Here’s another quick-to-make slow-cooking easy-to-freeze recipe that is highly satisfying and adaptable (which I adapted, of course, from i heart naptime). You can use fresh or frozen chicken breasts in the recipe, which means that even if you didn’t plan ahead you’re still going to be just fine.
Take 2-3 boneless, skinless chicken breasts (mine are frozen) and plop them in the bottom of a slow cooker pot turned to low.
Chop up 1 sweet onion into bite-sized pieces (the original recipe calls for onion powder but I think real onions are better).
In a bowl, dollop 1 tablespoon olive oil, the equivalent of 2-3 cloves minced garlic, 1 teaspoon kosher salt, and a bunch of ground pepper, as much as you like.
Add to that as well 1/2 cup soy sauce and 3/4 cup honey and give it a good stirring.
Pour the sauce over your chicken and cook for 4-6 hours on low.
And if you happened to have additional chicken breasts, you can chuck those in a freezer bag with more onions and more sauce (I made the recipe in triplicate) and chuck those in the freezer for later.
The chicken is done when it falls apart on you.
I decided to go whole hog and shredded it with a fork to expose all the chickeny bits to the sauce.
I served it on top of a quinoa-bulgur blend that I cooked with just a little bit of lemon juice added to the water, a little bit of extra sauce, and garnished the whole thing with a pinch or two of white sesame seeds.
In preparation for the fact that in two months my life is about to get turned upside down and I won’t have any time or energy to do much, I’m trying to make it a little easier on myself. At least once a week I’m trying to prepare a meal that I can do in triplicate, where we eat one version and store the other two in the freezer. This week I made up a hearty lasagna to feed Papa John and Mrs. Nice, and the other two went into the freezer for some night this summer when we’re willing to brave the heat to get our pasta fix.
Of course I never measure anything when I make lasagna, but I’ll try to give you some approximations here for a triplicate recipe if you’re interested in trying it for yourself (and feeling very smug later when you realize you have two giant lasagnas sitting in your freezer).
First I mixed up the cheese layer, which was 2 750g tubs of cottage cheese (you can use ricotta if you prefer, but if you’re buying in this amount the cottage cheese is way cheaper), 3 rectangular packages of chopped frozen spinach, thawed and drained, the equivalent of 2 heads minced garlic (or however much you prefer), and a smattering of freshly ground salt and pepper.
Creamy cheesy goodness.
Then you can chop up your veg. I like to choose vegetables that add substance to the lasagna without competing with individual flavours, so mushrooms (8-10), eggplant (1), and zucchini (2 small) are favourites of mine, together with sweet red peppers (2) to boost the colour.
Next, a giant sweet onion gets chopped up and added to a large stock pot with a few tablespoons olive oil and a knob of butter.
Once those are soft and fragrant, break up your ground meat with your fingers and tip it in. This is about 2kg extra lean ground beef. If you use medium ground you’ll probably want to drain the fat off once it’s cooked.
When it IS cooked, tip in your veg and let those soften. Add in some of your favourite spices, like oregano and basil.
Next, about 3 jars tomato sauce.
Let that simmer down for a little bit.
Grate up about 2 large bricks mozzarella. When in doubt, err on the side of too much cheese. Always.
Now get your stuff organized for assembly. you’ll also need 2-3 boxes uncooked oven-ready lasagna noodles. Be smart and spray your pasta dishes before you use them. The glass one is the one I’m making right away, but the disposable aluminum pans are for the freezer – I don’t own enough Pyrex to put them all in the freezer at the same time. Plus the aluminum ones make great frozen tasty gifts for those of your friends who are in a similar situation to myself. HINT, HINT.
Layer on some noodles, flat in the bottom, then a generous helping of tomato sauce. You’re aiming for about 1/6th of your sauce for each pan.
More noodles, and then divide your cheese evenly between your three pans.
More noodles. I ran out of noodles at this point because I only had two boxes, so I had to run out and get more. And it was cold. Hooray for expectant mother parking spots.
Finally add in the rest of your sauce and smother it lovingly in cheese.
The ready-made version can be cooked in about 45-60 minutes at 350°F.
The others need to be wrapped well and frozen. I recommend thawing them before cooking, and they’ll probably take about twice as long to cook through because they won’t already be nice and warm. Enjoy!