This is the meal plan I've followed for years and perhaps it and the others I've posted will help you out a bit to build one for yourself. I like it because I can switch days or leave them out completely if necessary. Many of the basic foods are prepared in advance and portioned in the freezer in serving sizes (2 people for us). That would include spaghetti sauce, freezer mashed potatoes, soup/stew/chili, taco meat, etc. You could easily rearrange the choices to work best for you. I don't like to work out a "perfect" menu, but I like the guidelines I've set out for myself. I know if I have a few simple ingredients on hand - shredded cheese, lettuce and other fresh veggies, and a well-stocked freezer, no meal is very far away. MONDAY: Big Meal Includes a large cut of meat that will also serve as leftovers, possibly sandwich meat, base for stir fry; and served with all the "normal" side dishes that go along with that type of meat. Usually there is enough leftover to freeze a portion to use later. Baked chicken or roast beef also get used to make soup. Occasionally when I don't have time to make the whole meal from scratch I'll use whatever has been waiting the freezer (leftover roast turkey or beef, etc.) TUESDAY: Leftovers It may take on a completely different look than what was served on Monday - your choice. If you don't like leftovers the next day, use them on Wednesday instead. WEDNESDAY: Stir-fry If you prepared vegetables on Monday or Tuesday that can be prepared in advance to include in this meal you'll save time by chopping enough on the previous days. Use a combination of fresh and frozen veggies. Almost any kind of meat can be used for stir-fry - both raw or pre-cooked. Serve with a side of rice and fresh fruit for dessert. I might take a large amount of meat (chicken or steak for instance) and cook it and portion it for the freezer and used later for more stir-fry meals, or used as the meat topping on a dinner salad, or used in a wrap on sandwich day. THURSDAY: International Usually something Italian or Mexican using spaghetti sauce and some kind of pasta or taco meat (which are already portioned in the freezer). Both meat bases can be used in a plethora of things. FRIDAY: Vegetarian A great way to save on our most expensive food item - meat. If you don't have time for a traditional breakfast, it could be a good time for pancakes or crepes. Something egg, cheese or bean based. SATURDAY: Soup and/or Sandwich We're always busy on Saturday, so instead of eating out, having the freezer stocked with homemade soup and fixings for sandwiches on hand (as well as wraps and other sandwich-type things) saves time and money. SUNDAY: Homemade Pizza or a Dinner Salad Homemade pizza is a good way to use up small amounts of leftover meat and clean the vegetable bin. When the weather is too hot for baking pizza, or the garden is in full swing, those same meat and vegetable ingredients make a great dinner salad. All meals include nature's "FAST FOOD" which are fresh vegetables of some kind and fresh or canned fruit for dessert. The freezer is stocked with homemade tortillas, homemade burger and hot dog buns, homemade dinner rolls, cornbread (all wrapped in foil in servings for one or two) ready to reheat. ------------------------------------------------------ Here's another eating plan I jotted down from a book I read years ago: -Meat on Sunday and Wednesday -Casseroles/Leftovers Monday and Thursday -Pasta - Tuesday -Fish, eggs, cheese - Friday -Soup and or Sandwich - Saturday -------------------------------------------- This one I read on-line: Monday - Pasta Tuesday - Soup, salad, and/or sandwiches Wednesday - Stir-fry Thursday - Crock-pot Friday - Pizza Saturday - Something new Sunday - Something easy -Grainlady

I make this and freeze all the time without the biscuits: I've also made it with boneless breast, just bake for about 20 minutes and check that they are cooked through! Chicken Stew with Biscuits 3 whole (6 split) chicken breasts, bone in, skin on 3 tablespoons olive oil Kosher salt and freshly ground black pepper 5 cups chicken stock, preferably homemade 2 chicken bouillon cubes 12 tablespoons (1 1/2 sticks) unsalted butter 2 cups chopped yellow onions (2 onions) 3/4 cup flour 1/4 cup heavy cream 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes 1 10-ounce package frozen peas (2 cups) 1 1/2 cups frozen small whole onions 1/2 cup minced fresh parsley For the biscuits: 2 cups flour 1 tablespoon baking powder 1 teaspoon kosher salt 1 teaspoon sugar 1/4 pound (1 stick) cold unsalted butter, diced 3/4 cup half-and-half 1/2 cup chopped fresh parsley 1 egg mixed with 1 tablespoon water, for egg wash Preheat the oven to 375 degrees F. Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes. Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter. Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly. Note: To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.

I thought she meant cooked today for use this Saturday. Be interesting to see what she did mean. Smiles. Even by USDA standards kindly posted by Grainlady you can keep it in fridge for 3 to 4 days so it will be fine on Saturday. If made today at noon, tomorrow is one day, Friday is 2 days, Saturday is 3 days..... USDA does like you to bring leftover chicken up to 165 degrees when reheating so I'd go ahead and do that just as an extra precaution but I wouldn't worry about it.

Cooked chicken keeps very well in the freezer. I'd suggest putting it in user-friendly packets/containers (vacuum-sealed if you have that capability). Shred some, cube some, slice the breast meat for sandwiches.... That's how I do it when I get a roasted chicken from the store, then make soup with the carcass. -Grainlady