I am completely worn out.  Completely. Here’s why:

Meals:
(2) Vegetarian Chili (un-vegetarianized, my husband requested that I add ground beef)
(1) Veggie Lasagna (large – will feed our family at least 2 meals)
(4) Breakfast Hot Pockets, 3 – 4 per package (these turned out HUGE!)
(5) Cinnamon Rolls, 4-5 per package (there were 6, exchanged with friend for 5 eggs because I ran out!)
(1) Chicken Pot Pie Soup (not pictured, eaten for dinner)

Misc:
(2) Pumpkin Chocolate Chip Muffins (18 out of 24 left to freeze!)
(2) Banana Nut Bread
(1) Stuffed Bread Sticks (will make several snacks)
(4) Beans in 2 cup portions (see a great tutorial for cooking dried beans here, as well as the “per can” savings)
(4) Pie Crusts (not pictured, forgotten)

I am really excited about all the breakfasts.  I am not a morning person, and cooking first thing when I wake up is just not going to happen.  Now I have several homemade breakfasts that I can microwave in the mornings for the kiddos.  They will be thrilled!

This was a hard day, but thinking of not cooking again, at all, for at least a week makes it so worth it.  I mean, if you had to choose between working a little bit a day for 7 days a week, or working for one really long day and taking the rest of the week off, which would you choose?

Find all the recipes HERE and some yummy-looking pictures HERE.

I am nearly done cooking!  Though, I have lost steam and it’s taking me longer to get things done because I’m tired.  I am encouraged though by how much I’ve accomplished!  Nearly everything has been crossed off my list!  I am having a bit of an egg crisis though and may not be able to finish one of the projects until tomorrow.

Here are some pics of my day:

Cooking Beans

Dough Rising

Cinnamon Rolls - Mmmmm!

My kids helping me make Stuffed Bread Sticks

Pumpkin Chocolate Chip Muffins

Don’t make those muffins!  Their chocolatey-pumpkiness is irresistible.  You will become obsessed with them and want one every day for breakfast and a mid-afternoon snack.  Don’t say I didn’t warn you.

Find all these recipes, and everything else I’m cooking today HERE.

It’s Baking Day!  What is “Baking Day”, you ask?  Baking day is when you spend a large chunk of time cooking several meals for the purpose of freezing for later use.  In 6 – 8 hours I can make enough meals to last our family an entire week (or more) plus various other things.

Baking Day is being hosted by Money Saving Mom and Life As Mom.  Those two are far more experienced with bulk cooking than I am, since I’ve only done this a handful of times, so be sure and visit their blogs for some great tips!  Hundreds of people are participating in Baking Day and are live-tweeting/blogging about it.  If you would like to follow all the baking day fun, just search for the hashtag #bakingday.  You can also follow Money Saving Mom, Fish Mama (Life as Mom), and ME on twitter.

I actually did a baking day last week (well, it was more cooking than baking) and it was a huge success!  I made a ton of meals and it has saved me so much time and sanity by not having to deal with cooking dinner every night!  You can read an excellent post HERE about how bulk cooking can save you time and money.

Alright, here is what I am making today:

Pumpkin Chocolate Chip Muffins
Banana Bread
Chicken Pot Pie Soup
Breakfast Hot Pockets
Stuffed Bread Sticks
Veggie Lasagna
Vegetarian Chili
Cinnamon Rolls
Red & Black Beans (1 lb each)
4 Pie Crusts

Everything is going well so far!  Here is a pic of me whipping up something yummy:

Oh, and this photo was so not staged.  I always look this cheerful, and have a super clean kitchen when I’m cooking all day. Ha!  Okay, truthfully, immediately after this picture was taken, I pulled my hair up in a pony, furrowed my brow, put some stuff in that bowl, and got to work!  I just had to get a pic of my apron before it got all dirty.  My bestie made it for me.  Isn’t she talented?

Okay, back to work!  I’ll have some pictures of my progress coming up soon!

Monday:  Leftovers

Tuesday:  Chicken Alfredo, Breadsticks, and Salad

Wednesday:  Grilled Steak, Baked Potatoes, and Veggies

Thursday:  Upside Down Pizza (recipe below) and Salad

Friday:  Italian Porkchops, Veggies, and Dinner Rolls

Saturday:  Dinner at Family Get-Together

Sunday: Mother’s Day + Wedding Anniversary = I’m not cooking ~

Upside Down Pizza

Ingredients:

2lb. hamburger
1 c. chopped onion
2 8oz. tomato sauce
1 pk. dry spaghetti sauce mix
1 8oz. sour cream
2 c. mozzarella cheese (shredded)
pepperoni slices (optional)
sliced mushrooms (optional)
1 pk. refrigerated crescent rolls

Directions:

Brown beef and onion in pan.  Stir in tomato sauce and spaghetti sauce mix.  Cook over low heat for 10 minutes, stir occasionally.

Spoon meat mixture into greased 9×13 pan.  Layer with desired amount of mushrooms and pepperoni (optional).  Top w/ sour cream and sprinkle with mozzarella cheese.  Unroll and top with crescent rolls (it might not fit the entire pan, it’s ok if there are some gaps around the edges.

Bake at 350 for about 25 minutes until the crescent rolls are cooked through and golden.

For more Menu Plans visit I’m an Organizing Junkie!

My friend and I have teamed up in an effort to spend less time cooking and get out of our “dinner ruts.”  We will each be cooking three meals this week and doubling them to give each other three different meals.  Cooking double doesn’t take much extra time or money and we’ll get to try some of each other’s recipes!  I’m really excited to get to try her meals next week!

Monday:  Pizza

Tuesday:  Roast with Carrots and Potatoes (recipe below), Crescent Rolls, and Salad

Wednesday:  Cheesy Chicken Potato Chowder and Crusty French Baguette x2

Thursday:  Easy Italian Pasta Bake with Salad and Garlic Bread x2

Friday:  Cheesy Chicken Tetrazzini with Veggies x2

Saturday:  Slow Cooker Beef Stew and Biscuits

Sunday:  TBD

I love my roast recipe!  The meat comes out juicy and tender and I always eat too much of it!  I love that it is so easy too!

Crockpot Roast Beef

Ingredients

Roast
Baby Carrots
2 cans Whole Potatoes
1 pkg Lipton Onion Soup Mix
2 cans Cream of Mushroom Soup
1 can Beef Broth

Directions

Place carrots and potatoes in crockpot.  Place Roast on top of vegetables. Pour soup mix, cream soup, and beef broth on top of roast.  Cook on low for 8 – 10 hours.  Enjoy!

For more Menu Plans visit I’m an Organizing Junkie!

St. Patricks day is over and I’m sure many of you had a traditional meal of Corned Beef and Cabbage.  If you have any leftovers you might be wondering what you are going to do with them.  I have the perfect recipe for you!  It is easy, tasty, and best of all, frugal!  You most likely already have all the ingredients on hand.  If you don’t, this recipe is so simple and versatile that you can probably make it work with whatever you do have in your kitchen!

Slow Cooker Corned Beef and Cabbage Chowder
from: About.com

Ingredients:

• 1 to 1 1/2 cups leftover diced corned beef
• 2 cups leftover diced potatoes
• 1 cup leftover diced carrots
• 1 cup leftover diced cabbage
• 1/2 cup chopped onion
• 1 cup chicken broth
• 2 cans (10 3/4 ounces each) cream of potato soup
• 1 cup half-and-half or whole milk
• salt and pepper, to taste
• more half-and-half or milk, optional

Preparation:

In a 4 to 6-quart slow cooker, combine the corned beef, potatoes, cabbage, carrots, onions, chicken broth, and cream of potato soup. Cover and cook on LOW for 4 to 5 hours, stirring about halfway through cooking. Add 1 cup of half-and-half and salt and pepper, to taste. Cover and cook for 25 minutes longer. Add more milk or more half-and-half to thin slightly, if desired. Serves 6.

Serve with biscuits or hot baked rolls!

What do you do with your corned beef leftovers?