holdingdownthehome

Life as a military wife and mother

What to freeze? July 6, 2011

The great thing about freezing food, is that almost ANYTHING can be frozen if you do it right. Here is a website with a lot of helpful tips on freezing different foods.

One of the things I’m starting to freeze more of are eggs! Eggs can get mighty expensive so when they are at rock bottom prices I buy a ton of them. Not to mention, hopefully in the fall our chickens will have started to lay and that will yield about 6 eggs a day.

You can check that website for how to freeze them but they want you to add sugar and stuff. You don’t really have to do that. I actually crack the eggs that I want to freeze into a big bowl. Mix them gently and pour into ice cube trays. Once frozen transfer cubes to a marked freezer bag. One cube is 1/2 an egg or 1/8 of a cup of egg. These are so great for cooking and baking. Having meatleaf? Put the egg cubes over night in the fridge to thaw, then use in the recipe! I don’t use the frozen eggs just for like, scrambled eggs.

Speaking of Meatloaf! Here is a great recipe that Weight Watchers friendly:

3/4 c Ketchup
1/4 c Minced onion
2 tbsp. Chopped fresh parsley (dried)
1 tbsp. Brown sugar
1/4 tsp. Salt
1/4 tsp. Pepper
2 Large egg whites (1 egg white and 1 egg, to bind better)
1 1/2 lb. Ground round
1/2 c Quick-cooking oats
Cooking spray

Combine 1/2 cup ketchup, onion, and next 5 ingredients in a large bowl; stir well. Add meat and oats; stir just until blended. Shape mixture into a 8×4-inch loaf pan coated with cooking spray.

Brush remaining 1/4 cup ketchup over meat loaf

Bake at 350 for 1 hour and 10 minutes or until done. Let stand 10 minutes before slicing.

Cut into 12 slices

-OR-

I LOVE to freeze meatloaf. Use a disposable loaf pan (like from a dollar store). If the meat had been frozen before, then go ahead and cook it. After it is COOLED, Put on some Glad Press and Seal (so that it is touching the meat in the pan, then wrap in foil tightly. Put in the freezer. When you want it. Take it out in the morning to thaw and warm in the oven for dinner.  Another option is to portion the meatloaf into servings, wrap individually in plastic wrap or foil and put in the freezer (label them of course). Now you have individual portions to take to lunch or feed the husband when you are out of town. 🙂

If the meat has not been cooked you can freeze it uncooked and just bake when you are ready to eat it, letting it thaw first of course.

** NEVER REFREEZE UNCOOKED MEAT ONCE IT HAS BEEN THAWED**

VOILA! Go ahead and make three or four. Easy dinner for you when you need it or an easy when to get a meal to someone else when they need it.

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What’s for dinner? January 21, 2011

Filed under: Dinner Bell is Ringing! — holdingdownthehome @ 17:56
Tags: , ,

We are jumping back on the Weight Watchers band wagon. I’ve lost 20 pounds but haven’t stuck with it. It’s time for our whole family to eat healthier and get fit! So I’m hoping to give you lots of great, affordable ideas for healthy, YUMMY dinners! Here is one of our favorites!

This Fried Rice is soooooooo good! Make it with brown or white rice (i use brown). You can do extra veggies if you want. You can make a ton of it and freeze it in portions.

Easy Fried Rice


Course: side dishes
PointsPlus™ Value: 4
Servings: 6
Preparation Time: 8 min
Cooking Time: 10 min
Level of Difficulty: Easy

Basic, easy and fast — a tasty way to use up leftover rice. Make it a main dish by stirring in cooked chicken or shrimp.*

Ingredients
2 spray(s) cooking spray
2 large egg(s), lightly beaten
1 cup(s) carrot(s), shredded
1 cup(s) scallion(s), sliced, divided
3 cup(s) cooked white rice
1/2 cup(s) frozen green peas, thawed
1/4 cup(s) low-sodium soy sauce, or to taste
Instructions

* Coat a large nonstick skillet with cooking spray; warm pan over medium-high heat. Add eggs; tilt pan so that eggs cover bottom.

* When eggs start to set, break them up into pieces with a heat-proof spatula or wooden spoon. Cook until eggs are cooked through, about 1 minute more; remove eggs from skillet and set aside.

* Off heat, recoat same skillet with cooking spray; set over medium-high heat. Add carrots and all but 2 tablespoons scallions; sauté until carrots are crisp-tender, about 2 to 3 minutes.

* Stir in cooked rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Gently stir in cooked egg and remaining scallions; heat through. Yields about 3/4 cups per serving.

Notes

* *Could affect PointsPlus value.
© 2011 Weight Watchers International, Inc. © 2011 WeightWatchers.com, Inc. All rights reserved.
WEIGHT WATCHERS and PointsPlus™ are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

And for the main course:

Pineapple and Honey-Glazed Chicken

Prep: 15 min

Cook: 50 min

Serves: 8

Per Serving: 199 cal, 6g fat, 2g sat fat, 0g trans fat, 78mg cholesterol, 210mg sodium, 8g carb, 0g fiber, 26g protien, 18mg calcium

1/2 c canned crushes pineapple (freeze the extra in ice cube trays for later)

2 tbsp reduced-sodium soy sauce

2 tbsp honey

1 tbsp grated peeled fresh ginger (I omit since we don’t like ginger)

2 tbsp fresh lime juice

1 shallot,minced (I use onion most of the time)

1 small jalapeno pepper, seeded and minced

1 (4 lb chicken), skinned and cut into 8 pieces (I use chicken breast)

1/2 teaspoon cornstarch

2 teaspoons water

1 tbsp fresh parsley

1. Combine the pineapple, soy sauce, honey, lime juice, ginger, shallot, and jalapeno in a large zip-close plastic bag; add chicken. Squeeze out the air and seal bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, at least 4 hours or overnight.

2. Preheat oven to 375*F. Place a rink in large roasting pan/

3. Remove the chicken pieces and place on rack; reserve marinade. Bake the chicken until browned and the chicken is 180*F. Baste with reserved marinade twice during the first 25 minutes of cooking.

4. Stir together the cornstarch and water in small brown until smooth. Transfer chicken to platter, keep warm. Remove the rack from pan, with a spoon skim off any fat; pouring remaining juices into a small saucepan and set over medium heat. Cooke until the juices are reduced by half, about 2 minutes. Add the cornstarch mixture and cook, stirring constandly until the mixture bubbles and thickens, about 10 seconds; stir in parsley. Serve the chicken and sauce.