The Everything Freezer Meals Cookbook (13 page)

Reheating Instructions

Put frozen casserole into oven and cook at 350°F, covered, for 1 hour 30 minutes–1 hour 45 minutes, or until casserole is hot.

PER SERVING

Calories: 280 | Fat: 14g | Protein: 17g | Sodium: 474mg | Carbohydrates: 23g | Fiber: 4g

How to Cook a Frozen Casserole

You can defrost casseroles first, or they can go straight from the freezer to the oven. To go the latter route, add 45 minutes–1 hour to the defrosted cooking time. Cover your casserole with aluminum foil while cooking to keep it from drying out.

Instead of marinara sauce, try the meatballs with Marsala Mushroom Sauce (Chapter 14) served over linguine with crusty French bread.

Freezing Day

Prepare Basic Marinara Sauce. Mix together the pine nuts, eggs, onion soup mix, cheese, breadcrumbs, Italian seasoning, and garlic. Form into not-meatballs. Place balls on a lightly greased baking sheet and bake at 375°F for 30 minutes or until balls are browned. Turn meatballs every 10 minutes. Put meatballs in marinara sauce and simmer on low for 45 minutes–1 hour. Cool and freeze in Tupperware or freezer bag.

Reheating Instructions

Defrost in the refrigerator overnight and heat over medium-low heat until it reaches desired temperature. Serve over spaghetti.

PER SERVING

Calories: 605 | Fat: 41g | Protein: 33g | Sodium: 1211mg | Carbohydrates: 27g | Fiber: 3g

Waste Not, Want Not

Make a habit of checking your refrigerator for perishables needing to be cooked. Think of how much money is wasted every year on food that has gone bad while sitting in the refrigerator. You may not be ready to eat a particular food, but surely you can find a freezer recipe that allows you to preserve it for another time.

Keep a batch of this delicious soup on hand for those cold evenings when you want something warm and comforting to eat. It also makes the perfect meal to bring to a sick friend.

Freezing Day

Combine vegetable broth, tomatoes, garlic, carrots, celery, cabbage, onion, leeks, potatoes, and rosemary in a slow-cooker. Cook on low for 8 hours. Add beans, salt, and pepper and cook for 30 minutes more. Freeze using freezer bags.

Reheating Instructions

Defrost soup in the refrigerator overnight and heat over medium heat for 15–20 minutes.

PER SERVING

Calories: 355 | Fat: 1g | Protein: 16g | Sodium: 275mg | Carbohydrates: 73g | Fiber: 17g

Zucchini is a type of summer squash and a popular vegetable to grow at home. You can freeze them in half-inch slices, but the vegetable must be water-blanched and quickly cooled first.

Freezing Day

Grate zucchini and put in large mixing bowl. Add remaining ingredients (except cheese) and mix well. Put mixture in an aluminum casserole dish and partially cook at 350°F for 20 minutes. Cool and freeze.

Reheating Instructions

Defrost zucchini casserole in the refrigerator overnight. Cook at 350°F for 15 minutes. Remove from oven and sprinkle cheese over the top. Return to oven for 15 minutes.

PER SERVING

Calories: 244 | Fat: 21g | Protein: 8g | Sodium: 510mg | Carbohydrates: 6g | Fiber: 1g

Strata is a casserole made from eggs and bread, and can also incorporate hash browns and, if desired, meat. Strata is also known as a breakfast casserole and is a great option to serve for brunch.

Freezing Day

Prepare a 9″ × 13″ casserole dish for freezing according to the casserole method in Chapter 1. Slice Italian bread into 1″ slices. Line the bottom of the dish with a layer of bread. Layer cheese, then broccoli on top of bread. In a saucepan, melt butter. Remove from heat. In a mixing bowl, whisk together the eggs and milk. Add egg mixture and remaining ingredients to butter and mix well. Slowly pour egg mixture over the top of the casserole. Wrap well according to casserole method and freeze.

Reheating Instructions

Following the casserole method, defrost casserole in the refrigerator overnight. Bake for 45 minutes–1 hour at 350°F, or until the eggs are cooked and a knife inserted into the middle of the dish comes out clean.

PER SERVING

Calories: 745 | Fat: 51g | Protein: 31g | Sodium: 1287mg | Carbohydrates: 42g | Fiber: 3g

NO DEFROSTING NEEDED!

Freezing Day

Mix mashed potatoes with minced onion. Form mashed potatoes into 4–6 patties. Dip patties in flour. Heat butter in skillet over medium-high heat. Fry potato patties in butter for 3–5 minutes per side, turning once they become browned. Cool patties and flash freeze. Transfer to freezer bag.

Reheating Instructions

Put frozen patty in microwave and heat, or fry frozen patty in a skillet with butter until heated through.

PER SERVING

Calories: 75 | Fat: 2g | Protein: 1.5g | Sodium: 178mg | Carbohydrates: 12g | Fiber: 1g

Make Leftovers New Again

This recipe is a great way to use up your leftover mashed potatoes. These patties can also be made from instant potatoes, or the Mashed Potatoes recipe on Chapter 11.

Shepherd's Pie is widely used today as a synonym for Cottage Pie, although traditionally Shepherd's Pie was made with lamb instead of beef.

Freezing Day

Peel potatoes and cut into quarters. Boil in water until soft (about 20 minutes). Prepare a 9″ × 13″ casserole dish for freezing. See instructions for the casserole method in Chapter 1, or use an aluminum pan. In a large bowl, mix Basic Ground Beef Mixture with Gravy for Any Occasion. Add to the prepared casserole dish as bottom layer. Layer the frozen corn on top of the meat. Once potatoes are tender, drain and mash. Add milk, butter, salt, and pepper. Mix well and layer on top of corn. Spread the shredded Cheddar cheese over the mashed potato layer and freeze the casserole.

Reheating Instructions

Following the casserole method, defrost casserole in the refrigerator for 24 hours and cook in a 375°F oven for 30 minutes. To cook frozen, add 40 minutes–1 hour to cooking time.

PER SERVING

Calories: 778 | Fat: 40g | Protein: 53g | Sodium: 373mg | Carbohydrates: 51g | Fiber: 5g

Salt-and-Pepper Shaker

Make your own customized salt-and-pepper shaker and save time in the kitchen. Fill a large shaker with five parts salt and one part pepper. Adjust the salt and pepper ratio to match your family's tastes.

NO DEFROSTING NEEDED!

Freezing Day

In a skillet, brown ground beef and onion 7–10 minutes or until meat is fully cooked. Add garlic and cook an additional minute. Drain. Add the Taco Seasoning mix and 1 cup water. Bring to a gentle boil and cook 15 minutes over medium-low heat. Add the diced tomatoes and green chili peppers to the skillet. Mix well. In a bowl, mix the Cheddar cheese with the Monterey jack cheese. In a separate bowl, beat eggs and mix fully with ricotta cheese.

Prepare a 9″ × 13″ casserole dish for freezing. See instructions for the casserole method in Chapter 1, or use an aluminum pan. In the bottom of the dish, pour a thin layer of enchilada sauce followed by a layer of tortillas. Add a layer of meat, followed by a layer of shredded cheese mixture. Add another layer of tortillas, followed by all of the ricotta cheese mixture. Continue layering the lasagna and top with a layer of shredded cheese. Pour enough enchilada sauce to cover the top of the lasagna. Wrap well. Freeze according to the casserole method in Chapter 1.

Reheating Instructions

Unwrap frozen lasagna and put in original casserole dish. Cover loosely with aluminum foil. Bake frozen lasagna at 350°F for 1 hour 15 minutes–1 hour 45 minutes, or until it is fully heated. Remove foil during last 15–30 minutes. Bake defrosted lasagna at 350°F for 30–45 minutes.

PER SERVING

Calories: 862 | Fat: 49g | Protein: 61g | Sodium: 1695mg | Carbohydrates: 42g | Fiber: 4g

Mexican Many Ways

This is a variation of a traditional lasagna recipe that has a Mexican flair. Try changing up the dish by adding a layer of black beans, corn, and cilantro; or a layer of salsa, jalapeño peppers, and Spicy Refried Beans (Chapter 15).

NO DEFROSTING NEEDED!

Freezing Day

Combine Homemade Pizza Sauce, pasta, ham, pineapple, and 2½ cups mozzarella cheese. Mix well and put into a casserole dish you have prepared for freezing according to the casserole method in Chapter 1. Top casserole with remaining mozzarella cheese, wrap well, and freeze.

Reheating Instructions

Defrost casserole in refrigerator overnight, or you may cook casserole frozen. If defrosted, heat casserole for 30 minutes at 350°F. If frozen, heat casserole for 1 hour 10 minutes–1 hour 30 minutes at 350°F.

PER SERVING

Calories: 500 | Fat: 19g | Protein: 33g | Sodium: 300mg | Carbohydrates: 49g | Fiber: 3g

How to Cut a Pineapple

To cut a pineapple you need a knife and a potato peeler. First cut off the stalk, and the bottom of the pineapple. Next, cut off the skin. If you miss any skin, use your potato peeler to remove it. Lay the pineapple on its side and cut slices. If the core of the slices is tough, remove it.

NO DEFROSTING NEEDED!

Freezing Day

In skillet, brown ground beef and onion. Drain. Stir in corn, chili, and chili seasoning mix. Prepare a 9″ × 13″ casserole dish for freezing. See instructions for the casserole method in Chapter 1, or use an aluminum pan. Lay the Tater Tots along the bottom of the pan. Top them with the meat mixture, and top that with shredded Cheddar. Wrap tightly and freeze.

Reheating Instructions

Frozen casserole can go straight into the oven. Cook the casserole in a 350°F oven for 1 hour 30 minutes–1 hour 45 minutes, or until it is heated all the way through.

PER SERVING

Calories: 509 | Fat: 25g | Protein: 34g | Sodium: 845mg | Carbohydrates: 39g | Fiber: 5g

Beware of Frozen Cans

If a can of food is accidentally frozen, it may not be safe to eat. If the can is bulging, defrost it in the refrigerator. If it looks and smells good, it is probably safe. If the seams of the can burst or are rusted, wrap it in plastic and throw it away.

NO DEFROSTING NEEDED!

Freezing Day

Cook lasagna noodles according to the directions on the package. In skillet, brown the ground beef, onion, basil, Italian seasoning, salt, pepper, and garlic. In a bowl, mix the tomato paste with hot water. Add to skillet. Cook over medium heat for 15 minutes. In mixing bowl, combine the ricotta cheese and the eggs. Mix well. Prepare a 9″ × 13″ casserole dish for freezing. See instructions for the casserole method in Chapter 1, or use an aluminum pan.

Begin building the lasagna by putting a thin layer of meat sauce in the bottom of the casserole dish. Add a layer of noodles, then a layer of the ricotta cheese, then a layer of half the remaining meat sauce, then more noodles, half the mozzarella, the remaining meat sauce, the remaining noodles, and finally the remaining mozzarella. Sprinkle the top with freshly grated Parmesan cheese. Following the casserole method, wrap tightly for the freezer and flash freeze casserole.

Reheating Instructions

Cover the frozen lasagna with foil and bake at 375°F for 1 hour 30 minutes–1 hour 45 minutes, or until it is fully heated. Remove foil during the last 15 minutes of baking.

PER SERVING

Calories: 707 | Fat: 33g | Protein: 54g | Sodium: 550mg | Carbohydrates: 47g | Fiber: 4g

Super for Sharing!

This is a traditional lasagna recipe, and makes a great meal to bring to a friend. Have this lasagna on hand, baked in a throw-away aluminum pan, to deliver at a moment's notice.

NO DEFROSTING NEEDED!

Freezing Day

Chop bacon into bite-sized pieces and fry in skillet. Remove bacon from pan and set aside. Remove all but 3 tablespoons of bacon drippings from skillet. Add 3 tablespoons flour to bacon drippings and mix over heat to form a roux. Add chicken broth to the skillet and stir 4–5 minutes until sauce thickens. Add tarragon, basil, salt, minced onion, garlic powder, and lime juice to the sauce. Bring to a boil, and then reduce heat. Simmer for 10 minutes.

Prepare a 9″ × 13″ casserole dish for freezing. See instructions for the casserole method in Chapter 1, or use an aluminum pan. Layer the bottom of the dish with the chicken, and top with frozen broccoli. Pour sauce over the broccoli and chicken. Top with bacon, then cheese. Freeze using casserole freezing method.

Reheating Instructions

Following the casserole method, defrost casserole in the refrigerator overnight. Cover, and cook at 350°F for 1 hour–1 hour 15 minutes until chicken is fully cooked. To cook casserole frozen, cover and cook 2 hours–2 hours 15 minutes at 350°F.

PER SERVING

Calories: 496 | Fat: 29g | Protein: 53g | Sodium: 1058mg | Carbohydrates: 5g | Fiber: 0g

A Bit about Tarragon

Tarragon is an aromatic herb also commonly referred to as dragon herb or dragon's wort. It is one of the four “fine herbs” of French and Mediterranean cooking, along with parsley, chives, and chervil. It is commonly used in chicken, fish, and egg dishes.

For variety, add diced chicken to the dish. Add 1–2 cups cooked shredded chicken when you add the rice, and decrease the cheese in the filling to ¼–½ cup.

Freezing Day

In a skillet, sauté the red pepper and onion in olive oil until vegetables are tender-crisp. The vegetables should just begin to get tender, but still retain a crisp texture. Add the garlic and sauté 1 minute more. Add Ro-Tel tomatoes, ½ cup enchilada sauce, rice, 1 cup Cheddar cheese, and cilantro. Mix well and heat 5–10 minutes until cheese melts.

Prepare a 9″ × 13″ casserole dish for freezing. See instructions for the casserole method in Chapter 1, or use an aluminum pan. Cover the bottom of the casserole dish with remaining enchilada sauce. Fill each flour tortilla with rice and cheese mixture. Roll it up, and place it seam side down in the casserole dish. Sprinkle each enchilada with cheese, then spoon Salsa Verde over each enchilada.

Reheating Instructions

Following the casserole method, defrost casserole in the refrigerator overnight. Cover the casserole with aluminum foil and bake at 350°F for 30–35 minutes. Remove cover during the last 10 minutes of cooking time.

PER SERVING

Calories: 303 | Fat: 17g | Protein: 14g | Sodium: 474mg | Carbohydrates: 24g | Fiber: 2g

This dish could be considered a short-cut Chile Rellenos Casserole. For a more authentic flavor, use fresh Anaheim or Poblano chilies instead of canned green chilies.

Freezing Day