Well, we are in the full swing of summer. I am loving it but find myself being so lazy in the kitchen. By the time dinner rolls around I put my family into a” fend for yourself” formation. That only makes for a chaotic evening of everyone asking where is this or that. So, I decided to make some easy assemble ahead of time meals that I can store in the freezer. Then set out to thaw overnight and then have them ready for the slow cooker or oven the next day. Simple! It takes a little planning and organization to do these. But once you get the hang of it you will be hooked. This is also a super idea for getting ready for camping trips, new Mom’s, back to school, etc. No more wondering what is for dinner when you have it ready!
Watch for more Make Ahead Recipes on the site! I promise to keep you posted!
Here are a few tips for successful meals:
- Freezer storage bags in quart and gallon sizes
- Measuring cups and spoons
- Use only FRESH ingredients. Nothing that has been frozen, thawed and used. That will make for very mushy a gross meals!
- Sharpie Pen – This way you can label your bags with what is inside, date it was prepared, and instructions on preparation.
- Do this with a friend and make numerous meals in one day!
4 boneless skinless chicken breasts
1/4 cup lime juice
1 bunch fresh cilantro, chopped
1 bag fresh corn
2 garlic cloves, minced
1/2 onion, chopped
1 can black beans, drained and rinsed
1 tsp adobo seasoning
1 can green chilis
corn tortillas
shredded cheese
Place all the ingredients in a gallon-sized freezer bag, label and place it in the freezer. Empty the contents into a slow cooker and cook for 8 hours on low. To serve simply shred the chicken and serve on tortillas with a sprinkling of cheese.
Twice Baked Broccoli Cheese Potatoes
6 large russet baking potatoes, baked
2 tablespoons butter
1/2 cup sour cream
4 ounces cream cheese, softened
2 cups broccoli florets, steamed and chopped
2 cups shredded cheddar cheese
salt and pepper
Cut the baked potatoes in half lengthwise. Carefully scoop out the inside of the potatoes and place in a medium sized bowl. Add the butter, sour cream, cream cheese, salt and pepper. Mix well with an electric mixer or potato masher. Add in the broccoli florets an stir to combine. Place heaping spoonfuls of the mashed potato mixture into the hollowed out potatoes. Then wrap each potato individually in plastic wrap and then into a gallon sized freezer bag. Freeze until you are ready to use. To cook the potatoes simply remove the potatoes from the storage bag and allow them to thaw. Place thawed potatoes on a baking sheet and bake at 350 degrees for 45 minutes.