Nearly Forgot

Spinach and Mushroom Stroganoff
stroganoff

In the weeks leading up to little one’s arrival, I tried to prep as much as possible in regards to food so that even if I was functioning on two hours there would still be something edible.  With that, about a month before D-day my mom and sister came up from VA for a day of (in my opinion) fun prepping two dozen freezer meals.  While a few of them were some old favorites (stuffed shells, enchiladas, and lasagna) that would just need to be popped in the oven, the rest were variations of recipes I had been collecting and tweaking in order to make them freezer AND slow cooker ready.  I read soooo many articles about freezer meals, taking notes on what freezes super well (presoaked bagged beans, tomatoes, peppers, etc) and what does not (coconut milk, sour cream, cream cheese) and special items where the other ingredients determined if it would freeze well (tofu is awesome solo or just with veggies but no sauces).  Once I had identified what meals I wanted to try I then set out to make the ultimate shopping list while keeping to a very tight under $10 per meal with each meal making 4-6 servings.

Some of these meals, everything is in the bag and it just goes straight in.  With others there are things to add day of (extra stock, coconut milk, etc) or a side dish that needs to be prepped.  Like today’s dish, Spinach and Mushroom Stroganoff.  This was one of the first dishes on my list and is a variation of my standard stroganoff just with more “green stuff”.

Nearly Forgot

Serves 4-5

Ingredients

10oz baby portobello mushrooms; quartered

12oz white mushrooms; quartered

1 small yellow onion; diced

2 cloves of garlic; minced

1/2 cup vegetable broth

1/2 teaspoon black pepper

1.5 teaspoons paprika

4 cups frozen spinach

8oz plain creek yogurt (dairy or almond)

8oz cream cheese (dairy, almond, or tofu)

Instructions

  1. Place all ingredients in gallon sized freezer bag except for the sour cream and cream cheese. Freeze for up to 3 months (standard freezer) or up to 5 months (deep freezer).
  2. Turn slow cooker to low and add all ingredients in the bag. Cook for 6 hrs then add sour cream and cream cheese turn to high and cook for a final hour. Optional: cook on high for 2.5hrs then add sour cream and cream and cook on high for a final 30 minutes.
  3. Serve over egg noodles or yellow rice and Enjoy!

Notes

For this dish I do not recommend using coconut milk based dairy alternatives as they add a bit too much sweet to the dish. I have not tried cashew based alternatives so not sure how they would fare.

http://dancingveggies.com/2016/02/nearly-forgot.html

One of the biggest tips I can give is if you are having people helping you make sure the ingredients are set up in a way that flows.  This is something I did not do and it resulted in lots of extra work until I put my Lean Sigma hat on (yes, I’m a dork) and figured out how to eliminate a good chunk of the transportation/motion waste that was happening.    To get the meals out of the freezer bag, place in bag in hot water for 5 minutes then use a knife to cut a slit along the side of the bag, then open the top and peel back from the corner (if using a zipper bag cut the side the zipper is one when closed).