The Everything Freezer Meals Cookbook (24 page)
INGREDIENTS | YIELDS 1 ONION
1 yellow onion
3 tablespoons olive oil
Pinch of salt
Freezing Day
Peel onion and slice into rings. Separate rings. Put 3 tablespoons olive oil in skillet and heat over medium-high heat. When oil is hot, add onions and a pinch of salt. Stir onions to coat in oil. Continue to let onions cook. Stir to keep them from sticking. The onions will get darker in color as they caramelize. Remove onions from heat when they've reached the desired color. Allow onions to cool, then flash freeze in an ice cube tray, muffin tin, or on a baking sheet lined with waxed paper. Once frozen, transfer to a freezer bag.
Reheating Instructions
Defrost onions in the refrigerator overnight, or put frozen onions directly into a skillet and heat over medium heat 5–10 minutes until defrosted. Use as desired.
PER SERVING
Calories: 425 | Fat: 41g | Protein: 1.5g | Sodium: 587mg | Carbohydrates: 16g | Fiber: 2g
NO DEFROSTING NEEDED!
INGREDIENTS | SERVES 6
2 pounds ground beef
1 cup bread or cracker crumbs
½ cup grated Parmesan
1 sprig chopped parsley
1 teaspoon garlic salt
2 beaten eggs
Red wine, as needed for meatballs to hold together
Diced mushrooms (optional)
Freezing Day
Combine all ingredients. Form into balls and bake at 350°F for 30 minutes–1 hour depending upon the size of the meatball, until it is no longer pink in the middle. Flash freeze on a baking sheet and transfer into freezer bag.
Reheating Instructions
Add frozen meatballs to desired sauce and cook over medium temperature 20–25 minutes or until heated to desired temperature. Meatballs can also be defrosted in the refrigerator overnight and used as desired.
PER SERVING
Calories: 543 | Fat: 31g | Protein: 48g | Sodium: 564mg | Carbohydrates: 14g | Fiber: 1g
Meatball Mania
Who doesn't love a good meatball? These can be paired with Basic Marinara Sauce (Chapter 14) for spaghetti and meatballs, or Alfredo Sauce (Chapter 14), or made into meatball sandwiches topped with mozzarella cheese.
NO DEFROSTING NEEDED!
INGREDIENTS | YIELDS APPROXIMATELY 10 TABLESPOONS
5 whole garlic bulbs
5 teaspoons olive oil, divided
Salt and pepper to taste
Freezing Day
Cut the top (the pointed part) off each garlic bulb and pour 1 teaspoon of olive oil on each. Sprinkle with salt and pepper. Wrap each bulb in aluminum foil and bake at 350°F for 45 minutes–1 hour until garlic is soft and turning golden brown. Carefully unwrap the foil and squeeze the garlic cloves from the skin. Mash the garlic cloves with a fork. Divide and freeze in ice cube trays sprayed with cooking spray. Once frozen, transfer garlic to a freezer bag.
Reheating Instructions
Frozen roasted garlic can be added to a dish frozen, or defrosted first in the refrigerator.
PER SERVING
Calories: 262 | Fat: 23g | Protein: 2.5g | Sodium: 8mg | Carbohydrates: 14g | Fiber: 1g
Freeze Roasted Garlic in Single-Use Sizes
If you do not have ice cube trays to freeze the garlic in, try this alternative. Line a baking sheet with wax paper. Put mounded tablespoons (or teaspoons) of garlic on tray and flash freeze. Once the garlic freezes, transfer to a freezer bag. Now, when a recipe calls for a measured amount of roasted garlic, it will be ready to go.
The chili powder in these pecans give them a spicy little kick! Wrap them up in cellophane, or put into a small mason jar, tie with a ribbon, and give as a gift.
INGREDIENTS | YIELDS 1 POUND
1 egg white
1 teaspoon cold water
1 pound pecan halves
1 cup sugar
½ teaspoon salt
½ teaspoon chili powder
1 teaspoon cinnamon
¼ teaspoon nutmeg
Freezing Day
Beat egg white and water until frothy. Add pecans and stir to coat. In a separate bowl, mix sugar, salt, chili powder, cinnamon, and nutmeg. Add pecans and mix well. Line a baking sheet with foil and put the pecans on the foil. Bake at 300°F for 20–30 minutes. Stir pecans every 8–10 minutes. Cool pecans and freeze in freezer bag or plastic container.
Reheating Instructions
Defrost at room temperature for 1–2 hours and use as desired.
PER 1/8 POUND
Calories: 491 | Fat: 41g | Protein: 6g | Sodium: 153mg | Carbohydrates: 33g | Fiber: 6g
Spiced Pecan Salad
The spiced pecans are a great snack by themselves, but they are also a flavorful addition to most salads. For a real taste treat, sprinkle the pecans over a salad of fresh spring greens, dried cranberries, baby spinach, crumbled goat cheese or blue cheese, pine nuts, and balsamic or raspberry vinaigrette.
Desserts
Chocolate Banana Pops
These pops are a fun and messy dessert the kids will love making! They are the perfect snack on those hot summer days when the kids want something cool to eat.
INGREDIENTS | SERVES 6–8
1 package chocolate chips
6 ripe bananas
1–2 cups crushed peanuts
12 Popsicle sticks
Freezing Day
Melt chocolate chips in the microwave on 50% power for 30 seconds. Stir chips and return to microwave another 30 seconds at 50%. Continue until chips are melted. Cut bananas in half. Push a Popsicle stick into the cut side of the banana. Spread peanuts out in a shallow dish. Dip the banana into the chocolate, then into the peanuts. Lay the pops on a baking sheet lined with wax paper and flash freeze. Transfer to a freezer bag.
Reheating Instructions
No defrosting necessary. Eat the frozen treats straight from the freezer.
PER SERVING
Calories: 465 | Fat: 22g | Protein: 6.5g | Sodium: 5mg | Carbohydrates: 69g | Fiber: 7g
Let Your Imagination Run Wild!
Try dipping half the banana into chocolate and the other half in melted peanut butter chips. Instead of crushed peanuts, try different toppings such as crushed M&Ms, crushed Oreo cookies, or even crushed pineapple. Or a mixture of all of them! You are only limited by your imagination.
This dessert takes minutes to make, so with very little preparation you can serve a treat everyone loves.
INGREDIENTS | YIELDS 1 PIE
1 quart vanilla ice cream
1 ready-made graham cracker pie crust
Hot fudge to taste (used on reheating day)
Coconut flakes to taste (used on reheating day)
Chopped nuts to taste (used on reheating day)
Maraschino cherries to taste (used on reheating day)
Whipped cream to taste (used on reheating day)
Freezing Day
Allow the ice cream to soften just a bit. Spread the ice cream into the pie shell to make an ice cream pie. Wrap well with plastic wrap and freeze.
Reheating Instructions
Serve the ice cream pie frozen. Set out toppings, cut the pie into wedges, and let everyone customize their own piece of pie.
PER PIE
Calories: 4591 | Fat: 253g | Protein: 59g | Sodium: 3072mg | Carbohydrates: 603g | Fiber: 12g
This spice cake has a unique flavor that will have your friends talking about it long after they've enjoyed it. It tastes especially good paired with a cup of coffee.
INGREDIENTS | YIELDS 1 CAKE
4 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
3 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
¼ teaspoon ground cloves
1 teaspoon ginger
1½ tablespoons molasses
1 cup hot coffee
1 cup cold water
1 cup brown sugar
1 cup white sugar
1 cup honey
Freezing Day
Mix ingredients, starting with the dry ones and then adding the wet ones. Pour into a long loaf pan. Bake at 350°F for 30 minutes, then 300°F for 30 minutes. Cool, wrap with plastic wrap, and freeze.
Reheating Instructions
Defrost at room temperature for 2–3 hours, or in the refrigerator overnight, and serve.
PER CAKE
Calories: 4557 | Fat: 5g | Protein: 50g | Sodium: 3571mg | Carbohydrates: 1100g | Fiber: 15g
This is another great summer treat for your friends and family. Let this dessert defrost 15–20 minutes at room temperature before serving — it makes cutting it easier.
INGREDIENTS | SERVES 6–8
¾ cups sugar
1 (10-ounce) package cream cheese, softened
1 (16-ounce) bag frozen strawberries with juice, thawed
1 (15-ounce) can crushed pineapple, drained
1 (12-ounce) container Cool Whip
2 large bananas, peeled and sliced
Freezing Day
In large mixing bowl, mix sugar and cream cheese. Cut strawberries into pieces and add them and all the extra strawberry juice into the mixing bowl. Add pineapple and Cool Whip. Fold in bananas. Spread mixture into a 9″ × 13″ pan and freeze.
Reheating Instructions
Remove dessert from freezer and serve.
PER SERVING
Calories: 313 | Fat: 15g | Protein: 4g | Sodium: 122mg | Carbohydrates: 44g | Fiber: 3.5g
NO DEFROSTING NEEDED!
INGREDIENTS | YIELDS 12 SANDWICHES
24 Chocolate Chip Cookies (this chapter)
1 quart vanilla ice cream
1 (12-ounce) package chocolate chip morsels
Freezing Day
Line a baking sheet with wax paper. Lay 1 cookie, flat side up, on the baking sheet. Put a small scoop of ice cream on the cookie and put another cookie on top of the ice cream. Press it down until the ice cream reaches the edge of the cookies. Roll the edge of the ice cream sandwich in the chocolate chip morsels. Flash freeze on the baking sheet, then transfer to a freezer bag.
Reheating Instructions
Eat straight from the freezer.
PER SERVING
Calories: 572 | Fat: 31g | Protein: 5g | Sodium: 219mg | Carbohydrates: 70g | Fiber: 1.5g
This wonderful sugar cookie recipe has been passed down through three generations. The cookies taste delicious plain, or you can decorate them with frosting and sprinkles. Also try the Sugar Cookie Filling.
INGREDIENTS | SERVES 30
1 cup butter
2 cups sugar
4 eggs
2 teaspoons vanilla
5 cups flour
4 teaspoons baking powder
¼ teaspoon salt
Freezing Day
In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. In separate bowl, combine dry ingredients. Add to the butter mixture. Roll out dough ¼-inch thick and cut out cookie shapes using a cookie cutter. Bake at 400°F for 6 minutes. The cookies should be almost white when done. Flash freeze cookies and transfer to freezer bag.
Reheating Instructions
Defrost cookies at room temperature for 1–2 hours and serve.
PER SERVING
Calories: 192 | Fat: 7g | Protein: 3g | Sodium: 123mg | Carbohydrates: 29g | Fiber: 0.5g
Use this recipe with Mom's Sugar Cookies (above). It is a good idea to use a plastic container when you freeze cookies to protect them from breaking. Layer the cookies in the container, and separate each layer with wax paper.
INGREDIENTS | SERVES 30
½ cup raisins
½ cup chopped dates
½ cup chopped walnuts
½ cup sugar
Pinch salt
1 tablespoon flour
½ cup water
½ teaspoon vanilla
Mom's Sugar Cookies (see above)
Freezing Day
Combine all ingredients except the vanilla in a sauce pan. Stir and boil until smooth and thick. Remove from stove and add vanilla. Put 1 tablespoon of filling on one (unbaked) Mom's Sugar Cookie. Top with a second cookie and seal edges. Bake at 400°F for 6–8 minutes. Cool and flash freeze, then transfer to plastic container.
Reheating Instructions
Defrost cookies at room temperature for 1–2 hours and serve.
PER SERVING
Calories: 50 | Fat: 1g | Protein: 0.5g | Sodium: 0.5mg | Carbohydrates: 10g | Fiber: 0.5g
Top off this delicious and rich cake with a simple frosting, a glaze, or even a scoop of vanilla ice cream.
INGREDIENTS | SERVES 8–10
1 cup vegetable oil
2 cups sugar
4 eggs
1 cup sour milk
2½ cups flour
¼ teaspoon salt
3 teaspoons baking soda
¾ cup cocoa
¾ cup boiling water
1 teaspoon vanilla
Freezing Day
In a mixing bowl, beat together oil, sugar, and eggs. Add remaining ingredients and beat well. Grease cake pan, pour in batter, and bake at 350°F for 45–50 minutes for a 9″ × 13″ pan, or 1 hour and 10 minutes for a tube pan. Remove from oven, cool, wrap cake in plastic wrap, and freeze.
Reheating Instructions
Defrost cake at room temperature for 1–2 hours and serve at room temperature.
PER SERVING
Calories: 533 | Fat: 27g | Protein: 7g | Sodium: 470mg | Carbohydrates: 68g | Fiber: 3g
NO DEFROSTING NEEDED!
INGREDIENTS | YIELDS 2 PIES
1 cup butter
4 eggs
½ cup brown sugar
1/8 cups white Karo
1 tablespoon flour
1 teaspoon vanilla
1/3 cup bourbon
1½ cups chopped pecans
2 frozen Easy Pie Crusts (Chapter 15)
1½ cups chocolate chips
Freezing Day
In a small saucepan, melt butter. In a mixing bowl, beat eggs slightly. Add melted butter, brown sugar, Karo, flour, vanilla, bourbon, and pecans. Mix well. Line the bottoms of the pie crusts with chocolate chips. Pour the mixture over the chocolate chips. Bake at 350°F for 45 minutes. Cool pie, wrap well with freezer wrap, and freeze.
Reheating Instructions
Heat frozen pie at 375°F for 20–30 minutes.
PER PIE
Calories: 3072 | Fat: 210g | Protein: 21g | Sodium: 1283mg | Carbohydrates: 308g | Fiber: 8.5g
Serve this warm out of the oven with a scoop of vanilla ice cream. If you want to vary it, try adding blueberries or peaches instead of apples!
INGREDIENTS | SERVES 8–10
1½ cups flour
2 cups oats
1½ cups brown sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
1½ cups butter, softened
11–12 medium-sized Golden Delicious apples, or Granny Smith (if you prefer more tartness) apples, peeled and sliced
1 cup skinless, toasted almonds
Freezing Day
In mixing bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until mixture is crumbly. Press ½ of the crumb topping mixture on the bottom of a baking dish, and top with cut apples. In a food processor, finely grind almonds. Mix with remaining crumb topping and sprinkle over the apples. Bake at 350°F for 45 minutes–1 hour or until apples are tender. Cool, wrap tightly with plastic wrap, and freeze.
Reheating Instructions
Defrost apple crisp at room temperature for 2–3 hours and heat approximately 10–15 minutes in 350°F oven until heated through.
PER SERVING
Calories: 648 | Fat: 35g | Protein: 9g | Sodium: 296mg | Carbohydrates: 79g | Fiber: 7g
This classic family recipe, also known as boiled cookies, uses only the stovetop to make the cookies! Best of all, they are a cinch to prepare, taste delicious, and freeze wonderfully.
INGREDIENTS | SERVES 24
2 cups sugar
½ cup butter
¼ cup cocoa
½ cup milk
¼ cup peanut butter
1 teaspoon vanilla
3 cups oatmeal
Freezing Day
In a large saucepan, boil the sugar, butter, cocoa, and milk for 1 minute. Remove from the heat and add the peanut butter, vanilla, and oatmeal. Mix well. Drop by full teaspoons on wax paper and let cool. Flash freeze and transfer to freezer bags.
Reheating Instructions
Defrost cookies 1–2 hours at room temperature.
PER SERVING
Calories: 146 | Fat: 6g | Protein: 2g | Sodium: 74mg | Carbohydrates: 23g | Fiber: 1g
No need to buy a frozen pie for your next Thanksgiving holiday. You'll see how easy it is to make one from scratch with this delicious recipe.
INGREDIENTS | YIELDS 1 PIE
1 (15-ounce) can pumpkin
¾ cup sugar
1 teaspoon salt
1 teaspoon ginger
1¼ teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon cloves
3 eggs
1 (12-ounce) can evaporated milk, with enough milk added to make 2 cups
1 unbaked Easy Pie Crust (Chapter 15)
Freezing Day
Combine pumpkin, sugar, salt, ginger, cinnamon, nutmeg, cloves, and eggs. Blend in milk. Pour mixture into pie crust. Bake at 400°F for 50 minutes or until knife inserted into center comes out clean. Wrap well with freezer wrap and freeze.
Reheating Instructions
Defrost pie at room temperature for 1–2 hours and serve at room temperature.
PER PIE
Calories: 1470 | Fat: 45g | Protein: 49g | Sodium: 2937mg | Carbohydrates: 228g | Fiber: 13g
Traditionally, mincemeat was served with the main dish at Christmas. Over time and with the addition of several kinds of fruit, it has become known as a dessert. Make individual pies with frozen puff pastry, or a large pie using an Easy Pie Crust (Chapter 15) covered with latticed dough or puff pastry.
