Dinner
I’m doing freezer meals for the month of May. I’ve been wanting to give this a try for a while, but I just haven’t done it yet. Now, I’ve done some freezer meals in the past, but never like this. Usually I will just make a double batch of chili and freeze half. Or make two casseroles and freeze one. But this is going to be some serious freezer cooking!
I checked my freezer and saw that I already had these meals in there – Eggplant Parmesan, Black Bean Chili, Chicken Pepian and Pizza Dough (pepperonis and cheese too). Woohoo! 4 meals are already taken care of!
Here is my master plan for my first round of freezer cooking:
- Beef & Black Bean Taco Bake
- Teriyaki Honey Chicken (making 2 of these)
- Orange Chicken
- Marinated Chicken Thighs
Ingredients:
1 lb Ground Beef
4 Boneless, Skinless Chicken Breasts
6 lbs Boneless, Skinless Chicken Thighs
1 Can Black Beans
3 Cups Black Bean and Corn Salsa (or regular salsa with 1/2 cup corn)
2 Cups Cheddar Cheese
6-10 Tortillas
1 Cup Honey
1 Cup Soy Sauce
4 teaspoons Minced Ginger
4 teaspoons + 1 Tablespoon Minced Garlic
1/3 Cup Flour
1/2 teaspoon Salt
3 Tablespoons Ketchup
6 oz Frozen Orange Juice Concentrate
4 Tablespoons Brown Sugar
1/8 teaspoon Crushed Red Pepper Flakes
3 Tablespoons Italian Dressing
2 Tablespoons Worcestershire Sauce
You will also need a 9×13 inch baking dish, 4 gallon sized freezer bags and 1 smaller quart or sandwich sized bag.
*Tip: Write baking instructions on the foil/bag so you know how to cook it!*
I first assembled the Beef & Black Bean Taco Bake.
1 lb Ground Beef
1 Can Black Beans
3 Cups Black Bean and Corn Salsa (or regular salsa with 1/2 cup corn)
2 Cups Cheddar Cheese
6-10 Tortillas
Heat a large skillet over medium-high heat. Add the ground beef and cook until browned.
Cut up the tortillas into bite sized pieces and drain the black beans.
Combine the beef, beans, salsa, cheese (save 1/2 cup for the top), and tortillas together in a large bowl. Pour into a lightly greased 9×13 inch casserole dish. Sprinkle with remaining cheese. Cover with foil.
Cooking instructions: Defrost in refrigerator overnight. Bake at 350°F for 30-45 minutes or until bubbly.
Yield: 4-6 Servings
Next I prepared the Orange Chicken. I also made some orange juice with the leftover orange juice concentrate – or you could double the recipe to use the rest of the can.
4 Boneless, Skinless Chicken Breasts
1/3 Cup Flour
1/2 teaspoon Salt
3 Tablespoons Ketchup
6 oz Frozen Orange Juice Concentrate
4 Tablespoons Brown Sugar
1/8 teaspoon Crushed Red Pepper Flakes
Cut up the chicken into bite sized pieces and place in a gallon size freezer bag with the flour. Shake bag to coat chicken.
In a smaller zip top bag, combine the salt, ketchup, OJ concentrate, brown sugar and crushed red pepper flakes.
Place the sauce bag in the bag with the chicken and freeze flat.
Cooking instructions: Thaw in refrigerator overnight. Combine the chicken and sauce together in a slow cooker. Cook on high for 3-4 hours or low for 2-3 hours.
Serve over rice.
Yield: 4 Servings
Then I prepared the Teriyaki Honey Chicken.
4 lbs Boneless, Skinless Chicken Thighs
1 Cup Honey
1 Cup Soy Sauce
1/2 Cup Water
4 teaspoons Minced Ginger
4 teaspoons Minced Garlic
This is makes 2 meals in 2 separate gallon sized bags.
Put 2 lbs of chicken in each bag.
Combine the all the remaining ingredients together in a bowl. Pour half the sauce into each bag with the chicken. Freeze flat.
Cooking instructions: Thaw in refrigerator overnight. Remove chicken from the marinade. Grill or bake at 350°F for about 30-40 minutes or until cooked thoroughly.
Serve with rice or veggies.
Yield: 4 Servings per bag
Then I realized I still had 2 lbs of boneless, skinless chicken thighs and was going to just throw them in a bag with Italian salad dressing. I only had about 3 Tablespoons of dressing left, so I threw a couple other ingredients in there as well.
Marinated Chicken Thighs (I will post a picture after I make this)
2 lbs Boneless, Skinless Chicken Thighs
3 Tablespoons Italian Dressing
2 Tablespoons Worcestershire Sauce
1 Tablespoon Minced Garlic
Splash of Water
Combine all ingredients together in a gallon sized bag and freeze flat.
Cooking instructions: Thaw in refrigerator overnight. Remove chicken from the marinade. Grill or bake at 350°F for about 30-40 minutes or until cooked thoroughly.
Serve with rice or veggies.
Yield: 4 Servings per bag
It took me 1 1/2 hours to make these 5 meals. I probably could have done it in just 1 hour if I didn’t have my 2 kids with me.
Later in the day I froze a few more things:
Bell Peppers – Chopped and put in freezer bag
Pepperoncinis- Diced and put in freezer bag
Green Beans – Blanched and put in freezer bag
Bread Crumbs – Rolls and bread ends from freezer. Grind in food processor and put in freezer bag
Poblano Peppers – Charred, peeled, seeded, chopped and put in freezer bag
Zucchini Muffins – Froze half a batch in a freezer bag
And I also made Refrigerator Pickles. (Will post recipe soon)
*Tip: Freeze foods flat in freezer bags instead of in plastic containers!*
I had been freezing chicken stock in plastic containers because I ran out of bags. It took up a ton of room in the freezer. I transferred them to freezer bags and saves so much space!
-Beef & Black Bean Taco Bake from Eat At Home Cooks-
-Orange Chicken from The Virtuous Wife-
-Teriyaki Honey Chicken from Once A Month Mom-
Tags: Beef, Chicken, Freezer, Freezer Cooking, Freezer Meals
This recipe makes for a super easy way to make enchiladas. No fussing with rolling tortillas…just stir it all together with some pasta and you’re done!
Ingredients:
12 oz Wide Egg Noodles
1 Tablespoon Extra Virgin Olive Oil
3/4 lbs Chicken Tenders, cut into bite sized pieces
3 Large Bell Peppers (any color), chopped
1 Onion, chopped
Salt & Pepper
16 oz Can Refried Beans
28 oz Can Enchilada Sauce (I like Macayo’s brand)
3 Tablespoons Taco Seasoning
8 oz Cheddar Jack, shredded
4 Green Onions, sliced
Bring a large pot of water to a boil. Salt the water, add the pasta and cook until al dente. Drain.
While the pasta is cooking, preheat the oven to 350°F.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned. Add the peppers, onions and season with salt, pepper and taco seasoning. Cook until the veggies begin to soften.
Stir in the refried beans and 2 cups of the enchilada sauce. Simmer for a few minutes until heated through. Remove from the heat and stir in 1/2 cup cheese and green onions.
Spread 1/2 cup enchilada sauce in a 9×13 inch baking dish. Mix the pasta with the chicken mixture and pour into the dish. Drizzle with the remaining enchilada sauce and sprinkle with the remaining cheese.
Bake until bubbly, about 20 minutes.
Serve with tortilla chips and sour cream.
Serves: about 6
-Recipe adapted from Better Homes and Gardens-
Tags: Bell Pepper, Bell Peppers, Cheese, Chicken, Dinner, Enchiladas, Macayo's Enchilada Sauce, Red Bell Pepper, Refried Beans
I’m in the process of unloading pictures from my camera and found pictures of this delicious dish. My mouth is watering just thinking about this yummy pasta. I need to make this one again!
Ingredients:
12 oz Farfalle Pasta
14 oz Smoked Sausage, sliced thin
1 Onion, chopped
3 Garlic Cloves, finely grated
1/2 Cup Chicken Broth
2 teaspoons Cajun/Creole Seasoning (I used Emeril’s Essence Creole Seasoning)
1 ½ teaspoons Paprika
Salt & Pepper, to taste
8 oz Can Tomato Sauce
½ Cup Sour Cream
2 Green Onions, thinly sliced
Parmesan Cheese
Bring a large pot of water to a boil. Salt the water then add the pasta. Cook until al dente.
While the pasta is cooking, brown the sausage in a skillet over medium heat. Once browned, reserve on a plate.
Add the onion and garlic to the pan. Cook until they start to soften, about 2 minutes. Pour in the chicken broth, bring to a bubble then let reduce for a couple minutes.
Add the Cajun/Creole seasoning, paprika, salt, pepper, tomato sauce and the reserved sausage. Cook until heated through, about 2 minutes. Stir in the sour cream and simmer for couple minutes.
Toss with the pasta. Garnish with green onions and Parmesan cheese.
Serves: 4-6
-Recipe adapted from Plain Chicken-
This is a quick and easy one pot meal that is perfect for a weeknight dinner!
Ingredients:
1 Tablespoon Olive Oil
1 ½ lbs Boneless Skinless Chicken Breasts or Thighs, cut into bite sized pieces
1 Small Onion, chopped
2 Garlic Cloves, finely grated
15 oz Can Diced Tomatoes
1 Tablespoon Curry Powder
½ Tablespoon Chili Powder
1 teaspoon Freshly Ground Nutmeg
2 Cups Chicken Broth
1 Cup Quinoa
12 oz Bag Frozen Peas
Salt & Pepper, to taste
Heat the oil in a large pot over medium-high heat. Add the chicken and onion, sauteing until the chicken is browned.
Stir in the tomatoes, curry powder, chili powder and nutmeg. Simmer for a couple minutes.
Add the chicken broth and bring to a bubble. Stir in the quiona and reduce heat to medium-low. Cover the pot and cook for 20 minutes. Stir in the peas in the last couple minutes of cooking.
Serves: 4
-Recipe by: One Dish Dinners-
Tags: Chicken, Curry, Dinner, Gluten & Dairy Free, Gluten Free, One-Pot, Peas
Chicken, cauliflower and curry are just meant to be together.
Ingredients:
1 Tablespoon Extra Virgin Olive Oil
3/4 lb Chicken Breasts, cut into bite sized pieces
1 Onion, Chopped
1 Cloves Garlic, finely grated
1 teaspoon Ground Ginger or about 1 inch freshly grated ginger
1 teaspoon Curry Powder (2 teaspoons if you like a stronger curry flavor)
1 teaspoon Cumin
3 Cups Cauliflower Florets
1 (14oz) Can Diced Tomatoes
1 Can Chickpeas, drained and rinsed
1/4 Cup Chicken Broth
1/4 Cup Sour Cream
Kosher Salt and Freshly Ground Black Pepper
Heat the olive oil in a large soup pot over medium-high heat. Add chicken and cook until browned. Add the onion and garlic, cooking until softened.
Stir in the ginger, curry powder and cumin. Cook for 1 minute. Add the cauliflower, tomatoes, chickpeas and broth. Bring to a bubble, reduce heat and simmer until the cauliflower is softened, about 10 minutes.
Stir in the sour cream and season to taste with salt and pepper.
Serves: 4
-Recipe adapted from KraftFoods-
Tags: Cauliflower, Chicken, Chickpeas, Dinner, Gluten Free, Stew
Yum! I love Chinese food! This dish was amazing and even gives my favorite Chinese food restaurant a run for their money.
Ingredients:
1 1/2 pounds Boneless Skinless Chicken Breasts, cut into bite sized pieces
2½ Tablespoons Sesame Oil, divided
2 Cloves Garlic (chopped)
¼ teaspoon Dried Red Pepper Flakes
4 Cups Fresh Broccoli Florets
6 Tablespoons Chicken Broth, divided
Salt and Pepper
¼ Cup Hoisin Sauce
3 Tablespoons Oyster Sauce
5 Green Onions, sliced
Sesame Seeds, for garnish
Heat a wok or large skillet over medium-high heat. Pour in 1 1/2 Tablespoons sesame oil. Once the oil is hot, add the garlic and red pepper flakes, stir frying for about 30 seconds. Add the broccoli and 4 Tablespoons chicken broth. Cook for about 2 minutes, stirring constantly until they turn a brighter green. Reserve the broccoli on a plate.
Heat the remaining sesame oil in the skillet. Add the chicken and season with salt and pepper. Stir fry for 3-5 minutes to fully cook the chicken.
In a small bowl, combine the remaining chicken broth, oyster sauce and hoisin sauce. Pour this mixture into the skillet along with the broccoli and green onions.
Serve over brown rice and garnish with sesame seeds.
Serves: 4
-Recipe from BlogChef.net-
Tags: Broccoli, Brown Rice, Chicken, Chinese, Chinese Food, Chinese Stir-Fry, Dinner, Rice
I’ve been watching a lot of America’s Test Kitchen and trying out some of their recipes. This one looked amazing, so I just had to try it. It was certainly impressive and something to make for company. You can enjoy the rest of the bottle of wine with dinner too!
Ingredients:
1 Tablespoon Butter
1 Tablespoon Olive Oil
4 Chicken Breasts (boneless/skinless)
Salt & Pepper
1 lb Mushrooms, sliced
1 Onion, chopped
1/4 cup White Wine
1 Garlic Clove, finely grated
1 Tablespoon Flour
1 1/2 Cups Low-Sodium Chicken Broth
1/3 Cup Sour Cream
1 Egg Yolk
2 teaspoons Lemon Juice
1/2 teaspoon Nutmeg
2 teaspoons Chopped Tarragon
Heat the butter and olive oil in a skillet over medium-high heat. Pat the chicken breasts dry with a paper towel then season with salt and pepper. Brown the chicken breasts, about 4 minutes on each side. Reserve on a plate.
Add the mushrooms, onions, and wine. Cook for 8-10 minutes to soften. Stir in the garlic and flour, cooking for 1 minute. Add the chicken broth and bring to a bubble. Return the chicken to the skillet along with any juices from the plate, cover and turn heat to medium. Simmer for 5-10 minutes to fully cook the chicken. The chicken should be at about 160°F. Remove the chicken to a plate and cover with foil.
Measure out 1/2 cup of the sauce into a bowl. Whisk the sour cream and egg yolk into the bowl. Pour back into the skillet and stir to combine. Stir in the lemon juice, nutmeg and tarragon.
Serve chicken with the mushroom sauce on top.
Serves: 4
-Recipe from America’s Test Kitchen-
Tags: Chicken, Chicken Breasts, Chicken Fricassee, Dinner, Fricassee, Mushrooms
I am utterly amazed by the ease and deliciousness of a simple whole chicken. This bird cost me about $2.50 and only about an hour to make. It doesn’t get better than that! Oh, and Chloe ate a good amount of this chicken without complaint…she even devoured a leg!
Ingredients:
1 Whole Chicken
1 Tablespoon Olive Oil
1 Tablespoon Salt
1/2 Tablespoon Black Pepper
Pan sauce:
1 Shallot, minced
2 garlic cloves, finely grated
2 teaspoons fresh thyme, minced
2 teaspoons Dijon Mustard
1 cup Low Sodium Chicken Broth
2 Tablespoons Unsalted Butter
2 teaspoons Sherry Vinegar
Preheat oven and an oven-safe skillet to 450°F. Just put the skillet in the oven when you turn it on and it will be nice and hot when you are ready for it.
Pat the chicken fry with a paper towel. Rub the bird down with olive oil. Season with salt and pepper. With the chicken breast side up, tie up the legs (as shown in the picture).
Carefully remove the hot skillet from the oven and place the chicken, breast side up in the skillet (it will sizzle quite a bit). Place back in oven and roast for about 30 minutes, or until the breast reaches 120°F.
Turn the oven off and leave the chicken in the oven for another 30 minutes, or until the breast reaches about 165°F.
Remove from oven and let rest for 20 minutes before carving.
To make the pan sauce:
Pour off all but about 1 Tablespoon of fat from the skillet. Add the shallot, garlic and thyme. Sauté over medium high heat until softened.
Add the Dijon mustard and chicken broth. Bring to a bubble and let it reduce to about 3/4 cup.
Turn off the heat and melt in the butter. Stir in the vinegar.
*Note: I didn’t use the mustard and I substituted Rice Wine Vinegar for the Sherry Vinegar
Carve the bird and serve with the sauce.
Yield: 1 Whole Chicken
-Recipe by America’s Test Kitchen-
Quinotto is the quinoa equivalent of risotto. Since risotto is one of my favorite foods, I thought I would give this a try. It turned out to be delicious and the roasted squash gave this dish a wonderful flavor… nothing beats out risotto, but this is a close second!
Ingredients:
2 Tablespoons Extra Virgin Olive Oil
1 lb Butternut Squash, peeled & cubed
Salt & Pepper
1/2 Cup Uncooked Quinoa, rinsed
A Handful of Cilantro, chopped
1 Carrot, grated
5 White Mushrooms, sliced
2 Garlic Cloves, finely grated
1 small onion, shopped
1 1/2 Cups Vegetable or Chicken Stock
Preheat oven to 350°F. Place the butternut squash on a baking sheet. Drizzle with 1 Tablespoon olive oil and season with salt & pepper and about 1 Tablespoon cilantro. Toss to combine. Roast in oven for 30 minutes, or until tender and lightly browned.
Cook the quinoa. A rice cooker works well or you can cook it on the stovetop. Add the quinoa along with 1 cup of water to a saucepan, bring to a boil, reduce heat and simmer for about 20 minutes or until the liquid is absorbed. For a rice cooker, add the quinoa along with 1 cup water and turn on.
Heat the remaining 1 Tablespoon of olive oil to a sauté pan over medium high heat. Add the garlic and onion, cooking for a couple minutes to soften the onion. Add the mushrooms, remaining cilantro and 1/2 cup stock. Cover and simmer for about 5-7 minutes, or until the liquid is absorbed.
Mix the grated carrot into the cooked quinoa. Stir the quinoa and remaining stock into the veggies in the sauté pan. Fold in the squash. Cover and simmer a few more minutes to let the remaining liquid absorb.
Serves: 4 as main dish
-Recipe adapted from FitSugar -
Tags: Butternut Squash, Dairy Free, Dinner, Gluten & Dairy Free, Gluten Free, Mushrooms, Quinotto, Risotto
Ingredients:
12 oz Rotini or other short cut pasta
3 Tablespoons Extra-Virgin Olive Oil
3/4 lbs Butternut Squash, peeled and cut into 1/2 inch pieces
Salt & Pepper
1 Onion, diced
1 lb Hot Italian Sausage, casings removed
Shredded Mozzarella, to sprinkle on top
Bring a large pot of water to a boil. Once boiling, add some salt and the pasta. Cook until al dente. Reserve 1 cup of the starchy cooking water before draining.
While the water is coming up to a boil. Heat 2 Tablespoons olive oil in a large skillet over medium high heat. Add the squash, season it with salt and pepper. Cook until lightly brown and tender, about 8 minutes. Reserve the squash on a plate.
To the same skillet, add 1 Tablespoon olive oil and the sausage. Break up the sausage a bit and sauté until thoroughly cooked and browned. Return the squash to the skillet. Add the 1 cup of reserved pasta cooking water. Simmer for a couple minutes to reduce the liquid. Fold in the pasta.
Serve with shredded cheese on top.
-Recipe is adapted from KitchenDaily -
Serves: 4
Tags: Butternut Squash, Cheese, Dinner, Italian Sausage, Pasta, Sausage