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
·
Tacos (2/4) (mine)
·
Beef Curry (2/8) (mine)
·
Empanadas (2/2) (mine)
·
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.
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