Just a little ole working gal, who loves food

Wednesday, November 13, 2013

A Weekend of Preparing Freezer Meals - Part 2

So on day 2 of freezer meal making I decided to portion out all the extra meats I bought on Sale (Chicken Breasts, Chicken Thighs, Stewing Beef).

I usually put enough of each meat for a meal for the two of us plus leftovers for lunch the next day into each freezer bag. I think add marinade and freeze the raw meats IN the marinade. While the defrosting the meat the marinade makes for some excellent tenderizing!

Chicken Thigh's in Ginger Soy Sauce Marinade:

10 Chicken Thigh's
4 Tbsp Soya Sauce
1 Tsp Minced Fresh Ginger
1 Tsp Minced Fresh Garlic
1 Tsp Sirrachia
2 Tbsp Minced Chives

These were defrosted and BBQ'd. Served with Cilantro Lime Rice and steamed Broccoli

Chicken Breasts in Garlic Olive Oil Marinade:

5 Chicken Breasts
4 Tbsp Olive Oil
4 Garlic Cloves, Minced
Juice of 1 Lemon
Salt & Pepper to taste

Stewing Beef Cubes:

1 Lbs Stewing Beef Cubes
Salt & Pepper
2 Bay Leaves
1 Cup Red Wine
2 Tbsp Olive Oil
Some Sprigs of Fresh Parsley, Thyme & Rosemary

Breakfast Burritos for the week were also prepared on day 2:


I also made a large batch of Beef Stew with Israeli Cous Cous. We ended up not freezing this batch but I would with future stews!


2 Lbs Stewing Beef Cubes, Cut into bite Size pieces
1 Beer (I used a Lager)
1 Large Onion, Chopped
8-10 Mushrooms, Sliced
3 Garlic Cloves, Minced
2 Tbsp Flour
2 x 750ML packages of low Sodium Beef Stock
2 Bay Leaves
2 Sprigs of Rosemary, Leaves picked and minced
6 Sprigs of Thyme, Leaves picked
2 Tsp of Minced Flat Leaf Parsley
Salt & Pepper to taste
Olive Oil for Searing
1 1/2 Cups of Israeli Cous Cous

First cut up your Stewing beef and season it with Salt & Pepper. In a large heavy bottomed pot, sear the beef over high heat with about 2 Tbsp of Olive Oil. Making sure to get all sides browned (even if it needs to be done in a couple of batches) Remove the beef from the pot and set it aside.

In the same pot over medium high heat saute your onions and mushrooms for a couple of minutes.

Once the onions are translucent add your garlic and flour. Continue stirring so the flour doesnt burn for about another minute.

Now quickly add the beer...scraping up all the bits from the bottom of the pot. Let this boil and bubble for about 2-3 Minutes.

Add back your beef cubes and top up with the beef stock. Add your bay leaves and allow this to simmer on low for about 2-3 hours.

After the stew has simmered for a few hours add your fresh herbs in as well as your israeli cous cous. I bought this blend at costco on the weekend which also included Orzo, Baby Garbanzo Beans and Red Quinoa. Let this simmer for about 15 Minutes or until the cous cous is cooked.

Serve with more fresh herbs and a stick of crusty bread!

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