Pre-Baby Freezer Meals: Beef Roast

For more information abut how we made more than a month’s worth of meals in two days see my other posts: Pre-baby Freezer Meals: chicken and Pre-baby Freezer Meals: Ground Beef

Luke and I bought a large roast from Costco, although it seemed expensive, for the cost per pound, and for how many meals it provided, it was a worth while investment. Luke carved up about half of the roast for freezer meals we had planned. But then we had half a roast left. What to do with it? Easy, cut into two and make pot roasts of it!

After all the meal prep for the weekend, I realized I had potatoes and carrots leftover. So I filled up two ziploc bags prepped with raw potatoes and carrots to go with the roasts.  Suddenly we had more meals for the freezer than I had planned.

Luke cuts roast meat three different ways: one way for our latin meals,  for our asian meals, and last for stew meat. It is part of our normal routine to buy a smaller roast and split the meat into portions like this; so it was not that much more work to do it for a larger roast.

As stated in my other pre-baby freezer meal posts I will not be sharing recipes now, but depending how they turn out once enjoyed post-baby I may share a few.

Hint 3: Label and List: Stina and I bought large printable sheets of labels with enough room to write the cooking/heating instructions as well as what to serve with each of the meals. Later the next week I printed a “menu” list of all the meals that included what items needed to be bought or added in order to complete the meal-most items are in the pantry ready to go. I stuck this list on the top of the freezer with a magnet. Anyway to make everything as easy as possible for other people to help us with dinner.

 

Beef Roast Meals:

Beef stew

-crockpot meal

-serve with corn bread

Fajitas

-crockpot meal

-serve with tortillas, black beans, and sour cream

Beef and broccoli

-crockpot meal

-serve with brown rice

 

Pot roast

-in crock pot or oven in roast pan

Bonus: Lentil stew=no meat

-crockpot meal

-serve with pita bread

The actual recipe for this meal is already on my blog! For more see:Lentil Stew: a vegetarian meal

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2013’s low calorie and healthy meals

Luke and I exercise at the Y twice a week and try to get out at least once on the weekends for a walk, hike, snowshoeing, . . .something. But we also count calories, this way we don’t feel like we are truly on a diet but we portion what we eat and how much of it we have. For this reason and for allergy health reasons (see barley-free living ) many of the meals that we plan are gluten-free, high protein, and/or low calorie.

As  we start this new year and try to get back to those oh so necessary routines, diets, and exercise I thought I’d share some of last year’s low calorie and healthy eating highlights. So here are some of the top hits from this past year that you might find worth trying out for your new (returning to old) diet and routine.

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1.  A Vegetarian Mediterranean meal. This is my most popular food post ever. It is an easy dump recipe into the crockpot that I adapted from a recipe I got while in Egypt. The base of this recipe is what I call a lentil stew, although it has no vegetables or grains in it, the lentils ,if cooked over time, create a consistency of stew more so than a soup. It’s great for lunches or dinner with a salad or pita bread an hummus.

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2. Stuffed Bell Peppers: This is my second most popular dinner item. These peppers are nice and basic with plenty of room for variation. They requires a little prep. but nothing complicated. Once the peppers are stuffed you can stick them it the oven on low heat and leave them. We often make this on an exercise night where we can put the oven on a low setting, go exercise, and when we are back dinner is ready with minimal mess to clean up afterward. It’s a great all-in-one meal  packed with protein and veggie goodness.

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3.Gluten-Free Low-Cal Marsala. This is a great delicious meal that takes an Italian classic and cuts out calories by using two key substitutes. First I use steamed zucchini instead of pasta. For most Italian meals zucchini pairs perfectly with the meat dish; plus you get a filling serving of veggies for the night. Second I use Parmesan as a substitute for bread crumbs. Parmesan if dry enough if seasoned like Italian bread crumbs it works perfectly for coating chicken and it’s lower in calories.

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4.Gluten Free Low Cal Meatloaf:  I am not a huge fan of traditional meatloaf in the sense of dense bread and meat slices with a sweet sauce on top. This light loaf is extremely low calorie and tastes amazing. Ingredients including rice, and zucchini, with a zesty tomato topping give the loaf a great texture and taste that make it a true all-in-one meal. For both this recipe and the stuffed peppers I make ground beef go further by adding minced mushrooms. Mushrooms are a great away to cut calories plus they have a similar texture and consistency as ground beef when cooked.

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5.BBQ Teriyaki Bowl: Another great easy low-cal recipe. I actually got the teriyaki marinade recipe from a good friend and old tutoree from Japan. The longer the chicken marinates the better the flavor/texture when grilled. For a lower calorie meal you can use greek yogurt instead of mayo as the thickening/cream base of the marinade. Just know the mayo the fat layer in the mayo keeps the chicken very moist. Recently I have added ground ginger to the marinade as well. Once again this recipe is gluten free! No flour in this marinade!

So how are you doing trying to get back into the normal routines?

What are your favorite healthy homemade meals?