These recipes are either quick to assemble, can be frozen, and/or are childhood favorites!
Breakfast
Grits & cheese, fruit, and bacon (1 breakfast first week/ 1 the second week)
Spinach Strata (3 breakfasts one week/ 3 the next)
grated zest of lemon, 2 tbsp oil plus more for drizzling, 2 tsp dijon mustard, 1/2 ts salt, 1/4 ts pepper, 2 cups milk, 6 large eggs, 3 cups day old bread or fresh bread cooked in oven on 250 for 10-15 minutes to dry it out, 2 cups finely chopped spinach, 1/2 cup feta cheese, 1 tsp fresh oregano
Directions: Put the bread in the baking dish and top with spinach and half the feta. Gently toss so that the spinach and cheese mix with bread. You want the bread level in the dish. Drizzle the egg mixture (zest of lemon, oil, mustard, salt, pepper, milk, and eggs) over the bread and sprinkle with remaining feta. Cover and refrigerate overnight.
Bake in oven uncovered in top third of oven for 45-55 minutes on 350. Drizzle with some olive oil and fresh oregano.
Bacon, Egg, Cheese, and Avacado quesadillas (3 breakfasts first week/ 3 breakfasts the second week)
Cook bacon and set aside; cook eggs and set aside. Place eggs, bacon, some cheese, and avacado in a wrap and place in a pan with coconut oil until lightly browned.
Lunch
Japanese Chicken Salad- (lunch first week)
*a salad I grew up loving as a child
4 chicken breasts, cooked and shredded in food processor, 1 head of green leaf lettuce,1/2 cup silvered almonds, 4 green onions finely chopped, 1/2 cup Chinese noodles
Dressings: 4 tbsp sugar, 2 tsp salt, 1/2 ts pepper, 4 tbsp white vinegar, 1/2 cup cooking oil oil (shake)
*I reduce the sugar and use olive oil
*This is good even for left overs!
Chicken salad in a lettuce wrap (lunch second week)
http://thepioneerwoman.com/cooking/chicken-salad-the-way-i-like-it/
Dinner
White Chicken Enchilada Casserole (3 dinners)
Adapted from gimmesomeoven.com
Cook 4-6 chicken breasts and set aside.
Soak and cook great northern beans and set aside or use a can of them.
Heat 3 tbsp of butter in saucepan on medium high heat, then add 3 tbsp all purpose flour and whisk. Cook for a minute or two and then add 1 cup chicken stock or broth, followed by a second cup of stock and 1/2 tsp cumin continually stirring. Let mixture come to a boil and simmer for a few minutes. Once it has thickened add 1 cup plain Greek yogurt and stir. Set aside away from heat.
In 9x 13 pan, spray some cooking spray or spread some coconut oil and spread enough tortillas to cover pan. Spread sauce you set aside, then some shredded chicken, then some great northern beans, some cheese of choice. Repeat the whole process a second time. End with a third layer of tortillas, sauce, and cheese.
Cover and bake for 20 minutes and then remove foil and bake another 15 minutes. Serve warm with avocado and fresh cilantro.
*Great for freezing.
Baked Parmesan Crusted Chicken with carrot salad (3 dinners)
* a childhood favorite
1/2 cup mayo (we love sir kennsington's mayo...I can read all the ingredients...believe I get off thrive)
2 ts dijon mustard
1/2 cup grated parmesan cheese
salt and pepper to taste
4 chicken breasts sliced in half so thin
1/2 cup italian seasoned bread crumbs
Directions: Preheat oven to 425. Combine all ingredients and spread over chicken. Pat on bread crumbs. Place on greased baking sheet and bake for 20-30 minutes.
http://thehealthyfoodie.com/carrot-salad/
Open faced bacon, onion, tomato, cheese, and avocado sandwiches with fruit (3 dinners)
*Super easy and delicious!
On top of bread layer onion slice, tomato slice, 2 slices bacon, avocado slices, and cheese and broil in oven until cheese melted.
Granny's Baked Spaghetti and salad (3 dinners) My most requested meal as a child!
2 medium onions, chopped
1 1/2 lbs ground beef, venison, etc.
1 can tomato soup
1 tbsp worcestershire sauce
juice from 1 small bottle of green stuffed olives
1/2 medium sharp cheese
1 can cream of mushroom soup or make your own http://thepioneerwoman.com/food-and-friends/homemade-condensed-cream-of-mushroom-soup/
1 8oz box spaghetti noodles
1tsp chilli powder
1 clove garlic
Directions: Cook onions and meat in pan. Add tomato soup, olive juice, and seasoning. Cover with lid. Reduce heat to lowest setting and let simmer one hour stirring occasionally. While above is cooking grate cheese (grated cheese is way better than bagged!), boil spaghetti, and slice olives. Layer greased pan with spaghetti noodles, sauce, grated cheese and repeat a second time. Put cream of mushroom soup on top. Bake at 400 for 30-40 minutes.
*Great freezer meal.
Jamie Oliver's Chicken Drumsticks with oven roasted broccoli (3 dinners)
http://www.jamieoliver.com/recipes/chicken-recipes/food-allergy-mums-chicken-drumsticks/#BjD70j34whVtMkva.97
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