Monday, January 20, 2014

Meat FULL Monday: Freezer Style

So, it's been a while since I've posted a meat full Monday blog post. Hopefully this one will hold me over until the next time, considering it's got THREE recipes packed into one and is all about freezer foods.

Freezer foods are one of my favorite things! There are days when you feel so productive and feel like cooking all day long; then there are days where you just know absolutely nothing is going to get done. So by cooking on the days you feel productive, and freezing everything, it's a win-win situation.

Over Christmas break, I went all out on the "cooking/productive" vengeance and made fully cooked meals for my baby brother to take back with him to college. Let's face it: boys are always in the "nothing is going to get cooked today" phase. Sister of the day award goes to me!

The first freezer meal I made was spaghetti. Oh so simple to make and easy to freeze.

I defrosted and cooked two pounds of hamburger - we're preparing for lots of "no-cooking" nights here....

I made the whole entire box of spaghetti noodles.

Then, when both of those were done cooking, I would put a little bit of both in a ziploc bag and pour some spaghetti sauce in with both, and maybe a dash of pepper or salt or basil if you're feeling frisky.

These are for my brother, so it's only about two servings per bag, but it made 8 gallon-sized bags! Whoo hoo!

The next two recipes were King Ranch Chicken and Smothered Pork Chops and actually had a lot of the same ingredients so it was easy to save some time doing them at the same time. Void the fact that your stove top may or may not look like this:

Hey Jack, it's all organized in my head.

I reused the pot I cooked the spaghetti noodles in, and cooked a whole bag of egg noodles.

Then, I chopped up three green bell peppers and two onions.

Put two bell peppers and one onion in a bowl

add a can of cream of mushroom, and a few splashes of Worcestershire sauce, and a small can of chicken broth to that bowl.

Lay down four pork chops and pour the bowl mixture (peppers/onion/soup/worcestershire/broth) over the top of the pork chops.

 Once you've done that, pop it in the oven for an hour at 350.

Now, take the other chopped green bell pepper and onion and sautee them in a pan with some butter. My grandma taught me to put butter and sugar on almost everything I cooked, so I'm actually keeping it fairly tame here people!

While you're waiting, take about 3-5 chicken breasts and bake them in the oven, alongside the pork chops. You can use however much chicken you want, I won't tell.

I wasn't really paying attention to how long they were in the oven - oops! But once they are white through and through (I usually pull them apart and make sure they're still juicy on the inside, but not pink) take them out of the oven and shred.

You can add whatever spices you feel like to the chicken. I used salt, pepper, garlic powder and onion powder.

Next, combine one can cream of mushroom soup, one can cream of chicken soup, and one can of mild rotel to a bowl.

Throw in your sauteed bell pepper and onion to that bowl as well.

Once you've mixed everything well, put the egg noodles, soup mixture, and chicken in a pan and top with shredded cheddar cheese.

Cook this in the oven for about 15-20 minutes at 350. It makes a LOT of meals. Which is convenient because this is my all-time favorite recipe EVER!

Well, that outta keep your tummy full for the next 3 weeks!

Have a fantastically delicious week!

1 box spaghetti noodles
2 lbs hamburger
2 cans Prego spaghetti sauce
Black Pepper

Cook the whole box of noodles, brown the hamburger, add the two in small increments to ziploc bags, along with the spaghetti sauce and a dash of oregano, basil, and black pepper.

Smothered Pork Chops
4 boneless pork chops
2 green bell peppers
1 large onion
1 can cream of mushroom soup
Worcestershire sauce
1 small can chicken broth

Chop up the bell peppers and onion, add to a bowl with mushroom soup, a few dashes of worcestershire sauce, and chicken broth. Lay down pork chops and sprinkle salt/pepper on top, then smother in bowl mixture.

I had some extra egg noodles, so I added some noodles to each container of pork chops that I froze, but those aren't necessary.

King Ranch Chicken - the yummiest recipe ever
3-5 chicken breasts
1 green bell pepper
1 large onion
1 tbsp butter
1 can mild rotel
1 can cream of mushroom soup
1 can cream of chicken soup
1 pkg egg noodles
2 cups shredded cheddar cheese
Garlic powder
Onion powder

Cook the egg noodles, and bake the chicken at 350 until cooked through. Chop up bell pepper and onion, then sautee in pan with butter until soft. Combine rotel, mushroom soup, and chicken soup in bowl with sauteed bell pepper and onion. Mix thoroughly. Once chicken is done, shred into small bite-sized pieces. Then season chicken lightly with salt, pepper, garlic powder, and onion powder. Drain egg noodles, then combine with chicken and bowl mixture. Top with cheddar cheese and bake at 350 for 15-20 minutes, or until cheese is golden brown.


1 comment:

  1. I've got a very interesting article to share with you today. It?s from my good friends and fat loss cooking experts Dave and Karine from MetabolicCooking.

    In this article, you will learn:

    1. Why most "healthy" cookbooks use ingredients that actually make you fat.

    2. How to ensure your meals are optimized for fat loss!

    3. What to do so your meal plan doesn't hit a fat loss plateau.

    I'm telling you, this is GOLD!

    Is your food making you FAT or burn MORE fat? (article) By Karine Losier & Dave Ruel

    If you've tried fat loss diets before and have used a variety of weight loss cookbooks to try to lose body fat, then you very likely know by now that those fat loss diets and the "healthy" cookbooks that go with them don't work.

    What is it about them that makes successful weight loss so difficult to achieve?

    Well for starters, most "healthy" cookbooks are NOT designed with high Metabolic Thermo Charge ingredients. They are not using the metabolic powers that certain foods have to make your body burn more body fat. Instead, they use ingredients with very low thermogenic effect.

    Why does this matter? Because the Metabolic Thermo Charge of food stands for how many calories your body will burn just by breaking down the nutrients each time you consume a certain food.

    Most people have absolutely no idea of the power some of these foods have over the fat burning processes that go on inside the body, and so they never really think twice about them. BIG MISTAKE.

    For example, simply consuming high-quality protein with most meals will naturally burn off more calories and move you closer to your target weight. Lean protein has a very high "Metabolic Thermo Charge". Spices also have a strong thermogenic effect on your body. Combining certain foods together, such as chicken and turmeric, with help you burn more fat after you eat it.

    Interesting, right?

    But that's not all. Another thing to consider is whether or not your so-called ?healthy? cookbook has a real structure. Too often, cookbooks are just a bunch of recipes thrown together at random ? you pick and choose what you feel like eating at that point in the day. That is NOT going to make you burn fat faster!

    Having a structure is mandatory if you want to rid yourself of stubborn fat. That's why we developed a quick and easy "Metabolic Nutri-Profile" system for all our recipes, so you can see precisely what nutrients you're taking in, which ensures that each meal makes the most of your metabolic rate.

    Don't make the mistake of venturing into the food jungle without your compass!

    So we?ve talked about the food and the structure of your eating plan. Sounds like we?ve got it covered, right? NO!

    Ever followed a diet to a ?T? and all of a sudden noticed that you stopped losing fat?

    This is called the Metabolic Adaptation Phenomenon. It occurs at that point in your diet when your body knows precisely what it's getting in terms of food and has fully adapted to it. When it reaches this state, your metabolism slows down and fat loss screeches to a halt.

    In order to avoid the Metabolic Adaptation Phenomenon, you have to vary your nutrient intake regularly, shocking your body as time goes on. This keeps it guessing and ensures your metabolism stays on high at all times. Having a wide range of fat loss recipes at your fingertips makes avoiding this frustrating condition a breeze!

    Now you know the REAL score when it comes to fat loss and dieting! Be sure to watch out for these three sneaky saboteurs next time you make the decision to lose fat!

    If you struggle with food or nutrition, Metabolic Cooking is your knight in shining armour.

    Check it out here: 250+ Mouth-watering Metabolic Cooking Recipes <------- Quick & Easy!

    Talk to you soon!