Before we get to this week’s meal plan I thought I would include a couple of time saving cooking tips. Like a said in Nutrition of Meal Planning the key to me eating right is planning it out. The 2nd problem I run into is being a busy mom so I might not have time to make a tuna salad, chicken wardolf or whatever else might be on the menu for the day. On the night that we are having leftovers for dinner I like to prep a couple lunches for myself so I can grab and go. On the same night if anything needs to be marinated I will go ahead and put the meat in the marinade. The last thing I like to prep meat.
In the morning I will put a bunch of chicken in the Crockpot and shred it and portion it up for freezing. I freeze in 1 c. portion and 3 oz portions. The 1 c. portion I use for casseroles like the chicken and stuffing we had last week. The 3 oz. portions I use for lunches like the chicken wardolf, chicken Cesar etc… (3 oz. is the amount I need for my height and weight for the 40-30-30 diet plan in case you were wondering where I got that from). I stained the chicken stock from the Crockpot put it in the refrigerator overnight. In the morning I scrap off the fat and freeze it in 1 c. portions. The last thing I like to do is brown ground beef. I leave some plain and add taco seasoning to some. About 2 cups equals a pound of 80-20 ground beef that has been browned. This take a lot of time out of cooking time when a recipe calls for cooked meat.
I love the marinade my meat for a long time unfortunately it never seems to happen when I am trying to do it all in the same day. So when I make things like the teriyaki chicken we had last week and the Cashew Chicken we’re having this week I usually triple the recipe in the marinating process. So I have 3 bags of meat marinating at the same time 2 I throw in the freezer (labeled of course) and leave the one I am cooking that week in the refrigerator.
A quick mess-free marinating tip. I get out 3 (because I usually triple my recipes) drinking glasses. I then place a Ziploc bag in each glass and turn the top part inside out so it stay open over the glass. I now have an easy assembly line to easily make 3 portions of the marinade. This also works great to keep open a Ziploc or icing bag when decorating a cake or cupcakes.
I hope everyone enjoyed last week’s meal plan. Same as last week I have included the link to the meal plan below and you can find all the needed recipes under the recipe tab.
I like to make way more pulled pork than we will eat so I can freeze individual portions for on the go lunches. If I have a lot of leftovers I will save it all together for the next time we have pulled pork. A couple more doubled up freezer recipes for you to get your freezer stocked!
Do not forget to head over to Fort Hood Savers to find a breakdown of all the great deals in all the stores this week! Be on the lookout for our next nutrition post!
Tags: cooking, Freezer meals, Meal Planning, organization, time saving, tips