Month: December 2015

Full Freezer – Winter 2015

Christmas Break is time to get the freezer full of foods we can eat once school starts back up again. Instead of making up a bunch of my own recipes, this time I scoured the internet to find things that all 4 of us will like.

One 5 lb batch of Twice Baked Potatoes with a package of Stadium Brats chopped up and seared and mixed into the mixture to make these a meal on their own.

5 lb of these Chicken Nuggets, except I used ground turkey (because it was cheaper) and I used paprika instead of creole seasoning.

16 Pretzel Dogs. YUM!

30 calzones using this method: Easy Calzones but inside mine a put a mix of shredded mozzarella, grated parmesan, olive oil, and minced garlic (in 1/2) plus pepperoni (in the other half). I froze them individually, then bagged them up. They reheat well at 375 for about 8 minutes.

4 Honey Lime Chicken Enchilada casseroles, which I posted and this link before – this recipe is a favorite.

6 loaves of Honey Buttermilk Bread. I used 4 1/2 tsp of apple cider vinegar in each cup of 2% milk to make the buttermilk.


Very Veggie No Beans Chili

I made this chili without beans so we could put it on chili dogs. I also froze the extra without beans, but will add beans when I reheat it if I want to serve it as a main dish alone.

This is delicious and extra healthy. And totally the normal color of chili (which I had my reservations about).


1 cup frozen cauliflower
1 cup frozen carrots
2 cups raw baby spinach leaves
1/2 cup sweet green peas, frozen
2  tablespoons water
2 small to medium zucchini, peeled and rough chopped
1 teaspoon fresh lemon juice
1-2 tablespoons water, if necessary
2 tablespoon extra virgin olive oil
2 large onion, minced
2 ½ pounds lean ground turkey
2 cloves garlic, minced
2 – 4 tablespoons chili powder
2 teaspoon ground cumin
12 oz tomato paste
30 oz diced tomatoes and green chilis (3 small cans)
28 oz crushed tomoatoes
2 – 4 vegetable broth
Salt and pepper to taste


Place cauliflower, carrots, spinach, and peas a microwave-safe bowl and cover with water. Microwave on high for 8 minutes, until all veggies are very tender.

While waiting for the veggies to finish cook, start to pulse the raw peeled zucchini with the lemon juice only (no water at this point)in a food processor.

Drain the cooked veggies. Working in batches if necessary, add in the cooked veggies to the pulsed zucchini in the bowl of the food processor. Puree on high until smooth (adding a little water if needed). Stop occasionally and push contents from the top to the bottom. Pulse until you have a smooth puree.

Heat oil over medium heat in a chili or soup pot. Cook the onions until they are slightly translucent, about 10 minutes, and then add ground meat, stirring to break it up. Cooking until meat is no longer red. Add the garlic, chili powder, cumin, and pepper. Add the veggie puree, tomato paste, tomatoes and green chilis, and 1 cup of vegetable broth. Bring to a boil, then reduce heat to low and simmer for 45 minutes to 1 hour, adding more vegetable broth as necessary. Taste and season with salt and pepper.