Clean Out the Freezer: Week 1

I will admit it, I am a freezer hoarder.  I spend time making beans, rice, muffins, freezer meals and more from scratch and then feel afraid to eat them because I might need a quick meal some day and then it won’t be available.  Anyone else have this problem?  Surely I’m not the only one.   I also throw random bits of leftovers in the freezer for another meal down the road.

My inlaws raise cattle so all of our beef comes from them.  It is almost time for the next round of beef to hit my freezer so I figured this was the perfect time to eat those random bits in my freezer.  Of course, I forgot to take many pictures throughout the week but here are a few of the yummy things I made using what I already had on hand.

Quinoa salad

The above picture is a quinoa salad I made using quinoa, black beans, and corn from the freezer.  I added onions and a homemade lime dressing and let it sit for awhile to absorb the flavors.  So yummy!  This was my lunch one day as I knew the kids would never touch it but I needed some grown up food.

Bits and pieces of leftover homemade gluten free bread – I turned this into bread crumbs, croutons, and french toast.

Quinoa Blueberry Muffins – These need to be frozen if not used in 24-48 hours but they are delicious and an easy way to sneak some protein in. I used sorghum flour in place of the millet flour as I did not have any on hand. Quinoa and blueberries came from the freezer.

Banana Bread Muffins – If you follow me on Facebook you have already seen this recipe posted.  I used bananas from the freezer as they are starting to take over one compartment.  I plan to make another batch this week as the kids loved this.  Brown rice flour was used in place of white rice flour.

Chicken Cordon Bleu Casserole – From the freezer I used leftover lunch meat ham, shredded chicken, and bread crumbs from leftover bread.  My husband doesn’t like bread crumbs on anything so I made half without and he loved it.  He is picky so that is a huge win.

Slow Cooker Party Pork – When buying a pork roast I usually cut it into smaller portions so that we are not eating leftovers for ages.  I used one of these portions and half of the sauce recipe here.  All of my kids love this super easy recipe.

Mexican soup – I took the way too hot homemade enchilada sauce, added some random leftover mexican dish, more black beans, corn, and some chicken broth to create a something new.  The other ingredients toned down the enchilada sauce which meant my effort to make it didn’t go to waste.

I plan to keep cleaning out the freezer this next week and I will report back at the end of next week.  Feel free to join me and leave a comment with any recipes you try.

 

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Crockpot Southwest Chicken

Southwest Chicken

Please ignore the horrible photo.  This was take the week I started this blog and as I was cleaning up dinner thought “I’m a blogger now, I should probably have photographed dinner.  Oh well, this will have to do.”

I was in a hurry a few weeks ago and needed a crockpot dinner because we had barely any time in between activities to eat.  We are gluten free so eating out isn’t exactly easy or cheap and I really didn’t want to spend the money to eat out anyway.  Nothing at all sounded good so I went searching through my cabinets to see what I could find.  This is very similar to a mexican inspired crockpot dish that has been floating around social media for ages, expect I used what I had in my cabinets.

As you will quickly learn, my family is beyond picky.  I am a foodie and none of them are.  Three out of five of us liked this and that is pretty good for our family.

Crockpot Southwest Chicken

4 boneless skinless chicken breasts

1 can ranch beans

1 can mexicorn, drained

Place chicken breasts in a crockpot sprayed with nonstick cooking spray.  Pour the beans and mexicorn on top.  Cover and cook on low for 4-6 hours.  Shred chicken and mix all ingredients together.  Serve as is, over rice, on a salad, or in tortillas.  Freezes great.

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