1 28-ounce can diced tomatoes 1 1 2 cups chopped red onion 1½ teaspoons chopped garlic 2 tablespoons lime juice
|
|
½ teaspoon salt ½ teaspoon pepper ¼ teaspoon cayenne pepper ½ teaspoon Tabasco sauce; add more for spicier chicken 5 boneless, skinless chicken breasts halves |
Mix all the ingredients together and pour over the chicken in 1-gallon freezer bag. Label and freeze.
To serve, thaw the ingredients. Pour into a 13×9×2-inch baking dish. Bake in a preheated 375°F oven for 50 minutes.
SUMMARY OF PROCESSES: Chop 1
cups each of red and green bell pepper; chop 2 cups red onions.
SERVES 5
FREEZE IN: 1-gallon Ziploc freezer bag
½ cup (4 ounces) apricot preserves 2 tablespoons soy sauce 1 tablespoon sherry 1 tablespoon vegetable oil 1 tablespoon cornstarch ½ teaspoon chopped garlic |
|
¼ teaspoon ground ginger 1 2 boneless skinless chicken breast halves, cut into strips ½ cup salted cashews 1 cup uncooked rice |
In a 1-gallon freezer bag, combine the first 8 ingredients and the chicken strips. Place the salted cashews in the sandwich bag. Place the small bag in the gallon bag with the chicken, label, and freeze.
To serve, thaw the bags. Cook the rice according to package directions. Combine the chicken with the sauce. Transfer the chicken mixture to a shallow microwave-safe dish. Cover and microwave on high for 3 minutes, stirring once. Add the cashews. Cover and microwave on high for 2 to 4 minutes, stirring once, or until the chicken juices run clear. Let stand for 3 minutes. Serve with the cooked rice.
SUMMARY OF PROCESSES: Chop 1 cups green bell pepper; cut 2 chicken breasts into strips.
SERVES 4
FREEZE IN: 1-gallon Ziploc freezer bag and 1 sandwich Ziploc bag.
6 slices bacon 6 boneless, skinless chicken breast halves 1 10.5-ounce cans cream of mushroom soup |
|
½ cup sour cream 1 dash Tabasco sauce, or to taste |
Fry the bacon until crisp and break into pieces. Put the chicken and bacon into a 1-gallon freezer bag. Mix the remaining ingredients and pour into a 1-quart freezer bag. Slip the sauce bag into the bag of chicken and bacon, label, and freeze.
To serve, thaw the chicken mixture. Arrange the chicken and bacon in 13×9×2-inch baking dish and pour the sauce on top. Bake in a preheated 375°F oven for 50 minutes.
SERVES 6
FREEZE IN: 1-gallon Ziploc freezer bag; 1-quart Ziploc freezer bag
4 boneless, skinless chicken breast halves 1 6-ounce carton plain yogurt 1½ teaspoons chopped garlic |
|
2 teaspoons ground ginger 2 teaspoons lemon juice 1 teaspoon chili powder ½ teaspoon salt |
Mix all the ingredients together and pour into a 1-gallon freezer bag, label, and freeze.
To serve, thaw the chicken. Grill the chicken on a gas grill on medium or a charcoal grill over medium-hot coals until the chicken is no longer pink and the juices run clear. Alternate cooking method: Bake in the oven at 375°F for 50 minutes.
SERVES 4
FREEZE IN: 1-gallon Ziploc freezer bag
6 boneless, skinless chicken breast halves ¾ cup ketchup ¼ cup soy sauce ½ cup firmly packed brown sugar |
|
2 tablespoons white vinegar ¼ cup chopped onion ½ teaspoon chopped garlic ½ teaspoon seasoned salt |
Place the chicken in a 1-gallon freezer bag. Combine the remaining ingredients, stir well, and pour over the chicken. Label and freeze.
To serve, thaw and bake, uncovered, at 350°F for 50 minutes, or until the chicken is done, turning chicken over after 30 minutes, and basting occasionally.
SUMMARY OF PROCESSES: Chop ¼ cup onions.
SERVES 6
FREEZE IN: 1-gallon Ziploc freezer bag
4 boneless, skinless chicken breast halves ½ cup Italian salad dressing 1 cup chopped green bell peppers |
|
1 cup chopped onions 1½ teaspoons chopped garlic 2 potatoes |
Combine all ingredients except the potatoes in a 1-gallon freezer bag, label, and freeze.
To serve, thaw and pour the contents of the bag into slow cooker. Cook on low for 7 to 8 hours. After 6 hours of cooking, add the potato wedges.
SUMMARY OF PROCESSES: Chop 1 cup green bell peppers; chop 1 cup onions.
SERVES 4
FREEZE IN: 1-gallon Ziploc freezer bag
2 teaspoons chopped garlic ½ cup butter ¾ cup dry breadcrumbs ½ cup grated Parmesan cheese 1½ cups (6 ounces) mild shredded cheddar cheese |
|
1 tablespoon chopped fresh parsley ¼ teaspoon dried oregano ¼ teaspoon pepper ¼ teaspoon salt 8 skinless, boneless chicken breast halves |
Sauté the garlic in the butter, for about 5 minutes.
In a shallow bowl, mix the breadcrumbs, Parmesan cheese, cheddar cheese, parsley, oregano, pepper, and salt. Pound the chicken breasts to flatten them. Dip each chicken breast in the garlic butter to coat, then press into the breadcrumb mixture. Arrange the coated chicken breasts in a 13×9×2-inch baking dish that has been treated with nonstick cooking spray. Drizzle with any remaining butter and top with any remaining breadcrumb mixture. Cover with heavy-duty aluminum foil, label, and freeze.
To serve, thaw. Preheat the oven to 375°F. Bake, covered with foil, for 45 minutes. Uncover and cook another 15 minutes, or until the chicken is no longer pink and the juices run clear.
SUMMARY OF PROCESSES: Pound 8 chicken breasts to flatten them.
SERVES 8
FREEZE IN: 13×9×2-inch baking dish; heavy-duty aluminum foil
¼ cup butter 1 cup chopped onion 1 6-ounce box Uncle Ben’s Original Long Grain and Wild Rice 2 cups deboned and shredded rotisserie chicken 1 48-ounce carton (6 cups) chicken broth |
|
1 4-ounce can mushroom pieces and stems, drained 6 tablespoons sliced almonds 1 cup chopped carrots ¼ cup all-purpose flour 1 pint (2 cups) half-and-half |
Cook the rice according to package directions. Melt the butter in a large pot, add the onions, and sauté. Add the rice and all the other ingredients except for the flour and half-and-half. Simmer for 20 minutes. Cool, pour into labeled 10-cup plastic freezer container, and freeze.
To serve, thaw the soup and pour into a large saucepan. Bring to a boil, reduce the heat, and simmer for 30 minutes. Just before serving, whisk the flour with the half-and-half in a small bowl. Add it to the soup, heat through until thickened, and serve.
SUMMARY OF PROCESSES: Debone and shred 2 cups rotisserie chicken; chop 1 cup onions; chop 1 cup carrots.
SERVES 6
FREEZE IN: 10-cup plastic freezer container
½ cup chopped onion ½ teaspoon chopped garlic 1 tablespoon vegetable oil 2 cups deboned and shredded rotisserie chicken 1 48-ounce carton (6 cups) chicken broth 2 15-ounce cans hominy or Great Northern beans, drained |
|
2 teaspoons dried oregano 1 1-ounce package taco seasoning 1 4-ounce can chopped green chiles 1 cup (4 ounces) shredded Monterey Jack cheese Salsa Tortilla chips ½ head lettuce |
Sauté the onion and garlic in the oil. Pour into a bowl with the remaining ingredients and mix together. Pour into the soup 10-cup freezer container, label, and freeze.
To serve, thaw the soup and pour into slow cooker. Cook on low 3 hours. Serve with the shredded cheese, salsa, and crushed tortilla chips sprinkled on top of the hot soup.
SUMMARY OF PROCESSES: Debone and shred 2 cups rotisserie chicken; chop ½-cup onions.
SERVES 8
FREEZE IN: 10-cup plastic freezer container
1 cup shredded carrot ¼ cup chopped onion 2 tablespoons butter ¼ cup all-purpose flour 2 cups chicken broth 1 cup deboned and shredded rotisserie chicken 1 4-ounce can mushroom pieces and stems |
|
3 tablespoons dry white wine (optional) 1 teaspoon celery salt ½ teaspoon Worcestershire sauce 2 cups (8 ounces) shredded mild cheddar cheese 2 cups milk |
In large skillet, sauté the carrots and onion in the butter until tender. Blend in ¼ cup flour; add the broth. Cook and stir until thickened. Stir in the chicken, mushrooms, wine, celery salt, and Worcestershire sauce. Heat through.
Freeze in a 1-gallon freezer container, with the cheese in a 1-quart freezer bag taped to the side.
To serve, thaw the soup and cheese. Heat the soup. Add the milk and cheese, and heat well; do not boil.
SUMMARY OF PROCESSES: Debone and shred 1 cup rotisserie chicken; shred 1 cup carrots; chop ¼ cup onions.
SERVES 4
FREEZE IN: 1-gallon freezer container; 1-quart Ziploc freezer bag
3 cups deboned and shredded rotisserie chicken 1 16-ounce bag frozen mixed vegetables 1 cup all-purpose flour ½ teaspoon soda 2 teaspoons baking powder |
|
4 tablespoons butter 1 teaspoon salt ½ teaspoon pepper 1 cup buttermilk 1 10.5-ounce can undiluted cream of chicken soup 2 cups chicken broth |
Combine the chicken and mixed vegetables (still frozen but broken up) in a 1-gallon freezer bag. In a sandwich bag, package the flour, soda, and baking powder. In another sandwich bag package the butter, salt, pepper, and buttermilk. Place the sandwich bags in the gallon bag, label, and freeze. Store marked cans of chicken soup and broth for serving day.
To serve, thaw the ingredients and preheat the oven to 425°F. Spread chicken and vegetables in the bottom of a 13×9×2-inch baking dish treated with nonstick cooking spray. In a bowl combine the cream of chicken soup and chicken broth and spread over the top. Heat butter and buttermilk to melt the butter. Stir in the flour mixture. Spoon this batter on top. Bake, uncovered, 25 to 30 minutes.
SUMMARY OF PROCESSES: Debone and shred 3 cups rotisserie chicken.
SERVES 6
FREEZE IN: 1-gallon Ziploc freezer bag; 2 Ziploc sandwich bags
3 cups deboned and shredded rotisserie chicken 1 cup chopped zucchini 1 15-ounce can black beans, drained 1 15-ounce can pinto beans, drained 1 8.75-ounce can whole kernel corn 4 cups chicken broth |
|
1 14.5-ounce jar thick and chunky mild salsa 1 8-ounce can tomato sauce ½ teaspoon chopped garlic 1½ teaspoon chili powder 1 teaspoon ground cumin 1 cup sour cream 3 chopped plum tomatoes Tortilla chips |
Combine all the ingredients, except the sour cream, tomatoes, and tortilla chips in 16-cup freezer container, label, and freeze.
To serve, thaw the chili and place in a slow cooker and cook on low for 7 to 8 hours. Serve with sour cream, chopped tomatoes, and tortilla chips.
SUMMARY OF PROCESSES: Debone and shred 3 cups rotisserie chicken; chop 1 cup zucchini.
SERVES 8
FREEZE IN: 16-cup freezer container
1 tablespoon ground allspice |
¾ cup white vinegar |
1 tablespoon thyme |
½ cup orange juice |
1½ teaspoons cayenne pepper |
¼ cup lime juice |
1½ teaspoons pepper |
¼ cup olive oil |
1½ teaspoons ground sage |
1 Scotch bonnet pepper, or for less |
¾ teaspoon grounds nutmeg |
fire, substitute 1 green bell pepper |
¾ teaspoon grounds cinnamon |
½ onion, sliced |
2 teaspoons salt |
|
2 teaspoons garlic powder |
4 boneless, skinless chicken breast |
1 tablespoon sugar |
halves |
¼ cup soy sauce |
4 boneless pork loin chops |
Pour all the ingredients except the chicken and pork into a blender and puree. Freeze in two batches: place the chicken breasts and half the marinade in a 1-gallon freezer bag, and with the pork loin chops and the remaining of half of the marinade in the other freezer bag.
To serve: thaw and grill or broil the chicken or the pork loin.
SUMMARY OF PROCESSES: Cut ½ onion into slices; chop cup green onions, chop 1 Scotch bonnet pepper or 1 green bell pepper.
SERVES 4 for Jerk Chicken; 4 for Jerk Pork
FREEZE IN: 2 1-gallon Ziploc freezer bags
1 pound Italian sausage |
½ teaspoon dried basil leaves |
1 cup chopped onions |
½ teaspoon dried oregano leaves |
1 teaspoon chopped garlic |
1 8-ounce can tomato sauce |
1 48-ounce carton (6 cups) beef |
1½ cups chopped zucchini |
broth |
3 tablespoons chopped fresh parsley |
½ cup water |
½ cup chopped green bell pepper |
½ cup dry red wine or water |
16 ounces frozen meat- or |
1 14.5-ounce can diced tomatoes |
cheese-filled tortellini* |
1 cup chopped carrots |
Parmesan cheese* |
If sausage comes in casing, remove the casing. Brown the sausage in large pot. Remove the sausage, leaving 1 tablespoon of the drippings in the pot. Sauté the onions and garlic in the reserved drippings until the onions are tender. Add the beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, cooked sausage, zucchini, parsley, and green bell pepper. Bring to a boil. Reduce the heat and simmer, uncovered, for 30 minutes.
Label and freeze in a 12-cup plastic freezer container with the packages of frozen tortellini attached.
To serve, thaw the soup. Bring to a boil, and then reduce the heat. Add the frozen tortellini and simmer, covered, for 10 minutes, or until the tortellini are tender. Sprinkle Parmesan cheese on top of each serving.
SUMMARY OF PROCESSES: Chop 1 cup onions; chop 1 cup carrots; chop 1½ cups zucchini; chop 3 tablespoons parsley; chop ½ cup green bell peppers.
SERVES 8
FREEZE IN: 12-cup plastic freezer container
1 cup brown sugar |
1 20-ounce can crushed pineapple, |
3 tablespoons apple cider vinegar |
including juice |
1 tablespoon cornstarch |
1¾-pound ham steak |
Mix all of the ingredients, except the ham, in a small saucepan. Cook until boiling. Cool and freeze in a 1-quart bag attached to the ham in its packaging.
To serve, thaw and heat the ham in an oven or microwave. Heat the pineapple sauce and pour over ham.
SERVES 6
FREEZE IN: 1-quart Ziploc freezer bag and ham packaging
1 pound (2 cups) dry pinto beans* |
1½ teaspoons ground cumin |
½ cup chopped onion |
1 teaspoon dried oregano |
1 4-ounce can chopped green |
1 teaspoon salt |
chiles |
2½ cups (10 ounces) shredded |
1 teaspoon chopped garlic |
mozzarella cheese |
1½ tablespoons chili powder |
3-pound boneless pork loin roast |
Store the beans in the pantry. Pour the remaining ingredients, except the cheese, in a 1-gallon freezer bag. Pour the cheese into a sandwich bag. Label the bags, attach them, and freeze.
To serve, thaw and rinse dry beans. Drain and pour the beans into bottom of a slow cooker. Put the pork loin on top, and the remaining ingredients, except for the cheese. Add 3 cups water. Cook on high for 6 hours, or until the meat pulls apart easily and the beans have softened.
Shred the meat. Return it to the slow cooker and cook another 30 to 60 minutes.
Serve in bowls with cheese sprinkled on top.
SUMMARY OF PROCESSES: Chop ½ cup onions.
SERVES 8
FREEZE IN: 1-gallon Ziploc freezer bag; 1 Ziploc sandwich bag
Salt and pepper to taste |
½ cup chopped celery |
4½ pounds country-style pork loin |
1 cup red wine |
ribs |
1 28-ounce can diced tomatoes |
2 cups chopped onion |
1 8-ounce can tomato sauce |
2 cups chopped green bell peppers |
2 cups beef broth |
Salt and pepper meat and place in a 1-gallon freezer bag.
Combine all the other ingredients and pour into another 1-gallon bag. Label and freeze, with the two bags taped together.
To serve, thaw the ribs and place into a slow cooker with the remaining ingredients. Cook on low for 8 to 10 hours—the whole house will smell wonderful.
SUMMARY OF PROCESSES: Chop 2 cups onions, 2 cups green bell peppers, ½ cup celery
SERVES 8
FREEZE IN: 2 1-gallon Ziploc freezer bags
2 cups chicken broth |
2 tablespoons Dijon mustard |
1 cup (8 ounces) apricot preserves |
2 tablespoons soy sauce |
2 cups chopped onion |
3½ pounds boneless pork loin roast |
Mix the broth, preserves, onion, mustard, and soy sauce. Pour over the pork loin in a 1-gallon freezer bag, label, and freeze. To serve, thaw the pork and cook in a slow cooker on low for 6 to 8 hours.
SUMMARY OF PROCESSES: Chop 2 cups onions.
SERVES 8
FREEZE IN: 1-gallon Ziploc freezer bag
½ cup chopped onions |
1½ cups (6 ounces) shredded mild |
2 tablespoons butter |
cheddar cheese |
1 12-ounce bag frozen country-style |
12 beaten eggs |
hash browns |
½ cup milk |
1 10-ounce package Lit’l Smokies, cut into half-inch slices |
Treat a 13×9×2-inch baking dish with nonstick cooking spray. In a skillet, sauté the onions in the butter then place in the prepared baking dish. Spread a layer of frozen hash browns in the bottom of the dish, sprinkle with a layer of meat, then a layer of cheese. In a mixing bowl, beat the eggs briefly, then add the milk. Pour over the cheese layer. Cover with heavy-duty aluminum foil, and freeze.
To serve, thaw and bake in a preheated 375°F oven for 30 to 40 minutes, uncovered. Let sit 5 minutes before cutting into squares.
SUMMARY OF PROCESSES: Chop ½ cup onions; cut Lit’l Smokies in ½-inch slices.
SERVES 8
FREEZE IN: 13×9×2-inch baking dish; heavy-duty aluminum foil
Salt and pepper |
1 tablespoon sugar |
4 thick pork loin chops |
Grated zest of ½ lemon |
1 15-ounce can sour cherries |
Pinch of ground cinnamon |
Season the pork chops with salt and pepper and brown on both sides in their own fat. Place the browned pork chops in the bottom of an 8×8×2-inch baking dish and pour the cherries and their juices over them. Sprinkle sugar, lemon zest, and cinnamon on top. Cover with heavy-duty aluminum foil, label, and freeze.
To serve, thaw the pork chops. Bake, covered, in a preheated 350°F oven for 45 minutes.
SUMMARY OF PROCESSES: Grate zest of ½ lemon
SERVES 4
FREEZE IN: 8×8×2-inch baking dish; heavy-duty aluminum foil
2 cups chopped onion |
Spicy Mayonnaise: |
1 cup chopped green bell |
1 teaspoon chopped garlic |
pepper |
1 teaspoon cayenne pepper |
1 teaspoon chopped garlic |
1 tablespoon white wine |
2 tablespoons olive oil |
vinegar |
½ cup white wine |
¼ teaspoon salt |
1 8-ounce bottle clam juice |
|
2 cups chicken broth |
3 red potatoes* |
1 28-ounce can diced |
Salt and pepper to taste* |
tomatoes |
|
¼ teaspoon dried basil |
|
¼ teaspoon dried oregano |
|
¼ teaspoon dried thyme |
|
1½ to 2 pounds cod, frozen |
In a large saucepan, sauté the onion, green bell pepper, and chopped garlic in the olive oil. Add remaining ingredients through thyme. Simmer, covered, 10 minutes.
While this is simmering, combine the Spicy Mayonnaise seasoning ingredients in a sandwich bag. Cool the stew and freeze in labeled 1-gallon freezer bag. Attach to it the frozen cod in another 1-gallon freezer bag, and the sandwich bag with the Spicy Mayonnaise. Mark and store the red potatoes in the pantry, and the mayonnaise in the refrigerator.
To serve, thaw the ingredients. Pour the stew into a large pot. Cube the 3 red potatoes and add to the stew. Bring to a boil, reduce the heat, and cook over medium heat for 20 minutes, or until potatoes begin to soften. Cut the thawed cod into 1-inch cubes and add to the stew. Cook another 6 minutes.
Stir the mayonnaise into the Spicy Mayonnaise mixture. Serve the stew with salt and pepper and a dollop of the Spicy Mayonnaise.
SUMMARY OF PROCESSES: Chop 2 cups onion; chop 1 cup green bell pepper.
SERVES 4 to 6
FREEZE IN: 2 1-gallon Ziploc freezer bags; 1 Ziploc sandwich bag
2 pounds lean ground beef |
Sauce: |
¼ teaspoon chili powder |
½ cup ketchup |
½ cup ketchup |
½ cup packed brown sugar |
2 eggs |
1 teaspoon mustard |
1 cup milk |
|
1 teaspoon dry mustard |
|
1 teaspoon salt |
|
½ cup chopped onion |
|
Pepper to taste |
|
1 teaspoon Worcestershire |
|
sauce |
|
½ cup dry breadcrumbs |
|
½ cup quick-cooking oatmeal |
Mix all meat loaf ingredients together and press into a 5×9-inch Pyrex loaf pan. Mix the sauce ingredients and pour into a sandwich bag. Place sauce bag on top of the meat loaf. Cover the loaf pan with heavy-duty aluminum foil, label and freeze.
To serve, thaw the meatloaf. Remove the sauce bag and reserve. Bake the meat loaf in a preheated 350°F oven for 1 hour. Stir the sauce ingredients and spread over the meat loaf; then bake an additional 10 to 15 minutes, or until the meat loaf is no longer pink in center.
SUMMARY OF PROCESSES: Chop ½ cup onion.
SERVES 6
FREEZE IN: 1 5×9-inch Pyrex loaf pan; 1 Ziploc sandwich bag; heavy-duty aluminum foil.
1½ pounds round steak |
1 red bell pepper |
½ cup lime juice |
1 onion |
½ teaspoon chopped garlic |
2 tablespoons olive oil* |
1 teaspoon salt |
4 large flour tortillas* |
½ teaspoon pepper |
½ cup sour cream* |
1 green bell pepper |
Salsa* |
Slice the meat in thin strips and put in a 1-gallon freezer bag with the lime juice, garlic, salt, and pepper. Cut the bell peppers and onion into long strips and place in a 1-quart freezer bag. Tape the two bags together.
To serve, thaw the two bags. Sauté the meat and vegetables in olive oil. Serve wrapped in warmed flour tortillas with sour cream and salsa.
SUMMARY OF PROCESSES: Slice the round steak into thin strips; cut red and green bell peppers and onion into long strips.
SERVES 4
FREEZE IN: 1-gallon Ziploc freezer bag; 1-quart Ziploc freezer bag
1 pound lean ground beef |
Yogurt Sauce*: |
1 teaspoon chopped garlic |
1 6-ounce carton plain yogurt* |
½ teaspoon paprika |
1 tablespoon chopped fresh parsley* |
1 teaspoon ground cumin |
2 teaspoons chopped fresh cilantro* (optional, not on shopping list) |
1 teaspoon ground allspice |
|
¼ teaspoon salt |
½ teaspoon dried mint* |
¼ teaspoon cayenne pepper |
Salt and ground pepper to taste* |
6 pita breads, opened and lightly |
|
grilled* |
|
3 sliced plum tomatoes* |
|
1 small sliced cucumber* |
In a medium skillet, sauté the ground beef. Drain the excess fat, and add the remaining ingredients through the cayenne. Pour into a labeled 1-quart freezer bag and freeze. Mark the pita bread, tomatoes, cucumber, and Yogurt Sauce ingredients and store.
To serve, thaw and warm the filling. Open the end of the pitas to form a sandwich pocket and lightly grill, if desired. Prepare the Yogurt Sauce. Serve the filling on the pita pockets with the yogurt sauce, diced tomatoes, and sliced cucumbers.
SERVES 6
FREEZE IN: 1 quart Ziploc freezer bag
1 pound lean ground beef |
|
½ cup chopped onion |
½ teaspoon chopped garlic |
½ cup chopped celery |
½ cup uncooked long-grain rice* |
½ cup chopped green bell pepper |
4 ounces (½ cup) frozen peas* |
1 8-ounce can tomato sauce |
1 6-ounce container plain yogurt* |
2 cups beef broth |
|
1 teaspoon sugar |
1 teaspoon cornstarch* |
1 teaspoon salt |
Chopped fresh parsley for garnish* |
Sauté the ground beef in a large skillet over medium-high heat for about 3 minutes. Add the onion, celery, and bell pepper. Continue cooking until the meat is browned. Drain excess fat. Add the tomato sauce, broth, sugar, salt, pepper, and garlic. Pour into a 1-gallon freezer bag, label, and freeze.
To serve, cook the rice according to package directions. Thaw the meat mixture, bring to a boil, cover, and simmer for 8 minutes. Stir in the cooked rice and the peas. Cover and heat 3 to 5 minutes. Remove from heat.
In a small bowl, blend the yogurt and cornstarch until smooth and creamy. Gradually add the yogurt mixture to the meat mixture. Sprinkle with the parsley. Serve immediately.
SUMMARY OF PROCESSES: Chop ½ cup onion; chop ½ cup celery; chop ½ cup green bell pepper.
SERVES 5
FREEZE IN: 1-gallon Ziploc freezer bag
1 pound lean ground beef |
1½ cups chopped onion |
2 cups (8 ounces) shredded Colby-Jack cheese |
½ teaspoon chopped garlic |
1 15-ounce can tomato sauce |
|
1 2¼-ounce can chopped ripe olives |
|
4 chopped peperoncini peppers |
8 whole-wheat hamburger buns* |
In medium skillet, brown the ground beef. Drain excess fat. Add the remaining ingredients, except for the buns. Cook for 10 minutes and pour into a 1-gallon freezer bag. Put the buns into a 1-gallon freezer bag, label, and freeze.
To serve, thaw the mixture and the buns. Place opened buns on cookie sheet and spoon meat mixture evenly on top. Bake in preheated oven at 350-degrees until melted and bubbly.
SUMMARY OF PROCESSES: Chop 1½ cups onions; chop 4 peperoncini peppers
SERVES 8
FREEZE IN: 2 1-gallon Ziploc freezer bags
1 pound lean ground beef |
¼ cup milk |
¼ cup dry breadcrumbs |
Dash Tabasco sauce |
¼ cup ketchup |
16 ounces (2 cups) frozen corn kernels |
2 tablespoon chopped onion |
|
½ teaspoon chopped garlic |
|
½ teaspoon salt |
½ cup (2 ounces) shredded mild cheddar cheese |
2 teaspoons chili powder |
|
1 teaspoon ground cumin |
½ cup Parmesan cheese |
|
1 2¼-ounce can sliced ripe olives* |
2 eggs |
Brown the ground beef. Add the next 8 ingredients. Place the mixture in a 1-gallon freezer bag.
Slightly beat the 2 eggs and add the milk and Tabasco. To the egg mixture, add the frozen corn and bell pepper. Place the egg-corn mixture in a 1-quart freezer bag. Package the cheeses in a sandwich bag. Place the smaller bags in the gallon bag, label, and freeze.
To serve, thaw all 3 bags. Spread the meat mixture in a 9-inch pie pan that has been treated with nonstick cooking spray. Put the corn mixture inside the meat “crust.” Bake, uncovered, in preheated 375°F oven for 35 to 40 minutes, or until set. Remove from the oven, sprinkle with the two cheeses over the top, and return to the oven for 5 more minutes, or until the cheese is bubbly. Garnish with the ripe olives.
SUMMARY OF PROCESSES: Chop 2 tablespoons onions; chop cup green bell peppers.
SERVES 6
FREEZE IN: 1-gallon Ziploc bag; 1-quart Ziploc freezer bag; 1 Ziploc sandwich
1 pound lean ground beef |
1 teaspoon salt |
1 cup chopped onion |
1½ teaspoons chili powder |
½ cup chopped celery |
1 teaspoon fennel seed |
½ cup chopped carrots |
½ teaspoon pepper |
5¾ cups (46-ounces) tomato juice |
½ cup uncooked barley |
In medium skillet, sauté the meat, onion, and celery until the meat is browned and the vegetables are translucent. Drain off excess fat. Stir in the remaining ingredients, pour into labeled 1-gallon freezer bag, and freeze.
To serve, thaw the stew. Bring to a boil on the stove reduce the heat, and simmer for 30 minutes. Or cook in a slow cooker on low for 3 hours.
SUMMARY OF PROCESSES: Chop 1 cup onion; chop ½ cup celery; chop ½ cup carrots.
SERVES 6
FREEZE IN: 1-gallon Ziploc freezer bag
1 pound lean ground beef |
1 10.5-ounce can cream of chicken soup |
½ cup chopped onion |
|
2 cups chopped celery |
1 10.5-ounce can cream of mushroom soup |
2 tablespoons olive oil |
|
¼ cup soy sauce |
1 12-ounce can bean sprouts, undrained |
1 cup uncooked long-grain rice |
2 cups water |
In a skillet, sauté the ground beef, onion, and celery in the olive oil. Cool slightly. Combine with the remaining ingredients and pour into a labeled 1-gallon freezer bag. Freeze.
To serve, thaw the ingredients and pour into a 9×9×2-inch baking dish treated with nonstick cooking spray. Bake at 350°F for 1½ hours.
SUMMARY OF PROCESSES: Chop ½ cup onion; chop 2 cups celery.
SERVES 4
FREEZE IN: 1 gallon ziploc freezer bag
cup mayonnaise*
teaspoon pepper