Flat Freezing – One Dish Dinners Tips and Tricks

When it comes to batch cooking and keeping your freezer stocked full of pre-cut fruits or veggies, pre-cooked meats or sauces, it’s important to be sure that you’re making the most of the space in your freezer.

Freezing these ingredients in plastic freezer baggies and then pressing them flat and removing as much air as you can will help you squeeze as much as you can into your freezer.

(Pictured above, from top down…homemade chicken broth, mashed potatoes, strawberries, spaghetti sauce)

(Fresh cut strawberries, perfect for muffins, scones or pancakes!)

Posted in How To, Tips and Tricks | 23 Comments

Chicken Spaghetti with Spinach

One dish dinners.

They scream simplicity.  They scream ease. And they scream quick.

5 ingredients.  Most of which you likely already have in your pantry and freezer.

20-ish minutes. Or however long it takes you to cook the spaghetti and then toss it with the other ingredients.

You could serve it with a side of bread, or simple side salad…but it really doesn’t need it!

And I’m working on an “all in one saucepan” spaghetti…with broken noodles cooking in the sauce…but until it’s perfected, we’ll have to settle for this “cook the spaghetti, drain, add the mix-ins and then add the spaghetti again” method!

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Chicken Spaghetti with Spinach

Ingredients

1 lb. spaghetti noodles
1 15 oz. can diced tomatoes with roasted garlic (any “flavor” will do)
2 10 oz. boxes frozen spinach
2  cups cooked and shredded chicken

Optional: Shredded or grated Parmesan cheese for topping

 

Directions

  • In a large Dutch oven or saucepan, boil the spaghetti noodles as directed. Drain and let sit in colander while you prepare the sauce.  Do not rinse.
  • Meanwhile, cook the spinach in the microwave as directed.  Drain off the liquid, but don’t squeeze it dry.
  • Return the warm Dutch oven or saucepan to the burner and add the diced tomatoes with their juices, the spinach and remaining liquid, and the cooked and shredded chicken.  Stir until well combined.  Season with salt and pepper, to taste.
  • Reintroduce the spaghetti noodles and toss well.  Sprinkle with Parmesan cheese before serving.

Posted in Dutch Oven, Recipe | 20 Comments

Cook Ahead Shredded Chicken – One Dish Dinner Tips and Tricks

Circus

One way to really speed up your dinner prep time and your “in the kitchen” time in general is to put the concept of batch cooking to work in your favor.  If you already have cooked ground beef or cooked and shredded chicken waiting for you in your refrigerator or freezer, you could shave 15-20 minutes off of your dinner prep time.

But I have to take the time to cook it at some point, right?!

I knew you’d ask!

The key to batch cooking it to have several things happening in your kitchen at once.  Much like a three ring circus. With you playing the very important role of ringmaster!

If I were to interview a real circus ringmaster, chances are he/she’d say she’s got a plan.  If not, the the elephants and lions could get in a little squabble, and the tightrope walker could be accidentally knocked off by the flying trapeze artist who missed the other bar and was sent hurdling towards the unicyclist up on the high wire.

Eeps!

I use this analogy to tell you that you need a batch cooking plan.  If you’re going to have 3 things happening at one in the kitchen, you’re going to need to be sure that you don’t need the same pot for 2 different things, and that you make sure to start things in the right order, as to not spend more time than necessary to get the tasks on your list accomplished.

One of the most common things that I include on a batch cooking plan is “slow cook a whole chicken.”  Here’s why…

  1. Whole Chickens are the cheapest way to buy chicken.  Saves $$$.
  2. The broth from slow cooking a chicken can be saved to use in soups and stews. Saves $$$.
  3. It takes approximately 2 minutes to get a whole chicken going in the slow cooker, and about 10 minutes to shred the chicken once cooked. Saves TIME.

Here’s what it looks like practically on a “batch cooking day”…

If you plan to do your batch cooking during the morning hours, then slow cook the chicken overnight and it will be ready for shredding when you are doing your batch cooking in the morning.

If you plan to do your batch cooking in the late afternoon, around the same time you are preparing your dinner, then start the whole chicken in the slow cooker first thing in the morning.  It will be ready when you need to shred it during the afternoon/early evening.

The hands on time for cooking and shredding a whole chicken is very little. And here’s the specifics on how to make it…

Ingredients

1 4-5 lb. whole chicken
Garlic powder, salt and pepper

Optional: carrot pieces, celery stalk, and/or garlic cloves

Directions

  • Place the chicken into the base of the slow cooker.  Add 2 cups hot water (this is to dilute the broth that will form as the chicken cooks.)
  • Season the chicken with garlic powder, salt and pepper.
  • For additional flavor, add carrot pieces, celery stalk, and/or garlic cloves.
  • Set slow cooker on low and cook for 8-10 hours.
  • Once cooked, remove the chicken from the slow cooker.  Let cool about 10 minutes before handling.  Debone and pull off all the white and dark chicken meat.
  • Separate into 2-3 cup portions and let cool. Place in plastic freezer baggies and store in the freezer for up to 3 months.
  • To thaw, place in the refrigerator overnight, or in a bowl with warm water if you forget to pull it out the night before.
  • Strain the broth, let cool completely and store in plastic freezer baggies. Keep for up to 12 months in the freezer.
Posted in How To, Tips and Tricks | 3 Comments

Spicy Quinoa with Kidney Beans, Corn and Lime

Have you ever cooked quinoa before?! Are you intimadated because it’s a funny looking word and a funny looking grain?!  Are you afraid of how it will taste, or if your family will like it?!

I’d love a second to speak to these concerns!

Cooking Quinoa –  It’s very similar to cooking white rice, takes about the same amount of time and uses the same cooking method.  Bring about 2 cups of water for every 1 cup of quinoa to a boil.  Stir in the quinoa and return to a boil.  Cover, reduce heat to medium and cook for 15-20 minutes.  The little white ring around the grain will separate from the grain when it is finished cooking.

When adding in different ingredients, it’s best to mix them in during the last 5 minutes of cooking, to ensure that the quinoa soaks up all the liquid it needs to cook properly.

Funny Looking Grain – Yes it is funny looking.  But not funny tasting. Which leads me to…

Taste – Quinoa doesn’t have much of a “distinctive” taste.  Again, it’s similar to rice in that rice doesn’t have a distinctive flavor, and neither does quinoa.

Will the Family Like It – When you add in familiar, likeable flavors like lime, cilantro, tomatoes, corn and beans, you might be surprised to find that they just might like it after all.

Now, where is the best place to find quinoa?!  Where is it cheapest?!

  • Costco – Sells 4 lb. bags of organic white quinoa for $10 each, or $2.50/lb.
  • Amazon – sells both red quinoa and white quinoa, price varies with an average $4.50/lb. price for white and $5.50/lb for red
  • Whole Foods – sells both white quinoa and red quinoa for an average of $4.99/lb.

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Spicy Quinoa with Kidney Beans, Corn and Lime

Ingredients

4 cups water
2 cups quinoa
2 tsp minced garlic
1 Tbsp minced onion
1 15 oz. can corn
1 15 oz. can diced tomatoes
1 15 oz. can red kidney beans
1 tsp ground cumin
Salt and pepper to taste
Fresh cilantro, chopped
Juice from 1 lime, optional

Directions

  • In a Dutch oven or large saucepan, bring 2 cups of vegetable broth and 2 cups water (or 4 cups of water) to a boil and then add the quinoa.  Return to a boil and then reduce heat to medium and cover for 15 minutes.
  • Once the little white rings have started to separate from the grain (after about 15 minutes), add the crushed garlic, finely chopped onion, drained can of corn, undrained can of Rotel, drained can of red kidney beans, cumin and salt and pepper to taste.
  • Squeeze in the juice of 1 lime and stir.  Let simmer another 5-10 minutes.  Remove from heat and keep covered until ready to serve.
  • Garnish with fresh chopped cilantro.

Posted in Dutch Oven, Recipe | 48 Comments