Freezer Meal Follow-Up: Part 1

A couple of weeks ago I finally had my first freezer meal prep session (you can read about it here). I thought I’d fill you in on some ways I altered recipes and how a couple of them turned out!

Sweet & Savory Pork Chops with Butternut Squash

So this recipe sounded good, but I have to say it did not turn out very appetizing. First of all, it called for boneless pork chops, which I did use, but the fat content turned butternut squash to an unpleasant consistency. And, in contrast, the pork chops themselves were SO dry. I think if I made this recipe again, I would have simply roasted the squash separately in the oven. I also probably would not have used the slow cooker at all. Sadly, this ended up being a Chipotle night for us. But, you never know unless you try.

Ginger Peach Apricot Chicken & Green Beans

Peach is crossed out, because when shopping for ingredients, this recipe called for Peach jam. Unfortunately the only peach jam at the store where I was shopping was chalk full of high fructose corn syrup and other questionable ingredients that we try not to keep around the house. But they did have some apricot jam that had a much cleaner ingredient list, and that sounded pretty good with ginger so I took a chance.

I was so glad I did!! Now I actually defrosted this one and put it in a baking dish in the oven at 375 for about 45 minutes, instead of the slow cooker. I had cut the recipe in half (as I mentioned in my first post) and the slow cooker seemed unnecessary for two med-large boneless chicken breasts. It turned out SO GOOD. My husband even asked me to make it again in the future. Winner winner chicken dinner!!! As an additional side I roasted some baby creamer potatoes with olive oil, garlic and parsley in my handy-dandy convection oven (you read about my strange obsession with this appliance here.) and called it a meal.

Italian  Asian Meatball & Vegetable Soup

If you read my first post, I think I mentioned this swap-out. We had teriyaki pineapple chicken meatballs in the fridge already, and I was determined to use them and not buy more meatballs for this recipe. I also had a giant bag of frozen stir fry veggies in my freezer. Hence, this recipe came about. So here’s what I put in my freezer bag: meatballs, stir fry veggies (eyeballed it), half-ish package of onion soup mix, soy sauce (eyeballed it), fresh ginger. To my slow cooker (today, actually) I added 6 cups of vegetable broth, and roughly a half a package of Chinese-style egg noodles, broken up into smaller pieces. I had them lying around so I thought, why not? Cooked on high in the slow cooker for 3 hours, adding the noodles in the last hour. 

You guys, this turned out AMAZING. Husband and 3yo loved it! Also, it made enough for a small army; so if you’re using the Adiele’s Meatballs from Costco like I did, only use 1/2 of one portion (they come in two sealed portions per package). 

Time will tell how the others turn out, I’ll keep you posted! 3 down, 3 more to go…

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