Remember and Appreciate

 Today is a day of remembrance.

Three years ago, we said goodbye.

It was one of those goodbyes that isn't suppose to occur.

We expected to bury hubby's father and mother in our lifetime,

but we didn't expect to say goodbye to a nephew.

Just a little boy ...

Every life can make a difference.

My mother-in-law taught me to give and give some more.

She taught me that sometimes small changes in my life can open doors of ministry.

She inspired me practically to clean more and to clean deeper.

Little Timmy taught us too, even in his very few years with us.

We learned to be more sensitive to those with special needs.

We learned a joy in just the simple events

and to rejoice in milestones that often are taken for granted.

He taught us to value life and health.

He taught us how to fight and fight hard for good things.

On our day of remembrance,

take time to be thankful.

Take time to value something in each life around you.

Don't just think of the appreciation,

convey it to that person.

This week ... Mexican Flair

The crockpot experiment was great for last week.

I was gone most afternoons until 6:30 and 

it was good to have a warm meal ready for hubby in my absence.

It was also good not to be tempted to stop at Chick-fil-A every night.

for some grilled nuggets and fries!

This week, we enjoyed

Cilantro Lime Chicken with Black Beans and Corn

3 chicken breasts

1 1/2 Tbs olive oil

1 lime - juiced

1 c cilantro

1 bag frozen corn

1/2 red onion, chopped

1 can black beans

1 tsp cumin

salt/pepper to taste

Low 8 hours - high 4 hours.

The first night we served it with tortilla chips, garden tomatoes, olives, cheese and taco sauce.

Yesterday we used it for the "meat" of a taco salad.

Asian Flair

While I was concerned, when the first freezer meal was less than spectacular,

Friday's meal was definitely a hit.

Mongolian Broccoli Beef

1 lb stew meat (I sliced a roast very thin - flank steak is usually used)

2 tsp olive oil

1 onion in large chunks

1 Tbsp garlic

1/2 c soy sauce

1/2 c water

1/2 c brown sugar

1/2 tsp fresh ginger (or dash of dried)

1/2 c Hoisin sauce

Cook low 6-8 hours.

Serves 4-5.

I added frozen broccoli about 1/2 way through,

but if I were home, I would steam it right before serving over rice.

Original Recipe found here.

Tonight - Beef Fajitas

There Will Be A Learning Curve

So far, the freezer cooking and monthly planning has been a good experience.

There is a learning curve though.

We have found that the Sesame Honey Chicken was edible, but not a favorite.

The Cumin-Cinnamon Stew had great flavor, but potatoes and carrots should not be frozen.

The Sweet and Tangy Meatballs turned out GREAT!

Though the recipes may be hit and miss so far,

the planning in advance has been a great blessing.

Those with food allergies do best with a rotating diet,

so planning and sticking to a schedule really works well.

We are not relying on frozen chicken nuggets and french fries when the days are crazy.

I have more time for baking :)

Cumin-Cinnamon Stew

4 pounds chuck roast or flank steak

8 cups red potatoes, chopped

6 cups baby carrots

½ teaspoon chili powder

1 teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon coarse salt

½ teaspoon black pepper

1 teaspoon ground cinnamon

½ teaspoon cayenne pepper

A tiny pinch of sugar

add day of cooking:

1 cup filtered water

Mix spices together in one bowl and evenly distribute between two separate gallon-sized freezer bags. 

Then add veggies and meat. Mix up contents of bag a bit, lay flat, label and put in freezer.

Day of cooking, dump contents of bag into slow cooker, add the filtered water, 

and cook on low for 6 to 8 hours, or until fully cooked.

Each bag makes about 6 to 8 servings.

My note:  I would add the potatoes and carrots the day of - they turned out a little rubbery.

Just having the meat and spices ready in the freezer would be a great help though.

Sweet and Tangy Meatballs

36 cooked meatballs - use your favorite recipe

16 oz grape jelly

20 oz BBQ sauce

Cook on low 2-4 hours

This recipe is really easy and a typical at church dinners.

Again, just having the meatballs cooked and ready to go in the freezer is a big time saver.

Streamline

Does it seem like the longer you live in one location,

the busier you get?

It seems that way for me.

Periodically, hubby and I evaluate our schedule to decide if something(s) need to go.

It is hard to quit or shed "ministry" opportunities.

I have decided to give menu planning/freezer cooking a try. 

By streamlining dinner, I hope to free time for ministry 

while staying away from Chick-fil-A for dinner 

or hot dogs and french fries once or twice a week.

I also hope to be more flexible without sacrificing my health or that of hubby 

and to be one of those women who is seemingly unflappable 

(not currently a description I would say applies).

Many of the meals thaw one day and go in the crockpot the day of the meal.

I spent some time Thursday setting up a calendar, menu, and shopping list.

Friday I shopped for the recipes.

Saturday I spent about 5 hours and put 22 dinners in the Freezer!

I began at about 10 and worked for 3 hours on chicken and pork and stew meat recipes.

At about 1, I baked hubby a pumpkin pie.

From 1:30-3, I worked on the ground beef recipes.

Clean-up from 3-3:30 (as well as along the way) and the work was done.

Meals for the rest of the month and about 8 or 9 for October.

I was pleased with the process and hope I am as pleased with the recipes I chose.

Sesame/Honey Chicken x 3

Cumin/Cinnamon Beef Stew x 2

Mongolian Beef x 1

Lasagna x 2

Chicken Taco meat x 2

4 Hamburger Patties x 2

Beef Fajitas x 2

Sweet and Tangy Meatballs x 2

Plain Meatballs x 1

3 Pork Loins for Italian Pork

1 lb of chicken to grill

1 lb of hamburger for Cheeseburger Pie

Homemade Taco Seasoning

Homemade Zesty Italian Seasoning

I will update with printed recipes and/or links as I try each meal.

If it is successful, it will also be a stress-free way to provide meals for others ...

all bagged and ready to go!

I plan to work on meals for the first week of October next week ...

... because ...

our church is involved in the fair ministry for 11 days (9/26-10/6).

Most weekdays I will be at the fair from 4-6:30 and do not want my diet to suffer!