Cooking for a month during nap time. .....

Here's how I cook for a month during naptime.  Please note, these meals are not gourmet, and I use very few ingredients in each dish so that I can mass produce them.  I seriously only cook once a month.  This has saved our family a great deal of money because I don't impulse buy or run to the grocery store and end up walking out with food I don't need.  Also, it provides me with extra time and peace of mind.  Also, Spencer and I don't eat white flour or sugar so it is difficult to find foods that are fast that fit within those limitations.  This way, we always have good, healthy food ready.  Anyway, here goes:




Note: Each pan feeds our family twice.  When you cook the trays, leave the tin foil on - just lift it on one end so that the steam can escape.  If you want the tray to cook faster, get it out in the morning so that it can thaw during the day.  I cook the pasta, eggs, sausage, rice, meats, etc. before I start. Divide your counter top into stations according to the meal you are making and put the supplies you need for each meal at that station - keeps things cleaner and faster.  Have the dishwasher empty so that you can just load as you go.  Less mess on the counters makes this so much faster and less cleanup afterwards.  I am including more recipes than I usually make on one given afternoon but I thought it would be useful.  Put stuff in the crock pot for chicken taco chili in the morning - this takes about 4-5 hours to cook.




Supplies:  Tin baking trays from Sam's, tin foil, freezer baggies, containers for stock (I use old containers from butter, etc.) *Always spray the trays with cooking spray before you fill them so that they don't stick and lay baggies flat in the freezer for easier storage.*




Prep: Buy 3 rotisserie chickens from Sams or Costco.  When you get home, take all the meat off and shred it.  Put the bones, skin, etc.  in a big stock pot filled with water and boil it.  You will use that chicken broth in the recipes instead of water for flavor and you will freeze the rest.  Also when you get home make a big pot of rice.  I usually put in 6-8 cups of uncooked rice.  That will yield enough rice for all of your recipes. 


Grocery List: You don't have to make all of these recipes for one month.  Whatever you like.  The amounts are approximations because it depends on how many trays you want to make.
3 rotisserie chickens
1-2 Large bags of frozen mixed vegetables
4 cans cream of chicken soup with herbs
4 cans cream of chicken soup
2 bags of brown rice
Bar-b-q sauce - one for every tray you plan to make.
4-6 cans of refried beans with green chili and lime
2 cans of refried black beans
1 large bag cooked, chopped bacon.  - not the bits, the real stuff!
2 lbs breakfast sausage
4 cans of rotel 
2 large bags of shredded mex mix cheese
2 large bags of shredded mozerella
garlic salt
1-2 large cans green chili sauce
1 bunch of cilantro
2 cans of chopped green chilis
6-8 bags of whole wheat tortillas
4-8 cans of your favorite pasta sauce
2 bags of whole wheat spaghetti
2 boxes of whole wheat rotini pasta
2 boxes whole wheat lasagna noodles
chopped garlic
2-3 large container of ricotta
8-16 large green peppers
grated parmesan cheese
Italian sausage
Seasoned ground turkey - taco
Seasoned ground turkey - italian
Taco seasoning mixes - 4-6
Ground turkey
2-3 cans of sloppy joe mix
bags of whole wheat hamburger buns
1 bag frozen chicken breasts
2-4 cans chili con carne
2 pkgs cream cheese
eggs



Chicken pot pies:  I buy big bags of frozen mixed veggies from Sam's.  Spray the tray.  Mix frozen veggies, cream of chicken soup with herbs, shredded chicken, and some of the broth in a big bowl.  Pour this into trays - however many you need, and cover with shredded cheese.  Cover with tin foil, label the top with a sharpie - bake at 350 degrees until bubbly.  Add canned biscuits on top (or make your own) for the last 10 minutes.  Done.  Each tray feeds our family twice. 


Bar-b-q chicken over rice: This one could not be easier.  Spray the tray.  Put cooked rice on the bottom.  Layer with cooked chicken.  Cover with bar-b-q sauce.  Cover with shredded mozzarella cheese.  Cover with tin foil.  Label: cook at 350 until bubbly.  Done.


Chicken enchiladas:  prep: put a handful of cilantro, 1 tsp garlic salt, and 1 can of rotel in the blender and blend until somewhat smooth - homemade salsa fresca.  In a large bowl mix some of your shredded chicken, rice, one cup of broth, refried beans - green chili with lime, shredded mex cheese, salsa fresca, green chilis,  and 2 cans of cream of chicken soup.  Put some of the mixture in each tortilla, roll up and put in your pan (don't forget to spray it first).  When the pan is full - usually with 6-8 enchiladas, pour the green chili sauce over the top and cover with shredded mozerella.  Cover each pan with tin foil.  Label - bake at 350 till bubbly.  Done

Chicken taquitos:  These are easy and fast.  In a large bowl mix shredded chicken, refried beans, shredded mex cheese, and rotel.  Fill tortillas with a small amount and roll up.  Layer them in a pan.  Cover with tin foil and label.  To cook these:  spray a cookie sheet and put taquitos down.  Cook at 400 degrees until browned.  Serve with salsa, sour cream, and guacamole


Spaghetti: This one could not be easier.  Cook the pasta but for only half the time - like 6 minutes.  Spray the tray.  Put the spaghetti in the trays, cover with your favorite pasta sauce, cover with mozerella cheese.  Cover with tin foil, label 350 till bubbly.  Done.  If you prefer meaty pasta sauce, add some Italian sausage cooked and crumbled.


Italian pasta bake:  Spray trays.  In a large bowl mix ricotta, chopped garlic, parmesan cheese, and Italian sausage.  Mix half of this with rotini (only cook for 1/2 the recommended time) and pasta sauce - pour into trays.  Cover with shredded mozerella.  Cover with tin foil, label 350 till bubbly. Done.


Stuffed green peppers:  Cut tops off of peppers and clean out seeds.  Cut in half to make cups.  Spray trays and fill with peppers - cup sides up.  :)  Fill each cup with the other half of sausage mixture and some rice.  Cover with pasta sauce and shredded mozerella cheese.  Cover with tin foil and label 350 till bubbly. 
*You can also make taco stuffed peppers - just fill with enchilada filling and cover with mex cheese instead. *


Taco meat:  I love to have baggies full of this ready to go.  I just thaw it out and put it in taco shells with toppings.  Cook the seasoned ground turkey, mix with cans of refried beans and taco mix.  Put this mixture in freezer bags, label with a sharpie.  Done.


Sloppy Joe Mix: Cook ground turkey, add some rice.  Put this mixture in freezer baggies. Label and you're done. 


Chicken taco chili (family favorite):  Put chicken, 2-3 cans of chili, 3-4 cups chicken broth, taco seasoning mixes -2, 2 pkgs cream cheese, 1-2 cans of cream of chicken soup.  Let this cook 4-5 hours.  Pull chicken breasts out, shred, and put back in.  Spray pans, put rice in each pan, cover with chicken/chili mixture, cover with shredded mex cheese.  Cover with tin foil, label at 350 till bubbly.  When we eat this we put taco toppings on top.  Yum!  Done.


Chicken stock:  Fill any spare containers you have with chicken stock from the boiled, strained chicken bones.  Label, freeze.  This is good to make quick soups.  I also use this to cook my rice with - it adds a lot of flavor. 


Breakfast Burritos:  This is super easy.  Cook breakfast sausage, drain and cool.  Make scrambled eggs (I make mine in the microwave), cool.  In a large bowl combine eggs, sausage, chopped bacon, shredded cheese and refried black beans.  Fill tortillas, roll up, wrap in plastic wrap, and freeze.  To reheat, microwave for 1 min 30 seconds and you have a great, fast breakfast.


Lasagna:  This recipe is great because you don't have to cook the noodles at all.  Cook seasoned Italian ground turkey, drain and set aside to cool.  In a large bowl mix ricotta cheese, egg (2-3 depending on how many lasagnas you are making), pasta sauce, shredded mozzarella cheese, grated parmesan cheese, chopped garlic, and chopped green pepper, chopped onion (optional).  Spray tray.  Pour some pasta sauce in the bottom of the tray and then put down a layer of uncooked noodles, cover with mixture, layer noodles and mixture until it's all gone.  Cover with more pasta sauce, then mozzarella cheese.  Cover with tin foil, label with 350 till bubbly.  Done!


I have other recipes but I'm out of time.  :)  I'll post more when I find more I like.  Love you all! 


Becca