Tuesday, March 15, 2011

Food Prep for Baby D - Day 4 ... after a great family weekend!!

We went to a hotel this weekend. It had been a month since we had seen Doodle, and since he's getting older and doing more with school functions, and friends up there... we decided if we can only have him for 24 hours, we would make the best of it!!
So we cashed in some of Hubby's points from his massive travelling this summer for a hotel 5 mins from Doodle's house, took the drive in our "new to us" mini-van (YAY!!!) and enjoyed every minute that we had with him... even though there wasn't much to do there, I still think we all had a great time with swimming & talking & hanging out!!

So this week is full of appts and plans, but I am determined to still get some extra meals cooked!!
After a morning dr appt to check on BD, I made 6 Tacaroni bakes (seriously; cook 1 lb of meat with onions, add taco seasoning & 2 "cans" of beans - add pasta, cover with cheese and bake 20 mins).
So I froze 5 bags of the meat/bean mix, and then made the last one into dinner for us!

I also finished marinating the chicken for the divans and bagged those for the freezer! Somehow I have 4 bags of chicken, but 3 bags of sauce.

Today's Recipe : Chicken Divan
3 lbs of chopped (raw) chicken - (orig recipe makes 2 meals, so you can make 1 and freeze one for a busy night!) - into a lemon-herb marinade
Here's mine:
zest & juice of 1 lemon,   1 small onion grated or minced,     1/4 cup olive oil,    
1 tsp each: garli, parsley, basil, oregano, & salt
1/2 tsp each: thyme, celery seed, & pepper
 - Mix well, divide into 2 bags the night before cooking. 1 in fridge to marinate for next day and 1 in the freezer for another day.

Cream Sauce:
3 TBLS butter & 2 TBLS flour - melted & cooked for 2 mins
add 2  1/2 cups milk, whisk in, cook until thickened and remove from heat
add 1  1/2 cups shredded cheddar, 1 cup grated parmesan, 1/4 cup mayo, 1 tsp garlic, 1 tsp salt, 1/2 tsp curry powder & 1/2 tsp pepper.

Put 1 bag (1 1/2 lbs) of marinated chicken, cream sauce, and a 12-16 oz bag of chopped frozen broccoli into slow coooker for 6 hours on low.  Serve over fresh cooked, hot rice :)

Funny story:
As I write this, Butterfly & Ladybug are playing in the toy room... they are putting food into pots, pans and casseroles :D Butterfly keeps getting upset at Ladybug "eating" the chicken that she's "trying to freeze so we can eat it next month!".
I love that my girls learn from trying to copy me!!

Now onto a morning of making Taco stuffed shells, and an afternoon of getting ready for a visitation :P

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