Simple Meal Exchange with Friends

I can not get 7 home cooked meals on the table each week. It’s just simply impossible.

So this is my solution.


Make 6  (number depending on participants) of the exact same freezer meal and then exchange with 5 friends. Go home with 6 (including one of your own) home cooked freezer meals. Amazing right.

My brilliant friend Elizabeth came up with this meal exchange idea. And we’ve been doing it every month or so with our playgroup.

This week I’m exchanging meals with some mom’s from my sons preschool class. This could easily work with co-workers, neighbours, classmates or any other desperate people looking for meal ideas (so everyone).

We have found that it works best with no more than 7 participants. You don’t want it to become too overwhelming to prepare the meals, plus not everyone has tons of freezer storage space to store all those meals.
meal-exchange-recipeFor this meal exchange I made Mexican Cilantro Chicken which can be used in tacos, enchiladas, or quesadilla’s. I prepared my 6 meals, added cooking directions and a list of ingredients to the outside of each bag and laid them flat on a cookie sheet to freeze in my freezer.

Mexican Cilantro Rice
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  • For Each Bag:
  • 1 16oz tin of diced tomatoes
  • handful of cilantro
  • 1 small onion roughly chopped
  • 2 cloves of garlic peeled
  • 1/2 tsp cumin
  • salt
  • 1.5 boneless skinless chicken breasts
  • 1 cup frozen corn
  • 1 can of black beans
  • handful of cilantro
  1. In food processor blend together onion, can diced tomatoes, cilantro, garlic, lime juice, cumin and salt. Blend until it forms a salsa consistency.
  2. Add 1.5 boneless skinless chicken breasts, salsa made above, frozen corn, black beans, and cilantro.
  3. Lay flat on cookie sheet to freeze.
  4. Cooking Directions: Cook on low for 6-8 hours in a crockpot until the chicken can be shred.
  5. This can now be used in enchiladas, tacos, fajitas, quesadilla, or served over rice.

Simply pack up your meals in a cooler, find a place to meet, and leave with your cooler full of 6 seperate meals (one meal will be one of the ones that you made).

This week my family will be eating lasagna, pulled pork, four cheese pasta with a broccoli side dish, chili, and cilantro chicken enchiladas. And the only thing I had to prepare were the enchiladas. Pretty good right!

Chicken Enchiladas Recipe

This is a Sponsored post written by me on behalf of McCormick & Company. All opinions are 100% mine.


I’m always looking for easy go-to healthy recipes. Especially ones that make enough to freeze a portion for a later day. You know those days when you only have time to pull something out of the freezer.

My family loves any kind of Mexican food. Well at least I do. And I’m the only one that  cooks around here so that means we eat Mexican if they like it or not!

So when McCormick’s Spices asked me to make their Sour Cream Chicken Enchiladas, I was all like “heck ya, don’t have to ask me twice”.

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Green Bean & Walnut Casserole Recipe

Thank you Country Crock for sponsoring this post.

Looking for a super easy vegetable side dish that can be prepared ahead of time and then popped into the oven right before dinner? I know I always am.

I get in such a dinner rut and find myself cooking the same vegetable side dishes day after day.

Dinner gets boring.

And since I’m not the biggest vegetable fan I’m always looking for great recipes that convince me that vegetables aren’t all that bad.

This green bean casserole recipe is one of my favourites.


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Spinach, Goat Cheese & Chicken Quesadilla

Before having kids I taught high school Food & Nutrition. One of our units of study was meal planning. Now I know every teacher thinks their subject is the most important one that students will take in school. But learning how to put a meal on the table each night is something that everyone throughout their life will struggle with. And doing it as stress free as possible is a much harder task than my students knew at the time.

One of my weekly ways to simplify our meals is to cook either a couple of chicken breasts or a whole chicken on Sunday. I then shred the meat and use it throughout the week.

One of our go-to recipes to use up this shredded chicken is my spinach, goat cheese and chicken quesadilla.

I love this recipe because with two picky kids I can just make theirs with chicken and cheese and I’m not cooking a completely separate meal for them.

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One Pan Roast Chicken


One Pan Roast Chicken

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Serves: 4
Perfect for that busy night when you don’t have time to cook or clean up!
  • 4-5 potatoes, quartered
  • 4 tablespoons butter
  • salt and pepper
  • 1 whole chicken, cut up
  • 1 bunch asparagus, cut into 3″ pieces
  • 2 lemons, cut into wedges
  • handful of rosemary
  1. Preheat oven to 475. Place 2 tablespoons of butter in roasting pan with potatoes, season with salt and pepper. Cook for 25 minutes, tossing potatoes once or twice.
  2. Turn oven down to 350. Place chicken in pan. Add salt and pepper to chicken. Cook an additional 30 minutes.
  3. Add lemon wedges, rosemary, asparagus and remaining 2 tablespoons of butter. Cook an additional 15 minutes (or until chicken reaches 165).