Easter Leftovers Part 2

 

This was a really good and easy recipe. It was a nice and different way to use up some of my leftover Easter ham.

 

Slow Cooker Ham and Eggs

Ingredients:

6 large eggs
1 cup biscuit/baking mix
2/3 cup 2% milk
1/3 cup sour cream
2 tablespoons minced fresh parsley
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup cubed fully cooked ham
1 cup shredded Swiss cheese
1 small onion, finely chopped
1/3 cup shredded Parmesan cheese

Directions:

In a large bowl, whisk the first eight ingredients until blended; stir in remaining ingredients. Pour into a greased 3- or 4-qt. slow cooker.

Cook, covered, on low 3-4 hours or until eggs are set. Cut into wedges.

Yield: 6 servings.

Source: Taste of Home, submitted by Andrea Schaak of Jordan, Minnesota. You can find it here.

Notes: I really liked this. It was really easy to throw together too. My son helped me mix it up and thought it was a lot of fun. Of course, he wouldn't eat it, but that's life, right?

A Good Way to Use Your Easter Eggs

 

Do you have a ton of Easter eggs to use up? Here's a good way to use them!

 

Bacon and Balsamic Deviled Eggs

Ingredients:

12 hard-cooked eggs
5 bacon slices, cooked and crumbled
1/3 cup mayonnaise
2 1/2 tablespoons finely chopped onion
1 tablespoon Dijon mustard
1 teaspoon balsamic vinegar
Salt and pepper, to taste

Directions:

Cut eggs in half lengthwise and scoop out all the yolks. Put yolks in separate bowl and mash. Add bacon, mayonnaise, onion, mustard, balsamic vinegar, and salt and pepper. Stir until well combined. Spoon the mixture in the egg halves evenly.

Makes 24.

Source: Found in The Deseret News. Originally from "The Ultimate Paleo Cookbook" by Arsy Vartanian (Page Street Publishing).

Notes: Deviled eggs with bacon in them have to be one of the best things ever. We also sprinkled ours with a little paprika as well.

Easter Feast

 

Here are a few tasty discoveries we made this Easter. Delicious stuff!

 

Honey Glazed Ham

Ingredients:

1 (5 pound) ready-to-eat ham
1/4 cup whole cloves
1/4 cup dark corn syrup
2 cups honey
2/3 cup butter

Directions:

Preheat oven to 325 degrees F.

Score ham, and stud with the whole cloves. Place ham in foil lined pan.

In the top half of a double boiler, heat the corn syrup, honey, and butter. Keep glaze warm while baking ham.

Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

Source: Allrecipes.com, submitted by Colleen. You can find it here.

Notes: We bought a spiral sliced ham and used that instead of scoring our ham. Then we served it with three different ham glazes for everyone to use as dipping sauces instead.

 

Easy Peach-Jalapeno Ham Glaze

Ingredients:

1/2 cup peach jam
2 tablespoons finely chopped jalapeno chiles

Directions:

In small bowl, stir together jam and jalapeno chiles. Brush over ham the last 45 minutes of baking.

Source: Betty Crocker. You can find it here.

Notes: As mentioned above in the notes for the ham recipe, we didn't use this as a glaze. Rather, we used it as a dipping sauce for the ham. It was very tasty!

 

Easy Blueberry-Chipotle Glaze

Ingredients:

1/3 cup blueberry preserves
2 tablespoons finely chopped chipotle chiles in adobo sauce (from 7-oz can)
2 tablespoons packed dark brown sugar

Directions:

In small bowl, mix all ingredients with whisk until well blended.

Brush glaze over ham during last 45 minutes of baking.

Source: Betty Crocker. You can find it here.

Notes: Ditto in the notes above. We didn't use this as a glaze. We used it as a dipping sauce and it was fantastic!

 

Easy Cherry-Lime-Ginger Ham Glaze

Ingredients:

1/2 cup cherry jam
2 tablespoons packed brown sugar
1 teaspoon grated lime peel
1 tablespoon lime juice
1/2 teaspoon ground ginger

Directions:

In small bowl, beat all ingredients with whisk. Brush over ham the last 45 minutes of baking.

Source: Betty Crocker. You can find it here.

Notes: Again, we didn't use this as a glaze this time around, we used it as a dipping sauce for our ham. Super delicious!

 

Bacon Cheddar Deviled Eggs

Ingredients:

12 eggs
1/2 cup mayonnaise
4 slices bacon
2 tablespoons finely shredded Cheddar cheese
1 tablespoon mustard

Directions:

Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.

Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.

Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon, and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until ready to serve.

Source: Allrecipes.com, submitted by USEREMILY3260. You can find it here.

Notes: Holy cow, bacon just makes everything better, doesn't it? These were fantastic.

 

 

Peeps Easter Garden Cake

Ingredients:

1 box Betty Crocker SuperMoist devil's food cake mix

Water, oil, and eggs as called for on package

1 container Betty Crocker Rich & Creamy chocolate frosting

1 cup chocolate cookie crumbs

1 can (6.4 ounces) Betty Crocker green decorating cake icing

8-12 Peeps marshmallow bunnies

1 can (6.5 ounces) Betty Crocker orange decorating cake icing

Directions:

Preheat oven to 350 degrees. Spray a 9x13-inch pan with cooking spray. Make cake as directed on box. Cool the cake in the pan on cooling rack until completely cooled, 30-60 minutes.

Spread chocolate frosting on top of cake. Sprinkle frosting with chocolate cookie crumbs. Use green icing to make garden rows. 

Insert a toothpick halfway into the base of each Peeps marshmallow bunny. Insert the bunnies, tootpick side down, into the cake.

Use the orange and green icing to make carrots on the cake.

Source: Betty Crocker. You can find it here.

Notes: This was so cute and the kids loved it. We also added some Cadbury chocolate eggs so that the Peeps Easter bunnies could have an Easter egg hunt in the garden as well.

How I Used My Leftover Easter Ham

This recipe is also how I used up some frozen pie shells that I had in my freezer. This was so easy to make and it was really flavorful.

Ham 'n' Cheese Quiche

Ingredients:

1 package (14.1 ounces) refrigerated pie pastry
2 cups diced fully cooked ham
2 cups (8 ounces) shredded sharp cheddar cheese
2 teaspoons dried minced onion
4 eggs
2 cups half-and-half cream
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:

Preheat oven to 400 degrees F. Unroll pastry sheets into two 9-inch pie plates; flute edges. Line unpricked pastry shells with a double thickness of heavy-duty foil. Fill with pie weights, dried beans, or uncooked rice. Bake 10-12 minutes or until light golden brown. Remove foil and weights; bake 3-5 minutes longer or until bottom is golden brown. Cool on wire racks.

Divide ham, cheese, and onion between shells. In a large bowl, whisk eggs, cream, salt, and pepper until blended. Pour into shells. Cover edges loosely with foil. Bake 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 5-10 minutes before cutting.

Yield: 2 quiches (6 servings each)

Nutrition information: 1 slice/serving equals 349 calories.

Source: Taste of Home website. You can find it here.

Notes: This was really good. So easy and surprisingly flavorful (since there are so few ingredients).

Easy Breakfast, Lunch, or Dinner--No Recipe Required!

One day while I was flipping through my cookbooks to try and figure out what to make for dinner, I saw a recipe for omelets. I thought, "Heck, I don't need a recipe for those! Those are so easy to make. I know what I am making for dinner tonight!"

It is one of those things that you don't always think to make, but on a night that you are stuck and don't know what to make, it is a tasty, easy, and cheap option.

Two Egg Omelet 

Ingredients:

2 eggs
1/4-1/3 cup skim milk
Salt and pepper, to taste
Shredded cheese
1-2 thin slices Canadian bacon, roughly sliced or diced

Cooking spray

Directions:

Heat small skillet pan over medium heat.

Whisk eggs, milk, and salt and pepper.

Spray pan with cooking spray and pour in egg mixture. Allow to cook until it begins to set.

Sprinkle eggs with shredded cheese and Canadian bacon.

Once eggs are set, fold half of the egg mixture over the other. Continue to cook until eggs are done. Then slide omelet onto serving plate.

Individual Portions: Part 2

 

I'm always a fan of breakfast for dinner. These would make a great breakfast, brunch, lunch, or dinner, depending on your mood!

These were delicious. They definitely hit the spot. The only change I might make in the future is to add two pieces of bacon (crisscrossed in an X shape). There were also beyond easy. Try them out!

Bacon, Egg, and Toast Cups

Ingredients:

3 tablespoons unsalted butter, melted
8 slices white or whole-wheat sandwich bread
6 slices bacon
6 large eggs
Coarse salt and ground pepper

Directions:

Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/2 inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread come up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.

In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven). Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until eggs are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.

Recipe Notes: Standard muffin pans come in a 6 or 12 cup size; if baking 6 items in a 12-cup pan, leave empty space in between. Nonstick pans are nice but not essential. Beware of very thin pans, which often lead to burning. Place pans on a baking sheet to make them easier to get in and out of the oven.

Source: Everyday Food, September 2010. You can find the recipe here.

Notes: I didn't use cookie cutters to cut the bread into rounds. I rolled the bread out with a rolling pin and sliced them in half diagonally. I also used larger muffin pans (jumbo size). However, the smaller/regular/standard size would have worked just great too.

I cooked my bacon in the oven (400 degrees for about 15 minutes, until it was partly cooked, but not crisp yet).

I thought this would be great since my younger son is allergic to eggs. He can eat them as long as they are cooked for at least 20 minutes at 350 degrees. After cooking for 25 minutes, the yolks were still  slightly runny...which tasted awesome to my husband and I, but I would have cooked it a little longer until the yolks were completely cooked for my son. As it was, my boys wouldn't eat them (picky, picky eaters!), so my husband and I did! If you decide to cook your eggs until the yolks are completely cooked, I would make sure that your bacon is less cooked than shown above so that it doesn't get overcooked or burned.

Freezer Dinners take 2

I just can't keep up with my sister. I meant to post this right after she posted her frozen dinners entry, but she has since posted like five other things. Oh well! As my more blog-productive sister stated, we are both within days of having babies! And the nesting phase has hit us both full force. I am actually quite proud of my accomplishments! I have stocked up our freezer to its full capacity with meals for me and hubby. If my calculations are correct, this should provide us with about 21 days worth of meals! Many of the meals I made are already on the Foodie Family blog. I will list them anyway along with the links to the recipes for your information. And I also have a few new recipes to add. So here it is...the contents of my freezer!

Ham: I got a big spiral ham for Christmas from my work. We had it Christmas Eve then froze the rest for later. I figure this should easily feed us for two days, plus a week's worth of ham sandwiches for lunch.

Soups, Stews and Chili: I think basically most soups, stews and chili are probably very freezer friendly. And it's great because you can make up a big batch and then have them for lunch leftovers too. I made some rolls, bread bowls and a very tasty Roulade to serve along side.

I made Tomato Soup, Squash Soup and Tortilla Soup, which have all been featured on this blog.

I also made a very delicious beef stew recipe that I got from this last month's Cooking Light magazine. It was scrumptious. My husband invited a friend over for dinner that night and I was a little sad to share it! ha ha! I'm awful! But we still had plenty for us and enough to freeze too. Here is the recipe for the beef stew:

ITALIAN BEEF STEW

Ingredients:

7 teaspoons olive oil, divided
1 1/2 cups chopped onion
1/2 cup chopped carrot
1 tablespoon minced garlic
1/4 cup all-purpose flour
2 pounds boneless chuck roast, trimmed and cut into cubes
3/4 teaspoon salt, divided
1/2 teaspoon black pepper
1 cup dry red wine
3 3/4 cups chopped seeded peeled plum tomato (about 2 pounds)
1 1/2 cups fat-free, lower-sodium beef broth
1/2 cup water
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh thyme
1 bay leaf
1 (8-ounce) package cremini mushrooms, quartered
3/4 cup (1/4-inch-thick) slices carrot
2 tablespoons chopped fresh basil
1 tablespoon chopped parsley

Directions:
Heat a Dutch oven over medium-high heat. Add 1 teaspoon oil to pan. Add onion and chopped carrot; sauté 8 minutes, stirring occasionally. Add garlic; sauté for 45 seconds, stirring constantly. Remove from pan.
Add 1 tablespoon oil to pan. Place 1/4 cup flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt and pepper; dredge in flour. Add half of beef to pan; sauté 6 minutes, browning on all sides. Remove from pan. Repeat procedure.
Add wine to pan, and bring to a boil, scraping pan. Cook until reduced to 1/3 cup (about 5 minutes). Return meat and the onion mixture to pan. Add tomato and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally. Uncover, and stir in sliced carrot. Simmer, uncovered, for 1 hour or until meat is very tender, stirring occasionally. Discard bay leaf. Stir in remaining 1/4 teaspoon salt, basil, and parsley.
Source: Cookinglight.com
I also made some chili from an Everyday Food recipe...but to tell you the truth, I had to modify the recipe so much and add so many spices and things to make it flavorful, the recipe isn't really worth posting.
Another good frozen meal I'm looking forward to eating again are calzones!
Calzones are really easy to make and can be modified with a whole variety of ingredients to fit your particular palate. I usually make homemade pizza dough and stuff them with all kinds of yummies, but this time I was just too pooped to knead the dough, so I just got the canned pizza dough. This wasn't the greatest idea. They still tasted good, but the dough really makes a huge difference. But if your goal is quick and simple, the pre-made dough will do just fine.
Here is what I used for our calzones:
Spinach, Mushroom and Sausage Calzones
Ingredients:
olive oil
1-2 garlic cloves, minced
1/2 lb fresh or frozen spinach ( if frozen, thaw and squeeze out excess water)
1 package sliced mushrooms
1/2 lb sweet Italian sausage
1/2 jar pizza sauce
8 oz fresh mozzarella, cubed
1 package pizza dough, or fresh or frozen pizza dough
salt and pepper
oregano, to taste
Directions:
Preheat oven to 450 degrees.
Cook sausage in sauce pan until no longer pink, breaking up into chunks. Set aside.
Heat oil in saucepan over med high heat. Add garlic, cook 3o sec. Add mushroom, cook until softened and browned, about 5 minutes. Season with salt, pepper and oregano. Fresh basil would also be delicious. Add spinach, cook until just wilted. Add sausage, cook until warmed through. Remove from heat. Stir in pizza sauce and cheese.
Roll out pizza dough, divide into four sections, cut into rectangles. Spoon topping onto half of each rectangle. Fold other half up and pinch edges to seal.
Cook at 450 degrees (Or as directed by pizza dough package) for about 15-18 minutes or until lightly browned.
I just kind of made this recipe up. You could easily swap out ingredients. Get creative! It makes 4 calzones, and I froze two. To freeze, let calzone reach room temperature and then wrap tightly with aluminum foil. To reheat, place directly from frozen into a preheated oven and cook about 20- 30 minutes until warmed through.
Next up: Pastas!
Pasta is a really freezer friendly dish. I do believe my sister has shared some tasty baked pasta dishes. I made the Tomato Sausage Lasagna recipe she shared with us. It will feed us for a few days!
I also made some homemade ravioli from scratch with my pasta machine that my husband gave me for Christmas! It was a lot of fun, but A TON of work for an 8 month pregnant girl and I was seriously pooped the rest of the day after making them. I made two kinds, spinach and butternut squash and they were both delicious. I won't post the recipe at this point because you need special equipment and like I said, it was an all day affair. I think I might have to wait a few months to make more homemade pasta! But nevertheless, we have a few days of good eating to come from my labors.
I made two baked pasta casseroles that I got from the Martha Stewart/Everyday Food website.
The first is called Pastitsio, and is a lovely Greek pasta bake made with lamb and penne. The husband and I both enjoyed the unique flavor of the lamb and the creamy topping. It's a nice mix up from your traditional Italian baked pastas.

Pastitsio
Serves 8
Ingredients:
Coarse salt and ground pepper
1 pound penne, cooked and drained
2 pounds ground lamb
2 medium onions, diced
1/2 cup red wine
1 can (6 ounces) tomato paste
1/2 teaspoon ground cinnamon
6 tablespoons butter
1/2 cup all-purpose flour (spooned and leveled)
3 cups milk
1/8 teaspoon cayenne pepper (optional)
1/4 cup Parmesan cheese

Directions:

Preheat oven to 375 degrees. Cook pasta, and drain; reserve. Meanwhile, in a large saucepan, over medium heat, cook lamb, breaking apart pieces with a wooden spoon, until no longer pink, 6-8 minutes. Add onions; cook, stirring occasionally, until translucent, about 5 minutes.

Transfer to a colander; drain fat, and discard. Return lamb to pan; add wine. Cook over medium heat until almost all liquid has evaporated, about 5 minutes.

Stir in tomato paste, cinnamon, and 2 cups water; simmer, stirring occasionally, until thickened, 15 to 20 minutes. Season with salt and pepper.

Make Parmesan Cheese Sauce while mixture is simmering: In a medium saucepan, melt butter over medium heat; whisk in flour until incorporated, about 30 seconds. In a slow steady stream, whisk in milk until there are no lumps.

Cook, whisking often, until mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes. Stir in cayenne, if desired, and Parmesan.

Add pasta to lamb mixture; transfer to a 9-by-13-inch baking dish. Pour sauce over the top, smoothing with the back of a spoon until level. Bake until browned in spots, 35 to 40 minutes. Remove from oven; let cool 15 minutes before serving.

Read more at Marthastewart.com: Pastitsio - Martha Stewart Recipes
The next recipe I tried was Mediterranean Tuna Casserole. Now, I can honestly say I don't think I have ever had tuna casserole before. So I thought, what the hay! Why not try it? It was pretty good. It's definitely a comfort food dish. I don't think it will become part of our regular repertoire, but it is worth trying for sure. I added some sliced olives just for the heck of it.

Mediterranean Tuna Noodle Casserole

Serves 8
Ingredients:
1/3 cup olive oil, plus more for baking dishes
Coarse salt and ground pepper
1 pound wide egg noodles
2 red bell peppers (ribs and seeds removed), thinly sliced
1/2 cup all-purpose flour
5 cups whole milk
4 cans (6 ounces each) tuna in olive oil, drained
1 can (14 ounces) artichoke hearts, drained and thickly sliced
5 scallions, thinly sliced
1/2 cup finely grated Parmesan

Directions:

Preheat oven to 400 degrees. Lightly oil two 8-inch square (or other shallow 2-quart) baking dishes. In a large pot of boiling salted water, cook noodles until 2 minutes short of al dente; drain, and return to pot.

Meanwhile, in a 5-quart Dutch oven or heavy pot, heat oil over medium. Add bell peppers; season with salt and pepper. Cook until crisp-tender, 4 to 6 minutes. Add flour and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer.

To Freeze: Prepare through step 3; cool to room temperature. Cover tightly with aluminum foil, and freeze up to three months.

To Bake from Frozen: Preheat oven to 400 degrees. Bake, covered with foil, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more.

To Bake from Thawed: Thaw overnight in refrigerator. Preheat oven to 400 degrees and bake, covered with foil, until center is warm, about 30 minutes. Uncover, and bake until top is browned, about 20 minutes more.

Remove from heat; add mixture to noodles in pot, along with tuna, artichoke hearts, and scallions. Season with salt and pepper, and toss. Divide between prepared baking dishes, and sprinkle with Parmesan. Bake until golden and bubbling, about 20 minutes.

Read more at Marthastewart.com: Mediterranean Tuna-Noodle Casserole - Martha Stewart Recipes

So speaking of casseroles, I also made the tasty Chicken Tamale Casserole previously posted on the blog.

I also tried one more new casserole, that I got from Martha's website. This was a tasty casserole, and it's a little different then your typical casserole so I thought I'd give it a try. I think it would be even better with a pound of sliced mushrooms added to it. And maybe some walnuts. I wish I would have thought of that! But even without, it's a very nice, savory dish.

Chicken-Sausage and Bean Casserole with Sage
Serves 8
Ingredients:
1/2 baguette (about 4 ounces), torn into pieces
1/4 cup olive oil
Coarse salt and ground pepper
1/3 cup fresh sage leaves (about 25)
1 large onion, chopped
4 garlic cloves, minced
1 pound fresh chicken sausage, casings removed
1/2 cup dry white wine, such as Sauvignon Blanc
3 cans (19 ounces each) cannellini beans, rinsed and drained

Directions:

Preheat oven to 350 degrees. In a food processor, pulse bread until very coarse crumbs form (you should have about 3 cups). Add 2 tablespoons oil; pulse briefly to moisten. Season with salt and pepper; set breadcrumbs aside.

In a medium saucepan, heat remaining 2 tablespoons oil over medium-high heat. Add sage; cook until crisp, 2 to 3 minutes. Using a slotted spoon, transfer sage to a paper-towel-lined plate; set aside (reserve pan with oil).

Add onion and garlic to pan; cook, stirring occasionally, until onion is tender, 5 to 7 minutes. Add sausage and wine; cook, breaking sausage up with a wooden spoon, until cooked through, 3 to 5 minutes. Stir in beans; cook until beans are tender and creamy, about 5 minutes. Season with salt and pepper.

Transfer sausage-and-bean mixture to a shallow 4-quart baking dish; scatter breadcrumbs over top. Place dish on a rimmed baking sheet, and bake until topping is golden, 25 to 30 minutes. Let cool 5 minutes before serving. Serve casserole topped with fried sage leaves.

Read more at Marthastewart.com: Chicken-Sausage and Bean Casserole with Sage - Martha Stewart Recipes

And lastly......I also made a nice quiche. I was making quiche for dinner and it dawned on me...hey this would be a pretty easy thing to double...I wonder if you can freeze it? So I did a Google search and according to the internet, quiche is easily frozen! I'll have to let you know how it turns out. According to the internet, you just place from frozen and bake at 350 for 25-35 minutes until warmed. I'll let you know how it turns out.

I had a favorite quiche recipe that I would use and then I lost it when my computer crashed, so I did my best to recreate it. And here is what I came up with. Again, like the calzones, feel free to mix in whatever veggies or cheeses you would like.

Laurie's Favorite Quiche

Ingredients:

4 eggs, beaten
1/2 cup ricotta cheese
1/2 cup Cheddar cheese
1/4 cup Parmesan cheese
1 teaspoon Dijon mustard
1 teaspoon oregano
salt & pepper
veggies of your liking. I have done spinach and frozen veggies mixtures. This time I used halved cherry tomatoes and frozen corn
1 pie crust

Directions:

Prepare pie pan with refrigerated pie crust. Set aside.

Add eggs, cheeses, mustard, and spices. Mix in veggies. Pour into pie shell, cover with foil. Bake at 400 degrees for about 40 minutes, or until set. Cool for about 10 minutes.

Phew! That is about it for the contents of my freezer. I'm exhausted now just thinking about it! ha ha! I'm sure glad I made all those meals while I had the energy, because this week I am totally just relying on my crockpot!