Holiday help – healthy freezer meals

Holiday help – healthy freezer meals

The holidays are just too hectic.   More troublesome, it’s really challenging to eat healthy when you’re running between events and tempted by cheese and cookies at every turn.  If you’re going to restaurants, you can typically navigate to a healthier dish.  Not so true when you are being hosted in someone’s home.

My thinking: lets cook some really healthy meals, freeze them, and then have a quick, healthy dinner at home before heading out to the festivities.   I made these freezer ready recipes for a colleague.  She’s due to have a baby before the New Year, so I thought I would stock up her freezer with some healthy dishes.  Since I prefer to eat mostly vegetarian at home, I also used the base to make a second set of vegetarian friendly freezer recipes.

Chicken and red bean chili
 
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This healthy chili packs lots of flavor - with the soy sauce and red wine adding some great depth
Author:
Recipe type: Main
Serves: 8
Ingredients
  • 1 head bok choy, cleaned and chopped into 2 inch strips
  • 2 cups rutabaga, peeled and cut into 1 inch cubes
  • 1 chicken breast, cut into 1 inch cubes
  • 1 large, medium heat chili peppers (I used hatch since I had them frozen over from earlier in the season)
  • 1 cup red beans
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder or 2 cloves fresh garlic, minced
  • 1 teaspoon dried thyme
  • 2 cups red cabbage, thinly sliced
  • 2 cups vegetable broth
  • ½ cup soy sauce
  • ¼ cup red wine (optional, but tasty)
  • salt and pepper
Instructions
  1. Heat olive oil in heavy large dutch oven over medium-high heat. Add chicken and cook for 4 minutes. Add rutabaga, lightly salt and pepper, and cook for 5 - 6 minutes. Add bok choy and green chiles. Cook for 2 minutes. Add onion powder, black pepper, thyme, and garlic.
  2. Pour in vegetable broth, cabbage, beans, wine and soy sauce. Simmer, stirring occasionally about 45 minutes - 1 hour or until beans are very tender.
  3. Season to taste with salt and pepper. Ideally, you should let this rest in the refrigerator for a bit and reheat, but you can eat immediately also. Just save some for leftovers!

Sweet potato and turkey stir fry
 
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Healthy and easy to cook stir fry that freezes great.
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 sweet potato, peeled and cut into 1 inch cubes
  • 1 head cauliflower, florets only
  • 1 lb turkey (ground or sliced into 1 inch slivers
  • 1 leek - white and light green parts only, thinly sliced
  • 4 roma tomatoes, thinly sliced
  • 1 cup green peas
  • 1 tablespoon green curry paste
  • 2 cups cooking greens of your choice. I used rutabaga greens for an extra earthy flavor
  • ¼ rice vinegar
  • salt and pepper
Instructions
  1. Toss sweet potatoes and cauliflower in olive oil, salt and pepper. Roast on a baking sheet in a 375F oven for 20 - 25 minutes (or until lightly browned)
  2. Add 1 tablespoon olive oil to a large skillet. Add lightly salted turkey and cook for 5 minutes until cooked through, but not browned. Remove from skillet and set aside.
  3. In the same skillet, heat one tablespoon olive oil and add leeks. Cook on medium high for 3 minutes. Reduce heat to medium, add tomatoes and cook for 3 more minutes. Add sweet potatoes, cauliflower, turkey, and green peas.
  4. In a small bowl, stir together rice vinegar and curry paste with a small amount of salt and pepper. Whisk and stir into mixture.
  5. Add greens and cook until greens are wilted (2 minutes max). Season with salt and pepper.

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