5 Chicken Freezer Meals

Happy Monday, beautiful! Today I am going to share with you a super simple meal prep that can be done in 30 minutes that yields 5 easy dinners that can be tossed together in a pan or insta pot. These meals are easily prepared with fresh fruits and veggies, steamer rice or even in a delicious spinach wrap. They’re versatile, easy and make dinner time a breeze.

Chicken is the protein of choice in our house so I start with about 3.5-4 lbs of boneless skinless chicken breasts. That’s about 6 chicken breasts. I dice up my chicken into bite size pieces and distribute evenly to 5 freezer bags. Now, these meals are made for about 2.5 people so if there are more mouths to feed in your house, simply adjust the amount of chicken you need. Once you have the diced chicken divided up into their bags, we can start adding the rest of our ingredients.

The recipes of choice in our house this week are:

  • Honey Mustard Chicken
  • Honey Pepper Chicken
  • Sesame Chicken
  • Southwest Chicken
  • Buffalo Chicken

The nice thing about this meal prep is that there is no chopping up vegetables. I like to keep items like steamer rice, fresh broccoli and greens, spinach wraps and cauliflower rice on hand to pair with these recipes.


Honey Mustard Chicken

  • 2 cups cubed chicken breasts
  • 2 tbsp grain mustard
  • 3 tbsp honey
  • 1/2 tbsp avocado oil
  • 1 tsp minced garlic
  • 1/2 tsp cracked pepper
  • 1/2 tsp salt
  • 1/2 sweet onion or chopped green onion (optional)

Put ingredients into freezer bag and shake to incorporate. Release the air, label with the date and contents and freeze. To prepare, thaw and toss contents into a frying pan on medium heat or into your crockpot or insta pot until chicken is well done. Serve with rice and fresh veggies.


Honey Pepper Chicken

  • 2 cups cubed chicken breasts
  • 2 tbsp honey
  • 1 tbsp low sodium soy sauce
  • 1 tsp sriracha
  • 1/2 tbsp avocado oil
  • 1 tsp minced garlic
  • 1/2 tsp ground ginger
  • 1 tsp cracked pepper
  • 1/2 tsp salt

Put ingredients into freezer bag and shake to incorporate. Release the air, label with the date and contents and freeze. To prepare, thaw and toss contents into a frying pan on medium heat or into your crockpot or insta pot until chicken is well done. Serve with rice and fresh veggies.


Sesame Chicken

  • 2 cups cubed chicken breasts
  • 1 tsp sesame oil
  • 2 tbsp rice vinegar
  • 2 tbsp brown sugar
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • chopped green onion & sesame seeds (optional)

Put ingredients into freezer bag and shake to incorporate. Release the air, label with the date and contents and freeze. To prepare, thaw and toss contents into a frying pan on medium heat or into your crockpot or insta pot until chicken is well done. Serve with rice and steamed broccoli.


Southwest Chicken

  • 2 cups cubed chicken breasts
  • 1/2 can of yellow corn
  • 1/2 can of black beans
  • 4-5 tablespoons of salsa
  • 1/2 tbsp avocado oil
  • 1 tsp minced garlic
  • salt and pepper to taste

Put ingredients into freezer bag and shake to incorporate. Release the air, label with the date and contents and freeze. To prepare, thaw and toss contents into a frying pan on medium heat or into your crockpot or insta pot until chicken is well done. Serve over rice, in a tortilla, use as a base for burritos or quesadillas.


Buffalo Chicken

  • 2 cups cubed chicken breasts
  • 1/2 can of yellow corn
  • 1/2 can of black beans
  • 2 tbsp ranch dressing
  • 4 tbsp buffalo sauce (or more if you LOVE buffalo)
  • chopped white onion or green onion (optional)

Put ingredients into freezer bag and shake to incorporate. Release the air, label with the date and contents and freeze. To prepare, thaw and toss contents into a frying pan on medium heat or into your crockpot or insta pot until chicken is well done. Serve as a salad over greens or in a spinach wrap.


 

Full honesty, I eyeball a lot of my ingredients instead of measuring them out. So use what you have, feel free to experiment and enjoy having some easy meals on hand to keep your weeknights simple. Enjoy!

Laura_Signature

Simple Korean Beef & Kale

Simple, tasty, recipes that don’t make you feel like garbage are staples in our house. Especially this time of year when we’d much rather spend more time outside than slave away in front of a hot stove. This recipe was inspired by a Pinterest find and was perfected over time after sharing it with family and testing different variations on Juan and Violet. It has less than 10 ingredients and we rarely have leftovers because it’s just that good.

You will need:

1 lb ground beef
3 cups fresh kale- chopped
3 cloves garlic
1 tsp. ground ginger or 2 tsp. fresh ginger
1/2 cup Coconut Aminos or Soy Sauce
2 Tbsp. Sesame Oil
1 Tbsp. Brown Sugar
Red Pepper Flakes to taste

Heat a skillet over medium-high heat. Add the ground beef and break it up into small pieces. Continue to cook the meat until a nice crisp starts to form. Add in your minced garlic but be careful not to burn it. You may need to adjust your heat. As your meat is browning, mix together the coconut aminos, ginger, sesame oil, brown sugar and red pepper flakes until the sugar is dissolved. Add your mixture to the meat and stir to incorporate. Add in your fresh kale, stirring occasionally until the kale is wilted and warmed through. Serve over white rice or cauliflower rice & top with green onion for a bright crunch.

Chef’s notes:

  • Even if you are not soy sensitive, I would recommend using coconut aminos to get the perfect blend of flavors.
  • You can add onion to the meat mixture for an additional level of flavor.
  • Take the time to brown your meat until it has nice, crunchy edges- thank me later.

Emily_Signature

Pantry cleanup and re-stock

Spring is a great time to clean out the pantry cupboard. The weather is finally nice and we can officially say goodbye to the days of flocking to the grocery store before the next big snow storm.. It’s so easy for your pantry to become congested with miscellaneous grocery items. Before we know it, we’re buying extras of the things we already have and we have no idea what we have on hand at home and what we don’t. Here are my tips to keeping a clean and organized pantry:

Take Inventory

First things, first. Take inventory of what you have on hand, toss everything that is expired and organize the rest into categories. My rule of thumb is to keep 2 of each pantry item on hand. For our family, this looks like 2 canned corn, 2 canned green beans, 2 pasta sauce, etc. Once I use one or both of an item, it goes on the grocery list on the fridge.

Donate unused non-perishables

Have something in your cupboard your family wasn’t into? Grab the wrong item on accident and now it’s sitting in your cupboard? Gather up the items in your pantry that you know you probably won’t be eating and consider donating it to your local food shelf. I try to do this at least twice a year. It never fails that I have at least a couple items in my cupboard that I just haven’t used or maybe we just bought way too much of. Take this time to free up space in your cupboards and give back to your community.

Only buy what you need

Now that you have taken inventory and have cleared out some space, try to stick to the “two” rule. Stocking up may seem like it’s saving you money but I often find that we save way more by just buying what we need as we run out and by keeping two of each item on hand, you eliminate frequent trips to the grocery store. This also comes in handy when we are doing our monthly budget because we have a much better idea of what we actually spend on groceries every month. Figure out what your family eats the most of and decide what you plan on cooking for the next week before you stock up.

Organize your dry goods

As for your flour, sugars and dry goods, consider purchasing air tight containers like the Rubbermaid Brilliance or OXO containers and label them. These save you money by keeping your ingredients fresh so you don’t have to toss that unsealed flour or your brown sugar that has turned into a rock. They are also clear so you can see exactly what you have and know when to stock back up. I use these removable pantry labels to label all of my containers and they work great with dry erase or permanent marker. They stick great but remove without residue and can be used again. I use them everywhere in my house.

I hope these tips put you well on your way to an organized kitchen. I know that keeping an organized pantry makes meal planning for the week so much easier for me since I already know what we have. Good luck!

Laura_Signature