Wic Wednesday #6: Thai Peanut Noodles (Freezer Friendly!)

Eating on a budget doesn't have to mean PB sandwiches or ramen noodles. I used my WIC check to get the majority of the ingredients for this vegetarian meal. Having a meal without meat in it is one way to save money. Since meat can get pretty pricy, cutting back at least once a week can make a difference. I found this One Pot Pasta Thai Peanut Butter Noodles recipe from Top Ate on Your Plate. To make this freezer friendly, I prepped all the veggies and added all the ingredients except the pasta and noodles. You can easily skip the whole freezer part and just throw everything into the pot.

 

Ingredients:

8oz spaghetti, uncooked, rinsed in cold water until the starch is gone

2 cups chicken broth

1/4 cup rice vinegar

3 TBSP soy sauce

1 TSBP fish sauce

1/4 cup peanut butter*

1 TBSP ginger, grated*

1 clove garlic, minced*

1 1/2 cup broccoli floret*

1 cup sliced mushrooms*

1 cup carrots, sliced*

1/2 onion, sliced*

 

Garnish

Cilantro

1 TBSP sesame seeds

*WIC

Directions:
1. Label the bag as Thai Peanut Butter Noodles. Underneath, write the cooking instructions:

 

Defrost overnight

Add 2 cups chicken broth

Add spaghetti, rinsed in cold water (uncooked)

Bring to boil, boil for 10 mins

(if pasta is still too al dente, add 1/4 cup water or broth and boil for extra 3-5 mins)

Garnish

 

2. In the zip lock bag, combine everthing except the spaghetti, broth and garnish

3. Close the bag, trying to squeeze out as much air as possible.

4. Freeze flat.

To cook:
1. Defrost overnight
2. Add the contents of the bag, chicken broth and spaghetti to a pot
3. Boil until pasta is al dente
4. Garnish

WIC Wednesday #5: Split Pea Soup (Freezer Friendly!)

Hubby has been bugging me to make split pea soup. I've personally never had it, but he claims its the best thing ever. So I decided to be nice and search for a good recipe. This Split Pea Soup Recipe by Five Heart Home looked really easy and simple to make. Something I did differently from the recipe that I think helped with the "freezer shelf life" of this recipe is prepare the potatoes. Trial And Error Homemaking had this amazingly potato prep tutorial that kept the potatoes looking nice and white. This recipe became Hubby approved, and he's already requested I make this during the Christmas season when his family comes to visit.

Ingredients:

16oz dried split peas, rinsed and drained*

2 cups diced ham

2 cups diced potatoes

2 cups diced carrots*

2 TBSP minced garlic*

8 cups chicken broth

1-2 bay leaves

2 TBSP dried parsley

*WIC

Directions:
1. Label the bag as split pea soup. Underneath, write the cooking instructions: 

 

Add dried peas (you can make a note to rinse and drain them if you'll forget otherwise)

Add 8 cups chicken broth

Combine all

low 8-10hrs, high 4-5hrs.

2. Prep the potatoes. I just threw mine in boiling water for 5 minutes and stuck them in the freezer to cool off faster. Try to leave them in the freezer for at least 30-45 minutes, or until cool to touch.

3.  In the zip lock bag, put in the ham, potatoes, carrots, garlic, bay leaves and parsley.
4. Close the bag, trying to squeeze out as much air as possible.
5. Freeze flat. 

To cook:
1. Put in crockpot and follow instructions. Defrosting is not necessary :)