Freezer Meals Part Two: Pre-cooked Originals

It's me again! Last time I shared some new easy to prep meals that I was then freezing in preparation for the arrival of our first child. Well, that was just part one. Today it's all about recipes I have already shared, but that I put a little twist on to make freezer-friendly. This time, they are pre-cooked, cooled, and then frozen in serving trays (see below) for easy re-heating. Not many pictures this time, but you can see the original blogs posts for the visuals...

Freezer Beef Chili - similar to this, minus the beer

• 2 lbs ground beef
• 1 onion, chopped
• 1 pepper, chopped
• 1 can Trader Joe's fire roasted green chiles
• 1 can diced tomatoes (drained)
• 1/2 can tomato sauce
• ½ lb of frozen corn
• 1 tsp curry powder
• 1 tbsp chili powder
• 1 tbsp cumin
• garlic powder, onion powder, salt, pepper to taste

Heat pan on medium with a little olive oil, add pepper and onion, cook for a few minutes.  Add the meat, cooking for about 5 minutes until light pink.  Drain the fat, place back on stove, add all remaining ingredients.  Cook until slight pink remains.  Allow to cool.  If watery, drain a little liquid before portioning into ziploc bags or re-heatable container.

When ready to cook, place in crock pot on low for 3-4 hours.

Spaghetti Squash Bake - similar to this

• 1 medium spaghetti squash (about 2 cups when shredded)
• 2 lbs ground beef
• 1 onion, chopped
• veggies of choice, chopped (mushrooms, zucchini, pepper, etc.)
• 1 can tomato sauce (14.5 oz)
• 1 tsp onion powder
• 2 cloves garlic, minced
• 1 tbsp Italian seasoning
• salt and pepper to taste
• 1/4 cup cheddar cheese
• 1/4 cup parmesan cheese
• 1/2 cup mozzerella

Cut spaghetti squash in half and cook in oven at 350 until fork goes in easily... like in this blog post about shrimp scampi!  Set aside and let cool, then shred with a fork.

While squash is cooking, combine beef and onions in pan and cook until meat is light pink.  Drain grease and remaining ingredients EXCEPT cheese, stirring for about 5 minutes.  You don’t want the meat or veggies completely cooked.  Remove from heat and let cool.  Once cool, mix in cheddar and parmesan cheese.  Portion into re-heatable containers (glass or aluminum) and add mozzarella to the top of each.

When ready to cook, bake at 350 for 40-50 minutes, until bubbling.

Non-freezing option:

Follow above directions.  Instead of portioning into freezer containers, put in casserole dish and top with mozzarella.  Bake at 350 for 30-40 minutes, until bubbling.



The last item on the menu is my travel-able protein cookies that we love to take hiking. This one was not modified, just allow to fully cool and place in a ziploc bag and freeze!

Here's the meals (not scones or cookies) in the freezer ready to be eaten. Oh, and as always... enjoy :)

Freezer Meals Part One: Minimally Modified and Ready to Bake

Yes. It's been a few months. But I have been busy battling blizzards, eating constantly, and growing a baby, so I figure it's okay Anyways, 'm going to get right to the point... being only weeks from a potential baby arrival is a little intimidating. There's so much to wonder about, worry over, and prepare. And, since you all know how much I love food (and how scary I get when i don't have it), I decided the safest thing for everyone was to prep some meals beforehand for easy cooking once this kid decides to make an appearance.

So, I went to my parents in WMass over April vacation and my mom helped me make four meals (8 lbs of meat total). Below are the groceries for those meals, which are split between this post and the next. It was surprisingly easy, took maybe 90 minutes total with my mom and I working together. The idea is that everything can either get reheated, or thrown in a crock pot or oven to cook while I worry about other things.

I also plan on making the rest of the more "snack like" or easy to prep items this weekend, since they will not keep as long as the main meals. Anyways, you get the idea. This first post is all recipes I pretty much pulled right from Pinterest, and therefore are minimally modified, but delicious (yes, I tested them all before I made them for the main event). So, here they are. Make them now, or prep them for later... it's like a choose your own adventure!

#1 - Blueberry Lemon Protein Scones

• 1 cup blanched almond flour
• ½ cup protein powder (I use unflavored Sunwarrior)
• 3 tablespoons coconut flour
• 1 egg
• ½ cup milk
• 1 tbsp honey (2 if like really sweet)
• 2 tablespoons grapeseed oil (melted coconut oil or butter will work too)
• 1 teaspoon baking soda
• 1 tsp lemon zest
• ½ cup blueberries OR raspberries OR chocolate chips
• ¼ teaspoon sea salt (optional sprinkle on top)

Preheat the oven to 350 degrees.  Mix dry ingredients. Add wet ingredients. Mix until a loose dough forms. Gently fold in raspberries and lemon zest.  Using hands, get some dough and press it down with your hands to form scone (size to your preference).  Place on lined baking sheet.  Repeat with remaining dough.  OR you can put this mixture into muffin tins. less sticky mess, but also don't look like scones. Either way, Bake for 20-25 minutes until golden brown. Allow them to cool down slightly prior to eating.

For freezing, based on original recipe:
Double this recipe and freeze unbaked and shaped scones on a parchment lined sheet. Once frozen, I transfer them to a zip bag and freeze up to 3 months. To bake, remove from freezer while oven preheats and add 2-3 minutes to baking time.

That's the "snack" that needs to be baked. Below are the "raw meals" that I prepped and stored in ziploc bags to throw in crock pot or oven. The first two are from this site.

#2 - Chicken Fajitas

• 2 lbs chicken breast
• 1 bell pepper, diced
• 1 can green chili peppers, diced
• 1 onion, diced
• 1/2 cup chicken broth
• 1 taco seasoning packet
• 1 tsp chili powder
• 1/2 tsp paprika
• 1 tsp salt

Mix all ingredients in the freezer bag, and squeeze out all air before sealing. Lay flat in the freezer and once frozen you will have an easy shape to stuff anywhere. Remember, write directions on bag, or if you are eating now, just follow below:

1. When it’s time to cook it, dump it all in your slow cooker and cook on high for 3-4 hours or low for 5-6 hours. **equally delicious when baked in the oven for 35-40 minutes
2. When it’s cooked, remove and shred the meat and add it back to the pepper mixture and serve on warm tortillas and your favorite toppings.

#3 - Salsa Chicken

• 2lbs chicken breast
• 1 15 oz. can of black beans, rinsed and drained
• 1 pound bag frozen corn
• 1 can diced tomatoes with chilis
• 1 jar salsa
• 1 packet of taco seasoning

Mix all ingredients in the freezer bag, and squeeze out all air before sealing. Lay flat in the freezer and once frozen you will have an easy shape to stuff anywhere. Remember, write directions on bag, or if you are eating now, just follow below:

1. When it’s time to cook it, thaw and cook on low 8 hours. **equally delicious when baked in the oven for 35-40 minutes
2. When it’s cooked, remove and shred the meat and add it back to the pepper mixture and serve on rice with your favorite toppings.

Lastly, I will also be marinating 2 lbs of meat in our favorite marinade and storing this as well for easy defrosting and grilling. Kind of self-explanatory, but I wanted you to know it's another easy option for a prepped meal that is ready to go and doesn't involve many brain cells.

Whew! That's the first installment. Part two will follow shortly... enjoy!