5 EASY FREEZER MEAL PREP ★Stay-At-Home(EP171)

5 EASY FREEZER MEAL PREP ★Stay-At-Home(EP171)

Today I want to share with you six simple freezer meals to stay at home.

I go grocery shopping as less as possible now; I bought more meat and more foods that can be last long. 

To make fresh meat last longer, I freeze it with a little bit of preparation. 

The idea behind freezer meal prep is longer shelf time.

The meal prep I have introduced is, cooked meal keep in the fridge.

We need our food last longer in the current situation, so I go for the freezer meal prep. 

The good thing about this prep is that these bags can go straight in your frying pan, stir fry, and you’ll have delicious and healthy meals in no time.

All you have to do is dump everything into a freezer bag, rub it to distribute seasonings, and freeze it. Ready to cook in no time!

Some of you are wondering, is it OK if we freeze fresh vegetables.

I choose the vegetables that can be freeze and still taste good when it cooked. It might lose the texture, but it can be allowed. 

The moisture in the vegetable creates steam and cook meat faster and add nutritions, of course.

It takes about an hour to prepare the 8 to 10 bags.

Totally worth it! 

Garlic mαyo chicken

Prep Time 10 mins
Cook Time 10 mins
Course Main Course
Cuisine Japanese
Servings 2 servings

Ingredients
  

  • 300 g chicken thigh
  • 5 asparagas
  • ½ red bell pepper
  • 2 cloves garlic
  • 1 tbs mayonnaise
  • 1 tbs ketchup
  • ts salt
  • pepper

Instructions
 

How to prepare

  • ・asparagas
    Peel the lower third of skin to easy to eat.
    Cut into 2 inches-long lengthwise.
    ・red bell pepper
    Cut red bell pepper in half, remove the seeds.
    ・chicken thigh
    Trim off the excess fat and skin, slice that into cubes. You can use chicken breasts as well.
    ・assemble
    Put chicken into a ziplock bag.
    Season with salt and pepper, one tablespoon of ketchup and mayonnaise.
    Rub to distribute evenly.
    Slice your garlic cloves with mandolin, slice thinly with your knife if you don't have it.
    Mix that all together in a bag.
    Open the bag, then add in red bell pepper.
    Seal the bag removing the air as much as you can.
    Freeze it for up to a month.

How to cook

  • Thaw the bag in a microwave, according to the machine instruction, or 2~3 mins on low (300~500w).
    Or leave in the fridge overnight.
    Heat your pan on medium and toss all in. 
    You don't need to add oil, we have mayo in it.
    Cover the lid and stir every 2 mins, and it cooks down in 8 to 10 mins.
    When the sauce is bubbling, and smell good, It's OK to go. 
    Taste it and add more seasonings if you are not happy with it, I just add black pepper to bring all the flavor even more.
Keyword chicken, freezer meal prep., japanese cooking, japanese food, japanese recipe, kitchen princess bamboo

HOIKORO (Japanese style pork cabbage stir-fry)

Prep Time 10 mins
Cook Time 10 mins
Course Main Course
Cuisine Japanese
Servings 2 servings

Ingredients
  

  • 400 g pork belly
  • 100 g cabbage
  • 1 green bell pepper
  • 1 tbs red miso
  • 1 tbs grated ginger
  • 1 ts grated garlic
  • 1 tbs sugar
  • 1 tbs sake

Instructions
 

How to prepare

  • ・cabbage
    Remove the core from the cabbage and slice into strips.
    Slice the core thinly.
    ・green bell pepper
    Slice thinly horizontally.
    ・pork belly
    Slice the pork belly into quarter-inch slices.
    Transfer the pork into a bag.
    ・Miso sauce
    Mix red miso, grated ginger, garlic, sugar and sake.
    ・assemble
    Toss sauce in the bag. Rub until well coated.
    Add in cabbage and green bell pepper.
    Seal the bag removing the air and freeze.

How to cook

  • Thaw the bag in a microwave, according to the machine instruction, or 2~3 mins on low (300~500w).
    Or leave in the fridge overnight.
    Transfer to a frying pan and cook on medium heat.
    Stir occasionally because the Miso is easy to burn, so keep your eyes on it and beware of the smell.
    ※I used red Miso today, but you can use yellow Miso as well.
Keyword cabbage, hoikoro, homemade miso, japanese cooking, japanese food, japanese recipe, pork, pork ginger

Tsukune

Prep Time 10 mins
Cook Time 10 mins
Course Main Course
Cuisine Japanese
Servings 4 servings

Ingredients
  

  • 350 g ground chicken breast
  • grated onion
  • 1 ts grated ginger
  • 1 ts salt
  • pepper
  • 1 egg white
  • 1 tbs potato starch
  • cup Panko bread crumb

Instructions
 

  • Put your ground chicken breast straight into a bag.
    Add in grated ginger and onion, keep the rest for the other dish.
    Add in one tablespoon of sake, and 1 teaspoon of salt.
    Add a dash of pepper. 
    Add in one egg white and a tablespoon of potato starch to give it a bouncy texture.
    My filling looks a little bit watery, so I add in 1/3 cup of Panko bread crumb to keep the consistency right.
    Seal and freeze. This bag keeps well up to 2 to 3 months, because I didn't add in the fresh vegetable.

How to cook (Serve with Lemon juice)

  • Thaw the bag in a microwave, according to the machine instruction, or 2~3 mins on low (300~500w).
    Or leave in the fridge overnight.
    Heat your frying pan on medium, and drop a spoonful of Tsukune filling.
    Cover the lid and cook 3 mins.
    Flip it over and 3 more mins with the cover.
    When you touch the center, and it bounces back, it's done.
    Transfer to a dish and serve with lemon.
    When you want something light, this is the recipe you go for.

How to cook (Teriyaki sauce)

  • Add to the frying pan and cook until the sauce thicken.
    ・teriyaki sauce 
    2 tsp teriyaki sauce, 1 tsp water, 1/2 tsp potato starch.
    This is basically a bento side dish,
    but for now, good for dinner or lunch.

How to cook (Soup)

  • Bring 2 cups of water, and put in the dashi pack, which is from my grocery haul. You can use any kind of dashi on your hand.
    Drop a spoonful of Tsukune filling, and add in dried Wakame seaweed and maitake.
    Cover and cook down or a couple of minutes.
    Season lightly with a tablespoon of soy sauce.
    It's so comforting, and warm up your body, contains no fat, and good for your health.
Keyword chicken, japanese cooking, japanese food, japanese recipe, miso soup, teriyaki sauce, tsukune

Spicy stir-fried chicken with cheese

Prep Time 10 mins
Cook Time 10 mins
Course Main Course
Cuisine Japanese
Servings 2 servings

Ingredients
  

  • 300 g chicken thigh
  • ½ onion
  • carrot
  • 2 stalks garlic chive
  • 1 tbs sugar
  • 1 tbs soy sauce
  • 1 tbs gochujang
  • ½ cup shredded cheese

Instructions
 

How to prepare

  • ・carrot
    Slice into strips.
    ・onion
    Slice into thin slices.
    ・garlic chives
    Cut into 2 inches long.
    ・garlic and ginger.
    Mince
    ・chicken thigh
    Slice into small bite-size pieces and transfer to a bag.
    Add in minced garlic and ginger, 1 tablespoon of sugar, soy sauce and gochujang, Korean chili paste.
    Mix well until the seasonings evenly coat the chicken.
    Add in vegetables and freeze.

How to cook

  • Thaw the bag in a microwave, according to the machine instruction, or 2~3 mins on low (300~500w).
    Or leave in the fridge overnight.
    Heat your pan on medium and toss all in. 
    You don't need to add oil if you using non-stick pan.
    Cover the lid and stir every 2 mins, and it cooks down in 8 to 10 mins.
    For this particular dish, I just want to serve in a cast-iron skillet.
    Heat your skillet and grease with the sesame oil.
    Transfer the cooked chicken, then top with shredded cheese.
    Cover and cook until the cheese melt on low heat.
Keyword cheese, chicken, japanese cooking, japanese food, japanese recipe, spicy food

freezer curry

Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine Japanese
Servings 4 servings

Ingredients
  

  • 300 g ground pork and beef
  • ½ onion
  • ½ carrot
  • 4 small shiitake mushrooms
  • 1 tbs minced garlic
  • 1 tbs minced ginger
  • ½ salt
  • pepper
  • 2 tbs curry powder
  • 3 tbs ketchup
  • 2 chicken soup cubes
  • 4 cups water
  • 1 tbs Tamari

Instructions
 

How to prepare

  • ・vegetables
    Dice your onion, carrot, and shitake mushroom.
    You can use the stem as well, so don't throw it away.
    Mince your garlic and ginger.
    ・assemble
    Put your ground pork and beef in a bag.
    Add in salt and pepper, and minced ginger and garlic.
    Toss in minced garlic and ginger, separate the grains just a little bit.
    Add in the vegetables, and you can freeze it for up to a month.

How to cook

  • Thaw the bag in a microwave, according to the machine instruction, or 2~3 mins on low (300~500w).
    Or leave in the fridge overnight.
    Heat your frying pan or wok.
    Cook the curry bag until the grains separated and cooked through.
    Add in 2 tablespoons of curry powder. Cook until well coated and flavorful.
    Add in 2 tablespoons of flour and cook until no longer floury. Flour thickens up the sauce, so if you want it to be soupy, just skip it.
    Add in 3 tablespoons of ketchup and cook until evenly distributed.
    Add in drained and rinsed chickpea.
    Add in 2 chicken soup cubes and 4 cups of water.
    Bring it to a boil and simmer 10 mins.
    Season with a tablespoon of Tamari (or regular soy sauce) instead of salt.
    And there you have your curry with freezer meal prep and pantry ingredients.
    Serve with rice and a splash of coconut milk.
Keyword chickpea, curry, japanese cooking, japanese food, japanese recipe, pantry
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