Chicken Vegetable Rice Bowls

Same concept as last post except we used the chicken breast this time. I also used all the stirfry vegis on the beef bowls so we just used onion, bell pepper, broccoli and cauliflour. I used 4 cups of chicken and 6 1/2 cups of vegetables. I made it a little meatier than last time because I try to watch red meat more closely than I do chicken.

I used the orange chicken marinade this time and am now all out. I need to pick more up. Well I guess dh gets to be the guinea pig today cause he took a chicken bowl with him to work today. haha I know all this taste great fresh, I am just wondering how it will translate with the microwave. I did something similiar a few months ago, but different. I made up a batch of rice and froze it in 1 cup portions in a sandwich bag, the same with the chicken but separate. I then microwaved it or cooked it on the stove, I can't remember but it was fine then I added sweet n sour sauce. But I have never done it this way. I hope it works out cause this is really convenient!

Do you make your own freezer meals?

Beef with Rice & Vegetables Strifry

I like rice and vegetables and meat. Not plain, but with some kind of marinade on it, sweet n sour sauce(the kind with the bell peppers and pineapples), oriental stirfry sauce(the kind with the high fructose corn syrup in it), orange chicken. Yes I know there is some sugary substances in it but it is a great way to get alot of vegis eaten.
Do you know why alot of Chinese/Oriental/Japanese people are thin and healthy? Because they eat a little bit of meat, a litle bit of rice and a WHOLE LOT OF vegetables! I am not kidding. I need to get more on the ball here. I think I average about once a week eating something like this. If I have something prepped and just ready to heat up I am more likely to eat it for lunch or something.

So Sunday I cooked up 2 beef tri tip roast that were about 3.5 lbs each. One in the oven, one in the crock pot. I also cooked up 8 lbs of boneless/skinless chicken breasts. I also cooked 1.25 lbs of ground turkey. I also made 112 oz of Mexican home made enchilada sauce.
After cutting up all the meat into tiny pieces I put everything in the fridge for Monday. Monday was a very busy day. I was in the kitchen from 7:00-2:45 and I think I sat down for about 15 minutes total. I chopped up 3 onions, 10 cloves of garlic, got the frozen bell peppers out of the freezer, got out the broccoli and cauliflour, got out a bag of stirfry vegetables, the olive oil, the stirfry marinade/sauce, the orange chicken marinade/sauce.

I also cooked up 2 lbs of brown rice. That was in addition to the other 2 lbs of brown rice I made into spanish rice to go with the enchiladas.

Normally I would of wanted about 6 onions but that is all I had left. I mixed 1 3/4 cups of beef with 7 1/2 cups of vegis. My eldest dd was helping and complaining. That is not enough beef so I told her that was the whole point. A little beef, ALOT of vegis. lol That didn't stop her from eating a whole bowl for lunch and she loved every bite of it and even wanted more. ;)

I used my new rubbermaid bowls and made up beef vegi bowls for everyone and froze them. We wound up with 6 adult, 3 kids size and 3 youngest dd's size. I need to pick up some more marinade at Smart N final or learn to make my own, we are almost out!

Do you ever make stirfry? Do you make your own marinades?