Pages

Sunday, March 9, 2014

Freezer meals

So I've been doing freezer cooking. This is my first month and I am loving it!  It was about a week of putting stuff together (I know it should be 1 day and all but we had the flu so I spread it out) but now I love just going to the freezer the night before and pulling dinner out.  It's an amazing thing!


 These are all recipes I've had around forever so I'm not sure where I got them all from, I'll look around to find those that have originals, but for now, here is the list of recipes and shopping list (* means you don't need till the day of).  The numbers are number of bags/number of days it will feed 2 adults.

Freezer Meals Month 1 (18/34)
Shopping List:
·         Canned Goods
o   3 cups Salsa
o   2 cans re-fried beans
o   1 can Black Beans
o   Italian dressing
o   2 Golden Curry Boxes*’
o   2 cans Green enchilada Sauce
o   2 cans cream of Mushroom
o   2 cans cream of Chicken
o   2 cans stewed tomatoes
o   1 bottle bul-kogi or Korean teriyaki sauce*
·         Grains, Noodles, and Rice
o   30 Tortillas
o   5 lbs Rice (uncooked)
·         Dairy Products
o   1 cup Sour cream
o   12 cups Cheddar Cheese, shredded
o   4 Pie shells
·         Meat, Poultry, and Seafood
o   4 lbs Ground Beef
o   2 lbs Beef, stew pieces
o   4 lbs Chicken breast, cooked and shredded
o   4 lbs, Beef Stir-Fry Strips
·         Produce
o   8 Onion
o   Lettuce*
o   Tomato*
o   Cilantro*
o   10 Green Peppers
o   8 Red Peppers
o   6 Celery
o   6 Carrots
o   4 cups Broccoli
·         Staples List
o   3 pkgs Taco Seasoning
o   Cumin
o   Minced Garlic
o   Oregano
o   Honey
o   Lime Juice
o   Chili Powder
o   Garlic Powder
o   Vegetable Oil
o   Beef Bouillon
o   Corn Starch
o   Sugar
o   Soy Sauce
o   Salt
·         Freezer Containers
o   8x8 pans 2
o   Gallon Freezer Bags 20
o   9x13 pans 2
Meals
·         Mexican Lasagna (2/4) 
·         Tacos (2/4) (mine)
·         Beef Curry (2/8) (mine)
·         Empanadas (2/2) (mine)
·         Honey-Lime Chicken Enchiladas (2/4) 
·         Chicken Broccoli and Rice (4/8) 
·         Crock Pot Pepper Steak (2/2) 
·         Bul-Kogi (2/2) (mine)
Recipes for the Freezer Meals
1.       Tacos
a.       Ingredients
                                                               i.      2 lb ground beef
                                                             ii.      2 pkg taco seasoning
                                                            iii.      16 tortillas
                                                           iv.      Cheese
                                                             v.      Salsa
                                                           vi.      Re-fried beans
                                                          vii.      Lettuce
b.      Assembly directions
                                                               i.      Brown the ground beef and taco seasoning.  Divide between 2 bags
c.       Cook directions
                                                               i.      Thaw.  Warm in microwave.  Serve in tortillas with cheese, salsa, lettuce, and refried beans
2.       Empanadas
a.       Ingredients
                                                               i.      1 lb ground beef
                                                             ii.      1 onion
                                                            iii.      2 T minced garlic
                                                           iv.      Oregano
                                                             v.      Cumin
                                                           vi.      4 pie shells
b.      Assembly Directions
                                                               i.      Brown the meat with everything but pie shells
                                                             ii.      Divide between 2 freezer bags
c.       Cook Directions
                                                               i.      Thaw.  Cut 2 shells into 10 circles.  Fill each with some meat and pinch closed.  Bake at 350 for 10-15 minutes until pie crust is cooked. 
3.       Bul-Kogi
a.       Ingredients
                                                               i.      2 lb sliced beef
                                                             ii.      1 bottle sauce
                                                            iii.      2 green peppers, sliced
                                                           iv.      2 red peppers, sliced
                                                             v.      2 onions, sliced
b.      Assembly Directions
                                                               i.      Divide between 2 freezer bags
c.       Cook Directions
                                                               i.      Thaw
                                                             ii.      Heat on stove till meat brown and sauce is bubbly
                                                            iii.      Serve over rice
4.       Crock Pot Pepper Steak
a.       Ingredients
                                                               i.      2 lbs stir fry beef
                                                             ii.      Garlic powder, to taste
                                                            iii.      3 T oil
                                                           iv.      2 cube beef bouillon
                                                             v.      ½ cup water
                                                           vi.      2 T corn starch
                                                          vii.      2 t sugar
                                                        viii.      2 onion, sliced
                                                           ix.      4 green peppers, sliced
                                                             x.      2 red peppers, sliced
                                                           xi.      2 cans stewed tomatoes
                                                          xii.      6 T soy sauce
                                                        xiii.      2 t salt
b.      Assembly directions
                                                               i.      Divide equally between 2 freezer bags
c.       Cook Directions
                                                               i.      Thaw.  Throw in crock pot on high 3-4 hours.  Serve over rice.
5.       Chicken Broccoli and Rice
a.       Ingredients
                                                               i.      10 cups cooked rice
                                                             ii.      4 cups shredded chicken
                                                            iii.      4 cups broccoli chopped
                                                           iv.      2 cans cream of mushroom soup
                                                             v.      2 cans cream of chicken soup
                                                           vi.      4 cups shredded cheddar cheese
b.      Assembly directions
                                                               i.      Divide equally between 4 freezer bags.
c.       Cook Directions
                                                               i.      Thaw.  Dump into greased 8x8 pan.  Sprinkle with more cheese if desired.  Back at 350 for 25-30 minutes until hot and bubbly.
6.       Honey-Lime Chicken Enchilladas
a.       Ingredients
                                                               i.      12 T honey
                                                             ii.      10 T lime juice
                                                            iii.      2 T chili powder
                                                           iv.      1 t garlic powder
                                                             v.      2 lb chicken, shredded
                                                           vi.      16 tortillas
                                                          vii.      1 lb shredded cheese
                                                        viii.      2 cans green enchilada sauce
b.      Assembly directions
                                                               i.      Put chicken in a bag with first 4 ingredients to marinate for a few hours
                                                             ii.      Pour some sauce on the bottom of the pans and assemble enchiladas in the pans
                                                            iii.      Top with remaining sauce and with the cheese. 
c.       Cook day
                                                               i.      Thaw, bake at 350 for 30-45 minutes until bubbly and done.
7.       Beef Curry
a.       Ingredients
                                                               i.      2 lbs stew beef
                                                             ii.      4 green peppers, chopped
                                                            iii.      2 red peppers, chopped
                                                           iv.      6 stalks celery, chopped
                                                             v.      2 onions, chopped
                                                           vi.      6 carrots, chopped
                                                          vii.      5 cups water
                                                        viii.      2 boxes of curry
b.      Assembly directions
                                                               i.      Divide the beef and veggies between 2 freezer bags
c.       Cook Day
                                                               i.      Thaw, brown meat and cook veggies.  Add 2 ½ cups of water and boil until veggies are soft.  When ready turn the heat off and add 1 box of curry.  Serve over rice. 
8.       Mexican Lasagna
a.       Ingredients
                                                               i.      1 lb ground beef
                                                             ii.      1 onion, chopped
                                                            iii.      2 ½ cups salsa
                                                           iv.      1 can black beans
                                                             v.      ¼ cup Italian dressing
                                                           vi.      1 pkg taco seasoning
                                                          vii.      ¼ t cumin
                                                        viii.      6 tortillas
                                                           ix.      ½ cup sour cream
                                                             x.      2 cups shredded cheese
b.      Assembly Directions
                                                               i.      Brown meat and onion, drain.  Add salsa, beans, dressing, spices, and sour cream.  Mix well.
                                                             ii.      Layer in the pans with tortillas.  Top with cheese and freeze
c.       Cook day

                                                               i.      Thaw.  Bake at 400 for 25 minutes.  Top with lettuce, tomatoes, and cilantro.

No comments:

Post a Comment