I work full-time. By the time I get off work, and pick up HJ, it is close to 5:30. HJ needs food by 6pm or the world will come to an end.
Therefore, I have started to make meals ahead of time (on the weekends). Usually it makes enough for double batches and I freeze most of them.
Thank you pinterest for helping me with this, but here is what is currently in my freezer:
The recipe makes 4 separate casseroles! HJ likes broccoli. Perfect. The one difference…I used brown rice. The first time I made it, it seemed a little dry. The second one I made, I threw on half a can of cream of chicken soup on top before baking it and the dryness problem was solved.
Another one that no longer has a working link is Orange Chicken
Orange chicken in the crock pot
2 large carrots, peeled and sliced about 1/2-inch thick
2 large red or green bell peppers, cut into 1/2-inch chunks
3 cloves garlic, finely minced
4 boneless skinless chicken breast halves (about 2 pounds)
2 tsp. ground ginger
1 tsp. salt
1/2 tsp. pepper
8 ounces orange juice concentrate
2 cans Mandarin orange segments, undrained
2 green onions, chopped (whites and greens)
2 cups hot cooked rice
Put carrots, bell peppers, garlic, then the chicken, ginger, salt, pepper and frozen orange juice in crock pot. Cover and cook on LOW 4 to 6 hours. Serve chicken on hot cooked rice on platter. Top with orange segments and green onions. Serve chicken liquid in gravy boat, if desired.
Even HJ liked it a lot!
I got a Teriyaki Chicken recipe from Ring Around the Rosies. I split it into 2 bags, and made one with chicken and one with pork (because I had pork in the freezer). Both were delicious.
One that we thought was okay…
BBQ Chicken from Mama and Baby Love. This made 2 meals and we have only had one. I think with the next one, I will add in a yummy BBQ sauce to give it a bit more flavor. Then I hope it is better!
And last night, we had this:
- 2 medium onions, cut into thin wedges
- 1 1/2 cups sliced carrot (3 medium)
- 1 small red sweet pepper, cut into bite-size strips
- 2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
- 3/4 cup chicken broth
- 3 tablespoons creamy peanut butter
- 1/2 teaspoon finely shredded lime peel
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- 2 tablespoons quick-cooking tapioca
- 1 tablespoon grated fresh ginger
- 2 – 3 teaspoons red curry paste
- 4 garlic, minced
- 1/2 cup unsweetened coconut milk
- 1cup frozen peas
Hot cooked rice
Chopped peanuts (optional)
Snipped fresh cilantro (optional)
1. In a 3-1/2- or 4-quart slow cooker, place onions, carrot, and sweet pepper. Top with chicken. In a medium bowl, whisk together broth, peanut butter, lime peel, lime juice, soy sauce, tapioca, ginger, curry paste, and garlic until smooth. Pour over all in cooker.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Stir in coconut milk and peas. Let stand, covered, for 5 minutes.
3. Serve chicken mixture over hot cooked rice. If desired, sprinkle each serving with chopped peanuts and cilantro. Makes 6 servings.
I left out the red curry paste so it wouldn’t be spicy. HJ loved this…seriously the kid ate all of his vegetables.
Also, I split this in half and put into 2 separate freezer bags, it was huge.
I write the directions on the freezer bag and the date I froze it.
Although most recipes say to freeze the raw meat with everything else, I am afraid of cross contamination and put the meat in a separate bag, marked with which recipe it goes to. i would hate to give anyone food poisoning!
Anyone else have good recipes that you can make ahead?
*I misspelled recipes about 8 times in this post