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1. Chicken Fried Rice

2. Beef and Noodles

3. Couscous Bean Paella

Book Description

Frozen Assets offers a step-by-step plan for spending less time in the kitchen without sacrificing nutrition value. By using these methods one can spend just one day in the kitchen each month and still enjoy a homemade meal for breakfast, lunch and dinner -- every day of the month! With 20 one-week meals plans, readers can cook in advance for the time increment they desire.

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Frozen Assets Lite and Easy: How to Cook for a Day and Eat for a Month

Authors: Deborah Taylor-Hough

Date: November 2002

ISBN: 1891400282

Publisher: Champion Press

Paperback

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6 servings

• 2 teaspoons olive oil

• 1 cup onion, chopped

• 1 cup red bell pepper, chopped coarsely

• 2 1/4 cups canned vegetable broth

• 1/8 teaspoon saffron

• 1 can artichoke hearts (not the marinated kind)

• 1 cup frozen peas

• 1 1/2 cups couscous

• 1 (15-oz.) can black beans, drained and rinsed

• 1 lime (cut into wedges on serving day)

1. ADVANCE PREP: Chop onion and red bell pepper.

2. PREPARATION: In large skillet, saute onion and red bell pepper in hot oil until softened. Remove from heat. Stir in saffron, vegetable broth, artichoke hearts, peas, couscous and black beans. Pour into labeled freezer bag; seal and freeze.

3. TO SERVE:

4. Thaw. Place into large saucepan; reheat over medium heat until heated through. Serve with lime wedges.

PER SERVING: 413.3 CALORIES; 4.2G FAT; 18.6G PROTEIN; 77.4G CARBOHYDRATES; 1MG CHOLESTEROL.

More From This Book:

1. Chicken Fried Rice

2. Beef and Noodles

3. Couscous Bean Paella

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