The Once a Month Mom Whole Foods March menu included six dinners. We decided that the rack of pork wasn’t our style, so we left it out.
I forgot to mention that we didn’t handle the chicken the way the recipes describe. My friends and I like buying whole chickens and cooking them in a slow cooker. So we bought four chickens, cooked them, and then Kate and Jaclyn deboned and shredded the chickens. I’m so grateful that we did this as a team because I hate deboning chicken! We were able to use the broth from cooking the chickens in our soup recipes which saved money and improved flavor.
Crockpot Corned Beef and Cabbage
Corned beef and roast beef were the same price, so the other ladies chose to do a normal pot roast. I thought I’d be adventurous and try the corned beef. Jason really liked it, but I regretted not having a traditional roast.
Some meals make a lot of sense as a freezer meal, but this isn’t one of them. The potatoes, carrots, cabbage, and onions are practically non-perishable if stored correctly, so putting them in the freezer to take up lots of space seemed counterproductive.
Spring Minestrone Soup
Well now I know that 24 servings of this soup won’t fit in my pot or the bigger pot I had borrowed. This would have been a super-quick, easy soup if I hadn’t had to cook it in 3 batches because my pot was so small. I will definitely make it again, but either with fewer servings or a new pot! We used just two cans of artichokes to save time and money. The pesto added a lot, so don’t forget to add it when you heat the soup up.
Jason ate almost all of this. I think I’ve been spoiled by my dad’s wonderful stir-fries because I didn’t enjoy it as much. I also could have been dealing with my pregnancy Asian food aversion. So strange because Chinese and Japanese are normally among my favorite foods, but when I’m pregnant I don’t even want to think about it.
This recipe made everyone’s list of freezer meals we must cook again. Even though this was supposed to make 8 servings for our family, it stretched much further because it was so flavorful it didn’t take much to make a meal with rice. I think it was a very effective freezer meal because cooking the sauce takes a little time but it multiplies and freezes well. We had already cooked the chicken, so we added the marinade to the cooked chicken and froze it. Because it’s all mixed together at the end, I didn’t notice a difference. (I’m not as critical of Indian food as I am of Japanese.)
I had an extra ham bone left over so I used that instead of the pork chop. (Actually, I added the ham bone, pork chop, and bacon, then realized that was silly, so I fished the pork chops back out and ate them separately.) This was really good bean soup! Jason took it to school for lunch, so I didn’t eat much of it, but we’ll do it again when the weather is more cooperative for soups.