Freezer meals are my friend. (and G's!)
What is a freezer meal? The most convenient way to cook during the week, the best reheatable snacks, the most hearty and inexpensive breakfasts, it's whatever you want it to be!
There are so many great blogs, websites, pins, shares, wall posts, etc about freezer meal cooking. I've been seeing them a lot. Even at a pampered chef party, years ago, we were given recipes for freezer meals. But one thing several sites lack is the secret to getting it all done. Well, there is no secret except maybe patience and organization (and a husband/friend/partner that helps you stir something, or cracks eggs for you, or cleans a dirty dish when you need it again, or runs to the store for )!
I have done this several times in the distant past but never to the extent that I have in the past few months.
Here is how you know that freezer cooking is right for you:
- you can afford the up front cost of groceries (FYI - this totally saves us major $$$ in the long run)
- you are exhausted after work and cooking isn't your favorite thing to do
- you have patience, are organized, and can stand a dirty kitchen for a few hours
- are single, married, or have a huge family (so everyone)
- have a foam mat to stand on (kidding, but the tile/wood floor is hard on your feet after a while)
- have a free afternoon or evening
I've found that a lot of posts about freezer cooking don't really tell you the "bad" stuff. Because, trust me, it's a bit overwhelming the first time or two! Imagine making thanksgiving dinner for your whole family, crazy cousins and all; it's a major test for patience and I haven't even experienced it yet! Here are some tips to make this endeavor doable and worthwhile:
- Gather your recipes and build your grocery list, one recipe at a time, making notes of quantities along the way (ex. make sure you put down the oz's necessary or you will have to guess at the store - not fun and often times you will guess wrong, it's been proven)
- Always over estimate what you need (ex. if you think two bags of shredded cheese will get the job done, get 3 for good measure - plus, if you cook like I do, and don't follow directions, you always use more than you're supposed to!)
- Organize your grocery list so that when you're at the store you aren't going from aisle 1 to aisle 20 and back again (this is a good way to memorize the grocery store you shop at!)
- Don't forget the freezer paper, seran wrap, and lots of dishes! The freezer paper is key to keeping your food fresh and without freezer burn.
- Plan accordingly... ie. don't make so much food you can't store it!
- ALSO... don't make so much food you can't eat it all before it DOES get freezer burned and goes bad.
- If you want to prep you can precut veggies, boil/cook chicken/meat, measure out your popular ingredients, boil pasta/rice/etc.
I think this would be so much fun with a friend, in a big enough kitchen, where you can double all recipes and split them between the two of you. Who's with me???
The recipes we love so far:
Rosemary Shrimp Scampi
6 tablespoons fresh lemon juice
8 tablespoons olive oil
2 teaspoon salt
½ teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
6 garlic cloves, minced
2 (6-inch) rosemary sprig, finely chopped and stems discarded
40 large, fresh shrimp, peeled and deveined (about 1 pound)
Cooking spray
Combine first 7 ingredients in a zip-top gallon freezer bag. Add shrimp to bag; seal and shake to coat.
Marinate in refrigerator 30 minutes, turning bag occasionally or freeze for later.
Grill or broil shimp 2 minutes on each side or until shrimp are done (should be pink).
Firecracker Salmon
Makes: 8 servings
8 (4 ounce) fillets salmon
1/2 cup peanut oil
4 tablespoons soy sauce
4 tablespoons balsamic vinegar
4 tablespoons green onions, chopped
3 teaspoons brown sugar
2 cloves garlic, minced
1 1/2 teaspoons ground ginger
2 teaspoons crushed red pepper flakes
1 teaspoon sesame oil
1/2 teaspoon salt
In a medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well. Place fish on freezer paper. However you want to arrange them (all in the same glass dish or in separate freezer bags), pour mixture over the fish, wrap the freezer paper around them and put them in the ziploc bags or glass dish. Cover and marinate the fish in the refrigerator for 4 to 6 hours OR freeze them for later! Defrost overnight in the refrigerator.
When ready to cook: preheat the oven to 400F and bake for 20 minutes until flakey.
G's favorite Jamabalay (cheater version)
A bit of EVOO
1 medium onion, chopped
3 medium bell peppers - choose any three colors, chopped
1 can of medium, mild OR regular diced tomatoes
1 cup water
1 (8oz) pkg of ZATARAIN'S reduced sodium Jambalaya mix
1 lb (or more if you wish) peeled and deveined shrimp
1 package turkey sausage (link cut into 1/4 inch slices)
1/4 cup chopped fresh parsley (or however much you want)
Whatever else you want - mine is different every time... (salt, garlic, chili powder, ground cumin, some red pepper flakes if you dare, etc).
Heat up the oil in a dutch oven (5 quart pan) and add the onions and bell peppers. Cook and stir until they begin to soften (about 7 mins).
Stir in the tomatoes, water, and Jambalaya mix. Bring to a boil then cover, reduce heat and simmer 15 mins.
Stir in the shrimp, sausage and parsley and cook about 10 minutes longer until shrimp are just done. When you reheat this dish you won't want your shrimp to be rubbery. You can also make the mix, without the fish and turkey sausage, and when you're ready to reheat you can add it in. When you reheat, add a bit of water so it doesn't dry out. Also, remember, let it cool before putting it into the freezer. Make sure to use a freezer safe container, wrap in freezer paper and seran wrap for extra protection.
Perfect Pesto Pasta - makes 2 8x8 pans
1 package (16oz) penne pasta- cooked and drained
4 cups cooked chicken, cubed
4 cups (16 ounces) shredded Italian cheese blend
3-5 handfuls fresh baby spinach - however much you want
1 can (15 ounces) crushed tomatoes
1 jar (15 ounces) Light Alfredo sauce
1 1/2 cups skim milk
1 container (5-8 ounces) prepared basil pesto
1/2 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 tablespoon olive oil
In a bowl, combine the cooked pasta, cooked chicken, cheese blend, baby spinach, crushed tomatoes, Alfredo sauce, milk, and pesto. In a separate bowl, combine the olive oil, Parmesan cheese, and bread crumbs. Pour pasta mixture into two 8X8 pans. Sprinkle the bread crumb mixture over the top of the pasta. Cover pasta with tinfoil and bake at 350 degrees for 40-45 minutes.
To freeze – line casserole dish with freezer paper then seran wrap – freeze before baking.
Taquitos - makes 12+
3 ounces light cream cheese, softened 1/4 cup green salsa
1 Tbsp fresh lime juice (juice from half a lime)
1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp onion powder
2 cloves garlic, minced
3 Tbsp chopped cilantro
2 Tbsp sliced green onions
2 cups shredded cooked chicken
1 cup shredded Mexican cheese
small flour or corn tortillas
kosher salt
cooking spray
In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly.
(If you decided to prep this in advance, refrigerate the mixture at this point until ready to continue.)
Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 – 30 seconds). Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt.
To freeze: Before baking, flash freeze the taquitos in a single layer on a baking sheet then place in a labeled freezer bag and store up to 3 months. To bake a frozen taquito (no need to thaw first): Preheat oven to 425˚F and bake for 20 minutes.
Bake for 15 – 20 minutes or until crisp and golden.
Extra-Homemade Chicken Noodle Goodness (stovetop or slow cooker)
3 cubed, frozen chicken breast - or use cooked and add it in at the end
3 peeled carrots - cut in 1/4in. slices
Broccoli florets - however much you want
Califlower florets - however much you want
3 Celery sticks - or again, however much you want
3 low sodium containers of organic chicken broth (I used central market brand)
Add water as necessary to cover everything or make it as brothy as you want (I used 3 cups)
1 tablespoon salt
1 teaspoon pepper (or more to taste - but a little goes a long way)
1 tablespoon thyme
1 tablespoon dryed basil
2 bay leaves
2 scoops of minced garlic - yea, I cheated and used the canned kind, I was in a hurry!
1 bag of Amish wide egg noodles - I think it's 16oz?? And don't ask why I used an Amish brand
Combine everything but the noodles (and wait on the chicken if it's already cooked) in your slow cooker (can be adapted for a stovetop, I'm sure). I cooked mine on high for 4 hours because we were in a hurry (and because I forgot to do it the night before and cook it on low for 8 hours). ANYWAYS, do that then freeze in whatever container you have. I froze half and put half in the fridge. We made half the noodles and reheated the soup, combined it all and enjoyed! (Disclaimer - none of this was measured out so add what you want and don't include what you don't want - oh and I always add more spices than necessary).
"Bad-A**" King Ranch Chicken
NOTE: THIS IS A LOT OF WORK BUT IT IS SO WORTH IT; You get 2 for 1!
2 pounds boneless, skinless chicken breasts, trimmed
1 tablespoon canola oil
8 ounces mushrooms, chopped
1 medium onion, diced
1 medium red or green bell pepper, diced
4 cloves garlic, minced
4 teaspoons chili powder
1/2 cup whole-wheat flour or all-purpose flour
3 cups reduced-sodium chicken broth
1 1/2 cups diced fresh tomatoes
1/2 cup reduced-fat sour cream
1 7-ounce can or two 4-ounce cans diced green chiles, drained
3/4 teaspoon salt
12 6-inch corn tortillas, cut in half, divided
1 cup shredded Colby-Jack cheese, divided
1/4 cup sliced ripe black olives, divided
1. Preheat oven to 375°F. Coat two 8-inch-square baking dishes with cooking spray.
2. Place chicken in a large saucepan and add water to cover by 1 inch. Bring to a boil. Reduce heat and simmer until just cooked through, 10 to 15 minutes. Transfer to a clean cutting board. Dice when cool.
3. Meanwhile, heat oil in a large skillet over medium heat. Add mushrooms and onion and cook, stirring occasionally, until all the mushroom liquid has evaporated, 7 to 9 minutes. Add bell pepper and cook, stirring, until just tender, about 3 minutes. Add garlic and chili powder; stir for 1 minute. Add flour and cook, stirring, for 30 seconds. Add broth and cook, stirring, until thickened, 3 to 5 minutes. Remove from heat. Stir in tomatoes, sour cream, chiles, salt and the chicken.
4. To assemble: Spread 1 cup filling in each prepared baking dish. Layer on 4 tortilla halves and top with 1 cup filling. Repeat 2 more layers of tortillas and filling, ending with the rest of the filling. Sprinkle cheese and olives on top.
5. To serve: Bake until hot and bubbly, 20 to 25 minutes. Let stand for 15 minutes before serving. To freeze: Let unbaked casserole(s) cool to room temperature. Tightly wrap with heavy-duty foil (or freezer paper) and freeze. (To prevent foil from sticking to the cheese, coat with cooking spray first.)
Make Ahead Tip: Prepare through Step 4, cover and freeze (unbaked) for up to 3 months. Thaw in the refrigerator for 2 days. Uncover and bake at 375°F for about 50 minutes.
3 cubed, frozen chicken breast - or use cooked and add it in at the end
3 peeled carrots - cut in 1/4in. slices
Broccoli florets - however much you want
Califlower florets - however much you want
3 Celery sticks - or again, however much you want
3 low sodium containers of organic chicken broth (I used central market brand)
Add water as necessary to cover everything or make it as brothy as you want (I used 3 cups)
1 tablespoon salt
1 teaspoon pepper (or more to taste - but a little goes a long way)
1 tablespoon thyme
1 tablespoon dryed basil
2 bay leaves
2 scoops of minced garlic - yea, I cheated and used the canned kind, I was in a hurry!
1 bag of Amish wide egg noodles - I think it's 16oz?? And don't ask why I used an Amish brand
Combine everything but the noodles (and wait on the chicken if it's already cooked) in your slow cooker (can be adapted for a stovetop, I'm sure). I cooked mine on high for 4 hours because we were in a hurry (and because I forgot to do it the night before and cook it on low for 8 hours). ANYWAYS, do that then freeze in whatever container you have. I froze half and put half in the fridge. We made half the noodles and reheated the soup, combined it all and enjoyed! (Disclaimer - none of this was measured out so add what you want and don't include what you don't want - oh and I always add more spices than necessary).
"Bad-A**" King Ranch Chicken
NOTE: THIS IS A LOT OF WORK BUT IT IS SO WORTH IT; You get 2 for 1!
2 pounds boneless, skinless chicken breasts, trimmed
1 tablespoon canola oil
8 ounces mushrooms, chopped
1 medium onion, diced
1 medium red or green bell pepper, diced
4 cloves garlic, minced
4 teaspoons chili powder
1/2 cup whole-wheat flour or all-purpose flour
3 cups reduced-sodium chicken broth
1 1/2 cups diced fresh tomatoes
1/2 cup reduced-fat sour cream
1 7-ounce can or two 4-ounce cans diced green chiles, drained
3/4 teaspoon salt
12 6-inch corn tortillas, cut in half, divided
1 cup shredded Colby-Jack cheese, divided
1/4 cup sliced ripe black olives, divided
1. Preheat oven to 375°F. Coat two 8-inch-square baking dishes with cooking spray.
2. Place chicken in a large saucepan and add water to cover by 1 inch. Bring to a boil. Reduce heat and simmer until just cooked through, 10 to 15 minutes. Transfer to a clean cutting board. Dice when cool.
3. Meanwhile, heat oil in a large skillet over medium heat. Add mushrooms and onion and cook, stirring occasionally, until all the mushroom liquid has evaporated, 7 to 9 minutes. Add bell pepper and cook, stirring, until just tender, about 3 minutes. Add garlic and chili powder; stir for 1 minute. Add flour and cook, stirring, for 30 seconds. Add broth and cook, stirring, until thickened, 3 to 5 minutes. Remove from heat. Stir in tomatoes, sour cream, chiles, salt and the chicken.
4. To assemble: Spread 1 cup filling in each prepared baking dish. Layer on 4 tortilla halves and top with 1 cup filling. Repeat 2 more layers of tortillas and filling, ending with the rest of the filling. Sprinkle cheese and olives on top.
5. To serve: Bake until hot and bubbly, 20 to 25 minutes. Let stand for 15 minutes before serving. To freeze: Let unbaked casserole(s) cool to room temperature. Tightly wrap with heavy-duty foil (or freezer paper) and freeze. (To prevent foil from sticking to the cheese, coat with cooking spray first.)
Make Ahead Tip: Prepare through Step 4, cover and freeze (unbaked) for up to 3 months. Thaw in the refrigerator for 2 days. Uncover and bake at 375°F for about 50 minutes.
Cheesy Turkey Casserole
2 bunches scallions, trimmed
1 roll of ground turkey (or whatever that's called)
2 teaspoons EVOO
1 cup bulgur
4 cloves garlic, minced
2 16ounce cans tomato sauce
1 cup water
1/2 teaspoon salt, divided
Pepper, to taste
1 package no-yolk whole-wheat egg noodles
2 cups low-fat cottage cheese
2 cup reduced-fat sour cream
1/2 cup shredded extra-sharp Cheddar cheese
1. Coat a 2-quart baking dish with cooking spray. Put a large pot of water on to boil.
2. Separate white and green parts of scallions; thinly slice and reserve separately.
3. Cook Turkey in a large skillet over medium-high heat, breaking up clumps with a wooden spoon, until no longer pink. Transfer to a plate lined with paper towels.
4. Wipe out the pan, add oil and reduce heat to medium-low. Add bulgur, garlic and the reserved scallion whites. Cook, stirring, until the scallions soften, 5 to 7 minutes. Add tomato sauce, water and the turkey; bring to a simmer. Cover and simmer gently until the bulgur is tender and the sauce is thickened, 15 to 20 minutes. Season with some salt and pepper.
5. Meanwhile, cook noodles until just tender.
6. Puree cottage cheese in a food processor until smooth. Transfer to a medium bowl; fold in sour cream and the reserved scallion greens. Season with the remaining salt and pepper.
7. Spread half the noodles in the prepared pan. Top with half the cottage cheese mixture and half the meat sauce. Repeat with the remaining noodles, cottage cheese and sauce. Sprinkle Cheddar over the top.
8. Wrap with freezer paper then seran wrap. Defrost for a day or two in the fridge then, when ready, bake the casserole until bubbly, 30 to 40 minutes at 350 F. Let stand for 10 minutes before serving.
Stuffed Bell Peppers – freeze for 6 months
1 lb ground turkey
1/2 cup uncooked long grain white rice
6 bell peppers
1 medium onion, chopped
2 (8 ounce) cans unflavored tomato sauce
1 tbs Worcestershire sauce
1/4 tsp garlic powder
salt and pepper to taste
1 tsp Italian seasoning
1 tsp crushed red pepper
Cut the tops off and remove the seeds and ribs from the peppers. Wash and set aside.
In a large bowl, combine the turkey, rice, onion, one can of the tomato sauce, Worcestershire, garlic powder and salt and pepper. Stuff each pepper approximately 2/3 of the way full. Be sure to leave room for the rice to expand.
Stand the peppers up side-by-side in a plastic container the same size as or slightly smaller than your crockpot. Mix the remaining can of tomato sauce with the Italian seasoning and crushed red pepper and pour over the stuffed peppers.
Cover and freeze. When peppers are thoroughly frozen, remove from the container, wrap tightly in tin foil and then plastic wrap. Label and freeze up to six months.
Night Before Assembly:
Remove stuffed peppers from freezer and unwrap. Place in crockpot. Put crockpot in the refrigerator to allow the peppers to defrost overnight.
2 16ounce cans tomato sauce
1 cup water
1/2 teaspoon salt, divided
Pepper, to taste
1 package no-yolk whole-wheat egg noodles
2 cups low-fat cottage cheese
2 cup reduced-fat sour cream
1/2 cup shredded extra-sharp Cheddar cheese
1. Coat a 2-quart baking dish with cooking spray. Put a large pot of water on to boil.
2. Separate white and green parts of scallions; thinly slice and reserve separately.
3. Cook Turkey in a large skillet over medium-high heat, breaking up clumps with a wooden spoon, until no longer pink. Transfer to a plate lined with paper towels.
4. Wipe out the pan, add oil and reduce heat to medium-low. Add bulgur, garlic and the reserved scallion whites. Cook, stirring, until the scallions soften, 5 to 7 minutes. Add tomato sauce, water and the turkey; bring to a simmer. Cover and simmer gently until the bulgur is tender and the sauce is thickened, 15 to 20 minutes. Season with some salt and pepper.
5. Meanwhile, cook noodles until just tender.
6. Puree cottage cheese in a food processor until smooth. Transfer to a medium bowl; fold in sour cream and the reserved scallion greens. Season with the remaining salt and pepper.
7. Spread half the noodles in the prepared pan. Top with half the cottage cheese mixture and half the meat sauce. Repeat with the remaining noodles, cottage cheese and sauce. Sprinkle Cheddar over the top.
8. Wrap with freezer paper then seran wrap. Defrost for a day or two in the fridge then, when ready, bake the casserole until bubbly, 30 to 40 minutes at 350 F. Let stand for 10 minutes before serving.
Stuffed Bell Peppers – freeze for 6 months
1 lb ground turkey
1/2 cup uncooked long grain white rice
6 bell peppers
1 medium onion, chopped
2 (8 ounce) cans unflavored tomato sauce
1 tbs Worcestershire sauce
1/4 tsp garlic powder
salt and pepper to taste
1 tsp Italian seasoning
1 tsp crushed red pepper
Cut the tops off and remove the seeds and ribs from the peppers. Wash and set aside.
In a large bowl, combine the turkey, rice, onion, one can of the tomato sauce, Worcestershire, garlic powder and salt and pepper. Stuff each pepper approximately 2/3 of the way full. Be sure to leave room for the rice to expand.
Stand the peppers up side-by-side in a plastic container the same size as or slightly smaller than your crockpot. Mix the remaining can of tomato sauce with the Italian seasoning and crushed red pepper and pour over the stuffed peppers.
Cover and freeze. When peppers are thoroughly frozen, remove from the container, wrap tightly in tin foil and then plastic wrap. Label and freeze up to six months.
Night Before Assembly:
Remove stuffed peppers from freezer and unwrap. Place in crockpot. Put crockpot in the refrigerator to allow the peppers to defrost overnight.
To cook:
Put some tomato sauce in the bottom of the crockpot. Cook on low for 8 hours. Serve with a veggie of your choice!
I also make and individually freeze:
Blueberry muffins
Egg, deli turkey, wheat bread muffins (see below for quick how-to)
Breakfast burritos - egg and ground turkey and cheese, bean and cheese, egg and bacon and cheese, etc.
Jumbo Meatballs (see below for quick how-to)
Cooked turkey sausages - just cut a tube of turkey sausage into 1/2 inch slices and pan fry, then cool and freeze
Anything!!!!!!
Egg Muffins
Spray a regular size muffin pan with PAM. Tear off a few peices of wheat bread from a slice to cover the bottom of the muffin cups. Slice up some deli turkey or ham or pieces of cooked bacon or whatever and add to the muffin cups. Put a pinch or two of cheddar or mexican cheese blend in the cups. Whisk about 8-10 eggs and add any seasoning you want (tony's or just salt and pepper) and fill the cups 2/3rds of the way with the eggs. The bread will soak it up but don't add more egg because they will overflow when baked. Bake for 17-20 mins on 350.
Jumbo Meatballs
Combine 1lb ground turkey, a packet of onion soup mix, some bacon bits (your call how much), some Worcestershire sauce (your call on how much), a little chicken stock, a cup or so of mozzarella cheese. Roll into balls bigger than a golf ball but smaller than a tennis ball (you should get about 8-10 meatballs). Flash freeze them first, then individually wrap them in freezer and seran wrap. When ready to cook - unfreeze however many you want over night and throughout the day, place on cookie sheet, bake for about 20 minutes at 350F. Or simmer in sauce on a stovetop.
