In about 4 weeks, my husband will start his full-time job for the summer. Because he has been in graduate school for the last nine years, we are so excited about his working full-time! However, with the position, we lose the flexibility he had as a student.
I have been a bit spoiled to have him home a little before dinner time; he has watched the kids while I cooked. Now, he won’t be home until dinner is cooked, so I am planning to have several mini-freezer cooking bouts to stock our freezer up again. Then, if all three kids go crazy on me at the same time (it happens more often than I would like to admit!), I can just pull a meal from the freezer.
I won’t be able to make this an all day freezer cooking bout because my husband has to spend some time this weekend working on a grant to fund a post doc position he will hopefully have this fall. (I am so glad to finally see the light at the end of the tunnel, so to speak, now that he has almost completed his degree!)
Here is the plan:
Hash browns (this is an experiment; I will share with you if it works)
Honey Mustard Chicken
Sweet and Sour Chicken Bowls (scroll down; this is the last recipe on the page)
Sesame Chicken Nuggets
Bean and Chicken Tacos
Chicken and Rice Burritos
I am using the 13 lbs. of chicken I bought last weekend for all of these meals. I will give updates on Facebook tomorrow and Saturday morning, so if you aren’t a Mom’s Plans Facebook fan, feel free to join up before then!