Weight-Loss Freezer cooking?
- Thread starter douknowjello
- Start date
Weight-Loss
Thanks bigdogmom! This is working like a charm and I've already lost a pound. When I come home at night I have myself a bowl of blueberries and milk while I cook the dinner. The dinner takes between 10 and 25 minutes to heat up and its been so easy to follow my plan each day rather than trying to figure out what to have. You have got to get back to this!
Anyone have a nice chicken casserole recipe? mal suggested curry, which sounded delish til I remembered that H wont go for Indian seasonings (tried that last week with a masala sauce, he wouldn't even try it).
Do you find these green bags at a regular grocery store?
Anyone have a nice chicken casserole recipe? mal suggested curry, which sounded delish til I remembered that H wont go for Indian seasonings (tried that last week with a masala sauce, he wouldn't even try it).
Do you find these green bags at a regular grocery store?
the ziplock or glad bags are i the grocery store - the debbie meyer ones are available from the info mercial though i swear i've seen them at either bed bath and beyond or linen's and things... one of those stores...
Oh I see... I already use the zip lock bags amply. I will look around on the net for these other bags, otherwise I'll have to hit up a BB&B soon, I was just thinking last night that my fruit would probably taste fresher had I used those bags.
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2 cup sliced fresh mushrooms
1 large sweet onion, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 -2 jalapeno peppers, seeeded and diced
3 cups cooked diced chicken or turkey
1 small can chopped green chilies , undrained
1/4 cup milk
3 tablespoons all-purpose flour
1 can chicken stock (prefer low sodium, but your choice)
2 tsp chili powder
1 tsp ground cumin
1/2 tsp black pepper
8 corn tortillas
1 cup shredded cheddar cheese
Chopped fresh tomato for accompaniment
Sour cream for accompaniment
Saute mushrooms, onion, bell pepper and jalapeno pepper until tender. Remove skillet from heat; stir in chicken and green chilies. Set aside.
Combine milk and flour in a small saucepan. Gradually stir in broth; cook over medium heat, stirring until thick and bubbly. Stir in chili powder, cumin, and pepper.
Add to chicken mixture and set aside.
Wrap tortillas in damp paper towels and then in foil. Bake at 350*F (175*C) for 10 minutes.
Arrange half of the tortillas in a 12 x 8 x 2-inch dish.
(I have small tapas pans that I use that hold one serving perfectly - so I can do these in single serve containers)
Top with half of chicken mixture. Repeat with remaining tortillas and chicken mixture.
(at this point you can sprinkle oon the cheese and wrap it up... )
Cover and bake for 25 minutes, uncover and sprinkle with cheese; bake for 10 minutes more.
Let stand 10 minutes.
Serve garnished with chopped tomatoes and a dollop of sour cream.
(this also makes really good use of leftovers from thanksgiving )
(for the terminally lazy -you can buy enchilada sauce in the mexican food aisle... )
1 large sweet onion, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 -2 jalapeno peppers, seeeded and diced
3 cups cooked diced chicken or turkey
1 small can chopped green chilies , undrained
1/4 cup milk
3 tablespoons all-purpose flour
1 can chicken stock (prefer low sodium, but your choice)
2 tsp chili powder
1 tsp ground cumin
1/2 tsp black pepper
8 corn tortillas
1 cup shredded cheddar cheese
Chopped fresh tomato for accompaniment
Sour cream for accompaniment
Saute mushrooms, onion, bell pepper and jalapeno pepper until tender. Remove skillet from heat; stir in chicken and green chilies. Set aside.
Combine milk and flour in a small saucepan. Gradually stir in broth; cook over medium heat, stirring until thick and bubbly. Stir in chili powder, cumin, and pepper.
Add to chicken mixture and set aside.
Wrap tortillas in damp paper towels and then in foil. Bake at 350*F (175*C) for 10 minutes.
Arrange half of the tortillas in a 12 x 8 x 2-inch dish.
(I have small tapas pans that I use that hold one serving perfectly - so I can do these in single serve containers)
Top with half of chicken mixture. Repeat with remaining tortillas and chicken mixture.
(at this point you can sprinkle oon the cheese and wrap it up... )
Cover and bake for 25 minutes, uncover and sprinkle with cheese; bake for 10 minutes more.
Let stand 10 minutes.
Serve garnished with chopped tomatoes and a dollop of sour cream.
(this also makes really good use of leftovers from thanksgiving )
(for the terminally lazy -you can buy enchilada sauce in the mexican food aisle... )
Chicken streudel
1 lb ground chicken breast (or turkey, preferably extra lean)
1 sweet onion, diced (this is my preference, a spanish onion would be fine)
1/2 bunch asparagus
12 large mushrooms
Pinch cinnamon, cumin, chilli powder, ground coriander and black pepper
1/2 pinch nutmeg and allspice (if you want)
1/2 cup whole wheat couscous or bulgur wheat
1 cup water or broth for the couscous
8 sheets filo dough
Sautee onion in a spray of oil, add chicken and mushrooms and cook until brown. Add herbs and spices.
Chop asparagus and put in water. bring water to a boil and let boil for about 2 minutes, and turn off heat, add couscous or bulgur and wait for the water to evaporate.
When the water has evaporated, add the aspragus/couscous mixture tothe chikcen/mushroom mixture and stir...
Place 2 sheets of filo dough on a board and add 1/4 of the mixture to the filo... and wrap up sort of like a burrito.. (or if you're familair with greek food, in a triangle like spanikopita)
repeat x 3... so you have 4 little packages.
Wrap really well and freeze...
to cook...
Spray a baking tray with oil, place parcels on tray seam side down.
Lightly spray with oil.
Bake at 350 degrees for 30 mins or until golden. (these do reeally well in the toaster oven..)
1 lb ground chicken breast (or turkey, preferably extra lean)
1 sweet onion, diced (this is my preference, a spanish onion would be fine)
1/2 bunch asparagus
12 large mushrooms
Pinch cinnamon, cumin, chilli powder, ground coriander and black pepper
1/2 pinch nutmeg and allspice (if you want)
1/2 cup whole wheat couscous or bulgur wheat
1 cup water or broth for the couscous
8 sheets filo dough
Sautee onion in a spray of oil, add chicken and mushrooms and cook until brown. Add herbs and spices.
Chop asparagus and put in water. bring water to a boil and let boil for about 2 minutes, and turn off heat, add couscous or bulgur and wait for the water to evaporate.
When the water has evaporated, add the aspragus/couscous mixture tothe chikcen/mushroom mixture and stir...
Place 2 sheets of filo dough on a board and add 1/4 of the mixture to the filo... and wrap up sort of like a burrito.. (or if you're familair with greek food, in a triangle like spanikopita)
repeat x 3... so you have 4 little packages.
Wrap really well and freeze...
to cook...
Spray a baking tray with oil, place parcels on tray seam side down.
Lightly spray with oil.
Bake at 350 degrees for 30 mins or until golden. (these do reeally well in the toaster oven..)
mmmmmmmmm mal, that looks good. I may just try it this weekend.
Tonight I'm having a scrumptuous ready made dinner. H went to the Mets/Giants baseball game for the second night in a row, so I'm eating his serving of last night's yummy chicken (cooked in a garlic/olive oil/lime juice marinade) and his serving of mashed potatoes. Tomorrow we'll eat the pork we should've had tonight, so that's stretching things even further! For a working woman and mom, this pre-planning is the best thing since sliced bread!
Tonight I'm having a scrumptuous ready made dinner. H went to the Mets/Giants baseball game for the second night in a row, so I'm eating his serving of last night's yummy chicken (cooked in a garlic/olive oil/lime juice marinade) and his serving of mashed potatoes. Tomorrow we'll eat the pork we should've had tonight, so that's stretching things even further! For a working woman and mom, this pre-planning is the best thing since sliced bread!
the streudel things you can go nuts with the substituting too... you can make them all vegetables... use various meats...really whatever makes you happy with them -just make sure that whatever you're putting in them doesnt "juice" up too much... mushrooms get juicey -but cooking them first helps get rid of it and the couscous absorbs the rest of the moisture...
(the spanikopita recipe is spinach, garlic and feta cheese - aslo really good)
(the spanikopita recipe is spinach, garlic and feta cheese - aslo really good)
Just a general tip. Never use fresh chicken in your dish if you are going to freeze it raw to cook later. Use IQF(Individually Quick Frozen) Chicken. Look for hormone-free, steroid-free, all natural IQF chicken breasts, My 2 stores and my catering business use Tyson and they are awesome. You will see and taste the difference.
When you freeze chicken in your freezer, ice crystals will slowly form and pierce and puncture the cell walls, when thawed all of that moisture winds up on the plate and not in your chicken. End result dry tasteless chicken.
I will post some easy freezer to oven chicken recipes in the coming days along with the nutritional information.
When you freeze chicken in your freezer, ice crystals will slowly form and pierce and puncture the cell walls, when thawed all of that moisture winds up on the plate and not in your chicken. End result dry tasteless chicken.
I will post some easy freezer to oven chicken recipes in the coming days along with the nutritional information.
douknowjello
New member
Wow this thread took off while I was gone, lol. Love all the great info, ty mal for posting those recipes 
Sorry I've been gone a while...we didn't have internet right away after we moved then I was too sick to care for almost two weeks (ear infection). I'm on hubby's computer right now...mine still isn't set up, lol. My kitchen is finally in order though so I'm about to start some pre-planning of my own for freezer cooking. Blancita inspired me to get to it I'll post how it goes.
Sorry I've been gone a while...we didn't have internet right away after we moved then I was too sick to care for almost two weeks (ear infection). I'm on hubby's computer right now...mine still isn't set up, lol. My kitchen is finally in order though so I'm about to start some pre-planning of my own for freezer cooking. Blancita inspired me to get to it I'll post how it goes.douknowjello
New member
So I ordered the debbie meyer produce bags online, along with two wireless lightswitches. I haven't tried the bags yet but the switches work great, lol. I go shopping tomorrow so I'll post back on the bags. I'm not worried though since so many of you said they work great Can't wait to not have to produce shop every 3 days
Can't wait to not have to produce shop every 3 days