
We got two 5-pound chickens, 6 pounds of chicken wings, 24 chicken breast halves, a 10 pound ham, 6 pounds of roast, 6 pounds of sirloin strips, 2 pounds of tomatoes, 1 pound of cole slaw, 2 bunches of green onion, 3 mangos, 4 pounds of red potatoes, 8 onions, 2 bags of celery hearts, half a pound of ginger root, 3 green peppers, 3 zucchini, a dozen bananas, 3 pounds of mini carrots, a bundle of parsley, and some other canned goods. We don't always buy this much meat and produce at one time, but we plan to cook a lot this weekend -- in case you didn't know, Allen and I love cooking together. When we make time to cook, we make enough in each recipe that we have several meals that are ready to pull out of the freezer and heat and eat. I didn't have room to get all the seafood and dairy products, but I can go tonight after the kids are in bed. Here are some of the main dishes I've planned to cook this weekend. Most of these are new recipes, so I'll taste them before I post recipes: Roast beef, Asian beef & veggie wraps, Asian steaks, Jumbalaya, roasted chicken, crock pot Italian chicken, Thai chicken wings, grilled garlic chicken (with mango salsa), herbed flounder, and fish and veggies, assorted ham recipes. If all my calculations are right, we should end up freezing about 30 meals. I know we love this recipe; it is light and tasty:
Fish Feast (about 8 servings)
3 pounds orange roughy (I've used frozen)
1 Tbsp. garlic, minced
1 large onion, sliced
1 green bell pepper, cut in 1" pieces
2 unpeeled zucchini, sliced
14-oz can diced tomatoes
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. black pepper
1/4 cup white grape juice
Spray crock pot with cooking spray. Place fish in first. Mix all other ingredients and pour over fish. Cover and cook on high 2-3 hours until fish is flakey, but not overdone.
I don't like left over fish, so I split this recipe like this: I keep half the fish frozen and I assemble everything else as the recipe says. Then I put half of the veggie mix in a freezer bag. I package the frozen fish with the veggie bag (in a big ziplock bag) so they are ready to go when I am ready to cook them.





Here are some Easter and spring layouts I created for the same class.









