Healthy meals in 2024 are completely achievable when they are easy and freezer-friendly. This week, I am sharing four nutritious family meals that can be enjoyed right away or bulk prepped ahead of time for easy freezer meals. Most of these recipes are healthier version of family favorites like homemade bagels and scratch-made lasagna. Cook along with me as I make healthy bagels, instant smoothies, no-noodle lasagna, and superfood veggie soup
#freezermeals #cookwithme #homemaking #scratchmade
00:00 Introduction
00:25 Homemade Bagels with Greek Yogurt
03:35 Instant Fruit Smoothies
05:27 No-Noodle Lasagna
08:46 Superfood Vegetable Soup
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RECIPES
*BAGELS*
1 cup all purpose flour
2 teaspoons baking powder
3/4 teaspoon kosher salt
1 cup Greek yogurt
1 egg white
Everything bagel seasoning
Mix together all ingredients in a large bowl (dough will be shaggy). Turn out onto a floured surface and knead 2-3 minutes. Dough will be sticky, but it shouldn't stick to your hands. Add flour as needed. Divide dough into desired portions and roll into 3/4 inch thick ropes. Pinch ends together to make a bagel shape. Beat egg white and brush on tops of bagels. Sprinkle with everything bagel seasoning or seasonings of choice. Bake at 375 degrees for 20-22 minutes. Allow to cool before serving.
*NO-NOODLE LASAGNA*
1 pound ground beef
1 onion
2 garlic cloves (or to taste)
1 can of diced tomatoes (I used home canned)
1 butternut squash (or a few small ones like I used)
1 cup cottage cheese
1/4 cup parmesan cheese
1 cup fresh mozzarella, divided
2 tablespoons fresh parsley, chopped
1 egg
Italian seasoning
salt
pepper
Cook ground beef and season with salt and pepper. When about halfway cooked, add onion. Once beef is cooked and onion is translucent, add garlic and cook until aromatic. Add canned tomatoes and Italian seasoning. Simmer until all liquid is reduced to a sauce-like consistency. Meanwhile, peel butternut squash and slice thinly. In a small bowl, mix together cottage cheese, parmesan, parsley, and egg. In a square baking dishes, layer the lasagna: sauce, cottage cheese mixture, 1/3 of mozzarella, 1/2 of chopped butternut squash. Repeat. The final layer should be squash, sauce, and topped with cheese.
*SUPERFOOD VEGGIE SOUP*
1 onion, diced
3-4 large carrots, diced
2 medium sweet potatoes, diced
1 (14.5 oz) can fire-roasted tomatoes
3 cloves garlic
2 teaspoons dried oregano (or 2 tablespoons fresh oregano)
8 cups chicken broth (homemade bone broth or store-bought)
2 bay leaves
1 cup cherry tomatoes, halved
2 cups chopped green beans
2 cups kale, chopped
2 tablespoons red wine vinegar
In a large stock pot or dutch oven, sauté onion and carrots, salt to taste. Cook until slightly softened (about 8-10 minutes). Add in sweet potatoes and cook for another 3 minutes. Add in garlic and cook until aromatic (about 2 minutes). Add in fire-roasted tomatoes, broth, and oregano. Bring to boil, then reduce to a simmer for 20 minutes or until sweet potatoes are tender. Add in cherry tomatoes, green beans, and kale. Simmer until beans and kale are tender. Pour in red wine vinegar, stir, and enjoy!
GARDEN ZONE: 8a
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1 янв 2024
