I make smoothies for my family and myself often. None of these recipes are for weight loss or control, just condensed nutrition. I only prepare what can be eaten in a single sitting because in the refrigerator it may separate or get watery and in the freezer, it’ll get too hard. I freeze most of the ingredients so that I don’t have to worry about having fresh ingredients. This also means I don’t need ice to make the smoothies cold. I know many people hate spinach and kale. Believe me; you can’t taste it. A smoothie is a great opportunity to incorporate foods you hate to eat.
When I worked, I would prepare them at home and drink them over several hours or mix them in a single sized blender at school when I got up too early and didn’t want to disturb my family. (one note about the blender I’m recommending: I totally love it! The company sells individual parts if you lose the lid, want extra lids or break the cup)
Some of my favorite ingredients are
• Spinach or kale (fresh or frozen)
• Orange/ Cranberry juice
• Strawberries (fresh or frozen)
• Blueberries (fresh or frozen)
• Grapes (fresh or frozen)
• Bananas (I use fresh out you can freeze bananas)
* all ingredients shouldn’t be frozen, it’s harder to blend
My only caution as someone with GERD, I’d watch the acidic products. You may want to substitute water or milk for the juice.
The amount of each ingredient really depends on how many servings you’re making. I use about ¼ or less liquid (I start with as little as possible and add if the ingredients won’t mix), ½ a banana for a single serving, a whole banana for more. I add all of the other ingredients to taste.
Always start by putting a liquid ingredient into the blender first. Chop large or harder ingredients before tossing them in.
Variations and suggestion:
Try adding vegetables you don’t like; you won’t be able to taste them- avocado, cooked carrots or broccoli or sweet potatoes, etc.
Try adding different fruit; melons, pineapples or mangos, etc.
I make this broccoli and rice recipe once every couple weeks or so; it’s one of my favorites. It’s super easy and tastes awesome! I have always cooked it in the oven but yesterday; I decided to make it last minute so I did it on the stovetop. This, like most of my recipes, this can be frozen and reheated.
I figured I'd switch things up and give you an easy idea for protein. One of the least respected quick meals is a protein and a can of vegetables or frozen vegetables. I like to buy large packs meat and separate the meat into the amounts needed for individual meals and freeze them. My mother in law was a chef and after we got married, my husband let me in on one of her secrets; she remakes individual hamburger patties, wraps them individually and freezes them. We don't eat beef much anymore but you can steal that if you'd like.
When I need a portion to make a meal, I just pull the freezer bag out and defrost the meat. If it's chicken, I toss some olive oil and butter and spices into the bag and let it marinate for overnight or for a few hours. If it's fish, steak or pork, I usually do a dry marinate with some spices. If it's a burger, I usually season it with season salt as I'm about to cook it.
Did you know George Foreman grills are still a thing?! I don't use one anymore, it either grill in a pan or I fry or we grill on the barbecue pit. But since we're all about easy meals, why not take your meat and cook it quickly and easily on a Foreman grill?
However you cook, honestly protein can be the basis for a quick easy meal. I try to keep plenty of canned and frozen vegetables on hand at all times. Canned vegetables can be as simple as opening the can and microwaving. Frozen only requires a few minutes on the stove to warm.
Even on the worst flare days, I'm able to take my individually wrapped fish, season it and toss it on the stove for a few minutes; bonus points to me if I make vegetables with it.
You could even make an extra portion or two of any of these proteins and put it in the refrigerator for your next meal or a quick meal a couple days later. Be sure to label the container with what it is and the date you are putting it until the refrigerator so you are wondering how long it's been in there.
I make my pot pie using my easy stew. I make them after the stew cools and freeze them or eat them immediately. This is how.
Preheat the oven to 425 degrees F. Pour the stew into your frozen pie crusts until the filling is slightly below the rim. If you choose, add a top crust by laying it over the pie and pressing the dough into the bottom dough. If you add a top crust, slice about a 1 inch long slice in the top crust or poke holes with a fork. This will allow heat to escape and prevent a mess. Whether you add a top crust or not, rip foil into half inch or so strips and wrap around the edges of the crust so that it doesn't burn. Bake for 25-40 minutes or until the crust is golden brown.
*If you choose to freeze these for later, be sure to label the pies beforehand with what it is and the date.
I made this stew yesterday. It's a great meal you can make ahead or make extra then freeze. I also use it in another recipe I'll share soon. If you are preparing this days before you want to eat it, put the pot or crock pot on low. If it's being prepared early on the day of, put the slow cooker on high.
First, you will need to make the stew base. Pour a small amount (about 2 cups) of water or broth into the crock pot. Whisk in the envelop of brown gravy into the pot. Then whisk in flour slowly until the mixture is slightly pasty. (gravy thickens naturally) Now pour in more water / broth until the pot is half full and mix. Dump the meat and vegetables into your slow cooker. Add water/ broth until the pot is full and stir.
Cook for at least a few hours. I remove all except what I plan to eat that day from the slow cooker and I let it cool in a bowl to prepare it for bagging. Bag the food in a freezer bag the sized bags needed to feed your household. Be sure to label the bag before you fill it with what it is and the date you are bagging it.
I use my chili recipe to make this recipe I'll share soon. You can assemble this, cook it and freeze it or eat it immediately.
• cooked chili
• about 3 cans of corn (may need more or less)
• about 4 boxes of corn muffin mix
• milk (amount required by muffin recipe)
• eggs (amount required by muffin recipe)
Mix the corn muffin mix. Pour enough chili to cover about ½ inch into a dish. (I use these pie dishes for several recipes like this because they're easy to clean.) Then pour enough corn to cover the chili. Finally, pour about ½ inch of corn muffin mix on top; do not over fill. Bake following corn muffin instructions. Reduce bake time by about 10 minutes if you plan to freeze it to eat it later. Partially cooking it makes for better freezing and will ensure the cornbread doesn't burn when reheating. Cover the food with plastic wrap and aluminum foil and freeze. Be sure to label what it is and the date before freezing it. Whenever you fully cook it, I enjoy rubbing butter over the top of the cornbread as soon as I pull it out of the oven.
I mentioned frozen onions and peppers in my chili post. I freeze many foods that many people don't thinks of freezing. I hope this post helps you. I also did a video a couple years ago. I freeze
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