I need recipe ideas for quick healthy meals that won’t taste gross after freezing them for another day. Any

Question by bonstermonster20: I need recipe ideas for quick healthy meals that won’t taste gross after freezing them for another day. Any
ideas?

Best answer:

Answer by a cabingirl
Soups, Chili, Stews, Casseroles typically all freeze pretty well. I always make double chili and lasagna and keep on hand in the freezer. Here are a couple that are especially good.

Real Texas Chili ( A Bowl of Red)
4 ancho chili peppers (dried poblanos)
6 cups water
1 tablespoon sweet paprika (optional)
2 tablespoons vegetable oil
2 pounds stew beef, cut into 1-inch cubes
6 cloves garlic, minced
2 teaspoons cayenne pepper
2 teaspoons cumin
2 teaspoons oregano
1 teaspoon salt
1-1/2 tablespoons masa harina or finely ground cornmeal
2 teaspoons Louisiana-style hot pepper sauce (optional)

1. Pick the reddest chili peppers you can find (some anchos can be greenish red). Under running water, stem and seed the peppers. Put them in a medium saucepan with the water and bring to a boil over medium-high heat. Reduce to a high simmer and cook until very soft, about 30 minutes. Reserving the cooking water, drain the chilies.

2. In a mini food processor, puree the chilies with 1/4 cup of the cooking water. If the chilies you used were not very red, add the paprika to boost the red color.

3. In a 4-quart Dutch oven (do not use a larger pan or the chili will be watery), preferably cast-iron, heat the oil until shimmering. Add the beef and sear, about 3 minutes. Add the chili puree and enough of the chili-cooking water to come 2 inches above the beef. Bring to a boil, reduce to a simmer and cook, uncovered, for 30 minutes.

4. Stir in the garlic, cayenne, cumin, oregano and salt. Return to a boil, reduce to a simmer and cook, covered, for 45 minutes.

5. In a small bowl, blend the masa harina with just enough water to make it pourable. Stir the masa mixture into the pot, return to a simmer and cook, uncovered, until the meat is completely tender, about 30 minutes. Stir occasionally and add a little bit of water if it seems in danger of sticking.

6. Taste for seasoning and adjust to taste. Add the hot pepper sauce (if using).

Brunswick Stew
2 tablespoons vegetable oil
3 pounds bone-in chicken thighs, skinned and trimmed of excess
1 large sweet onion (about 3/4 pound), coarsely chopped
1 pound all-purpose potatoes, cut into 1/2-inch cubes
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon thyme
1 bay leaf
1 to 1-1/2 cups chicken broth
2 cups frozen baby lima beans, thawed
2 cups frozen corn kernels, thawed
1 tablespoon sugar
1 chicken bouillon cube (optional)
1 can (14.5 ounces) diced tomatoes

1. In a large (4-to-6-quart) slow cooker, combine the oil and chicken thighs, arranging the chicken in a single layer around the walls so they’ll heat faster. Add the onion and potatoes. Sprinkle with the salt, pepper and thyme, and mix lightly without dislodging the chicken. Add the bay leaf, cover and cook on high for 1 hour.

2. Mix in 1 cup of the chicken broth, the lima beans, corn, sugar and bouillon cube (if using). Cover and cook on low for 4 hours.

3. Mix in the tomatoes. Add the final 1/2 cup of the broth if the mixture seems thick (it should be a little thinner than chili). Cover and cook on low for 2 hours or until the chicken is fall-from-the-bones tender and the flavors are well blended. Discard the bay leaf.

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