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”.
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).
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.
Serve over egg noodles or yellow rice and Enjoy!
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.
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).
Welcome to April Group A edition of the Secret Recipe Club! This month I got to go Down Under, as I was partnered with the incredible Claire of My Hobbie Lobbie. Seems rather fitting to get an Australian blog when just a week ago my littlest sister moved to Australia, tho she is currently in Melbourne while Claire is in Sydney. Claire’s blog is stuffed with delicious Indian treats along with more traditional fare, but my stomach only had eyes for the Indian goodies. Palak Paneer, Aloo Bhaji, Chana Dal with Spinach, the list just goes on and on and on! In the end it was the story that went with the Chana Dal, as I loved the idea of taking a bland mash and turning it back in to the incredible dish that her husband remembered his mom making. I wasn’t able to find ghee, so instead I used some brown butter – otherwise recipe is actually as Claire wrote it (converted to US measurements).
Wash the chana dal a couple of times in water and drain then soak the chana dal for about an hour and drain.
Boil the chana dal in 3 cups of water and a tsp of salt. After it comes to a boil, reduce the heat and simmer for about 30 minutes. Cook the dal until al dente - you DO NOT want a mush!
Drain and reserve some of the liquids.
Heat the butter in a large pan over medium high heat and add the curry leaves, garlic and cumin.
Once the cumin sputters, add the ginger, chilli and turmeric and stir to mix well, cook for one minute then add the chopped tomato and stir. Cook for a 3-5 minutes or until the tomato has broken down a bit.
Add the baby spinach and stir until just wilted.
Add the drained chana dal and stir through, adding a tbsp or two of the reserved liquid, if you think it is too dry. Slowly add the liquid as the dish is meant to be dry and not soupy.
Check the seasoning and Serve hot!
Chana Dal might also be advertised as split chickpeas if you are shopping in the bulk section.
This dish was fantastic! I have a feeling it could also be converted to a slow cooker or done in parts in order to speed up the beginning with the chana dal. Regardless, the taste was incredible and was very well received! Another SRC success that leaves me counting down the days til the May reveal.
Trying something new with my site, in theory things should now be MUCH faster and hopefully posts/updates will stop disappearing. Today’s post is a healthier twist on my standard lazy night dinner, a recipe that started back in college as it is easily double and can be made on little to no sleep. Just requires some pasta, a leafy vegetable, and shredded cheese of some form! In college this normally meant thin spaghetti, frozen spinach with onions, and whatever fake stuff was on sale. Now that I have a bit more money, and still no time, I’ve been able to upgrade this recipe while reducing the sodium that goes along with fake cheese and fake (or canned) vegetables. It still comes together in under 30 minutes, so perfect for late nights after work or for a late lunch when the day is slipping away. As a bonus – it’s a green dish perfect for St. Patrick’s day!!!
I’m also sending this over to /r/52weeksofcooking for their hangover challenge as I’m fairly certain the first time I made this in college that was the case. This recipe is also a great way to clean out the fridge or freezer, and no need to stick to just one vegetable!
I’m not a fan of fall weather, even more so when it comes to the season after fall, but I am a fan of many of the vegetables that pop up during these chilly months. From the winter squashes, to the greens, to the delicious root vegetables – the fall is well stocked with delicious vegetables. Today’s treat features a number of those goodies, including some of the last of the produce from the Farmer’s Market at my office. Butternut Squash is a familiar vegetable in our house and it really seems to go with everything. In this case I added some swiss chard, baby kale, and some mashed pie pumpkin (thought the variety was called baby boy but that just resulted in lots of baby costumes) that was leftover from making the pumpkin chocolate chip cookies.
1 pack of lasagna noodles (ready to use or pre-cooked)
1 medium butternut squash, halved lengthwise
2 cloves garlic
1 tbsp butter, unsalted
1 cup mashed pumpkin
2 cups kale, chopped
1 cup spinach, chopped
1 cup swiss chard, chopped
1 1/3 cups favorite alfredo sauce
1 cup ricotta, divided
1 1/3 cup mozzarella, divided (shredded or fresh sliced)
1/2 cup Parmesan cheese, grated
Preheat oven to 425. Lightly oil a roasting pan and place butternut squash in roasting pan cut side down. Bake for 45 minutes. Flip squash in pan cut side up and use a melon spoon, or fork, to remove flesh to a blender. Add garlic and butter and puree until slightly smooth.
Turn oven down to 350
Line the bottom of a 9x9 pan with a 1/3 cup of the sauce and spread around, to include the sides of the pan. Place the first layer of noodles, trimming as needed to prevent overlap. Spoon 1/3 of the butternut squash and pumpkin purees on the noodle. Then top with a third of the greens, 1/3 cup of ricotta, and 1/3 of the Mozzarella. Spoon 1/3 cup of the sauce on top and spread evenly.
Add the next layer of noodles and repeat the layers, then top with the final layer - ending with noodles. Top with the last of the sauce, then the last of the mozzarella (1/3 cup) and the Parmesan cheese.
Bake at 350 for 40 minutes, the cheese should be a light golden brown on the edge and the cheese should be bubbling.
If using cubed butternut squash, reduce roasting time to 15 minutes and flip at halfway point.
For a GF variety, use brown rice lasagna noodles!
Lasagna will never be a healthy dinner option, and it’s not always the most budget-friendly option, but it will always be something delicious and hearty and fantastic. I figured that if I only make it a few times a year it’s not that bad…right??? I’m sending this recipe over to November’s Secret and in Season, which is being hosted by Katie of FeedingBoys and was founded by the awesome Ren. There are so many delicious fall recipes being linked up over there, I can’t wait to give them a whirl!!!
What to make for an 80s food challenge when I wasn’t eating food for the majority of the 80s…that was the question! Thankfully Google has come to the rescue again by providing all sorts of lists of popular 80s cuisines. After ruling out a number of dishes that would be beyond my skill set to convert to vegetarian living (meatloaf I’m looking at you), I decided to convert something that I had adjusted during my early vegetarian days. While I know that Hamburger Helper, and its friends Tuna and Chicken Helper, are far from healthy – they were easy to make and by switching the beef for mushrooms they were easy to vegetarianize. This time I decided to make one of my favorite helpers from those good ole days totally from scratch: Cheesy Pasta Helper. I debated making the pasta in one pot and mixing in to the sauce after the fact but after my one-pot pasta success last month I decided to do it again! This also made it much more authentic since one of the best things about Hamburger Helper is the ease of making it all in one pot.
1 cup "meat" crumble (I used Wegman's brand where's the beef crumbl)
2 14.5 oz cans no salt added diced tomatoes
1 bay leaf
spring fresh thyme
4 basil leaves, diced
2 cups small shell pasta (or similar)
1/2 cup water
1 cup baby spinach, coarsely torn
1/4 cup Parmesan cheese, finely grated
1/2 cup Mozzarella Cheese, coarsely grated
Heat the olive oil in a 14 inch saute pan that's at least 3 inches deep. Add the onion and garlic and cook for 5-7 minutes, or until lightly golden. Add the dried spices and continue cooking for 2 minutes, stirring well before adding the mushrooms and "meat". Cook for 7 minutes, or until the "meat" has started to brown - different substitutes will have different cook times!
Add the tomatoes along with the fresh spices and bring to a boil. Stir in the dried pasta along with the water and return to a boil.
Boil for 2 minutes, then turn heat to medium low and simmer for 10 minutes or until pasta is al dente. Stir in the spinach and cheese and allow to sit for a minute
This is totally not 1980s Hamburger Helper but it’s got all the ease of that one-box wonder without all the sodium and fat! Plus it can easily be veganized by switching in Diaya meltables, or cashew cheese, for the “real” stuff. Always an important thing to note, most cheeses are not vegetarian due to various enzymes so make sure to double check to avoid a less than pleasant surprise! Another quick note – when using GF pasta you might need to add up to a 1/4 cup of extra water in order to insure the pasta cooks all the way just be sure to only add 1 tbsp at a time to avoid watering down the sauce.