There are times when I can spend an entire day thinking about dinner. I plan out the entire dish ahead of time only to come home and have to scratch it all. Those days I’m either too busy to cook or too tired to cook. I think it’s time to get friendly with my freezer and get better at preparing dishes that can be stored for quick dinner options.
There is a problem!
I like food that’s prepared fresh, so those freezer friendly meals can only be cooked to a point. I don’t like defrosting and cooking food that’s been previously cooked and frozen. In an effort to find a solution I came up with a few options like adding marinades to meat and chicken prior to freezing, making my own veggie and falafel burgers, freezing some broth for a quicker soup prep. I’m not picky but freshness is very important to me. Preserving vitamins and nutrients of a dish is equally important. I think that’s why I’ve never been a huge fan of slow cookers.
I would love to get your suggestions on freezer friendly fresh meals.
I’ve been wanting to make this Grilled Romaine Salad for a few days now and finally got around to it. This is definitely not freezer friendly but it’s certainly fresh and nutritious and oh so delicious.
Grilling Romaine Lettuce is very easy but you can’t leave it unattended. The beauty is it only takes about 1-2 minutes on each side on a really hot grill. No real time commitment here. You’re simply trying to get some grill marks and bring out the sweetness. We don’t want to char it, no charred lettuce allowed.
So next time you’re looking for a quick dinner idea, might be short on time, don’t feel like cooking and don’t have things in the freezer make this salad. I promise you won’t be disappointed.
- One head romaine lettuce washed and cut lengthwise
- 4 sliced low sodium bacon, cooked and crumbled
- 4 eggs, hard boiled and chopped
- 1 large tomato, chopped
- ½ cup avocado dressing (recipe below)
- olive oil, for brushing
- Preheat grill to about 500 degrees.
- Brush olive oil all over the lettuce and grill about 2 minutes on both sides until light grill marks appear. Remove and set aside.
- Prepare the avocado dressing.
- To serve, top lettuce with the dressing, tomato, eggs and bacon.
- 1 cup buttermilk
- ½ cup low fat greek yogurt
- ¼ cup Vegenaise (or mayo)
- 1 medium avocado
- ⅓ bunch cilantro (parsley if you prefer)
- 1 clove minced garlic
- ½ lemon juice
- 1 tsp salt, plus more if needed
- Add all of the ingredients to a food processor or blender.
- Puree on high until the mixture is smooth and the cilantro (or parsley) is in small pieces. Taste and adjust seasoning to your liking.
- Keep refrigerated for up to one week.