1 cup chicken broth 1 10-ounce package frozen chopped spinach, thawed, drained, and squeezed dry 1 14.5-ounce can diced tomatoes 1 lemon (2 teaspoons zest, 2 tablespoons juice) 1 teaspoon dried oregano (1 tablespoon chopped fresh) |
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1 teaspoon dried dill weed (1 tablespoon snipped fresh) ½ teaspoon ground cinnamon ¼ teaspoon pepper 4 boneless, skinless chicken breast halves 1 cup uncooked rice* ¼ cup chopped pistachios* 1 6-ounce carton plain yogurt* 2 teaspoons lemon juice* |
FRESH OREGANO AND dill weed may also be used as an optional garnish—they are not on the shopping list.
In a medium bowl, stir together the broth, spinach, tomatoes, lemon zest, 2 tablespoons lemon juice, and spices. Place the chicken breast halves in a labeled 1-gallon freezer bag and pour the sauce over them. Attach a sandwich bag with ¼ cup chopped pistachios, and freeze. Mark the yogurt container and store in the refrigerator.
To serve, thaw the green chicken mixture. Pour into a 13×11×2-inch baking dish, cover with foil, and bake in a preheated 375°F oven for 50 to 60 minutes.
Stir together the yogurt and 2 teaspoons lemon juice and spoon over the chicken. Sprinkle with ¼ cup chopped pistachios and serve.
SUMMARY OF PROCESSES: Thaw, drain, and squeeze dry package of frozen spinach; grate 2 teaspoons lemon zest and squeeze 2 tablespoons lemon juice.
serves 4
FREEZE IN: 1-gallon Ziploc freezer bag; 1 Ziploc sandwich bag
4 boneless, skinless chicken breast halves, cut into ½-inch strips 2 tablespoons olive oil ½ teaspoon salt ½ teaspoon pepper 1 15-ounce can black beans, drained, rinsed 1 11-ounce Mexicorn (whole kernel corn with red and green peppers), drained |
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1 2¼-ounce can pitted, sliced ripe olives, drained 1 teaspoon garlic powder 1 teaspoon ground cumin 1 cup (8 ounces) sour cream 1 cup salsa 2 cups (8 ounces) shredded Monterey Pepper-Jack Cheese* |
With kitchen shears, cut 4 chicken breast halves into strips. Cook the strips in a skillet in the olive oil, turning frequently. Season the chicken strips with salt and pepper as they cook.
Meanwhile, in a large bowl, mix all the remaining ingredients except the cheese. Pour the chicken strips and mixture into a labeled 1-gallon freezer bag and tape to it a sandwich bag filled with the grated cheese.
To serve, thaw the chicken mixture and cheese. Place the chicken in a deep skillet. Bring to a boil, reduce heat, and simmer 10 minutes. Sprinkle the cheese over chicken to serve.
SUMMARY OF PROCESSES: Cut 4 chicken breast halves in strips.
SERVES 6
FREEZE IN: 1-gallon Ziploc freezer bag; 1 Ziploc sandwich bag
1 cup all-purpose flour 1½ tablespoons sesame seeds 1½ teaspoons dried thyme 2 teaspoons dried tarragon 1½ teaspoons poppy seeds 1 teaspoon salt 4 boneless, skinless chicken breast halves, cut into ½-inch strips 2 lightly beaten eggs ¼ cup olive oil |
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Herb Butter: 6 tablespoons butter 1 tablespoon sesame seeds ½ teaspoon dried tarragon 1 teaspoon dried thyme 1 teaspoon poppy seeds 1 round crusty peasant loaf |
In a small mixing bowl, combine the flour, sesame seeds, thyme, tarragon, poppy seeds, and salt. Dip the chicken breast strips in the beaten eggs, and then coat each piece in the flour mixture. In a large skillet, heat the olive oil. Brown chicken thoroughly in the oil over medium heat. Cool the chicken and package in a labeled 1-gallon bag. Meanwhile, mix together the Herb Butter ingredients, and put into a sandwich bag. Put the sandwich bag into another freezer bag with the loaf of peasant bread. Tape the two bags together, and freeze.
To serve, thaw the chicken. In small saucepan, heat the herb butter ingredients until the butter is melted. Keep warm.
Cut the top off the peasant loaf. Scrape out the inside of loaf, leaving about a ¾-inch shell all the way around the inside. Using a pastry brush, spread the Herb Butter inside the loaf and on the inside of the top. Place the loaf and top on a cookie sheet. Arrange the chicken in the loaf. Put in the oven and bake, uncovered, at 350°F for 30 minutes or until heated through. Remove the loaf from the oven. Serve the chicken, or replace the top and wrap in several layers of foil, surrounded by several layers of newspaper, to transport to a picnic or a friend.
SUMMARY OF PROCESSES: Cut 4 chicken breast halves into ½-inch strips.
SERVES 4
FREEZE IN: 2 1-gallon Ziploc freezer bags (one for bread loaf); 1 Ziploc sandwich bag
4 boneless, skinless chicken breast halves 1 lime 1 teaspoon chopped garlic |
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Cilantro Sauce: 1 6-ounce container plain yogurt 1 cup (8 ounces) sour cream ¼ cup chopped fresh cilantro 1 lime ½ teaspoon salt ½ teaspoon pepper 1 cup (4 ounces) shredded Monterey Pepper-Jack Cheese* 1 15-ounce can black beans* 1 cup salsa* |
Place the chicken breasts on a cutting board. Coat both sides of the chicken breasts with the juice of 1 lime. Take the garlic and rub into both sides of the chicken breasts evenly. Let the chicken stand for approximately 5 minutes while you prepare the Cilantro Sauce.
Mix together the yogurt, sour cream, and fresh cilantro. Add the juice of the second lime. Add the salt and pepper and mix well. Place the chicken in a labeled 1-gallon freezer bag. Put the cilantro sauce in a 1-quart freezer bag, and the shredded cheese in a sandwich bag. Tape or clip the three bags together, label, and freeze.
To serve, thaw the contents of all bags. Heat a grill (or oven to 375°F). Place the chicken on the grill (or in the oven), and let cook for 5 to 6 minutes on the grill (50 minutes in the oven). The internal temperature when measured with a thermometer should register 162°F or above. While the chicken is cooking, heat the black beans in their juices.
Once the chicken is ready, place ¼ cup of the shredded cheese on top of each chicken breast and let stand in the open grill (or in the oven) for another minute, or just long enough for it to start melting. Remove the chicken from the grill (or oven) and place on plates. Top with the Cilantro Sauce and salsa. Serve with the black beans.
SUMMARY OF PROCESSES: Squeeze limes for juice.
SERVES 4
FREEZE IN: 1-gallon Ziploc freezer bag; 1 quart Ziploc freezer bag; 1 Ziploc sandwich bag
3 tablespoons vegetable oil, divided 1½ pounds ham steak, deboned, trimmed of fat, and cubed 2 cups chopped onion 1 cup chopped celery 2 cups peeled and chopped carrots 2 cups peeled and chopped parsnips 3 medium peeled and chopped potatoes |
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1½ teaspoons dried thyme Salt and pepper to taste 1 cup frozen peas 1 32-ounce carton chicken stock 1 9-inch Pillsbury premade piecrust 2 tablespoons flour 2 tablespoons butter |
Heat 1 tablespoon oil in a large pot over medium heat. Add the ham and brown the cubes all over. Remove the ham to a dish. Add the remaining 2 tablespoons of oil to the pan, and sauté the onion and the celery. Add the carrots, parsnips, potatoes, thyme, salt, and pepper. Stir to combine. Cook the vegetables, stirring occasionally, for 10 to 15 minutes, or until they soften. Add the peas, ham chunks and their juices, chicken stock, and stir. Cool the ham and vegetable mixture and freeze in an 8-cup container. Store the marked pie crust in the refrigerator.
To serve: Thaw the ham and vegetable mixture. About an hour before you want to eat, preheat the oven to 375°F. Take the 9-inch pie crust out of the fridge and allow it to come to room temperature, about 15 minutes.
Return the ham and vegetables back in the large pot and bring to a simmer. Melt the butter, then mix the flour into the butter. Stir the flour mixture into the ham mixture and simmer 5 minutes until mixture thickens slightly.
Pour the thickened ham and vegetable mixture into an 8-cup casserole dish. Unroll the piecrust and carefully put it on top of the casserole dish, sealing the edges to the dish firmly with your fingers. Cut a few slits in the top for ventilation. Place the casserole dish on a baking sheet and place it into the preheated oven. Bake for about 20 minutes, or until the crust is browned and the filling is bubbly.
SUMMARY OF PROCESSES: Debone, trim, and cube ham steak; chop 2 cups onions; chop 1 cup celery; peel and chop 2 cups carrots; chop 2 cups parsnips; chop 3 potatoes.
SERVES 4 to 5
FREEZE IN: 8-cup Ziploc freezer container
1 pound pork tenderloin, cut in ¼-inch slices 2 tablespoons brown sugar 2 tablespoons soy sauce 1½ tablespoons Thai chile paste |
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½ teaspoon ground ginger (or 1 teaspoon grated fresh) 1 teaspoon dark sesame oil ½ teaspoon crushed red pepper flakes 1½ teaspoons chopped garlic |
With kitchen shears, cut the tenderloin diagonally across grain into ¼-inch-thick slices. Combine the pork with the remaining ingredients in a labeled 1-gallon freezer bag and freeze.
To serve, thaw the pork and marinade and prepare a grill. Place a wire grilling basket on a grill rack. Remove the pork from bag; discard marinade. Place the pork on the grilling basket, coated with nonstick cooking spray. Grill 5 minutes turning frequently, or until you reach the desired doneness.
SUMMARY OF PROCESSES: Cut pork diagonally across grain into ¼-inch slices.
SERVES 4
FREEZE IN: 1 gallon Ziploc freezer bag
1 tablespoon dried thyme ½ teaspoon salt ¼ teaspoon pepper 1 3- to 4-pound boneless pork loin roast |
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Sauce: 2 tablespoons butter ½ cup apple juice ¾ cup chicken broth ¼ cup dry sherry
4 small cooking apples, peeled, cored, and cut into wedges (2 cups) 2 cups sliced fresh mushrooms |
Combine the thyme, salt, and pepper. Package in a sandwich bag. Combine the sauce ingredients and package in a 1-quart bag. Place the pork loin roast (still in its store packaging) in a 1-gallon freezer bag, tuck in the bag of spices and the sauce bag, label, and freeze.
To serve, thaw the roast. Rub the roast with the thyme mixture. Place the roast on a rack in a shallow roasting pan and roast in a 325°F oven for 2 hours, or until the meat registers 160°F on a thermometer.
Transfer the meat to a platter and keep warm by tenting it with foil.
Meanwhile, in a large skillet melt the butter. Add the apple juice, chicken broth, and sherry, then add the apple wedges and cook and stir until golden. Remove the apple wedges from the skillet with a slotted spoon, reserving the pan juices; keep warm. In the same skillet, cook the mushrooms until tender.
To serve, place the slices of pork roast and apple wedges on individual plates. Spoon the mushroom sauce over meat.
SERVES 12 to 14
FREEZE IN: 1-gallon Ziploc freezer bag; 1 quart Ziploc freezer bag; 1 Ziploc sandwich bag
1 tablespoon butter 1 tablespoon olive oil 2 cups sliced onion 2½ teaspoons chopped garlic 1 pound mild Italian sausage ½ pound hot Italian Sausage
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1 14.5-ounce can diced tomatoes 1 cup whipping cream ½ cup chopped fresh parsley Salt and pepper to taste 1 cup grated Parmesan cheese 1 pound mini penne pasta |
Melt the butter with the oil in large skillet over medium-high heat. Add the onion and garlic and sauté until golden brown and tender, about 7 minutes. Add the sausage and sauté until golden brown and cooked through, breaking up the sausage as it cooks, about 7 minutes. Drain any excess fat from the skillet.
Add the wine to the skillet with drained meat and boil until almost all the liquid has evaporated, about 2 minutes. Add the tomatoes with their juices and simmer 3 minutes. Add the cream and simmer until the sauce thickens slightly, about 5 minutes. Stir in parsley and season to taste with salt and pepper. Cool, package in a labeled 1-gallon freezer container, and freeze with 1 cup Parmesan cheese in a sandwich bag attached.
To serve, thaw the meat sauce and simmer for 10 minutes, stirring frequently. Meanwhile, cook the pasta in large pot of boiling, salted water until tender but still firm to bite.
Pour the sauce over the pasta and sprinkle with Parmesan cheese.
SUMMARY OF PROCESSES: Slice 2 cups onions.
SERVES 6
FREEZE IN: 1-gallon Ziploc freezer bag; 1 Ziploc sandwich bag
1 32-ounce carton chicken broth 3 tablespoons cornstarch 1 tablespoon butter 1 cup chopped onion ½ teaspoon chopped garlic 1 32-ounce package (4 cups) frozen corn kernels 1½ teaspoons salt |
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¼ teaspoon cayenne pepper ½ cup 2 percent reduced-fat milk ½ cup half-and-half 1 6-ounce can lump crabmeat, shell pieces removed 1 peeled and chopped avocado 1 tablespoon dried basil |
Combine the broth and cornstarch, stirring with a whisk. Melt the butter in a large saucepan over medium-high heat. Add the onion and sauté 3 minutes. Add the garlic; sauté 30 seconds. Stir in the broth mixture, corn, salt, and pepper and bring to a simmer. Cook 10 minutes, stirring frequently; do not boil. Cool the mixture, pour into a labeled 8-cup freezer container, and freeze. Store the remaining ingredients (
), marking the packaging.
To serve, thaw the corn mixture. Place half of corn mixture in blender, and process until smooth. Repeat the procedure with the remaining corn mixture unless you like a chunkier soup. Stir in the milk and half-and-half. Let stand 30 minutes at room temperature. Ladle soup into each of 4 bowls; top each serving with a spoonful of crabmeat, some chopped avocado, and a sprinkle of basil.
SUMMARY OF PROCESSES: Chop 1 cup onions.
SERVES 4
FREEZE IN: 8-cup Ziploc freezer container
1 16-ounce package chopped spinach, thawed, drained, and squeezed dry 4 slightly beaten eggs 6 ounces crumbled feta cheese 5 ounces crumbled Gorgonzola cheese ½ cup (2 ounces) shredded cheddar cheese |
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½ cup grated Parmesan cheese 1 cup (8 ounces) cottage cheese ½ cup chopped red bell pepper 1 cup chopped green onions 1 teaspoon salt ¼ teaspoon pepper 1 teaspoon dried tarragon (1 tablespoon chopped fresh) |
Combine all the ingredients in a large bowl. Spoon the mixture into a quiche dish prepared with nonstick cooking spray. Cover with heavy-duty aluminum foil, label, and freeze.
To serve, thaw the quiche. Preheat the oven to 350°F. Bake for 60 minutes, uncovered, or until set and lightly browned on top. Remove from the oven and let set for 10 minutes prior to serving.
SUMMARY OF PROCESSES: Thaw, drain, and squeeze dry package of frozen spinach; chop ½ cup red bell pepper; chop 1 cup green onions.
SERVES 6
FREEZE IN: 1 quiche dish; heavy-duty aluminum foil
2 pounds lean ground beef 2 cups chopped onion 2 packages McCormick’s chili seasoning mix 1 15-ounce can tomato sauce 1 14.5-ounce can diced tomatoes 2 15-ounce cans kidney beans 2 teaspoons chopped garlic 2 teaspoons sugar |
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1 teaspoon salt 1 teaspoon pepper 5 dashes Tabasco sauce 2 cups (8 ounces) shredded mild cheddar cheese 1 package corn taco shells ½ head chopped lettuce 1 chopped tomato 1 cup (8 ounces) sour cream |
In large pot, brown the beef with the onions and drain excess fat. Add the ingredients through the Tabasco sauce, and simmer for 30 minutes. Cool and package in a labeled 1-gallon freezer bag. Tape to this a sandwich bag fitted with the shredded cheddar cheese.
To serve, thaw the ingredients. Heat the taco mixture in a saucepan on stovetop over medium heat for 20 to 30 minutes. Meanwhile warm the taco shells. Top the tacos with the chili, cheese, lettuce, tomato, and sour cream.
SUMMARY OF PROCESSES: Chop 2 cups onion.
SERVES 9
FREEZE IN: 1-gallon Ziploc freezer bag; 1 Ziploc sandwich bag
2 pounds ground round 2 cups ketchup ½ cup Dijon mustard ½ cup Worcestershire sauce |
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½ cup sugar ½ cup packed brown sugar 6 to 8 hamburger buns |
Brown the meat. Mix the remaining ingredients in small bowl, then add to the meat. Simmer 10 minutes. Pour into a labeled 1-quart freezer bag, and freeze. Freeze the hamburger buns.
To serve, thaw, heat, and serve on toasted buns.
SERVES 6 to 8
FREEZE IN: 1-quart Ziploc freezer bag
2½-pound chuck roast 8 hard rolls |
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1 16-ounce jar peperoncini peppers Salt and pepper to taste |
Seal the roast in a labeled 1-gallon freezer bag and attach to it the hard rolls in a second labeled 1-gallon freezer bag. Mark the jar of peppers to save.
When ready to serve, thaw the roast and rolls. Salt and pepper the roast and place it in a slow cooker with the peperoncini peppers and their juice. Cook on low for 8 hours. Pull out peppers and cut off the stems. Chop the peppers finely and return to the sauce. Slice the roast, and serve on hard rolls. Use the peperoncini sauce for dipping.
SERVES 8
FREEZE IN: 2 1-gallon Ziploc freezer bags
1½ pounds flank steak 1 cup (8 ounces) orange marmalade ¼ cup hoisin sauce 3 tablespoons soy sauce |
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1 teaspoon chopped garlic 12 ounces fresh broccoli 1½ cups uncooked rice |
With kitchen shears, cut the flank steak into ½-inch strips across the grain for stir-fry. In a small bowl, combine the steak with the remaining ingredients except for the broccoli and rice, label, and freeze.
To serve, thaw the ingredients. Cook the rice according to package directions. Cook the meat mixture in a wok over high heat until the meat reaches the desired doneness. Remove from wok and set aside. Cook the broccoli in the wok until crisp-tender. Combine the broccoli with the meat in a large serving bowl. Serve over cooked rice.
SUMMARY OF PROCESSES: Cut flank steak into ½-inch strips.
SERVES 4
FREEZE IN: 1-quart ziploc freezer bag
cups dry white wine