Weekly Menu Dec 21-Dec 27, 2009
Week 2 of the Freezer Challenge.
This is week 2 of purging and cooking from my freezer. Thank goodness I have 8 small vacuum packed filet mignons in my freezer for Christmas Eve. It seems, though, when I make a meal there are always left-overs to seal and put back in the freezer. The veggie soup from last week, was frozen and will be used for an easy, relaxed meal on Sunday. I am making a small dent in the freezer so far!
Many have commented that they should join me in using up the food in their freezers and cupboards, and most want to after Christmas. Please do. Leave a comment and I will link your post to my menu’s so we can encourage one another and be accountable! If you don’t have a blog, just let us know that you are joining in too. I love how this idea has become contageous! All are welcome!
Keep me posted!
Potato and Cheese Perogies (in freezer)
Mixed Veggies (freezer) sauteed in butter and lemon juice
Tuesday:Rotisserie Eye Roast (freezer) with Maderia Beef Sauce
Baked Potato Stuffed With Creamy Blue And Bacon
Steamed Broccoli and Cauliflower (freezer)
Recipe Baked PotatoStuffed with Creamy Bleu and Bacon
4 Baking Potatoes
2 oz. Bleu Cheese (creamy variety)
8 slices of crispy bacon
Bake potatoes. Scoop out potato flesh, leaving the shell intact and mash with milk and butter. Add bleu and incorporate. Crumble the bacon and incorporate half in the potato mixture. Refill shells with mixture. Bake at 350 for 25 minutes or until hot and cheese is melted. Sprinkle with reserved bacon before serving.
Chicken Cacciatore (Chicken from freezer)
Olive, feta and lettuce salad
Recipe: Chicken Cacciatore
6 half chicken breasts with bones and skin
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2-1 cup all purpose flour, for dredging
4 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
1 rib celery, chopped
1/2 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice
1 cup chicken broth
1 1/2 teaspoons dried oregano leaves
Salt and pepper chicken, and dredge through flour.
In a large saute pan, heat the oil over medium heat. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. Transfer the chicken to a plate and reserve. Add the bell pepper, onion, celery and garlic to the pan and saute over medium heat until the onion is tender, about 5 minutes. Add the wine and simmer until reduced by half, about 3 minutes. Add remaining ingredients. Return the chicken pieces to the pan and turn them to coat in the sauce. Simmer on medium-low heat until the chicken is just cooked through, about 30-40 minutes. Serve over linguini.
Shrimp Cocktail (freezer)
Individual Beef Wellington (fillets in freezer)
Green beans in Garlic Oil
Cookies from Cookie Exchange and Vanilla Ice Cream (freezer)
Recipe: Individual Beef Wellington
To follow on Foodie Friday in January
Friday: Christmas Day
Out with family for dinner!
Saturday: Slow Cooker Day
Chili (Chili from freezer) Thaw and put in slow cooker on warm. Serve over rice.
Sunday: Soup Day
Veggie Soup- In freezer