Northern Beans and Kentucky Legend Hickory Smoked Ham. We've already had Dinner and a lunch, besides this. And I still have Pinto Beans with Ground Chuck and Pork Sausage to make.😂 #wintermeals#freezermeals#comfortfood
Freezer Dinners Week of 11/11/18
Salsa Chicken Tacos (x2) Total: $6.38 (about $3.19 each)
Chicken Pasta Sauce (x2) Total: $7.42 (about $3.71 each)
Grand Total: $13.80 for four freezer dinners
Price Breakdown: Link in Bio
Weekend comfort food, anyone!!!??? Let this simmer on your stove top and have it with afternoon football!⠀
30 oz. lean ground turkey (95-97% lean)⠀
14.5 oz. can of diced tomatoes w/ peppers (rotel-style)⠀
30 oz. tomato sauce⠀
4.5 t chili powder⠀
1 t chipotle powder⠀
1/8 t allspice⠀
1/8 t cumin⠀
1/8 t onion powder⠀
1/8 t garlic powder⠀
1/8 t salt⠀
1. Brown the ground turkey and drain it.⠀
2. Add all ingredients to crockpot.⠀
3. Cook for 8 hours on low, or 4 hours on high.⠀
(You can also cook this on the stove in a stock pot for about an hour.)⠀
Lean and green servings:⠀
This recipe makes four servings, which is about 1.5 cups per serving (A soup ladle is about 0.5 cups, so you get three soup ladles full of chili -- be sure to measure). One serving counts as a full lean and green, as follows:⠀
1 leaner protein⠀
3 vegetable servings⠀
Note: If you like spicy over sweet chili, make the following corrections. Leave out the Splenda. Add 1/2 tsp more chili powder and 1 tsp Mrs. Dash Southwest Chipotle Seasoning. Replace the can of diced tomatoes with rotel.⠀
Packed with B vitamins, folic acid, zinc, potassium, magnesium, and vitamins A and E, Pecans are a great addition to your snack menu, and your holiday table!
Here is our favorite Pecan Recipe - just in time for Thanksgiving!
Pecan Fig Tart
Preheat oven to 400F
1 1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon sugar
9 tablespoons vegetable shortening (chilled)
1/4 cup non-dairy milk
2 cups dried figs, stemmed and coarsely chopped
3/4 cups brown sugar
2 tablespoons vegan butter
1/4 cup bourbon
1 teaspoon vanilla extract
1 cup chopped pepper
1/2 - 1 teaspoon crushed pepper flakes
Make pie crust:
In large bowl combine first 3 ingredients, cut shortening, place into the bowl, cut shortenings with fork till you reach crumbly flour mixture, pour in milk and work together till dough ball forms, do not overmix.
Place plastic foil on a cutting board and sprinkle with flour , roll dough on the floured plastic foil into a circle. Use the foil to help you to flip the crust into a pie dish. cut excess crust with a knife, fill any tears with extra pieces. Pinch the edge of crust for pretty crust.
Pierce bottom of the crust all over with a fork. Bake for 15-20 min or till light brown.
Cool to room temperature.
Meanwhile Prepare Filling:
Place figs, sugar and 1 3/4 cups of water in heavy bottom saucepan, bring to boil on high heat, reduce heat to moderate aliguind is syrnd cook for 10-15 min till figs are tender and liquid is syrupy. Stir in butter, bourbon, vanilla, pecans, red pepper flakes (to your taste), mix well. Remove from heat, cool.
Fill the pie crust and serve. Serve with vegan vanilla ice cream if desired.
LEFTOVER TURKEY!!! It’s coming! This is my favorite way to use it (after I get tired of turkey sandwiches:)
I worked at a dance/costume shop for my most of my teenage life (and then some). The ladies I worked with became some of my best friends. Their influence truly shaped who I am. (And that’s where I learned to take a wall out with a sledgehammer). Seriously, luckiest girl ever to have worked at “Onstage”! This is a recipe I got from the owner @judyekker I can’t even count how many times I have made it over the years (works with leftover chicken too). Nothing fancy here. Just plain old good!
TURKEY POPPYSEED CASSEROLE
-1 cup sour cream
-1 10.5 oz can cream of chicken soup (don’t add water)
-1 10.5 oz can cream of chicken with herbs soup (NO water)
-1 cup leftover turkey, shredded or cubed
-1 Tablespoon poppyseeds
-1 12 oz package of egg noodles, cooked and drained
-salt/pepper to taste.
-1 and 1/2 sleeves of ritz crackers, crushed into crumbs (I use a ziplock bag and a rolling pin)
-1/2 cup (one stick) butter. (Melted)
Combine cracker crumbs and butter in the casserole dish. After combined set aside 1/2 cup in a bowl to top the casserole with later. Push the rest flat in the bottom of the dish to make a “crust”. Combine all other ingredients in a large bowl. Then heap it into your casserole dish (9x13) Spread evenly. Sprinkle with reserved cracker/butter crumbs. Bake at 350 degrees until warmed through. (About 30 min). We like it served with roasted broccoli! -
33+5, and Round 1 of freezer meal prep is about to go down!
On the menu for this session:
1) Protein pumpkin bisque
2) Beef, veggie & barley soup
3) Chicken, veggie & noodle soup
4) Taco & veggie casserole
5) Homemade apple cider (to warm the soul ❤️)
The next session will include spaghetti bolognese sauce, moose stew, homemade meatballs, and “freezer-friendly Beef, Bean and Cheese burritos”. Lastly, I plan to make about 30 pre-prepped overnight oats kits with oats, barley, chia, flax and hemp protein, and then add honey and full-fat milk the night before for each one so I have easy breakfast for a month 🙌🏻
Anyone have any really good tried & true freezer meal ideas??
Was just watching @funcheaporfree freezer hack videos. Always great to learn some new things that can be frozen to last longer and reduce waste. The most surprising one for me is chocolate! I've never frozen chocolate before! Probably a good thing as I'm a chocolate freak and don't need encouragement to buy more 😁
We freeze left over pizza sauce as we never need the whole jar, have frozen naan on hand at all times (😏), and freeze tomato paste, chillies, spring onions, onion and bananas.
So was curious, what are your freezer hacks? Would love to hear them all! 😀
Stuck inside because of all the smoke in the Bay Area... so I decided to make a batch of chicken enchiladas with salsa verde! Mmmm 😋
Boil 1.5 lbs of chicken breasts or thighs with a halved onion, salt, and a few cloves of garlic for 20 mins. Cool, shred, and set aside
Roast 2 lbs of tomatillos, onion, and 2 serrano peppers in the oven at 400 degrees until charred. Blend with some water, garlic, and cilantro, seasoning to taste
Brown 12 corn tortillas in a small about of oil individually in a pan, about 10 seconds per side. Then dredge each tortilla in the tomatillo salsa mixture to coat.
Fill each tortilla with shredded chicken and roll. Place seam side down in a baking dish with a thin coating of tomatillo salsa in the bottom
Cover all 12 enchiladas with another layer of tomatillo salsa, crumble cotija cheese on top, and bake at 375 degrees for about 15 mins. Serve hot with sour cream and onions. Voila!
I accidentally posted this on my personal Instagram. So I'm reposting it here.
I had so much positive feedback on my freezer meals from my last post, I decided to start adding in some my frugal food habits. Especially since I haven't been really plating Jameson's meals lately.
We pay 99 cents a can for conventional low sodium black beans. Which isn't bad. And we eat alot of black beans. BUT, I actually really enjoy making my own. I bought 2 pound soft dried black beans for 3 dollars this week at Safeway. I now have 6 bags with 3 cups each of delicious black beans. And I will freeze them flat in my freezer so I can stack them up like the rest of my frozen meals. Which I shared in the second picture.
While I do make tons of things from scratch, I could do more. But it's about balance. I'd rather spend time with Jameson than baking bread or pressing tortillas. So I buy those premade. And when I was working, there was no way I would expend the little extra energy I have cooking from scratch. And I still love quick options even though I am a SAHP. Because I dont want to spend 80% of my day in the kitchen. I LOVE cooking. But not that much. And self care is important too. Sometimes, a can of spaghetti Os for dinner is self care. And they fit into our tight budget. 😂
20 servings of fried rice, 16 servings of baked ziti, and 24 croissant breakfast sandwiches. Several volunteers provided food, containers and time to make these delicious meals that will serve homeless youth in Dakota County. Thank you to all involved!! #teamapplevalleymn#thelinkmn#givingback#freezermeals
Ladies Night Monday was a hit! Carol Bertram shared about her ministry @rubyspantry and challenged the women to find their place to serve, for the good of others and the glory of God! Ladies then teamed up to prep freezer meals for local families in need. #bethechurch#rubyspantry#freezermeals#womensministry
Incredibly thankful for freezer meals tonight like this Ravioli Bake.
I had to take the week off due to sickness (👎🏻☹️), and freezer meals saved my sanity and kept my family fed. I will be back up and running this Monday to finish all orders before Thanksgiving 👍🏻. .
I don't know about your family, but we always have A TON of #Thanksgiving leftovers. After all the homey flavors of the holiday meal, I often find myself wanting something different, and Mexican food is one of my favorites. So I decided to turn that leftover turkey into an easy casserole that you can enjoy now or freeze for later with these Leftover Turkey and Spinach Enchiladas. This recipe makes two 11- x 7-inch pans (12 enchiladas total), so you can enjoy one now and freeze one for later, or share a pan with a friend. 'Tis the season for giving, and what better gift than a home cooked meal ready to enjoy!⠀
Grab the recipe up today on my blog (temporary 🔗 in bio) ⠀
Pesto Chicken & Spaghetti Squash⠀
• ¼ C Ken’s Steakhouse Lite Northern Italian with Basil and Romano Dressing⠀
• ½ C fresh basil, chopped⠀
• 2 TBS parmesan cheese⠀
• 40 pine nuts⠀
• 1 garlic clove⠀
• 10oz grilled or baked chicken⠀
• 1/3 C shredded reduced fat mozzarella⠀
• 2½ C cooked spaghetti squash strands⠀
• ½ C diced Italian tomatoes [less than 5g carbs per serving], drained⠀
• Combine all pesto ingredients in a Magic Bullet or food processor; blend until desired consistency and set aside⠀
• Stir cooked spaghetti squash strands, cooked chicken and pesto in a non-stick skillet until well combined and heated through, then add tomatoes⠀
• Sprinkle mozzarella on top⠀
FREEZER MEALS Here is my long awaited post with my families favorite freezer meals. Head to my profile and click on the link, go to My Website,from there you will find 2 versions. One that produces around 35 meals and one that produces 25 meals. It includes a grocery list, prep list, order or operations and all the recipes!! __________________________————————I hope you love it because next time I do this I’m charging 🤑. Do me one favor, tag ALL of your people here and share the holiday abundance of freezer meals. —-—__________________________————————
I’ll be sharing tips all next week on freezer meals so stay tuned! #freezermeals#glutenfree#glutenfreefreezermeals#momhacks#besmart
meals prepped! 🥘🍱🥗
from the top left, down the right, and circle up...
jar of caramelized roast leeks...
salad of celery, parsley, roast leek, red wine vin, blood orange olive oil...
2jars of veggie loaded tamari sesame meatballs...
2jars smashed garnet yams, butternut squash, topped w roasted leeks...
3jars of ginger garlic veg stew, has chicken-shrimp broth, butternut, carrots, celery, kohlrabi, cilantro, parsley, chive...
2jars celery parsnip soup w chicken bone broth...
roast tamari sesame chicken, couple slices of meatloaf...
“TV dinners” x4 of butternut, backyard greens, kohlrabi, leek, carrot, cremini & shimeji shrooms, meatballs, some w chicken...
4more “TV dinners” w smashed, meatloaf, same veg, parsnip soup as gravy...
made last weekend w lots of help from my sweet suitor, some for him, some for me, some for freezer stash!
These are my FAVORITE quick lunch meals for G! I take the crescent dough and before I roll up the individuals I put a slice of cheese and turkey lunch meat on each piece. Then I roll up and cook as the instructions say (350° for 7 minutes or until brown). I usually make one and then freeze the rest for a later time
CHICKEN WILD RICE SOUP. I am a great gatherer of recipes. I have probably gotten on more than one persons nerves by pestering them for recipes when they bring their famous (fill in the blank) to the neighborhood pot luck. This soup recipe has been a favorite of my entire family as of late. And it’s made in a slow cooker to boot! -
-5 t better than bouillon chicken base
-7 c water
-1 (4.3 oz) pkg Rice-a-Roni wild rice (including seasoning packet)
-1 c chopped carrot
-1 cup chopped celery
-1/2 t dried basil
-2 boneless/skinless chicken breast
-1/2 c cornstarch -1/2 c unsalted butter
- 1 t salt
-1/2 t pepper
-2 c half and half
Combine water, better than bouillon, rice with seasoning packet, carrots, celery, basil in slow cooker. Stir to combine. Add chicken. Cook on low 7-8 hours or high 4-5 hours.
In small sauce pan melt butter over medium heat. When melted whisk in cornstarch. Veeeeery slooowly pour in half and half until well combined. Stir in salt and pepper. Whatever floats your boat! Remove chicken from slow cooker. Cube it or shred it. Pour creamy mixture into slow cooker and stir to combine. Add chicken back in and cook 15 minutes more. Serve with salad and crusty bread. Or if your my husband, serve over more white rice, you know, because, why not. 🤦🏼♀️ #familyfavorites#wildricesoup#chickenwildricesoup#gf#freezermeals