Muffins: One Easy Muffin Recipe with Endless Flavor Variations!

5 cups all purpose flour

1 Tablespoons baking powder

2 Tab. teaspoon baking soda

1 1/2 cup sugar

1 ⁄2 teaspoon salt

4 eggs , beaten

2 cup buttermilk

1  cup oil

2 teaspoon vanilla extract

Blueberry and Oat:

3/4 rolled oats

3/4 fresh or frozen blueberries

Banana Nut:

3 mashed bananas

3/4 cup chopped pecans (or walnuts)

Lemon and Poppyseed:

Zest of 12 lemons

3 teaspoon poppy seeds

Apple Cinnamon:

3/4 grated apple

3 teaspoon cinnamon

Carrot Cake:

3/4 tablespoon grated carrot

1/4 cupraisins

1 Tab. cinnamon

Double Chocolate:

1/2 cup unsweetened cocoa powder

3/4 cupc chocolate chips

Preheat your oven to 350F and grease a 12 cup muffin tin.

In a large bowl combine dry ingredients, set aside.

In another bowl whisk together the eggs, buttermilk and oil and vanilla.

Add the wet ingredients into the dry ingredients and mix until evenly combined.

Once you have you batter, choose which kind you want to make and add those ingredients.f After adding your desired flavoring spoon the batter into the greased muffin tin.

Bake for 20-25 minutes or until golden brown and risen.

Allow to cool for 10 minutes before removing from the tin.

Allow to cool fully before storing in an airtight container. These will keep for up to 3 days in the fridge. Makes 1 dozen.

STICKY TERIYAKI TOFU

12-14 oz. block firm tofu 
1 1/2 tbsp cornstarch 
1/2 tsp onion powder
1/2 tsp garlic powder

1/4 tsp black pepper
1/2 tsp salt

3-4 tbsp maple syrup or honey 
2 tsp fresh ginger minced
1 1/2 tsp fresh garlic minced
2 1/2 tbsp soy sauce 
1/2 cup water
Juice of one lemon or rice vinegar
1 tbsp cornstarch + 2 tbsp water
2 tbsp Mirin or dry sherry (optional)


Cooked rice noodles or rice
1 Red bell Peppers, cut into strips

Shredded carrots or other veggies of choice
Cooking spray
Fresh chives chopped
Sesame seeds

Preheat oven to 400F and line a baking sheet with parchment paper.
Press tofu for at least 15 minutes, then cut into 1-inch (2 1/2 cm) pieces.
Put the cornstarch, onion powder, garlic powder, black pepper, and salt to a bowl and stir. Add the tofu and carefully stir to coat the tofu from all sides.
Transfer the tofu to the lined baking sheet. Spray with cooking spray, then bake in the oven for about 25-30 minutes, flipping halfway through. Meanwhile, cook rice or rice noodles and fry veggies of choice.
To make the sauce, add the maple syrup into a saucepan, stir in the ginger and garlic. Also add soy sauce, water, and lemon juice. Stir to combine and bring to a simmer.
Mix cornstarch with 2 tbsp water and add it to the saucepan. Let simmer for a few minutes until thickened.
Add the baked tofu and stir to cover the tofu with the sauce from all sides.
Serve with cooked rice noodles or rice. Top with fried veggies, sesame seeds, and chives. 

Note: Cauliflower can be used instead of Tofu.

Source: ElaVegan

Cucumber Chickpea Tomato Salad

20 cups diced cucumbers
5 cups chickpeas (garbanzo beans) drained/rinsed
2.5 cups diced tomatoes
2.5 cups diced carrots

Dressing:

3/8 cup olive oil
1/2 cup apple cider vinegar
1/4 cup chopped fresh dill
1/2 Tbl salt
1 Tbls pepper

Mix all ingredients, then pour dressing over. Stir until well combined. Serve cold.
Serves 40

Source: Cook for a Crowd

Breakfast Muffi ns

1¹⁄2 cups Sugar 

¹⁄4 cup Canola oil 

1¹⁄8 cups Frozen eggs whole, thawed

1 cup Greek yogurt, plain

1³⁄4 cups Whole-wheat flour

1¹⁄2 cups All-purpose flour

2 tsp Baking soda

1 tsp  Baking powder

¹⁄2 tsp Salt 

1 tsp Ground ginger

¹⁄2 tsp Ground cloves

³⁄4 cup Orange juice, chilled 

2 Tbsp Lemon zest

2 cups Fresh carrots, shredded

¹⁄2 cup applesauce, unsweetened

1 Tbsp Vanilla extract

Mix together sugar and oil on medium speed for 2 minutes, until smooth. DO NOT OVERMIX.  10 oz  1 lb 4 oz 2¹⁄4 cups 2 Slowly add eggs and yogurt. Using a paddle attachment, mix on medium speed for 3 minutes, until smooth. DO NOT OVERMIX. 

Slowly add flour, baking soda, baking powder, salt, ginger, cloves, and orange juice. Alternate between pouring dry ingredients and juice.   

Add lemon zest, carrots, applesauce, and vanilla extract. Mix on medium speed 1-2 minutes, until smooth. DO NOT OVERMIX.   

Lightly coat a muffin pan (20½″ x 14″) with pan-release spray. Scoop ¼ cup muffin batter into each muffin cup. Bake: 400 °F for 25–30 minutes. Makes 25 muffins.

Roasted Fish Crispy Slaw Wrap

1 lb 9 oz  Fresh red cabbage, shredded 

1 lb 9 oz Fresh white cabbage, shredded 

1 lb 9 oz Fresh carrots, shredded

2 ½ cups Fresh bok choy, julienne sliced

2 1/3 cups Balsamic vinaigrette dressing 

6 lb 4 oz Frozen Tilapia filets, thawed, cut into 25-4 oz portions

¼ cup Extra virgin olive oil 

¼ cup Salt-free chili-lime seasoning blend

2 ¼ cups Fresh romaine lettuce, julienne sliced

7 ½ oz Fresh avocados, sliced ¼”, 25 slices all together

7 Fresh limes, cut into quarters

Combine red cabbage, white cabbage, carrots, bok choy, cilantro, and balsamic dressing to make slaw. Cover and refrigerate until ready to serve. 

 

Place Tilapia portions on sheet pan (18” x 26” x 1”) lined with parchment paper and lightly coated with pan release spray.   

Brush oil on Tilapia and sprinkle with salt-free seasoning. Roast: 375 °F for 12 minutes When done, fish will flake easily with a fork. 

Place ¼ cup lettuce on tortilla. Cut fish in half and place both pieces on top of lettuce. Add 1 cup slaw and one slice of avocado. Squeeze lime on top of filling. Roll in the form of a burrito and seal. Cut diagonally in half and serve. 

Makes 25 1 wrap (two halves) servings.  

source: https://theicn.org/cnrb/recipes-for-child-care/child-care-recipes-for-centers-2/

Beef Stir-Fry

2 lb 8 oz Raw boneless beef top round, cut in ½" cubes  

¼ cup Low-sodium soy sauce

¾ cup Cornstarch

¼ cup Fresh ginger, chopped

2 Tbsp  Fresh garlic, minced 

1 tsp Ground black or white pepper

1 tsp Red pepper flakes 

2 Tbsp Rice vinegar

½cup Strawberry jam

2 tsp Salt

¾cup Sugar

1 qt Low-sodium beef broth

¾cup Fresh green onions, sliced

2 lb Fresh broccoli, chopped

¼cup Canola oil

2 lb 4 oz Frozen edamame, thawed

1 lb 7 oz Fresh carrots, shredded 

2/3 cup Fresh yellow onions, sliced

Cooked rice, for serving

Combine beef, soy sauce, ⅓ cup 2 tsp cornstarch, 2 Tbsp 1½ tsp ginger, 1 Tbsp garlic, black pepper, red pepper flakes, rice vinegar, strawberry jam, salt, and sugar in a large bowl. Stir well. Cover tightly and refrigerate. Set remaining cornstarch, ginger, garlic aside. Allow beef mixture to marinate for 12–24 hours. 

Place marinated beef in a large stock pot uncovered over high heat for 2–3 minutes, stirring constantly. Add 2 cups beef broth. Heat to a rolling boil allowing mixture to thicken. Set remaining beef broth aside. 

Add green onions. Transfer beef mixture to a steam table pan (12″ x 20″ x 2½″). Set aside.    Boil broccoli in a large stock pot for 60 seconds or until bright green. Drain in a colander. Set aside.   

Heat oil in a large stock pot.  Add boiled broccoli, edamame, carrots, onions, and remaining ginger and garlic. Saute uncovered for 2-3 minutes, stirring occasionally.  

Add remaining beef broth. Heat to a rolling boil. Add remaining cornstarch and 2 cups water. Stir well. Allow mixture to thicken.  

Pour vegetable mixture over beef mixture into  steam table pan (12″ x 20″ x 2½″). Stir well. Serve over rice.

Makes 25 1-cup servings.

Corn and Edamame Blend

4 tea. Sesame oil  

1 lb 8 oz  Fresh onions chopped  

2 Tbsp Fresh garlic  

3 lb 8 Frozen corn. thawed, drained . 

3 lb Frozen edamame, thawed, drained   

1 lb 5 oz Fresh carrots, shredded   

1 tsp Ground coriander 

2 Tbsp sesame seeds

1 Tbsp Salt  

½tsp Red chili flakes  

1 ⅓ cups Fresh cilantro, chopped 

Heat oil in a large stock pot.

Add onions and garlic. Cook uncovered over high heat for 3–5 minutes.

Add corn. Cook uncovered over high heat for 2–4 minutes.

Add edamame. Cook uncovered over high heat for 2–4 minutes.

Add carrots, coriander, sesame seeds, salt, chili flakes, and cilantro.

Cook uncovered over high heat for 3 minutes, stirring frequently.

Makes 25  ( ½cup) servings.

source: https://theicn.org/cnrb/recipes-for-schools/

Chinese-Style Vegetables

2 Tbsp Canola Oil

2 lbs. Fresh broccoli crowns, cut into small pieces  

1 1b. OR 3 cups Fresh yellow squash, diced*  

2 lb Fresh red bell peppers, julienne slices   

1 lb 4 oz Fresh carrots, sliced   

¹⁄2 cup Water

¹⁄2 cup Low-sodium soy sauce  

2 tsp Garlic powder  

¹⁄2 tsp Ground black or white pepper  

1 Tbsp + 1 tsp Ginger, minced    

2 tsp Asian five spice powder

Heat oil in a large stock pot. Add broccoli. Simmer uncovered over medium–high heat for 2–3 minutes.

Add squash. Simmer uncovered over medium–high heat for 3–4 minutes.

Fold in bell peppers. Simmer uncovered over medium–high heat for 2–3 minutes.

Add carrots, water, soy sauce, garlic powder, pepper, ginger, and Asian spice. Simmer uncovered over medium–high heat for 2–3 minutes

Makes 25 ¹⁄4 cup portions.

* Other vegetables may be substituted, such as halved mushrooms, Bok Choy, etc.

Source https://theicn.org/cnrb/recipes-for-schools/

Sweet and Sour Pork

50 SERVINGS

¹⁄2 cup Canola oil  

10 lb Raw boneless pork loin, lean, ¹⁄2" cubes

¹⁄4 cup Garlic powder

¹⁄4 cup Ground ginger

¹⁄4 cup Onion powder

1 Tbsp + 1 tsp White pepper (Black pepper can substitute)

3 qt Low-sodium chicken broth

2 cups Rice vinegar

8 oz + 1 cup Brown sugar

1 cup Low-sodium soy sauce

1¹⁄2 cups Ketchup 

1 qt + 1 cup Pineapple juice

1¹⁄3 cups Cornstarch

2¹⁄4 cups Fresh green bell peppers, chopped

3 cups Fresh red bell peppers, chopped

2 cups Fresh celery, diced

1 lb Fresh carrots, shredded

3 lb 6 oz OR 1 qt 2¹⁄4 cups 1 Tbsp (¹⁄2 No. 10 can) Canned pineapple tidbits in 100% juice, drained

Heat oil in a large stock pot.   Add pork and spices. Cook uncovered over medium–high heat for 5–7 minutes or until brown. Set aside. 

In a medium stock pot add chicken broth, vinegar, brown sugar, soy sauce, and ketchup. Simmer uncovered over medium heat for 20 minutes. 

Combine pineapple juice and cornstarch in a small bowl. Stir well. Add to stock pot. Simmer uncovered over medium heat for 15 minutes or until sauce has thickened. 

Add bell peppers and celery. Simmer uncovered for 8 minutes or until vegetables are tender.    

Add carrots, pineapples, and pork. Simmer uncovered over medium heat for 8–10 minutes or until heated through. Serve on rice.

Transfer 1 gal 1 qt 3 cups (about 12 lb 11 oz) sweet and sour pork to a steam table pan (12″ x 20″ x 2¹⁄2″). Use 2 pans. Each portion with 6 fl oz spoodle (³⁄4 cup). 

INSTANT POT CORNED BEEF AND CABBAGE

3 pound marinated uncured corned beef round flat roast (Trader Joe's recommended)
4 cups beef broth
12 ounces stout beer or water
1 large onion (quartered)
4 cloves garlic
2 bay leaves
1 pound small red potatoes (halved (quarter if medium sized))
4 large carrots (peeled and cut into 2-inch pieces)
1 small head green cabbage (cut into 6 wedges with core removed

Put the corned beef, beef broth, stout, onion, garlic, and bay leaves in to the pressure cooking pot. Lock the lid in place. Select High Pressure and set the timer for 90 minutes. Once done, allow a natural pressure release for 10 minutes, and then do a quick pressure release to release any remaining pressure.
Remove the roast from the pressure cooking pot and transfer to a plate. Loosely cover the corned beef with aluminum foil until ready to serve.
Scoop all of the solids out of the pot and discard, leaving only the broth.
Add the potatoes to the cooking pot, cover, and cook on high pressure for 3 minutes. Release pressure so you can open the lid, add the carrots and cabbage, and then cook on high pressure for 2 minutes. Do a quick release of the pressure.
To serve, arrange the cabbage, potatoes, and carrots on a platter. Slice the corned beef against the grain and add to the platter. Ladle the cooking liquid into a gravy boat and serve along side meal.

Source: Self Proclaimed Foodie

Thai Pineapple Fried Rice

2 Tablespoon Oil
2-4 Spring Onions
2 cup Carrot
2 cup Cabbage
4 Tablespoon green Bell Pepper sliced
1 1/3 cup Green Peas
1 large can Pineapple chunks
2 Tablespoon Ginger
2 Tablespoon Garlic
2 cup cooked Ric
For the Sauce:
2 Tablespoon Rice Vinegar
4  TeaspoonSoy Sauce
2 Tablespoon Sriracha Sauce
2 Teaspoon Sugar
4 Teaspoon Curry Powder
4 Tablespoon Water

Keep all ingredients ready before cooking. Slice your spring onion bulbs and the green stalks, cut your carrot small, slice your cabbage, slice your bell pepper into small pieces, cut your pineapple into chunks. Keep your green peas ready as well and the ginger garlic paste.
Prepare your stir-frying sauce by mixing together rice vinegar, soy sauce, sriracha sauce, sugar and curry powder.
Grab a shallow frying pan and add your oil. Heat up and then add the sliced spring onion bulbs. Stir fry on high heat for a minute to get a bit soft then continue to add in the carrot, cabbage and green bell pepper.
Mix and now add the green peas and pineapple chunks. Also, add the ginger garlic paste at this point. Stir fry on high heat for a minute.
Then add in your cooked rice and pour your previously prepared stir frying sauce over the rice and with the water.
Mix and Stir fry on high heat for 2-3 minutes. Garnish with the cut green spring onion stalks.
Serve hot

Source: masala herb

Quick Pot Beef Stew

• 2 lbs. stew meat, cubed into 1 1/2 to 2 inch cubes.
• 2 tablespoons olive oil, divided
• 1 tsp. salt
• 1/2 tsp. pepper
• 12 pearl onions (either fresh which you've soaked in boiling water to remove skins or frozen) OR 1 yellow onion chopped
• 1 clove garlic, minced
• 3 cups beef broth
• 1 bay leaf
• 4, carrots cut into 1-inch pieces on the diagonal
• 4 medium potatoes, cut into 1 1/2-inch pieces, (or try turnips -they are good in it)
• 1 stalk celery, sliced
• 2 tablespoons cornstarch or 1/4 cup rice flour
2 tablespoons water
• 
  Optional:
  2 tablespoons tomato paste
  1 tablespoonWorcestershire sauce
  1 teaspoon dried Italian seasoning
  1 teaspoon dried thyme

Heat 1 tablespoon of the olive oil in the Instant Pot using saute mode. When the pot is hot, add half of the beef in a single layer. Sprinkle the beef with half of the salt and pepper.
Brown the beef on the first side, without moving it, for 4 minutes or until it is browned and releases easily from the bottom of the pot. Flip the beef pieces and brown on the second side for about 4 minutes more. Remove the beef to a clean bowl.
Add the remaining 1 tablespoon olive oil to the pot. Brown the second half of the beef, seasoning with the remaining salt and pepper, about 4 minutes per side. Remove the browned beef to the bowl with the first half of the beef.
Add the garlic to the pot, press cancel to turn off the heat, and cook, stirring, for 30 seconds.
While the Instant Pot is hot, deglaze the pot by pouring in 1 cup of the beef broth and scraping up any browned bits from the bottom of the pot. Pour in the remaining 2 cups of broth.
If using, add the tomato paste, Worcestershire sauce, Italian seasoning, thyme. and bay leaf and stir to combine. Add the beef back to the pot, along with any juices from the bowl. Place the bay leaf, carrots, potatoes and celery on top of the beef. Do not stir.
Close the Instant Pot lid and turn the steam release valve to the sealing position. Press the Manual/Pressure Cook button and set the cook time to 35 minutes at high pressure. The Instant Pot will take 10-15 minutes to reach pressure and then the cook time will begin counting down. When the cook time ends, allow the pot to naturally release for 10 minutes by leaving the Instant Pot alone. Then quick release any remaining pressure by carefully turning the steam release valve to the venting position using the handle of a long spoon.
Open the Instant Pot lid. Remove the bay leaf.
Thicken the stew by stirring together 2 tablespoons cornstarch and 2 tablespoons water in a small bowl. Pour this mixture into the Instant Pot and turn on saute mode. Allow the stew to simmer, stirring occasionally, until slightly thickened. Be careful to not break up the vegetables as you stir.

Breakfast Cookies

Pumpkin Spice
1/2 cup Pumpkin Puree
1/2 cup nut butter
1/4 cup honey
1 Tab. Vanilla
1 1/4 cups Quick Oats
2 tea. Pumpkin pie spice
1/2 tea. Baking Soda

Preheat oven to 350F. Line a baking sheet with parchment paper.
Stir together pumpkin, nut butter, honey and vanilla.
Add Quick Oats, Pumpkin pie spice and Baking Soda.
Scoop mixture into cookie sheet. Bake 13-15 minutes.
Makes 12 cookies.

Carrot Cake
1/2 cup mashed banana, about 1 large
1/2 cup nut butter
1/4 cup honey
1 Tab. Vanilla
1 1/4 cups Quick Oats
2 tea. Cinnamon
1/4 tea. Nutmeg, optional
1/4 tea. Ground Cloves, optional
1/2 tea. Baking Soda
1/2 cup finely grated carrot, about 1 large
1/3 chopped walnuts
1/4 cup raisins

Preheat oven to 350F. Line a baking sheet with parchment paper.
Stir together pumpkin, nut butter, honey and vanilla.
Add Quick Oats, Pumpkin pie spice and Baking Soda.
Add in grated carrots, walnuts and raisins.
Scoop mixture into cookie sheet. Bake 15 minutes.
Makes 12 cookies.

Chocolate Peanut Butter
1/2 cup mashed banana, about 1 large
1/2 cup nut butter
1/4 cup honey
1 tea. Honey
1 Tab. Vanilla
2 Tab. Water
1 1/4 cups Quick Oats
1/2 tea. Baking Soda
1/3 cup Cocoa powder

Preheat oven to 350F. Line a baking sheet with parchment paper.
Stir together banana, nut butter, honey vanilla and water.
Add Quick Oats, Cocoa powder and Baking Soda.
Scoop mixture into cookie sheet. Bake 13-15 minutes.
Makes 12 cookies.

Source: Mind Over Munch

Hummingbird Cookies
1/2 cup mashed banana, about 1 large
1/2 cup nut butter
1/4 cup honey
1 Tab. Vanilla
1 1/4 cups Quick Oats
2 tea. Cinnamon
1/2 tea. Baking Soda
1/2 cup canned crushed pineapple, drained
1/3 chopped pecans, toasted

Preheat oven to 350F. Line a baking sheet with parchment paper.
Stir together mashed banana, nut butter, honey and vanilla.
Add Quick Oats, cinnamon and Baking Soda.
Add in grated drained crushed pineapple and pecans.
Scoop mixture into cookie sheet. Bake 15 minutes.
Makes 12 cookies.

BIG Cran-Carrot Breakfast Cookies

6 cups all purpose flour
3 cups old fashioned oats
3 tsp baking powder
2 tsp baking soda
1 TBS cinnamon
4 cups shredded carrots
2 cups dried cranberries
2 cups sugar
1 cup brown sugar
6 eggs
2 cups softened butter
1/2 cup oil
2 tsp salt

Mix together ingredients.
On a sprayed baking pan form 2-inch balls of mixed breakfast cookie ingredients.
Bake at 350 for up to 15 minutes.
Once baking is complete allow cookies to fully cool.
Eat from fresh or freeze breakfast cookies for up to 3 months.
makes 4 dozen BIG breakfast cookies

BIG Cherry Nut Spice Breakfast Cookies

6 cups all purpose flour
3 cups old fashioned oats
3 tsp baking powder
2 tsp baking soda
1 TBS cinnamon
2 tsp all spice
1 tsp cloves
1 1/2 cups raisins
1 1/2 cups dried cherries
1 cup chopped walnut pieces
2 cups sugar
6 eggs
2 cups softened butter
1/2 cup oil
2 tsp salt

Mix together ingredients.
On a sprayed baking pan form 2-inch balls of mixed breakfast cookie ingredients.
Bake at 350 for up to 15 minutes.
Once baking is complete allow cookies to fully cool.
Eat from fresh or freeze breakfast cookies for up to 3 months.
makes 4 dozen BIG breakfast cookies

BIG Peanut Butter Banana Breakfast Cookies

6 cups all purpose flour
3 cups old fashioned oats
3 tsp baking powder
2 tsp baking soda
1 TBS cinnamon
3 cups softened peanut butter
3 cups mashed bananas
2 cups sugar
1 cup brown sugar
6 eggs
2 cups softened butter
1/2 cup oil
2 tsp salt

Mix together ingredients.
On a sprayed baking pan form 2-inch balls of mixed breakfast cookie ingredients.
Bake at 350 for up to 15 minutes.
Once baking is complete allow cookies to fully cool.
Eat from fresh or freeze breakfast cookies for up to 3 months.
makes 4 dozen BIG breakfast cookies

Source: Large Family Table

Gluten and Dairy-Free Leftover Turkey Shepherd's Pie

1 c. celery; sliced
2/3 c. yellow onion; finely diced
2 tsp. minced garlic
3 Tab. olive oil
1-16 oz frozen peas and carrots
1 tsp. dried thyme, divided
1 tsp. dried parsley, divided
1 tsp. dried chives, divided
salt and pepper to taste
4 c. chicken or turkey broth or drippings
2-3 Tab. cornstarch
4 c. cubed leftover turkey
6 c. prepared mashed potatoes (leftover or boxed fine)

Saute onion and celery with a bit of olive oil for around 4 minutes and then add the garlic and saute for another minute or two or until the onion becomes translucent. Add the frozen peas and carrots and the broth or pan drippings and simmer for a few minutes. Add cornstarch slurry made by putting the cornstarch in a cup with a small amount of Cold water. Add 3/4 tsp. of thyme, parsley and chives. Add salt and pepper to taste. Add the turkey and thouroughly stir. Add more salt and pepper, if needed. Pour into a greased 9x11 pan. Top with prepared mashed potatoes. Sprinkle top with remaining 1/4 tsp. each thyme, parsley and chives.
Bake 375F 30 minutes.

Menu

Sunday
Dinner: Roast with potatoes, onions and carrots

Monday
Breakfast: Overnight Oats made with milk and yogurt, cinnamon, brown sugar
Lunch: Beef Barbecue Sandwich with Red Cabbage Slaw and Sweet Potato Fries
Dinner: Chili with Fries and Slaw

Tuesday
Breakfast: Muffins
Lunch: Egg Salad
Dinner: Beef Fajitas, Spanish Rice

Wednesday
Breakfast: Overnight Oats
Lunch:Veggie Burgers made from leftover Chili, rice, egg, breadcrumbs and cheese
Dinner: Sheetpan Chicken and Vegetables

Thursday
Breakfast: Muffins
Lunch: Chicken and Vegetables Rice Bowl
Dinner: Chicken, Cheese and Rice Casserole

Friday
Breakfast: Overnight Oatd
Lunch: Chicken Sandwiches
Dinner: Spaghetti, Garlic bread, salad

Saturday
Breakfast: French Toast
Lunch: Panzanella and Bean Salad made from leftover garlic bread
Dinner: Stuffed Peppers

Sunday
Dinner: Barbecue Chicken with a dry rub and then sauce under the broiler, coleslaw and Mashed Parmesan Cauliflower (or potatoes)

Menu 3

Island Pork Roast	Coconut Korma	Cashew Chicken	Stuffed Shells	Taco Bake	Beef and Broccoli	Tuna Cakes
Pork Carnitas	Cauliflower Curry	Chicken Tacos	Lasagna	Cheeseburger Casserole	Beef Stroganoff	Tuna Noodle Casserole
Pork Barbecue	Zucchini Quiche	Roasted chicken with potatoes and carrots	Ravioli	Burrito Pie	Beef Stew	Sausage and Peppers Bake
Moo Shu Pork	Mushroom Moo Shu	Chicken Cheese and Stuffing Bake	Teriyaki Mushrooms	Stuffed Peppers	Tacos	Pineapple and Kielbasa
		Greek Chicken	Baked Ziti	Tacos	Spaghetti	Wendy's Chili/Ranch Beans

🥕Roasted Chicken with Potatoes and Carrots

14   (@ 3 1/2-4 lbs.) Chicken drumsticks or skin-on breasts
10-12 large potatoes, cut in quarters or halves
5-6 carrots, cut in 1-2 inch pieces
Kosher salt
4 tsp black pepper

5 cloves garlic, crushed
½ tsp paprika
3-4 Tbsp olive oil

Preheat oven to 375F. Line a baking sheet with parchment paper or foil.
Cut breasts in halves or quarters. You want about 4 oz. pieces.
Thoroughly wash the potatoes & carrots with a scrubber. Cut potatoes in quarters or halves and carrots into 1-2 inch pieces.

Add chicken, potatoes and carrots to the lined baking dish and sprinkle with salt, ground pepper and garlic. Drizzle with olive oil. Toss everything to coat.

Place in the oven and bake for 1 hour 15 minutes. Check for doneness, if the potatoes and chicken drums are soft and easily pierced with the fork they are ready.

Note: If the chicken and potatoes have not browned up as much as you would like, turn the broil setting on the oven and broil for 5 minutes. Watch carefully, or they will burn.

Source: The Seasoned Mom

Freezer Meal
Shopping List
14 pounds chicken legs and skin-on chicken breasts
20 lbs. Potatoes
4 lbs Carrots
Salt, tt
5+ Tab black pepper

20 cloves garlic, crushed
2 tsp paprika
1 cup olive oil
3-4 Gallon freezer bags

Label freezer bags.  Cut potatoes in quarters or halves and carrots into 1-2 inch pieces. Divide these and the rest of the ingredients into 4 aluminium pans. Slide aluminum pans into plastic bags and freeze.

When ready to bake, take from freezer,
remove the cover and bake in a 375-degree oven for 2 hours 15 minutes. Check for doneness, if the potatoes and chicken drums are soft and easily pierced with the fork they are ready.

Note: If the chicken and potatoes have not browned up as much as you would like, turn the broil setting on the oven and broil for 5 minutes. Watch carefully, or they will burn.

source: modified slightly from the recipe at Let the Baking Begin and The Seasoned Mom

🥕Carrot and Celery Sticks, Large family Style

Carrots and celery are healthy and very inexpensive option for snacks and sides for lunches, but I find that they just don't get made as much as I would like to have them if I don't prep them in advance. Here is how you can do this large family style.

Storage Containers and Prepping

A plastic cereal keeper container can hold 8-10 lbs of chopped carrot or celery sticks. It will take about an hour to wash, peel and chop this amount of carrot or celery sticks, but as they will keep any where from 5-7 days, or even longer (as long as you change the water they are in every three days) you may very well go through this amount in that length of time. You can also use any size plastic container that suits your needs. By the way, radishes can also be kept in this way, although in a much smaller container, I would imagine.

Keeping the Carrot/Celery Water Clean

When you wish to have carrot and celery sticks, pull your prepped carrot/celery container from the refrigerator. Use a slotted serving spoon to dip in the top opening of the container. This way hands dont need to enter the container or the fresh carrot or celery water. Using the spoon, you are able to put the carrot and celery sticks in a serving bowl, on individual plates or in a little baggie for packed lunched from there. 

As I said before, even with your work to keep your hands out of the water you still will want to change the water on or about every third day.

Source: Large Family Table

Stir Fry Fried Rice - Large Family Style

7 Cups Uncooked Rice (or approximately 14 cups of cooked rice) white, brown or a mix
4 lbs Boneless/Skinless Chicken Breasts (or Chicken Thighs, Pork, Beef, Tofu, Mushrooms .etc)
12 Eggs
2 bags Frozen Stir Fry Vegetables and/or Fresh Veggies (such as carrots, green onion, yellow onion, red/orange/yellow peppers chopped)
2 cups Soy Sauce
2 cups vegetable (or chicken) broth
1/4 cup Sesame Oil
1 Tab. each Garlic Powder and Onion Powder
2 Tab. Minced Ginger (optional)

First, start your rice cooking. It takes two batches of rice in our rice cooker. As each batch gets done, dump it into a large container (you will need one that holds about 2-1/2 gallons -I use a roaster pan)
Chop the chicken into bite sized chunks and begin cooking in a large cast iron pan. Season with sesame oil, garlic powder, onion powder and ginger. If you are adding fresh vegetables, now is the time to add them. Cook until the chicken is cooked through. When cooked, put in the large container you are using for the rice.
Add the broth and soy sauce to the large pan that the chicken was cooked in. (Note: If you are like me and are making some vegetarian, you will need to wash the pan before adding the vegetables. If you are not making a portion vegetarian, you can just use the pan without washing it in between.) Pour in the bags of frozen Stir Fry vegetables and cook until the vegetables are warm. (Note: For the vegetarian portion, cook the tofu in this pan, too, after the vegetables are done with some sesame oil.)
Meanwhile, begin frying the dozen eggs in another pan, scrambling the eggs in the pan with a spatula.
After the vegetable mixture and scrambled eggs are cooked and all of the rice is cooked, dump them all into the large container to finally meet up with the chicken and rice that is in there. Stir it all together thoroughly. Now it is ready to be served. This should make enough for 2-3 large family meals. Store leftovers in the refrigerator, or If you have enough leftover, oncet rice has cooled a bit, transfer to ziplock baggies in 2 cup portions lay flat to freeze.
To reheat, place bag in microwave for 30 seconds, flip and heat for another 30 senconds. repeat until heated through. If the rice gets dry, after reheating just add a touch of olive oil or margarine.

Source: Lovely Little Snippets

Source: modified slightly from the recipe at Large Family Table.

Total Cost: @$20.92
$12.29+ protein; chicken or pork $19.81, beef  $28.97, Tofu $24.29, Mushroom $22.29
7 Cups Uncooked Rice, $2.73
4 lbs Boneless/Skinless Chicken Breasts, $7.52 (or Chicken Thighs $7.96, Pork $7.52, Beef $16.68, Tofu $12.00, Mushrooms, $10.00 .etc)
12 Eggs, $1.32
2 bags Frozen Stir Fry Vegetables and/or Fresh Veggies (such as carrots, green onion, yellow onion, red/orange/yellow peppers chopped), $4.09
2 cups Soy Sauce, $1.92
2 cups vegetable (or chicken) broth, $1.52
1/4 cup Sesame Oil, $1.32
1 Tab. each Garlic Powder and Onion Powder, .32¢
2 Tab. Minced Ginger (optional) .39¢

Barbecue Meatloaf for the Crockpot Freezer Meal, Large Family Style

10 lbs ground beef
10 eggs
10 cups old-fashioned oats
2-4 cups of cut of vegetables (bell pepper of any color, mushrooms, zucchini, carrots)

2 TBSP garlic powder

2 TBSP minced garlic

2 TBSP onion powder

2 TBSP parsley

2 TBSP oregano or Italian Seasoning

4 Tab. Worcestershire sauce)
4 cups barbecue sauce, plus more for topping

Mix all ingredients together by hand. Take your time with this and be sure everything is combined well.

Form into loaves.

Place in freezer bags and freeze until the night before you are ready to use them. Thaw in frig overnight.

Place meatloaf in slow cooker and spread barbecue sauce over the top.

Cook on HIGH for 4 hours or LOW for up to 8 hours.

Source: Large Family Table