Freezer Meals // Frugal Fit Mom

 

Teriyaki Meatball Bowls

Ingredients

PORK AND GINGER MEATBALLS

• 2 lb. ground pork $3.49
• 2 large egg $0.23
• 1 cup breadcrumbs $0.13
• 2 clove garlic, minced $0.08
• 2 tsp grated fresh ginger $0.10
• 1 tsp soy sauce $0.02
• 4 green onions, sliced $0.2

TERIYAKI SAUCE

• 1 cup soy sauce $0.48
• 1 cup brown sugar $0.18
• 4 tsp grated fresh ginger $0.20
• 4 cloves garlic $0.16
• 2 cup water $0.00
• 4 Tbsp corn starch $0.06

FOR SERVING

• 2 cup jasmine rice $0.66
• 4 cups water $0.00
• 4 green onions $0.08
• 2 Tbsp sesame seeds $0.08
• 2 lb. frozen broccoli florets $2.59

Instructions

• Preheat the oven to 400ºF. Begin with the meatball mixture. Add the ground pork, egg, breadcrumbs, minced garlic, ginger, soy sauce, and sliced green onions to a bowl. Use your hands to mix the ingredients until evenly combined.
• Divide and shape the meatball mixture into 16 ping pong sized balls. Place the shaped meatballs on a baking sheet lined with parchment paper. Baked the meatballs for about 20 minutes, or until they are golden brown and have reached an internal temperature of at least 160ºF.
• While the meatballs are cooking, begin the rice. Add the jasmine rice and water to a sauce pot. Place a lid on top and turn the heat onto high. Bring the pot up to a full boil, then turn the heat down to low and allow it to simmer, undisturbed for 15 minutes. After simmering for 15 minutes, turn the heat off and let it sit, with the lid still in place, for an additional 5 minutes. Fluff with a fork before serving.
• While the rice and meatballs are cooking, prepare the teriyaki sauce. Combine the soy sauce, brown sugar, minced garlic, grated ginger, water, and cornstarch in a medium sauce pot. Stir to dissolve the cornstarch. Place the pot over medium heat. Stir and cook the sauce until it begins to simmer, at which point the sauce will thicken and turn from opaque to a shiny sauce. Remove the sauce from the heat.
• Finally, if serving the meatball bowls immediately, cook the frozen broccoli florets according to the package instructions. If you're packing the bowls as meal prep, the broccoli florets can be added in their frozen state.
• Once the meatballs have finished baking, add them to the sauce pot with the teriyaki sauce and stir to coat.
• To build the bowls, divide the cooked rice and broccoli florets between four bowls or containers. Add four meatballs to each bowl, then drizzle the extra sauce overtop. Finish the bowls by adding sliced green onion and sesame seeds to each bowl.

See how we calculate recipe costs here.

Nutrition

Serving: 1Serving | Calories: 714.88kcal | Carbohydrates: 87.28g | Protein: 31.8g | Fat: 26.68g | Sodium: 1985.83mg | Fiber: 4.98g

Teriyaki Meatball Bowls https://www.budgetbytes.com/teriyaki-meatball-bowls/

Slow Cooker White Chicken Chili

Ingredients

• 2 yellow onion, small dice (heaping 1 cup, 225g) ($0.76)
• 4 cloves garlic, minced ($0.12)
• 2 jalapeño, small dice (optional)* ($0.33)
• 2 boneless skinless chicken breast (about 3/4 lb.)** ($2.00)
• 4 15oz. cans cannellini beans, drained and rinsed ($1.88)
• 2 15oz. can pinto beans, drained and rinsed ($0.94)
• 2 Tbsp ground cumin ($0.30)
• 2 tsp dried oregano ($0.10)
• 0.5 tsp cayenne pepper* ($0.02)
• 0.5 tsp freshly ground black pepper ($0.02)
• 2 16oz. jar salsa verde ($2.92)
• 4 cups chicken broth (16 oz.) ($0.24)

Instructions 

• Dice the onion and mince the garlic. Slice the jalapeńo lengthwise, scrape out the seeds with a spoon, then dice. Place the onion, garlic, jalapeño, and chicken breast in the bottom of a slow cooker***.
• Drain and rinse the cannellini beans and pinto beans, then add them to the slow cooker, along with the cumin, oregano, cayenne, and freshly ground black pepper. Pour the salsa over top.
• Pour two cups of chicken broth over the contents in the cooker and then give everything a brief stir. Place the lid on the slow cooker and cook on high for four hours, or on low for eight hours.
• After four hours on high or eight hours on low, remove the crockpot lid and carefully use two forks to shred the chicken meat (you can also remove it, shred it on a cutting board, and then return the meat to the slow cooker). Stir the chili, slightly mashing the beans with the back of the spoon as you stir. The mashed beans will help thicken the chili.
• Serve the chili topped with your favorite ingredients, including shredded cheese, fresh cilantro, diced avocado, freshly squeezed lime, or tortilla chips (all optional).

Notes

*This chili is a “medium” level spicy. If you want to make the chili more mild, skip the jalapeño and cayenne pepper, and make sure to use a mild salsa verde.

**Boneless, skinless chicken thighs will also work (you can brown it in a skillet first if preferred). If you want to use frozen chicken, I recommend thawing it first, as it can take too long to come up to a safe temperature in the crockpot.

***You can make this in a 3-4 quart slow cooker or double the recipe for a 5-7 qt slow cooker and feed a crowd. I have a 5-quart slow cooker, and the recipe, as listed here, filled it about halfway.

Nutrition

Serving: 1.5cupsCalories: 504.63kcalCarbohydrates: 67g

Ingredients:

• 1 pound spicy Italian sausage (you can also use ground beef)

• 1 medium onion, chopped

• 1 clove garlic, crushed

• 1 tablespoon chopped fresh or 1 teaspoon dried basil leaves

• 1 teaspoon sugar

• 1 can (16 ounces) whole tomatoes, undrained

• 1 can (15 ounces) tomato sauce

Instructions:

1) Cook sausage, onion, and garlic together until cooked through.

2) Stir in the basil, sugar, tomatoes, and tomato sauce.

3) Bring to a boil, reduce to a simmer. Simmer uncovered about 45 minutes.

4) You can use to make lasagna right away or freeze until later use.

Overnight Berry French Toast Casserole

Ingredients

• 10-12 slices bread, cut into cubes

• 16 oz cream cheese cut into cubes

• 12 eggs, beaten

• 2 cups milk

• 1 tsp vanilla

• 1/3 cup maple syrup

• 1 cup berries (Blueberries are best)

Directions

1. Grease 9x13 baking dish (I used 10x15)

2. Arrange half the bread and top with the cream cheese

3. Top the cream cheese with the blueberries and top with the rest of the bread.

4. Mix eggs, milk, vanilla, and maple syrup.

5. Pour over the bread and refrigerate overnight.

6. Remove from fridge and let sit for 30 minutes.

7. Bake at 350 for 30 minutes covered and 30 minutes uncovered or until center is firm.

8. White Chocolate Chip Oatmeal Cookies

9. Ingredients

   • 1 cup sugar

   • 1/2 cup brown sugar

   • 1 cup butter

   • 2 eggs

   • 1 tsp. vanilla

   • 2 1/8 cup flour

   • 3 cups oats

   • 1/2 tsp salt

   • 1 tsp baking soda

   • 1 tsp cinnamon

   • 1.5 cups dried cranberries

   • 1 bag white chocolate chips

   Directions

   1. Cream butter and sugars until pale and fluffy.

   2. Add eggs and vanilla and mix until combined.

   3. Add all dry ingredients and beat together.

   4. Add cranberries and chocolate chips and finish stirring.

   5. Bake at 375 for 10-12 minutes.

   Yields 6 dozen, depending on size.

10.