Seriously? Really?!

Today was filled with lots of ups and downs! After a lovely breakfast of chocolate waffles fresh from the iron and drizzled with strawberry syrup, then sprinkled with powdered sugar, Ryan and I attacked the laundry room. The laundry room has been the catch all for boxes that we aren't sure what to do with since we moved in several months ago. We spent hours in there not only rearranging, but purging junk that we don't need at the same time. As we reached the end, we wondered aloud where on EARTH our dishes must be. We've been looking everywhere and had not found them. We've been using plastic kiddie plates all these months. ;) All of a sudden, I moved a box and asked if he thought they could be in that red and white box underneath the one in my hands. It was literally the ONLY box in the house that we had not searched. Ryan started to say that he thought it was too small to fit the plates into, but stopped short as he opened it and saw the plates! It had been laying upside down and we could not see the label. We stood there and laughed until the tears nearly ran down our cheeks! The best part? That box was right in front of the door, so we'd been walking past it every time we went into that room!! It's been an entertaining day around here. :)

So, on to our continuation of freezer recipes! Today I will share my favorite recipe for:

Hashbrown Casserole
Ingredients:
Bag of frozen hashbrowns
8 oz sour cream
2 cans cream of mushroom
1/2 lbs shredded cheddar cheese
2-4 chicken breast

Start by seasoning your chicken according to your personal taste, putting it in an oven safe dish with half a cup of water or chicken stock and baking it at 425*F for 40 minutes, turning over halfway through. When the chicken is done, you can put it into your mixer and the meat will shred nicely!

Pour the hashbrowns into a 13x9" casserole dish, or divide into two 8x8" dishes. Season with salt and pepper, then add sour cream and cream of chicken. Combine well, then stir in your cheddar cheese and shredded chicken. I often add more than 1/2 lb of cheese. :) Bake at 425*F for 45-60 minutes until golden bubbly! This is such a delicious meal!

Now I am off to enjoy some of my delicious apple pie and a cup of coffee while I watch Friends! Happy Saturday, ya'll!!

Planning Ahead I

Today I sat down to make my menu and grocery list for the week. Upon reflection and weekly planning, it dawned on me that I should really start planning some freezer meals for when the baby gets here. Those of you who know me in real life will chuckle because you know how quickly I bounce back, but every mama wants to be lazy a few nights a week, especially when she has a new squishy bitty to snuggle, right? ❤ So I sat down today and came up with a list of some of our favorite meals that I know will freeze well. If you are expecting or need freezer meals for any reason, you may find this list helpful.

Tater Tot Casserole
Kielbasa and Yellow Rice
Lasagna
Hashbrown Casserole with Chicken
Meatloaf, Mashed Potatoes, and Corn
Chicken Broccoli Braid
Fried Rice
Spaghetti Sauce

The first meal I will showcase (and have to add a photo of later) is our favorite: Tater Tot Casserole

This will make a 13x9" pan, so it is easily divided up into two 8x8" dishes for freezing.
Ingredients:
1lb ground beef
1 can (or equivalent homemade) cream of mushroom
1/2 lb (you can use more or less, depending on your personal preference) shredded cheddar cheese
1 bag tater tots

Season and brown your ground beef and drain any remaining grease. Stir the cream of mushroom into the meat and spread into a greased dish. Cover substantially with cheddar cheese and top with tater tots, sprinkling with salt. At this point, you can cover the dish well with aluminum foil and freeze. Take care that you don't use a glass dish, as you put this directly into the oven without defrosting. Bake at 400*F for approximately one hour until cheese is bubbly and tater tots are crispy. This is a delicious meal that my husband and daughters frequently request and takes very minimal time to prepare.