Note: Use either ground beef or ground turkey for the taco soup and stuffed pepper soup.
Note 2: Freeze any leftover soup for later.
Sweet and Sour Meatballs with Rice 36 frozen meatballs One 20-ounce can of pineapple chunks undrained with juice ¼ cup water One tablespoon of soy sauce or coconut aminos ½ cup ketchup ½ cup brown sugar One tablespoon of dried minced onions Two bell peppers seeded and sliced One tablespoon cornstarch One c. uncooked white rice
Creamy Tomato Soup and Grilled Cheese 1 – 15 oz. can think of chicken broth 1 – 14 oz. can of CRUSHED tomatoes One c. heavy cream salt and pepper to taste 1 Tbsp. dried basil One bay leaf Bread Sliced cheese Butter
Pad Thai 8 ounces flat rice noodles 3 Tablespoons oil 3 cloves garlic, minced 8 ounces chicken, cut into small pieces 2 eggs 1 cup fresh bean sprouts 1 red bell pepper, thinly sliced 3 green onions, chopped 1/2 cup dry roasted peanuts 2 limes 1/2 cup Fresh cilantro, chopped 3 Tablespoons fish sauce 1 Tablespoon low-sodium soy sauce 5 Tablespoons light brown sugar 2 Tablespoons rice vinegar, or Tamarind Paste 1 Tablespoon Sriracha hot sauce, or more, to taste 2 Tablespoons creamy peanut butter (optional)
Taco Soup One lb. of ground beef or ground turkey cooked 1/2 small onion, diced 1 Tbsp. minced garlic 1 package of store-bought taco seasoning 1 1/2 c. water2 (15 oz.) cans of diced tomato 1 (15 oz.) can of tomato sauce 1 (15 oz.) can of kidney beans, drained and rinsed One c. frozen corn
Stuffed Pepper Soup One lb. of ground beef or ground turkey cooked 1 15 oz. can of tomato sauce 2 15 oz. cans of diced tomatoes with juices One c. beef broth 1 16 oz. bag of frozen pepper stir fry mix salt and pepper, to taste 1 c. brown rice, uncooked cheddar cheese to top the soup
There are 3 reasons I need to do bulk freezer cooking sessions for the new school year.
Even though there is an increase in the number of gluten-free freezer meals at the grocery store, it is still limited and expensive. I can make my own freezer meals for a lot cheaper.
I’m changing positions this year, plus going after my master’s degree. I need to have meals ready to go for those busy nights.
Inflation is real. If I can get the food at a cheaper price, I’ll have it in my freezer, ready to go.
The other day I went grocery shopping for the week and to do bulk cooking. I spent $148 for 57 items which I believe is a good price. One of those items was a new colander for $10, so I spent $138 for 56 items. One of the best deals was ground beef for $2.99 a pound. I got 5.5 pounds for $16. The only issue was it was 73% ground beef. I usually like a much higher percentage of ground beef. But during inflation, I’ll take a deal when I can.
I also found ground turkey for $6 for about 3 pounds.
Burrito bowls – I cooked up chicken like I make my tacos. I added drained black beans and corn to the mixture. Instead of using the salsa tomatoes, I used Rotel. I did it on the stove instead of the pressure cooker to cook up some cilantro-lime rice. In my souper cube, I layered rice, the mixture, a thin layer of salsa, cilantro, and then some shredded cheese. I froze it overnight. Then I vacuumed sealed each block for an easy freezer meal.
Parmesan chicken meatballs – Already made and in the freezer. I have a meatball mold I bought last year from Aldi. I’ll use half for tomorrow’s dinner. The rest will be saved for another meal. (I used gluten-free oatmeal coarsely ground instead of bread crumbs.)
I have also made regular meatballs, chicken fried rice, and nacho meat. The nacho meat was also a sort of a take on my taco meat. I added black beans and corn for bulk. Youngest and I taste-tested the nacho meat. He told me it was delicious.
Over the last few weeks, I also got some steak when it was on sale. I marinated the steak for future dinners.