This is one of my go to freezer bag recipes, it’s simple, easy to batch cook, and my kids actually eat it! The recipe below will make 4 batches of pasta bake sauce, enough for a family of 4 for dinner, plus 2-4 leftover serves (depending on how big you make them) for lunch the next day.
Ingredients
- 4 Large Chicken Breasts
- 1 Pumpkin
- Drizzle of Olive Oil
- 8 Carrots
- 1 Head Fresh or Bag Frozen Broccoli
- 1 L Passata
- Herbs and Spices
Directions
- Cook the chicken however you like. I like to pop it in the pressure cooker just with water and shred it.
- Peel and dice the pumpkin. You can use whatever kind you like, I like to use either butternut or jap.
- Peel and dice the carrots.
- Drizzle the pumpkin and carrots with the oil and toss with salt and pepper. Spread on a baking sheet and bake until soft. You may need to toss them to prevent them from burning on the edges.
- Once the chicken and veggies are cooked and cooled, divide them across 4 freezer bags. I use these Ziploc ones and have never had an issue.
- Split the broccoli and passata across the bags
- Add in any herbs or spices you’d like. I like paprika, garlic and onion powder, oregano, and sometimes sage.
- Close the bags, ensuring the remove as much air as possible. Lay them flat and label and date them.
- Layer them on a baking tray with sheets of baking paper between each bag. This will stop them from sticking to each other when they freeze. Place them flat in the freezer.
Preparing to Eat
- On the morning that you’re ready to eat, leave one of these bags on the counter to thaw. Pop it in the fridge once it’s thawed.
- Cook a pot of pasta. You can vary the amount to control how many serves you make. I tend to cook an entire bag, and that gives me 4 adult and 2 child serves.
- Mix the sauce in with the pasta, pop it in a casserole dish and top with grated cheese.
- Bake until it looks crispy, normally about 20 minutes.
Laura the Working Mom 