Freezer Meals

Okay, so here’s my attempt to actually organize/share my recipes.  Sorry there will probably not be any artistic pictures of the step-by-step process, if I actually did that I fear I might not ever post this.  I may update these as time goes by with pictures.  I’m going old school and just going with text. 

Starting off:

While Alex took her first nap (approx. 40 min)I looked at the local supermarket ads to find out the best prices on chicken and beef.  In this case, Stater Bros. won! I planned the specific recipes I had in mind and made a list.  After the nap, we shopped. While I shopped I made sure I just stuck to what was on my list.  Shopping with Alex can be a challenge, so if I’m organized the process always goes more smoothly. 

During the second nap I started my meals (approx. 90 minutes), but didn’t really finish until later in the evening. 

Supplies:

Freezer bags, disposable casserole pans (I forgot to buy some…they weren’t on my list, Sharpie, crockpot.

EASY things to make and freeze

Shredded chicken

Place as many frozen chicken breasts that you have on hand in a crockpot.  Fill it with a little bit of water, or if you have it on hand, chicken stock.  Set on low.  Cook for about 8 hours.  As soon as chicken cools place them in about 1 cup portions and wrap with plastic wrap and place in a freezer bag. 

Things to make with shredded chicken (endless possibilities!) – let me know if you need any of these recipes

·      Chicken salad

·      Curry chicken salad

·      Chicken tacos or enchiladas

·      Chinese Chicken or Cesar salad

·      Tortilla soup

·      Pillsbury chicken squares

·      BBQ chicken pizza

Ground Beef and Ground Sausage

On this last shopping trip I bought a lot of ground beef and sausage because it was on sale.  I just cooked both of the meats (separately) and drained the fat.  I added sautéed onions to the beef (not sure how the onions will do in the freezing process…we’ll find out). 

Chicken Dishes

Most of these dishes are for the grill.  If you don’t have a grill you can either pan cook them or roast in the oven on high heat.  Grilling is usually best though. 

Unless I buy thin fillets, chicken breasts are usually HUGE (like DDs of the chicken world).  I actually, very carefully, slice them in half.  They are still a good size and not so big.  But that’s just my preference.

Stir Fry Chicken* (haven’t tried)

Ingredients:

• 2 chicken breast cut into cubs
• 1/2 cup soy sauce
• Juice from half a lime
• ½ cup brown sugar
• 2 diced garlic cloves
• 1 teaspoon grated ginger
• 2 tablespoons ketchup
• 2 tablespoons sesame seeds
• 1/2 onion sliced

Combine all of the ingredients in a bag.  Seal the bag.  Freeze.  When ready to cook.  Stir fry with a little oil over med high heat.  Toss in broccoli florets and serve with rice.

Tequila Citrus Chicken (you can also use this marinate for fish)

Ingredients:

• 2 chicken breasts
• Juice from one lime
• 2 minced garlic cloves
• ½ cup Tequila

Mix all the ingredients in a ziplock.  Seal. Freeze.  Thaw. Grill.

Sweet and Spicy Chicken

Ingredients:

·      2 chicken breasts (Chicken thighs are really good with this)

·      ½ cup pineapple juice

·      1/3 cup reduced-sodium soy sauce

·      1 Tblsn cup light brown sugar

·      2 cloves garlic, minced

·      1 to 1 1/2 teaspoons crushed red pepper flakes

·      Chili pepper to taste

Mix all the ingredients in a ziplock.  Seal. Freeze.  Thaw. Grill.

Reserve the thawed marinade.  Add one Tablespoon cornstarch and bring to a boil. Let simmer until thick.  Serve over the chicken.

Basil Lime Chicken *Haven’t tried it yet!

Ingredients:

·      2 chicken breasts

·      2 Limes juiced

·      1 lemon juiced  

·      3 T Olive Oil

·      2 T Dijon Mustard

·      2 T Worcestershire Sauce

·      1 T Soy Sauce

·       4 Cloves Garlic Minced

·      2 T Chopped Basil

·       Salt and Pepper to taste

Mix all the ingredients in a ziplock.  Seal. Freeze.  Thaw. Grill.

London Broil or Tri-Tip

Ingredients:

• London Broil or tri-tip
• 1/3 cup soy sauce
• 1/3 cup lemon juice
• 1/3 cup red wine
• 1/4 cup Worcestershire sauce
• 3 teaspoons minced garlic
• 1 tablespoons italian seasoning
• 1 teaspoon ground pepper
• 1/4 teaspoon tabasco

Mix all the ingredients in a ziplock.  Seal. Freeze.  Thaw. Grill.

Citrus Salmon

This is healthy and easy!

2 Salmon Fillets
1 lime - juiced
1 orange - juiced
1 diced jalapeno
1 tspn Pepper

Mix ingredients fruit and jalapeno in a bowl - add in salmon. Marinate for at least 30 minutes.

Preheat a grill to medium heat.

Brush the salmon on all sides with the olive oil and season with pepper. Place the fish on the grill and cook for about 4 minutes. Turn the fish over and cook for an additional 2 minutes or until cooked through to the desired degree of doneness.

Serve with Grilled Corn and Spicy Beans

Jerk Chicken

Super EASY!!!

2 chicken breasts (with bone) I peeled the skin off*
4 Tablespoons of Jerk Seasoning -- if you want to make your own go for it.
1 juice from a lime
1 juice from an orange
1/2 cup tequila or rum (optional)

In a bowl spread the seasoning on the chicken -- press it in with your fingers. Add in the juice from the fruit. Marinate chicken for at least 30 minutes -- or up to 1 day...the longer the better.
Preheat BBQ to 350 **
Grill chicken for about 17 minutes or so on each side. Do not flip the meat more than once...don't open the lid. If you flip it, poke it with a fork (no dirty jokes please), touch it, move it around, it becomes tough.

Serve with spicy beans.

Time saving tip:
Make more than one serving of chicken -- you can use the leftover chicken the next day in a salad or reheat for chicken tacos, or a sandwich.

* If you used boneless you really only need about 11 or 13 minutes on each side...use a timer.

** You can bake the chicken on 350 - for 45 minutes.

Grilled Veggies

I love vegetables. I could probably be a vegetarian if I didn't love pork so much, and the occasional In-N-Out. Another one of Morgan's favorites are these grilled veggies. We serve them a lot when we have people over for dinner. I usually do all the prep in the morning so I don't have to worry about it later.

There are a lot of ways to cut the veggies, but after years of trial and error it seems that the best way to slice the veggies is by making long strips. Chunking them for skewers is good but it's not as flavorful.

1 - 2 zucchini
1 - 2 yellow squash
1 - 2 yellow onions
Asparagus
mushrooms
1 cup olive oil
1/4 cup balsamic vinegar
sea salt
pepper

Line the veggies in a deep pyrex pan -- or jelly roll pan (anything that has a lip so the oil won't drain out). Once one layer is in the pan drizzle with Olive Oil. LIBERALLY apply pepper and sprinkle salt. Drizzle a dash of vinegar on the veggies. Repeat process until all the veggies are seasoned.

If you're not cooking immediately, put a damp paper towel over the veggies and put in the fridge.

Over medium heat place the veggies on the grill -- or if you have a BBQ basket use that. Grill veggies, flipping (carefully) once, about 15 - 20 minutes.

Enjoy!

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