Monday:
Beef & Potato Skillet with Salad
Tuesday:
F2C – Chicken Hurry
Wednesday:
Pot Roast
Potatoes
Carrots
Thursday:
Chicken Enchilada Bake
Friday:
Beef Pot Pie
Saturday:
Stromboli with Salad
Sunday:
Beef Stew
Monday:
Beef & Potato Skillet with Salad
Tuesday:
F2C – Chicken Hurry
Wednesday:
Pot Roast
Potatoes
Carrots
Thursday:
Chicken Enchilada Bake
Friday:
Beef Pot Pie
Saturday:
Stromboli with Salad
Sunday:
Beef Stew
Monday:
Rosemary Chicken and Penne with Peas
Tuesday:
Lazy Perogi Casserole
Wednesday:
Cheesy Crockpot Meatloaf
Baked Potatoes
Green Beans
Thursday:
Hawaiian Hula Chicken
Rice
Veg
Friday:
Tacos
Saturday:
Burgers with sides
Sunday:
Chicken Soup
1 1/2 # chicken breast (I used about 4 medium sized breasts – you could use thighs or legs if you wanted to)
6 oz dijon mustard
3 Tablespoons maple syrup (originally called for 1/3 cup, made with 1/4 cup, still a bit sweet so I will try it this way next time)
2 Tablespoons red wine vinegar
salt and pepper
Morton’s Nature Season
Rosemary (a couple sprigs fresh or 1-2 teaspoons dried)
1 gallon freezer bag – label with recipe and cook directions
Season chicken with seasoning put in freezer bag. Whisk mustard, syrup, vinegar together pour over chicken. Add the rosemary. Seal bag, squeeze out air and then massage the ingredients together so sauce gets all over the breasts.
You can cook this:
immediately in crockpot (Low 6-8 hours OR High 4-6)
in the oven 350 degrees 1-1 1/2 hours
Freeze and then thaw and cook according to crockpot directions
I keep forgetting to take a picture that’s why I haven’t posted this recipe. Photo credit goes to Rachel Schulz. By the way, mine didn’t look anything like this. I cooked in crockpot and mine was very saucy.
Monday:
Mac & Cheese
Salad
Tuesday:
Freezer to Crockpot – Lime Cilantro Chicken
Serve with Tortillas, lettuce, sour cream
Wednesday:
Papas Rellenas )
Monday:Chicken Italiano
Pasta
Salad
Tuesday:
Cheesy Crockpot Meatloaf
Potatoes
Veg
Wednesday:
Tacos
Thursday:
Beef Shortribs
Potatoes
Salad
Friday:
Hawaiian Hula Chicken
Rice
Veg
Saturday:
Pizza
Salad
Sunday:
Taco Soup
These cookies were inspired by a recipe I saw on pinterest. I thought they looked delicious but would also be a recipe my daughter could make on her own. I gave them a trial run to see if she’d be able to do it and she can, so this was a double win!
As you can see I dipped the bottom in chocolate. This was a later addition. The cookies didn’t hold together as well as I would’ve like, so I thought I’d see if the chocolate would help with that. It did, a bit. They needed a longer baking time than I I did. But, since it was my first time I went with the stated time.
Preheat oven to 325° F
Line cookie sheets with parchment
1/2 cup melted or very soft coconut oil
1/3 cup sucanat (you can use regular sugar if you’d like)
1 egg, beaten
2 cups GF rolled oats
1 1/2 cups sweetened coconut flakes
Stir the coconut oil, sucanat and egg together. Let sit til the sucanat melts. 10 minutes or so.
Stir in oats and coconut.
I used a 2 Tablespoon scoop to put these on the sheets, I lightly packed the scoop, dropped them on sheet and then I lightly pressed them down.
Bake 15-17 minutes. You MUST leave them to cool on the sheets until completely cool, otherwise they will fall apart.
Optional stir ins (these obviously ruin the 5 or less status, but it’s worth it!!): mini chocolate chips, nuts, seeds, dried fruit.
You can also melt chocolate and dip the bottoms after they have cooled if you like.
You can find other 5 ingredient or less recipes here.