Freezer Meals Day #2...

Breakfast:
Fruited Freeze Ahead Bran Muffins

2 Cups Natural Bran

2 Cups All-Purpose Flour

1/2 Cup Packed Brown Sugar

1 1/2 Tsp Baking Soda

1 Tsp Cinnamon

1 Tsp Salt

2 Eggs

1 Can (14oz.) Evaporated Milk...2% is best

1/2 Cup Honey

2/3 Cup Vegetable Oil

1 Cup Chopped Dates, Rasins, or any Dried Fruit

1 Tbsp Grated Orange Zest

Directions:

* In a large bowl stir together Bran, Flour, Brown Sugar, Baking Soda, Cinnamon and Salt.

* In another bowl, wisk Eggs, Milk, Honey and Oil. Stir into Bran mixture just until moistened. Stir in Fruit and Orange Zest.

* Spoon evenly into prepared (lined) muffin cups.


To Freeze:


* Leave dough in muffin pan and place raw dough into the freezer. Let stand until hardened. Place frozen cups into a freezer safe container. Freezes for up to 1 Month.


To Cook:


* Preheat oven to 400 degrees. Bake muffins in center of oven for 18-20 minutes or until firm to touch if muffins have been thawed overnight in fridge. If frozen bake an additional 30-35 minutes.





Lunch:
Quick Chicken Noodle Soup

2 Tbsp Butter

1 Cup Diced Carrots

4 Green Onions, Sliced (Green and White Parts)

5 Cups Chicken Broth

1 Bay Leaf

4 oz Egg Noodles

1 Cup Diced Cooked Chicken

1/2 Cup Frozen Peas

Salt and Pepper



Directions:

* In a large saucepan, melt butter over medium heat. Add Carrots and cook for 3 minutes. Stir in Green Onions. Gradually add Broth. Add Bay Leaf and Salt/Pepper to taste. Bring to a boil; reduce heat, cover and simmer for 5-10 minutes or until carrots are tender.

* Return soup to a boil. Add noodles, chicken and peas. Simmer uncovered for 3-5 minutes until chicken is warmed and noodles are tender. Remove bay leaf and season to taste.



To Freeze:

* Let soup cool. Divide into freezer safe containers....such as freezer safe bowls or just ziploc baggies. Freezes up to 3 months!



To Cook:

* Thaw overnight in fridge or thaw in microwave. Heat in pan on stove or in a microwave bowl until warmed.


***Idea*** - Using a store bought rotisserie chicken is a great option instead of cooking the chicken yourself. Also you can add more veggies of your choosing too!




Dinner:
Chicken and Broccoli Pasta with Pesto

12 oz Penne

2 Tbsp Olive Oil

1lb Boneless, Skinless Chicken Breasts Cut into 1/2 inch Strips

1 Red Bell Pepper, Sliced into thin strips

4 Cups Broccoli Florets

3/4 Cup or 6.5oz Container of Store bought Pesto

1/3 Cup Grated Parmesan....not the powder stuff! Plus more for serving day.



Directions:

* In a large pot cook pasta according to packaging...until tender or a bit firm

* In large skillet heat oil over medium-high heat. Add Chicken and Red Pepper, cook 3-5 minutes stirring often...or until chicken is cooked. Set aside.

* Place the broccoli in a colander and drain pasta over it. Place back in pot. Stir in pesto, chicken mixture, and cheese.



To Freeze:

* Let mixture cool. Spoon into freezer safe containers. Keeps for 3 months!



To Cook:

* Thaw in microwave or in fridge overnight. Bake at 350 degrees for 30-35 minutes or until heated.

***Idea***- Glad makes freezer to oven safe containers that are reuseable. Great idea to buy as much reuseable products as you can if you are going to make OAMC a regular thing! Also I like to top mine with more Parmesan before I bake it....Yummy! The best pasta is made with really well salted water and a pat of butter...NEVER add OLIVE OIL to pasta water!!!