It’s been a while since I’ve last posted and life has been busy! I’m due with baby girl #3 in a couple weeks (or any day now :o) and have been getting ready for life as a family of 5. Yikes! 🙂
One thing that was a huge help before I had both my other daughters was making frozen dinners ahead of time, so when I was super sleep deprived and relying on quick dinners, we had some go-to options. This time around, I’m doing it again but making some healthier frozen dinners.
I usually thaw the meals in the fridge overnight so they’re quicker to cook up the next day.
Here’s what I now have on hand in our freezer — nine healthy freezer dinners:
- Fajitas: I froze some organic chicken breasts with homemade taco seasoning and lime juice in one ziplock baggie, and froze some fresh chopped up veggies (bell peppers, onion, portobello mushrooms and zucchini) in another ziplock. I have tortillas in the freezer and will top the fajitas with Greek yogurt, avocado and salsa.
- Quiche: I use chopped artichoke hearts, bell pepper, mushrooms and tomatoes and top with a little bit of swiss and Parmesan cheeses before adding in a mixture of egg and milk. Once it’s baked through, I froze it. Just thaw and reheat.
- Quinoa Enchilada Casserole: I follow this recipe from Damn Delicious and it’s always a favorite of ours. I will defrost it and pop it in the oven as instructed.
- Oven Tacos: These aren’t the healthiest, but they’re really delicious and quick. It’s a favorite Pinterest recipe from the Mommy? I’m Hungry! blog. I froze the meat mixture and will thaw, reheat a little then insert mixture into hard taco shells, top with cheese and put into the oven as instructed.
- Slow Cooker White Chicken Chili: This is a new recipe I’m trying out from The Real Food Dietitians. I added in a can of white beans because, it’s chili. 🙂
- Freezer to Oven Enchilada Stuffed Sweet Potatoes: Another new recipe I’m trying, from Sweet Peas and Saffron.
- Tone It Up Black Bean Quinoa Chili: This is one of my favorite fall crock pot dinners. I’ll thaw it overnight and then put it in the crock pot the next morning. Topped with Greek yogurt and avocado. This recipe is from the Tone It Up Nutrition Plan‘s Frisky Fall 2014 edition.
- Turkey Burgers: This is one of my favorite burger recipes. 1 pound ground turkey or chicken, mixed with 1/4 cup crumbled feta cheese, 2T chopped parsley, 1/4t garlic powder and 1/4 cup diced red onion. I froze the meat mixture and then will thaw and form them into patties before grilling.
- Mahi Mahi Fish Tacos: I froze about 1 pound mahi mahi with homemade taco seasoning. I’ll thaw this overnight and then grill it up. After the fish is cooked, I add in the juice of one lime and about 1-2T fresh chopped cilantro. Top the tacos with a little cheddar cheese, Greek yogurt, salsa and avocado.
All together, these meals will probably give us 13-15 dinners and/or lunches. I’m also planning to make a few batches of muffins to have on hand for snacks.
Now on to finishing the nursery before she comes! 😉