How to Freeze Soup in Single Portions

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Last year I stored my soup in single portions in the freezer in Ziplock bags. Well, this soup season came around and I was inspired by Pinterest to try something new. I am definitely happy that I decided to go a different route because this method is better for me.

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I freeze the soup in Solo cups, and then store the portions in gallon size freezer bags. Who knew this was going to be so simple! Unlike last year, I am making one soup at a time and eating it until its gone before making a new soup.

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I still freeze in single portions that I thaw right before eating on the stove or in the microwave (video on that next week!) You can see the freezing process in the video below:


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My Soup Files | Easy Lunch

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I saw this idea on Pinterest and thought it was brilliant! At the beginning of the month I took three separate days and made 3 soups with 8 servings each: Lamb and Lentil, Carrot Ginger, and Turkey Vegetable.

Before cooking the soup, I let it cool completely and then packaged in zip loc bags in single portions. I put them flat on a baking tray and stuck them in the freezer, so that each soup froze as compactly as possible.

imageThis is method left me with a total of 24 individually frozen fresh soups. No added preservatives, no ingredients I do not recognize, easy and hella tasty. In the morning I take out a “file” and put it in my lunch box along with a glass Tupperware bowl, by the time lunch rolls around the soup is thawed. I simply empty it into the bowl, microwave the soup and throw away the ziplock bag. *i put a half cup of quinoa in the Tupperware when I take the Carrot Ginger soup to add protein which will make it more filling*

This has been freak in AMAZING! This made more than enough soup for the work week for the month. I am more than sure that I will continue doing this for at least a little while. I tend to eat other options over the weekend, and I find three soups is enough variety to keep me interested and happy with my lunch choices each week.

My Go To Lunch Options

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I take lunch to work daily, so I need something that is easy to store, holds up well for a couple of hours and doesn’t require a ton of day of prep. For me, that means that I have settled into a soup or sandwich routine.

Everyday I take either soup or a sandwich for lunch. I will do a separate post on how I do soups and maintain a variety, but with hearty soups, a bowl full is all I need, for vegetable soups I take a piece of toast to fill me up. Sandwiches are usually a veggie sandwich with cheese crumbles for fat or a meat sandwich with no cheese to lower calories. I am toying with the idea of veggie wraps, but I need to do more research into low cal, healthy and most importantly tasty wrap choices.

I do not make a plan each week to buy specific ingredients for my sandwiches, I just decide at the beginning of the week whether or not I am going to do veggie or meat sandwiches and purchase what I am missing. I keep my refrigerator stocked up with sandwich fixings:

Hummus
Red Onion
Bell Pepper
Peppadew Peppers
Alfalfa Sprouts
Cucumbers
Tomato
Avocado
Feta, Blu, or Gorganzola Cheese Crumbles
Meat (Turkey, ham, roast beef, chicken)
(when avocado’s are in season, I often use them for healthy fat instead)

I keep my freezer stocked up with several kinds of soup, portioned into single servings. This means that I can choose to have soup for a day or two, a sandwich for a couple days, and continue to switch it up. I also take leftovers because they are always a good, easy option. I do not take salad anymore because, well, it just doesn’t appeal to me at the moment.

Anyone out there take wraps? What tortillas do you use and how do they taste?

Healthy Eats | Red Lentil Soup

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Yields: 4 servings

Ingredients:

1 tblsp Oil

1 cup red lentils

1/8 cup brown rice

1/2 medium onion

Chili pepper to taste

2 /12 cup water

3 cloves garlic

1 tsp Coriander

1 tsp Turmeric

1 tblsp Cumin

1/4 Chili powder (Ideally Kashmiri)

1 tsp Salt

Lemon juice to taste

Directions:

1. Heat the oil over medium heat.

2. Add onion, chili pepper and garlic. Let cook for a minute or until the onions begin to sweat.

3. Add spices and let cook for 30 seconds.

4. Add rice, lentils, and water; bring to a roiling boil.

5. Reduce heat to a simmer and let the lentils cook for 30-45 minutes or until done

6. Add salt and blend

Optional (highly recommended): To serve drizzle a bit of oil on top, lemon juice and cilantro

 

Crock Pot Happiness | Early Christmas Gift

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I was speaking with my mom last week concerning my need for a crock pot because I so frequently make soup. Plus I could throw a whole chicken in there and have one for dinner, and so many other options. Well, my mom knows that I am always making soup, and she wants to partake as well, so she said well, why don’t I buy you a crock pot. I said, please do! So she bought me a crock pot from Kohl’s and I christened it last week with Turkey soup. I kept half and gave half to my parents.

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Today I added some beans and things to the pot for dinner. I am making a multiple bean soup, I filmed it so I will post that video eventually. I don’t know what to eat with it, cornbread seems a bit much as far as health goes, but that is what I would usually eat with bean soup. Any suggestions?

Roasted Squash Soup

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I am a soup girl through and through, I like soup all times of year with no exceptions. The wonderful thing about this recipe is you can use whatever squash is available. I used acorn and butternut squash, and it came out so very delicious.

I combined the ingredients from this video:

With the portions from this recipe from Food Network:

Savory Squash Soup

I do not like nutmeg in my soups because it tends to overpower the flavor of the squash, and I added honey as per the video. Once done, it was the best Squash soup I have ever tasted!! Seriously delicious and low on the calories because it is a vegetable soup. The biggest calorie guzzler is the cream, but as I said, its a vegetable soup, so you can afford to have that fat. If you are looking for a great soup recipe, give this a go.