Preparing for the Chaos

So you've probably heard by now that we're moving again.  While this is definitely "not my first rodeo," it's my first time to move with children old enough to know what's going on and to have an opinion.  (Number one request: they wanted upstairs rooms.  Check!  Of course, they also wanted their parents' room to be downstairs, but that didn't happen.)

For the most part, I expect this move will proceed as usual, with all of the inevitable chaos and general feelings of bewilderment.  But I'm doing something this time that I hope will help.  For the past couple of weeks, I've been trying to double up on recipes whenever possible to stock my freezer for the last 10 days or so before we move.  I'm hoping this will help my sanity along with our stomachs and checkbooks.

Moving into a previous house.

I know you all envy me for this craziness...  Ha!

Here are a few things I've got so far:
Tortilla Soup (crock pot - no link, but I can post the recipe if anyone is interested)
Cream Cheese Chicken Chili (crock pot)
Brown Sugar Chicken (crock pot) - scroll down and look under Favorites in this link
Pizza Soup (crock pot) - same link as above, recipe also under Favorites
French Chicken (crock pot)
Chicken Macaroni Bake - I would suggest adding some frozen veggies
Chicken Spaghetti
Spinach Lasagna Roll Ups

In case you haven't guessed, I love my crock pot.  It is especially wonderful during very hectic times.  Here are a few more crock pot recipes I'll probably add to the menus for the next few weeks (not currently in my freezer, but super-easy to put together in the morning):
Sweet and Tangy Meatballs (serve with rice and a veggie or salad)
Crockpot Chicken & Stuffing (David isn't a huge fan of Stove Top Stuffing, but he likes this.)

What are your go-to meals during crazy times?




This post may be linked up to one or more of the following blog parties.  Check them out! Monday: Menu Plan Monday on I'm an Organizing Junkie Wednesday: Works for Me Wednesday at We are THAT Family Friday: 5 Minute Friday at The Gypsy Mama, Company Girl Coffee at Home Sanctuary, Pieces of Amy Other days: A Wise Woman Builds Her Home

Corn Chip Chili Pie

The original recipe can be found in the Southern Living Ultimate Quick and Easy Cookbook.  The recipe found there involves doing everything in the microwave.  Here's how I make it:

Corn Chip Chili Pie
Serves 4 adults

1 pound lean ground beef or turkey
1/2 onion, chopped
1 (16-ounce) can kidney beans, drained
1 (11-ounce) can sweet whole kernel corn, drained
1 (8-ounce) can tomato sauce
1 (2 1/4-ounce) can sliced ripe olives (I use the chopped ones so they are more hidden.)
1 (1.25-ounce) chili seasoning
1 cup shredded Cheddar cheese (can use sharp Cheddar or a Mexican blend)
1 cup coarsely crushed corn chips (or just use them whole)

Brown the meat along with the onion; drain.  Combine with the beans, corn, tomato sauce, olives, and chili seasoning in a large bowl.  Pour into a 9x13 pan.

Bake at 350 degrees for around 20 minutes or until heated through.  Sprinkle corn chips and cheese over the top, and return to oven until cheese is melted.

Note: this was made with reduced fat cheese.  I don't recommend doing that.




This post is linked up to one or more of the following blog parties.  Check them out! Monday: Menu Plan Monday on I'm an Organizing Junkie Wednesday: Works for Me Wednesday at We are THAT Family Friday: 5 Minute Friday at The Gypsy Mama, Company Girl Coffee at Home Sanctuary Other days: A Wise Woman Builds Her Home

Menu Plan Monday - Week of January 30, 2012

Here's the plan!  (WW points plus in parentheses)

Monday: Skinny Chicken Enchiladas - found on Pinterest (4 per enchilada)

Tuesday: Corn Chip Chili Pie (10)

Wednesday: Supper at church

Thursday: Sweet Asian Chicken - already in the freezer! (11)

Friday: Provencale Chicken Supper - crockpot meal (7), cornbread

Optional: King Ranch Chicken Casserole - already in the freezer! (7)

What's for dinner at your house?



This post is linked up to one or more of the following blog parties.  Check them out! Monday: Menu Plan Monday on I'm an Organizing Junkie Wednesday: Works for Me Wednesday at We are THAT Family Friday: 5 Minute Friday at The Gypsy Mama, Company Girl Coffee at Home Sanctuary Other days: A Wise Woman Builds Her Home

Shrimp and Tortellini

Believe it or not, this was a hit with both my son and my husband!

Recipe works best with a lovely assistant.

Shrimp and Tortellini
4 servings
WW points plus: 10 per serving

1 (9-ounce) package refrigerated cheese-filled tortellini
3/4 pound peeled, medium-sized fresh shrimp (I used the frozen ones that are already cooked, deveined, with tail off.)
1 shallot, minced (I just used half of a regular onion.)
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
1/3 cup butter or margarine, melted (I used 1/8 cup to get 10 WW points.)
1/2 cup grated Parmesan cheese

Cook tortellini according to package directions; drain.

Meanwhile, cook shrimp, shallot, and chopped basil in butter in a large skillet over medium-high heat, stirring constantly, 5 minutes or just until shrimp turn pink.

Add tortellini and Parmesan cheese; toss gently.  (Lesson I learned: timing is crucial.  This is best if the pasta, shrimp, and cheese are combined right before it is served.  Otherwise, it gets a little gummy.)

Like many of my favorite recipes, this one comes from Southern Living Ultimate Quick & Easy Cookbook.

Provençale Chicken Supper

This really hits the spot on a cold winter's night.  Plus, since it cooks most of the day in the crock pot, it's super-easy, too!  I think the next time I make this, I'll bake some cornbread to go with it.  Yum-O!

Provençale Chicken Supper
4 servings
WW Plus Points: 7 per serving (!!)

4 (6-ounce) skinned, bone-in chicken breast halves
2 teaspoons dried basil
1/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1 cup diced yellow bell pepper (I used green since it is much less expensive.)
1 (16-ounce) can navy beans, rinsed and drained
1 (14 1/2 ounce) can pasta-style chunky tomatoes, undrained (I couldn't find these so I used Italian style.)

Place chicken in crock pot; sprinkle with dried basil, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.  Combine remaining salt, remaining pepper, bell pepper, beans, and tomatoes in a bowl; stir well.  Spoon over the chicken.  Cover and cook on HIGH for 1 hour.  Reduce to LOW and cook 5 hours (or more).

This recipe came from the Southern Living Ultimate Quick & Easy Cookbook.