Friday, August 3, 2012

Pregnancy Freezer Meals

This is what my Friday night & Saturday consisted of:

Healthy Mama BBQ Chicken

3 medium unpeeled sweet potatoes, cut into 1/2 inch pieces, about 2 cups.
2 large green pepper, cut into strips or cubes, about 2 cups.
1 large red pepper, cut into strips or cubes, about 1 cup.
3 zucchini, chopped, about 2 cups.
2 cups chopped onion.
2 tablespoon quick cooking tapioca (or flour, or some other thickening agent).
6 chicken breasts
2 15-ounce can of tomato sauce.
4 tablespoons packed brown sugar
2 tablespoons Worcestershire sauce
2 tablespoon ground yellow mustard.
2 clove garlic, finely minced, about 2 tablespoons.
1 teaspoon salt

Dump everything into two, one gallon freezer bags, shake it up, seal, label and put in the freezer. Day of cooking, dump it into your slow cooker and cook on high for 4 to 6 hours, or low 6-8 hours, depending on your specific slow cooker.

Fannie Farmer’s Classic Baked Macaroni & Cheese

8 oz. macaroni
4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup cream
½ teaspoon salt
fresh ground black pepper , to taste
2 cups cheddar cheese , shredded good quality
½ cup breadcrumbs , buttered

  1. Preheat oven to 400°F. 
  2. Cook and drain macaroni according to package directions; set aside. 
  3. In a large saucepan melt butter. 
  4. Add flour mixed with salt and pepper, using a whisk to stir until well blended. 
  5. Pour milk and cream in gradually; stirring constantly. 
  6. Bring to boiling point and boil 2 minutes (stirring constantly). 
  7. Reduce heat and cook (stirring constantly) 10 minutes. 
  8. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts. 
  9. Turn off flame. 
  10. Add macaroni to the saucepan and toss to coat with the cheese sauce. 
  11. Transfer macaroni to a buttered baking dish. 
  12. Sprinkle with breadcrumbs. 
  13. Bake 20 minutes until the top is golden brown. 
(You can also freeze this recipe in zip-lock bags for later use – once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer – I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.

Best Ever Beef Dip Sandwiches

4 pounds beef chuck roast
1 tablespoon minced garlic
1 tablespoon dried rosemary
3 bay leaves
1 cup soy sauce
6 cups water

Place roast in slow cooker. Season with garlic, rosemary, and bay leaves. Pour in soy sauce and water. Cook on low setting for 6 to 10 hours. Unlike most roasts, the longer the better.To serve, place in hamburger buns or split french bread and top with your preferred cheese if desired. Feel free to dip your sandwich in the au jus left in the slow cooker too!

* To make ahead/freezer meal - Place all the ingredients except the water into a gallon sized freezer storage bag; seal and freeze. When ready to prepare, defrost completely. Place contents into your slow cooker and add 6 cups of water. Cook on low setting for 6 to 10 hours. Unlike most roasts, the longer the better.

Teriyaki Chicken (2 Bags)
Split a large bag of Baby Carrots between the 2 bags
Cut Red Onion into Large Chunks and split between the 2 bags
(1) 20oz can pineapple in each bag (undrained)
(2) Garlic Cloves chopped per bag
(3) Chicken Breasts in each bag
1/2 cup teriyaki sauce in each bag

*Add 1/4 cup teriyaki sauce to mixture. Cook on HIGH for 4 hours or LOW for 8 hours. Serve over Rice.

Bacon Wrapped Chicken

12 boneless skinless chicken breast halves
2 (8 ounce) cartons chive & onion cream cheese
2 tablespoons butter
12 slices bacon

Flatten chicken to 1/2″ thickness.
Spread 3 tablespoons cream cheese over each chicken piece.
Dot with butter and sprinkle with salt; roll up.
Wrap each with a bacon strip.
Place, seam side down, in a greased pan.
Bake, uncovered, at 400F for 35-40 minutes or until juices run clear.
Broil 6 inches from the heat for 5 minutes or until bacon is crisp.
If you are making these ahead for future use, freeze these uncooked on a cookie sheet in your freezer. When solid, wrap and put in a ziplock bag or vacuum seal desired quantities.
To cook from frozen state, thaw before cooking and follow directions above.

Plus: 6 quiches (2 ham & broccoli, 2 broccoli & 2 sausage) & 2 more bags of brown rice for the teriyaki chicken!

I am now up to 22 meals in my freezer and I think I am good for a while!

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