Thursday, March 9, 2017

Amy Joy Scott

Born February 28, 2017 at 1:11pm
Weight: 7 pounds 12 ounces
Length: 21 inches



........

Amy means Beloved and is so fitting for our sweet girl. 

It is also a name I have loved since I was a little girl. After losing Annalee, when we were talking about what to name her, Matt asked if I wanted to use Amy but I told him I wanted to save it. I needed hope we would use it someday for another little girl we would welcome home.

Her middle name, Joy, is because for months after losing Annalee I laid in bed and cried out to God that He would bring joy back into my life. While I adored my boys, my heart was aching for the little girl we buried, and something- someone- was missing from our family. Joy was missing from my life. And I desperately needed it back. And then 6 months after burying Annalee we found out we were expecting again and I began to hope that this was the joy I had prayed for. Over time, with each movement and kick, my hope and joy grew. And I knew this little girl was His gift. His restoration. My Joy. 

........

I never thought I would be over 41 weeks pregnant, especially after having twins whom I anticipated arriving anywhere from 30 weeks on and were born at 36 weeks, plus so often you hear of people having their babies between 37 and 39 weeks. And yet there I was: 41 weeks and counting. Everyone who had been due before me, at the same time as me, and even after me, had all had their babies already. I had a growing list of over 20 things I had tried to induce labor but none of them had worked. I was hoping for a VBAC this time around but my time was running out before it would be too risky to try, and my options to induce were extremely limited. 

Overall this pregnancy had been so much more enjoyable than the twins. Sure I had heartburn and the usual aches and pains of pregnancy, but I was able to keep the nausea limited with help of medication, I was able to regularly exercise up till the end, and I was still functioning as normally as possible- given my limited movement from my belly and fatigue and achiness- cleaning my house and doing laundry and grocery shopping. I had met my goals of avoiding bed rest, pre-eclampsia (thanks to a 80-100g per day protein diet), swelling, and premature delivery. My last goal was to try for a VBAC delivery.

With the boys I had decided ahead of time that I wanted a c-section. There were so many unknowns about their births and I didn’t want an emergency c-section and recovery to be one of them. But after losing Annalee, and giving birth to her at home, I needed to rewrite my understanding of labor. I didn't want that experience to forever be what I thought about when I heard other people talking about their labor and delivery stories. And I wanted to try for a natural birth because after all I had been though- infertility and years of IVF and injections and loss- I needed to know I was strong enough to do this too. So we hired a phenomenal doula, did everything she suggested, and prayed it would go according to His plan. 

The Saturday before my 41 week checkup I went into labor at home…contractions every 2-3 minutes, shakiness/trembling, and nausea. We contacted our doula and were ready to head to the hospital at any time she advised. And then after 6 hours it just stopped. In the next days we continued to try things to get it going again, knowing that it wasn't totally unusual for labor to stall sometimes. My doula dragged me around parks, power walking, hiking hills, and doing lunges. I consumed a whole bottle of castor oil. I tried homeopathic pills. I took labor tincture. I slathered myself in clary sage, diffused it, and bathed in it. I kept adding items to my list of labor induction methods we had tried. Then at my 41 week check up my OB decided to call it and scheduled me to be induced the next morning. Our only option was to break my water and try a small dose of pitocin. If that didn’t work then I would be headed for a c-section. After 41 weeks and all I had done to meet my goal of a VBAC I was not ready to end up with another c-section. So my doula pulled one last idea out and sent me for acupuncture and a chiropractic adjustment to see if we could get baby in the right place and get things going again. While I was on the acupuncture table poked full of tiny needles, my contractions started up again. Sporadic, but they were there! Hallelujah! The chiropractor noted that baby was half anterior and half posterior- meaning that she was basically sideways when she should have been facing my belly button or my spine, but was facing my side instead- and this was stalling my labor. With a few adjustments she sent me on my way and wished me luck. I headed home, continued my labor induction methods, and went to bed. At 2:30am I woke up and spent the rest of the night in nervous anticipation.

At 5:30am my alarm went off and I eagerly jumped…okay so it was more like a breaching whale…out of bed. I put on some make up, did my hair, got dressed, added a few more things to my hospital bag, ate some fried eggs and toast, and headed out the door by 6:30am. By 7am we were checking into labor and delivery at the hospital, filling out forms, and joking with nurses. Once I was hooked up to several monitors and my IV was in place for whatever I might need, Matt handed me a little black notebook. In it were his thoughts from the whole last year about losing Annalee, my current pregnancy, his thoughts about missing us on all his work trips to China, the things I had craved to eat and asked him to pick up- and the ones he enjoyed most (“Today Staci called me at work and asked why in the world we don’t keep tunafish and pickles and chips in the house. I couldn't stop laughing!”), the things he feared changing in our future, his dreams for our future, and how much we love each other. I read it front to back…I cried…and it was the perfect way to face labor together as a team. 

By 8:30am my OB came in and broke my water. I was NOT expecting it to feel like that! And then within several minutes the contractions started. 6 minutes apart. Then 3 minutes apart. Then 2 minutes apart. By 9:30am I was in full labor without needing a single drip of pitocin. My doula thankfully showed up early just to check in on us and was surprised to see things happening so quickly! She started whipping out her magical doula tools from her Mary Poppins bag- essential oils, diffusers, and such- and got to work getting me in positions to ride out contractions and encourage baby to move along. Matt held me as I labored, my doula massaged me, and we moved as a team around the room from position to position, my labor progressing much faster than any of us anticipated, I believe. Before I knew it I was unable to stop myself from pushing. The nurse checked me and said I was only at an 8 and needed to hold back but I just couldn’t and I flew right through transition.


Somehow till this point I had kept my sense of humor and joy between contractions. I recall telling Matt I was so glad that I hadn't tried this with the twins….I couldn't imagine pushing one baby out and then having to do this all over again for the second! At one point after a contraction I told him with a little smile, “I no like it,” which is just a little inside joke we have had for years and years. 

In the background I had a playlist playing of worship songs that I had made after Annalee- songs that I had kept close to remind me of His goodness, even as I sobbed my heart out in grief. Now these same songs were reminding me of His goodness as I labored to bring life to our next child. It felt like a full circle of restoration, and tears silently slipped down my cheeks while Matt wiped them away. Together we knew the power of these moments together. Of how far He had brought us. 

Quietly moving around the room was my dear friend and photographer Cari. She crept seamlessly behind the scenes, capturing this day for us from behind her lens. After Annalee, Cari sat with me and cried. She held me and just simply sat in my grief with me. And then with this pregnancy she celebrated with us. And she cried some more with me but this time out of rejoicing. So nothing felt more right than to have her be a part of this moment with us. She was the one who told Matt I had moved into transition when I started telling him I didn’t want to do this anymore. In my mind I was tired, ready for a nap, and wanted nothing more than to get up, walk out of that room, take a break from the pain and fatigue, and come back to things when I was more refreshed. :)

It was a matter of minutes between when the nurse checked me and when my OB popped in, but when she did she saw I was ready to go, called in her team, and a flood of nurses were suddenly hovering over me. My doula was scooping up my shoulders, Matt was on the other side, and everyone was telling me to push. I recall my OB saying it would probably only take two pushes but it ending up taking four. ;) I felt like it took forever for the baby to come out. My doula grabbed my hand to touch her head but I just remember saying, “I don’t want to touch her head, I just want her head out!” And suddenly there she was on my chest! Later Cari and my doula told me she came out with one hand tucked by her face and then raised in the air after her head was out, and all that extra pressure and added circumference were holding things up while I was pushing. 


I wish I could say that this was a magical time of staring with love into my husband’s eyes and gazing in awe and wonder at our daughter but every birth story has a surprise element and this is where mine came in. Immediately after giving birth my placenta became stuck and my OB realized we would need to put me under general anesthesia to get it out. So as I lay there in pain and unable to focus much on the tiny one placed on my chest, the anesthesiologist came in to talk to me and began prepping me, the nurses placed our baby in my husband’s arms, and then I was being wheeled across the hall to the operating room. As my hospital bed began to clear the door I had one last glimpse of Matt holding our newborn daughter and the thought crossed my mind that I might be leaving the love of my life with an infant and two boys to care for on his own….and then suddenly a mask was on my face, my next thought was that a nap and no pain sounded mighty nice, and I was out. 



When I woke in the recovery room and saw Matt and our doula and our baby girl it was such a blessed relief. Not only was everything okay, but the pain meds had me in a place where I could finally focus on her, celebrate her, and have those coveted moments with my husband. I learned that I had lost more than a liter of blood and was at half my hemoglobin. Usually you are supposed to be at a 12 and I was at a 6. It ended up taking three blood transfusions over 2 days to get me up to about a 9, which was enough to release me home. But until that time every nurse who came into my room commented on the fact that I was as white as my bed sheets. Even our pediatrician who came in to check on baby commented on how ill I looked. I even heard him tell a nurse in the hall, “I know her in real life and she DOES NOT look like that” and wanted to check on my care plan. :) Apparently he not only takes excellent care of our kids but of me too! Since I was stuck in bed I never got a chance to see how I actually looked but I know I didn’t feel well. 

Part of hoping for a VBAC was wanting a speedier recovery and while, due to the blood loss, I didn’t get that and was still stuck in a bed (in fact, I am still stuck in bed at home), I did meet all my other goals. And most importantly everything felt so complete and like it happened as it was supposed to that I can’t complain or be upset. My weeks of pumping for 3-6 hours each day in hopes of starting labor provided me with enough colostrum in my freezer that, even though my milk came in so late due to blood loss, I never had to supplement with formula. All the extra time she was tucked away inside me meant she came out healthy and strong and happy. Overall she is an excellent baby, easy going, and eating every 3 hours or so (sometimes 4!). We brought her home from the hospital weighing 7 pounds 4 ounces and at her one week check up she was already at 7 pounds 14 ounces! While my road to recovery will be long due to the blood loss- I was told possibly months to return to my usual energy level- as well as other everything else, I couldn't be happier with her birth. 

Tonight will be one week that we have been home. Lucas is ecstatic about his baby sister and Andrew seems to be very anxious about what this change means. It has been hard to not be able to be on my feet and reassure him that everything is going to be okay and life will return to normal- he still sees his momma stuck in bed, unable to play, and unable to even eat with everyone at the table. We have celebrated Matt’s birthday as best as we can given our restrictions. Matt’s sister ran out to get his birthday balloon for me. I had a card ready from me and the boys. I sent him on a bike ride as his birthday gift as I know those things will be limited for awhile. My mom has been here helping and went out with Matt and the boys to pick up a birthday dessert. We are doing the best we can, and when my mom leaves my friends have set up meals to be delivered.

We feel so incredibly blessed. While I nurse my sweet girl I stare into her face, I trace the tiny veins in her hands, and I marvel at how my body put together every cell and bone and muscle and vein and fingernail and hair. I stare in awe at the beauty He has created. I weep with joy at the restoration He has done in my life this last year. And I know in the deepest parts of my heart what I have always clung to: He is good. 


(And if you have made it to the end of this novel- congrats! Many of these details are purely for my own memory but I am honored to share them with you!)


Tuesday, January 10, 2017

PAL: Pregnancy After Loss

I've been quiet about this topic for a long time; not quite sure what to say, how much to say, or how to even start putting my feelings into words. And honestly, as I sit here to type this, I still have no idea what to put down in this post.

Today marks one year ago that I gave birth to Annalee. This last year, oh goodness, how it wrecked me. I started 2016 with such joy and hope and peace and when it all came crashing down so suddenly last January 10th I felt lost and swept away in a sea of grief. For months I followed the tides of trying to return to life and being caught up in the waves of loss and aching sadness. For so long I just prayed and prayed for joy to return to my life and heart.

Fast forward to June when we found out I was finally expecting again and my heart stood still. So much of me wanted to rush forward in excitement but then so much held me back with fear. And then we found out this pregnancy was experiencing the exact same subchorionic hematoma complications that caused me to lose Annalee. Every day I waited for the bleeding to begin. For the labor to begin. To bury another little one. I was afraid to breathe, to live life, to leave the house should it happen out in public again. But somehow each day passed and it didn't happen. Somehow at each scan the last hematoma had absorbed, and yet a new one- or two- appeared. And then finally at 20 weeks there were none. And a little hope bloomed slowly in my heart. For weeks people who saw me in everyday life had been guessing I was expecting- I started showing by 8 weeks- but I finally felt ready to tell them.

The PAL journey this last year has been hard. Reliving my first trimester all over again was challenging. The fatigue, the irritability, the nausea, the pains...all of it was so much harder knowing that I had just put my family through that 6 months prior. Knowing that I should be enjoying nesting and kicks and enjoying the planning of bringing a little one home but instead I was starting from scratch- and there were no guarantees this one would make it either. The emotional battle was just as hard as the physical battle. The blessing of being pregnant again was mixed with fear of loss, sadness over missing what I had lost, and guilt over so many conflicting emotions.

I haven't shared much of this pregnancy because of those struggles, plus the logistics of caring for twin toddlers while pregnant and having a hubby who works long hours and often travels overseas for work (several months in a row this last year). After those first 20 weeks I have been blessed with being able to experience a "normal" and beautiful pregnancy. It has been a whole other world to only have one baby in my womb instead of twins. My second trimester was much more enjoyable than it was with the boys. I exercised 5 days a week, had energy, my heartburn didn't kick in until week 28 this time (instead of week 18 with the boys), I slept pretty well, and I had an appetite! I think my third trimester has been much more ideal than the twins, too. Once we reached the point of viability in this pregnancy I felt myself relax a little more, lean into the idea that this baby could be coming home in my arms, and start to prepare our home and hearts for her.

Ironically today, on this anniversary of loss, I watched this current baby girl on the ultrasound screen move and wiggle in my womb. One year ago I prayed in that ER room, "the Lord giveth and taketh away; blessed be the name of the Lord," and indeed He does, for here we are today getting ready to celebrate a new life next month. His plan is surely not ours but I know there is reason and purpose in it.

2016 has taught me that my heart can live in sorrow and joy at the same time. That our sorrows can bring us joy as they draw us nearer to one another. That we each have our hard things that we go through and we can either let them defeat us or we can cling to Him and move forward. And with that, my boys are up from nap and asking to snuggle with momma and baby sister...and that is a blessing I am going to fully indulge in. That is moving forward.

Hugs, love, and blessings for 2017.

Sunday, November 6, 2016

Freezer Meal Haul

Okay y'all, here's the thing. I love to cook. I do. I find it soothing and fun and I'd even venture out to say that trying new recipes and being in the kitchen is one of my favorite hobbies. But having little kids has put this hobby on the back burner of my life, pun intended. And being pregnant while caring for little ones...whew! Cooking dinner can be more of a chore these days than something I enjoy. Over these last years I have found that in some seasons of life it is so helpful to have a freezer stocked with meals you can easily pull out so on those tough days you don't have to think about dinner or exert any extra energy. Plus, when someone you care about is having one of those days- or is perhaps even in the depths of grief or celebrating the highest of highs with the birth of a new little one- you can easily bless them by sharing from your stash! :) 

I have to tell you, making a freezer meal stash is a LOT of work. But I have tried my best to make it easy for you by organizing and providing recipes, pictures, and even a grocery shopping list. Typically I spend about 3 days cooking, and it's exhausting, but it leaves me with meals for about 3 months in my freezer and for me that is SO worth it! Each meal typically leaves us with leftovers for lunches and another dinner, so it stretches further than just 16 meals. Plus, we will often go out once a week, and I do still have the basic ingredients in my freezer and pantry to make breakfast for dinner, spaghetti, bbq chicken, grilled steak, soup and sandwiches, etc. Each meal ends up costing about $20, which is cheaper than eating out for us, but for so many meals it can feel like a big upfront cost. Be prepared for that when and if you choose to take this on. Typically I will go to Costco first and get as much as I can in bulk there and then I finish up at Safeway for the rest. We were able to crank out all this shopping in about 2 hours. Not bad for such a big list on a weekend morning with twin toddlers in tow! 

Many of you said it would be helpful to you if I shared this with you but, being that this is the first time I have tried to write this all down, I expect there may be a few errors tucked in along the way despite my careful editing and efforts. Please let me know so I can correct them in the post, for both myself and others down the road! I really hope this blesses y'all and those in your lives!

(Please do not pin on Pinterest since this is a private blog.)

All my love, 
Staci


1. Crockpot Beef Stew
2 lb chuck roast, fat trimmed, cut into bite sized pieces
3 carrots, peeled and chopped
2 celery ribs, chopped
1/2 onion, chopped
2 tsp dried thyme
1 tsp dried rosemary, chopped
1 bay leaf
1/2 tsp salt
1/4 tsp pepper
1/2 cup barley
7 cups beef broth
gallon plastic freezer bag
*Serve with french bread
  1. Label freezer bag with name, instructions, and date.
  2. Combine all ingredients (except broth) in freezer bag adding the beef last so it’s the first ingredient poured into the crockpot.
  3. Remove as much air as possible, seal, and freeze.
  4. When ready to eat, thaw overnight in the refrigerator.
  5. Spray crockpot with cooking spray and add ingredients from freezer bag to crockpot with broth and cook on low for 8 hours.
  6. Remove bay leaf. Enjoy.



2. Mac & Cheese
32 oz elbow pasta
3/4 stick of butter
1 cup milk
3 eggs, beaten
16 oz mozzarella cheese, shredded
16 oz cheddar cheese, shredded
16 oz Velveeta cheese, sliced in even pieces
foil pan
foil
  1. Cook pasta as directed, drain, rinse. Set aside. 
  2. Add butter to pan and lay Velveeta slices on top. Melt together, stirring occasionally. 
  3. Add remaining ingredients, including pasta, to the pot and stir well until melted together.
  4. Spray foil pan with cooking spray and dump pasta mixture in. Cover with foil and label with name, instructions, date, and then freeze.
  5. When ready to eat, thaw overnight in the refrigerator.
  6. Bake at 350 degrees for 30-45 minutes. Enjoy.



3. Pepperjack Chicken Taquitos
8 oz cream cheese
3 cups chicken, cooked and shredded
1 1/2 cups pepperjack cheese, shredded
6 oz can of green chilies (or 1/2 cup salsa verde)
20 small flour tortillas
1 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
2 tbsp lime juice
gallon plastic freezer bag (2)
foil
*Serve with Spanish Rice
  1. Melt cream cheese in a bowl and then mix in spices, lime juice, chilies (or salsa), chicken, and shredded cheese.
  2. Add about 2 tbsp of mixture to each tortilla and roll up into a taquito. 
  3. Put all taquitos on a baking sheet and put in the freezer for 30 minutes. 
  4. Label freezer bag with name, instructions, and date.
  5. Remove taquitos from baking sheet, place each taquito on a piece of foil and roll up. Place in freezer bag and put in the freezer. 
  6. When ready to eat, defrost in refrigerator overnight. 
  7. Bake at 425 degrees for 15-20 minutes. Enjoy. 



4. Lasagna
2 eggs
15 oz ricotta cheese
1/2 cup parmesan cheese
2 cups mozzarella cheese, shredded
24 oz pasta sauce
1 box lasagna noodles
8 oz ground beef 
1 lb Itallian turkey sausage, casings removed
2 tbsp garlic powder
2 tbsp onion powder
1 tbsp dried basil
1 tbsp dried oregano
salt and pepper to taste
foil pan
foil
*Serve with french bread and/or caesar salad
  1. Brown ground beef and sausage in a skillet and mix in the pasta sauce. Season with salt, pepper, onion powder, and garlic powder. 
  2. In a bowl, combine eggs with ricotta, parmesan cheese, 1 cup mozzarella cheese, and mix well. Season with salt, pepper, oregano, and basil. 
  3. Cook noodles as directed. 
  4. Spray foil pan with cooking spray. Spread thin layer of meat/sauce on bottom and then layer:  noodles, cheese mixture, meat/sauce. Repeat until full or done. Top with remaining 1 cup mozzarella cheese. 
  5. Cover with foil and label with name, instructions, date, and then freeze.
  6. When ready to eat, defrost in refrigerator overnight.
  7. Bake at 350 degrees for 30 minutes. Enjoy. 
(The eggs are missing from the picture.)



5. Beef, Bean, Rice & Cheese Burritos
1 lb ground beef
1 can refried beans
2 cups cheddar cheese, shredded
1 medium onion (optional; chop and cook with meat if so)
1 cup brown rice, cooked
1 packet taco seasoning
1 pack large flour tortillas (10)
gallon plastic freezer bag (2)
wax paper
foil
*Serve with tortilla chips
  1. Cook brown rice. Set aside. 
  2. Cook ground beef and taco seasoning as directed. 
  3. Mix meat in bowl with rice, beans, and shredded cheese. 
  4. Spoon about 1/2 cup of the mixture on each tortilla and wrap into a burrito. Wrap each burrito in wax paper and then again in foil. 
  5. Label freezer bag with name, instructions, and date. Place burritos in bag and freeze. 
  6. When ready to eat, defrost in refrigerator overnight.
  7. To cook, remove from foil and microwave for 2 minutes. Enjoy. 



6. Breakfast Burritos
12 eggs, scrambled 
1 lb ground sausage
2 cups cheddar cheese, shredded
1 pack large flour tortillas (10)
gallon plastic freezer bag (2)
wax paper
foil
*Serve with fruit
  1. Scramble eggs. Set aside. 
  2. Cook sausage. Mix in a bowl with eggs and shredded cheese. 
  3. Spoon about 1/2 cup of the mixture on each tortilla and wrap into a burrito. Wrap each burrito in wax paper and then again in foil.
  4. Label freezer bag with name, instructions, and date. Place burritos in bag and freeze.
  5. When ready to eat, defrost in refrigerator overnight.
  6. To cook, remove from foil and microwave for 2 minutes. Enjoy.



7. Crockpot BBQ Pork Spareribs 
1-2 lbs of country-style pork ribs
1 1/2 cups of ketchup
1 1/2 tbsp old bay seasoning (or seasoned salt)
1/2 tsp liquid smoke
1/2 cup brown sugar
1/2 cup white vinegar
gallon plastic freezer bag
*Serve with vegetables (like baked sweet potatoes, squash, broccoli, etc)
  1. Label freezer bag with name, instructions, and date.
  2. Place pork in freezer bag. 
  3. Mix remaining ingredients together in a bowl, pour into bag, seal, and freeze. 
  4. When ready to eat, thaw overnight in the refrigerator.
  5. Spray crockpot with cooking spray. Empty bag into the crockpot. Cook on high for 3-4 hours or on low for 6-7 hours. Enjoy. 



8. Teriyaki Chicken (Crockpot or Oven)
8 pieces of boneless, skinless, chicken breasts
1 cup teriyaki sauce
1 cup water
2/3 cup brown sugar
3 garlic cloves
1 tbsp fresh ginger, grated 
2 cups brown rice, cooked
gallon ziplock bag (or foil pan, foil)
quart freezer bag
*Serve with vegetables (like green beans, broccoli, or carrots)
  1. Cook brown rice as directed and set aside to cool. Label quart freezer bag, put in cooled rice, seal and freeze. 
  2. Mix all remaining ingredients together and put in labeled gallon bag OR foil pan (after spraying with cooking spray) covered with labeled foil. Freeze. 
  3. When ready to eat, thaw freezer bag of rice and freezer bag/foil pan of chicken overnight in the refrigerator.
  4. Spray crockpot with cooking spray, empty bag into crockpot, and cook on low for 4-6 hours OR spray foil pan with cooking spray, place chicken in foil pan, cover with foil, and bake at 350 degrees for 45 minutes or until cooked through (take foil off last 10 minutes to brown). Enjoy. 



9. Crockpot Beef & Broccoli
2 lb flank steak, thinly sliced
1 cup beef broth
1/2 cup soy sauce
1/3 cup brown sugar
2 garlic cloves, minced
1 tbsp sesame oil
2 tbsp cornstarch
2 cups brown rice
1 bag frozen broccoli
quart freezer bag
gallon freezer bag
  1. Cook brown rice, cool, put in quart freezer bag (labeled), and freeze. 
  2. Label gallon bag with name, instructions, and date.
  3. Mix beef and sauce ingredients in gallon bag. Squeeze out as much air as possible, seal, and freeze. 
  4. When ready to eat, thaw both freezer bags overnight in the refrigerator.
  5. Spray crockpot with cooking spray, empty gallon bag into crockpot, and cook on low for 3-4 hours. 
  6. Cook broccoli in microwave as directed. 
  7. Heat rice in microwave for 2 minutes. 
  8. Serve rice topped with beef and broccoli. Enjoy. 



10. Swedish Meatballs
Meatballs:
2 tbsp olive oil, divided
1 onion, minced
1 lb ground beef
1 lb ground pork
1/2 cup panko
2 egg yolks
1/4 tsp allspice
1/4 tsp nutmeg
salt and pepper
Gravy:
1/4 cup butter
1/3 cup flour
4 cups beef broth
3/4 cup sour cream
2 tbsp fresh parsley, chopped
salt and pepper
Other:
1 package of egg noodles
foil pan
foil
*Serve over 1 package of cooked egg noodles
  1. Heat 1 tbsp oil in skillet over medium heat. Add onion and cook, stirring frequently, until translucent (about 2-3 minutes). 
  2. In a large bowl, mix ground beef, ground pork, panko, egg yolks, allspice, nutmeg, and cooked onion; season with salt and pepper. Mix until well combined. Form meatballs into about 1 1/4 to 1 1/2 inch balls; makes about 24. 
  3. Add remaining 1 tbsp of oil to skillet. Add meatballs in batches and cook until all sides are browned (about 4-5 minutes). Transfer to paper towel-lined plate. 
  4. To make the gravy, melt butter in the skillet. Whisk in flour until lightly browned (about 1 minute). Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened (about 1-2 minutes). Stir in sour cream; season with salt and pepper. 
  5. Stir in meatballs and cook, stirring occasionally, until heated through and thickened (about 8-10 minutes).
  6. Spray foil pan with cooking spray. Put meatballs and gravy into pan. Garnish with parsley.  Cover with foil and label with name, instructions, date, and then freeze.
  7. When ready to eat, thaw overnight in the refrigerator.
  8. When ready to serve, heat up in oven (or some at a time in the microwave) and pour over egg noodles. Enjoy. 


11. Shepherd’s Pie
Beef Filling:
2 lbs ground beef
6 oz tomate paste 
12 oz frozen mixed vegetables
2 tsp salt
1 tsp onion powder
1 tsp garlic powder
1/4 tsp pepper
Mashed Potatoes:
4 medium potatoes, peeled and chopped
1/2 cup milk
1/4 cup butter
1 tsp salt
Other:
2 cups cheddar cheese, shredded
foil pan
foil
  1. In a large pot, boil enough water to cook the potatoes. 
  2. In a large pot or skillet, cook the ground beef over medium heat. 
  3. Peel and chop the potatoes while the water is boiling and the ground beef is cooking. 
  4. When the water boils, add the chopped potatoes and boil until soft. 
  5. When the ground beef is cooked, add the tomato paste, onion powder, garlic powder, salt, pepper, and vegetables. Stir to combine. 
  6. When the potatoes are done, drain the water and return to the pot. Add the milk, butter, and salt and mix with a mixer until the potatoes are creamy. 
  7. Spray the foil pan with cooking spray. Pour the ground beef/vegetable mixture in and spread to cover evenly. 
  8. Add the potatoes to the top of the mixture and spread to cover the beef/vegetables entirely. 
  9. Spread a layer of shredded cheese over the top to cover entirely. 
  10. Cover with foil and label with name, instructions, date, and then freeze.
  11. When ready to eat, thaw overnight in the refrigerator.
  12. Bake at 375 degrees for 25-30 minutes. Remove foil for the last 10 minutes or so to brown and become bubbly. Enjoy. 



12. Michelle’s Coconut Curry
Chicken:
2 packs chicken thighs, chopped
1 medium onion, minced
6 garlic cloves, minced
1-1 1/2 tbsp fresh ginger, chopped
2 cans garbanzo beans
1 can coconut creme, plus a little coconut milk
1 cup tomato sauce
2 tbsp yellow curry powder
1 tbsp coriander powder
2 limes, juiced
salt and pepper
fresh cilantro, chopped
1 tbsp olive oil
Rice:
2 cups rice
1 cup chicken broth
1 cup coconut milk
Other:
gallon plastic freezer bag
quart freezer bag
*Serve with Veggie Salad:
green and red bell pepper, finely sliced
carrots, finely sliced
dressing made of rice vinegar, sesame oil, and ginger powder
  1. Cook rice and set aside to cool. Label quart freezer bag, put rice in, seal, and freeze.
  2. In a large, deep pan sauté onions in olive oil until translucent. Add salt to help caramelize. 
  3. Add chicken pieces and cook on medium. Salt and pepper to taste. Cook until chicken starts browning.
  4. Add garlic, ginger, curry powder, and coriander powder. Sauté, stirring frequently to cover everything (about 2 minutes). 
  5. Add coconut creme, coconut milk, tomato sauce, lime juice, and garbanzo beans. Salt and pepper to taste. Cover with a tilted lid (to let steam out) and simmer (but not a full boil) on medium/low heat for 30-60 min. 
  6. Reduce liquid to thick and creamy. Stir every 5-10 minutes and let chicken become tender. Add cilantro. Set aside to cool. 
  7. Label gallon bag with name, instructions, and date. 
  8. Put chicken curry into gallon freezer bag. Squeeze out as much air as possible, seal, and freeze. 
  9. When ready to eat, thaw both freezer bags overnight in the refrigerator.
  10. Pour chicken curry over rice and heat.
  11. Make veggie salad to serve with. Enjoy. 



13. Lasagna Soup
2 tsp olive oil
1 lb Itallian turkey sausage, casings removed
1 onion, minced
1 green bell pepper
3 garlic cloves, minced
4 cups chicken broth
15 oz tomato sauce
15 oz petite diced tomatoes
1/2 tsp salt 
1/4 tsp crushed red pepper
3 tbsp parmesan cheese, grated
1/2 cup mozzarella cheese
16 oz rotini noodles
gallon plastic freezer bag
sandwich freezer bag
*Serve with french bread
  1. Heat oil over med-high heat in a large nonstick pan. Add the sausage, onion, bell pepper, and garlic. Cook over med-high heat, stirring occasionally, until the sausage is crumbled and browned (about 8-10 minutes). 
  2. Add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce heat and simmer, stirring occasionally, until the soup thickens slightly. Set aside and let cool. 
  3. Label gallon bag with name, instructions, and date.
  4. Pour cooled soup into the gallon freezer bag and seal. Freeze. 
  5. Mix mozzarella and parmesan cheese in a sandwich freezer bag. Freeze. 
  6. When ready to eat, thaw freezer bags overnight in the refrigerator.
  7. Reheat in large pan over med-high heat, adding a box of rotini noodles, and cook until noodles are tender (about 10-12 minutes). 
  8. Remove from heat and add mozzarella and parmesan. Enjoy. 
(The basil in this picture is an error and not part of the recipe)



14. Tuscan Chicken Pasta
16oz bowtie pasta
4 tbsp butter
4 garlic cloves, minced
1/2 tbsp dried basil
8 ounces cream cheese, softened and cut into 8 pieces
8 oz jar of sun dried tomatoes, rinsed, drained, and chopped
2 cups milk
2 cups parmesan cheese, grated 
1/2 tsp ground black pepper
1/2 tsp salt, more to taste if needed
1 cup chicken, cooked and cubed
foil pan
foil
  1. Cook noodles as directed and set aside. 
  2. In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring the whole time. Stir in the dried basil. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first but with constant whisking for 2-3 minutes it will become a smooth creamy paste. Stir in the sun dried tomatoes. 
  3. Over medium heat, add the milk and whisk quickly and constantly until blended into the sauce. Stir in the parmesan cheese, pepper, and salt. Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency (about 5-10 minutes). Mix chicken in.
  4. Spray the foil pans with cooking spray and pour the noodles evenly between the two. Pour the sauce with the chicken over the tops of both, evenly dividing it. Mix the noodles with the sauce and chicken. 
  5. Cover with foil and label with name, instructions, date, and then freeze.
  6. When ready to eat, thaw overnight in the refrigerator.
  7. Bake at 350 degrees for 40 minutes or until heated through and bubbling, slightly browned on the top. Enjoy. 



15. Greek Marinated Chicken
4 lbs chicken breasts or pieces
1 cup plain yogurt
2 tbsp olive oil
4 garlic cloves
1/2 tbsp dried oregano
1 medium lemon, zested and juiced
1/2 tsp salt
fresh cracked pepper
1/4 bunch fresh parsley
  1. To make the marinade, combine the yogurt, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper in a bowl. Zest the lemon into the bowl. Add the juice from half of the lemon (about 1-2 tbsp). Stir until the ingredients are well combined. Roughly chop the parsley and stir into the marinade. Add the chicken to the marinade. 
  2. Label gallon bag with name, instructions, and date. Pour in the chicken and marinade. Seal and freeze. 
  3. When ready to eat, thaw overnight in the refrigerator.
  4. To cook, either grill or bake in the oven. To bake, preheat the oven to 375 degrees. Place the chicken in a 9x13 casserole dish (sprayed with cooking oil) and cook for 45-60 minutes and golden brown on top. Enjoy.



16. Baked Cream Cheese Spaghetti
1 lb spaghetti noodles
1 tbsp olive oil
1 lb ground beef
1 lb Itallian sausage, casings removed
salt and pepper
28 oz crushed tomatoes
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried parsley
2 tbsp garlic powder
2 tbsp onion powder
1/2 tsp crushed red pepper flakes
1/2 cup whipped cream cheese
1/2 cup sour cream
1/2 cup cheddar cheese, shredded
1/2 cup monterey jack cheese, shredded
2 tbsp fresh parsley, chopped (if desired)
foil pan
foil
*Serve with french bread and/or caesar salad
  1. Cook pasta as directed. Set aside. 
  2. Heat olive oil in a large skillet over medium high heat. Add ground beef and sausage and cook until browned (about 3-5 minutes), making sure to crumble meat as it cooks; season with salt and pepper to taste. Drain excess fat. 
  3. Stir in crushed tomatoes, basil, oregano, parsley, garlic powder, onion powder, and red pepper flakes; season with salt and pepper to taste. 
  4. In a small bowl, whisk together cream cheese and sour cream. 
  5. Combine pasta, meat sauce, and cream cheese/sour cream mixture all together. 
  6. Spray foil pan with cooking oil, add pasta mixture; sprinkle with shredded cheeses and fresh cut parsley. Cover with foil.
  7. Label with name, instructions, and date. Freeze. 
  8. When ready to eat, thaw overnight in the refrigerator.
  9. Bake at 350 degrees for about 15-20 minutes, until bubbly and heated through. Enjoy.




Grocery List (cross out anything already in the pantry)
Protein
10 lbs boneless, skinless chicken breasts
2 packs chicken thighs
6 lbs ground beef
1 lb ground sausage
1 lb ground pork
2 lb chuck roast
1-2 lbs of country-style pork ribs
2 lb flank steak
1 lb Itallian turkey sausage
3 lb Itallian sausage
19 eggs

Dairy
3 1/2 cups milk
10 oz sour cream
15 oz ricotta cheese
16 oz cream cheese
4 oz whipped cream cheese
4 1/2 cups mozzarella cheese, shredded
8 1/2 cups cheddar cheese, shredded
1 1/2 cups pepperjack cheese, shredded
1/2 cup monterey jack cheese, shredded
3 cups parmesan cheese, grated
1 cup plain yogurt
16 oz Velveeta cheese
3 sticks of butter

Pasta, Grains, Bread, & Rice
1/2 cup barley
32 oz elbow pasta
16 oz rotini noodles
16 oz bowtie pasta
1 box lasagna noodles
1 lb spaghetti noodles
1 package of egg noodles
7 cups brown rice
1 package spanish rice
20 small flour tortillas
20 large flour tortillas
1 bag tortilla chips

Produce
3 carrots
2 celery ribs
1 green bell pepper
5 yellow onions
4 medium potatoes
1 lemon
3 limes
fresh ginger
fresh parsley
fresh cilantro
22 garlic cloves 
1 bag frozen broccoli
12 oz frozen mixed vegetables

Canned Goods
6 oz can of green chilies (or 1/2 cup salsa verde)
1 can refried beans
8 oz jar of sun dried tomatoes 
24 oz pasta sauce 
15 oz petite diced tomatoes
6 oz tomate paste
28 oz crushed tomatoes
(2) 15 oz cans tomato sauce
(2) 15 oz cans garbanzo beans
(2) 15 oz cans coconut milk 
1 can coconut creme

Seasonings
salt
pepper
dried thyme
dried rosemary
dried basil
dried oregano
garlic powder
onion powder
cumin
chili powder
yellow curry powder
coriander powder
crushed red pepper
old bay seasoning or seasoned salt
bay leaf
allspice
nutmeg
taco seasoning (1 packet)

Condiments
ketchup

Misc
12 cups beef broth
5 cups chicken broth
olive oil
sesame oil
rice vinegar
soy sauce
teriyaki sauce
white vinegar
liquid smoke
brown sugar
flour
cornstarch
panko crumbs

Supplies
Ziplock gallon freezer bags
Ziplock quart freezer bags
Ziplock sandwich bags
foil pans 
foil
wax paper
Sharpie pen
cooking spray