Meal Planning

I’ve never been a very organized person, and I don’t really expect that to change — much. I do think getting organized is important, because having a plan or schedule makes for better and healthier food choices. Also, it has been shown that getting a full night of sleep can help with health and weight management. I’ve spent many years saying “I need to make up a meal plan” or “I need to set myself a schedule to write/read/craft/exercise/etc” — the problem is, I hardly ever follow through.

I recently stumbled across several blogs with some pre-planned crock pot meal ideas — prep a week or two worth of meals into freezer bags, then just drop one in the crockpot every morning, and dinner is served at the end of the work day. Well, we got off to a good start, and then sort of slacked for a few weeks, but now we’re back in the game!

Tonight’s dinner is a coconut curry chicken recipe that we modified, and I thought it would be fun to share it with you.

This recipe was modified from one posted on this blog, originally from Martha Stewart:

http://kojo-designs.com/2012/04/getting-organized-a-whole-months-worth-of-meals-via-crockpot-freezer-cooking/

Our version — we split this whole recipe into two freezer bags since there are only two of us. You can put this all in one bag for 3-4 people, or add more ingredients as needed for a larger family.

IN THE BAG-

2 large boneless, skinless chicken breasts

2 chopped zucchini

2 medium onions, chopped (we slice thinly with a mandolin)

8 minced garlic cloves (we used the minced garlic you can get in big jars at the grocery store – about 1 tablespoon)

2 oz fresh ginger

3-4 T curry powder

2 t ground coriander

2 t ground cumin

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, 1/2 cup of sour cream, and salt to taste. Serve over rice of your choice (we use basmati)

Since we split this into two bags,  we only add 1 full can of coconut milk (1/2 at the beginning, 1/2 toward the end). The sour cream helps add a nice creamy texture, as we felt the original recipe was a little too thin and watery. These modifications have made it nearly perfect!

I’m off to enjoy some yummy curry and watch some shows with my honey — let me know if you try the recipe and how you like it!

facebooktwittergoogle_plusreddittumblrby feather

One Response to "Meal Planning"

  • I have been making freeze ahead crock pot meals like crazy in prep of wee “E’s” arrival. Since hubby and I are going on Atkins we are a bit limited with ingredients..this one looks like a keeper though.

    I the only changes I would make in my case would be to use less coconut milk and maybe sub in some greek yoghurt (instead of sour cream) to thicken it/make it creamer. My best thickener is xanthum gum..thickens like roux, but doesnt dilute the taste.

    1 Erin B said this (January 22, 2014 at 10:51 pm)