Some of you might remember a few weeks ago my deep freeze defrosted twice in the same week. The first time, everything was A-OK. The second time, not so much. I had to toss out 12 of the most beautiful, huge pre-cooked chicken breasts you have ever seen. And, I had to cook alot of the items that defrosted then refreeze them. All in all it took me about 3 hours to do this freezer cooking session.
I had two quart bags of meatballs to thaw so I decided to make meatball soup with those instead of some type of pasta. It seems we have had some sort of pasta pretty regular lately and we just weren’t in the mood. It turned out really delicious! I used tomatoes, onions, three colors of peppers, Italian seasonings, and chicken broth. That’s it really, pretty simple.
And roasted chicken and vegetables are staples in our house. We usually eat some version of them twice a week, sometimes more depending on what’s going on. Vegetables I regularly roast are carrots, onions, cauliflower, and broccoli. If you have never tried roasted cauliflower and broccoli, let me encourage you to do so! It is absolutely delicious. The 15 year old pulls a quart bag out of the freezer to thaw. The next day whenever he gets munchy, he warms up a mound of roasted vegetables on a plate and that’s his snack, true story!
I toss the broccoli and cauliflower in a little olive oil then dust with McCormick’s Perfect Pinch Vegetable Flavored seasoning and that’s it, no salt or anything else. Roast until caramelized.
I found some more chicken breasts on sale and decided to replace the ones I had to throw out. Our standard seasonings are an Italian Grinder I get at Aldi and Weber’s New Orleans Cajun. Those two flavors can be used to serve the chicken in almost any application. Once the chicken is roasted, I let the breasts cool. Then I cut the breasts off the bone and cut them in half. I am making one breast into two servings. The bones I save for stock, of course!
After this batch of breasts I used all the bones and the meat that was left on them to make two quarts of chicken tortilla soup base. The cajun seasoning helped give the stock some spice so all I have to do is add some cumin and chili powder plus the vegetables and soup’s on-FAST!
What are your favorite freezer cooking recipe staples?