Freezer Meals #2

Sorry it's been so long since my last post- things have been crazy for me lately!

Here are the Pita Pizzas!

I used Joseph's Bakery brand Pitas.  Toast them first in the oven (I did 400F for about 5 minutes, then flipped them over for another 2 minutes.)  Let them cool completely, then put on sauce and toppings.  Freeze on a sheetpan until solid, then wrap in clingwrap and foil.  Label with the date and type if pizza. 

I made two different kinds:

1. A "Mexican" pizza with taco seasoned ground turkey, black beans, cheddar, and mozzarella cheese.  I used regular pizza sauce because that's what I had.  Normally I would have used refried beans.  I added to the label that I needed to add Salsa and Sour Cream when I brought it for lunch.
2. A Ground Turkey and Turkey Pepperoni pizza with mozzarella cheese.

The third meal that I made was Salmon Cakes with Loaded Mashed Cauliflower and Edamame.

Here's the recipe for the Salmon Cakes:

1 ea        Egg

2 tsp       Lime Juice

2 Tbsp    Dijon Mustard

¾ tsp      Salt

½ tsp      Pepper

1/3 cup   Toasted White Sesame Seeds

2 cloves  Garlic

2 ea        Scallions, cut into 1 inch pieces

1½ lbs     Fresh Salmon Fillet

1 tbsp      Vegetable Oil

1.   In a large bowl, beat egg until mixed, add the lime juice, mustard, salt & pepper into the bowl.

2.   Stir sesame seeds, garlic and scallions into the egg mixture.

3.   Slice off and discard the salmon skin, and pull out any pin bones.  Chunk the salmon into roughly ¼-inch cubes and add to the bowl with the egg mixture.  Stir until well combined.

4.   Shape the salmon mixture into 8 thick patties.  Chill for 30 minutes.

5.   Heat the oil in a nonstick skillet over med-high heat.  Gently add the patties.  Fry until lightly browned on the bottom side, about 2 minutes.  Flip and fry until crisp on the outside and still moist on the inside, 1 to 2 minutes more.

Here's the recipe for the Loaded Mashed Cauliflower:

1 (16oz) bag   Frozen Cauliflower

2 tbsp             Butter

4 oz                Cream Cheese

1 lb                 Bacon, cooked and crumbled

8 oz                Cheddar Cheese, shredded 

 

     1.    Microwave cauliflower minutes, or until very soft.  Stirring occasionally.  Drain, if needed, and add the butter and cream cheese.  Using a stick mixer, blend until smooth.  Season with salt and pepper.

 

     2.     Top with cheddar cheese and bacon.

 

Here's how they looked packaged up.

And here's a picture of the first day's Freezer Meals all labeled and ready for the freezer!

 

 

I hope you enjoy!

Freezer Meal #1

I made a total of 13 freezer meals this Saturday.  I would have had 14, but... a girls gotta eat!  I just didn't want to make something else for myself for lunch when I was already cooking!

Anyway, this is how the session went.

I had purchased these containers to use and a new roll of Press&Seal.  I wanted them to be as close to the preparation as the store-bought ones.  Just healthier and tastier!

Then I made the Gluten-Free, Low-Carb English Muffins.  I adapted my recipe from this one Maria's English Muffin Recipe (I love her website by the way!!) 

6 ea    Egg Whites
3 tbsp Almond Flour
2 tbsp Coconut Flour

6 ea    Egg Yolks
4 tbsp Cream Cheese, softened
½ tsp  Salt

½ tsp  Cinnamon

1.       Preheat oven to 350°F and spray a muffin top pan with cooking spray.

2.       Whip the egg white until very stiff. 

3.       Mix the flours, yolks, spices, and cream cheese together and gently fold in the whites.

4.       Dollop the dough into the pan and try to smooth out the “dough” if possible.

5.       Bake for 17 minutes then flip them over.  Bake an additional 2 minutes.  Once totally cool, cut in ½ and store in the freezer.

Before baking

After baking

The second thing I made was to start prepping for the Enchiladas and the pizzas.  I needed browned ground turkey seasoned with taco seasoning for both, so I browned up about 2 pounds and seasoned it and divided it out how I needed it.  I set aside 1/2 a cup for the pizza and let it cool completely, then started assembling the enchiladas.  No real recipe here- just use what you like/have.  I used Joseph's Lavash Wraps that I cut into 4ths.  Each smaller rectangle was an enchilada- I used two per lunch container.  My filling was the seasoned ground turkey, black beans, mozzarella cheese, and cheddar cheese.

After rolling them up, I put them in my square Pirex dish (sprayed with cooking spray).  Topped with half a can of red enchilada sauce and more of both cheeses.  I baked it at 400F for about 20 minutes.

I let it cool completely before putting in the containers.
I added brussel sprouts, with a small dab of butter, salt , pepper, and bacon bits.  And some Mexican-style Cali-Rice to complete the meal.

For the Cali-Rice, I riced about half a head of cauliflower and sauted it in a little olive oil.  I added about a tablespoon of taco seasoning and half a can of diced tomatoes with a little of the juice.  I let it cook until most of the liquid had evaporated.  I also let it cool completely before putting it in the containers.

 



I covered the containers with Press&Seal then topped with the lid.  I then labeled each container with the contents, the date, and any additional items I need to add to the lunch to make the meal complete.  In this case, I will add a small container of sour cream when I take this for lunch.

Tomorrow?  Pita Pizza!!!

I am excited about these lunches, the money I will save, and the weight (hopefully) that I will lose!



Fell off the Wagon!

Work has been insane lately.  I started a new position and this was the first time I did the month-end process.  Very early and very late hours kept me from working out.  I am back on track as of this morning though!  Thankfully, I only gained a pound because of it.

The plan for today is to do my workout, shower, then:

• Make freezer meals for work lunches:
• Ground Turkey Enchiladas with Mexican-Style Cauliflower Rice and Roasted Broccoli
• Salmon Cakes with Spinach, Bacon, and Bell Pepper and Mashed Cauliflower
• Pita Pizzas
• Ground Turkey with Bell Peppers and Mozzarella
• Ground Turkey with Taco Seasoning, Refried Beans, Black Beans, Tomato, Spinach, Cheddar, and Mozzarella
• Spinach, Tomato, and Mozzarella
• Make Gluten-Free, Low-Carb English Muffins.  Some of them I will toast then fill with Sausage Patties and Cheese then freeze for quick breakfasts during the week.
• Make Jello for work snacks
• Make up baggies of nuts for work snacks: 15 Peanuts; 15 Almonds; and 25 Pistachios

All of this will keep me busy today and I will be set for the next few weeks of workdays!  Having preplanned lunches and snacks, combined with a reinstated workout schedule will hopefully put me back in the position to get the results I want!

I will take pictures as I go today and post the recipes and pictures in the coming days.

Down A Pound!!!

Day three of the new life plan!  I am down a pound (143 now- 18 to go) and the workout wasn't as painful this morning.  Oh, it was plenty painful while I was doing it, but afterwords I'm not hurting like I was yesterday... or it could be that I am just getting used to the pain!

In other news- it's raining buckets today- means it's a curly hair day & it didn't take me as long to get ready for work!  Driving into work this morning was not much fun- almost hydroplaned twice- scary!

Have a great day, and as my mom says every time I leave her house: "Make good choices!"

Day Two

Day two of Jillian Michael's 30 Day Shred program.  I am in pain!  it's a good pain though, and I welcome it.  The pain means that my hard work is starting to pay off.  I haven't lost any weight since I started my "new life" yet, but I am starting to feel different and that is good as well.  I am hoping to see the weight start to drop soon. 

I have kept up my pledge to drink water, workout, and eat correctly and that in itself is a victory. 

I had friends over for dinner Saturday night.  Thankfully most of my friends and family will eat whatever I put in front of them and are excited to try new things.  We had a Gluten-Free, Sugar-Free, and Low Carb dinner of Coconut Shrimp (made with unsweetened coconut, coconut flour, and Splenda), Apricot Sauce (made with Sugar-Free Apricot Preserves and Heavy Cream), Stir-Fried Veggies (Summer Squash, Zucchini, Mixed Bell Peppers, and Broccoli) and Riced Cauliflower.  It was Yummy!  Leftovers for my lunch at work today.  I did concede and made regular Oatmeal Chocolate Chip Cookies for them, but baked my own Gluten & Sugar free ones for myself.  I always have the dough for those in the freezer.  I wish I had taken pictures of everything, but since everything was a hit, I will definitely be making it again and taking pictures!

On to day three!!!

The Last Night Like This

I woke up this morning before the alarm went off, hopped out of bed with energy and thought, "This is going to be a good day!"  Then I stepped on the scale.  What I saw there shocked, scared, and appalled me.  I am not going to lie- it wasn't good.  I knew I have been gaining some weight, but didn't realized it had gotten this bad.  I need motivation, so maybe starting this blog will be the trick to kick me in the tush!

I am 5'4" tall and currently weight 144lbs.  My goal is to weigh 125lbs.  It's not just about the scale for me though, I want to strengthen and tone my body as well.  To that end, I am going to start small. 

I pledge:

1. To do the following twice before each shower (at least once a day):
• 50 Jumping Jacks
• 20 Crunches
• 20 Mountain Climbers
• 30 second Plank
2. To start Jillian Michael's 30 day shred video series (as soon as it come in- should be Saturday).  In the meantime, I will go back to the gym!  Hopefully it will cool off soon, and I can start running again.
3. To drink at least 10 cups of Ice Water per day.

Anyway, on this night- the first night of the blog, and last night in my heavy state, I make this pledge.  With God's help, I will stick with it!