After a rough week and a half, I think my life is ready to get back on track a bit. I was able to take my mom home from the hospital on Tuesday, and she's finally getting some energy back. We haven't met with the oncologist yet, but things are looking hopeful. So, I'm finally going to start school. It will be strange coming back a week and half later than the official start date, but I'm anxious to see the kids. I will have to miss some days to go with my mom to doctor appointments, but I'm glad that I have a job where I have the sick days to be able to be helpful to my family in emergency situations.

I'm so glad that I did my freezer stock up a few weeks back. I'm definitely relying on my freezer meals this week as I transition back to work. This time of year is very busy for my husband at work, and he is gone many evenings. My son has cross country practice after school, so that means we usually don't make it back to the house until much later than usual. Meal planning for the Matzat family is essential during the fall. :)

Here's this week's menu. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Lemon Herb Sirloin Steak (freezer), Parmesan Red Potatoes, Broccoli, Salad
Monday - Orange Teriyaki Chicken (freezer), Green Beans, Salad, Peaches
Tuesday - Taco Pasta, Green Beans, Salad, Strawberries
Wednesday - Honey Mustard Oregano Pork Chops (freezer), Broccoli, Salad, Applesauce
Thursday - Leftover Taco Pasta, Green Beans, Salad, Peaches
Friday - Beef Fajitas (freezer), Green Beans, Fruit Salad
Saturday - Cranberry Catalina Chicken (freezer) on noodles, Broccoli, Salad, Peaches

Lunch soup for the week: Chicken, Black Bean, and Salsa Soup

For more menu ideas, visit orgjunkie.com.  

Well, when it rains, it pours, my friends. Many of you who regularly read my blog know that my dad passed away rather unexpectedly in May of stomach cancer. This week, my mom was taken to the ER for a ruptured appendix, and when they got in there, they found a mass growing. Unfortunately, it turns out she has cancer. :( Needless to say, our family is facing its share of challenges. I've been at the hospital with her all week, and will be there with her this week as well. Last Thursday was supposed to be my first day of school with the kids, so this is not how I expected to start my school year. Luckily, I'm blessed with an amazing principal and fabulous colleagues that are so understanding of my situation.

So, as far as my menu goes, I have easy things planned, fully knowing that I probably won't be home to prepare them. We have had to eat out much more than I would like, but that's life right now. Luckily I do have freezer items I can use if I am actually home on an evening.

If you, too, are having a busy week this week, this might be a good menu for you. If my menu isn't helpful to you this week, please check previous menus. I have lots of good stuff there for you. :)

Here's this week's menu. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Brisket with Burgundy Sauce, Green Beans, Salad, Strawberries
Monday - Leftover Brisket on Baked Potatoes, Broccoli, Salad, Peaches
Tuesday - Chili, Salad, Applesauce
Wednesday - Spaghetti Chili, Salad, Strawberries
Thursday - Eat out (know I will have to this evening for sure because of open house at the high school)
Friday - Beef Fajitas, Green Beans, Fruit Salad
Saturday - Apple Butter Glazed Chicken, Broccoli, Salad, Peaches

For more menu ideas, visit orgjunkie.com.

Super quick post of the menu. All-district back-to-school meetings start tomorrow and kids come Thursday, and I'm still not quite as ready as I'd like to be. Plus, Corey has cross country practice extra early this week due to these meetings, so I need to get to bed.

Here's this week's menu. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Lasagna Spaghetti, Green Beans, Salad
Monday - Leftovers from yesterday
Tuesday - Turkey and Gravy on bread (from freezer), Green Beans, Salad
Wednesday - Lemon Brown Sugar Chicken (didn't get to it last week), Green Beans, Salad, Strawberries
Thursday - Sloppy Joes (from freezer), Broccoli, Salad, Peaches
Friday - Carry out pizza from Little Caesars (only $5 and I'm going to be pooped out from school!), Salad
Saturday - Crockpot Lemon Chicken with Noodles (didn't make last week), Green Beans, Salad, Peaches

For more menu ideas, visit orgjunkie.com.

Tomorrow I go back to school. :( I have to admit, I'm not quite ready, and it's simply because I haven't been away from school enough this summer. I have made a commitment to myself and my family for next summer that I will not work my summer away. It's the last one I have with Corey before he graduates! Yikes!

I'm feeling a bit stressed tonight (just too much on the to-do list), so this is going to be a short post. I did my huge freezer stock-up last week (check out the recipes on my Facebook page), and I'm kind of tired of cooking, so the menu is pretty simple. I do have a couple of new recipes, so photos and nutrition info will be up as soon as possible.

Here's this week's menu. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Spaghetti (didn't get to it last week), Broccoli, Salad
Monday - Chicken Fajitas (using grilled chicken from freezer), Salad, Strawberries
Tuesday - Grilled Tilapia with Horseradish Sauce, Broccoli, Salad, Peaches
Wednesday - Lemon Brown Sugar Chicken (new), Green Beans, Salad, Strawberries
Thursday - Shrimp Fra Diavolo, Broccoli, Salad
Friday - Turkey and Gravy (from freezer) on bread, Green Beans, Salad
Saturday - Crockpot Lemon Chicken with Noodles (new), Green Beans, Salad, Peaches

For more menu ideas, visit orgjunkie.com.

Ingredients:
1 lb chicken breasts
1 packet Italian dressing mix
1 Tbsp butter
1/4 cup lemon juice
1/4 cup chicken stock
egg noodles or rice

Directions:
Place chicken breasts, Italian dressing mix, butter, lemon juice & chicken broth in the crockpot. Cook on low for 6-8 hours. When finished cooking, shred chicken with 2 forks. Serve chicken over egg noodles or rice and top with juices from crockpot.

Recipe adapted from Plain Chicken

Ingredients:
1 tablespoons olive oil
4 4 oz. boneless, skinless chicken breasts, pounded thin
juice of two large lemons
1 tablespoon lemon zest
1/2 cup flour
1 teaspoon paprika
2 tablespoons brown sugar

Directions:
Preheat oven to 350F. Heat the olive oil over medium-high heat in a large skillet.

Combine the flour, paprika and sea salt in a shallow pan. Drop each chicken breast in the mixture and toss to coat completely.

Drop each chicken breast in the hot oil and brown on both sides (should take only about four minutes). Remove chicken breasts and keep warm on a plate.

Pour the lemon juice in the pan and stir to deglaze. Put chicken breasts in a baking dish and pour juice on top. Sprinkle with brown sugar and lemon zest.

Bake for about 20 – 25 minutes, or until cooked through.

Recipe adapted from Fake Ginger

This is a nice, basic sloppy joe recipe. It makes about 16 servings, so it's a great one to use when stocking up the freezer.

Ingredients:

1 onion, finely chopped
2 pounds lean ground beef
15 oz can no salt added tomato sauce
1/2 cup water
1 T lemon juice
2 t Worcestershire sauce
1 t salt
1 t vinegar
1/2 t dry mustard

Directions:
Cook onion in large non-stick skillet until soft. Add ground beef and cook through. Drain any fat. Add the remaining ingredients and simmer on low for about 20 minutes. Cool and freeze in two portions (I used old cool whip bowls, but freezer bags work fine as well). On serving day, thaw in microwave or on the stovetop in a saucepan.

Makes about 16 servings

A tasty Asian-style marinade that's great for stir fry or for grilling. This is a freezer stock-up meal.

Ingredients:
1/4 cup soy sauce
3 T. chopped onion
2 cloves garlic, minced
1 T olive oil
1/2 t ground pepper
1/2 t ground ginger
1/2 t red pepper sauce
1 6 oz. can orange juice concentrate
8 boneless skinless chicken breasts

Directions:
Combine all ingredients except chicken. Place chicken breasts in freezer bag and pour marinade over chicken. Seal and freeze.

On serving day, thaw chicken breasts. Grill over medium heat until cooked through and juice run clear.

This is a tasty freezer meal your family will love.

Ingredients:
8 oz. Lite Catalina Dressing
1 pkg. dry onion soup mix
1 14 oz can whole-berry cranberry sauce
4 boned chicken breasts (I use boneless skinless)

Directions:
Mix together dressing, onion soup mix, and cranberry sauce. Place chicken and mixture together in a freezer bag. Seal and freeze.

On serving day, thaw completely. Place chicken with cranberry sauce in greased baking dish, and bake uncovered at 350 degrees for 1-1 1/2 hours (will be much less if you use boneless, skinless chicken).

This is a crock pot dish and a freezer stock-up meal! :)

Ingredients:
1/2 cup white wine
1 10 oz can reduced fat cream of mushroom soup
1/2 cup mushrooms, sliced
1/4 cup flour
1 cup fat free sour cream
6 boned chicken breasts (I still use boneless skinless, because that's what I always have on hand)

Directions:
Mix wine, soup, and mushrooms together. Stir flour into sour cream and add to soup mixture. Place mixture together with chicken in freezer bag. Seal and freeze.

On serving day, place check and sauce in crock pot. Sprinkle with pepper and paprika. Cover and cook on low for 6-8 hours.

Serve with pasta or potatoes if desired.

This yummy chicken is great on its own or on a taco salad. It would even be good for chicken fajitas. It is a freezer stock-up recipe.

Ingredients:
12 boneless skinless chicken breasts
3/4 cup soy sauce
1/2 cup sweet and sour mix
3 T tequila
3 T lime juice
1 T dry mustard
3 t minced garlic
3 one-gallon freezer bags

Directions:
Place 4 chicken breasts in each bag. Whisk together the other ingredients and divide the marinade evenly over the chicken. Seal and freeze.

On cooking day, completely thaw one entree in the refrigerator. Heat grill to medium and cook chicken until internal temperature reaches 170 degrees F. Discard marinade.

Another yummy marinade for my freezer stock-up cooking.

Ingredients:
6 lean boneless pork loin chops
1/2 cup honey
1/4 cup cider vinegar
1/4 t. ground ginger
1 clove garlic, minced
2 T soy sauce
dash of pepper

Directions:
Whisk together all ingredients except the pork chops. Place pork chops and marinade in a freezer bag. Seal and freeze.

On serving day, thaw completely. Place pork chops and marinade in baking dish. Bake at 350 degrees for 1 1/4 hours, turning chops occasionally while baking.

Pork chops may also be grilled.

A tasty marinade for pork. This is a freezer stock-up recipe.

Ingredients:

12 lean pork loin chops
1/2 cup prepared mustard
1/4 cup red wine vinegar
1/4 cup lemon juice
1/4 cup vegetable oil
2 T honey
3 t dried oregano
3 t minced garlic
3 one-gallon freezer bags

Directions:
Divide chops evenly among the freezer bags. Whisk together the remaining ingredients and divide the marinade evenly over the chops. Seal and freeze.

On cooking day,  completely thaw one entree in the refrigerator. Heat grill to medium and cook chops until the internal temperature reaches 160 degrees F. Discard marinade.

This is a wonderfully fragrant marinade with an Asian flair. It would be great in a stir fry if you didn't want to grill it. This is a freezer stock-up recipe.

Ingredients:
2 one and one-half pound flank steaks (I used round steak)
1/2 cup teriyaki  sauce
1/4 cup toasted sesame oil
1/4 cup orange juice
2 T lower sodium soy sauce
1 cup chopped onion
1 T dried rosemary
2 t minced garlic
1/2 t crushed red pepper flakes
2 one-gallon freezer bags

Directions:

Put one steak in each freezer bag.

Whisk together the other ingredients and divide the marinade evenly over the steaks.

Seal and freeze.

On cooking day, completely thaw one entree in the refrigerator. Heat grill to medium heat and cook steak to desired doneness. Discard marinade.

Makes 2 entrees of 6 servings each.

I hate beer, but it is a good marinade. This is another freezer stock-up meal.

Ingredients:
2  one and one-half pound flank steaks (I used round steak)
1 1/2 cups dark beer (1 bottle)
1/2 cup ketchup
1/4 cup dark brown sugar
1/2 cup balsamic vinegar
1/4 cup Dijon mustard
2 t minced garlic (about 6 cloves)
1/2 t black pepper
2 one-gallon freezer bags

Directions:

Put one steak in each bag.

Whisk together beer, ketchup, brown sugar, vinegar, mustard, garlic, and pepper. Divide marinade evenly over the steaks.

Seal and freeze.

On serving day, completely that one entree in the refrigerator. Heat grill to medium and cook steak to desired doneness. Discard remaining marinade.

Makes 2 entrees of 6 servings each

This is another good stock-the-freezer recipe. 

Ingredients:
1 1/2 lbs round steak or milanesa cut sirloin
1/2 cup fresh lime juice
1/4 cup tequila
3-4 cloves garlic, finely minced
1/2 t. ground pepper

Directions:
Cut beef into 4 pieces (milanesa will already be sliced). Place meat in freezer bag with lime juice, tequila, garlic, salt, and pepper. Close bag securely. Freeze.

On serving day, thaw beef and marinade completely. Drain marinade and discard. Grill beef over medium high heat. Carve beef into thin slices. Serve with your favorite fajita toppings.

Our family loves to grill, and not just in the summertime. It's a year-round cooking method for us. I like to have meats marinated and ready to throw on the grill as soon as we get home from work. This a great recipe to use if you are stocking your freezer.

Ingredients:
1 1/2 lbs Beef flank steak or sirloin steak
1 t. grated lemon peel
1/3 cup lemon juice
2 T sugar
2 T soy sauce
1/2 t. oregano
1/8 t. pepper

Directions:
Score meat in 1-inch intervals across steak. Place meat in freezer bag.

Stir together lemon peel, lemon juice, sugar, soy sauce, oregano, and pepper. Pour marinade over meat and close bag. Freeze.

On serving day, thaw and remove steak. Place on grill and cook on medium heat. Turn once during cooking and brush with marinade (always boil marinade 2-3 minutes after removing meat and prior to basting grilled steak).

To serve, meat can be thinly sliced across the grain or served in larger pieces.

Makes 6 servings

This week is our vacation week, but I guess I should call it a "staycation" as we are not traveling this year. My hubby did take the week off of work so we can spend time together as a family before we go back to school. My sister-in-law and nephew are visiting for a couple of days, and my brother and his family are going floating with us later in the week, so we do have some fun things planned.

This is also the week that I'm doing my back-to-school freezer stock-up. I started yesterday with breads and breakfasts and will continue cooking throughout the week. I will share more about this process in a later post in case you want to stock your freezer as well. :)

The menu this week is pretty simple. We'll be eating out more because of our "vacation", and otherwise we are going to be grilling a lot. We are in a major heat wave right now, with temperatures over 100. Yuck!

Here's this week's menu. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Eat at Silver Dollar City (fun day with Michele and Ryan)
Monday - Eat at Lamberts (Ryan will love the "throwed rolls")
Tuesday - Steak, Green Beans, Salad, Peaches
Wednesday - Sundried Tomato Grilled Chicken, Corn on the Cob, Green Beans, Salad (Kevin's family coming for dinner)
Thursday - Spaghetti, Broccoli, Salad, Peaches (Kevin's family with us)
Friday - Grilled Pork Tenderloin, Green Beans, Salad, Strawberries
Saturday - Leftovers

For more menu ideas, visit orgjunkie.com.