I make chicken enchiladas when chicken goes on sale (under $2 a pound). I’ll marinate the chicken first and grill it as a meal and cut up the rest for enchildas and freeze bags of diced, cooked chicken for other meals. Enchildas can be frozen uncooked and baked for a potluck. This is our family favorite casserole so I make three pans about every 4-6 weeks.
Sunday-Crockpot turkey Chili got pushed from Sat. to Sun, cornbread
Monday-breakfast bar-eggs, frozen homemade biscuits, applesauce, turkey sausage
Tuesday-Tacos, carrots, pintos (from the freezer) and cheese
Wednesday-soup, grilled cheese, carrot sticks
Thursday-Grilled Chicken, sweet potatoes, salad, garlic bread
Friday-PNO potluck-taking enchildas and undecided dessert
Saturday-manicotti from the freezer, green beans, garlic bread
Snacks: Cinnamon rolls http://cookandplay.wordpress.com/2010/10/05/freezer-baking-47-cinnamon-rolls/(freeze some)
Weekly Dessert: Sweet Potato poundcake or slab apple pie?