Welcome to part 2 of my latest Large Family Freezer Meal Prep video, where I complete the last 15 meals to fill my freezer and feed my large family for six weeks!
Zucchini slice: This recipe was passed on to me and I adapted it quite a bit to suite my preferences, increasing the amount of egg, and decreasing the not-so-healthy oil and flour components. We absolutely love it! I’ll write out my personal recipe for this zucchini bake, as I’ve realised that I actually make it quite a bit differently to the original! However, I’ll also leave the link to the original that it was inspired by (because I am very much against ever taking complete credit for something that has been inspired by someone else’s hard work!).
Liana’s Zucchini Bake (a pre-baked freezer meal):
12 eggs
750g grated Zucchini
3 red onions, diced
1 cup grated parmesan cheese
1/2 cup diced continental parsley
2 cups packet scone mixture
2 cups grated cheddar/Tasty cheese
1 cup vegetable oil (or melted coconut oil if you would prefer)
salt and pepper, as you wish
Mix all ingredients well and pour into a large lasagne-like dish that has been lined with baking paper. Bake in a moderate oven for around 40 minutes, when just firm to the touch and beautifully golden on top. Let cool completely before wrapping securely and placing in the freezer. Can be heated in the oven directly from the freezer, allowing about one and a half hours (until piping hot throughout) on moderate, with some foil loosely protecting the top. Enjoy by itself, or with salad as a side.
Inspired by a ‘crustless zucchini pie’ recipe that can be found at: http://www.tasteofhome.com/recipes/crustless-zucchini-pie/
Liana’s Lamb Stew (a slow cooker freezer meal):
1kg (2.2lb) Lamb forequarter chops (most preferable), regular lamb chops, or meaty offcut bones.
800g canned diced tomatoes
Chopped mixed fresh vegetables: 4 stalks celery, 2 large carrots, 2 large bell peppers.
A starchy vegetable, such as potato or parsnip (do not freeze this, but include fresh when ready to put the stew into the slow cooker)
2 tablespoons curry powder
2 bay leaves
2 Tablespoons Italian herb mix (or two teaspoons each of oregano, basil, granulated garlic and onion powder)
2 Tablespoons Worcestershire sauce
salt and pepper, as you like.
Put all ingredients (minus the starchy vegetable) into a jumbo zip/snap lock bag, label and freeze. To cook, thaw for 12-24 hours in the fridge and then simply dump into the slow cooker, along with a couple of diced potatoes or parsnips, and cook based on the instructions in your slow cookers manual. Enjoy served on rice or pasta, or by itself, perhaps with some crusty bready to mop up the gorgeous broth!
Liana’s Beef Stew (slow cooker freezer meal):
1kg (2.2lb) chopped beef chuck steak (or similar cut)
2 large carrots, diced
2 large bell peppers, diced
1-2 onions, diced
1 cup green beans, sliced
2-3 large potatoes, diced (add this fresh, when ready to cook)
frozen peas (optional). Can be added in the last hour of cooking)
2 beef stock cubes (or homemade beef broth, added at time of putting in slow cooker)
2 tablespoons Worcestershire sauce
1 Tablespoon basil
2 teaspoons minced garlic
2 teaspoons Dijon mustard
salt and pepper, as you like
Place all ingredients (but for potato, and peas/homemade stock if using) in jumbo zip/snap lock bag and freeze. When ready to cook, thaw in fridge for 12-24 hours and then place in slow cooker, along with the fresh potato, and cook according to the directions of your slow cookers manual. Enjoy over rice or by itself with fresh crusty bread.
Slow Cooker Pumpkin Chickpea and Red Lentil Curry: https://www.kitchentreaty.com/slow-cooker-pumpkin-chickpea-red-lentil-curry/
Liana’s Pizza Topping Packs:
We have since enjoyed a pizza meal, using one of these pizza packs, and it was wonderful! Not only did it mean that the whole process of making numerous pizzas was a breeze, but there was virtually no mess to clean up!
600g bacon, diced and fried, then cooled
1 can pineapple rounds or pieces, diced (in juice, not syrup)
2 large bell peppers, sliced or diced
200g mushrooms, sliced
120g sliced black olives
2 red onions, sliced thinly
Of course, you can add or omit ingredients based on your personal pizza-topping preferences!
Prepare all of the above ingredients and place in a zip/snap lock bag, or in an freezer-safe container and freeze. When ready to use, thaw in fridge overnight and sprinkle evenly over pizza base of choice that has been lightly covered in pizza sauce of choice and fresh grated cheese. Sprinkle over some Italian herbs if you like, and bake in a hot oven for 5-10 minutes until base is crispy and cheese melted. Enjoy!
Join me as I feed my tribe of 12 nutritious and delicious meals, share budgeting tips and large family logistics!
Liana & Anthony
Jack, 16
Ava, 15
Isabelle, 13
Samuel, 11
James, 10
Layla, 7
Josephine, 5
Isaac, 4
Daniel, 2
Isla, born Jan, 2020!
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