When I decided to go back to school, while working, my husband and I discussed the importance of keeping up with our all natural, low sodium diet. It's been 6 months since we made the change. We've experienced to many health benefits to stop now! Our plan - He's going to become a super, duper Mr. Mom while I work, go to school, and take care of the food. I finally sat down the other day to find where the hours are going to come from. I considered 22 hours of homework every week, work during the day, school 5 days a week, grocery shopping, and cooking. There's time, just barely. I have been researching freezer cooking for a while. I've read about tons of people who cook for the whole month in one day. I want to avoid the "Ahh whats for dinner, I don't know, run to McDonald's" conversation. I think freezer cooking will help us do that! After spending an undisclosed amount at 5 different grocery stores getting the best prices on everything I could. I began cooking. After 11 hours, here is some of what I have.
Pork & Pineapple
1 - 1 1/2 pds. pork tenderloin cut into 1 inch chunks
1 can pineapple chunks with 100% juice
1/4 molasses
1/4 olive oil
1 tbsp ginger
Combine all ingredients in a vacuum bag. Freeze.
Serving Day
Thaw and saute pork and pineapple in skillet until pork is done. Do not over cook! Pork tenderloin is so lean it drys out very quickly. About 10min. Transfer to a serving dish and wrap tightly with foil to let rest for about 5 minutes. Serve with instant brown rice.
Chicken & Beans
8 chicken breast tenderloins
2 cups of beans (they have to be soaked over night but not cooked)
2 cups organic vegetable or chicken broth
1 onion diced
2 garlic gloves
1 Tbsp fennel seed
1 Tbsp parsley
Combine all ingredients in vacuum bag. Freeze
Serving Day
Thaw and dump in crock pot. Cook on low for 5-6 hours
Beef Roast
1-2 pd. English roast
1/2 cup red wine vinegar
1/2 olive oil
1/2 cup onion - finely diced
2 garlic cloves - minced
black pepper
In 8x8 pan, place roast and cut slits in the top with knife. Pour marinade over top, leaving the onions in a even layer on top of the roast. Cover tightly with foil. Cook in 350 degree oven for 2 hours. Remove from oven and let rest for 20 min. Place roast and dripping in the vacuum bag. Allow to cool completely before freezing.
Serving Day
Thaw and Heat
Stuffed Peppers
16 medium hot peppers - tops cut off, seeds removed, blanched
1 pd. lean all natural ground beef
1 onion - diced
4 garlic gloves - minced
1 16oz container of part skim ricotta cheese
2 egg whites
2 cups spinach - frozen or blanched for freezing
2 slices of whole wheat toast - diced small for crumbs
Oregano, basil, parsley, rosemary to taste
Brown beef with onions and garlic. Take off heat and and rest of ingredients. Stuff peppers and place in vacuum bag. Allow to cool before freezing.
Serving day
Grill, bake, or crock pot until peppers and tender. Serve with instant brown rice
Ravioli Soup
1 Onion & garlic diced - I'm seeing a pattern :)
1 28oz can of low sodium diced tomatoes
8 cups organic vegetable broth (2 cartons)
1 bag ricotta cheese ravioli
1/2 bag baby spinach - stems removed, chopped
Saute onion and garlic in olive oil
Add tomatoes and broth, bring to a boil. Add ravioli and cook per package instructions (boil for 8 minutes) add spinach the last 3 min. of cooking. Done! Delicious! Vacuum bag, cool before freezing, this will make 2 separate dinners.
This is it for today! Off to my first night of school! I'll add more tomorrow!
No comments:
Post a Comment