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Befriend the freezer

If you’re a working duo, who barely has time to prepare dinner each night of the week, then best it is time to befriend the freezer! As a single woman living alone, I became friends with the freezer a long time ago – I don’t always want to cook for one and miss out on delicious stews, curries and bakes and I also don’t want to eat the same stew 3 nights running. Cue the freezer!

Planning ahead and making meals on the weekend or when the time allows you gives you the opportunity to eat some and freeze some. So when those nights come where the stomach is ravenous and the kitchen has been untouched, you can quickly take out a freezer meal instead of opting for something convenient – which is usually ridiculously expensive or unhealthy.

Befriendthe freezer

Now, what to prepare? Here are some great freezer friendly meals that keep the budget in check, the stomach happy and the body healthy:

1) Cottage Pie

2) Vegetable Curry Soup

3) Chicken Broccoli Bake


1) Cottage Pie

(Serves 6-8)


1 Butternut (cubed)

1 Sweet Potato (cubed)

Ostrich Mince

1 Onion (chopped)

3 Carrots (grated)

½ cup beef stock

1 tin Curried Vegetables

1 tin Tomato Onion Mix

1 Sachet Tomato Paste

60g Cheddar Cheese (grated)

Salt & Pepper (to taste)

Mixed Herbs (to taste)


Preheat the oven to 180⁰C


1. Boil the butternut and sweet potato cubes until soft

2. Pour the water out and mash the vegetables with salt and pepper to taste


1. Fry the chopped onion in olive oil on medium heat until transparent

2. Add the mince and brown

3. Add the beef stock, tomato onion mix, tomato paste, carrots and curried vegetables and stir together

4. Season with spices and let it simmer on medium heat for 15 minutes, occasionally stirring.


1. Place the meat in an oven dish and cover with the mash

2. Cover the top of the mash with grated cheese and bake in the oven on 200⁰C for 25 minutes

3. Optional to further grill for 3-5 minutes to crisp the cheese layer


2) Chicken Broccoli Bake

(Serves 6-8)


1 chicken

5ml curry powder

100g melted butter

125g cheese

300g broccoli

250ml mayonnaise (lite)

1 tin mushroom soup

10ml lemon juice

200g bread crumbs

Cayenne pepper


 Cook the chicken, debone and break into pieces

 Boil the broccoli slightly

 Mix the mayonnaise, mushroom soup, curry powder and lemon juice

 Place chicken and broccoli into a dish and pour the curry mayonnaise sauce over

 Mix together melted butter, crumbs and cheese and sprinkle over the dish

 Sprinkle a little cayenne pepper on crumbs

 Bake for 30 minutes on 180⁰C


3) Vegetable Curry Soup

Serves 3-4


1 Broccoli/Cauliflower Head

1 Onion

1 Tinned Tomato & Onion Mix

1 Punnet Mushrooms

¼ Pumpkin

1 cup of Chicken Stock

1-2 Tbs Mild Curry Powder (to your taste)

Dash Origanum

Dash Mixed Herbs

Salt and Pepper to taste

100g Plain/Double Cream Yogurt


1. Cut up the butternut and boil it on the stove top until soft

2. In a separate pot, fry the onion in olive oil for 5 minutes

3. Add chicken stock and spices (herbs, origanum, curry powder) to onion and simmer for a few minutes

4. Add mushrooms, Cauliflower, Broccoli and Tomato Onion Mix to the Onions and Chicken Stock and boil for 20-25 minutes

5. Add the yoghurt and cook in for another 5 minutes

6. Decant the water from the pumpkin and blend it into mashed pumpkin

7. Add the mashed pumpkin to the curry vegetables and blend into a curry vegetable soup

Shannon is a foodie fanatic and blogger over at The Relish Blog. Click on the photo to take a look at her blog.
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