Day: 1 lb. lean ground beef 1 medium onion chopped 2 cloves garlic minced 1 cup chopped zucchini 1 cup chopped yellow summer squash 1 cup sliced fresh mushrooms 3/4 cup chopped green pepper 1 16-oz. jar salsa 1 tsp. dried basil 1/2 tsp. dried parsley flakes 1/2 tsp. rosemary Ingredients for Serving Day: 6 to 8 kaiser rolls	Directions for Cooking Day:  In a skillet cook beef, onion and garlic over medium heat till meat is brown and onion is tender.  Drain off fat.  Add zucchini, summer squash, mushrooms, and green pepper.  Cover and cook over low heat for 5 to 7 minutes.  Stir in salsa, basil, parsley and rosemary.  Simmer uncovered about 10 minutes or until most of the liquid has evaporated.  Cool and freezer in freezer bag.   Directions for Serving Day:  Defrost and warm Sloppy Joe mixture.  Serve on toasted kaiser rolls.
Wendy's Chili 2 pounds ground beef 1 - 29-ounce can tomato sauce 1 - 29-ounce can kidney beans (with liquid) 1 - 29-ounce can pinto beans (with liquid) 1 cup diced onion (1 medium onion) ½ cup diced green chili (2 chilies) ¼ cup diced celery (1 stalk) 3 medium tomatoes, chopped 2 tsps cumin powder 3 tblsps chili powder 1 ½ tsps black pepper 2 tsps salt 2 cups water	Brown the ground beef in a skillet over medium heat; drain off the fat. Using a fork, crumble the cooked beef into pea-size pieces. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook and stir every 15 minutes, for 2 to 3 hours
Chili Bake Ingredients for Cooking Day:   1 1/2 lbs. ground beef 1/2 chopped onion 16 oz. can whole kernel corn 15 oz. can of chili with beans 1 pkg. chili seasoning mix	Ingredients for Serving Day: 1 cup shredded cheddar cheese (optional - you may sprinkle any amount of parmesan cheese on top of individual servings) 1 can Hungry Jack Buttermilk Biscuits Directions for Cooking Day:  Brown meat and onion.  Drain.  Stir in corn, chili and seasoning.  Simmer.  Cool and freeze in freezer bag. Directions for Serving Day: Defrost chili mixture and heat.  Prepare the Hungry Jack Biscuits.  To serve split the biscuits in half and spoon chili mixture on top.  Top with shredded cheddar or parmesan cheese.
South of the Border Chicken Bake 2 cans cream of mushroom soup -- 10 3/4 oz. 2 cans cream of chicken soup -- 10 3/4 oz. 3 1/2 cups milk 4 cups cooked chicken -- chopped 2 onions -- finely chopped 2 cups salsa 4 cups cheddar cheese -- grated 24 corn tortillas -- each cut into 8 pcs.	In large bowl, combine coups and milk; stir well. Add chicken, onion, salsa and three cups of grated cheese. Layer tortilla pieces first followed by chicken mixture into three lightly buttered 8" x 8" baking pans. Top with remaining cheese. Cover with foil; label and freeze. To Serve: Thaw casserole. Bake in 350F oven for 35-45 minutes or until bubbly.
Roast Sticky Chicken 4 teaspoons salt 2 teaspoons paprika 1 teaspoon cayenne pepper 1 teaspoon onion powder 1 teaspoon thyme 1 teaspoon white pepper 1/2 teaspoon garlic powder 1/2 teaspoon black pepper 1 large roasting chicken -- as big as possible 1 cup onion -- chopped	In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal and refrigerate overnight. When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan. Roast, uncovered, at 250 degrees for 5 hours (yes, 250 degrees for 5 hours). After the first hour, baste chicken occasionally (every half hour or so) with pan juices. The pan juices will start to caramelize on the bottom of pan and the chicken will turn golden brown. If the chicken contains a pop-up thermometer, ignore it. Let chicken rest about 10 minutes before carving.
Chicken Nuggets 2 pounds boneless, skinless chicken breasts 3 tablespoons margarine or butter -- melted 2 teaspoons Worcestershire sauce 1/2 cup Italian style bread crumbs 1/3 cup Parmesan cheese	Cut chicken into 1" pieces (kitchen shears work best). Combine chicken, melted margarine, and Worcestershire in a 1 quart freezer bag. Combine the bread crumbs and parmesan cheese in a second freezer bag. Tape the two bags together. Label and freeze. To prepare for serving, thaw and remove the chicken pieces from marinade. Shake them in the bread crumb bag to coat, a few at a time. Preheat oven to 450F. Arrange chicken on a greased cookie sheet. Bake for 7-9 minutes or until no longer pink in the center. Makes 4 servings.
All Day Chicken 4 pound Chicken -- breasts and thighs 1/4 pound Mushrooms, sliced 2 tablespoons Margarine or butter 1 (11 oz) mandarin orange sections, drained 1/2 medium bell pepper, sliced lengthwise 1/4 teaspoon Ground ginger 3 tablespoons Cornstarch 1/4 cup Cold milk 1/4 cup Cold water	Marinade: The night before you plan on slow cooking your dinner, mix together the marinade ingredients in a large, closable container large enough to also hold the chicken pieces. When marinade is thoroughly mixed, add the chicken, close container and refrigerate until morning. In the morning place the chicken in the slow cooker and add marinade up to about an inch from the top of the container. Set the cooker on low and cover. 6 to 8 hours later, turn the cooker to high. About an hour later, sauté the sliced mushrooms in the margarine or butter. Then add the mushrooms (with pan juices), mandarin sections, green pepper and ginger into the slow cooker and stir thoroughly. Mix together the cornstarch, milk and cold water, then gradually add into the slow cooker while stirring until the entire mixture thickens a bit. Re-cover the slow cooker and let simmer for 15 to 30 minutes until serving. Serve with baby carrots and small new potatoes.
Slow Cooker Chicken with Creamy Vegetables 1 small head of cabbage, cut into wedges 2 medium zucchini, quartered ½ small onion, sliced thin 8 boneless, skinless chicken breast halves ½ stick of butter, cut into slices ½ c heavy cream ½ c water 1 tsp salt 1 tsp pepper 1 tsp garlic powder	Place the vegetables into the crockpot. Layer the chicken breasts on top of the vegetables, and top with slices of butter. Blend cream, water, and spices into a sauce; pour sauce over the chicken and vegetables. Cook on low heat for 6-8 hours.
Hawaiian Chicken     2 cups chicken 1 cup onion 1 cup green pepper (chopped big or small) 2 cans cr of chicken soup 1 can (15 oz.) pineapple tidbits 2 tsp. soy sauce fresh cut tomatoes (optional)	Saute onion and green pepper till mostly soft. Cook chicken and dice. Mix together with the soup, pineapple and soy sauce. Freeze. Let thaw, warm in saucepan over medium heat. Serve with rice and tomatoes.
Chicken and Rice Wraps 1 lb. Boneless skinless chicken breasts, cooked and shredded 2 c. water 1 c. mild salsa 1 pkg. Taco seasoning mix 2 cups instant rice, uncooked 8 – 12 flour tortillas	In skillet or saucepan, combine chicken, water, salsa and seasonings. Bring to a boil. Add rice, simmer on low for 5 minutes. Spoon mixture into center of tortillas and wrap. You can add cheese to mixture before wrapping, if desired. To FREEZE: Simply wrap each folded tortilla in tin foil and place in 1 gallon freezer bag. I like to have 8 to a bag (for our swaps). To SERVE: Reheat and eat! Another “instant" meal! This makes a LOT! We found it to be very filling, and kind to our diets! :)
Kid-Friendly Chicken Bites 2 c. cooked chicken, chopped 1 c. sharp cheddar cheese, shredded 1 garlic clove, pressed ½ c. mayonnaise ¼ tsp. salt Frozen bread dough, thawed, but not risen	TO FREEZE: Combine chicken with other ingredients (except bread dough) in a bowl. Roll out bread dough to a 9"x13" rectangle. Cut into smaller squares. Spoon filling onto one side of each square, leaving a border of dough on three sides. Fold over bare side of dough into a triangle and pinch ends together. Fold points of triangle into center to make a roundish shape. Freeze on cookie sheet. Place frozen individual bites into 1 gallon freezer bag and lay flat. TO COOK: Thaw overnight in refrigerator. Place bites on greased cookie sheet. Loosely cover with plastic wrap to prevent drying. Allow to rise, but not double. Cook 15 - 20 minutes in a 350° oven until golden. OPTION #2 - Bake the bites then freeze. I like this option best because I can have an "instant" dinner or snack. -CW
Sweet and Sour Chicken 1- 8 oz. Fat Free French Dressing 1- 8 Oz. can Jelly (whole)cranberry sauce 1 package – Dried Onion Soup Mix 4 Boneless Chicken Breasts (you can add more or less – cut into cube pieces)	To freeze: Dump all ingredients into 1 gallon Ziploc freezer bag. Lay flat in freezer. To cook: Mix all ingredients in a 13 x 9 glass pan. Cover with tin foil. Bake 350 degrees for 45 minutes. Stir and serve over rice or noodles. Christy’s note: I like to add a bunch of stir-fry veggies in the bag when I freeze this. They cook well in the sauce, and add a lot more nutrition to the meal. (Plus, I don’t have to bother with a side dish this way!) The kids are also more apt to eat the vegetables when they are in the sweet sauce than on the side
CHICKEN BROCCOLI 1 cup margarine 1 cup flour 8 cups milk salt and pepper to taste 4 cups cooked chicken, cut up 2 lbs. broccoli, cut up and lightly steamed 2 lbs. cheddar cheese, grated	Make white sauce: melt margarine in a large heavy pan. Add flour, stirring constantly. When it reaches the boiling point, add milk, mixing constantly with a wire whisk. Heat until almost boiling, stirring constantly. Remove from heat. Place cooked chicken into four 8x8-inch baking pans; sprinkle each pan with grated cheese; cover pans with foil; label and freeze. You can also store this in zip-top freezer bags, saving the grated cheese to sprinkle on top at serving time. To serve: Thaw. Bake at 350 F for 30 minutes, or pour from freezer bag and heat in heavy pan on stove top. Serve over cooked rice, spaghetti, or fettuccine noodles.
Chicken Parmesan 1/3 C. dry bread crumbs 2 Tbsp. grated Parmesan cheese 3/4 tsp. Italian Seasoning 1/2 tsp. Garlic Powder 1 lb. boneless skinless chicken breasts 1 egg, beaten 1 can (8 oz) tomato sauce 3/4 C. shredded mozzarella cheese	To freeze: Combine first four ingredients in a shallow bowl. Dip each chicken breast in beaten egg, then roll in bread crumb mixture to evenly coat. Place chicken on a greased cookie sheet or jellyroll pan. Bake in preheated 375' F. oven 10 min. Turn chicken over; bake 10-12 min. or until chicken is thoroughly cooked. Freeze in 1 gallon bag with separate bags of sauce and shredded cheese. To serve: Thaw overnight in the refrigerator. Reheat chicken in 375' F. oven until heated through and crust is crispy. Spoon tomato sauce over chicken. Sprinkle cheese over top. Bake an additional 3 minutes or until cheese is melted.
Chicken Casserole Makes 4 servings Ingredients: 4 cups skinless, boneless chicken breast, cooked and cut into small pieces 4 teaspoons onion flakes 1 teaspoons black pepper 2 teaspoons fresh garlic, minced 1 cup Campbell's Healthy Request Cream of Chicken Soup 1 cup frozen artichoke hearts 2 cups cooked long-grain brown rice (I use Tofu Shirataki noodles, cut into smaller pieces) 6 ½ ounces grated reduced fat cheddar cheese	Preheat oven to 350 degrees. Mix spices and soup in large bowl and add cooked rice, chicken, and artichoke hearts. Combine and place in a baking dish sprayed with a vegetable spray. Top with grated cheese. Bake for 30 to 35 minutes or until hot and bubbling
BBQ Pork- EASY!!! 1 3-4# pork roast 1-2 bottles BBQ Sauce, your choice *or* homemade equivalent	In crockpot, pour one bottle of BBQ sauce into bottom of insert place roast on top. You can add more sauce on top of the roast. Cook on LOW for 6-8 hours, HIGH for 5-6 hours. When finished either slice or shred for sandwiches.
Easy Almond Chicken  8 skinless, boneless chicken breast halves 1 pinch garlic powder 1 (10.75 ounce) can condensed cream of chicken soup 1 (5 ounce) can evaporated milk 8 ounces toasted almonds Amount Per Serving Calories: 351 Total Fat: 19.2g Cholesterol: 77mg Sodium: 395mg Total Carbs: 10.2g Dietary Fiber: 3.4g Protein: 35.5g Nutrition Info      Servings Per Recipe: 8	DIRECTIONS: Preheat oven to 350 degrees F (175 degrees C). Place chicken pieces in a lightly greased 9x13 inch baking dish. Season with garlic powder to taste and bake in the preheated oven for 1/2 hour. In a small bowl mix together the soup and milk. Pour mixture over chicken and bake for another 1/2 hour. Meanwhile, toast almonds and add to chicken during the last few minutes of baking.
Tuscan Chicken           4 skinless, boneless chicken breast halves 1 (4 ounce) can sliced black olives, drained 1 (15 ounce) can cannellini beans, rinsed and drained 1 (26.5 ounce) can roasted garlic flavored spaghetti sauce   Nutrition Info Servings Per Recipe: 4 Amount Per Serving Calories: 351 Total Fat: 10.1g Cholesterol: 67mg Sodium: 1296mg Total Carbs: 31.8g Dietary Fiber: 7.9g Protein: 31.5g	DIRECTIONS: Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13 inch baking dish with nonstick cooking spray. Place the chicken breasts in the baking dish, and sprinkle olives over the top. Pour the beans over the chicken, then pour the spaghetti sauce over everything. Cover, and bake for 30 minutes in the preheated oven. Remove the cover, and continue baking for 10 minutes, or until chicken is no longer pink inside.

 

Cream of Chicken Breasts       4 skinless, boneless chicken breast halves 1 pinch poultry seasoning 1 (10.75 ounce) can condensed cream of chicken soup 1 (10.75 ounce) can milk   Nutrition Info Servings Per Recipe: 4 Amount Per Serving Calories: 239 Total Fat: 7.4g Cholesterol: 81mg Sodium: 714mg Total Carbs: 9.4g Dietary Fiber: 0.2g Protein: 31.9g	DIRECTIONS: Preheat oven to 350 degrees F (175 degrees C).   Place chicken in a 9x13 inch baking dish and season to taste. Mix soup with soup can of milk/half-and-half/water (if desired, use 2 cans to make sauce thicker). Pour soup mixture evenly over chicken and bake in the preheated oven for about 1 1/2 hours or until chicken is no longer pink and is tender
Lemon Marinated Chicken 1/2 cup lemon juice 2 tablespoons distilled white vinegar 3 tablespoons dried oregano 1 teaspoon paprika         1/4 teaspoon ground black pepper 1/2 medium onion, chopped 1/2 cup long strip of lemon zest 4 skinless, boneless chicken breast halves   Servings Per Recipe: 4 Amount Per Serving Calories: 150 Total Fat: 2.9g Cholesterol: 61mg Sodium: 52mg Total Carbs: 8.3g Dietary Fiber: 3.2g Protein: 23.8g	DIRECTIONS: In a bowl, mix the lemon juice, vinegar, oregano, paprika, pepper, onion, and lemon zest. Place chicken in a medium baking dish. Pour the sauce over the chicken. Cover dish with aluminum foil, and refrigerate at least 4 hours. Preheat oven to 375 degrees F (190 degrees C). Place covered baking dish in the preheated oven. Do not drain marinade. Bake chicken 30 minutes. Uncover dish, and continue baking 15 minutes, until marinade is boiling and chicken juices run clear. Let chicken rest 5 minutes before serving.
Kung Pao Chicken 1 pound skinless, boneless chicken breast halves - cut into chunks 2 tablespoons white wine 2 tablespoons soy sauce 2 tablespoons sesame oil, divided           2 tablespoons cornstarch, dissolved in 2 tablespoons water 1 ounce hot chile paste 1 teaspoon distilled white vinegar 2 teaspoons brown sugar 4 green onions, chopped 1 tablespoon chopped garlic        1 (8 ounce) can water chestnuts 4 ounces chopped peanuts Nutrition Info Servings Per Recipe: 4 Amount Per Serving Calories: 435 Total Fat: 23.3g Cholesterol: 66mg Sodium: 602mg Total Carbs: 25.3g ** Dietary Fiber: 4.2g Protein: 34.3g	DIRECTIONS: To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes. To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic. Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.
Quiche
French Onion Soup
Lasanga
Beef Barley Soup
Chicken Veggie Soup
Meatloaf
Chili
Chicken Rice Casserole

       

Great question and helpful responses. I'm open to recipes for things that freeze well too as I feel I'm always making the same old things. ETA: just saw the recipe post, you rock Jen!

I like Jo's lasagna idea and Paula's browning THEN freezing meat idea. Anything to save time.



Thanks!

You ladies are the BEST!!!!!  The recipes sound so good!!!!!! Thanks!!!!