Welcome to the 2nd installment of "Preparing" for Baby! As promised, I have put together a couple recipes I made today and froze for after our baby girl decides to grace us with her presence. I plan on making a couple more, but for now, this is what I made...
First up, Slow Cooker Hawaiian Chicken (link to original recipe, here)
What you'll need:
Put all ingredients in a freezer bag. Label the bag, adding directions. I label the bag first, while I'm getting my ingredients together. When you're ready to cook, just throw everything in the slow cooker and cook on low for 6-7 hours (high 4-5 hours). Shred the chicken and serve over rice.
Pretty simple and straight forward. Took me no time at all to put together! I haven't tried this recipe before, so here's to hoping it's not terrible!
Onto recipe numero dos: Meaty Baked Ziti (original Rachael Ray recipe, here)
What you'll need:
Heat EVOO in Dutch oven over medium-high heat. Add fennel and beef, and season with salt and pepper. Add sausage and brown and crumble both until caramelized, breaking meats up into small bits. Add rosemary, onions and garlic and cook partially covered about 5-7 minutes, stirring occasionally to soften the onions. Deglaze the pan with a little wine, add stock and tomatoes and simmer 30 minutes.
Cook pasta about 6 minutes, shy of al dente. Toss pasta with sauce and place in casserole. Top with cubes of mozzarella and sprinkle with parm. Bake from room temperature at 400ºF until cheeses melted and bubbly, 20 minutes. If cooking from refrigerated or frozen, after pasta comes to room temp, cover with foil and bake 30 minutes then uncover to lightly brown, another 10-15 minutes.
I am planning on making chicken lasagna on Friday and freezing half of it for later use! I'm also going to get a pork shoulder to make BBQ and freeze it in a bag with a homemade vinegar based sauce to throw in the slow cooker after baby.First up, Slow Cooker Hawaiian Chicken (link to original recipe, here)
What you'll need:
- 2-3 boneless, skinless chicken breast (I used about a pound)
- 1/2 cup white sugar
- 1/2 cup white vinegar
- 3 cloves garlic, minced
- 2 tablespoons soy sauce (I used low-sodium)
- 1/2 large can of pineapple chunks
- 1/2 cup pineapple juice (from can)
Put all ingredients in a freezer bag. Label the bag, adding directions. I label the bag first, while I'm getting my ingredients together. When you're ready to cook, just throw everything in the slow cooker and cook on low for 6-7 hours (high 4-5 hours). Shred the chicken and serve over rice.
The ingredients. Most of these you probably already have!
Everything in the bag. Now in my freezer.
Pretty simple and straight forward. Took me no time at all to put together! I haven't tried this recipe before, so here's to hoping it's not terrible!
Onto recipe numero dos: Meaty Baked Ziti (original Rachael Ray recipe, here)
What you'll need:
- 2 tablespoons extra virgin olive oil
- 1 teaspoon fennel seed (I omitted this, mostly because I didn't feel like buying fennel seed)
- 1/2 pound ground beef (I used a pound and omitted the sausage, it's pretty impossible to find 1/2 pound of ground beef unless you go to the butcher's counter and that sounds an awful lot like effort)
- 1/2 pound sausage - sweet or Italian (I omitted this and used more beef, see not above)
- Salt & Pepper to taste
- 3 tablespoons rosemary, chopped (I used dried because I already had it on hand)
- 1 small onion, chopped
- 4 cloves garlic, chopped
- 1/2 cup dry red or white wine
- 2 28-32 oz cans of San Marzano tomatoes (Kroger never has these, so I just settled for regular old tomatoes)
- 1 cup beef stock
- 1 pound ziti
- 1 pound fresh mozzarella, cut into chunks
- 1 cup grated Parmigiano-Reggiano (I just used Parmesan)
Heat EVOO in Dutch oven over medium-high heat. Add fennel and beef, and season with salt and pepper. Add sausage and brown and crumble both until caramelized, breaking meats up into small bits. Add rosemary, onions and garlic and cook partially covered about 5-7 minutes, stirring occasionally to soften the onions. Deglaze the pan with a little wine, add stock and tomatoes and simmer 30 minutes.
Cook pasta about 6 minutes, shy of al dente. Toss pasta with sauce and place in casserole. Top with cubes of mozzarella and sprinkle with parm. Bake from room temperature at 400ºF until cheeses melted and bubbly, 20 minutes. If cooking from refrigerated or frozen, after pasta comes to room temp, cover with foil and bake 30 minutes then uncover to lightly brown, another 10-15 minutes.
The ingredients. A lot. See note below.
Finished product (well, almost finished; frozen before melting the cheese). Now in my freezer. Oh, I covered these with aluminum foil and labeled them with directions.
Couple notes on this 2nd recipe:
- The sauce is pretty good, but honestly, you could just use whatever spaghetti sauce you like. If you have a recipe you like, or if you like a jar, save the time and effort and just use that.
- I froze this recipe in 2 8x8 pans so I can get 2 dinners out of this. No need to make one huge casserole dish for just the hubs and me.
If y'all have any other make-ahead meals you've tried and love, please feel free to post them! I'm always up for more dinner ideas!!















