The school year is winding down, and this is the time of year that seems to be the busiest for me. Between work obligations, Hunter's sports, and taking care of a house I find myself stretched thin. So I find that meal planning and make ahead meals take the stress of feeding my family off of my mind.
My kids love tacos (where do they get that from?!) So an easy make ahead is browning several servings of taco meat, dividing them up into freezer bags, and throwing them into freezer. Usually the day I'm going to use a bag I will throw it in the refrigerator in the morning. Works perfectly! I found this blog, Fun With Sharps, and she shared several recipes. I ended up making the Italian Chicken and my own version of Honey Pineapple Chicken (see recipe below). I cut her recipes in half, as the kids and I won't eat as much so I ended up getting three meals out of it.
Pineapple Chicken
1 lb chicken breasts (frozen is fine)
Small can of pineapple chunks and juice
1/3 cup soy sauce
Freeze
When ready to eat put in crock pot for 6-8 hours on low. I prefer oven method and let meal thaw in refrigerator during the day, put in oven at 350 for 30-40 minutes.
Serve over rice. Kids love it!
Monday, May 19, 2014
Wednesday, May 14, 2014
Cauliflower Pizza Crust-Low Carb and Gluten Free
Ah pizza....one of my favorites! So when I came across the cauliflower crust recipe on Pinterest I gave it a try.
Go to the link to get the recipe, the only modification I made was I made three mini crusts. Once cooled I wrapped in cling wrap and foil and froze them. To use just thaw out, put on favorite toppings and bake at 350 for about 10 minutes.
Go to the link to get the recipe, the only modification I made was I made three mini crusts. Once cooled I wrapped in cling wrap and foil and froze them. To use just thaw out, put on favorite toppings and bake at 350 for about 10 minutes.