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• Use frozen onions and bell peppers. They are cheaper and already chopped. Use minced
garlic in jars.
• Cook meat a day in advance. This saves time on cooking day and all ingredients are ready for
cooking. I like to marinate and grill chicken a day in advance when recipes call for cubed
chicken. I also like to freeze some grilled chicken breasts that we can use during the month in
salads or pasta.
• Buy a container that will fit a gallon freezer bag. Fold the edges of the bag over the container.
Makes easier for dumping ingredients. Use the freezer bags for mixing. Just seal it up and
squish the ingredients.
• Lay freezer meal bags flat to freeze. You can easily stack many meals in even a small freezer
if you lay flat and stack.
• Experiment with the recipes you use every day. Many recipes can be even partially prepared
ahead of time – usually the most time consuming parts – which can save a lot of time on
serving day.
• Pasta and rice don’t freeze well. I wait and prepare these on serving day.
• If you’re looking for an easy place to start, double your favorite recipe and freeze one.
• Find recipes that will incorporate your food storage.
• On serving night, use a rice cooker. Rice in a rice cooker doesn’t have to be babysat so you
can still be running kids or helping with homework while dinner is cooking.
Chicken Cordon Bleu Pockets
In a mixing bowl, mix the sour cream, parmesan cheese, and swiss cheese. Add the diced chicken
and ham and toss until coated. Evenly divide the filling between the pockets using about ¼ c of
mixture per pocket. Fold one side of the pocket over the other side. Seal the edges by pressing
with the tines of a fork. Transfer the pockets to a cookie sheet. Bake at 375 for 10 minutes careful
not to brown.
Cool on baking sheet then freeze individually. When frozen completely, seal in a freezer bag.
Santa Fe Chicken Tortilla Wraps
In a large bowl, mix together all ingredients, stirring until evenly mixed. Put in one-gallon freezer
bag.
Thaw bag. Heat in a saucepan. Fill tortillas. Top with cheese and sour cream.
Chicken Enchiladas
Heat cooked chicken with onion, sour cream, cheddar cheese, parsley, oregano and black pepper.
Head until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
Cool mixture and freeze in gallon freezer bags.
From frozen: Thaw mixture. Roll in tortillas, reserving some sauce. Spoon remaining sauce over
top of tortillas. Top with cheddar cheese.
Brown ground beef. Drain. Stir in soups and soup mix. Pour into casserole dish. Top with fries.
Top with shredded cheddar cheese.
Stir ingredients together and pour in gallon sized Ziploc bag with 1 lb frozen boneless, skinless
chicken breasts.
From frozen: thaw. Bake at 350 for 35 minutes or grill on outdoor grill.
Cashew Chicken
½ c catsup 4 tsp soy sauce ½ tsp salt
2 T Worcestershire sauce 3 T sugar 1 ½ tsp sesame oil
¼ tsp cayenne pepper ½ c chicken broth 2 T fresh gingerroot, minced
3 chicken breasts, cut into bite size pieces 1 T minced garlic
1 onion, chopped 1 can water chestnuts, drained
1 can bamboo shoots, drained 1 c cashews
2 cups cooked rice
Combine Catsup, soy sauce, salt, Worcestershire sauce, sugar, sesame oil, cayenne pepper, and
chicken broth and set aside.
Saute chicken, gingerroot, garlic and onion until chicken cooked through. Add bamboo shoots
and water chestnuts. Add catsup/soy sauce mixture and cook until it comes to a boil. Cool and
freeze in gallon bags.
From Frozen: Thaw bag in fridge overnight. Reheat over medium heat until just boiling. Add
cashews if desired. Serve over rice. Serves 4.
Nutrition Facts: (minus the cashews) Calories – 145, fat – 3g, fiber – 4g, protein – 20g.
Roasted Red Pepper BBQ Beef Sandwiches
From Frozen: Thaw on countertop or overnight in fridge. Heat in saucepan until warmed
through. Add water as needed.
Nutrition Facts: Calories – 346, Fat 5.2g, Carb 45.6g, Fiber 1.9g, Cholesterol 51mg, sodium
665mg. Rebecca Morgan
Italian Beef Sandwiches
Place roast in crock pot. Put chopped onion and pepper on top. Cover with jar of spaghetti sauce.
Add 1 cup water. Cook 6-8 hours on low.
Remove roast from crock pot and shred beef. Put shredded beef back in crock pot with sauce and
juices and mix together.
Serve on buns with slice of cheese.
From frozen: Thaw completely. Place meat in saucepan and heat thoroughly. Add water if
necessary.
Meatballs:
1 beaten egg (I used egg beaters) ¼ cup tomato soup (uncooked)
¼ c brown rice 2 T finely chopped onion
1 T parsley 1 lb 90% lean ground beef
½ t salt 1/8 t pepper
Combine all ingredients thoroughly in a bowl. Form meatballs. Bake at 350 for 15 minutes.
Sauce:
1 can jellied cranberry sauce 1 jar chili sauce
Combine sauces and simmer until bubbly. Pour sauce over meatballs and serve. Serve over
brown rice
Nutrition facts: 6 meatballs (264 calories, 15g fat, 0 carbs, 0 fiber), ½ cup sauce (150 calories, 0g
fat, 37g carbs, 1g fiber)
Moroccan Chicken and Lentils
Place all ingredients, in order listed, in a 4 or 5 qt electric slow cooker. Cover and cook on high
for 5 hours or low for 7 hours.
For freezer meal: Freeze all ingredients except lentils in 1 gallon freezer bag.
Nutrition Facts: Calories 320, Fat 2 g, Protein 40.5g, carb 33.3g, Fiber 6.7g
Deep-dish pizza casserole
Cook meat in a medium nonstick skillet over medium-high heat until browned, stirring until it
crumbles. Drain if necessary and return to skillet. Add tomato sauce and cook until heated.
Coat a 9x13 baking dish with cooking spray. Unroll pizza crust and press into bottom and
halfway up sides of dish. Sprinkle half of cheese on crust. Top with meat mixture. Sprinkle
remaining cheese on top.
Bake, uncovered, at 425 for 12 minutes.
Yield: 6 servings
For freezer meal: Freeze meat and sauce mixture in gallon freezer bag.
From frozen: Thaw and prepare as above.
Nutrition Facts: Calories 337, Fat 11.4g, Protein 30.5g, Carb 28g, Fiber 1.8g.
Bacon Cheeseburger with Rice
Brown and drain ground beef. Add soup, tomatoes, onion soup mix, bacon pieces and cheese.
Simmer on low until cheese is just melted.
To serve, thaw overnight in fridge. Heat in saucepan until bubbly. Serve over brown rice.
Nutrition facts: Serving size = ¼ recipe. 345 calories, 13g fat, 3g fiber, 23g carbs.
Honey Balsamic Slow-cooker chicken
In a bowl, stir together all ingredients except chicken. Place chicken in crock-pot and pour sauce
over. Cook on low for 7 hours or high for 5 hours.
To freeze: Pour sauce over chicken breasts in a freezer Ziploc bag. Double-bag with another
freezer Ziploc bag. Freeze for up to 6 months. (Even better this way because the chicken
marinates while freezing). The cook, thaw in fridge overnight or partially thaw in microwave in
the morning. Place in crock-pot and cook as above.
Beef and Beans
Cut steak into thin strips. Combine mustard, chili powder, salt if desire, pepper and garlic in a
bowl.
Add steak and toss to coat. Freeze with sliced onion.
Thaw. Transfer to a slow cooker; Add tomatoes, onion and bouillon. Cover and cook on low for
6-8 hours. Stir in beans; cook 30 minutes longer. Serve over rice.
Lemonade Marindade
Mix ingredients together. Slice chicken breasts into strips. Skewer for shishkabobs. Pour sauce
over chicken to marinate.
For freezer meal: freeze already-skewered meat in 2 gallon freezer bags. Pour marinade over
skewers. Sealt bag and freeze.
Jambalaya
1/4 c vegetable oil 1 pkg smoked sausage, cut into 1/4" rounds
2 lbs boneless, skinless chicken, cut into cubes
1/2 tsp cayenne pepper 2 T Emerils original essence
3 c chopped onion 1 c chopped green bell peppers
2 T garlic 3 c long grain rice
1 bay leaf 1 c chopped green onion
5 c chicken stock
Heat oil in large saucepan over medium heat. Cook suasage 5 minutes and remove from pan. Add
chicken, cayenne pepper and 1 T essence to pan. Cook 5 minutes. Remove from pan. Add
onions, bell peppers and remaining essence and garlic to pan and cook 8-10 minutes until
vegetables are softened. Combine all ingredients, cool and freeze.
On serving day, add rice and cook, stirring 3-5 minutes. Add stock and bay leaf. Increase heat to
med-high heat and bring to boil. Cover and reduce to low. Cook 25 minutes. Remove from heat.
Let stand, covered 10 minutes. Remove bay leaf and stir in green onions to serve.
BBQ Beef
1 1/2 c Ketchup
1/4 c brown sugar
1/4 c red wine vinegar
2 T dijon mustard
2 T worcestershire sauce
1 T liquid smoke
1/4 t garlic powder
1/2 t salt
1/4 t pepper
On serving day, pour over roast beef in crockpot and cook for 6-8 hours on low.
Shred beef with a fork and stir together with sauce.
Coconut Curry over noodles
Saute chicken or beef until cooked through. Remove from skillet. Add onion,
bell peppers and ¼ c water to skillet; season with salt and pepper. Cook until
vegetables are crisp-tender, 3-4 minutes. Add curry paste; Cook 1 minute.
Return meat to skillet and add coconut milk. Simmer until sauce thickens slightly
4 to 5 minutes. Remove from heat and add lemon juice. Cook and freeze.
Serve over pasta.
Chicken Parmesan Tenders
To freeze: Combine bread crumbs, parmesan cheese and garlic powder in shallow
bowl. Slice chicken breasts into 3 long strips (tenders). Dip tenders into egg and
then coat with mixture. Bake at 375 for 10 minutes. Turn chicken over. Bake 10-
12 minutes or until cooked through. Cool and freeze solid on baking pan. Once
frozen, place in zipper freezer bag.
To serve: thaw. Reheat chicken in 375 oven. Spoon tomato sauce over chicken,
sprinkle with cheese and bake 3 minutes until cheese is melted.
Romano Ham Linguine
12 oz linguine 2 T butter
2 T flour ½ t salt
12 oz evaporated milk 4 oz mushrooms
1 1/3 c water 1 chicken bouillon cube
4 c cooked ham, cubed ½ c romano cheese, grated
1 red bell pepper, sliced 1 T vegetable oil
Melt butter in saucepan, stir in flour and salt, adding evaporated milk. Bring to a
boil, stirring constantly. Boil and stir one more minute. Ad liquid from
mushrooms, water and bouillon cube. Cook over medium heat, stirring constantly
until sightly thickened and bubbly. Add romano cheese and stir until melted and
smooth. Add ham and mushrooms. Cool and place in freezer bag. To serve,
thaw and reheat. Serve over linguine.
Sweet and Tangy Flank Steak
Mix together all ingredients except steak in a bowl. Add to freezer bag. Add
steaks. Freeze.
Mix hamburger and water chestnuts. Form into 4 patties. Place on parchment
paper on pan to freeze. Once frozen, combine patties into freezer bag. In a
separate bag, combine all other ingredients and freeze.
To serve: place thawed patties in shallow dish. Pour sauce over patties. Cover
and refrigerate 3 hours, turning once. Grill until done, basting frequently with
marinade.
Chicken Wraps
In a bowl, mix together ¼ cup of the soup, beef, bread crumbs, egg and onion.
Shape into 4 patties. Freeze individually on parchment paper. Once frozen,
combine in zipper bag. In a separate zipper bag, combine remaining soup and
mushrooms.
To serve: in a skillet over medium heat, cook patties, a few at a time, until
browned on both sides. Stir in remaining soup and mushrooms, reduce heat to
low and cover and simmer 20 minutes or until done, turning patties occasionally.
Cheese and Chicken Enchiladas
Sautee onions in cooking spray until soft. Mix chicken, 1/2c cheddar, salsa and
cream cheese. Add to onions and cook over low heat until cheese begins to melt.
To Serve. Spoon into tortillas and roll. Spoon remaining sauce on top.
To prepare: Place all ingredients in crock pot and cook on high for 4-5 hours.
Add 1 package cream cheese and let sit for about ½ hour.
Slow Cooker Pork Chops
To prepare: Place in crock pot. Cook on low setting for 6 hours, until internal
temperature of pork has reached 160 degrees.
German Chicken
To prepare: Thaw on countertop. Place in 9x13” glass baking dish. Cover with
foil and bake 55-65 minutes or until chicken is thoroughly cooked.
Sticky Peachy Chicken
2 c ketchup
1/2 c maple syrup
1/4 c dijon mustard
1/2 c brown sugar
1 t black pepper
1 t adobo chipotle sauce (use sauce from can of adobo chipotle peppers)
Pour over chicken in crock pot. Cook for 4-6 hours. Shred and serve on buns.
Asian Pulled Pork Sandwiches
Mix sauce. Pour over roast in crock pot. Cook for 8 hours on low. Remove to
cutting board and shred pork. Return meat to cooker and mix with sauce. Serve
on buns.
Chicken and Sausage Paella
Make basting sauce: In a small saucepan, heat jam, cayenne, and 1 T water over
medium-low until jam is liquefied; season with salt and pepper.
Place skewers in 2 gallon freezer bag. Cover with basting sauce. Freeze.
To serve: Cook in crock pot 4-5 hours. Add cream cheese on top for last ½ hour.
Hawaiian Hamburgers
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