10 eggs ½ cup all-purpose flour 1 teaspoon baking powder
3 cups (12 ounces) shredded Monterey Jack cheese |
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2 cups (16 ounces) small-curd cottage cheese ½ cup melted butter 1 7-ounce can chopped mild green chiles 1 cup salsa |
In a medium bowl, beat the eggs with wire whisk. In a separate bowl, combine the flour, baking powder, and salt; stir the eggs into the dry ingredients (the batter will be lumpy). Add the cheeses, butter, and chiles. Pour into a 13×9×2-inch baking dish that has been treated with nonstick cooking spray. Cover with heavy-duty aluminum foil, label, and freeze.
To serve, thaw the egg mixture. Bake, uncovered, in preheated 350°F oven for 30 to 40 minutes, or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Garnish with the salsa.
SERVES 10
FREEZE IN: 13×9×2-inch baking dish; heavy-duty aluminum foil
1½ pounds lean ground beef 2 cups (16 ounces) small-curd cottage cheese 2 eggs 1 1-ounce package taco seasoning mix 1 14.5-ounce can diced tomatoes, undrained |
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1 15-ounce can tomato sauce 1 4-ounce can chopped green chiles 5 flour tortillas cut into 1-inch strips 4 cups (16 ounces) shredded Monterey Jack cheese |
In a large skillet, brown the meat. Combine the cottage cheese and eggs in a small bowl. Drain the browned meat of excess fat, and add the taco seasoning, tomatoes, tomato sauce, and chiles; mix well. Simmer, uncovered, for 15 minutes.
In a 13×9×2-inch baking dish treated with nonstick cooking spray, layer half of the meat sauce, half of the tortillas, half of the cottage cheese mixture, and half of the Monterey Jack cheese. Repeat the layers. Cover the with heavy-duty aluminum foil, label, and freeze.
To serve, thaw, and bake, uncovered, in preheated 350°F oven for 40 minutes, or until bubbly. Let stand 10 minutes before serving.
SUMMARY OF PROCESSES: Cut 5 tortillas into 1-inch strips.
SERVES 8
FREEZE IN: 13×9×2-inch baking dish; heavy-duty aluminum foil
3 pounds beef chuck roast Salt and pepper to taste 1½ teaspoons chopped garlic 3 tablespoons balsamic vinegar |
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¼ cup soy sauce 2 tablespoons Worcestershire sauce ¼ cup Dijon mustard |
Poke holes in the roast and rub it with salt, pepper, and garlic. In a small bowl stir together the balsamic vinegar, soy sauce, Worcestershire sauce, and Dijon mustard. Place the roast in a labeled 1-gallon freezer bag, pour the marinade over it, and freeze.
To serve, thaw the roast. Place the roast in a slow cooker, with the marinade poured over it. Cook on high 4 to 5 hours, or on low 8 to 10 hours.
SERVES 8
FREEZE IN: 1-gallon Ziploc freezer bag
1½ pounds lean ground beef 3 tablespoons teriyaki sauce 1 tablespoon honey 1 teaspoon salt ¾ teaspoons ground ginger |
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1 teaspoon chopped garlic 4 hamburger buns, toasted Lettuce leaves 1 sliced tomato |
Combine the ground beef, teriyaki sauce, honey, salt, ginger, and garlic. Shape into 4 patties. Wrap each patty in wax paper, then place in a labeled 1-gallon freezer bag. Place the hamburger buns in a second labeled 1-gallon freezer bag. Tape the bags together and freeze.
To serve, thaw the patties and buns. Pan-fry patties in a large skillet over medium-low heat 20 minutes, turning once (or grill). Serve the patties on buns with the lettuce and tomato.
SERVES 4
FREEZE IN: 2 1-gallon Ziploc freezer bags; wax paper
Sauce: 2 tablespoons butter 2 tablespoons olive oil 1 cup chopped onion 1 8-ounce can mushrooms, pieces and stems 1 10.5-ounce can beef consommé 2 cups (16 ounces) sour cream 1½ tablespoons all-purpose flour 1 teaspoon salt ½ teaspoon caraway seed Dash nutmeg 8 ounces wide egg noodles |
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2 12-ounce packages Italian style, ready-to-eat, turkey meatballs (Look in the meat counter with ground turkey. If you can’t find them, use frozen meatballs.) |
Melt the butter and olive oil in a large skillet over medium heat. Add the onion, mushrooms, and meatballs. Stir in the beef consommé and simmer, covered, for 15 minutes.
Meanwhile, mix together the sour cream, flour, salt, caraway seed, and nutmeg. Pour it into a labeled sandwich bag.
Cool the meatballs and pour into a labeled 1-gallon freezer bag. Tape the two bags together and freeze.
To serve, thaw the contents of both bags and simmer, stirring occasionally, until the mixture is warm and the sauce thickens. Cook the noodles according to package directions. Serve the meat balls over the cooked noodles.
SUMMARY OF PROCESSES: Chop 1 cup onions
SERVES 4
FREEZE IN: 1-gallon Ziploc freezer bag; 1 Ziploc sandwich bag
Soup: 1 14.5-ounce can Mexican-style stewed tomatoes 1 15-ounce can tomato sauce 1 14.5-ounce can beef broth 1 cup peeled and chopped carrots ½ sliced onion 1 cup chopped celery 1 cup chopped zucchini 1½ tablespoons dried parsley ½ teaspoon dried oregano |
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1 12-ounce package Italian style ready-to-eat turkey meatballs (Look in meat counter with ground turkey. If you can’t find them, use frozen meatballs.) |
In a medium mixing bowl, combine all the ingredients except the meatballs and pour into a labeled 1-gallon freezer bag. Tape this bag to the meatball package and freeze.
To serve, thaw the ingredients of both bags. Pour the soup ingredients into a large saucepan. Bring to boil, reduce the heat, and simmer 30 minutes. Add the meatballs and simmer for 10 to 15 minutes, stirring occasionally.
SUMMARY OF PROCESSES: Peel and chop 1 cup carrots; slice ½ of an onion; chop 1 cup celery; chop 1 cup zucchini.
SERVES 6
FREEZE IN: 1-gallon Ziploc freezer bag
1 tablespoon olive oil 2 cups chopped onion ½ teaspoon chopped garlic 1 14.5-ounce can stewed tomatoes 1 tablespoon lemon juice 1 tablespoon capers |
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1 2¼-ounce can chopped, pitted, ripe olives 1 teaspoon sugar ¾ teaspoon dried oregano ¼ teaspoon dried basil 1 pound frozen cod fillets Salt and pepper to taste |
In a medium skillet, heat the olive oil over medium-low heat. Add the onions and cook 5 minutes, or until translucent. Add the garlic and cook 30 seconds. Stir in the tomatoes, lemon juice, capers, olives, sugar, oregano, and basil. Pour into a labeled 1-quart freezer bag and freeze attached to the packaged frozen cod.
To serve, thaw the cod and sauce. Rinse the cod fillets and pat dry. Pour the sauce into a small saucepan. Bring to a boil, then reduce the heat, and simmer 8 to 10 minutes, stirring occasionally. Season to taste with salt and pepper.
Arrange the cod fillets in a single layer in an 8×8×2-inch baking dish treated with nonstick cooking spray. Spoon the sauce over the fish, place in a preheated 450°F oven, and bake until the fish is opaque in the center, about 15 minutes. Remove from oven and serve immediately.
SUMMARY OF PROCESSES: Chop 2 cups onions.
SERVES 4
FREEZE IN: 1-quart Ziploc freezer bag
1 13.8-ounce tube refrigerated pizza dough 1 6-ounce can pizza sauce 1 cup (4 ounces) shredded mozzarella cheese |
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3 thin slices prosciutto, torn in strips 3 marinated artichoke heart halves, cut in half 3 thinly sliced mushrooms 3 thinly sliced basil leaves |
Preheat oven to 425°F. Spread the dough out on a pizza pan and coat with pizza sauce, to within 1-inch of the edge. Sprinkle with ½ cup of the cheese. Top with prosciutto, artichokes, mushrooms, and basil. Sprinkle with the remaining cheese. Bake for 8 minutes. Do not overbake. Cool, then cover with heavy-duty aluminum foil, label, and freeze.
To serve, remove the pizza from freezer. Preheat the oven to 425°F. Bake the pizza for 5 minutes.
SUMMARY OF PROCESSES: Tear 3 slices prosciutto into strips; cut 3 artichoke halves in half; thinly slice 3 mushrooms and 3 basil leaves.
SERVES 2 to 4
FREEZE IN: 12-inch pizza pan; heavy-duty aluminum foil
1 8-ounce package elbow macaroni 2 cups (8 ounces) shredded mild cheddar cheese 2 cups (16 ounces) small-curd cottage cheese
¼ cup chopped onion |
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1 large egg 1 cup (8 ounces) sour cream ¼ teaspoon salt ¼ teaspoon pepper 1 cup dry breadcrumbs ¼ teaspoon paprika 2 tablespoons butter |
Cook the macaroni according to package directions until al dente. Drain well and cool. In a large bowl, combine all the ingredients except the breadcrumbs, paprika, and butter. Pour into a labeled 1-gallon freezer bag. Mix together the dry breadcrumbs and paprika in a small bowl. Pour the mixture into a sandwich bag. Attach the two bags and freeze. Store the butter, marked, in refrigerator.
To serve, thaw the ingredients. Melt 2 tablespoons butter. Toss the breadcrumb mixture in it. Pour the macaroni into a 11×7×2-inch baking dish treated with nonstick spray, and spread the breadcrumb mixture on top. Bake, uncovered, in a preheated 350°F oven for 40 to 50 minutes, or until the topping is golden.
Garnish, if desired, with sliced cherry tomatoes and chopped fresh parsley (not on shopping list).
SUMMARY OF PROCESSES: Dice 1 cup ham; chop ¼ cup onion
SERVES 6
FREEZE IN: 1-gallon Ziploc freezer bag; 1 Ziploc sandwich bag
½ pound Italian sausage (hot, sweet, or mixed) ¼ cup chopped onion 8 ounces fettuccini 1 14.5-ounce can diced tomatoes 1 teaspoon dried oregano |
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½ cup (2 ounces) shredded mozzarella cheese ½ cup grated Parmesan cheese 3 slightly beaten eggs 2 tablespoons melted butter 2 tablespoons parsley flakes ½ teaspoon chopped garlic |
Brown the sausage in a medium skillet. Add the onion during last few minutes. Drain off excess fat. Meanwhile cook the fettuccini according to package directions. Add tomatoes and their liquid to the sausage mixture. Add the oregano and bring to a boil. Reduce the heat and simmer, covered, about 20 minutes, stirring occasionally.
Stir in the mozzarella cheese. Sprinkle ¼ cup of the Parmesan cheese over the tomato mixture.
Mix the eggs, ¼ cup Parmesan cheese, butter, parsley and garlic together in a medium bowl. Toss the noodles with the mixture. Spread the noodle mixture in 10-inch quiche dish or cake pan. Pour the sausage mixture on top. Cover with heavy-duty aluminum foil. Label and freeze.
To serve, thaw and bake, uncovered, in a preheated 350°F about 25 minutes, or until bubbly. Cut into wedges and serve.
SERVES 6
FREEZE IN: 10-inch quiche dish or cake pan; heavy-duty aluminum foil
4 boneless, skinless chicken breast halves
1 teaspoon curry powder |
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1 tablespoon mango chutney 1 teaspoon lemon juice Salt and pepper to taste ¾ cup toasted cashews 1 (1 pound) large mango |
In a large pot, cook the chicken in lightly salted boiling water for 20 minutes. Drain, cool, and cut into ½-inch strips. In a medium bowl, stir together the chicken strips and raisins. In another medium bowl, mix together the mayonnaise, curry powder, chutney, and lemon juice. Season with salt and pepper, then toss gently with the chicken mixture. Pour into a labeled 1-gallon freezer bag, and pour the cashews into a sandwich bag. Attach the two bags together and freeze. Store the mango in refrigerator.
To serve, thaw the chicken and cashews. Toast the cashews, and peel and slice mango. Stir half the nuts and half the mango slices into the chicken. Garnish with remaining nuts and mango. Serve cold.
SUMMARY OF PROCESSES: Cook 4 boneless, skinless chicken breast halves for 20 minutes, cool, cut into ½-inch strips.
SERVES 6
FREEZE IN: 1-gallon Ziploc freezer bag; 1-Ziploc sandwich bag
1 roasted (rotisserie) chicken, |
1 32-ounce carton chicken broth |
deboned and shredded |
1 teaspoon dried thyme |
1 tablespoon vegetable oil |
1 bay leaf |
1 tablespoon butter |
1 12-ounce jar turkey gravy |
1½ cups chopped carrots |
¼ cup frozen peas (do not defrost) |
1½ cups chopped celery |
1 12-ounce tube refrigerated |
1 cup chopped onion |
buttermilk biscuits |
4 cups water |
Mix all the ingredients, except the biscuits, in a large bowl. Pour into a 1-gallon freezer bag, label, and freeze. Mark the tube of biscuits and store in the refrigerator.
To serve, thaw the ingredients in the bag. Place in a saucepan (with a lid), and warm over medium heat until hot and bubbling. While the chicken mixture is heating, unroll the biscuits and cut each into four pieces. Push the biscuit pieces into the hot bubbling liquid with a wooden spoon, a few at a time, until they are all in. Cover and simmer for 10 minutes.
SUMMARY OF PROCESSES: Debone and shred roasted rotisserie chicken; chop 1½ cups carrots; chop 1½ cups celery; chop 1 cup onion
SERVES 6
FREEZE IN: 1-gallon Ziploc freezer bag
½ cup melted butter |
1 teaspoon dried oregano |
5 tablespoons lemon juice |
Salt and pepper to taste |
1 teaspoon garlic salt |
4 boneless, skinless chicken breast halves |
1 teaspoon paprika |
halves |
Combine all ingredients except the chicken in a small bowl. Put the chicken into a labeled 1-gallon freezer bag, pour other ingredients over it, and freeze.
To serve, thaw the ingredients. Place in a 11×9×2-inch baking dish treated with nonstick cooking spray. Bake, uncovered, at 325°F for 45 minutes.
SERVES 4
FREEZE IN: 1-gallon Ziploc freezer bag
¼ cup chopped green onions |
2 tablespoons dried parsley |
3 teaspoons chopped garlic |
½ teaspoon pepper |
½ cup butter |
1 16-ounce package fettuccini |
¼ cup olive oil |
1 chopped tomato |
1 tablespoon lemon juice |
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4 pounds boneless, skinless chicken |
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breast halves, cut into 1-inch |
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strips |
In a large skillet, sauté the green onions and garlic in the butter and oil. Add the lemon juice, chicken, parsley, and pepper. Cook the chicken, stirring occasionally, for 12 to 15 minutes, until it is no longer pink inside. Cool. Pour into a labeled 1-gallon freezer bag and freeze.
To serve, thaw the chicken mixture. Cook the fettuccini according to package directions. In a large skillet, cook the chicken mixture over medium heat for 6 to 10 minutes, or until chicken is heated through. Spoon the chicken over fettuccini. Garnish with chopped tomato.
SERVES 8
FREEZE IN: 1-gallon ziploc freezer bag
teaspoon salt
pound ham (1 cup diced)
cup mayonnaise