Weekly Menu for Feb 4 - Feb 9, 2013

Breakfast
Cinnamon oatmeal; finely diced apples or cantaloupe; mandarins; and greek yogurt

Lunch
Pasta Salad with leftover baked chicken, black olives, cucumber, tomatoes, and pesto served with kiwi or applesauce
Leftovers

Dinner

Grilled Cheese with pesto topped with avocado and spinach and a side of Tomato Soup (3 stars)

Really, this is too much of a staple to not like it but certainly not life changing. I did like the addition of pesto and I cook mine on a really old George Foreman. I don't have a problem with sticking so I usually don't use any butter on the outside either.

Baked Pesto Dinner (4 stars)

We had this in the freezer so it worked perfectly for Cam and I to thaw and bake. For a freezer meal, this is something I want to do again. 

Kashi Frozen Pizza (3 stars)

I wanted a simple, toss in the oven option since it was just two of us. This was on sale and pretty tasty. 

 Black Bean Spinach Enchiladas (4 stars)

I added black olives to the recipe just because I had some on hand. I even made my own vegetable stock for the enchilada sauce. I highly recommend saving your produce scraps in a ziplock bag in the freezer until you have a gallon size bag filled. Then just simmer the scraps in water, strain and freeze. Very easy process with incredible added flavors to simple dishes. 

Disclaimer: Photos are from linked sources; not my own work.

Broccoli Cheese Soup

Rating: 4.5 out of 5
Source: http://www.mangiodasola.com/2009/11/broccoli-cheddar-soup.html


Ingredients
1/4 cup butter
1/2 chopped onion
1 clove garlic
1/4 cup flour
1 cup half-and-half
1 cup milk
2 cups chicken stock (I used bouillon cubes + boiling water)
1/2 lb fresh broccoli, chopped
1 cup carrot, shredded and chopped
1/4 tsp nutmeg
8 ounces grated sharp cheddar cheese
Salt and pepper to taste
Hot Sauce (optional)

Directions
Sauté the onion (and garlic) in the butter over medium heat. Remove the onions (you can actually leave the onions in there) and add in the flour, stirring constantly. Add in the half and half, milk, and chicken stock. Bring to almost a boil.

Add the onions back in, along with the broccoli and carrots. Simmer on low heat for about 20 minutes.

Season the soup with the salt, pepper, and nutmeg. Stir in the cheese (and you can play around with the amounts; use however much or little you like) and let simmer for 10 minutes longer before serving.

Sweet Potato and Chorizo Enchiladas

Rating: 4.5 out 5
Source:  http://budgetbytes.blogspot.com/2011/02/chorizo-sweet-potato-enchiladas-908.html

Ingredients

2 TBSP Vegetable oil
1 Sweet potato
1 Poblano pepper
2 Garlic cloves
3 Links or about 1lb Chorizo
10 Tortillas
1 - 15 oz. Enchilada sauce
1.5 cups Shredded cheese

Instructions

STEP 1: Peel the sweet potato and cut into a half inch cubes. Remove the stem and seeds from the poblano and also dice into half inch pieces. Mince the garlic.

STEP 2: In a large skillet, cook the sweet potato, poblano and garlic in vegetable oil, over medium heat until they begin to soften (about 10 minutes). Squeeze the chorizo out of it's casing into the skillet. Break up the meat and cook until thoroughly browned (about 5 minutes).

STEP 3: Spray a large casserole dish with non-stick spray and preheat the oven to 375 degrees. Scoop about 3/4 cup of the chorizo sweet potato filling into each tortilla. Fold in the ends and then roll the tortilla up around the filling. Place the filled and rolled tortillas in the baking dish. They should fill the dish and fit tightly against each other to prevent unrolling.

STEP 4: Pour the enchilada sauce over the the rolled tortillas and top with shredded cheese. Bake in the oven until the edges begin to bubble (about 20 minutes). Serve hot.

Optional garnishes: green onion, cilantro, sour cream.

Nacho Cheese Chicken Chowder

Rating: 4.5 out of 5

Source: http://www.bhg.com/recipe/soups/nacho-cheese-chicken-chowder/      

       Ingredients

• 1 pound skinless, boneless chicken breast halves, cut into 1/2-inch pieces
• 2 14 1/2 ounce cans Mexican-style stewed tomatoes
• 1 10 3/4 ounce can condensed nacho cheese soup
• 1 10 ounce package frozen whole kernel corn (2 cups)
• Shredded Mexican-style or cheddar cheese
   
  Instructions
   
  In a 3-1/2- or 4-quart slow cooker, stir together chicken, undrained tomatoes, soup, and corn.

  
  

  Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. Sprinkle each serving with cheese. Makes 6 servings.

Cheesy Ham Potato Soup

Rating: 4 out of 5


Source: http://www.food.com/recipe/crock-pot-cheesy-ham-potato-soup-345953#ixzz1hTpykhKK

Ingredients

3 cups cooked ham , diced

1 celery rib , chopped (ew, I omitted) 

1 onion , chopped

2 carrots , chopped

5 potatoes , cut in cubes

2 (15 ounce) cans creamed corn

2 (14 ounce) cans chicken broth

2 cups milk

2 cups cheddar cheese , shredded

salt and pepper

Instructions

Place ham, celery, onion, carrots, potatoes, corn and chicken broth in crock pot. Add salt and pepper to taste. (The ham will provide some salt.) If cooking stovetop, cook until potatoes are done. Turn crock pot to low and cook 3 to 4 hours.

During last 10 minutes of cooking add milk and cheese. Heat only-do not boil. Str lightly to allow cheese to melt.

Corn Bread-Topped Sausage Bake

Rating: 4.5 out of 5

Source: BHG Recipes

• 8 1/2 ounce package corn muffin mix
• 1 medium carrot, chopped (1/2 cup)
• 1/4 cup chopped onion
• 1/4 cup chopped green sweet pepper
• 1/4 cup chopped celery
• 2 tablespoons vegetable oil
• 1 11 1/2 ounce can condensed bean with bacon soup
• 3/4 cup milk
• 2 teaspoons yellow mustard
• 1 pound cooked smoked Polish sausage, sliced
• Shredded cheddar cheese (optional)
  
  
  1. Preheat oven to 425 degrees F. For corn bread, prepare muffin mix according to package directions (do not bake); set aside.
  2. In a medium saucepan, cook carrot, onion, sweet pepper, and celery in hot oil over medium heat until tender. Stir in soup, milk, and mustard; stir in sausage. Cook and stir until bubbly. Transfer mixture to an ungreased 2-quart rectangular baking dish. Pour corn bread batter over hot sausage mixture, spreading evenly.
  3. Bake, uncovered, for 20 to 25 minutes or until a toothpick inserted in corn bread comes out clean. If desired, sprinkle each serving with cheese. Makes 6 servings.
   

Easy Freezable Chicken and Biscuits

Rating: Unknown

I haven't tasted this yet because its baking in the oven, but from the ingredients how could it taste bad?? Super easy and I was able to double the batch and split it into 4 pans (2 servings each). Yum Yum. The recipe is from Once a Month Mom.

Ingredients: 

2 cups cooked, chopped chicken
2 cups cubed frozen hashbrowns
12 ounces frozen mixed vegetables
10.75 ounces cream of chicken soup
1 teaspoon garlic powder
salt and pepper to taste (I used Penzy's Sandwich sprinkle for the garlic and salt)
1 can refrigerated biscuits

Directions:

In a bowl, mix chicken, potatoes, veggies, soup, and seasonings. Place in deep 8×8 baking dish. Arrange biscuits on top of casserole. Bake covered with foil at 375 degrees for 45 minutes. Remove foil and continue baking for another 10-15 minutes or until biscuits are cooked and golden brown.

Freezing Directions:

In a bowl, mix chicken, potatoes, veggies, soup, and seasonings. Place in deep 8×8 baking dish. Arrange biscuits on top of casserole. Cover with foil, label, and freeze. To serve: Do NOT thaw. Bake covered with foil at 375 degrees for 1 hour. Remove foil and continue baking for another 20 minutes or until biscuits are cooked and golden brown.

Roast Pork and Veggie Burritos

Rating: 4 out of 5

Source: http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/dinner-recipes/roast-pork-and-veggie-burritos

Ingredients

• 1 1/2 cups shredded sharp cheddar
• 4 burrito-size (10-inch) flour tortillas
• 1 can (15 oz.) black beans, rinsed
• 1 cup Pulled Pork
• 1 cup chopped Roasted Peppers
• 1 cup Rice Pilaf
• 2 tbsp. EVOO

Directions:

1. Sprinkle some cheddar in middle of each tortilla. Layer beans, pork, peppers and pilaf on top; roll up burrito-style. Heat EVOO in extra-large skillet over medium heat; add burritos, tent with foil and toast well on both sides, 5 minutes total.

Pork Fried Rice

Rating: 4.75 out of 5

Source: http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/side-dish-recipes/pork-fried-rice-2

Ingredients

• 1/4 cup peanut oil
• 4 scallions, thinly sliced (white and green parts separated)
• 4 large eggs, lightly beaten
• 1 1/2 tbsp. minced garlic
• 1 tbsp. minced ginger
• 1 cup Pulled Pork
• 3 cups Rice Pilaf
• 2 tbsp. soy sauce
• 1 tsp. sesame oil

Directions:

1. In extra large skillet, heat 2 tbsp. peanut oil until very hot. Add scallion whites and stir-fry 30 seconds. Add eggs and scramble until set, 45 seconds; transfer to bowl. Add remaining 2 tbsp. peanut oil, garlic and ginger and stir-fry 1 minute. Add pork and stir-fry 45 seconds to heat through. Stir in pilaf and soy sauce and stir fry 2 minutes. Return eggs to pan with sesame oil and toss well. Top with scallion greens.

Pulled Pork Sandwiches and Cole Slaw

Rating: 4.5 out of 5

Source: http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/lunch-recipes/pulled-pork-and-slaw-sandwiches

Ingredients

• 3/4 cup cider vinegar
• 2 tsp. sugar
• 1/2 tsp. crushed red pepper
• 2 1/2 cups coleslaw mix (7 oz.)
• Salt and pepper
• 2 tbsp. mayonnaise
• 3 cups Pulled Pork
• 1 tbsp. worcestershire sauce
• 4 hamburger buns

Directions:

1. In large bowl, whisk together 1/2 cup vinegar, sugar and crushed red pepper; add coleslaw and season with 1/2 tsp. each salt and pepper. Toss and let stand at least 15 minutes. Pour off liquid and stir in mayonnaise. In saucepan, cook pork, remaining 1/4 cup vinegar, worcestershire and 2 tbsp. water over medium heat to heat through, 2 to 3 minutes. Divide pork among buns, top with some slaw and serve remainder alongside.

Pork and Avocado Tacos

Rating: 4.5 out of 5 stars

Source: http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/dinner-recipes/pork-and-avocado-tacos

Ingredients

• 2 tbsp. fresh lime juice
• 1 tbsp. honey
• 1 tbsp. chopped cilantro
• 2 1/2 tbsp. EVOO
• Salt and pepper
• 2 cups chopped iceberg lettuce
• 3 small radishes, sliced
• 2 avocados, diced
• 1 large tomato, diced
• 3 cups Pulled Pork
• 2 tbsp. hot sauce
• 12 taco shells or corn tortillas

Directions:

1. In medium bowl, whisk together lime juice, honey and cilantro; whisk in EVOO and a pinch each salt and pepper. Pour half of dressing into second medium bowl. Add lettuce and radishes to 1 bowl, avocados and tomato to other. Season warmed pork with hot sauce. Divide lettuce and radishes among taco shells; top with pork, avocado and tomato.

Fusilli with Chicken and Tomato Sauce

Rating: 4 out of 5

Source: http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/dinner-recipes/fusilli-with-chicken-and-tomato-sauce

Ingredients

• 1 box (16 oz.) fusilli pasta
• 2 tbsp. butter
• 3 cups Pulled Chicken
• 2 cups Tomato Sauce
• 6 oz. mozzarella, diced (1 1/2 cups)
• Salt and pepper
• 1/3 cup grated parmesan
• 1/4 cup chopped fresh parsley

Directions:

1. In large pot of boiling, salted water, cook pasta until al dente. Drain, reserving 1/2 cup cooking water. Return pasta to pot, add butter and place over medium heat. Add chicken and tomato sauce and toss well. Add reserved pasta water and mozzarella; season with salt and pepper. Top with parmesan and parsley.

Spanish Rice with Shrimp

Rating: 4 out of 5

Source: http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/dinner-recipes/spanish-rice-with-shrimp

Use your tomato sauce, roasted veggies and rice pilaf

Ingredients

• 4 cups Rice Pilaf
• 1/4 cup EVOO
• 4 cloves garlic, chopped
• 1 lb. peeled, deveined shrimp
• 1 tsp. smoked paprika
• 1 cup Tomato Sauce
• 1 cup chopped Roasted Peppers
• 1/4 cup chopped black olives
• 3 tbsp. chopped fresh parsley
• 4 lemon wedges

Directions:

1. In large nonstick skillet, heat pilaf in 2 tbsp. EVOO. Transfer to bowl. In same skillet, cook garlic, shrimp and paprika in remaining 2 tbsp. EVOO. Add tomato sauce and peppers and heat through. Return pilaf to pan, stir in olives and cook 1 minute. Serve with parsley and lemon wedges.

 

Rice Pilaf

20 50 70

Source: http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/side-dish-recipes/rice-pilaf-2

Ingredients

• 3 tbsp. EVOO
• 3 onions, cut into 1/2 -inch pieces (about 4 1/2 cups)
• Salt and pepper
• 3 1/4 cups long-grain rice
• 2 1/4 cups chicken broth
• 4 bay leaves
• 16 oz. frozen peas

Directions:

1. In a 7-qt. dutch oven, heat the EVOO over medium-high heat. Add the onions, 1/2 tsp. salt and 1/4 tsp. pepper and cook, stirring often, until golden and translucent, 8 to 10 minutes.
2. Add the rice and cook, stirring, for 1 minute. Add 2 1/4 cups water, the chicken broth, bay leaves, 2 tsp. salt and 1 tsp. pepper and bring to a boil. Stir, cover, lower the heat and simmer, undisturbed, until the liquid is absorbed and the rice is tender, 20 to 25 minutes. Remove from the heat and fluff with a fork. Quickly scatter the peas on top, cover and let stand for 5 minutes. Uncover and let cool completely, tossing once or twice. Discard the bay leaves. 

FREEZE IT! Divide into 1-cup portions and transfer to resealable plastic sandwich bags. Squeeze out the air and flatten the bags. Seal and store flat in 2-gallon freezer bags.

USE IT! Thaw at room temperature for about 30 minutes, or pop into the fridge in the morning and thaw all day. (The microwave can be used in a pinch.)

CHANGE IT UP!
• Halve the amount of onions and add 3 minced jalapeños.
• Use corn instead of peas and add chopped cilantro.
• Swap in 1 cup white wine for 1 cup broth.
• Add thyme or rosemary when cooking the onions.
• Omit the peas and stir in chopped olives and toasted almonds.

Pulled Chicken

15 50 65

Source: http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/dinner-recipes/pulled-chicken

Ingredients

• 4 lbs. skin-on, bone-in chicken breasts
• 4 lbs. skin-on, bone-in chicken thighs
• 2 tbsp. EVOO
• 2 lemons, cut into wedges
• 1 tsp. paprika
• 1 tsp. dried thyme
• Salt and pepper

Directions:

1. Position racks in the upper and lower thirds of the oven and preheat to 400°. Line 2 large rimmed baking sheets with parchment. Place the chicken breasts on 1 sheet and the thighs on the other. Drizzle with the EVOO and squeeze the lemons on top. Sprinkle with the paprika and thyme; season with salt and pepper. Roast until the skin is crisp and the juices run clear when the pieces are pierced with the tip of a small, sharp knife, 45 to 50 minutes. Let cool for 15 minutes.
2. Remove the chicken skin, then pull and cut the meat off the bones. Tear the meat into shreds. (Save the bones, skin and any juices from the pans to make broth if desired; see bonus recipe at right.)

More how-tos:
FREEZE IT! Divide into 1 1/2-cup portions and transfer to resealable plastic sandwich bags. Squeeze out the air and flatten the bags. Seal and store fl at in 2-gallon freezer bags.

USE IT! Thaw at room temperature for about 1 hour, or pop into the fridge in the morning and let thaw all day. (The microwave can be used in a pinch.)

CHANGE IT UP!
• Use hot or smoked paprika instead of regular.
• Add a little bit of sesame oil in addition to the EVOO.
• Substitute limes for the lemons.
• Swap in tarragon for the thyme.

Roasted Veggies

25 30 55

Source: http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/side-dish-recipes/roasted-veggies

Ingredients:

• 4 lbs. bell peppers (10 to 12 medium, in mixed colors), cut into 1-inch strips
• 2 large onions, halved and sliced 1/2 inch thick
• 3 cloves garlic, minced
• Salt and pepper
• 5 tbsp. EVOO
• 1 large butternut squash (4 to 4 1/2 lbs.)—peeled, seeded and cut into 3/4 -inch cubes (8 cups if you are buying precut squash)

Directions:

1. Position racks in the upper and lower thirds of the oven and preheat to 450°. Combine the bell peppers and onions on a large rimmed baking sheet. Sprinkle the garlic, 1 tsp. salt and 1/2 tsp. pepper on top. Toss with 3 tbsp. EVOO and spread evenly in the pan. Place in the lower third of the oven and cook for 10 minutes.
2. Meanwhile, place the butternut squash on another large rimmed baking sheet. Drizzle with the remaining 2 tbsp. EVOO and sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper; toss and spread evenly in the pan. Once the peppers and onions have cooked for 10 minutes, add the squash to the upper third of the oven and roast, along with the peppers and onions, until fork-tender, 15 minutes. Let the vegetables cool completely on their pans. 
   
   
   More how-tos:
   FREEZE IT! Divide into 1-cup portions, keeping the pepper-onion mixture and the squash separate. Transfer to resealable plastic sandwich bags. Squeeze out the air and fl atten the bags. Seal and store flat in 2-gallon freezer bags.
   
   USE IT! Thaw at room temperature for about 1 hour, or pop into the fridge in the morning and thaw all day. (The microwave can be used in a pinch.)
   
   CHANGE IT UP!
   • Brush the squash with maple syrup before roasting.
   • Toss the peppers and onions with hearty herbs like oregano or thyme before roasting.
   • Toss the roasted squash or the pepper mixture with leafy herbs like mint or parsley after cooking.
   • Toss the roasted squash with sesame oil and toasted sesame seeds after cooking. 

Tomato Sauce

10 150 160 Source: http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/snack-spread-dip-recipes/tomato-sauce-3


Ingredients:

• 1/4 cup EVOO
• 8 cloves garlic, smashed and peeled
• 6 oil-packed anchovy fillets, chopped (optional)
• 1/4 tsp. crushed red pepper
• 1 cup red wine
• 4 cans (28 oz. each) or 3 cans (35 oz. each) crushed san marzano tomatoes
• Salt

Directions:

1. In a 5- to 6-qt. heavy dutch oven, combine the EVOO, garlic, anchovies (if using) and crushed red pepper. Cook over medium heat, stirring constantly, until the garlic is golden and the anchovies fall apart, 3 to 4 minutes. Pour in the wine, then add the tomatoes. Increase the heat to high and bring to a boil, stirring occasionally, about 10 minutes.
2. Lower the heat, partially cover and simmer, stirring occasionally, until the sauce is thick and reduced by one-third, about 2 hours 15 minutes. Season with salt. Let the sauce cool completely.

More how-tos:

FREEZE IT! Store in 1- and 2-cup containers. (You’ll need at least two 1-cup containers.)

USE IT! Thaw at room temperature for about 2 hours, or pop into the fridge in the morning and let thaw all day. Or, if you forgot, run it under cold water, slip it out of its storage container and reheat in a small saucepan over low heat, or microwave it on the thaw setting.

CHANGE IT UP!
• Add minced carrots with the garlic to sweeten the sauce.
• Bump the red pepper to 3/4 tbsp. for extra spice.
• Double the wine for a more intense flavor.
• Stir in 2 small links chopped cured chorizo and omit the anchovies.

Pulled Pork

Source: http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/dinner-recipes/pulled-pork

Ingredients:15 150 165

• 2 boneless pork shoulder roasts (about 5 lbs. each), cut into 2- to 3-inch chunks and excess fat discarded
• 6 cloves garlic, finely chopped
• 2 lemons, zested
• Salt and pepper
• 1/2 cup white wine (optional)

Directions:

1. Position racks in the upper and lower thirds of the oven and preheat to 450°. Place all of the pork in a large roasting pan. Sprinkle with the garlic, lemon zest, 1 tbsp. salt and 1 1/2 tsp. pepper. Toss well, massaging the garlic and zest into the meat. Transfer half of the pork to a large rimmed baking sheet and place both the roasting pan and the baking sheet in the oven. Roast until the meat is browned on top, about 30 minutes. Turn the pork chunks over and roast to brown the other side, 15 minutes. Remove both pans from the oven and lower the oven temperature to 325°.
2. Using tongs, transfer the pork from the baking sheet to the pork in the roasting pan. Pour the pan juices from the baking sheet over the pork and add the wine (if using). Tightly cover the pan with foil. Continue roasting the pork until nicely tender, about 1 hour 45 minutes. Meanwhile, wash and dry the baking sheet and set aside.
3. Let the pork cool for at least 15 minutes, then, using 2 forks, shred it a few pieces at a time. As you work, transfer the shredded pork to the clean baking sheet and let cool completely. Pour the juices into a bowl to cool. Skim and discard the fat.

More how-tos:

FREEZE IT! Divide the pork into 1-cup portions and transfer to resealable plastic sandwich bags. Pour a little pork juice into each, squeeze out the air and flatten. Seal and store flat in 2-gallon freezer bags.

USE IT! Thaw at room temperature for about 1 hour, or pop into the fridge in the morning and let thaw all day. (The microwave can be used in a pinch.)

CHANGE IT UP!
• Add some oregano or rosemary to the rub.
• Marinate the pork in lime juice, soy sauce and ginger for 1 hour before roasting.
• Toss the pork with adobo sauce, orange juice and beer in Step 2.
• Toss the pork with some BBQ sauce in the last 10 minutes.

Basics for the Freezer

Now that we have our little guy, being ready in the kitchen is so important. We need healthy, fast, and yummy meals. Last month, Rachael Ray's Magazine had a section on 1 month of make ahead meals. The concept is awesome, you make a few staples (pulled pork, tomato sauce, roasted veggies, pulled chicken, and rice pilaf) and freeze them. Then on the day you need to cook, pull out a few staple items, add a few new ingredients and presto dinner is on the table. Simple.  To see everything go to: http://www.rachaelraymag.com/food-how-to/grocery-shopping-tips/one-month-of-make-ahead-meals

Freezer Meal Summary

Our freezers (yes that is plural) are packed full and here is an inventory list of everything (minus things like extra bread, frozen vegetables, frozen juices, etc.). Keep in mind, we were able to stock the freezer in about two weeks by cooking double batches every couple night (eat one, freeze one).

Breakfast
Breakfast Bagel Sandwiches
Hashbrowns
Waffles (we are out of these, I need to make another batch)
Peanut butter and chocolate chip muffins (we are out of these, I need to make another batch)

Lunch
Baked Chicken Nuggets (I cooked these fully and will heat in the microwave to thaw)
Pita Pizzas
Cinnamon/Sugar Soft Pretzels and Salted Soft Pretzels
Egg Rolls/Egg Roll Filling
Taquitos (I followed the recipe but froze them before baking. To cook from frozen, add a few minutes to the baking time)

Dinner
Garlic and Herb Kabobs and Sweet and Sour Kabobs
Chicken Tetrazinni
Baked Pasta with Turkey Sausage
Lasagna
Deep Dish Supreme Pizza
Pulled pork (some with BBQ sauce and some plain)
Whole chicken (will bake simply with lemon and herbs in the oven)
Brats (will grill and serve with veggies)

Other dinner options that are not in the freezer 
Chili cornbread casserole
Spaghetti
Fish and veggies
Roasted chicken sausage and potatoes