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 :)

Cave Couple Hikes and Eats: What Three Days Looks Like

Just recently Eric and I spent 3 days wandering the Presidential region of the White mountains.  It was an incredible experience, one that we are already planning a repeat of for next summer, and one that taught us a lot about a lot.  During those three days we were challenged physically and mentally, but pre-traverse we also found ourselves challenged culinar-illy.

Of course when we were planning the first thing on our minds was what to eat.  In case you didn't know, I am mean (understatement of the year) when I am underfed.  The idea of logging 9+ miles a day over the tallest range of mountains in New Hampshire with a full pack was daunting from the start.  This combined with fact that we'd be burning way more calories than usual presented a primal challenge of sorts.

The huts we were staying in knew we would need gluten free meals, but gluten free is not always primal.  Therefore, Eric and I had to plan meals that would sustain us during the day, and perhaps even make up for another meal if the hut food did not suffice.  Needless to say, it DID suffice, but we found that carrying 25% of our body weight up 5,000 foot mountains ensured that we ate all we brought.

This brings me to our food.  Below is the list of what we brought, along with any necessary recipes.  We found that for our trip it was the perfect amount of food, taking into consideration that breakfast and dinner were provided for us but didn't contain as much protein as we'd usually have had during those times.  Everything listed below lasted for four days not refrigerated, except the eggs.

Oh, and if you just want the yummy snack/dessert recipe, just scroll to the bottom!

We brought:

Hard-boiled Eggs (5)
Submerge in water and turn on high, leave alone for 22 minutes, then remove from heat.  Crack shells and let sit in cold water for at least 5 minutes before peeling shell off.  Must eat the first day

365 Beef Jerky (4 oz)
I still haven't found any that I am satisfied with, most brands have a lot of sugar and preservatives.  We settled on the only brand carried at our local Whole Foods, which were the 2 oz packs.

Tuna Packets Plus Condiments (6)
Starkist 2.6oz plastic packs, mayo, salt, pepper

Pepperoni
One pre-sliced pack

Cheddar Cheese
Two Cracker Barrel pre-sliced packs

Think Thin Protein Bars
Not the most primal thing, but these were our emergency bars, we only ate one each.  You can get them at Trader Joe's... the peanut butter chocolate one is recommended.  Bring at least two each.

Lara Bars
Same idea as the protein bars, but have less protein.  We brought one each.  Also can be bought at Trader Joe's.

Candy of Choice
Chewy Sprees, Gummy Bears, Sour Patch Kids... it's not primal but it keeps Rachel happy.

Eric's Pesto
Seriously the best thing we packed

Macadamia Nuts
We buy them from BJ's... highly recommended.

Hiker's Protein Shake
(feeds two)

• 1 coconut milk juice box (8.5 oz)
• 8 oz water
• 3 scoops chocolate whey protein powder
• 2 tbsp chia seeds

First of all, we got our "juice boxes" from an Asian supermarket called Super 88.  I don't know where else you can get full fat coconut milk like this, so look around.  We premixed the powder and seeds in ziploc bags and then added the coconut milk to water in a Nalgene when we were ready to have it.  Absolutely necessary and 100% filling on the trail.

And now for the grand finale.  I found this on my favorite site after lots of searching for a protein bar that was primal but also did not need to be refrigerated... and I hit it big!  One of these bad boys filled me up, made me happy, gave me energy, and was good for at least two hours of satiability.  Only downside is they are heavy.  These aren't just for hiking either, they've gotten lots of compliments as a dessert too!

Travel-able Protein Bars
aka Primal 7-layer Bars
aka Granola Bars

• 1/2 cup almond meal
• 1/2 cup walnuts or pecans
• 1/4 cup unsweetened shredded coconut
• 1/4 cup almond butter
• 1/4 cup coconut oil
• 1/4 cup flax meal
• 2 tsp pure vanilla extract
• 1/2 tsp of raw honey
• 1/2 cup protein powder (preferrably unsweetened)
• 1 large egg, whisked
• 1/2 tsp sea salt
• 1 tsp cinnamon
• Optionals:
• 1/2 cup dried cranberries or blueberries
• 1/4 cup chocolate chips
  
• 1/4 cup unsweetened coconut to sprinkle on top

Pour almond meal, coconut, and walnuts into a food processor and pulse until the mixture becomes coarsely ground (sort of the consistency of bread crumbs).

In a mixing bowl, melt coconut oil, honey, and almond butter (about 30 seconds). Remove from microwave and stir until smooth.  Next add vanilla extract, cinnamon and sea salt. Mix thoroughly.


Fold in nut mixture, flax meal and protein powder until mixed thoroughly.  Add whole egg and mix thoroughly.  Fold in blueberries/cranberries/raisins/chocolate chips.






Press mixture into greased 8 x 8 loaf pan and cook at 325 degrees for about 20 minutes, until edges start to brown.  Let cool, then cut into 12 pieces/bars.  Enjoy or stack on wax paper/parchment and store in an airtight container.  If bringing hiking you must keep it in a container, otherwise it crumbles.

**not much was changed from the original

Well, that's all for this post.  Remember to check out the pictures and stories that go with this food adventures at http://placesericdoesntakeme.wordpress.com/... and as always, enjoy!