Since I did my Once a Month Cooking Session, back in July, I’m ready to start again. I have had a hysterectomy since then, so one week of recovery also included generous folks helping a girl out and bringing supper to my crew. So very thankful…..I have thoughts on that, but I will save that for another day.
My youngest has also had his second round of IVIG (immunotherapy) for his OMS (Opsoclonus Myoclonus Syndrome), so he has had a bit of a set back…also, my daughter, who was in military school for 22 weeks), also came home. Also, my sweet Lady is hanging on, so I am trying to spend as much time as I can with her before the Lord has her room ready. I’m SO thankful that her boys are home (one lives out of state and one is recovering from a massive accident). She loves them so deeply and it is such a joy to be a fly on the wall with these two…and their sweet wives 🙂 She also was a proud great Granny Jo again, when her granddaughter had her latest bundle of joy. Lots of joy in the midst of life. So lots going on, as usual. It has been an adjustment with me just being tired and sore, Hunter being wobbly and unsteady, and G learning how to be a part of this family, me trying to stay with my Lady as I can…..so we have been keeping our heads down and just muddling through.
I do have food leftover from the last time (I know, right LOL)….so I do have a “base” of what I’m working with. I am switching up suppers and such (using my PINTEREST boards). As I cook, if I do not like a recipe, I immediately delete it and add a new one to replace it. There was a pork quinoa recipe that was like eating the treads off a car…..sadly, I have another one of those, frozen…I’ll be thawing that sucker out and giving it to the chickens…I love my family *too* much to feed them that again.
What I will do, this time around, is cook this weeks of menus and double it. We will eat on one set of meals and the other will be used either as we need it (aka when I’m over it and still have to feed the people who live in my house) or save it till for week 14 of the New Year (Weeks 14 & 40 are the same). We shall see.
I still have the following frozen dishes:
Chicken wrapped in bacon (mashed potatoes and peas)
Cheeeseburger soup and Chili
Stuffed Pepper Soup and Enchilada Soup
Baked Chicken legs (roasted Italian potatoes and cauliflower/broccoli au gratin)
Spinach Mexican Lasagna
For this week….I am making (doubling):
Minestrone Soup and Creamy Tuscan Garlic Tortellini Soup
Mississippi Roast (sour cream and cheddar mashed potatoes, Mac & cheese, Zucchini)
Buttery Garlic Herb Chicken & Zucchini (Au gratin potatoes, prosc. wrapped asparagus)
Cowboy Casserole (Corn Pudding & Lima Beans)
I am also going to see if my budget stretches to Weeks 15 & 41 to cook a bit more and freeze a bit more.
On tap for that is:
Easy Lo Mein (with Egg Drop Soup)
Chicken Parmesan Soup & Asiago Roasted Garlic Cauliflower Soup
Skillet Chicken with Garlic Herbed Butter Sauce (crispy garlic smashed potatoes, green bean casserole)
Chicken Alfredo Baked Ziti (Bread and salad)
My grocery list will be on tomorrow’s post (I hope). I will also include any breakfast or lunch freezer meals.