What a day! Lots of time on my hands so I stocked up on groceries and set to work making a few easy meals to freeze.
always need veggies for my meals!
I love to have a meal in the freezer, ready to go on those days where you just don’t feel like cooking! Not only is this good for the wallet…not going out to eat…but it can be good for the waistline too! Imagine having Turkey chilli in the freezer compared to a take out pizza? There’s no question the chilli is more nutrient dense and much lower in fat and calories than the take out pizza! 
So here’s what I made:
Mmmmm…all good for you!
Let me start with the Chicken Kabobs:
I made a marinade with olive oil, mustard, soya sauce and honey. (sorry I don’t measure)
I coated the peppers and chicken and let it set in the fridge for 2 hours. Then I skewered them and put them on a plate in the freezer to freeze individually. Now I can defrost just one or 4 depending on my needs. I usually add red onion and cherry tomatoes but I ran out by the time I made these. You can add anything you want or change the meat to beef or just do veggies!
*Tip – soak the skewers in water to make them pliable before added
food…less risk of them snapping…or use metal skewers 
Turkey Chilli: brown ground turkey in olive oil and minced garlic, add can of red kidney beans and a jar of pasta sauce. Add chopped tomatoes and, this time, I even added grated zucchini…I have a lot of zucchini from the garden! For chilli flavour I used a store packet of hot chilli mix. Let simmer for an hour or so.
Chicken Soup: I threw in 2 pieces of organic chicken, carrots, cabbage, red and green onion, zucchini and mushrooms. I added about 1 and 1/2 cups of chicken stock I had made last month and sealed the bag!
make your own stock!
*here’s a link to making your own stock: chicken stock. Scroll half way down on that post
Turkey Burgers: ground turkey, 1 egg, oatmeal, Italian seasoning and green onion. Mix together and form patties. Wrap individually in cling wrap, place in freezer bag and freeze.
freeze in one’s or two’s for easy serving choices
Stuffed Zucchini and Mushroom Caps: stuffing recipe HERE.You can use this recipe for any veggie.
I would even try it in a chicken breast. Slice open the breast, stuff with mixture and bake. Mmmm, gonna try that!!
Roasted Veggies: This is a staple for me! I make it at least once a week if not more. It keeps well in the fridge and freezes well too! I add it to eggs for a breakfast omelette and sandwich’s at lunch. I don’t use a recipe, I just chop any veggies I have on hand and coat them in olive oil and italian or chipotle seasoning from Mrs. Dash. Once the veggies are roasted I will add spinach, parmesan cheese and tomatoes and broil until the cheese is melted. That’s it! I froze 4 servings on top of 1/2 cup serving of rice. Home made frozen dinners with no chemicals or dye added!
Well that was my Saturday afternoon. I had the music blaring, no one was home and yes the dog was beside me the whole time licking up scraps that fell to the floor lol.
All that standing was hard on my back so I did 40 minutes of yoga to rest and restore my back! Felt awesome!
I hope you like the ideas here. Stayed tuned because today I will be baking and freezing healthy treats!
do you food prep?
share your ideas here with a link to your recipes.
**don’t forget to enter my Giveaway before Aug 23/12**
in food and health
Denise ♥