Freezer meals Day #1...

Breakfast:
Fruit Turnovers

1/2 Cup All-Purpose Flour
1 Sheet Frozen Puff Pastry, Thawed
3 Cups of chopped and peeled fruit (of your choice)
2/3 Cup Packed Light Brown Sugar
2/3 Cup Sugar
2 Tbsp Cornstarch
1/2 Tsp Cinnamon

Directions:

* Line a baking sheet with parchment paper or a silicone baking liner

* Sprinkle flat surface with flour and roll puff pastry into a 12-inch square. Cut pastry into 6 equal squares.

* In a large bowl mix fruit, brown sugar, sugar, cornstarch, and cinnamon...blending well to cover all fruit.

* Mound a lump of fruit in the center of each square of pastry.

* Fold the pastry like you would fold a letter (in thirds) and crimp edges with a fork. Transfer pastry to the lined baking sheet.

To Freeze:

When all pastries are filled and on the baking sheet place the pastries into the freezer and freeze uncovered until hard...about 1 to 2 hours. Once frozen place pastries in to a freezer safe container ( I use a ziploc bag for these). Pastries are good for up to 1 month in the freezer.

To Cook:

Thaw pastries over night in the fridge. Preheat the oven to 4oo degrees and place pastries on a lined baking sheet. Bake 15-20 minutes or until tops are golden brown. Allow to cool for 10 mins before serving...filling can be pretty hot. You can store prepared pastries in the fridge for 2 days.


*** Ideas***- I used apples the first time I did this and they were so yummy!!!! For the tops of the pastry you can do a number of different things. I put a drizzle of honey and sprinkled them with cinnamon and sugar. You can also coat them with a little milk or egg white to give a little luster and crunch. You also may want to cut vent holes to allow even cooking.

If it sounds to labor intensive for you try frozen cut fruit instead...just make sure you drain the water off well or you can use the fruit frozen. You can also freeze the filling if you make to much and save it for later...most filling can last up to one month as well.




Lunch:
Chilled Bean Salad

1 Can (15oz) Black Beans, Drained
1 Can (8.75 oz) Garbanzo Beans, Drained
1 Can (8.75 oz) Kidney Beans, Drained
1 Can (15 oz) Mixed Green and Wax Beans, Drained
1 Red Bell Pepper, Diced
1/2 Cup Diced Red Onion
3 Tbsp Balsamic Vinegar
3 Tbsp Olive Oil
1 Tbsp Sugar
1 Tsp Red Pepper Flakes
Salt and Pepper to taste

Directions:

* Toss all ingredients together in a large bowl until well mixed.

To Freeze:

* Divide into portion sizes and freeze. You can use ziploc baggies or I use little glad containers and then put the containers into a ziploc baggie for extra protection. Last for one month frozen.

To Serve:

Thaw in fridge over night and serve chilled.


*** Ideas *** - I serve this as a side with sandwichs or hotdogs or eat it by itself for lunch. It is packed with protein and good for those who are counting calories.




Dinner:
Panko-Parmesan Oven-Fried Chicken

8 Boneless, Skinless Chicken Breasts
1 Tsp Salt
1/2 Tsp Tabasco
1/2 Cup (1 Stick) Unsalted Butter, Melted
1/2 Cup Olive Oil
2 Cups Plain Panko Crumbs
1 Cup Shredded Parmesan Cheese

Directions:
* Cut eight squares of Aluminum foil and spray with Pam or another non-stick spray.

* Season Chicken with salt and Tabasco.

* In a shallow, wide bowl, combine butter and oil. In another shallow, wide bowl mix the panko crumbs and cheese.

* Dip chicken into butter mix and then press firmly into crumbs to coat all sides. Place each chicken breast onto a square of foil and wrap tightly.

To Freeze:

* Take foil wrapped chicken breasts and place in a labeled ziploc bag. Freezes for one month.

To Cook:

* Thaw chicken breasts in fridge over night or place in ziploc bag and set in warm water.

* Preheat oven to 400 degrees and place desired amount of chicken in a baking dish. You can leave in foil and just open or take completely out of foil.

* Bake chicken for 30 to 40 minutes or until no longer pink inside.


***Ideas*** - Cooking time varies with different ovens so make adjustments wher you need. Also to change up the recipe try different kinds of cheese and breadcrumbs. Like chedder with dry stuffing mix... or Crushed Torilla Chips and cumin...Shredded Coconut and macadamia nuts...The possiblities are endless!

With all of my food...I lable and date EVERYTHING, Write how many portions it contains, and directions on how to cook on the actual storage container. That way you don't have to run back to see how to cook it!