Miscellaneous

As you can see on the meal calendar, some of these meals require no advance preparation other than to separate and freeze.

Hamburgers:  I usually buy a bag of preformed patties and divide them into 2-3 smaller packages to be used for Hamburgers, Patty Melts, and package the others for an unexpected need for a quick meal.

Bacon:  Divide the package - some for Bacon Quiche, Corn Chowder, and BLT's (4 slices per sandwich).
There you have the basics for 6 meals!

Mrs. Ringle's Brisket

This is one of many favorite recipes from the book Once-a-Month Cooking (Wilson and Lagerborg).

1 4-6 pound brisket or other roast
2 tablespoons prepared mustard
1 package dry onion soup mix

Place the meat in a crock-pot, fatty side up.  Drizzle with mustard and sprinkle with dry soup mix.  Do not add any other liquid.  Cook on low up to 22 hours depending on the shape of the roast.  Thinner cuts will be ready in 8-10 hours.

To enjoy right away: prep this meal in the morning and it will be ready by dinner time.

To enjoy later:  Freeze the meat and defrost the night before cooking. 

When my kids were young, this made enough for two meals.  Usually we had French Dip sandwiches the second night.  Now, it is one meal and a couple of sandwiches for lunch the next day, maybe. 

Spring Menu Collection

			Spring
Sunday	Monday	Tuesday	Wednesday	Thursday	Friday	Saturday
Mrs. Ringles' brisket	beef Dip Sandwiches	Joe's to Go	Turkey Helper	Chicken Soup, biscuits	Swiss Steak	Bubble Pizza
Chicken Caccitore	hamburgers	Taco Soup	Citrus Salmon with Broccoli	Au Gratin Hash Browns with Ham	Chicken Nuggets	Bacon Quiche
Prime Time Beef	Chicken Artichoke Casserole	Tortellini Soup	Chicken in Wine Sauce	Pasta and Red Sauce	Patty Melts	Chicken Cordon Bleu
Chicken bake	BLT's	sausage burritos	Corn Chowder	Classic Meatloaf	Cheeseburger Bread	Pasta with white sauce

Chicken Bake

4-6 chicken breasts (boneless, skinless is best)
1 can of Cream of Chicken soup
6 slices Swiss cheese
1 box stuffing mix, chicken preferred
1 stick of butter

Lay the chicken in a 9" x 13" pan.  Cover with Swiss cheese.  Spread the soup over the chicken and cheese directly from the can, do not dilute.  Prepare the stuffing mix with the water and seasoning packet only.  Spread over the soup layer.  Melt the butter (can use less) and drizzle over the stuffing.

To enjoy tonight:  Bake at 350 degrees F for about 1 hour.

To enjoy later:  Cover with heavy duty foil.  On the foil, write Chicken Bake, and baking directions.  Freeze for up to 4 weeks.

Thanks to Valerie Fraser for sharing this recipe with me after my first baby was born.  It was delicious then, and has since become a family favorite.