#absattack

Wow it has been a long time since I have posted anything.  I moved to the lower 48, got a full time job at LA Fitness woop woop!  Didn't know if I would be able to keep my blog for the first week because of some rules they have about online media.  But I got to keep my spartanistas :).  Have some new rules on the blog now but that is okay.

I was a stay at home mom for 2 years and now working full time.  Major adjustment.  I am still wanting to cook for my family but now my time at home is even more valuable and I would rather spend it with my family then slave in the kitchen.  So I heard about these once a month freezer moms.  Heard of them?  Basically once a month the spend one day making and freezing an entire months worth of food.  Everyday you take one meal out, let it thaw, and cook (and of course, consume). 

So I have decided to try my hand at this.  Starting with 2 weeks instead of a whole month.  I have listed a few recipes to sample, and see what its all about.  I can see really liking this new way of feeding my family. 

Clean Eating Slow Cooker Pineapple Chicken Verde

2 raw chicken breasts (about 7 ounces each)

1 cup crushed pineapple, no sugar added, packed in pineapple juice

1/2 cup clean chili verde sauce (I got mine at Trader Joe’s)

Directions:

Place the chicken breasts in your slow cooker.

Pour 1/2 cup crushed pineapple over each chicken breast.

Pour 1/4 cup chili verde sauce over each chicken breast.

Cook on low for 4-6 hours or until the chicken easily falls apart when poked at with a fork.

Read more: http://www.thegraciouspantry.com/clean-eating-slow-cooker-pineapple-chicken-verde/#ixzz2p1k98fBO

Asian Meatballs:

ingredients: meatballs: 0.25 cup panko bread crumbs {i used glutino gluten free bread crumbs} 1.25 pounds extra lean ground beef 1 Tablespoon fresh ginger, minced 1 clove garlic, minced 0.5 teaspoons salt 0.25 cups fresh cilantro, chopped 3 medium green onions, chopped 1 Tablespoon low-sodium soy sauce 2 teaspoons sesame oil sauce: 4 Tablespoons low-sodium soy sauce 2 teaspoons sesame oil 2 Tablespoons fresh lime juice 2 Tablespoons water 0.5 medium green onions, chopped

directions: preheat oven to 500. mix together all ingredients listed for meatballs in a large bowl. mix well with hands until combined. shape 1/4 cup meat mixture into balls. place rolled meatballs in baking dish. bake for 15 minutes. meanwhile, mix all sauce ingredients in small bowl. serve meatballs with sauce for dipping.

freezing directions: prepare meatballs as directed above, but do not bake. place on baking sheet lined with parchment paper. flash freeze. once frozen, place in gallon freezer bag. place sauce in pint freezer bag. label and freeze.

TO SERVE: thaw. preheat oven to 500. place meatballs in baking dish. bake 15 minutes. meanwhile, heat sauce on stovetop or in microwave until heated through.http://oursimplehappylife.com/2013/08/healthy-slow-cooker-freezer-meal-day-round-2/

Cajun Jambalaya with Shrimp, Sausage and Okra

1 cup chopped onion

1 cup chopped green pepper

1 cup chopped celery

4 tsp minced garlic

1 pound turkey or chicken sausage

1 pound shrimp, peeled and deveined

2 cup fresh or frozen okra, cut in pieces

0.5 tsp pepper

0.5 tsp salt

1 cup brown rice

2 tsp hot sauce

0.5 tsp cayenne pepper

Directions:

In a large pan, saute onion, green pepper, celery, garlic and sausage, about 5 minutes.  Add the shrimp and okra, continue cooking about 5 minutes.  Meanwhile, prepare the rice.  Once rice is cooked, add to sauteed mixture and add spices.  Serve immediately or proceed to freezing directions. Freezing Directions:Place in 8×8 inch baking dishes.  To serve.  Thaw.  Bake, covered for 25-30 minutes at 350 until heated through. http://onceamonthmeals.com/lighter-cajun-jambalaya-with-shrimp-sausage-and-okra/

Lighter Thai inspired wraps (Or go naked)

Ingredients:

2 whole wheat tortillas/wraps

6 ounces boneless, skinless chicken breasts

1 cup shredded cabbage

0.25 cup shredded carrots

0.25 cup diced cucumbers

1.5 Tablespoon natural peanut butter

1 teaspoon soy sauce

0.5 teaspoon lime juice

0.25 teaspoon sesame oil

0.125 teaspoon ground ginger

Directions:

Grill or cook the chicken.  Slice or shred the cooked chicken.  In a small bowl, combine the peanut butter, soy sauce, lime juice, sesame oil and ginger.  In a large bowl, combine the chicken, cabbage, carrots and cucumber.  Spread sauce onto wraps and top with chicken, cabbage, carrots and cucumber.  Divide among tortillas and roll up into wraps.  Serve immediately or proceed to freezing directions.

Freezing Directions:

Wrap individually in foil and place in gallon size freezer bags.  To serve, thaw and reheat.http://onceamonthmeals.com/lighter-thai-inspired-chicken-wraps/

Tortilla Soup

Ingredients: -4 chicken boneless skinless chicken breasts, not frozen -1 can diced tomatoes (not drained), 14.5 ounce -1 can black beans (drained), 14.5 ounce -1 small onion -2 Tbsp minced garlic -1 cup frozen corn (or a 14.5 ounce can of corn will work too) – we buy our corn in the summer when it is really inexpensive from a local farmer and freeze it.  So, I just cut the corn off the cob and use it which is why you see whole cobs here.  If I didn’t do that I would just buy frozen corn or use canned. -1 jalapeno, finely diced (vary to taste – this will be a little bit spicy – about medium heat.  If you like mild food start with 1/2 jalepeno).  You can also use canned jalapenos if you don’t have fresh on hand. -2 limes, juiced OR 2 Tbsp lime juice (fresh will taste better) -1/3 cup fresh cilantro, chopped (dried will work if that’s all you have on hand) -3 14.5 ounce cans low-sodium chicken broth (Note: this will make a relatively thick soup – if you want your soup to go a little further you can add an extra can of broth and make it slightly thinner but a larger batch) -salt/pepper to taste (I used about 1 tsp pepper and 1/2 tsp sea salt) -Sriracha sauce to taste – just because everything tastes a little bit better with sriracha :)  (I used about 2 tsp)

http://nataliehodson.com/healthyrecipes/chicken-tortilla-soup/

No cooking is required when prepping this freezer meal. Use all the same ingredients as above.  When I make this into a freezer meal I put all the ingredients in a gallon-size freezer ziploc bag EXCEPT for the broth – you add that the day you cook your meal.  Make sure to push out any extra air in your ziploc bag before sealing to prevent freezer burn.  The day before I want to make this for dinner I will usually pull it out of the freezer and stick it in the fridge to defrost.  Put all ingredients (plus 3-4 cans of chicken broth) in the crockpot and cook on low for 6-8 hours or high for 3-4 hours.  I usually write on the outside of the bag “add 3 cans broth” just as a reminder.  The crockpot works really well, especially if some of your ingredients are still a little frozen.  You don’t have to use a crockpot if you don’t want to, you can also cook it like I described above in a pot on the stove in about 30 minutes.  Check out my post HERE on some of my favorite freezer meals.http://foodsofourlives.com/2013/04/13-healthy-whole-food-freezer-meals/

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