I love cooking batches of meat and putting it in the freezer for quick meals. Last week, I cooked a big package of chicken breasts. We ate 2 of them, and I put 4 in the freezer. I put each piece in a plastic food bag, twist it, then place all of them in a freezer bag. It makes it so easy to pull out just the amount I need.

Thaw the cooked frozen chicken in the fridge. I also will wrap the frozen chicken in foil and heat it up in the oven. Perfect for when I decide to serve it with something else that needs to go in the oven, too.

We had pork chops on the menu last week. I put them in the slow cooker with just some salt and pepper while I was put running kids around. When I got home, I made some rice and frozen peas & carrots.

Our new favorite skillet supper, Sausage Pasta Skillet, was on the menu, too. I served it with cooked spinach this time. I wanted to mix it in the dish before serving. Since spinach is not the favorite of everyone in the family, I served it separately.  This is my bowl. I mixed the spinach in after I took the picture. Yum.

I also tried a new recipe last week. If you missed it, check it out. Chicken Sauté with Balsamic-Dried Plum Sauce is very flavorful. The sauce would be good on turkey, too.  🙂

Now, I’m getting ready for Thanksgiving!

In the Kitchen with Linda & Dinner Menu

Now…. to answer the question that I get asked about a hundred times a day……….What’s For Dinner?

Saturday – quick & easy- Frozen pizza, chicken strips, corn

Sunday – soup & sandwich day – Homemade vegetable soup & grilled cheddar cheese sandwiches

Monday – chicken – Easy Chicken Parmesan, rice, green beans

Tuesday – pizza/pasta – Spaghetti & meatballs, broccoli

Wednesday – Taco Night- Venison Tacos, made in the slow cooker,  with all the fixin’s

Thursday – pork or beef – Thanksgiving!

Friday – venison –  Thanksgiving leftovers

For more ideas, visit Menu Plan Monday

Do you regularly include dried plums in your family’s diet? I have to say that I don’t. They can be eaten in many different ways. Straight out of the package, or in snack, desert, or main dish recipes. I have been learning about California Dried Plums and there are many good reasons to eat them more often. I am inspired to start serving them to my family more often. Here’s a few reasons why.

California Dried Plums are The Whole Package: a naturally sweet, convenient and nutrient-dense snack and a versatile culinary ingredient. Emerging research suggests dried plums support healthy bones, and may support heart health, digestive health, immunity and healthy aging.

One standard serving (4–5 dried plums) is about 100 calories. Additionally, each serving provides 3 g of fiber (and is considered a good source of fiber), 293 mg of potassium, 16 mg of magnesium and more vitamin K than any other fresh or dried fruit.
Dried plums are naturally cholesterol-free.

Vitamin K helps improve calcium balance and promotes bone mineralization. A 40gram serving of dried plums (4-5 prunes; about 100 calories) is considered an excellent source of Vitamin K, which provides 30% of the 80mcg Daily Value.

Incorporating California dried plums as a regular part of nutritious food choices may support healthy bones. They contain vitamins and minerals such as potassium, copper, boron and vitamin K which may have bone protective effects.

Visit the website to learn more about California Dried Plums.

Here’s a great main dish recipe using California Dried Plums.

Chicken Sauté with Balsamic-Dried Plum Sauce

Ingredients

2 tablespoons olive oil
4 boneless skinless chicken breast halves (about 1 1/2 pounds)
Salt and pepper
1/2 cup finely chopped shallots
2 cloves garlic, minced
1 cup chicken broth
1/2 cup (about 3 ounces) coarsely chopped dried plums
1/3 cup balsamic vinegar
1/2 teaspoon dried thyme leaves, crushed

Directions
In large skillet, heat oil over medium heat until hot. Season chicken with salt and pepper, as desired. Place chicken in skillet; cook 10 minutes or until browned and centers are no longer pink, turning once. Transfer to serving platter; keep warm.

Add shallots and garlic to same skillet; cook and stir 3 to 5 minutes or until softened.

Stir in broth, dried plums, vinegar, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper; bring to a boil over high heat. Reduce heat slightly; cook until sauce is reduced by half, about 1 cup.

Spoon over chicken.

I served this Chicken Saute with Balsamic Dried Plum Sauce with rice and broccoli. The balsamic dried plum sauce is very flavorful. This dish made a great family dinner. It’s special enough to serve for dinner with company as well.

Visit the website for more California Dried Plum recipes.  #CADriedPlums #ad

*READER COMMENT DISCLAIMER: Comments submitted may be displayed on other websites owned by the sponsoring brand.

“I am participating in a VIN campaign for California Dried Plums. I am receiving a fee for posting; however, the opinions expressed in this post are my own. I am in no way affiliated with California Dried Plums and do not earn a commission or percent of sales.”

I have slack on taking pictures of our food this week. I need to get in the habit of taking pictures of everything before I start eating.

We had another roast in the slow cooker with lots of vegetables last week. This one was a nice beef roast. Since everyone complains that I never make enough carrots, I used a whole 2 pound bag! The carrots come out so tender and flavorful when cooked with the roast. I added a little beef broth, worcestershire sauce, and a couple of tablespoons of cornstarch when I put everything in the slow cooker. It makes a nice sauce when everything is done.

Deer hunting season started here over the weekend. My husband went hunting, and got a 7 point buck. We process the meat ourselves. It’s a lot of work, but it’s definitely worth it. Sorry for the bad cell phone picture. He guts, skins, and quarters the deer before bringing it in the house. He cuts the meat, and I bag it and vacuum seal it. I have the easy part. lol

By vacuum sealing, I am able to keep the meat for a year. Well, if we can make it last that long! lol Hopefully, he gets another one before hunting season is over.

I’m trying a new recipe this week. Hope the family likes it! A couple of favorites, and venison twice rounds out this weeks menu. Over all, the family will be happy with this weeks meals. That’s a good thing.

In the Kitchen with Linda & Dinner Menu

Now…. to answer the question that I get asked about a hundred times a day……….What’s For Dinner?

Saturday – quick & easy- leftovers

Sunday – soup & sandwich day – Make your own day! Leftovers, eggs, sandwiches….

Monday – chicken – Chicken Sauté with Balsamic-Dried Plum Sauce – Recipe coming soon!, with rice and broccoli

Tuesday – pizza/pasta – Skillet Sausage Pasta, spinach

Wednesday – Taco Night- Venison Tacos, made in the slow cooker,  with all the fixin’s

Thursday – pork or beef – BBQ Boneless Pork Loin chops in the slow cooker, rice, green beans

Friday – venison –  Venison with Mushroom Sauce in slow cooker, slow cooker mashed potatoes, peas & carrots

For more ideas, visit Menu Plan Monday

I had a busy week last week adjusting to my daughters new work schedule. I don’t have to drive her in the morning. That’s a good thing as she has to leave at 6:15 AM! I do have to pick her up in the afternoon at 3:30. It’s about a 30 minute drive each way and I don’t get back until 4:30 or after.

I used my slow cooker just about every day last week. It sure makes it nice to not have to come home and rush around the kitchen trying to get supper ready. The family has still been eating good, though. As evidenced by this beef roast, potatoes, carrots, onions, and gravy all cooked in the slow cooker. This is one of my family’s favorite meals and I never get complaints about serving it too often. The only complaint I do get is that I don’t make enough carrots.

I am having a tooth pulled on Tuesday, so we are having frozen pizza. *Gasp* I won’t even be the person putting it in the oven. (or eating it most likely! lol) I plan on taking the day off. My daughter is going to take my car and drive herself to work that day so I don’t have to pick her up.

The rest of the week we will be having, you guessed it, slow cooker meals. lol

In the Kitchen with Linda & Dinner Menu

Now…. to answer the question that I get asked about a hundred times a day……….What’s For Dinner?

Saturday – quick & easy- leftovers

Sunday – soup & sandwich day – Homemade Pantry Vegetable Soup, grilled cheese sandwiches

Monday – chicken – Slow cooker chicken, slow cooker mashed potatoes, broccoli

Tuesday – pizza/pasta – Frozen Pizza, carrots

Wednesday – Taco Night- Venison Tacos, made in the slow cooker,  with all the fixin’s

Thursday – pork or beef – Boneless Pork Loin chops in the slow cooker, rice, green beans

Friday – venison –  Beef roast, potatoes, carrots, and onions in the slow cooker

For more ideas, visit Menu Plan Monday