In an effort to spend less money eating out and eat healthier, we are eating a lot more meals at home. I am trying to make meals ahead so it is easier to prepare a meal in the evening, especially after a long day at work and school.
I got the idea here on Money Saving Mom to spend about an hour a week preparing a few freezer-meals. She posts on her blog her weekly endeavors and includes recipes as well.
This week I actually did this twice (Tuesday morning and Wednesday afternoon) because I am starting with nothing and wanted to stock the freezer a little more thoroughly. I plan on cutting back next week to only once and limiting it to about one hour.
Green chili rice casserole (made 2 pans out of one recipe)
1/2 Lasagna Bake
1/2 Canyon Casserole
1/2 batch Brown Bag Burritos
Easy marinated chicken (1/2 Garlic Herb, 1/2 Sesame Garlic)
Burrito assembly line
I cheated and used store-bought marinades.
Still yummy when made on the grill.
Corn Dog muffins (double batch)
Stove Top chicken bake (made 2 pans out of one recipe)
Caramel Corn Puffs (see recipe below)
Edible Sand (I added ocean-themed fruit chewies)
Caramel Corn Puffs (a.k.a "Crack" because it is soooooo addicting)
1 bag Mike Sells Original puffs
2 sticks butter (not margarine)
1 cup brown sugar
1/2 cup corn syrup
1 tsp baking soda
Combine butter, brown sugar and corn syrup in a very large saucepan (much larger than you think you need). Stir over medium to high heat until boiling and boil without stirring for 2 minutes. Remove from heat.
Stir in baking soda (mixture will lighten in color and expand in size quickly). Stir in corn puffs until completely coated with syrup mixture.
Cover baking sheet with parchment paper. Pour coated puffs onto covered baking sheet. Bake at 250 degrees x 45 minutes total, stirring/mixing every 15 minutes.
When cool, break apart and store in airtight container.