The Everything Freezer Meals Cookbook (15 page)

Reheating Instructions

Following the casserole method, defrost casserole in the refrigerator for 24 hours and heat at 375°F for 30–45 minutes or until heated through. Or, bake frozen casserole at 375°F for 1 hour 10 minutes–1 hour 30 minutes or until desired temperature is reached.

PER SERVING

Calories: 664 | Fat: 40g | Protein: 29g | Sodium: 259mg | Carbohydrates: 48g | Fiber: 4g

Freezer Breadcrumbs

Start a bag in the freezer for bread. Add the heels of bread no one wants to eat to the bag, and any crusts you cut off your children's sandwiches. Once you have gathered a lot of bread, let it defrost at room temperature for about an hour, then put it into a food processor and turn it into breadcrumbs. Return the breadcrumbs to the freezer until needed.

Cooking wine is often used by cooks who either do not drink wine or who don't use it frequently in cooking. If you substitute cooking wine for wine, the flavor of the dish will be more salty since preservatives are added to cooking wine to lengthen its shelf life.

Freezing Day

Prepare a 9″ × 13″ casserole dish for freezing. See instructions for the casserole method (Chapter 1), or use an aluminum pan. Place the 6 chicken breasts on the bottom of the casserole. Top each one with a slice of tomato, then a slice of cheese. In a large bowl, mix the chicken broth with the wine and pour over chicken. Top the dish with the stuffing mix. Wrap tightly following the casserole method and freeze.

Reheating Instructions

Following the casserole method, defrost the casserole in the refrigerator overnight. Melt butter and pour over the top of the stuffing. Bake at 350°F for 1 hour or until the chicken is fully cooked. Cover with foil after 45 minutes.

PER SERVING

Calories: 794 | Fat: 33g | Protein: 34g | Sodium: 2281mg | Carbohydrates: 89g | Fiber: 4g

NO DEFROSTING NEEDED!

Freezing Day

Prepare a 9″ × 13″ casserole dish for freezing. See instructions for the casserole method (Chapter 1), or use an aluminum pan. Combine chicken and broccoli and put on bottom of casserole dish. Add mushrooms and water chestnuts on top of chicken and broccoli. In a saucepan, melt butter over medium heat. Stir in flour and mix well. Add chicken broth, cream, and wine. Continue to stir about 5 minutes until sauce thickens. Add salt and pepper to taste. Pour sauce over chicken and broccoli. Top with toasted almonds. Wrap tightly according to the casserole method, and freeze.

Reheating Instructions

Following the casserole method, defrost casserole in the refrigerator overnight and bake at 350°F for 30–45 minutes until warm throughout. Or, bake frozen casserole at 350°F for 1 hour 10 minutes–1 hour 30 minutes until desired temperature is reached.

PER SERVING

Calories: 237 | Fat: 17g | Protein: 12g | Sodium: 219mg | Carbohydrates: 11g | Fiber: 2g

Wine for Cooking

Many cooks do not like using cooking wine because of its inferior quality and additives. To keep good wine on hand for cooking, make your own wine cubes. Pour a bottle of wine into ice cube trays and freeze, then transfer to a freezer bag. When a recipe calls for wine, add wine cubes to your dish.

Have you ever wondered how to cut thin slices of potatoes? One option is a food processor with the slicing blade. A second option is a vegetable mandolin, a handheld utensil that allows you to cut uniform slices more easily than with a knife.

Freezing Day

Peel potatoes and slice into 1/8″–¼″ slices. In skillet, melt butter and sauté onion 5–10 minutes until it is tender. Stir in flour and mix well. It should very quickly form a paste. In separate saucepan, heat milk on medium-low heat for 5 minutes. Stir hot milk into the skillet with the paste. Continue to whisk over medium heat 5–10 minutes until the sauce thickens. Prepare a 9″ × 13″ casserole dish for freezing. See instructions for the casserole method (Chapter 1), or use an aluminum pan. Put potatoes and ham in the casserole dish. Stir in prepared sauce and Cheddar cheese and mix well. Cover with foil and bake at 350°F for 35–40 minutes. Let cool, wrap tightly, and freeze.

Reheating Instructions

Following the casserole method, defrost casserole in the refrigerator overnight. Bake at 350°F for 40–45 minutes or until it is fully heated.

PER SERVING

Calories: 477 | Fat: 28g | Protein: 17g | Sodium: 857mg | Carbohydrates: 39g | Fiber: 4g

The Ground Beef Seasoning Mix (Chapter 13) has a bit of cayenne pepper in it, but just enough for a little zing rather than a lot of heat. This dish would taste delicious with a spicy twist so, if that is your pleasure, add more cayenne.

Freezing Day

In skillet, brown ground beef, onion, and green peppers 7–10 minutes until ground beef is fully cooked. Drain. Stir in Ground Beef Seasoning Mix. Add eggs and mix well. Remove from heat. Prepare a 9″ × 13″ casserole dish for freezing. See instructions for the casserole method (Chapter 1), or use an aluminum pan. Layer the bottom of the casserole dish with 2 cups of corn. Add half of the meat mixture on top of the corn, followed by a layer of sliced tomatoes. Repeat the layers. Wrap well according to the casserole method and freeze.

Reheating Instructions

Following the casserole method, defrost casserole in the refrigerator overnight. Top with crushed cornflakes, and pour melted butter over the top of the cornflakes. Bake at 350°F for 45 minutes.

PER SERVING

Calories: 541 | Fat: 35g | Protein: 37g | Sodium: 270mg | Carbohydrates: 26g | Fiber: 4g

How to Freeze Whole Kernel Corn

When corn is in season, buy it cheap and freeze it for the whole year. Husk the corn and remove silk. Blanch in boiling water 4–6 minutes, then put in bowl of ice water 4–6 minutes. Drain, then cut the kernels off the cob. Put in a freezer bag, separate the kernels from each other, and freeze.

This breakfast casserole can be tailor made to suit your tastes! For instance, substitute ground beef for the sausage, and add a layer of bacon or ham. Switch the Cheddar cheese for pepper jack, and add a tomato or broccoli layer. The possibilities are endless.

Freezing Day

Prepare a 9″ × 13″ casserole dish for freezing. See instructions for the casserole method (Chapter 1), or use an aluminum pan. In a skillet, brown the sausage, onion, and bell pepper 8–10 minutes until the sausage is fully cooked. Drain and remove from heat. Cut the bread into 1″ slices and layer on the bottom of the casserole dish. Layer the meat on top of the bread, followed by the cheese, then the green chilies. In a large mixing bowl, add the eggs, milk, mustard, salt, and cayenne pepper and mix to combine. Pour the egg mixture over the casserole layers. Wrap tightly according to the casserole method and freeze.

Reheating Instructions

Following the casserole method, defrost casserole in the refrigerator overnight. Bake at 350°F for 45 minutes–1 hour until the egg is fully cooked and a knife inserted in the dish's middle comes out clean.

PER SERVING

Calories: 454 | Fat: 30g | Protein: 24g | Sodium: 888mg | Carbohydrates: 21g | Fiber: 1g

NO DEFROSTING NEEDED!

Freezing Day

In skillet over medium heat, brown ground beef. Add water and Taco Seasoning. Bring to a gentle boil, and cook additional 15 minutes. Mix in the refried beans, cheddar cheese, and tomatoes with green chilies. Immediately remove from heat. Open the crescent rolls, and divide package into 4 rectangles. Smooth together the perforation that runs diagonally across each of the rectangles. Roll or press out with your fingers each rectangle so it measures approximately 4″ × 4″. Cut in half and make two 2″ × 4″ rectangles. In the center of each rectangle, spread 2 tablespoons of meat mixture. Roll the rectangle the long way (so it looks like a fat pencil) and flash freeze.

Reheating Instructions

Defrost rolls in the refrigerator. Bake at 375°F for 11–13 minutes, or until golden brown. Bake frozen rolls at 375°F for 20–25 minutes, or until golden brown.

PER SERVING

Calories: 380 | Fat: 17g | Protein: 26g | Sodium: 759mg | Carbohydrates: 30g | Fiber: 5g

Hold the Heat

It is easy to make these Spicy Taco Roll-ups without the hot spices. First, substitute plain diced tomatoes for the diced tomatoes with green chilies. Don't add cayenne pepper when you make the Taco Seasoning Mix. Also, instead of 1 tablespoon of chili powder, substitute 1½ teaspoons cumin (in addition to cumin already listed in recipe), and 1½ teaspoons oregano.

NO DEFROSTING NEEDED!

Freezing Day

In a large skillet over medium-high heat, sauté the chicken 4–5 minutes in oil until white in color. Add the onion and sauté 8–10 minutes until most of the juices have disappeared. Drain any remaining juices. Add the tomatillo and cook over low heat until the mixture thickens, 20–30 minutes. Season the mixture with salt and pepper. Place spoonfuls of Chicken Verde on one half of a flour tortilla, and sprinkle with cheese. Fold the tortilla in half-covering the filling. In a large skillet, cook quesadillas in oil over medium heat for 2 minutes on each side. Let cool and flash freeze. Once frozen, transfer to a freezer bag.

Reheating Instructions

Defrost each frozen quesadilla in a microwave for 1 minute. In a skillet over medium heat, add 1 teaspoon vegetable oil. Add quesadilla to skillet and cook on each side 2 minutes or until quesadilla is browned.

PER SERVING

Calories: 437 | Fat: 28g | Protein: 26g | Sodium: 394mg | Carbohydrates: 18g | Fiber: 1g

Chicken Verde Two Ways

Prepare a large batch of Chicken Verde and make it into two different meals: Quesadillas and Chicken Verde Wraps (Chapter 4).

NO DEFROSTING NEEDED!

Freezing Day

Cut French bread into 1″–2″ slices. Toast bread and top with Homemade Pizza Sauce, cheese, and pizza toppings. Flash freeze and transfer to freezer bag.

Reheating Instructions

Put frozen pizza on a cookie sheet and bake at 375°F for 10–15 minutes, or until cheese has melted.

PER SERVING

Calories: 492 | Fat: 23g | Protein: 21g | Sodium: 790mg | Carbohydrates: 54g | Fiber: 5g

You can vary this recipe by adding 2 tablespoons of capers and a tablespoon of Dijon mustard. Use more or less according to taste. Mix the capers and mustard directly into the salmon patties. Try the salmon with Dill Sauce (Chapter 14).

Freezing Day

Mix salmon, breadcrumbs, egg, onion, and dill. Form into patties and flash freeze. Transfer to a freezer bag.

Reheating Instructions

Defrost patties in the refrigerator overnight. In skillet over medium heat, heat the oil and cook the patties until they are well browned, about 5 minutes on each side. Top patties with Dill Sauce and serve.

PER SERVING

Calories: 240 | Fat: 12g | Protein: 20g | Sodium: 586mg | Carbohydrates: 10g | Fiber: 1g

Feta cheese is a white cheese with a salty and tangy flavor. It is a delicious alternative to the cheeses typically found in enchiladas.

Freezing Day

Cut chicken into bite-sized slices, and season with cumin, salt. and pepper. Stirfry chicken 4–5 minutes in vegetable oil until the chicken is no longer pink in the center. Set aside to cool. Transfer to quart-sized freezer bag. In food processor, mix the beans and enchilada sauce until smooth. Stir in cilantro. Transfer to a separate quart-sized freezer bag. Place both quart-sized freezer bags into a one gallon freezer bag. Freeze.

Reheating Instructions

Defrost in the refrigerator overnight. Individually heat the beans and chicken in the microwave for 1 minute. Stir, then heat an additional 2–3 minutes until desired temperature is reached. Wrap the flour tortillas in moist paper towels and heat in microwave for 1 minute. Spread the bean mixture on each tortilla and top with chicken. Roll up tortilla, and sprinkle with feta cheese.

PER SERVING

Calories: 555 | Fat: 25g | Protein: 41g | Sodium: 1491mg | Carbohydrates: 40g | Fiber: 2g

Have toppings like shredded Cheddar cheese, sour cream, and jalapeño peppers available for the fajitas. They also taste great with Garden Salsa (Chapter 13).

Freezing Day

Put sliced chicken and cilantro in the bottom of a freezer bag. In a food processor, combine olive oil, balsamic vinegar, Worcestershire sauce, lime juice, garlic, Mrs. Dash, and hot sauce. Pour marinade over the chicken. Freeze.

Reheating Instructions

Defrost chicken in the refrigerator overnight and discard marinade. Heat skillet over high heat, then add oil and chicken. Stir-fry chicken, onions, and green peppers 5–10 minutes until chicken is fully cooked and vegetables are to desired tenderness. Wrap the flour tortillas in moist paper towels and heat in microwave for 1 minute. To serve, fill each tortilla with chicken, vegetables, and any other desired toppings and wrap burrito style.

PER SERVING

Calories: 474 | Fat: 19g | Protein: 41g | Sodium: 453mg | Carbohydrates: 34g | Fiber: 2g

Save the Citrus!

After you have squeezed your oranges, lemons, and limes, save the peels to make zest. Wash the peels well and dry them. Put them into a freezer bag and freeze for up to 3 months. The next time a recipe calls for zest, you can go right to your frozen rind and grate the amount needed.

NO DEFROSTING NEEDED!

Freezing Day

Spread Basil and Pine Nut Pesto on flour tortilla, and top with Homemade Pizza Sauce, ham, and cheese. Roll up tortilla like a burrito and wrap with plastic wrap. Freeze.

Reheating Instructions

Microwave frozen burrito 30 seconds, turn, and heat an additional 30 seconds. In oven, heat frozen burrito 30–35 minutes at 375°F. Heat defrosted burrito 15–20 minutes at 375°F.

PER SERVING

Calories: 330 | Fat: 14g | Protein: 19g | Sodium: 749mg | Carbohydrates: 32g | Fiber: 3g

Get Creative

These burritos are delicious made with ham, but you can use other ingredients as well. Try filling the tortilla with roasted chicken and tomatoes or leftover roasted pork. Skip the pizza sauce and go vegetarian by filling it with green vegetables like broccoli or asparagus.

NO DEFROSTING NEEDED!

Freezing Day

Split apart the mini bagels. Lay each half on a cookie sheet, flat side up. Spread Homemade Pizza Sauce on each bagel, followed by cheese, and desired toppings. Flash freeze then transfer to a freezer bag.

Reheating Instructions

Bake frozen pizza bagels at 375°F for 20 minutes, or until cheese is melted on top.

PER SERVING

Calories: 58 | Fat: 1.5g | Protein: 3.5g | Sodium: 99mg | Carbohydrates: 8g | Fiber: 0.5g

NO DEFROSTING NEEDED!

Freezing Day

Heat enough vegetable oil to coat the bottom of the skillet. Using tongs, dip a corn tortilla in the hot oil for just a few seconds, and then turn it over. Hold it above the skillet so it can drain, then lay it on your work surface. Spoon the shredded beef onto half the tortilla and top with Cheddar cheese. Roll the tortilla up and place, seam side down, on a baking sheet. Flash freeze taquitos, then transfer to a freezer bag.

Reheating Instructions

Put frozen taquitos in the oven at 375°F for 10–15 minutes until they are fully heated. To microwave frozen taquitos, cook for 1 minute 30 seconds.

PER SERVING

Calories: 420 | Fat: 14g | Protein: 27g | Sodium: 913mg | Carbohydrates: 48g | Fiber: 4g

Working with Corn Tortillas

Dipping the tortillas in hot oil before you roll them not only softens the tortillas, but also brings out the corn flavor. If you'd like to cut down on calories, you can soften them in the microwave or in a tortilla warmer. To cut down on the oil, you can also spray the tortillas with cooking oil on both sides, then heat in the skillet.

NO DEFROSTING NEEDED!

Freezing Day

Cut the chicken breasts in strips and pat dry with a paper towel. In a shallow bowl, beat the egg then mix in Dijon mustard. In another shallow bowl, mix breadcrumbs and Parmesan cheese. Dip the chicken in the egg mixture, then coat with breadcrumbs. Lay breaded chicken on a lightly greased baking sheet. Bake at 375°F for 15–20 minutes. Cool and flash freeze. Transfer to freezer bag.

Reheating Instructions

Put frozen chicken tenders on a baking sheet. Cook chicken at 400°F for 5–10 minutes or until heated through.

PER SERVING

Calories: 423 | Fat: 12g | Protein: 62g | Sodium: 583mg | Carbohydrates: 11g | Fiber: 0.5g

An Effortless Lunch

These chicken tenders make a fast and easy lunch. Try dicing them up once cooked and serving them on top of a salad.

These individually wrapped subs make a hearty lunch, and are a great solution for a quick dinner. Keep extra sauce on hand for dipping.