Freezer Meal Ideas

Blog #42:

I have 3 weeks left to go before baby #3 arrives!  I was planning on making at least 10 meals to get my family by and no cooking for me when arrive home from the hospital.  However, I find that it is a bit hard to find meals to freeze as we eat a lot of chicken, fish and vegetables at home!  Vegetables are easy to prep and you can always buy frozen!  I hate freezing fish.  It always comes out watery for some reason! I ended up just make 6 meals and 2 dozen muffins!!

I made:

  1. Chili
  2. Stuffed shells with spinach
  3. Lasagna
  4. Chicken Soup
  5. Bean and Cheese burritos
  6. Pepperoni Pizza
  7. Cheese and Vegetable quesadillas
  8. Banana Bread Muffins
  9. Pumpkin Muffins

To save time and money I made a large pot of chili and chicken soup as I normally do.  What is left over is frozen! It is enough for another 4 large servings.  The pizza and quesadillas were easy as I always have cheese, pasta sauce and naan/tortillas at home.  Use any vegetables or left over meats to make pizzas or quesadillas.  I had a can of pureed pumpkin and decided to make muffins.  My bananas were going bad so I made banana muffins!  The stuffed shells and lasagna I planned out.  I suggest using what you have at home first before purchasing extra food!  This way you save money!

There are many recipes out there but not many that I eat weekly, which is why my list of frozen meals was small.  However, this will help me out the first week at least.  I may end up doing take out a few days and will definitely use my crockpot!

Make sure if to let the muffins cool before freezing and let the air out of the ziplock bag out.  For the lasagna and stuffed shells, wrap in plastic wrap and then cover in foil.  On the foil with a sharpie write down how long to bake.  Make sure everything is dated!

I used my recipes for these and some are Pinterest inspired!

Freezer meals are great for back to school as well for those busy nights, new baby and just because you may have left overs!

This blog is pretty short but straight forward!

I hope I have given you some ideas!

Enjoy!

❤ Azilde

Open Faced BBQ Sandwich

Blog #35:

I just made this open faced sandwich last night and am craving it again!  I wanted to make a quick dinner and wanted to use some left over corn on the cob as well.  I ended up mixing a few things I just had a little left of.

My plan was to make a Homemade BBQ Pizza but my local target did not have any and so I purchased 2 mini loafs of baguettes.  It made about 2 1/2 servings 6 slices.

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Here is what you need:

  • 1 baguette sliced, halved
  • 1 lb of cooked chicken, cut into small pieces
  • 1 cup of BBQ sauce
  • 1 tbs of diced shallots
  • 1/4-1/2 cup of shredded cheese (cheddar or Mexican blend)
  • 1/4 cup of sliced Scallions
  • 3 ears of corn, sliced off the cob
  • 1/2 a jalapeño diced
  • 2 tbs of coconut oil or any oil

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Prepare:

Turn the oven on 375 degrees and let the loaf warm up and get crusty for about 8 min.  In the meantime, heat up your coconut oil and add the corn, jalapeños and shallots to a pan for about 3 minutes; until shallots are transparent and the corn and jalapeños are heated through.  Turn the heat off and put the pan aside.  Mix 1/2 of cup or a little more of the BBQ sauce with the chicken.  Once the loaf is done add the BBQ chicken mixture to both slices of baguette.  Then layer the corn, jalepenos and shallot mixture over the chicken.  Generously add your shredded cheese evenly over the baguettes.  With your oven on HI Broil heat the open faced sandwich until the cheese melts; about 2 minutes.  Lastly, remove the sandwich from the oven and drizzle the remaining BBQ sauce over the sandwich and add the sliced scallions.

I cut mine up into 3 slices each.  You could have this as a meal or make a ton and cut into thinner slices to serve as appetizers!

I hope you enjoyed this yummy recipe!

Enjoy!

❤ Azilde

 

 

 

 

Protein Granola Balls Dipped in Chocolate

Blog #28:

Sometimes you want a snack that’ll fill you up and hold you over until your next meal. This recipe is perfect for on the go, after school snack or before/after a work out!

Super filling and the kids love them.  They are gone so quick I have to make them all the time.  A good thing about this recipe is that you can make a few batches and freeze them.    I came up with this recipe thinking of firm bars but not so hard that my teeth will chip off.  There are so many bars out there that taste good but you can barely take a bite as the bar is hard as a rock!  They may be healthy but will send you to the dentist in no time.  I made these “bars” into balls as you don’t need too many before getting full.  Protein bars make you full quick and I find myself eating half and saving the other half for later.  Another great thing about these protein granola bars is that you can make them as big or as small as you want them!

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You will need:

  • 1 cup of quick oats
  • 1 cup of unsalted almond butter
  • 8oz of pitted dates (a bag)
  • 1/2 cup of almonds
  • 10oz of mini semi sweet chocolate chips
  • 1/4 cup of honey

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Prepare:

  1. In a blender blend the dates and a 1/2 cup of almonds until the dates and almonds are chopped up small
  2. Then heat up the almond butter and honey in a sauce pan until mixed
  3. In a large bowl, mix together the oats with the almond butter and honey mixture and the dates and almond blend.
  4. Once everything is mixed add a cup of the semi sweet chocolate chips and start rolling into balls.  Any size you’d like!

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5. The mix will look a bit dry but that is ok. Squish the mix into balls and pop them in the freezer for about 10-15 minutes.

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6. While the granola bars are in the freezer firming up melt the rest of the chocolate chips.

7. Remove the balls from the freezer and dip into the melted chocolate. Then stick them in the fridge until the chocolate hardens.  Since the balls are already cold the chocolate firms up within a few minutes.

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The recipe is easy and delicious!  I know I say that about all of my recipes!  But I would not post them if I did not love them!

Enjoy!

❤ Azilde

Quick Vegetables with Bacon

Blog #27:

I had to go food shopping but was not planning on going until the next day.  I had one russet potato and 1 zucchini I knew I had to use or I would have to throw it away.  I hate throwing away food.  I freeze leftovers or reuse left over vegetables in my scrambled eggs for breakfast.  After all it is the right thing to do.  Don’t you think?

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I actually want to make this meal right now!

Ingredients:

  • 1 russet potato, diced
  • 1 zucchini, diced
  • 1/4 cup of onion, diced
  • 3 slices of bacon
  • pepper
  • cayenne pepper
  • onion powder
  • garlic powder
  • sliced green onion (optional)

This make about 2 servings.  I used what I had left but you can always double the ingredients for a larger portion.  You will notice sometimes I do not put the measurements on the spices.  In this case, I just eye ball the amount of spices.  To your liking of course.  This is why cooking is so much fun because you can experiment with flavor!

First step, is to cook your bacon.  Save the bacon fat to cook your vegetables in.  Break the bacon into bits and set it aside.  I cooked my bacon in a pan and then used my skillet to cook the vegetables.  I poured a little bit of bacon fat at a time into the skillet.  You don’t want to much bacon fat but just enough.  Once the skillet and bacon fat is warm add the onions.  Sauté until translucent and add the potatoes and zucchini.  Add the spices generously and cook until the potatoes become soft.  This will take about 10 minutes as everything is diced small and will cook quickly.

potato and zucchini

Remove from heat and add the bacon bits and sliced green onions (optional).

vegetables and bacon

I had this dish with grilled chicken breast and a side of corn bread.  Delicious!  I think I am going to make this again this week!

Enjoy!

❤ Azilde

Roasted Cauliflower and Chickpeas

Blog #26:

This is one of my go to dinners for a meatless dinner.  It also does not sit heavy in my stomach.  I feel nice and full without feeling stuffed.  Just a good full.  All you need is a few ingredients:

  • 1 can of chickpeas, rinsed and drained
  • 1/2 cup of Double Garlic, Ginger and Lime dressing
  • bag of cauliflower (about 16 oz), already cut (makes it easier)
  • 2 handfuls of arugula and spinach salad mix
  • pepper
  • onion powder
  • garlic powder
  • olive oil

Double Garlic Ginger and Lime Dressing

I love this dressing.  I love it with chicken thighs as well.  You can find this at Whole Foods.  Cindy’s Kitchen products are amazing!

First thing you want to do is set your oven on HI Broil.  While the oven heats up spread your cauliflower and chickpeas on a sheet pan.  Drizzle olive oil and add the pepper, onion powder and garlic powder.  Toss together until everything is well coated.  Stick in the oven for about 25 minutes stirring after about 15 minutes.  Once your cauliflower and chickpeas start to char it is ready to remove from the oven.  Then toss with the arugula and spinach mix and pour the dressing.  I have noticed the flavor is a bit milder if you warm up the dressing first.  Whichever you prefer.  I then enjoy with a side of white rice and sometimes add chicken to it as well, marinated in the same dressing!  Soo delicious!

cauliflower and chickpeas

Enjoy!

❤ Azilde

Tomato Arugula Salad

Blog #25:

I love making salads with roasted or sautéed vegetables instead of a straight up cold salad.  The easy part of this salad is that you may already have these ingredients at home.   You may have a little bit of salad left over and don’t know what to do with it or the tomatoes are on their way out.  Use them!  This makes for a great side or for breakfast with a runny fried egg on top!  Yummy!

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Ingredients:

  • 1 piece of pressed garlic
  • 2 large handfuls of spinach, arugula mix
  • 1/4 red onion sliced
  • 1 cup of cherry tomatoes
  • 2 tbs of olive oil
  • onion powder
  • garlic powder
  • pepper
  • balsamic glaze

To start, add the olive oil and sauté the pressed garlic for about 30 seconds.  You don’t want it to burn.  Then add the sliced onions and tomatoes.  Generously add onion and garlic powder and pepper.  Cook until the tomatoes start to blister and start to deflate.

In a separate bowl add your spinach and arugula mixture and add the tomato and onions.  Mix together and add the the balsamic glaze.

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I purchase this glaze at Whole Foods.  I’ve had it with salad, chicken and fish.  Very yummy and not acidic like balsamic vinegar.

Like I said, enjoy this meal alone or as a side.  It is also great for breakfast!

Enjoy!

❤ Azilde

Scrambled Eggs on Lettuce

Blog #24:

I am definitely not a breakfast kind of gal!  I do however, make sure to eat breakfast since it is the most important meal of the day.  That and that I am always hungry!  This is a 2 minute breakfast that is delicious and no toast, involved!

You will need:

  • 2 eggs
  • coconut oil or olive oil
  • 1-2 large lettuce leaves
  • a slice of cheese, cut into pieces
  • a slice of ham or 2, cut into pieces
  • hot sauce
  • pepper and onion powder to taste (or salt- I don’t use salt for this)

Two minutes, ready?  Heat up a pan and add about a tbsp of oil.  Add the ham and let it brown for about a minute.  Then add your eggs; scramble and add the cheese; add the pepper and onion powder and lastly,  add the eggs to your lettuce and add some hot sauce!

So yummy, quick and delicious!

Enjoy!

❤ Azilde