Meow Recipes

Friday, September 11, 2026

Mini Freezer Stash #1

Guys! Welcome to our September Mini Freezer Stash!

I absolutely love how my life feels when I have stuff ready to go. Like a crockpot meal set for our busy ballet night, or wholesome homemade muffins to tuck in a lunchbox. Makes me feel like I’m just crushing it at life.

I really wanted this set to feel NOT overwhelming and actually useful.

This Mini Freezer Stash:

Takes less than one hour
Uses whole food ingredients
Has recipes that we *actually* want to eat.

The format couldn’t be easier – you basically assemble stuff in bags and freeze it!

And the recipes this month are some of the top-rated fall faves!

Pumpkin Muffins
Butter Chicken
Tortilla Soup
Ricotta Meatballs

If you want, you can get the cute little recipe cards sent to you (free) via email – the form is right here below. I like to print the cards out and attach them to the bags!

I hope you find this as helpful as it’s been for me!

1 Pumpkin Muffins

Pumpkin Muffin held in hand with bite taken out.

Makes 16-18 muffins

Blend:

14-oz. can pumpkin puree
3 cups rolled oats
1 cup full-fat plain Greek yogurt
3/4 cup maple syrup
3 eggs
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. vanilla extract
1/2 tsp. cinnamon (optional)
1/2 tsp. salt
1/2 cup chocolate chips (optional)

Bake: 375° // 15-17 minutes

Freeze: Store muffins in an airtight container or bag in the freezer (or fridge). To reheat from frozen, microwave 45-60 seconds.

Things to Know:

I bake these in a muffin tin lined with avocado oil.

2 Butter Chicken

Serves 4

(the picture above shows meatballs – you can make this with meatballs or just chicken thighs as directed below!)

Freeze Together:

1 red onion, roughly chopped
2 tsp. garlic paste
2 tsp. ginger paste
1/4 tsp. turmeric
1/4 tsp. smoked paprika
1 tsp. garam masala
1/2 tsp. cumin
1 1/2 tsp. kosher salt
1 tsp. sugar
14-oz. can crushed tomatoes
1/2 cup chicken broth

Cook With:

1 1/2 lbs. chicken thighs

Crockpot: Low // 8 hours
Instant Pot: High // 16 minutes
Stovetop: Simmer // 30 minutes

Final Step: Remove chicken from the sauce and shred into large chunks. Puree the sauce (I use an immersion blender). Add ½ cup heavy cream and 2 tbsp. butter to the sauce. Add chicken back in. Serve with rice, naan, and cilantro.

Things to Know:

The chicken is listed separately to make it safe for crockpot cooking. You add the frozen portion above, plus a package of chicken thighs, to the crockpot (or whatever method you’re using).
Chicken breasts also work.
I thaw this by running the bag under warm water for a few minutes and breaking the mixture into chunks.

3 Chicken Tortilla Soup

Serves 6

Freeze Together:

1 red onion, diced
1 jalapeño, minced
2 tsp. garlic paste
1 1/2 tsp. cumin
1 1/2 tsp. chili powder
¼ tsp. dried oregano
1 1/2 tsp. salt
28-oz. can crushed tomatoes

Cook With:

1 1/2 lb. boneless skinless chicken thighs
3 cups chicken broth

Crockpot: Low // 8 hours
Instant Pot: High // 16 minutes
Stovetop: Simmer // 30 minutes

Final Step: Shred chicken. Add a 14-oz. can drained and rinsed pinto beans. Serve with tortilla strips, lime wedges, and sour cream!

Things To Know:

Chicken is listed separately to make it safe for crockpot cooking. You add the frozen portion above, plus a package of chicken thighs and the broth, to the crockpot (or whatever method you’re using).
Chicken breasts will also work.
I thaw this by running the bag under warm water for a few minutes and breaking the mixture into chunks.

4 Ricotta Meatballs

Serves 4-5

Mix, Roll, and Freeze:

Freeze on parchment-lined pan; divide into two bags

2 lb. ground turkey
1 cup full-fat ricotta cheese
1 cup Parmesan cheese
1 cup panko
2 tsp. garlic powder
2 tsp. salt
1 tsp. Italian seasoning

Instructions for one bag:

Bake: 400° // 30 minutes

Final Step: After baking, add 32-oz. of marinara sauce like Rao’s. Bake for 10 mins to warm. Mix 1/4 cup panko, 1/4 cup Parmesan, 2 tsp. olive oil, and parsley, sprinkle on meatballs, and broil until golden and crispy. Serve with pasta or garlic bread and a salad!

Things to Know:

Freeze the meatballs on a parchment lined pan so they won’t stick together. Once frozen, transfer to a bag (or two).
I bake these in a shallow Dutch oven or cast iron pan with a bit of oil. Then I can add the sauce directly to that same pan.
The crispies on top are optional but make it more fun to eat!

If you love this mini freezer stash and want even more freezer meal life-savers, you can get a full packet of 22 dinner recipes right here!

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Tuesday, September 1, 2026

Peanut Chicken with Ginger Slaw

Peanut chicken on a plate with rice and slaw.

This Is Exactly What I Want To Be Eating, ALl The Time.

I made this for dinner when my brother came to visit, and by the end of his visit three days later, I had already made it again because we all loved it so much.

Can this just be dinner for the next three weeks? the next month? the next year? Peanut chicken, coconut rice, and ginger slaw is truly a match made in heaven.

In the bowl:

thin strips of chicken, coated generously in the Trader Joe’s peanut satay sauce
rich, steamy coconut rice
a punchy ginger slaw with purple cabbage and thinly sliced shallot
cilantro and crispy shallots to top it off

The ginger slaw in particular – MORE OF THAT PLEASE. I could eat that on / with / around everything. It’s bright and zingy with a sassy little gingery bite.

And the freshness of the vibrant slaw against the richness of the peanut chicken and coconut rice – ugh. I love it so much.

Peanut chicken with rice and slaw on a plate.

I use the Trader Joe’s peanut satay sauce for this (same stuff I used on this recipe)! But if you don’t have access to Trader Joe’s, a homemade peanut satay sauce like this one will work! I think they’ve recently changed the sauce just slightly – it used to be pretty thick, but my last few batches have been smooth and drizzle-able right out of the jar!

Hope you guys love this combo as much as I do.

How To Make This Peanut Chicken with Ginger Slaw (In Pictures!)

1 Slice and Sauce the Chicken.

The marinating time is minimal; I just let it sit in the sauce for a bit while I prep everything else.

2 Shred the shallots and cabbage.

I use a mandoline for this! You could skip the shallots and use a store-bought purple slaw – I do love the thinly sliced shallots in there, though!

3 Toss the Slaw.

I often use my hands – it’ll be juicy and so fragrant, crunchy-tender, and just so yummy.

4 Cook the Chicken.

Use a good nonstick skillet for this, with a bit of avocado oil! Air frying also works. The chicken cooks fast!

5 You’re Done! Yum!

The coconut rice and chicken on the bottom, and a scoop of the slaw on top. YUM.

If you’re short on time and looking to make even easier:

Use frozen precooked rice instead of making the coconut rice.
Use pre-shredded purple cabbage and skip the shallot for the slaw.

Peanut Chicken with Ginger Slaw

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Lindsay
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Dairy-Free, Gluten-Free

Description

Coconut rice, bright ginger slaw, and a quick peanut chicken using Trader Joe’s peanut satay sauce!

Ingredients

Units

Peanut Chicken

1 lb boneless skinless chicken breasts, thinly sliced
1/4 cup Trader Joe’s Peanut Satay Sauce (more for serving)
1 clove garlic, grated (or 1/2 teaspoon garlic powder)
1/2 teaspoon salt
1 tablespoon avocado oil

Ginger Slaw

3 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon ginger paste (or grated fresh ginger)
1/2 teaspoon salt (more to taste)
4–5 cups shredded purple cabbage, very thinly sliced on a mandoline (about half of a head of cabbage)
1 shallot, very thinly sliced on a mandoline (optional, but I like it in there!)

Coconut Rice

2 cups jasmine rice
1 14–ounce can coconut milk
1 1/2 cups water
1 teaspoon salt

Cook Mode Prevent your screen from going dark

Instructions

Prep Chicken: Mix the chicken with peanut sauce, garlic, and salt. Let it rest for 15-30 minutes while you prep the other ingredients.
Coconut Rice: Rinse the rice under cold running water. Add to a saucepan with water, coconut milk, and salt; bring to a low simmer. Cover with a lid, and cook for 15 minutes. Remove lid; fluff rice with a fork.
Ginger Slaw: Stir the vinegar, sugar, ginger, and salt together in a large bowl. Add shredded cabbage and shallots; massage with your hands for a few minutes to tenderize the cabbage.
Cook Chicken: Heat the avocado oil in a large nonstick skillet over medium high heat. Add the chicken and stir fry, moving around in the pan to prevent burning, for a few minutes until fully cooked.
Serve: Place the coconut rice in a bowl, top with peanut chicken, and pile that slaw on top. Spoon extra peanut sauce over the chicken. Add cilantro, crispy shallots, and/or chili crisp to finish it off!

Equipment

Large Skillet

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Mandoline Slicer

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The equipment section may contain affiliate links to products we know and love.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Thai-Inspired

Keywords: chicken dinner recipe, chicken dinner, chicken recipe, peanut chicken

Three More Really Good Skillet Chicken Dinners

Chicken with Coconut Kale

Ginger Peanut Chicken

Red Curry Chicken Stir Fry

The post Peanut Chicken with Ginger Slaw appeared first on Pinch of Yum.

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Thursday, August 20, 2026

Teriyaki Chicken with Ginger Peaches and Sesame Drench

Teriyaki chicken in a bowl with peaches, rice, and green beans.

This Is My Fresh Summery Reset Meal.

Juicy teriyaki chicken, grilled if you want, served over rice with a scoop of bright gingery peaches, and a rich sesame drench getting into every bite.

YES PLEASE I love this meal!

My family’s summer eating has two basic modes:

Fresh mode: vibrant, summery produce! crispy, juicy, colorful.
YOLO mode: chips (so many chips), ice cream cones, hot dogs, fried chicken sandwiches, and packaged snacks that hit just right at the pool, on a road trip, or at the State Fair.

I truly love both of these categories. But once every few weeks, I start to sense myself going a bit hard into YOLO mode – typically after a road trip or an extended amount of pool days, which is where we’re at here at the end of summer.

This teriyaki chicken with ginger peaches has been my go-to meal for when I’m ready to get back to something a bit fresher.

Teriyaki chicken in a bowl with rice, salsa, and green beans.

I’ve made it as a bigger meal for my extended family – nieces, nephews, sibs, parents – where my dad helped me grill the chicken, we sliced up “plain peaches” for the kids, and almost all of us went back for seconds.

And I’ve also made it for a meal just for our family, because 9 out of 10 nights, I am looking for a way to just eat peaches for dinner (or, dessert).

Hope you love it, too!

Teriyaki Chicken with Ginger Peaches and Sesame Drench

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Author: Lindsay
Total Time: 2 hours 15 minutes
Yield: 4 servings 1x
Diet: Dairy-Free

Description

Juicy grilled teriyaki chicken, bright gingery peaches, and a rich sesame drench all over top! My go-to dinner when I want something fresh!

Ingredients

Units

Teriyaki Chicken

1/2 cup teriyaki sauce (I use Soy Vay)
1 large clove garlic, grated (or 1/2 teaspoon garlic powder)
1 lb. chicken breasts
2 teaspoons avocado oil

Ginger Peaches

4 peaches or nectarines, diced
1/4 cup chopped scallions, or cilantro, or both
1 teaspoon freshly grated ginger
1–2 tablespoons fresh lime juice (from 1–2 limes)
1/2 teaspoon salt
1 tablespoon sugar

Sesame Drench

1 tablespoon reduced sodium soy sauce
1 tablespoon toasted sesame oil
1 1/2 tablespoons brown sugar
1 teaspoon chili crisp
1–2 tablespoons water (as needed, to thin it out)

Extras For Serving

1 cup of white rice
Green beans (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prep Chicken: Slice the chicken breast into thinner pieces, or pound them out to be thinner.
Marinate Chicken: Marinate the chicken in the sauce and garlic for 2-12 hours. (Optional – more time = better flavor, but it will work even with a shorter 15-30 minute marinate time!)
Make Rice: Start cooking your rice according to package directions.
Make Sauce: Whisk the sesame drench ingredients together and set aside.
Make Gingery Peaches: When you’re close to being ready to eat, toss peaches, scallions, ginger, salt, and sugar together. Usually the peaches will release some juices and it will become slightly saucy, but you can add a bit of honey to help it along if it seems too dry.
Cook Chicken: Heat the avocado oil in a large skillet over medium heat. Let any excess marinade drip off the chicken, then add to the pan and sauté for 3-4 minutes per side, until the chicken reaches an internal temperature of 165 degrees.
Serve: Serve the chicken over rice, with a scoop of the peaches, and a drench of the sesame sauce! Add green beans if you’d like! So super fresh!