Tag Archives: freezer meals

100 Days of Summer Freezer Meals – the series!

I know it’s the middle of summer but I just found this great program that I had to share! I’m always looking for ways to cut back on the craziness around here and I am a big supporter of meal planning. (I do apologize for dropping the ball lately on getting those posted but I promise you I have a very good reason which I’ll share soon!) The one thing I need to incorporate more into my meal planning is freezer cooking.

At MyFreezEasy.com you can find all kinds of help in this area and I’m loving this Summer Freezer Meals series. I have been trying to eat healthier and the whole family is getting on board with this change as well. Being prepared is half the battle when it comes to making healthy choices in the kitchen. It’s much more tempting to order pizza or grab something quick to make when you haven’t already planned out what’s for dinner. An easier solution would be to have something already prepped in the freezer for these situations.

Grab your FREE Guide to Freezer Cooking and Meal Planning Success (Yours FREE.  Pay only shipping.)

I admit that I’ve about used up all the freezer meals I made a few months ago and this series is just the motivation I needed to get myself back on track. Things have been so crazy here lately and it seems that if something can go wrong it will and has… just last week the dryer conked out on us so we’ve been air drying everything. We haven’t put up a clothesline so I’ve been using a couple of portable clothes drying racks set up on the porch. Well, of course, it has been very humid and we’ve had thunderstorms almost every day which has made this chore a little bit more difficult than it should be… that’s life though!

With this Summer Freezer Meals series, there’s nothing to worry about. Everything you need is right there and all you need to do is go grocery shopping and follow the directions. With the Walmart Grocery Pickup, you can get the grocery shopping done in a fraction of time… I’m patiently waiting for our local Walmart to start this service soon.

Check out the site, the workshops, and grab your Summer Freezer Meals series while you’re there!

Did you read the post about $5 Meal Plans? If not check it out HERE.


**This post does contain affiliate links to products and/or services that we use. We may earn a teensy weensy small commission (at NO EXTRA cost to you) if a purchase is made through these links. These links help to support our family, our blog, and our homeschooling mission. You can find a full list of our affiliate links HERE.

 –Thank you

Protein Power Pancakes (3 variations)

This is a variation from our regular pancake recipe that adds a little extra protein and good stuff to get your day started off on the right foot! You can add other yummies like blueberries, chocolate chips, or even some pureed pumpkin to make these even better. The variations are countless.

Below the first recipe is a recipe for sourdough pancakes and a ‘hybrid recipe’ too that we use on occasion when time is crunched. These can also be used to make waffles as well. We usually make these for breakfast and have enough left over for lunch. Sometimes I will also make a couple batches and freeze them too.

Why don’t you give them a try with our favorite Blueberry Syrup (with healthier options) or Homemade Chocolate Syrup (with healthier options) and a little bit of whipped cream? Just because we are on a journey to healthier eating doesn’t mean we can’t still indulge in some of our favorites. We just need to look at them a little differently and change them a tad to make them work with our new way of eating.

Note: Don’t worry if you can’t find the ‘special’ ingredients as these will taste fine either way. I like to search Amazon for the ingredients or add them to my Walmart Grocery Pickup orders so I’m not spending the whole day looking for them! The links will take you to the products that we are currently using which may change from time to time as we are still on a learning curve here.

Protein Power Pancakes

Ingredients:

  • 2-4 T. honey, optional
  • 1 1/2-2 cups milk, add a little more if it seems too thick
  • 2 eggs, beaten (for fluffier waffles separate the eggs and beat the whites in a separate bowl. Gently fold into the batter and cook as directed.)
  • 4 T. butter, melted
  • 2 c. all-purpose flour (You could try using whole wheat flour or oat flour too.)
  • 1 T. plus 1 t. baking powder
  • 2  t. mineral salt
  • 2-4 T. sugar (I have been using Stevia in place of the sugar)
  • 1 scoop protein powder, optional (We like to use the vanilla flavor)
  • 1 T. MCT oil powder, optional

Directions:

In a large bowl whisk together the honey, eggs, butter, and milk.

In a separate bowl mix together the dry ingredients.

Mix the dry ingredients into the wet ingredients and stir just until well moistened.

 (The finished product will be tough if it is over stirred.)

Cooking instructions:

For pancakes:
Heat a greased griddle or skillet over medium-high heat.

Pour 1/4 cup of batter onto the griddle.

Flip when the top is bubbly. Don’t mash down!

Cook just until the other side is browned.

For waffles:
Preheat your waffle iron.

Spray iron with cooking spray and then pour about 1/3 cup of batter onto the iron.

Cook as directed or until the steaming stops.

These can also be frozen a reheated in the microwave or toaster.


Protein Power Sourdough Pancakes

Ingredients:

  • 2-4 T. honey, optional
  • 1 1/2-2 cups milk, add a little more if it seems too thick
  • 1 egg, beaten (for fluffier waffles separate the eggs and beat the whites in a separate bowl. Gently fold into the batter and cook as directed.)
  • 4 T. butter, melted
  • 1 c. sourdough starter
  • 2 c. all-purpose flour (You could try using whole wheat flour or oat flour too.)
  • 1 T. plus 1 t. baking powder
  • 1 t. baking soda
  • 2  t. mineral salt
  • 2-4 T. sugar (I have been using Stevia in place of the sugar)
  • 1 scoop protein powder, optional (We like to use the vanilla flavor)
  • 1 T. MCT oil powder, optional

Directions:

In a large bowl whisk together the honey, eggs, butter, and milk.

Gently stir in the sourdough starter.

In a separate bowl mix together the dry ingredients.

Mix the dry ingredients into the wet ingredients and stir just until well moistened.

 (The finished product will be tough if it is over stirred.)

Cooking instructions:

For pancakes:
Heat a greased griddle or skillet over medium-high heat.

Pour 1/4 cup of batter onto the griddle.

Flip when the top is bubbly. Don’t mash down!

Cook just until the other side is browned.

For waffles:
Preheat your waffle iron.

Spray iron with cooking spray and then pour about 1/3 cup of batter onto the iron.

Cook as directed or until the steaming stops.

These can also be frozen a reheated in the microwave or toaster.


Protein Power Hybrid Pancakes

Ingredients:

  • 2-4 T. honey, optional
  • 1 1/2-2 cups water, add a little more if it seems too thick
  • 1 c. sourdough starter
  • 2 c. ready-made pancake mix (We like the Krusteaz brand from Walmart)
  • 1 scoop protein powder, optional (We like to use the vanilla flavor)
  • 1 T. MCT oil powder, optional

Directions:

In a large bowl mix together the dry ingredients.

Gently stir in the sourdough starter and honey, add the water a little at a time to get the right consistency.

 (The finished product will be tough if it is over stirred.)

Cooking instructions:

For pancakes:
Heat a greased griddle or skillet over medium-high heat.

Pour 1/4 cup of batter onto the griddle.

Flip when the top is bubbly. Don’t mash down!

Cook just until the other side is browned.

For waffles:
Preheat your waffle iron.

Spray iron with cooking spray and then pour about 1/3 cup of batter onto the iron.

Cook as directed or until the steaming stops.

These can also be frozen a reheated in the microwave or toaster.


**This post does contain affiliate links to products and/or services that we use. We may earn a teensy-weensy small commission (at NO EXTRA cost to you) if a purchase is made through these links. These links help to support our family, our blog, and our homeschooling mission.

 –Thank you!

Meal Prepping

These are link I have written related to meal prep and such.

Meal Prepping: Freezing Squash

Meal Prepping: Freezing Veggies

 

Meal Prepping: Freezing Veggies

Life has been a bit crazy around here with kids, housework, homeschool, square dancing, and just day to day things. I am always trying to find ways to make life a little bit simpler and easier for everyone.

Today I have been a bit busy trying to prep a few things to make mealtime a little bit easier for me. (I did this a lot last year but somehow got out of the habit.) I try to keep up with my meal planning and this helps a lot with the prep work. As I work on reinforcing this habit I will try to do various posts to help others with this task also.

Today has been prepping veggies. I really love mushrooms and can often find them on sale but they don’t keep long in the refrigerator. My solution is to freeze them right away if I am not using them. You can do this a couple of different ways.

One way is to:

  1. Slice or chop them as desired.
  2. Cook them and let them cool.
  3. Spread them out on a cookie sheet and freeze 2-3 hours.
  4. Scoop the frozen mushroom into baggies and place in the freezer until needed.

You can also freeze them raw by following the steps above and omitting step 2.

I do the same thing with bell peppers and onions. I will usually slice a few onions/peppers and dice a few as well. This is really great to do when you find those sales on bulk amounts of veggies. This helps to reduce the amount of waste you may have. Just be sure that you are using clean, fresh veggies that are in good condition.

These vegetables can be used in many of your normal dishes. When you freeze them on the cookie sheet to start with it helps keep them from clumping together and makes it easier to remove the amount you need without thawing out the whole bag.

Other veggies can be frozen and stored the same way but some, like baby carrots, may need another method called blanching:

  1. Bring 4-6 quarts of water to a boil on the stove.
  2. Add 1-1/2 lbs of carrots (or other veggies)
  3. Bring to a boil and boil for 3-5 minutes.
  4. Quickly drain and cool the carrots with cold water for another 3-5 minutes.
  5. Drain and dry.
  6. Use steps 3-4 from above.

I normally use my most of my prepped vegetables within 2-3 months but some of them can keep as long as 12 months at a time.

Below is a link that I found to help determine what vegetables can be frozen and what method to use. It also goes into more detail about the different methods.

Freezing Vegetables – National Center for Home Food Preservation

November 27 – December 3, 2016 meal plan

This is our basic meal plan for the week. Sometimes we will switch the days around if I forgot to set something out or put something in the crock pot. Please feel free to use this or change it around to suit your family’s needs.

Sunday

Breakfast:

Banana Crumb Muffins

Lunch:

tuna salad sandwiches, fresh veggies

Dinner:

Free Day (USE PANTRY/FREEZER ITEMS TO MAKE A MEAL.)

Snacks:

Cinnamon Toast


Monday

Breakfast:

Cereal/Oatmeal

Lunch:

Leftovers

Dinner:

Hamburger Casserole, Salad

Snacks:

Muffins


Tuesday

Breakfast:

French Toast

Lunch:

PB & J sandwiches

Dinner:

Chicken Tacos, salad

Snacks:

PB Toast


Wednesday

Breakfast:

Muffins

Lunch:

tuna salad sandwiches, fresh veggies

Dinner:

Chicken Taquitos, Spanish Rice, Salad

Snacks:

PB Crackers


Thursday

Breakfast:

Pancakes

Lunch:

Hot dogs w/mac n cheese

Dinner:

Sloppy Joes, French Fries, Cole Slaw

Snacks:

Fruit


Friday

Breakfast:

Cereal/Oatmeal

Lunch:

Egg Salad Sandwiches, fresh veggies or fruit

Dinner:

Beef Tips and Gravy, mashed potatoes, green beans (we had egg noodles instead of mashed potatoes this time around.

Snacks:

Sugar Cookies


Saturday

Breakfast:

Dutch puff and fruit

Lunch:

Scrambled Egg Sandwiches

Dinner:

Meatball Sandwich Casserole, Chips, Salad

Snacks:

No Bake Cookies

December 4-10, 2016 Meal Plan

This is our basic meal plan for the week. Sometimes we will switch the days around if I forgot to set something out or put something in the crock pot. Please feel free to use this or change it around to suit your family’s needs.

Sunday

Breakfast:

Mexican Egg Bake

Lunch:

PB & J w/fruit

Dinner:

Land Your Man Beans, mac n cheese

Snacks:

Overnight Coffee Cake


Monday

Breakfast:

Cereal/Oatmeal

Lunch:

Leftovers

Dinner:

Chicken Mexicana, rice, salad

Snacks:

Fruit


Tuesday

Breakfast:

French Toast

Lunch:

Ramen noodles w/grilled cheese

Dinner:

Mexican Tortilla Skillet, Rice, Beans

Snacks:

Boiled Eggs


Wednesday

Breakfast:

Muffins

Lunch:

tuna salad sandwiches, fresh veggies

Dinner:

Philly cheese steak sandwiches, salad, chips or french fries

Snacks:

Muffins


Thursday

Breakfast:

Pancakes

Lunch:

Hot dogs w/veggies

Dinner:

Chicken Bacon Ranch Casserole , veggies or salad

Snacks:

Fruit


Friday

Breakfast:

Cereal/Oatmeal

Lunch:

PB & J w/fruit

Dinner:

Briarpatch Casserole, Salad, 7 Up biscuits

Snacks:

Fruit


Saturday

Breakfast:

Banana Oatmeal Breakfast, orange juice

Lunch:

leftovers

Dinner:

Spaghetti, Salad, Cheddar Muffins

Snacks:

Peanut butter crackers

No Fail 7 Up biscuits

These are the easiest biscuits ever! I have never had them fail me yet.

No Fail 7 Up biscuits

Ingredients:

  • 4 cups baking mix
  • 1 cup sour cream
  • 1 cup 7-up
  • 1/2 cup melted butter

Directions:

Preheat oven to 425.

Place the butter in a 9×13 pan and put into the oven.

Mix baking mix, sour cream and 7 up together. Dough will be very soft but that’s OK!

Knead and fold dough until coated with your baking mix.

Pat dough out and cut biscuits into squares with a pizza cutter.

Remove the pan from the oven.

Place biscuits on top of melted butter.

Bake for 12-15 minutes or until brown.

Enjoy!

Meal Planning

I will try my best to update our current meal plans on this page. You can feel free to use these as a guideline to create your own meal plans.

January 1-7, 2017 Meal Plan

January 8-14, 2017 Meal Plan

January 15-21, 2017 Meal Plan (Pantry Challenge Week)

January 22-28, 2017 Meal Plan

January 29-February 4, 2017 Meal Plan

February 5- 11, 2017 Meal Plan

February 12- 18, 2017 Meal Plan (Pantry Challenge Week)

February 19- 25, 2017 Meal Plan

February 26 – March 4, 2017 Meal Plan

March 5 – 11, 2017 Meal Plan

March 12- 18, 2017 Meal Plan

March 19 – 25, 2017 Meal Plan

March 26 – April 1, 2017 Meal Plan

April 2 – April 8, 2017 Meal Plan

April 9 -15, 2017 Meal Plan

April 16-22, 2017 Meal Plan

April 23-29, 2017 Meal Plan

April 30 – May 6, 2017 Meal Plan

May 7 – 13, 2017 Meal Plan (Pantry Challenge Week)

2016 Meal Plans

Chicken Mexicana

My kids really love this meal too. It can be made as freezer meal also. If you are feeling up to it you could double the batch and eat one for dinner tonight and put one in the freezer for later. Serve with yellow rice and black beans.

Chicken Mexicana

Serves: 6 servings

Ingredients
•3 cups shredded chicken
•1 can cream of chicken soup
•1 can cream of mushroom soup
•1 cup chicken broth
•1 can diced tomatoes with green chilies
•1 package nacho tortilla chips
•2 cups Mexican style cheese.

Instructions
1.Preheat oven to 350 degrees.
2.Place crushed nacho tortilla chips on bottom of greased baking dish.
3.In a large mixing bowl, combine chicken, cream of chicken soup, cream of mushroom soup, chicken broth, and diced tomatoes with green chilies.
4.Pour mixture over nacho tortilla chips.
5.Top with 2 cups Mexican cheese.
6.Bake for 30 minutes or until cooked thoroughly.