Juggling our hectic schedule alongside taking care of our three wonderful kids has made the task of preparing dinner feel like an ever-increasing challenge. Luckily, a beacon of culinary hope known as Pinterest illuminated my path, leading me to embark on a new culinary adventure: the realm of freezer meals. After meticulous planning, an extensive shopping expedition, and dedicating a solid two hours to chopping and sorting, I proudly assembled a grand total of not 1, not 5, but 10 delectable dinners! Among this flavorful array, eight dishes are tailor-made for the unhurried embrace of a slow cooker, while the remaining two beckon the skillet’s sizzle.
Embracing an economical approach, I harnessed the power of weekly sales while shopping. Amidst this economical frenzy, I managed to secure a buy-one-get-one-free deal on all the meat from a rather upscale grocery store that isn’t usually on my radar. Serendipitously, the advertisements of the week synchronized seamlessly with my culinary aspirations. For all the freshest produce and canned vegetables, my voyage led me to Aldi, where I successfully orchestrated an impressive economy, trumping even the realm of Wal-Mart’s affordability.
Here is my shopping list:
Shopping List:
2 bags frozen chicken – fresh would work but frozen was BOGO
2 packages of GF chicken sausage
1 package of pork chops
1 lb ground beef
3 green peppers
3 multi-color peppers
1 bag carrots
5 onions
6 red potatoes
2 cans pineapple chunks
1 package celery
2 cans tomato sauce (12 oz)
2 cans diced tomatos
GF BBQ sauce
1 box gallon size freezer bags
Kitchen Staples:
Brown Sugar
GF Worcestershire Sauce
Italian seasoning
Garlic salt
Mustard
GF Teriyaki sauce
EVOO
To streamline my culinary crusade, I adopted a systematic approach. I commenced by dicing and slicing all the vegetables, a symphony of flavors awaiting their turn to shine. A medley of meticulously prepped veggies lay ensconced in bowls, each awaiting their moment to gracefully cascade into the awaiting bags. The recipes guiding this endeavor often called for “handfuls” of certain ingredients—such as a solitary handful of onions equating to a singular onion. To circumvent any potential confusion, I found it immensely helpful to label the bags prior to their delectable fillings.
Should your culinary aspirations be directed towards a grander feast, you’re certainly at liberty to amplify the meat portions within each bag, thus accommodating a larger audience. Flexibility remains a cherished virtue in the realm of freezer meals.
When the anticipated day arrives, the eve preceding your desired dinner delight, gently relocate the frozen masterpiece to your fridge, permitting it the opportunity to gracefully thaw. Upon the sun’s zenith, as lunchtime rolls around, bestow your culinary concoction into the warm embrace of your crock pot—a poised transformation from frozen to feast.
Teriyaki Chicken
– makes 2 bags, items below are per bag
- 2 handfuls carrots
- 1 handful onion
- 1 can pineapple with juice
- 2 chicken breasts
- 1/2 cup GF teriyaki sauce
Mix together in bag. Cook for 4 hours on low. Serve with rice.
Sausage & Peppers
– makes 2 bags, items below are per bag
- 4 GF chicken sausages sliced
- 1 handful green peppers
- 2 handful multi-colored pepers
- 1 handful onion
- 1 can diced tomatoes
- Splash of EVOO
- 1 tbsp Italian seasoning
- 1/4 tsp Garlic salt
Mix together in bag. Cook for 5 hours on low. Serve with pasta.
BBQ Chicken
- 2 chicken breasts
- 1 handful green peppers
- 1 handful multi-colored peppers
- 1 handful onion
- 3 chopped red potatoes (big pieces)
- 1 can tomato sauce
- 1 tbsp brown sugar
- 1 tbsp GF Worcestershire sauce
- 1 tbsp mustard
- 1/4 tsp garlic salt
Mix together in bag. Cook for 4 hours on low. Serve with rice.
BBQ Pork Chops
- 2 pork chops
- 1 handful green peppers
- 1 handful carrots
- 2 handfuls celery
- 1/2 cup GF BBQ sauce
Mix together in bag. Cook for 4 hours on low. Serve with rice or pasta.
Chicken Stir Fry
- 2 chicken breasts
- 1 handful celery
- 1 handful carrots
- 1 handful multi-colored peppers
- 1/4 cup GF Teriyaki sauce
Mix together in bag. Cook for 4 hours on low. You will need to add the rice, egg and GF soy sauce when cooking.
Mexican Ground Beef
- 1 lb beef
- 1/2 cup shredded carrots
- 1 packet GF taco sauce
This is the only item I actually pre-cooked. I browned the beef with the carrots, let it cool then put it in a bag. My plan is to add corn and beans to it when we use it.
Find more recipes in my book, The Celiac Cookbook and Survival Guide.
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