Lately, it has been important to put together your grocery list with foods that will last and allow you to stay home for a week or two. Preparing large batch recipes that you can freeze and take out when needed is more economical and will keep you from having to get out of the house. Here are 3 of my favorite recipes that will give you plenty of leftovers and are also easy to make!
Stovetop Turkey Chili
I was given this recipe from an intern last summer (shout out to Nick!) and its one of my favorite recipes to make with my husband. I usually cook the meat while my husband chops up the vegetables. When we tag-team it, this recipe is a breeze to make and it lasts for several meals.
Take this dish to the next level by adding chili toppings like cilantro, avocado, sour cream, and cheese. Taco chips are also great for dipping!
If you only have one pound of meat this recipe still works, I have made that mistake before! It will just taste less-meaty.
How to Store:
Refrigerate: Let it cool completely and transfer it in an airtight container before putting it in the fridge. Consume it within 4 days.
Freeze: To reheat, thaw the chili overnight in the refrigerator. Reheat on the stove or microwave.
1 tablespoon of oil
Sweet red peppers - 2 medium
Diced onions - 2 medium
2 pounds fat-free ground turkey
1 tablespoon of Siracha
4 pinches of table salt
3 pinches of ground cumin
2 cans (45 oz) diced fire-roasted tomatoes
1 can (15 oz) canned black beans
1 can (15 oz) canned pinto beans
1 can (15 oz) fat-free refried beans
1/2 cup water
In a large pot, heat oil over medium heat. Add red peppers and onions and cook stirring frequently until onions are translucent and somewhat caramelized about 10-15 minutes.
Add turkey, salt and cumin. Cook stirring and breaking apart turkey as it cooks until meat is browned, 2-3 minutes.
Stir in remaining ingredients and bring to a boil over high heat, gently stirring to combine all ingredients and making sure nothing sticks to the bottom.
Reduce heat to medium-low and simmer, stirring occasionally until chili is sufficiently thickened, about 45 minutes.
Serve garnished with your choice of chili fixin's
Creamy Beef and Shells
I originally found this recipe on Pinterest and its probably one of the few things that I pinned that has turned out successful! With over 80 photos added to the Pinterest comments, its clear that this recipe is also adored by many others.
The dish reminds me of Hamburger Helper, which is one of my favorite childhood meals. It's cheesy, creamy, and downright delicious! One batch of this pasta will provide you with 5-6 meals and takes only 30 minutes to make.
To prevent the pasta from getting soggy, you can cook it al dente so that when you combine it with the sauce later for further cooking it doesn't get too mushy.
If you don't have shells, you can use a different pasta type like elbow macaroni, penne, ziti, or rotini.
You can replace the beef with other meat like chicken or turkey. We use ground turkey and it tastes great!
How to Store:
Refrigerate: Let it cool completely and transfer it in an airtight container before putting it in the fridge. Consume it within 3 days.
Freeze: You can freeze the pasta for a few weeks, simply thaw completely before reheating. This way, when you reheat, you will not be breaking the pasta into pieces.
8 ounces medium pasta shells
1 tablespoon olive oil
1 pound ground beef or ground turkey
1 small sweet onion (diced)
5 cloves garlic (minced)
1 teaspoon Italian seasoning
1 teaspoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon paprika
2 tablespoons all-purpose flour
1 cup beef stock
1 (15oz can) marinara sauce
3/4 cup heavy cream
1/4 cup sour cream
1 1/2 cups cheddar cheese
Cook pasta in a large pot of boiling salted water and drain well.
Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, about 3-5 minutes. Drain excess fat and set aside.
To the same skillet, add diced onion, and cook for 2 minutes, stirring frequently. Add garlic, and cook until fragrant, about 1 minute.
Whisk in flour until lightly browned, for about 1 minute.
Gradually whisk in beef stock and stir to combine. Add marinara sauce and stir in Italian seasoning, dried parsley, oregano, and paprika.
Bring to a boil, reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.
Stir in cooked pasta, add back beef.
Stir in heavy cream until heated through, about 1-2 minutes. Taste and adjust for salt and pepper.
Stir in sour cream.
Stir in cheddar cheese until melted, about 1-2 minutes.
Serve immediately, garnish with parsley if desired.
Crockpot Pulled Pork
This Betty Crocker recipe is simple with only 6 ingredients and requires minimal effort to make (only 10 minutes of prep time). All you have to do is make a spice mixture, rub it on the pork, and pop it into a crockpot with some water and let it do its magic!
Serve alongside mashed potatoes, wrap up in tortillas with taco garnishes, or go the sandwich route.
Choose your favorite barbeque sauce—sweet or spicy! A spicier bbq sauce would be great for pork tacos.
How to Store:
Refrigerate: Transfer leftovers in an airtight container before putting it in the fridge. Consume within 3 to 4 days.
1 tablespoon paprika
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon packed brown sugar
1boneless pork shoulder roast (2 1/2 to 3 lb)
1/4 cup water
1 cup barbecue sauce
In small bowl, stir together paprika, salt, garlic powder and brown sugar.
Spray 5- to 6-quart slow cooker with cooking spray. Rub spice mixture on pork to cover completely. Place pork in slow cooker. Pour water around pork.
Cover; cook on Low heat setting 7 to 8 hours or High heat setting 3 to 4 hours, until extremely tender.
Transfer pork to cutting board. Let rest until cool enough to handle. Use 2 forks to shred pork.
Discard liquid in slow cooker. Wipe out slow cooker. Spray slow cooker with cooking spray. Return shredded pork to slow cooker; stir in barbecue sauce until well mixed. Cover; cook on High heat setting 10 to 15 minutes or until hot.