Sunday, March 30, 2008
Friday, March 28, 2008
Place your orders...soon!
I have officially decided to start back cooking for the week of April 14th!!! I hope all of you are as excited as I am. I will be starting off with a few changes to the business, different options, and I am sure making more along the way. For the last two months I have been cooking one day and freezing meals to last almost the entire month. This has allowed me more time with my family, and every once in a while, a free moment to myself. I have loved the convenience that this has been for me so I want to once again give all of you the same option. I work best with bullet points, so here are the assumed changes -
- The first change being that my menu for the week will be posted here on my web page. One of the posts is a subscriber option that will notify you by email whenever I update the page...so when I post a new menu you will be notified without me having to send out a mass email. Your cooking directions will also be posted here on the page for access anytime.
- The second change that I am still mulling over is the packaging. I have been condensing most of my meals into ziploc freezer bags to save on space, however, this does create an additional step of transferring to a dish. My thought, as of right now, is that you will have the option of crock pot bag, ziploc freezer bag, or oven ready dish for your meals.
- The third change is that I am only planning on cooking every other week. The menu will have a few more options than it used to so that you don't have many repeats before the menu changes. The ziploc option will be more convenient for those trying to "stock up" for the two weeks. It will allow you to get more meals for you money and your freezer space. I am still trying to decide what my cut off will be for the number of meals I feel I can handle each cooking week...before the baby my max orders for one week was around 25, so given the two week time frame I am thinking around 40. These meals will be broken up over 2 different pick up dates.
Saturday, March 22, 2008
Meal Preparation Directions
Layered Enchilada Bake - Bake covered at 400 for 1 hr. Uncover and continue to bake an additional 15-20 min or until dish is heated through and cheese is melted. Reduce cooking times by 20 min if dish is thawed.
Bacon Wrapped Garlic Chicken - On cooking day, thaw in refrigerator. In large skillet, melt
1 tbsp butter, then add chicken. Cook for 3 min on each side, over medium heat. Reduce heat to low, cover skillet and cook for 8 min or until chicken is thoroughly cooked. Another option is to bake at 400 or broil for approximately 25 - 30 min.
Chicken Marsala -On cooking day, thaw in refrigerator. Bake covered at 350 for 40 min, remove covering and bake an additional 20 min or until chicken is thoroughly cooked.
Smothered Pork Chops - On cooking day, thaw in refrigerator. Bake at 400 for 20-30 min or until juice has somewhat thickened and chops are cooked through. If cooking from frozen state you will need to almost double cooking times.
Heavenly Chicken - On cooking day, thaw in refrigerator. Bake covered at 350 for 60 - 75 min, uncover and bake an additional 10 min to brown cracker topping.
Enchiladas - On cooking day, thaw in refrigerator. Bake covered at 350 for 40 - 50 min. Uncover and bake an additional 15 min or until cheese is melted and contents bubble. If cooking from frozen state you will need to almost double cooking times.
Homemade BBQ and Sauce - Reheat to desired temp and serve, meal is already cooked through entirely.
Salsbury Steak - On cooking day, thaw in refrigerator. Brown steaks in skillet with 2 tbs butter and 1 tbs oil, approximately 3 min on each side, you can reserve drippings and make a brown gravy using flour, water, and beef bouillon. Place browned steaks in casserole dish and bake and additional 30 - 45 min or until meat reaches desired temp. Skillet browning is an optional step. A brown gravy can easily be made with drippings, flour, water, and 2 beef bouillon cubes.
Spaghetti, Tika Misala, Saucy Meatballs, Stroganoff, Burgundy Beef Stew, Veggie Beef Soup, Chili, Saucy Meatballs, Chicken Jumbalaya - Place crock pot bag, with frozen contents, in crock pot dish and reheat on warm all day. You can also remove contents from bag and reheat in med saucepan until contents boil. Meal is fully cooked before frozen.
Lemon Pepper Chicken, Pot Roast, and Rosemary Chicken - Place bag with frozen contents into crock pot dish. Add 1 1/2 cups of water (more for the roast if you like more gravy) and cover with lid. Cook on low all day, at least 8 hrs.
Chicken Tetrazini - On cooking day, thaw in refrigerator. Bake covered at 350 for 30 - 40 min.
Chicken Pot Pie - On cooking day, thaw in refrigerator. Bake covered at 350 for 30 min, uncover and bake an additional 30 min or until crust begins to brown and contents bubble. If cooking from frozen state you will need to almost double cooking times.
Lasagna - On cooking day, thaw in refrigerator. Bake covered at 350 for 45 - 60 min. Uncover and bake an additional 10 min or until cheese is melted and contents around edges bubble. If cooking from frozen state you will need to almost double cooking times.
Chicken Cordon Bleu - On cooking day, thaw in refrigerator. Bake covered at 350 for 45 - 60 min, uncover and cook an additional 10 min or until chicken is cooked and juices run clear. If cooking from frozen state you will need to almost double cooking times.
Meatball Bake - On cooking day, thaw in refrigerator. Bake at 400 for 20 - 30 min or until dish is heated throughout to desired temperature. If cooking from frozen state you will need to almost double cooking times.
Tex Mex Chicken - Place crock pot bag, with frozen contents, in crock pot dish and cook on low all day, for at least 6 - 8 hrs. Top with cheese and serve over rice.
Chicken Wraps - On cooking day, thaw in refrigerator. Bake uncovered at 350 for 20 - 30 min or until crust begins to brown. If cooking from frozen state you will need to almost double cooking times.
Chicken and Dumplings - Thaw chicken and dumplings out completely before cooking. Bring chicken broth to a rolling boil, drop dumplings individually into the broth, continue at a hard boil for 5 min. Turn the heat down to med - med low and simmer dumplings, occasionally shaking the pot, not stirring or they will break up, to keep dumplings cooking and covered with broth. Simmer until desired consistency, usually about 20 - 30 min. Add shredded chicken and stir lightly with a spatula. Serve Hot!
Bacon Wrapped Garlic Chicken - On cooking day, thaw in refrigerator. In large skillet, melt
1 tbsp butter, then add chicken. Cook for 3 min on each side, over medium heat. Reduce heat to low, cover skillet and cook for 8 min or until chicken is thoroughly cooked. Another option is to bake at 400 or broil for approximately 25 - 30 min.
Chicken Marsala -On cooking day, thaw in refrigerator. Bake covered at 350 for 40 min, remove covering and bake an additional 20 min or until chicken is thoroughly cooked.
Smothered Pork Chops - On cooking day, thaw in refrigerator. Bake at 400 for 20-30 min or until juice has somewhat thickened and chops are cooked through. If cooking from frozen state you will need to almost double cooking times.
Heavenly Chicken - On cooking day, thaw in refrigerator. Bake covered at 350 for 60 - 75 min, uncover and bake an additional 10 min to brown cracker topping.
Enchiladas - On cooking day, thaw in refrigerator. Bake covered at 350 for 40 - 50 min. Uncover and bake an additional 15 min or until cheese is melted and contents bubble. If cooking from frozen state you will need to almost double cooking times.
Homemade BBQ and Sauce - Reheat to desired temp and serve, meal is already cooked through entirely.
Salsbury Steak - On cooking day, thaw in refrigerator. Brown steaks in skillet with 2 tbs butter and 1 tbs oil, approximately 3 min on each side, you can reserve drippings and make a brown gravy using flour, water, and beef bouillon. Place browned steaks in casserole dish and bake and additional 30 - 45 min or until meat reaches desired temp. Skillet browning is an optional step. A brown gravy can easily be made with drippings, flour, water, and 2 beef bouillon cubes.
Spaghetti, Tika Misala, Saucy Meatballs, Stroganoff, Burgundy Beef Stew, Veggie Beef Soup, Chili, Saucy Meatballs, Chicken Jumbalaya - Place crock pot bag, with frozen contents, in crock pot dish and reheat on warm all day. You can also remove contents from bag and reheat in med saucepan until contents boil. Meal is fully cooked before frozen.
Lemon Pepper Chicken, Pot Roast, and Rosemary Chicken - Place bag with frozen contents into crock pot dish. Add 1 1/2 cups of water (more for the roast if you like more gravy) and cover with lid. Cook on low all day, at least 8 hrs.
Chicken Tetrazini - On cooking day, thaw in refrigerator. Bake covered at 350 for 30 - 40 min.
Chicken Pot Pie - On cooking day, thaw in refrigerator. Bake covered at 350 for 30 min, uncover and bake an additional 30 min or until crust begins to brown and contents bubble. If cooking from frozen state you will need to almost double cooking times.
Lasagna - On cooking day, thaw in refrigerator. Bake covered at 350 for 45 - 60 min. Uncover and bake an additional 10 min or until cheese is melted and contents around edges bubble. If cooking from frozen state you will need to almost double cooking times.
Chicken Cordon Bleu - On cooking day, thaw in refrigerator. Bake covered at 350 for 45 - 60 min, uncover and cook an additional 10 min or until chicken is cooked and juices run clear. If cooking from frozen state you will need to almost double cooking times.
Meatball Bake - On cooking day, thaw in refrigerator. Bake at 400 for 20 - 30 min or until dish is heated throughout to desired temperature. If cooking from frozen state you will need to almost double cooking times.
Tex Mex Chicken - Place crock pot bag, with frozen contents, in crock pot dish and cook on low all day, for at least 6 - 8 hrs. Top with cheese and serve over rice.
Chicken Wraps - On cooking day, thaw in refrigerator. Bake uncovered at 350 for 20 - 30 min or until crust begins to brown. If cooking from frozen state you will need to almost double cooking times.
Chicken and Dumplings - Thaw chicken and dumplings out completely before cooking. Bring chicken broth to a rolling boil, drop dumplings individually into the broth, continue at a hard boil for 5 min. Turn the heat down to med - med low and simmer dumplings, occasionally shaking the pot, not stirring or they will break up, to keep dumplings cooking and covered with broth. Simmer until desired consistency, usually about 20 - 30 min. Add shredded chicken and stir lightly with a spatula. Serve Hot!
Getting back into the swing of things...
I haven't posted anything or corresponded with my customers in quite some time now. Our second little girl, Naomi Gray Henderson, was born Feb 10 one week after her due date. This was the beginning of getting used to being on a newborns time schedule again! She will be 6 weeks tomorrow, and her older sister Abigail will be 18 mos tomorrow, and we are beginning to get used to parenting two children. I am excited and nervous to start cooking again. However, I have been cooking and freezing meals for myself since before she was born. Our friends and family provided meals for us for about 2 weeks after we had the baby and it was WONDERFUL! I got so used to having a meal ready without having to spare the preparation time that i started cooking and freezing meals for our family to eat on a daily basis. Since Naomi was born, with the exception of the full day of cooking I did for the frozen meals, I have only cooked 3 meals! I put a meal down on my calender for each day and then the day before I go down to the freezer pull out a meal to defrost and the next day i pop it into the oven and prepare a couple of sides and I am DONE! I LOVE IT! I feel like I have better choices and recipes and a better understanding of cooking times as well. Check out the previous listing of meal choices for some new additions!!
Check out www.simplybyaubin.com to see our beautiful girls!
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