A Cleaning out the freezer menu.

Its quiet around here, not a whole lot of babysitting going on. This is seriously limiting my funds, so I am trying to use what's in the house for groceries. This is not too hard since I have a pretty stocked freezer.

Sunday:
Super Bowl menu:
hot wings
raw veggies and dip
crackers
chips
We were not invited anywhere so we will have a cozy evening at home, complete with good junk food.

Hot wings:
3 lbs chicken wings
garlic powder
one stick butter
1 bottle hot sauce(franks is our favorite)

Heat over to 375, place wings on baking pan. Liberally spinkle wings with garlic powder. Cook for 45 minutes. Melt butter and mix with bottle of sauce. Pour over wings and return to oven for 15 morre minutes. serve with lots of napkins and blue cheese dressing for dipping.

Monday:
Baked chicken in rice casserole
steamed carrots

4 boneless chicken breast halves, skin removed
1 can (10 1/2 ounces) cream of mushroom soup
1 soup can half-and-half or milk
1 can (4 ounces) mushroom pieces, with liquid
3/4 cup uncooked long-grain white rice
1/4 teaspoon garlic powder
1 envelope dry onion soup mix, divided
1/2 teaspoon dried thyme
2 tablespoons grated Parmesan cheese

Combine soup with half and half. Reserve 1/2 cup of mixture for later. Mix remaining soup mixture with rice, garlic powder and half of the dry onion soup mix (about 1/4 cup). Mix well and pour into a baking dish. Place chicken breasts on rice mixture. Combine reserved soup mixture with undrained mushrooms. Pour over chicken breasts. Sprinkle with remaining dry onion soup mix, thyme, and Parmesan cheese. Cover tightly with foil and bake in a 350° oven for 1 hour. Remove foil and continue baking for 15 to 20 minutes longer, or until chicken is tender and liquid is absorbed.

Tuesday:
Chili feed at Zach's school, but here is an easy chili recipe:

2 cans kidney beans, drained
2 cans diced tomatoes
1 can tomato sauce
2 lbs. ground beef, browned and drained
2 med. onions, coarsely chopped
1 green pepper, coarsely chopped
1 1/2 tbsp. salt
1 tsp. pepper
1 T chili powder
1 or 2 cloves garlic, crushed
2 tsp. cumin

Place in crock pot and cook 6-8 hours on low.

Wednesday:
Stir fried veggies in peanut butter noodles

1 tablespoon cornstarch
1 1/2 cloves garlic, crushed
2 teaspoons chopped fresh ginger root divided
1/4 cup vegetable oil divided
1 bag asian style veggies
2 tablespoons soy sauce
2 1/2 tablespoons water
1/4 cup chopped onion
1/2 tablespoon salt

In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in veggies tossing to lightly coat.
Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp. Serve over peanut butter noodles.

Noodles:
1/2 cup chicken broth
1 1/2 tablespoons minced fresh ginger root
3 tablespoons soy sauce
3 tablespoons peanut butter
1 1/2 tablespoons honey
1/4 teaspoon hot chile paste
3 cloves garlic, minced
8 ounces noodles

cook and drain noodles. Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and toss to coat. Top with stirfried veggies.

Thursday:
Lamb Burgers
oven baked fries
Burger fixings: red onions, tomato slices, cuke slices, and yogurt sauce

1 1/2 lbs ground lamb
1 tsp salt
1/2 tsp miced garlic
2 tsp minced rosemary leaves
1/2 tsp ground black pepper
6 Tbsp crumbled feta cheese

Mix all togather and make 4-6 patties depending on how large you want them.
Cook over meduim high heat until desired doness. Serve with fixings in buns or pita bread with yogurt sauce.
Sauce:

2 cloves of garlic, minced
1 teaspoon of salt
1/2 teaspoon of pepper
2 tablespoons of red wine vinegar
5-6 leaves of fresh mint
1/3 cup + 2 tablespoons of mayonnaise

Put all ingredients except the mayonnaise in the blender and blend at low speed until smooth. Transfer to a bowl, whisk in the mayonnaise, and serve or cover and refrigerate until ready to use.

Friday:
Crockpot beef stew

2 pounds stew beef
4 medium potatoes, peeled and cut into 1/2 inch cubes
3 carrots, peeled and sliced
1 onion, peeled and sliced
1 envelope brown gravy mix
1 envelope onion soup mix
3 cups water

Spray the crock pot with a vegetable cooking spray . Place the vegetables in the crock pot. Top with the beef. Mix the water, brown gravy mix and onion soup mix. Pour mixture over the beef. Cover and cook on low for 6-8 hours or until the vegetables are tender.

Hope you have a super week, stay warm! Evie