Here are a few of my favorite recipes that would hold up well in the freezer:
Tamale Pie
Moroccan Chickpea Chili with Chicken
Spicy Green Beans and Sausage
Asian-Style Meat Loaves (serve with a side of fresh or frozen veggies)
Chicken with Chickpeas
Jamaican Jerk Chicken Hash (I use sweet potatoes instead of baking potatoes and add 6 oz diced red pepper and find that it makes enough for six servings)
Provencal Pork Stew with Fennel and Olives
Orange Pork with Scallions
Chipotle Pulled Pork (make the pork and freeze, then reheat and serve with freshly made onion mixture and tortillas)
Beef and Rice Casserole
1 lb 95% lean ground beef
2 cups diced celery (7 oz)
1 cup diced red pepper (6 oz)
1 cup diced onion (6 oz)
1 cup brown rice
14 oz tomatoes
4 oz can diced green chiles, drained
1 tsp Worcestershire sauce
1 tsp chili powder
1/4 tsp pepper
1 beef bullion cube
1 1/4 cups water
4 oz shredded reduced fat cheese
Brown meat in a large, oven-proof skillet with celery, pepper, and onions. Drain fat if necessary. Add remaining ingredients, except cheese. Bring to a boil. Cover and place in 350 degree oven and bake for 45 min or so, until rice is tender. Top with cheese and bake for 5 min more, just until cheese melts. If you don't have an oven-proof skillet, you can dump it into a casserole dish and bake it that way. Makes 6 servings at about 300 calories each.
Chicken with Rice
12 oz chicken, cut into bite sized pieces
6 oz diced red pepper (1 cup)
6 oz diced onions (1 cup)
5 oz diced carrots (1 cup)
7 oz diced celery (2 cups)
4 cups cooked rice
12 cup bottled stir-fry sauce
Spray large non-stick skillet with nonstick cooking spray and heat over med-high. Saute chicken with vegetables until everything is cooked. Add rice and stir-fry sauce and cook until heated through.
Coq Au Vin
2 tbsp olive oil
2 lbs chicken breast, cut into bite-sized pieces
1 cup onion, diced (6 oz)
4 cloves garlic, minced
2 cups carrots, diced (10 oz)
10 oz mushrooms, sliced (sub 1 cup of diced celery if you don't like mushrooms)
8 oz turkey kielbasa
1 cup chicken broth
1/2 cup red wine
14 oz diced tomatoes
10 oz pearl onions, blanched and peeled
1 tsp thyme
1 bay leaf
1/2 tsp salt
1/8 tsp pepper
1/4 cup flour
1/2 cup water
In a dutch oven or large saucepan, saute chicken in 1 tbsp olive oil until browned.
Add remaining tbsp olive oil, onion, garlic, carrots, mushrooms, and turkey kielbasa. Saute, stirring frequently, until onion is just tender.
Add remaining ingredients through pepper and simmer for 15 minutes.
Combine flour and water, then stir into the stew. Cook for 5 minutes or until thickened and bubbly. Discard bay leaf and serve.
Note: To peal the pearl onions, place them in boiling water for 3 min, drain and then rinse with cold water. Then you can cut the end of each onion and easily pop it out of its skin.
Makes 6 servings, 350 calories per serving, 12g fat, 22g carbs (3g fiber), 39g protein.
Frozen Meals (Homemade)
Over half the links I posted are directly to CL recipes (but they are all tried and true favorites of mine).
