Archive for August, 2008

Freezer Meals

I’m not a big fan of freezing cooked food. I have done it, but most of the time I don’t like the results. There is always extra lasagna but it gets dried out when its thawed and reheated. We have successfully frozen and reheated curries and pasta sauce, but thats about it.

However, Lisa ( introduced me to the idea of freezing raw, but prepared meals. For example, I could make hamburgers, meatballs, marinated chicken etc and then freeze it, so all I have to do it cook it. Now admittedly, making meatballs isn’t that time consuming, but with two kids and after-school activities, there are days when I don’t have time to make anything unless I am super organised (and, as much as I’d like to be, I’m not always …) so the idea of grabbing some marinated chicken out of the freezer appealed to me.

So, here begins the experiment with frozen, raw meals. Today I made this :   and froze the results. I’ll see how it goes !


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Chicken, Peach and Spinach Salad

2 cloves garlic, minced

1 teaspoons finely grated lemon rind

1 teaspoon chopped fresh thyme

pinch salt and pepper

2 tablespoons EVOO

2 boneless chicken breasts

1 bag (6oz/170g) baby spinach

1/3 cup thinly sliced red onion

3 peaches, peeled,pitted and sliced

DRESSING : 3 tablespoons EVOO, 2 teaspoons white wine vinegar, 1/2 teaspoon sugar, salt and pepper


Combine garlic, lemon rind, thyme, salt, pepper and oil. Brush over chicken and marinate for 15 mins.

Grill or panfry chicken until cooked through. Thinly slice.

Combine dressing ingredients in a bowl and whisk together.

Combine spinach, onion and peaches together with chicken, serve with dressing.

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Pasta with sausages

We have this quite often – as a variation on the regular pasta sauce with ground beef/mince.

Cut up raw sausages into chunks, put them in a saucepan with pasta sauce and simmer for 20-30mins.

Serve over pasta of your choice.

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Pork Pizzaiola

We have an overabundance of fresh tomatoes at the moment, so I was looking for tomato recipes … we quite liked this one !


Pork Pizzaiola


Heat oil in skillet and cook pork chops until well browned.

Remove from pan and add 1 small, finely chopped onion.

Saute until crispy. Add 15oz/700ml of canned tomatoes, 1 teaspoon Italian herbs and ¼ teaspoon red pepper flakes (or substitute a tiny amount of chilli paste).

Cover and  simmer until well combined and thickened (approx 15 mins).

Return pork chops to pan and coat with sauce. Reheat for 3 mins.

Serve topped with parsley

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Thai Bangkok Chicken

This is nice Asian style recipe with a good mix of sweet/sour flavours. I didn’t have any tangerines, or any other citrus fruits, so I just added 1/4 cup of OJ to the sauce. We didn’t have coriander either although it would be a nice addition.


Thai Bangkok Chicken


1/3 cup flour

1 tsp salt

1 TBSP pepper

1 lb/450g chicken tenderloins

1 tsp grated ginger

1 clove garlic, crushed

1 shallot, minced

4 TBSPs honey

5 tangerines (divided use)

1/4 cup Thai sweet chili sauce

3 TBSPs chopped cilantro

2 TBSPs vegetable oil

Mix flour with salt & pepper. Coat chicken tenders in flour mixture, shaking off excess.

Combine ginger, garlic, shallot, honey, juice and zest of 3 tangerines, chili sauce and cilantro in bowl and reserve.

Heat oil in large skillet over med. heat. Add chicken tenders to skillet and cook until browned, about 2-3 minutes on each side.

Pour reserved sauce mixture over browned chicken tenders and stir gently to heat through. Cover skillet and simmer for about 5 mins, until chicken tenders are firm and cooked through.

Before serving, peel and segment remaining 2 tangerines and gently stir in tangerine segments.


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Mon – leftovers from Sunday BBQ (roast pork, green salad, strawberry/spinach salad, potato salad, apple crisp)

Tues – Imperial Chicken and leftover salads

Wed – pasta with meatballs and tomato sauce (our own, homegrown, organic, vine ripened tomatoes !)

Thurs – Thai Bangkok Chicken and rice

Fri – homemade hamburgers

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Cous Cous Salad

Cous Cous Salad

Prepare 1 cup of cous cous according to package (Can use chicken broth for the liquid).

Chop up carrots, cucumber, green onions and what ever else you would like to add (eg olives, radishes, chicken, chorizo, tomatoes). Add craisins and pine nuts or slivered almonds to the chopped veggies.  Add the cous cous.

Mix 3 TB balsamic vinegar, 2 TB olive oil, 1 TB dijon mustard and mix together.  Pour over cous cous mixture to coat all ingredients. 

Tastes much better if  you let it sit in the fridge for an hour or more to soak up the dressing.



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