Recently a few moms in my local MOMS Club and I got together for a day of Freezer Cooking.
Ok so it took us about 4 hours, but nothing is more fun that cooking with friends and knowing that at the end of the day you don't HAVE to cook for over a week!! Oh yea baby!!
Here is the menu that I came up with for that day, hopefully you can find it helpful!!
Dinners
Sloppy Joes – Hamburger combined with chopped onion, 1t garlic powder, 1c shredded carrots and 1t red pepper flakes. After heating, just add Ketchup (about 1c or until it looks good to you) and serve on buns.
Philly Cheesesteak Skillet – Hamburger combined with chopped onion, green pepper, garlic, red pepper flakes. Heat in skillet (mushrooms are optional addition). After heating just top with your choice of cheese (I use provolone some times, other a mix of cheddar and provolone). Then place on small rolls or buns.
Meat Loaves (Makes 4)
8 eggs, lightly beaten
2-2/3 cups milk
6 cups shredded cheddar cheese
12 slices white bread, cubed
2 large onions, finely chopped
2 cups shredded carrots
7-1/2 teaspoons salt
1 teaspoon pepper
8lbs ground beef
ADDITIONAL INGREDIENTS (for each meat loaf):
1/4 cup packed brown sugar
1/4 cup ketchup
1 T prepared mustard
Combine the eggs, milk, cheese, bread, onions, carrots, salt and pepper. Crumble beef over mixture and mix well. Pat into four ungreased loaf pans. Cover and freeze three meat loaves for up to 3 months. To use frozen meat loaf: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 1 hour. Combine the brown sugar, ketchup and mustard; spread over loaf. Bake 30-35 minutes longer.
Chicken Taco Bake
1 1/2c shredded chicken
1 can of Rotel diced tomatoes with green chilies
½ - ¾ can frozen corn and black beans
1T ground cumin
Place on top Tortilla Chips add 1c cheese. Bake 15 mins at 350. Serve with lettuce, cheese, and sour cream.
Chicken Enchilladas
12 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
1 cups chicken broth
1 cans enchilada sauce
1 cup sour cream
Mix chicken, 1/2c cheese, ¼ can enchilada sauce and sour cream. Place into tortillas and roll up. Mix remaining cheese, sauce, and sour cream. Pour on top of enchiladas.
Bake 350 30 minutes from frozen.
Chicken Spaghetti.
2 cups Cooked Chicken
3 cups Dry Spaghetti, Broken Into Two Inch Pieces
2 cans Cream Of Mushroom Soup
2 cups Grated Sharp Cheddar Cheese
1/4 cup Finely Diced Green Pepper
1/4 cup Finely Diced Onion
2 cups Chicken Broth
1 t Seasoned Salt
1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper or Red Pepper Flakes
Salt And Pepper, to taste
1 cup Additional Grated Sharp Cheddar Cheese
Combine ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).
Chicken Stuffing Casserole
2 packages (6 ounces each) chicken stuffing mix
2 can condensed cream of mushroom soup, undiluted
1 cup milk
4 cups cubed cooked chicken
2 cups frozen corn
2 cans (8 ounces each) mushroom stems and pieces, drained (optional)
4 cups (16 ounces) shredded cheddar cheese
Prepare stuffing mixes according to package directions. In a large bowl, combine soup and milk; set aside. Spread the stuffing into two greased 8-in. square baking dishes. Layer with chicken, corn, mushrooms, soup mixture and cheese. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350° for 30-35 minutes or until cheese is melted.
To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Bake at 350° for 1-1/2 hours. Uncover; bake 10-15 minutes longer or until heated through. Yield: 2 casseroles (6 servings each).
BREAKFAST
Breakfast Burritos
INGREDIENTS
tortillas
6 large eggs
1 Tbsp butter
1/4 tsp red pepper flakes
to taste salt and pepper
2 cups black beans
6 Tbsp salsa
6 oz. cheddar cheese
Scramble the eggs. Season with salt, pepper and red pepper flakes.
Divide the eggs among the tortillas. Place the eggs just to one side of the center line of the tortilla
Top the eggs with about 1/4 cup of beans, 1 T of salsa and 1 oz of cheese on each burrito. Roll the burritos up and set aside, seam side down. Place the burritos, seam side down, in a warm skillet until the tortilla is golden brown and crispy. Cook on all sides in the same manner. Allow the burritos to cool just slightly, wrap tightly with plastic wrap or parchment paper, label and freeze.
To reheat burritos: Remove the outer wrapping and place the burrito on a microwave safe plate. Microwave on high until heated through.
Mini Fritattas
8 ounces fresh baby spinach
3 green onions, chopped
8 eggs
1/2 cup milk
1 cup cheese shredded
salt and pepper to taste
Spray each cup with Pam cooking spray. Saute spinach in a skillet until leaves are all wilted. Divide spinach and green onions evenly among muffin cups. In a bowl beat eggs and milk. Season with salt and pepper to taste. Pour the egg mixture into muffin cups over the veggies. Sprinkle a little cheese over the top of each cup. Bake at 375 for 15 minutes, or until egg is cooked through.
Allow to cool then transfer to a gallon freezer bag. To serve, thaw and reheat in microwave.
LUNCHES
Biscuit Pizza cups:
2 16-ounce cans refrigerated biscuits (8 biscuits in each can)
1/2 pound ground beef
8 ounces pizza sauce
2 ounces mozzarella cheese, shredded
Preheat oven to 375 degrees. Press a biscuit into bottom of each muffin cup and up the sides of the cup to make a well in the center. In a skillet, brown ground beef until done and drain. Stir in pizza sauce. Spoon a couple of tablespoons of sauce into each muffin cup. Bake for 15 minutes. Sprinkle each cup with cheese then bake an additional 5 minutes. Allow to cool slightly before removing pizza cups from muffin pan.
Cool completely and transfer to gallon freezer bags. To serve: heat in microwave until heated through.
Chicken Broccoli Rollups
2 cup chicken, cooked and chopped
1cup broccoli florets, finely chopped
1cup carrots, finely chopped
1/2 cup mayo
1 ½ clove garlic, minced
2packages refrigerated crescent rolls
In a bowl, mix chicken, veggies, mayo, garlic, and dill. Unroll crescent rolls. Place a large spoonful of chicken mixture on top of each piece of dough and roll. Bake 375F for 12-15 minutes or until rolls are golden brown.
After baking, allow to cool, divide among freezer bags, seal, label, and freeze. To serve: Reheat in microwave until heated through
Cheesy Ham Biscuit Lunch Muffins
1 cup shredded cheddar cheese
6 oz- lunchmeat ham
2 can biscuits (8-10 count)
1/2 cup red peppers diced (optional)
Spray muffin cups with cooking spray. Chop lunchmeat, mix with cheese and peppers in bowl. Cut each biscuit into 4-6 pieces. Add ham, I actually used my hands to mix it because a spoon was too rough. Spoon mixture into muffin cups.
Bake 15-20 minutes or until golden brown. Cool before removing from pan.
You can use any meat or cheese of your choice: ham, turkey, bacon, etc. Go get creative.
Allow to cool. Or place on a cookie sheet and flash freeze. When partially frozen, place in a gallon freezer bag and freeze. To serve: Reheat in microwave for 30 seconds – 1 minute.
