I’m cooking out of the freezer again this week. I’ve been socking stuff away in there for a few weeks and now it’s too full to get any ice cream products in there, so it’s imperative that I use some of the stuff in there up.
Tuesday: Ravioli and Spinach Bake (Six O’Clock Scramble), green veggie
Wednesday: Lamb chops, some kind of boxed rice pilaf, veggie
Thursday: Sour Cream Salsa Chicken, rice, salad.
This is our favorite crock-pot dish! It’s so easy. Put 3-4 chicken breasts into the crockpot. I usually put them in frozen even though I know that’s a health department no-no. That being said, we’ve never had a problem. Dump a jar of salsa on top. The better the salsa, the better the dish. Cook it until the chicken is done. I usually cook it on high for 3-4 hours, or on low for 6-8 hours, but it will depend on your crockpot. When the chicken is cooked through, shred it with a couple of forks (or not). Dump it back in the crockpot and stir in anywhere between 1/2 cup to 1 cup of lite sour cream. Let it warm up a bit and then serve it over the rice.
Friday: Baked Turkey Chimichangas (Six O’Clock Scramble), salad, chips and salsa (I never got to this last week)
Saturday: Corn and Wild Rice Soup (Six O’Clock Scramble), garlic bread
Sunday: Chicken and Veggie Pot Pie (Saving Dinner), salad
Monday: Spaghetti — This will be subbed in whichever day it is that I’m too lazy to cook what I’ve planned for the night.