Filling the Freezer

When it was all said and done, I had cooked two lasagnas, a double batch of chili, two meatloafs, 18 meatballs, a dozen breakfast burritos, a whole chicken, a crock of slow cooker chicken stock, Italian orzo soup, chicken noodle soup (made with aforementioned chicken and stock) and a giant pan of Thin Mint brownies.

Of course, when I set out to plan my meals for the week, I never intended to get my cooking out of the way in a day. I was just hoping to have time to make lasagna after a Saturday afternoon 5K (news flash: I didn't).

But in some weird mimosa-driven frenzy, I did not only that but I coked for what I can only assume is the entire month.

Now let's back up for a hot minute. With a 5K in the afternoon and the plan to make it a long run sandwich, I had the morning free to clean up around the house and grocery shop. I usually am only able to get the most pressing accomplished before noon when I'm logging higher mileage. I was prepared to take the boys with me to the store but Mark offered to keep his Saturday morning the same – spearhead cleaning efforts and then head to the Y at 9 a.m. for his workout. The boys could go with as there is free childcare.

Can anyone guess what I figured out next?

I could go to the grocery by myself. I could roam the aisles ALONE. And though both of the kids are fairly well behaved, it is much more relaxing to not have to soothe a kid who is fussy or reroute to go to the bathroom because, inevitably, one always has to poop in the half-hour we are there.

The opportunity to get the shopping done solo was even more appreciated as it afforded me the chance to go to the meat market alone. My favorite butcher recently built and opened a new store (right next to the old one), and I was hot to check it out. I was hoping the more spacious building would keep the things that I loved (cheap day-old bread) and allow for improvements. Also, I thought there might be some good deals.

And there you have it – how I ended up with the ingredients to cook all that food. The store had a 10-pound bag of lean ground beef on sale for $39. While the price doesn't seem great at the start, the price per pound was $3.90 for fresh, fairly local beef and that's about what I pay for conventional meat on manager's special.

I grabbed a bag (along with three loaves of bread, six cartons of egg whites {99 cents each}, a pound of smoked ham and a pound of Colby cheese). I assumed that I would portion it out in one- or two-pound bags but then the mimosas.

Ah, I love mimosas.

I started with the lasagna – one for us and one for a family member who just had surgery. I had an organic chicken bought on manager's special with a coupon that needed cooked, so I threw that in the slow cooker. As I grabbed bay leafs, I realized that I had enough tomato sauce for chili so I got started on that ... and on and on and on.

When I finished, I called my grandma because when one does something like this it is imperative to tell someone and brag. She asked what I was going to do with all of it.

"The freezer. Duh," I said. "And not cook for a month."

Here's how the menu will play out:

Note: I also had leftover shredded chicken from the whole bird I cooked in the slow cooker and pre-portioned cooked pork from a shoulder I roasted last week. I don't have any meals planned for Sundays, and I will likely prepare a fish dish to lighten up the week.

Week 1

Monday: Lasagna
Tuesday: Italian orzo soup
Wednesday: Cuban sandwiches (made with the smoked ham from butcher and pork shoulder)
Thursday: In laws
Saturday: Chili

Week 2

Monday: Meatloaf
Tuesday: Chicken Noodle soup
Wednesday: Pulled pork
Thursday: In laws
Saturday: Lasagna

Week 3

Monday: Pulled chicken sandwiches
Tuesday: Baked Meatballs with Zoodles/Noodles
Wednesday: Burgers (I froze patties with the last pound of the beef)
Thursday: In laws
Saturday: Chili-Loaded Sweet Potatoes

Week 4

Monday: Veggie Pizza Pockets (homemade dough ... already in the freezer)
Tuesday: Meatloaf
Wednesday: Grilled cheese with leftover soup
Thursday: In laws

Has anyone ever prepped like this? I'm really interested to see how the on the goes – not just in terms of easing the nightly hustle but the budget, as well. I went over by about $20 but think I'll recoup that in just a week.

On Nesting {+ Meal Plan}

Some people clean walls. Others scrub baseboards. I, on the other hand, hoard.

Food.

With a scheduled C-section imminent, one might assume I'd be nesting. I'd be cleaning, scrubbing, laundering and doing other things to get ready for the baby. But you would be wrong. The closest I've come, though, was finally scrubbing off the pen drawings above the toilet when I was sitting in the steamy bathroom to clear my sinuses.

#winning

But, knowing that recovery from the birth will be less than fun, my concern has been eating. I know I won't be headed to the grocery days after getting home and cooking will not be a priority.

Hence Operation Buy All the Food and Fill the Freezer.

Week by week, I've been stocking up on the pantry basics – fruit snacks, granola bars, cereal bars, applesauce pouches and dry pasta. I've grabbed jarred pasta sauce and boxed shells and cheese for the particularly rough days, and I have the basics for tuna casserole when I'm feeling motivated.

I've also been working on stocking the chest freezer in the basement. I'm making breakfast burritos by the dozen so Mark has breakfast for the first month, and I tripled my pancake recipe and made banana chip muffins for me. I've still got a ton of soup to eat for lunch, too. I have several packages of Laura's Lean Beef and ground turkey, too, so that we can make burgers or tacos.

And for the night's that we really need something, I made a turkey sausage lasagna and green chile enchiladas. Of course, I have those penciled in for the first week home with the baby but still. Dinner will be served!

Getting everything ready has felt like cramming a month's worth of meal planning into a week – and I guess it has been. Except that I still have to cook before this whole birthing party takes place.

#losing

Here's how our week is shaking up:

Friday: Stuffed baked potatoes
Saturday: Turkey Pepperoni Pizza Bites
Sunday: Easter dinner – ham, red potatoes and green beans
Monday: Spinach, Tomato and Pesto Quesadillas
Tuesday: Ham and cheese sandwiches with potato soup
Wednesday: Sweet Chili Chicken with Coconut Rice
Thursday: In-laws

From Market to Market {This Week's Menu}

My menu was set. My groceries were bought. Heck, they were even put away. But one little Facebook message turned the week's plan upside down.

I had won a $25 gift certificate to the Ft. Wayne's Farmer's Market. It was $25 to spend on whatever I wanted – and not what I needed. Boy, they sure do know the way to a girl's heart.

The market is set up inside at the minor league baseball stadium, and vendors sell a variety of goods. I saw freshly baked sourdough, small-batch roasted coffee and homemade jam. There were farmers selling organic meat and eggs from coolers, and artisans peddling jewelry and soaps.

I was impressed to see a number of hydroponic growers who had fresh vegetables. I certainly wasn't expecting to see that on a dreary March morning in Indiana. I nabbed some fresh celery that was thin and delicate – not the least bit stringy. You could seriously rinse it off and just dip it into peanut butter.

The bright green, tender leaves of the spinach and herbs made me long for summer even more – something I didn't think possible. (Note to self: After our final snow tomorrow, I need to get some spinach in the ground. Fresh vegetables will be a great treat when paired with some of our freezer meals.)

But there was one booth that left me not just longing for more but begging and buying.

Cheese. Fresh cheese!

Clearspring Acres sells any kind of cheese you would want – cheddar, Swiss, Muenster – and varieties that you never thought of, such as Swiss Rye, horseradish, roasted garlic.

Roasted garlic cheese. Roasted. Garlic. Cheese.

I took one bite, and I knew I had to get some. It was creamy, flavorful and had just the right bite. It would be great on its own, with crackers, in an omelet, on a grilled cheese, I noted to myself.

And that's when the pregnancy genius kicked in. I could make grilled cheese, bacon and tomato sandwiches for dinner with this cheese. Forget the Buffalo chicken and turkey meatloaf!

My meal plan was gone, and cheese was in.

The week's menu:

Sunday: Rigatoni with Turkey Sausage, Peppers and Onions (using fresh basil from the farmers market)

Monday: Super simple slow cooker salsa pork (I used 8 ounces yellow tomato salsa I canned this morning with a one-pound chunk of pork loin. I cooked it on low for 8 hours.)

Tuesday: Grilled cheese, bacon and tomato sandwiches

Wednesday: In-law's

Thursday: Slow Cooker Barbecue Pork

On the Dinner Table

I think Mark was worried that a) the world was ending; or b) I was in labor when I called him to the kitchen frantically on Thursday morning.

But, to his relief, it was neither. The problem? The crock of my slow cooker had a crack. A real one.

I had made a batch of marinara sauce the day before without incident – at least none that I was aware of. After the remaining sauce was put into freezer containers for post-paby and the crock was pre-washed, Mark filled it with soapy water to soak overnight. On Thursday morning, I came downstairs to find some coupons on the counter soaking wet. I looked to see what would cause it and that's when I saw the crock. The black stoneware, once full, was now filled at about 75 percent. The remaining water – you guessed it – was on the counter.

Le sigh.

The slow cooker is older than my marriage, and I use it so often that the buttons on the digital display were worn off. I couldn't expect it to last forever with the wear and tear. But I wanted it to, especially when the $60 to $70 for a slow cooker could easily go toward diapers ... or snacks for my birthing bag.

And maybe that's why Mark was a bit frantic himself when he left for school that day. See how nice I am? I share my feelings!

To everyone's relief and well being, I snagged a slow cooker on clearance at Kohl's for $24 plus I had the unicorn 30 percent off coupon with my charge. $17 digital six-quart slow cooker, baby!

I broke it in last week with the beef and broccoli that I had on the menu, and I plan to use it again for some salsa chicken. Double batch so I can freeze some for post baby.

Here's what else we're eating:

Sunday: Cincinnati Chili (also a double batch for freezer)
Monday: Thai Chicken Burgers
Tuesday: Grilled smoked turkey sausage with mashed potatoes and sauerkraut for St. Patrick's Day
Wednesday: In-law's
Thursday: Slow cooker salsa chicken (burritos or salad)

Next week, I plan to use the slow cooker a bit more. You know, justify the hefty price tag ;) What's your favorite slow cooker recipe?

Unexpected Surprise {Weekly Meal Planning}

Have you ever put a dish on the menu or, worse, been in the middle of cooking it when you decide that you don't want to eat it?

I was in such a quandry on Sunday as I prepared the Middle Eastern-Spiced Turkey Burgers I had been inspired to make from Pink Parsley. I had thought they would be such a great meal when I saw the recipe and a great way to make use of the ground turkey I had in the freezer. However, as I was mixing up the meat and cooking the patties, I couldn't help but fear that the meal would be a flavor fail.

Was it because I couldn't follow the recipe step by step, having forgot zucchini at the store? Was it because I couldn't find sumac at my teeny but terrific Kroger?  Was it because ground turkey has a way of almost looking grey when it cooks? Maybe it was because I bought the wrong couscous – flavored pearl rather than plain whole wheat. Or is it that food is just not good at this stage of pregnancy? Heck, it could have been all of the above!

As we sat down to eat, I waited nervously for Mark to take a bite and then two. If it was going to be disappointing, I thought I would be so nice as to give him the privilege of announcing it.

But he never did. It was just the opposite, in fact. Mark had been cautious, too, but loved it. The burgers were full of flavor but it wasn't overpowering. The Greek yogurt sauce was creamy and tart, the perfect counter to the meat. Somehow, the pearl couscous even managed to work – especially with some of the yogurt sauce mixed in.

Mark, after getting seconds, said the dish should go into our regular rotation. You know, if such a thing actually existed. But I am making a mental note that it would be a great way to use up summer squash from the garden. I could even make up a few batches of patties and throw them in the freezer before baby comes ... if I were so ambitious.

The other meals for the week will be decidedly less on the adventure and heavy on creative convenience. I am subbing a Tuesday night boot camp and have a four-hour training session at the YMCA on Thursday. Guilty about leaving Mark and Miles on their own for two nights, I tried to plan so that dinner would be easy prep or in the slow cooker. Top it off, my in-laws can't host our regular Wednesday night meal so I had another slot to fill.

Here's what we have going:

Saturday: Chicken Tamale Pie*
Sunday: Middle Eastern-Spiced Turkey Burgers
Monday: Homemade chicken tenders
Tuesday: Spaghetti and turkey meatballs
Wednesday: Chicken Parmesan sandwiches (with leftover marinara from Tuesday)
Thursday: Slow cooker beef and broccoli

*As much as I wanted to love this, I didn't. The combination of hominy and corn was too much. I did cut back on the peppers to please the toddler crowd but even had I left them, I think it would have been missing something but I can't think of what it would be. Maybe sub black beans for hominy?

What are you cooking this week?

Note: I'm linking up with Laura at Mommy Run Fast for this week's meal plan.

M is for Meal Planning

"Here you go, Mom," Miles says, dropping a book in front of me. "We haven't used this in a long time."

I'm in pigeon on the living room rug, stuck in the pose for (basically) four minutes of PT-prescribed stretching, and the book is at my knee. Face down. He's either brought me Mark's "Walking Dead" comics and is complaining that we haven't fought zombies for a while or a a running book, which we haven't done in too long either.

"Hey, bud," I say. "Can you bring me that book?"

"What book?"

Sigh. The one you just dropped on the floor! But I refrain from screaming that because, as I've learned, such a phrase is not compatible with toddler speak. I untwist myself and give my shoulders a much needed break from the pose. I grab the book and turn it over.

"C is for Cooking: Recipes from the Street" the cover reads.

So ... either Miles is telling me I haven't cooked in a while or we haven't referenced the book. I'm  pretty sure it's the latter but with a threenager, anything is possible. I get back into my stretch and start flipping through the pages. The recipes, albeit basic, aren't so bad looking. There are recipes for fish and soup, pancakes and eggs. Recipes for dishes I'd actually eat.

And it gave me an idea. Miles and I could pick out one recipe a week and make it together. I'm always looking for ways to improve the quality of the time we spend together, as well as looking for new meals. I also know if he picks out something to make that it should be something he wants to eat, too. If he wants to eat it, well ... you can get the point.

Here's what we have cooking this week:

Saturday: Rotisserie chicken (so, so lazy. I grabbed this at Fresh Thyme with the idea that I'd use it for a recipe and just served it as is with roasted root vegetables on the side)

Sunday: Chicken Tikka Pizza

Monday: Slow Cooker Beef Stew

Tuesday: Chinese Meatballs with Sesame Rice (from the Sesame Street cookbook but this recipe is pretty identical)

Wednesday: In-laws

Thursday: Leftovers

I'm joining Laura at Mommy Run Fast for her weekly meal planning linkup.

Meal Planning {Week 2}

I am not going to tell you what I had for lunch today. It was not good – on so many levels. Nutrition, flavor, quality. I should have expected as much, considering it involved a walk across the street to the hospital and an overwhelming, near sickening smell of sesame oil and a Styrofoam box.

Not good. Not good at all.

Despite the best of intentions, good planning and a successful grocery shopping trip this weekend, I failed to get my lunches prepared for the week. The Seattle Asian Salmon Bowl isn't incredibly intensive in terms of cooking, especially as I chose canned salmon based on convenience and a great sale, but my normal prep time was devoted to other things this morning. Namely, cooking organic chicken that I found on manager's special at Kroger.

I've never doubted that buying organic chicken would be a better choice for my family but it wasn't a convenient choice when shopping at my neighborhood Kroger. The addition of the Simple Truth line has helped but it was still cost prohibitive. However, after noticing some real differences in the quality of the meat (smell, appearance and taste) when compared with the value Heritage Farms brand, I've decided that organic chicken/meat needs to be a priority – even if it means less meat or cutting costs elsewhere so I can increase the grocery budget.

I took the first step this weekend with finding the sale, pairing it with a coupon and buying generic other things. It worked out. Except I had no lunch for today.

The lesson: Make lunches for the week on Sunday night, not Monday morning. Even if I want to sit on the couch and watch "Cutthroat Kitchen" while I eat a grape fruit bar.

Gnocchi – ugly picture but oh so good

The menu for the week:

Lunch: Asian Salmon Bowl (will be adding edamame!) and Zero Point Vegetable Soup, a throwback from my Weight Watchers Days

Sunday: Gnocchi with vodka marinara (got pushed back from last week)

Monday: Enchiladas Suiza with salad and/or Spanish rice

Tuesday: Slow Cooker Risotto

Wednesday: In Laws

Thursday: Italian Orzo Soup (with chicken added)

What are you having this week?

Meal Planning {Week 1}

Let's eat!

As part of my goals for 2015, I listed that I wanted to place a greater effort on meal planning — specifically, when it came to my lunches. I wanted to know what I was bringing for lunch, know that it was helpful and curb my spending. Sure, lunches at the hospital are convenient, easy and, sometimes, nutritious but I wanted to get back to my old ways.

With the razor focus of someone newly committed, I am happy to report that I went to the grocery store on Saturday with a meal plan and extensive list to kick off the new year.

Here's whats on the menu:

Lunch: Black bean soup and hummus + veggie lettuce wraps.

I winged the soup recipe — two cans of black beans, rinsed and drained; 8 ounces salsa (yellow, homemade, canned); garlic and onions; 1.5 teaspoons cumin; 1.5 teaspoons chili powder; one bay leaf; 2 cups chicken broth. The lettuce wraps will probably turn into salad but I have all of the fixings, including cucumbers, red cabbage, red onion and carrots. 

Saturday: Thai Chicken Peanut Lettuce Tacos with pan-fried noodles

Sunday: Turkey burgers

Monday: Shredded barbecue chicken (made in the slow cooker) atop baked sweet potatoes

Tuesday: Chicken tortilla soup with cheese quesadillas

Wednesday: We eat at my in-laws :)

Thursday: Mark's birthday! We'll have gnocchi with vodka marinara

Friday: Meatball subs (frozen meatballs, leftover sauce)

What are you cooking this week?

Off the menu + meal idea

Between back-to-back weekends spent out of town and a general apathy toward cooking, my menu-planning skills have taken a nose-dive.

I sort of roam the grocery looking for items on manager special that can go into the slow cooker and premade veggie/meat patties on sale that can be paired with mac and cheese or steam-bag veggies. I get super fancy when I make pasta with a quick sauce. Anything requiring more effort is replaced with something easier or even more convenient, take out.

But last night, I think I finally got us on the right track. And it was so, so easy.

I made this recipe for flatbread, which I was able to put together before a family bike ride and cook after, and topped it with a bunch of things I had on hand.

• Garlic and Herb Laughing Cow wedges
• Spinach
• Portobello mushrooms
• Onion
• Grape tomatoes 
• Mozzarella cheese

After assembling the flatbread, I baked it at 425 until the cheese was melted. With a quick mixed green salad, dressed with white wine vinegar and olive oil, it was dinner. Done and done.

Bonus: I made 10 flatbreads out of the recipe, giving me the chance to freeze seven. I placed each piece between wax paper and wrapped tightly in plastic wrap. I would have preferred a freezer bag but apparently I don't make it down that aisle when I'm participating in my own version of "Supermarket Sweep."

Let me tell you, I'm looking forward to using them when I know I should cook but I don't want to. Here's a few of the ideas swirling in my head:

Southwest: Laughing Cow Chipotle and Queso Fresco with black beans, corn, tomatoes and Cheddar cheese. Guacamole on the side.

Reuben: Laughing Cow Swiss, sauerkraut, Corned beef or marinated tofu, sprinkling of caraway seeds and a drizzle of 1000 Island dressing. More cheese, shredded swiss, if desired.

Gourmet: Laughing Cow Blue Cheese, sliced pears, red onion and arugula. Drizzle with olive oil.

Breakfast: Laughing Cow Smooth Sensations Cinnamon cream cheese, sliced Honeycrisp apples and walnuts.

Of course, there's always just warm flatbread and Nutella ... which I may or may not have tried as I was cooking.

Use your noodle

Tuna salad, suck it.

I was going to make curried tuna salad wraps for lunch this week. I bought some awesome wraps at Fresh Market and some tuna at Aldi though I did forgo the apples, which add a delicious crunch, because they were pricier than I prefer. But it was still going to be delicious.

And then this happened.

A random pasta salad that I threw together for lunch post-long run on Sunday. I enjoyed it so much - and had the necessary ingredients leftover - that I made it again for lunch today.

The inspiration for the bowl was some mini high fiber penne that I had made for Miles' lunch. He had requested pasta and the box was about a third full. Rather than making a single portion, I decided to cook it all and think about the rest later.

Later was 10 minutes - when I saw asparagus and mushrooms (leftover from Friday night pizza) in the refrigerator.

I roasted the vegetables at 450 degrees with a bit of olive oil. Meanwhile, I diced a bit of avocado and some tomato (leftover from burrito night).  Oh, and I boiled an egg for some protein .When everything was ready, I tossed it together with a bit of dressing. 

And, voila, lunch in 10 minutes from random leftovers! A delicious lunch, too, with the avocado adding creaminess and the roasted veggies offering bright flavors.

Rather perfect for spring - especially since it decided to arrive. Finally.

What are you eating for lunch?

Food Friday: Squash that

It's true I was drinking.

I was tired, Miles was cranky and we were out in the yard for  "witching hour" play time. I was relaxing with a small glass of red, watching Miles watch the dog, when I decided to check on the garden.

The garden has been less than prolific this year (thanks, drought) but I've consistently had zucchini - two or three a week - and I knew I had three doing their thing. I didn't think any would be ready to pick but I like to  keep an eye on them.

Lo and behold, one of three seemingly doubled in size overnight. Not only was it ready to pick, it was ready to share. I'm pretty sure that one squash could feed the eight kids next door.

Or serve as a play thing for Miles. Whatev.

I'll admit that I'm a bit daunted by the giant squash but I will make use of it. Mel's Kitchen Cafe posted a recipe for Cheesy Zucchini Rice this week, and I had it bookmarked before the discovery. Served with a simple grilled chicken, it should make for an easy weeknight meal and a new way to eat one of my favorite vegetables.

It's a good vegetable to have as a favorite. Zucchini contains fiber; vitamins A, B, C and K; minerals maganese, magnesium, potassium, copper, phosphorus, zinc and calcium; protein; and omega-3 fatty acids. (Source). It's also low in calories and carbohydrates - 20 calories and 4.2 grams carbs for 1 cup.

Zucchini is great grilled or sauteed with onions and mushrooms but there are so many ways to prepare it. Here's how we've been enjoying our harvest (if you can call it that):

Skinny Taste's Zucchini Tots. These were a great way to get Miles to eat a vegetable that's not green beans or broccoli. And hey, I liked them, too.

Faux fried zucchini. The fried cheese booth at the big festival the other week had another offering: fried vegetables. While I'm not about to pass up my annual treat, I did decide to make the breaded bites myself.

Hummus plate. One of my favorite restaurants has an antipasto-like hummus plate with fresh vegetables, including raw zucchini. A plate with zucchini - raw or blanched - as well as carrots, red pepper strips, olives, hummus and feta is great to have out while you're making dinner or entertaining friends.

Zucchini bread. There's nothing new here. You can find a million and one recipes for zucchini bread and its muffin counterparts. But I ask you this: Have you ever made French toast with zucchini bread? If you haven't, I dare you to do it. I made this dish with a lower sugar, low fat zucchini bread and a batter made with egg whites, cinnamon and almond milk. Delish.

Need more ideas? I found this article on Health.com. Grilled zucchini with herbs and cheese? Yes. Please.