The Everything Freezer Meals Cookbook (4 page)
Holidays bring to mind delicious food shared with friends and family. While these special occasions are fun, they can also be stressful. Many of us leave the cooking to the day of the event, a practice that robs you of time with friends and family. The solution is freezer cooking. Plan your menu, from appetizers to desserts, a month before the event with food you can make ahead and freeze. Defrost your food in the refrigerator the day before the event, and the next day it will be ready for the oven. You are spared the time of preparation and cleanup, leaving you more time to enjoy your day.
A freezer meal swap is a fun and easy way to fill your freezer with a variety of meals. To start a freezer meal swap, find 3–6 friends interested in swapping. Put together a menu and assign each person one different meal to prepare. Each swap member cooks her assigned meal in his or her own kitchen, but makes the meal for every person participating in the swap instead of just one batch. In other words, if there are a total of 4 people in the swap, each person will quadruple the recipe and package four meals. Once each member has prepared the meals, arrange a time to get together and trade. Even though you only cooked one recipe, you come home with a variety of dining options.
Practically speaking, there are things you should and should not do when it comes to your freezer. By knowing how to best care for your freezer and which foods freeze well, you will get the best, most productive use out of your appliance. Try to keep your freezer full so it runs efficiently. If you have a lot of empty spaces, your freezer will have to work hard to fill those spaces with cold air.
Being able to freeze food allows you to take advantage of store sales and stock up on items, but how do you know what you can freeze? Breads and buns freeze well, as does shredded cheese (block cheese will be crumbly when thawed), milk, butter, flour, lunch meat, tortillas, most fruits and vegetables (some need to be blanched first), nuts, dough, and spices. Your food will stay safe so long as the temperature is kept at a constant 0°F.
It is easier to remember which foods do not freeze well since that list is shorter than those that
do
freeze well. Raw potatoes (especially when shredded) will turn black. Other foods that do not freeze well are sour cream (because it separates once defrosted), lettuce, and mayonnaise. Eggs in the shell should not be frozen. Gravies thickened with flour tend to defrost clumpy, so consider thickening with cornstarch if you plan to freeze this sauce. Fully cooked pasta does not freeze well — it becomes mushy and often disintegrates once defrosted. The secret to freezing pasta is to under-cook it before freezing.
Use this trick to freeze eggs. Spray a plastic ice cube tray with non-stick spray. In a bowl, mix 6 eggs, ¾ teaspoon sugar, and ¼ teaspoon salt. Pour egg mixture into ice cube trays and freeze. Transfer frozen cubes to freezer bag. One cube equals one egg.
If you've ever lost a freezer full of food due to a broken freezer, you understand the importance of maintaining your freezer. Repairs to your freezer can be costly, but most can be avoided by good maintenance. Follow these tips to keep your freezer in tip-top shape:
Place a thermometer in your freezer to ensure the temperature is 0°F.
Locate the coils in your freezer and dust them every six months.
Clean spills immediately, and clean the inside shelves and compartments regularly to prevent odor. Use baking soda to tackle tough food odors in the freezer.
To keep the door working properly, store the heaviest door items close to the hinge, and the lighter things close to the handle.
If frost builds up greater than ½″ thickness, defrost freezer.
Do not place your freezer close to a heat source because it will need to work extra hard to keep cool.
Leave room between the freezer and the wall so air can flow easily.
Did you know you can tailor your freezer meals to meet your needs? Maybe you have dietary restrictions and want meals on hand you can readily eat. Maybe you are cooking for only one or two. Or maybe you want to create frozen diet meals. By customizing your freezer meals, you put your freezer to work for you.
Single-serving-sized freezer meals are perfect for single people and for lunch at work. Lasagna is a great example of a dish that is easily made into single-serving sizes. Make the lasagna according to the recipe in Chapter 8 but instead of freezing it as an entire meal let it cool then cut into single portions for freezing. Single portions mean less waste and have the advantage of controlling your portions.
Buy a variety of plastic containers shaped like traditional TV dinner trays. Make an entire dinner including main dish, sides, and dessert and then portion it out so each tray contains main dish, side dish, and dessert portion. Cover tightly and freeze. When you need something quick for dinner or would like to bring a hot lunch to work, heat it up in the microwave and enjoy a homemade TV dinner.
You've no doubt seen the frozen diet meals in the grocery store. They look appetizing on the package, but the finished meal never seems to match the picture. What if you could create your own frozen diet meals that look delicious even after cooking? When you put together your own low-fat and low-calorie meals, you help yourself lose weight and eat healthy. You control the portions as well as the ingredients that go into the meal. Each recipe in this book includes nutritional information per serving so you can choose recipes based on calories or fat content.
How many times have you thrown away leftovers gone bad and felt guilty by the amount of wasted food? Instead of putting the leftovers into the refrigerator, next time label and freeze them. Get creative with your leftovers. Some cooks have containers in the freezer where they add leftover vegetables. When the container becomes full, they add broth and seasoning and have vegetable soup!
Can leftover rice be frozen?
Yes, leftover rice can be frozen as long as it isn't instant rice. A great idea for leftover rice is to start a rice bag in your freezer. Every time you have any left over, add it to the bag. When you gather enough for a meal, defrost, heat, and serve!
Turning your favorite recipe into a freezer meal is easy:
Look through all ingredients and make sure everything can be frozen.
Decide if it is better to cook the meat before freezing or freeze it raw. Freezing meat raw allows it to soak up the flavors of marinades and sauces, making it more moist and flavorful. Generally speaking, meat cooked with a sauce is frozen raw, and meats cooked within a casserole should be cooked first.
Write out the recipe noting what is to be done on freezing day and what is to be done on reheating day. Check that you haven't missed any steps or ingredients.
Test your recipe and make changes as needed.
You'll learn what works and what doesn't as you convert your own recipes. With a little practice, you will become a pro at making freezer meals.
Appetizers, Snacks, and Hors d'Oeuvres
Sesame Encrusted Teriyaki Chicken Bites
Cheesy Artichoke and Spinach Spirals
Sweet and Savory Mini Meatballs
NO DEFROSTING NEEDED!
INGREDIENTS | SERVES 4
17 ounces frozen puff pastry sheets
2 tablespoons butter
2 cups chopped mushrooms
1 small onion, chopped Salt and pepper, to taste
1 small clove garlic, minced
4 tablespoons cooking sherry
Cooking spray
Freezing Day
Remove pastry sheets from box and lay on counter to defrost. In a medium skillet, add the butter, mushrooms, onions, and salt and pepper and sauté for 5–6 minutes. Add garlic and sauté an additional minute. Add cooking sherry and use a wooden spoon to stir in all particles from the sides of the pan. Remove from heat.
Spray mini muffin pan with cooking spray. Roll puff pastry out on a floured counter, and cut 6 (3″) circles from each sheet. Put each pastry circle in muffin pan, ruffling the edges. Fill with mushroom mixture. Flash freeze in muffin pan, transfer to freezer bag.
Reheating Instructions
Place frozen croustades in original greased muffin pan. Bake at 400°F for 15–20 minutes until pastry is golden brown.
PERSERVING
Calories: 758 | Fat: 52g | Protein: 11g | Sodium: 367mg | Carbohydrates: 62g | Fiber: 3g
The Croustade
Croustade
is a French term that most often describes a pastry in the shape of a bowl designed to hold a filling. For example, the croustade can hold a fruit filling, a vegetable mixture, or seafood. You can get creative when making your own croustades.
NO DEFROSTING NEEDED!
INGREDIENTS | SERVES 8
8 large potatoes
1 stick salted butter or margarine
½ pound bacon
½–1 cup shredded
Cheddar cheese
Freezing Day
Bake potatoes in a 400°F oven for 1 hour. Let cool completely. Cut potatoes lengthwise into quarters. Carve out the inside of each of the potato quarters and discard. In a small saucepan, melt the butter. Once melted, brush on the inside and outside of each potato quarters.
In skillet over medium heat, cook the bacon, turning frequently, 10–15 minutes until crispy. Crumble into small pieces. Top each potato quarter with grated Cheddar cheese and bacon. Flash freeze then transfer to freezer bag.
Reheating Instructions
Place frozen potato skins on a baking sheet and bake at 450°F for 15–25 minutes.
PER SERVING
Calories: 480 | Fat: 29g | Protein: 17g | Sodium: 624mg | Carbohydrates: 39g | Fiber: 2g
Love Your Skins Crunchy?
If you like your potato skins extra crunchy, scoop out the potatoes and then rub both the inside and outside with canola oil. Broil the skins on both sides until browned. Potato skins taste delicious topped with chopped chives and dipped in ranch dressing or sour cream.
Raw vegetables, especially celery, and bleu cheese or ranch dressing are the perfect complements to these spicy wings. Guests will also enjoy dipping their wings directly into the dressing.
INGREDIENTS | SERVES 8–12
1½ cups butter
1 (12-ounce) bottle hot sauce
2 tablespoons white vinegar
12 whole chicken wings
Freezing Day
In a small saucepan over medium heat, melt the butter. Remove from heat. Mix in hot sauce and vinegar. Remove from heat and let cool. When you buy your wings, they are large and need to be cut into smaller pieces by making two cuts. The first cut is made at the joint between the two meaty portions. After the first cut, the larger piece contains two sections, one being the tip of the wing. Make your second cut and discard the tip of the wing.
Place 1 inch of water in the bottom of a 6-quart saucepan. Put a steamer basket inside the pan and cover. Bring the water to a boil. Put wings in steamer basket and steam over medium heat for 10 minutes. Pat dry and cool. Put cooled wings in gallon-sized freezer bag and pour prepared sauce over wings. Seal the bag and freeze.
Reheating Instructions
Defrost chicken wings in refrigerator for 24 hours. Place wings and sauce in a 9″ × 13″ baking dish. Bake at 425°F for 40 minutes until wings are fully cooked.
PER SERVING
Calories: 390 | Fat: 34g | Protein: 21g | Sodium: 943mg | Carbohydrates: 0g | Fiber: 0g
These pinwheels are versatile, so you can make a variety to suit your guests. Try substituting olives for the pickles, or turkey for the ham.
INGREDIENTS | SERVES 10
10 flour tortillas
2 (8-ounce) packages cream cheese, softened
½ cup shredded provolone cheese
20 slices of deli ham
1 jar sliced dill pickles
Freezing Day
Spread each tortilla with 3 tablespoons cream cheese. Layer with 2 slices of ham, 2 rounded teaspoons provolone cheese, and pickles to taste. Roll up the tortilla, and slice into ¾″ thick pinwheels. Lay each pinwheel flat on a baking sheet and flash freeze. Once flash frozen, transfer to freezer bag.
Reheating Instructions
Defrost pinwheels in refrigerator overnight and serve cold.
PER SERVING
Calories: 415 | Fat: 28g | Protein: 14g | Sodium: 1068mg | Carbohydrates: 29g | Fiber: 1g
How to Soften Cream Cheese
When your recipe calls for softened cream cheese, you may not have time to wait for it to soften on its own. The solution is to soften it quickly, microwaving an 8 ounce package at 30 percent power for 2 minutes.
The peppers in the cheese give this crab ball a spicy hot flavor. You may substitute Cheddar cheese for the pepper jack cheese to make it less spicy.
INGREDIENTS | SERVES 12
2 (6-ounce) cans crab meat, rinsed
2 (8-ounce) packages cream cheese
1 cup shredded pepper jack cheese
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
½ cup toasted almonds, chopped
Freezing Day
In a mixing bowl, combine all ingredients except almonds. Shape the resulting mixture into a large ball. Place chopped almonds onto a plate. Roll the crab ball in the almonds, covering completely. Wrap in plastic wrap and freeze.
Reheating Instructions
Defrost in refrigerator overnight. Serve cold with crackers for dipping.
PER SERVING
Calories: 144 | Fat: 12g | Protein: 8g | Sodium: 289mg | Carbohydrates: 2g | Fiber: 1g
NO DEFROSTING NEEDED!
INGREDIENTS | SERVES 8
1 (10-ounce) bottle teriyaki sauce
2 pounds boneless, skinless chicken
3 tablespoons soy sauce
6 tablespoons honey
1 (3-ounce) container sesame seeds
Freezing Day
Cut chicken into bite-sized cubes and marinate in teriyaki sauce for 1–3 hours in refrigerator. Gently pat chicken dry with paper towels. In separate bowl, mix soy sauce with honey. Put sesame seeds on a small plate. Dip each chicken bite into the soy sauce and honey mixture, fully coating the bite. Then dip one side of the coated chicken in the sesame seeds. Flash freeze on a baking sheet lined with wax paper, sesame seed side up. Transfer to freezer bag.
Reheating Instructions
Bake the frozen chicken on a lightly greased baking sheet at 400°F for 15–20 minutes, or until chicken is fully cooked. Do not overcook.
PER SERVING
Calories: 230 | Fat: 6g | Protein: 25g | Sodium: 1200mg | Carbohydrates: 22g | Fiber: 1.5g
Teriyaki Sauce
Bottled teriyaki sauce is readily available at the grocery store, but you can also make a similar sauce. To make your own style of teriyaki sauce, mix the following in a food processor: ¼ cup soy sauce, ¼ cup water, 2 tablespoons honey, 1 clove minced garlic, ¼ teaspoon allspice, and 1/8 teaspoon ground ginger.
NO DEFROSTING NEEDED!
INGREDIENTS | SERVES 4–5
1 (17-ounce) box frozen puff pastry
3 cloves garlic, minced
1 small tomato, chopped
4–6 fresh basil leaves, chopped
¼–½ cup shredded mozzarella cheese
2 tablespoons olive oil
4 tablespoons Parmesan cheese
Freezing Day
Defrost puff pastry on the counter for about 30 minutes. Spread puff pastry sheet on a floured surface and roll it out a few times to flatten folds in pastry. Use a 3″ diameter circle and cut out 9 circles. On half of each pastry circle put garlic, tomato, basil, and mozzarella cheese. Fold over half of each circle (making a half moon shape) and seal edges by pressing down. Place on baking sheet and flash freeze. Transfer to freezer bag.
Reheating Instructions
Place frozen pastries on baking sheet and bake at 400°F for 10 minutes. Brush each turnover with olive oil and sprinkle with Parmesan cheese. Return to oven for 10–15 additional minutes until pastry turns a golden brown.
PER SERVING
Calories: 532 | Fat: 35g | Protein: 11g | Sodium: 282mg | Carbohydrates: 46g | Fiber: 2g
A New Take on Classic Bruschetta
These turnovers are a variation of traditional Italian bruschetta. Traditional bruschetta is made by rubbing toasted bread with olive oil and garlic.
When cutting the spirals, use a serrated knife. You will get a clean cut and it will help prevent the bread from tearing.
INGREDIENTS | SERVES 4
1 (11-ounce) can refrigerated French bread loaf
1 (10-ounce) package frozen spinach
1 (14-ounce) jar artichoke hearts
1 (5-ounce) can sliced water chestnuts
2 tablespoons minced onion
1 (8-ounce) package cream cheese
2 cups Monterey jack cheese
¼ teaspoon red pepper flakes
Freezing Day
Unroll the dough and roll it out to a 12″ × 13″ rectangle. Defrost the spinach and squeeze out extra water. Drain the artichoke hearts and chop into pieces. In large mixing bowl, mix chopped artichoke hearts with the spinach. Add remaining ingredients to bowl and mix thoroughly.
Spread mixture on the dough, and roll up into a tight roll using wet fingers to seal the seam. Pinch and seal the ends closed. Bake at 375°F for 25–30 minutes or until it is golden brown. Cool, wrap with plastic wrap, and freeze.
Reheating Instructions
Defrost in the refrigerator overnight. Bake at 350°F for 15 minutes or until heated. Cut into 6–8 slices.
PER SERVING
Calories: 664 | Fat: 46g | Protein: 28g | Sodium: 1048mg | Carbohydrates: 40g | Fiber: 4.5g
Best Ways to Defrost and Squeeze Dry Spinach
Try these tips for defrosting and squeezing water out of spinach. One method is to defrost spinach in a microwave. Then fold a towel around the defrosted spinach and, holding the towel over the sink, twist one end of towel in one direction and the other end in the opposite direction squeezing out the water. A second way to accomplish this is to use a mesh strainer under running water to defrost the spinach, then press spinach against the mesh to squeeze out water.
NO DEFROSTING NEEDED!
INGREDIENTS | SERVES 5
1 cup flour plus additional tablespoons as needed
1 cup shredded Cheddar cheese
6 tablespoons margarine
½ teaspoon baking powder
¼ teaspoon salt
2 tablespoons orange zest
¼ cup orange juice
Freezing Day
Mix all ingredients to form a dough. If dough is too wet, add additional flour one tablespoon at a time. Roll out dough on a floured surface. Roll to 1/8″ thick and 5″ wide. Cut rolled dough into 15 strips. Flash freeze on a baking sheet lined with wax paper. Transfer to a freezer bag once fully frozen.
Reheating Instructions
Lay frozen dough sticks in a single layer on a greased baking sheet. Bake at 400°F for 16–20 minutes or until edges and bottom turn golden brown.
PER SERVING
Calories: 245 | Fat: 14g | Protein: 9g | Sodium: 334mg | Carbohydrates: 21g | Fiber: 1g
Orange Zest
Orange zest comes from the colorful outer part of the orange and is filled with delicious flavor. To remove the zest, first wash the orange, and then use a zester on the outer layer. Do not use the white pith that lies directly under the top layer because it has a bitter flavor. If you do not have a zester, use a fine cheese grater, a sharp knife, or a vegetable peeler.
NO DEFROSTING NEEDED!
INGREDIENTS | SERVES 12
1 (17-ounce) box frozen puff pastry
1 cup ricotta cheese
1 cup jarred spaghetti sauce
1 cup mozzarella cheese, shredded
Freezing Day
Defrost pastry sheets and lay flat. Spread ricotta cheese on sheets, then sauce, and top with mozzarella. Starting on the long side, roll up pastry. Wet the tips of your fingers with water and seal edge of pastry down. Using a serrated knife, cut each roll into 6–8 slices. Lay slices on a baking sheet lined with wax paper and flash freeze. Transfer to freezer bag.
