I’ve moved on from nesting to “oh my gosh, what have we done, we better get out of the house now while we can”. Which means this weekend I did absolutely no cooking. We met friends for happy hour, went to the movies, ate every meal out, and enjoyed a brunch that our friends hosted for us. But last week I cooked up a storm and just never shared it, so here it is…
This plan of mine is working really well. The kitchen freezer is slowly filling with pre-cooked meals and ziplock bags full of meat and veggies ready for the crockpot. Thanks to a few things going on at work I ended up with a four day weekend the weekend before last, which really helped. I was able to break up cooking over several days to avoid too much time standing in the kitchen. I much prefer a 3/4 work to weekend ratio over the current 5/2.
I haven’t made a beef stew in a really long time and with the cold weather it sounded good. I doubled a recipe I found on Pinterest, putting half in the crockpot for dinners this week and the other half (uncooked) in the freezer for later. It was really easy and decent, but it was more like beef and carrot soup, the broth didn’t thicken much like a good stew. The leftovers are a little thicker, but not quite what I want in a stew. On a positive note, the veggies were cooked perfectly. We’ll happily eat the freezer meal, but not sure I’ll make this one again.
Last Monday morning I made a double batch of breakfast meatballs and patties for the freezer. They turned out to be delicious. So delicious that I ate a few more than planned with leftover kale and roasted potatoes. Because I am prone to setting our smoke alarm off, I followed the directions for baking in a mini muffin pan. I also used a regular muffin tin and created patties so that I could bake both pounds at the same time. I immediately cooled them on paper towels so that I could get the grease out of the tins before it hardened. Then I popped them into the freezer just laying on a cutting board. This allows each ball or patty to freeze individually and not as a big clump. After about an hour I transferred them to a freezer ziplock for storage. These will be perfect to add to soup (I love soup for breakfast in the winter), to an egg dish, or just stand alone.
I roasted two chickens to make Lemon Chicken Kale Soup and have a little leftover shredded chicken for quick meals. I forgot a picture of the soup, but it was delicious. I made one batch to eat for dinners last week and have a second batch in the freezer ready to be thrown in the crockpot for a quick meal.
I also made, but did not take pictures of, double batches of 50/50 Burgers and Merguez Meatballs. I ate each for only one meal, so there is quite a bit in the freezer. At this point I’ve maxed out most of my freezer space with proteins. With the little room I have left I’m hoping to stock up on veggies (probably store-bought frozen and maybe some soups) and broth.
I threw together a little lunch for Greg and I as we watched the Seahawks game two Sunday’s ago. It’s completely Whole30 compliant and completely game worthy. I didn’t use recipes and it took maybe 25 minutes. Perfect for the upcoming Super Bowl.
- Applegate mini sausages (compliant ingredients!) that I found at Whole Foods with a dipping sauce of 2/3 dijon mustard + 1/3 homemade mayo
- Deviled eggs; the filling is simply the yolks + dijon mustard + homemade mayo
- Bacon wrapped dates; pit dates, cut bacon slices in 1/2 or 1/3 (depending on how long they are), wrap around date, place on baking sheet with “seam” side down, bake at 400* for 12 minutes