Showing posts with label freezer cooking. Show all posts
Showing posts with label freezer cooking. Show all posts

3.21.2022

Homemaking to Keep Calm

5:46 AM 5 Comments

 


 Homemaking to keep calm… Let’s explore that concept in today’s video. 



Welcome back to The Daily Connoisseur. We use homemaking for many things: out of necessity, of course, but we often turn to it for other reasons. And in times of darkness and stress, we can alter our homemaking to accommodate how we are feeling, or more importantly, what we need to feel. When I think of the word calm, I also think of the word, “comfort”. So today we are making some comfort foods: turkey shepherd’s pie and butterscotch pudding. I’m also cleaning the kitchen by candlelight. 




Turkey Shepherd's Pie (Makes 2)

Turkey Shepherd's Pie (Makes 2)

This makes two batches of turkey shepherd's pie... one for tonight and one for the freezer.

Ingredients

  • 6 large potatoes, peeled
  • 4 tablespoons butter
  • 1/2 cup heavy cream (or whole milk)
  • 2 Tbs olive oil
  • 1 large onion, chopped
  • 2 lbs ground turkey
  • 4 carrots, chopped
  • 1 pint sliced mushrooms
  • 1 Tbs Worcestershire sauce
  • 2 Tbs chopped fresh parsley
  • ¼ teaspoon dried thyme
  • 1 clove garlic, minced
  • 1 Tbs chicken bouillon powder
  • 2 Tbs all-purpose flour
  • salt to taste
  • ground black pepper to taste

Instructions

To make mashed potatoes
  1. Boil potatoes until tender, 15 to 20 minutes.
  2. Mash potatoes with butter and milk. Season with salt and pepper to taste. Set aside.
To make filling
  1. Preheat oven to 375 degrees F
  2. Heat olive oil in a skillet over medium heat; stir in onion. Saute onion until it has softened and turned translucent, about 5 minutes. Stir in chopped carrots and mushrooms, and garlic cook until brown. Add chopped herbs. Stir in ground turkey and cook until brown. Drain fat if necessary. Add chicken bouillon and flour and Worcestershire sauce. Add salt and pepper to taste.
  3. Transfer meat mixture to 2 casserole dishes evenly. Spread mashed potatoes over meat.
  4. Bake in preheated oven until tops of mashed potatoes are lightly browned, about 30 minutes. Broil the top if necessary. Cover the second casserole with aluminum foil and store in freezer.
  5. If heating from frozen, bake for one hour and finish off in the broiler.

Let’s begin with the comfort food. Shepherd’s pie is a favorite for everyone in the family and occasionally I like to make a twist on the traditional recipe. I’m going to make a double batch of turkey shepherd’s pie: one for today and one for the freezer. I’m making this late in the evening on a very rainy night… it’s for the next day’s meal. So, you’ve been watching me get the mashed potatoes going and now I’m sautéing the onion in oil and preparing the other vegetables: carrots and mushrooms. I had to step out into the rain to get parsley from the garden but it was totally worth it. I add that in now. Once the vegetables are browned I add the ground turkey. This looks like a lot because I’m making a double-batch. The potatoes are cooked so I drain them and add them to my stand mixer along with melted butter, heavy cream, salt, and pepper. Drain the turkey mixture once it’s cooked, if needed. Then I add some chicken bullion, flour to thicken, salt and pepper, and a dash of Worcestershire sauce. Now I’m preparing the pans: one for tomorrow’s dinner and one for the freezer. I add the meat mixture and then top with the creamy mashed potatoes. I won’t cook this any further but let it cool and cover with foil. Tomorrow, I’ll pop it in the oven and put it under the broiler to heat and brown it. 

Pajama top and bottom by Neiwai  JS10 for 10% off Candle by Otherland

Some time has passed and I am now I’m in my pajamas… time to clean up the kitchen. There isn’t too much of a mess this evening. I’m going to light a candle to keep me company. Let’s explore calmness and how we can demonstrate it in our homemaking. Calm as an adjective means not showing or feeling anger, nervousness, or other strong emotions. Calm as a verb means to make someone tranquil or quiet… to soothe. How can we make homemaking calming… a balm to soothe our unquiet hearts and minds? A tranquil meditation that, at once, looks after not only our homes, but ourselves too. We can turn our homemaking into a meditation… no matter what is going on around us. No matter what storms are outside. There’s a pop song called, Thunderclouds. The kids and I love it. The chorus says, don’t be afraid of these thunderclouds. The other night there was a thunderstorm and as I looked out the window, my daughter sang the lyrics to that song. I felt an instant calm. Focus on the soothing and repetitive nature of homemaking to induce calm. Go easy on yourself. Go slow. All we have is this present moment. Breathe deeply. And goodnight for now. 




Let’s prepare the butterscotch pudding. Years ago, I loved to dine at the Viceroy Hotel in Santa Monica. They had a butterscotch pudding dessert that was out of this world. It was elevated, yet comforting. That’s what I want to make today. This recipe is from the Pioneer Woman. I begin by separating four egg yolks from the whites. I end up using the whites for my breakfast omelet. I add the egg yolks to 3 cups of whole milk and whisk together. On the stove, I combine brown sugar, cornstarch and salt. Then I whisk in the milk and egg yolk mixture and turn the heat on medium, stirring regularly and cook this until it gets bubbly and thick, which took around 7 minutes. Then I add the butter and turn off the heat and mix it all up. I then transfer this to these lovely footed dessert dishes. If you don’t have these, you can use a glass or even teacup. Just let the mixture cool slightly if you’re placing it in a container that can’t take heat. After this step, place them in the refrigerator for at least an hour. This whole time I’ve been reheating my shepherd’s pie in the oven. It takes around 45 minutes at 350 degrees to heat all the way through but it will depend on your oven. I place it under the broiler for 3 to 4 minutes to brown the top of it… a complete must. I served this with a sprig of fresh parsley on top. The whole family loves this dish. It provides a calming comfort. Time for dessert… The pudding is chilled and set. I made some homemade whipped cream and place a dollop on top of the dessert. I enjoy this for teatime today with a hot cup of Pique black bergamot tea. What an outstanding pudding. This recipe is a keeper. 



 Thank you for joining me today. I hope you found a meditative calm in homemaking with me. Thank you to Pique for bringing us today’s video. Get 5% + a free Pique sampler pack when you purchase 2+ cartons of Btox  code DAILYC


🗝 Jennifer's Outfit Details
White dress by SKYE Jennifer20 for 20% off
Mott & Bow v-neck tee JLS10 for 10% off
Lilysilk black silk trousers Daily15 for 15% off
Earrings by SKYE Jennifer20 for 20% off
Jackie Mack Designs necklace TDC15OFF for 15% off

🗝 Featured in the Video
Astarin Wind Chimes 15JenniferLS 15% off (until 3-31)
Aero Garden (countertop lettuce grower)

News


📍 The Ten-Item Wardrobe eCourse is newly updated and back online with all new video, text, and new lessons. If you have previously purchased the ten-item wardrobe eCourse, you can access all of the new changes for free.

📍If you are looking for more content, consider becoming a member of The Daily Connoisseur through the Channel Memberships. In The Chic Society, I publish one vodcast every Friday and do one livestream or zoom call once a month. It only costs $1.99 a month. There are also upper tiers available for people who are interested in supporting the channel on a higher level and receiving monthly mentions in the videos. *NEW* We now have a penpal program too! 


Instagram

Madame Chic on Instagram... 

Comment of the Week

Joy writes, "I really believe classic style is a great foundation. You can easily take classic pieces and add “trendy” pieces to them. Or just keep it simple with all classic items in an outfit. You really can’t go wrong with classic style (in my opinion)."


Hi Joy, I couldn't agree more! Classic style is timeless...


Thank you for joining us for today's video. I would love to know how you keep calm through homemaking. Your comment could be chosen as comment of the week on the blog.


NEW* Join The Chic Society on YouTube and become a member of The Daily Connoisseur.


Visit my newly designed Author Website

Shop my Amazon page for a comprehensive list of my favorite things and mentions on the blog.

Facebook facebook.com/JenniferLScottAuthor

Twitter @JL_Scott

Instagram @dailyconnoisseur

Take my affordable eCourses on the POISE *NEW course*, debt-free living, and efficiency at home


FTC: Today's video is sponsored by Pique. Some links are affiliate, including Amazon affiliate links. Thank you for your support.  
Continue reading...
# best homemaking tips # clean with me
at 5 comments: quickedit quickedit
Labels: , , , , , ,

11.30.2018

Taco Casserole | Family Favorite | Jennifer L. Scott

6:27 AM 1 Comments


Today, I'm sharing a crowd-pleasing, highly tasty dish: the taco casserole. I initially saw this recipe on Mickey from My Bashful Life's channel. I altered the recipe a bit to suit my family's taste.



My children and husband love this casserole. It's like a deconstructed nacho or taco dish. The addition of olive and fresh tomatoes on top make it really lovely. Here is the printable recipe for you:


Taco Casserole Family Favorite | Jennifer L. Scotthttps://youtu.be/2zec9HgWpQkJennifer makes a taco casserolehttps://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVs7rC1S5UerC51Cy2PWJmoulATyX3kYIU5kOT0Bzgo-lsCoD2hyphenhyphenILBCnr4mLZucMEqCjbsmfsaqiIQDBB92OMxTgwFNewdzCIY4ZRhKk74tVgPw2R-hjL2VbDxsXYV_yrFu0O9NUfBUaQ/s1600/taco+casserole.jpg11/30/18
Yield: serves 8

Taco Casserole

This family-friendly casserole is easy to freeze and is a crowd pleaser, especially for the kids!

ingredients:

  • 3 cups tortilla chips, crushed
  • 1/2 onion, chopped
  • 1 1/2 lbs ground turkey (or ground beef)
  • 1/4 cup taco seasoning
  • 3/4 cup water
  • 1/2 cup salsa (optional)
  • 1 8oz can black beans, drained
  • 1 cup frozen yellow corn
  • 16oz sour cream
  • 1 8oz can olives, drained and chopped
  • 1 cup cherry tomatoes, sliced
  • 1 1/2 cups shredded cheese

instructions:

Sauté the onion in oil. Add the ground turkey (or ground beef). Season with salt and pepper and cook until browned. Drain. Add the taco seasoning and water. Add salsa (optional). Add the black beans and corn and cook for 4 - 5 minutes. In a casserole dish or aluminum baking dish (if freezing), place the crushed tortilla chips. Top the chips with the meat mixture. Spread the sour cream on top. Place the chopped tomatoes and olives on top of the sour cream. Sprinkle cheese on top to finish. If freezing, cover with aluminum foil and label. To cook from frozen, place in a preheated oven at 350 degrees F for 1 hour and a half. If cooking right away, place in a preheated oven for 20 minutes, or until the cheese is nicely melted and the flavors have melded together. Enjoy with chopped scallions. 
Created using The Recipes Generator


I hope you enjoy today's video.

Thank you for joining me today and I hope you have a lovely weekend. I'll see you on Monday for a decorate with me video.


*NEW* The Daily Connoisseur mugs and tote bags make great novelty gifts

Visit my Author Website

Shop my favorite things

Facebook facebook.com/JenniferLScottAuthor

Twitter @JL_Scott

Instagram @dailyconnoisseur

Take my eCourse on the Ten-Item Wardrobe

Take my eCourse Chic Financial Principles for Debt-Free Living

Sign up for my Seasonal Author Newsletter

FTC: This is not a sponsored post. Links may be affiliate.
Continue reading...
# crowd-pleasing casserole # Daily Connoisseur cooks
at 1 comment: quickedit quickedit
Labels: , , , , , , , , ,

10.08.2018

3 Creamy Chicken Freezer Casseroles | Comfort Food | Jennifer L. Scott

7:18 AM 6 Comments


You know my motto, being chic is being prepared. I have a large catalogue of freezer meals I have shared with you in the past and today, I'm making three comfort food casseroles featuring lots of chicken and vegetables for fall.



I shot this video before having the baby and am just now getting around to posting it. These meals have really come in handy!



My philosophy with freezer cooking is to use what you have and not worry about following a recipe too rigidly. There is freedom in opening your pantry and deciding what you'd like to use. For these freezer meals, I had nearly 5lbs of organic chicken breast, a 2 lb bag of spinach, 2 large onions, a giant zucchini from our garden, and a lot of brown rice.



With this combination, I make three different creamy chicken casseroles that freeze well and taste even better. I essentially make three variations on the same casserole to give you options depending on what you have in your pantry. If you make these, you can feel free to make all of the same kind, or do all three that I make for variety.



I have included the printable recipes below, but first let's talk about the chicken/ vegetable base. I sautéed the chopped onion in extra virgin olive oil and added 3 large spoonfuls of minced garlic. Then I added the chopped spinach and zucchini. You can use whatever vegetables you have on hand. To this, I added my nearly 5 lbs of shredded chicken that I cooked in the Instant Pot. This provides a very large base to make your three casseroles from. I used roughly 1/3 of the chicken mixture for each casserole.



Feel free to get creative. Use whatever vegetables you like. Top these casseroles with whatever you fancy. I used toasted breadcrumbs and parmesan cheese, but you could do any type of shredded cheese.

Here I am listing the printable recipes for your convenience. Feel free to share these on Pinterest, or with your friends who could use some freezer meal inspiration!

3 Creamy Chicken Freezer Mealshttps://youtu.be/oD4Tg1U2Ifohttps://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjhfvzMsKOk-sTiKwK2369IsBrFk1pIWOdNtwYuHodnAPJogPifPMzUL1mmjfQU076YeIoZEoyhf-geANANnRj0pIa-ipsCLP6QDB5RVT0GHEvg2DuNTGbx63wsqoGpJomigU_qjwLaJlV/s1600/3Creamy+Chicken+Casseroles.jpg
Yield: Serves 6

Creamy Chicken Ranch Freezer Casserole

prep time: 35 minscook time: 1 hourtotal time: 1 hours and 35 mins

This is one of three freezer meals I have made using the large batch of chicken and vegetables cooked. I cooked nearly 5lbs of chicken breast and shredded it. I added it to a mixture of 2 sautéed onions, 2lbs of chopped spinach, 3 tablespoons of chopped garlic and one large chopped zucchini. You can use whatever vegetables you have on hand. For this recipe, use 1/3 of the chicken mixture. I mix this with two cups of brown rice.

ingredients:

  • 1/3 of the shredded chicken vegetable mixture (roughly 1 1/2 lbs of chicken)
  • 1/4 cup Ranch seasoning mix
  • 1 1/2 cups milk
  • 1 cup water
  • 1/4 cup melted butter
  • bread crumbs for topping (toasted with a dab of melted butter)
Equipment Used

instructions:

Place 1/3 of the chicken vegetable mixture into a large bowl. Add the Ranch seasoning mix, milk, water, and melted butter. Stir to combine. If the mixture is too watery, add more of the chicken mixture. Transfer to a greased casserole dish or freezer pan. Top with bread crumbs that have been browned in butter. To bake the same day, bake in a 350 degree F oven for 25 minutes. To freeze, cover the casserole with aluminum foil. Label with the contents and the date. When you are ready to enjoy your freezer meal, you can thaw it the night before in the refrigerator and cook at 350 degrees F for 50 minutes. To cook from frozen, cook at 350 degrees F for 1 1/2 to 1 hour and 45 minutes. Enjoy! 

Please note: if you would like to make 3 of these, simple triple the seasonings and liquids and add them to the entire chicken vegetable mixture you cooked. Divide between 3 casserole dishes and freeze accordingly. 
Created using The Recipes Generator


Yield: serves 6

Creamy Butter Chicken Freezer Casserole

prep time: 30 minscook time: 1 hourtotal time: 1 hours and 30 mins

This is one of three freezer meals I have made using the large batch of chicken and vegetables cooked. I cooked nearly 5lbs of chicken breast and shredded it. I added it to a mixture of 2 sautéed onions, 2lbs of chopped spinach, 3 tablespoons of chopped garlic and one large chopped zucchini. You can use whatever vegetables you have on hand. For this recipe, use 1/3 of the chicken mixture. I mix this with two cups of brown rice.

ingredients:

  • 1/3 of the shredded chicken/ vegetable mixture (see note above)
  • 1 1/2 cups chicken broth or stock
  • 1/4 melted butter
  • 1/3 cup all purpose flour
  • 1 cup milk
  • chopped fresh or dried herbs to taste
  • 1 tsp salt
  • toasted bread crumbs for topping

instructions:

In a large bowl, place 1/3 of the chicken vegetable mixture (around 1 1/2 lbs of chicken). Stir in the broth, butter, flour, milk, herbs, and salt. Stir to combine. Place in a greased casserole dish or freezer pan. Top with toasted breadcrumbs. 

If you plan to eat this the same day, heat in a 350 degrees F oven for 25 minutes. If you plan to freeze this, cover with aluminum foil, label your meal, and freeze. When you are ready to eat, thaw the casserole in the refrigerator the night before. Bake at 350 degrees F for 50 to 60 minutes. If baking from frozen, the time will increase to 1 1/2 hours to 1 hour 45 minutes. 

If you would like to use this recipe for the entire bulk chicken you prepared, simply triple the broth, butter, flour, milk, herbs and salt. If you do that, this will make 3 large casseroles. 
Created using The Recipes Generator


3 Creamy Chicken Freezer Mealshttps://youtu.be/oD4Tg1U2Ifohttps://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjhfvzMsKOk-sTiKwK2369IsBrFk1pIWOdNtwYuHodnAPJogPifPMzUL1mmjfQU076YeIoZEoyhf-geANANnRj0pIa-ipsCLP6QDB5RVT0GHEvg2DuNTGbx63wsqoGpJomigU_qjwLaJlV/s1600/3Creamy+Chicken+Casseroles.jpg
Yield: serves 4 to 6

Creamy Mushroom Chicken Freezer Casserole

prep time: 30 minscook time: 1 hourtotal time: 1 hours and 30 mins

This is one of three freezer meals I have made using the large batch of chicken and vegetables cooked. I cooked nearly 5lbs of chicken breast and shredded it. I added it to a mixture of 2 sautéed onions, 2lbs of chopped spinach, 3 tablespoons of chopped garlic and one large chopped zucchini. You can use whatever vegetables you have on hand. For this recipe, use 1/3 of the chicken mixture. I mix this with two cups of brown rice.

ingredients:

  • 1/3 of the chicken vegetable mixture (see the note above)
  • 1 can of cream of mushroom soup, undiluted
  • 1 cup chicken broth
  • 1 tablespoon melted butter
  • 1 tsp salt
  • pepper to taste
  • 2 teaspoons paprika 
  • grated parmesan cheese for topping
Equipment Used

instructions:

In a large bowl, place the remaining chicken/ vegetable mixture (roughly 1/3 of the mixture. Add the cream of mushroom soup, chicken broth, butter, salt, pepper, and paprika. Mix to combine. Transfer the casserole to a dish. Top with grated parmesan cheese. (You can also top with bread crumbs.) Cook at 350 degrees F for 25 minutes. 

If you are planning on freezing this, cover with aluminum foil and label. Freeze. When ready to eat, thaw in the refrigerator overnight and then cook at 350 degrees F for 50 to 60 minutes. If cooking from frozen, cook for 1 1/2 hours to 1 hour 45 minutes. 

If you plan on making three of this casserole, simply use all of the chicken vegetable mixture, and triple the rest of the ingredients (i.e. 3 cans of cream of mushroom soup, 3 cups of broth, etc.) 


Created using The Recipes Generator


I hope you enjoy the recipes featured in today's video.

News



Check out my interview on Dina Cataldo's Soul Roadmap podcast. We discuss all things Madame Chic and life after Paris.

Thank you to everyone who continues to take and comment on my eCourses, Create Your Own Ten-Item Wardrobe, and Chic Financial Principles for Debt-Free Living. I really enjoy connecting with you over these courses.

On Instagram
Polish Your Poise with Madame Chic in Poland...


Comment of the Week
On last week's Natural Home with Jennifer video, Marielle writes, "Hi Jennifer, Thank you for using non-toxic products to clean your oven. A very easy way to clean the oven racks is to put one or two large towels on the bottom of your bathtub and put the oven racks on the towels to avoid scratching your bathtub. Cover the oven racks with very hot water and add 1/2 cup of dish soap or 3/4 cup of laundry detergent. Let everything soak overnight. Then, simply wipe the oven racks clean. The dirt, grease and grime will come right off without any scrubbing. If you want the exact method, you can Google it up and you will find it right away. Since discovering this method several years ago, that’s the way I clean my oven racks and it saves me a lot of time and energy."


What a great tip. Thank you, Marielle!

I hope you enjoyed today's freezer cooking video. I'll see you on Thursday for a reader Q&A...



Visit my Author Website

*New* Shop my favorite things

Facebook facebook.com/JenniferLScottAuthor

Twitter @JL_Scott

Instagram @dailyconnoisseur

Take my eCourse on the Ten-Item Wardrobe

Take my eCourse Chic Financial Principles for Debt-Free Living

Sign up for my Seasonal Author Newsletter


FTC: This is not a sponsored post. All opinions are my own. This post may contain affiliate links.
Continue reading...
# chicken freezer meals # comfort food
at 6 comments: quickedit quickedit
Labels: , , , , , ,

8.23.2018

7 More Freezer Meals in Under One Hour | Jennifer L. Scott

6:17 AM 6 Comments


I am currently having my blog re-designed to be more functional. What you see today is a temporary design. Thank you for your patience during this time. The final result will be ready soon!



Today, I'm sharing some old favorites and new recipes in an all new freezer meal video: beef chili, bolognese sauce, chicken pot pie filling, beef stew, and zucchini lasagna.

We had completely run out of our freezer meals so it was time I re-stocked the freezer. I love freezer cooking because you can accomplish a lot of work in a little bit of time (You know how I like to be efficient!) :) . On the days when I am too busy or too tired to cook, I simply pull out a freezer meal and am able to feed my family a healthful meal for a wonderful price.



I have made the beef chili and bolognese sauce for you many times before, but for reference sake, am featuring the recipes here as well.

I start by browning 6lbs of ground beef with 2 large chopped onions and 4 stalks of chopped celery. Once the meat is browned, I drain it and then add 1 lb of chopped spinach. Cook until the spinach is wilted. Season with salt and pepper.

I use this ground beef base for 5 of the freezer meals: 1 beef chili, 2 bologneses, and 2 zucchini lasagnas. I even had a little left over, which I simply stored in a freezer bag for future use.

Before we begin, these are the freezer cooking supplies that I reference in the recipes below (due to the redesign of my site, links are not currently showing up in different colors, so simply click on the word to be taken to the link): gallon ziploc freezer bags, aluminum 9x13 freezer pans (you can use regular casserole dishes too, but I use disposable pans when making a lot of meals), Instant Pot (6 qt), and slow cooker.

Beef Chili Freezer Meal

In a ziploc bag, combine 1 to 1 1/2 lbs of the cooked ground beef mixture, chopped onion, chopped bell pepper, and chopped celery. Add one can of white cannellini beans, one can of red kidney beans, one can of tomato sauce, and one can of stewed tomatoes, along with salt and pepper. Seal and label the bag and store in the freezer. When you are ready to eat the chili, pull it out the night before to thaw in the refrigerator. Cook the next day in a large stock pot, or in the slow cooker for 8 hours on low. You can also cook this in the Instant Pot on high pressure for 22 minutes.

Bolognese (makes 2 freezer meals)
Place 1 to 1 1/2 lbs of the ground beef mixture in each ziploc bag. Add your favorite jar of marinara sauce, or make your own. Add any additional vegetables you like. Seal and label the bag. Freeze. To eat, thaw the night before in the refrigerator. You can cook in a large stock pot, for 8 hours on low in the slow cooker, or 20 minutes in the Instant Pot. Serve over cooked spaghetti.

Zucchini Lasagna (makes 2)
Take one large zucchini, or 3 smaller zucchinis, and slice them into thick, steak-like pieces. (Our zucchini was a giant! We picked it from our garden.) Mix 1 1/2 lbs of the ground beef mixture with your favorite marinara sauce. Spray the bottom of each casserole pan or aluminum freezer pan with cooking spray. Ladle a small amount of the beef marinara sauce on the bottom of the pan. Place a layer of your zucchini "steaks" on top of the sauce. Top with mozzarella cheese and parmesan cheese. Repeat the layers as you have room. Cover your casserole dish with foil, label and freeze. When you are ready to eat, thaw the night before in the refrigerator. Cook in a preheated oven at 350 degrees F for one hour, or until your lasagna is nice and bubbly. Please note, there are many variations you can utilize with this recipe. You can fry the zucchini (soak them in an egg/milk mixture, dredge in breadcrumbs, and fry in oil). You can use ricotta cheese in addition to the mozzarella (our children don't like ricotta cheese, so I omit it). You can add more vegetables and make this vegetarian by not using the ground beef. This is a wonderful dish for people trying to avoid carbs.

Beef Stew Freezer Meal
Place 1 lb of beef stew meat in a ziploc freezer bag. Add 3 to 4 cups of stew vegetables (mine include onions, carrots, celery, and red potatoes, but you can use whatever stew vegetables you like). Place 1 quart of beef stock or beef broth. Seal, label, and freeze your bag. When you are ready to eat, defrost in the refrigerator overnight. Cook on low in the slow cooker, or for 20 minutes on high pressure in the instant pot. You can add fresh herbs and more vegetables (such as spinach or kale) on cooking day. You can also top with dumplings, which I like to do in the slow cooker. Feel free to modify the recipe as you need to. I reheated this from frozen for lunch one day in the Instant Pot and it was a hit! Served with large pieces of hot, crusty French bread with butter, it was delicious!



Chicken Pot Pie Filling
Brown 1 lb chopped chicken in oil. Create a béchamel sauce by melting 1/2 cup of butter and mixing it with 1/2 cup of flour. Add 2 cups of chicken stock. (Traditionally, you add milk here, but I like the flavor of the stock for this recipe.) Stir until thickened. Season with salt and pepper. Cool. In a ziploc freezer bag, add the cooked chicken, stew vegetables (I use chopped onion, celery, carrot, and red potato- about 2 cups) and top with the béchamel sauce. Seal and massage the bag until the sauce coats all of the meat and vegetables. Freeze. Defrost in the refrigerator overnight and then cook in the slow cooker on low for 8 hours. You could also place the filling in a pie pan. Bake at 350 degrees for 1 hour. You can top this with your own pie crust (in that case, you can place the top of the crust on the pie and bake for the duration of the hour. Brush with an egg wash to keep golden brown. You could also top this with puff pastry. For this method, you will likely need to cook the filling first, then follow directions on the puff pastry package to see how long you cook the pastry on top of the pie (usually 20 minutes). You could also top this with biscuits, dumplings, or even cornbread.

I reheated the chicken pot pie filling in the oven, then added a puff pastry crust for the last 20-minutes and it was delicious!

I normally don't cook with a recipe for meals like these, I just use what I have on hand or what was for sale at the store. Don't worry if you don't have certain ingredients. Each of these recipes can be modified and are so easy to make.

I hope today's video inspires you to try freezer cooking for your family. It's so nice to know that you have dinner prepared.

News

For more of The Daily Connoisseur, take my eCourses, Creating Your Own Ten-Item Wardrobe and Chic Financial Principles for Debt-Free Living.

On Instagram
Lessons from Madame Chic in Russia...



Comment of the Week
Myrna writes, "Jennifer, I just now found your piano recitals! It has taken me down memory lane! I’m in my late 60’s and I grew up on a little farm in Missouri back in the 50’s. We had very little money. However, my father's family had lots of musical talent amongst themselves and played “bluegrass” and fiddle tunes...very country. I showed musical talent at a very young age (5) and my mother was determined I take piano lessons! She saved egg and cream money so she could pay for my lessons. Of course, as I matured, I began to be exposed to classical music and I really didn’t care for it! I would begrudgingly practice them and actually enjoyed the challenges! However, after 14 years of lessons and two different teachers, I learned every song you’ve played and developed a real love for classical music! Even my parents enjoyed my pieces! As I watched you play, it was like a glimpse into my past! I still enjoy sitting down and playing. It’s therapy for bad moods or sadness! I always get up and feel better after a practice session! Just wanted to share!"

Hi Myrna, I loved your comment. I'm thrilled that the mini-performances on my channel and the discussions about classical music have brought back such great memories for you. And I think it's wonderful that you still play. Thank you for writing to us!

I hope you enjoy today's video. I would love to know... do you make freezer meals? What are your favorite meals to make? Do you have any recipes to share with us? If you would like to share a recipe, I might be able to feature it in a future video on The Daily Connoisseur.

I'll see you tomorrow for a new Natural Home with Jennifer...

*New* Shop my favorite things

Visit my Author Website

Facebook facebook.com/JenniferLScottAuthor

Twitter @JL_Scott

Instagram @dailyconnoisseur

Take my eCourse on the Ten-Item Wardrobe

Take my eCourse Chic Financial Principles for Debt-Free Living

Sign up for my Seasonal Author Newsletter


FTC: This is not a sponsored post. All opinions are my own. This post may contain affiliate links.
Continue reading...
# chicken freezer meals # Daily Connoisseur cooks
at 6 comments: quickedit quickedit
Labels: , , , , , , ,