Ready to Eat Freezer Meals

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I have been seeing so many posts about freezer meals recently.  One thing that has surprised me the most about freezer meals is that they take a lot of work!  All of the posts make it seem easy and time saving but I’m not buying it.  You take hours one day to prep all of your meals and put them in the freezer.  Then, when the time comes to prepare your meal, you still have to find the right cookware and thaw and cook it which could take just about as long as just starting from scratch.

I’ve been doing my own version of freezer meals for years.  The difference is that I completely cook the food before I put it in the freezer.  I remember being young and my mom would do this with things like chili, spaghetti and meatballs sauce, and sloppy joes.  She would freeze portions for one family meal already cooked and just needing to be reheated.

Now, I don’t have ‘family meals’ in my household because Nick and I are hardly every home to eat at the same time.  So, I prepare all of the meals for the week or longer on one day and then All we have to do is microwave and put the container in the dishwasher.

One thing to note is that I only do this with foods that work well freezing and reheating.  I use two types of tupperware for my meals.  The larger tupperware are the ones that come with lunchmeat in the deli section.  The smaller ones are in the image below.

The Tupperware I use (I have these in Red and Teal)

The food

I thought I’d share an unedited photo to show that this is not a perfect process. Portion size is different for Nick and I but this made enough food for each of us to have 16 meals.

The Meals:

Turkey Noodle Casserole
Spaghetti
Oven Chicken with Tomatoes
Honey Soy Pulled Pork
Teriyaki Chicken
Turkey and cheese Wraps
BBQ Uglies
Cinnamon Rolls

In the back left, there is a stack of small and large tupperware.  These have turkey noodle casserole made with left over turkey and spaghetti.

The middle tupperware have  Oven Chicken with Tomatoes.

The two stacks of tupperware on the far left have Honey Soy Pork and some Teriyaki chicken just made with a store-bought sauce.

I used Ellie’s recipe to make a dough for all of the items in the front.  One thing to note is that I did not let the dough rise for a second time for any of these meals.

On the far left front, There’s wrapped leftover turkey and cheese.

The two wrapped meals in the middle are both BBQ Uglies just made in a different shape.  For the left ones, I used a large muffin pan and for the right ones I used a small pastry press.

Of course, I had some extra dough and decided to make cinnamon rolls.  These were not part of the freezer meals but definitely part of my reward for doing all this cooking in one evening!

Do you make freezer meals?  If you do, do you cook them before or after you freeze them?

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Honey Soy Pulled Pork

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I have been loving crock pot meals recently!  I usually cook multiple meals at once and store them for individual meals because Nick and I aren’t both home for dinner at the same time.  The crock pot allows me to cook multiple meals at once with one in each crock pot, one or two on the stove, and some in the oven as well.

For this meal, I tried a new recipe.  I recently bought sticky rice and used a small crock-pot to cook the rice.

The crock pot I used for the pork

While cooking the rice, I used the following ingredients to make the pulled pork

Ingredients

2.5-3 pound pork roast
1/2 cup honey
1/4 cup soy sauce
1 Tablespoon Worcestershire sauce
1 Tablespoon lime juice
2 garlic cloves, minced
1/2 teaspoon ground ginger
2 Tablespoons cornstarch

Directions

The directions said to include everything except the corn starch into the crock pot and cook until the pork is ready to pull.  Then, add the sauce into a sauce pan, add the cornstarch, and cook for about 4 minutes until the sauce is a thick consistency.

But, we all know I never actually follow a recipe to the tee so I just added the corn starch into the mixture when I first put it into the crock pot.  It worked out great and I had less to clean up!

 

This pork is easily one of our favorite meals now!  I’d probably do long grained rice next time though instead of sticky rice.  You can also add any vegetables you want to the meal.

Let me know if you make this recipe and which method you used for thickening the sauce.

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Stuffed Tomatoes

stuffed-tomatoes

 

Welcome back to the blog!

Today there’s a recipe for stuffed tomatoes.  Growing up, we used to have stuffed peppers all the time.  I loved the filling, but not the pepper.  Now, my body can’t even seem to process peppers.  So, I decided to try to use a tomato instead and it worked!

Cut the top part out of the tomato like you would cut the top off a pumpkin.  Then scoop out the insides.  Be sure to use a pretty large tomato.   The recipe calls for 6 large peppers.  I used 8 medium tomatoes.

The Filling

1.5 lbs ground beef
1 small onion, chopped
1/4 cup Minute rice
1 (15 oz) can of tomato sauce
salt/pepper/Italian seasoning/garlic to taste

Brown the ground beef with the onion then add rice, seasoning, and tomato sauce to the mixture.  I like to leave some sauce out to the side so I can top my stuffed tomatoes with it before I put them in the oven.

Fill and top the tomatoes then bake at 350 – 375 for 20-30 minutes or until the skin starts peeling off of the tomatoes.

Try it out and tag me on Instagram @keepitsimplediy.

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