Share the meals you cook from the pantry & freezer.

B

Blessed

Well-known Member
I thought it might be fun to share the meals you make from the pantry and freezer without having to go to the store.

Did not have to go to the store.
Today I made American Goulash,

Hamburger
onion
garlic
green pell pepper
macaroni
canned diced tomatoes
tomato sauce

It makes a large amount, so I will put indiviual servings in the freezer. I like to have some things handy if I don't feel like cooking. I am alone, so I don't have to cook everyday.
 

Yesterday I cooked up a big pot of frozen fish, it will make a lot of meals in the next couple of weeks.

I just cook the fish without oil or spices, then put it into containers in the freezer. Spice it up or add it to things when I am ready to eat it. Today I put some on my lunch salad Tonight will stew some with homemade tomato sauce and some spices. No name for that dish.

Fish are mostly redfish from my last trip to Louisiana, I'm getting ready for the next. Florida for snapper and grouper next.
 
Today I batch froze, Chicken thighs in 2 portion packs, got 20 portions , and a Big load of Butter Chicken curry in 10 good size single portions, and also 6 portions of Chinese Wonton Soup

I have some trout fillets which I'll do the same with, as well as 2 pounds of Haggis tomorrow.. in single portions

Tonight I had chicken /Cheese and basil pesto flatbread sandwiches
 

Last edited:
I'm hooked on the Hormel chicken in gravy and Hormel roast beef in au jus sauce.
(because the chicken breast is so tender and the gravy is scrumptious!)
Cook with onions, tagliatelle noodles, maybe gravy, ,peas. Yum!
Or, I make elbow mac with tuna and chopped celery, onion, tuna fish. and cream of
celery soup, black pepper. Eat hot or cold. perfect for one person.
I love the goulash too! Sometimes I make beef stroganoff.
Or I make beef tacos with either ground beef or the Hormel shredded beef.
 
Last edited:
In oven - baked 4 pork chops with salt/pepper/garlic salt, and sprinkling of olive oil on top. Once cooked, diced the pork chops and added them to the following soup:


Green Split Pea soup:

Heat a large pot of water and add -
1 lb green split peas (rinse peas first in water and throw away water)
1 sliced Onion
2 heaping tsps minced Garlic
1 diced Tomato
2 diced celery
2 sliced carrots
1/4 cup spaghetti sauce
Salt and Pepper to taste
Curry
Oregano
2 - 3 TBSP Olive oil

Cook until it boils, then simmer until the peas are tender and split. If it gets too thick,
add water.

This soup is hearty and good for a few days. You can eat it without the pork chops or with other meat.
 
About 4 months back I bought Petit sirloin steak for $2.59 a lb. portioned it in two steaks per serving, vacuum sealed them, thawed 2 out today. Thawed out vacuum sealed broccoli & some gravy made from beef broth made months ago. Baked potatoes only thing not thawed.
 
hollydolly said:
Today I batch froze, Chicken thighs in 2 portion packs, got 20 portions , and a Big load of Butter Chicken curry in 10 good size single portions, and also 6 portions of Chinese Wonton Soup

I have some trout fillets which I'll do the same with, as well as 2 pounds of Haggis tomorrow.. in single portions

Tonight I had chicken /Cheese and basil pesto flatbread sandwiches
Click to expand...
I know I said try everything once but not haggis. LOL The rest of it sounds great.
 
Blessed said:
I know I said try everything once but not haggis. LOL The rest of it sounds great.
Click to expand...
I don't know why people..and it's not only you by any means.. get so upset about haggis..

Traditionally it was all sorts of innards cooked in a sheeps stomach.. but today.. in most places it's basically just oatmeal with minced spiced lamb and onions... wrapped in a paper coating ...like sausages...you can even get Vegan Haggis now

Here look...

https://www.macsween.co.uk/what-is-haggis/
 
hollydolly said:
I don't know why people..and it's not only you by any means.. get so upset about haggis..

Traditionally it was all sorts of innards cooked in a sheeps stomach.. but today.. in most places it's basically just oatmeal with minced spiced lamb and onions... wrapped in a paper coating ...like sausages...you can even get Vegan Haggis now

Here look...

https://www.macsween.co.uk/what-is-haggis/
Click to expand...
I will admit I thought it was only organ meats with spices etc. Did not know there were other ways it could be made. I would try the veggie, I am not fond of lamb but would try it as well. So much to learn, to little time to do it. LOL
 
One simple thing we do, if we buy some frozen or canned, is just add in some fresh vegetables...particularly onion and garlic, when we cook them. Also, a little chef trick I learned...that if you take just a pinch of sugar and salt...it can "brighten" up a lot of dishes.

Don't have to use much at all..but just that hint of sugar seems to make the dishes taste more like completely fresh cooked food.

Works good for marinara and various other sauces.


For a nice change of pace we have used orange marmalade in sauces with meats. Certain fruits do seem to pair well with meats. Obviously cranberry with turkey, but beyond that too...


Another thing I have done, and this is from some old tradition. You take some leftovers...could be just about anything. Chop it all up very fine...and then add it in with eggs, garlic and onion and just cook it up. Takes leftovers into a better, more fun meal.

And, you know, just basically a delivery system for garlic, salt and butter. What could be bad?


Aside: Sign in a deli ----- Six Pack Abs Are Nice, But Have You Tried Our Pastrami????
 
My MIL taught me the sugar thing. I had a little lemon or apple cider vinegar for a little zing. I agree that fruits and citrus are such a good pairing with many meat dishes. I like to use jams and jellies in a glaze when I am cooking on the girl.
 
Blessed said:
My MIL taught me the sugar thing. I had a little lemon or apple cider vinegar for a little zing. I agree that fruits and citrus are such a good pairing with many meat dishes. I like to use jams and jellies in a glaze when I am cooking on the girl.
Click to expand...
Thanks. Getting a little tired, might not be on here too much longer. Thanks for chatting with me, appreciated! Have a very nice night...take care...
 
JonSR77 said:
that if you take just a pinch of sugar and salt...it can "brighten" up a lot of dishes.

Don't have to use much at all..but just that hint of sugar seems to make the dishes taste more like completely fresh cooked food.

Works good for marinara and various other sauces.
Click to expand...
Just a tiny sprinkle of sugar perks up carrots. And a pinch in tomato based sauces.
 
I keep these ingredients on hand: Broccoli florets, seafood blend, ginger, onion and pepper mix (all frozen) and ketchup. I made my broccoli, seafood blend stir fry using those ingredients. I dilute the ketchup with water, add the ginger and it makes a nice sauce. My son had cooked tri colored quinoa, so I had it over that. I've also had it over Knorr's Rice Sides, chicken broccoli flavored rice, also kept on hand. I like it better over that.

20220528_190427_2.jpg
 
I usually have eggs and a few slices of bread in the freezer for French toast.

I can of plain beans simmered with a packet of GOYA bouillon and whatever odds and ends of vegetables I find in the vegetable crisper make an easy meal. https://www.amateurgourmet.com/2007/12/rachel_whartons.html

Pasta with oil, garlic, hot pepper flakes and if you are lucky a can of chopped clams or tuna makes a nice meal.

A can of Campbell's chunky soup over rice or riced cauliflower.

A bowl of cereal.

Cheese on toast.
 
Pantry-
Can of chickpeas, drained and rinsed added to any tomato sauce, seasoned anyway you like, over cooked pasta. (I prefer bow-ties) Red pepper flakes and Parmesan cheese.
 

You must log in or register to reply here.

Back
Top