Frozen Meal Prep!

It has been a long time since I posted... going back to work and then having an infant will do that, right? But before I went back to work I took some time to get some meals ready for when this time came. It is not that I am opposed having people help, I just like to do things on my own, because I can and it's a challenge... ok, I can't lie, I am opposed to asking for help, I am my Mother's child. So I spent two hours and $200 on a Sunday, without children or husband, to prepare 13 meals that can be stored in the freezer until I am ready. It is actually a great idea to do whenever you are making a pasta dish, or crockpot meal... make two and freeze one! Crockpot meals are the best because you literally have to thaw the bag and dump it in. So easy to make two like that.

 In preparation I made a big list of what I needed and divided it into Costco and the regular store. Costco is so much cheaper for buying meat in bulk... and anything I didn't use can also be frozen until it's needed. 

Hints to Successful Frozen Prep

- Make a detailed grocery list and write out what you are making ahead of time
-  Double Bag Everything- Each recipe is double bagged in two freezer bags just in case of leaks
- Write the directions and what the bag contains or needs on the bag
- Thaw overnight
- Get as much air out of the bag as possible when prepping 

So here's what I made...

Spaghetti Sauce- 

This I freeze in mason jars that are easy to pull out when it's spaghetti night. I eye-ball the sauce recipe and taste as I go, sometimes using one 28 oz can of tomato and a 15 oz can, depending on the thickness of the sauce I want... but the basic recipe is:
- 1 lb Beef
- 1 lb Pork
- 1 Sweet Onion, finely chopped
- 2 Garlic Cloves, minced
- 2 28-oz Cans Crushed Tomatoes
- 1 Small Can tomato paste
- 2-3 tsp Italian Seasoning
- Salt and Pepper
- Sprinkle of Sugar

Lasagna x 2-

To make two of these you will need to double the recipe below.

Sauce, from above
No-boil Noodles 
- 12ish Oz Part Skim Ricotta
- 10-oz Frozen, Chopped Spinach, thawed and squeezed
- 1 Egg
- Parmesean Cheese
- Mozzarella Cheese

Mix the ricotta, spinach, egg and a sprinkle of parm together. 

Start with a layer of sauce in a 13x9" dish (I use the disposable, aluminum kind for freezer prep) Add a layer of noodles, top with 1/2 the ricotta mixture, top with 1/3 sauce, more noodles, the rest of the ricotta, 1/3 sauce, more noodles, rest of the sauce, top with mozzarella. Cover with tin foil and freeze.

When you are ready to eat, defrost over night or during the day in the fridge. Bake, covered, at 375 degrees for 50 minutes. Remove foil and bake another 10-15 minutes until the top is bubbly. 

Chicken Meatball Casserole x 2

Recipe is for two 13x9" pans. 15 Meatballs in each. 

- 2 24-oz Jars Marinara Sauce
- 2 lbs Dried Pasta, rotini, ziti, whatever you like
- 2 lbs Ground Chicken
- 2 Egg
- 1/2 Cup Milk
- 1 Tbsp Worcestershire Sauce
- 2 Cups Bread Crumbs
- 1 Cup Parmesan Cheese
- 2 tsp Italian Seasoning
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 4 Cups Mozzarella Cheese

Preheat the oven to 450 degrees. 

In a large bowl, combine the chicken through pepper. Using a spoon or a cookie scoop, form the meatballs. About 1-1.5". Place on a parchment lined cookie sheet and bake for 10 minutes. 

While the meatballs are cooking, cook the pasta according to the directions, cutting it short about 1 minute.

Combine the sauce, the noodles and 2 cups of cheese. Spray two 13x9" pans, add half the noodle mixture to each. Top of the rest of the cheese and nestle the meatballs (15 in each) on top. Cover with foil and freeze.

When you are ready to eat, thaw during the day or overnight. Bake at 350 degrees for 30 minutes, until the top is bubbly and it's heated through. 

Flank Steak x 2- 

it is in it's marinade minus the beer.... recipe HERE

Beef Stew x 2-  

I don't measure this... I just eyeball what looks about right... I try to get equal parts of carrot/beef/potato. I don't put any liquid in because there is enough liquid formed in the cooking process.  

2ish lbs Stew Beef

Flour, about 1/4 cup

Carrots, peeled and sliced in 1/2" pieces

Yukon Gold Potatoes, cut in quarters 

Garlic Salt, heavy sprinkle

Black Pepper, heavy sprinkle

Thyme or Rosemary (fresh if you have it!)

Chicken Pot Pie x 2

Double this if you want to make two...

- 1-2 Chicken Breasts, cooked and shredded (about 1.5lbs)
- 2 Carrots, peeled and diced
- 1 Small Onion, chopped
- 2 Garlic Cloves, minced
- 1/3 Cup Butter
- 1/3 Cup Flour
- 1/2 tsp Fresh Black Pepper
- 1/2 tsp Dried Thyme 
- 1 3/4 Chicken Stock
- 2/3 Cup Milk
- 1 Cup Frozen Peas
- Salt to taste
- 1 -  9" Unbaked Pie Crusts (use two if you like a "top" and a "bottom" in our house we leave it top-less)

 1. Melt the butter in a large skillet over medium heat. Add the carrots, onion and garlic. Saute until tender (about 5 minutes.) Add the flour and whisk. 
2. Slowly add the stock while whisking to prevent clumps. Add the milk and whisk the same as before. Add the black pepper and thyme. Bring to a boil and whisk until it thickens, this should only be a matter of minutes. Taste for salt. Turn off the heat, stir in the chicken and peas. Set aside to cool. 
Preheat oven to 425 Degrees. 
3. Press one of the pie crusts into an ungreased pie pan. Pour in the filling. 
Bake 30 minutes until bubbly and golden brown. 
(if you want to freeze this and bake it later, just don't bake it, put it in the freezer as an unbaked "pie" )

Crockpot Verde Chicken Chili

Recipe HERE

Thai Pineapple Curry

Recipe HERE