A Morning with Breakfast Television - Freezer Friendly Meals

As a new mom, I learned very quickly the importance of time management. I thought I was prepared for how life would change when Harrison came into the picture, but boy was I wrong. I can't get over how little time I have to do even the most basic things, like, for example, eat. 

I never really appreciated the time and effort that goes into creating a meal. You have to buy the groceries, prepare the food, cook it - all before it even hits your lips! How have I been doing this seemingly simple act for years without recognizing all the preparation? 

When Harrison came along, bless his soul, I realized that I no longer had the luxury of browsing the aisles for the newest superfood, let alone bringing it home and whipping into some intricate recipe from Gwenyth Paltrow's newest cookbook. That being said, I still have a family to cook for. I wasn't going to let us survive on potato chips, or, you know, starve to death. So I knew I needed something fast and efficient. 

Enter the beauty of the zip lock bags and freezable dinners. 

I have to say, zip lock bags have become a staple in my house. They allow me to prepare my dinners before hand, ration them out into individual servings, and store them in the fridge until the moment I need them. 

All moms will understand that you sometimes have literally minutes to heat and reheat lunch before your little one wakes up again.

Here is a great recipe that is easy to do and freezable. 

Mild Chicken Chili
By Kathy Gunst, from BabyCenter.com


  • 1 lb ground chicken or turkey
  • Salt & pepper to taste
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 28-oz. can crushed tomatoes
  • 1 15-oz. can red kidney beans, drained
  • 1 15-oz. whites kidney beans, drained
  • 1 15-0z. can black beans, drained
  • 1 tbsp brown sugar
  • 1 tbsp mild chill powder (or to taste)
  • 1 tbsp red wine vinegar

1) Heat a large soup pot over medium heat. 

2) Put chicken or turkey in the pot, season with salt & pepper, and cook, stirring often, until the meat is no longer pink, about 7 minutes. 

3) Transfer the meat in a bowl and set aside.

4) Pour off any liquid from the pot.

5) Put the olive oil in the pot. Add onion and garlic, and cook until the onion is soft, about 5 minutes.

6) Add the remaining ingredients and the cooked chicken/turkey to the pot, stir well, and bring the mixture to a simmer. 

7) Taste for seasoning, and add more salt and pepper if necessary, plus water if you like a thinner consistency.

8) Simmer for about 10 minutes, stirring occasionally, and save hot. 

9) To freeze: Cool completely in the refrigerator. Cover tightly with foil and plastic. Freeze overnight, then remove from the casserole dish if desired. 

10) To reheat: Return to the casserole dish and thaw completely. Bake for 20 to 30 minutes at 350 degrees.

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