The Everything Freezer Meals Cookbook (11 page)
PER SERVING
Calories: 411 | Fat: 16g | Protein: 10g | Sodium: 170mg | Carbohydrates: 59g | Fiber: 3g
Sausage and Peppers tastes wonderful served as a sub on a toasted, crunchy roll, or over your favorite pasta.
INGREDIENTS | SERVES 4–5
4 tablespoons olive oil
2 cloves garlic, minced
1/8 teaspoon salt
1/8 teaspoon pepper
4 large leaves fresh basil, minced
1 (15-ounce) can diced tomatoes, drained
1½ pounds sweet (or hot) Italian sausage links, diagonally sliced
1 large green bell pepper, sliced
1 large red bell pepper, sliced
1 large yellow bell pepper, sliced
2 large sweet onions, thinly sliced
Freezing Day
Add 2 tablespoons olive oil, garlic, salt, and pepper to hot skillet. Sauté garlic 1–2 minutes until it becomes golden brown. Add basil and tomatoes. Cook over medium-high heat stirring for about 5 minutes. Transfer everything from skillet to a bowl and allow to cool. In the same skillet, brown sausage over medium-high heat for about 5 minutes. Remove sausage from skillet and set aside to cool. Add 2 tablespoons olive oil to skillet, and cook peppers and onions 5–10 minutes over medium-high heat until the vegetables are tender. Set aside to cool. Put all parts of the meal into a freezer bag: the tomatoes, sausage, peppers, and onions. Freeze.
Reheating Instructions
Defrost sausage and peppers in refrigerator for 24 hours. Put into a skillet, cover, and simmer for approximately 15 minutes until the sausage is fully cooked.
PER SERVING
Calories: 604 | Fat: 49g | Protein: 26g | Sodium: 1135mg | Carbohydrates: 13g | Fiber: 2.5g
Want to take a short cut with this recipe? Instead of making the sauce, use your favorite bottled barbecue sauce and pour it over the pork chops in the freezer bag.
INGREDIENTS | SERVES 4–6
2 pounds pork chops
Salt and pepper to taste
2 tablespoons olive oil
1 onion, finely chopped
2 ribs celery, finely chopped
2 cups water
1 tablespoon lemon juice
¼ cup Worcestershire sauce
½ cup ketchup
½ cup barbecue sauce
¼ cup vinegar
¼ cup brown sugar
1 teaspoon chili powder
1 teaspoon salt
Freezing Day
Season the pork chops on both sides with salt and pepper. In a skillet over medium-high heat, brown the chops 3–4 minutes on both sides in olive oil. Remove from heat to cool. In a saucepan, mix together the remaining ingredients. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat to cool. Place pork chops in a freezer bag and pour the sauce over the top. Freeze.
Reheating Instructions
Defrost pork chops and sauce in refrigerator for 12–24 hours and put in baking dish. Bake at 350°F for 1 hour or until chops are fully cooked.
PER SERVING
Calories: 651 | Fat: 43g | Protein: 34g | Sodium: 1009mg | Carbohydrates: 31g | Fiber: 1g
The Picky Eater
Is someone in your home a picky eater? Dinnertime can be a time of frustration for someone who is hungry, but doesn't like what is being served. Consider keeping a few backup meals in the freezer that can be quickly cooked in the microwave. It may be a single serving of macaroni and cheese or a cup of soup.
This classic dish has stood the test of time. Add variety to the casserole by stirring in a cup of cooked peas, carrots, or broccoli.
INGREDIENTS | SERVES 6–8
8 ounces elbow macaroni
4 tablespoons butter
3 tablespoons flour
2 cups heavy cream
½ teaspoon salt
½ teaspoon pepper
2 cups Cheddar cheese, shredded
1½ teaspoons prepared yellow mustard
4 (9-ounce) cans tuna, drained
½–1 cup milk, as needed (used on reheating day)
2 cups crushed cornflakes (used on reheating day)
1 stick butter, melted (used on reheating day)
Freezing Day
Cook elbow macaroni to al dente (cooked but still firm) and drain. In a large saucepan, melt the butter over medium heat. Add flour and mix well. Slowly add the cream to the butter mixture, stirring as you pour. Bring to just under a boil, stirring constantly for about 5 minutes until the sauce thickens. Add salt, pepper, cheese, and mustard. Continue to stir until all of the cheese is melted. Gently stir in macaroni and tuna and remove from heat to cool. Freeze in a freezer bag.
Reheating Instructions
Defrost in the refrigerator overnight. Grease a large baking dish and put tuna mixture in it. Add milk as needed to reach a creamy consistency. Cover the casserole with crushed cornflakes and pour the melted butter over the cornflakes. Bake at 375°F for 30–40 minutes.
PER SERVING
Calories: 709 | Fat: 55g | Protein: 42g | Sodium: 1028mg | Carbohydrates: 23g | Fiber: 2g
The flavors of cranberry and apricot beautifully meld into a delicious sauce that perfectly complements the pork chops. Serve with a side of rice and your favorite vegetable.
INGREDIENTS | SERVES 4
4 center-cut pork chops
Salt and pepper to taste
2 tablespoons vegetable oil
4 teaspoons honey
1 cup fresh cranberries
½ cup apricot marmalade
Freezing Day
Prepare a casserole dish for freezing according to the casserole method in Chapter 1. Season pork chops with salt and pepper, then in a skillet over medium-high heat, brown both sides of chops in vegetable oil for 3–4 minutes. Remove pork chops from pan and lay them in bottom of casserole. Spread 1 teaspoon honey on top of each pork chop. In separate bowl, mix cranberries with the marmalade. Spoon over pork chops. Following the casserole method for freezing, wrap well and freeze.
Reheating Instructions
Defrost casserole in the refrigerator for 24 hours, according to the casserole method. Bake at 350°F for 35–45 minutes until pork is fully cooked.
PER SERVING
Calories: 463 | Fat: 28g | Protein: 18g | Sodium: 69mg | Carbohydrates: 36g | Fiber: 2g
How to Freeze Fresh Cranberries
Fresh cranberries are only available in the fall and early winter. Fortunately, fresh cranberries will freeze very well so you can enjoy this healthy, delicious fruit year round. Do not wash the berries before freezing. Sealed in an airtight container, fresh cranberries will freeze well for almost a whole year. Freeze in small batches of 1–2 cups, so you'll only have to thaw what you need for a given recipe.
Slow Cooker
Minestrone
Italian Beef
San Francisco Ginger Pork Chops
Pineapple Pork Chops
Sweet and Sour Meatballs
Homestyle Beef Stew
Beef Roast
Chunky Applesauce
Chicken Cacciatore
Butternut Squash Soup
Barbecue Brisket
Pulled Pork
Split Pea and Ham Soup
Cabbage Rolls
Cola Roast
Taco Soup
Sweet and Sour Pork Roast
Minestrone is a hearty Italian soup loaded with vegetables and beans. You can substitute any of the vegetables in this recipe with ones you have on hand. Pasta has been omitted since fully cooked pasta gets mushy when frozen.
INGREDIENTS | SERVES 6–8
2 tablespoons tomato paste
2 (14-ounce) cans beef broth
1 (10-ounce) package of frozen chopped spinach, thawed
1 onion, chopped
2 carrots, cut into bite-sized pieces
1 red bell pepper, cut into bite-sized pieces
1 zucchini, sliced
4 teaspoons dried parsley
2 cloves garlic, minced
1 teaspoon dried basil
½ cup grated Parmesan cheese
2 (15-ounce) cans kidney beans with juice
1 (28-ounce) can chopped tomatoes with juice
Freezing Day
In a mixing bowl mix tomato paste and beef broth. Set aside. Put all other ingredients into slow cooker. Pour beef broth mixture over the top. Cook on low 8–10 hours. Cool and freeze in freezer bag, or in individual portions in Tupperware containers.
Reheating Instructions
Defrost soup in the microwave or refrigerator overnight. Warm on stovetop for 20–25 minutes over medium heat or microwave individual portions 2–3 minutes in the microwave, and serve.
PER SERVING
Calories: 390 | Fat: 3g | Protein: 28g | Sodium: 841mg | Carbohydrates: 68g | Fiber: 21g
This beef makes awesome sandwiches, especially when served with a side of steak fries. Don't forget to keep a bowl of the sauce next to your plate; you'll love dipping your sandwich and fries in it! You can also use the beef to make Beef Taquitos (Chapter 9).
INGREDIENTS | SERVES 6
3 pounds chuck roast
Salt and pepper to taste
Garlic powder to taste
2–3 tablespoons vegetable oil
2 (.7-ounce) envelopes dry Italian salad dressing mix
3 cups beef broth
2 green peppers, sliced
1 large onion, sliced
5 hoagie rolls (used on reheating day)
1 cup provolone cheese, shredded (used on reheating day)
Sliced banana peppers (used on reheating day)
Freezing Day
Season roast with salt, pepper, and garlic powder. In a skillet over high heat, sear roast in oil for 2–3 minutes on each side. Transfer roast to the slow cooker. Mix 2 packages of dry seasoning mix with the beef broth and pour over the top of the roast. Cook on low for 8 hours. Remove the roast from the slow cooker and shred it. Put it back into the slow cooker, add the green pepper and onion slices, and cook an additional hour. Let cool and transfer meat, vegetables, and all liquid to a freezer bag.
Reheating Instructions
Defrost in the refrigerator overnight. Heat in a saucepan over medium heat for 15–20 minutes, or until desired temperature is reached. Toast the hoagie rolls. Top each roll with meat, Provolone cheese, and banana peppers. Put under broiler and toast until cheese is melted.
PER SERVING
Calories: 677 | Fat: 35g | Protein: 58g | Sodium: 1081mg | Carbohydrates: 28g | Fiber: 2g
Freeze Individual Sandwiches
You can also make up individual sandwiches to freeze. Buy fresh rolls and layer them with the beef and any desired toppings. Wrap the sandwich tightly in plastic and freeze. Don't forget to freeze portions of the sauce for dipping. To serve, simply defrost and bake in the oven until hot!
This is a variation of the classic San Francisco recipe. The subtle hint of ginger goes very well with the tangy red wine sauce.
INGREDIENTS | SERVES 4
4 center-cut pork chops
2 tablespoons olive oil
1 clove garlic, chopped
1 onion, cut into rings
½ cup soy sauce
½ cup red wine
¼ teaspoon crushed red pepper flakes
1 teaspoon ground ginger
3 tablespoons brown sugar
1 tablespoon honey
Freezing Day
In skillet, brown pork chops in olive oil over medium-high heat for 3–4 minutes per side. Remove chops to cool. In same skillet, sauté the chopped garlic for 1–2 minutes until garlic is a light golden brown. Place pork chops and garlic in a freezer bag. Layer onion rings on top of chops. In a food processor, mix soy sauce, red wine, red pepper flakes, ginger, brown sugar, and honey. Blend well and pour over pork chops. Freeze.
Reheating Instructions
Defrost pork chops and sauce in the refrigerator for 24 hours and place in slow cooker. Cook on low for 7–8 hours.
PER SERVING
Calories: 408 | Fat: 28g | Protein: 23g | Sodium: 1801mg | Carbohydrates: 15g | Fiber: 0g
Start these in the slow cooker in the morning, and don't give the “what's for dinner?” question another thought. Just add some rice and a vegetable and dinner is ready.
INGREDIENTS | SERVES 6
6 pork chops
2 tablespoons vegetable oil
1 (20 ounce) can pineapple chunks with juice
¼ cup brown sugar
2 teaspoons soy sauce
Freezing Day
In skillet, brown pork chops in oil over medium-high heat for 3–4 minutes per side. Cool and place in freezer bag. In food processor, add pineapple chunks with juice, brown sugar, and soy sauce. Pulse until pineapple chunks are in small pieces. Pour sauce over pork chops and freeze.
Reheating Instructions
Defrost pork chops and sauce in the refrigerator for 24 hours. Place in slow cooker and cook on low for 7–8 hours.
PER SERVING
Calories: 261 | Fat: 14g | Protein: 18g | Sodium: 143mg | Carbohydrates: 16g | Fiber: 1g
NO DEFROSTING NEEDED!
INGREDIENTS | SERVES 6
1 batch Basic Meatballs (Chapter 15)
1 batch Sweet and Sour Sauce (Chapter 14)
Freezing Day
Prepare Basic Meatballs and Sweet and Sour Sauce. Freeze separately.
Reheating Instructions
Put the frozen Basic Meatballs in the slow cooker, and pour the Sweet and Sour Sauce over the top of them. Cook on low for 7–8 hours. Meatballs should be fully cooked.
PER SERVING
Calories: 687 |
Fat: 31g | Protein: 48g | Sodium: 714mg | Carbohydrates: 50g | Fiber: 2g
Your home will be filled with delicious aromas as this stew simmers all day in the slow cooker. Serve this stew over mashed potatoes for a hearty dinner.
INGREDIENTS | SERVES 6–8
2½ pounds beef stew meat, cubed
4 tablespoons flour
3 tablespoons olive oil
4 carrots
2 onions
2 beef bouillon cubes
4 cups water
½ cup red wine
2 tablespoons Worcestershire sauce
1 bay leaf
Freezing Day
Dredge meat in flour. In skillet with olive oil, brown the beef on all sides, 7–10 minutes. Put beef in slow cooker. Cut carrots into 1-inch pieces, and peel and quarter the onions. Add to the slow cooker. Dissolve bouillon cubes in 4 cups boiling water. Add to slow cooker. Add remaining ingredients, cover, and cook in slow cooker on low for 7–8 hours or until beef is fork tender. Cool, portion, and freeze.
Reheating Instructions
Defrost in the refrigerator overnight. Heat stew in a saucepan, over medium heat, for 20–25 minutes or until fully heated.
PER SERVING
Calories: 412 | Fat: 22g | Protein: 38g | Sodium: 341mg | Carbohydrates: 12g | Fiber: 2g
Portion Control
Beef stew is a delicious meal to have on a cold wintery day, and with portion-control freezing you can make it into a delicious lunch. Once stew has cooled, divide it up into lunch-sized portions and freeze in individual Tupperware containers. Defrost overnight in the refrigerator and you now have an easy meal you can heat up in the microwave in minutes.
When your roast freezes and defrosts with the marinade, the meat soaks up all the juices. This technique makes for an extra delicious meal, especially after it has cooked all day in your slow cooker.
INGREDIENTS | SERVES 4–6
2 pounds lean roast
2 cloves garlic, sliced thin
3 tablespoons balsamic vinegar
¼ cup soy sauce
2 tablespoons Worcestershire sauce
1 teaspoon Dijon mustard
Salt and pepper to taste
Freezing Day
Make small slits around the roast and push thin slices of garlic into them. In bowl combine vinegar, soy sauce, Worcestershire sauce, Dijon mustard, and salt and pepper. Put roast into a freezer bag and pour in marinade. Freeze.
Reheating Instructions
Defrost roast in refrigerator 24 hours, and cook in slow cooker on low for 8–10 hours.
PER SERVING
Calories: 288 | Fat: 15g | Protein: 31g | Sodium: 743mg | Carbohydrates: 3g | Fiber: 0g
When selecting apples for applesauce, choose the sweetest you can find because the sweeter the apple, the less sugar you will need. Gala and Fuji apples will need very little, if any, sugar, whereas Golden Delicious, Jonathan, or Rome apples will need more.
INGREDIENTS | YIELDS APPROXIMATELY 1 QUART
10 large apples
½ cup water
1 teaspoon cinnamon
½ teaspoon vanilla
¼–1 cup sugar, to taste
Freezing Day
Peel, core, and dice the apples. Add apples to slow cooker and mix in water, cinnamon, and vanilla. Stir in sugar. The amount of sugar you use depends upon how sweet you want your applesauce, as well as the variety of apples you are using. Begin with ¼cup and add up to 1 cup. Cook on low 8–10 hours, or on high 3–4 hours. Cool and freeze.
Reheating Instructions
Defrost applesauce in the refrigerator overnight and serve.
PER SERVING
Calories: 460 | Fat: 0.5g | Protein: 0g | Sodium: 0mg | Carbohydrates: 122g | Fiber: 5g
Chicken Cacciatore is an Italian dish that was once called hunter's stew because it was something hunters could easily make in the field. Try using boneless chicken thighs for an even richer taste.
INGREDIENTS | SERVES 4
1½ pounds boneless, skinless chicken breasts
1 onion, sliced into rings
1 green bell pepper, sliced
½ pound mushrooms, sliced
2 cloves garlic, minced
2 (6-ounce) cans tomato paste
¼ cup red wine
1 cup water
1 (14.5-ounce) can stewed tomatoes with liquid
1 teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
¼ teaspoon pepper
Freezing Day
Put chicken, onions, peppers, and mushrooms in a freezer bag. In a separate bowl mix the remaining ingredients and pour over the chicken. Freeze.
Reheating Instructions
Defrost chicken in refrigerator overnight. Put in slow cooker and cook 7–9 hours on low. Add additional water if needed.
PER SERVING
Calories: 361 | Fat: 5g | Protein: 48g | Sodium: 737mg | Carbohydrates: 34g | Fiber: 8g
When serving the soup, ladle into bowls and then drizzle additional cream over the surface of the soup. Drag a toothpick through the cream to create a marbled effect.
INGREDIENTS | SERVES 6
1 medium apple
4 cups butternut squash, cooked and puréed
3 cups chicken broth
2 tablespoons mild onion, grated
¼ teaspoon dried ginger
1 tablespoon dark brown sugar, packed
1 teaspoon fresh sage, minced
½ cup heavy cream (to be used on reheating day)
Freezing Day
Peel, core, and finely chop the apple. To the slow cooker add the apple, squash, chicken broth, onion, ginger, and brown sugar. Cook on low for 6 hours. Add sage during the last 30 minutes of cooking. Put soup in blender and purée. Freeze in a freezer bag.
Reheating Instructions
Defrost soup in refrigerator overnight. Heat soup on medium for 15–20 minutes. Pour cream in before serving.
PER SERVING
Calories: 207 | Fat: 11g | Protein: 4g | Sodium: 434mg | Carbohydrates: 26g | Fiber: 3g
This brisket turns out moist and tender as it is slow cooked in the sauce. Serve on sandwich buns or sliced on a platter.
INGREDIENTS | SERVES 15–18
5-pound beef brisket (not corned beef)
4 teaspoons liquid smoke
½ teaspoon salt
¼ teaspoon pepper
1 cup chili sauce
½ cup barbecue sauce
Freezing Day
Season the brisket with liquid smoke, salt, and pepper. Place in the slow cooker. Combine chili sauce and barbecue sauce and pour over the brisket. Cover and cook 8–10 hours or until brisket is tender. Thinly slice meat against the grain and freeze in a freezer bag. Pour the sauce into a large measuring cup and let it sit several minutes. Pour off and discard any oil that rises to the top of the sauce, then freeze sauce separately in a freezer bag.
Reheating Instructions
Defrost brisket and sauce in the refrigerator overnight. Place brisket slices in a baking dish and pour sauce over the top. Bake at 350°F for 20–25 minutes or until meat is heated through.
