Archive for Eats

Recipe: Chicken and Sweet Potato Curry

December 15, 2018 |  by  |  Eats, Recipes  |  No Comments

Chicken and Sweet Potato Curry: 3ten.ca

Chicken and sweet potato curry – it’s quick, easy and packs some full flavour. I did make one mistake, too much broth, so I’ll give you the updated version. Let’s get cooking!

Ingredients

  • 2 chicken breasts, quartered
  • 1 1/2 cups of sweet potato, cut in 1 inch cubes
  • 2 tablespoons of curry powder and fish sauce
  • 1 teaspoon of hot sauce, lime juice and garlic
  • can of mini corn, bamboo shoots and coconut milk
  • large Spanish onion, diced

First, prep all of your ingredients. I peeled the sweet potato, yet if you’re a fan of leaving the skin on, then go for it!

Chicken and Sweet Potato Curry: 3ten.ca

Put everything, including the coconut milk, in a large freezer safe bag. Freeze and cook right from frozen when you’re ready.

Now, this is where I’ve adjusted the recipe. No need for broth – not at all.

Chicken and Sweet Potato Curry: 3ten.ca

I added in a carton of vegetable broth and it was far too runny – see below. It’s better without.

Chicken and Sweet Potato Curry: 3ten.ca

Done – after it cooks on low for 8 hours.

Chicken and Sweet Potato Curry: 3ten.ca

Cook up some rice and eat up.

Chicken and Sweet Potato Curry: 3ten.ca

There you have it, a warm rich freezer meal for when you’re just too busy to cook, yet want some home cooking goodness.

Recipe

Recipe: Chicken and Sweet Potato Curry
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 2 chicken breasts, quartered
  • 1½ cups of sweet potato, cut in 1 inch cubes
  • 2 tablespoons of curry powder and fish sauce
  • 1 teaspoon of hot sauce, lime juice and garlic
  • can of mini corn, bamboo shoots and coconut milk
  • large Spanish onion, diced
Instructions
  1. First, prep all of your ingredients. I peeled the sweet potato, yet if you're a fan of leaving the skin on, then go for it!
  2. Put everything, including the coconut milk, in a large freezer safe bag.
  3. Freeze and cook right from frozen when you're ready.
  4. Done - after it cooks on low for 8 hours.
  5. Cook up some rice and eat up.

 

Recipe: Broccoli Cheese Casserole

December 8, 2018 |  by  |  Eats, Recipes  |  No Comments

Broccoli Cheese Casserole: 3ten.ca

Broccoli cheese casserole – and it’s a freezer meal. Abut 10 minutes of prep, then from freezer to slow cooker in 2 minutes – 8 hours later, you’ve got dinner. This meal packs some protein and is hearty on those cold winter days. Let’s get cooking.

Ingredients

  • 16 oz of broccoli
  • white onion
  • red pepper
  • 3 stalks of celery
  • can of corn and chickpeas
  • 1 cup os milk and cheddar cheese
  • can of gluten free cream soup

First, wash and chop your vegetables. Then, drain and rinse the corn and chickpeas. Lastly, shred the cheddar cheese.

Broccoli Cheese Casserole: 3ten.ca

Pack all of the ingredients (it might be tight) into an extra large freezer bag.

Broccoli Cheese Casserole: 3ten.ca

Once you’re ready to cook, dump the bag into a slow cooker and cook on low for 8 hours.

Be sure to stir around the 4 hour mark – if not, the cheese might clump and harden to the side of the slow cooker.

Broccoli Cheese Casserole: 3ten.ca

Done!

Broccoli Cheese Casserole: 3ten.ca

Eat up with rice and enjoy the goodness.

Broccoli Cheese Casserole: 3ten.ca

Thanks so much for stopping by! I’ve got one more freezer meal to share this season – that’ll be 8 in total. Stay tuned!

Recipe

Recipe: Broccoli Cheese Casserole
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 16 oz of broccoli
  • white onion
  • red pepper
  • 3 stalks of celery
  • can of corn and chickpeas
  • 1 cup os milk and cheddar cheese
  • can of gluten free cream soup
Instructions
  1. First, wash and chop your vegetables.
  2. Then, drain and rinse the corn and chickpeas.
  3. Lastly, shred the cheddar cheese.
  4. Pack all of the ingredients (it might be tight) into an extra large freezer bag.
  5. Once you're ready to cook, dump the bag into a slow cooker and cook on low for 8 hours. Be sure to stir around the 4 hour mark - if not, the cheese might clump and harden to the side of the slow cooker.
  6. Done - eat up with rice and enjoy the goodness.

 

Recipe: Chana Masala

December 5, 2018 |  by  |  Eats, Recipes  |  No Comments

Chana Masala: 3ten.ca

Chana Masala – such a warm and hearty dish. Perfect for those cold winter nights when you want to warm up and just be cozy. This is a great freezer meal, which doesn’t need the slow cooker! Freezer to pan and 25 minutes later, you’ve got dinner – it’s that easy. Let’s get cooking.

Ingredients

  • 2 cans of chickpeas
  • 1 can of diced tomatoes
  • 6 cups of fresh spinach
  • tablespoon of garlic, onion powder, cumin and garam masala
  • teaspoon of ginger, coriander, turmeric and paprika
  • 1/2 a teaspoon of salt, pepper and cinnamon

First, gather all of you ingredients.

Wash and cut the spinach – then stack in a freezer bag, the spinach, all of the spices, the top with the chickpeas and tomatoes.

Chana Masala: 3ten.ca

I like to write the directions right on the bag – cook in a pan for 10 minutes, then simmer for 15-20 until hot throughout.

Chana Masala: 3ten.ca

Chana Masala: 3ten.ca

This meal is hot and quick – and hearty. Full of vibrant Indian flavours, it will warm you up and make you feel good.

Chana Masala: 3ten.ca

Chana Masala: 3ten.ca

Eat it with rice or nana.

Chana Masala: 3ten.ca

Thanks so much for stopping by – hope you’re enjoying the cold winter days.

Recipe

Recipe: Chana Masala
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 2 cans of chickpeas
  • 1 can of diced tomatoes
  • 6 cups of fresh spinach
  • tablespoon of garlic, onion powder, cumin and garam masala
  • teaspoon of ginger, coriander, turmeric and paprika
  • ½ a teaspoon of salt, pepper and cinnamon
Instructions
  1. First, gather all of you ingredients.
  2. Wash and cut the spinach - then stack in a freezer bag, the spinach, all of the spices, the top with the chickpeas and tomatoes.
  3. I like to write the directions right on the bag - cook in a pan for 10 minutes, then simmer for 15-20 until hot throughout.
  4. Eat it with rice or nana.

 

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