This week's Freezer Meal shopping list and menu

This is a new idea. How about I post the menu and shopping list I'll be either using for myself or for my clients here on the blog for everyone to enjoy?! Why have I not done that before? I do it every few weeks and I'm sure everyone could use all the brain work done for them. So. I thought I'd kick it off with this week's adventure. Does everyone remember this lovely lady? Well...the one on the left anyway. I know you remember me.

I'm doing a freezer meal session with one of my all time favorite clients named Lisa Schumacher this week. Lisa is the owner and founder of Lily&Co. It's an amazing skin care company. http://www.lilynco.net/

So you know I love doing meals with her. It means I get to spend time with a true Christian in action. Not only that, I really enjoy her as a person. Here's her menu, shopping list, and break down of the recipes. I hope this will give you some great freezer meals this week! Well...nine freezer meals to be exact. Lisa's kids don't like anything too spicy (sound familiar?). So, there's enough here for two weeks if you only use them as Monday-Friday meals and allow weekends off. Isn't that cool? We'll be cooking these at Lisa's this upcoming Monday. Oh my gosh. Her kitchen is fantastic. I can't wait!

Lisa's Freezer Meals (family of 4)

All items are organic unless otherwise stated

1 Lemon glazed french onion Meatloaf,

1 Enchilada Tortilla Skillet Casserole (no peppers),

1 Chili,

2 Broccoli cheese & rice casserole with chicken,

2 spaghetti pies,

2 Mexican pork & pinto beans filler

Shopping list

Fresh produce:

3 onions

1 bell pepper

1/2 cup chopped celery

1 package (10 oz) frozen organic broccoli

5 medium chopped carrots

1 bunch celery

7 cloves minced garlic (1 head or small jar of minced)

2 oz. sauteed sliced mushrooms

1 bunch Fresh parsley

1 bunch Fresh cilantro

Pantry/on hand items:

8 oz olive oil

12 oz spaghetti noodles

2T chili powder

2 tsp ground cumin

2 tsp dry oregano

Black pepper

1T steak sauce

1/2 cups rolled oats

homemade taco seasoning (1/4 cup)

homemade onion soup mix (1/4 cup)

pickle relish (1T)

Chef Tess All Purpose seasoning

4 cups broken baked organic tortilla chips

1 T chile powder or fajita seasoning

6 cups cooked brown rice or quinoa

Canned goods:

1 can organic black beans

1 1/2 cups organic salsa

10 oz cream of mushroom soup (or homemade)

1 can evaporated milk

2 cans cooked pinto beans

1 can stewed tomatoes

1 16 oz can organic chili beans in sauce, undrained

1 14.5 oz can fire roasted organic diced tomatoes

1 1/2 cups vegetable stock

1 6 oz can organic tomato paste

2 15 oz can diced Italian Tomatoes, drained

Dairy:

1 cup Parmesan cheese

7 eggs

4T butter

8 oz cream cheese

16 oz sharp cheddar

16 oz ricotta cheese

1 cup mozzarella, shredded

1 cup (4 oz) organic shredded cheddar and Monterrey Jack cheese blend

Meat:

4lbs lean ground beef or turkey

16 oz chicken breast, cooked and chopped

1 (3-4 lb) boneless pork loin roast, cut into chunks (may use chicken instead of pork if desired)

Spaghetti Pie

12 oz spaghetti noodles

4T butter or olive oil

1 cup Parmesan cheese

2 eggs

16 oz ground beef or Italian Turkey Sausage

1 cup chopped onion

2 15 oz can diced Italian Tomatoes, drained

2 tsp oregano

2 clove mince garlic

2 cup ricotta cheese

1 cup shredded mozzarella cheese

Cook Spaghetti noodles, Drain. Stir in olive oil or butter. Stir in Parmesan ad eggs. Divide the pasta in half and form pasta mixture into a crust shape in 2 buttered 9 inch pie plate. In a skillet, cook the beef or sausage and onions until meat is browned. Add tomatoes garlic, oregano and heat through. Spread ricotta cheese over spaghetti crust. Top with tomato-meat mixture. Sprinkle with grated cheese. Cover and freeze. When ready to eat, defrost.

Bake covered 25 minutes at 350 degrees. Remove cover and bake for 5 minutes until lightly browned. (Yield 2 spaghetti pies)

Enchilada Tortilla Skillet Casserole

1 poblano* pepper, (or bell pepper works too.)

1 onion, chopped

1 lb hamburger, very lean (or well seasoned ground turkey or chicken)

2 tbsp Homemade Taco Seasoning

1 can organic(15 oz) black beans, drained and rinsed

1 1/2 cups organic thick and chunky salsa, (roasted variety has more flavor)

4 cups broken baked organic tortilla chips 1 cup

(4 oz) organic shredded cheddar and Monterrey Jack cheese blend (for a lower fat version, try using only a 1/2 cup of sharp cheddar!)

Snipped fresh cilantro (optional)

Taco toppings like: fat free Sour cream, chopped avocados, fresh tomatoes and black olives (optional--but a must have around my house!)

1. Remove stem and seeds from poblano pepper, chop. Combine hamburger, onion, peppers and seasoning mix in a large skillet (12 inch or larger with a lid). Cook over medium high heat for 5-7 minutes until peppers are soft and meat is no longer pink. 2. Drain and rinse black beans. 3. Stir beans and salsa into hamburger mixture. Gently stir in tortilla chips. Grate cheese over casserole. Cover 3-5 minutes or until cheese is melted everything is hot. If desired, snip cilantro; sprinkle over casserole. Yield: 6 servings *Poblano peppers are dark green chilies with a rich flavor that varies from mild to slightly spicy. Poblanos are about 2 1/2 in. wide and 4-5 in. long, forming a triangular shape.

For a freezer meal: Put in a freezer safe casserole dish. Combine all ingredients according to recipe until you get to the last cooking time. Don't cook. Cover, label, and freeze. To cook, heat in microwave 15-20 minutes from frozen or 5-7 minutes if defrosted. For solar oven/conventional oven baking: Bake 1 hour from frozen, or 30 minutes if defrosted. Allow an extra 15 minutes of baking for every time you open a solar oven.

Broccoli Rice and Chicken Casserole

1 small onion, chopped

16 oz chicken breast, cooked and chopped

1/2 cup chopped celery

1 package (10 oz) frozen organic broccoli

1T butter

8 oz cream cheese

8 oz sharp cheddar

10 oz cream of mushroom soup (scratch)

1 can evaporated milk

6 cups cooked brown rice or quinoae

In a large skillet over medium heat, saute the onion, celery and broccoli in butter for 3 minutes. Stir in the cream cheese, soup and milk. Mix until smooth. Remove from heat. Stir in sharp cheddar and chicken. Divide rice between two 9 inch round casseroles. Pour cheese mixture over rice in a casserole. Do not stir. Cover with foil and Freeze.

To serve, defrost, Bake uncovered at 325 degrees for 20-25 minutes, until hot. Yield 8-10 servings. Yield 2 casseroles

Mexican Pork and Pinto Beans

2 cans cooked pinto beans

1 (3-4 lb) boneless pork loin roast, cut into chunks (may use chicken instead of pork if desired)

1 can stewed tomatoes

5 medium chopped carrots

4 chopped celery ribs

4 cloves minced garlic

2T chile powder

2 tsp ground cumin

1 tsp dry oregano

Black pepper

Brown pork loin on high eat until seared. Put it along with all remaining ingredients in a crock pot. Cook 3 hours on low until pork is cooked through and tender. Shred meat with a fork.

Divide between two quart bags. Chill. Freeze. Label clearly. Defrost. Heat through microwave safe dish 5-7 minutes. Serve Mexican Pork and pinto beans over crushed tortilla chips or in a burrito with your choice of shredded cheese, sour cream, salsa and toppings. Yield 10 servings

Lemon glazed French Onion Meat loaf

Meatloaf ingredients:

1 eggs, lightly beaten

1T steak sauce

1/2 cups rolled oats

2 oz. sauteed sliced mushrooms

1T homemade onion soup mix

1T sweet pickle relish

2T fresh minced parsley

1 tsp fresh pressed garlic

1/4 tsp Chef Tess All Purpose Seasoning

1 lb lean ground beef or Turkey Sausage

Lemon tomato glaze:

2T chef Tess homemade organic tomato catchup

1/2 tsp micro grated lemon zest

In a large bowl, combine all ingredients for the meatloaf. Form into a free standing loaf and place in a roaster pan. Glaze with lemon glaze. Cover and bake 350 degrees 1/2 hour. Uncover and bake 10 minutes. Meat should read 165 degrees when cooked through. Let stand 10 minutes before slicing. Slice and place in freezer bags. Chill, then freeze. Label clearly with cooking instructions:

To heat: Defrost in fridge or microwave out of bag. Heat in over 375 degrees for 20-25 minutes from defrosted. Or Microwave 7-10 minutes until heated through. Serve with mashed potatoes or buttered noodles of your choice.

Mild Smoky Beef Chili

1 medium onion, chopped

1 lb lean ground beef or turkey

1 clove garlic

1 16 oz can organic chili beans in sauce, undrained

1 14.5 oz can fire roasted organic diced tomatoes

1 1/2 cups vegetable stock

1 6 oz can organic tomato paste

1 T chile powder or fajita seasoning

Brown the meat and onions in a large skillet. Add the garlic the last few minutes of cooking. After beef is cooked, combine all remaining ingredients in a freezer safe gallon size bag. Label clearly with cooking instructions.

Defrost out of freezer bag in microwave safe dish for 8-10 minutes on 30% power or 24 hours in fridge. Once defrosted, pour into a gallon pot and simmer 10 minutes over medium heat. Serve over baked potatoes or with cornbread.

There you go!