Dee

I second the motion Becca. Nice to see you back!

I got my secret Pal and I think this is the greatest thing.

" I think what she really likes is Mommy singing and dacing "poopy in the potty" to the conga rhythm... " What we won't do for our kids Happy!!!!!!!!LOL

I have survived because I have a strong constitution

To aid in washing dishes, add a tablespoon of baking soda to your soapy water~it softens hands while cutting through grease!

To keep potatoes from budding, place an apple in the bag with the potatoes!

Use a meat baster to "squeeze" your pancake batter onto the hot griddle~perfect shaped pancakes every time!

Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips!

Use lifesavers candy to hold candles in place on your next birthday cake! Kids love 'em!

BEEF STEW EGG BREAD CHILLED PEARS . TURKEY DIVAN GARLIC-PARMESAN ORZO GARDEN SALAD . BAKED MACARONI AND CHEESE STEAMED BROCCOLI APPLESAUCE . SLOPPY JOES HOME FRIES SLICED PEACHES . CHICKEN 'N DUMPLINGS GREEN BEANS APRICOT GELATIN SALAD . . SPAGHETTI GARLIC-HERB BREAD GARDEN SALAD . POTATO CHEESE SOUP BABY CARROTS GARLIC CHEESE ROLLS .. DOUBLE DECKER TACOS SOPAPILLAS .. VEGETABLE BEEF POT PIE SWEET CORNBREAD APPLESAUCE . CREAMY TUNA CASSEROLE GARDEN SALAD BLUEBERRY STREUSEL MUFFINS . TURKEY-MUSHROOM CASSEROLE CREAM PEAS DINNER ROLLS . CHICKEN vEGETABLE STEW SWEET POTATO BREAD . . BAKED ONION CHICKEN FETTUCINE ALFREDO GARDEN SALAD . GOULASH MIXED VEGETABLES JELLO SALAD . COTTAGE PIE CORN DINNER ROLLS . TERIYAKI CHICKEN RICE ORIENTAL SALAD . HOMEMADE PIZZA GARDEN SALAD FRUIT COCKTAIL . MUSHROOM BEEF OVER PASTA STEAMED CARROTS FRESH FRUIT . . HONEY MUSTARD PORK SCALLOPINE RICE-A-RONI GREEN BEANS . CHILI MAC GREEN BEANS CINNAMON ROLLS . . SPLIT PEA SOUP GRILLED CHEESE SANDWICHES FRESH PEARS . . SALISBURY STEAK MASHED POTATOES PEAS BAKED APPLES SCALLOPED POTATOES AND HAM GREEN BEANS HONEY WHEAT MUFFINS . ALMOND AND HERB CRUSTED FISH HONEY ROASTED RED POTATOES WALDORF SALAD . CHICKEN NOODLE STIR FRY PINEAPPLE CHUNKS . . POTATO PANCAKES HEARTY SCRAMBLED EGGS FRUIT COCKTAIL . SAUSAGE AND POTATO SKILLET CORN EGG BREAD BLUEBERRY COFFEE CAKE . TURKEY TETRAZINI GARDEN SALAD SUGAR FREE CHOCOLATE PUDDING WITH A DASH OF WHIPPED CREME . . TOMATO-BASIL TORTELLINI GARDEN SALAD BREADSTICKS CHICKEN NOODLE SOUP BLT TORTILLA WRAPS

Chicken Pot-au-Feu This rich and savory chicken stew has a beautiful golden color. Flavored with wine and fresh thyme, it complements the deeper flavors of chicken thighs and drumsticks. Serve it over Freezer Garlic Mashed Potatoes for an easy, all-from-the-oven meal! 16 chicken thighs or 8 chicken leg quarters salt and pepper 2 tablespoons olive oil, divided 1 large or 2 medium onions, quartered and sliced in 1/4-inch strips 3 cloves garlic, minced or pressed 3 cups carrots, sliced in 1/4th-inch rounds 1 cup celery, sliced in 1/4th-inch pieces 1 1/2 tablespoons fresh thyme or 1 1/2 teaspoon dried thyme 1/3 cup all-purpose flour 1 1/2 cups dry white wine 2 cups defatted chicken broth 1/2 cup port wine Set aside two 2-quart casserole dishes, or two large disposable freezer containers. (For small families, this recipe will make three or four meals; adjust number and size of pans accordingly). Skin chicken pieces and remove fat. Sprinkle with salt and pepper. Add 1 tablespoon olive oil to large frying pan or dutch oven. When hot, add one-half the chicken pieces and brown on all sides. Remove chicken to prepared baking pans and allow to cool. Add remaining tablespoon of olive oil to the frying pan, and stir in onions and garlic. Sauté over medium-high heat until golden, stirring frequently. Stir in carrots, celery and thyme, and sauté until the vegetables are soft, about 5 minutes. Stir often. Using a slotted spoon, divide vegetables among the casserole dishes or freezer containers; retain juices in pan. Return frying pan to heat, and add flour. Stir vigorously to blend flour, over medium-high heat, until flour mixture begins to brown. Slowly whisk in chicken broth, white wine and port wine. Stir until boiling and slightly thickened. Pour sauce over chicken and vegetables. Cover and freeze. Mark containers with recipe name, date of preparation, and these reheating instructions: Thaw in refrigerator before use. Bake, covered, in 375-degree oven until chicken is no longer pink near the bone, about 1 1/2 hours. CEO tip for extended storage: Freeze Chicken Pot-au-Feu overnight in freezer containers slightly smaller than covered casserole pans. When frozen hard, remove from disposable freezer containers and seal using a Foodsaver-brand vacuum food storage bag. Removing all air from the storage bag extends food quality 3 to 5 times. Mim's Cabbage Rolls 1 cabbage head 1 pound ground beef 1 teaspoon nutmeg 1/2 cup rice -- uncooked 1/4 cup cold water 2 eggs 1 16 oz. can tomatoes, peeled in juice, crushed 1 8 oz. can tomato sauce 4 tablespoons brown sugar 1 tablespoon lemon juice salt -- to taste pepper -- to taste 1 freezer bag -- jumbo Separate cabbage into leaves; stack loosely in large skillet and add 1 " water. Cover and steam cabbage leaves until soft. Cool. Combine ground beef, nutmeg, rice, water and eggs. Place 1/4 cup meat mixture in the center of each leaf; roll up and place seam side down in baking pan. To make sauce, mash canned tomatoes and mix with tomato sauce. Add brown sugar, lemon juice, salt and pepper. Pour over cabbage rolls. To freeze: cover pan with aluminum foil. Flash freeze; place casserole inside freezer bag. To prepare: thaw casserole completely before cooking. Bake covered dish in 400-degree oven for 1 hour; remove cover and bake 15 minutes more. Meatloaf with Rice Stuffing 1 pound ground beef 3/4 cup bread crumbs -- fresh 1 8 oz. can tomato sauce 1/2 cup onion -- finely chopped 1/4 cup celery -- finely chopped 1 egg 1/4 teaspoon marjoram -- dried 1/4 teaspoon thyme -- dried 1/2 cup rice -- cooked 1/4 pound mushrooms -- sliced 1/4 pound Italian sausage 2 ounces Swiss cheese -- grated 1 freezer bag -- jumbo Combine ground beef, bread crumbs, tomato sauce, onion, celery, eggs and seasonings in a large bowl; mix well. Pat into microwave bundt pan, pressing meat against sides and center tube of pan to make well for filling. Layer mushrooms, cheese, rice and sausage in the center of the meatloaf; press edges of meat mixture over filling, sealing to cover completely. To freeze: Cover pan with aluminum foil; seal in jumbo freezer bag. To prepare: thaw meatloaf completely before cooking. Cook on High in microwave for 10 minutes; turn out of bundt pan onto microwave meat rack. Cook on High 7-10 minutes or until interior temperature measures 135 degrees. Cover with aluminum foil and allow to stand 10 minutes before serving. Freezer French Dip Sandwiches leftover Roast Beef -- prepared as directed 4 French rolls -- large 1 freezer bag -- gallon 1 freezer bag -- quart 1 au jus gravy packet Using rotary slicer, slice cooked roast beef into thin slices. Package 1 pound leftover beef in aluminum foil, then place in quart freezer bag. Freeze. Bundle with: 4 large French rolls in gallon freezer bag. To prepare: thaw meat slices completely. Warm aluminum foil packet containing meat in 250-degree oven until warm. Meanwhile, prepare au jus gravy according to packet directions. Toast French rolls and heap with sliced roast. Serve with small bowl of au jus gravy for dipping. Texas-Style Barbeque Pork leftover Pork Roast with Gravy -- cooked as directed 2 cans tomatoes -- (16 oz.) canned 2 cans tomato sauce -- (8 oz.) 1 can tomato paste -- (10 oz.) 3 garlic cloves 3/4 cup brown sugar 1/2 cup white vinegar 2 onions -- chopped and sautéed salt -- to taste pepper -- to taste 6 hamburger buns -- large 2 freezer container -- quart After cooking Pork Roast with Gravy (Crock Pot) as directed, return pork leftovers to crock pot. Add tomatoes, tomato sauce, tomato paste, garlic, brown sugar, vinegar, and onions. Cook on Low 12 to 18 hours (overnight). Crush meat into strings; remove pork bones from barbecue. Salt and pepper to taste. Cool and remove fat. To freeze: place barbecue in freezer containers. Cover and freeze. Bundle with: 4 large hamburger buns per container. To prepare: thaw barbecue before heating. Place barbecue in saucepan and heat until hot. Toast buns; place barbecue over buns and serve with fork--it's juicy! Roast Pork with Gravy (crock pot) 5 pounds pork shoulder roast -- (5 to 7 lb) 2 tablespoons cornstarch 1/4 cup water -- cold Place pork roast in crock pot. Do not add water or seasoning. Cook on High 6 to 8 hours until well-cooked. Drain drippings into small saucepan; thicken with 1-2 tablespoons cornstarch stirred into 1/4 cup cold water; season gravy to taste. After dinner, return uneaten pork roast and gravy to crock pot. Prepare as directed for Texas-Style Barbecue Pork. Macaroni and Cheese with Ham 2 1/2 cups White Sauce -- prepared as directed 1/2 teaspoon dry mustard 6 ounces cheddar cheese -- shredded 8 ounces macaroni -- elbow 1 1/2 cups ham cubes 1 freezer bag -- jumbo Stir dry mustard into white sauce; add 1 3/4 cup grated cheese and stir until melted (reserve 1/4 cup cheese for topping). Cook elbow macaroni for six minutes; drain. Add cheese sauce to macaroni; stir. Turn into a greased, 2-quart casserole dish; stir in ham cubes. Top with reserved grated cheese. To freeze: cover casserole with aluminum foil; seal dish in jumbo freezer bag. Freeze. To prepare: place frozen casserole (covered with aluminum foil) in preheated 375-degree oven. Bake for 25 minutes; remove aluminum foil. Bake 25 minutes more, or until hot and bubbly. I usually triple the recipes. When I make meatloaf I make three out of 3 lbs of hamburger. I also make a huge stockpot full of chili to freeze. I make about 40 meatballs and freeze them until I use them. I use them in spaghetti sauce, I put a can of mushroom soup over the top of them and serve on a bed of egg noodles, We use them for Meatball Subs and sometimes just slice them up and put them on home made pizza. I take 3 chicken breasts without the skin and bones, cut them up throw the chunks into a pot along with 4 cut up peppers, 2 onions cut up, 2 cans of whole tomatoes, garlic cloves, the more the better and a few splashes of red cooking wine. I let that all simmer and I have a caccitore. To thicken it I use a can of tomato paste. I also roast chicken breasts- 3 per meal and I make Sticky Chicken from 2 whole chickens with home made stuffing and debone and free the chicken and also the stuffing. I make chicken and buscuits from some of the chicken. I also take a little ground beef and rice and make cabbage rolls and freeze. There is so much you can make and freeze and then just pull out of the freezer when you don't feel like cooking.

Breakfast Cereal (Starch) Sliced Strawberries (Fruit) Whole Wheat Toast with Cheese (Starch, Protein) Milk (Dairy) Coffee Lunch Chunk-style Vegetable Soup (Starch, Vegetable, Protein) Grilled Tuna Sandwich (Starch, Protein) Fruit Cup (Fruit) Tea Dinner Lasagna (Starch, Vegetable, Protein) Italian Bread (Starch) Green Salad (Vegetable) Water or Tea Ice Cream (Dairy) Savory Pot Roast Carrots and Potatoes Manicotti Suggested Side: Spinach Salad Stuffed Cabbage Rolls Suggested Side: Fresh Crusty Bread Chicken a la King Cornbread Stuffed Pork Chops Very Green Beans Breakfast Scrambled Eggs, Boiled Eggs, French Waffles, Farmers Omelet Lunch Hot Turkey Sandwich, Chickpea and Walnut Empanada, Italian Hoagie, Cupcake Bar Dinner Beef Stew with Biscuits, Apple Ginger Pork Chop, Vegetarian Paella Breakfast Scrambled Eggs, Boiled Eggs, Apple Pancakes, Fried Eggs, Hot Cobbler Bar Lunch Tuna Casserole, Beef & Cheddar, Vegetable Monterey Casserole Dinner Cajun Shrimp with Rice, Veggie Tofu Stir Fry, Mediterranean Bar Breakfast Waffle Bar, Scrambled Eggs, Boiled Eggs, Egg O Muffin Lunch Miami Ham and Cheese Sandwich, Pasta Primavera, Curried Rice & Lentils Dinner Steak Fajitas, Caribbean Spiced Pork with Lime Sauce, Southwest Eggplant Breakfast Western Scrambled Eggs, Boiled Eggs, Pineapple Fritters, Lunch Grilled Eggplant Sandwich, Sloppy Joe, Chicken Machacha Taco Dinner Grilled Chicken Gyro, Baked Lasagna, Harvest Fritatta, Pretzel Bar Breakfast Scrambled Eggs, Boiled Eggs, Whole Wheat Pancakes, Good Earth Omelet, Bagel Bar Lunch Fish Sandwich, Texas Bbq Pork Sandwich, Gnocchi with Spinach and Gorgonzola Dinner Black Jack Burger, Mediterranean Rubbed Cod, Veggie Fajita, Wing Bar Brunch Boiled Eggs, Cinnamon French Toast, Falafel, Chicken Tortilla Sandwich, Omelet Bar Dinner Lemon Baked Chicken, Beef Stroganoff, Mixed Bean Creole Brunch Waffle Bar, Boiled Eggs, Chocolate Chip Pancakes, Fried Eggs, Bratwurst Cooked In Beer, Eggplant Cheese Bake Dinner Brazilian Roast Pork with Chimichurri, Seafood Fajita, Roasted Veggie Potato Skillet, Sundae Bar Monday Tuesday Wednesday Thursday Friday Saturday Sunday Mar 3, 2003 Mar 4, 2003 Mar 5, 2003 Mar 6, 2003 Mar 7, 2003 Mar 8, 2003 Mar 9, 2003 Breakfast Egg O'muffin with Ham, Poached Eggs, West Coast French Toast, Scrambled Egg.Sausage Links Lunch Southern - Style Chicken with Dumplings, Turkey Melt, Spinach & Jack Cheese Enchiladas, Cookies, Butterscotch Brownie Dinner Salisbury Steak with Mushroom Sauce, Caribbean Jerk Chicken, Eggplant Cacciatore, Devils Food Cake, Pumpkin Pie Breakfast Scrambled Eggs, Boiled Eggs, Buttermilk Pancakes, Breakfast Burritos with Tomato & Basil., Hot Cobbler Bar Lunch Grilled Cheese & Ham Sandwich, Beef & Broccoli Stir Fry, Spicy Egg Plant with Garbanzo Beans, Chocolate Cookies, Marshmallow Krispies Dinner Turkey Cutlet, Pad Thai with Shrimp, Curried Rice and Lentils, Dirt Cups, Apple Pie Breakfast Waffle Bar, Scrambled Egg, Boiled Eggs, Sausage Patties, Hash Brown, Lunch Hot Dogs Chicken Broccoli Supreme, Vegetable Strata, Peanut Butter Cookies, Derby Bars Dinner Herb Chicken, Sesame Pork Cutlet, Ratatoulli Polenta Pie, Carrot Cake, Fruit Trifle Breakfast Huevos Rancheros, Boiled Eggs, French Toast, Peameal Bacon Lunch Hamburgers, Macaroni Cheese, Veggie Cutlet with Mushroom Sauce, Oatmeal Cookies, Brownie Napoleon Dinner Veal Marsala, Zesty Meat Loaf Savory Rice and Spinach Bake, Apple Empanada with Caramel Breakfast Boiled Eggs, Sonoran Enchilada Stacks, Scrambled Egg, Potato Pancakes, Frizzled Ham, Lunch Chicken Burger, Beef Sandwich, Perogie Bar,Chocholate Chip Cookies, Chocolate Brownies Dinner Jamaican Chicken Curry, Crunchy Cod, Zucchini Torte, Black Forest Trifle, Coconut Cream Pie. Brunch Scrambled Egg, Apple Pancakes Boiled Egg Corn Beef Hash,Omelet Bar,Turkey Al Fredo, Omars Israeli Couscous, Cookies, Peanut Bars, Dinner Lamb Chop with Mango,Italian Rice and Beans,Vanilla Mousse, Yellow Cake with Fudge Icing. Brunch Waffle Bar, Boiled Eggs, Scrambled Eggs, Club Burger, Grilled Roasted Vegetable Sandwich, Princess Brownies, Angel Cake Dinner Roast Turkey Breast, Vegetable Lasagne, Bratwurst Sandwich, Pineapple Upside Down Cake, Cherry Pie. Sundae Bar These are some ideas that you can base weekly menu's around. Try to eat less meat and add more grains, veggies and fruits to your familys diet. When you make cookies for the kids add less sugar to the batter and throw in some oats, nuts and perhaps raisins. Kids don't need alot of sweet desserts and neither do adults. Make zucchini muffins, carrot muffins and frost them with a low sugar creme cheese frosting. Try to sweeten the recipe with natural juices instead of pure cane sugar.

Menu List Meatloaf (4 loaves) serve with mashed or baked potatoes and tossed green or fruit salad Chili (2 family-sized portions) serve with cornbread and tossed green or fruit salad Meatballs (3 dozen) serve with spaghetti sauce and noodles or as sandwiches Chicken Nuggets (8 servings) serve with oven-baked potatoes Lasagna (8 servings) serve with French bread and tossed green or fruit salad Ground Beef and Bean Soup (8 servings) serve with tossed green or fruit salad, and bread Beef and Bean Burritos (12 burritos) serve alone or with toppings, Spanish rice, and/or beans Chicken Fajitas (12 fajitas) serve alone or with toppings, Spanish rice, and/or beans Honey Glazed Chicken (8 servings) serve with baked potatoes, tossed green or fruit salad, and bread Shopping List Meat 14 lbs. ground beef 6 lb. chicken breast meat 3 lbs. chicken pieces (your choice) Produce 8 onions 9 garlic cloves 5 tomatoes 4 green or red peppers 1 small bunch green onions 1 lemon 2 avocados* 2 heads of lettuce* Potatoes** Salad ingredients** Dairy 12 eggs 1 3/4 cups milk 1/3 cup butter or margarine 4 oz. Monterey Jack cheese 1 lb. Mozzarella cheese 16 oz. Ricotta cheese 2 T. Parmesan cheese 8 oz. sour cream* Bread and Grains 24 flour tortillas 3 cups dry bread crumbs 3 cups soft bread crumbs 8 oz. pkg lasagna noodles 1 1/2 cups oatmeal Spaghetti noodles** Hoagie rolls** Cornbread** French bread** Spanish rice mix or ingredients** Canned or aisle items 16 oz. refried beans Refried beans** 32 oz. spaghetti sauce Spaghetti sauce** 48 oz. diced tomatoes 24 oz. tomato sauce 64 oz. tomato juice 30 oz. white beans 32 oz. kidney beans 7 oz. diced green chilis 2 oz. black olives Spices or Other 5 T. chili powder 2 T. cumin 3 bay leaves salt pepper 1/2 t. dried basil 1 t. dried oregano 6 beef bouillon cubes 1 T. sugar 1 t. garlic salt 2 T. soy sauce 1/8 t. ground ginger 4 T. horseradish 6 T. brown sugar 4 t. prepared mustard 2 cups catsup 1 1/2 T. cooking oil 1/3 cup flour 1/4 cup honey * Optional ingredients for burrito and fajita toppings ** Optional ingredients for side dishes Step-by-Step Instructions 1. Gather all spices and condiments that you will need, but leave catsup in refrigerator until needed. Put them in an easily available place, but not in your main preparation or cooking area. Chili powder cumin bay leaves salt pepper dried basil dried oregano beef bouillon cubes sugar garlic salt soy sauce ground ginger brown sugar prepared mustard cooking oil flour honey 2. Gather all canned and non-perishable foods that you will need and put them in an easily available place, but not in your main preparation or cooking area. Spaghetti sauce refried beans kidney beans white beans green chilis diced tomatoes tomato sauce tomato juice 3. Prepare produce and store in refrigerator in sandwich baggies or plastic containers until needed. I have a large rectangular plastic container that I use with cut produce placed in piles. Green and/or red peppers - 2 cut in strips for chicken fajitas - 2 chopped for chili Onions - 2 cut in small rings for chicken fajitas - 2 chopped for chili - 1 cup chopped for ground beef and bean soup - 1/2 cup finely chopped for meatballs - 2 finely chopped for meatloaves Tomatoes - 5 diced for beef and bean burritos Garlic cloves - 4 minced for beef and bean burritos - 3 minced for chicken fajitas - 2 minced for chili Green onions - 2 thinly sliced for chicken fajitas* - 2 chopped for lasagna **You will also need to prepare all optional ingredients and canned tomatoes, olives or green chilis if bought whole. 4. Brown 2 1/2 lb. ground beef with 4 minced garlic cloves, 2 T. chili powder, 5 diced tomatoes, and 1 T. cumin for beef and bean burritos drain and keep in refrigerator. The next step of burrito preparation isn’t until the end with the chicken fajitas. 5. Wash out pot and brown 5 1/2 lb. ground beef for chili, soup and lasagna. Drain and set aside. 6. Add 2 chopped onions and 2 chopped green peppers to pot, cook until soft. Add 2 lbs. of browned ground beef, stir. Add remaining chili ingredients. 2 - 16 oz. cans kidney beans, drained 2 - 16 oz. can tomatoes, drained, cut into bite-sized pieces 16 oz. can tomato sauce 2 garlic cloves - minced 2 small bay leaves 1 t. salt 2 t. pepper 1/2 t. cumin 1/2 t. dried basil 1/2 t. crushed oregano leaves 3 t. chili powder Heat to boil. Cool and freeze in 2 family-sized portions in Ziplocs (make sure that Ziplocs have no holes, double bagging is a good idea). To eat, thaw and simmer for 30 to 45 minutes. Remove bay leaves. 7. Wash out pot, add 1 1/2 lbs. ground beef to pot. Add remaining ground beef and bean soup ingredients. 1 cup onion - chopped 64 oz. tomato juice 6 beef bouillon cubes 30 oz. white beans 32 0z. diced tomatoes 1 T. sugar 1 bay leaf Bring to a boil. Cool and freeze in Ziplocs (hole free, double bagging is good). To eat, thaw, simmer for 30 to 45 minutes. Remove bay leaf. 8. Wash out pot. Add last 1 lb. browned ground beef, spaghetti sauce and 1 cup water. Heat to boil and simmer 5 minutes. Set aside for lasagna. 9. In large bowl, combine 3 lbs. ground beef with the rest of the meatball ingredients. 3 eggs, beaten 3 cups, soft bread crumbs, about 5 slices 1/2 cup onions - finely chopped 3/4 cup milk 2 teaspoons salt Mix well. Shape into 6 dozen 1” balls. Bake at 375° for 25 to 30 minutes in baking pans. Keep second batch in refrigerator while cooking first batch if necessary. 10. Wash out bowl, combine 4 lb. ground beef with following 8 ingredients. 1 1/2 cups oatmeal 2 onions - finely chopped 1 cup catsup 1/2 milk 4 eggs 2 T. horseradish 2 t. salt 1/2 t. pepper Shape into 4 loaves. After meatballs are finished, bake in lightly greased meatloaf pans or on a broiler pan at 350° for 40 minutes. *Optional if meat wasn’t frozen before, meatloaf can be frozen before cooking, thawed and cooked the same. 11. Combine topping ingredients and set aside. 1 cup catsup 2 T. horseradish 6 T. brown sugar 4 t. prepared mustard 12. While meatballs and meatloaves are cooking prepare lasagna. In a bowl combine, ricotta cheese, 2 T. chopped green onions, 1/2 t. oregano and 1 egg. In a 13” x 9” pan, spread half of meat sauce. Add half of uncooked lasagna noodles, half cheese mixture, and half of the mozzarella cheese. Repeat, except save some of the sauce for the top. Then sprinkle 2 T. parmesan cheese over top. Cover and freeze. To eat, thaw overnight in refrigerator, bake uncovered at 350° for 50 to 60 minutes. 13. When meatloaves are done cooking put on topping and cook for 5 additional minutes. 14. Allow meatballs and meatloaves to cool in refrigerator, then freeze. Place cooled meatballs on cookie sheet and freeze firm. Freeze in Ziploc freezer bags, 1 or 2 dozen to a bag. Makes 6 dozen. To eat, thaw overnight in refrigerator or in microwave. Heat in microwave. Wrap cooled meatloaves in freezer aluminum foil or freezer bags and freeze. To eat, thaw overnight in refrigerator or in microwave. Reheat in microwave. Finished entrees: Meatloaf, meatballs, ground beef and bean soup, chili, and lasagna. Browned ground beef mixture is in refrigerator ready to make burritos later. 15. This is a good time, to clean up and take a break before beginning chicken dishes. Sometimes I even do ground beef one day and chicken the next. 16. Debone and cut all chicken breast meat into strips for fajitas and nuggets. Be careful not to use the same cutting boards, knives, or dishes that you use for raw chicken in preparing any other food without washing well in hot, soapy water. 17. Spray a large skillet with Pam. Add sliced onion rings and 3 minced garlic cloves, stir-fry for 2 minutes. Add pepper strips, stir-fry 1 to 2 minutes more until veggies are tender crisp. Remove from skillet. Add 1 1/2 T. oil to skillet. Add chicken, stir-fry for 3 to 5 minutes until chicken is tender and done. Return veggies to skillet, add salsa and heat through. Remove from heat and set aside for fajitas. 18. Mix 1/2 cup milk and 4 eggs. Add seasonings to 3 cups bread crumbs. Dip chicken into milk and egg mixture. Roll in bread crumbs. Bake on cookie sheet at 400° for about 10 minutes. Do not overcook. Flash freeze on cookie sheet. Freeze in Ziploc Freezer bags. To eat, microwave until hot. Can be soggy. Or thaw in refrigerator or microwave reheat on baking sheet at 400° until heated through, being careful not to burn, about 5 minutes. *if chicken was not frozen previously, can be frozen prior to cooking and cooked after thawing. 19. Combine 1/3 cup flour, 1 t. garlic salt, and 1/2 t. pepper in a bag. Add 3lbs. chicken pieces and shake to coat well. Remove chicken, shaking off excess flour. Place 2 T. butter or margarine in baking dish. Place chicken in baking dish skin side down. Bake, uncovered, 350° for 30 minutes. While chicken is cooking for 30 minutes, clean up and prepare area for making burritos and fajitas. Turn chicken skin side up. Combine remaining ingredients 1/3 cup melted butter or margarine, 1/4 cup honey, 3 T. strained fresh lemon juice, 2 T. soy sauce, 1/8 t. ground ginger and mix well. Coat chicken evenly with honey mixture. Bake at 350° for 30 to 45 minutes, basting often. Cool in refrigerator, freeze. To eat, thaw overnight in refrigerator or in microwave. Microwave until heated through. 20. While chicken is finishing prepare fajitas and burritos. Spread a layer of refried beans, diced green chili peppers and tomato sauce on tortillas. Spoon on ground beef mixture and shredded cheese. Fold seam side down, flash freeze on cookie sheets. Freeze in Ziploc Freezer bags. To eat, wrap in a napkin or paper towel, microwave on high for 3 minutes. Optional serve with shredded lettuce, avocados, sour cream, and olives. Spread chicken and veggie mixture to tortillas, fold seam side down. Flash freeze on a cookie sheet. Freeze in Ziploc bags. To eat, wrap in a napkin or paper towel and microwave for 3 minutes. Optional serve with lettuce, sour cream and green onions. We always, have burritos and fajitas on cooking day, because they are the last thing we make. Clean up and relax. Recipes Beef and Bean Burritos 2 1/2 lbs. ground beef 16 oz. refried beans 2 T. chili powder 7 oz. green chili peppers - diced 8 oz. tomato sauce 1 T. cumin 4 cloves garlic - minced 5 tomatoes - diced 4 oz. Monterey jack cheese 4 oz. sour cream* 2 avocados* 1 head lettuce* 2 oz. black olives* 12 flour tortillas 1. In large skillet, cook ground beef, minced garlic cloves, chili powder diced tomatoes, cumin until beef is browned, drain. 2. Spread a layer of refried beans, diced green chili peppers and tomato sauce on tortillas. 3. Spoon on ground beef mixture and shredded cheese. 4. Fold seam side down, flash freeze on cookie sheets. 5. Freeze in Ziploc Freezer bags. 6. To eat, wrap in a napkin or paper towel, microwave on high for 3 minutes. 7. Serve with shredded lettuce, avocados, sour cream, and olives.*optional Chicken Fajitas 3 lbs. chicken breast meat 3 cloves garlic - minced 1 1/2 T. cooking oil 2/3 cups salsa 2 small onions - sliced in rings 2 med. green or red peppers - sliced in strips 12 flour tortillas 4 oz. sour cream* 1 head lettuce - shredded* 2 green onions - thinly sliced* 1. Cut boned or boneless chicken breasts meat into bite-sized strips. 2. Spray a large skillet with Pam. Add sliced onion rings and 3 minced garlic cloves, stir-fry for 2 minutes. Add pepper strips, stir-fry 1 to 2 minutes more until veggies are tender crisp. Remove from skillet. 3. Add oil to skillet. Add chicken, stir-fry for 3 to 5 minutes until chicken is tender and done. Return veggies to skillet, add salsa and heat through. Remove from heat. 4. Spread chicken and veggie mixture to tortillas, fold seam side down. 5. Flash freeze on a cookie sheet. Freeze in Ziploc bags. 6. To eat, Wrap in a napkin or paper towel and microwave for 3 minutes. 7. Serve with lettuce, sour cream and green onions.*Optional. Chicken Nuggets 3 lbs. chicken breast meat 4 Eggs 1/2 cup milk 3 cups dry bread crumbs Optional seasonings, garlic salt, salt, pepper 1. Debone meat and cut into strips. 2. Mix milk and eggs. Add seasonings to bread crumbs. 3. Dip chicken into milk and egg mixture. Roll in bread crumbs. 4. Bake on cookie sheet at 400° for about 10 minutes. Do not overcook. 5. Flash freeze on cookie sheet. Freeze in Ziploc Freezer bags. 6. To eat, microwave until hot. Can be soggy. Or thaw in refrigerator or microwave reheat on baking sheet at 400° until heated through, being careful not to burn, about 5 minutes. Chili 2 lbs. ground beef 2 med. onions - finely chopped 2 med. green peppers - finely chopped 2 - 16 oz. cans kidney beans, drained 2 - 16 oz. can tomatoes, drained, cut into bite-sized pieces 16 oz. can tomato sauce 2 garlic cloves - minced 2 small bay leaves 1 t. salt 2 t. pepper 1/2 t. cumin 1/2 t. dried basil 1/2 t. crushed oregano leaves 3 t. chili powder 1. In large pot, brown meat. Remove meat. Add onions and peppers to pot. Cook until soft. Add meat. Stir. Add remaining ingredients. 2. Heat to boil. 3. Cool and freeze in 2 family-sized portions in Ziplocs (make sure that Ziplocs have no holes, double bagging is a good idea). 4. To eat, thaw and simmer for 30 to 45 minutes. Remove bay leaves. Ground Beef and Bean Soup 1 1/2 lb. ground beef 1 cup onion - chopped 64 oz. tomato juice 6 beef bouillon cubes 30 oz. white beans 32 0z. diced tomatoes 1 T. sugar 1 bay leaf 1. Brown ground beef, drain. Combine in large pot with all other ingredients. Bring to a boil. 2. Cool and freeze in Ziplocs (hole free, double bagging is good%2

I can eat tons of this and not get tired of it. 2 eggplants, sliced and broiled Marinara sauce (I used spaghetti sauce) 1/4 cup olive oil salt and pepper 1 1/2 cups skim mozzerella cheese ( I used 2 cups) 1/2 cup parmsean cheese parsley flakes Slice eggplant to 1/2 inch round slices. Broil in 2 batches ~ Baste with olive oil and sprinkle salt & pepper. Broil for 6-8 minutes on each side. Prepare baking dish (I coated with vegetable oil for easy clean up). Just like a lasagna, add a layer of marinara sauce, eggplant, and cheese. Sprinkle parsley on top. Bake covered for 45 minutes (350 degrees) and then let is rest for 15 minutes.

Lemon Bars, modified for a 9x13 pan 2 1/2 cups all purpose flour 1/2 cup powdered sugar 3/4 cup butter or margarine, softened 1/2 tsp baking powder 4 eggs, beaten 2 cups sugar 1/3 cup lemon juice Powdered sugar for dusting Combine 2 cups of the flour, 1/2 cup powdered sugar and marg and mix until blended. Press dough into 9x13 greased pan, bringing edges up a bit. Bake 20 minutes in a 350 degree oven until lightly browned. Combine remaining 1/2 cup flour, baking powder, eggs, sugar, and lemon juice until mixed well, and pour over baked crust. Return to oven and bake until set, about 25 minutes. Dust lightly with powdered sugar, let cool and slice into small squares. These are very rich - but I love them!

Home Made Chicken Noodle Soup with veggies added Some home made crusty italian bread warm from the oven with butter. Strawberry Sugar free Jello with mixed fresh fruit added. Chocolate Chip and Walnut Cookies Total Cost per Person per plate: .77 cents per servings

Did you know that when you buy celery you should wrap it in tin foil to store it in the fridge. It lasts forever!

I second it when it comes to reusing tin foil.

Twi glad your back... where have you been? I lost files in my mail so I couldn't get to you....

Will do!

Congrats... His proposal story is so delightful. If you get the chance write it down in a journal for them. Its a proposal story they can share with their family when they have children.

Never pay someone to do something you can do yourself. To unclog a slow drain, sprinkle about a 1/2 cup of baking soda in the drain. Follow with about a cup of white vinegar. When it is bubbling well follow with boiling water. Works great and no toxic chemicals. Hydrogen peroxide makes a great mouthwash. Dogs are great dishwashers. (Just kidding! )

Do what your Mother and Grandmother taught you...they didn't live long lives by accident.

My best hints have to do with laundry. Invest in a clothesline for outdoors, and for indoors a drying rack, drying rod, or attic or basement clothesline. Use the electric or gas dryer as little as possible. The dryer adds wear and tear to your clothes. All dryer lint is, is little bits of your clothing eroding away! Sunlight not only dries your clothes, it kills many germs as well -- and it's free! NEVER wash clothes that aren't dirty! If a garment has no visible dirt and no odor, it's not dirty and there is no reason to waste water, soap and energy washing it. Same goes for towels. After a bath or shower, we are clean. If each member of the household gets their own towel and is responsible for hanging it up, a towel should last about a week. In humid climates where towels sour quickly, use thinner, faster-drying towels.

Now Mayjobie thats " Cheap" LOL... You get the frugal award for the month of March! I hear you Dee and I don't think your comment is mean. I keep an old rag bag along with some paper towels that I wash by hand. I find it more convienient to use the paper towels and then reuse them but thats just the penny pinching me. Some people do disagree but thats what makes us all unique and thats ok. If the paper towels are realy grungy I toss them.