And so we come to my second (of probably many…unless I get lazy…MORE lazy I mean) batch of freezer cooking glory. Now, we covered a few of the basics in Part One. If you missed it and can’t be bothered to click the link, the words ‘Ziploc baggies’, ‘Sharpies’ and ‘freeze-flat’ all feature. This time ’round, I’ve got a few more recipes for you that I tested out over the course of two days.
The most important thing about freezer cooking is the prep. How many carrots do you need? How many onions? Do they need to be diced or sliced? How many chicken breasts? Do you have enough bowls to hold all the ingredients needed? You need to plan in advance.
Believe me, there’s nothing more awesome than leaving the house at 7:30am and returning at 7:15pm to find dinner already made and almost on the table. To help facilitate this, I leave The Canadian One detailed instructions of the week ahead’s menu:
Now, as you can see from the first few dishes I busted out below, I had found myself with a half a can of chickpeas in need of using up and an entire bag of lentils sitting on the shelf. I’ve also found that stews are my friend when it comes to freezer cooking. Over the course of two days, I prepped and / or cooked and froze / ate 38 meals.
For these, I cooked them and split them up into 2-people sized portions into medium-sized baggies:
- Mexican Lentil Stew (3 days)
- Chickpea and Spinach Stew (2 days)
- Indian-Spiced Lentils (2 days – This is a slow-cooker recipe I made on the stove instead) I omitted the mustard seed and used my trusty Silk Road curry powder instead of paste.
- Ground Beef Tacos (2 days)
- Indian Butter Chicken (1 day)
- Italian Sausage with Roasted Vegetables (1 day)
- Rich Beef Stew (2 days – this was waaaay too orangy and I won’t be making it again)
- Whole-Wheat Pizza with Hot Italian Sausage, Peppers and Onion (recipe coming soon – 2 days)
For the next few, I prepped all the ingredients in large baggies and then tipped them into the slow-cooker the morning we planned to eat them, then ate one portion of it and froze the rest for another day.
- Slow-Cooker Sausage with Peppers and Basil – from ‘Crockpot: Diabetic Recipes‘ (4 days – I made this twice)
- Slow-Cooker Turkey Chili Macaroni – from ‘Crockpot: Diabetic Recipes‘ (2 days)
- Slow-Cooker Chicken and Sweet Potato Stew – from ‘Crockpot: Diabetic Recipes‘ (2 days)
- Slow-Cooker Vegetable Pasta Sauce – from ‘Crockpot: Diabetic Recipes‘ (3 days)
- Slow-Cooker Spicy Meatball and Pasta Stew – from ‘Complete Canadian Diabetes Cookbook‘ (3 days)
- Slow Cooker Pork Shoulder Roast with White Beans (2 days plus leftovers to pick at)
- Slow-Cooker Pantry Chicken Stew (I made it minus the mushrooms as mushrooms freak me out – 2 days)
- Slow-Cooker Pork Stew with Dumplings (I made it minus the dumpling, they don’t freak me out, I just didn’t want them – 2 days)
- Slow-Cooker Chunky Chicken Chili (3 days)
For lunch, I also made:
- Vegetable Pasta (recipe coming soon – 4 days)
- Carrot Soup (5 days)
- Vegetable Soup (5 days)
- Oven Fajitas (3 days)
Also thrown in for fun was some smoothie prep. Small baggies full of one smoothie-worth of fruit, labelled and put at the front of the freezer. In the morning, just grab a baggie, tip it into the blender along with a cup of orange juice or any other juice you have knockin’ around the house and a tablespoon of plain yoghurt, whirr for a few seconds and enjoy.
This week’s smoothies:
- Strawberry, Banana, Yoghurt and Orange Juice
- Peanut Butter, Banana and Milk (you can add honey to this one too if you want)
- Melon, Pineapple, Yoghurt and Orange Juice
For more recipes, check out: