Thread for recipes for meals we can make to get ready for baby and stock up, freeze, etc.
Soon as I find this one soup recipe, I'll post it. I have a granola bar recipe too-oats good for nursing as well.
Well, I'll start I guess. This is one of DH's favorite soups. This is the original recipe, but I make it so often that I don't use it anymore and it looks foreign to me!
Sweet Potato and Corn Chowder (vegan and easily made gluten free)
2 Large Sweet Potatoes (or 4-6 smaller ones) chopped into 1/2in pieces
2 Tablespoons olive oil or other oil
Salt and Freshly ground Pepper
1 pound of Frozen (defrosted) corn, or fresh kernles (about 4 cups)
1 Cup water
1 1/2 Cups finely chopped celery
1 cup diced red onion
1/4 cup diced shallots
1 Tablespoon tomato paste
1/2 teaspoon dried Thyme leaves
3 Cups vegetable broth
1-2 Bay leaves
1 Large Russet Potato (or 3 small red potatoes) chopped into pieces
2 Tablespoons minced parsley
1/2-1 Cup plain Almond milk or other nut milk (optional)
1. Preheat oven to 425 degrees and oil a roasting pan or baking sheet.
2. Scatter sweet potato in one layer on pan , drizzle with 1 Tablespoon of oil, season with salt and pepper. Roast until tender and brown, tossing once or twice during roasting. Set aside or start the rest of the chowder while they are cooking.
3. Reserve 1 cup or corn kernels. In blender puree the remaining corn with the water until smooth. Set aside.
4. In heavy soup pot, heat remaining oil, cook the celery, onion, shallot and potato on medium-high heat striring until the onions are slightly softened. Add the tomato paste and thyme and cook another minute stirring frequently. Add the broth, pureed corn, bay leaf, and salt and pepper to taste.
5. Cover and simmer until potato is tender (20-30min).
6. Remove the bay leaf. Add the reserved corn kernels, roasted sweet potatoes, and parsely. Thin with the nut milk if necessary and adjust seasonings. Cook, but do not boil until heated throughout.
We make burritos! I love them because I freeze them individually so can just pop one in the oven at 350 degrees for about 45 mins to an hour and have an "instant", one-handed meal.
I make these differently each time, but here are the basics and I apologize for the wishy-washy measurements:
Makes about 8 good-sized burritos
Beans (you can use a can of refried beans if you want, or do the following):
For meat mixture:
Put all meat mixture ingredients in a large frying pan and cook until beef is browned. If it looks dry, add a little water to help it along. Set meat mixture aside.
If you're not using a can of refried beans, put the black beans, cilantro, and garlic in a small sauce pan and heat while gently mashing the means with the spatula.
Put your three mixtures out in a handy place where you can easily reach all of them (meat, beans and cheese).
On each tortilla, spread bean mixture, then cheese, then meat.
Roll up each tortilla burrito-style so that nothing can leak out and place them on a cookie sheet seam-side down.
Bake at 350 for about 45 minutes.
When done, eat one with sour cream (we use plain yogurt) and salsa added on top. Yum!
Then wrap up the rest in 2 layers of tin foil and freeze.
Let me just say, I freakin love this thread already. My parents have a big freezer at their house that they're dying to use to store some stuff for me, and I'm dying to fill it up. How far in advance do y'all think I should start making things?
Here's my contribution. I'm not gonna lie. The base recipe is from allrecipes.com, but I always tend to make things my own using what I've already got in my kitchen unless it's an essential ingredient.
Turkey Tetrazzini [my modifications in brackets, mostly to make more in general]
1 (8 ounce) package angel hair pasta [I used a full 13oz package to make the whole dish a little bit bigger]
2/3 cup sliced onion [I chopped in my food processor]
1/4 cup butter
1 teaspoon salt
1/4 cup all-purpose flour [I actually used white whole wheat flour cuz that's all I use, and it turned out just fine]
1/4 teaspoon ground white pepper [I just use regular ground black pepper]
1/2 teaspoon poultry seasoning [we substituted Emeril's Essence seasoning]
1/4 teaspoon ground mustard
2 cups milk [go for 2.5-3 cups of milk]
1 cup shredded sharp cheddar cheese [use at least 1.5 cups of cheese, keeping some extra to sprinkle on top]
2 tablespoons chopped pimento peppers [I didn't have any nor did I spring to buy any so I don't know if this is good or not]
1 (4.5 ounce) can sliced mushrooms [I just sliced some regular mushrooms I happened to have in my fridge]
1 pound cooked turkey, chopped [again, I didn't have any or buy one so I used 2 cans of chicken]
I think next time I'm going to get creative and add some peas or broccoli or something. Peas and broccoli make anything better.
ETA: I recommend breaking the pasta before you boil it so the noodles are more manageable on a fork without the need to twirl like spaghetti.
Sweet Potato Chili
1 T olive oil
1 medium-size yellow onion chopped
1 medium-size red bell pepper, seeded and chopped
1 large garlic clove, minced
1 T chili powder, or more to taste
1 1/2 lbs sweet potatoes, peeled and cut into 1/2-inch chunks One 14.5-ounce can crushed tomatoes 15.5-ounce can dark red kidney beans, drained and rinsed
1 1/2 cups water
1 T minced canned chipotle chiles in adobo sauce, or to taste
1. Heat the oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic; cover, and cook until softened, about five minutes. Stir in the chili powder and cook for 30 seconds. Add the sweet potatoes and stir to coat with the spices.
2. Transfer the mixture to a 4-6 quart slow cooker. Add the tomatoes, beans, and, water; season with salt, cover, and cook on LOW for 6-8 hours.
3. When ready to serve, stir the chipotles into the chili. Taste to adjust the seasonings.
*****Since I adore beans, we added a can of black beans, but I bet an extra half can of kidney beans would have been even better! Also, we did not do the chipotle chilis, but only due to my preference for not spicy.****
Great thread... Thanks hippy mum! So far, the only freezer "meals" I've made are 6 small trays of peach crisp... Which are going to be hella delicious, if not the healthiest thing to choose for dinner! Other than that, this past week I was focusing on canning & dehydrating. So, next week: Freezer meals!
I'm especially stoked to make individually-wrapped burritos (Good plan, Allison!), and I think I'll make lasagnas since I already have most of the ingredients on hand.
Pre-made meals aside, SilaMarila's comment above reminded me that what I really ought to do is write out clear instructions for making some of our go-to favourite dishes. The recipes tend to live only in my head by now, and while DP is a competent enough cook, she's not one to experiment and gets frustrated by my vague guidelines of "add stuff until it tastes right" or "cook until done".
ETA: I'm also planning on making these, cuz they're full of protein... And oatmeal's good for nursing, right?
This is about the easiest soup I have ever made. I'll be making a freezer batch for sure! Thought I would share.
Oh, awesome recipes ladies!
Here's one that I've never tried to freeze, but I think it would work ok. We've made it a day or two ahead and then baked it the day we had company over, and that worked great.
2-3 pounds boneless, skinless chicken breast, cubed
1 pound linguine
1 regular package of broccoli florets
1 package Southeastern Mills Peppered Gravy mix (the one that makes 3-1/2 cups total)
2 cups milk
1 cup water (you can reverse the amounts of water to milk if you prefer a lower calorie option or do all water if you really want)
Bacon, crumbled or cut into small pieces for garnish. Maybe 1/2 pound or so? Depends on how much you like bacon!
6-8 ounces shredded cheese (we like a mix of mozarella, provolone, and cheddar, but whatever you like that melts well)
Brown up the bacon until nice & crispy. Move to a paper towel to drain and once cooled enough break up into bite-size pieces (unless you cut it up prior to cooking of course). You can use the bacon grease to brown the chicken if you like.
Bring a pot of water to boil & cook linguine to about al dente. Pour off water when done.
While the water is boiling, brown chicken in a large sautee pan with whatever seasonings you like (we like Lawry's Seasoned Salt & pepper along with either a couple crushed cloves of garlic or garlic powder).
Remove browned chicken from the pan (don't wash or rinse the pan yet!) and place in a greased 13x9" cake pan. Add the pasta and broccoli & mix together. Set aside for now.
In the pan you browned the chicken in, whisk together the gravy mix, milk, and water over medium-high heat. Keep stirring over heat until the gravy is just getting thick but still somewhat runny, like cheap jar alfredo sauce consistency or maybe a little thinner. This may take some trial and error, but I'd err on the side of thinner if you are freezing it I think. Pour over the pasta combination & mix to make sure the gravy is coating everything. Top with the cheese and then the bacon.
Now you can freeze this all and then I'd take it out and thaw probably the day prior. Bake at 350-375 for about 30-45 minutes or so, until it's hot and bubbly and cheese is browned to your liking.
Pasta sauce and chicken soup. I usually make a big batch of both and freeze in family portions. I love being able to pull out chicken soup when someone gets a sniffle-clears it right up :)
Soup- Usually it's either a whole organic chicken or left over roasted, put in a pot with water (not broth), carrots, celery, onions, cumin, salt, pepper and apple cider vinegar to draw out the marrow. Boil, boil, boil. Pull out bones. As long as the bones are loose attached, you can get out more broth by adding more water/spices for extra broth to freeze. I cook noodles separate the day we make soup, have never frozen them in the soup, not sure how the starch would effect the broth or if noodles would get mushy.
premade burgers for dad/kids
gf stuffing freezes/de-thaws well
nursing cookies-can be made gf and probably vegan. ? about freezing. -http://iambaker.net/chocolate-chip-oatmeal-lactation-cookies/
Not freezable, but can pre-make, and looks so yummy and I'm going to try with substitutions. http://www.seededatthetable.com/2011/12/22/salted-caramel-hot-chocolate-mix/ (using palm sugar instead of sugar and taking out powdered milk)
With all the craziness of the past 7 weeks, I have not frozen the amount of meals I intended. What I have done is prepped a bunch of produce from our CSA and frozen it. I peeled and cubed butternut squash and roasted about a dozen other winter squash. All are frozen in portioned sizes to thaw and serve when needed. I've been chopping leeks, onions and peppers and freezing them in recipe sized portions. We also froze a bunch of corn in August and September from the CSA to enjoy this winter. While it is not really enough, or what I had planned, it will be something! Perhaps I can work on a few soups and some chile this week to freeze...