Ramzan Prep for Busy Life 🌙 Freezer Meals for Kids|Our Pakistani Life in Canada| Cooked by Sabeen

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slow living moments, and cooking for my kids before they head back. Busy mom life in Canada 🇨🇦 filled with gratitude, family time, and Ramadan blessings 🤍


🍗 Pakistani-Style Chicken Veggie Patties (Freezer-Friendly)

Ingredients (Makes ~18–19 medium patties from 1.5 kg mixture):
1 kg boneless chicken, minced
0.5 kg mixed vegetables, finely chopped (onion, carrot, capsicum, zucchini, spinach, beans)
Water squeezed from chopped vegetables
1–1.5 tsp salt
½ tsp black pepper
1 tsp cumin powder
1 tsp coriander powder
1 tsp chaat masala
1 tsp garam masala
1 Tbsp ginger-garlic paste
2 Tbsp tomato paste
Instructions:
Prep vegetables: Chop finely and squeeze out excess water.
Mix ingredients: Combine chicken, vegetables, spices, ginger-garlic paste, and tomato paste until uniform.
Shape patties: Take ~80 g portions and form round or oval patties.
Cook or freeze:
🍳 Cooking Options:
Pan-fry: Heat a little oil on medium; cook patties 4–5 min per side until golden and cooked through.
Oven: Preheat to 200 °C (392 °F), place patties on a lined tray, bake 15–20 min, flipping halfway.
Airfryer: Preheat 180 °C (356 °F), spray oil, cook 12–15 min (fresh) or 18–20 min (frozen), flipping halfway.
Freeze: Place uncooked patties on a tray lined with parchment paper. Freeze until firm, then store in airtight freezer bags.
Nutrition & Portions:
~11–13 g protein per patty
Makes ~18–19 medium patties from 1.5 kg mixture

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🍗 Pakistani-Style Chicken Veggie Doner Kebabs (Oven / Airfryer)

Ingredients (~1.5 kg mixture, makes ~18–20 portions):
1 kg boneless chicken, minced
0.5 kg mixed vegetables, finely chopped (onion, carrot, capsicum, zucchini, spinach, beans)
Water squeezed from vegetables
1–1.5 tsp salt
½ tsp black pepper
1 tsp cumin powder
1 tsp coriander powder
1 tsp chaat masala
1 tsp garam masala
1 Tbsp ginger-garlic paste
2 Tbsp tomato paste
1–2 Tbsp oil
Optional Pakistani spices: 1 tsp tandoori masala, ½ tsp red chili powder, ½ tsp smoked paprika, ¼ tsp black cardamom powder
Instructions:
Prep & mix:
Chop vegetables finely and squeeze out excess water.
Mix chicken, vegetables, spices, ginger-garlic paste, tomato paste, oil, and optional tandoori spices until uniform.
Shape Doner Logs:
Place 4–6 Tbsp mixture on parchment paper and flatten.
Fold parchment like a pipe to form a log.
Cook (Oven / Airfryer):
Oven:
Preheat to 200 °C (392 °F).
Place logs on a lined tray.
Bake 18–22 min until cooked and slightly golden.
Slice thinly for doner-style serving.
Airfryer:
Preheat to 180 °C (356 °F).
Spray logs lightly with oil.
Cook 18–22 min (fresh) or 22–25 min (frozen).
Slice thinly after cooking.
Protein & Portions:
Total protein: ~210–235 g per 1.5 kg mixture
Per doner log portion (4–6 Tbsp): 11–13 g protein
Makes ~18–20 doner portions

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