Wednesday, May 25, 2011

MOOLALA: $15 for 6 Months of Meal Planning from

Moolala is also offering a meal planning service deal today.  They are offering 6 months of meal plans from for only $15 (a $36 value). offers you 15 different meal plans to chose from each week, including vegetarian, low calorie, kid friendly and budget friendly options.  For Gluten free meals, the voucher can be exchanged for services at  Both of these websites automatically generate grocery lists for you as well.  Also, every recipe is supposedly can be prepared in half an hour or less!

To get this deal, go to Moolala.  If you are new to Moolala, you will need to sign up but it is free to do so.  You are able to buy one deal per person, but can buy unlimited ones as gifts.  This deal is only for new customers to  The deal voucher expires on May 23, 2012.

6 Months Meal Planning Service for $15!

If you are one of those people who loathes having to come up with meal plans for your family for the week, this might be your lucky day!  Gaggle of Chicks (a daily deal site) is offering $30 worth of meal planning services (6 months worth) from The Fresh 20 for only $15!  Not only does this service help you plan meals for the week, it also gives you a grocery list of everything you will need to get for the meals.  They also offer Gluten Free and Vegetarian options.

To get this deal, go to Gaggle of Chicks to sign up.  It is totally free to sign up.  The deal is under the Nationwide daily deal.  After you purchase the deal, instructions on how to activate the deal will be sent to your email.

Monday, May 23, 2011

Menu Plan Monday, May 23-30

Here is the menu plan for this week.  It has been kind of a hectic Monday since I spent most of yesterday doing my Year of the Staycation post for my other blog, The Coupon Savant.  If you are looking for free or inexpensive things to do in Lacey, Olympia or Tumwater, WA, that is the post for you!

This is kind of thrown together.  Not very interesting this week.  Sorry....  It is partly because I am still getting meals delivered (I LOVE my MOPS friends!!  They ROCK!!) for half the week and then we are kind of busy all weekend.  I might do a post with my favorite BBQ dishes for Memorial Day.  I will see how the week goes.

If you are interested in a great price on organic produce, check out Full Circle Farms.  This is where I get my wonderful produce from.  They deliver a box of fruits and vegetables every two weeks to my doorstep.  I LOVE it!  If you are interested and decide to sign up, I would really love it if you let them know that Sandra Shaw sent you.  :) 
Monday-Spaghetti (the easy kind....sauce from a jar, noodles from a box!), Green Salad, Garlic Rolls

Tuesday-Honey Mustard Chicken, Rice Mix, Corn on the Cob, Rolls

Wednesday-Leftover Buffet

Thursday-Eggplant Parmesan, Green Salad, Rolls

Friday-Lemon Basil Chicken and Pine Nut Couscous, Green Salad, Rolls

Saturday-Pizza and Green Salad

Sunday-BBQ at a friends house, bringing The Best Potato Salad (and it really is THE best!)

For other great menu plan ideas, check out I'm An Organizing Junkie's Menu Plan Monday linky here

Lemon-Basil Chicken and Pine Nut Couscous

Makes 4 Servings

8 bonesless, skinless chicken thighs, well trimmed (about 2 lb)
1 tbsp basil pesto
1 tsp each fresh, lemon juice and grated lemon zest
1 (5.6 oz) box toasted pine nut couscous (Near East has this kind)
1 cup mixed cherry tomatoes, halved or quartered
1/4 cup shredded fresh basil

1.  In a small bowl, combine pesto, lemon juice, and 1/2 tsp of the lemon zest.  Brush chicken with pesto mixture, then sprinkle with 1/2 tsp kosher salt adn 1/4 tsp freshly ground black pepper.

2.  Prepare an outdoor grill or heat a lightly oiled grill pan over medium heat.  Add chicken and grill 5 to 6 minutes per side, until browned and cooked through.

3.  Meanwhile, cook couscous according to package directions.  Put couscous in a medium bowl and stir in tomatoes and basil.

4.  Sprinkle remaining 1/2 tsp lemon zest over chicken and serve with couscous.

Recipe taken from Redbook, June 2011

Eggplant Parmesan

Makes 4 Servings


  • 1/4 cup olive or vegetable oil
  • 2 garlic clove, minced
  • 2 small eggplant, peeled and cut into 1/4 inch slices
  • 2 tablespoons minced fresh basil
  • 2 tablespoons grated Parmesan cheese
  • 2 medium tomato, thinly sliced
  • 1 cup shredded mozzarella cheese
1.  Combine oil and garlic; brush over both sides of eggplant slices. Place on a greased baking sheet. Bake at 425 degrees F for 15 minutes; turn. Bake 5 minutes longer or until golden brown. Cool on a wire rack.

2.  Place half of the eggplant in a greased 1-qt. baking dish. Sprinkle with half of the basil and Parmesan cheese. Arrange tomato slices over top; sprinkle with remaining basil and Parmesan. layer with half of the mozzarella cheese and the remaining eggplant; top with remaining mozzarella. Cover and bake at 350 degrees F for 20 minutes. Uncover; bake 5 minutes longer or until the cheese is melted.  
 Recipe taken from

Honey Mustard Chicken

Makes 4 Servings

1 lb skinless, boneless chicken breast, pounded thin
1 cup yogurt
1/2 cup honey mustard
2 tsp course salt
1 tsp cayanne pepper

1.  Combine all ingredients in a plastic bag; shake to coat.  Grill over medium, 4 to 6 mintes per side.  Serve hot or in a sandwhich.

Recipe taken from Every Day with Rachael Ray, June/July 2011

Monday, May 16, 2011

Menu Plan Monday, May 16-22

So, I think I can finally start doing my menu plans again.  :)  This week I won't actually be cooking all these things because I am getting meals delivered to me by my WONDERFUL MOPS friends since my son isn't 100% yet from his surgery.  But I will post some recipes so that you can get some ideas.  :)  This would typically be a week in meals for my family of 5.


Tuesday-Slow Cooker Barbecue Chicken, Coleslaw

Wednesday-Barbecue Chicken Quesadillas, Green Salad

Thursday-Meatballs with Sweet Peanut Sauce, Steamed Broccoli, Rice

Friday-DATE NIGHT!  (But the kids will have Pizza)

Saturday-Blue Cheese Stuffed Burgers with Red Onion and Spinach, The Best Potato Salad

Sunday-Penne with Grilled Summer Squash and Sweet Corn (I'm going to make this with Zucchini instead of Squash), Garlic Bread, Green Salad

For more menu ideas, check out I'm An Organizing Junkie's Menu Plan Monday Linky here.

Penne with Grilled Summer Squash and Sweet Corn

Makes 4 Servings

1 lb penne pasta
4 yellow summer squash (about 1 1/2 lbs), halved crosswise and each half cut lenthwise into 3 thick slabs
1/4 cup plus 2 tbsp Extra Virgin Olive Oil
Salt and Pepper
2 tomatoes, chopped
1 1/4 cups fresh corn kernels (from 2 ears of corn), or use frozen
1 container (15 oz) whole-milk ricotta cheese
1 clove garlic, grated
2 tsp chgopped thyme

1.  Preheat grill to medium-high.  In a large pot of boiling, salted water, cook the pasta according to package directions; drain, reserving 1 cup of cooking water.  Return the pasta to the pot.

2.  Meanwhile, brush the squash pieces with 1/4 cup oil and season with salt.  Grill, turning once, until nicely charred, about 10 minutes.  When cool enough to handle, coarsely chop. 

3.  In a large bowl, mix the tomatoes, corn, and 2 tbsp oil.  Add the squash, ricotta, garlic and thyme; toss well.  Add the pasta and stir in about 1/2 cup of the reserved cooking water.  Season to taste with salt and pepper; add more cooking water as desired.

Recipe taken from Every Day with Rachael Ray, June/July 2011

The Best Potato Salad

Makes 12 Servings


  • 6 eggs
  • 10 red potatoes
  • 1 cup mayonnaise
  • 1/2 cup ranch dressing
  • 1/3 cup dill pickle relish
  • 2 tablespoons prepared yellow mustard
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon paprika
  • 1/8 teaspoon celery seed
  • 1 onion, chopped
  • 1/4 cup pepperoncini (optional)
  • 1/4 cup sliced black olives (optional)


  1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.
  2. Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold.
  3. Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving. 
Recipe taken from

Blue Cheese Stuffed Burgers with Red Onion and Spinach

Makes 4 Servings

1 lb ground beef
1 tbsp Worcestershire sauce
1 tsp freshly ground black pepper
1/3 to 1/2 cup crumbled blue cheese (about 2 oz)
1 medium red onion, sliced crosswise
Olive Oil
1 cup fresh baby spinach
4 hamburger buns, split

1.  In a bowl combine beef, Worcestershire sauce, and black pepper.  On waxed paper, shape into eight thin 4 inch diameter patties.  Place 1 tablespoon of the blue cheese in center of four of the patties.  Top with remaining four patties; pinch edges to seal.

2.  Brush onion slices with olive oil; sprinkle with salt.

3.  Place burgers and onions directly over medium-high heat.  Grill 5 minutes per side or until no pink remains in burger.  Brush cut sides of buns with olive oil.  Grill, cut side down, the last minute of grilling.

4.  Serve burgers on buns with grilled onions, spinach, and remaining cheese. 

Recipe taken from Better Homes and Gardens, June 2011

Meatballs with Sweet Peanut Sauce

Makes 4 Servings

1 lb ground Chicken or Beef
1/2 cup chopped cilantro
1/4 cup dried breadcrumbs
1/4 cup grated onions
2 cloves garlic, grated
1 tsp salt
1/2 tsp pepper
2 tbsp vegetable oil
1/4 cup peanut butter
2 tbsp soy sauce
3 tbsp sugar
3 tbsp sesame oil
chopped peanuts for garnish

1.  Mix chicken/beef, cilantro, breadcrumbs, onion, garlic, salt and pepper; roll into 1 tbsp balls.

2.  In medium skillet, heat oil over medium heat.  Add meatballs and cook through, 6 to 8 minutes. 

3.  Meanwhile, mix remaining ingredients (except peanuts) and warm in microwave. 

4.  Toss meatballs with half of sauce and sprinkle wiht peanuts.  Serve on toothpicks with remaining sauce for dipping.

Recipe taken from Every Day with Rachael Ray, June/July 2011

Barbecue Chicken Quesadillas

Makes 6 Servings

1/2 cup diced red onion
4 cups baby spinach
Salt and Pepper
1 cup canned red kidney beans, drained and rinsed
3/4 cup corn kernels, drefrosted and drained if frozen
1 tbsp chopped pickled jalapeno
1 cup Slow-Cooker Barbecue Chicken
8 taco-size whole wheat tortillas
8 tbsp shredded reduced-fat Cheddar

1.  Preheat oven to 200°F.  Warm a skillet over medium heat; mist with cooking spray.  Saute onion until tender, 5 to 7 minutes.  Add spinach and cook, stirring, until wilted.  Season with salt and pepper and remove from heat.

2.  In a bowl, mash beans with a fork.  Add spinach mixture, corn, jalapeno and chicken.  Spread 1/2 cup filling on half a tortilla, sprinkle with 1 tbsp Cheddar and fold tortilla over.  Repeat with remaining tortillas.

3.  Warm a large skillet over medium heat.  Cook quesadillas in a single layer until brown and heated through, about 4 minutes per side.  Place on a baking sheet in oven to keep warm; cook remaining quesadillas.  Cut each into thirds; serve 4 wedges per person.

Recipe taken from All You Magazine, June 2011

Slow Cooker Barbecue Chicken

Makes 8 Servings

24 oz. boneless, skinless chicken breasts
3/4 cup barbecue sauce
1/4 cup reduced-fat Italian dressing
2 tbsp packed brown sugar
1 tbsp Worcestershire sauce
2 tbsp cornstarch
2 tbsp low-sodium chicken broth

1.  Put chicken in slow cooker.  In a bowl, combine barbecue sauce, dressing, brown sugar and Worcestershire sauce.  Pour over chicken.  Cover and cook on low for 5 hours. 

2.  Remove chicken to a cutting board and shred with 2 forks.  In a small bowl, mix cornstarch and chicken broth.  Stir into sauce in slow cooker, cover and cook until sauce is thickened and heated through, 5 to 10 minutes.  Return chicken to cooker, stir, cover and continue cooking on low for 45 minutes.  Serve chicken on whole-grain buns, over brown rice or with baked potatoes if you like.

You can freeze the leftovers or use them for Barbecue Chicken Quesadillas

Recipe taken from All You Magazine, June 2011

Tuesday, May 10, 2011

A Blogging Divorce

After a while of thinking and weighing the pros and cons, I have decided to split this blog up.  I originally created this blog to post things about cooking and freezing and to post my weekly meal plans on.  Then I discovered the great world of coupons and savings and I feel like they have kind of taken over this blog. 
SO, I decided to create a new blog, The Coupon Savant, to post all of my coupon and savings stuff in.  That way Freezing Queen can be dedicated to food and food storage ideas.  :)  I know this may be kind of frustrating for those of you who have been following Freezing Queen for the savings posts and I am really sorry for that.  I hope that the transition won't be too difficult.  I will continue to post links to The Coupon Savant for a while so that no one misses anything.  :)  I am hoping that in the long run having them seperated will save some confusion and that people who just want to learn about food and freezing can do so here.  Thanks, and I hope to see all of you over at The Coupon Savant