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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!

Zucchini Pizza Crust

By Polly Conner

Zucchini Pizza Crust: Seriously, it's good! What a great way to sneak in veggies to your dinner too.

I was skeptical.

I know you are too.

“Zucchini pizza crust? Seriously, Polly? You’ve gone too far.”

My sister sent me this recipe a while back and since I still have frozen zucchini stocked up in the deep freeze, I figured this might be a good way to use it up.

I must say, it was a big risk to replace our normal pizza crust with this zucchini pizza crust recipe. If I messed up our much anticipated pizza night, I would face much retribution from my husband and kids.

Zucchini Pizza Crust: Seriously, it's good! What a great way to sneak in veggies to your dinner too.

The Verdict: This pizza was pretty gosh-darn-good. It really didn’t change the flavor all that much. Just added a heartiness and flavor to the crust that you don’t get with a white or even wheat crust. The crust has cheese and seasoning in it so it adds some extra fun to each bite. It’s also low-carb so if you’re into that, it’s a win!

But here’s the deal when making this crust — you need to follow the directions. Don’t be like me and be a directions skimmer. Follow these directions and all will be well in your world. (Printable recipe below).

Zucchini Pizza Crust Recipe

1) Preheat a baking stone or overturned rimmed baking sheet at 450 degrees F for 30 minutes. Don’t skip this! The stone needs to be HOT or else your dough will be gooey. No one wants that.

2) Wring out the shredded zucchini really, really well. When you think it’s wrung out all the way, wring it out some more. You want it as dry as possible. You’ll end up with about a cup of zucchini after it’s been wrung dry. I used a thin dish towel and squeezed the zucchini through that.

3) In a large bowl, combine the zucchini, flours, garlic powder, oregano, basil, salt, eggs, and cheeses. Using your hands, mix all the ingredients together. It will be sticky — do not let your heart be troubled. It won’t be the typical dough texture.

4) Grease two sheets of parchment paper. Press the dough into the desired shape and thickness between the two pieces of greased parchment paper. You can get this dough pretty thin if you work at pressing it out evenly (I like it about 1/4-inch thick).Zucchini Pizza Crust: Seriously, it's good! What a great way to sneak in veggies to your dinner too. Zucchini Pizza Crust: Seriously, it's good! What a great way to sneak in veggies to your dinner too.

5) Slide the parchment paper with the pizza crust on top of it on to the preheated baking stone. Yes, you are baking the pizza ON TOP of the parchment paper. Zucchini Pizza Crust: Seriously, it's good! What a great way to sneak in veggies to your dinner too.

6) Bake for about 10 minutes until the crust looks set and the bottom is starting to brown.

7) Remove the pizza crust from the oven and top with pizza sauce and toppings. Bake for another 3-5 minutes until the cheese is melted and bubbly.Zucchini Pizza Crust: Seriously, it's good! What a great way to sneak in veggies to your dinner too.

Here is a great pizza sauce recipe if you want one.

Make sure to check out our other pizza and pasta recipes in our recipe index. You shall not regret browsing upon other delicious pizza recipes that the index contains.

**Affiliate Disclosure:  Posts may contain affiliate links. If you purchase a product through an affiliate link, your costs will be the same but Thriving Home will receive a small commission. This helps cover some of the costs for this site. We appreciate your support!

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Zucchini Pizza Crust: Seriously, it's good! What a great way to sneak in veggies to your dinner too.

Zucchini Pizza Crust

  • Author: Thriving Home
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Baked
  • Cuisine: Italian

Description

Zucchini Pizza Crust is the unexpected dinner guest for pizza night that your family will go crazy for.


Ingredients

  • 34 cups finely shredded and packed zucchini (about 34 zucchinis depending on size)
  • 1/2 cup all-purpose flour
  • 1/2 cup wheat flour
  • 1/2 teaspoon garlic powder
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded Parmesan cheese
  • Pizza sauce
  • Shredded mozzarella cheese
  • Pepperoni and/or other toppings

Instructions

  1. Preheat a baking stone or overturned rimmed baking sheet at 450 degrees F for 30 minutes.
  2. Wring out the shredded zucchini really, really well. And when you think it’s wrung out all the way, wring it out some more. You want it as dry as possible. You’ll end up with about a cup or so after it’s been wrung dry. I used a thin dish towel and squeezed the zucchini through that.
  3. In a large bowl, combine the zucchini, flours, garlic powder, oregano, basil, salt, eggs, and cheeses. Using your hands, mix all the ingredients together. It will be sticky!
  4. Grease two sheets of parchment paper. Press the dough into the desired shape and thickness between to two pieces of greased parchment paper. You can get this dough pretty thin if you work at pressing it out evenly (I like it about 1/4-inch thick).
  5. Slide the parchment paper with the pizza crust on top of it on to the preheated baking stone
  6. Bake for about 10 minutes until the crust looks set and the bottom is starting to brown.
  7. Remove the pizza crust from the oven and top with pizza sauce and toppings. Bake for another 3-5 minutes until the cheese is melted and bubbly.

Garden Vegetable and Lentil Soup {Freezer Meal}

By Rachel Tiemeyer

If you’re looking for a low calorie, nutritionally-dense, and tasty soup….this is it! #realfood #freezermeal #superhealthy

I can’t wait to share this recipe with you. If you’re looking for a low calorie, nutritionally-dense, and tasty soup….this is it! It’s simply perfect for a summer day, especially when your fridge is overflowing with garden produce to use up.

Here’s a bowl full of veggies my green-thumb friend, Nicole, sent me home with last week. This palette was quite an inspiration. You know cooking is art, don’t you?

Garden Vegetable and Lentil Soup Recipe: If you’re looking for a low calorie, nutritionally-dense, and tasty soup….this is it! #realfood #freezermeal #superhealthy

Now, let’s talk lentils for a minute. Did I scare you off with a mention of those? If so, don’t shy away from these small round, lens shaped legumes. I hadn’t tried cooking with them until this recipe, and I tell you, I’m sold! Not only are they full of fiber and protein, but they made this soup hearty and rich-tasting. They really cook down in the broth, adding a buttery creaminess to the texture. The key, I learned, is using lots of seasoning to keep them from tasting bland in this soup.

Garden Vegetable and Lentil Soup: If you’re looking for a low calorie, nutritionally-dense, and tasty soup….this is it! #realfood #freezermeal #superhealthy

One more thing to share before we get to the recipe. Would you believe that my kids even tried and ate some of this soup? All three of them–the 2, 4, and 6 year olds. That’s because they helped me pick the produce and chop it for the soup. The push to get kids in the kitchen isn’t just a nice theory. It really works if you’re wanting your children to try new foods and take an interest in where their food comes from.

Garden Vegetable and Lentil Soup Recipe: If you’re looking for a low calorie, nutritionally-dense, and tasty soup….this is it! #realfood #freezermeal #superhealthy

My 6-year-old has become an expert chopper, as we’ve worked on his knife skills over the past year. My 4-year-old daughter isn’t too bad either. I usually give them a butter knife and it works fine, although I now trust my older son with a small sharp chopping knife. The 2-year-old picked herbs off the back porch for me and then proceeded to make his own “soup” while we cooked. What great fun in the kitchen (and quite a mess…yes…but worth it)!

Garden Vegetable and Lentil Soup Recipe: If you’re looking for a low calorie, nutritionally-dense, and tasty soup….this is it! #realfood #freezermeal #superhealthy

Keep in mind, you can use all kinds of veggies in this recipe. Just toss in what you have on hand in place of the ones I suggest, if you want. Happy summer soup making!

Garden Vegetable and Lentil Soup: If you’re looking for a low calorie, nutritionally-dense, and tasty soup….this is it! #realfood #freezermeal #superhealthy

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Garden Vegetable and Lentil Soup recipe

Garden Vegetable and Lentil Soup Recipe

  • Author: Thriving Home
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 6-8 1x
  • Category: Soup
  • Method: Dutch Oven
  • Cuisine: American

Description

A low calorie, nutritionally-dense, and tasty soup that’s simply perfect for a summer day or a cold winter night.


Ingredients

  • 2 tablespoons olive oil
  • 12 cups onion, chopped
  • 1 bay leaf
  • red pepper flakes, to taste
  • salt and pepper, to taste
  • 2 garlic cloves, minced
  • 12 cups chicken broth
  • 1 cup red lentils
  • fresh thyme, bundle a few sprigs and tie together with kitchen twine or another sprig
  • 23 large carrots or 1 bag of baby carrots, chopped
  • 2 cups green beans, chopped
  • 1 small to medium zucchini, chopped
  • 1 cup cherry tomatoes, chopped
  • fresh herbs (i.e. parsley, basil, etc), chopped, to taste

Instructions

Note: Try to chop the vegetables about the same size and small enough to fit on a spoon bite.

  1. Heat olive oil in Dutch oven over medium heat.
  2. Add onions, bay leaf, and season with salt, pepper, and red pepper flakes to taste. Saute until softened. Add garlic and sauté for another minute. Pour in chicken broth and bring to a boil.
  3. Add lentils and thyme bundle and simmer about 10 minutes less than the lentil package directions call for.
  4. Add vegetables and simmer another 10 minutes.
  5. Remove bay leaf and thyme bundle. Top with freshly chopped herbs. Taste and season with salt and pepper as needed.

Serving suggestion: Top with fresh Parmesan cheese and serve with a good loaf of crusty bread.


Notes

Freezer Meal Instructions:

To Freeze:
Cook soup completely and let cool. Put soup in freezer-safe container or bag. Freezer for up to 3 months.
To Prepare:
Thaw soup in refrigerator overnight. You can also warm it from frozen on the stovetop.
*Note, you may need to add some more water or broth because the vegetables will absorb some of the liquid.