Pull From the Freezer Week Begins

So after cleaning up and reorganizing the freezers last week, I decided that I didn’t really need to buy a whole bunch of groceries this week for dinners, we couldn’t certainly eat out of the freezer for a week, hence Pull From the Freezer Week.

So yesterday around noon, I pulled a bag of Pineapple Chicken out of the freezer and dumped it in the crockpot to do its thing. Around 5:30 I poured in a cup of rice (thinking it would just soak up all the yumminess and get fantastic like the Salsa Chicken does). At 6, the rice was still crunchy. And the liquid was gone. So I added a cup of water and turned the crock back on and waited. At 6:30, the rice was still crunchy, and we were starving. The chicken tasted much better than it did the first time I made it, and the rice would have tasted great, if it had been cooked right. So, note to self: next time dump into crockpot, not oven. Add rice 1 hour from finish time PLUS one cup of water. Cost per serving: $1.68

I also roasted some veggies (to use them up). I started with the BHG recipe, and modified it to suit what I had on hand. Please do likewise! 🙂

Roasted Veggies
Prep 20 minutes, Cook 65 minutes, Serves 4-6

  • red potatoes (about a pound or so), cut into bite sized pieces
  • carrots (I used 4 big ones), cut into 2″ pieces, and then cut in half lengthwise
  • 3 garlic cloves, peeled but whole
  • 1/4 c. olive oil
  • 2 t. dried basil
  • 1 T. lemon juice
  • salt and pepper to taste
  • bell peppers (I used 2), cut into strips

Preheat oven to 325. Prep your veggies. In a 13″x9″ pan mix together olive oil, basil, lemon juice, salt and pepper. Add potatoes, carrots, and garlic and toss to coat. Put in oven and bake for 45 minutes at 325, stirring once halfway though. After 45 minutes, pull from the oven and add green pepper strips, tossing to combine. Crank heat to 450 degrees and put veggies back in oven for 20 more minutes, or until they are all soft in the middle and turning brown and crispy on the edges. YUM! Cost per serving: $0.68

And a green salad for about $0.57 per person.

Total cost per serving: $2.93 – expensive for us, mostly because of the chicken recipe.


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