A few days ago I wrote a post about Fast, Simple & Easy (FSE) cards. Now I’d like to talk about FSE food – but not the take out or drive through kind! I’ve used a slow cooker for several years – while it was easy, it wasn’t necessarily fast. However, if I remembered to start it in the morning, I could come home from work and dinner would be finished.
A couple of years ago, I found out about freezer meals or once-a-month cooking – make a bunch of meals on one day, put them in the freezer & then finish them off when you want to eat. The great thing about freezer meals is your prep work is all done at the same time for several meals so the time savings is awesome!
Next I learned about pressure cookers & eventually purchased an electric pressure cooker – now dinner time is REALLY FSE!! Here are some ideas for freezer meals you can prep ahead of time and then pop into a pressure cooker for a great meal –
- Sloppy Joes – cook your meat on prep day, add your sauce/ingredient choice (check out this post) then freeze. When you’re ready to prepare, drop it in the pressure cooker, add some liquid and cook for 10 minutes, QPR, stir & enjoy.
- Taco meat – same concept as the Sloppy Joe.
- Soup – soups are another great option – if you’re making a chicken soup (like Chicken Enchilada or the recipe I share below) you don’t even need to cook the chicken before hand.
I love that I can be playing in my craft room all day 🙂 AND get a healthy meal on the table for my family quickly! Here’s a recipe I tried recently for a White Chicken Chili – it’s adapted from a Lambertslately.com recipe –
- 5 chicken breast halves
- 1 chopped onion
- 1 clove minced garlic
- 2 tsp chicken bullion/broth base
- 1 can garbanzo beans (chickpeas), drained
- 1 can great northern beans, drained
- 1 can corn with juice
- 8 oz diced green chiles
- 1 Tbsp cumin
- 2 tsp salt
- 2 tsp pepper
Add these ingredients to your freezer container and freeze. When you’re ready to prepare, add meal and 1 1/2 cups water to your pressure cooker. Cook on high for 25 minutes, then let the pressure release naturally. When pressure is released, shred chicken, add 4 oz cream cheese and 4-8 oz of colby jack cheese. Stir – allow the cheeses to melt and serve.
Of course, if you don’t want to freeze this first – just cook away. I’m guessing this will work in a slow cooker as well for 8 hours on low.
My youngest picky eater absolutely loved this recipe – ate it for breakfast and then asked if he could make it on the weekend.