Hey.... so I've decided that now it's summer, I want to make a bunch of meals that I can freeze for lunches and dinners (I plan on filling up our new deep freezer completely with them!) so that we can have healthy(ier) food to eat for work, AND not spend ten bucks every day on meals.  The problem is... I can only think of so many things because many of the things I regularly make will not freeze well - like potatoes, so I'm going to try the instant ones instead, and even a few of the things on the list I'm going to have to test out to see how they do (quite a few of them I have done before because a couple years ago for xmas - while my dad was still a bachelor and didn't eat well - I made him a huge box full of frozen meals so he would eat better and more regularly).  I plan on making everything homemade, rather than buying premade items.  I'm also going to try to do it the store-bought frozen dinner way for a lot of things (like separating sauces and noodles until you nuke it so they don't get all mushy)

IF YOU HAVE ANY IDEAS, PLEASE POST THEM!  I would really appreciate the help and I would like a wide variety of meals to choose from when I start making the meals.

-enchiladas with spanish rice
-chicken veggie casserole (thingy I make)
-stir fry with rice
-green curry with rice
-onigiri (I've made them with a ground chicken, cashews, onions, and celery with sauce before and they were good)
-spaghetti and meatballs
-bbq meatballs (so we just break a roll and cheese for meatball sandwiches)
-meatloaf and mashed potatoes
-beef stroganoff
-chicken noodle soup
-chicken and dumplings
-country fried steak and mashed potatoes (or steamed veggies)
-chicken mixture I use for gyros with hummus (which freezes great!)
-tamale pie
-shepard's pie

We will eat most anything and are not picky at all.  If you have any ideas, that would be awesome!

From: [identity profile] wook77.livejournal.com

I make awesome cranberry pork roa5t that freezes really well. The recipe is fairly easy too. AND - it's from a "healthy" cooking cookbook. (The Lickity Split Cookbook, if you're interested)


Pork Roast (I use one of those shrinkwrapped ones)
1 Can Jellied Cranberry Sauce
1 Can Whole Berry Cranberry Sauce (but you can use two cans of the jellied, if you'd want)
cup Cranberry Juice
1 Cup Sugar
Cloves, Cinammon, Nutmeg to taste (I use about a 1/4 teaspoon of each)

Toss it all into the slow cooker on low. 8 hours later, you have a nummeh pork roast.

To make a sauce that is divine: grab the juice, strain it and then add a bit of cornstarch to thicken it.

I make it with cornbread stuffing and then freeze the leftovers in single serving containers. I get about 10 servings out of this but we each have our own appetites :D.

It's really really good and super easy.

From: [identity profile] icyaurora8.livejournal.com

oo that does sound very good! and Josh would love it!

Thanks so much for the recipe, I will definitely try it soon.

From: [identity profile] wook77.livejournal.com

OOH and another recipe that's super easy and yummy!

Sweet and Sour Meatballs

1 Jar Grape Jelly
1 Jar Chili Sauce
1 5lb bag of regular meatballs (not the italian style)

Put it in the slow cooker and you'll have nummy meatballs in about 4 hours on low.

From: [identity profile] icyaurora8.livejournal.com

oo thank you again!

you are a fount of delicious sounding recipes :-)

From: [identity profile] realpestilence.livejournal.com

I'd really recommend this comm, what_a_crock; it's a cooking in a crockpot comm, with good recipes, it's active, and there's plenty of new stuff for beginners. Good way to use up leftovers!


From: [identity profile] icyaurora8.livejournal.com

oo thank you! i don't use my crockpot nearly enough, and that would be a very convenient way to make stuff for meals and have leftovers to freeze!

From: [identity profile] sesheta-66.livejournal.com

Another crock pot dish. It's vegetarian (high in protein and iron), but you can add ground meat (beef, chicken, turkey) if you so desire. It's a bean stew of sorts, but with a spicy (or not-so-spicy, depending on your tastes) tomato base, which is awesome served over rice.

Soak kidney beans and chick peas (equal amounts of each; enough to end up filling about 1/2 crock pot after soaking - maybe 2 cups each, dry) for the day, then cook them later until almost done. Alternatively, use two cans of each.

Add lentils (1/2 - 1 cup) and cook for another 1/2 hour. Drain and add to crock pot.

Add 500g (1/2 small package) frozen mixed veggies, 1 can diced tomatoes, 1 can crushed tomatoes, 1/2 - 1 chopped onion, 2-3 stalks of chopped celery (I tend to keep chopped onion and celery in the freezer to make it faster).

Add herbs/spices: basil, oregano, parsley, garlic, salt, pepper, chile powder, and optional crushed red peppers, depending on the level of spice you like. I don't measure any of these; I just add what looks right, and that'll depend on your own tastes.

I usually put the crock pot on high for an hour or two, then turn down to low. I'll cook that overnight or for 6 hours. Makes lots, and it's filled with protein. You can replace the beans/chick peas with whatever you like, but I enjoy that mix.

You can pre-make rice and freeze in zip-lock bags, separate from the stew. OR you can use instant rice.

Good luck & enjoy.

From: [identity profile] icyaurora8.livejournal.com

this sounds amazing too! I really like all of that stuff (mmm beans!) and it sounds very easy.

and it sounds like you cook like i do.. throw a little bit of this in, a little bit of that. i find it's a pain when i have to measure too much and then i always end up adjusting anyway!


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