Here's a thought. Did anyone ever consider freezing veggies in pre-measured quantities?
What I do is buy fresh vegetables (broccoli, cauliflower, carrots, corn, etc) when they're on sale.
Take them home, measure them out into individual portions, blanch them (you can find information on blanching for the freezer online), put the individual portions into freezer bags, let them cool, then put them in the freezer.
When I'm home alone (DH works a lot of shifts over supper and it's a pain doing all that chopping/peeling/preparation just for one person) it's really handy and makes meals a lot more convenient and less hassle. This way all I have to do is grab a portion of veggies from the freezer, steam it (I stronglly advise investing in a steamer, they are FANTASTIC ideas and they aren't that expensive), and have it with whatever I choose for the rest of the meal. When I have less hassle eating properly, I find I tend far less often to grab fast food or other so-called "empty calories" if most of the meal is already measured out for me in my freezer.
You can do this with your meats, too, if you choose to eat them (some folks are vegetarian so meat is out of the question). Pre-measure them when you bring them home from the store, put them in freezer bags and LABEL THEM. Then you can decide what you want to have for dinner without opening a whole package for just one person and risk wasting what you don't eat right away.
Like I said, saves me time, saves me money because I'm not wasting a whole package, and everything is already measured.
Does everyone know you can freeze things like onions and peppers? Chop them up, lay one layer on a cookie sheet or something, then put them in a bag when they're frozen. You can then use as much or as little as you want.
Sure saves wasting them, especially when a little goes such a long way. Now they're saving money in the freezer, AND time!!
Hey there...has anyone here tried cooking a meal for an ENTIRE family, dividing it into several of those flat plastic, sectioned dishes and then putting them all into the freezer? It's good for lunches or dinners, and it will give you a selection of meals. You can do this with roast beef, a roasted chicken, meatloaf, etc. Just make the meal like you would for a family of four, or if you're cooking for a housefull of guests, but you simply divide it up into containers and freeze it instead of putting it on plates.
It's just like a home made TV dinner, without the preservatives and bland flavours, hahaha.
Fajitas are also a great thing to store in the freezer.
Chicken Fajitas Marinade in Gallon Ziptop Bag: Pkq boneless, skinless chicken breast tenders 1 TBS of low-sodium worchester sauce 1 TBS of minced garlic This marinade works great on every meat! Try it on steaks, chicken, hamburgers, meatloaf. Anything. If you are working with fish try adding a little bit of light miracle whip. It really makes the flavors pop! I usually like to let it marinade over night so the flavors soak into the meat and help make it really tender. If you are crunched for time give it at least 20 minutes to soak. Slice: 1 green pepper 1 red pepper 1 yellow pepper 1/2 white onion Add the pepper and onion mix into the gallon bag with the marinaded chicken and toss. Add to gallon bag: 1/2 TBS lime juice 1/2 TBS lemon juice 1 TBS chili powder Feel free to add more or substitute seasoning! It's all about making something you like to taste! Preheat pan with 1 TBS or olive oil. Once warm add the contents of the bag to the pan and cook until the chicken is done (this will vary depending on the pieces of chicken.) Make sure to stir constantly to avoid the scorching of the peppers and onions. Freeze in sandwich bags for individual portions. Reheat in microwave and add to pasta, tortillas, etc.
Fitness Minutes: (2,583) Posts: 140 2/21/08 10:31 P
I have tons of recipes for this! I am a freezer junkie. When I cook I'm also all about substitutions, so if you have a low fat or low sodium substitute feel free to add it!
Creamy Chicken Enchiladas (Mild) Steam: Boneless, Skinless Chicken Tenders in chicken broth Mix: Small Low-Fat Sour Cream (softened) Small can of Low-Fat Cream of Chicken Soup Small can of Diced Mild Green Chilies Season to taste with chili power, paprika, hot sauce, etc.
Add cooked chicken after it has been cubed or shredded with a fork. (I prefer shredding, because it seams to create more mass and make the chicken go farther.) Mix chicken into cream sauce. Take a low fat flour tortilla and hold in one hand. Size will vary on personal preference. Spoon several portions of the sauce into the shell, roll, and stack in a glass casserole dish or in a gallon size freezer bag. In order to re-heat after freezing, pull your serving from container and leave in fridge overnight. Bake at 350 degrees until warm. I will usually sprinkle the enchilada with a little bit of cheese, and when the cheese has melted it's a good sign that it is warm.
Fitness Minutes: (2,583) Posts: 140 1/25/08 3:53 P
Hi! Because it's only me at the house, I choose one day a week and make a couple of big meals and freeze. For instance a big pot of beans, soup, taco meat, spaghetti. But, I'm getting tired of the same things. I'm a regular kinda girl, not a fancy eater, but I'll try anything at least once. Give me some ideas!
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