It is about that time when we are going to pick right back up into our busy schedules with the kids back in school, a busy season in the restaurant and my husband has a few business travel trips coming up.
There is nothing worse than having boring and repetitive meals. Being busy is nothing new to our family’s life so I have figured out how to make meals that only take a few minutes to prepare.
My answer to busy schedules, cooking ahead of time and freezing.
Cooking up a big batch of something and freezing the leftovers make great weeknight meals. There are so many things that freeze well and can even save a few dollars when you double or triple the batch. Not to mention, freezing perishable items means you waste less!
Today I made two batches of soup for this week and an easy breakfast, it is going to be a busy week for sure! Here are some great recipes that freeze well and work great as weekday meals!
Ingredients-
• 1, 400g can of chickpeas
• 1 can of tomatoes
• 250ml coconut milk
• 1 red chili, chopped
• 1 small piece of ginger, grated
• 1 shallot, chopped
• 3-4 cloves of garlic, finely chopped
• Zest from 1 lemon
• 1 tsp. turmeric
• 1 tsp. cumin
• 3-4 cardamom pods
• 2 tbsp. olive oil
• Salt and pepper to taste
• Parsley to garnish if desired
Instructions-
• In a large pan heat the olive oil, onion, garlic, ginger, and salt and pepper. When the onion is beginning to brown add the chili and sauté for a couple minutes. Add the rest of the spices and zest and stir together thoroughly.
• Add the tomatoes, cook for about 3-4 minutes then add the coconut milk and continue cooking for 5 minutes. Finally, add the chickpeas and cook for about 3 minutes. Divide and store in freezer containers and either freeze or enjoy right away or both!
• About 1 ½ cup shredded carrots
• ½ cup diced orange bell peppers
• ½ cup frozen peas
• ½ cup frozen corn
• 8 large eggs
• About 12 tbsp. shredded cheese of your choice
• Salt and pepper to taste
Instructions-
• Preheat the oven to 375 degrees Fahrenheit
• Spray cooking spray on a non-stick 12 cup muffin pan making sure it is all thoroughly covered.
• In a large bowl mix the carrots, peppers, peas, and corn. Divide the mixture in the muffin pan filling them up about 2/3 of the way full.
• In another bowl crack the eggs and whisk them adding salt and pepper to taste. Divide the egg mixture in the muffin pan as well. Top each muffin section with a generous amount of cheese.
• Bake for about 18-20 minutes and let cool before removing. Divide and eat or freeze and save for a delicious and healthy breakfast.
Do you freeze meals to have during a busy week? I would love to know what you freeze, I am always looking for new recipes to try with my family!
Go Green and Stay Keen,
Julie
There is nothing worse than having boring and repetitive meals. Being busy is nothing new to our family’s life so I have figured out how to make meals that only take a few minutes to prepare.
My answer to busy schedules, cooking ahead of time and freezing.
Cooking up a big batch of something and freezing the leftovers make great weeknight meals. There are so many things that freeze well and can even save a few dollars when you double or triple the batch. Not to mention, freezing perishable items means you waste less!
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| Freezer Friendly Meals |
Today I made two batches of soup for this week and an easy breakfast, it is going to be a busy week for sure! Here are some great recipes that freeze well and work great as weekday meals!
Chickpea and Coconut Tomato Soup
Ingredients-• 1, 400g can of chickpeas
• 1 can of tomatoes
• 250ml coconut milk
• 1 red chili, chopped
• 1 small piece of ginger, grated
• 1 shallot, chopped
• 3-4 cloves of garlic, finely chopped
• Zest from 1 lemon
• 1 tsp. turmeric
• 1 tsp. cumin
• 3-4 cardamom pods
• 2 tbsp. olive oil
• Salt and pepper to taste
• Parsley to garnish if desired
Instructions-
• In a large pan heat the olive oil, onion, garlic, ginger, and salt and pepper. When the onion is beginning to brown add the chili and sauté for a couple minutes. Add the rest of the spices and zest and stir together thoroughly.
• Add the tomatoes, cook for about 3-4 minutes then add the coconut milk and continue cooking for 5 minutes. Finally, add the chickpeas and cook for about 3 minutes. Divide and store in freezer containers and either freeze or enjoy right away or both!
Cheese and Veggie Egg Muffins
Ingredients-• About 1 ½ cup shredded carrots
• ½ cup diced orange bell peppers
• ½ cup frozen peas
• ½ cup frozen corn
• 8 large eggs
• About 12 tbsp. shredded cheese of your choice
• Salt and pepper to taste
Instructions-
• Preheat the oven to 375 degrees Fahrenheit
• Spray cooking spray on a non-stick 12 cup muffin pan making sure it is all thoroughly covered.
• In a large bowl mix the carrots, peppers, peas, and corn. Divide the mixture in the muffin pan filling them up about 2/3 of the way full.
• In another bowl crack the eggs and whisk them adding salt and pepper to taste. Divide the egg mixture in the muffin pan as well. Top each muffin section with a generous amount of cheese.
• Bake for about 18-20 minutes and let cool before removing. Divide and eat or freeze and save for a delicious and healthy breakfast.
Do you freeze meals to have during a busy week? I would love to know what you freeze, I am always looking for new recipes to try with my family!
Go Green and Stay Keen,
Julie
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