freezer

Full Freezer – Winter 2015

Christmas Break is time to get the freezer full of foods we can eat once school starts back up again. Instead of making up a bunch of my own recipes, this time I scoured the internet to find things that all 4 of us will like.

One 5 lb batch of Twice Baked Potatoes with a package of Stadium Brats chopped up and seared and mixed into the mixture to make these a meal on their own.

5 lb of these Chicken Nuggets, except I used ground turkey (because it was cheaper) and I used paprika instead of creole seasoning.

16 Pretzel Dogs. YUM!

30 calzones using this method: Easy Calzones but inside mine a put a mix of shredded mozzarella, grated parmesan, olive oil, and minced garlic (in 1/2) plus pepperoni (in the other half). I froze them individually, then bagged them up. They reheat well at 375 for about 8 minutes.

4 Honey Lime Chicken Enchilada casseroles, which I posted and this link before – this recipe is a favorite.

6 loaves of Honey Buttermilk Bread. I used 4 1/2 tsp of apple cider vinegar in each cup of 2% milk to make the buttermilk.

Very Veggie No Beans Chili

I made this chili without beans so we could put it on chili dogs. I also froze the extra without beans, but will add beans when I reheat it if I want to serve it as a main dish alone.

This is delicious and extra healthy. And totally the normal color of chili (which I had my reservations about).

Ingredients:

1 cup frozen cauliflower
1 cup frozen carrots
2 cups raw baby spinach leaves
1/2 cup sweet green peas, frozen
2  tablespoons water
2 small to medium zucchini, peeled and rough chopped
1 teaspoon fresh lemon juice
1-2 tablespoons water, if necessary
2 tablespoon extra virgin olive oil
2 large onion, minced
2 ½ pounds lean ground turkey
2 cloves garlic, minced
2 – 4 tablespoons chili powder
2 teaspoon ground cumin
12 oz tomato paste
30 oz diced tomatoes and green chilis (3 small cans)
28 oz crushed tomoatoes
2 – 4 vegetable broth
Salt and pepper to taste

Directions:

Place cauliflower, carrots, spinach, and peas a microwave-safe bowl and cover with water. Microwave on high for 8 minutes, until all veggies are very tender.

While waiting for the veggies to finish cook, start to pulse the raw peeled zucchini with the lemon juice only (no water at this point)in a food processor.

Drain the cooked veggies. Working in batches if necessary, add in the cooked veggies to the pulsed zucchini in the bowl of the food processor. Puree on high until smooth (adding a little water if needed). Stop occasionally and push contents from the top to the bottom. Pulse until you have a smooth puree.

Heat oil over medium heat in a chili or soup pot. Cook the onions until they are slightly translucent, about 10 minutes, and then add ground meat, stirring to break it up. Cooking until meat is no longer red. Add the garlic, chili powder, cumin, and pepper. Add the veggie puree, tomato paste, tomatoes and green chilis, and 1 cup of vegetable broth. Bring to a boil, then reduce heat to low and simmer for 45 minutes to 1 hour, adding more vegetable broth as necessary. Taste and season with salt and pepper.

Double Batch Recipes for Hannah and Scott

These 7 recipes all make 2 meals, one to eat that day and one to freeze for the future (or you could freeze them all and have 14 meals in the freezer). They were chosen with Hannah and Scott’s ingredient preferences in mind. I recommend using disposable pans so you don’t lose your good ones into the depths of the freezer.

Pizza Casserole

Ingredients:

8 oz Rigatoni or Macaroni noodles

2 cups ham, chopped to bite-size pieces

1 clove garlic, minced

1 jar pasta sauce (26 oz)

8 oz shredded mozzarella cheese (about 2 cups)

1/2 cup grated Parmesan cheese

Directions:

Preheat oven to 350.

Boil pasta 3 minutes LESS than package directions (it softens more as it bakes). Drain.

In a large bowl mix the ham, pasta sauce, 1 cup mozzarella.

Add the noodles to the bowl and mix until the sauce/cheese evenly coat the noodles.

Put 1/2 of mixture in each of 2 greased 8×8 (or 9×9 or 9 inch round) baking dishes.

Top each with 1/2 cup of mozzarella and 1/4 of Parmesan.

To serve immediately: Bake uncovered at 350 degrees for 25 minutes or until the cheese is bubbly.

To freeze: Top with a layer of plastic wrap and 2 layers of foil. Label with name and cooking directions.

To reheat: Let thaw in refrigerator for at least 24 hours. Remove foil and plastic. Bake at 350 for 30 minutes.

*Note, this recipe can also make 1 large 9×13 inch casserole.

Ham and Potato Casserole

Ingredients:

1 pkg frozen diced potatoes (or hashbrowns)

1 1/2 cups ham, chopped to bite-size pieces

2 cups shredded cheddar cheese

1 cup low-fat sour cream

Directions:

Preheat oven to 325.

Mix all ingredients in a large bowl.

Put 1/2 of mixture in each of 2 greased 8×8 (or 9×9 or 9 inch round) baking dishes.

To serve immediately: Bake uncovered at 325 degrees for 30 minutes or until the cheese is bubbly.

To freeze: Top with a layer of plastic wrap and 2 layers of foil. Label with name and cooking directions.

To reheat: Let thaw in refrigerator for at least 24 hours. Remove foil and plastic. Bake at 325 for 40 minutes.

*Note, this recipe can also make 1 large 9×13 inch casserole.

Tater Tot Casserole

Ingredients:

1 1/2 lbs ground beef

1 32 oz package tater tots

1 10 oz can cream of chicken soup

1 8 oz container low-fat sour cream

1 cup skim milk

2 cups grated cheddar cheese

1/2 teaspoon pepper

1 1/2 teaspoons salt

1 teaspoon garlic powder

Directions:

Preheat oven to 350.

Brown hamburger with salt, pepper, and garlic powder.

Put 1/2 of cooked hamburger into each of 2 greased 8×8 (or 9×9 or 9 inch round) baking dishes.

In a medium bowl, whisk together soup, sour cream, and milk.

Spread 1/2 of soup mixture onto each casserole.

Cover each casserole with tater tots.

Top each with 1/2 of cheese.

To serve immediately: Bake at 350 for 30 minutes.

To freeze: Top with a layer of plastic wrap and 2 layers of foil. Label with name and cooking directions.

To reheat: Let thaw in refrigerator for at least 24 hours. Remove foil and plastic, then recover with 1 layer of foil. Bake covered for 30 minutes, then remove foil and bake 10 minutes more.

*Note, this recipe can also make 1 large 9×13 inch casserole.

Swedish Meatballs

Ingredients:

1 1/2 lb. lean ground beef

1 pkg. (6 oz.) stuffing mix (any variety)

2 eggs, beaten

1 1/4 cups water

1 jar (12 oz.) beef gravy

1/2 cup low fat sour cream

Directions:

Preheat oven to 400.

In a large bowl mix raw meat, stuffing mix, eggs, and water. Shape into 32 meatballs, each about 1 inch in diameter. Place 16 meatballs on each of 2 pans sprayed with cooking spray.

To use immediately, bake 20 min.(one pan). To prepare to freeze, cook 10 minutes (the other pan).

While the meatballs bake, whisk together gravy and sour cream in large bowl. After mixing, place 1/2 of sauce in a labeled freezer-safe sandwich baggie. Place the other 1/2 of sauce in a sauce pan over medium low heat.

To serve immediately: Add fully-cooked meatballs to heated sauce in sauce pan.

To freeze: Cool the 10-minute meatballs and then place in a gallon freezer-safe bag. Place baggie of sauce inside baggie of meatballs.

To reheat: Let thaw in refrigerator for at least 24 hours. Bake meatballs at 350 for 15 minutes. Heat sauce in saucepan over medium heat. Place cooked meatballs in sauce.

*recipe adapted from http://fabulesslyfrugal.com/swedish-meatballs-freezer-meal-recipe/

Buffalo Chicken and Potato Casserole

Ingredients:

3 fully-cooked boneless, skinless chicken breasts, chopped or shredded

1 pkg frozen diced potatoes (or hashbrowns

2 tablespoons olive oil

1 1/2 tsp. salt

1 tablespoon pepper

6 tablespoons buffalo wing sauce

2 cups shredded cheese (your choice)

Directions:

Preheat oven to 400.

Put 1/2 of potatoes in each of 2 greased 8×8 (or 9×9 or 9 inch round) baking dishes.

In a medium bowl mix together olive oil, salt, pepper, and buffalo sauce. Stir chicken pieces into the sauce.

Spoon 1/2 of chicken on top of the potatoes in each baking dish.

Top each dish with 1 cup cheese.

To serve immediately: Bake 30 minutes at 325.

To freeze: Top with a layer of plastic wrap and 2 layers of foil. Label with name and cooking directions.

To reheat: Let thaw in refrigerator for at least 24 hours. Remove foil and plastic. Bake at 325 for 40 minutes.

*Note, this recipe can also make 1 large 9×13 inch casserole.

Chicken Enchiladas

Ingredients:

4 fully cooked chicken breasts cut up or shredded

1 Tablespoon vinegar

1/3 cup chicken broth

1 cup low-fat sour cream

1/2 cup nonfat milk

1 can cream of chicken soup

3 cups cheddar cheese

4 ounce can of green chilies (optional)

12 small flour tortillas

Directions:

Preheat oven to 350.

Mix together cream soup, vinegar, sour cream, 1 1/2 cups cheese, chilies and chicken broth.

Set aside 1 cup of sauce to put on top of the enchiladas.

Add milk and shredded or chopped chicken to the remaining sauce.

Fill tortillas with chicken filling and arrange 6 each into both of 2 8×8 (or 9×9) pans. Cover with sauce that was set aside and sprinkle remaining cheese on top.

To serve immediately: Bake at 350 for 20 minutes.

To freeze: Top with a layer of plastic wrap and 2 layers of foil. Label with name and cooking directions.

To reheat: Let thaw in refrigerator for at least 24 hours. Remove foil and plastic, then recover with 1 layer of foil. Bake covered for 30 minutes, then remove foil and bake 10 minutes more.

*Note, this recipe can also make 1 large 9×13 inch casserole.

* recipe adapted from http://fabulesslyfrugal.com/fabuless-freezer-cooking-chicken-enchiladas/

Crockpot Fiesta Chicken Soup

Ingredients:

4 raw boneless, skinless chicken breasts, cut into bite-sized pieces

1 clove garlic, minced

2 (15 oz.) can black beans, rinsed and drained

2 (15 oz.) can kidney beans, rinsed and drained

2 cups salsa

4 cups chicken broth

2 cup frozen or fresh corn

Juice from 1 lime

2 tablespoons chili powder

2 teaspoons cumin

1 teaspoon cayenne pepper (more or less to taste)

1 teaspoon black pepper

3 teaspoons salt

Directions:

Place 1/2 of each ingredient into a labeled freezer bag and the other 1/2 into a crockpot.

To serve immediately: Cook in crockpot on low for 6-8 hours.

To freeze: Lay well-sealed labeled freezer bag flat in freezer.

To reheat: Let thaw in refrigerator for at least 24 hours. Empty bag into crockpot. Cook in crockpot on low for 6-8 hours.

Spring Break Freezer Cooking

Screen Shot 2015-04-01 at 3.58.03 PMThis batch of freezer meals should last us until school is out! It is 22 meals – really only 18 for a family of 4. Our kids don’t like Maple Mustard chicken, so I freeze it in 2-serving portions instead of 4.

Shopping list:

6 whole carrots
1 large onion
2 heads garlic
4 limes
1 lb fresh green beans, washed and trimmed
20 eggs
4 cup grated Parmesan cheese
8 C cheddar cheese, shredded
4 cups shredded mozzarella cheese
10 cups milk (I use cashew milk)
4 bags seasoned croutons
4 cups bread crumbs
2 jars spaghetti sauce (approximately 28 oz. each)
1 jar Alfredo sauce (about 15 oz)
4 cans chopped green chilies
24 8-in flour tortillas
4 cans green enchilada sauce
2 cups chicken stock
French dressing
1 C whole grain mustard
1 C brown mustard
1 C maple syrup
1 cup soy sauce
3 lbs ground beef
2 lb sausage
20 chicken breasts
3 packages (25 oz. each) fresh or frozen cheese ravioli
12 gallon freezer bags
4 9 in. round disposable baking pans
8 8 in square disposable baking pans

Pantry items:

salt
ground mustard
pepper
honey
garlic powder
cumin
red wine vinegar
dried rosemary
cornstarch
brown sugar

Recipes

Healthier Meatballs with Veggies (60 meatballs)

Ingredients:

4 medium carrots
1 large onion
1/4 cup minced garlic
2 cup grated Parmesan cheese
4 egg
4 cups bread crumbs
3/4 cup French dressing
3 lbs ground beef
1 lb sausage

Directions:

– Preheat oven to 400 degrees F.
– In your food processor, puree carrots, onion, and garlic into a paste.
– In a very large bowl, combine the carrot, onion, garlic, Parmesan, egg, bread crumbs, and French dressing.
– Mix in the ground beef and sausage with your hands.
– Roll the meat mixture into 1 1/2 inch meatballs.
– Place on a broiler pan pan so some grease can escape while cooking.
– Bake for about 20 minutes or until cooked through.

To freeze:
– Cool on counter until room temp.
– Freeze in a freezer bag (I use 4 bags and freeze 4 portions).

To reheat:
When ready to cook, thaw in the refrigerator for 24 hours and then warm up over low to medium-low heat on the stove in any sauce (bbq, alfredo, marinara, etc.)

Lazy Lasagna makes 4 casseroles

Ingredients:

1 lb sausage
2 jars spaghetti sauce (approximately 28 oz. each)
1 jar Alfredo sauce (about 15 oz)
4 cups shredded mozzarella cheese
2 cups grated parmesan cheese
3 packages (25 oz. each) fresh or frozen cheese ravioli, cooked about 1 minute LESS than package directions

Directons:

– In large skillet over medium heat brown sausage. Drain grease, then stir in all 3 jars of sauce.
– Spread a thin layer of meat sauce into bottom of each of 4, 9 in. round baking dishes.
– Arrange a layer of cooked ravioli over the sauce.
– Sprinkle 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese over the ravioli.
– Repeat layers, ending with the last of the sauce on top.

To Freeze:

– Let cool, then cover with a layer of plastic wrap and 2 layers of foil.
– Label and freeze.

To reheat:
– Thaw completely (24-48 hours). Preheat oven to 375.
– Bake 45 minutes covered with foil only.
– Remove foil and cook 15 minutes more.

Green Chile, Egg, and Cheese Bake (makes 4 casseroles)

Ingredients:

9 cups (about 4 bags) seasoned croutons
4 cups shredded cheddar cheese
4 cans chopped green chilies
16 eggs
8 cups milk (I use cashew milk)
2 t salt
2 t ground mustard
1/4 t pepper

Directions:

– Sprinkle croutons, cheese, and chilies into 4 greased 8×8 inch pans.
– In a bowl, combine eggs, milk, salt, mustard, and pepper.
– Pour 1/4 of mixtures over each pan of croutons, cheese, and chiles.

To freeze:

– Cover each pan with plastic wrap and heavy duty foil. Freeze.

To reheat:

– Thaw in refrigerator for at least 24 hours.
– Thaw on counter for 30 minutes.
– Remove plastic wrap and replace foil.
– Bake, covered with foil, at 350 for 60 minutes.

Honey Lime Chicken Enchiladas (makes 4 casseroles)

Ingredients:

8 chicken breasts, cooked and shredded
1/2 cup plus 2 T honey
juice of 4 limes
2 t garlic powder
4 t cumin
24 8-in flour tortillas
4 C cheddar cheese, shredded
4 cans green enchilada sauce
2 c milk

Directions:

– In a large bowl, whisk together honey, lime juice, garlic, and cumin.
– Add cooked chicken and stir together.
– Stir the cheese into the chicken mixture.
– Place 1/2 can of enchilada sauce in the bottom of each of 4 disposable 8×8 pans.
– Place about 1/3 cup of chicken/cheese mixture into each tortilla, roll, and place seam-side down into pan (6 in each pan).
– Combine the remaining enchilada sauce with the milk and pour over the enchiladas.

To Freeze:

Cover tightly with plastic wrap, then heavy duty foil. Freeze.

To reheat:

– Remove to the refrigerator to thaw for 24 hours.
– When completely thawed, remove foil and plastic wrap and bake at 350 for 30 minutes. Top with extra cheese, if desired.

Maple Mustard Chicken (4, 2 chicken breast portions)

Ingredients:

8 boneless, skinless chicken breasts
1 cup whole grain mustard
1 cup brown mustard
1 C maple syrup
2 T red wine vinegar
4 T dried rosemary

Directions:

– Whisk together mustards, maple syrup, vinegar, and rosemary.
– Place 2 raw chicken breasts in a freezer bag and pour 1/4 mustard mixture over chicken.
– Ensure the sauce mixture covers chicken.

To freeze:

– Lay flat in freezer.

To reheat:

– Remove chicken to refrigerator to thaw 24 hours before serving.
– Preheat oven to 425.
– Place chicken and sauce in a baking pan and bake for about 40 minutes.
– Serve with rice or mashed potatoes.

“Chinese” Chicken and Green beans (makes 2 batches)

2 lb chicken breast
¼ cup cornstarch
1 lb fresh green beans, washed and trimmed
2 whole carrots cut into match sticks
2 tablespoon garlic, minced
1 cup soy sauce
2 cup chicken stock
1 1/2 cup dark brown sugar

Directions:

– Cut chicken breast into 1 in. cubes
– In a freezer bag, toss chicken in corn starch and set aside.
– In a large pot, dissolve brown sugar in soy sauce and chicken stock.
– Heat mixture to boiling, then turn off burner.
– Place green beans and carrots into hot liquid and allow the mixture to cool to room temperature.

To freezer:

– Keep the chicken and sauce separate in the freezer!
– Put 1/2 of chicken in each of 2 freezer bags.
– Put 1/2 of sauce and veggies into each of 2 other freezer bags.
– Attach a bag of chick to a bag of veggies and sauce and lay flat to freeze.

To reheat:
– Thaw chicken and sauce for 24 hours.
– Heat sauce in a sauce pan on the stovetop.
– Brown chicken in olive oil in a separate pan on the stovetop.
– Add the cooked chicken to the warm sauce.
– Serve over rice.

More Freezer Cooking

This menu makes:

Apple Meatloaf (2)
Italian Meatballs (60)
Chili
Hamburger Stew
Bacon, Egg, and Cheese Bake (2)
Black Bean Quesadillas (8)

Groceries needed:

1 apple
4 yellow onions
1 9oz bag baby carrots
1 head garlic
1 lb ground pork
4 lb ground beef
2 lb ground turkey
1 cup thin sliced ham (prosciutto if you can)
8 strips bacon
2 15oz cans black beans
2 14oz cans diced tomatoes
1 6oz can tomato paste
2 10oz cans beef broth
2 cans chopped green chilies
2 16oz canned kidney beans
apple sauce
apple juice
16 10-inch flour tortillas
4 ½ cups seasoned croutons
bread crumbs
4 C shredded cheddar
4 C shredded pepper jack
1 C grated Parmesan
milk
1 dozen eggs
1 16oz bag frozen potato wedges
1 cup frozen corn
2 8×8 in disposable baking pans

Pantry items:
olive oil
brown mustard
brown sugar
Italian seasoning
apple cider vinegar
chili powder
cumin
allspice
ground mustard
salt
pepper
flour
plastic wrap
heavy duty foil
gallon freezer bags

Recipes:

Apple Meatloaf

Ingredients:

2 lb ground turkey
½ cup applesauce
1 C grated apple
1 C bread crumbs
2 eggs
3/4 C apple juice
4 T brown mustard
2 T brown sugar

Directions:
Preheat oven to 350.
Combine ground turkey, applesauce, grated apple, breadcrumbs, and egg.
Form into 2 equal loaves and place onto a broiler pan.
Combine apple juice, ground mustard, and brown sugar.
Baste each loaf with ½ of mixture and bake 20 minutes.

To freeze:
Cool on counter, and then place on a parchment-lined cookie sheet in the freezer for 1 hour.
Remove from freezer and wrap in plastic wrap and then heavy-duty foil.

To reheat:
Thaw in refrigerator.
Unwrap and bake on broiler pan at 350 for 55 minutes.

Italian meatballs

Ingredients:

4 T olive oil
2 yellow onions, finely chopped
1 lb ground beef
1 lb ground pork
1 cup sliced ham, chopped finely
1 C breadcrumbs
2 eggs
2 t Italian seasoning
1/2 cup milk

Directions:
Preheat oven to 350.
Heat olive oil in a skillet and sauté onions until soft.
In a large bowl combine cooked onion with all other ingredients.
Form into 50 – 60 meatballs and place on a baking sheet.
Bake at 350 for 25 minutes.

To freeze:
Move meatballs to a parchment lined baking sheet and once cooled, flash freeze on baking sheet for 1 hour.
Remove meatballs to freezer bags to store.

To reheat:
Bake frozen meatballs at 350 for 10 – 12 minutes or add with sauce to slow cooker and cook 7 – 8 hours on low.

Chili

Ingredients:

1 ½ lb ground beef
1 yellow onion, chopped
3 cloves garlic, chopped
1 14oz can diced tomatoes, undrained
1 6oz can tomato paste
1 10oz can beef broth
3 cups water
1 T apple cider vinegar
2 16oz can kidney beans, drained
2 T chili powder
½ t cumin
½ t allspice

Directions:
In a large pot, cook beef, onion, and garlic until beef is browned.
Drain any excess fat.
Add all remaining ingredients.
Bring to a boil, then reduce heat and let simmer fro 30 minutes.

To freeze:
Let cool to room temperature.
Pour into freezer safe containers and freeze.

To reheat:
Thaw 24 hours in refrigerator.
Put in saucepan and bring to a boil.
Let simmer 10 – 15 minutes.

Slow Cooker Hamburger Stew

Ingredients:

1 ½ lb ground beef
3 T flour
1 t salt
½ t pepper
1 T olive oil
1 onion, chopped
3 cloves garlic, chopped
1 9-oz bag of baby carrots
1 14oz can diced tomatoes, undrained
1 10 oz can beef broth
1 cup apple juice
2 cups water
1 16 oz bag frozen potato wedges
1 cup frozen corn

Directions:
Brown beef, onion, and garlic in oil.
When brown, stir in salt, pepper, and flour.
Mix in carrots, tomatoes, broth, juice, and water.

To freeze:
Freeze the hamburger mixture in a freezer bag. Store with frozen bag of potato wedges and frozen corn.

To reheat:
Defrost hamburger mixture in fridge overnight.
Cook in slow cooker 7-8 hours on low.
30 minutes before serving, increase slow cooker to high and add potatoes and corn.

Bacon, Egg, and Cheese Bake

Ingredients:

4 ½ cups seasoned croutons
2 cups shredded cheddar cheese
2 cans chopped green chilies
8 eggs
4 cups milk
1 t salt
1 t ground mustard
1/8 t pepper
8 strips bacon, cooked and crumbled

Directions:
Sprinkle croutons, cheese, and chilies into 2 greased 8×8 inch pans.
In a bowl, combine eggs, milk, salt, mustard, and pepper.
Pour ½ over each pan of croutons.
Sprinkle tops with bacon.

To freeze:
Cover each pan with plastic wrap and heavy duty foil. Freeze.

To reheat:
Thaw in refrigerator for at least 24 hours.
Thaw on counter for 30 minutes.
Remove plastic wrap and replace foil.
Bake, covered with foil, at 350 for 60 minutes.

Black Bean Quesadillas

Ingredients:

2 cans black beans, drained and rinsed
2 cups grated cheddar cheese
4 cups grated pepper jack cheese
1 cup grated Parmesan cheese
2 T olive oil
16 10-inch flour tortillas

Directions:
Preheat oven to 400.
Drain and rinse black beans
In a large bowl combine beans, cheeses, and olive oil and mix well.
Brush one side of 8 tortillas and place oil-side down on a cookie sheet.
Cover each tortilla evenly with cheese mixture.
Top each with another tortilla, brushed with oil (oil side up).
Bake 25 minutes.
Cool completely in refrigerator.
Cut each tortilla into wedges.

To freeze:
Wrap wedges in heavy duty foil, label, and freeze.

To reheat:
Place frozen wedges on a cookie sheet and bake at 400 for 7-12 minutes until cheese is hot and melty.

Christmas Break Freezer Cooking

It’s time to re-stock the freezer. The Before-School-Starts freezer meals I made are mostly gone, and there’s a long stretch of busy winter still ahead. These recipes would make six meals for a larger family, but they will be 12 for us, including leftovers.

Meals:

Turkey Meatballs (2 meals)
Black Bean Chili
Crockpot Turkey Meatloaf
Honey Lime Chicken Enchiladas
Honey Mustard Chicken

Cornbread (2 – 1 for meatballs, 1 for chili)
Mashed Potatoes (2 – 1 for meatloaf, 1 for Honey Mustard Chicken)

Ingredients:

Shopping List These are the main ingredients to be purchased, but check the pantry list too, in case you are low on some of those.

6 lb ground turkey
1 head garlic
2 yellow onion
1 small sweet red pepper
2 limes
5lb potatoes
3 15 oz cans seasoned black beans
1 14 oz can tomato sauce
15 oz can green enchilada sauce
1 C Dijon or whole grain mustard
8 8-in tortillas
2 cups corn meal
6 boneless skinless chicken breasts
12 oz cheddar cheese, shredded
8 oz sour cream
6 oz cream cheese
3 C milk
Gallon freezer bags
Disposable 9×13 pan
3 disposable 8×8 pans
2 disposable 9 in cake pans

Pantry

flour
6 slices sandwich bread
bread crumbs
butter
sugar
eggs
dried parsley
dried oregano
garlic powder
cumin
dried rosemary
onion powder
salt
pepper
vegetable oil
A1 sauce
ketchup
honey
vinegar
baking powder

Recipes:

Turkey Meatballs

Ingredients:

6 slices sandwich bread
½ C milk
4 lb ground turkey
½ yellow onion, minced
4 garlic cloves, minced
2 t dried parsley
1 T dried oregano
1 T dried basil
2 large eggs
salt and pepper

Directions:

– Tear bread and place in the food processor; pulse until fine crumbs form.
– In a medium bowl, mix breadcrumbs with milk; set aside at least 5 minutes.
– In a large bowl, combine turkey, onion, garlic, parsley, egg, 3 t salt, 1 t pepper, and breadcrumb mixture; mix gently with a fork.
– Form mixture into 1 inch balls; arrange in a single layer on 2 rimmed baking sheets lined with parchment paper. Makes about 70 meatballs.
– To freeze, place baking sheets with meatballs in the freezer and freeze for 1 hour; transfer frozen meatballs to 2 1-gallon freezer bags.
– To cook, heat olive oil in a large skillet over medium-high heat. Add meatballs and cook until browned, 5 to 7 minutes. Add sauce (bbq, marinara, alfredo…) and 1/2 cup water; cook until heated through, about 5 minutes.
– Serve bbq meatballs with cornbread.

Modified from: http://www.marthastewart.com/341533/light-turkey-meatballs

Black Bean Chili

Ingredients:

1 T vegetable oil
1 yellow onion, diced
2 cloves garlic, minced
1 lb ground turkey
3 15 oz cans seasoned black beans
1 14 oz can tomato sauce
1 T dried oregano
1 T dried basil

Directions:

– Saute onion and garlic in vegetable oil.
– Add ground turkey and brown.
– Add the rest of the ingredients and let simmer on the stove for 1 hour.
– To freeze, let cool and ladle into gallon Freezer bags. Lay flat to freeze for faster thawing.
– To cook, remove chili from the freezer and place in refrigerator 12 -24 hours before serving, to thaw. After thawing, reheat chili in a sauce pan on the stove.
– Serve with cornbread.

Crockpot Turkey Meatloaf

Ingredients:

½ yellow onion
1 small red bell pepper
1 beaten egg
1 lb ground turkey
1 C bread crumbs
1 t salt
½ t black pepper
1 t dried oregano
1/3 C A1 sauce
1/3 C ketchup

Directions:

– In a food processor, pulverize the onion and pepper.
– In a large bowl combine all ingredients EXCEPT ketchup and mix well
– To freeze, on a parchment-lined baking sheet, shape into a loaf the will fit into your slow-cooker. Freeze on sheet for 1 hour, then remove to a freezer bag.
– To cook, Spray the bottom and sides of your slow cooker with cooking spray. Place the meatloaf inside. Cover and cook on low for 6-8 hours. Top with ketchup about 30 minutes before serving.
– Serve with mashed potatoes.

Honey Lime Chicken Enchiladas

Ingredients:

2 chicken breasts, cooked and shredded
5 T honey
juice of 2 limes
1 t garlic powder
2 t cumin
8 8-in flour tortillas
12 oz cheddar cheese, shredded
15 oz green enchilada sauce
½ c milk

Directions:

– In a medium bowl, whisk together honey, lime juice, garlic, and cumin.
– Add cooked chicken and stir together.
– Stir the cheese into the chicken mixture.
– Place ½ C of enchilada sauce in the bottom of a disposable 9×13 pan.
– Place about 1/3 C of chicken/cheese mixture into each tortilla, roll, and place seam-side down into pan.
– Combine the remaining enchilada sauce with the milk and pour over the enchiladas.
– To freeze, cover tightly with plastic wrap, then heavy duty foil.
– To cook, remove to the refrigerator to thaw for 24 hours. When completely thawed, remove foil and plastic wrap and bake at 350 for 30 minutes. Top with extra cheese, if desired.

Honey Mustard Chicken

Ingredients:

4 boneless, skinless chicken breasts
1 C Dijon or whole grain mustard
½ C honey
1 T rice wine vinegar
1 t salt
1/2 t pepper
2 T dried rosemary

Ingredients:

– Whisk together mustard, honey, vinegar, salt, pepper, and rosemary.
– Place raw chicken breasts in a freezer bag and pour mustard mixture over chicken.
– Ensure the sauce mixture covers chicken.
– To freeze, lay flat in freezer.
– To cook, remove chicken to refrigerator to thaw 24 hours before serving. Preheat oven to 425. Line a 9×13 dish with aluminum foil. Place chicken and sauce in dish and bake for about 40 minutes. Serve with rice or mashed potatoes.

Mashed Potatoes

Ingredients:

5 lb potatoes
2 T butter, softened
1 C sour cream
6 oz sour cream
½ t onion powder
½ t salt
¼ t pepper

Directions:

– Cube potatoes and boil for 10 – 15 minutes, until tender. Drain.
– In a large bowl, mash potatoes with butter.
– Stir in sour cream, cream cheese, onion powder, salt, and pepper.
– To freeze, spray 3 8×8 square or 9 in round disposable pans with cooking spray. Split potatoes between the pans. Cover with plastic wrap and heavy duty foil and let cool to room temperature before placing in the freezer.
– To cook, remove to the refrigerator and let thaw overnight. Remove foil and plastic wrap. Bake at 350 for 30 minutes or until heated through.

adapted from <a href="http://www.tasteofhome.com/recipes/freezer-mashed-potatoes” target=”_blank”>http://www.tasteofhome.com/recipes/freezer-mashed-potatoes

Corn Bread

Ingredients:

2 C flour
2 C cornmeal
1 1/3 C sugar
4 t baking powder
2 t salt
2 egg
2 C milk
2/3 vegetable oil

Directions:

– Stir together dry ingredients.

– Mix in the wet ingredients.

– Grease 2 9-in disposable cake pans.

– Pour ½ of the batter in to each cake pan.

– Bake at 350 for 25 – 20 minutes.

– To freeze, cover fully cooked and cooled corn bread with plastic wrap and heavy duty foil. Place in freezer.

– To serve, thaw cornbread for 2 hours on counter.

original reipe found at <a href="http://www.favoritefreezerfoods.com/sweet-cornbread-recipe.html” target=”_blank”>http://www.favoritefreezerfoods.com/sweet-cornbread-recipe.html