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Mediterranean Shrimp {Freezer Meal}

By Polly Conner

This freezer-friendly shrimp will make even the most reluctant seafood eaters happy! It's a fun one to serve for family dinner or as a party appetizer. #freezermeal #realfood

Disclaimer: This recipe was created in partnership with Frigidaire. But the opinions are all ours!

I love the versatility of this Mediterranean Shrimp recipe. It takes minutes to make, is freezer-friendly and is also kid-friendly. The marinade flavor is wonderful and there are several ways you can cook the shrimp.

One option of making Mediterranean Shrimp is throwing the shrimp on skewers (don’t they look pretty?). Broil in the oven or grill them in just minutes this way. If you don’t have skewers on hand, you can also sauté the shrimp in a skillet. Shrimp cooks very quickly so it’s important not to overcook it or it can get tough.

This freezer-friendly shrimp will make even the most reluctant seafood eaters happy! It's a fun one to serve for family dinner or as a party appetizer. #freezermeal #realfood

After you’ve cooked the shrimp, throw it on some brown rice or whole wheat pasta topped with some feta for a delicious, healthy dinner.

Freezer Friendly Mediterranean Shrimp. Even the most reluctant seafood eaters will enjoy this succulent lemony shrimp. Broiling for only a few minutes on each side creates a crisp exterior while maintaining a juicy interior. The skewers and beautiful garnishes make this easy dish a fun one to serve for family dinner or as a party appetizer.

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Mediterranean Shrimp {Freezer Meal}

  • Author: Thriving Home
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 4 1x
  • Category: Seafood
  • Method: Broil
  • Cuisine: American

Description

Even the most reluctant seafood eaters will enjoy this succulent lemony shrimp. Broiling for only a few minutes on each side creates a crisp exterior while maintaining a juicy interior. The skewers and beautiful garnishes make this easy dish a fun one to serve for family dinner or as a party appetizer.


Ingredients

  • 1/4 cup olive oil
  • 3 tablespoons fresh lemon juice (juice of about 1 1/2 lemons)
  • 1/2 teaspoon of minced garlic (23 garlic cloves, minced)
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon red pepper flakes
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 pound raw deveined large (16/20 count) shrimp (peeled or shell on)
  • Fresh parsley, chopped, for garnish
  • Lemon wedges, for garnish
  • Crumbled feta cheese, for garnish

Instructions

  1. In a medium bowl, combine all marinade ingredients, from olive oil through dried basil.
  2. Pat dry the shrimp with paper towels. Then add to the marinade and toss. Set in the refrigerator for 30 minutes to marinate. Stir occasionally.
  3. Preheat oven broiler. Line a baking sheet with foil for easy cleanup.
  4. Optional: Thread four or five shrimp on each skewer. Set shrimp on baking sheet. Discard the rest of the marinade (or boil marinade and use as sauce per serving instructions below.)
  5. Broil shrimp for 2 minutes on the first side and then flip the shrimp. Broil for another 2 minutes on the second side. Shrimp is done when it is pink. Do not overcook.
  6. Garnish shrimp with some minced parsley, a squeeze of lemon, and some crumbled feta. Serve warm or at room temperature.

Serving Suggestion:

  1. Boil the leftover marinade in small pot on the stovetop for 4-5 minutes and then pour over shrimp and pasta or rice. Then top with parsley, lemon, and feta.

Notes

Freezer Meal Instructions:
To Freeze:
Combine the ingredients for the marinade in a ziptop bag. Then rinse, pat dry, and skewer the shrimp, if desired. Place skewers or shrimp in a separate freezer bag. Seal the bags well and freeze.
To Prepare:
When ready to cook, submerge sealed freezer bags in cold water until the shrimp is mostly thawed (about 15 minutes). Then cook and serve according to directions, starting with marinating the shrimp in the refrigerator.

Nutrition

  • Serving Size: 1/4 pound of shrimp

Roasted Corn and Black Bean Salsa {Freezer Meal}

By Rachel Tiemeyer

Roasted Corn and Black Bean Salsa - A BIG batch freezer recipe that your family and friends will love. Perfect for all those summer veggies!

Last week, while our little ones were at preschool together, Polly and I spent the four quick morning hours making, canning, and freezing Roasted Corn Salsa.

We actually walked away from the whole project with two versions of corn salsa recipe. This particular one is for freezing for later or eating fresh now. We’ll link to another canned version next week when Polly teaches a reluctant learner (that’s me) and you how to can using a water bath. Get excited!

The #1 thing I love about this Roasted Corn Salsa is that my kids love it! It’s sweet with a hint of heat, which makes it palatable and delicious for all ages. I’m planning to try it tomorrow for lunch with some fresh avocado tossed with it. (This may or may not make the third day in a row I’ve eaten it at noon.) I might even hit it with a little extra squeeze of lime. Cue mouth watering.

Roasted Corn and Black Bean Salsa - A BIG batch freezer recipe that your family and friends will love. Perfect for all those summer veggies!

The #2 thing I heart about this Roasted Corn Salsa is that it’s freezable. I’ve also been handing them to friends and family left and right. To thaw this frozen Roasted Corn Salsa, simply set it in the refrigerator overnight.

One of the keys to the depth of flavor in this recipe is the roasted corn. You can either grill it or simply use your broiler in the oven to brown the ears. This bit of toastiness enhances the flavor of the corn kernels like nobody’s business.

Roasted Corn and Black Bean Salsa - A BIG batch freezer recipe that your family and friends will love. Perfect for all those summer veggies!

And, will you just look at all those fresh veggies in the pot? I can’t wait to try this recipe with the fruit of my (or my mom’s) garden. Mmmm, tomatoes, peppers, onions, corn, cilantro, and garlic. Oh the smell.

It’s salsa heaven. Even the salesman who rang the doorbell during our cooking session commented, “Wow, smells great. You must be cooking.” (Thanks. Yep, we sure are buddy. And, no thanks, we don’t want to buy the meat (??) you’re selling.)

Roasted Corn and Black Bean Salsa - A BIG batch freezer recipe that your family and friends will love. Perfect for all those summer veggies!

Of course, Polly and I had to take a little break between cooking, learning to can, and staging photos to eat our weight in Roasted Corn Salsa with some chips for lunch. I’m confident our green side salads cross-canceled all those chips.

Roasted Corn and Black Bean Salsa - A BIG batch freezer recipe that your family and friends will love. Perfect for all those summer veggies!

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Freezable Roasted Corn Salsa Recipe--Freezer Friendly |Thriving Home

Roasted Corn and Black Bean Salsa {Freezer Meal}

  • Author: Thriving Home
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: about 10 cups salsa 1x
  • Category: Dip
  • Method: Roasted
  • Cuisine: American

Description

Roasted Corn Salsa has a savory-sweet combination which results in a delicious salsa that kids and adults alike will enjoy.


Ingredients

  • 8 ears of fresh corn, shucks with silks removed (Here’s the best way to cut corn off the cob)
  • 5 cups chopped and seeded fresh tomatoes (about 3 pounds tomatoes; squeeze out extra liquid)
  • 2 medium poblano peppers, seeded, finely chopped
  • 1 jalapeno pepper, seeded, minced (may want to leave out if making for kids)
  • 1 cup chopped red onion (1 medium onion) (Here’s a quick way to chop it like a pro!)
  • 1 can black beans, drained and rinsed
  • 1 cup apple cider vinegar
  • 1/2 cup fresh lime juice (juice of about about 4 limes) (Check out this tip for juicing a lime)
  • 1/4 cup chopped cilantro
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon red pepper flakes (can add a little more for more heat)
  • salt and pepper, to taste (we used 1 1/2 teaspoons salt and 1/2 teaspoon pepper)

Instructions

  1. Preheat oven broiler*. Place corn on a sheet pan with sides. Roast corn under the broiler turning every 3-4 minutes, until lightly browned (about 10-15 minutes).
  2. After corn is cool enough to handle, cut the kernels off the cob.
  3. In a large pot, combine all ingredients and simmer for 10 minutes. Taste and adjust seasoning.
  4. Remove from heat and let cool.

Notes

Freezer Meal Instructions:

To Freeze:
Put cooled salsa in freezer jars (or bags). Be sure to leave at least an inch at the top of a jar, because it will expand when frozen.
To Prepare:
Place in the refrigerator until thawed. Serve and enjoy!

Printable Freezer Meal Labels

By Polly Conner

Printable freezer meal labels. Perfect for freezer meal storage or, even better, for when taking meals to someone.

“What is this freezer meal again?”

“I can’t remember how long I cook this…”

“Was it 350° or 375°?”

When you begin to stock up on freezer meals, you’ll find yourself asking questions like these. While it’s a great thing to have a freezer stocked with healthy meals, it’s not so great if you can’t remember what they are or how to cook them.

We’ve got a quick (and cute) solution to keep track of recipe details for your freezer meals OR for meals to take to someone elseprintable Freezer Meal Labels!

Printable Freezer Meal Labels

When you purchase our adorable printable Freezer Meal Labels in our Store, you will immediately receive a PDF file with 6 different trendy labels that you can print on your home computer again and again.Printable freezer meal labels. Perfect for freezer meal storage or, even better, for when taking meals to someone.

I’m particularly excited about these printable Freezer Meal Labels for the sake of others that I take meals to. There will be no confusion as to what the meal is, how to prepare it, how many it serves, and when it was made.

Printable freezer meal labels. Perfect for freezer meal storage or, even better, for when taking meals to someone.

I have already put some to use as you can see above.

To get your own printable Freezer Meal Labels, you can purchase a set for only $1.99 in our Store. You will be able to immediately download them. Then print them at home on a standard-sized piece of paper or card stock. OR if you want to get fancy, you can use Avery Labels 8164 or 5164. Your choice!

Printable freezer meal labels. Perfect for freezer meal storage or, even better, for when taking meals to someone.

 

Pork Tenderloin with Seasoned Rub {Freezer Meal}

By Rachel Tiemeyer

This Pork Tenderloin with Seasoned Rub recipe is one of our family’s top 5 favorites! Turns out perfectly every time and pleases all the palates.

This Pork Tenderloin with Seasoned Rub recipe is one of our family's top 5 favorites! Turns out perfectly every time and pleases all the palates.

As one of the most popular freezer meals in my Freezer Club years ago, this pork tenderloin was requested over and over. It’s surprisingly simple, unbelievably delicious, kid-friendly, cheap, and healthy–all my indicators of a perfect recipe! In fact, I often make this when guests come over or for holiday meals. Don’t forget to double, triple or quadruple this one and freeze for another day.

Side Dishes That Go Well with Pork Tenderloin with Seasoned Rub

Autumn Chopped Salad with Apple Cider Vinaigrette

Ultimate Bacon and Cheddar Twice-Baked Potatoes

twice-baked potatoes

Pumpkin Dump Cake

Pork Tenderloin with Seasoned Rub Recipe

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Pork Tenderloin with Seasoned Rub

Pork Tenderloin with Seasoned Rub

  • Author: Thriving Home
  • Prep Time: 10 minute
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Pork
  • Method: Roasted
  • Cuisine: American

Description

This Pork Tenderloin with Seasoned Rub recipe is one of our family’s top 5 favorites! Turns out perfectly every time and pleases all the palates.


Ingredients

  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 1/4 pounds pork tenderloin (This is where we buy our favorite pork tenderloin.*)
  • 1 tablespoon olive oil or avocado oil

*This is an affiliate link.


Instructions

Make It Now:

  1. Preheat the oven to 450° F.
  2. In small bowl mix dry ingredients–garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout.
  3. Rub the pork with the seasoning over all sides of the meat, pressing gently so the seasoning adheres well to the tenderloin. (Freezing instructions begin here.)
  4. In a large skillet over medium-high heat, heat the oil until it’s shimmering. Carefully place tenderloin in the hot pan using tongs and cook for 1-2 minutes on each side, until the meat is browned evenly. (If freezing, skip this step!)
  5. Transfer the pork to a roasting pan and bake until it reaches an internal temp of 145°F. This will take about 20 minutes. It will still be slightly pink inside.
  6. Let meat rest for 5-10 minutes so juices redistribute. Slice on an angle and serve.

Freeze For Later: Follow steps 2-3. (Skip step 4, as it’s not safe to partially cook food and then freeze it.) Place the seasoned pork tenderloin in a gallon-sized freezer bag, squeeze out the air and seal tightly, and freeze for up to 3 months. Prepare From Frozen: Thaw the meal using one of these safe thawing methods. Then, roast in the oven or grill according to recipe directions, making absolutely sure to cook until it reaches the USDA’s recommendation of a safe internal temperature (145° F).

How to Make Grilled Pork Tenderloin

If you’d rather grill your pork tenderloin, be sure to try our super easy 7-6-5 Grilling Method! Check out the video here…

Photo credit: My dad, Curt

Baked Dijon Wild Salmon {Freezer Meal}

By Rachel Tiemeyer

A simple marinade plus a sweet glaze and crunchy topping make this Baked Dijon Wild Salmon recipe a winner with all ages.

A simple marinade plus a sweet glaze and crunchy topping make this Baked Dijon Wild Salmon recipe a winner with all ages.

I’m always on the scout for new wild salmon recipes, especially ones that my whole family will enjoy. That’s because there are few foods that are better for us than this omega-rich, protein-rich food!

How to Make Baked Dijon Wild Salmon

This Baked Dijon Wild Salmon recipe begins with a simple marinade that the fish sits in for an hour or less. Then, you’ll add a yummy glaze to the top and end with a crunchy whole grain topping. These three fast steps transform this piece of fish, creating the perfect combo of salty, sweet, and crunchy. For the non-fish lover in your life, this recipe minimizes the sometimes fishy taste of salmon.

This baked dijon salmon recipe is a nice combination of salty, sweet, and crunchy...which definitely minimizes the sometimes fishy taste of salmon.

A Word of Caution When Buying Salmon

Be sure to buy WILD salmon, NOT farm-raised salmon. That’s because many studies have shown there are 10 times as many PCBs in farmed fish. Dr. Sanjay Gupta in an article here says,

Basically, that’s a reflection of how much pesticides, antibiotics, other contaminants are used in raising these farmed fish. There’s higher pesticide levels in the farmed fish….They actually raise these farmed fish (with large numbers in pens) … You actually have to give them antibiotics. And a lot of the PCBs and toxins are all part of the farming process that are used to try and keep these fish free of disease….sometimes even inject fish like salmon with red dye or pink dye to make them look more pink, more like their wild counterparts.

– Dr. Sanjay Gupta

Wild Salmon is readily available and affordable in most grocery stores now, but the tastiest Wild salmon I’ve had is from ButcherBox. It’s where I get all of my meat, because they offer affordable, healthy (and delicious!) meat from small farmers that is delivered to my doorstep on my schedule. If you order your first box through our link here, you can get $10 off + FREE BACON for LIFE on your first order. (Cancel any time.)

This baked dijon salmon recipe is a nice combination of salty, sweet, and crunchy...which definitely minimizes the sometimes fishy taste of salmon.

What to Serve with Baked Dijon Salmon

With Baked Dijon Salmon as the center piece of your meal, all you need are a few simple, healthy sides. Here are a few ideas:

More Salmon Recipes

Here are few more salmon recipes from our collection you might enjoy…

Recipe for Baked Dijon Wild Salmon

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Crunchy Dijon Salmon Recipe

Baked Dijon Wild Salmon

  • Author: Thriving Home
  • Cook Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 1x
  • Category: Seafood
  • Method: Baked
  • Cuisine: American

Description

This baked dijon salmon recipe is a nice combination of salty, sweet, and crunchy…which definitely minimizes the sometimes fishy taste of salmon.


Ingredients

  • 4 (4 ounce) fillets salmon

Marinade:

  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 1 garlic clove, minced

Glaze:

  • 1/4 cup butter, melted
  • 3 tablespoons Dijon mustard
  • 1 1/2 tablespoons honey

Crunchy Topping:

  • 1/4 cup dry bread crumbs (I throw 1 or 2 whole wheat bread pieces in my food processor for this)
  • 1/4 cup finely chopped pecans (or almonds) (again, just toss a handful of nuts in the food processor)
  • 4 teaspoons finely chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 lemon, for garnish (optional)

Instructions

Make It Now:

  1. Mix together all ingredients for marinade in a small bowl. (Freezing instructions begin here.)
  2. Pat dry salmon filets and set in casserole dish or cookie sheet with sides. Pour some marinade over each filet and rub on both sides. Cover with lid and put in fridge for about an hour (no longer than that).
  3. Preheat oven to 400 degrees F (200 degrees C).
  4. In small bowl, stir together melted butter, mustard, and honey. Set aside.
  5. In another bowl, mix together bread crumbs, pecans, parsley, salt and pepper.
  6. Brush each salmon fillet lightly with honey mustard mixture. Then, liberally sprinkle the tops of the fillets with the bread crumb mixture.
  7. Bake salmon about 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Do not overcook! In fact, I would take it out when the center is still a little undercooked. Cover with foil and let it “carry over cook” for a few minutes the rest of the way.
  8. Season with salt and pepper to taste, and garnish with a wedge of lemon.

Freeze For Later: Follow recipe through step 1. Place the marinade in a small freezer container or bag and seal. Follow Steps 4 and 5. Place the glaze and crunchy topping in separate freezer bags or containers and seal. Freeze the salmon, marinade, glaze, and topping together as a meal kit. Store for up to 3 months. Prepare From Frozen: Thaw everything. Then, marinate fish in the refrigerator for up to an hour. Preheat the oven to 400°F. Follow steps 6-8.

Fried Rice with Sweet Soy Sauce {Freezer Meal}

By Rachel Tiemeyer

 This fried rice with sweet soy sauce recipe is AMAZING. It's packed with nutritious ingredients and serves as a delicious side dish. It's also surprisingly freezer friendly!

I’d be stupid if I didn’t make this Fried Rice with Sweet Soy Sauce recipe fairly often for the fam. Want to know why? I’ll give you seven substantial reasons:

1. This fried rice is full of flavor and is filling even without meat. My husband and some of my kids (there’s always a picky one, right?) love it.

2. It’s packed full of fiber, good fat, protein, vitamins, and minerals.

3. I only get one pan dirty. Boo ya!

4. You can use up any vegetables in the fridge and freezer. Seriously, feel free to use whatever you’ve got for this one. In addition to the veggies listed in the recipe, I’ve used frozen peas, onions, green beans, bamboo shoots and cauliflower. The possibilities are endless.

5. The addition of the brown sugar makes this particular sauce kid-friendly. Who doesn’t like their veggies with a little sugar on them? 🙂

6. It takes about 30 minutes from start to finish.

7. Last but not least, this healthy main dish is CHEAP! I estimate that this dinner, even when using organic eggs, cost me about $6 to feed 4 people.

So, there is my two cents about why you might want to try this recipe on a weeknight. I’ll leave it in your hands now.

This fried rice with sweet soy sauce recipe is AMAZING. It's packed with nutritious ingredients and serves as a delicious side dish. It's also surprisingly freezer friendly!

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Fried Rice with Sweet Soy Sauce

  • Author: Thriving Home
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Total Time: 23 minutes
  • Yield: 6 1x
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: Chinese

Description

This homemade fried rice is healthy, inexpensive, and better than some of your favorite Chinese takeout! Try this for your family’s next favorite weeknight meal.


Ingredients

  • 4 tablespoons olive oil (for the pan)
  • 6 eggs, lightly beaten
  • 2 garlic cloves, minced
  • 1/2 cup broccoli, chopped
  • 45 stalks asparagus, chopped (optional)
  • 1/2 cup carrots, chopped
  • 1/2 cup sugar snap peas or frozen peas, chopped
  • salt and pepper, to taste
  • 4 cups of cooked brown rice
  • Sweet Soy Sauce (see recipe below)
  • 1/4 cup parsley, finely chopped (optional)
  • For Sweet Soy Sauce:
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 12 tablespoons butter
  • 2 tablespoons minced onion

Instructions

  1. Heat 2 tablespoons oil in a large skillet or wok over medium-high heat; swirl to coat.
  2. Pour eggs into pan; cook for 2 minutes or until set, stirring a few times. Remove eggs from pan.
  3. Add the remaining 2 tablespoons oil to pan. Add vegetables; stir-fry until softened (do not let garlic burn). Season with salt and pepper while it’s cooking.
  4. Add rice. Stir-fry for 3 minutes or until lightly browned. Add cooked eggs, sweet soy sauce, and salt and pepper to taste. Top with parsley. Toss to combine.
  5. For the Soy Sauce: Bring soy sauce, brown sugar, butter and minced onion to a boil in a small saucepan over medium heat. Simmer 2 minutes or until reduced to 1/4 cup.

Notes

Freezer Meal Instructions:
To Freeze:
Cook fully. Cool. Freeze in an air tight/freezer-safe container.
To Prepare:
When ready to eat, thaw, add a little water and/or more soy sauce (if needed for moisture), and warm in the microwave or over low heat in a pan on the stove.

This fried rice with sweet soy sauce recipe is AMAZING. It's packed with nutritious ingredients and serves as a delicious side dish. It's also surprisingly freezer friendly!

Rosemary Shrimp Scampi

By Rachel Tiemeyer

This super easy, light, fresh-tasting entree makes a perfect summer meal.

Delicious shrimp scampi recipe. This super easy, light, fresh-tasting entree makes a perfect summer meal. Freezer friendly too!

Years ago I found this Rosemary Shrimp Scampi Skewers recipe in a magazine and tweaked it to take to my Freezer Club.  Since then it’s been a highly requested “home run” recipe from my Freezer Club and from my kids.

You’ll see in my pictures that we don’t eat usually eat the shrimp right off the skewer, although it’s delicious that way. Here’s my serving suggestion. I often times will double the marinade, boil it (to make sure it’s safe after having raw shrimp in it) while the shrimp is cooking, and then toss it with angel hair, the cooked shrimp, and some roasted asparagus and cherry tomatoes.  Grate a little fresh Parmesan over the top and sprinkle freshly chopped parsley. 

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Rosemary Shrimp Scampi

  • Author: Thriving Home
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Category: Seafood
  • Method: Broil
  • Cuisine: Mediterranean

Description

This light, flavorful shrimp scampi dish has been a favorite for years. Kids and adults alike love the combination of flavors and ingredients! Serve over some whole grain pasta and you’ll have one incredible meal.


Ingredients

  • 6 tablespoons fresh lemon juice
  • 8 tablespoons olive oil
  • 2 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 6 garlic cloves, minced
  • 2 (6-inch) rosemary sprig, finely chopped and stems discarded
  • 40 large shrimp, peeled and deveined (about 1 pound)
  • Cooking spray
  • Lemon wedges (optional)
  • For serving (optional): cooked whole wheat spaghetti, Oven Roasted Asparagus, chopped cherry tomatoes, and fresh grated Parmesan cheese.

Instructions

Make It Now:

  1. Combine first 7 ingredients, from lemon juice to rosemary, in a gallon-sized zip-top plastic bag. Add shrimp to bag; seal and shake to coat. Marinate in refrigerator 30 minutes, turning bag occasionally.
  2. Grill or broil the shrimp for 2 minutes on each side, or until shrimp are done (should be pink).
  3. Serve with lemon wedges, if desired.
  4. Optional Serving Suggestion: Double the marinade, boil it (to make sure it’s safe after having raw shrimp in it) while the shrimp is cooking, and then toss the marinade and shrimp with cooked angel hair pasta, some roasted asparagus, and chopped cherry tomatoes. Grate a little fresh Parmesan over the top and sprinkle freshly chopped parsley.

Freeze For Later: Complete step 1, but do not marinate the shrimp in the refrigerator. Instead, freeze immediately. Prepare From Frozen: Run the bag of frozen shrimp and marinade under lukewarm tap water or let it sit in a bowl of water until the shrimp are thawed. This doesn’t take too long. Follow steps 2-5.

Broiled Parmesan Tilapia {Freezer Meal}

By Rachel Tiemeyer

A comforting and non-fishy tilapia recipe that kids, and adults alike, will love. The flavorful sauce on this fish makes this a meal worth repeating again and again.

broiled parmesan tilapia

You know those dinners when you prepare something a little out of the ordinary for the fam?  Little kids cling to your leg and are whining all around you as you finish up dinner.  Your kitchen rapidly grows messier. 

One of the kids takes a look at the new dish and proclaims, “Eww, what is that? I don’t want that!”  Your enthusiasm about the new recipe wanes and doubt sets in as you corral everyone to the table.  You hold your breath, anticipating the backlash to come, as your kids take their first bite.

That was my scenario the first time I made this Broiled Parmesan Tilapia. It looked a little strange to my kids since it was new, but I insisted they try at least one bite of it. 

I watched out of the corner of my eye as my then 4-year-old reluctantly raised his fork to his mouth.  “Mmmm, this is so good, Mommy!”  Now that might be the best compliment a mom at my stage can hear.  To follow was a delightful–yes I actually said delightful–family meal with three small kids.  No whining, no crying. 

That’s…that’s why I share with you Broiled Parmesan Tilapia today. It was a “worth it” new recipe, and it was also super fast to make.

How to Make Broiled Parmesan Tilapia

This tilapia recipe couldn’t be simpler to make. Here’s the run down…

A comforting and non-fishy tilapia recipe that kids, and adults alike, will love. The flavorful sauce on this fish makes this a meal worth repeating again and again.

1.You’ll start by preheating the broiler and covering a rimmed baking sheet with foil.

2. Then, mix together the Parmesan, butter, greek yogurt, lemon zest and juice, fresh herbs, black pepper, garlic powder, and celery salt until combined in a bowl.

3. Next, pat your thawed tilapia filets dry and lay them on the covered sheet pan. Season both sides lightly with salt and pepper.

4. To cook: Place the fish under the broiler for 2 minutes on the first side. Flip and broil for 2 minutes on the other side.

5. Finally, remove from the oven and generously spread the Parmesan topping over the tilapia pieces. Broil for 2 more minutes, or until golden on top. Fish is done when it easily flakes.

This 10 minute fish recipe is so moist and delicious when you’re done! Serve over rice or pasta and try it with one of these side dish ideas…

Sides Dishes That Go with Broiled Parmesan Tilapia

Try serving your tilapia with one of these equally easy side dishes:

Oven Roasted Asparagus

Oven Fries

Oven Fries Recipe

Oven Roasted Broccoli

How to Make Broiled Parmesan Tilapia Into a Freezer Meal

You can also double the Parmesan topping and freeze it alongside any extra tilapia to have on hand for another winner dinner in the future. When you’re ready to prepare it, thaw it using one of these safe thawing methods and cook according to the instructions. Check out our Recipe Index for over 100 healthy and delicious freezer meals.

Broiled Parmesan Tilapia Recipe

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broiled parmesan tilapia

Broiled Parmesan Tilapia {Freezer Meal}

  • Author: Thriving Home
  • Prep Time: 20 minutes
  • Cook Time: 6 minutes
  • Total Time: 26 minutes
  • Yield: 6 1x
  • Category: Seafood
  • Method: Broil
  • Cuisine: American

Description

A comforting and non-fishy tilapia recipe that kids, and adults alike, will love. The flavorful sauce on this fish makes this a meal worth repeating again and again.


Ingredients

  • 1/2 cup Parmesan cheese, freshly grated
  • 1/4 cup real butter, softened
  • 3 tablespoons greek yogurt (or substitute real mayo)
  • zest of 1 lemon
  • juice of 1 lemon
  • 1/4 cup fresh herbs, minced (I use parsley and basil)
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon celery salt
  • 2 pounds tilapia fillets
  • Salt and ground black pepper

Instructions

Make It Now:

  1. Adjust the top oven rack to about 6 inches below the broiler. Preheat the broiler. Cover a rimmed baking sheet with foil (for easy clean up).
  2. In a small mixing bowl, stir together the Parmesan, butter, greek yogurt, lemon zest and juice, fresh herbs, black pepper, garlic powder, and celery salt until combined. Set aside.
  3. Rinse and pat tilapia filets dry. Lay filets on the pan. Season both sides lightly with salt and pepper.
  4. Place the fish under the broiler for 2 minutes on the first side.
  5. Flip and broil for 2 minutes on the other side.
  6. Remove from the oven. Generously spread the Parmesan topping over the tilapia pieces.
  7. Broil for 2 more minutes, or until golden on top. Fish is done when it easily flakes. Do not overcook.

Freeze For Later: Follow step 2. Place this mixture in a quart-sized freezer bag or small freezer container and seal. Freeze alongside the frozen tilapia filets (if not already frozen, then place the fish in a gallon-sized freezer bag).

Prepare From Frozen: Thaw the Parmesan mixture and the tilapia (preferably in the refrigerator overnight). Then, follow the cooking instructions, skipping step 2.

Crispy Baked Drumsticks {Freezer Meal}

By Rachel Tiemeyer
These incredible drumsticks are as good as the fried version without all the added fat, grease, and calories. Try these and you'll find them in your regular rotation.

Drum roll for the drumsticks, please. These guys rock!

First off, they are cheapola. I got a couple of packages of five free-range, all-natural drumsticks for $2.66 each. Plus, this recipe is particularly tasty, kid-friendly (not too spicy), easy to make, and healthy. I think I’ve found a new recipe for our family dinner rotation.

These Crispy Baked Drumsticks had the texture and taste of fried chicken without all the fat and mess of frying. What a great fake out! I’ve also included a simple and delicious recipe for a Honey-Mustard Sauce for dipping, which adds a little tangy-sweetness to the meal.

Please note, these bake at a very high temperature. Mine were done in about 25 minutes and required careful turning halfway through (so you don’t lose the crust). But, the end result is a crispy outside texture much like that of fried chicken. Crank the exhaust fan, though. You might just set off the fire alarm if your oven is as filthy as mine. 🙂

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crispy baked drumsticks

Crispy Baked Drumsticks {Freezer Meal}

  • Author: Rachel
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Chicken
  • Method: Bake
  • Cuisine: American

Description

These baked drumsticks have the texture and taste of fried chicken without all the fat and mess of frying. Kids love them, too!


Ingredients

For Crispy Baked Drumsticks:

  • 1/2 cup whole wheat flour
  • salt and pepper
  • 2 large eggs
  • splash of milk or water
  • 1 1/3 cup dry whole wheat breadcrumbs (you can replace some of these with ground flax seed)
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/41/2 teaspoon black pepper
  • 3 tablespoon olive oil
  • 8 chicken drumsticks (about 2 lbs), skin removed, trimmed

For Honey Mustard Dipping Sauce:

  • 1/4 cup plain Greek yogurt
  • 2 tablespoon Dijon mustard
  • 2 tablespoon honey
  • salt and freshly ground pepper, to taste

Instructions

Make It Now:

For Crispy Baked Drumsticks:

  1. Preheat oven to 475 degrees F.  Coat a wire rack generously with cooking spray and set it on a large rimmed baking sheet. (I highly recommend covering the baking sheet with foil for easier clean up.)
  2. Put flour on a plate and lightly season with salt and pepper.  Beat the egg, milk, and a dash of salt and pepper together in another shallow dish.  Mix breadcrumbs, paprika, onion powder, salt, garlic, and pepper in the last shallow dish.  Drizzle with oil and mash with a fork until the oil is thoroughly incorporated.
  3. Pat the skinless, trimmed drumsticks dry.  Dredge in the flour on all sides, and then in the egg mixture.  Then press into the breading mixture until evenly coated on all sides.  Place the chicken on the prepared rack. Discard any remaining dredging mixture.
  4. Bake the chicken until golden brown and an instant-read thermometer (inserted into the thickest part of a drumstick without touching bone) registers 165 degrees F, about 25-30 minutes. Turn halfway through the cooking time.
  5. Serve with the Honey-Mustard Dipping Sauce, if desired.

For Honey-Mustard Dipping Sauce: Combine yogurt, mustard, honey, and pepper in a small bowl.  Serve the sauce with the drumsticks.

Freeze For Later: After breading the drumsticks, carefully lay them in a single layer in a gallon-sized freezer bag or shallow container with lid. Use parchment paper to separate layers, if needed. Seal and freeze. (Note: The Honey-Mustard Sauce needs to be made fresh. We do not recommend freezing it.)

Prepare From Frozen: Thaw over night in the fridge and bake according to the directions. You might have to bake them a little longer if they are really cold still. If they begin to get too browned, cover them in foil.

Check out our list of 70+ Healthy Freezer Meals here!

70+ healthy freezer meals with instructions. Recipes your family will actually eat! |Thriving Home

Sweet Potato Quick Biscuits {Freezer Meal}

By Rachel Tiemeyer

These sweet potato biscuits are packed with Vitamins A and C. Try these healthy, flavorful biscuits as part of your next meal.

As you might know, I love finding ways to sneak more vegetables into food for my kids.  One of our favorite and fast side dishes is Sweet Potato Quick Biscuits.

The sweet potato adds moisture and a hint of sweetness, and the whole grain mix makes them more nutritious than your average biscuit.  Even my husband–who was raised on amazing buttery homemade biscuits–likes these.

Check this out. Your biscuit dough will look orange because it’s full of Vitamin A and C-rich sweet potato.

These sweet potato biscuits are packed with Vitamins A and C. Try these healthy, flavorful biscuits as part of your next meal.

Then, you’ll simply drop biscuits by the spoonful onto a cookie sheet. I doubled the recipe for my fam, because the people will eat these for breakfast, lunch and dinner.

These sweet potato biscuits are packed with Vitamins A and C. Try these healthy, flavorful biscuits as part of your next meal.

Last night we had them for dinner with Homemade Chicken Nuggets and some steamed broccoli. Success for all ages, I cry!

These sweet potato biscuits are packed with Vitamins A and C. Try these healthy, flavorful biscuits as part of your next meal.

One ingredient you’ll need to have on hand is a good whole grain baking mix. I found mine in the bulk food section of our natural grocer, but I’ve also bought it at Trader Joes in a box before, too. This shortcut is what makes the recipe so quick and easy!

You’ll also need some buttermilk, which isn’t something I normally have in the fridge. Instead, I’ve found that dry buttermilk mix (something like this) is handy to keep in the pantry, since the fresh stuff often goes to waste. The dry mix works very well!

These sweet potato biscuits are packed with Vitamins A and C. Try these healthy, flavorful biscuits as part of your next meal.

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Sweet Potato Quick Biscuits {Freezer Meal}

  • Author: Thriving Home
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 12 regular biscuits (or 8 jumbo) 1x
  • Category: Bread
  • Method: Bake
  • Cuisine: American

Description

These sweet potato biscuits are packed with Vitamins A and C. Try these healthy, flavorful biscuits as part of your next meal.


Ingredients

  • 1 medium sweet potato
  • 1 1/4 cups whole grain baking mix
  • 2 tablespoons chilled unsalted butter, cubed
  • 1/2 cup low fat buttermilk
  • 1/4 teaspoons ground allspice (or cinnamon works)

Instructions

  1. Preheat oven to 400°.
  2. Wrap sweet potato in a paper towel. Microwave on high until soft, 4 minutes. Scoop flesh into a bowl and mash; set aside.
  3. Place baking mix and butter in a bowl; rub butter into mix with fingertips until large pea-sized crumbs form. Add sweet potato, buttermilk and allspice; mix until just combined.
  4. Drop dough by big spoonfuls onto greased cookie sheet (making eight total).
  5. Bake until biscuits are firm to the touch, 8 to 10 minutes. Transfer to a wire rack to cool. Once cool, store in an airtight container for up to 3 days.

Notes

Freezer Meal Instructions:
To Freeze:
Bake biscuits as directed. Cool completely. Place in freezer safe bag or container for up to 3 months.
To Prepare:
Wrap biscuits in damp paper towel and heat in microwave for 20-30 seconds.

Mini Turkey and Veggie Meatballs {Freezer Meal}

By Rachel Tiemeyer

This little meatball is full of zucchini, whole wheat bread crumbs, ground turkey, and Parmesan cheese. They are sure to become a family favorite!

My entire family really enjoyed these Mini Turkey and Veggie Meatballs over spaghetti the other night. The finnicky 3-year-old took one bite, announced “MMM!”, and proceeded to eat quite a few. The lovable, yet opinionated husband said, “This should be in the regular rotation of meals for sure.”

These little orbs actually include all four food groups and are quite healthy. They are full of zucchini, whole wheat bread crumbs, low fat ground turkey, and some Parmesan cheese. Plus, they are cooked in a tomato sauce, which makes for a pretty well-rounded meal when served on top of whole wheat spaghetti.

This little meatball is full of zucchini, whole wheat bread crumbs, ground turkey, and Parmesan cheese. They are sure to become a family favorite!

Perhaps the best part was that I had plenty leftover for lunch the next day and to freeze for meatball subs later. I stored them in our favorite freezer container by MightyNest called the 8×8 Square Glass Cake Pan with TrueFit Lid (affiliate link). We use this for all kinds of freezer meals. (Read more about our favorite Freezer Storage containers here.)

This little meatball is full of zucchini, whole wheat bread crumbs, ground turkey, and Parmesan cheese. They are sure to become a family favorite!

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Mini Turkey and Veggie Meatballs

Mini Turkey and Veggie Meatballs

  • Author: Thriving Home
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 40 mini meatballs (about 1 inch diameter each) 1x
  • Category: Dinner
  • Method: Baked
  • Cuisine: American

Description

This little meatball is full of zucchini, whole wheat bread crumbs, ground turkey, and Parmesan cheese. They are sure to become a family favorite!


Ingredients

  • 1 pound lean ground turkey
  • 1/2 cup finely shredded zucchini (or finely shredded carrots will work)
  • 1/2 cup fresh, finely grated Parmesan cheese
  • 1 cup whole wheat bread crumbs
  • 2 cloves garlic, minced
  • 1 egg, beaten
  • 3 tablespoons organic ketchup
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 5 cups organic marinara sauce (about 2 regular-sized jars)

Instructions

  1. Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper or foil.
  2. In a large mixing bowl, add the turkey, zucchini, Parmesan, bread crumbs, garlic, egg, ketchup, salt, and pepper. Mix well using your hands.
  3. Shape the turkey mixture into about 1-inch diameter meatballs. Place meatballs in rows on the baking sheet, making sure to leave a little room between each one. Wash your hands well.
  4. Note: If you like your meatballs browned on the outside, saute them in a large pan with a little oil over medium-high heat until browned on all sides. You will NOT cook them through this way. I almost always skip this step because it’s messier and doesn’t make a huge flavor/texture difference to me.
  5. Place baking sheet on middle rack in the oven. Bake for about 20-25 minutes or internal temp reaches 165°F. (Note: If you browned the meatballs first, baking time will decrease to 15-20 minutes. Use a meat thermometer to determine doneness.)
  6. Place all the meatballs and marinara sauce in a stockpot. Turn the heat to medium-low and simmer until the sauce thickens slightly and the flavors blend, about 10 minutes. Stir occasionally. (Make sure to put the lid on. It splatters!)
  7. Serve over whole grain spaghetti or angel hair pasta. Top with freshly shredded Parmesan cheese.

Notes

Freezer Meal Instructions:

To Freeze: Roll meatball mixture into 1-inch meatballs and store in single layers in a freezer container or bag. Divide layers by parchment paper. Seal well and freeze. Note: DO NOT brown the meatballs before freezing. It is not safe to freeze partially cooked foods.

To Prepare: Thaw in the refrigerator for about 24 hours. Cook according to instructions.