Week of Meals 1: Some Fresh some Frozen

Making this list of recipes will feed my family dinner for a week. Leftovers for lunchboxes are included in this as well as breakfast. We usually have one off night where we all just take a look in the fridge and grab what looks good or make a quick spaghetti dish. I hate letting things like Zucchini go bad because I didn't use all of what I bought so that is why you will see it here a few times. GF= gluten free and all of these can be substituted with regular all purpose flour. 

Zucchini Patties

Ingredients for 4

• 2 cups grated zucchini
• 2 eggs, beaten
• 1/4 cup chopped onion
• 1/4 cup GF flour
• ¼ cup GF cracker/bread crumbs
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1 teaspoon Italian seasoning
• 2 tablespoons vegetable oil

Directions

1. Lightly salt and let shredded zucchini drain in colander for 10 minutes. Then Pat with paper towel.
2. In a medium bowl, combine the zucchini, eggs, onion, flour, crumbs, Parmesan cheese, mozzarella cheese, and seasoning. Stir well enough to distribute ingredients evenly.
3. Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden. Good by themselves or slap it together in a sandwich. Double for leftovers and lunchbox meals.

Shredded BBQ sandwiches

Ingredients for 12 or dinner and freezing for 6

• 2 (4 pound) whole chickens, cut up
• 1 1/2 cups ketchup
• 3/4 cup prepared mustard
• 5 tablespoons brown sugar
• 5 cloves garlic, minced
• 5 tablespoons honey
• 1/4 cup steak/bbq sauce
• 4 tablespoons lemon juice
• 3 tablespoons liquid smoke flavoring
• salt and pepper to taste
• 12 hamburger buns

Directions

1. Place chicken in a large pot with enough water to cover. Bring to a boil, and cook until chicken comes off the bone easily, about 3 hours. Make sauce while the chicken cooks.
2. In a saucepan over medium heat, mix together the ketchup, mustard, brown sugar, garlic, honey, steak sauce, lemon juice, and liquid smoke. Season with salt and pepper. Bring to a gentle boil, and simmer for about 10 minutes. Set aside to allow flavors to mingle.
3. When the chicken is done, remove all meat from the bones, and chop or shred into small pieces. Place in a pan with the sauce, and cook for about 15 minutes to let the flavor of the sauce soak into the chicken. Spoon barbecued chicken onto buns, and top with coleslaw if you like.

*Shawn can’t eat this alone so this is a meal to invite my dad over too. Split the full recipes into 2 dishes; serve one and let the other cool before putting it into a Ziploc bag for freezing.

Black bean and rice enchiladas

Ingredients

• 1 green pepper, chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) Rotel
• 1/4 cup picante sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper flakes
• 2 cups cooked brown rice
• 8 (6 inch) tortillas, warmed
• 1 cup salsa
• 1 cup shredded Cheddar cheese
• 3 tablespoons fresh cilantro

Directions

1. In a large nonstick skillet, sauté the green pepper, onion and garlic in oil until tender. Add the beans, tomatoes, picante sauce, chili powder, cumin and red pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, until heated through and mixture thickens. Add rice; cook 5 minutes longer or until heated through.
2. Spoon a rounded 1/2 cup down the center of each tortilla. Fold sides over filling and roll up. Place in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Spoon salsa over each tortilla. Cover and bake at 350 degrees F for 25 minutes. Uncover; sprinkle with cheese and cilantro. Bake 2-3 minutes longer or until cheese is melted.

Vegetarian Chili

Ingredients for crock pot sized meal

• 1 can GF black bean soup
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can garbanzo beans, rinsed and drained
• 1 (16 ounce) can vegetarian baked beans
• 1 (14.5 ounce) can chopped tomatoes in puree
• 1 (15 ounce) can whole kernel corn, drained
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, chopped
• 1 tablespoon chili powder, or to taste
• 1 tablespoon cumin

Directions

1. In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery. Season with garlic, chili powder, and cumin. Cook for at least two hours on High. Best after 4 hours or so.

Blueberry Zucchini Bread loaves

Ingredients

• 3 eggs, lightly beaten
• 1 cup vegetable oil or applesauce
• 3 teaspoons vanilla extract
• 2 1/4 cups white sugar
• 2 cups shredded zucchini
• 3 cups GF flour mix
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 tablespoon ground cinnamon
• 1 pint fresh blueberries

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans (aluminum pans work really well for GF breads).
2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans then place then on a baking sheet.
3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely. Can be wrapped and frozen but I have never had the will power NOT to eat them right away!

Old Lady Anytime Meal

Ingredients

• 2 1/2 cups cooked brown rice
• 4 tablespoons butter or margarine, divided
• 2 1/2 cups chunky applesauce
• 1 cup peeled, cored and cubed apples
• 1/4 cup packed brown sugar
• 1 3/4 teaspoons ground cinnamon, divided
• Dash salt

Directions

1. Stir 2 tablespoons butter into the cooked hot rice. Add applesauce, apples, brown sugar, 1-1/2 teaspoons cinnamon and salt. Spoon into a greased deep 2-qt. baking dish. Dot with remaining butter; sprinkle with remaining cinnamon. Bake, uncovered, at 350 degrees F for 35 minutes or until heated through. Serve warm or cold.