Barefoot conTerra

So sorry for the plethora of posts the other day! I had to get them all posted, so I could link up for my MONTH of meals. We took the plunge two weekends ago and got a membership to BJ’s with the goal of each month, planning a months worth of meals and making a big trip at the beginning of the month to get stuff in bulk and then small weekly trips to the most dreaded place on earth for me walmart (or once the cutesy lil fruit stand near here finalllllly opens for the season) for fruits, veggies,…stuff we forgot

So here goes… (ours goes a bit over a month since we have to finish out March, and get to the 2nd weekend in May – the 2nd weekend of each month is when we intend to hit BJ’s for the month)

MARCH
28 – SW Style Chicken
29 – Beef Taco Skillet (double)
30 – Mexican Biscuit Casserole
31 – Carrie’s Chicken (triple)

APRIL
1 – BBQ Chicken
2 – Poppy seed chicken
3 – Grill out/Leftovers
4 – Sandwiches/Pizza (double blanks)
5 – Zippy Chili Casserole (double)
6 – Parmesan Chicken with spaghetti
7 – Mama Bob’s Baked Spaghetti
8 – Cheesy Chicken & Rice
9 – Chili (double)
10 – YARD SALE DAY – Fast food for lunch/Beef Taco Skillet (in Freezer from 3.29)
11 – Sandwiches/Carrie’s Chicken (in Freezer from 3.31)
12 – Calzones (double)
13 – Mexican Biscuit Casserole
14 – Baked Ziti (double)
15 – Taco Bake
16 – Chicken Divan (double)
17 – BBQ Chicken Wraps/Tex-Mex Lasagna
18 – Sandwiches/Out after SG
19 – BBQ Chicken
20 – Poppy Seed Chicken
21 – Parmesan Chicken with Spaghetti
22 – Zippy Chili Casserole (in Freezer from 4.5)
23 – FAMILY
24 – FAMILY/Keaton’s birthday – pizza & cupcakes
25 – FAMILY
26 – Leftovers & Breakfast foods
27 – Calzones (in Freezer from 4.12)
28 – Carrie’s Chicken (in Freezer from 3.31)
29 – Taco Ring
30 – Baked Ziti (in Freezer from 4.14)

MAY
1 – BBQ Chicken Wraps/Chili (in Freezer from 4.9)
2 – Leftovers/Pizza (blanks in Freezer from 4.4)
3 – Mini Meatloaves
4 – Cheeseburger Roll-ups
5 – Chicken Divan (in Freezer from 4.16)
6 – “Another Chicken Casserole”
7 – Daisy’s Chicken
8 – Grill out/Breaded Toasted Ravioli

OTHERS (including bulk breakfast, snacks, extra lunches, etc…)

Hot Pockets
Crockpot Mac & Cheese
Pecan Pie Muffins
Bagels
Morning Delight
Chicken Nuggets
Country Coffee Cake
Peanut Butter Bars

Taken from Frozen Assets. This recipe makes 2 medium size or 4 small pizza blanks.

Pinch of sugar
1-1/4C warm milk
2pkg. active dry yeast (or 5tsp.)
3-1/3C. Flour
1/2tsp. salt
1 egg

Stir sugar into warm milk and sprinkle with yeast. Let stand for five minutes or until frothy.

Stir gently to moisten any dry particles.

Sift flour and salt into large bowl.

Lightly beat egg into yeast mixture, pour into flour mixture, combining to make dough.

On a floured surface, knead dough until smooth and springy, 5-10 minutes. Cover and let rise in a warm place for 25 minutes.

Divide dough according to your needs and freezer space.

Shape each piece into a ball and, on a floured surface, roll to about 1/2 inch thickness.

Place on baking sheets and freeze for 1 hour.

Remove from baking sheets, wrap well in plastic wrap or freezer bags, and place back in freezer. Pizza blanks will keep for about 1 month.

SERVING DIRECTIONS: Simply thaw, top with pizza toppings and bake at 425 for about 20 minutes, or until cheese is melted and just browning.

Taken from Best Ever Casseroles.

2T. butter
2T. AP Flour
2C. milk
1T. grated Parmesan cheese
4.5C egg noodles
2C. chicken, cooked and cubed
1C. onion, chopped
1.5C. green pepper, chopped
1T. mustard
1tsp. chili powder
2T. bread crubs

Melt butter over med-high heat in a saucepan; sprinkle with flour. Cook, whisking constantly for 2 minutes. Whisk in milk and cheese.

Cook, stirring constantly for 2 minutes until thickened. Remove from heat.

Add noodles, chicken, onion, green pepper, chili powder and mustard to saucepan; toss to mix well.

Spoon mixture into a greased 2qt. dish and sprinkle with bread crumbs.

Bake at 375 for 20 minutes, or until golden and bubbly.

Taken from Best Ever Casseroles.

1.5C sugar
3/4C butter
2C. AP Flour
1T. baking powder
2 eggs
3.4C milk
14.5oz can cherry or apple pie filling

Combine sugar, butter, flour and baking powder in a mixing bowl; mix well with electric mixer on medium speed. Mixture will be crumbly; set aside with 1C. reserved for topping.

Beat together eggs and milk; stir into mixture in mixing bowl. Pour into a lightly greased 9×9 dish. Spread pie filing on top; sprinkle with reserved topping.

Bake at 350 for 45 minutes, until golden brown.

Taken from Best Ever Casseroles.

2-8oz. crescent rolls
2-8oz. pkg cream cheese, softened
1 egg
1T. Almond extract
1C. Sugar
Garnish: cinnamon & sugar to taste

Press one tube of crescent rolls into the bottom of a greased 9×13 dish, seal seams. Set aside.

Mix cream cheese, egg, extract and sugar in a bowl. Spread over the rolls in pan.

Top with remaining crescent rolls; sprinkle to taste with sugar & cinnamon.

Bake at 350 for 20-25 minutes or until golden brown.

Another from The Freezer Cooking Manual from 30 Day Gourmet. This makes one 9×13 dish.

3C spaghetti sauce
1C water
15oz. Kidney beans, canned, drained
10oz. Frozen corn
1 pkg. chili seasoning
12 lasagna noodles
2C. ricotta cheese
1.5C monterey jack cheese, shredded

DIRECTIONS: Combine spaghetti sauce, water, beans, corn and chili seasoning. Spread 1C of the combine sauce over the bottom of a 9×13 dish. Arrange 4 uncooked lasagna noodles over the sauce later (3 lengthwise and one cross-wise). Cover the noodles with 1C. of the combined sauce. Spread half the ricotta cheese over the sauce layer. Arrange another 4 pcs. of lasagna over the ricotta cheese and top with 1C. of the combined sauce. Spread remaining ricotta cheese over the top. Arrange the final 4 pcs. of lasagna over the ricotta. Cover the casserole with all remaining sauce.

FREEZING DIRECTIONS: Place the shredded cheese in a small plastic bag that can be taped or otherwise attached to the dish. Wrap pan tightly with freezer paper, foil or place in a 2 gallon bag. Seal, label and freeze.

SERVING DIRECTIONS: Thaw. Bake covered at 350 for 45 minutes. Uncover and sprinkle cheese over casserole. Bake uncovered for 15 minutes.

Taken from The Freezer Cooking Manual from 30 Day Gourmet. This recipe makes 6 servings.

1 Egg
12oz Ricotta Cheese OR 2C. cottage cheese
16oz. Ziti pasta, slightly undercooked
1.5C Spaghetti sauce
10oz. Spinach (totally optional…)

DIRECTIONS: In a food processor, combine egg and cottage/ricotta cheese, and then mix all the ingredients together in a bowl.

FREEZING DIRECTIONS: Place the entire mixture into freezer containers or freezer bags. Remove all excess air. Seal, label and freeze.

SERVING DIRECTIONS: Thaw the ziti mixture and bake in a greased 2.5 or 3qt. casserole dish. Bake at 350 for 30 minutes. Additional cheese may be added to the top of the casserole before baking if desired.

*This was DELICIOUS and both boys ate it up quickly! Only reminder to myself: Spray the crockpot stone. I lost half the mac & cheese because it was glued to the side of the pot!

Once again, another recipe from The Freezer Cooking Manual from 30 Day Gourmet. According to this recipe, this makes 10 servings.

16oz. dry macaroni
10oz. condensed cheddar cheese soup
8oz. sharp cheddar cheese, grated
8ox. extra sharp cheddar cheese, grated
12oz. evaporated milk
1C milk

DIRECTIONS: Cook macaroni according to pkg. directions. While macaroni is cooking, add soup, grated cheeses, evaporated milk, and milk to crock-pot and set to low. Stir to combine. When macaroni is cooked, drain and add to crock-pot. Stir to mix. Cook on low for 3 hours. Cool.

FREEZING DIRECTIONS: Put into freezer bags or rigid containers, dividing it into appropriate serving sizes for your family. Seal, label and freeze.

SERVING DIRECTIONS: Thaw. Spray a baking dish with cooking spray and put thawed macaroni in it. Bake at 350 for 25-30 minutes or until heated through.

VARIATIONS:

• Mexican Mac n’ Cheese: Substitute Fiesta Nacho Cheese soup for cheddar cheese soup, and Pepper Jack cheese for the Extra-sharp cheddar cheese. You can also add a can of drained, chopped green chilies.
• Broccoli Mac n’ Cheese: Substitute Broccoli Cheese condensed soup for the Cheddar Cheese soup.
• Main Dish: I have added a cup of cooked, chopped chicken to make this a main dish for family.

This recipe is also taken from The Freezer Cooking Manual from 30 Day Gourmet. This recipe is just for 1 dish of bars (which makes “24″ bars)

1C butter
2C peanut butter, creamy
2.5C graham cracker crumbs
1-3/4C Powdered Sugar
2C chocolate chips
1/3C Milk

DIRECTIONS: In a large saucepan, melt butter and peanut butter together. Mix well. Remove from heat. Add crumbs and powdered sugar, mixing well. Spread peanut butter mixture in a 9×13 pan. Chill. When the peanut butter layer is firm, melt chocolate chips with milk over low heat. Spread over chilled peanut butter mixture. Chill again.

FREEZING DIRECTIONS: Cut into serving size pieces. Wrap individually and freeze in large rigid container or gallon freezer bags.

SERVING DIRECTIONS: Eat straight from the freezer or thaw slightly.

Another friend made these amazing hot pockets when we swapped breakfast foods – delish!

Dough Ingredients:
9 cups flour
4 eggs
1/2 cup sugar
4 1/2 tsp. yeast
1 1/2 cup milk
1 1/2 cup water
1 tsp. salt
2 sticks melted butter

Put 9 cups flour in a large bowl, make a well in the center.

In a separate bowl beat 4 eggs, than add 1/2 cup sugar and 4 1/2 tsp. yeast.

In another bowl, scald 1 1/2 cups milk in microwave for 3 minutes. Then add 1 1/2 cups water. Add this mixture to the egg mixture. Stir in 1 tsp. salt. Mix all ingredients well.

Pour this mixture into the well of flour in the large bowl. Do not stir. Put lid on and let sit for 45 minutes.

After 45 minutes, add 2 sticks of melted butter and mix well.

Cover and let sit for 1 hour. Now that your dough is made you are ready to make hot pockets.

Egg Mixture:
12 eggs
2 Tbs. butter
1 roll of breakfast sausage
2 cups cheddar cheese
1 half onion, chopped
1 green bell pepper chopped

While you are waiting on the dough you can be making the breakfast mixture. Using butter or margarine, scramble 12 eggs over a skillet. In another skillet, cook and crumble 1 roll of breakfast sausage.

In another bowl combine scrambled eggs, sausage, onion, bell pepper, and cheddar cheese.

To Make the Hot Pockets:

Pull off a round of dough about the size of a baseball and flatten on counter. Place about 1/2 cup of mixture in the middle of the hot pocket (or about 1/4 cup if you are using crescent rolls). Bring opposite sides together and pinch together. Then do the same with the other two sides.

Place onto a greased cookie sheet, or baking stone. Let rise for 30-40 minutes and then bake at 350 degrees for about 20-30 minutes.

Now, all your prep work and cooking are done! Once these are baked and cooled, you can freeze your hot pockets. When you are ready to eat them, just pop them in the microwave until warm.

This recipe yields 30-36 hot pockets, depending upon how large you make them.