Hi friends! It’s Recipe ReDux time again, and the September theme for Recipe ReDux is Fantastic Freezer Meals. Here’s the scoop on this month’s theme:
September 2015 Theme: Fantastic Freezer Meals
Share your tips and tricks for making one – or more freezer meals. It’s the end of the gardening season for some of us; let’s store away that produce in heat-and-eat-from-the-freezer-meals. Show how convenient healthy freezer breakfast, lunches or dinners can be!
I haven’t been a huge freezer meal person, but after making this dish, I realized I need to do it more often! Even if it’s just cutting and prepping veggies to freeze for later, or cutting up chicken and freezing with marinade, preparing meals ahead of time for busy weeks can be a lifesaver. Heck, just meal planning in itself saves time and sanity (not to mention a money saver too).
I am working on being more consistent with my meal planning and sticking to my shopping list to get rid of the mid week “what’s for dinner?” scramble to the store. I rely heavily on leftovers for my midday meals, so if I don’t cook the night before I’m stuck without a lot of healthy options and I end up eating not so healthy meals or snacking too much.
So, since planning head is super important but so are quick and simple meals, my offering for this plan-ahead freezer meal is a low-prep stir fry. Low prep as in you cook this once (not twice) and the prep for this dish involves chopping veggies and making sauce before freezing. Easy!
This is a different kind of freezer meal than most: you don’t have to cook it before you put it together. Basically you only have to cook this once, not twice, saving you some time. Simply prep your veggies, sauce, and shrimp then freeze. When you’re ready to cook it, take it out of the freezer the night before and let it thaw it in the fridge until you are ready to saute it. It only takes 15-20 minutes to cook this dish in one large pan so it’s a great option for busy nights.
If you want more meals, you can prep more than one of these frozen dinners to cover several days out of a month if you don’t mind eating this dish several times a month. If you want to save a little money, replace the shrimp with chopped or sliced chicken breast or pork and follow the same recipe.
Also, it’s important in this recipe to keep your veggies separate from the shrimp in the freezer bags: the shrimp will cook much faster than the vegetables will. If you are tempted to cook them all at the same time, the shrimp will be overcooked and rubbery. Not so appetizing.