Bulk cooking dinner for tonight and 6 meals in the future all at one time smart huh?? I think so…tonight is Manwich you know that great stuff in a can. I bought the bigger can for $2 which called for 2 pounds of meat. Well I stretch it more and picked up 3 pounds of ground chicken and ground turkey plus when I serve it for me I also added veggie (peppers and onions) so it stretches it more sometime I will mix in spinach too I love veggie… So I whipped up the batch allowed it to cook and packaged it away into the freezer and a mason jar into the fridge.
These meals will allow my DD to grab this at home w/ some fries or chips when she gets home after regular dinner time plus the cost is cheaper than a stop at Wendy’s for burger/fries and soda.$6.00
Cost you’re asking I just know it…3 packages was under $8 plus the can it yielded 6 bulk meals to freeze (1/2 cup portions) plus dinner tonight and lunch tomorrow so a total of 8 meals at under $11 vs $48 for dinner at Wendy’s.
The local 99 cent store Ore-ida fries for 99 cent a couple of weeks ago so I picked up 2 bags and Sprout has fresh buns daily 2 for $1.
So dinner is served tonight plus meals for the future in the time it would take to cook one meal. Plus the extra time to package/label/store in the freezer so maybe 10 mins.
If you’re anything like me I tend to end up cooking too much when I make various things. One of the things I always seem to cook too much of fresh baked sweet potatoes. So in search I went for recipes to use up Sweet potatoes…Wow there are lots of recipes but I narrowed in on a Sweet Potato bread is sounded interesting and good….
Plus it would be interesting for my mom as well to take to work potlucks (she always asks me to make zucchini-banana-cranberry to keep in her freezer)
So the other day I made a sweet potato but this was not just any little sweet potato it was close to 2.5 -3 pounds it was HUGE and left me with leftovers plus 2 meals of sweet potato. I used my crock-pot to cook it…no baby sitting
So this bread was perfect to use up the last of it and freeze…At 6 pm I decided to whip this up as it says one hour to bake and thought perfect it can be done before bed and I can try it in the morning for breakfast…
So whipping/mixing/stirring/measuring/nuking/cracking I went and in less than 15 mins I had the bread in the toaster oven (love this invention perfect for me plus if you live in Arizona you know why toaster ovens & crock pots are our best friends)
Sweet Potato Bread I
by Mary E. Crain (Thanks for sharing this recipe online)
- 1 1/2 cups white sugar- (I used half brown and half white)
- 1/2 cup vegetable oil- ( I used coconut oil)
- 2 eggs
- 1 3/4 cups sifted all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/3 cup water- (some online recipes suggest orange juice)
- 1 cup cooked and mashed sweet potatoes
- 1/2 cup chopped pecans (I skipped)
Combine sugar and oil; beat well. Add eggs and beat. Combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts.
Pour batter into greased 9 x 5 inch loaf pan (or 2 small loaf pans). Bake at 350 degrees F (175 degrees C) for about one hour.
I knew I would never be able to eat this all by myself even w/ my DD help so I sliced it and placed in on cookie sheet and placed it in the freezer for 30-45 mins to quick freeze then wrapped the pieces and placed in gallon Ziploc bag for quick snacks… or breakfast on the go..
How does it taste your going to ask right Awesome it was a little too sweet & that part can be quickly fixed and I think I would double to spices too next time..I see many batches in the future…
In Phoenix the weather has finally gotten under 60* so perfect Chili or Soup weather….I came across this recipe and thought well I usually have most of the ingredients on hand & also I could also add extra stuff (veggies and peppers) I loved this recipe…but I had to make some changes I used half and half vs heavy cream it was Super YUMMY and a handful of shredded cheese…I will be making this recipe again in the future and freezing before adding the cream/half and half…
Creamy White Chili- crockpot (yield more liquid soup vs chili)
- 1 tablespoon olive oil
- 1 pound skinless, boneless chicken breast halves, cut into 1/2-inch cubes
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 (15.5 ounce) cans great Northern beans, rinsed and drained
- 1 (14.5 ounce) can chicken broth
- 2 (4 ounce) cans chopped green chilies
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 1 cup sour cream
- 1/2 cup heavy whipping cream
- Heat olive oil in a large saucepan over medium heat; cook and stir chicken, onion, and garlic into the hot oil until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes.
- Mix Great Northern beans, chicken broth, green chilies, salt, cumin, oregano, black pepper, and cayenne pepper into chicken mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 30 minutes.
- Remove chili from heat; stir in sour cream and whipping cream until incorporated.
Vegan heavy cream option
1 cup vegan cream cheese —3 tbsp almond milk —-2 tsp of lemon juice
Blend w/ mixer will yield 1 cup of heavy cream
My niece who is 9 is always cold/chilly even in the summer so I made here a few shrugs….This is the last 2 I made her this week.. Sizes 10-12..Here is the pattern used I did make some modifications to the first one, I wanted it longer… and the second I followed part of the pattern concept …..