Need help with Recipes that I can Freeze...
A lot of chilis freeze well (if you look back about a week-ish - might have been as much as 2), i posted a turkey white bean chili recipe that freezes really well). Stews and soups generally freeze well, too. I also love cooked shrimp (frozen) that thaw in about 5 minutes if you put them in a bag in room temp water - perfect for shrimp ****tail (high protein!) as a dinner, and even good if you saute them briefly with some balsamic and garlic and serve over steamed veggies.
Gardein makes a line of vegetarian frozen foods that are also really good - "beefless tips", "chickenless nuggets", and "chikenless-breast scallopini" are my favorites.
I also get or make low-fat turkey meatballs and pre-cook them, then divide them up and freeze them. Thaw them, put a little don pepino's spaghetti sauce and a little ricotta and spices on them, and yum!
Karen
Gardein makes a line of vegetarian frozen foods that are also really good - "beefless tips", "chickenless nuggets", and "chikenless-breast scallopini" are my favorites.
I also get or make low-fat turkey meatballs and pre-cook them, then divide them up and freeze them. Thaw them, put a little don pepino's spaghetti sauce and a little ricotta and spices on them, and yum!
Karen
As Karen suggested - the soups and chili work like a charm.
How about making a roast and freezing it with some of the juices - you could then reheat, and add fresh veggies to the pan. (Veggies with the original roast would be too mushy, I think.)
I have also frozen cooked chicken entrees pretty successfully. Try some easy things: chicken breasts cooked in the crock pot with salsa (1 jar), black beans, and whole kernel corn. Shred the chicken. Freeze. Serve with tortillas and shredded cheese, using greek yogurt as your sour cream substitute.
Here is my "invented" chicken recipe from the weekend - it should also freeze well:
4-6 chicken breasts (boneless, skinless)
1 finely chopped onion
A little garlic
A little salt, a little pepper
1 jar All Fruit Apricot Preserves or Smuckers SF Apricot Preserves (I think peach would work too)
About 3/4 cup SF bbq sauce (I make my own - recipe posted yesterday).
Saute chicken, onion, and garlic till nicely browned. Combine bbq sauce and preserves. Pour over chicken. Reduce heat, cover, and simmer on low heat for about 45 minutes. Add a touch of water if necessary.
How about making a roast and freezing it with some of the juices - you could then reheat, and add fresh veggies to the pan. (Veggies with the original roast would be too mushy, I think.)
I have also frozen cooked chicken entrees pretty successfully. Try some easy things: chicken breasts cooked in the crock pot with salsa (1 jar), black beans, and whole kernel corn. Shred the chicken. Freeze. Serve with tortillas and shredded cheese, using greek yogurt as your sour cream substitute.
Here is my "invented" chicken recipe from the weekend - it should also freeze well:
4-6 chicken breasts (boneless, skinless)
1 finely chopped onion
A little garlic
A little salt, a little pepper
1 jar All Fruit Apricot Preserves or Smuckers SF Apricot Preserves (I think peach would work too)
About 3/4 cup SF bbq sauce (I make my own - recipe posted yesterday).
Saute chicken, onion, and garlic till nicely browned. Combine bbq sauce and preserves. Pour over chicken. Reduce heat, cover, and simmer on low heat for about 45 minutes. Add a touch of water if necessary.
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