Day two was a busy day, so I was cooking in between swim classes, physical therapy, and so many other things on my to-do list! However, I did get everything on my cooking list done. My to-do list still needs some work!
I started with the Orange Chicken and Baked Chicken Nuggets. Instead of making both separately according to the recipe, I modified it so the chicken in these meals were a bit more oriental, but could easily bake in the oven to be healthier. Basically, I combine the recipes in a way and baked two cookie sheets of nuggets.
While they were cooking away, I threw the Beer & Brown Sugar Steaks and Teriyaki-Marinated Pork Chops on the grill to cook away.
And then I cooked the chicken for the Chicken Manhattan’s on the stove top just a bit, then placed it in a crockpot to slow cook for the day.
While everything cooked, I threw together the Sticky Chicken, which didn’t call to be cooked at all until thawed. I also threw in a pouch of diced onions to make it a kit, so I could quickly throw it together when it was time for our family to enjoy it.
After that, I heated up the Orange Chicken sauce in a sauce pan and set it aside to cool. After that, I had some time to get some stuff done around the house. I came back when my chicken nuggets and grilled meats were done and set them aside to cool. Afterwards, I put the nuggets on a large tray to tray freeze them, so I could just pull a few out at a time.
The steaks and pork chops went into a Ziploc baggie and into the freezer, along with a bag of nuggets. I used half the nuggets to make the Orange Chicken kit and included the a baggie of the sauce inside to store together.
Afterwards, I waited until evening when my Chicken Manhattans were done and after they cooled, bagged them up to freeze!
That’s 7 more meals down!
STEAK & PORK PLAN
Beer & Brown Sugar Steaks
Teriyaki-Marinated Pork Chops