THIS week, I have two “no-cook” bag recipes for you.
Just pile the raw ingredients for a recipe into a bag and freeze, ready to use when needed. Then simply defrost it and add the contents to a slow cooker, hob or oven.
It is such a quick and easy way to make up meals that are ready to go when you need them. My top tip is to make sure you always freeze flat.
Once you have batched your meals and added them to freezer bags, flatten them as much as you can, then leave flat, just like library books.
This way you will be able to store lots of meals in the freezer and it will keep shelves super-organised.
Tarragon chicken (serves four)
Prep time: 5 minutes
Cooking: 5 hours on low or 3 hours on high
- 4 chicken breasts
- 3 tsp frozen chopped garlic
- Handful fresh tarragon
- 1 tbsp Dijon mustard
- 2 bay leaves
- 1 large leek, chopped
- 1 chicken stock cube, crumbled
- 100ml double cream
METHOD: Add the recipe ingredients, apart from the double cream, to a large freezer bag, then mix and seal.
Ready to freeze: Stack the freezer bag flat in the freezer.
Ready to cook: Remove the bag from the freezer and leave to defrost completely.
Once defrosted, pour the contents into a slow cooker along with 240ml of water. Season well and cook for 5 hours on low or 3 hours on high.
Around 10 minutes before the end of the cooking time, pour in the cream and stir.
Serve the chicken over pasta or with mash and veggies.
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