Blog, Entertainment, Misc. Organisation

Meal Prep Recipes

Hey my loves!

I have recently decided to be as organised as possible, especially regarding my meal preparations (preps) and stocking my refrigerator. I am sharing more on my meal prep with you on ‘THE REFRIGERATOR & FREEZER ORGANISATION’ video on my YouTube channel.

Having meals made in advance can be a real sanity saver. Its readiness, versatility, and practicality makes it useful as a quick & easy fix, when unexpected company arrives or need to cook in a hurry. Having these on hand definitely helps you eat healthier too!

As such, I try to keep at least one freezer meal handy at all times i.e. lasagna, shepherd’s pie, pot pie, and also, some pre-marinated meats. For the last one, it’s just so convenient to take a piece or two and add them to your pasta or salad for some extra flavour.

As promised, here are the recipes that I have used in the video.

Lasagna

Ingredients:
1 packet instant lasagna strips – I use San Remo brand (Large)
1 packet minced chicken / ground beef
1/2 jar Marinara sauce – I use Prego
2L Fresh Full Cream Milk – to make some cottage cheese
3 cloves garlic – chopped
1 capsicum – diced
1 onion – chopped
1 Tbsp tomato puree
2 cans diced tomatoes – I use S&W
2 bird’s eye chillies – bruised
1 packet Mozzarella cheese
1 packet Cheddar/Parmesan cheese
1 tsp cumin powder
1 tsp Italian seasoning
2 tsp sugar
Salt & Pepper to taste

Method:
1. Heat some oil in a pan and add the bruised chillies. This will give some spice to the oil itself, so that later, the chillies can be removed. This ensures that no one accidentally takes a bite.
2. Add in the garlic and saute on a medium flame. Then, add in the onion and cook until they are translucent.
3. Add in the capsicum and continue to cook until softened.
4. Add some salt and continue cooking.
5. Add in both cans of tomatoes. Mix everything through.
6. Add the sugar. Add more salt only if needed. Personally, I like to salt my food gradually as I go.
7. Add the tomato puree. Cover the pot and allow to simmer until the tomatoes are no longer in chunks. If you want, you can use a spoon to help press the tomatoes down.
8. Allow to cook until everything thickens.

To assemble:
1. Use a freezer-to-oven proof dish with a tight lid. For such purposes, I enjoy using the IKEA 365+ series. For this meal, I am using a large sized dish.
2. At the bottom of the dish, start with a thin layer of Marinara sauce, and at the top, put the lasagna sheets. Top it with the chunky red sauce.
3. Add a layer of cottage cheese. Don’t forget to also add a generous layer of grated Cheddar (or Parmesan) and Mozzarella cheeses.
4. Add another layer of lasagna sheets. Create as many layers as you want or your dish will allow. Whichever comes later!
5. On the top layer of the sheet, add a thin layer of Marinara sauce. Cover it with Cheddar/Parmesan cheese.
6. Seal tightly and freeze until needed.

To serve:
Preheat oven to 375 degrees, and cook until the top layer is golden-brown.

Note:
it is best to have it thaw for awhile before popping it into the oven.

Dry Rub for Poultry & Meat

Ingredients:
1/4 cup brown sugar
1/4 tsp cumin powder
1/8 tsp smoked paprika
1/8 tsp cayenne pepper
1/8 tsp onion powder
1/8 tsp garlic powder
2 tsp salt

Method:
1. Mix all the ingredients and rub them onto the meat.
2. Freeze until needed.

Wet Rub for Poultry & Meat

Ingredients:
1 tsp crushed rosemary
1 tsp cumin powder
1 tsp smoked paprika
1 tsp chilli powder
1/8 tsp ginger powder
2-3 tsp olive oil – I use the extra virgin (Cold-pressed)
Salt to taste

Method:
1. Mix all the ingredients and rub them onto the meat.
2. Freeze until needed.

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