The Best Sick or Pregnant Meal with a 2-for-1 Freezer Recipe and SodaStream Hack
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Base Recipe
Ingredients:
- 4 Boneless Chicken Breasts
- 4 Carrots
- 1 Onion
- 2 Stalks of Celery
- 4 Cloves of Garlic
- Salt and Pepper to Taste
- 2 Tablespoons Vegetable Oil
Directions:
1. In a dutch oven heat oil on medium height.
2. Cut chicken into bite sized chunks and add to dutch oven.
3. Sprinkle with salt and pepper.
4. Wash veggies and peel carrots, cut into bite sized chunks.
5. After about 7 minutes, stirring occasionally, add garlic and onions.
6. Add carrots, stir.
6. Add celery.
7. Take half of mixture out and set aside.
Lime and Hot Sauce Chicken Noodle Soup
Ingredients:
- 1/2 Base Mixture
- 1/4 Cup Lime Juice
- 2 Tablespoons Hot Sauce
- 1/2 Tablespoon Red Pepper Flakes
- 1 Package Noodles (I let my kids choose)
- Water from Cooked Noodles
Directions:
1. Add red pepper flakes to mixture in dutch oven.
2. Turn to medium low heat, stirring occasionally.
3. Cook pasta in large pot.
4. Slowly, while simmering, add boiled pasta water to dutch oven.
5. Keep pasta in pot with some water.
6. Keep mixture and water at a simmer for 30 minutes.
7. Add lime juice and hot sauce.
8. Add cooked pasta last, once cooled more.
9. Put into freezer bags or tupperware once cooled.
*Next time I’m adding some frozen kale, whether the kids want it or not.
This is great for any sick day. And, you’ll especially appreciate that it’s ready in mere minutes thanks to the microwave. Which even kids can use if you happen to be the one who’s sick. If you’re just looking for some comfort food and don’t need soup, you can have that in mere minutes, too. Just make up this Chicken Pot Hand Pies Recipe and stock up your freezer when you don’t have time to make a home-cooked meal. I made these especially for after the baby came. So my family would have a meal only mom makes without me actually having to make it! My husband could pop it into the oven and I could stay in bed with my new babe. Everyone was happy.
Chicken Pot Hand Pies Recipe
Ingredients:
- 1/2 Base Mixture
- 2 Tablespoons Butter
- 2 Tablespoons Flour
- 1 Cup Milk
- 1/2 Bag Small Potatoes (like Trader Joe’s Teeny Tiny Potatoes)
- 1 Cup Frozen Corn
- Salt and Pepper to Taste
- 6 Sprigs Fresh Thyme
- Double Recipe Pie Crust (Use pre-made crust for all I care! I am not a pie crust snob, sorry!)
Directions:
1. Keep base mixture aside.
2. In stock pot melt butter and add flour, stirring into paste.
3. Add milk and salt and pepper.
4. Boil water and cook potatoes in separate pot.
5. Simmer butter, flour and milk mixture into thick consistency.
6. Add thyme to base mixture.
7. Prepare corn.
8. Add everything to butter, flour and milk mixture in stock pot.
9. Let cool.
10. Make 10 circles of uncooked pie crusts on aluminum foiled cookie sheet.
11. Pour mixture into center of uncooked pie crusts, fold and pinch.
12. Freeze on cookie sheet, once frozen transfer to freezer-safe bag.
13. Bake at 425 Degrees for 20-25 Minutes.