Make Your Own Freezer Meal Kits

Italian Chicken and Pasta

Have you ever purchased one of those frozen meal kits from the store? They sure are fast and easy…just toss the contents in a large skillet with some water, bring to a boil and then simmer, and dinner is done in about 20 minutes. Couldn’t be easier right? But there are also drawbacks to these convenient kits. They’re fairly expensive when you consider how much you’re getting, they’re typically high in sodium, and the ones that include meat are so skimpy with it, you wonder why they even bothered. In addition, most of these kits claim to feed four people, but the portions would have to be mighty small at best, so unless you buy two kits, chances are good that someone is going to be hungry later.

Given the drawbacks of store-bought meal kits, it’s understandable why you might be tempted to avoid them altogether. But why miss out on the ease and convenience? Instead of buying your meal kits already assembled by a machine in a factory, why not make your own meal kits at home instead? It’s easy, and you’ll have the added comfort of knowing that you're in control over the ingredients.

 

To help you get started developing your own meal kit ideas, here’s an easy meal kit recipe that I came up with recently. This Italian Chicken and Pasta Dinner Kit is super-easy and my family loved it. By prepping your noodles and chicken ahead, and by making use of frozen veggies from the store, this yummy kit is a cinch to make.

For a printable PDF version of this post and accompanying recipes, please click on the post title to open in a new window and look for the "Print-Friendly" button at the bottom of the recipe.

Italian Chicken and Pasta Dinner Kit

2 (6 oz.) cans tomato paste
2 tsp. dried Italian seasoning 
1 lb. Penne pasta
4 boneless, skinless chicken breasts, cut into 1-inch pieces
1 (16 oz.) bag frozen broccoli
1 (14 oz.) bag bell pepper and onion blend (such as Fajita blend)
1 frozen crushed garlic cube
1 frozen chopped Basil cube

In a small bowl, combine tomato paste and Italian seasoning. Spoon tomato paste mixture into ice-cube tray sections; place in freezer and freeze until firm. Prepare pasta according to package directions. Drain and let cool. Meanwhile, brown chicken in a large skillet; reduce heat and simmer until chicken is cooked through. Remove from skillet and let cool on a paper towel-lined plate. In a large bowl, combine frozen broccoli and onion/pepper blend. Divide vegetable mixture between two gallon-size freezer bags. Add 1 frozen crushed garlic cube, 1 frozen chopped Basil cube, and half the frozen tomato paste cubes (about three) to each bag. Divide cooled pasta between two gallon-size freezer bags, making sure to remove as much air as possible and seal. Divide cooled cooked chicken between two quart-size freezer bags, making sure to remove as much air as possible and seal. Add one bag of cooked chicken and one bag of cooked noodles to the bag with the frozen vegetables (you may have to fold the tops of the bags down a bit to make everything fit). Makes 2 kits @ about $5.19 per kit. Each kit makes 4 generous portions @ about $1.30 per serving. Cook’s note: Frozen crushed garlic cubes and frozen chopped Basil cubes can be found in your grocer’s frozen vegetable section.

To prepare Italian Chicken and Pasta Dinner Kit:

Remove noodle bag and chicken bag from the vegetable bag. In a large skillet, combine contents of vegetable bag with 1 ½ cups of water over medium heat. When mixture begins to boil, reduce heat and add noodles and chicken. Simmer over medium-low heat, stirring occasionally until mixture is heated through, about 15 minutes. Add salt and pepper to taste. Serves 4 @ about $1.30 per serving. Cook’s note: you may need to add a bit more water if it boils off too quickly. Mixture should be well-sauced but not “soupy” or too dry. For added richness, substitute chicken stock for the water.

 

 

 

 

Muffins Make Back-To-School Mornings Delicious

While some kids in our area have already started back-to-school, for most families the countdown to the end of summer vacation has just begun. And while kids may be sad about the end of summer, many parents view the approach of back-to-school time with equal amounts of anticipation and dread. Why? Because while it means settling back into a comfortable routine, it also means the return of the school day morning stress and all that goes with it. With the rush to gather scattered homework, lunches, book bags, etc., it can be a challenge to make sure your kids have some sort of (hopefully healthy) breakfast in their tummies before they go out the door.

 

So how can you make sure your kids get a healthy breakfast before school? Bake them some delicious and healthy muffins. They’re easy to make, yummy, portable, and endlessly adaptable to taste and nutrition preferences. Here are some tasty recipes to get you started.

 

For a printable PDF version of this post and accompanying recipes, please click on the post title to open in a new window.

 

Tropical Morning Muffins

2 ½ cups white whole wheat flour (or a mixture of whole wheat and all-purpose)

1 tsp. baking soda

1/4 tsp. salt

1/2 tsp. ground cinnamon

1/4 cup honey (or maple syrup)

1/2 cup light brown sugar, loosely packed (or dark brown sugar)

1 cup mashed very ripe banana (about 2 large very ripe bananas)

1/4 cup nonfat vanilla Greek yogurt (or any yogurt)

1 large egg, beaten

3/4 cup milk (almond milk, soymilk, cow's milk, rice milk)

zest from 1 orange

1 ¼ cup diced pineapple (fresh or canned)

1 thinly sliced banana for topping

1/4 cup shredded coconut, optional

Preheat oven to 325F degrees. Spray 15 muffin tins with nonstick spray (do not use cupcake liners- muffins will stick to the liners). Set muffin tin aside. In a large bowl, gently toss the flour, baking soda, salt, and cinnamon together until combined. Set aside. In a separate bowl, mix the honey and brown sugar together, using a fork to break up as many lumps as you can. Add the mashed banana, yogurt, and beaten egg. Slowly pour the wet ingredients into the dry ingredients. Gently begin to fold it all together. It will be very thick. Add the milk slowly and continue to gently mix the ingredients together. The milk will thin everything out, but the batter will still remain thick. Fold in the orange zest and pineapple. Do not over-mix the batter, which will lend tough, dense-textured muffins. Divide the batter between 15 muffin tins. Fill all the way to the top. Top with 2-3 thin slices of the sliced banana and a sprinkle of coconut. Bake the first 12, then the last three in another batch. Fill the empty muffin tins halfway with water in the 2nd batch to ensure even baking. Bake for 17-18 minutes until very lightly browned on the edges. A toothpick inserted in the center should come out clean. Allow the muffins to cool completely.

Cook’s note: Muffins taste even better the next day, like most banana bread recipes.  Muffins remain fresh and moist stored at room temperature for up to 5 days.  Muffins freeze well, up to 3 months. Makes 15 muffins @ about .67 cents per muffin.

Blueberry-Applesauce Muffins

1 1/3 cups whole wheat flour

3/4 cups rolled oats

1 tsp. baking powder

1/2 tsp. baking soda

3/4 tsp. cinnamon

1/4 tsp. salt

1 heaping cup unsweetened natural applesauce

1 tsp. oil

1/4 cup brown sugar

1 egg, slightly beaten

1/2 cup unsweetened vanilla almond milk

1 ¼ cups blueberries

1/2 cup chopped walnuts

For topping:

3 Tbsp. oats

1/4 cup chopped walnuts

1 Tbsp. whole wheat flour

1 Tbsp. butter, melted

1/4 tsp. cinnamon

Preheat oven to 375 degrees F. Line 12-cup muffin tin with liners and coat the inside of them with cooking spray In a large bowl combine flour, oats, baking powder, baking soda, cinnamon and salt; set aside. In a medium bowl combine applesauce, oil, brown sugar, egg, and almond milk. Add flour mixture and stir until just combined. Don't over-mix! The batter will be slightly lumpy, but that’s ok. Gently fold in the walnuts and blueberries. To make the topping: In a small bowl combine oats, walnuts, flour, butter, and cinnamon. Sprinkle 1 heaping teaspoon over each muffin. Bake muffins for 15-19 minutes or until toothpick inserted into center comes out clean or with a few crumbs attached. Makes 12 muffins @ about $1.20 per muffin.

Chocolate Chip Muffins

2 1/3 cups all-purpose flour

1 cup sugar

3/4 cup semisweet chocolate chips

1/3 cup unsweetened cocoa

2 tsp. baking powder

3/4 tsp. salt

1 cup ricotta cheese

2  large eggs, lightly beaten

1 1/3 cups milk

1 tsp. vanilla extract

1/4 cup canola oil

Preheat the oven to 350°. Spray a 1/4-cup muffin tin lightly with cooking spray (do not use paper cupcake liners). Mix the flour and next 5 ingredients (through salt) in a large bowl. Place the cheese in a medium bowl. Add the eggs, one at a time, beating well after each addition. Whisk in the milk and vanilla until blended. Fold the cheese mixture and oil into the flour mixture until just blended. Spoon the batter into the muffin cups, and bake 25 minutes, or until a wooden pick inserted into the center comes out clean. Remove the muffins from the pans immediately, and cool on a wire rack. Makes 18 muffins @ about .44 cents per muffin.

 

Share Our Strength's Progressive Dinner- Share Our Holiday Table

Today's post is really special to me because it's part of Share Our Strength's No Kid Hungry Campaign during the holiday season. $2 Dinners and about 40 other bloggers were invited to take part in a seven-day, online progressive dinner series—Share Our Holiday Table—that will help raise funds for Share Our Strength during the critical holiday period.

Before I get to the post, I want to tell ya'll a little about the No Kid Hungry campaign. No Kid Hungry™, is an unprecedented, five-year effort designed to end childhood hunger in America. Our nation has the food and programs in place to end childhood hunger, but consider what we are up against: The stigmas and embarrassment that surround hunger, the challenges presented by access to healthy food, and the struggle to connect children with the resources they need to thrive. For 25 years, Share Our Strength has been confronting hunger head-on to break down these barriers. Together, with your support, we can put an end to childhood hunger. Won't you join us in the No Kid Hungry campaign?

Welcome to day 4 of SOS's virtual progressive dinner...we're serving up a family-friendly soup that's easy, delicious, and budget-friendly. Today's soup recipe is based on an American fast food favorite...bacon cheeseburgers with fries! I know it sounds off-the-wall, but the flavors we all love in this classic combination translate surprisingly well into a soup too. Besides, anything with bacon in it can't be all bad (can I get an "amen")? This soup is a snap to prep, goes from stove to table in about 30 minutes, and it tastes amazing! Give it a try this week...I bet your kids will love the idea of "cheeseburger soup" (my 7-year-old grandson, who loves soup, said he thought cheeseburger soup was "crazy" but after tasting it, his mom said he asked for more!).

P.S. Please check out the links at the bottom of this post to see more awesome recipes from other bloggers for SOS's "Share Our Holiday Table" virtual progressive dinner, and please click on the "No Kid Hungry" button on my home page to donate whatever you can to help stop childhood hunger.

Click on the orange boxes for a printable version of the recipes


Mimi's Bacon Cheeseburger and Fries Soup (makes 6 servings @ about $1.89 per serving)

Please check out these other great posts from the Share Our Holiday Table virtual progressive supper:

Day 1- Appetizers

             Gourmet- The Italian Dish
                              Recipe Girl
                              Neo-Homesteading
             Family Friendly- Family Fresh Cooking
                                          Giving Up On Perfect
             Vegetarian- Two Peas and Their Pod
                                  Smith Bites
             Gluten Free- Wenderly
                                   La Fuji Mama

Day 2- Drinks

             Gourmet- Food Woolf
                            The Gringo Chapin
                             Neo-Homesteading     
             Family Friendly- Three Many Cooks
                                         Fat Wuz Here
            Vegetarian- Lexie's Kitchen
                                Simply Sugar and Gluten Free
            Gluten Free- Gluten Free Easily  

Day 3- Salads

            Gourmet- The Bitten Word
                             girlichef
            Family Friendly- Food For My Family
            Vegetarian- Glugle Gluten-Free
            Gluten Free- Add A Pinch
                                  Gluten Free Diva

Day 4- Soups
            Gourmet- edible cville
                             The Runaway Spoon
                             A Girl, A Market, A Meal
            Family Friendly- Ladles and Jellyspoons
                                        All About Alton Brown
                                        Cookie Central's Great American Bake Sale
            Vegetarian- Good Life Eats
                                 Feed Our Families
            Gluten Free- Celiac Teen
                                  Celiacs in the House
                                  And Love it Too!

A back to school menu that really makes the grade

Our $2 Dinners look at back-to-school menu ideas continues this week with more easy recipes for delicious school-week meals. This week’s recipes complete our fantastic menu with a wonderful dinner and dessert combo that are a snap to prepare and budget friendly too. Our Easy Overnight Meatball Casserole is a busy cook’s dream because it comes together in minutes and then hangs out in the fridge overnight to work its’ magic. Then, when you get home after a busy day, just pop it in the oven and let it bake until the pasta is tender and the cheeses are melted and golden brown, while you help the kids with homework, pack lunches, etc. It couldn’t be easier and your family will love it! And, because at $2 Dinners we believe that every delicious dinner needs an equally delicious dessert, we have a recipe for Chewy Peanut Butter Brownies that are the perfect ending for the perfect meal. Full of chocolate and peanut buttery goodness, these chewy brownies are sure to be a hit at your house.

Click on the orange boxes for a printable version of the recipes

Easy Overnight Meatball Casserole (makes 6-8 servings @ about $1.82 per serving)

Chewy Peanut Butter Brownies (makes 24 brownies @ about 18 cents per brownie)

Want another great meatball casserole recipe that's budget-friendly? Check out this recipe on Foodista...the cooking encyclopedia that everyone can edit!

Meatball Casserole

Get an A+ on savings with this back-to-school menu

It’s back-to-school time, and for many of us that means the annual “back to school” frenzy and all that goes with it. As parents, while this might mean relief that peace and quiet will return to our homes during the day, it also means the stress of planning before-school breakfasts, packed lunches, after-school snacks, and dinners that are quick, and easy. While it’s true that meals must also be planned and prepared when the kids are home for the summer, somehow it seems like a bigger deal when you know you have to accomplish multiple meals in the midst of all the school-related chaos like getting your kids to the bus on time, finding lost books, shoes, coats, etc., not to mention helping with all that homework! It can be stressful and exhausting.

Our budget-friendly back-to-school menu brings you easy and delicious ideas for preparing a whole day’s worth of school-week meals, without all the stress and without spending hours in the kitchen. This week’s recipes cover breakfast, lunch, and an after-school snack, and in our next column we’ll bring you recipes for a wonderful school-week dinner and dessert. Your family will love these tasty recipes, and kids will love helping with the preparation, especially the “Beary” Delicious Snack Mix.

Click on the orange boxes for a printable version of the recipes

Lemon-Blueberry Muffins (makes 12 muffins @ about 23 cents per muffin)



Hearty Hoagies (serves 4 @ about $1.95 per serving)



"Beary" Delicious Snack Mix (makes 5 1/2 cups, serves 5 @ about 85 cents per serving)

These kid-pleasing meals won’t break the bank

If you have kids or grandkids, you know that their tastes in food are pretty predictable and not always budget-friendly. So-called “fast food” such as burgers, fries, pizza, tacos etc., is the order of the day for most kids, and that usually means a trip to the nearest drive-through where the costs can add up fast! Even if you purchase from the dollar-menu, a family of four will most likely spend a minimum of $12 for burgers, fries and drinks each time they visit the drive-through. While we all want to make our kids happy, for families on a budget trips to the drive-through can be too hard on the wallet to be an option.

So how can you satisfy your kids’ taste for fast-food without blowing your budget? Why not try some kid-pleasing, budget-friendly casseroles? These thrifty casseroles have all the flavors of some of your kids’ fast-food favorites without the drive-through price tag!

Click on the orange boxes for a printable version of the recipes

Cheeseburger-n-Tots Casserole (makes 12 servings @ about 90 cents per serving)



Chili Cheese “Corn Dog” Casserole (makes 6 servings @ about $1.27 per serving)