Sunday, August 25, 2013

Awesome Dishes From The Freezer To The Table

If you're like me, your freezer is packed to the gills. It's very strange, but I always seem to find something shoved into the back that I've completely forgotten about. For instance, I think there's still a block of sushi-grade tuna we bought for a party nine months ago! Most things 'keep' pretty well, but sometimes you run out of ideas as to how to use them. If you're trying to clear out some space or just want to make sure your freezer never looks like mine, here are a couple of great 'freezer-to-table' recipes.

For those veggies you keep trying to get your kids to eat-
Angel Hair Pasta with Chicken and Veggies-serves 4
12 ounces angel hair pasta, boiled and drained
2 boneless, skinless chicken breasts
1 10-ounce bag of frozen broccoli florets, thawed
1 cloves garlic, minced
1 carrot, sliced diagonally into 1/8” to 1/4” pieces
2/3 cup chicken broth
¼ cup Parmesan cheese, grated
2 tablespoons olive oil
1 teaspoon basil, dried

While the pasta is cooking, thaw the chicken and cut it into 1” chunks. In a skillet over medium heat, warm up 1 tablespoon of olive oil. Add the chicken and garlic and cook until chicken is cooked through, roughly 4 minutes. Lay the chicken and garlic out on a paper towel.
Then, add the carrot and other tablespoon of olive oil to what's left in the pan and stir-fry for 3-4 minutes. Add the broccoli and cook until it's slightly tender, roughly 2 minutes. Stir in the basil, cheese, chicken and broth, turn the heat down and let simmer for 4 minutes. Now, drain the pasta, toss and serve.
If you prefer or just don't have angel hair pasta around, another shape can be used. For even more color, use spinach or sun-dried tomato pasta. Kids usually get a kick out of food that looks 'pretty', even if they wouldn't touch it otherwise.

For that bag of mixed vegetables your husband hid from you (or was that just me?)

Chicken Stir-Fry With Mixed Vegetables-serves 5
1 16-ounce package frozen mixed vegetables, thawed
3 cups brown rice, cooked
½ lb boneless, skinless chicken breasts
1 egg, lightly beaten
3 tbsp olive oil
2 tbsp water
2 tbsp soy sauce

Cut the thawed chicken into cubes and cook until heated through. In a frying pan or wok, stir in 1 tablespoon of the olive oil and cook for about 2 minutes. Set aside.

In a separate pan, heat up another tablespoon of the oil and fry the egg. Then, add the rice and fry for roughly 2 minutes. Set aside.

Now, heat up the last tablespoon of oil, stir in the vegetables and cook for 2 minutes. Combine the ingredients with the water and soy sauce, mix and serve.

Hopefully now you have an idea about what to do with at least some of the things in your freezer. Enjoy!

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