Pantry Raid: Mushroom Barley Soup

I’m a big fan of soup. It’s often my go-to lunch since it’s quick and easy to grab from a store or a work cafeteria. I always have a stockpile of some kind of soup or chili in the freezer for when I don’t feel like cooking when I get home in the evening, too, which I thaw overnight in the refrigerator or, if I don’t remember, quickly thaw in the microwave.

I make and eat soup year-round, even during the summer, but nothing beats the magical feeling of eating hot soup on a cold day. It just warms up your body and makes you feel instantly better — at least, for me it does.

This recipe for mushroom barley soup is one of my favorites to make in the crock pot and let cook overnight for dinner the next day. It is healthy and doesn’t require a lot of ingredients, making it a perfect recipe for using up pantry and fridge staples.

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Pantry Raid: Make-and-Freeze Stir-fry Meals

Want to see more posts from Meal Prep Week? Search for #MealPrepWeek or see a recap of all of the posts here.

Take-out is expensive and not really that great for you. Fortunately, it is really easy to make at home — especially with frozen ingredients that you can assemble, portion, and freeze ahead of time.

For the past few years I’ve made these make-and-freeze bagged meals. These are similar to ones that you can buy in the frozen section at the store, but customizable with the quantities and ingredients that you want to include. They’re also cheaper and healthier, in many cases, since you know exactly what you’re putting into them and can add the sauce later to your taste.

My two favorite meals to make are veggie stir-fry with soy chicken (or “fake chicken,” as my family likes to call it) and shrimp with broccoli. I combine all of the ingredients, sans sauce, in a bowl and use a cup measure to portion into quart- or gallon-sized freezer bags, mark with the number of servings, and pop in the freezer. They’re very simple to assemble, and even quicker to heat up and serve. Here’s how I make them.

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