Homeschooling five kids, directing a co-op, and teaching bible classes, besides being the family taxi, means I have a lot going on and need that plan. Maybe it will help someone out. I will try to post recipes, or you can request them.
I have two kids gluten free so we use gluten free pastas for everyone, and sandwich bread for them. Anything gluten free probably comes from Celeste's Best Cookbook. We buy in bulk from Sam's club for many things, and also use WinCo and ALDI a lot.
- toast-cheese and cinnamon
- homemade GF muffins
- baked oatmeal
- GF pancakes
- eggs and hashbrowns
- GF chicken strips (frozen Perdue brand) with rice and fruit
- Mozzarella sticks (frozen) , asparagus , chips
- refried bean and cheese tostadas (blended pintos from supper)
- fish stix (frozen) with GF pasta (possibly mac and cheese)
- sandwiches and chips
- Creamy chicken noodle soup and homemade biscuits (recipe of your choice)
- sausage and rice casserole with frozen steamed veggies
- pinto beans and rice
- beef noodle asian bowls
- knockoff Chick fil a nuggets and potatoes and beans
Creamy chicken Noodle Soup
3 cups cooked chopped chicken
1 package pasta
8 cups water
8 chicken bouillon cubes
2 cans cream of chicken soup
1/2 cup sour cream
Combine first five ingredients and cook until pasta is done. Add an extra cup of water if needed. When pasta is done add sour cream and stir until combined.
Sausage and Rice casserole
1 lb breakfast sausage
2 cups dry rice
4 cups water
4 chicken bouillon cubes
Brown the sausage. Put the rice in a 13 by 9 dish and sprinkle with salt/pepper/onion powder. Tope with cooked sausage (you can also add sliced onions and carrots if you want). In the skillet you used, add the water and cubes until dissolved. Pour over rice mix and cover with foil. Bake at 350 for 45 minutes.
Beef Noodle Asian Bowl
1 lb round steak -not tenderized
1 head broccoli
2 large carrots
1.5 lb fettucine or long pasta
zesty italian dressing
Cook pasta according to directions. Slice beef into finger size thin strips and stir fry in 2 tbsp olive oil until browned and done. Add veggies and 1/2 cup teriyaki sauce and 3/4 cup italian dressing. Let veggies cook a few minutes-still should be mostly crisp. Drain pasta and place in serving dish. Pour meat mixture on top and toss. Serve.