Archives for category: sandwich

Skinny Reuben Panini – here’s an old favorite comfort food that I lightened up by using turkey and fat free cheese. I cooked this in a panini maker, but you could also use a large skillet and press down with a flat pot lid or a heat-safe plate. It has 315 calories and 7 grams of fat, much less than the typical reuben loaded with corned beef and dressing.

Skinny Reuben Panini - lightened up with turkey, fat free cheese, and dill mustard instead of dressing.

Skinny Reuben Panini

  • Servings: 1
  • Difficulty: easy
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WHAT YOU NEED:

  • 2 slices rye bread (I used an 80-cal/slice type)
  • 2 slices (approx 1.5 oz) fat free swiss cheese
  • 1 Tbps dill mustard
  • 2 oz deli-sliced turkey
  • 2 Tbsp sauerkraut, drained
  • nonstick cooking spray or extra virgin olive oil

WHAT YOU DO:

  1. Spread mustard on the bread slices, then layer with turkey, cheese, and kraut, making a sandwich.
  2. Spray panini maker (or skillet) with nonstick cooking spray; or brush bread with a tiny amount of EVOO.
  3. Place sandwich in, and press down on both sides. Cook until toasted and cheese has melted.

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Skinny Reuben Panini - nutrition info. Uses fat free swiss cheese and deli-sliced turkey.

Turkey Reuben Panini - made skinny with fat free cheese and dill mustard instead of dressing. Perfect 300 cal option and only 7g fat.

panini maker

As you can tell from this blog, I looove me some freezer meals. Our basement freezer was almost empty (gasp!) so I made 10 freezer-friendly recipes to stash away for our weekend meals. It took A LOT of time, but I figured it was worth it since I could buy everything at once, make a big mess in the kitchen at once, and then not have to worry about weekend meals for a long time.

Don’t have a lot of room in your freezer? You could always give some of these to families with a new baby, someone who’s having surgery, or even invite some friends over for a prep party. Split up the ingredients so everyone buys what you need, then make a day of making all the recipes (optional: add some wine to your shopping list! 🙂 )

 

shop once make 10 freezer recipes: includes a giant list of all the supplies and ingredients you need. Makes 2 lasagnas, 2 fiesta chicken, 3 brats & kraut casseroles, buffalo ranch chicken, 15 individ burritos, cheesy ranch pork chops, 3 chicken taco soup, 5 loaded baked potato soup, 3 chili, and 2 meatloaves.

Here are the 10 recipes I made (and qty of batches I ended up with):

Creamy Onion Lasagna (2)

Fiesta Chicken (2)

Turkey Bratwurst & Sauerkraut Casserole (3)

Buffalo Ranch Chicken (1)

Individual Cheesy Bean & Turkey Burritos (15)

Cheesy Ranch Pork Chops (1)

Chicken Taco Soup (3)

Loaded Baked Potato Soup (5)

Best Ever “No Recipe” Recipe Chili (3)

Mother-in-Law’s Famous Meatloaf (2)

And here’s the ginormous list of ingredients and supplies I needed.

First I stopped at the dollar store and stocked up on freezer bags, foil pans for the casseroles, spices like chili powder, and a few canned veggies like corn, beans, and tomatoes. Then I went to the grocery store to finish up the rest of my shopping list.

10 Freezer Meal Shopping List

  • Servings: -
  • Difficulty: -
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DAIRY
16 oz cottage cheese
16 oz French onion dip
3 packages of cream cheese
6 c. shredded cheddar cheese
4 c. shredded Swiss cheese
4 c. shredded mozzarella cheese
1 1/3 c. milk
1 1/2 c. cream
2 sticks butter
6 eggs
SPICES/SEASONING
Kosher salt
chili powder
garlic powder
1 packet taco seasoning
2 envelopes dry Ranch dressing mix
cornstarch, if needed, to thicken soup

 

PRODUCE
minced garlic in a jar
4 cloves garlic (or just used minced jar)
2 onions
1 bunch green onions
7 large potatoes

 

MEATS
1 lb. ground turkey
2 lbs ground beef
5 turkey bratwursts
4-6 pork chops
approx 4-6 lbs. chicken breasts

 

BOXED PASTA
4 c. uncooked penne pasta
2 pkg no-boil lasagna noodles

 

CANNED GOODS
2 large jars (45 oz each) pasta sauce
1 can corn
1 can diced tomatoes
4 or 5 cans of tomatoes for chili (various types: stewed, diced, chopped, Italian-style, etc)
2 cans black beans
1 can pinto beans
1 can refried beans
3 or 4 cans of beans for chili (variety of black beans, kidney beans, chili beans, red beans, etc)
1 can enchilada sauce
1 can green enchilada sauce
16 oz sauerkraut, drained
1 can (10-12 oz) chicken breast
2 jars (approx 16 oz ea) of salsa

 

SOUPS
2 cans condensed cream of mushroom soup
4 cans Cheddar Cheese soup
1 can cream of chicken soup
11 c. chicken broth (or bouillon cubes to make broth)
2 envelopes onion soup mix

 

FOR STORING/FREEZING/LABELING
permanent marker
two 9×13 foil pans
three 8-in square foil pans
freezer-safe soup containers (I used 11 alltogether)
paper towels (I used 15 individual paper towels to wrap burritos),
roll of heavy duty foil
pop-up foil wrappers (for individual burritos) OR just use roll of heavy duty foil
gallon freezer bags (I used 20 alltogether)
jumbo 2.5 gal storage bags (I used 3 alltogether)

 

CONDIMENTS
2 Tbs. spicy brown mustard
2 Tbs. yellow mustard
12 oz bottle Frank’s Red Hot Buffalo Wing sauce
1/2 c. ketchup

 

MISC
16 crushed saltines
15-20 flour tortillas (8-inch)
slow cooker liners

 

OPTIONAL IDEAS… for when you eat the recipes, so I wait to buy these (or get the non-perishables now and the fresh items later):
Individual burrito toppings: black olives, lettuce, sour cream, salsa, lettuce, shredded cheese, tomatoes
For chili: bread bowls, toppings such as sour cream, crackers, shredded cheese, Fritos/corn chips
For loaded baked potato soup: bread bowls, toppings such as bacon bits, sour cream, crackers, shredded cheese, chives
For buffalo chicken sandwiches: buns, toppings such as provolone cheese, onions, lettuce, tomatoes, Ranch dressing, feta, blue cheese. For buffalo chicken salads: shredded lettuce, Ranch dressing, onions, tomatoes, feta, blue cheese.
Toppings for chicken taco soup: shredded cheese, tortilla chips, hot sauce, sour cream, avocado

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I split the preparations into two groups. The first day I made:

The second day I made:

 

Shop once, make tons of awesome freezer meals. Great variety of lasagna, soups, individual burritos, casseroles, chicken, pork chops, and more.

Have any questions, comments, or suggestions? Feel free to let me know! This was a big project and I’m sure I left out something or need to tweak some instructions, etc! 🙂

Want more freezer inspiration? Here are some other make-ahead recipes:

Individual Spinach Lasagna Roll-Ups

Braided Pepperoni Pizza

Cilantro-Lime Rice

Lemon Pepper Chicken

Greek Marinated Chicken

Ceddar Ranch Chicken

Ranch Parmesan Chicken

Crock Pot Garlic Ranch Chicken

Crock Pot Chicken Teriyaki

Kickin’ Buffalo Lime Chicken

Crock Pot Citrus Chicken

Crock Pot Garlicky Goodness Honey Mustard Chicken

Cream Cheese Banana Nut Bread

Chocolate Zucchini Bread

French Onion Crusted Pork Chops

Cheesy Pork Chops and Potatoes

3-Ingredient Slow Cooker Ranch Pork Chops

3-Ingredient Cheesy Ranch Pork Chops

This weekend we grilled some buffalo lime marinaded chicken breasts and they were delicious!

I adapted a recipe from sweetlittlebluebird.com and stored it in the freezer until we needed it. Here’s what we ended up with:

Kickin Buffalo Lime Chicken grilled sandwich - Add your favorite toppings - hello summer!

WHAT YOU NEED:

  • 4-6 uncooked boneless chicken breasts
  • 1 c. Frank’s Red Hot Wings Buffalo Sauce
  • 1/4 c. Extra Virgin Olive Oil
  • 1/4 c. lime juice + more if you want to squeeze some on top before serving
  • 1 tsp. minced garlic
  • Optional: sandwich buns, toppings such as onions, provolone cheese, mayo, shredded lettuce, sliced tomatoes, Ranch dressing, buffalo sauce for dipping, etc.

WHAT YOU DO:

Place in a gallon ziplock bag: chicken, sauce, EVOO, lime juice, and garlic. Place in refrigerator and allow to marinade for 4-ish hours. Remove chicken from marinade and grill. While grilling, baste with marinade.

OR if freezing, combine all ingredients in a gallon ziplock bag, label, and freeze. Before grilling, remove from freezer and thaw. Remove chicken from marinade and grill. While grilling, baste with marinade.

Kickin Buffalo Lime Chicken on the grill - includes freezer instructions so you can make a double batch and freeze the extras for your next cook-out.Need more freezer meal ideas? Here’s a 5-ingredient Cheesy Pork Chops and Potatoes recipe

Part of my SHOP ONCE, MAKE 10 FREEZER RECIPES project.

I made some Crock-Pot Buffalo Chicken. It is SO good. You had me at Buffalo, haha. We used it on sandwiches for lunch, and on top of lettuce as a salad for dinner. The best part is that it has a few easy ingredients: chicken (duh), buffalo sauce, dry ranch dressing mix, and butter.

If you have egg roll wrappers or won ton wraps, you can wrap up some of this chicken with some cheese and bake them. YUM. Here’s the recipe.

slow cooker buffalo ranch chicken

slow cooker buffalo chicken

If you want to prepare it right away, just skip the freezer.

WHAT YOU NEED:

  • 3-4 raw chicken breasts
  • 1 bottle Frank’s Red Hot Wing sauce
  • 1 oz dry ranch dressing mix
  • 2 Tbs butter
  • For sandwiches: buns, and toppings such as provolone cheese, onions, lettuce, tomatoes, Ranch dressing, feta, blue cheese, etc.
  • For salads: shredded lettuce, Ranch dressing, onions, tomatoes, feta, blue cheese, etc.

WHAT YOU DO:

To freeze: Combine chicken, wing sauce, and ranch dressing mix in a gallon ziplock bag, then label and freeze. Before serving, thaw, then cook on LOW in CrockPot for 4-6 hours. 30 minutes before serving, add 2 Tbs butter and shred the chicken with a fork.

To prepare right away: Combine chicken, wing sauce, and ranch dressing mix in CrockPot. Cook on LOW for 4-6 hours. 30 minutes before serving, add 2 Tbs butter and shred the chicken with a fork.

recipe adapted from whoneedsacape.com

slow cooker buffalo chicken

slow cooker buffalo ranch chicken

slow cooker buffalo chicken

slow cooker buffalo ranch chicken