A Good Enough Mom
Browsing Tag

make-ahead meals

Broccoli Cheese Un-Casserole-Make Ahead Meals For The Slowcooker

By • August 25, 2017 • About, All Things Food, Meal planning, Recipes

The big kids and I have been in San Diego this past week, which is why I haven’t had time to blog. We’re finally getting back into our usual routine, and back on east coast time. My kids go back to school the day after Labor Day so we’ll be working on getting back on our (horribly early) morning schedule next week. I know many of your kids are already back at school. With that being said, the make ahead meals I’ve been posting on here are a great way to eliminate dinner time stress and make your life easier. Here’s a tasty recipe to try next week. If you’re from the mid-west like me, you’ve had your share of broccoli cheese casserole over the years. This is a healthier, vegan version, but the result is just as tasty and comforting as you remember. Happy Eating!

Print

Broccoli Cheese Un-casserole

This is a vegan recipe, but you can make it with real cheese and cream of mushroom soup if you prefer. 

Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes

Ingredients

  • 16 oz. frozen broccoli
  • 1 onion chopped
  • 1/2 Bell pepper-any color chopped
  • 1 can chickpeas/garbanzo
  • chopped celery
  • 1 c Almond milk
  • 1 c Vegan shredded cheese
  • 1 Can vegan cream of mushroom soup

Instructions

  1. Add everything to gallon-sized freezer bag and freeze.

  2. Remove from bag when ready to prepare meal. Cook for 6-8 hours on low. 

Recipe Notes

We all liked this recipe the best served over brown rice and sprinkled with salt and pepper. 

Recipe adapted from: Whatvegankidseat.com

You Might Also Like

Tempeh Tikka Masala-Make-Ahead Meals

By • July 28, 2017 • About, All Things Food, Meal planning, Recipes

Here’s another delicious vegetarian recipe from my Monthly Freezer Meal Challenge. This was actually a life-saver yesterday when I’d realized it was 3 pm and I’d forgotten to put my other freezer meal into the crockpot. If you freeze this meal ahead of time, it will be ready in only 20 minutes using your stovetop. My five year old refused to try it, but the rest of my family loved it. Baby N actually kept yelling, “More! More!” to get seconds, and then thirds.

So, I know he doesn’t look thrilled, but I swear that he loved it and ate it all.

Print

Tempeh Tikka Masala

Course Main Course
Cuisine Indian, Vegetarian
Prep Time 1 hour 20 minutes
Cook Time 20 minutes
Total Time 1 hour 40 minutes
Servings 4

Ingredients

  • 1 cup Yogurt Plain
  • 5 teaspoons Garam Masala
  • ½ teaspoons Salt
  • 2 teaspoons Lemon Juice
  • 1 teaspoon Cumin
  • 2 teaspoons Ginger Ground #1
  • 1 ½ cups Tempeh
  • 1 tablespoon Butter
  • 2 teaspoons minced Garlic Cloves
  • ½ cups Peas or any green vegetable Frozen-We used green beans.
  • ¼ teaspoons Turmeric
  • 12 ounces Tomato Sauce
  • 1 cup Heavy Whipping Cream
  • 1 tablespoon Brown Sugar
  • ⅓ cups chopped Cilantro -Optional

Instructions

Prepping to Freeze

  1. In a large bowl, combine yogurt, 2 teaspoons garam masala, salt, lemon juice, cumin, 1 teaspoon ginger, and tempeh.

  2. Make sure tempeh is completely covered by sauce and refrigerate for at least one hour.
  3. Remove tempeh from fridge.
  4. In a large saucepan, heat butter over medium high heat.
  5. Add garlic, cooking until golden, about 2-3 minutes.

  6. Add tempeh, peas, 3 more teaspoons garam masala, turmeric, 1 more teaspoon ginger, tomato sauce, whipping cream, and brown sugar.

  7. Turn heat down to low. Cook for 20 minutes, or until sauce begins to thicken.

  8. Remove from heat and stir in cilantro, if using.

To Freeze For Later

  1. Let the sauce cool and then add to a gallon freezer bag.

Reheating Instructions

  1. Add contents of the bag to a large saucepan and cook over medium heat, covered, for 20 minutes.

  2. Serve over brown rice or any other starch.

Recipe Notes

I added 1 1/2 cups of spinach to the sauce while I was reheating. It not only made the dish healthier, but also helped to add a bit more liquid to the saucepan. 

You may need to add more water to the saucepan if the frozen meal has a hard time thawing. 

Try topping the dish with a dollop or two of sour cream or Greek yogurt. It’s so good!

Please check out Once a Month Meals for even more great make-ahead recipes. My favorite part of this site is that they provide directions for making a recipe right away, as well as directions for freezing. A girl needs options! Happy cooking!

🙂 Erin

 

Picture provided by : veganricha.com

You Might Also Like

Vegan Sloppy Joes-Make-Ahead Meals For The Slow-Cooker

By • July 26, 2017 • About, All Things Food, Meal planning, Recipes

Why, oh why, did I wait so long to start freezer cooking?? All I needed to do was cut the bag open at the bottom and toss this pre-made recipe into the crockpot. I do love to cook, but now I have time for other things I enjoy even more, like beer drinking. I froze this meal for my Monthly Freezer Meal Challenge post at the beginning of the month. It comes from the site, Once A Month Meals, which is full of great make-ahead recipes. This vegan recipe is healthy, filling and delicious. We just ate it in bowls instead of on bread, so it tasted more like a thick lentil stew. I liked that it made enough for dinner for two nights, with leftovers to spare. I wasn’t sure the kids would eat it, but, as you can see below, it was a hit!

Toddler Approved!

Print

Vegan Sloppy Joes


Course Main Course
Cuisine Vegan/Vegetarian
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 8 people

Ingredients

  • 1 1/2 cup Lentils, brown uncooked
  • 2 cups Brown Rice uncooked
  • 15 ounces Diced Tomatoes
  • 1 1/2 cups Textured Vegetable Protein -I found mine on Amazon.
  • 1 1/4 cups Diced Onion
  • 1 1/2 cups Diced Carrot
  • 3/4 cup Ketchup
  • 3 tbsp Maple Syrup
  • 1 tbsp Apple Cider Vinegar
  • 1 tbsp Yellow Mustard
  • 2 tbsp Soy Sauce or liquid amino
  • 1 tsp Marjoram
  • 6 cups Water

Instructions

  1. Freeze ahead: Place all ingredients, except water, in a gallon freezer bag

  2. On the day of cooking: Place contents of the freezer bag and 6 cups of water into the crockpot.

  3. Cook on HIGH for 6 hours and enjoy!

 

Absolutely Nothing Left!

I hope your family enjoys this recipe as much as mine. Happy cooking!

🙂 Erin

You Might Also Like