DIY Let's Dish, AKA 7 meals in 90 minutes!

I know there are lots of plans like this one out here, but I loved this one the most for 2 reasons.  One, it calls for lots of veggies that are fresh out of the garden/farmer's market right now.  And two, the prep is minimal.  I spent about 90 minutes chopping and bagging to get 7 meals packed away in the freezer.  Not bad.

Here are the recipes I used/adapted:

Hot and Spicy Braised Peanut Chicken

IN THE BAG- 2 cups onions, 2 cups carrots, 2 cups zucchini, 1 red pepper, 1/2 t grated lime peel, 2 T lime juice, 2 T soy sauce, 2 T flour, 4 garlic cloves, 2 lbs. cubed boneless, skinless chicken breast.
TO COOK- Dump contents of bag in slow cooker. Cover with 3/4 cup chicken broth and 3 T peanut butter (whisked together). Cook on low for 5-6 hours. For the last five minutes, add in 1 can of coconut milk and 1 bag of frozen peas.
TO SERVE- To make it spicy, add 1/2 teaspoon of red curry paste before serving (I kept our unspicy for the kiddos). Garnish with chopped peanuts and cilantro. Serve over rice.

Coconut Chicken Curry

IN THE BAG- 3 pounds boneless, skinless chicken thighs, 2 lbs. of chopped cauliflower OR butternut squash, 2 medium onions,chopped, 8 minced garlic cloves, 1 oz fresh ginger, 2 T curry powder,1 t ground coriander, 1 t ground cumin, coarse salt
TO COOK- Add the contents of the bag and a can of coconut milk to a slow cooker and cook on low all day. 25 minutes before serving, add another can of coconut milk and a bag of frozen peas.
TO SERVE- Garnish with chopped cashews and cilantro.

BBQ Chicken

IN THE BAG- 2 cups sweet potatoes, 2 cups red and green bell pepper, 1 cup carrots, 2 cups onion, 3 cups zucchini, 2 T flour, 1.5 lbs chicken, 2 cloves garlic, 1 t salt
TO COOK- Dump bag plus one bottle BBQ sauce into crock pot, cook on low for 6-8 hours.

Orange Chicken
IN THE BAG- 2 cups carrots, 2 cups bell peppers, 1 lb cubed boneless skinless chicken breasts, 3 cloves garlic, 1 t salt, 1/2 t pepper, 8 oz. orange juice concentrate (orange pineapple will work as well)
TO COOK- Cook on low in crock pot, 4 to 6 hours
TO SERVE- Garnish with clementine slices (use 4 clementines) or mandarin oranges (two cans) and green onions (two, chopped). Serve on rice. Stir fried veggies make a great side.

Man-Pleasing Chicken (haha this name makes me laugh!)
IN THE BAG- 2 cups red and green bell pepper, 1 cup carrots, 2 cups onion, 3 cups zucchini, 2 T flour, 2 lbs boneless, skinless chicken thighs, 2 cloves garlic, 1 t salt
TO COOK- Add the contents of the bag with 3/4 cup of dijon mustard, and 1/4 cup of maple syrup and 1 T of rice wine vinegar to a foil lined glass pan. Cook at 450 until a meat thermometer reads 165 degrees. Garnish with fresh rosemary and serve.

Cream Cheese Chicken Chili
IN THE BAG - 2 chicken breasts, 1 can Rotel tomatoes, 1 can corn kernels (do not drain), 1 can black beans (drained and rinsed), 1/2 onion (chopped) 1 pkg. Ranch dressing mix, 1 T cumin, 1 t chili powder, 1 8-oz pkg. cream cheese
TO COOK - Dump contents into crockpot, cook on low 6-8 hours, stirring once or twice during that time.
TO SERVE - Serve over rice or with chips and salsa.

Chicken Pesto Ravioli
IN THE BAG - 1 bag of cheese-stuffed ravioli, 1 pound shredded chicken, 1, 1/2 c chicken broth, 4 c zucchini (I subbed eggplant), 1 c sliced mushrooms, 1 c basil pesto, 1 tsp salt, 1 c grated parmesan
TO COOK - Thaw, dump contents into baking dish.  Bake covered at 350 for 1 hour.


Credits:  Kojo Designs,  Rita's Recipes

Balsamic Roasted Green Beans

These are AWESOME with garden fresh green beans!!

Ingredients:
1 lb. fresh green beans, preferably thin French style beans
1 1/2 T olive oil
1 T balsamic vinegar
salt and fresh ground black pepper to taste
2 T finely grated parmesan cheese

Instructions:

1.  Preheat oven to 450F. Trim ends of beans and cut beans in half so you have bite-sized pieces.
2.  Put cut beans into a large mixing bowl. Whisk together olive oil and balsamic vinegar and pour over, then stir so all the beans are lightly coated with the mixture. 

3. Arrange on large cookie sheet, spreading them out well so beans and mushrooms are not crowded. Roast 20-30 minutes, starting to check for doneness after 20 minutes.(I lined my cookie sheet with parchment paper to keep them from sticking!!)

4.  Cook until beans are tender-crisp. 

5.  Season beans to taste with salt and fresh ground pepper, then sprinkle with finely grated Parmesan. Serve hot.

Eggplant Parmesan

Ingredients

• 1 large eggplant, peeled and 1/4" sliced
• 2 eggs, beaten
• 4 cups panko bread crumbs
• 6 cups marinara, divided
• mozzarella cheese, shredded and divided
• 1/2 cup grated Parmesan cheese, divided
• 1 cup of fresh basil leaves or 1/2 teaspoon dried basil

1. Preheat oven to 350 degrees F
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake in preheated oven for 35 minutes, or until golden brown.