Meal Prep 101: Santa Fe Tacos

 

Here's the final meal that we prepped in advance.  We had this for dinner last night.  I felt it wasn't spicy enough and my husband thought it was too spicy and I didn't add the chilis!  Instead of fixing it as tacos, I fixed them as a burrito using gluten-free tortillas. I also covered them with tomato sauce and shredded cheddar cheese.  We had 4 (2 each) for dinner and I froze 2 more for later.  I still had filling leftover, so I froze that for later use.

Here are the ingredients we used:

• 2 cans Cheddar Soup
• 1 can Mexican corn, drained (I used regular corn)
• 2 tsp Magic Chicken Seasoning
• 
  2 Tbsp Moms Taco Seasoning
• 2 lbs browned turkey or hamburger
• 1 can drained diced tomatoes
• 1 can diced chilis (optional)

Assembly Instructions:

• In gallon sized freezer bag, add drained diced tomatoes, corn and chili's, then add the seasonings, mix well.
• Add the soups and mix well.
• Lastly, add the browned meat, mix well, and freeze.
  

When ready to use, thaw, heat, and use for tacos, burritos, taco salad, walking tacos or nacho grande.

Now, you should have a full freezer.  I know I do! 

  

Meal Prep 101: Bruschetta Chicken Bake

 We had this for dinner this past Tuesday.  It was filling but I think it could have used a bit more seasoning - maybe something like Mama Mia or the Dried Tomato & Garlic Pesto.  But then it could have been the stuffing mix we used.  Actually, it was the diced tomatoes - I used the plain no salt added.  I seasoned the green beans with Onion Onion and Bacon Bacon.

Here are the ingredients:

• 1 Tbsp Avocado or Olive Oil
• 1 1/2 lbs boneless skinless chicken breasts, cubed
• 1 Tbsp Magic Chicken Seasoning
• 1 c shredded mozzarella cheese
• 1 (14.5 oz) can diced tomatoes with basil, garlic & oregano or diced Italian tomatoes, undrained
• 1 (6 oz) package herb-flavored stuffing mix
• 
  1/2 c water

This was our meal prep for the freezer:

• Combine the chicken, oil, and Magic Chicken Seasoning in a gallon freezer bag.  Mix well.
• Place cheese in a quart freezer bag
• Place tomatoes & water in a quart freezer bag 
• Place all bags and stuffing mix in a 2-gallon freezer bag.
• 
  Seal well, label and freeze.

Cooking Directions:

• Preheat oven to 400 degrees F.
• Grease a 13x9-inch baking dish (I used a cooking spray).
• 
  Add chicken then top with the cheese
• In a large bowl, combine tomatoes and stuffing mix; stir until moistened.  Spoon over cheese.
• Bake until internal temperature of chicken reaches 165 degrees F on an instant read food thermometer, about 15-20 minutes (or longer, depending on the size of chicken breasts).
• 
  Place under broiler to brown and crisp topping, if desired.

Makes 6 servings.

Now, I didn't mix the tomatoes & stuffing but layered the stuffing on top of the cheese then poured the tomato mixture over the top.

Meal Prep 101: Moms Busy Day Chili

 I love making chili.  The aroma of it cooking in the crockpot throughout the day.  This was a fun one to do.  I had made gluten-free cornbread to go with it.  We had this for dinner this past Sunday.  I froze leftovers as individual meals.

Here are the ingredients for this version:

• 2 cans Tomato Soup (10.75 oz each)
• 1 (14.5 oz) can diced tomatoes with juice
• 1 Tbsp Magic Chicken Seasoning
• 4 Tbsp Moms Taco Seasoning
• 1 lb browned turkey burger OR 2 c prepared shredded cooked magic chicken
• 3 cans of beans of your choice (14.5 oz each)

This is how to assemble for the freezer:

• In gallon size freezer bag add the diced tomatoes and seasonings.  Mix.
• Add the 2 cans of soup.  Mix
• Add the browned burger.  Mix well
• Add the 3 cans of rinsed and drained beans.  Gently mix all well.
  
• Freeze

Cooking:

• If frozen, put in crock pot on low for 4-5 hours.
• If thawed, put in crock pot on low for 2-3 hours.  The longer you cook it, the more flavorful it will be.

Makes about 6 servings.  I served it over a piece of cornbread and sprinkled the top with shredded cheddar cheese.

Meal Prep 101: Savory Grilled Chicken

 

Saturday's dinner was the grilled chicken breasts.  We had prepped enough for 3 meals (a total of 6 servings).  I only cooked two of the breasts.  The remaining 4 were divided up into two quart size freezer bags.  After removing them, I divided up the marinade between them.  Labeled the bags and placed them in the freezer for later.

You can substitute other meat such as pork chops or even steaks or fish.

Here are the ingredients:

• 1 1/2 lbs boneless skinless chicken breasts
• juice of 1 lime
• 3 Tbsp soy sauce
• 1 1/2 Tbsp olive oil
• 2 Tbsp Magic Chicken Seasoning

Here's how you assemble it for the freezer:

• In a 1 gallon freezer bag, combine all ingredients.
• Seal well and refrigerate 2 hours or place in freezer.

Cooking instructions:

• 
  Thaw, prepare grill to medium heat.  (I used a pan on the stove).
• Remove chicken from marinade.  Discard bag with marinade.
• Place chicken on grill.  Grill, turning once, until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 10-12 minutes.

Makes 6 servings.

The potatoes were seasoned with Rustic Herb and the broccoli with Seasoned Pepper.

Meal Prep 101: Slow Cooker Lasagna

 

This was our dinner on Friday night.  Now, it says "slow-cooker".  However, I decided to cook it in the oven instead.  Mainly because my crock pot is small and round.  And we had something similar before and didn't care for it.  Because I baked it in the oven, I did not break up the noodles.

Here are the ingredients that we used from the supply list:

• 1 lb browned lean ground beef
• 2 Tbsp Mama Mia Seasoning
• 28 oz can crushed tomatoes
• 15 oz can tomato sauce
• 3 c shredded mozzarella cheese
• 15 oz ricotta cheese
• 1/2 c Parmesan cheese
• 8 oz uncooked lasagna noodles, broken

Here's how you assemble it for the freezer:

• Add ground meat and next three ingredients into a gallon freezer bag; squish to mix
• Add the cheeses (Hold back 1 c of the mozzarella cheese) to a quart size freezer bag; squish to mix.  
• If the mozzarella cheese is still in it's original bag, seal it.  If not, put in a quart freezer bag.
• place the lasagna noodles in a separate bag (I was able to use a quart size).
• Place all the above bags into a 2-gallon freezer bag.  Seal well, label, and freeze.

Cooking instructions:

• Thaw completely unless you are fixing it right away.  Mine was stored in the frig so all I had to do is put it together to put in the oven.
• 
  In large, greased slow cooker layer meat, cheese and noodles; repeat layering twice, ending with meat layer.  I actually did meat, noodles, then cheese but still ended with a meat layer.  Top with the remaining mozzarella cheese.
• 
  cover, cook on low 3-4 hours.  Remove slow cooker lid and cook for an additional 30 minutes.

When I baked it in the oven, I had the temperature at 350 degrees F.  Did not cover it but did place the 8x8x2 in greased dish on top of a cookie sheet to catch any boil overs.  Baked it about 45 minutes (until the noodles are tender).

Makes 6 servings.  We froze the leftovers for later.

Meal Prep 101 Class

 Yesterday, I attended a virtual class for preparing 5 different meals for the freezer.  It was taught by my team leader.  We spent an hour putting these meals together and having a fantastic time.

We were given a prep list in advance of the class.   This list contained all the items we will need to make the meals.  Some required you to do it in advance of the class.  Yours truly didn't quite get them all done.

You needed the following Tastefully Simple products:

• Magic Chicken Seasoning
• Mom's Taco Seasoning
• Mama Mia Seasoning

From the Meat Dept:

• 
  6 boneless skinless chicken breasts OR Pork Chops
• 1 1/2 lbs boneless skinless check breasts, cubed (for bruschetta)
• 4 lbs browned ground meat (2 lbs for tacos, 1 lb for lasagna, 1 lb for chili)
  

From the Pantry:

• 3 Tbsp olive oil
• 2 cans Cheddar Soup
• 2 cans Tomato Soup
• 1 can Mexican Corn, drained
• 28 oz can crushed tomatoes
• 15 oz can tomato sauce
• 1 (14.5 oz) can diced tomatoes with basil, garlic & oregano or diced Italian tomatoes
• 2 (14.5 oz) cans petite diced tomatoes
• 3 (14.5 oz) cans of beans of your choice (black, pinto, kidney, navy, different or all the same), drained & rinsed
• 8 oz uncooked lasagna noodles
• 1 (6 oz) pkg herb-flavored stuffing mix
• 1 can diced chili's (optional)

From the Fridge:

• 1 lime
• 3 Tbsp soy sauce
• 4 c shredded mozzarella cheese
• 15 oz ricotta cheese or cottage cheese
• 1/2 c shredded Parmesan cheese

Tools to bring:

• 1 box each Freezer Safe Gallon, 2-gallon, and quart size bags
• can opener
• sharpie
• large bowl or bag stand
• spatula
• measuring spoons & cups

Over the next few days, I will be preparing the meals and posting them online.

Just as an FYI, I used either no sodium added or low salt items as well as 99% fat-free ground turkey, reduced fat cheeses, and gluten-free noodles.

SS25 One Pan Honey BBQ Chicken

 

Trying out one of our new products this evening for dinner.  I made no substitutions.  Some information about the product - it is from our TS Eatwell line of products (in other words - clean ingredients).  However, it has wheat so if you are watching your gluten, you may want to take care.  It has 4g of added sugar, 1g dietary fiber, and total carbs of 8g.  0g Fat and 290mg of sodium.

So, here's what you need:

One Pan Honey BBQ Chicken Mix 

1/2 c olive oil

1 1/2 lbs boneless skinless chicken breasts cut into 6 pieces

1 lb baby carrots

1 lb baby red potatoes, quartered

You will also need a large bowl, a baking sheet lined with aluminum foil, and a spatula.

Here's the instructions:

1.  Preheat oven to 400 degrees F.  Line a large rimmed baking sheet with aluminum foil and then parchment paper (I didn't use the paper).

2.  In a large bowl or gallon freezer bag, combine first 2 ingredients.  Mix thoroughly.  Add remaining ingredients.  Toss to coat well.

3.  Transfer to baking sheet in an even layer.  Bake until internal temperature of chicken reaches 165 degrees F on an instant-read food thermometer and veggies are tender, about 30 minutes.

Makes about 6 servings. 

 

We ended up with 5 as one of the chicken breasts was kind of small.