Postnatal Freezer Meal Prep | Family of Ten

Описание: This week I have tackled the first run of freezer meal prep to enjoy after our ninth baby is born, in May, 2018. My aim is to stock home cooked meals that are nutritious, delicious and moderately budget-friendly (without skimping on good quality, fresh ingredients).

This is a follow-up to my last haul/meal plan video, where I discussed the different meals I would be preparing this fortnight to enjoy immediately, while also freezing two additional batches of each meal. The result has been 12 evening meals stocked in my freezer, each to serve ten people, as well as some individual servings of pumpkin soup.

Link to haul/meal plan video:    • 2-Week Grocery Haul for Ten People | Postn...  

Links to meals made in this video that I've already made videos on:

Lasagne:    • Large Family Freezer Meal Prep | 2/2  

Preserved Lemon:    • Preserved Lemons (and a look at my canning...  

Pennyroyal Chicken:    • Recipe: Pennyroyal Chicken (Original!)  

Recipes for the remaining meals:

Mexican Beef and Beans - serves 10:
2Ts olive oil
1kg minced beef
150g diced brown onion
1Ts garlic, minced
1 400g can corn kernels
1 400g can red kidney beans
1 400g can pinto beans
90g Taco seasoning
2ts cumin, ground
1Ts sweet smoked paprika
salt and pepper

Fry onion and garlic, add mince and fry until browned
add taco seasoning and other spices, stir
Add drained and rinsed beans, as well as drained corn
heat and serve as a topping for nachos, a filling for tacos, as part of a tortilla wrap, or as the basis for a taco soup - the limit is your imagination!

Beef Stroganoff (serves 10):
1kg beef (rump or similar), sliced in thin strips
3Ts plain flour
salt and pepper
2Ts olive oil
60g butter
2 small brown onions
3 cloves garlic
1ts sweet paprika
600g button mushrooms
3/4 cup dry white wine
1 cup beef stock
3Ts tomato paste
1Ts Dijon mustard
1 cup cream
Put steak in bag with flour, season and shake.
Fry steak in olive oil and butter, remove from pan
cook onion
add mushroom and cook until tender
add garlic and paprika, stir
Add back been, followed by wine, stock, tomato paste, mustard and beef
Bring to boil and then simmer
stir in cream
serve on pasta

Beef and Veg Stir Fry (serves 10):
1kg beef strips
sesame oil, 3Ts
1kg + stir-fry vegetables, fresh or frozen - whatever is in season
500g egg noodles, boiled
3ts corn flour
stir-fry sauce: 2Ts oyster sauce
1/3 cup beef stock
1Ts sesame seeds
1Ts soy sauce
1ts 'five spice' or 'all spice'
2Ts rice wine vinegar
2 ts sugar
Fry beef in 1ts oil, add 1/3 the sauce and stir. Add 1ts corn flour and stir in. Remove meat from wok.
Add 1ts oil to wok, followed by the vegetables, stir until desired tenderness. Add 1/3 sauce and stir. Add 1ts corn flour and stir. Remove vegetables from wok.
Add remaining 1ts oil to wok, followed by cooked and drained noodles, stir. Add remaining sauce and stir.
Add back vegetables and beef, stir all together and serve.

Chicken and Chickpea Tagine (serves 10):
1Ts olive oil
1 large brown onion
1Ts minced garlic
1kg chicken thigh fillets, or 1.2kg chicken thigh cutlets
1 can diced tomatoes
500ml chicken stock
1 cup dried apricots
3ts ground cumin
1ts ground cinnamon
large pinch safron threads
1 400g chickpeas
1/3 cup pitted black olives
3ts freshly grated lemon rind (or preserved lemon, recipe link above)
fresh coriander, couscous and lemon wedge, to serve

Heat oil, cook onion and garlic
Add chicken and seal
Add tomato, stock, apricots cumin, cinnamon, and safron threads. Seasona nd stir.
Simmer for as long as you wish, keeping any eye on the moisture levels.
Stir in chickpeas, olives and lemon rind. Season.
Serve, topped with fresh coriander (cilantro), on couscous, with a wedge of lemon.

Pumpkin Soup (serves 10):
1 large Kent pumpkin, skin removed and cut into wedges
2 large potatoes, peeled and cut into equal-sized wedges
1 small brown onion
30g butter
salt and pepper
100ml cream

Boil pumpkin and potato in large pot of water until tender
meanwhile, fry onion in butter on low heat until soft
remove 1-2 cups water from pumpkin pan, but reserve in case you need extra liquid.
Add onions to pumpkin pan, and blend with an immersion blender until completely smooth. Add more of the pumpkin water if necessary, to reach desired consistency.
Stir in cream and season to taste.

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Take care,
Liana
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