Recipes that Freeze Well

Beef

Mexican MeatAndrea HighMakes 6 servings

Great for making burritos or tacos

INGREDIENTS:5lb pot roast16-oz jar picante sauce

DIRECTIONS:Cook the pot roast in preferred method (see below)Remove juices from the pan, place in a bowl and freezer for 30 minutes until grease hardens on top, discard grease. Shred meet with fork discarding bone and fat. Add picante sauce and meat juice. Stir until blended.

TO FREEZE:Can be served or placed in the freezer at this point. To serve after freezing, defrost and warm up meat in the microwave or on the stove top. I prefer the stovetop for the “browned” texture I get.

Methods for cooking pot-roast: In the oven for 10 hours at 200 degreesIn a pressure cooker for 2 hoursIn the slow cooker for approximately 10 hours

Baked BeansAndrea High

INGREDIENTS3 lb ground beef½ lb bacon, cut in 1” pieces, cooked2 onions, chopped2 Tbsp dry mustard2 Tbsp Worcestershire sauce2 lg cans B&M Original Baked Beans1 c. brown sugar1 grn bell pepper, chopped in small pieces1 c. water2 c. ketchup (apprx 20 oz.)

DIRECTIONS:Brown beef with onions, and green bell peppers. Drain. Add brown sugar, dry mustard, Worcestershire sauce, cooked bacon, and ketchup. Cook for 30 minutes. Add beans and bake for another hour.

TO FREEZE:Freeze meal prior to adding beans. Thaw meat sauce in microwave or on the stovetop, adding the beans when you are ready to serve.

Meatballshttp://overcomingbusy.com/2011/09/19/making-meatballs-for-the-freezer/Gina HirstMakes about 50 meatballs

INGREDIENTS:2 pounds ground beef1/2 cup onion, diced3/4 cup bread crumbs2 eggs1/3 cup parmesan cheese1 tsp garlic salt1 tbsp Italian seasoning

DIRECTIONS:Mix the ingredients together with your hands until well mixed. Make 1-1/2 inch meatballs and place on a cookie sheet covered in wax paper. When finished, place the cookie sheet in the freezer until the meatballs are frozen. Put the frozen meatballs in freezer bags. You’re done! Now, you can grab the right amount of meatballs you need for dinner, pop them in a 350 degree oven for 25-30 minutes and serve!

If you prefer, you can cook meatballs for 7 minutes in a 350 degree oven and add your favorite sauce. Place in zip-loc and freeze. Reheat on the stovetop and serve.

Taco Meathttp://blogs.babble.com/family-kitchen/2011/07/26/lightened-up-taco-salad/Andrea HighGreat as tacos, taco salad or for nachos

INGREDIENTS2 lbs ground turkey (or beef) 1 can black beans, rinsed and drained1 small can tomato paste1 – 14 oz can tomatoes with green chilies1 large onion, chopped2 cloves garlic1 tablespoon cumin – or 2 tspns1 teaspoon salt1 teaspoon pepper1 teaspoon dried oregano1 teaspoon dried cilantro1 teaspoon chili powder (for heat, optional) 1 cup waterolive oilShredded lettucechopped fresh tomatofreshly chopped cilantrotortilla chipslight sour creamsalsa

DIRECTIONS1. Preheat large skillet. Drizzle with olive oil. Add onions and ground turkey. Brown meat. Add all spices and garlic. Cook for 2 – 3 minutes and add beans, tomato paste and canned tomatoes. Add water and stir well. Bring to a boil and reduce to a simmer. Cook for 20 – 30 minutes or until thickened.

2. Add tortilla chips to plate, add meat, lettuce, tomatoes, and cheese. Top with salsa and light sour cream.

TO FREEZE: Freeze the meat mixture after is cools. To serve, thaw in fridge, microwave or on the stovetop. Heat before serving.

Chicken

Chicken DivanAndrea HighMakes 6 servings

INGREDIENTS:16 oz. broccoli frozen, chopped3 c. cooked chicken pieces1 10 oz. can cream of chicken soup1 c. cheddar cheese grated1 c. plain yogurt1 tsp lemon juice1 4-oz can mushrooms, drained1 c. onion chopped

DIRECTIONS:Mix all ingredients together in a large bowl. Cook on the stovetop or bake in the oven until cheese is melted. Serve over cooked rice.

TO FREEZE:This receipt is ready to freeze after combining all ingredients in a large bowl. To serve, thaw and heat in microwave or on the stovetop. Using minute rice is a great way to keep this meal fast and simple.

Slow Cooker Chicken and DumplingsAndrea HighMakes 6 servings

INGREDIENTS:4 Tbsp butter1 onion chopped3 lb. boneless/skinless chicken breasts2 c. chicken broth2 stalks celery chopped1 Tbsp parsley minced2 lb, baby carrots chopped1 tsp black pepperSalt to taste½ tsp allspice ground½ cup white wine or regular vinegar½ cup heavy cream2 Tbsp flour2 c. bisquick mix2/3 c. milk

DIRECTIONS:In a large skillet, brown chicken breast in half of the butter. Place in slow cooker. Add remaining butter to skillet and brown onion. Add to slow cooker. Add remaining ingredients except heavy cream, flour, bisquick mix and water to slow cooker. Cook on low 5-7 hours or high 3 hours. (The chicken will usually shred on its own at this point, but you can help it out if needed and desired.) Mix heavy cream and flour together and add to crock pot to thicken. Stir. Mix bisquick and water to form thick batter. Drop on top of chicken mixture. Cook 30 minutes on high before serving.

TO FREEZE:Prepare as directed and freeze prior to adding cream and flour. When ready to serve, thaw the chicken mixture, add cream and flour in a pot on the stove and heat. Prepare biscuits as directed on Bisquick box or according to your favorite recipe, bake separately and serve with the chicken mixture.

Orange Chicken in the Crock-PotGina HirstYield: approximately 6 servings

INGREDIENTS:2 large carrots, peeled and sliced about 1/2-inch thick2 large red or green bell peppers, cut into 1/2-inch chunks3 cloves garlic, finely minced4 boneless skinless chicken breast halves (about 2 pounds)2 tsp. ground ginger1 tsp. salt1/2 tsp. pepper8 ounces orange juice concentrate

Add after cooking2 cans Mandarin orange segments, undrained2 green onions, chopped (whites and greens)2 cups hot cooked rice

DIRECTIONS:Put carrots, bell peppers, garlic, then the chicken, ginger, salt, pepper and frozen orange juice in zip-loc bag. Freeze. When ready to eat, cut bag off of food and place in crock pot. Cover and cook on LOW 4 to 6 hours. Thicken up the sauce with a cornstarch slurry (2 Tbsp. water + 1 Tbsp. cornstarch; mix until cornstarch is completely dissolved. Mix into sauce and let sit for a minute).

Serve chicken on hot cooked rice on platter. Top with orange segments and green onions. Serve chicken liquid in gravy boat, if desired.

PizzaPrinted From Annie's Eatshttp://annies-eats.com/2010/04/29/perfect-homemade-pizza-crust-tips-and-tricks/http://annies-eats.com/2008/08/15/perfect-pizza-crust/Gina Hirst

PERFECT PIZZA CRUSTINGREDIENTS:½ cup warm water (about 110°)1 envelope (2 ¼ tsp.) instant yeast1 ¼ cups water, at room temperature2 tbsp. extra-virgin olive oil4 cups (22 oz.) bread flour, plus more for dusting1 ½ tsp. saltolive oil or non-stick cooking spray for greasing the bowl Directions:Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room temperature water and oil and stir to combine. Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Briefly combine the dry ingredients at low speed. Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap. Let rise until doubled in size, about 1 ½ to 2 hours. Press the dough to deflate it. At this point, I divide the dough into 1 pound balls and wrap in plastic wrap. I put two balls in a zip-loc and freeze. Make sure you wrap the dough in plastic wrap and then in a freezer bag. It will rise a little until it freezes and the double protection is so it doesn’t get freezer burn. To bake, place a pizza stone in the lower third of the oven. Heat the oven to 500° for at least 30 minutes. Turn the dough out onto a lightly floured work surface. Divide the dough into two equal pieces. Form both pieces of dough into smooth, round balls and cover with a damp cloth. Let the dough relax for at least 10 minutes but no more than 30 minutes. Working with one piece of dough and keeping the other covered, shape the dough and transfer to a pizza peel or round of parchment dusted with semolina or cornmeal. Top as desired. Slide the dough onto the pizza stone. Bake until the crust edges brown and cheese is golden brown in spots, about 8 to 12 minutes. Repeat with remaining ball of dough or freeze for later use.

Chicken Ranch PizzaPrinted From Annie's Eatshttp://annies-eats.com/2010/01/07/chicken-ranch-pizza/Gina Hirst

INGREDIENTS:½ batch of perfect pizza crust (1 pound ball of dough)¼ cup Ranch dressing¾ cup shredded mozzarella cheese½-1 grilled chicken breast, chopped into bite-sized pieces1 tomato, seeded and diced2-3 green onions, chopped¾ cup shredded cheddar cheese

Directions: Preheat the oven and a pizza stone to 500° F. Allow the stone to heat for at least 30 minutes. In the mean time, cut a round of parchment paper the size of your pizza stone. (Alternatively, use a pizza peel.) Sprinkle lightly with cornmeal or semolina flour. Gently roll out the pizza dough into a large circle, leaving a thicker ring around the edge for the crust. Spread the Ranch dressing in a thin layer evenly over the unbaked crust. Sprinkle with shredded mozzarella. Top with grilled chicken, tomato and green onions. Sprinkle with shredded cheddar. Once assembled, carefully transfer the parchment round and pizza to the preheated baking stone and return to the oven. Bake for 10-12 minutes, or until the cheese is melted and browned. Slice, serve, and enjoy!

Honey Lime Chicken http://www.30mealsinoneday.com/page/426451598From the book – Dinner is Ready by Deanna Buxton (See additional favorite recipes from this book at the end of the document.)Shari PorterMakes 6 servings

INGREDIENTS:2 lbs. chicken tenders1 ½ tsp. garlic salt1 Tbsp. peanut oil1 (20 oz.) can pineapple rings¼ C. honey3 Tbsp. lime juice2 Tbsp. soy sauce1 Tbsp. cornstarch

DIRECTIONS:Sprinkle chicken with garlic salt. Brown in oil. Drain pineapple, reserving juice. Add ¼ C. of reserved pineapple juice to skillet. Cover and simmer 6 to 8 minute, until chicken is golden. Remove chicken. Add honey, lime juice, soy sauce, cornstarch and remainder of pineapple juice. Bring to boil. Cook and stir until thick and clear, about 1 minute. Remove from heat. Allow to cool. Place chicken, pineapple rings and sauce in freezer bag. Label and freeze. 6 servings.

TO SERVE: Thaw. Heat until sauce is hot and bubbly and chicken is heated through. Serve over hot rice and garnish with lime wedges.

Pork

Sweet and Sour PorkAndrea HighMakes 6 servings

INGREDIENTS1.5 lb pork shoulder blade roast, cut in chunks2 Tbsp olive oil¼ c. water¼ c. brown sugar2 Tbsp cornstarch½ tsp salt1/3 cup white vinegar1 c. pineapple juice1 Tbsp soy sauce¾ c. green bell peppers, chopped into large chunks¼ c. onion, chopped into large chunks1 20-oz. can pineapple chunksFrozen crinkle cut carrots

DIRECTIONSBrown pork slightly in hot oil. Add water, cook covered over low heat slowly for 1 hour or pressure cook for 30 minutes. In a saucepan, combine next 6 ingredients. Stir over medium heat until boils and thickens. Drain pork. Pour sauce over pork. Add peppers, onions, and pineapple chunks at the last. Cook 2-3 minutes to warm through. You can also add cashews, pea pods, bamboo shots, etc to extend the meal for a large crowd and to add more vegetables.

Serve over cooked rice.

TO FREEZE:This meal is ready to freeze after completing the recipe. When ready to serve, simply thaw and heat in the microwave, or you can heat on the stove. I prepare this meal with minute rice to keep dinner prep times low.

More Freezer Meal Ideas

Ground Beef / Turkey Meatballs – add your favorite sauce. You can freeze raw or cook for 7 minutes on 350 degrees. Browned Ground Beef – stroganoff, tacos, goulash, taco soup, chili, BBQ sandwiches, etc. Meat Loaf – Use your favorite recipe Hamburger Patties – Just add your spices and chopped onions. Much better than the store bought

leather discs.

Pork BBQ Pulled Pork – place in cupcake tins and freeze individually. Then store in zip-loc Pork Tenderloin – Café Rio Salads - http://www.favfamilyrecipes.com/2007/11/jared-and-i-love-

cafe-rio.html

Poultry Grilled chicken breasts – dice and store in zip-locs Fried or scrambles eggs – Cook in muffin tins for English muffin sandwiches Chicken Nuggets – since I bake ours for health reasons, I add the breadcrumbs before I toss them on

the cookie sheet. If you deep-fry, it will work to pre-cook. Shredded Chicken – see attached Lime Chicken Tacos recipe

Beef Stew Meat or Flank Steak for soups etc.

Casseroles Lasagna Chicken Pot Pie

Sides Mashed Potatoes Twice Baked Potatoes Corn – make sure you blanch Green Beans – make sure you blanch Muffins Cookies

Freezable Items Lemons and other citrus fruit – peels for zest

Lemon Juice - Green Onion – store in water bottle. Great if you are cooking the green onions. Zucchini – Shredded to make zucchini bread or add to other dishes that will be cooked Chicken Stock from rotisserie chicken

Breads Wheat Bread Bread crumbs Rolls Pizza dough Mini Apple Pies

Stocking Up Green chilies Peaches Apple Pies Onions – freeze in mini cupcake tins Burritos – wrap in paper towel and foil for microwave or just foil for oven. Refried beans – freeze in cupcake tins for individual servings.

Marinated meats Favorite meats in favorite sauces.

Breakfast Eggs – scramble or cook in muffin tins Waffles Pancakes

More Favorites from Dinner is Ready by Deanna Buxton

Shari Porter’s favorites:Pork Chops, Carrots and Gravy – pg. 154Honey Lime Chicken – pg. 143Hawaiian Meatballs – pg. 142Peachy Chicken – pg. 109Swedish Meatballs – pg. 81

Brynn Fenton’s favorites:Polynesian Pork (Andrea loves this served with coconut or rice cooked in coconut milk)Beef Stew Creamy Italian Chicken Italian Meat Sauce Taco Soup Apricot Chicken Teriyaki Chicken Chicken Ham Roll-Ups Taco Meat Cheese Manicotti Tortilla CasseroleCheesy Ham and PotatoesChicken, Rice, and Broccoli Casserole Mexican Lasagna Chicken and Rice