What are you making for dinner?

Islandmaid

Chicken kiev from freezer stash tonight, with salad, and new potatoes for him.

C_J

I recently bought and froze a YS pack of mini chicken fillets in a spicy crumb coating, so I will chuck those in the Ninja to air fry tonight, and serve with some salad. I'm still horribly full of cold and have no appetite or motivation!

Brie

I've got 2 nice pork shoulder chops from our meat guy and have some veg to stir fry a bit so will serve with rice and maybe get out the spring rolls as well.  

MrsStepford

We had grilled organic lamb chops with chargrilled Mediterranean style veggies cooked in the oven. As it's nearly breakfast time, tonight we are trying Birds Eye Chargrills fish in lemon and thyme seasoning for the first time. Not sure about veg. Deliveries from ASDA and Ocado today so there's a choice of broccoli, mange touts, sweet potato chips, baked sweet potatoes, petits pois, broad beans, celeriac.

Brie

The stir fry last night worked quite nicely.  I had finely chopped a banana shallot (no onions available) and then had taken some chunks of yellow and red pepper out of the freezer that sliced up quite easily.  Cooked the shallot for a bit, added the peppers cooked a bit more and then dumped in a big handful of frozen bean sprouts.  Added some soy sauce.  Frankly I don't thing the fact that most of the veg had been frozen was that noticeable.  

Islandmaid

DH wants fish n chips tonight, he’ll grab some on the way home from our fab chippy 👍

Brie

Fish and chips here too.  But ours will be frozen from the shop.  I've still got some lettuce in the fridge so will likely do a bit of salad to go with it and keep me from inhaling too many chips.  

Need2bthrifty

Brie said:

The stir fry last night worked quite nicely.  I had finely chopped a banana shallot (no onions available) and then had taken some chunks of yellow and red pepper out of the freezer that sliced up quite easily.  Cooked the shallot for a bit, added the peppers cooked a bit more and then dumped in a big handful of frozen bean sprouts.  Added some soy sauce.  Frankly I don't thing the fact that most of the veg had been frozen was that noticeable.  

Hello Brie, excuse me popping in, but as a CFOer I usually find a bag of beansprouts a bit much to eat in a 1er or they go bad before I get back to them. Do you freeze the beansprouts yourself or can you buy them already frozen? 

regards N2BT.

Brie

Need2bthrifty said:

Brie said:

The stir fry last night worked quite nicely.  I had finely chopped a banana shallot (no onions available) and then had taken some chunks of yellow and red pepper out of the freezer that sliced up quite easily.  Cooked the shallot for a bit, added the peppers cooked a bit more and then dumped in a big handful of frozen bean sprouts.  Added some soy sauce.  Frankly I don't thing the fact that most of the veg had been frozen was that noticeable.  

Hello Brie, excuse me popping in, but as a CFOer I usually find a bag of beansprouts a bit much to eat in a 1er or they go bad before I get back to them. Do you freeze the beansprouts yourself or can you buy them already frozen? 

regards N2BT.

I freeze them myself.  Basically get one of those honking big bags that last forever, have a couple meals and then pop the rest in the freezer.  If I had a lot left over I would put them in meal size portions as being so wet they freeze into a bit of tangle.  

fyi - this is why I always have peppers and other veg frozen too.  Big bag of peppers and I'll use maybe half before they start to be too much.  So prep, top tail, take seed core out, cut them into roastable chunks and pop them in a bag to freeze.  Do the same with courgette, left over mushrooms, those last few baby plum tomatoes, baby spuds.  All in the same bag as being dry they don't generally freeze into a clump.  I just reach in and take out what I need.  Pop a nice selection frozen into a little roasting dish, a bit of olive oil and herbs, 170 in a fan oven for 30 minutes and lovely roasted veg.

Need2bthrifty

Brie said:

I freeze them myself.  Basically get one of those honking big bags that last forever, have a couple meals and then pop the rest in the freezer.  If I had a lot left over I would put them in meal size portions as being so wet they freeze into a bit of tangle.  

fyi - this is why I always have peppers and other veg frozen too.  Big bag of peppers and I'll use maybe half before they start to be too much.  So prep, top tail, take seed core out, cut them into roastable chunks and pop them in a bag to freeze.  Do the same with courgette, left over mushrooms, those last few baby plum tomatoes, baby spuds.  All in the same bag as being dry they don't generally freeze into a clump.  I just reach in and take out what I need.  Pop a nice selection frozen into a little roasting dish, a bit of olive oil and herbs, 170 in a fan oven for 30 minutes and lovely roasted veg.

Thanks Brie, like you I enjoy the freshness of veg when I can but then the money saver in me kicks in and if I cant use stuff before it gets past its best or soggy I freeze it.
 
I was just a bit unsure how freezing might affect beansprouts so I’ll give it a try - my motto in life “I’ll try anything once”