Freezer Cooking II

Want to see my grocery list for this round of freezer cooking?

4 cups minced celery
Green onions
5 onions
12 oz. fresh mushrooms

46 boneless skinless chicken breasts
3 lbs mahi mahi
8 lbs. ground beef
3 lbs. flank steak

2 cans cream of mushroom soup
3 cans cream of celery soup
3 large cans petite diced tomatoes
2 large cans tomato sauce
2 8 oz. can tomato sauce

24 corn tortillas
16 oz. can green chiles
4 cups evaporated milk
4 teaspoons minced onion
Minced garlic
Ginger
Jar of roasted red peppers
2 cups blanched and slivered almonds
4 cups crunchy Chinese chow mein noodles
Sesame oil
Worcestershire
Soy sauce
Balsamic vinegar
Sherry cooking wine
Seasoned croutons
Honey
1 can pineapple slices

2 boxes manicotti noodles

2 6 oz. cans orange juice concentrate
2 1 lb. loaf frozen white bread dough
1 bag frozen spinach
2 bags southern style hashbrowns

2 cups grated Parmesan
1/2 cup finely shredded cheddar
2 8oz. bags shredded cheddar
2 cups shredded Parmesan
2 16 oz. bags shredded mozzarella
8 cups Monterey jack cheese
6 oz. bleu cheese
6 oz. low fat cream cheese
2 large cartons small curd cottage cheese
5 cups sour cream
4 8 oz. cans crescent rolls
Margarine
Eggs

All that, plus some things from our cabinets, plus some ingredients left over from our last freezer cooking session, were combined and divided to make ...

Chicken Lelani
Ginger Glazed Mahi-Mahi
Savory Chicken Bundles
Manicotti
Cheesy Breadsticks
Orange Teriyaki Chicken
Maui Grilled Chicken Sandwiches
Parmesan Garlic Chicken
Asian Flank Steak
Hashbrown Casserole
Elliot’s Gourmet Burgers
Beef Enchiladas

We cooked and prepared food from 10 a.m. to 5 p.m., minus some breaks, of course, to tend to our four combined children (who are 5 years old, 3 years old, almost 3 years old and 6 months old). Despite the few toy wars that come with preschooler territory, the three older kids played so well together.

And I love my new freezer, for the record.