Make-ahead Recipes and Freezer Meals

These are all recipes that can be made in bulk and frozen or set aside. They may belong in other book chapters too, so I am trying to cross-reference where possible.

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Freezer Guide

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Appetizers

Apricot Turkey Pinwheels

I created these pinwheels for a football game snack using ingredients I had on hand. They were a huge hit, and I love how quick and easy they are to prepare. —Melanie Foster, Blaine, Minnesota

Prep/Total Time: 30 min. | Makes: 16 pinwheels

1 sheet frozen puff pastry, thawed
1/4 cup apricot preserves
1/2 teaspoon ground mustard
1/2 cup shredded Monterey Jack cheese
1/4 pound sliced deli turkey

Unfold pastry; layer with preserves, mustard, cheese and turkey. Roll up jelly-roll style. Cut into 16 slices. Place cut side down on a parchment paper-lined baking sheet. Bake at 400° for 15-20 minutes or until golden brown.

Freeze option: Freeze cooled appetizers in a resealable plastic freezer bag. To use, reheat appetizers on a parchment paper-lined baking sheet in a preheated 400°F oven until crisp and heated through.

Source: https://www.tasteofhome.com/recipes/apricot-turkey-pinwheels/?_cmp=stf

_{Nutrition Facts: 1 appetizer: 108 calories, 5g fat (2g saturated fat), 6mg cholesterol, 135mg sodium, 12g carbohydrate (2g sugars, 1g fiber), 3g protein}.

Bacon Bites

1/4 cup butter (1/2 stick)
1 cup water
2 cups Pepperidge Farm herb seasoned stuffing mix
1 egg, lightly beaten
1/4 cup finely chopped onion
1/2-pound sausage meat (hot or mild)
10 slices bacon, cut into thirds

NOW: Place the butter and water in a medium saucepan over medium-high heat, and stir until the butter melts. Remove from heat. Add the stuffing mix, egg, onion, and sausage, and mix thoroughly with your hands. Cover and refrigerate for I hour.

Uncover the sausage mixture, and shape into balls the size of walnuts. Wrap each ball with a strip of bacon and secure it with a toothpick. Transfer to baking sheets, and freeze, uncovered. When the balls are frozen, transfer them to an airtight container, and return them to the freezer for up to 3 months.

LATER: Preheat the oven to 375°F. Place the frozen bites in a roasting pan with a rack, and bake for 35 minutes, turning once. Serve hot.

Makes 30 bites. Source: Make it Now, Bake it Later!, by Ann and Scott Goodfellow.

Berry Freezer Jam

You can use any type of berry or a blend of several different berries for this simple jam. We love raspberry and use it for the filling in Baked Stuffed French Toast on page 46. Make it in the summer when berry season is at its height. This also makes a wonderful gift.

12 half-pint jars
4 cups berries, picked over and washed
3 cups sugar
1/2 teaspoon grated lemon zest
1/2 cup freezer jam pectin
1 tablespoon lemon juice

Putting the jam together: Inspect the jars, lids, and rings, making sure they are clean and rust free. Place the berries in a large bowl. Crush them in a blender or food processor. Add the sugar and lemon zest. Mix until combined. Let stand for 5 minutes, then add the pectin and lemon juice and mix until incorporated. Ladle the jam into the jars, leaving a 1/2-inch space at the top of each jar. Place the lids and rings on the jars.

Refrigerate the jars for 24 hours. Label, date, and freeze. The jam tastes best if served after it has been frozen for 3 weeks. It can be frozen for up to 1 year. Use the jam straight from the freezer and refreeze any remaining jam. Makes 12 half-pint jars.

Source: Dream Dinners, by Stephanie Allen and Tina Kuna, page 56.

Cheese Crackers

You can bake these flavorful cheese snacks ahead of time or freeze the dough and have it on hand for unexpected company.

1 cup (2 sticks) unsalted butter or margarine, at room temperature
8 ounces Cheddar cheese, shredded (2 cups)
2 cups sifted all-purpose flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 egg beaten with 1 tablespoon water (glaze)

In a large bowl, cream the butter 1 and cheese with an electric beater until well blended — about 2 minutes. Blend in the flour, salt, and cayenne. Flatten dough into a patty, seal in plastic wrap, and chill for 2 hours.

At this point, the dough can be refrigerated for 1 week or frozen for up to 6 months.

Preheat the oven to 350°F. On a lightly floured surface, roll out the dough 1/4 inch thick. Cut into any desired shape — a 2-1/2-inch biscuit cutter works especially well. Place on un-greased baking sheets and brush with the egg glaze. Bake for 10 to 12 minutes or until crisp and golden. Let the crackers rest for 1 minute before transferring them to a rack. Will keep for 2 days in an airtight container.

From freezer: Place dough in refrigerator to thaw; roll out and bake as directed.

Makes 4-1/2 dozen 2-1/2-inch crackers. Source: Reader’s Digest: Cook Now, Serve Later, 1989.

_{Per cracker: Calories 64; Protein 2 g; Carbohydrates 3 g; Fat 5 g; Sodium 46 mg; Cholesterol 19 mg.}

Cheesy Chive Crisps

“These snack bites are great to keep on hand for guests,” says Eve McNew of St. Louis, Missouri. Since the recipe | Makes: a lot, you might want to freeze some of the cheese logs for future use. Be sure to thaw them in the refrigerator for 2 to 3 hours before slicing and baking.

Prep: 10 min. + chilling | Bake: 20 min./batch | Makes: about 9 dozen

1 cup butter, softened
3 cups shredded sharp cheddar cheese
2 cups all-purpose flour
1/4 cup minced chives
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
Dash garlic salt
2 cups crisp rice cereal

In a large bowl, cream butter and cheese until light and fluffy. Beat in the flour, chives, salt, pepper sauce and garlic salt. Stir in cereal. Shape into four 6-1/2×1-1/2-in. logs. Wrap in plastic. Refrigerate for 1 hour or until firm.

Unwrap and cut into 1/4-in. slices. Place on ungreased baking sheets. Bake at 325° for 20-25 minutes or until edges are crisp and lightly browned. Remove to wire racks to cool. Store in the refrigerator or freezer.

Source: https://www.tasteofhome.com/recipes/cheesy-chive-crisps/

_{Nutrition Facts: 2 each: 73 calories, 5g fat (3g saturated fat), 16mg cholesterol, 106mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 2g protein}.

Cheesy Sausage Balls

An easy hot and spicy appetizer. Make these ahead of time for your next party. These are not low in calories, but they can be made so by using a low-fat cheese and a lean sausage. Can be frozen for 3 months.

1-1/4 cups whole wheat flour
1-pound bulk hot sausage, thawed if frozen
1-pound cheddar cheese, shredded
1/4 cup buttermilk, thawed if frozen
2 eggs, beaten

In a large bowl, combine flour, sausage and cheese. Stir in the buttermilk and eggs and mix thoroughly. Form into balls 1/4 inch in diameter.

To freeze for later use, place meatballs on a rimmed baking sheet. Place sheet in freezer until balls are firm, then transfer them to freezer bags until needed.

To bake, place balls on an oiled broiler pan. Broil fresh balls for 12 to 15 minutes, frozen balls for 15 to 20 minutes, until lightly browned. Drain on paper towels or brown paper bags. Serve hot.

YIELD: about 60 balls. Source: Rodale’s Complete Book of Home Freezing, by Marilyn Hodges, 1984.

Chicken Gyoza

3/4-pound skinless, boneless chicken breast, cut into chunks
6 ounces boneless, skinless chicken thighs, cut into chunks
One (8-ounce) can whole water chestnuts, drained
4 scallions, light green and white parts only, coarsely chopped
1 cup fresh cilantro leaves, coarsely chopped
1 tablespoon oyster sauce
1 teaspoon brown sugar
1 tablespoon cornstarch
3 tablespoons tamari sauce or low-sodium soy sauce
1 teaspoon toasted sesame oil
Salt and ground white pepper
One (12-ounce) package dumpling wrappers

Place the chicken breasts and thighs in a food processor. Pulse to mince. Do not allow a paste to form. Add the water chestnuts and scallions. Pulse once more to finely chop the vegetables.
Transfer the chicken mixture to a bowl. Using a fork, stir in the cilantro, oyster sauce, and sugar. Mix the cornstarch with the tamar1 in a small bowl until smooth, then stir into the chicken mixture. Add the toasted sesame oil and salt and pepper.
Set the wrappers on a clean surface and cover with a damp paper towel while not using. Place one dumpling wrapper on a clean surface and place 1 teaspoon of the chicken mixture in the center. Moisten the edge of half the circle with water, then bring the ends together to form a semicircle. Starting at one end, twist and fold the edges to secure into a neat crescent, or pleat the edge to seal. Repeat with the remaining wrappers and filling. Cook or freeze.

To freeze: Line a baking sheet with plastic wrap and arrange the gyoza in rows, leaving about 1 inch between the dumplings. Freeze until solid, about 2 hours. Transfer to a plastic freezer bag or freezer-safe plastic container: squeeze out as much air as possible when sealing. Alternatively, you can heat seal in batches of eight. Return to the freezer.

To steam: Place a steamer over a pan of simmering water. Lightly brush the steamer with a little vegetable oil. Place at least 8 frozen gyoza in the steamer, keeping them spaced well apart (about 1/2 inch). Cover and steam for 6 to 8 minutes until tender. Serve with a dipping sauce of your choice.

To pan-fry: Heat a large skillet until hot. Add 1 tablespoon vegetable oil and heat until almost smoking. Add 8 frozen gyoza and cook over low heat for 4 minutes on each side until browned. Raise the heat to medium, add 3 tablespoons water, cover, and cook for an additional 8 to 10 minutes until cooked through; do not be tempted to lift the cover. Serve with a dipping sauce of your choice.

To boil: Bring a large pot of salted water to a boil. Add the dumplings in batches of eight. Cook for 8 minutes or until heated through and the wrapper no longer looks opaque. Drain and serve with a dipping sauce of your choice.

Lime and Ginger Dipping Sauce

Grated zest and juice of 1 lime
1 tablespoon fresh ginger, finely chopped
1 teaspoon brown sugar
2 tablespoons tamari sauce
1 teaspoon toasted sesame oil

Whisk together all ingredients in bowl. Makes 1/4 cup.

Hoisin and Chili Oil

1 tablespoon hoisin sauce
3 tablespoons soy sauce
2 tablespoons black vinegar
1 teaspoon chili oil
2 scallions, light green and white parts only, finely chopped
2 teaspoons brown sugar

Whisk together all ingredients in bowl. Makes 1/2 cup.

Source: Can I freeze it? how to use the most versatile appliance in your kitchen, by Susie Theodorou, 2007.

Chicken Wonton Rolls

I sometimes turn this appetizer into a main course by using egg roll wrappers and serving the rolls with a side of chicken gravy. —Mary Dixson, Decatur, Alabama

Prep: 40 min. + freezing | Bake: 15 min. | Makes: about 4 dozen

3 ounces cream cheese, softened
6 tablespoons butter, softened, divided
2 tablespoons minced chives
1/2 teaspoon lemon-pepper seasoning
1-1/2 cups finely chopped cooked chicken
1 can (4 ounces) mushroom stems and pieces, drained and chopped
1 package (12 ounces) wonton wrappers
2/3 cup crushed salad croutons
Sweet-and-sour sauce, optional

In a small bowl, beat the cream cheese, 2 tablespoons butter, chives and lemon-pepper until blended. Stir in chicken and mushrooms.

Place a rounded teaspoonful in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling; fold sides toward center. Moisten remaining corner with water; roll up tightly to seal.

Melt remaining butter; brush over wontons. Coat with croutons. Place on a baking sheet; freeze. Transfer to a large freezer bag; seal and freeze for up to 3 months.

To use frozen wontons: Place wontons on greased baking sheets. Bake at 425° for 10 minutes. Turn; bake 5-10 minutes longer or until lightly browned. Serve warm with sweet-and-sour sauce if desired.

Editor’s Note: Fill wonton wrappers a few at a time, keeping the others covered with a damp paper towel until ready to use.

Source: https://www.tasteofhome.com/recipes/chicken-wonton-rolls/

_{Nutrition Facts: 1 wonton: 50 calories, 2g fat (1g saturated fat), 10mg cholesterol, 80mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 2g protein}.

Crepes

Crepes can be served any time of the day fill them with soft cheese such as ricotta and chopped fruit for breakfast. Fill with sautéed mushrooms and serve for lunch with a salad, or serve alone sprinkled with confectioners’ sugar and lemon juice. For a dramatic dessert, transform them into crepes suzette. Fold each crepe (allowing two per person) into quarters and pan-fry in sugar dissolved in butter until caramelized. Add some orange juice and let bubble to a syrup. Add a dash of brandy, heat up, and ignite to flame for crepes suzette. Crepes are also good substitutes for pasta when it comes to making cannelloni or lasagna.

2 cups all-purpose flour
1/2 teaspoon salt
6 large eggs
1 tablespoon vegetable oil
1-1/4 cups milk
1-1/4 cups heavy cream
2 tablespoons fine salt
1 potato
4 tablespoons (1/2 stick) butter, melted

Sift the flour and salt into a large bowl. Make a well in the center. Beat together the eggs, oil, milk, and cream in a bowl. Gradually add the egg mixture to the center of the flour mixture, beating between additions, and slowly drawing the flour into the wet mixture. The batter should be smooth. Cover with plastic wrap and let stand for 1 hour at room temperature or in the fridge overnight.
If the batter was in the fridge, allow to stand at room temperature for 20 minutes before using. Heat an 8-inch cast iron crepe pan or skillet until hot. Add about 2 tablespoons fine salt and scrub over the hot pan with a big pad of paper towels to make the pan nonstick. Discard the hot salt and wipe the pan clean. (If you have a nonstick pan, do not do this.) Wash the potato and cut in half. Dip the cut side of the potato into the melted butter. Use it to spread the melted butter; it helps spread the butter thinly and does not burn like paper!
Add 1/4 cup of the batter to the pan and quickly spread by swirling the pan. Cook for 2 minutes on each side, turning once. Using a long flat spatula, gently lift up the crepe and flip over. Repeat 23 times.
Layer the crepes between squares of waxed paper to store.

To freeze: Allow the crepes to cook completely to room temperature. Leave the pile of crepes as is between sheets of waxed paper, and wrap the whole pile of crepes with plastic freezer wrap, then with heavy-duty foil. Freeze.

To thaw: Remove as many frozen crepes as required and leave at room temperature until soft, about 1 hour.

To serve: To heat the crepes, remove the waxed paper, and pile directly on top of each other. Wrap in foil and place in an oven preheated to 400°F for 5 minutes or until heated through.

Makes 24 crepes. Freeze for up to 1 month. Source: Can I freeze it? how to use the most versatile appliance in your kitchen, by Susie Theodorou, 2007.

Crepes with Sautéed Mushrooms

Use freshly made or thawed crepes for this recipe. Serve immediately—do not freeze.

1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1 shallot, finely chopped
1 garlic clove, finely chopped
1-pound mixed mushrooms such as morel, cremini, crepes (porcini), or shiitake, wiped clean
1/4 cup heavy cream
3 tablespoons snipped fresh chives
Salt and freshly ground black pepper
4 crepes, warmed if frozen
2 tablespoons freshly, finely grated Parmesan

Heat the oil in a large skillet over low heat. Add the butter and when foaming, add the shallot and garlic and cook for 5 minutes or until the shallot is soft. Add the mushrooms, increase the heat to medium, and cook for 15 minutes or until the mushrooms are soft and all liquid has evaporated. Stir in the heavy cream and 2 tablespoons of the chives. Season with salt and pepper to taste. Allow to simmer for 2 minutes.
Spoon 2 to 3 tablespoons of the mushroom filling in the center of each crepe and fold into a square: bring the right side over the filling, then the bottom part over the filling, then the left side over the filling, finishing with the top part of the crepe to enclose the filling. Flip over so that the seams are on the underside. Set on a serving plate or platter. Spoon the remaining mushroom sauce over the filled crepes. Sprinkle with Parmesan and garnish with the remaining chives. Serve.

Serves 2. Source: Can I freeze it? how to use the most versatile appliance in your kitchen, by Susie Theodorou, 2007.

Filo Onion Rolls

These appetizer pastries need to be baked just before serving – but that’s okay, since you actually make the pastries ahead of time. I bake the recipe one cookie sheet at a time, so there are fresh, crispy hot rolls to pass around again. They even taste wonderful as they cool. This appetizer recipe also freezes beautifully before baking. Just bake them, while they are still frozen, for about another 10 minutes until golden brown.

8 oz. pkg. cream cheese, softened
2 cups grated Gruyere or Swiss cheese
2 onions, chopped
3 cloves garlic, minced
1/4 cup butter
1/2 teaspoon dried thyme leaves
1/8 tsp. pepper
18 (9″ x 14″) sheets filo dough, thawed
More melted butter (I use about 1/3 cup)

In medium bowl, mix cream cheese and Gruyere. Set aside. In heavy skillet, sauté onions in 1/4 cup butter until very soft and beginning to brown, 10-15 minutes. Cool 20 minutes. Mix together onions and cheese mixture and refrigerate for 30 minutes.

Place one sheet filo dough on work surface. Brush with melted butter. Lay another sheet on top, brush with butter, and put one more sheet on top.

Take the onion mixture, divide it into thirds, and form a roll about 1 inch in diameter down one long edge of the stacked filo. Roll up carefully and place on cookie sheet. Brush thoroughly with more butter. Repeat with remaining filo and filling, making six rolls total. I place three rolls on each cookie sheet. Cover well with plastic wrap and chill overnight.

When ready to bake, preheat oven to 375° F and remove the rolls from the refrigerator. Bake for 10-17 minutes or until rolls begin to brown and cheese filling melts. Let stand 5 minutes, then, using a very sharp knife, cut rolls into 1″ pieces. Let cool for 5-10 minutes, then serve. The onion filling right out of the oven is super-hot. Serves 8-10 – or 4-6, at my parties!

You can also freeze these rolls. Wrap well in freezer wrap, label, and freeze up to 3 months. To bake frozen rolls, place rolls on cookie sheets and bake at 375° F for 15-23 minutes or until the rolls are beginning to brown and crisp and cheese melts. Proceed as directed above.

Italian Salsa

Use this version as you would any traditional salsa—as a dip for chips, stirred into cooked rice, or served on top of grilled chicken or fish. If you freeze this salsa, the texture will soften slightly, but it is still delicious. For a sweeter taste, use balsamic vinegar instead of red wine vinegar. Serve with tortilla chips, pita chips, or fresh cut-up vegetables.

6 plum tomatoes, diced
1/2 red onion(s), diced
1 (2.25-ounce) can(s) sliced pitted black olives
1/3 cup (1.5 ounces) shredded feta or Parmesan cheese
1/3 cup minced garlic
1/4 cup chopped fresh basil
2 tablespoons red -wine vinegar
2 tablespoons olive oil

Putting the appetizer together: In a large bowl, combine the tomatoes, onion, olives, cheese, garlic, and basil. Add the vinegar and olive oil and mix gently with a wooden spoon. Let stand at room temperature for 30 minutes.

For an appetizer tonight: Spoon one-third of the salsa into a serving bowl and serve.

To freeze: Divide the remaining salsa equally between two re-sealable freezer bags. Label, date, and freeze for up to 3 months. Thaw before serving as directed above.

Serves 6. Source: Dream Dinners, by Stephanie Allen and Tina Kuna, pages 20-21.

Guacamole

This creamy dip holds its nice green color when frozen, even though it contains no lemon juice! You can freeze it for 6 months.

2 ripe avocados
2 tablespoons finely chopped onions
1 small tomato, finely chopped
1 tablespoon finely chopped jalapeno pepper
1 tablespoon chopped fresh coriander, optional
1 small clove garlic, minced
freshly ground black pepper, to taste
2 tablespoons sour cream, optional

Peel, pit and mash avocados. Mix in onions, tomatoes, peppers, coriander and garlic. Add ground pepper.

Serve immediately or freeze in a covered container. Thaw dip before serving.

Mix in 2 tablespoons sour cream just before serving, if desired.

Yield: 2 cups. Source: Rodale’s Complete Book of Home Freezing, by Marilyn Hodges, 1984.

Herbed Cheese Ball

Can be frozen for 3 months.

1-pound longhorn cheese
8 ounces cream cheese at room temperature
3 tablespoons chopped fresh dillweed
1/4 cup sunflower seeds, toasted
1/4-1/2 teaspoon cayenne pepper
2 teaspoons paprika

Shred longhorn cheese into a bowl. Stir in the cream cheese and combine thoroughly. Add dillweed, sunflower seeds and cayenne to the cheeses. Shape mixture into a ball and roll in paprika.

Chill 1 hour and serve, or wrap in wax paper, place in a freezer bag and freeze.

Thaw the frozen cheese ball, wrapped, overnight in the refrigerator.

YIELD: 1-1/2-pound cheese ball. Source: Rodale’s Complete Book of Home Freezing, by Marilyn Hodges, 1984.

Minnetonka Turnovers

These turnovers are worth the effort and look just as good on a cheese stray as they look on a silver serving platter. In the beautiful lake county woods around Minnetonka, Minnesota, you can be as rustic or as elegant as you wish—and these turnovers would be in style. This recipe offers three options for fillings, so you can make one or all.

Pastry:
1 cup cream cheese (8 ounces), softened
1/2 cup butter (1 stick), softened
1-1/2 cups all-purpose flour

Filling Option 1: Mushroom
1 large onion, minced
3 tablespoons butter
1/2-pound fresh mushrooms, finely chopped
1 teaspoon dried thyme
1/2 teaspoon salt
Pepper
2 tablespoons all-purpose flour
1/4 cup sour cream

Filling Option 2: Ham
1 cup finely chopped cooked ham
1 cup cream cheese with chives (8 ounces), softened
1/4 cup sweet pickles, finely chopped and drained

Filling Option 3: Crab
1 cup fresh or canned crabmeat
1/2 cup mayonnaise
1/2 cup grated sharp cheddar or Swiss cheese
1 green onion (scallion), minced
1 teaspoon prepared horseradish, optional

Pastry: Using an electric beater, beat the cream cheese and butter together. Add the flour and blend until smooth. Pat the dough into a ball, cover, and refrigerate for 30 minutes. While the pastry is chilling, make one of the fillings:

Mushroom Filling: Lightly sauté the onions in butter over medium heat, just until they begin to soften. Add the mushrooms and cook for 5 minutes more until the mushrooms are soft and the onions are transparent. Add the thyme, salt, and pepper, and mix well. Sprinkle the flour on top and mix well. Stir in the sour cream and cook, stirring frequently, until the mixture has thickened, about 5 minutes. Set aside.

Ham Filling: Combine all the ingredients in a medium bowl. Set aside.

Crab Filling: Combine all the ingredients in a medium bowl. Set aside

When your filling of choice is ready, cut the pastry ball in half and roll the dough out to a 1/8-inch thickness on a lightly floured board. Cut into 3-inch rounds. Place 1 teaspoon filling in the center of each round, and fold the dough over the filling. Press the edges closed with a fork, and prick small holes in the top of each turnover.

Place the turnovers on baking sheets and freeze, uncovered. When they are frozen through, transfer to an airtight container and freeze for up to 3 months.

Later: Preheat the oven to 425°F. Place the turnovers on an ungreased baking sheet and bake for 15-20 minutes until lightly browned.

Makes 48 turnovers. Source: Make it Now, Bake it Later!, by Ann and Scott Goodfellow.

Mushroom and Pine Nut Pastries

1 pkg. (9 1/2 oz.) Pepperidge Farm frozen Mini Puff Pastry Shells
2 tbsp. butter or margarine
3/4 lb. fresh mushrooms, finely chopped
1/3 c. finely chopped onion
1-1/4 tsp. minced garlic
1/2 tsp. dried tarragon
1/4 tsp. ground nutmeg
1-1/2 tsp. sherry wine
1-1/4 tsp. cider or wine vinegar
3 tbsp. pine nuts or walnuts
Grated Parmesan cheese

Prepare pastry shells according to package directions. Melt butter in a large skillet. Add mushrooms, onion and garlic; sauté until mushrooms are cooked. Add tarragon, nutmeg, sherry and vinegar; cook until moisture evaporates. Add pine nuts and remove from heat. Preheat oven to 350ºF. Spoon mushroom mixture into pastry shells, mounding high. Sprinkle with Parmesan cheese and place on baking sheet. Bake for 10 to 12 minutes, or until hot. Serve immediately. Makes 24 hors d’oeuvres.

To Freeze: Make a double batch and freeze the filling separate from the shells. Defrost and follow instructions above.

Source: https://www.cooks.com/recipe/ch9ij4sx/mushroom-and-pine-nut-pastries.html.

Mu Shu Chicken Wraps

Use packaged wonton wrappers and shredded cabbage or store-bought coleslaw mix for these easy-to-make appetizers. You can bake them in your oven or if you prefer them crispy, pan-fry them.

Nonstick cooking spray
2 cups diced cooked chicken meat
1/4 cup plum sauce
1/4 cup hoisin sauce
1 tablespoon grated fresh ginger
1/4 cup dry white wine
3 scallions, chopped
1 (12-ounce) package(s) shredded cabbage mix
1 teaspoon sugar
10 (4 x 4-inch) wonton wrappers
Olive oil for brushing

Spray one 9 x 13-inch baking dish or three 9 x 9-inch baking dishes with Nonstick cooking spray.

Putting the appetizer together: In a large bowl, combine the chicken, plum and hoisin sauces, ginger, wine, scallions, cabbage, and sugar and stir together thoroughly. Place approximately 1/4 cup of the filling along one edge of a wonton wrapper. Roll the wrapper around the filling, tucking in the ends as you go. Place seam side down in the prepared baking dish(es). Brush the wontons with olive oil.

For an appetizer tonight: Preheat the oven to 350°F. Cover the wraps with aluminum foil and bake for 30 minutes. To pan-fry, spray a nonstick pan with cooking spray and heat over medium-high heat. Add the wraps and cook for 8 to 10 minutes on each side. Add 2 tablespoons water and cover. Cook for 2 to 3 minutes more, until soft.

To freeze: Cover each dish with aluminum foil. Label, date, and freeze for up to 3 months. Thaw before baking as directed above.

Serves 6. Source: Dream Dinners, by Stephanie Allen and Tina Kuna, pages 22-23.

Onion Brie Bowls

Golden caramelized onion s are paired with butter, silky Brie in a warm spread. Make sure to have enough bread cubes or crackers t oscoop up every bit.

Prep time: 40 min | Bake time: 25 min + standing | Makes: 18 servings

3 cups sliced onions
2 tablespoons canola oil
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1 round loaf sourdough bread (1 pound)
1 round (8 ounces) Brie Cheese

In a large skillet, saute onions in oil until softened. Reduce heat to medium-low; add the brown sugar, vinegar and salt. Cook, stirring occasionally, for 30-35 minutes or until onions are deep golden brown.
Cut top third off loaf of bread; hollow out enough bread from the bottom to make room for cheese. Cube removed bread; set aside. Using a knife, make 2-in. cuts into the loaf around edge of bread at 1-in. intervals. Remove rind from cheese; cut cheese in half horizontally. Layer half of the cheese and onions in bread. Repeat layers.
Transfer to an ungreased baking sheet. Bake at 350°F for 25-30 minutes or until cheese is melted. Let stand for 10 minutes. Serve with bread cubes.

Freeze Option: Cool onion mixture. Assemble the bread, cheese and onion mixture as directed; wrap and freeze. Wrap and freeze bread cubes in a separarte freezer container. To use, partially thaw in the refrigerator 30 minutes before baking. Bake bread bowl as directed, increasing time as necessary until heated through. Serve with bread cubes.

Source: Taste of Home Make it Freeze it, 2016

Pine Nut and Basil Cheese Ball

Can be frozen for 3 months.

1-pound longhorn cheese, or any other hard, mild cheese
8 ounces cream cheese, at room temperature
1 tablespoon lemon juice
1/4 cup lightly packed fresh basil
1 clove garlic, crushed
Grated nutmeg, to taste
2-3 tablespoons pine nuts

Shred longhorn cheese into a medium-size bowl. Stir in the cream cheese until well combined.
Pour lemon juice into a small bowl. Mince basil and stir into the lemon juice.
Add basil mixture, garlic and nutmeg to the cheese mixture and shape into a ball.
Press pine nuts into the surface, making a spiral pattern.
Chill 1 hour and serve, or wrap in wax paper, place in a freezer bag and freeze. Thaw the frozen cheese ball, wrapped, overnight in the refrigerator.

Yield: 1-1/2-pound cheese ball. Source: Rodale’s Complete Book of Home Freezing, by Marilyn Hodges, 1984.

Ping-Pong Sausage Balls

It may not be possible to make enough of these, since they are so popular and easy to eat. Perfect for a cocktail party, they’re also great served at a coffee klatch because they are a little more substantial than rolls.

1-pound sausage meat (hot or mild)
8 ounces cheddar cheese, shredded (about 2 cups)
3 cups biscuit mix
1/4 cup water

Now: Combine all the ingredients until well-mixed. Form the sausage mixture into walnut-sized balls. Place the balls on baking sheets and freeze, uncovered. When the balls are frozen, transfer them to an airtight container and return them to the freezer for up to 3 months.

Later: Preheat the oven to 350°F. Transfer the frozen balls to an ungreased baking sheet, and bake for 20 to 30 minutes, until browned. Serve warm.

Makes 50 to 60 balls. Source: Make it Now, Bake it Later!, by Ann and Scott Goodfellow.

Pork Gyoza

1-pound ground pork
4 scallions, white part only, finely chopped
1 teaspoon grated fresh ginger
2 teaspoons grated lime zest
1 tablespoon cornstarch
2 tablespoons low-sodium soy sauce
1 teaspoon toasted sesame oil
Salt and ground white pepper
One (12-ounce) package dumpling wrappers

Place the ground pork, scallions, ginger, and lime zest in a large bowl. Mix with your hands; do not squeeze the mixture between your fingers. Mix the cornstarch with the soy sauce in a small bowl until smooth. Add to the pork mixture. Add the toasted sesame oil. Season with salt and pepper. Mix until combined.
Set the wrappers on a clean surface and cover with a damp paper towel while not using. Place one dumpling wrapper on a clean surface and place 1 teaspoon of the pork mixture in the center. Moisten the edge of half the circle with water, then bring the ends together to form a semicircle. Starting at one end, twist and fold the edges to secure into a neat crescent; alternatively, pleat the edge to seal. Repeat with the remaining wrappers and filling. Cook or freeze, using the instructions below.

Makes 44 gyoza. Freeze for up to four weeks. Source: Can I freeze it? how to use the most versatile appliance in your kitchen, by Susie Theodorou, 2007.

Rice Balls

Can be frozen for 4 months.

1 cup short-grain brown rice
1-3/4 cups water
2 tablespoons butter
1 cup minced onions
2 cloves garlic, minced
1/4-pound cheddar cheese, shredded
3 tablespoons grated Parmesan cheese
1/2 teaspoon dried thyme
1 egg
1 cup bread crumbs
vegetable oil for frying

Place rice and water in a pot and bring to a boil. Cover and cook over medium-low heat until water is absorbed and rice is soft, about 30 minutes, stirring occasionally while the rice is cooking. (If necessary, add more water to keep the rice from sticking to the bottom of the pot.) Stirring makes the rice sticky, which is important to this recipe.

Melt butter in a small skillet. Add onions and garlic and sauté gently until the onions are soft. Do not allow the mixture to brown.

In a medium-size bowl, mix rice, onions and garlic, cheeses, thyme and egg. Roll the mixture 1 tablespoon at a time in the bread crumbs and set aside. The rice balls can be frozen, uncooked, at this point.

Heat 1/8 inch of oil in a skillet over medium heat. Fry balls until they are brown, being careful not to overcrowd the pan, and turning the balls so that all sides are done. If planning to freeze the cooked balls, remove from pan when slightly undercooked. Drain on paper towels. Serve at once or keep in a 300°F oven for up to 15 minutes until serving.

Freeze uncooked or slightly undercooked rice balls on a baking sheet. When solid, transfer to a freezer bag. To reheat undercooked balls, thaw and warm in a 300°F oven for 15 minutes before serving. Raw rice balls can be thawed and fried as above.

YIELD: 40 to 45 balls. Source: Rodale’s Complete Book of Home Freezing, by Marilyn Hodges, 1984.

Sausage Balls

These handy tidbits were developed in the 1960s, with the advent of biscuit mix. They are simple, delicious, and very popular. To freeze, wrap the unbaked balls well in freezer wrap, label, and freeze. To reheat, bake at 350° for 25-35 minutes until hot and golden.

1 lb. Italian sausage
2 cups shredded Colby cheese
1 egg, beaten
dash cayenne pepper
2-3 cups biscuit mix

Preheat oven to 375°F. Place uncooked sausage, cheese, egg, cayenne pepper, and 2 cups of the biscuit mix in large bowl and mix well until blended. If you can, work in an additional 1/2 to 1 cup of biscuit mix (dough should be stiff and slightly dry).

Form into 1″ balls and place on un-greased cookie sheet.

Bake at 375°F for 10-18 minutes until deep golden brown and cooked through. You may want to turn the cheese balls over halfway through cooking time so they brown more evenly. These freeze well after baking.

Stuffed Braided Bread

This savory treat gets gobbled up every time we make it. For variety, fill the bread with combinations such as Canadian bacon and pineapple, or dell-style roast beef with sliced tomatoes, mozzarella, and basil, or scrambled eggs with ham and cheese. The easiest way to make this bread is to use store-bought frozen bread dough, thawed and raised according to the package directions.

Nonstick cooking spray
2 pounds store-bought frozen bread dough, thawed
3 tablespoons store-bought basil pesto sauce
1/3 cup (2 ounces) part-skim ricotta cheese
1 cup (6 ounces) chopped ham
1 cup (6 ounces) chopped cooked turkey
1 (4.25-ounce) can(s) sliced black olives, drained
1 (6-ounce) jar(s) pimentos
1/4 cup drained and minced sun-dried tomatoes packed in oil
2 cups (8 ounces) shredded mozzarella cheese
1/4 cup nonfat egg substitute
1 teaspoon poppy seeds

Spray one (three) baking sheet(s) with Nonstick cooking spray.

Putting the appetizer together: On a lightly floured surface, roll the bread dough into one (three) 18 x 10-inch rectangle(s). Transfer it to the prepared baking sheet(s). Layer the pesto, ricotta, ham, turkey, olives, pimentos, sun-dried tomatoes, and mozzarella lengthwise down the center of the rectangle, dividing the ingredients equally among the three rectangles if you are preparing a triple batch. Cut the dough from the edge to the filling at about 1-inch intervals, creating horizontal stripes on either side of the filling. Alternately fold the side strips at an angle and cross them over the filling. Tuck the end pieces under the bread. Brush the top with the egg substitute and sprinkle with poppy seeds. Preheat the oven to 400°F.

Meanwhile, cover the stuffed bread with a cloth and set aside in a warm place. Let rise for 15 minutes. Bake for 25 minutes; the top should be golden. Let the bread cool for 10 minutes.

For an appetizer tonight: Slice the loaf into l-1/2 to 2-inch slices. Serve warm or at room temperature.

To freeze: Remove the bread from the pan when it is cooled completely. Cover with plastic wrap and then a layer of foil. Date, label, and freeze for up to 3 months. Thaw in the refrigerator and warm in a 250°F oven for 20 to 30 minutes, until cheese is melted and golden brown.

Serves 6. Source: Dream Dinners, by Stephanie Allen and Tina Kuna, pages 24-25.

Terrific Turkey Triangles

4 cups chopped cooked turkey, thawed if frozen
8 scallions, including green tops, thinly sliced
1 teaspoon ground black pepper
20 ounces cream cheese, at room temperature
1/4 cup minced fresh parsley or cilantro
24 phyllo sheets
1 cup melted butter, approximately

In a medium-size bowl, combine turkey, scallions, pepper, cheese and parsley.
Place a phyllo leaf on a flat surface. Brush with melted butter. Repeat until you have a stack four leaves high. With a sharp knife, cut into four strips across the short side.
Place about 2 tablespoons of turkey mixture onto the end of one strip. Fold the strip, starting at end with turkey mixture, into a triangle shape. Brush top with melted butter. Repeat with the other three strips.
Repeat the entire procedure until you have used all the phyllo.
At this point you can freeze the triangles for up to 3 months or bake immediately at 350°F for 25 minutes.
When ready to bake frozen triangles, place on a cookie sheet. Bake at 350°F for about 35 minutes, until lightly browned.
Cut in half for appetizers. Serve hot.

Yield: 24 triangles (48 servings as appetizers, 12 servings as main course). Source: Rodale’s Complete Book of Home Freezing, by Marilyn Hodges, 1984.

Tri-layered Torte

Make three batches because once guests taste this cheese torte, they’ll turn around and invite you to their own party! Once the torte is removed from the spring form pan, dust the top with fresh chopped parsley or sprinkle on some chopped walnuts to give it a professional look. Serve with crackers.

8 ounces whole salami
3 cups (1-1/2 pounds) nonfat cream cheese
1-1/2 cups yogurt-based spread or butter
2 cups (8 ounces) shredded Cheddar cheese
2 scallions, chopped
1/3 cup fresh parsley, chopped or walnuts, chopped

Spray one (three) 9-inch spring form pan(s) with Nonstick cooking spray.

Putting the appetizer together: Cut the salami into 1 x 2-inch cubes. In a food processor, with the blade running, grind each cube. Set aside. In the bowl of an electric mixer, cream together one-third of the cream cheese and one-third of the spread with a handheld electric mixer until smooth. Add the ground salami and mix until blended. Spread the mixture into the spring form pan, dividing it equally among the three pans if you are preparing a triple batch. Tap the pan(s) on the counter several times to set and even the layer. Cream another third of the cream cheese and one-third of the spread until smooth. Mix in the Cheddar until fully blended.

Spread the mixture over the first layer, dividing the mixture equally among the three pans if you are preparing a triple batch. Tap the pan(s) on the counter several times to set and even the layer. Chill the pan(s) in the refrigerator while making the third layer.

Cream together the remaining cream cheese and spread with the electric mixer until smooth. Add the scallions and continue mixing until thoroughly incorporated. Spread evenly over the second layer, smoothing with a rubber spatula. Divide the mixture equally among the three pans if you are preparing a triple batch. Tap the pan(s) on the counter several times to set and even the layer.

For an appetizer tonight: Cover with plastic wrap and chill for at least 1 hour or until ready to serve. Remove the spring form ring and use a thin knife to smooth the sides of the torte. Leave the bottom of the pan in place and serve the torte on a platter. Garnish with the parsley or nuts and serve with crackers.

To freeze: Cover with plastic wrap. Label, date, and freeze for up to 2 months. Thaw at room temperature before serving as directed above.

Scallions are sometimes referred to as green onions. When using scallions or green onions use the dark green parts only.

Source: Dream Dinners, by Stephanie Allen and Tina Kuna, pages 12-13.

Warm Crab and Artichoke Dip

Although this dip could be dinner all by itself, it’s also a scene-stealer at any cocktail party. The combination of crabmeat and artichokes is so rich, you can use nonfat mayonnaise without missing a bit of flavor. Serve with your favorite breads, crackers, or fresh cut-up vegetables.

Nonstick cooking spray
2 (14-ounce) can(s) artichoke hearts, drained and quartered
2 cups nonfat mayonnaise
1 cup (4 ounces) grated Parmesan cheese
1 (7-ounce) can(s) diced mild green chilis
1 (2-ounce) jar(s) pimentos, drained
3 scallions, chopped
1 tablespoon lemon juice plus
2 teaspoons lemon juice
1 tablespoon Worcestershire sauce plus
1 teaspoon Worcestershire sauce
1 teaspoon celery salt
1/2-pound crabmeat, picked over
1 cup sliced almonds

Spray one 9 x 13-inch baking dish or three 9 x 9-inch baking dishes with Nonstick cooking spray.

Putting the appetizer together: In a large bowl, combine the artichokes, mayonnaise, Parmesan, chilies, pimentos, scallions, lemon juice, Worcestershire sauce, and salt and stir together until smooth. If the crabmeat is canned or frozen and thawed, squeeze over a colander to remove excess juice. Gently fold the crabmeat into the artichoke mixture. Spread evenly in the bottom of the prepared baking dish, dividing the mixture equally among the three dishes if you are preparing a triple batch. Sprinkle with almonds.

For an appetizer tonight: Preheat the oven to 375°F. Bake, uncovered, for 25 to 30 minutes, until brown and bubbly.

To freeze: Wrap each dish in plastic wrap followed by heavy-duty aluminum foil. Label, date, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed above.

Serves 6. Source: Dream Dinners, by Stephanie Allen and Tina Kuna, pages 18-19.

Beef

Asian Beef and Veggie Wraps

Nonstick cooking spray
4 cups packaged shredded cabbage with carrot (coleslaw mix)
1-pound cooked roast beef, shredded
2 cups fresh bean sprouts
1/2 cup finely chopped green onion
1/4 cup plum sauce
1/4 cup hoisin sauce
1 tablespoon grated fresh ginger
1 tablespoon toasted sesame oil
12 (7-inch) egg roll wrappers
1/4 cup olive oil

Preheat oven to 400°F. Coat a cookie sheet with sides with cooking spray.
In a large bowl stir together coleslaw mix, shredded beef, bean sprouts, green onion, plum sauce, hoisin sauce, ginger, and sesame oil. Place about 1/3 cup of the beef mixture on each egg roll wrapper; fold envelope-style. Place wraps in prepared pan, seam sides down. Use a brush to coat the top of each wrap with olive oil.
Bake, uncovered, for 15 to 20 minutes or until golden brown.

Plan Ahead: When cooking a roast beef dinner, prepare extra roast for these wraps.

Freeze Ahead: Prepare through Step Two, but do not brush with olive oil. Place in a freezer container and freeze up to 2 months. Defrost completely in refrigerator. Preheat oven. Brush with olive oil and continue according to Step Three.

Makes: 6 servings. Source: Supper Suppers Cookbook, by Judie Byrd, 2006.

Beef and Potato Hand Pies

Makes 6 to 8 large hand pies or 12 to 16 small pies

Source: Fast to the Table Freezer Cookbook: Freezer-Friendly Recipes and Frozen Food Shortcuts, by Becky Rosenthal, 2016

Beef Burgundy

1/4 cup bacon, cooked and chopped (optional)
2 tablespoons bacon drippings (optional)
4 cups sirloin or round steak, cut into 1/2-inch cubes
1 1/2 cups mushrooms, sliced (or 2 4-ounce cans)
1 clove fresh garlic, minced
1 cube beef bouillon
1 cup Burgundy wine or beef broth
1/4 cup flour, premixed with the wine or beef broth
1/4 teaspoon marjoram
1/2 teaspoon seasoned salt
1/4 teaspoon thyme
1 teaspoon salt
1/4 teaspoon pepper

Original recipe yields: 4 to 6 Servings

Crock-pot: In a crock-pot, combine all ingredients except mushrooms. Cook on high for 4 to 5 hours or until meat is tender. Add mushrooms and toss well. Freeze in a rigid plastic container, freezer bag, or canning jar.

Oven: In a large casserole dish, combine all ingredients except mushrooms. Bake at 350°F for 2 to 3 hours or until meat is tender. Add mushrooms and toss well. Freeze in a rigid plastic container, freezer bag, or canning jar.

Heat: Thaw. Heat slowly on stovetop or in microwave. Thicken with cornstarch mixed with water, if desired.

Serve: Over rice or as a French dip, using leftover sauce for au jus.

Source: Month of Meals: One Day to a Freezerful of Entrees by Kelly Machel, 2001.

Beef Stroganoff

3 cups sirloin or round steak, sliced into 1/4-inch strips
2 cups mushrooms, sliced (or 2 4-ounce cans)
1-1/4 cups onion, cut into 1/2-inch pieces
2 cloves fresh garlic, minced
1 tablespoon butter or margarine
1 (14 1/2-ounce) can beef broth
3 tablespoons catsup
3 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper

1-pint sour cream (used on serving day)

Original recipe yields: 4 servings

In a skillet, stir fry steak in butter or margarine until no longer pink. Add garlic and onion; sauté until soft. Add mushrooms; cook for 3 minutes.

In a small bowl, mix broth, catsup, flour, salt, and pepper; pour into skillet. Simmer over low heat, stirring occasionally for 1 hour or until beef is tender. Freeze in a rigid plastic container or freezer bag.

Heat: Thaw. Heat slowly on stovetop or in microwave. Thicken with flour mixed with water, if desired.

Serve: Over rice or pasta cooked al dente. Top with sour cream.

Serves 4. Source: Month of Meals: One Day to a Freezerful of Entrees by Kelly Machel, 2001.

Marinated Steak with Goat Cheese Butter

4 (1- inch thick) boneless rib eye steaks
1/4 cup apple cider vinegar
1/4 cup honey
2 tablespoons soy sauce
1 TB Dijon mustard
1 tsp salt
1/8 tsp white pepper
1/4 cup butter, softened
1/2 cup crumbled goats’ cheese
1 Tbsp heavy cream

Place steak in a zipper lock bag. In a small bowl, combine vinegar, honey, soy sauce, mustard, salt, and pepper and mix to blend. Pour equal amounts in each bag over steaks and seal bags.

In a small bowl, combine butter, cheese, and cream and blend well. Divide into four portions and place in four small zip lock bags. Attach to bags with steaks, seal, label, and freeze.

To thaw and cook: Thaw overnight in fridge. Prepare and preheat grill. Grill thawed steaks 4-5 min. per side, when steaks are cooked, place on serving plate and top each with the goat cheese butter. Cover steaks and let stand 5-6 min. before serving.

Serves 4-6. Source: Adapted from Missouri Gourmet Girls.

Mexican Manicotti

1-pound lean ground beef
1 can (16 oz) refried beans
2 1/2 tablespoons chili powder
1 1/2 tablespoon dried oregano
1 package manicotti shells 8 oz
2 1/2 cups water
1 jar (16 oz) picante sauce
2 cups (16 oz) sour cream
1 cup (4 oz) shredded Monterey Jack or Mexican style cheese
1/4 cup sliced green onions
sliced ripe olives (optional)

In a bowl combine the UNCOOKED beef, beans, chili powder, & oregano.
Spoon into UNCOOKED manicotti shells, arrange in a greased 13″X9″X2″ baking dish. Combine water & picante sauce, pour over shells. cover & refrigerate overnight.
Remove from refrigerator 30 minutes before baking.
Cover & bake @ 350° for 1 hour.
Uncover, spoon sour cream over the top, sprinkle with cheese, onion & olives if desired.
Bake 5-10 minutes longer or until cheese is melted.
Modify for freezer: After assembling, freeze. Thaw completely in refrigerator before baking.

Serves: 6.

Pizza Meat Loaf Cups

Fix and freeze these moist little meat loaves packed with pizza flavor. They’re great to reheat for an after-school snack or quick dinner on soccer night. My family likes to drizzle extra pizza sauce on top. —Susan Wollin, Marshall, Wisconsin

Prep/Total Time: 30 min. | Makes: 1 dozen

1 large egg, lightly beaten
1/2 cup pizza sauce
1/4 cup seasoned bread crumbs
1/2 teaspoon Italian seasoning
1-1/2 pounds ground beef
1-1/2 cups shredded part-skim mozzarella cheese
Optional: Additional pizza sauce and basil leaves

Preheat oven to 375°. In a large bowl, mix first 4 ingredients. Add beef; mix lightly but thoroughly. Divide into 12 portions; press each onto the bottom and up sides of a greased muffin cup. Add cheese to centers.

Bake until meat is cooked through, 15-18 minutes. If desired, top with additional sauce and basil before serving.

Freeze option: Freeze cooled meat loaves in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through.

Source: https://www.tasteofhome.com/recipes/pizza-meat-loaf-cups/

_{Nutrition Facts: 2 meat loaf cups: 327 calories, 20g fat (8g saturated fat), 119mg cholesterol, 416mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 29g protein}.

Poppy Beef

2 pounds ground beef
1/2 cup chopped green pepper
1/2 teaspoon salt
1/2 cup chopped onion
1 (15-ounce) can tomato sauce
8 ounces cottage cheese
1 tablespoon poppy seeds
1 cup plain low-fat yogurt
8 ounces light cream cheese
1/4 teaspoon pepper

8 ounces linguine*
1/4 cup grated Parmesan cheese*

Sauté the beef with green pepper, salt, and onion in a large skillet on medium heat until the beef is no longer pink, about 15 minutes. Add tomato sauce and set aside. Combine the remaining ingredients in a medium bowl, except linguini and Parmesan cheese. Freeze each of the two mixtures in gallon bags taped together.

When preparing to serve, thaw the bags. Preheat oven to 350°F. Cook 8 ounces linguini according to package directions and drain. While pasta is hot, mix it into the cheese mixture in a medium bowl. Spread the linguini and cheese on the bottom of a greased casserole dish. Top with the meat mixture and sprinkle with Parmesan cheese. Bake for 30 minutes or until hot and bubbly.

Makes 8 servings. Source: Once-A-Month Cooking: a proven system for spending less time in the kitchen and enjoying delicious, homemade meals every day, by Mimi Wilson and Mary Beth Lagerborg, 2007.

Pulled Beef Sandwiches

4 pounds cooked roast beef, shredded
9 cups shredded cabbage
2 cups ketchup
1 (15-ounce) can beef broth
3/4 cup Worcestershire sauce
2 tablespoons freshly squeezed lemon juice
1 tablespoon yellow mustard
2 teaspoons salt (or to taste)
24 hamburger buns

In a 4-to 6-quart Dutch oven combine shredded beef, cabbage, ketchup, beef broth, Worcestershire sauce, lemon juice, mustard, and salt.
Cover and simmer over low heat for 1 hour, stirring occasionally. Uncover and simmer for 1 hour more, stirring occasionally. Serve on buns.

Plan Ahead: Prepare up to 3 days ahead. Cover and refrigerate. Reheat over low heat.

Freeze Ahead: Place all ingredients, except hamburger buns, in a freezer bag and freeze up to 2 months. Defrost completely in refrigerator. Continue according to Step Two.

Serves: 24 sandwiches. Source: Super Suppers Cookbook, by Judie Byrd, 2006, page 18.

Saucy Baked Salisbury Steak

This little dish is all dressed up and ready for the dinner table. Blending the wonderful flavors of Bruschetta – garlic, basil, and Parmesan with ground beef and ground pork drenched in a “wild” mushroom gravy.

Patties:
2/3-pound ground beef
1/3-pound ground pork
1 cup onions, diced
1/4 cup shredded parmesan cheese
1/2 cup bread crumbs
1/4 cup pasteurized eggs

Gravy:
2 cups crème potage beef gravy
1 cup sliced cremini mushrooms
fresh parsley
1 tsp. garlic
1 tsp. Worcestershire sauce
1/2 tsp. dried basil
1/2 tsp. pepper
1/2 tsp. paprika

Mix beef, pork, onions, parmesan cheese, bread crumbs, and eggs together. Form into 6 large patties. Place in a greased baking dish.

Place all remaining ingredients in a small zip-lock bag. Press out air and seal bag. Mush to combine ingredients. Place bag of gravy on top of patties and cover dish with plastic wrap then aluminum foil. Label, date, and freeze for up to 3 months.

If fresh, use in 2 to 3 days. If frozen, defrost completely in refrigerator.

Preheat oven to 375°F. Remove bag of gravy from pan and set aside. Place pan on standard cookie sheet on center rack. Bake uncovered for 20 to 25 minutes, or until beef begins to brown. Drain off any excess grease or fat from pan.

Heat small saucepan over medium heat. Add contents of gravy bag. Heat for 5 to 7 minutes, or until hot. Pour over patties and return to oven for 15-20 minutes, or until patties are cooked through (minimum internal temperature of 160°F). Salt and pepper to taste. Serve over boxed couscous from the store.

Serves 6. From MGFK.

Simple Salisbury Steak

1 can of mushroom soup
1 pound of ground beef
1/3 cup dry bread crumbs
1 egg beaten
1/4 cup finely chopped onion
1 1/2 cups sliced fresh mushrooms

In a bowl, mix together 1/4 cup of the soup, beef, bread crumbs, egg, and onion. Shape firmly into 6 patties. (If you are using raw meat, you can freeze it now and brown the mushrooms and freeze them too, or you can freeze everything after cooking)

In a skillet over medium heat, cook patties, a few at a time, until browned on both sides, spoon off fat, set aside.

Stir in remaining soup and mushrooms, return the patties to the skillet, reduce heat to low, cover and simmer 20 minutes or until done, turning patties occasionally.

Allow to cool and place patties and sauce into freezer bag. Lay flat to freeze.

To COOK: Allow to thaw. Reheat and eat!

From Freezerchicks.blogspot.com.

Stroganoff Sandwiches

This recipe is great for a game day, either at a tailgate party or at home. I often make up the meat mixture ahead of time and add the sour cream when I reheat it just before serving. —Susan Graham, Cherokee, Iowa

Prep: 10 min. | Cook: 30 min. | Makes: 8 servings

1-1/2 pounds ground beef
1 medium onion, chopped
1/2 cup sliced fresh mushrooms
6 to 8 bacon strips, cooked and crumbled
2 garlic cloves, minced
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon ground nutmeg
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sour cream
8 hamburger buns, split

In a large cast-iron or other heavy skillet, cook beef, onion and mushrooms over medium heat until meat is no longer pink; drain. Add bacon and garlic. Combine the flour, salt, paprika and nutmeg; gradually stir into beef mixture until blended.

Stir in soup (mixture will be thick) and heat through. Add sour cream. Cook until heated through, stirring occasionally (do not boil), 3-4 minutes longer. Serve on buns.

Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve on buns.

Source: https://www.tasteofhome.com/recipes/stroganoff-sandwiches/?_cmp=stf

_{Nutrition Facts:: 1 sandwich: 392 calories, 19g fat (9g saturated fat), 67mg cholesterol, 845mg sodium, 30g carbohydrate (6g sugars, 2g fiber), 22g protein}.

Sweet-and-Sour Meat Loaf

My husband and I like basic, hearty meat-and-potatoes meals. The sweet-and-sour flavor adds a deliciously different twist to this longtime standby. —Debbie Haneke, Stafford, Kansas

Prep: 15 min. Bake: 1 hour | Makes: 6 servings

1 cup dry bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
2 large eggs, lightly beaten
1-1/2 pounds ground beef
1 teaspoon dried minced onion
1 can (15 ounces) tomato sauce, divided
1/2 cup sugar
2 tablespoons brown sugar
2 tablespoons cider vinegar
2 teaspoons prepared mustard

In a large bowl, combine the bread crumbs, salt, pepper and eggs; crumble beef over top and mix well. Add onion and half of the tomato sauce. Press into a 9×5-in. loaf pan.

Bake at 350° for 50 minutes. In a saucepan, combine the sugars, vinegar, mustard and remaining tomato sauce; bring to a boil. Pour over meat loaf; bake until no pink remains and a thermometer reads 160°, about 10 minutes longer.

Freeze option: Securely wrap and freeze cooled meat loaf in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Unwrap meat loaf; reheat on a greased 15x10x1-in. baking pan in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°.

Source: https://www.tasteofhome.com/recipes/sweet-and-sour-meat-loaf/

_{Nutrition Facts: 1 slice: 419 calories, 17g fat (6g saturated fat), 146mg cholesterol, 969mg sodium, 38g carbohydrate (23g sugars, 1g fiber), 28g protein}.

Breakfast/Brunch

*** All pre-made muffins freeze well. Use any favorite recipe, make and let the muffins cool completely. Store individually in freezer bags. Defrost a few at a time for a more nutritious breakfast. ***

*** Pancakes, Waffles, and Sweet breads, such as banana, zucchini, and pumpkin bread also freeze well. ***

Apple, Cheddar & Bacon Bread Pudding

I had this dish at a bridal brunch many years ago. It was so delicious that I created my own version, and this is the result. Now I make it all the time. Enjoy! —Melissa Millwood, Lyman, South Carolina

Prep: 30 min. + chilling | Bake: 45 min. | Makes:: 9 servings

3 tablespoons butter
2 medium apples, peeled and chopped
1/4 cup packed brown sugar
6 cups cubed day-old French bread
1 pound bacon strips, cooked and crumbled
1-1/2 cups shredded sharp cheddar cheese
5 large eggs
2-1/4 cups 2% milk
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

SYRUP:
1 cup maple syrup
1/2 cup chopped walnuts

In a large skillet, heat butter over medium heat. Add apples; cook and stir 2-3 minutes or until crisp-tender. Reduce heat to medium-low; stir in brown sugar. Cook, uncovered, 8-10 minutes or until apples are tender, stirring occasionally. Cool completely.

In a greased 8-in. square baking dish, layer half of each of the following: bread, bacon, apples and cheese. Repeat layers. In a large bowl, whisk eggs, milk, cinnamon and salt; pour over top. Refrigerate, covered, several hours or overnight.

Preheat oven to 350°. Remove bread pudding from refrigerator; uncover and let stand while oven heats. Bake 45-55 minutes or until puffed and golden, and a knife inserted in the center comes out clean. Let stand 15 minutes before serving.

In a microwave-safe bowl, microwave syrup and walnuts until warmed, stirring once. Serve with bread pudding.

Freeze option: After assembling, cover and freeze bread pudding. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake and serve bread pudding with syrup as directed.

Source: https://www.tasteofhome.com/recipes/apple-cheddar-bacon-bread-pudding/

_{Nutrition Facts: 1 piece: 505 calories, 26g fat (10g saturated fat), 155mg cholesterol, 729mg sodium, 50g carbohydrate (35g sugars, 2g fiber), 19g protein}.

Baked Stuffed French Toast

Pull this out of your freezer when you really want to WOW the people at your breakfast table! Raspberry jam and cream cheese are stuffed into French bread pockets, then topped with an almond streusel crumble. Bake as directed or pan-grill it just like French toast by heating a griddle to medium-high heat, spraying with Nonstick cooking spray, and browning each piece of bread for 3 to 5 minutes per side.

Nonstick cooking spray
8 (2-inch) slices French bread
1/4 cup low-fat yogurt-based spread or butter, softened
1/4 cup nonfat cream cheese
1/2 cup raspberry jam
1-1/2 cups nonfat egg substitute
1 cup nonfat milk
1/2 cup granulated sugar
3 teaspoons (divided) ground cinnamon
1 cup sliced almonds
1/4 cup dark brown sugar
1/4 cup rolled oats
2 tablespoons all-purpose flour
1/4 teaspoon vanilla extract
Spray one 9 x 13-inch baking dish or three 9 x 9-inch baking dishes with Nonstick cooking spray.

Putting the breakfast together: Create a pocket in each slice of the bread by cutting a horizontal slit about halfway through each slice. Set aside. In a bowl, combine the spread, cream cheese, and jam and mix together. Spoon 2 tablespoons of the jam mixture onto each slice of bread and lay it in the prepared baking dish(es). Set aside.

In a bowl, combine the egg substitute, milk, granulated sugar, and 1/2 of the cinnamon and stir to combine. Pour over the bread, dividing the mixture evenly among the three dishes if you are preparing three batches.

In another bowl, combine the almonds, brown sugar, oats, flour, remaining cinnamon, and vanilla and blend together with your hands until the mixture forms crumbs. Scatter the mixture over the bread, dividing it evenly among the three dishes if you are preparing a triple batch. If you are making breakfast today wait to add the topping until the egg is soaked up.

For breakfast today: Preheat the oven to 325°F. Let the dish sit on the counter for 30 minutes, until one-quarter of the egg mixture has soaked into the bread. Turn and let the other side of the bread soak for 30 minutes. Bake, uncovered, for 1 hour or until the egg mixture is no longer liquid and the toast is brown.

To freeze: Cover with heavy-duty aluminum foil. Label, date, and freeze for up to 3 months. Thaw at room temperature before baking as directed above.

Serves 6. Source: Dream Dinners, by Stephanie Allen and Tina Kuna, pages 46-47.

Banana Pancakes

Single Batch:	Double Batch:
2 cups Bisquick	4 cups Bisquick
1/2 tsp. Vanilla	1 tsp. Vanilla
1 egg	2 eggs
1-1/3 c Milk	2-2/3 c Milk
3/4 c Mashed banana	1-1/2 c Mashed banana

Beat Bisquick, vanilla, egg and milk until smooth. Fold in mashed banana.

Pour batter from 1/4-cup measuring cup onto hot griddle. Bake until bubbles appear. Turn and bake other side until golden brown. Makes about 18 pancakes.

To Freeze: Make a Double Batch. Make Pancakes and let cool. Freeze with layers of parchment or wax paper in-between. Heat in toaster.

Basic French Crepes

Basic:
3 eggs
3/4 cup milk
2 tablespoons cold water
2 tablespoons unsalted butter
1/4 teaspoon salt
3/4 cup all-purpose flour

Dessert Crepes:
Add 2 tablespoons sugar to basic batter

Whole Wheat Crepes:
3 eggs
2/3 cup milk
2 tablespoons unsalted butter
1/3 cup whole wheat flour

In a small bowl, beat the eggs, milk, butter, and salt until well combined-about 20 seconds. Sift the flour into a medium size bowl or a 2-quart measuring cup, then add the liquid mixture, beating until well combined-about 1 minute. Or blend the eggs, milk, butter, and salt in an electric blender or food processor for 15 seconds; sprinkle in the flour and blend until smooth-about 30 seconds. Cover loosely with plastic wrap; let stand for at least 1 hour refrigerated or at room temperature. (The flour will swell to make a softer batter.) Will keep, refrigerated, for up to 4 hours.

Brush butter on the bottom of a crepe pan or heavy 7-inch skillet. Set over moderate heat for about 30 seconds or until a drop of batter sizzles. Stir the batter well, pour 2 tablespoonfuls into the skillet, and quickly tip it back and forth so that the batter evenly coats the bottom. Cook until the crepe edges are golden brown-about 1 minute. Slide a spatula under the crepe, flip it over, and cook for about 30 seconds. Transfer to a warm plate. Repeat with the remaining batter, re-buttering the skillet when necessary.

*At this point the crepes can be cooled to room temperature, separated by sheets of wax paper, and stored. Refrigerate, wrapped tightly with plastic wrap, for up to 24 hours. Freeze, wrapped with aluminum foil and labeled, for up to 1 month.

Makes 1 dozen 7-inch crepes. Source: Reader’s Digest: Cook Now, Serve Later, 1989.

_{Per basic crepe: Calories 72; Protein 3 g; Carbohydrates 6 g; Fat 4 g; Sodium 66 mg; Cholesterol 76 mg.}

Basic “Use-It-Up” Quiche

You can use almost any leftover vegetable or meat in this recipe. If you have eggs, milk, rice and cheese, you can practically clean out your refrigerator right into your quiche pan. I always add the cheese last when making this quiche. The cheese makes a beautiful mellow-brown crust on the top. I usually add a bit of chopped onion to my quiches for flavor.

Crust:
2 cups rice, cooked (white or brown)
1 egg, beaten
1 teaspoon soy sauce

Filling:
1/2 pound any leftover vegetable, chopped (single vegetable or a mix)
4 eggs, beaten
1-1/2 cups milk or light cream
1 cup cheese, grated (your choice of Swiss, cheddar, etc.)
1/2 teaspoon salt (optional)
1/8 teaspoon pepper
Dash nutmeg or ground mace

Crust: Mix together cooked rice, egg and soy sauce. Spread evenly to cover well-buttered quiche pan or pie plate. Bake rice crust at 350°F for 10 minutes. Remove from oven.

Filling: Place chopped vegetable in bottom of crust. Mix together: eggs, milk, salt, pepper and nutmeg. Pour over vegetables. Top with grated cheese. Bake at 350°F for 45 minutes, or until set. Remove from oven, and let set ten minutes before slicing, if serving fresh; or wrap pie pan, label and freeze.

Quiche can be served cold after thawing; or heat the thawed quiche at 350°F for 20 minutes.

Makes 6 servings. Source: Frozen Assets: How to Cook for a Day and Eat for a Month, by Deborah Taylor-Hough, 1999.

Suggested Quiche Combinations:

Quiche Lorraine: cooked and crumbled bacon with Swiss cheese.

Chicken Elegante: 1 pound cooked chicken, chopped; 1/2 cup green pepper; 1/2 cup sliced mushrooms.

Spinach: spread 1 pound finely chopped, well-drained cooked spinach over Swiss cheese.

Quiche Nicoise: one medium, thinly sliced tomato; 1/3 cup sliced ripe olives; add 1/4 teaspoon garlic powder with other spices (leaving out nutmeg).

Green Chile and Cheese Pie: 1-1/2 cups Monterey Jack cheese; 1 (4-ounce) can chopped green chilies; 1/8 teaspoon cumin for spice (no nutmeg).

Breakfast Apple Bread Pudding

This moist, thick bread pudding will make your home smell like the corner bakery. You can peel the apples or, for a more rustic texture, leave the skins on. To prepare the apples, use an apple slicer, and then cut each slice in half, creating approximately 1 x 2-inch pieces. This dish must be refrigerated overnight before baking.

Nonstick cooking spray
1 (1-1/2 pound) loaf bread, cut into 2-inch cubes
1 cup chopped walnuts
2 Granny Smith apples, cut into 1 x 2-inch pieces
1 tablespoon lemon juice
1/2 cup low-fat yogurt-based spread or butter, melted
1/2 cup granulated sugar
1 tablespoon ground cinnamon
1-1/4 cups nonfat egg substitute
1 cup brown sugar
1-1/4 cups nonfat half-and-half
1-1/4 cups nonfat milk
1 teaspoon vanilla extract

Spray one 9 x 13-inch baking dish or three 9 x 9-inch baking dishes with Nonstick cooking spray.

Putting the breakfast together: In a large bowl, combine the bread and walnuts. Spread the mixture on the bottom of the prepared baking dish(es), dividing it equally if you are preparing a triple batch. In a large bowl, combine the apples and lemon juice and toss to coat. Add the melted spread, sugar, and half of the cinnamon. Gently toss with the bread and walnuts in the baking dish(es), dividing the mixture equally among the three dishes if you are preparing a triple batch. In a separate bowl, mix together the egg substitute, brown sugar, half-and-half, milk, vanilla, and remaining cinnamon.

For breakfast tomorrow morning: Pour the egg mixture over the bread mixture, using only one-third of it if you have prepared a triple batch. Cover with aluminum foil and refrigerate overnight. Set the remaining egg mixture aside. In the morning, preheat the oven to 375°F. Bake for 1-1/2 hours or until set and the top is puffy and browned. Let sit for 10 minutes before serving.

To freeze: Divide the remaining egg mixture equally between two re-sealable freezer bags. Place one bag on top of each baking dish and cover with plastic wrap and foil. Label, date, and freeze for up to 3 months. The bread pudding must be thawed in the refrigerator for 1 to 2 days before baking. To bake, pour the egg mixture evenly over the bread mixture in the pan and bake as directed above.

Serves 6. Source: Dream Dinners, by Stephanie Allen and Tina Kuna, pages 48-49.

Breakfast Bundles

Getting kids to eat breakfast is a breeze when you offer them these little bundles of goodness packed with hearty ingredients. This recipe is so simple that kids of all ages can help make them.

*Double the recipe so that we are using a full pound of bacon at a time. ~kpm

*These had too much sugar so I reduced it from 2/3 to 1/2 cup sugar. I also changed the butter to unsalted, added a bit more baking powder, added 1/2 tablespoon more ojc, and added flour to account for high-altitude. 3/24/2020 ~kpm

Start to finish: 30 min | Makes: Two dozen

1/2 cup unsalted butter, softened
2 1/2 tablespoons orange juice concentrate (frozen)
1 large egg
1 1/2 cups all-purpose flour (plus 1 tablespoon for high-altitude)
1/2 cup sugar
1/2 cup Grape Nuts, heaping
1 1/4 teaspoon baking powder
1/2 pound Trader Joes Applewood Smoked Bacon, cooked and crumbled

Preheat oven to 350°F. In a bowl, beat the butter and orange juice. Add the egg; mix well. Combine flour, sugar, cereal and baking powder; stir into butter mixture. Fold in bacon.
Drop mixture by rounded tablespoonfuls onto ungreased baking sheets. Bake for 11-13 minutes or until edges are light brown. Store in the refridgerator.

Freeze Option: Freeze cooled bundlies in resealable plastic plastic freezer bags. To use, bake the bundles on an ungreased baking sheet in a preheated 350°F oven until heated through.

Source: Taste of Home Make it Freeze it, 2016

_{Nutrition Facts per serving (2 bundles): Amount per serving

Calories 283; % Daily Value* Total Fat 16.2g 21%; Saturated Fat 7.6g 38%; Cholesterol 57mg 19%; Sodium 520mg 23%; Total Carbohydrate 24.9g 9%; Dietary Fiber 1g 4%; Total Sugars 8.8g ; Protein 9.7g;

Vitamin D 7mcg 34%; Calcium 29mg 2%; Iron 2mg 14%; Potassium 198mg 4%.}

Breakfast Burritos

These seasoned scrambled egg- and ham-filled tortillas topped with chile-spiked cream sauce are a great choice for family gatherings. There are two time-saving tricks here: scramble the eggs and cook the bacon before you assemble the burritos and serve them with prepared salsa and sour cream. You can even invite guests to get into the act by making these in assembly-line fashion.

Nonstick cooking spray
1-1/2 cups nonfat egg substitute
1 cup (6 ounces) diced ham
1/2 cup (5 ounces) cooked and crumbled bacon
3 cups (12 ounces) low-fat shredded cheese blend
1 cup (8 ounces) nonfat cottage cheese
2 dashes Tabasco sauce
8 (9-inch) flour tortillas
l-1/2 cups sour cream
1 (7-ounce) can(s) diced mild green chiles
3 scallions, chopped

Spray one 9 x 13-inch baking dish or three 9 x 9-inch baking dishes with Nonstick cooking spray.

Putting the breakfast together: Spray a large skillet and add the egg substitute. Cook over medium-low heat, stirring often to scramble. In a large bowl, combine the scrambled eggs, ham, bacon, 2 cups of the shredded cheese, cottage cheese, and Tabasco and mix together. Fill each tortilla with a rounded 1/2 cup of the filling. Roll up the tortillas and place 6 of them seam side down in the prepared baking dish(es). In a small bowl, mix together the sour cream and green chiles and spread the mixture over the tortilla rolls, dividing it evenly among the three dishes if you are preparing a triple batch. Sprinkle the remaining cheese and scallions evenly over the top of each dish.

For breakfast this morning: Preheat the oven to 350°F. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for 15 minutes more or until the cheese is melted and bubbly.

To freeze: Cover with heavy-duty aluminum foil. Label, date, and freeze for up to 3 months. Thaw in the refrigerator before baking as directed above.

Serves 6. Source: Dream Dinners, by Stephanie Allen and Tina Kuna, pages 40-41.

Breakfast Eggs and Chili Bake

1/2 cup low-fat yogurt-based spread or butter, melted
1 (7-ounce) can(s) diced mild green chiles
4 cups (1 pound) low-fat shredded cheese blend
2 cups nonfat egg substitute
1 teaspoon kosher salt
2 cups nonfat milk
1 cup biscuit mix

Putting the breakfast together: Pour the melted spread into one (three) 9 x 13-inch baking dish(es). Layer the chiles on the bottom of the dish(es). Layer the cheese on top of the chiles. In a separate bowl, combine the egg substitute, salt, milk, and biscuit mix and stir until incorporated. Pour the mixture over the chiles and cheese, dividing the mixture equally among the three dishes if you are preparing a triple batch.

For breakfast today: Preheat the oven to 350°F. Bake for 35 to 45 minutes, until browned and the eggs are set.

To freeze: Cover with a layer of plastic wrap and heavy-duty aluminum foil. Label, date, and freeze for up to 3 months. Thaw in the refrigerator before cooking as directed above.

Serves 6. Source: Dream Dinners, by Stephanie Allen and Tina Kuna, pages 42-43.

Breakfast Empanadas

ACTIVE TIME1 hr | TOTAL TIME1 1/4 hr

3 cups plus 2 teaspoons vegetable oil
2 Spanish chorizo links (spicy dried pork sausage; 6 to 8 oz), cut into 1/2-inch pieces
1 onion, chopped
1 lb. boiling potatoes such as Yukon Gold, peeled and cut into 1/2-inch cubes
2 jalapenos, seeded and finely chopped
2 plum tomatoes, seeded and chopped
1/2 teaspoon ground cumin
1/4 cup finely chopped fresh cilantro
1/3 cup grated queso blanco or Monterey Jack
8 frozen empanada or turnover wrappers, or puff pastry, thawed

Accompaniments: bottled or homemade salsa verde and sour cream

Heat 2 teaspoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chorizo and onion, stirring, until onion is softened. Add potatoes with salt and pepper to taste and cook, covered, stirring occasionally, until potatoes begin to turn golden brown, about 6 minutes. Stir in jalapenos, tomatoes, and cumin and cook, uncovered, stirring occasionally, until potatoes are tender and golden brown, about 6 minutes. Transfer to a bowl and cool completely. Stir in cilantro, cheese, and salt and pepper to taste.

Roll out each empanada wrapper into a 6-inch round on a lightly floured surface. Put about 1/3 cup filling in center of each wrapper and form filling into a log. Moisten wrapper edges with a finger dipped in water and fold each wrapper over filling to form a half-moon. Press down around filling to force out air and seal by pressing edges together firmly with a fork.

Heat remaining 3 cups oil in a deep 12-inch skillet over moderate heat until hot but not smoking, then fry empanadas in 3 batches, gently turning, until golden brown, about 3 minutes. Transfer empanadas to paper towels to drain.

Cooks’ note: Empanadas may be filled 1 day ahead and chilled in 1 layer on a lightly floured plate, covered. Reseal edges if necessary.

KPM’s Note: Try freezing them too for a quick dinner with a side salad.

Makes 4 servings (8 empanadas). Source: Gourmet Magazine, February 2000.

Buttermilk Oatmeal Muffins

Makes 12 muffins

1 cup quick-cooking oatmeal
1 cup buttermilk
1 egg
1/2 cup packed brown sugar
1/4 cup canola oil
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Combine oatmeal and buttermilk in a mixing bowl. Allow to set for 10 minutes. Stir in egg, brown sugar and oil. Combine flour, baking powder, baking soda and salt. Stir into oatmeal mixture just until moistened. Fill paper-lined muffin cups 3/4 full. Bake at 400°F for 16 to 18 minutes.

To freeze: While still warm, place each muffin in a sandwich bag. Press out air and seal. Allow to cool to room temperature. Place bagged muffins in a gallown freezer bag. Label and freeze.

To serve: Thaw and serve. Heat briefly if desired.

Source: On The Side: 30 Meals in One Day, by Deanna Buxton, 2007

California Quiche

3 eggs
1 cup milk
1/4 teaspoon salt
1-1/2 cups grated Monterey Jack cheese
9-inch pie crust
1 small can diced green chiles
1 cup grated cheddar cheese

Original recipe yields: 4 large servings

Cooking day instructions: Beat eggs with milk and salt. Spread Monterey Jack cheese over bottom of pie crust. Spread green chiles over cheese, then pour egg mixture over chiles. Place cheddar on top, and bake in disposable aluminum pie pans in a 400-degree oven for 40 minutes or just until knife inserted in center comes out clean. Freeze, leaving quiche in pie pan, using freezer bag method.

Serving day instructions: Thaw quiche thoroughly and place in warm oven just until heated through.

Source: Don’t Panic – Dinner’s in the Freezer: Great-Tasting Meals You Can Make Ahead, by Martinez, Howell & Gracia, 2005.

Chocolate Chip-Pancakes

Prep time: 20 min | Cook time: 20 min | Makes 16 Pancakes

1 1/2 cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teasopoon salt 2 large eggs
1 cup (8 ounces) sour cream
1/4 cup butter, melted
1/2 cup miniature semisweet chocolate chips

In a a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk the eggs, milk, sour cream and butter until blended; stir in the dry ingregients just until moistened. Fold in the chocolate chips.

Pour the batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. Serve with whipped cream.

Freeze Option: Freeze cooled pancakes between layers of waxed paper in a resealable plastic bag. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375 F oven 6-10 minutes. Or, place a stack of three pancakes on a microwave-safe plate and microwave on high for 1 1/4 – 1-1/2 minutes or until heated through.

Source: Taste of Home Make it Freeze it, 2016

Chocolate Toffee Biscuits

These sweet, crunchy biscuits are so quick and easy to mix up, they’re my go-to treat with my morning coffee. —Wendy Weatherall, Cargill, Ontario

Prep/Total Time: 25 min. | Makes: 1-1/2 dozen

2 cups all-purpose flour
1/4 cup sugar
3 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup cold butter, cubed
3/4 cup milk
1/4 cup semisweet chocolate chips
1/4 cup English toffee bits or almond brickle chips

TOPPING:
1 teaspoon butter, melted
1 teaspoon sugar

In a large bowl, combine the flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Fold in chocolate chips and toffee bits. Drop by 2 tablespoonfuls 2 in. apart onto ungreased baking sheets. Brush with melted butter; sprinkle with sugar. Bake at 425° for 13-15 minutes or until golden brown. Serve warm.

Freeze option: Freeze cooled biscuits in resealable plastic freezer bags. To use, heat in a preheated 350° oven 15-20 minutes.

Source: https://www.tasteofhome.com/recipes/chocolate-toffee-biscuits/

_{Nutrition Facts: 1 biscuit: 145 calories, 8g fat (4g saturated fat), 16mg cholesterol, 164mg sodium, 18g carbohydrate (7g sugars, 1g fiber), 2g protein}.

Cheesy Sausage Muffins

1/4 lb. Ground Pork Sausage – cooked and drained
3 oz Cream Cheese – cubed
1/2 c Cheddar Cheese – shredded
1/4 c Green Onions – chopped
1 c Bisquick
2 large Eggs – lightly beaten
2/3 c Milk

Combine first 5 ingredients. in a lg. bowl; make a well in center of mixture. Combine eggs, and milk; add to sausage mixture, stirring just until moistened. Spoon into greased miniature muffin pans, filling 3/4 full.

Bake at 350 for 35-40 min. Remove from pan immediately. Makes 2 dozen.

Chilaquiles El Rancho Merlita

Serves 8

Note: Add ham to make this heartier for dinner

8 eggs
1cup milk
1container (16 oz.) Cottage Cheese
1 pkg. (8 oz.) shredded Cheddar Cheese
8 corn tortillas (6 inch), cut into 1-inch pieces
1can (4 oz.) chopped green chiles, undrained
1/2 cup chopped fresh cilantro
2 green onions, thinly sliced

WHISK eggs and milk in large bowl until blended. Add remaining ingredients; mix well. Pour into 2 (9-inch) pie plates sprayed with cooking spray.

REFRIGERATE at least 8 hours or overnight. Or FREEZE, thaw, bake.

HEAT oven to 350ºF. Bake chilaquiles, uncovered, 50 min. or until puffed and golden brown.

Variation: Prepare as directed, substituting one 13×9-inch baking dish for the two pie plates and increasing the baking time to 55 min. or until puffed and golden brown.

Source: Adapted for freezer from www.kraftrecipies.com

_{Nutritional info per serving: Calories 310; Total fat 16 g; Saturated fat 8 g; Cholesterol 225 mg; Sodium 510 mg; Carbohydrate 19 g; Dietary fiber 3 g; Sugars 2 g; Protein 21 g; Vitamin A 20 %DV; Vitamin C 10 %DV; Calcium 35 %DV; Iron 10 %DV}

Classic Breakfast Strata

Nonstick cooking spray
3 cups nonfat egg substitute
2 cups nonfat milk
1 teaspoon dry mustard
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 (1-pound) loaf (loaves) sourdough bread, cut into 2-inch cubes
3 cups (1 pound) ham, cut into 1-inch cubes
3 cups (12 ounces) grated Cheddar cheese

Spray one 9 x 13-inch baking dish or three 9 x 9-inch baking dishes with Nonstick cooking spray.

Putting the breakfast together: Combine the egg substitute, milk, dry mustard, salt, and pepper in a large bowl. Set aside.

Line the bottom of the prepared baking dish(es) with enough bread cubes to cover. Follow with 1 cup of the ham and 1 cup of the cheese. Repeat two more times, ending with the cheese. Pour the egg mixture over the strata, dividing the mixture equally if you are preparing a triple batch. Cover with plastic wrap and refrigerate overnight.

For breakfast or brunch tomorrow morning: Preheat the oven to 350°F. Remove the plastic wrap and bake for 1-1/2 hours or until the center is set and the cheese has melted and is bubbly.

To freeze: Cover with plastic wrap and heavy-duty aluminum foil. Label, date, and freeze for up to 3 months. Remove from the freezer 2 days before baking, thaw in the refrigerator, and bake according to the directions above.

Serves 6. Source: Dream Dinners, by Stephanie Allen and Tina Kuna, pages 32-33.

English Muffin and Ham Strata

The texture and flavor of English muffins gives this dish a crunchy twist. For the ham, substitute any leftover cooked meat you have on hand, such as chicken.

Single Batch:	Triple Batch:
Nonstick cooking spray	Nonstick cooking spray
6 English muffins, cut into small pieces	18 English muffins, cut into small pieces
3 cups (1 pound) diced ham	9 cups (3 pounds) diced ham
2 cups (8 ounces) low-fat shredded cheese blend	6 cups (24 ounces) low-fat shredded cheese blend
1-1/2 cups nonfat milk	4-1/2 cups nonfat milk
1-1/2 cups nonfat egg substitute	4-1/2 cups nonfat egg substitute
1/4 cup Dijon mustard	3/4 cup Dijon mustard
1/2 teaspoon kosher salt	1-1/2 teaspoons kosher salt
1/2 teaspoon black pepper	1-1/2 teaspoons black pepper

Spray one 9 x 13-inch baking dish or three 9 x 9-inch baking dishes with Nonstick cooking spray.

Putting the breakfast together: Spread the English muffins over the bottom of the prepared baking dish(es) to cover. Sprinkle with half the ham and half the cheese. Repeat to make a second layer, ending with the cheese. In a bowl, whisk together the milk, egg substitute, mustard, kosher salt, and pepper.

For breakfast, brunch, or dinner tomorrow: Pour one-third of the egg and milk mixture over the strata, cover with plastic wrap, and refrigerate overnight. Preheat the oven to 350°F. Remove the plastic wrap and bake for 1-1/2 hours or until the center is set and the cheese is browned and bubbly.

To freeze: Divide the remaining egg and milk mixture equally between two re-sealable freezer bags. Place one bag in each dish directly on the top layer of cheese. Cover with plastic wrap and aluminum foil. Label, date, and freeze for up to 3 months. Before you bake the strata, transfer it to the refrigerator to thaw for 2 days. Pour the egg mixture over the strata and let it soak overnight in the refrigerator before baking.

Note: Bake dishes uncovered if you prefer a crispy topping; bake covered if you don’t.

Serves 6. Source: Dream Dinners, by Stephanie Allen and Tina Kuna, pages 34-35.

Farmer’s Casserole

Single Batch:	Double Batch (Makes three 4-person servings):
3 cups frozen shredded hash brown potatoes (24 oz bag)	6 cups frozen shredded hash brown potatoes (48 oz bag)
3/4 cup shredded Monterey Jack cheese (3-4 oz)	1-1/2 cups shredded Monterey Jack cheese (6-8 oz)
3/4 cup shredded cheddar cheese (3-4 oz)	1-1/2 cups shredded cheddar cheese (6-8 oz)
1 cup diced ham or Canadian-style bacon	2 cups diced ham or Canadian-style bacon
1 (4.5 oz) can mild green chiles (optional)	2 (4.5 oz) can mild green chiles (optional)
1/4 cup green onions, sliced	1/2 cup green onions, sliced
4 beaten eggs (or 1 cup frozen egg product)	8 beaten eggs (or 2 cups frozen egg product)
1 (12 oz) can evaporated milk	2 (12 oz) cans evaporated milk
1/4 teaspoon pepper	1/2 teaspoon pepper
1/8 teaspoon salt	1/4 teaspoon salt

Preperation day instructions: Grease a 2-quart square baking dish. Arrange potatoes evenly in bottom of dish. Sprinkle with cheeses, ham, green chiles, and green onions. In medium mixing bowl, combine eggs, milk, pepper and salt. Pour egg mixture over potato mixture in dish. (If not freezing, cover and chill several hours or overnight, then follow serving day suggestions.) Freeze.

Serving day instructions: Thaw completely. Bake uncovered in a 350°F oven for 40-45 minutes or until center appears set. Let stand 5 minutes before serving. If you prefer extra shredded cheese can be sprinkled on top during the last 15 minutes of baking.

Source: Don’t Panic – Dinner’s in the Freezer: Great-Tasting Meals You Can Make Ahead, by Martinez, Howell & Gracia, 2005.

Ham and Cheese Quiche

For Crust:
1-2 cups rice (white or brown)
1 egg, beaten
1 teaspoon soy sauce

For Filling:
1-2 cups diced ham
2 sliced green onions
4 eggs, beaten
1-1/2 cups milk, cream or half-and-half
1 cup cheese, grated (use whatever —Swiss, cheddar, Monterey Jack, etc.)
Salt to taste (optional)
1/4 teaspoon pepper
Dash nutmeg or ground mace

To Prepare Crust: Mix together rice, egg and soy sauce. Spread evenly to cover bottom and sides of well buttered quiche pan or pie plate. Bake crust at 350°F for 10 minutes. Remove from oven.

To Prepare Filling: Spread diced ham over bottom of crust. Sprinkle sliced green onions over top of ham. In a bowl, mix together eggs, milk and spices. Pour over ham and green onions. Top with grated cheese. Bake at 350°F for 45-50 minutes, or until knife inserted near center of quiche comes out clean. Cool completely. Wrap, label and freeze.

Makes 4-6 servings. Source: Frozen Assets: How to Cook for a Day and Eat for a Month, by Deborah Taylor-Hough, 1999.

Huevos Rancheros

Serve this make-ahead breakfast dish with a dollop of salsa and sour cream or yogurt. You could use precooked sausage links, cut into bite-sized pieces. Green chiles lend a mild, sweet flavor. For a spicy kick, add a few drops of Tabasco sauce to the eggs.

Single Batch:	Double Batch (Makes three 4-person servings):
Nonstick cooking spray	Nonstick cooking spray
15 (5-inch) corn tortillas	30 (5-inch) corn tortillas
3 cups cooked, crumbled sausage	6 cups cooked, crumbled sausage
1 (7-ounce) can(s) diced mild green chiles	2 (7-ounce) can(s) diced mild green chiles
3 cups (12 ounces) low-fat shredded cheese blend	6 cups (24 ounces) low-fat shredded cheese blend
2 cups nonfat egg substitute	4 cups nonfat egg substitute
1 egg	2 eggs

Spray one 9 x 13-inch baking dish __or__ three 9 x 9-inch baking dishes with Nonstick cooking spray.

Putting the breakfast together: Arrange 5 corn tortillas in the bottom of the baking dish(es). Layer one-third of the sausage, one-third of the chiles, and one-third of the cheese over the tortillas, dividing the ingredients equally among the three dishes if you are preparing a triple batch. Repeat to make a second and third layer, ending with the cheese. Pour the egg substitute over the top cheese layer, cover with plastic wrap, and refrigerate overnight.

For breakfast tomorrow: When ready to bake, preheat the oven to 375°F. Cover the dish with aluminum foil and bake for about 1-1/2 hours, until the center is set and the cheese is melted and bubbly. Let sit for 10 minutes before serving.

To freeze: If preparing a triple batch, divide the remaining two-thirds of the egg substitute equally between two re-sealable freezer bags. Place one bag of egg substitute on top of each baking dish and cover with plastic wrap and aluminum foil. Label, date, and freeze for up to 3 months. The huevos rancheros must be thawed in the refrigerator for 1 to 2 days before baking.

Pour the egg mixture over the cheese mixture before baking as directed above.

Serves 6. Source: Dream Dinners, by Stephanie Allen and Tina Kuna, pages 38-39.

Peanut Butter and Banana Waffles

I love bananas and I love to make breakfast, too. These are a refreshing change from your everyday waffles. I like to make big batches up so I can freeze the leftovers and reheat them later for a quick breakfast. —Christina Addison, Blanchester, Ohio

Prep: 10 min. | Cook: 5 min./batch | Makes: 16 waffles

1-3/4 cups all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1/4 teaspoon salt
3/4 cup creamy peanut butter
1/2 cup canola oil
2 large eggs, room temperature
1-3/4 cups 2% milk
1 cup mashed ripe bananas (about 2 medium)
Maple syrup, optional

In a large bowl, whisk flour, sugar, baking powder and salt. Place peanut butter in another bowl; gradually whisk in oil. Whisk in eggs and milk. Add to dry ingredients; stir just until moistened. Stir in bananas.

Bake in a preheated waffle maker according to manufacturer’s until golden brown. Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in freezer containers. Reheat waffles in a toaster on medium setting. Or microwave each waffle on high for 30-60 seconds or until heated through. If desired, serve with maple syrup.

Source: https://www.tasteofhome.com/recipes/peanut-butter-and-banana-waffles/?_cmp=stf

_{Nutrition Facts: 2 waffles: 299 calories, 19g fat (3g saturated fat), 34mg cholesterol, 266mg sodium, 26g carbohydrate (8g sugars, 2g fiber), 8g protein}.

Sausage Quiche

Single Batch:	Triple Batch:
1 cup Italian sausage or pork sausage, browned	3 cups Italian sausage or pork sausage, browned
1/4 cup green onions, chopped	3/4 cup green onions, chopped
1 cup Cheddar cheese, grated	3 cup Cheddar cheese, grated
4 eggs, beaten	12 eggs, beaten
1 cup half and half	3 cups half and half
1/4 teaspoon Tabasco	3/4 teaspoon Tabasco
1/8 teaspoon pepper	3/4 teaspoon pepper

1 (9-inch) pastry shell, fresh or frozen (used serving day)	3 (9-inch) pastry shells, fresh or frozen (used serving day)

1 (9-inch) pastry shell, fresh or frozen (used serving day)

Original recipe yields: 4 servings

In a medium bowl or freezer container, mix together all ingredients except crust. Freeze in a rigid plastic container or freezer bag.

Heat: Thaw quiche filling. Par-bake crust at 375°F for 10 minutes. Pour quiche mixture into crust. Bake at 375°F for 45 minutes or until knife inserted in middle comes out clean. Let stand 5 minutes before cutting.

Serve: With fruit.

Source: Month of Meals: One Day to a Freezerful of Entrees by Kelly Machel, 2001.

Sausage Quiche (Lower-fat Option)

Single Batch:	Triple Batch:
1/2 cup turkey sausage, browned	1-1/2 cups turkey sausage, browned
1/4 cup green onions, chopped	3/4 cup green onions, chopped
1 cup reduced-fat Cheddar cheese, grated	3 cups reduced-fat Cheddar cheese, grated
1 cup low fat cottage cheese	3 cups low fat cottage cheese
1-1/2 cups fat-free egg substitute	4-1/2 cups fat-free egg substitute
1 tablespoon flour	3 tablespoons flour
1/4 teaspoon Tabasco	3/4 teaspoons Tabasco
1/8 teaspoon pepper	1/2 + 1/8 teaspoons pepper

2 medium potatoes, scrubbed and sliced into 1/4-inch-thick pieces (used serving day)	6 medium potatoes, scrubbed and sliced into 1/4-inch-thick pieces (used serving day)

Original recipe yields: 4 servings

Filling: In a medium bowl or freezer container, mix together all ingredients except potatoes. Freeze in a rigid plastic container or freezer bag.

Heat: Thaw filling. Spray pie plate with nonstick cooking spray. Arrange single layer of potato slices on bottom and sides of 9-inch pie plate. Pour quiche mixture into crust. Bake at 375°F for 45 minutes or until knife inserted in middle comes out clean. Let stand 5 minutes before cutting.

Serve: With fruit.

Source: Month of Meals: One Day to a Freezerful of Entrees by Kelly Machel, 2001.

Casseroles

Arroz con Pollo

Single Batch:	Double Batch (Makes three 4-person servings):
Nonstick cooking spray	Nonstick cooking spray
1 cup uncooked white rice	2 cups uncooked white rice
1 (15-ounce) can(s) black beans, drained	2 (15-ounce) can(s) black beans, drained
1 cup frozen corn kernels	2 cups frozen corn kernels
6 (4-ounce) boneless, skinless chicken breast halves	12 (4-ounce) boneless, skinless chicken breast halves
1 teaspoon kosher garlic salt	2 teaspoons kosher garlic salt
1/4 teaspoon black pepper	1/2 teaspoon black pepper
1/2 cup chicken broth	1 cup chicken broth
1 cup store-bought salsa	2 cups store-bought salsa
1 cup store-bought marinara sauce	2 cups store-bought marinara sauce
1/2 cup red bell pepper(s), sliced	1 cup red bell pepper(s), sliced
1/2 cup scallions, chopped	1 cup scallions, chopped
1/4 cup fresh cilantro, chopped	1/2 cup fresh cilantro, chopped
1/4 teaspoon ground cumin	1/2 teaspoon ground cumin
1 teaspoon minced garlic	2 teaspoons minced garlic
1 cup (4 ounces) low-fat shredded cheese mix	2 cups (8 ounces) low-fat shredded cheese mix

Spray one 9 x 13-inch baking dish or three 9 x 9-inch baking dishes with nonstick cooking spray.

Putting the dinner together: Prepare the rice according to the package directions. Spread the rice over the bottom of the prepared baking dish(es). Layer the beans, corn, and chicken over the rice and sprinkle with the salt and pepper. Set aside. In a large bowl, combine the chicken broth, salsa, marinara sauce, bell pepper(s), scallions, cilantro, cumin, and garlic and mix thoroughly. Pour the mixture in equal amounts over the chicken in each of the three baking dishes if you are preparing a triple batch. Sprinkle cheese over each baking dish.

For dinner tonight: Preheat the oven to 350°F. Bake for 45 minutes to 1 hour, until the internal temperature of the chicken breasts reaches 165°F.

To freeze: Cover the dishes with heavy-duty aluminum foil. Label, date, and freeze for up to 3 months. Thaw in the refrigerator before cooking as directed above.

Serves 6. Source: Dream Dinners, by Stephanie Allen and Tina Kuna, pages 206-207.

Basic Freezer Casserole

Single Batch:	Double Batch (Makes three 4-person servings):
1 1/2 lb. ground beef	3 lbs. ground beef
1 cup chopped onions	2 cups chopped onions
12 oz frozen corn	24 ozs frozen corn
1 can cream of mushroom soup	2 cans cream of mushroom soup
1 can cream of celery soup	2 cans cream of celery soup
2 cups macaroni noodles	4 cups macaroni noodles
1 cup cheddar cheese	2 cups cheddar cheese

Spray one 9 x 13-inch baking dish or three 9 x 9-inch baking dishes with nonstick cooking spray.

Cook noodles only 3 minutes, drain and immediately run under cold water to stop the cooking process. Noodles will freeze well and not turn to mush if done this way. Brown beef with onions set aside. In 9×13 aluminum freezer pan, mix ingredients except cheese. Season casserole with parsley, celery salt, season all and pepper to taste. Sprinkle cheese on top. Cover with foil and freeze!

To cook: Thaw and cook covered until bubbly at 350°F.

Beef and Corn Enchiladas

Single Batch:	Double Batch (Makes three 4-person servings):
Nonstick cooking spray	Nonstick cooking spray
1 pound extra lean ground beef	2 pounds extra lean ground beef
1 yellow onion(s), diced	2 yellow onion(s), diced
2 teaspoons minced garlic	4 teaspoons minced garlic
1 cup nonfat sour cream	2 cups nonfat sour cream
1 (15-ounce) can(s) diced tomatoes, drained	2 (15-ounce) can(s) diced tomatoes, drained
1 cup (8 ounces) low-fat ricotta cheese	2 cups (16 ounces) low-fat ricotta cheese
1 (7-ounce) can(s) diced mild green Chilies or jarred sliced jalapeño pepper, drained & chopped	2 (7-ounce) can(s) diced mild green Chilies or jarred sliced jalapeño pepper, drained & chopped
8 (5-inch) corn tortillas	16 (5-inch) corn tortillas
2 cups store-bought green enchilada sauce	4 cups store-bought green enchilada sauce
2 cups (8 ounces) low-fat shredded cheese blend	4 cups (8 ounces) low-fat shredded cheese blend
1 (6-ounce) can(s) sliced black olives drained	2 (6-ounce) can(s) sliced black olives drained
3 scallions, diced	6 scallions, diced

Spray one 9 x 13-inch baking dish __or__ three 9 x 9-inch baking dishes with nonstick cooking spray.

Putting the dinner together: Cook the ground beef in a nonstick pan over medium-high heat until browned. Transfer the meat to a plate lined with paper towels for any excess fat to drain. Set aside. In a large bowl, combine the onion(s), garlic, sour cream, tomatoes, ricotta cheese, and green chilies and stir until incorporated. Set aside.

Spread 1 cup of the enchilada sauce in the bottom of the prepared baking dish(es). Arrange 4 corn tortillas on top of the sauce. Spread half of the ground beef over the tortillas, dividing equally if you are preparing a triple batch. Top with half of the sour cream mixture. Cover the sour cream mixture with 4 more tortillas. Spread the remainder of the ground beef over the second layer of tortillas. Spread the remaining enchilada sauce, shredded cheese, olives, jalapeno pepper and scallions over the tortillas, dividing equally among the three dishes if you are preparing a triple batch.

For dinner tonight: Preheat the oven to 350°F. Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for 15 minutes more or until the cheese is melted and bubbly.

To freeze: Cover with plastic wrap and heavy-duty aluminum foil. Label, date, and freeze for up to 3 months. Thaw in the refrigerator before cooking as directed above.

Serves 6. Source: Dream Dinners, by Stephanie Allen and Tina Kuna, pages 154-155.

Black Bean Lasagna Meal

9 lasagna noodles
2 (15 oz) cans black beans, rinsed & drained
Nonstick cooking spray
1/2 cup chopped onion
1/2 cup chopped green sweet pepper
2 cloves garlic, minced
2 (15 oz) cans low-sodium tomato sauce or tomato sauce with seasonings
1/4 cup snipped fresh cilantro
1- 12 oz container low-fat cottage cheese
1- 8 oz package reduced-fat cream cheese (Neufchatel)
1/4 cup light dairy sour cream
Tomato slices (optional)
Fresh cilantro (optional)

Cook noodles according to package directions; drain. Or use the No-Cook Noodles. Mash one can of beans; set aside.
Lightly coat a large skillet with cooking spray: add onion, green pepper, and garlic. Cook and stir over medium heat until tender but not brown. Add mashed beans; un-mashed beans, tomato sauce, and snipped cilantro; heat through.
In a large bowl combine cottage cheese, cream cheese, and sour cream; set aside. Spray a 3-quart rectangular baking dish with nonstick coating. Arrange 3 of the noodles in the dish. Top with one-third of the bean mixture. Spread with one-third of the cheese mixture. Repeat layers twice; ending with the bean mixture. Reserved the remaining cheese mixture. If freezing, dollop with reserved cheese mixture and garnish with tomato slices and cilantro, if desired.
Thaw. Bake, covered, in a 350°F oven for 40-45 minutes or until heated through. Let stand for 10 minutes.

Makes 8 servings. From Freezerchicks.blogspot.com.

Cheese Enchiladas

You won’t bring home leftovers when you make this cheese enchilada recipe. With a homemade tomato sauce and cheesy filling, they always go fast. You can substitute any type of cheese you wish. —Ashley Schackow, Defiance, Ohio

Prep: 25 min. | Bake: 25 min. | Makes: 8 servings

2 cans (15 ounces each) tomato sauce
1-1/3 cups water
2 tablespoons chili powder
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 cup sour cream
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups shredded Monterey Jack cheese
2-1/2 cups shredded cheddar cheese, divided
2 medium onions, finely chopped
16 flour tortillas (8 inches), warmed
Optional toppings: shredded lettuce, sliced ripe olives, chopped tomatoes and additional sour cream

Preheat oven to 350°. In a large saucepan, combine first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-5 minutes, stirring occasionally.

Mix sour cream, parsley, salt and pepper; stir in Monterey Jack cheese, 2 cups cheddar cheese and onions. Spread 2 tablespoons sauce over each tortilla; top each with about 1/3 cup cheese mixture and roll up. Place in two greased 13×9-in. baking dishes, seam side down. Pour remaining sauce over top.

Bake, uncovered, 20 minutes. Sprinkle with remaining cheddar cheese. Bake until cheese is melted, 4-5 minutes. If desired, serve with toppings.

Freeze option: Cover and freeze enchiladas before baking. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Source: https://www.tasteofhome.com/recipes/cheese-enchiladas/

_{Nutrition Facts: 2 enchiladas (calculated without optional ingredients): 778 calories, 42g fat (23g saturated fat), 106mg cholesterol, 1741mg sodium, 66g carbohydrate (4g sugars, 6g fiber), 34g protein}.

Cheesy Chicken and Rice Casserole

Single Batch:	Double Batch (Makes three 4-person servings):
Nonstick cooking spray	Nonstick cooking spray
1-1/2 cups uncooked white rice	3 cups uncooked white rice
1 (16-ounce) bag(s) frozen corn kernels	2 (16-ounce) bag(s) frozen corn kernels
2 cups (8 ounces) low-fat shredded cheese blend	4 cups (16 ounces) low-fat shredded cheese blend
2 cups cooked chicken breast, diced	4 cups cooked chicken breast, diced
1 cup yellow onion (s), diced	2 cups yellow onion (s), diced
1 tablespoon sugar	2 tablespoons sugar
2 teaspoons kosher salt	4 teaspoons kosher salt
2 teaspoons chili powder	4 teaspoons chili powder
2 teaspoons paprika	4 teaspoons paprika
2 cups nonfat milk	4 cups nonfat milk
1/2 cup water	1 cup water

Spray one 9 x 13-inch baking dish __or__ three 9 x 9-inch baking dishes with nonstick cooking spray.

Putting the dinner together: Put the rice, corn, cheese, chicken, and onion(s) in a large bowl and mix together. Combine the sugar, salt, and chili powder. Divide the rice mixture equally among the three dishes if you are preparing a triple batch. Sprinkle equal amounts of the chili powder mixture over each. Sprinkle the paprika on top.

For dinner tonight: Preheat the oven to 350°F. Pour the milk and water into the baking dish. Bake, covered with aluminum foil, for 1-1/2 hours or until the cheese begins to bubble. Remove lid, gently stir to combine ingredients. Cover, bake 20-30 minutes until all liquid is absorbed and rice is tender.

To freeze: Pour 2 cups milk and 1/2 cups water into each of two re-sealable freezer bags and seal. Place one bag of milk/water combination on top of each baking dish. Cover the dishes with plastic wrap and heavy-duty aluminum foil. Label, date, and freeze for up to 3 months. Thaw in the refrigerator. Pour the milk into the baking dish and bake as directed above.

Hint: We always use yellow onions. One medium yellow onion will yield 1 cup diced onion. To easily prepare an onion, cut it down the middle, through the root. Slice off the root, peel each side, and then slice or dice as needed.

Serves 6. Source: Dream Dinners, by Stephanie Allen and Tina Kuna, pages 202-203.

Chicken and Artichoke Casserole

A little curry powder lends a hint of warmth to this soothing casserole, a Dream Dinners favorite. Use low-sodium cream of chicken soup if you are watching your sodium intake.

Single Batch:	Double Batch (Makes three 4-person servings):
Nonstick cooking spray	Nonstick cooking spray
1-1/2 cups cooked rice	3 cups cooked rice
1 cup marinated artichoke hearts, drained	2 cups marinated artichoke hearts, drained
3 scallions, chopped	6 scallions, chopped
2 cups cooked chicken in 1-inch pieces	4 cups cooked chicken in 1-inch pieces
1 (10-ounce) can(s) cream of chicken soup	2 (10-ounce) can(s) cream of chicken soup
1/2 cup nonfat mayonnaise	1 cup nonfat mayonnaise
1 tablespoon lemon juice	2 tablespoons lemon juice
1/2 teaspoon black pepper	1 teaspoon black pepper
1/2 teaspoon curry powder	1 teaspoon curry powder
2 cups seasoned croutons	4 cups seasoned croutons
1 cup low-fat shredded cheese blend	2 cups low-fat shredded cheese blend
1 tablespoon dried parsley	2 tablespoons dried parsley

Spray one 9 x 13-inch baking dish __or__ three 9 x 9-inch baking dishes with nonstick cooking spray.

Putting the dinner together: Place the rice on the bottom of the prepared baking dish(es). Layer with the artichokes, scallion, and chicken, dividing the ingredients equally among the three dishes if you are preparing a triple batch. Set aside. In a bowl, combine the soup, mayonnaise, lemon juice, pepper, and curry powder and stir until incorporated. Spread the soup mixture over the chicken mixture. Top with the croutons, cheese and parsley.

For dinner tonight: Preheat the oven to 375°F. Bake for 1 hour or until the cheese is melted and bubbly.

To freeze: Cover the dishes with plastic wrap and heavy-duty aluminum foil. Label, date, and freeze for up to 3 months. Thaw in the refrigerator before cooking as directed above.

Serves 6. Source: Dream Dinners, by Stephanie Allen and Tina Kuna, pages 200-201.

Chicken Potato Casserole

10 oz. can condensed reduced fat and sodium cream of chicken soup
1 cup sour cream
1/4 cup milk
2 cups cubed cooked chicken
1-1/4 cups shredded Cheddar cheese
3-1/2 cups frozen hash brown potatoes, thawed
1-1/2 cups frozen peppers and onions, thawed
1-1/4 cups shredded Cheddar cheese
1-1/2 cups crushed potato chips

Preheat oven to 350°F. In a medium bowl, combine soup, sour cream, milk, chicken and 1-1/4 cups cheese. Spread three-quarters of this mixture in a greased 2-quart baking dish.

Sprinkle hash browns and peppers and onions over the top of the casserole and press down lightly, then top vegetables with remaining soup mixture. Sprinkle with remaining cheese and potato chips.

Bake casserole, uncovered, at 350° for 50-60 minutes or until bubbly. Let stand for 5-10 minutes before serving. 8 servings

To freeze, assemble casserole as directed, except do not thaw potatoes, peppers, or onions and do not sprinkle with potato chips. Wrap casserole in freezer wrap or heavy-duty foil and freeze. Reserve potato chips in pantry. To thaw and bake, let thaw overnight in refrigerator. Uncover and bake at 350° F for 60-70 minutes until bubbly. Then top with crushed potato chips and bake 5-10 minutes longer.

Chicken Potato Casserole 2

This savory, satisfying casserole is real comfort food that freezes so well. Thaw it in the fridge overnight then pop it into the oven when you get home the next day for a super easy supper. —Kersten Campbell, Pullman, Washington

Prep: 20 min. | Bake: 45 min. | Makes: 2 casseroles (6 servings each)

6 large baking potatoes, peeled and cubed
1-1/2 cups water
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
2 cups sour cream
3/4 cup shredded cheddar cheese
1/2 cup butter, softened
1/4 cup shredded Parmesan cheese
1 envelope onion soup mix
1/4 cup finely chopped fresh spinach
1/4 cup shredded carrot
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 cup dry bread crumbs

Place potatoes and water in a 3-qt. microwave-safe dish. Cover and microwave on high for 12-15 minutes or until tender. Meanwhile, divide chicken between two greased 8-in. square baking dishes.

Drain potatoes and place in a large bowl. Add sour cream, cheddar cheese, butter, Parmesan cheese, soup mix, spinach, carrot, salt, garlic powder and pepper; mash until smooth. Spoon over chicken; sprinkle with bread crumbs.

Bake one casserole, uncovered, at 350° for 45-50 minutes or until chicken is no longer pink. Cover and freeze the remaining casserole for up to 3 months.

To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

Editor’s Note: This recipe was tested in a 1,100-watt microwave.

Source: https://www.tasteofhome.com/recipes/chicken-potato-casserole/

_{Nutrition Facts: 1 each: 422 calories, 19g fat (12g saturated fat), 98mg cholesterol, 491mg sodium, 38g carbohydrate (4g sugars, 3g fiber), 23g protein}.

Chicken with Red Potatoes

1 1/2 lbs. red potatoes, quartered and blanched in boiling water for 3 minutes
1 cup red bell peppers, sliced 1/4-inch thick
6 (4-ounce) boneless skinless chicken breasts, cut into thirds
1 cup nonfat sour cream
1 (10 1/2 ounce) can cream of chicken soup
1 (1 ounce) package powdered ranch dressing mix Watch for MSG
1 teaspoon garlic salt

Spray 9×13 baking dish. Spread potatoes in bottom on pan. Top with peppers and chicken, set aside.

Putting the dinner together: Spread the potatoes in the bottom of the prepared baking dish(es). Layer the bell pepper(s) and chicken breasts on top of the potatoes. Set aside. If you are preparing a triple batch, layer an equal number of potatoes, bell peppers, and chicken in each of the three dishes.

In a large bowl, combine sour cream, soup, ranch dressing mix, and salt and stir thoroughly. Spread over the chicken, dividing the mixture equally among the three dishes if you are preparing a triple batch.

For dinner: tonight: Preheat the oven to 350°F. Cover the dish with aluminum foil and bake for 1-1/2 hours, until browned and bubbly.

To freeze: Cover with plastic wrap and heavy-duty aluminum foil. Label, date and freeze for up to 3 months. Thaw in the refrigerator before cooking as directed above.

Serves 6. Source: Dream Dinners, by Stephanie Allen and Tina Kuna, pages 192-193.

Chili Lime & Chicken Bake

Makes 6 Servings of 1 cup each

1 pkg. (6 oz.) FRESH TAKE Chili Lime & Panko Recipe Cheese Breadcrumb Mix, mixed together (found in dairy aisle near cheese)
2 cups shredded cooked chicken
2 cups cooked long-grain white rice
1 can (10-3/4 oz.) fat-free reduced-sodium chicken broth
1 cup Reduced Fat or Light Sour Cream
1 jar (7 oz.) roasted red peppers, drained, chopped

HEAT oven to 350°F.

RESERVE 1 cup cheese mixture.

COMBINE remaining cheese mixture with remaining ingredients; spoon into 1-1/2-qt. casserole sprayed with cooking spray. Top with reserved cheese mixture. At this point you can FREEZE the casserole. TO EAT, thaw in refrigerator overnight, then cook as directed.

BAKE 20 to 25 min. or until heated through.

Source: Adapted from www.kraftrecipies.com. Makes 6 Servings of 1 cup each.

_{Nutritional info per serving: Calories 330; Total fat 14 g; Saturated fat 7 g; Cholesterol 75 mg; Sodium 490 mg; Carbohydrate 27 g; Dietary fiber 1 g; Sugars 4 g; Protein 22 g; Vitamin A 35 %DV; Vitamin C 25 %DV; Calcium 20 %DV; Iron 8 %DV}

Creamy Ham & Cheese Casserole

I am NOT sure if this one will work as a freezer meal or not. The croutons might get too soggy? I would start by making a double batch. Eat one that night then freeze the other so you can compare the texture.

| 15 Min(s) Prep | | 35 Min(s) Cook | Serves 6, about 1 cup each

2/3 cup KRAFT Mayo with Olive Oil Cracked Pepper Reduced Fat Mayonnaise
1/3 cup milk
2 cups chopped cooked ham
2 cups croutons
1-1/2 cups KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA
1 tomato, chopped
1/4cup chopped red onions

HEAT oven to 350°F.
COMBINE ingredients.
SPOON into 2-qt. casserole.
BAKE 35 min. or until heated through.

Special Extra: Sprinkle casserole with 1/4 cup chopped toasted PLANTERS Slivered Almonds or Walnuts before baking.

Source: https://www.myfoodandfamily.com/recipe/126196/creamy-ham-cheese-casserole

_{Nutritional info per serving: Calories 320; Total fat 21 g; Saturated fat 8 g; Cholesterol 60 mg; Sodium 1130 mg; Carbohydrate 14 g; Dietary fiber 1 g; Sugars 3 g; Protein 19 g; Vitamin A 10 %DV; Vitamin C 6 %DV; Calcium 25 %DV; Iron 8 %DV}

Farmer’s Chicken

6 cups frozen shredded hash brown potatoes
1 cup grated Monterey Jack cheese with jalapeno peppers
1 cup diced fully cooked ham
1/4 cup sliced green onion
4 beaten large eggs
1 (12-ounce) can evaporated milk or evaporated skim milk
1/8 teaspoon pepper
1/4 teaspoon salt

Grease a 13x9x2-inch baking dish. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onion.

In a medium mixing bowl combine eggs, evaporated milk, pepper, and salt. Pour egg mixture over potato mixture in dish. Freeze.

To prepare to serve, thaw and preheat oven to 350°F. Bake, uncovered, for 40 to 45 minutes or until center appears set. Let stand 5 minutes before serving.

Makes 8 servings. Source: Once-A-Month Cooking: a proven system for spending less time in the kitchen and enjoying delicious, homemade meals every day, by Mimi Wilson and Mary Beth Lagerborg, 2007.

Kimberly’s Chicken and Rice Casserole

Single Batch:	Double Batch:
1/2 cup onion, chopped	1 cup onion, chopped
3/4 cup brown minute rice	1-1/2 cups brown minute rice
3/4 cup regular minute rice	1-1/2 cups regular minute rice
1-1/4 cups broth, divided	2-1/2 cups broth, divided
1-1/4 cups light mayonnaise	2-1/2 cups light mayonnaise
1 can healthy request cream of chicken soup	2 cans healthy request cream of chicken soup
1 can healthy request cream of celery soup	2 cans healthy request cream of celery soup
3-4 cups cooked chicken, cubed	6-8 cups cooked chicken, cubed
Topping for day of baking:	Topping for day of baking:
1 cup crushed potato chips, OR	2 cups crushed potato chips, OR
1/2 cup silvered almonds, if desired	1 cup silvered almonds, if desired

Brown rice takes a bit longer to cook than white so it needs to be microwaved before going into the casserole. In a large mixing bowl place 3/4 cup brown minute rice, 3/4 cup broth and onion. Cover and microwave for 3-4 minutes. Leave covered for an additional 3-5 minutes.

Add white minute rice, remaining 3/4 cup broth, mayonnaise, cream of chicken soup, and cream of celery soup. Mix well. Add the chicken and mix. Divide the mixture among three greased 8×3 inch disposable tin pans. Sprinkle on the topping (or reserve topping in pantry if freezing). Label and freeze.

To make: Defrost in the refrigerator. Uncover, add topping, and bake at 350°F until bubbly.

Source: Adapted from Grandma Partain’s Recipe from Gateway Gourmets: A Book of Favorite Recipes by Gateway Christian Church, 1981.

Lasagna

3/4 cup extra-lean ground beef, browned
3/4 cup Italian sausage, browned
3 cups spaghetti sauce
2 cups mozzarella cheese, grated
2 cups ricotta cheese
8 ounces lasagna noodles, cooked al dente

In a medium bowl, combine beef, sausage, and tomato sauce. Pour 1 cup mixture on bottom of casserole dish or ovenproof pan.

Arrange 1/3 of noodles over sauce, followed by 1/3 of ricotta cheese and 1/3 of mozzarella cheese. Repeat layering two more times. Finish with remaining sauce and mozzarella cheese. Freeze in a casserole dish or ovenproof pan.

Heat: If thawed, bake at 350°F for 45 minutes. If frozen, bake at 350°F for l-1/2 hours.

Serve: With garlic bread and a green salad.

Makes 6 servings. Source: Month of Meals: One Day to a Freezerful of Entrees by Kelly Machel, 2001.

Lasagna Roll-Ups (Lower-fat Option)

1/2 cup carrots, chopped
10 ounces spinach, steamed for 5 minutes
2 tablespoons fresh parsley, chopped
1 cup reduced-fat mozzarella cheese, grated
2 cups reduced-fat ricotta cheese (or low-fat cottage cheese)
3 cups spaghetti sauce
8 ounces lasagna noodles, cooked al dente

In a small bowl, mix together carrots, parsley, spinach, and ricotta cheese. Set mixture aside.

In a casserole dish or ovenproof pan, spread 1 cup spaghetti sauce on bottom.

On a flat surface, spread out noodles. Spread even amount of filling on each noodle. Sprinkle with mozzarella cheese. Roll jellyroll style. Place rolls seam side down in casserole dish. Top with remaining sauce. Freeze in a casserole dish or ovenproof pan.

Heat: If thawed, bake at 350°F for 45 minutes. If frozen, bake at 350°F for 1-1/2 hours.

Serve: With garlic bread and a green salad.

Makes 6 servings. Source: Month of Meals: One Day to a Freezerful of Entrees by Kelly Machel, 2001.

Macaroni and Sausage Casserole

2 cups Italian sausage, browned
2 cups mushrooms, sliced (or 2 4-ounce cans)
3/4 cup onion, chopped
2 cloves fresh garlic, minced
1 (6-ounce) can tomato paste
1/2 cup Parmesan cheese, grated
1-pound elbow macaroni, cooked al dente and cooled
1 tablespoon olive oil
2 cups water
1 bay leaf
1/4 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper

Original recipe yields: 4 to 6 servings

In a medium saucepan, sauté garlic in oil for 1 minute. Add onion; cook until soft. Add sausage, mushrooms, tomato paste, water, bay leaf, oregano, salt, and pepper; cover and simmer for 1 hour. Remove bay leaf.

In a large bowl, toss cooked macaroni with sausage mixture. Spoon into casserole dish; top with Parmesan cheese. Freeze in a casserole dish or ovenproof pan.

Heat: If thawed, bake at 375°F for 45 minutes. If frozen, bake at 375°F for 1-1/4 hours.

Source: Month of Meals: One Day to a Freezerful of Entrees by Kelly Machel, 2001.

Macaroni and Sausage Casserole (Lower-fat Option)

2 cups turkey sausage, browned
2 cups mushrooms, sliced (or 2 4-ounce cans)
3/4 cup onion, chopped
2 cloves fresh garlic, minced
1 (6-ounce) can tomato paste
1/4 cup Parmesan cheese, grated
1-pound elbow macaroni, cooked al dente and cooled
1 teaspoon olive oil
2 cups water
1 bay leaf
1/8 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper

Original recipe yields: 4 to 6 servings

In a large bowl, toss cooked macaroni with sausage mixture. Spoon into casserole dish; top with Parmesan cheese. Freeze in a casserole dish or ovenproof pan.

Heat: If thawed, bake at 375°F for 45 minutes. If frozen, bake at 375°F for 1-1/4 hours.

Source: Month of Meals: One Day to a Freezerful of Entrees by Kelly Machel, 2001.

Macaroni, Spinach, and Cheese Casserole

12 ounces spinach, trimmed and washed well
4 tablespoons (1/2 stick) unsalted butter or margarine
1 large yellow onion, minced
6 ounces thinly sliced mushrooms (about 2 cups)
2 cloves garlic, minced
1/2 teaspoon each dried thyme, basil, and tarragon, crumbled
3 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grated Parmesan cheese
2 teaspoons Dijon or spicy brown mustard
1/2 cup elbow macaroni cooked according to package
1 cup ricotta cheese

Place spinach in a large saucepan, cover, and cook over moderate heat until wilted — 3 to 4 minutes. Drain, cool, and chop coarsely.

Melt 1 tablespoon of the butter in a heavy 10-inch skillet over moderately high heat. Add the onion and stir until slightly soft—about 2 minutes. Add the mushrooms, garlic, thyme, basil, and tarragon. Cook over moderate heat, stirring occasionally, until the liquid evaporates—about 5 minutes. Set aside to cool.

Melt the remaining 3 tablespoons of butter in a small saucepan over moderate heat. Blend in the flour and stir for 2 minutes. Add the milk and bring to a simmer, stirring constantly. Reduce the heat to low and stir constantly for 5 minutes until thickened and smooth. Remove from the heat and stir in the salt, pepper, 1/4 cup of the Parmesan cheese, and the mustard.

Mix 1 cup of sauce with the macaroni. Distribute the macaroni equally among 4 greased 1-1/2 cup ramekins that can be reheated in a conventional or microwave oven. Stir 1/2 cup sauce into the mushroom mixture; then add the reserved spinach and the ricotta. Spoon the mixture over the macaroni and cover with the remaining sauce. Top casseroles with the remaining Parmesan cheese.

Packaging and freezing: Wrap each ramekin tightly with heavy-duty aluminum foil, label, and freeze. Will keep for up to 2 months.

Serving Later: To reheat in the oven: Preheat oven to 400° F. Bake the foil-covered casseroles for 30 minutes; uncover and cook until heated through and bubbling— about 15 minutes more. To microwave: Remove foil and cover with plastic wrap vented at the sides. Heat on High. (100% power) for 7 minutes. Let stand 1 minute before uncovering.

Serves 4. Source: Reader’s Digest: Cook Now, Serve Later, 1989.

_{Calories 461; Protein 52 g; Carbohydrates 85 g; Fat 80 g; Sodium 696 mg; Cholesterol 90 mg}

Mango Chicken

Full size: 9×13-inch pan
1 cup uncooked white rice
4 boneless, skinless chicken breasts
1 jar (12 ounces) mango salsa
2 cups water day of serving

Half size: 8×8-inch pan
1/2 cup uncooked white rice
2 boneless, skinless chicken breasts
6 ounces mango salsa
1 cup water day of serving

Place 1 (1/2) cup uncooked white rice in a small Ziploc bag. Seal well
In second small Ziploc bag, place chicken and mango salsa. Seal well.
On a third Ziploc, write instructions: Preheat oven to 350°F. In a greased 9×13-inch pan (9×9-inch), combine rice and 2 cups (1 cup) water. Lay chicken over rice and pour mango salsa over top. Cover and bake 1 hour.
Place rice and chicken/mango bags into third bag. Freeze.

Makes 4 servings full size. Adapted from: 101 Things to Do with a Casserole, by Stephanie Ashcraft and Janet Eyring, page 55.

Mexicali Rice

2 cups chicken, baked or boiled, cut into 1/2-inch cubes
2 (4-ounce) cans diced green chiles
1-1/2 cups sour cream
1/4 cup Cheddar cheese, grated
2 cups Monterey Jack cheese, grated
3 cups Uncle Ben’s Converted® long grain rice, cooked
1 can refried beans
1/4 teaspoon Worcestershire sauce
1/4 teaspoon salt

Original recipe yields: 4 to 6 servings

In a large bowl, combine chicken, chiles, sour cream, Worcestershire sauce, and salt.

On the bottom of a casserole dish coated with nonstick cooking spray, spread 1/3 of rice. Spread half of sour cream mixture evenly over top; spread half of the beans over top; sprinkle with half of Monterey Jack cheese. Repeat layering, ending with remaining rice. Sprinkle top with Cheddar cheese. Freeze in a casserole dish or ovenproof pan.

Heat: If thawed, bake at 350°F for 45 minutes. If frozen, bake at 350°F for 1-1/4 hours.

Serve: With a salad. For use as a side dish, prepare without chicken. Source: Month of Meals: One Day to a Freezerful of Entrees by Kelly Machel, 2001.

Mexican Lasagna

Tortillas replace lasagna noodles in this beefy casserole with a south-of-the-border twist. With salsa, enchilada sauce, chilies, cheese and refried beans, it’s a fiesta of flavors. —Tina Newhauser, Peterborough, New Hampshire

Prep: 25 min. | Bake: 40 min. + standing

1-1/4 pounds ground beef
1 medium onion, chopped
4 garlic cloves, minced
2 cups salsa
1 can (16 ounces) refried beans
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) enchilada sauce
1 can (4 ounces) chopped green chilies
1 envelope taco seasoning
1/4 teaspoon pepper
6 flour tortillas (10 inches)
3 cups (12 ounces) shredded Mexican cheese blend, divided
2 cups crushed tortilla chips
Sliced ripe olives, guacamole, chopped tomatoes and sour cream, optional

In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper; heat through.
Spread 1 cup sauce in a greased 13-in. x 9-in. baking dish. Layer with two tortillas, a third of the meat mixture and 1 cup cheese. Repeat layers. Top with remaining tortillas and meat mixture.
Cover and bake at 375°F for 30 minutes. Uncover; sprinkle with remaining cheese and top with tortilla chips.
Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Garnish with the olives, guacamole, tomatoes and sour cream if desired.

Yield: 12 servings. Source: https://www.tasteofhome.com/recipes/favorite-mexican-lasagna/

Nutrition Facts: 1 piece: 448 calories, 19g fat (9g saturated fat), 57mg cholesterol, 1240mg sodium, 43g carbohydrate (3g sugars, 8g fiber), 22g protein.

Poppy Seed Chicken Casserole

6 servings pre-cooked chicken breast cubed
8 oz. Sour Cream
1 can cream of chicken soup
1 Tbsp. Poppy Seeds
1 Box of your favorite pasta
1 tube Ritz Crackers
1 stick butter

Mix sour cream, soup, poppy seeds, chicken (set aside or freeze).
To prepare: (Thaw if frozen) Mix poppy seed chicken with cooked pasta and place in greased Pyrex.
Top with crushed Ritz crackers.
Pour 1 stick melted butter over crackers
Bake at 350°F for 25 to 30 minutes (until bubbly).

Poppy Seed Noodle Casserole

1 package (12 oz) egg noodles
1 tbsp vegetable oil
1 cup chopped onions
2 cloves garlic, minced
2 cups 1 % cottage cheese
1 cup sour cream
1/4 cup poppy seeds
1 tbsp chopped fresh tarragon or dill
1 can (6 oz) salmon, drained (optional)
1 tbsp grated Parmesan cheese (optional)

In pot of boiling, salted water, cook noodles until tender but still firm, about 8 minutes. Drain. Rinse under cold running water. Drain and set aside.
In a saucepan, heat oil over medium-high heat. Add onions and garlic; cook for 5 minutes or until softened.
In food processor, combine cottage cheese and sour cream; puree until smooth. Add onion mixture, poppy seeds, tarragon and salmon (if using). Pulse on and off until well combined. Transfer to a large bowl; stir in noodles. Pour into greased 8-cup casserole dish. Sprinkle with Parmesan, if using. If freezing, see “to freeze” section below; otherwise proceed with Step 4.
Preheat oven to 350° F. Cover and bake in center of oven for 40 to 45 minutes or until heated through.

To freeze: Wrap well with plastic wrap, then foil; seal, date, and label. Freeze for up to three months.

To serve: Thaw in microwave or in refrigerator overnight. Unwrap baking dish and proceed with Step 4, above.

This can serve as a main dish (with the salmon) or as an accompaniment to meat dishes (without salmon).

TIP: Undercook the pasta if freezing until firm; it will cook further upon reheating.

If making to serve immediately, cook pasta a little further. Casseroles that will be frozen should always have extra liquid because they absorb moisture as they reheat.

Frozen herbs have all the taste and texture of just picked. Whenever you can, pick, wash, chop and freeze herbs. It saves so much time to have them ready to add to a recipe.

Serves 6 to 8. Source: The best freezer cookbook: freezer friendly recipes, tips and techniques, by Jan Main, 2001.

Quiche in a Bag

1 Cup cooked meat — diced or browned
3/4 Cup vegetable — blanched, thawed
1 Cup Cheddar cheese
1/4 Cup onion — diced
1 3/4 Cups Milk
4 eggs
1/8 Teaspoon Tabasco sauce
1/2 Cup flour (whole wheat works fine)
2 Teaspoons baking powder

Combine meat, vegetable, cheese and onion. Place this mixture in a gallon Ziploc bag. With a mixer or blender combine milk, eggs, Tabasco sauce, flour and baking powder. Mix well and pour into the bag with the meat/vegetable mixture. Seal bag label and freeze.

To serve thaw completely. Shake bag well and pour into a spray treated or greased deep-dish pie plate or quiche pan. Sprinkle with paprika if desired.

Bake at 350°F for 35 to 45 minutes until lightly browned on top and well set in center. Cool about 5 minutes before serving.

Serves 6-8. Source: https://www.food.com/recipe/quiche-in-a-bag-oamc-freezer-cooking-290442

Rainy Day Chicken with Rice

1 (10-3/4) can cream of mushroom soup
1 (10-3/4) can cream of celery soup
1 (10-3/4) can cream of chicken soup
1/4 cup butter, melted
1/4 cup French dressing
1/4 cup milk
1-1/2 cups long-grain uncooked rice
6 boneless, skinless chicken breasts cut into long strips
1/4 cup grated Parmesan cheese

Mix together all but the Parmesan cheese and pour into freezer bag. Put Parmesan cheese in small bag and attach to chicken bag. Label and freeze.

When thawed, pour into 13 x 9-inch greased casserole dish and cover with foil. Bake at 350°F oven for 1-1/2 hours. Add Parmesan cheese during the last 10 minutes of cooking.

Makes 8 servings. Source: Once-A-Month Cooking: a proven system for spending less time in the kitchen and enjoying delicious, homemade meals every day, by Mimi Wilson and Mary Beth Lagerborg, 2007.

Santa Fe Chicken with Black Beans

1 onion, chopped
3 cloves garlic, minced
1 Tbsp. olive oil
9 oz. pkg. frozen fully cooked diced chicken
2 (15 oz.) cans black beans, drained and rinsed
24 oz. jar thick and chunky salsa
1 cup taco sauce
8 corn tortillas
1 cup sour cream
2 cups shredded Cojack cheese

In medium microwave safe bowl, cook onion and garlic in olive oil on HIGH for 2-3 minutes until tender. Stir in frozen chicken, black beans and salsa. (If freezing, cool onion and garlic mixture before adding frozen chicken.)

In 2-quart glass baking dish, pour taco sauce. Lay four corn tortillas over sauce. Top with half of chicken mixture. Spoon on half of sour cream in small dollops. Sprinkle with half of cheese. Top with remaining tortillas, chicken mixture, sour cream and cheese. Cover with foil. At this point, you can wrap the casserole well and freeze up to 3 months.

Bake at 350°F for 25-35 minutes until bubbly. Uncover and bake 5-10 minutes longer until cheese is melted. If frozen, thaw casserole overnight in refrigerator, then bake covered at 350° for 35-45 minutes until bubbly; uncover and bake 5-10 minutes longer until cheese melts. Serves 6.

Santa Fe Chicken with Rice

Serves 6. Might want to double recipe if intention is to freeze.

10 Min(s) Prep | 45 Min(s) Cook

2 cups instant white rice, uncooked
1 can (15 oz.) black beans, rinsed
1 yellow pepper, chopped
1can (10-1/2 oz.) condensed cream of chicken soup
2 cups water
1/4 cup chopped fresh cilantro
4 small boneless skinless chicken breast halves (1 lb.)
1/2 cup Thick ‘N Chunky Salsa
1 cup Mexican Style Finely Shredded Four Cheese

HEAT oven to 400°F.

COMBINE rice, beans and peppers in 13×9-inch baking dish (2 or 3-8” tin rounds to serve three). Mix soup, water and cilantro; pour over rice mixture.

TOP with chicken and salsa. FREEZE after wrapping in tin and labeling. TO EAT: Thaw overnight in refrigerator. Follow directions below.

BAKE 45 min. or until chicken is done (165°F), topping with cheese for the last 10 min.

Healthy Living: Save 50 calories and 6g of fat, including 3g of saturated fat, per serving by preparing with 98%-fat-free reduced-sodium condensed cream of chicken soup and KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese. Substitute

Don’t have fresh cilantro? Use 1 tsp. ground coriander instead.

Nutritional info per serving: Calories 640; Total fat 17 g; Saturated fat 8 g; Cholesterol 100 mg; Sodium 1090 mg; Carbohydrate 78 g; Dietary fiber 10 g; Sugars 3 g; Protein 45 g; Vitamin A 15 %DV; Vitamin C 50 %DV; Calcium 30 %DV; Iron 40 %DV.

Source: Adapted for freezer from https://www.myfoodandfamily.com/recipe/114523/santa-fe-chicken-recipe

Sausage Florentine Bake

Prepare once and eat twice with this delicious lasagna-like casserole! Just bake one pan and freeze the second. Later, thaw and bake for an easy and impressive meal. The homemade sauce is so fresh-tasting.

1-1/2 pounds bulk Italian sausage
2 cans (28 ounces each) crushed tomatoes
1 bay leaf
3 to 4 garlic cloves, minced
2 teaspoons sugar
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
4 eggs, beaten
1/2 cup grated Parmesan cheese, divided
1/8 teaspoon ground nutmeg
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 package (12 ounces) extra wide noodles, cooked and drained
4 green onions, sliced
4 cups (16 ounces) shredded part-skim mozzarella cheese

In a Dutch oven or large saucepan, cook sausage until no longer pink; drain. Add tomatoes, bay leaf, garlic, sugar, basil, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.

Meanwhile, in a bowl, combine eggs, 1/4 cup Parmesan cheese and nutmeg; mix well. Stir in spinach, noodles and onions. Discard bay leaf from sausage mixture.

In each of two greased 9-in. square baking pans, layer a fourth of the noodles and a fourth of the sausage mixture. Top each with 1 cup mozzarella cheese. Repeat layers. Top with remaining Parmesan. Bake, uncovered, at 350° for 30 minutes or until bubbly. Let stand for 10 minutes before serving. Yield: 2 casseroles (4 serving each). Editor’s Note: Casseroles may be frozen before baking. Thaw in the refrigerator. Bake at 350°F for 1 hour.

Source: https://www.tasteofhome.com/recipes/sausage-florentine-bake/.

Scalloped Potatoes and Ham

4-1/2 lbs. red potatoes (about 14), cut into 1/4-inch-thick slices
1 container (16 oz.) Fat Free Sour Cream
3/4 lb. (12 oz.) 2% Milk VELVEETA®, cut into 1/2-inch cubes
1/2 lb. (1/2 of 1-lb. pkg.) Smoked Ham, chopped
4 green onions, sliced
1/4 cup Grated Parmesan Cheese

HEAT oven to 350°F.

COOK potatoes in boiling water in large saucepan 10 to 12 min. or just until potatoes are tender; drain. Remove 3/4 of the potatoes; place in large bowl. Add sour cream; mash until smooth. Stir in VELVEETA, ham and onions. Gently stir in remaining potato slices.

SPOON into 13×9-inch baking dish sprayed with cooking spray; sprinkle with Parmesan.

TO FREEZE: Use 2 or 3 8” round tins instead of 13×9 dish. Wrap in foil, label, freeze. TO MAKE: Thaw in refrigerator overnight. Set on counter while the oven warms up. Bake uncovered, 30 mins or until heated through.

BAKE 30 min. or until heated through.

Makes 16 servings, about 1 cup each. Per serving: 190 cal; 3.5g fat; 550 mg Sodium; 2 g fiber. Source: Modified for freezer from https://www.myfoodandfamily.com/recipe/069207/new-look-scalloped-potatoes-and-ham

South of the Border Chicken Bake

2 (10 3/4-ounce) cans cream of mushroom soup
2 (10 3/4-ounce) cans cream of chicken soup
3-1/2 cups milk
4 cups cooked chicken, chopped
2 onions, finely chopped
2 cups salsa
4 cups cheddar cheese, grated
24 corn tortillas, each cut into 8 pieces

In large bowl, combine soups and milk; stir well. Add chicken, onion, salsa and three cups of grated cheese. Layer tortilla pieces first followed by chicken mixture into three lightly buttered 8 x 8-inch baking pans. Top with remaining cheese. Cover with foil; label and freeze.

To Serve: Thaw casserole. Bake in 350°F oven for 35-45 minutes, or until bubbly.

Makes 18 servings. Source: Frozen Assets: How to Cook for a Day and Eat for a Month, by Deborah Taylor-Hough, 1999.

Tomato and Ricotta Crepes

If using fresh crepes not yet frozen, then you can freeze this dish. Otherwise bake the cannelloni on the day it was assembled.

2 tablespoons unsalted butter
2 tablespoons chopped fresh sage leaves
10 ounces fresh ricotta
Salt and freshly ground black pepper
1-1/2 cups spaghetti sauce
8 crepes, thawed if frozen
8 ounces fresh mozzarella, drained and sliced
1 tablespoon extra-virgin olive oil

Preheat the oven to 400°F.
Melt the butter in a skillet over medium heat. Add the sage and cook for 5 to 8 minutes until the sage is crisp and the butter is a nutty brown color. In a bowl, mix the ricotta with the sage butter and salt and pepper to taste.
Spread 1/2 cup of tomato sauce in the bottom of a 2-quart, shallow, ovenproof, freezer-safe baking dish. Using 2 tablespoons of the ricotta mixture per crepe, place the filling along the bottom third of the crepe and roll up. Lay the rolled-up crepe on the sauce. Repeat, filling eightcannelloni total.
Spoon the remaining tomato sauce over the cannelloni and top with mozzarella slices. Sprinkle with pepper and drizzle with olive oil. Bake for 30 minutes or until the sauce is bubbling and the mozzarella is golden brown. Let stand for 5 minutes before serving.

To freeze: Do not bake the assembled dish. Freeze uncovered until the surface is solid. Place a piece of plastic wrap on the surface, then cover with heavy-duty foil. Return to the freezer.

To cook: Preheat the oven to 400°F. Place a rack in the center of the oven and place a baking sheet in the oven to preheat. Remove the foil and plastic wrap from the cannelloni and replace with parchment paper and foil. Place the cannelloni on the baking sheet and bake for 30 minutes. Remove the foil and parchment paper and bake for another 20 minutes or until the mozzarella is golden brown and the sauce is bubbling.

Serves 4. Freeze for up to 2 weeks. Source: Can I freeze it? how to use the most versatile appliance in your kitchen, by Susie Theodorou, 2007.

Turkey-Stuffed Manicotti

Cooling the manicotti shells completely before stuffing them makes the stuffing process much easier than attempting to stuff hot noodles. A long handled infant feeding spoon (with a tiny bowl) works perfectly for stuffing manicotti shells.

2 tablespoons butter, melted
4 cups cooked turkey meat, chopped or shredded
2 cups ricotta cheese
Ground black pepper to taste
1/2 cup Parmesan cheese
2 green onions, chopped
1 teaspoon dried parsley
1/2 teaspoon dried rosemary
2 eggs, lightly beaten
4 cups tomato sauce, or 2 jars (15-ounce) spaghetti sauce
16 manicotti shells, cooked until just barely softened

In large skillet, brown turkey in butter for 2-4 minutes. Mix turkey with ricotta cheese. Add pepper, Parmesan, green onions, parsley, rosemary and egg; mix well. Cover bottom of baking pans with one cup tomato sauce. Stuff manicotti shells with turkey mixture; place in baking pan(s) and cover with remaining sauce. Cover baking pan(s) with foil; label and freeze.

To Serve: Thaw. Sprinkle 1/2 cup Parmesan cheese over manicotti. Bake uncovered at 350°F for 35 minutes, or until bubbly and hot in the center.

Makes 8 servings. Source: Frozen Assets: How to Cook for a Day and Eat for a Month, by Deborah Taylor-Hough, 1999.

Crock-Pot Meals

Apricot Chipotle Pork Ribs

Boneless pork ribs cooked all day in your slow cooker with tomato sauce, apricot jam and the mild smoky flavor of a chipotle pepper. If you’ve never cooked boneless pork ribs in a delicious sauce in your slow cooker until the meat simply falls apart, you are in for one of life’s surprise treats. A tender juicy dinner even the little ones will love.

Full Size, Six Servings: Large Cooker	Half Size, Three Servings: Small Cooker
2 lbs. boneless pork ribs	1 lb. boneless pork ribs
1 cup tomato sauce	1/2 cup tomato sauce
1 cup diced onion	1/2 cup diced onion
1/2 cup apricot jam	1/4 cup apricot jam
1 chipotle pepper	1/2 chipotle pepper

Place all in a Ziploc bag(s). Seal well and freeze. Use within three months.

Cooking Instructions: Do not defrost. Add contents of zipper bag to slow cooker. Cook on low for 6-8 hours. To Grill: Defrost completely. Heat grill to medium high. Grill ribs 5-10 minutes per side, marinating ribs with remaining sauce in bag as they cook. Grill until cooked thoroughly (minimum internal temperature is 155°F). Salt and pepper to taste.

_{Nutritional Information: Calories: 280 kcal, Calories from Fat: 100, Protein: 31 g, Carbohydrates: 14 g, Fat: 11 g, Saturated Fat: 4 g, Sodium: 320 mg, Cholesterol: 100 mg, Dietary Fiber: 1 g, Sugars: 11 g, Vitamin A: 6 %, Vitamin C: 10 %, Iron: 15 %, Calcium: 2 % (Amounts per serving based on exact recipe quantities and 6 servings per recipe.) Weight Watchers® Points: Total: 6}

Chicken Cacciatore

Single Batch:	Double Batch:
2 medium onions, sliced thin	4 medium onions, sliced thin
2 cloves garlic, minced	4 cloves garlic, minced
1 (15oz.) can diced tomatoes	2 (15oz.) cans diced tomatoes
1 (8oz.) can tomato sauce	2 (8oz.) cans tomato sauce
1 teaspoon salt	2 teaspoons salt
1/4 teaspoon pepper	1/2 teaspoon pepper
2 teaspoons oregano	4 teaspoons oregano
1/2 tablespoon basil	1 tablespoon basil
1/2 teaspoon celery seed	1 teaspoons celery seed
1 bay leaf	2 bay leaf
1/4 cup white wine	1/2 cup white wine
6 boned chicken breasts	12 boned chicken breasts

Plus pasta for serving.

Original recipe yields: 6 servings

Prep day instructions: Mix together onions, garlic, tomatoes, tomato sauce, salt, pepper, herbs, and wine. Place this mixture together with chicken breasts in a (two) freezer bag(s). Freeze, using freezer bag method.

Serving day instructions: Place in Crock-Pot and cook on low 6-8 hours or on high 2-1/2 to 4 hours. Serve over pasta. Source: Don’t Panic – Dinner’s in the Freezer: Great-Tasting Meals You Can Make Ahead, by Martinez, Howell & Gracia, 2005.

Chicken Parisienne

Single Batch:	Double Batch:
1/2 cup white wine	1 cup white wine
1 (10 oz.) can cream of mushroom soup	2 (10 oz.) cans cream of mushroom soup
1/2 cup mushrooms, sliced	1 cup mushrooms, sliced
1/4 cup flour	1/2 cup flour
1 cup sour cream	2 cups sour cream
6 de-boned chicken breasts	12 de-boned chicken breasts

Serving day:	Serving day:
salt and pepper	salt and pepper
paprika	paprika

Original recipe yields: 6 servings

Prep day instructions: Mix wine, soup and mushrooms together. Stir flour into sour cream and add to soup mixture. Place mixture together with chicken in (two) freezer bag(s). Freeze.

Serving day instructions: Place chicken and sauce in Crock-Pot. Sprinkle salt, pepper and paprika over top. Cover and cook on low for 6-8 hours. Makes 6 servings.

Hint: Serve with pasta or potatoes.

Source: Don’t Panic – Dinner’s in the Freezer: Great-Tasting Meals You Can Make Ahead, by Martinez, Howell & Gracia, 2005.

Creamy Black Bean Salsa Chicken

Freezing directions formatted for a small slow cooker.

4 boneless, skinless chicken breasts
1 cup chicken broth
1 cup salsa
1 can (15 ounces) corn, drained
1 can (15 ounces) black beans, drained
1 package taco seasoning
1 cup grated cheddar cheese

8 flour tortillas

1/2 cup sour cream

In a medium mixing bowl, place broth, salsa, corn, black beans, and taco seasoning. Mix well.
Place chicken in two small Ziploc bags
Divide salsa mixture into two equal parts. Pour over two bags of chicken and seal well.
In two more small Ziploc bags, place grated cheese.
On two large Ziploc bags, place instructions.
Put 4 flour tortillas in each of the two large labeled bags.
Put the chicken and cheese bags into the third bag with the instructions and tortillas. Freeze.
Label Instructions: Place chicken in greased small slow cooker. Cover and cook on low heat 6-8 hours or on high heat 3-4 hours. Remove chicken with slotted spoon and place on serving dish. Stir in sour cream and cheese into sauce in slow cooker, then pour over chicken.

Makes 3-5 servings. Adapted from: 101 More Things to Do with a Slow Cooker, by Stephanie Ashcraft and Janet Eyring, page 67.

_{Nutritional facts per serving (daily value): Calories 898kcal; Protein 89g (179%); Total Fat 20g (31%) (Sat. 11g (54%)); Chol. 179mg (60%); Carb. 92g (31%); Fiber 24g (95%); Sugars 14g; Calcium 368mg (37%); Iron 11mg (59%)}

Dump Honey Sesame Pork Chops

Double this recipe and make more than one bag at a time to freeze

1/2 cup beer
3 Tablespoons sesame seeds
3 Tablespoons honey
2 Tablespoons Dijon mustard
1/2 teaspoon pepper
2 cloves crushed garlic
about 3 pounds pork chops or pork loin

Mix all ingredients and put in a (two) freezer bag(s). Freeze.

Dump into the crock-pot and cook on low for 6 hours.

Source: http://www.chellascommoncents.com/recipes/slow_cooker_poultry_freezer_meals_recipes/dump_honey_sesame_pork_chops

Hawaiian Chicken

Double this recipe and make more than one bag at a time to freeze

6 lbs. boneless, skinless chicken breast halves
2 (16 oz.) cans pineapple slices, drained
2 (15 oz.) cans mandarin oranges, drained
1/4 cup cornstarch
1/2 cup brown sugar
1/4 cup soy sauce
1/4 cup lemon juice*
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground red pepper

Serving day: Steamed rice Toasted almonds

The measurements for the lemon juice in the quantity table are correct. The flavor of acidic ingredients are intensified when a recipe is made in large quantity. The recipe has been adjusted to accommodate this.

Original recipe yields: 8-10 servings

Prep day instructions: Place chicken in freezer bag. Mix together fruit, cornstarch, sugar, soy sauce, lemon juice, salt, ginger, and ground red pepper. Pour over the chicken in bag. Freeze, using freezer bag method.

Serving day instructions: Thaw chicken mixture. Place in Crock-Pot, cover, and cook on low for 4-5 hours or on high for 2-3 hours. Add green pepper to Crock-Pot one hour before serving, if desired. To serve, spoon over steamed rice and top with toasted almonds.

Source: Don’t Panic – Dinner’s in the Freezer: Great-Tasting Meals You Can Make Ahead, by Martinez, Howell & Gracia, 2005.

Jerk Porkwiches with Lime Mayo

Lime Mayo:
1/2 cup light mayonnaise
1/4 cup finely chopped red onion
1/4 teaspoon lime peel – finely shredded
1 tablespoon lime juice
1 clove garlic, minced
Pork:
1 (1-1/2 to 2-pound) boneless pork shoulder roast
1 tablespoon Jamaican Jerk Seasoning
1/4 teaspoon dried thyme, crushed
1 cup water
1 tablespoon lime juice
Serving Day:
6 to 8 Kaiser rolls, split and toasted
Lettuce
1 medium mango, peeled, seeded – and thinly sliced

Whisk all mayo ingredients together in a bowl. Cover and chill in refrigerator until ready to serve or up to one week.

Trim any fat off of the meat. Rub jerk seasoning evenly over meat. Place meat in a 3 ½ or 4-quart crock-pot. Sprinkle with thyme. Pour the water over the meat.

Cover and cook on low-heat setting for 8-10 hours or on high-heat setting for 4 to 5 hours. Remove meat from cooker, reserving cooking juices. Shred meat, discarding any fat. Skim fat from cooking juices. Add enough of the cooking juices to moisten meat (about 1/2 cup). Stir lime juice into meat.

To serve, make sandwiches to taste with lime mayo, lettuce, mango and pork. Serve warm.

Makes 6 to 8 servings. Source: Better Homes and Gardens Make-Ahead Cooking, 2001.

_{Nutritional facts per serving (daily value): Calories 267kcal; Protein 22g (44%); Total Fat 19g (29%) (Sat. 4g (20%)); Chol. 83mg (28%); Carb. 1g (0%); Fiber 0g (0%); Sugars 0g; Calcium 21mg (2%); Iron 1mg (8%)}

Korean Glazed Boneless Pork Ribs

Double this recipe and make more than one bag at a time to freeze

Full Size, Six Servings, Large Cooker:
Boneless pork ribs enough for 6-8 servings
1 cup sliced pear pieces
1/4 cup Green onions
1/4 cup Soy sauce
2 Tbs. Rice wine
2 Tbs. Pineapple juice
1 Tbs. Sugar
2 tsp. minced Garlic
1 Tbs. Sesame seeds
1 tsp. Ginger
1 Tbs. Sesame oil
1 tsp. Black pepper
1/2 tsp. Red chili flakes

Combine all ingredients in a large zip lock bag. Freeze.

Do not defrost. Place contents of pork bag in 4 to 5-quart slow cooker and cook on low for 6 to 7 hours (recommended internal temperature is 155°F).

One half hour before serving, begin cooking rice: bring 4 cups chicken stock and rice to a boil over high heat. Stir once, reduce heat to medium low, cover and simmer 20-25 minutes or until broth is absorbed and rice is tender.

To thicken sauce in slow cooker, mix 1 to 2 tablespoons of cornstarch with 1 to 2 tablespoons of COLD water. Add to slow cooker and let sit 10 minutes. Salt and pepper to taste.

Nice Addition: Spinach salad with warm bacon dressing. Wine suggestion: Zinfandel.

Source: My Girlfriend’s Kitchen, January 2007

_{Nutrition Per Serving: Calories 524 (127 From Fat); Fat 14g (Sat 4g,); Protein 36g; Cholesterol 101mg; Sodium 782mg; Fiber 2g; Carbohydrate 61g}

Lemon-Honey Chicken

One bag:	Two bags:	Three bags:
4 boneless, skinless chicken breasts	8 boneless, skinless chicken breasts	12 boneless, skinless chicken breasts
1-1/2 teaspoons ginger	3 teaspoons ginger	4-1/2 teaspoons ginger
1/2 cup lemon juice	1 cup lemon juice	1-1/2 cups lemon juice
1 cup honey	2 cups honey	3 cups honey

Mix ginger, lemon juice and honey in a large measuring cup.
Place chicken in a (two or three) Ziploc bag(s)
Add the honey sauce to each chicken bag. Seal well.
Label and Freeze.

Label Instructions: Place chicken in greased slow cooker. Cover and cook on low heat 6-8 hours on high heat or 3-4 hours. Serve over angel hair pasta.

Makes 4-6 servings. Adapted from: 101 More Things to Do with a Slow Cooker, by Stephanie Ashcraft and Janet Eyring, page 76.

Meal-On-The-Run Pork Loin

Double this recipe and make more than one bag at a time to freeze

3-1/2-pound pork loin
5 ounces soy sauce
1/4 cup light brown sugar
1/2 cup red cooking wine
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1-1/2 cups water

Trim fat off pork loin. Place all ingredients in bag and seal well. Freeze.

Thaw and place in Crock-Pot. Cover and set on low for 6 to 8 hours. If possible, turn several times to coat meat with sauce. When done, shred meat and return to sauce.

NOTE: Good on hamburger buns for a picnic supper after a late soccer game.

Makes 6 to 8 servings. Source: Once-A-Month Cooking: a proven system for spending less time in the kitchen and enjoying delicious, homemade meals every day, by Mimi Wilson and Mary Beth Lagerborg, 2007.

Orange Chicken

Double this recipe and make more than one bag at a time to freeze

6 boneless, skinless chicken breasts
1/4 cup molasses
2 tablespoons cider vinegar
2 tablespoons orange juice
2 tablespoons Worcestershire sauce
2 teaspoons Dijon mustard
1/8 to 1/4 teaspoon hot pepper sauce, optional

Combine molasses, vinegar, orange juice, Worcestershire, mustard, and hot sauce is using.
Place chicken into a Ziploc bag and add vinegar sauce. Seal well.
Label and Freeze.

Label Instructions: Place chicken in greased slow cooker. Cover and cook on high heat for 3-4 hours on high or on low heat 7-9 hours. Serve with rice and fruit smoothies.

Makes 4-6 servings. Adapted From: 101 Things to Do with a Slow Cooker, by Stephanie Ashcraft and Janet Eyring, page 86

Pineapple Chicken

4 to 6 boneless, skinless chicken breasts
1/8 teaspoon pepper
paprika, to taste
1 can (20 ounces) pineapple tidbits, drained
2 tablespoons Dijon mustard
2 to 3 tablespoons soy sauce
1/4 teaspoon minced garlic

Place chicken in greased 3-1/2 to 5-quart slow cooker. Sprinkle with pepper and paprika. In a separate bowl, mix pineapple, mustard, soy sauce, and garlic together; pour over chicken. Cover and cook on high heat for 3-4 hours on high or on low heat 7-9 hours.

Makes 4-6 servings. Source: 101 Things to Do with a Slow Cooker, by Stephanie Ashcraft and Janet Eyring, page 79.

Slow-Cooked Beef Short Ribs

This is a super simple recipe for short ribs. The idea is to make, then freeze the been in meal-size portions so that you can have shredded beef on hand. The seasoning is simple on the beef, to allow you to use the beef in several different recipes and change the flavor profiles for each. If you are looking for a beef cut that has a higher-quantity yild, try using a 4-plus-pound roast beef or boneless short ribs.

Serves 8

4 pounds beef short ribs, bone in
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 tablespoon salted butter
1 cup red wine
1 cup beef stock

Use a sharp knife to carefully trim off any silver skin and some (but not all) of the excess fat from the beef. Season all sides of the beef with salt and pepper.
Heat a large saute pan over medium-high heat. Add the butter to the pan and raise the heat to high. Sear the short ribs for 4 minutes, their best side down first. Flip and sear for another 3 minutes. Transfer to a wire rack to let cool slightly. Place the saute pan back over low hear and carefully add the wine (if it’s too hot, it may splatter and steam a little, so be careful). Use the wine to deglaze the pan, scraping up the seasoning from the bottom of the pan with a wooden spoon.
Pour the pan juices into a slow cooker along with the beef stock. Add the seared beef with its best side facing up. Cook on LOW for 8 to 10 hours, depending of your slow cooker. The meat will fall apart easily when it’s ready. You can serve some fresh that day and shred the rest and freeze for later uses.

To Freeze: Let the meat cool, then freeze. Cooked meat freezes best in vacuum sealed bags.

Source: Fast to the Table Freezer Cookbook: Freezer-Friendly Recipes and Frozen Food Shortcuts, by Becky Rosenthal, 2016

Southwestern Chicken

1 jar (16 ounces) chunky salsa, divided
2 cans (15-1/4 ounces each) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 package taco seasoning
6 boneless skinless chicken breast halves
1 cup (4 ounces) grated cheddar cheese
sour cream for serving
warm flour tortillas for serving

In a medium mixing bowl, place salsa, corn, black beans, and taco seasoning. Mix well.
Place chicken in two small Ziploc bags
Divide salsa mixture into two equal parts. Pour over two bags of chicken and seal well.
In two more small Ziploc bags, place grated cheese.
On two large Ziploc bags, place instructions.
Put 4 flour tortillas in each of the two large labeled bags.
Put the chicken and cheese bags into the third bag with the instructions and tortillas. Freeze.
Label Instructions: Place chicken in greased small slow cooker. Cover and cook on high for 3-4 hours or on low for 7-8 hours, or until the meat juices run clear. Remove chicken from slow cooker and shred or slice. Return chicken to slow cooker. Sprinkle with cheese and stir in sour cream; cover until cheese is melted, about 5 minutes.

Grilled Dinners

Apple Butter-Glazed Chicken

1 cup apple butter
3 tablespoons yellow mustard
2 tablespoons butter
2 tablespoons sugar
1 teaspoon celery seeds
1 medium onion, minced
5 bone-in skin-on chicken breast halves
1 teaspoon salt
fresh ground pepper

Heat the apple butter, mustard, butter, sugar, celery seed and onion to a boil in a medium saucepan over medium-high heat. Remove from heat; cool.

Place the chicken in a food storage bag. Pour half of the apple butter mixture over the chicken; reserve remaining mixture. Seal bag; smush around so the chicken gets thoroughly coated. Refrigerate 1 hour or put in freezer.

Defrost in refrigerator overnight. Heat a grill pan over high heat. Brush off extra sauce from the chicken and discard. Cook chicken, in batches if necessary, turning occasionally, until browned, about 20 minutes. Continue cooking, brushing with reserved marinade, until chicken is cooked through, 15-25 minutes longer.

Serves 5. Source: Adapted from https://www.food.com/recipe/apple-butter-glazed-chicken-184304

Apricot-Glazed Chicken Tenders

2 lbs. Chicken tenders or cut up breast pieces

Marinade
1/3 cup vegetable oil
3 cloves garlic, minced
2 tablespoons lemon juice
1 teaspoon rosemary
1 teaspoon thyme
salt and pepper to taste
1 small bay leaf, crumbled

Apricot Glaze
1 onion, minced
1 tablespoon butter
2 tablespoon cider vinegar
1 cup apricot preserves
1 tablespoon soy sauce
2 teaspoon Dijon mustard
1/4 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon salt
1/4 teaspoon pepper

For marinade: In large freezer bag, combine marinade ingredients. Add chicken pieces, toss to coat, and marinade at room temp one hour. (If preparing for that day, chill 6-8 hours or overnight. Prepare glaze and refrigerate.)

Meanwhile, prepare the apricot glaze following the directions below. After one hour of marinating time, freeze chicken in marinade.

For apricot glaze: In saucepan, cook onion in butter over moderate heat, stirring until softened. Add vinegar and continue cooking until liquid has reduced by half. Add preserves, soy sauce, mustard, and spices. Cook uncovered, stirring occasionally, for 10 minutes or until thick. Place mixture in a food processor or blender and puree. Freeze glaze in a separate, smaller freezer bag. Store in freezer together with marinated chicken.

Serving Day Instructions: Thaw chicken pieces and discard marinade. Place chicken on rack of broiler pan and broil 6 inches from heat, 5 minutes on each side. Baste chicken generously with glaze and broil 3 minutes on each side or until well glazed and brown. Adjust cooking time if using thicker cuts of chicken.

Hint: Chicken can also be prepared on a charcoal or gas grill. To bake chicken, place pieces in a large baking dish. Bake at 425° for approximately 25-30 minutes, basting with apricot glaze and turning every 10 minutes. Do not overcook. Shortly before chicken is done, put the chicken under the broiler and broil until golden brown and bubbly.

Source: Don’t Panic – Dinner’s in the Freezer: Great-Tasting Meals You Can Make Ahead, by Martinez, Howell & Gracia, 2005.

Blackened Chicken Breasts

1-1/2 pounds boneless, skinless chicken breasts

6 sandwich rolls
1 tablespoon vegetable oil
Butter or mayonnaise
1/4 cup melted butter [later]

Spice Mix:
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves

Freeze chicken and sandwich rolls until ready to serve. Mix spices; store in a covered container such as an empty spice jar, which you’ve labeled “Blackened Chicken Spices.”

To serve, thaw rolls and chicken. Coat each piece of chicken with about 1 tablespoon spice mix. The mixture is hot and spicy, so adjust amount for taste of each person. Using a pastry brush, baste each piece of chicken with melted butter. Grill chicken, basting with butter again after turning once. Grill about 10 minutes or until no longer pink in the middle.

Or cook chicken in a large, nonstick skillet in hot oil over medium heat. Cook, turning chicken once, until it’s done, about 10 minutes.

Serve on sandwich rolls spread with a little butter or light mayonnaise.

Makes 6 servings. Source: Once-A-Month Cooking: a proven system for spending less time in the kitchen and enjoying delicious, homemade meals every day, by Mimi Wilson and Mary Beth Lagerborg, 2007.

Buttermilk Herb Chicken Breasts

1 cup buttermilk
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon fresh rosemary, finely chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon dried marjoram
1/2 teaspoon pepper
1 teaspoon salt
8 boneless split chicken breasts

Original recipe yields: 8 servings

Cooking day instructions: Mix together buttermilk with mustard, honey, and seasonings. Place chicken breasts in freezer bag. Pour marinade over chicken breasts. Freeze, using freezer bag method.

Serving day instructions: Thaw chicken, discarding marinade. Grill over medium heat until chicken is tender and juices run clear.

Hint: For a “kid-friendly” version, after grilling, cut chicken breasts into strips. Serve with a ranch-dressing dipping sauce.

Source: Don’t Panic – Dinner’s in the Freezer: Great-Tasting Meals You Can Make Ahead, by Martinez, Howell & Gracia, 2005.

Caribbean Blackened Turkey

2 pounds turkey breast tenderloin
1/4 teaspoon black pepper
1 teaspoon kosher salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1 tablespoon lite soy sauce
2 tablespoons lime juice
1 teaspoon hot pepper sauce
2 tablespoons apricot preserves
1/2 cup minced shallots
2 teaspoons minced garlic
1 teaspoon lime zest

Putting your dinner together: Slice the tenderloin into 1-inch-thick rounds, resulting in 6 slices. Place the turkey slices into a 1-gallon re-sealable freezer bag. Sprinkle the pepper, salt, allspice, cinnamon, and cumin on the turkey and seal tightly. Toss the bag to coat the slices. Add the remaining ingredients and seal tightly, tossing to coat again.

For dinner tonight: Marinate the turkey in the refrigerator for at least 1 hour. Prepare a grill to medium heat. Remove the turkey from the bag, reserving the marinade, and grill for 5 minutes per side, depending on the thickness. Alternatively, heat as oven broiler to high and spray a broiler pan with cooking spray. Place the turkey on the sprayed pan and broil for 5 minutes per side, depending on the thickness. Meanwhile, boil the remaining marinade for 5 minutes on the stovetop and serve over the turkey tenderloin slices.

To freeze: Label, date, and freeze for up to 3 months. Thaw in the refrigerator before cooking as directed above.

Serves 6. Source: Dream Dinners, by Stephanie Allen and Tina Kuna, pages 164-165.

Five-Spiced Grilled Chicken

These five spices coat the chicken, sealing in the moisture while adding a layer of flavor. Serve this with Lemon Rice Pilaf and tossed greens for a wonderfully simple dinner.

6 (4-ounce) boneless, skinless, chicken breasts
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons packed light brown sugar
2 tablespoons curry powder
2 teaspoons kosher salt
2 teaspoons black pepper

Putting your dinner together: Place 6 chicken breasts into a 1-gallon re-sealable freezer bag. Sprinkle each seasoning over the chicken and seal tightly. Toss the bag to coat the chicken breasts.

For dinner tonight: Marinate the chicken in the refrigerator for at least 1 hour. Heat a grill to medium-high. Grill the chicken for 5 to 8 minutes per side. Or, heat a non-stick skillet sprayed with cooking spray over medium-high heat. Add the chicken breasts and brown for 3 minutes on each side. Reduce to medium heat and cook for 5 to 8 minutes per side.

To freeze: Divide the seasoned chicken breasts into thirds and place in re-sealable freezer bags. Label, date, and freeze for up to 3 months. Thaw before cooking as directed above.

Serves 6. Source: Dream Dinners, by Stephanie Allen and Tina Kuna, pages 82-83.

_{Nutritional facts per serving (daily value): Calories 41kcal; Protein 1g (2%); Total Fat 1g (2%) (Sat. 0g (1%)); Chol. 0mg (0%); Carb. 8g (3%); Fiber 2g (8%); Sugars 5g; Calcium 43mg (4%); Iron 3mg (14%)}

Grilled Garlic Chicken with Mango Salsa

Permeated with garlic and basted with pineapple juice, this chicken is simply bursting with flavor.

8 cloves garlic
4 medium boneless, skinless chicken breast halves (1-1/2 pounds total)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup pineapple juice
1/4 cup vegetable oil
1 recipe Mango Salsa

Preheat grill to medium heat. Cut each garlic clove into 2 to 4 slices.
Use a sharp knife to make small slits in each chicken breast half. Push 1 garlic slice into each slit. Sprinkle chicken with salt and pepper. Stir together pineapple juice and oil, brush onto one side of each chicken breast half.
Grill about 20 minutes or until chicken is no longer pink, brushing often with pineapple juice mixture and turning once halfway through grilling.
To serve, cut each chicken breast into 1/2-inch slices; top with Mango Salsa.

Plan Ahead: Prepare Mango Salsa up to 2 days ahead. Cover and refrigerate.

Freeze Ahead: Prepare through Step Three. Place in a freezer bag and freeze up to 2 months. Defrost completely in refrigerator. To reheat, place chicken in a baking dish and bake, covered, in a 350°F oven about 15 minutes or until heated through. Continue according to Step Four.

Serves: 4 servings. Source: Super Suppers Cookbook, by Judie Byrd, 2006.

Mango Salsa Jarred mangoes are the way to go since slicing fresh ones is time-consuming. But if you happen to have fresh mangoes, this is a good way to use them. Serve salsa over grilled chicken, pork, or fish

1-1/2 cups chopped jarred mango slices
1 cup diced fresh pineapple
1 avocado, diced
1/2 cup diced red onion
1/2 cup chopped fresh cilantro
1/4 cup freshly squeezed lime juice
1 fresh jalapeno chile pepper, seeded and diced
2 teaspoons minced fresh garlic
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
1/2 teaspoon chili powder
1/4 teaspoon ground cumin

In a bowl stir together mango, pineapple, avocado, onion, cilantro, lime juice, jalapeno pepper, garlic, salt, black pepper, chili powder, and cumin.

Cover and refrigerate at least 1 hour to allow flavors to mingle.

Freeze Ahead: Freeze salsa in a freezer bag up to 2 months. Defrost completely in refrigerator. Serves: about 4 cups.

Grilled Turkey Breast with Peanut Sauce

1/2 cup chunky peanut butter
1/4 cup soy sauce*
1/4 cup sesame oil*
1 large garlic clove, minced
1 teaspoon sugar
1/4 cup cider vinegar
4-1/2 oriental hot pepper oil*
1 cup sour cream (low fat can be used)
3-4 teaspoon milk (as needed)
3 lbs. turkey breast tenderloins, boned, or cut whole breast into 1-1/2-inch thick serving portions

* Can be found in much larger quantities in Asian markets or some larger grocery stores.

Original recipe yields: 6-8 servings

Cooking day instructions: To make peanut sauce, combine all ingredients except milk and turkey breast and mix well. Thin sauce with a little milk if necessary to make the consistency of softly whipped cream. Set aside.

If skin is still intact, gently loosen and remove skin and any fat from turkey breasts. Cover with plastic wrap and flatten with a mallet or rolling pin to approximately 1 inch thick. Place turkey in freezer bag and pour half the peanut sauce over breasts. Refrigerate for several hours if serving that day.

To freeze for later use, place turkey breasts in freezer bag; pour half of sauce over turkey, reserving the remainder for separate use. Place reserved sauce in separate bag and clearly label. Keep bags together in freezer.

Serving day instructions: Thaw turkey breasts and discard peanut sauce that turkey was marinated in. Also thaw bag of reserved peanut sauce. Prepare outdoor grill or indoor broiler.

Grill turkey breast tenderloins over a moderately hot fire for 15 minutes per side or until a slit in the middle reveals opaque meat. If broiling indoors, place turkey breasts 6 inches from broiler. They may need to be turned more often to prevent burning. Check meat for doneness.

Serve with reserved peanut sauce, brought to room temperature and whisked to a smooth consistency. To serve the sauce hot, heat on low or place in the microwave for 1-2 minutes; do not boil, as sauce may separate.

For a sweeter peanut sauce, more sugar may be added at this point. (Start with 1/2 until desired sweetness is reached.) Or for a spicier sauce, add 1/8-1/4 teaspoon ground red pepper (cayenne) to sauce, whisk in completely, and taste, adding more for spicier sauce.

Hint: This dish can also be served cold or at room temperature for picnics, potlucks, or barbecues. The flavor is wonderful hot or cold.

Substitution: Chicken breasts may be substituted for turkey tenderloins. Source: Don’t Panic – Dinner’s in the Freezer: Great-Tasting Meals You Can Make Ahead, by Martinez, Howell & Gracia, 2005.

Honey Pork Chops

6 boneless pork chops
1/2 cup honey
1/4 cup cider vinegar
1/4 teaspoon ground ginger
1 clove garlic, minced
2 tablespoons soy sauce
Dash of pepper

Original recipe yields: 6 servings

Cooking Day Preparation: Place all ingredient, except pork chops, in blender and mix thoroughly. Place pork chops and mixture in freezer bag. Seal securely. Freeze.

Serving Day: Thaw completely. Place chops and marinade in baking dish. Bake at 350° for 1-1/4 hours, turning chops occasionally. The marinade should thicken to a syrup consistency.

Hint: Pork chops may also be grilled.

Source: Don’t Panic – Dinner’s in the Freezer: Great-Tasting Meals You Can Make Ahead, by Martinez, Howell & Gracia, 2005.

Jamaican Grilled Chicken

Half Size, Three Servings:	Full Size, Six Servings:	Doubled Recipe, Twelve Servings:
Place the following in a large Ziploc	Place the following in a large Ziploc	Place the following in a large Ziploc
3/4 lbs. chicken breast	1-1/2 lbs. chicken breast	3 lbs. chicken breast
1/2 tsp. jalapenos	1 tsp. jalapenos	2 tsp. jalapenos
1 tsp. garlic	2 tsp. garlic	4 tsp. garlic
1 T. white vinegar	2 T. white vinegar	4 T. white vinegar
1 T. Worcestershire sauce	2 T. Worcestershire sauce	4 T. Worcestershire sauce
1 T. lime juice	2 T. lime juice	4 T. lime juice
1 T. brown sugar	2 T. brown sugar	4 T. brown sugar
1 T. soy sauce	2 T. soy sauce	4 T. soy sauce
1 T. honey	2 T. honey	4 T. honey
1 T. Orange Juice concentrate	2 T. Orange Juice concentrate	4 T. Orange Juice concentrate
1 T. canola oil	2 T. canola oil	4 T. canola oil
1/4 tsp. allspice	1/2 tsp. allspice	1 tsp. allspice
1/4 tsp. thyme	1/2 tsp. thyme	1 tsp. thyme
1/4 cup green onions	1/2 cup green onions	1 cup green onions
1/2 tsp. kosher salt	1 tsp. kosher salt	2 tsp. kosher salt
In a smaller Ziploc:	In a smaller Ziploc:	In a smaller Ziploc:
1 cup cooked white rice	2 cups cooked white rice	4 cups cooked white rice
1/2 can black beans, rinsed & drained	1 can black beans, rinsed & drained	2 cans black beans, rinsed & drained
3/4 cups corn	1-1/2 cups corn	3 cups corn
1/4 cup green onions	1/2 cup green onions	1 cup green onions
1/3 cup chicken broth	3/4 cup chicken broth	1-1/2 cups chicken broth
1/4 tsp. cumin	1/2 tsp. cumin	1 tsp. cumin

Label and Freeze together.

COOKING INSTRUCTIONS: If fresh, use in 2 to 3 days. If frozen, defrost completely in refrigerator. Heat grill on medium high. Place chicken on grill and cook 3-5 minutes per side or until cooked through (minimum internal temperature of 165°F).

To Broil: Preheat oven to broil, place chicken on broiler pan and broil for 3-5 minutes per side or until desired doneness.

Add remaining marinade to small sauce pan and bring to boil. Reduce heat to medium and continue to cook until sauce is slightly thickened. Serve over chicken.

While chicken is cooking, heat sauce pan on medium heat. Add confetti rice. Cook uncovered for 5 to 7 minutes or until liquid is absorbed and rice is hot. Salt and pepper to taste.

_{NUTRITIONAL INFORMATION: Calories: 250 kcal, Calories from Fat: 70, Protein: 13 g, Carbohydrates: 35 g, Fat: 8 g, Saturated Fat: 1 g, Sodium: 940 mg, Cholesterol: 20 mg, Dietary Fiber: 4 g, Sugars: 14 g, Vitamin A: 4 %, Vitamin C: 20 %, Iron: 15 %, Calcium: 4 % (Amounts per serving based on exact recipe quantities and 6 servings per recipe.) Weight Watchers® POINTS: Total: 5; W/O Rice: 4}

New Orleans Flank Steak

2 T red wine vinegar
2 t light brown sugar
2 t Creole or Cajun Seasoning
2 t reduced sodium teriyaki sauce
1 t dried oregano
1/4 t salt
1/4 t black pepper
1 1/14 lb. flank steak

Mix marinade and pour over steak. Refrigerate up to 3 days or freeze 3 months. Thaw & grill.

Source: Quick Fix Cookbook, by Robin Miller, 2007.

Orange Teriyaki Chicken

1/4 cups soy sauce
3 tablespoons chopped onion
2 cloves garlic (minced)
1 tablespoon olive or canola oil
1/2 teaspoon ground pepper
1/2 teaspoon ground ginger
1/2 teaspoon red pepper sauce
1 (6 oz.) can orange juice concentrate
8 boneless, skinless chicken breasts

Original recipe yields: 8 servings

Cooking day instructions: Combine all ingredients except the chicken. Place the chicken breasts in a freezer bag and pour the marinade over the chicken. Freeze, using freezer bag method.

Serving day instructions: Thaw chicken breasts. Grill 4 – 6 inches from the heat source for 35 – 40 minutes.

Source: Don’t Panic – Dinner’s in the Freezer: Great-Tasting Meals You Can Make Ahead, by Martinez, Howell & Gracia, 2005.

Oriental Sesame Chicken Strips

1/2 cups honey
1/4 cup orange juice
2 tablespoons soy sauce
1 envelope Good Seasons Oriental Sesame Dressing Mix (watch for MSG!!)
4 boneless, skinless chicken breasts (about 1-1/4) cut lengthwise into 3/4-inch-wide strips

Original recipe yields: 4 servings

Cooking day instructions: Mix honey, juice, soy sauce and dressing mix in large bowl until well blended. Place chicken strips in freezer bag. Pour marinade over chicken in bag. Freeze, using freezer bag method.

Serving day instructions: Thaw chicken and thread on skewers through each chicken strip. Broil 4 inches from heat or grill over medium coals 8 – 10 minutes or until cooked through, turning frequently.

Hint: May be served on small wooden skewers as an appetizer, or in larger quantities as a main dish.

Original recipe serves 4. Source: Don’t Panic – Dinner’s in the Freezer: Great-Tasting Meals You Can Make Ahead, by Martinez, Howell & Gracia, 2005.

Pork Satay with dipping sauce

1 lb. boneless pork
3 T lemon juice
2 T peanut butter
2 T soy sauce
1 T brown sugar
2 cloves garlic, crushed
1/4 tsp crushed red pepper

Combine all above ingredients and place in freezer bag. Seal, label, and freeze.

Peanut dipping sauce
1/2 c coconut milk
3 T peanut butter
2 T lemon juice
2 T soy sauce
1/4 tsp crushed red pepper

Mix well. Freeze in baggie and attach to pork.

To serve: Thaw both bags. Thread meat onto skewers and grill or broil until done. Serve with warm peanut dipping sauce. Heat sauce in saucepan until boiling, reduce heat and simmer uncovered 5 min.

Teriyaki Chicken (or Steak)

2 cups soy sauce
2 cups sugar
1 cup Mirin (rice cooking wine)
2 teaspoon fresh ginger, grated
2 teaspoon fresh garlic, minced

Original recipe yields: Approximately 4-1/2 to 5 cups of sauce, enough for 7-1/2 to 8 pounds of meat or poultry.

Cooking day instructions: Combine all ingredients and simmer until sugar is dissolved. Cool and store in airtight container (a 1-quart glass jar with lid works great and keeps for several months refrigerated). When you need teriyaki sauce, it’s always ready!

For every 1 pound of meat or poultry, place Vi cup sauce in freezer bag together with meat. Freeze, using freezer bag method. Since the sauce contains cooking wine, the marinade will not freeze solid, but the meat will.

Serving day instructions: Thaw meat completely. Grill, bake, or broil to desired doneness. If you use the sauce in the bag to pour over meat, be sure to bring sauce to a full boil for 1-2 minutes before using.

Hint: This sauce can be used for any meat, fish, or poultry. We really like it for flank steak, chicken breasts, sirloin shish-ka-bobs, and shrimp.

Source: Don’t Panic – Dinner’s in the Freezer: Great-Tasting Meals You Can Make Ahead, by Martinez, Howell & Gracia, 2005.

Lunch Goodies

Beef ‘n’ Bean Pockets

“These tasty pockets are whole meal wrapped up in one,” says field editor Arlene Zerbst of Newcastle, Wyoming.

Prep: 30 min. + rising | Bake: 20 min. | Makes: : 16 servings

2 pounds ground beef
1 small onion, chopped
1 can (16 ounces) refried beans
1 can (8 ounces) tomato sauce
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
Dash cayenne pepper
2 loaves (1 pound each) frozen white bread dough, thawed
1 cup shredded cheddar cheese

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Cool.

Roll each loaf of dough into a 16×8-in. rectangle, about 1/4 in. thick. Cut each into eight 4-in. squares; top each with 1/4 cup filling and 1 tablespoon cheese. Bring the four corners together up over filling; pinch seams to seal.

Place on greased baking sheets. Cover and let rise for 15 minutes. Bake at 350° for 20-25 minutes or until browned. Serve immediately, or freeze and reheat in microwave at 50% power for 1-1/2 minutes each.

Source: https://www.tasteofhome.com/recipes/beef-n-bean-pockets/

_{Nutrition Facts: 1 each: 248 calories, 11g fat (4g saturated fat), 47mg cholesterol, 528mg sodium, 21g carbohydrate (2g sugars, 3g fiber), 18g protein}.

Chicken Honey Mustard Biscuits

3 cups baking mix, such as Bisquick
1 cup milk
1 cup shredded carrots
3-4 scallions, thinly sliced on a bias
1 small zucchini, shredded
1 1/2 cups shredded chicken
1/4 cup honey
1/4 cup mustard
1 cup shredded yellow cheddar cheese, divided
Salt and ground black pepper

Pre-heat oven to 425ºF.

In a large mixing bowl, combine the baking mix and milk until almost completely mixed. Add the carrot, scallions, zucchini, chicken, honey, mustard, half of the cheese, some salt and pepper, and continue mixing until evenly combined.

Using an ice cream scoop or two spoons, deposit the mixture into 2-inch rounds (just eyeball it) onto two greased baking sheets. Sprinkle the remaining cheese over the top of the biscuits and bake until golden brown and the cheese has melted, 15-18 minutes.

Cool completely then freeze in portions you will use. To serve: Thaw and reheat.

Serves 4. Source: Rachel Ray.

Ham and Chutney Sandwiches

1/4 cup (1/2 stick) unsalted butter or margarine, at room temperature
1 tablespoon apple cider or orange juice
1/2 cup chutney, finely chopped
1 tablespoon Dijon or spicy brown mustard
1-1/2 cups finely chopped ham (about 9 ounces)
4 teaspoons unsalted butter or margarine, at room temperature
8 slices sandwich bread

In small bowl, beat the 1/4 cup butter and the apple cider until light and fluffy. Beat in the chutney and mustard, then stir in the ham.

Butter one side of each bread slice with 1/2 teaspoon of butter. Spread 1/4 of the filling on each of 4 slices, then top with second slices. If desired, these can be frozen for 1 month.

Makes 4 sandwiches. Source: Reader’s Digest: Cook Now, Serve Later, 1989.

_{Per sandwich: 405 calories; 21 g fat; 18 g protein; 35 g carbohydrate; 1283 mg sodium; 61 mg cholesterol}

Hawaiian Tuna Wraps

1 can (6 oz) water-packed chunk light tuna, drained
4 oz cream cheese, softened
3/4 cup drained crushed pineapple
1/4 cup salted sunflower seeds
1 tbsp chopped fresh parsley
1/2 tsp curry powder
6 small tortillas

In a bowl using electric mixer, combine tuna, cream cheese, pineapple, sunflower seeds, parsley and curry powder; mix until well blended.
Spoon about 1/3 cup filling onto each tortilla. Roll up. Makes 6 wraps.

To Freeze: Wrap well with plastic wrap, over wrap in heavy foil. Freeze for up to 6 weeks.

To Serve: Thaw in refrigerator overnight. Or pack frozen in lunch bag in the morning; eat at noon, when thawed.

Source: The best freezer cookbook: freezer friendly recipes, tips and techniques, by Jan Main, 2001.

_{Nutritional facts (daily value): Calories 657kcal; Protein 18g (35%); Total Fat 57g (88%) (Sat. 27g (133%)); Chol. 123mg (41%); Carb. 25g (8%); Fiber 6g (24%); Sugars 12g; Calcium 157mg (16%); Iron 5mg (26%)}

Oriental Chicken-Salad Sandwich

1/2 cup peanut butter
3 tablespoons peanut or vegetable oil
1 teaspoon dark (Oriental) sesame oil
2 tablespoons rice wine vinegar
1 tablespoon honey
1 tablespoon soy sauce
1/8 teaspoon cayenne (ground red) pepper
1/4 cup water
2 cups shredded cooked chicken (about 8 ounces)
1 tablespoon minced green onion
4 teaspoons unsalted butter or margarine, at room temperature
8 slices sandwich bread

Using a small bowl and a fork or an electric blender, blend the peanut butter with the peanut and sesame oils until smooth. Add the vinegar, honey, soy sauce, cayenne pepper, and water. Blend until smooth. Transfer to a medium-size bowl.

Fold in the chicken and green onions. Butter one side of each bread slice with 1/2 teaspoon of butter. Spread 1/4 of the filling on each of 4 slices, then top with second slices. If desired, these can be frozen.

Makes 4 sandwiches. Source: Reader’s Digest: Cook Now, Serve Later, 1989.

_{Per serving: Calories 53 7, Protein 30 g; Carbohydrate 35 g; Fat 31 g: Sodium 707 mg; Cholesterol 48 mg}

Smoked Turkey and Red Grape Salad

Yes, you can freeze this salad! Omit the celery if you plan to freeze it and add fresh chopped stalks once the salad is thawed.

1/4 cup nonfat sour cream
2 tablespoons rice vinegar
1/4 cup nonfat mayonnaise
2 tablespoons sugar
1 teaspoon kosher salt
1/2 teaspoon black pepper
1-1/3 pounds smoked turkey breast, cut into 1-inch cubes
2 cups (3/4 pound) seedless red grapes
1 cup chopped walnuts
8 ounces mozzarella cheese, cut into 1-inch cubes
4 stalks celery, diced
1 head(s) romaine lettuce, chopped

Putting the salad together: In a bowl, combine the sour cream, vinegar, mayonnaise, sugar, salt, and pepper and mix well. Set aside. Combine the turkey, grapes, walnuts, and cheese in a large bowl. If you are preparing a triple batch, divide the turkey mixture equally among three re-sealable freezer bags. Pour the sour cream dressing into the bag(s) with the turkey, dividing equally if you are preparing a triple batch. Seal the bag(s) tightly and mix gently.

For salad tonight: Place one bag in the refrigerator for dinner tonight. When ready to serve, add the diced celery to the refrigerated salad mixture and mix gently. Arrange the romaine lettuce on the bottom of a serving dish, place the salad on top, and serve.

To freeze: Label, date, and freeze for up to 3 months. Thaw before serving as directed above.

Serves 6. Source: Dream Dinners, by Stephanie Allen and Tina Kuna, pages 60-61.

Stromboli

1 loaf frozen bread dough
Sliced mozzarella cheese
Sliced pepperoni
Sliced ham
Sliced hard salami
Bottled Italian salad dressing
1 egg
1 envelope dry zesty Italian salad dressing
Prepared marinara sauce

Grease a baking sheet, and roll the dough out to fit the shape of the pan. Layer the center one-third of the dough with the cheese & meats. Sprinkle with bottled Italian dressing, to taste. Using a pizza cutter, cut the sides of the dough diagonally, about every inch. Starting at the top edge of the filling and working your way down each side “braid” the sides by folding strips over the top of the filing, alternating left-right, left right. Be sure to seal the ends of the loaf by tucking the ends up under the “braid.”

Beat together the egg and dry Italian dressing. Brush over the top of the Stromboli.

To cook: Bake the Stromboli at 350° 15 minutes, just until the loaf begins to brown. Cool completely, wrap and freeze.

To serve: Thaw and finish cooking at 250° for 15 to 20 minutes or until brown and the cheese is melted.

Serves: 1 loaf serves 4. From Freezerchicks.blogspot.com.

Magnificent Meatballs

Here are some recipes I put together which all use frozen meatballs. We like the Kirkland brand meatballs.

Basic Recipes

Beef Meatballs

Single Batch:	Double Batch:
One 1-1/2-inch-thick slice rustic bread	Two 1-1/2-inch-thick slices rustic bread
1/3 cup milk	2/3 cup milk
1-pound ground beef chuck	2-pounds ground beef chuck
1 small onion, finely chopped	2 small onions, finely chopped
2 tablespoons chopped fresh flat-leaf parsley	4 tablespoons chopped fresh flat-leaf parsley
3 tablespoons finely grated fresh Parmesan	6 tablespoons finely grated fresh Parmesan
Salt and freshly ground black pepper	Salt and freshly ground black pepper
1 large egg, lightly beaten	2 large eggs, lightly beaten
1 tablespoon olive oil	2 tablespoons olive oil

Remove crust from bread and tear remainder into very small pieces. Place bread and milk in bowl and let sit 10 minutes or until all milk is soaked up.

Place ground beef, onion, parsley, Parmesan, salt and pepper to taste in a bowl. Mix well with hands, but do not squeeze mixture. Add egg and oil; continue to mix. Finally, add bread mixture and combine. Form into twenty (fourty) 1-1/2-inch balls.

To freeze: Line large baking sheet with plastic wrap and arrange meatballs about 1 inch apart. Freeze uncovered until solid, about 1-1/2 hours. Place frozen meatballs in plastic freezer bag or freezer-safe container. Return to freezer.

To thaw: Line baking sheet with paper towels and place required number of meatballs on top. Cover loosely with plastic wrap. Place in refrigerator for 3 hours or overnight.

To cook: For serving alone, brown meatballs on all sides in olive oil. Lower heat and cover, cooking until they are cooked through.

For serving with pasta, warm 1/4 cup olive oil over medium heat in a large, heavy skillet. Add meatballs in a single layer and brown on all sides, about 10 minutes. Add 2 cups of tomato sauce or broth and bring to a boil. Reduce heat to a simmer, cover and cook for 25 minutes — less if meatballs will be added to pasta for a baked casserole.

For serving in soup, bring desired amount of stock to a boil, gently lower uncooked meatballs into the pot, and bring back to a boil. Reduce heat and simmer for 15 minutes or until meatballs are cooked through.

Source: Can I freeze it? how to use the most versatile appliance in your kitchen, by Susie Theodorou, 2007.

_{1 meatball= 84 calories, 5g protein, 6g fat (2g saturated), 2g carbohydrate, 51mg sodium, 29mg cholesterol, 0g dietary fiber. Makes 20 (40) meatballs}

Chicken Meatballs

Single Batch:	Double Batch:
One 1-1/2-inch-thick slice rustic bread	Two 1-1/2-inch-thick slices rustic bread
1/3 cup milk	2/3 cup milk
1-pound boneless, skinless chicken breast	2-pounds boneless, skinless chicken breast
2 ounces (4 tablespoons) pancetta or bacon, finely chopped	4 ounces (8 tablespoons) pancetta or bacon, finely chopped
1 small onion, finely chopped	2 small onions, finely chopped
1 tablespoon chopped fresh flat-leaf parsley	2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon fennel seeds, roughly crushed with a mortar and pestle	2 teaspoons fennel seeds, roughly crushed with a mortar and pestle
1 teaspoon crushed red pepper, optional	2 teaspoons crushed red pepper, optional
1 large egg, lightly beaten	2 large eggs, lightly beaten
1 tablespoon olive oil	2 tablespoons olive oil

Remove crust from bread and tear remainder into very small pieces. Place the bread and milk in a bowl and let sit for 10 minutes or until all the milk is soaked up.

Place the chicken and pancetta in a food processor and pulse until the meat is ground. Transfer to a large mixing bowl. Add the onion, parsley, fennel seeds, and red pepper, if using. Mix gently with your hands, being careful not to squeeze the mixture. Add the egg and oil and continue to mix. Finally, add the bread mixture and combine.

Form twenty (fourty) 1 ½ -inch balls from the mixture.

To thaw: Line baking sheet with paper towels and place required number of meatballs on top. Cover loosely with plastic wrap. Place in refrigerator for 3 hours or overnight.

To cook: For serving alone, brown meatballs on all sides in olive oil. Lower heat and cover, cooking until they are cooked through.

Makes 20 (40) meatballs. Source: Can I freeze it? how to use the most versatile appliance in your kitchen, by Susie Theodorou, 2007.

Lamb Meatballs

You can also add a bit of pork to the lamb for a light and juicy texture.

Single Batch:	Double Batch:
One 1-1/2-inch-thick slice rustic bread	Two 1-1/2-inch-thick slices rustic bread
1/3 cup milk	2/3 cup milk
3/4-pound ground lamb	1-1/2 pounds ground lamb
1/4-pound ground pork	1/2 pound ground pork
1 small onion, finely chopped	2 small onions, finely chopped
1 garlic clove, lightly smashed	2 garlic cloves, lightly smashed
Salt and freshly ground black pepper	Salt and freshly ground black pepper
1 teaspoon dried oregano	2 teaspoons dried oregano
1 large egg, lightly beaten	2 large eggs, lightly beaten
1 tablespoon olive oil	2 tablespoons olive oil

Remove crust from bread and tear remainder into very small pieces. Place the bread and milk in a bowl and let sit for 10 minutes or until all the milk is soaked up.

Place the ground lamb, ground pork, onion, garlic, salt and pepper to taste, and oregano in a large bowl and mix gently with your hands, being careful not to squeeze the mixture. Add the egg and oil and continue to mix. Finally, add the bread mixture and combine.

Form twenty (fourty) 1 ½ -inch balls from the mixture.

To thaw: Line baking sheet with paper towels and place required number of meatballs on top. Cover loosely with plastic wrap. Place in refrigerator for 3 hours or overnight.

To cook: For serving alone, brown meatballs on all sides in olive oil. Lower heat and cover, cooking until they are cooked through.

Makes 20 (40) meatballs. Source: Can I freeze it? how to use the most versatile appliance in your kitchen, by Susie Theodorou, 2007.

Baked Rigatoni

16 ounces rigatoni pasta
3 tablespoons butter, divided
8 ounces mozzarella cheese, diced
1 (28 ounce) can spaghetti sauce
dash of cinnamon
1 cup diced ham or Kirkland meatballs
3/4 cup grated parmesan cheese

Cook pasta & Drain.
Add 2 tbsp of the butter, mozzarella cheese, sauce, cinnamon and meatballs or ham.
Mix thoroughly.
Arrange in two 1-1/2 qt casseroles. Label and freeze one for later.
Sprinkle with parmesan.
Dot with remaining butter.
Bake at 350°F for 30 minutes until heated through.
Broil for 5 minutes to brown the cheese lightly.

Chile Verde Meatballs

Half Size:	Full Size:
1/2 large fresh onion, minced or diced or 1/2 cup dried onion flakes	1 large fresh onion, minced or diced or 1/2 cup dried onion flakes
1-2 cloves minced garlic, to taste	2-4 cloves minced garlic, to taste
1/2 (16 ounce) jar la victoria salsa verde	1 (16 ounce) jar la victoria salsa verde
1/4 cup chicken broth or Mexican beer	1/2 cup chicken broth or Mexican beer
1/2-3/4 lbs. frozen meatballs	1-1/2 lbs frozen meatballs
1/4 teaspoon ground cumin	1/2 teaspoon ground cumin
1/4 cup sour cream, for garnish	1/2 cup sour cream, for garnish

Into a large, heavy pot, add the onion, garlic, salsa verde, broth or beer, and the meatballs.
Simmer on low for 30 minutes, stirring occasionally; add the ground cumin and simmer for 15 minutes more.
Serve with sour cream for garnish, along with rice and beans and tortillas (the sauce goes nicely on other items, too).
Note: you can also make this in your crock pot on low for 4 hours, adding in the cumin in the last 30 minutes.

Creamy Meatball Casserole

1 (10-3/4 ounce) can cream of mushroom soup, cream of onion can also be used
1 cup milk
1/2 cup sour cream
1/2 teaspoon salt
1/8 teaspoon black pepper
32 meatballs, precooked, frozen, 1/2 ounce each (total of 16 ounces)
20 ounces red skin white potatoes, refrigerated wedges
16 ounces corn and carrots, frozen

In a large bowl combine soup, milk, sour cream, salt, and pepper.
Stir in the meatballs, potato wedges, and stir fry vegetables.
Spoon into two un-greased 1.5-quart baking dishes. Freeze one.
Bake in a 400°F oven, covered for about 1 hour or until heated through.

Crock Pot Mexi-Meatball Rice Soup

Half Size:	Full Size:
1 (14 1/2 oz) can diced Rotel toms & chilies	2 (14 1/2 oz) cans diced Rotel toms & chilies
1 (14 ounce) can beef broth	2 (14 ounce) cans beef broth
1 (14 ounce) can chicken broth	2 (14 ounce) cans chicken broth
8 ounces cooked frozen meatballs	16 ounces cooked frozen meatballs
1/2 medium onion, chopped	1 medium onion, chopped
1/4 cup fresh cilantro, chopped	1/2 cup fresh cilantro, chopped
1/4 cup long grain rice, uncooked	1/2 cup long grain rice, uncooked
1 teaspoon dried oregano	2 teaspoons dried oregano
salt and pepper, to taste	salt and pepper, to taste
sour cream, garnish	sour cream, garnish
shredded cheese, garnish	shredded cheese, garnish

Chop onions and cilantro.
Combine all ingredients in a crock pot, except sour cream and cheese.
Cook for 4 hours on High or cook for 8-9 hours on Low.
Ladle soup in bowls and garnish with a dollop of sour cream and a sprinkle of shredded cheese.

Crock Pot Spaghetti and Meatballs

Half Size:	Full Size:
6 ounces raw spaghetti	12 ounces raw spaghetti
13 ounces spaghetti sauce	26 ounces spaghetti sauce
10 frozen cooked meatballs	20 frozen cooked meatballs
1/2 cup water	1 cup water

Break spaghetti in half and put in crock pot.
Add remaining ingredients and stir.
Cover, cook on Low 4-6 hours, or on High 2 hours. Stir once at “halftime”.

Easiest Taco Meatballs

1 package taco seasoning mix
1 (16 ounce) can pork and beans (cheapest kind!)
1 medium onion, chopped
1 green pepper, seeded and chopped
1 can tomato soup (not tomato sauce!)
30 frozen precooked meatballs

Puree seasoning mix, pork and beans, onion, green pepper, and soup in blender or food processor. Add a few ounces of water if the sauce is too thick to pour, but you don’t want it runny. Cooking in the crock pot will also add moisture.
Place 1/2 the sauce and 15 of the meatballs in a freezer bag. Label and Freeze.
Put meatballs (frozen is okay) in the crock pot and pour the pureed sauce over the top.
Cover and cook on low for 8 hours or on high for 4 hours. Use the mini crock pot.
These can be served in multiple ways: as appetizers with toothpicks and queso dip, if desired; wrapped in tortillas with sour cream, shredded cheese, tomatoes, etc.; on top of shredded lettuce with salsa, cheese, sour cream, guacamole, crushed tortilla chips, etc. (a kind of taco salad); as a type of southwestern hero sandwich in crusty rolls with cheese, tomato, and lettuce; the main course for supper with corn bread and salad to accompany; and/or any other way you can imagine.
If you want more of a baked bean flavor, feel free to add a touch of molasses and/or brown sugar.

East-Indian Meatballs

1 tablespoon butter
1 cup pared apple, finely chopped
1 clove garlic, minced
1 cup sliced celery
1/2 cup onion, chopped
2 tablespoons cornstarch
2 teaspoons curry powder
2 teaspoons sugar
1 cup beef broth
1 (3-ounce) can sliced mushrooms (or 1/2 cup fresh, sautéed in butter until soft)
1 family meal-sized portion of freezer meatballs

In saucepan, melt butter; add apple, garlic, celery and onion. Cook until onion is tender. Combine cornstarch, curry, sugar and beef broth. Stir into onion mixture. Simmer, stirring until mixture thickens and bubbles. Stir in meatballs and mushrooms. Simmer until meatballs are heated through. Serve over hot cooked rice or in East Indian Rice Ring.

Makes 5 servings. Source: Frozen Assets: How to Cook for a Day and Eat for a Month, by Deborah Taylor-Hough, 1999.

Easy Honey Garlic Meatballs

Half Size:	Full Size:
1 tablespoon minced fresh garlic (to taste)	1-2 tablespoon minced fresh garlic (to taste)
1 tablespoon butter	2 tablespoons butter
1/2 cup beef broth or chicken broth	1 cup beef broth or chicken broth
1/4 cup honey	1/2 cup honey
1 1/2 tablespoons soy sauce	3 tablespoons soy sauce
1 tablespoon white vinegar	2 tablespoons white vinegar
1/2 tablespoon brown sugar	1 tablespoon brown sugar
1 tablespoon cornstarch	2 tablespoons cornstarch
8-10 Kirkland meatballs, thawed & halved	16-20 Kirkland meatballs, thawed & halved

In a medium saucepan, cook the garlic slowly in the butter until tender, but not browned.
Add broth, honey, soy sauce, vinegar and brown sugar; mix then simmer 5-10 minutes over medium heat, stirring often.
Whisk in cornstarch; heat to almost boiling, stirring constantly until the sauce is slightly thickened.
Remove from heat and place 1 cup of mixture in a heatproof bowl to cool.
Drop meatballs into sauce. Simmer 30-45 minutes, covered, until meatballs are heated through.
Serve over hot egg noodles or rice.
Once reserved sauce is cool, write recipe details on a Ziploc freezer bag and freeze sauce and meatballs in the same bag. Heat in microwave

European Meatballs in Cream Sauce with Dill

To vary this dish, omit the heavy cream and stir in 1/2 cup sour cream or yogurt during the last minute of cooking; do not let the sauce boil or it will curdle. European meatballs can also be made in a 1-inch size and served in a chafing dish as an appetizer.

8 oz Lean ground beef round
8 oz Lean ground pork or veal
1 small Yellow onion; finely
1/2 teaspoon Salt
1/2 teaspoon Black pepper
1/4 teaspoon Dried thyme; crumbled
1/4 teaspoon Marjoram or oregano
1/4 teaspoon Ground nutmeg
1-1/2 cup Fresh bread crumbs
1/2 cup Water

Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1-1/2 cups beef stock; canned beef
2 tablespoons snipped dill -or- 2 teaspoons dried dill weed
1/2 cup heavy or light cream

Garnishes:
Paprika
Snipped dill or minced
parsley

Preheat the broiler. In a bowl mix beef, pork, onion, salt, pepper, thyme, marjoram, nutmeg, bread crumbs and water with hands.

Shape mixture into 2-inch balls and arrange about 1/2-inch apart on slightly oiled broiler pan. Broil 4 inches from the heat for 4 minutes on each side or until lightly browned.

To prepare the sauce, melt butter in heavy 10-inch skillet over moderate heat. Blend in flour to make a smooth paste, and cook, stirring, for 2-3 minutes. Gradually add stock, stirring until thickened, 3-4 minutes. Transfer meatballs to the sauce.

To store: At this point the meatballs and sauce can be cooled to room temperature and stored. Refrigerate in tightly covered container for up to 24 hours. Or freeze in a labeled, 1-gallon freezer bag or in a 2-quart microwave-safe casserole, tightly covered, for up to 3 months.

Stir in the dill and reduce heat to its lowest point; simmer, covered, for 15 minutes, basting the meatballs several times. Add the cream and stir until then sauce is smooth, about 1 minute. Transfer meatballs and sauce to a heated serving dish. Add a blush of paprika and the dill. Serve with potatoes or buttered egg noodles.

To serve later (from refrigerator): Heat in a covered 10-inch skillet over moderate heat for 10 minutes or until simmering, stir occasionally. Proceed as in step 4.

To serve later (from freezer): Heat in a covered 10-inch skillet over low heat until simmering, about 20 minutes. Stir occasionally and, if necessary, add a few tablespoons of water to prevent sticking. Proceed as in step 4.

To microwave: In a covered microwave-safe casserole, heat on HIGH for 10 minutes. Stir in the dill and turn the meatballs. Microwave on HIGH 6 minutes more. Add the cream; stir until the sauce is smooth. Microwave on HIGH 1 minute longer. Serve as in step 4.

Tip: You can grind uncooked meals in a food processor if you first cube the meat, then freeze it slightly. Process for 8 to 10 seconds until finely chopped.

Source: Reader’s Digest: Cook Now, Serve Later, 1989.

_{Per serving: Calories 493; Protein 30 g; Carbohydrates 13 g; Fat 35 g; Sodium 692 mg; Cholesterol 147 mg}

Magic Mexican Meatball Soup

Half Size:	Full Size:
1.5 (14-1/2 oz) cans reduced-sod beef broth	3 (14-1/2 oz) cans reduced-sod beef broth
15 frozen meatballs, thawed & quartered	30 frozen meatballs, thawed & quartered
1 cup frozen corn	2 cups frozen corn
3/4 cup prepared chunky style salsa	1-1/2 cups prepared chunky style salsa
1/4 cup finely shredded cheddar cheese	1/2 cup finely shredded cheddar cheese
1/4 cup roughly tortillas or corn chips	1/2 cup crumbled tortillas or corn chips

Bring beef broth to a boil, add frozen meatballs, cover and simmer until meatballs are heated through.
Remove cover, add corn and salsa and simmer until corn is tender.
Ladle into soup bowls, top with cheese and chips.

Quick Swedish Meatballs

Half size:	Full size:
15 frozen meatballs	30 frozen meatballs
1 can cream of mushroom soup	2 cans cream of mushroom soup
1 teaspoon soy sauce	2 teaspoons soy sauce
4 ounces sour cream (freeze in separate bag)	8 ounces sour cream (freeze in separate bag)

Place all ingredients except sour cream in a crock pot.
Cook on low for at least 5 hours.
Twenty minutes before serving, set water for noodles to boil.
Fifteen minutes before serving, add sour cream to crock pot.
To freeze, make sure to freeze the sour cream in a separate bag so that you can add it in the last 15-30 minutes before serving.

Meatball Pasta Bake

12 ounces pasta shells 5 tablespoons olive oil 20 beef, chicken, or lamb meatballs, thawed if frozen 2 cups Basic Tomato Sauce 6 ounces fresh mozzarella, thinly sliced 3 tablespoons finely grated fresh Parmesan Freshly ground black pepper

Preheat the oven to 375°F. Place a rack in the center of the oven.
Bring a large pot of salted water to a boil. Add the pasta and return to a boil. Cook for about 10 minutes; the pasta should be underdone. Drain the pasta, reserving 1 cup of the pasta cooking water.
Heat 1/4 cup of the oil over medium heat in a skillet large enough to hold the meatballs in a single layer. Add the meatballs and cook for 10 minutes or until brown all over. Add the tomato sauce, increase the heat, and bring to a boil. Reduce the heat and simmer, covered, for 10 minutes.
Place the drained pasta in a large ovenproof baking dish, no more than 2 inches deep, and drizzle with the remaining oil. Carefully spoon in the meatballs and sauce and mix slightly with the pasta, adding some of the reserved pasta water to thin the sauce if necessary. Cover with the sliced mozzarella. Sprinkle with the Parmesan and black pepper.
Bake for 30 minutes or until the cheese is bubbling and golden brown. Allow the bake to stand for 10 minutes before serving. Makes 4 servings. Source: Can I freeze it? how to use the most versatile appliance in your kitchen, by Susie Theodorou, 2007.

Meatball Pitas with Tzatziki

1 (8 ounce) container plain yogurt (Preferably Greek yogurt or Fage)
1/2 cucumber
1 tablespoon olive oil
1/4 lemon, juiced and zest
1-1/2 teaspoons chopped fresh dill
1-1/2 cloves garlic, peeled
5 Mint Leaves, chopped fine
Salt and Pepper to taste

The night before making Tzatziki, place the yogurt in a paper towel lined strainer over another bowl and leave it in the fridge overnight. This thicker yogurt-cheese is the perfect consistency for Tzatziki. This step is not necessary if using Greek yogurt.
Peel and seed the cucumber. Place the cucumbers in a strainer over a bowl and cover with salt. This will leech out a lot of the water and help assure you have a thick sauce.
In a food processor or blender, combine all ingredients. Process until well-combined.
Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor, overnight is suggested.
The first 2 steps are very important. If not followed you will make Tzatziki soup, not sauce.

16-20 Kirkland meatballs, thawed & sliced
4 pita bread or naan lavash bread, warmed
Shredded lettuce

Warm meatballs according to package directions.
Serve meatballs on pita or lavash with sauce and shredded lettuce.

Meatball Potpie

Full Size:	Double Size (Freeze One):
1 prepared double crust pie crust	2 prepared double crust pie crust
1 (10-3/4 ounce) can cond. mushroom soup	2 (10-3/4 ounce) cans cond. mushroom soup
2 tablespoons sour cream	4 tablespoons sour cream
1/2 teaspoon soy sauce or Worcestershire	1 teaspoon soy sauce or Worcestershire sauce
16 meatballs, thawed	32 meatballs, thawed
1/2 teaspoon ground thyme	1 teaspoon ground thyme
1/4 teaspoon ground black pepper	1/2 teaspoon ground black pepper
1-1/3 cups mixed, peas, carrots, and corn	2-2/3 cups mixed, peas, carrots, and corn

Preheat oven to 400°F.
In a microwave-safe bowl, combine soup and sour cream; mix well.
Add meatballs, covering with soup mixture.
Add pepper and thyme; mix well.
Add mixed veggies, stir, mixture will be thick.
Microwave for 3 to 5 minutes.
Stir well and set aside.
For pie to be frozen, place potpie insides into a Ziploc and freeze with the two pie crust parts. To use: Defrost in refrigerator overnight. Follow steps 9 on.
Place bottom crust in 1 lightly oiled or sprayed pie pan, overlapping dough over sides.
Bake for about 6 to 8 minutes, or until lightly browned.
Add meatballs/veggies mix to pie pan.
Cover with remaining pie crust.
Crimp with fork to seal and make slit in top for steam to escape.
Bake 30 to 35 minutes, or until crust is desired color.

Meatball Soup

2 quarts water
16-20 Kirkland meatballs, thawed & quartered
2 cans tomato sauce (8 ounces each)
2 beef bouillon cubes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
salt
black pepper, ground
1/2 cup diced celery
1/2 cup diced carrots
1-2 clove garlic, minced
1-1/2 cup elbow macaroni, uncooked
parmesan cheese

Bring water to a boil in a large saucepan. Add meatballs, tomato sauce, bouillon, oregano, basil, thyme, salt and pepper to taste, celery, carrots, and garlic, and simmer for 30 minutes.

Saucy Meatballs

12 Kirkland meatballs, thawed & halved
1 (10-3/4) can condensed cream of chicken soup
1/3 cup milk
1/8 teaspoon nutmeg
1/2 cup sour cream

Combine the cooked meatballs, condensed soup, milk, and nutmeg in a large skillet; heat to boiling, stirring occasionally.
Reduce the heat; cover and simmer for 15 minutes.
Stir in the sour cream, cover and heat for 2 to 3 minutes.
Serve over noodles.

Sweet and Sour Meatballs

Half Size:	Full Size:
6 oz. chili sauce	12 oz. bottle chili sauce
1/2 tbsp. lemon juice	1 tbsp. lemon juice
5 oz. grape jelly	10 oz. jar grape jelly
1/2 tbsp. soy sauce	1 tbsp. soy sauce
1 tbsp. brown sugar	2 tbsp. brown sugar
20 Kirkland meatballs, thawed & halved	40 Kirkland meatballs, thawed & halved

In a medium size saucepan, mix sauce ingredients well.
Place 1/2 of mixture in a heatproof bowl to cool.
Drop 8-10 meatballs into sauce. Simmer 45 minutes, covered.
Serve over hot egg noodles or rice.
Once reserved sauce is cool, write recipe details on a Ziploc freezer bag and freeze sauce and remaining meatballs in the same bag.

To make in a small crock pot: Add frozen meatballs and sauce to crock pot, cover and cook on LOW for 4 to 6 hours. Stir once to make sure meatballs are covered in the sauce. Since using frozen meatballs, you can safely put this on a timer.

Thai Meatballs with Spicy Peanut Sauce

3 cups unsweetened coconut milk
3/4 cup smooth peanut butter
1/3 cup brown sugar
1/3 cup soy sauce
1-1/2 tablespoons unseasoned rice vinegar
1 small onion, diced
2 tablespoons minced shallots
2 tablespoons minced garlic
1/4 cup Thai red curry paste
1 tablespoon minced lemongrass (about 3 stalks)
3 kaffir lime leaves (or 1 teaspoon chopped lime zest)
2 cups minced cilantro
1/3 cup finely minced basil
1/2 tablespoon cornstarch mixed with 1 tablespoon water (optional)
4 servings cooked rice
16-20 Kirkland meatballs, thawed

Place the coconut milk, peanut butter, brown sugar, soy sauce, rice vinegar, onion, shallots, garlic, curry paste, lemongrass, lime leaves, cilantro, and basil in a large saucepan. While stirring, bring just to a simmer over medium-low heat; do not boil. Continue to cook, stirring frequently, until the sauce thickens. Turn off the heat, adjust the seasonings, and strain before serving. If you wish a thicker consistency, combine 1/2 tablespoon of cornstarch with 1 tablespoon of water, stir to dissolve, and mix into the sauce until thoroughly combined; continue to cook until the sauce reaches the desired consistency.

TO SERVE: Divide the rice among serving plates, and top with the meatballs and sauce.

HELPFUL TIPS: Sticky rice or jasmine rice are good choices, but if you prefer, use regular long-grain white rice. We call for 1/4 cup of curry paste in this recipe, but you can reduce this amount or increase it by a tablespoon or so, depending on your heat tolerance.

Pasta

Baked Pasta and Lemon Chicken

Single Batch:	Double Batch (Makes three 4-person servings)
Nonstick cooking spray	Nonstick cooking spray
4 cups (6 ounces) cooked spaghetti	8 cups (12 ounces) cooked spaghetti
1-1/2 pounds cooked chicken, diced	3 pounds cooked chicken, diced
1/2 cup fresh parsley, chopped	1 cup fresh parsley, chopped
2-1/2 teaspoons minced garlic	5 teaspoons minced garlic
2 teaspoons grated lemon zest	4 teaspoons grated lemon zest
1-1/2 teaspoons dried marjoram	1 tablespoon dried marjoram
1 teaspoon kosher salt	2 teaspoons kosher salt
1/2 teaspoon black pepper	1 teaspoon black pepper
1/4 teaspoon red pepper flakes	1/2 teaspoon red pepper flakes
2/3 cup white wine	1-1/3 cups white wine
1/2 cup chicken broth	1 cup chicken broth
1/4 cup olive oil	1/2 cup olive oil
2 tablespoons lemon juice	1/2 cup lemon juice

Spray one 9 x 13-inch baking dish or three 9 x 9-inch baking dishes with nonstick cooking spray.

Putting the pasta together: In a large bowl, combine the ingredients and stir to combine. Transfer the mixture to a re-sealable freezer bag, dividing it equally among three if you are preparing a triple batch. Seal the bags tightly and place one bag in the refrigerator until you are ready to cook dinner.

For dinner tonight: Preheat the oven to 350°F. Transfer the chicken and pasta mixture from the bag into the prepared baking dish. Cover with aluminum foil and bake for 20-25 minutes or until the chicken is heated through or until internal temperature reaches 145°F. Alternatively, spray a large skillet with nonstick cooking spray and heat over medium-high heat. Heat the chicken and pasta mixture for 15 to 20 minutes until the chicken is heated through.

To freeze: Label, date, and freeze for up to 3 months. Thaw in the refrigerator before cooking as directed above.

Serves 6. Source: Dream Dinners, by Stephanie Allen and Tina Kuna, pages 114-115.

Baked Spaghetti

Single Batch:	Double Batch (Makes three 4-person servings)
Nonstick cooking spray	Nonstick cooking spray
1 cup yellow onion(s), diced	2 cups yellow onion(s), diced
1 teaspoon minced garlic	2 teaspoons minced garlic
2 (15-ounce) can(s) diced tomatoes, with juice	4 (15-ounce) can(s) diced tomatoes, with juice
1 cup (4 ounces) mushrooms, sliced	2 cups (8 ounces) mushrooms, sliced
1 teaspoon dried basil	2 teaspoons dried basil
1 tablespoon dried oregano	2 tablespoons dried oregano
1 teaspoon kosher salt	2 teaspoons kosher salt
1/2 teaspoon black pepper	1 teaspoon black pepper
3/4-pound spaghetti, dried	1-1/2 pounds spaghetti, dried
1 (16-ounce) bag(s) frozen meatballs	2 (16-ounce) bag(s) frozen meatballs
1 cup (4 ounces) grated Parmesan cheese	2 cups (8 ounces) grated Parmesan cheese
2 cups (8 ounces) low-fat shredded cheese blend	4 cups (16 ounces) low-fat shredded cheese blend
1 (10-ounce) can(s) cream of mushroom soup	2 (10-ounce) can(s) cream of mushroom soup
1 (2.4-ounce) can(s) sliced black olives, drained	2 (2.4-ounce) can(s) sliced black olives, drained

Spray one 9 x 13-inch baking dish or three 9 x 9-inch baking dishes with nonstick cooking spray.

Putting the pasta together: Cook the spaghetti according to the package directions.

Combine the onion(s), garlic, pepper(s), tomatoes, mushrooms, basil, oregano, salt, and pepper in a bowl and stir until incorporated. Set aside.

Place half of the cooked spaghetti in the bottom of the prepared baking dish(es). Layer 6 meatballs and half of the vegetable mixture over the spaghetti in the baking dish(es).

Sprinkle with half of the Parmesan and half of the shredded cheese. Repeat, beginning with the remaining spaghetti and ending with the vegetable mixture. Set aside. In a bowl, combine the mushroom soup with an equal amount of water and pour over the baking dish(es). Sprinkle with the remaining Parmesan, shredded cheese, and olives, dividing equally among the three dishes if you are preparing a triple batch.

For dinner tonight: Preheat the oven to 350°F. Cover with aluminum foil and bake for 1 hour. Remove the foil and back for 30 minutes more.

To freeze: Cover with plastic wrap and foil. Label, date, and freeze for up to 3 months. Thaw at room temperature before cooking as directed above.

Serves 6. Source: Dream Dinners, by Stephanie Allen and Tina Kuna, pages 132-133.

Caribbean Pork Over Rice

This dish calls for jerk seasoning, which can be found in the spice section of most grocery stores. You can buy shredded cooked pork in your supermarket’s meat department, but it’s easy to make it yourself: place a lean pork loin in a crock pot, cover it with canned low-sodium chicken broth, and simmer for eight hours on low. The pork will shred easily when you pull the meat apart with two forks.

For One Serving, Serves 6	For Three Servings
4 cups (1-1/2 pounds) shredded cooked pork	12 cups (4-1/2 pounds) shredded cooked pork
2 cups canned chicken broth	6 cups canned chicken broth
1/2 cup light unsweetened coconut milk	1-1/2 cups light unsweetened coconut milk
2 teaspoons jerk seasoning	2 tablespoons jerk seasoning
1 teaspoon grated orange zest	1 tablespoon grated orange zest
1 cup uncooked white rice for serving	3 cups uncooked white rice for serving
1/2 cup (4 ounces) sliced almonds for garnish	1-1/2 cups (12 ounces) sliced almonds for garnish

Putting the dinner together: Prepare the rice according to the package directions. In a large bowl, combine the pork, chicken broth, coconut milk, jerk seasoning, and orange zest and stir until incorporated. If you are preparing a triple batch, divide the mixture into three equal portions. Set aside one portion for tonight and divide the other two portions equally between two 1-gallon re-sealable freezer bags.

For dinner tonight: Heat a skillet over medium-high heat. Add the meat mixture and bring to a boil. The pork should be heated through. Serve over the rice and garnish with the sliced almonds.

To freeze: Place 1/2 cup of the remaining sliced almonds into each of two 1-quart re-sealable freezer bags. Place 3 cups cooked and cooled rice in a 1-gallon re-sealable freezer bag. Place the bags of almonds, rice, and pork into a 1-gallon re-sealable freezer bag. Repeat with the remaining almonds, rice, and pork. Label, date, and freeze for up to 3 months. Thaw in the refrigerator before cooking as directed above. To reheat the rice, put the rice and 1/2 cup broth or water in a dish. Cover and cook in the microwave for 1-minute intervals until the broth is absorbed.

Serves 6. Source: Dream Dinners, by Stephanie Allen and Tina Kuna, pages 166-167.

Chicken and Wild Mushroom Lasagna

Chicken thighs are given a gourmet makeover in this pasta dish, topped with creamy smooth mascarpone on and baked for a golden bubbling crust. The choice of mushrooms could include chestnut, oyster, shiitake or button.

Prep: 30 minutes | Cook: 55 minutes | Cook from frozen: Thaw overnight, cook 50-60 minutes | Serves 4 to 6

1 lb. 10 oz chicken thighs on the bone
3 sprigs fresh thyme
3/4 cup dry white wine
3 cups chicken stock
salt and freshly ground pepper
3 tablespoons olive oil
2 onions, thinly sliced
4 oz diced pancetta
12 oz mixed mushrooms, larger ones sliced
2-3 garlic cloves, finely chopped
4 tablespoons butter
1/2 cup all-purpose flour
1/2 cup mascarpone cheese
9 oz (6 sheets) fresh lasagna
6 tablespoons freshly grated parmesan cheese

Put the chicken thighs and thyme in a saucepan, add the wine and stock, season well with salt and pepper and bring to a boil. Cover and simmer gently for 45 minutes, or until the chicken is very tender and cooked through.
Leave the chicken to cool. Lift out of stock, discard the skin and take meat off the bones. Cut the meat into bite-size pieces and set aside. Discard the thyme and strain stock int a measuring cup. Make up to 3 cups with extra water if necessary.
Heat 1 tbsp at the oil in a frying pan, add the onions and pancetta and cook for 5 minutes, stirring, until just beginning to turn golden. Using a slotted spoon, transfer to a plate. Add the remaining oil to the pan, heat, then add the mushrooms and garlic and cook until just beginning to color.
Heat the butter in a saucepan, stir in the flour, then gradually stir in the reserved chicken stock. Bring to the boil stirring until thickened. Whisk in the mascarpone cheese. Taste and adjust the seasoning.
Spoon a little of the sauce into a 9-inch square dish that is 2-inches deep, add 2 lasagna sheets, then cover with half the chicken, half the onion and pancetta mixture and one-third of the mushrooms. Moisten with more sauce. Top with 2 more lasagna sheets, the rest of the chicken, onions and pancetta, then add all the remaining sauce and another one-third of the mushrooms.
Cover with the 2 remaining lasagna sheets, the remaining mushrooms, and sauce. Sprinkle with the parmesan.
To serve, cook the lasagna in an oven preheated to 375°F for 40-45 minutes, until the top is golden and bubbling.

To freeze: At the end of step 6, cool completely then open freeze until the top is firm. Wrap the dish in foil, seal and label.

Tip: You can also line the pan with saranwrap before you start to assemble the lasagna. Once frozen, remove from the pan, discard saran wrap, wrap in foil and freeze.

To serve from frozen: Thaw overnight in the fridge. Preheat the oven to 375°F. Remove the foil and bake for 50-60 minutes until the top is golden and the lasagna is piping hot. Check after 40 minutes and cover loosely with foil if the lasagna is browning too quickly.

Source: Freeze & Easy: Fabulous food and new ideas for making the most of your freezer, by Sara Lewis, 2013.

Fettuccine with Chicken

The addition of Dijon mustard gives this satisfying spring pasta a nice kick. The pasta will cook to a firm, toothsome texture as it bakes in the sauce; if you want softer noodles, cook the dish a bit longer.

Single Batch:	Double Batch (Makes three 4-person servings)
Nonstick cooking spray	Nonstick cooking spray
3/4-pound fettuccine, cooked	1-1/2 pounds fettuccine, cooked
1-1/2 cups cooked chicken breasts in 1/2-inch slices	3 cups cooked chicken breasts in 1/2-inch slices
1 cup (4 ounces) sliced mushrooms	2 cups (8 ounces) sliced mushrooms
1/2 cup yellow onion, diced	1 cup yellow onion, diced
zest of 1 lemon, grated	zest of 2 lemons, grated
1 teaspoon kosher salt	2 teaspoons kosher salt
1/2 teaspoon black pepper	1 teaspoon black pepper
2 cups nonfat milk	4 cups nonfat milk
1/4 cup white wine	1/2 cup white wine
1/2 cup Alfredo sauce	1 cup Alfredo sauce
2 tablespoons Dijon mustard	1/2 cup Dijon mustard

Spray one 9 x 13-inch baking dish or three 9 x 9-inch baking dishes with nonstick cooking spray.

Putting the pasta together: Combine the fettuccine, asparagus, chicken, mushrooms, onion, lemon zest, salt, and pepper in a large bowl. Set aside. Combine the milk, wine, Alfredo sauce, and Dijon mustard in another bowl, mixing until smooth. Add to the chicken and pasta mixture and toss to coat thoroughly. Pour the mixture into the baking dish. If you are preparing a triple batch, divide the remaining mixture equally between two re-sealable freezer bags.

For dinner tonight: Preheat the oven to 350°F. Cover the baking dish with aluminum foil and bake for 45 minutes or until the pasta is tender and the surface is bubbly.

To freeze: Label, date, and freeze for up to 3 months, Thaw before cooking as directed above.

Serves 6. Source: Dream Dinners, by Stephanie Allen and Tina Kuna, pages 112-113.

Lamb Ragu Ravioli with Rosemary Brown Butter

Filling:
1-pound lamb shoulder, cut into 1-1/2-inch chunks
Salt and freshly ground black pepper
2 tablespoons olive oil
1 large onion, roughly chopped
2 celery stalks, chopped
1 cup full-bodied red wine
1/4 cup canned whole Italian plum tomatoes and juice, chopped
2 tablespoons chopped mixed fresh thyme and rosemary leaves

Pasta Dough:
2 cups all-purpose flour
1 teaspoon fine salt
2 tablespoons olive oil
3 large eggs
2 large egg yolks

Brown Butter:
1 tablespoon olive oil
3 tablespoons unsalted butter
1 to 2 teaspoons crushed red pepper
2 large fresh rosemary sprigs, tough stalks removed but kept in small sprigs
6 tablespoons freshly grated pecorino

Preheat the oven to 400°F. Place a rack in the middle of the oven.
Season the lamb with salt and pepper. Heat the oil in a Dutch oven over high heat. Add the lamb and sear for 10 minutes on all sides until browned. Transfer to a paper-towel-lined plate. Spoon out all but 1 tablespoon fat from the pan. Reduce the heat to medium-low and add the onion and celery. Cook for 8 to 10 minutes until soft and the onion begins to brown. Add the wine to the pot, increase the heat, and use a wooden spoon to scrape up any browned bits. Return the meat to the pot. Add the tomatoes and herbs and bring to a boil. Dampen a piece of crumpled parchment paper with water, open it, and place it directly over the meat. Cover the pot with a tight-fitting lid. Transfer to the oven and cook for 1 hour or until the meat is fork tender. Allow the filling to cool completely to room temperature. You may refrigerate it overnight if you prefer.
To prepare the pasta dough, sift the flour and salt into a food processor. Add the oil and process for 30 seconds or until the mixture resembles fine meal. Beat the whole eggs with the egg yolks in a small bowl. Gradually add the egg mixture to the flour mixture, pulsing between additions. Once the eggs have been added, pulse until the mixture comes together.
Sprinkle a clean surface with a little flour and turn out the dough. Knead for 10 minutes. The dough should become softer after about 8 minutes. Alternatively, you may use a standing mixer fitted with a dough hook to knead the dough, for 8 to 10 minutes. Wrap the pasta dough in plastic wrap and chill for a minimum of 1 hour and up to 24 hours.
Spoon off and discard any fat from the cooled lamb stew. Place the lamb mixture in a food processor and pulse until the meat is shredded and the juices are mixed together. Taste and adjust the seasoning. Set aside. Line two large baking sheets with plastic wrap and place in the freezer. Attach a pasta machine to your work surf ace.
Remove the pasta dough from the refrigerator and divide into four equal parts. Keep any dough you are not using draped with plastic wrap at all times to prevent it from drying out. Roughly stretch out one piece of dough and coat well with flour. Set your pasta machine on #1 to start. Feed the dough through twice. Move the setting to #2 and put the dough through once, making sure to keep the dough lightly coated with flour. Once the dough has gone through settings #3, #4, and #5, halve the dough crosswise and set half aside.

Set the machine on #6 and feed the dough through once more—it will be almost paper thin. Allow the first half-piece of dough to rest while you put the second half-piece through. Put the first strip through once more and let rest—you will notice that it shrinks, so resting it is quite important. Repeat with the second strip of pasta. Shape each batch of rolled pasta into ravioli before putting another quarter of dough through the pasta machine.

Divide the strips of rolled-out dough into 4-inch squares (they do not need to be perfect). Working with one raviol1 at a time, place a heaping teaspoon of filling in the center of a square, brush the edges with water, then fold into a triangle and press down gently on the sides to seal. Use a paring knife to trim the edges to neaten. Place on baking sheets in the freezer. Repeat with the remaining pasta dough until you have at least 32 ravioli.
If you want to serve the ravioli immediately, bring a large pot of water to a boil. Add 8 to 12, semi-frozen ravioli at a time. Return to a boil and cook for 2 minutes once the ravioli rises to the surface. Using a large, flat slotted spoon, remove the ravioli and place on a paper-towel-lined baking sheet to drain. Repeat with the remaining ravioli.
To prepare the brown butter sauce, heat the oil in a large skillet over medium heat. Add the butter and when foaming, add the red pepper and rosemary. Cook just until the butter turns brown, 2 to 3 minutes.
Add the drained ravioli in a single layer (you may need to do this in two batches) to the butter and cook for 1 minute on each side or until golden brown. Spoon the raviol1 onto a large serving platter and sprinkle with pecorino. Continue cooking the remaining raviol1 in the butter. The ravioli can be piled on top of one another. Serve with extra pecorino.

To freeze: Do not cook the ravioli. Open freeze the filled ravioli until solid, about 1 hour, Pack into plastic freezer bags and seal, squeezing out as much air as possible. Freeze flat, or pack into plastic containers once frozen solid.

To cook: Cook the ravioli straight from the freezer; boil the ravioli for 3 minutes instead of 2 minutes when they rise to the surface of the boiling water. Serve as on the previous page. Makes 32 ravioli. Freeze for up to 2 weeks.

Source: Can I freeze it? how to use the most versatile appliance in your kitchen, by Susie Theodorou, 2007.

My Big Dream Greek Pasta

Single Batch, Serves 6:	Double Batch (Makes three 4-person servings):
Nonstick cooking spray	Nonstick cooking spray
1-pound rigatoni	2-pounds rigatoni
1 zucchini, sliced into 1/2-inch rounds	2 zucchini, sliced into 1/2-inch rounds
1 (15 ounce) can(s) diced tomatoes with juice	2 (15 ounce) can(s) diced tomatoes with juice
1 tablespoon minced garlic	2 tablespoons minced garlic
1 red onion(s), diced	2 red onion(s), diced
1-1/2 pounds cooked boneless, skinless chicken breasts, diced	3 pounds cooked boneless, skinless chicken breasts, diced
2 tablespoons olive oil	4 tablespoons olive oil
1 cup (4 ounces) crumbled feta cheese	2 cups (8 ounces) crumbled feta cheese
1 teaspoon grated lemon zest	2 teaspoon grated lemon zest
2 teaspoons dried oregano	4 teaspoons dried oregano
1 teaspoon Italian seasoning	2 teaspoons Italian seasoning
1/2 teaspoon Kosher salt	1 teaspoon Kosher salt
1/2 teaspoon black pepper	1 teaspoon black pepper
1 cup (4 ounces) grated parmesan cheese	2 cups (8 ounces) grated parmesan cheese
1 cup (4 ounces) shredded mozzarella cheese	2 cups (8 ounces) shredded mozzarella cheese

Spray one 9 x 13-inch baking dish or three 9 x 9-inch baking dishes with nonstick cooking spray.

Putting the pasta together: Bring a large pot of water to a boil. Add the pasta and cook just until tender, 3 to 5 minutes. Drain and place in the prepared baking dish(es), dividing the pasta equally among the three dishes if you are preparing a triple batch. In a large bowl, combine the zucchini, tomatoes, garlic, onion(s), chicken, olive oil, feta, lemon zest, oregano, Italian seasoning, salt, and pepper and mix until incorporated. Spoon the mixture over the pasta, dividing it equally among the three dishes if you are preparing a triple batch. Sprinkle with the Parmesan and mozzarella.

For dinner tonight: Preheat the oven to 350°F. Cover with aluminum foil and bake for 45 minutes. Remove the foil and bake for 10 minutes more or until the top is golden and the cheese is bubbly.

To freeze: Cover with plastic wrap and heavy-duty aluminum foil. Label, date, and freeze for up to 3 months. Thaw at room temperature before cooking as directed above.

Serves 6. Source: Dream Dinners, by Stephanie Allen and Tina Kuna, pages 108-109.

Penne with Rosemary Chicken

Single Batch (Serves 6)	Double Batch (Makes three 4-person servings)
1 pound diced cooked chicken	2 pounds diced cooked chicken
1-pound penne pasta, cooked according to package directions	2 pounds penne pasta, cooked according to package directions
1 cup (4 ounces) low-fat shredded cheese blend	2 cups (8 ounces) low-fat shredded cheese blend
1/2 cup yellow onion(s), diced	1 cup yellow onion(s), diced
2 tablespoons chopped pimentos, drained	4 tablespoons chopped pimentos, drained
1 tablespoon dried rosemary	2 tablespoons dried rosemary
1 teaspoon kosher salt	2 teaspoons kosher salt
1/2 teaspoon black pepper	1 teaspoon black pepper
2 cups nonfat milk	4 cups nonfat milk
1-1/2 (15-ounce) can(s) cream of mushroom soup	3 (15-ounce) can(s) cream of mushroom soup

Spray one 9 x 13-inch baking dish or three 9 x 9-inch baking dishes with nonstick cooking spray.

Putting the pasta together: Place all the ingredients into a large bowl and stir to combine. Transfer the mixture to a re-sealable freezer bag, dividing it equally among three bags if you are preparing a triple batch.

For dinner tonight: Preheat the oven to 350°F. Place the contents of a bag into the prepared baking dish and cover with foil. Bake for 1 to 1-1/4 hours. Or, place in a crock pot, set on low heat, and cook for 5 to 6 hours.

To freeze: Label, date, and freeze for up to 3 months. Thaw in the refrigerator before cooking as directed above.

Serves 6. Source: Dream Dinners, by Stephanie Allen and Tina Kuna, pages 116-117.

Pizza-Style Manicotti

Ham, pepperoni, string cheese and manicotti shells make a tasty hands-on recipe that even small children can help prepare. —Judy Armstrong, Prairieville, Louisiana

Prep: 20 min. | Bake: 25 min. | Makes: 4 servings

8 uncooked manicotti shells
1 jar (24 ounces) spaghetti sauce
8 slices deli ham (about 6 ounces)
8 fresh basil leaves
8 pieces string cheese
24 slices pepperoni
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup shredded Parmesan cheese

Cook manicotti according to package for al dente; drain. Preheat oven to 350°.

Pour 1 cup sauce into an 11×7-in. baking dish. On a short side of each ham slice, layer one basil leaf, one piece string cheese and three slices pepperoni; roll up. Insert in manicotti shells; arrange in a single layer in baking dish.

Pour remaining sauce over top. Sprinkle with olives and Parmesan cheese. Bake, uncovered, 25-30 minutes or until heated through.

Freeze option: Cover unbaked casserole and freeze for up to 3 months. Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 375° for 25-30 minutes or until pasta is tender. Let stand for 10 minutes before serving.

Source: https://www.tasteofhome.com/recipes/pizza-style-manicotti/

_{Nutrition Facts: 2 stuffed manicotti: 618 calories, 32g fat (15g saturated fat), 87mg cholesterol, 2427mg sodium, 43g carbohydrate (13g sugars, 4g fiber), 40g protein}.

Southwestern Spaghetti Casserole

A close friend made this Mexican-Italian bake for me almost 20 years ago, and I’ve prepared it regularly ever since. It comes together in a snap because it relies largely on convenient ingredients I keep on hand. We like it with a loaf of crusty bread. —Rose Turner Minnick, Christiansburg, Virginia

Prep: 15 min. | Bake: 25 min. | Makes: 8 servings

12 ounces uncooked spaghetti
1-1/2 pounds ground beef
1 small onion, chopped
1 envelope taco seasoning
1 jar (26 ounces) spaghetti sauce
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
2 cups shredded cheddar cheese
Shredded lettuce, diced tomatoes, sour cream, salsa and picante sauce

Cook spaghetti according to package . Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.

Stir in the taco seasoning, spaghetti sauce, mushrooms and olives. Drain spaghetti; stir into the beef mixture.

Transfer to a greased shallow 3-qt. baking dish; sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Serve with lettuce, tomatoes, sour cream, salsa and picante sauce.

Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Serve with lettuce, tomatoes, sour cream, salsa and picante sauce.

Source: https://www.tasteofhome.com/recipes/southwestern-spaghetti-casserole/

_{Nutrition Facts: 1 cup: 591 calories, 27g fat (11g saturated fat), 114mg cholesterol, 1130mg sodium, 48g carbohydrate (9g sugars, 4g fiber), 38g protein}.

Spaghetti Ham Bake

“My sister passed along the recipe for this convenient casserole,” says Mary Killion of Hermiston, Oregon. “I appreciate being able to freeze one pan for a hectic day. The generous portions are bound to feed a hungry family or an extra mouth or two that show up at your table.”

Prep: 25 min. | Bake: 30 min. | Makes: 2 casseroles (6 servings each)

2 packages (7 ounces each) thin spaghetti, broken into 2-inch pieces
4 cups cubed fully cooked ham
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cups sour cream
1/2 pound sliced fresh mushrooms
1/2 cup chopped onion
1/2 cup sliced ripe olives, optional
1-1/2 teaspoons ground mustard
1 teaspoon seasoned salt
2 teaspoons Worcestershire sauce

TOPPING:
2 cups soft bread crumbs
1/4 cup butter, melted
2 cups shredded cheddar cheese

Cook spaghetti according to package; drain and place in a large bowl. Stir in the ham, soup, sour cream, mushrooms, onion, olives if desired, mustard, seasoned salt and Worcestershire sauce.

Transfer to two greased 11×7-in. baking dishes. In a small bowl, toss bread crumbs and butter; add cheese. Sprinkle over casseroles.

Cover and freeze one casserole for up to 2 months. Bake the remaining casserole, uncovered, at 325° for 30 minutes or until heated through.

To use frozen casserole: Thaw in the refrigerator overnight. Bake, uncovered, at 325° for 50-55 minutes or until heated through.

Source: https://www.tasteofhome.com/recipes/spaghetti-ham-bake/

Tried and True Lasagna

Lasagna noodles can be layered with just about any filling, but we love the flavors of the classic tomato, cheese, and herb combinations. There’s never a more welcome dish on the table than a bubbling, piping, hot lasagna, so make it in multiples to have on hand when the craving strikes.

Single Batch (Serves 6)	Double Batch (Makes three 4-person servings)
nonstick cooking spray	nonstick cooking spray
1 pound extra lean ground beef	2 pounds extra lean ground beef
2 cups store-bought marinara sauce	4 cups store-bought marinara sauce
1 (15-ounce) can(s) diced roasted tomatoes, drained	2 (15-ounce) can(s) diced roasted tomatoes, drained
1 cup roasted red peppers, diced	2 cups roasted red peppers, diced
1/4 cup tomato paste	1/2 cup tomato paste
2 teaspoons minced garlic	4 teaspoons minced garlic
2 tablespoons dried parsley	4 tablespoons dried parsley
1 tablespoon Italian seasoning	2 tablespoons Italian seasoning
1 tablespoon dried basil	2 tablespoon dried basil
1 tablespoon sugar	2 tablespoon sugars
1/4 cup nonfat egg substitute	1/2 cup nonfat egg substitute
1 cup (8 ounces) nonfat cottage cheese	2 cups (16 ounces) nonfat cottage cheese
1 cup (4 ounces) grated Parmesan cheese	2 cups (8 ounces) grated Parmesan cheese
3/4 cup (6 ounces) part skim ricotta cheese	1-1/2 cups (12 ounces) part skim ricotta cheese
1 teaspoon kosher salt	2 teaspoons kosher salt
1/2 teaspoon black pepper	1 teaspoon black pepper
8 no-bake or dry lasagna noodles	16 no-bake or dry lasagna noodles
2 cups (8 ounces) shredded skim mozzarella cheese	4 cups (16 ounces) shredded skim mozzarella cheese

Spray one 9 x 13-inch baking dish or three 9 x 9-inch baking dishes with nonstick cooking spray.

Putting the pasta together: Heat a large skillet over medium-high heat. Put in the ground beef and cook until browned, about 10 minutes. Drain off any excess fat.

In a large bowl, combine the cooked ground beef, marinara sauce, tomatoes, roasted red peppers, tomato paste, garlic, parsley, Italian seasoning, basil, and sugar and stir until incorporated.

In a separate bowl, combine the egg substitute, cottage cheese, Parmesan, ricotta, salt, and pepper and stir until incorporated.

Layer the mixtures into the prepared baking dish(es) in the following order; 1/2 cup of the sauce mixture, 4 lasagna noodles, 1-1/2 cups of the cheese mixture, and 1 cup of mozzarella cheese. Repeat, beginning with the noodles and ending with the cheese.

For dinner tonight: Preheat the oven to 375°F. Cover the dish with aluminum foil sprayed with nonstick cooking spray and bake for 20 minutes. Remove the foil and bake for 15 minutes more, until the cheese is melted.

To freeze: Cover with plastic wrap and aluminum foil. Label, date and freeze for up to 3 months. Thaw at room temperature before cooking as directed above.

Serves 6. Source: Dream Dinners, by Stephanie Allen and Tina Kuna, pages 128-129.

Pork

Apricot-Glazed Ham

Mustard and Apricot Preserves combine to make this ham heavenly.

1 (10- to 12-pound) cooked bone-in ham
Whole cloves
1/2 cup apricot preserves
1/4 cup Dijon mustard
1 cup packed brown sugar
2 cups apple juice
1-pound dried apricot halves
Maple syrup
Dijon mustard

Preheat oven to 350°F. With a sharp knife, carefully cutoff the thick rind and most of the excess fat from the top of the ham, being careful not to cut through to the meat. Score ham in a diamond pattern. Place ham in a shallow roasting pan. Stud ham with whole cloves at the point of each diamond.
Melt apricot preserves in a small saucepan over low heat. Brush preserves over surface of ham. Spread the 1/4 cup mustard over the preserves. Pat brown sugar on top of the mustard
Pour apple juice into roasting pan. Bake for 45 minutes, basting frequently. Add apricots to the roasting pan. Bake, uncovered, 45 minutes more or until ham is glazed and brown.
Remove ham from oven. Use toothpicks to secure an apricot half in each diamond pattern Let stand 15 minutes before carving. Serve with maple syrup and additional mustard

Plan Ahead: Prepare through Step One up to 3 days ahead. Cover and refrigerate. Continue according to Step Two.

Freeze Ahead: Prepare through Step Two. Wrap carefully with plastic wrap and foil. Freeze up to 2 months. Defrost completely in refrigerator. Preheat oven. Remove plastic wrap and foil and continue according to Step Three.

Serves: 12 to 16. Source: Super Suppers Cookbook, by Judie Byrd, 2006.

Apricot Pork Chops

6 Pork Chops (about 1/2-3/4 inch thick)
Salt & Pepper
1 tbsp. olive oil
2 cups apricot jam or preserves
2 cups French dressing
2 (1oz.) packages of dry onion soup mix
2 garlic cloves, crushed

To put in freezer: Package pork chops in quart Ziploc bags (3 per bag). Mix jam, French dressing, soup mix and garlic in bowl. Divide mixture into 2-quart Ziploc bags. Put chops and marinade packages into gallon Ziploc with instruction card and freeze.

To cook: Thaw. Season chops with salt and pepper and brown in olive oil. Place chops in baking dish lined with foil and cover with apricot mixture. Bake about 40 minutes on 400 until pork is no longer pink in the center.

Cider-Braised Pork Loin Chops

6 (1-1/2 pounds) 1-inch-thick slices pork loin
1 (15-ounce) can(s) diced tomatoes with juice
3 Granny Smith apples, peeled, cored, and sliced 1 inch thick
1-1/2 pounds new potatoes, halved and boiled for 10 minutes
1 yellow onion(s), sliced into 1/4-inch-thick slices
1 cup chicken broth
3/4 cup frozen apple juice concentrate
1/3 cup apple cider vinegar
1 tablespoon minced garlic
2 teaspoons olive oil
1/4 cup butter, melted
1/3 cup light brown sugar, packed
2 teaspoons dried parsley
1/2 teaspoon dried thyme
pinch allspice

Putting the dinner together: If you are preparing a triple batch, set aside 6 slices of pork loin for one batch, and divide the remaining pork loin equally between two re-sealable freezer bags.

In a large bowl, combine the remaining ingredients and stir gently until incorporated. If you are preparing a triple batch, set aside one-third of the mixture and divide the remaining mixture equally between the re-sealable freezer bags holding the pork slices.

For dinner tonight: Heat a large skillet or a flameproof casserole over high heat. Spoon 2 to 3 teaspoons of the liquid mixture into the pan, then add the pork loin slices. Cook for 2 to 3 minutes per side. Reduce the heat to medium and add the remaining mixture, stirring gently to mix. Cover and cook for 30 to 45 minutes, until the pork is tender. Serve.

To freeze: Label, date, and freeze for up to 3 months. Thaw in the refrigerator before cooking as directed above. Serves 6. Source: Dream Dinners, by Stephanie Allen and Tina Kuna, pages 170-171.

Dijon Pork Loin Roast

5 lbs. boneless pork loin, boned, rolled, and tied

1/2 cup dry white wine
1/4 cup olive oil
6 tablespoons Dijon mustard
1/4 cup chopped fresh mushrooms
2 tablespoons soy sauce
2 tablespoons lemon juice
2 tablespoons minced onions
2 tablespoons butter, melted
1/2 teaspoon celery seeds
1/2 teaspoon salt
1/2 teaspoon pepper

Original recipe yields: 8 servings

Cooking day instructions: Place pork roast in a large zipper freezer bag. Add remaining ingredients, seal bag and squish it around to mix together and coat pork. Place in freezer.

Serving day instructions: Thaw at least overnight in fridge (probably longer). Drain and reserve marinade. Place pork in a roasting pan. Roast at 350° for about 2-1/2 hours or until it reaches an internal temperature of 160°. Baste with reserved marinade, if desired, the last 45 minutes of cooking time. Let sit at least 10 minutes before carving.

You can also do this in the Crock-Pot: Brown roast in a large skillet coated with olive oil. Turn to brown it on all sides. Place in Crock-Pot, dump in marinade, cover and cook over low heat for 8-10 hours. Slice and serve as desired. Source: Don’t Panic – Dinner’s in the Freezer: Great-Tasting Meals You Can Make Ahead, by Martinez, Howell & Gracia, 2005.

Fried Rice

1 cup pork chops, baked or boiled, cut into l/4-inch cubes
3/4 cup bean sprouts, chopped
3/4 cup green onions, chopped
3/4 cup mushrooms, chopped (or 1 4 ounce can)
1 tablespoon olive oil
3 to 4 cups Uncle Ben’s Converted® long grain rice, cooked
2 to 3 tablespoons soy sauce

In a skillet, stir fry pork, bean sprouts, mushrooms, and onions for 2 minutes. Add rice and soy sauce; stir fry for 5 minutes. Tray freeze. When frozen, transfer to freezer bags or wrap in heavy-duty aluminum foil in dinner-sized servings.

Heat: If desired, thaw before reheating. In a skillet, stir fry rice until hot. Add more soy sauce as needed.

Serve: As a main dish or side dish. Serves 4 to 6. Source: Month of Meals: One Day to a Freezerful of Entrees by Kelly Machel, 2001.

Parmesan Pork Roast

Great sweet, savory flavor comes from just a few pantry staples in this easy roast. —Karen Warner, Louisville, Ohio

Prep: 15 min. | Cook: 5-1/2 hours| Makes: 10 servings

1 boneless pork loin roast (4 pounds)
2/3 cup grated Parmesan cheese
1/2 cup honey
3 tablespoons soy sauce
2 tablespoons dried basil
2 tablespoons minced garlic
2 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons cornstarch
1/4 cup cold water

Cut roast in half. Place in a 3-qt. slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 5-1/2 to 6 hours or until a thermometer reads 160°.

Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan.

Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy.

Freeze option: Cool pork and gravy. Freeze sliced pork and gravy in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally and adding a little broth or water if necessary.

Source: https://www.tasteofhome.com/recipes/parmesan-pork-roast/

_{Nutrition Facts: 5 ounce-weight: 330 calories, 13g fat (4g saturated fat), 95mg cholesterol, 529mg sodium, 15g carbohydrate (14g sugars, 0 fiber), 38g protein}

Peach Prosciutto Pizza

Serves 4

This pizza can be made as a main dish, or with thinner crust, as a flatbread appetizer. Double the recipe and freeze one for later.

Cornmeal, for rolling dough
1/2 recipe Pizza Dough
3/4 cup Classic Tomato Sauce
2 cups mozzarella cheese, shredded 1 peach, pitted and thinly sliced, or two frozen halves), thawed and thinly sliced
4 ounces thinly sliced prosciutto
Olive oil, for brushing
2 cups arugula
Salt and freshly ground black pepper
1 tablespoon aged balsamic vinegar, for drizzling (see note)

Preheat the oven to 475°F and place a baking stone in oven, if you have one (though not necessary).
Roll out the pizza dough on a baking sheet sprinkled with cornmeal or on a pizza peel, then layer with the tomato sauce, then the mozzarella cheese, peaches, and prosciutto. Brush the edge of the pizza dough with a little bit of oil. Transfer to the pizza stone or a baking sheet. Bake for 12 to 15 minutes. Remove from oven and top with the arugula, then sprinkle with salt and pepper to taste and drizzle with the balsamic.

T0 FREEZE: Freeze the pizza without the arugula and balsamic.

NOTE: For the balsamic vinegar, you want something pretty thick. It the balsamic you have at home is thin, you can reduce it over low heat until rt thickens. The aged

*Always make the full recipe for pizza dough and just freeze the other half, or make a freezer pizza ready for the oven.

Source: Fast to the Table Freezer Cookbook: Freezer-Friendly Recipes and Frozen Food Shortcuts, by Becky Rosenthal, 2016.

Polynesian Pork Loin

1-1/2 pounds pork loin
1/3 cup soy sauce
1/4 teaspoon ground ginger
1/2 teaspoon garlic powder

Cut pound pork loin into desired thickness. Place other ingredients in bag and add pork. Turn several times to cover meat with marinade. Label and freeze.

Thaw. Layer in prepared baking pan. Pour extra marinade over meat. Cover and cook in a preheated 350°F oven for 30 minutes. Turn and bake an additional 20 minutes.

Makes 4 to 5 servings. Source: Once-A-Month Cooking: a proven system for spending less time in the kitchen and enjoying delicious, homemade meals every day, by Mimi Wilson and Mary Beth Lagerborg, 2007.

Pork Chops with Apple and Herb Dressing

Nonstick cooking spray
4 cups corn bread stuffing mix
2 cups canned apple slices, un-drained
1-1/2 cups finely chopped celery
1-1/2 cups finely chopped onion
2 teaspoons dried sage, crushed
1/2 teaspoon black pepper
2 cups chicken broth
1/2 cup butter, melted
6 pork loin center-cut chops, cut 1 to 1-1/4. inches thick
1 tablespoon seasoned salt

Preheat oven to 350°F. Coat a 13x9x2-inch baking dish with cooking spray.
For dressing, stir together stuffing mix, un-drained apple slices, celery, onion, sage, and pepper. Add broth and melted butter, toss to coat Transfer dressing to the prepared baking dish, top with chops. Sprinkle chops with seasoned salt.
Bake, covered, for 45 minutes. Uncover and bake 10 to 15 minutes more or until chops are done (l60°F).

Plan Ahead: Prepare through Step Two up to 2 days ahead. Cover and refrigerate. Preheat oven. Uncover and continue according to Step Three.

Freeze Ahead: Prepare through Step Two. Cover with plastic wrap and foil. Freeze up to 2 months. Defrost completely in refrigerator. Preheat oven. Remove plastic wrap and foil and continue according to Step Three. Serves: 6. Source: Super Suppers Cookbook, by Judie Byrd, 2006.

Pork Medallions with Pears

Nonstick cooking spray
6 (1-1/2 pounds) 1-inch-thick slices pork loin
2 cups yellow onions, thinly sliced
1 (15-ounce) can(s) pears with syrup
2 teaspoon minced garlic
1/4 cup dried cranberries
1/2 cup white wine
1/4 cup balsamic vinegar
1 tablespoon olive oil
1 teaspoon dried thyme
1/4 teaspoon ground nutmeg
1/2 teaspoon grated fresh ginger
1 teaspoon kosher salt
1 teaspoon black pepper

Spray one 9 x 13-inch baking dish or three 9 x 9-inch baking dishes with nonstick cooking spray.

Putting the dinner together: Place 6 pork loin slices in the prepared baking dish(es) or in a crock-pot. If you are preparing a triple batch, divide the remaining slices equally between two 1-gallon re-sealable freezer bags. Set aside. In a large bowl, combine the remaining ingredients and mix until incorporated. If you are preparing a triple batch, pour one-third of the mixture into the crock-pot or baking dish, and divide the remaining mixture equally between the two bags filled with the pork tenderloin.

For dinner tonight: If you are using a baking dish, preheat the oven to 325°F. Cover the dish with aluminum foil and bake for 2 hours or until the internal temperature of the pork reads 160°F on a meat thermometer. Alternatively, slow-cook the pork in the crock-pot on low heat for 5 to 6 hours, until the pork is tender.

To freeze: Label, date, and freeze for up to 3 months. Thaw in the refrigerator before cooking as directed above. Serves 6. Source: Dream Dinners, by Stephanie Allen and Tina Kuna, pages 168-169.

Pork Satay with Dipping Sauce

1 lb. boneless pork
3 T lemon juice
2 T peanut butter
2 T soy sauce
1 T brown sugar
2 cloves garlic, crushed
1/4 tsp crushed red pepper

Combine all above ingredients and place in freezer bag. Seal, label, and freeze.

Peanut dipping sauce
1/2 c coconut milk
3 T peanut butter
2 T lemon juice
2 T soy sauce
1/4 tsp crushed red pepper

Mix well. Freeze in baggie and attach to pork.

To serve: Thaw both bags. Thread meat onto skewers and grill or broil until done. Serve with warm peanut dipping sauce. Heat sauce in saucepan until boiling, reduce heat and simmer uncovered 5 min.

Pork Tenderloin with Pears

Pork, pears, and onions are seasoned to perfection in this dish; just add rice or pasta and you have an elegant dinner party perfectly suited for a small dinner table.

For One Serving, Serves 6
Nonstick cooking spray
6 (1-1/2 pounds) 1-inch-thick slices pork tenderloin
2 cups yellow onions, thinly sliced
1 (15-ounce can) pears with syrup
2 teaspoons minced garlic
1/4 cup dried cranberries
1/2 cup white wine
1/4 cup balsamic vinegar
1 tablespoon olive oil
1 teaspoon dried thyme
1/4 teaspoon ground nutmeg
1/2 teaspoon grated fresh ginger
1 teaspoon kosher salt
1 teaspoon black pepper

For Three Servings
Nonstick cooking spray
18 (4-1/2 pounds) 1-inch-thick slices pork tenderloin
6 cups yellow onions, thinly sliced
3 15-ounce can(s) pears with syrup
2 tablespoons minced garlic
3/4 cup dried cranberries
1-1/2 cups white wine
3/4 cup balsamic vinegar
3 tablespoons olive oil
1 tablespoon dried thyme
3/4 teaspoon ground nutmeg
1-1/2 teaspoons grated fresh ginger
1 tablespoon kosher salt
1 tablespoon black pepper

Spray one 9 x 13-inch baking dish or three 9 x 9-inch baking dishes with nonstick cooking spray.

Putting the dinner together: Place 6 pork loin slices in the prepared baking dish(es) or in a crock-pot.

If you are preparing a triple batch, divide the remaining slices equally between two 1-gallon re-sealable freezer bags. Set aside. In a large bowl, combine the remaining ingredients and mix until incorporated. If you are preparing a triple batch, pour one-third of the mixture into the crock-pot or baking dish, and divide the remaining mixture equally between the two bags filled with the pork tenderloin.

To freeze: Label, date, and freeze for up to 3 months. Thaw in the refrigerator before cooking as directed above. Serves 6. Source: Dream Dinners, by Stephanie Allen and Tina Kuna, pages 168-169.

Pork Tenderloin Polynesian

1 lb. pork tenderloin, cut into 1/2-inch cubes
2 eggs, lightly beaten
1/4 cup whole wheat flour
2 T wine vinegar
2 T brown sugar
1 cup chicken broth
1 cup pineapple chunks with juice
1 green pepper, chopped
1/2 cup carrot, chopped
1 t curry powder
1/2 t ground ginger
1 t garlic powder

Roll meat cubes in eggs and then in flour. Brown the pork in a large skillet sprayed with oil until the juices run clear, 5-7 minutes. Remove and drain. Re-spray the skillet if necessary. Add remaining ingredients to skillet. Mix and cook over medium heat until mixture begins to thicken.

To freeze: Let cool. Scrape into zipper bags. Label and freeze

To heat: Rewarm in microwave or on stove. Serve over hot rice.

Rosemary-Roasted Pork Loin

Nonstick cooking spray
2 cloves garlic
1 2- to 2 1/2-pound pork tenderloin
2 sprigs fresh rosemary, cut into 1-inch pieces
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons olive oil
1 cup chicken broth or water

Preheat oven to 375°F. Coat a 13x9x2 inch baking dish with cooking spray. Cut each garlic clove into 4 slices.
Use a sharp knife lo make 8 small slits in tenderloin. Push 1 slice of garlic, and 1 piece of rosemary into each slit. Sprinkle tenderloin with salt and pepper.
Preheat oil in a skillet over medium heat. Brown tenderloin on all sides. Transfer to prepared baking dish; pour broth into dish. Bake, covered, for 30 to 45 minutes or until desired doneness (145°F to 155°F).
Let stand for 10 minutes. If desired, drizzle with pan juices.

Plan Ahead: Prepare through Step Two up to 2 days ahead. Continue according to Step Three.

Freeze Ahead: Prepare through Step Two. Place in a freezer bag and freeze up to 2 months. Defrost completely in refrigerator. Continue according to Step Three. Serves: 4 to 6. Source: Super Suppers Cookbook, by Judie Byrd, 2006.

Sausage and Potato Pie

See Main Dishes – Pork for recipe

Sweet and Sour Pork

1 20-ounce can pineapple chunks
1/2 cup water
1/2 cup vinegar
1/2 cup packed brown sugar
2 tablespoons ketchup
2 tablespoons soy sauce
2 pounds boneless pork, cut into 1-inch cubes
1-1/2 teaspoons salt
1/2 teaspoon garlic salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
2 tablespoons cornstarch
1 large bell pepper, cut into 1-inch pieces
1 large onion, cut into 1-inch pieces

Hot cooked rice

Drain pineapple, reserving juice in a bowl. Add water, vinegar, brown sugar, ketchup, and soy sauce to pineapple juice; set aside.
Sprinkle pork cubes with salt, garlic salt, and black pepper. Preheat oil in a large skillet over medium-high heat. Brown pork cubes in hot oil. Turn heat to low. Add 1 cup of the pineapple juice mixture to skillet. Cover and simmer gently about 20 minutes or until pork is tender.
Add cornstarch to the remaining pineapple juice mixture, whisking to break up any lumps; whisk into skillet Turn heat to high, whisking constantly until mixture boils and thickens.
Add pineapple chunks, bell pepper, and onion to skillet. Cook about 5 minutes more or until vegetables are heated through Serve over rice.

Plan Ahead: Prepare through Step Two up to 2 days ahead. Cover and refrigerate. Continue according to Step Three.

Freeze Ahead: Prepare through Step Three. Place in a freezer bag and freeze up to 2 months. Defrost completely in refrigerator. Continue according to Step Four. Serves: 6. Source: Super Suppers Cookbook, by Judie Byrd, 2006.

Poultry

Anne’s Poppy Seed Chicken

8 boneless, skinless chicken breasts
2 cups sour cream
2 cans cream of chicken soup
1 cup milk

Put chicken in bottom of 9 x 13 baking dish. Mix above ingredients together and pour over chicken.

2 sleeves Ritz Crackers
1/4 cup poppy seeds
1 cube butter, melted

Crush crackers in food processor or blender, pour in a medium bowl. Fold in poppy seeds. Mix in melted butter. Spoon cracker mixture over chicken evenly and cover with Saran wrap/tin foil if freezing. If frozen, remove Saran wrap and foil and bake 325°, 2 hours to 2 hours 30 minutes. If unfrozen, bake 350° 1 hour to 1 hour 30 minutes. Let stand about 15 min. before serving. Source: Given to me by Anne Diehl.

Apricot Chicken and Rice

Tender chunks of chicken breast meat and white rice mingled with mild curry, chicken broth, a hint of orange, and apricot preserves.

Petite Size: 3/4-pound chicken, bite-sized pieces

1 cup white rice
1 cup chicken broth
1/4 cup diced onions
1/4 cup apricot preserves
1/8 cup orange juice concentrate
1/2 tsp. canola oil
1/2 tsp. curry powder
1/4 tsp. salt
1/8 tsp. Pepper

Place chicken in one small bag. Combine all of the other ingredients in another bag. Label, date, and freeze for up to 3 months. Thaw in the refrigerator before cooking as directed below.

Heat large pot over medium heat. Add 1 tablespoon canola oil. Add chicken and sear 2 to 3 minutes per side or until lightly browned.

Add bag of rice and 1 cup of water to chicken and stir. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer for 25-30 minutes until chicken is cooked and rice is tender (recommended internal temperature 165ºF). Salt and pepper to taste.

Barbecue Chicken Pizza

3 boneless, skinless chicken breast halves
1-1/3 cups purchased barbecue sauce, divided
1 pizza crust dough
6 oz. provolone cheese, grated
6 oz. Gouda cheese, grated
1/2 medium red onion, peeled and thickly sliced

Serving day
1/4 cup fresh cilantro, chopped

Original recipe yields: One large or two small pizzas

Cooking day instructions: Marinate chicken in 2/3 cup barbecue sauce for 4 hours or up to overnight. Place chicken and marinade in small baking dish. Bake at 350° 30 minutes or until chicken is tender and no longer pink. Remove from oven. Roll out pizza dough to form crust; you may want to use a round cardboard covered with plastic wrap for this step. (Round cardboards may be purchased at any craft store in the baking section.)

Spread remaining 2/3 cup barbecue sauce over crust. Sprinkle cheeses evenly over crust, leaving 1/2-inch border. Shred chicken and arrange over cheese, topping with onion. Freeze, covering pizza and cardboard with plastic wrap, followed by heavy-duty foil.

Serving day instructions: Preheat oven to 450°. Place frozen pizza on preheated pizza stone and bake 10-12 minutes. Sprinkle with cilantro and serve. Source: Don’t Panic – Dinner’s in the Freezer: Great-Tasting Meals You Can Make Ahead, by Martinez, Howell & Gracia, 2005.

Cheesy Chicken Bundles

1 cup bread crumbs
1/2 cup cheddar cheese, shredded
1/2 cup Parmesan, grated plus 1/4 cup for topping
1 teaspoon salt
1/4 teaspoon pepper
6 boneless chicken breasts
1/2 cup butter

Serving day:
2 tablespoons butter, melted
1/4 cup fresh Parmesan cheese, grated

Original recipe yields: 6 servings

Cooking day instructions: Mix together bread crumbs, cheeses, salt, and pepper. Dip chicken pieces in melted butter, then in cheese mixture. Tuck sides of chicken breast under to form individual bundles. To freeze, wrap each bundle in plastic wrap, and then place in freezer bags.

Serving day instructions: Thaw, then place chicken bundles in large, shallow baking dish. Melt remaining 2 tablespoons butter and pour over bundles. Sprinkle with 1/4 cup Parmesan cheese. Bake uncovered at 350°F approximately 1 hour, until chicken is crispy. Source: Don’t Panic – Dinner’s in the Freezer: Great-Tasting Meals You Can Make Ahead, by Martinez, Howell & Gracia, 2005.

Cherry Skillet Chicken

Makes 3 entrees, 4 servings each

1 tray (about 6 pounds) Chicken Breast Halves, skinless and boneless
1 1/2 cups (9 ounces) chopped dried sweet cherries
1 cup hot water
1 1/2 cups chicken broth
6 T. white balsamic vinegar or white wine vinegar
3 t. sugar
3/4 teaspoon sea salt
Wax paper
3 one-gallon freezer bags, labeled
On hand for cooking each entree:
2 teaspoons vegetable oil

Rinse and trim chicken as desired.
Lay each piece of chicken, smooth side down, between two sheets of wax paper. Using a rolling pin or a meat tenderizer, pound each chicken piece to 1 inch thick. Divide chicken evenly among the three freezer bags.
Put cherries in a small bowl and cover with hot water. Let stand for 5 minutes.
Measure 1/2 cup chicken broth, 2 tablespoons vinegar, 1 teaspoon sugar, and 1/4 teaspoon salt into each freezer bag with chicken.
Drain cherries. Divide cherries equally into the freezer bags with the chicken. Seal and gently shake bag to distribute cherries.
Freeze.

To cook one entree:

Completely thaw one entree in the refrigerator.
Heat oil in a large skillet over medium heat. Add the chicken and cook until it begins to brown, about 3 minutes on each side.
Reduce heat to medium low and pour cherries and juice over chicken. Cover and simmer 12 to 15 minutes, or until an instant read thermometer inserted into the thickest part of the chicken reads 170°F.

This chicken is excellent chopped over salad with red grapes, blue cheese, and sunflower seeds. Consider dressing the salad with our Raspberry Vinaigrette (page 186). Fresh or frozen sweet cherries in place of the raspberries bring out the cherry flavor of the chicken.

Chicken á la King

4 oz. mushrooms, sliced
2/3 cup green pepper, chopped
1/2 cup margarine or butter
1/2 cup flour
1/4 teaspoon pepper
2 teaspoon chicken bouillon
2 cups milk
1 cup water
2-1/2 cups cooked chicken, cut up
4 oz. jar pimiento, drained

Serving day
Pastry shells

Original recipe yields: 6 servings

Cooking day instructions: In large skillet over medium-high heat, cook mushrooms and green pepper in margarine until green pepper is crisp-tender; remove from heat. Lightly spoon flour into measuring cup; level off. Stir in flour and pepper. Cook over low heat until mixture is smooth and bubbly, stirring constantly. Stir in bouillon granules, milk, and water. Bring to a boil. Boil and stir 1 minute. Stir in chicken and pimiento. Cook until thoroughly heated. Freeze, using freezer bag method.

Serving day instructions: Thaw and reheat in saucepan. Serve over puff pastry shells or toast. Source: Don’t Panic – Dinner’s in the Freezer: Great-Tasting Meals You Can Make Ahead, by Martinez, Howell & Gracia, 2005.

Chicken Alfredo Pizza

Alfredo sauce
1/4 cup butter
scant 1 cup heavy cream
2/3 cup freshly grated Parmesan cheese
Salt and pepper, to taste

Pizza
1 pizza crust dough
10 large fresh spinach leaves, rinsed and dried
6 green onions, sliced diagonally, including tops
2 boneless, skinless chicken breast halves, cooked and shredded
1/2 lb. bacon, cut into 1/2-inch pieces, cooked until crisp
1 cup grated mozzarella cheese
1 cup grated Swiss cheese

Original recipe yields: One large or two small pizzas

Cooking day instructions: For sauce: Melt butter in large saucepan or skillet. Add cream and bring to a boil. Simmer for 5 minutes, stirring continuously. Add Parmesan cheese and salt and pepper to taste. Turn off heat under pan.

For pizza: Roll out pizza dough to form crust. (See previous recipe for information on using a round cardboard for this step.) Spread alfredo sauce evenly over pizza crust. Arrange spinach leaves over sauce. Add green onions, shredded chicken, and bacon. Sprinkle cheeses over top. Freeze, covering pizza and cardboard with plastic wrap, followed by heavy-duty foil.

Serving day instructions: Place frozen pizza on pizza stone or baking pan and thaw. Preheat oven to 450°. Bake 15 minutes or until bubbly. Source: Don’t Panic – Dinner’s in the Freezer: Great-Tasting Meals You Can Make Ahead, by Martinez, Howell & Gracia, 2005.

Chicken Breasts in Phyllo

1-1/2 cups mayonnaise
1 cup green onion, chopped
1/3 cup lemon juice
2 cloves garlic, minced
2 teaspoon dry tarragon
12 chicken breast halves, boned and skinned
Salt and pepper to taste
24 sheets phyllo dough
1-1/2 cups butter, melted
1/3 cup Parmesan cheese, freshly grated

Original recipe yields: 12 servings

Cooking day instructions: Combine first 5 ingredients to make sauce. Lightly sprinkle chicken breasts with salt and pepper. Place 2 sheets of phyllo on working surface. Quickly brush each sheet with melted butter (about 2 t.) and stack on top of each other. Spread about 1-1/2 teaspoon of sauce on each side of chicken. Place breast in one corner of buttered phyllo sheets. Fold corner over breast, then fold sides over, and roll breast up in the sheets to form a package. Place in un-greased baking dish. Repeat with remaining chicken breasts and phyllo sheets. Brush packets with remaining butter and sprinkle with Parmesan cheese. Wrap each chicken breast in plastic wrap and place in a freezer bag.

Serving day instructions: Thaw completely before baking. Bake at 375°F in un-greased baking dish for 45-50 minutes or until golden. Serve immediately.

Substitution: Cream cheese may be used in place of mayonnaise. Source: Don’t Panic – Dinner’s in the Freezer: Great-Tasting Meals You Can Make Ahead, by Martinez, Howell & Gracia, 2005.

Chicken Breasts Stuffed with Pesto Butter

6 boned chicken breast halves
1/2 cup fresh basil leaves, washed and dried
1/4 cup freshly grated Parmesan cheese
1 garlic clove, minced
1/2 cup butter (1 stick), room temperature
1/3 cup flour (seasoned with salt & pepper)
1 egg, well beaten
3/4 cup fine dry bread crumbs

Serving day
2 teaspoon butter
2 teaspoon olive oil

Original recipe yields: 6 servings

Cooking day instructions: Flatten chicken breasts to 1/8-inch thickness. In food processor or blender, combine basil, cheese, and garlic. Mix until a thick paste is formed. Add butter and blend. On a piece of waxed paper or plastic wrap, shape into a 3-inch square. Chill until firm. (To quick-chill, place in freezer for 10-20 minutes.) Slice chilled square of pesto butter into 6 sticks, approximately 1/2-inch-wide and 3 inches long.

Lay out a flattened chicken breast. Place a stick of pesto butter on the larger side of the meat. Fold the remaining side over the butter, then fold under the two ends. Press meat together on all sides to securely enclose butter.

Using 3 separate plates, place seasoned flour in one, beaten egg in another, and bread crumbs in the third. Dredge rolled chicken breast in flour and shake off excess. Dip into egg, then roll in bread crumbs. Firmly pat bread crumbs onto chicken. Refrigerate chicken rolls for at least 1 hour to allow crumbs to adhere. At this point, chicken rolls may be frozen. Wrap each chicken breast in plastic wrap, and place in freezer bags.

Serving day instructions: Unwrap chicken rolls and put on plate in refrigerator. Thaw completely. In large sauté pan, heat butter and olive oil on medium to medium high. Sauté chicken for about 10-15 minutes, turning chicken until golden brown on all sides. Place in lightly greased baking dish and bake in preheated, 350°F oven for approximately 40-45 minutes or until meat is white all the way through. (Be careful not to over-bake, as chicken becomes tough.) Source: Don’t Panic – Dinner’s in the Freezer: Great-Tasting Meals You Can Make Ahead, by Martinez, Howell & Gracia, 2005.

Chicken Cilantro Enchiladas

2 lbs. boneless, skinless chicken breasts
2 cups water
1 onion, diced
1 clove garlic, minced
2-3 sprigs fresh cilantro
1-1/3 cups chicken broth
2 (10 oz.) cans mild enchilada sauce
4 cups grated Monterey Jack cheese
8 green onions, sliced
2 teaspoons chopped cilantro leaves
1/2 teaspoon salt
1/4 teaspoon pepper
Tabasco sauce, to taste
10 corn tortillas

Original recipe yields: 10 servings

Cooking day instructions: Bring chicken breasts to boil in water with onion, garlic, and cilantro sprigs. Reduce heat and simmer until chicken is tender, about 10 minutes. Remove chicken from broth and cool; shred meat; strain broth. Add 1-1/3 cups chicken broth to enchilada sauce; set aside.

For filling, combine chicken, 2 cups cheese, green onions, and chopped cilantro leaves with salt, pepper, and Tabasco sauce to taste. Add 1 cup enchilada sauce/broth mixture to moisten filling.

To assemble, warm tortillas on hot skillet or griddle until flexible, turning once. Dip each corn tortilla in enchilada sauce mixture until coated on each side and lay flat. Fill with 2-3 teaspoon chicken filling and roll tortilla. Place filled tortillas, seam side down, in lined 9×13 baking dish. Spoon remaining sauce over filled tortillas; sprinkle with remaining 2 cups cheese. Freeze, using foil and plastic wrap method.

Serving day instructions: Thaw completely. Bake at 350° for 25-35 minutes, until sauce bubbles and cheese is melted. Top with your choice of lettuce, tomato, sour cream, and sliced avocados. Source: Don’t Panic – Dinner’s in the Freezer: Great-Tasting Meals You Can Make Ahead, by Martinez, Howell & Gracia, 2005.

Chicken Cordon Bleu

Nonstick cooking spray
6 (4-ounce) boneless, skinless chicken breast halves
6 slices (3 ounces) ham, thinly sliced
6 slices (5 ounces) Swiss cheese, sliced
1/2 cup canned cream of chicken soup
1/4 cup white wine
1/4 cup nonfat sour cream
1 tablespoon Dijon mustard
1 cup (4 ounces) mushrooms, sliced
1 teaspoon minced garlic
1/4 teaspoon ground nutmeg
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 scallions, chopped

Spray one 9 x 13-inch baking dish or three 9 x 9-inch baking dishes with nonstick cooking spray.

Putting the dinner together: Place the chicken breasts on a plastic cutting board. Arrange a slice of ham and Swiss cheese on top of each one. Roll each chicken breast tightly and secure with a toothpick. Place the rolled breasts in the prepared baking dish(es). In a bowl, combine the soup, wine, sour cream, mustard, mushrooms, garlic, nutmeg, salt, and pepper and mix thoroughly. Pour the mixture over the chicken, dividing the mixture equally among the three dishes if you are preparing a triple batch. Sprinkle with the scallions.

For dinner tonight: Preheat the oven to 375°F. Bake, uncovered, for 45 minutes or until the internal temperature of the chicken reaches 165°F.

To freeze: Cover the dishes with plastic wrap and heavy-duty aluminum foil. Label, date, and freeze for up to 3 months. Thaw in the refrigerator before cooking as directed above.

Hint: If you are gentle and your chicken is completely thawed, you can skewer your rolled chicken with a raw spaghetti noodle and you won’t have to warm your dinner guests about the toothpick. Serves 6. Source: Dream Dinners, by Stephanie Allen and Tina Kuna, pages 178-179.

Chicken Enchiladas

1 cup onions, chopped
1/2 cup green peppers, chopped
5 tablespoons butter, divided
2 cups cooked chicken (or turkey)
1 (4 ounce) can diced green chilies, un-drained
1/4 cup flour
1 teaspoon ground coriander
3/4 teaspoon salt
2-1/2 cups chicken broth
1 cup sour cream
6 ounces shredded Monterey jack cheese, divided
12 tortillas, 6-inches (or soft taco size)

Original recipe yields: 12 servings

Using a large, non-stick skillet, cook onion and green peppers in 2 teaspoon butter until tender, about 5 minutes. Transfer onion mixture to a bowl with the cut-up cooked chicken and can of chili peppers. Set aside.

Using the same skillet, make the sauce: Melt the rest of the butter and stir in the flour, coriander, and salt. Add in the chicken broth and stir until thickened and bubbly. Cook and stir 1-2 minutes more. Remove from heat; stir in sour cream and 1/2 cup of the cheese. Take 1/2 cup of the sauce and add to the bowl with the chicken mixture.

This is the part that gets a little bit messy. (I line 2 baking sheets with foil to make easy clean-up and set up a little assembly line.) Quickly dip each tortilla into the skillet with the hot sauce to soften. (If the sauce gets too cool it will thicken and you’ll have a hard time covering all 12 tortillas.) Put the coated tortilla on a cookie sheet and add about 1/4 cup of the chicken mixture. Roll up. Arrange rolls side-by-side on the other lined baking sheet. Repeat with the rest of the tortillas. If there is any leftover sauce, pour it over the enchiladas. Sprinkle with remaining cheese.

To serve right away: Bake at 350 for about 25 minutes or until hot and bubbly.

To freeze: Flash freeze. Fold the sides of the foil around enchiladas. Use more foil or plastic wrap as needed. On serving day, thaw completely and bake uncovered at 350 for about 25 minutes until bubbly.

Source: Don’t Panic – Dinner’s in the Freezer: Great-Tasting Meals You Can Make Ahead, by Martinez, Howell & Gracia, 2005.

Chicken in Herbed Mustard Sauce

1/3 cup lemon juice
1/3 cup white wine
1/3 cup Dijon mustard
1 tablespoon minced garlic
1 tablespoon dried rosemary
2 tablespoons whole black peppercorns
1 teaspoon fennel seeds
1/2 teaspoon red pepper flakes
1 cup chicken broth
1 tablespoon olive oil
2 tablespoons cornstarch
6 (4-ounce) boneless, skinless chicken breast halves

Putting the dinner together: In a large bowl, combine the lemon juice, wine, mustard, garlic, rosemary, peppercorns, fennel seeds, and red pepper flakes and stir. Set aside. In a small bowl, combine the chicken broth, olive oil, and cornstarch and mix until incorporated. Combine the wine mixture and the cornstarch mixture in a re-sealable freezer bag. If you are preparing a triple batch, divide the liquid mixture equally among the three re-sealable freezer bags. Add 6 chicken breast halves to each bag and mix gently.

For dinner tonight: Refrigerate the chicken until ready to cook. Heat a skillet over medium-high heat. Add the chicken and marinade. Bring the marinade to a boil and cook the chicken for 5 minutes per side, allowing the sauce to thicken. Serve.

To freeze: Label, date, and freeze for up to 3 months. Thaw in the refrigerator before cooking as directed above. Serves 6. Source: Dream Dinners, by Stephanie Allen and Tina Kuna, pages 172-173.

Chicken Lelani

4 large boneless chicken breasts, cooked
2 cans cream of celery soup
2 cups evaporated milk
2 cups minced celery
2 teaspoon minced onion
1/2 teaspoon Worcestershire sauce
1 cup blanched and slivered almonds
2 cups Chinese chow mein noodles (crunchy)

Original recipe yields: 6 servings

Cooking day instructions: Cut chicken into bite-size pieces. Blend soup and milk together. Add celery, onions, Worcestershire sauce, and 3/4 cup almonds; stir together.

Layer Chinese noodles and chicken alternately in a lined baking dish. Pour sauce over layers. Make a ring around top of casserole with remainder of almonds. Freeze, using foil and plastic wrap method.

Serving day instructions: Thaw completely and bake at 350°F for 45 minutes. Source: Don’t Panic – Dinner’s in the Freezer: Great-Tasting Meals You Can Make Ahead, by Martinez, Howell & Gracia, 2005.

Chicken Nuggets

2 pounds boneless, skinless chicken breasts, cooked and chopped
3 tablespoons butter, melted
2 teaspoons Worcestershire sauce
1/2 cup dried bread crumbs, Italian style
1/3 cup grated Parmesan cheese

Barbecue sauce (for dipping) *

Cut chicken into 1-inch pieces (kitchen shears work best). Combine chicken, melted butter, and Worcestershire in a 1-quart freezer bag to make a marinade. Combine the bread crumbs and Parmesan cheese in a second freezer bag. Tape the two bags together. Label and freeze.

To prepare for serving, thaw and remove the chicken pieces from marinade. Shake them in the bread crumb bag to coat, a few at a time. Preheat oven to 450°F. Arrange chicken on a greased cookie sheet. Bake for 7 to 9 minutes or until no longer pink in the center. Makes 4 to 6 servings. Source: Once-A-Month Cooking: a proven system for spending less time in the kitchen and enjoying delicious, homemade meals every day, by Mimi Wilson and Mary Beth Lagerborg, 2007.

Chicken Pot Pie

10 oz. frozen peas and carrots
1/2 cup onion, chopped
1/2 cup fresh mushrooms, chopped
1/4 cup butter
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon sage
1/8 teaspoon pepper
2 cups water
3/4 cup milk
1 teaspoon chicken bouillon
3 cup cooked chicken (or turkey)
1/4 cup chopped pimento
1/4 cup snipped parsley

Serving Day: Double Pie Crust

Original recipe yields: 1 deep dish, or 2 standard 9-inch pies

Cooking Day Instructions: Cook peas and carrots according to package directions, drain. Cook onion and mushrooms in butter until tender, not brown. Stir in flour, salt, sage, and pepper. Add water, milk and bouillon granules all at once. Cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more. Stir in drained veggies, chicken or turkey, pimento and parsley; heat until bubbly. Freeze using freezer bag method.

Serving Day Instructions: Thaw completely. Roll out bottom pie crust (or buy the pre-rolled kind:) and place in 9-inch pie pan. Place chicken mixture in pie dish; top with upper crust. Bake in pie shell in 400-degree oven for 25-30 minutes or until golden brown.

Hint: To determine how much to freeze in each bag, measure mixture directly into pie plate to be used. (approx. 3 1/2 cups per pie). Source: Don’t Panic – Dinner’s in the Freezer: Great-Tasting Meals You Can Make Ahead, by Martinez, Howell & Gracia, 2005.

Chicken in Raspberry Sauce

1/2 cup raspberry preserves (fruit type only)
1/2 cup frozen pineapple juice concentrate (thawed)
1/2 cup soy sauce
2 teaspoons rice wine vinegar
1/2 teaspoon chili powder
1/2 teaspoon curry powder
1/2 teaspoon garlic powder
1/4 cup fresh raspberries mashed
6 boneless chicken breasts

Serving day: 1/4 cup fresh raspberries

Original recipe yields: 6 servings

Cooking Day Instructions: Combine preserves, pineapple juice concentrate, soy sauce, vinegar, spices and crushed raspberries. Place raspberry mixture together with chicken breasts in freezer bag and seal securely. Freeze.

Serving Day Instructions: Thaw chicken mixture completely and place sauce and chicken in large baking dish. Bake covered for 35 – 40 minutes at 350°F. Remove from oven and transfer chicken to serving platter; and top with pan juices. Garnish with fresh berries.

If fresh raspberries are not available, frozen raspberries may be substituted. Source: Don’t Panic – Dinner’s in the Freezer: Great-Tasting Meals You Can Make Ahead, by Martinez, Howell & Gracia, 2005.

Chicken Stroganoff

2 cups chicken, baked or boiled, cut into 1/2-inch cubes
2 cups frozen mixed vegetables
1/3 cup onion, chopped
1 (10-1/2-ounce) can condensed chicken broth
1 (4-ounce) can sliced mushrooms
1 tablespoon butter or margarine
1-pint sour cream
3 tablespoons flour

Original recipe yields: 4 servings

In a small pan, sauté onion in butter or margarine until soft. Add chicken broth and flour; stir until thickened. Remove from heat; add sour cream.

In a casserole dish, layer chicken, veggies, and mushrooms. Top with sauce. Freeze in a casserole dish or ovenproof pan.

Heat: If thawed, bake at 375°F for 40 minutes. If frozen, bake at 375°F for 1 hour. Uncover; cook an additional 10 minutes or until thick.

Serve: Over rice or pasta cooked al dente. Source: Month of Meals: One Day to a Freezerful of Entrees by Kelly Machel, 2001.

Chicken Taco Quiche

I wanted to make a quiche but didn’t want the usual flavors, so I used ingredients I had in my pantry and refrigerator to come up with this recipe. I was surprised at the great taste and how well the flavors came together. My neighbor asked for the recipe and had the same success! —Tamie Bradford, Grand Forks AFB, North Dakota

Prep: 20 min. | Bake: 35 min. + standing | Makes: 2 quiches (6 servings each)

2 unbaked pastry shells (9 inches)
2 cups cubed cooked chicken
2 envelopes taco seasoning, divided
2/3 cup salsa
2 cups shredded cheddar cheese
8 large eggs
2 cups half-and-half cream
2 tablespoons butter, melted
1 can (4 ounces) chopped green chiles
1/2 cup sliced ripe olives

Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400° for 4 minutes. Remove foil; bake 4 minutes longer.

In a small bowl, combine chicken and one envelope taco seasoning; spoon into pastry shells. Top with salsa and cheese. In a large bowl, whisk the eggs, cream, butter and remaining taco seasoning. Stir in chiles and olives. Pour over cheese.

Cover edge of quiches loosely with foil; place on baking sheets. Bake at 400° for 33-35 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Freeze option: Cover and freeze unbaked quiches. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Place quiches on baking sheets; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.

Source: https://www.tasteofhome.com/recipes/chicken-taco-quiche/

_{Nutrition Facts: 1 piece: 412 calories, 26g fat (13g saturated fat), 213mg cholesterol, 762mg sodium, 24g carbohydrate (3g sugars, 0 fiber), 18g protein}

Chicken Wellington

4 boneless, skinless chicken breasts
2 teaspoons butter
3 oz. cream cheese, softened
4 oz. can mushrooms, drained
2 teaspoon chopped green onions
1/4 teaspoon salt
1/8 teaspoon pepper
1-10 oz. can refrigerated crescent rolls or phyllo dough sheets

Serving day:
1 egg, beaten

Sauce:
3 teaspoons butter
1 teaspoon green onion
2-1/2 teaspoons flour
1-1/2 cups milk
1/2 teaspoon salt
3/4 cup cheese or 2 oz. mushrooms

Original recipe yields: 4 servings

Cooking day instructions: Flatten chicken breasts to 1/8-inch thickness. Pan fry in butter until almost white throughout. Combine cream cheese, mushrooms, green onion, salt, and pepper. Place 2 teaspoon of mix in center of each chicken piece. Roll up chicken breast and place in center of roll or phyllo dough. Wrap dough around and seal. To freeze, wrap each breast in plastic wrap, then place in freezer bags.

Serving day instructions: Thaw, then place seam down on un-greased cookie sheet. Brush with egg. Bake at 375°F for 20-30 minutes. While baking, make sauce. Melt butter and sauté onion until tender. Blend in Hour; gradually add milk and salt. Cook until thickened. Add mushrooms or cheese. Serve over chicken. Source: Don’t Panic – Dinner’s in the Freezer: Great-Tasting Meals You Can Make Ahead, by Martinez, Howell & Gracia, 2005.

Chinese Chicken Morsels

1-pound boneless, skinless chicken breasts (2 cups)

Marinade:
1/2 cup lemon juice
1/4 cup soy sauce
1/4 cup Dijon mustard
2 teaspoons vegetable oil
1/4 teaspoon cayenne pepper

Serve with rice.

Cut chicken breasts (kitchen scissors work best) into 1-inch cubes. Mix lemon juice, soy sauce, mustard, oil, and pepper. Put marinade and chicken cubes in a 1 –gallon bag and store in the freezer.

To prepare for serving, thaw chicken and remove from marinade. Bring marinade to boil in a small saucepan. Place chicken cubes about an inch apart on broiler pan treated with nonstick spray. Broil 4 to 5 inches from heat for 7 minutes, brushing with marinade once. Turn chicken cubes and broil another 4 minutes. Meanwhile, prepare rice according to package directions.

NOTE: For a luncheon alternative, toss sautéed or broiled chicken morsels with mixed salad greens, shredded carrots, cherry tomatoes, chopped green bell pepper, sliced water chestnuts, and croutons. Use your favorite low-calorie dressing.

Cranberry Chicken

8 oz. Catalina dressing
1 package dry onion soup mix
1 (1 lb.) can whole cranberry sauce
4 boneless skinless chicken breasts

Original recipe yields: 4 servings.

Cooking day instructions: Mix together the dressing, onion soup mix, and cranberry sauce. Place chicken sauce mixture together in a freezer bag. Freeze.

Serving day directions: Thaw completely. Place chicken with cranberry sauce in greased baking dish, and bake uncovered at 350°F for 1 to 1-1/2 hours. Source: Don’t Panic – Dinner’s in the Freezer: Great-Tasting Meals You Can Make Ahead, by Martinez, Howell & Gracia, 2005.

Elegant Chicken Roll

4 boneless, skinless chicken breast halves
1 cup ground beef
2 teaspoons fresh chives, chopped
1/4 teaspoon salt
1/8 teaspoon pepper
8 oz. garlic cream cheese

Serving day: 2 teaspoon honey

Original recipe yields: One large roll

Cooking day instructions: Place chicken breasts, side by side, between two pieces of plastic wrap. Beat with a meat mallet until breasts are Vi-inch-thick and joined together in one long row, forming a rectangle.

Place ground beef in large skillet and cook until just brown. Add fresh chives, salt, and pepper. Cool.

Spread chicken with cream cheese. Top with beef mixture, spreading it evenly over cream cheese. Starting at the narrow end, roll up chicken tightly to form a log. Freeze, using the foil and plastic wrap method, placing in a loaf pan to shape while freezing.

Serving day instructions: Allow chicken roll to thaw in loaf pan. Preheat oven to 375°. When roll is thawed, brush with honey and bake for one hour. Remove from pan and slice thinly. Source: Don’t Panic – Dinner’s in the Freezer: Great-Tasting Meals You Can Make Ahead, by Martinez, Howell & Gracia, 2005.

Enchiladas with Pumpkin Sauce

1/2 roast or rotisserie chicken, skin removed, meat shredded
6 scallions, thinly sliced
Coarse salt
Fresh ground pepper
1 can (15 ounces) pumpkin puree
4 garlic cloves, peeled
1 jalapeno chile, quartered (removed ribs and seeds for less heat, if desired)
1 t chili powder
8 corn tortillas (6 inch)
1/2 cups (6 ounces) grated sharp white cheddar cheese

In a medium bowl, combine the chicken and scallions. Season generously with salt and pepper; set aside.

In a blender, puree the pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups water, 2 teaspoon salt, and 1/4 teaspoon pepper until smooth (hold the top firmly as the blender will be quite full). Pour 1 cup of the sauce in the bottom of a baking dish.

Lay the tortillas on a work surface; mound the chicken mixture on half of each tortilla, dividing evenly. Roll up each tortilla into a tight log; place seam side down over the sauce in the baking dish.

Pour the remaining sauce on top; sprinkle with the cheese. Freeze.

Thaw. Bake at 425° for 25 to 30 minutes, until the cheese in golden and the sauce is bubbling. Let cool for 5 minutes before serving. Serves 4. Source: Everyday Food’s Great Food Fast. From the kitchens of Martha Stewart Living.

Golden Starlight Apricot Chicken

Tender chunks of chicken breast meat and white rice mingled with mild curry, chicken broth, a hint of orange, and apricot preserves. This recipe freezes in three plastic bags (or two if you know you will always have rice around the house).

Double this recipe and make more than one bag at a time to freeze

Serves 4

Chicken Bag:

You can freeze the chicken for this raw and cook on the day of serving or cook it first as described in steps 1 & 2.

3/4-pound chicken, bite-sized pieces

Rice Bag:
1 cup white rice

Broth Bag:
1 cup chicken broth
1/4 cup diced onions
1/4 cup apricot preserves
1/8 cup orange juice concentrate
1/2 tsp. canola oil
1/2 tsp. curry powder
1/4 tsp. salt
1/8 tsp. Pepper

If frozen, defrost all completely in refrigerator.

To cook the chiken: Heat large pot over medium heat. Add 1 tablespoon canola oil.
Add chicken and sear 2 to 3 minutes per side or until lightly browned. At this point you can cool the chicken and divide it into serving bags, or continue onto the next step.
In a large sauce pan, combine cooked chicken, rice, broth bag, and 1 cup of water to chicken and stir.
Bring to a boil over medium-high heat.
Reduce heat to medium-low, cover and simmer for 25-30 minutes until chicken is cooked and rice is tender (recommended internal temperature 165ºF).
Salt and pepper to taste.

_{Calories: 260 kcal; Calories from Fat: 40; Fat: 4 g; Saturated Fat: 1 g; Cholesterol: 20 mg; Sodium: 770 mg; Carbohydrates: 44 g; Dietary Fiber: 2 g; Sugars: 27 g; Protein: 10 g; Vitamin A: 2 %; Vitamin C: 35 %; Calcium: 4 %; Iron: 10 %. Amounts per serving based on exact recipe quantities and 6 servings per recipe. Weight Watchers® POINTS: Total: 5; W/O Rice: 4. Source: MGFK.}

Herbed Chicken

2 pounds boneless, skinless chicken breast halves
1 (10-3/4-ounce) can cream of mushroom soup
1 teaspoon grated lemon zest
1-1/2 tablespoons lemon juice
1/2 teaspoon salt
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
3 cups white rice, cooked (store it separately, raw) *

Place chicken in a 1-gallon freezer bag. In a small bowl, combine the remaining ingredients, except rice. Pour over the chicken and freeze.

To prepare for serving, thaw chicken mixture. Preheat oven to 350°F. Place mixture in a 13x9x2-inch baking dish, treated with nonstick spray. Bake, covered, for 1-1/4 hours. Serve over rice. Makes 6 servings. Source: Once-A-Month Cooking: a proven system for spending less time in the kitchen and enjoying delicious, homemade meals every day, by Mimi Wilson and Mary Beth Lagerborg, 2007.

Honey-Pecan Chicken

6 boneless, skinless chicken breast halves

Marinade:
1/2 cup olive oil
2 t fresh thyme, minced
3 cloves garlic, minced
1/2 t salt
1/4 t pepper

Honey cream sauce:
2 T butter
1 T shallots, minced
1 cup orange juice
1/4 cup whiskey
1 cup whipping cream
2 T honey
1 T cider vinegar
1/4 t salt
1/8 t pepper

Serving Day:
1/2 cup pecans, chopped
1/4 cup flour
Olive oil

Original recipe yields: 6 servings

Cooking day instructions: For the chicken: Mix olive oil, thyme, garlic, salt and pepper. Place chicken breasts in freezer bags, then pour olive oil mixture over chicken breasts. Freeze.

For the sauce: Melt butter in medium saucepan over low heat. Sauté shallots in butter until tender. Add orange juice and whiskey over medium heat, and continue cooking until liquid is reduced by one half. Add cream. Continue cooking until slightly thickened. Add honey, vinegar, salt and pepper. Cool. Freeze separately, using freezer bag method.

Serving day instructions: Thaw chicken breast and cream sauce. Mix chopped pecans and flour together. Dredge chicken breast in flour mixture. Heat a small amount of olive oil in large skillet. Pan fry chicken breast until golden brown and cooked through. Heat sauce over low heat until warm; do not boil. To serve, place chicken on individual serving dishes and pour cream sauce over chicken breasts. Source: Don’t Panic – Dinner’s in the Freezer: Great-Tasting Meals You Can Make Ahead, by Martinez, Howell & Gracia, 2005.

Honey Pineapple Chicken

I adapted a dinnertime favorite for my slow cooker because it’s so much easier to do the preparation in advance, then let the chicken cook on its own while I do other things. Your family will love the combination of sweet and savory flavors. —Carol Gillespie, Chambersburg, Pennsylvania

Prep: 15 min. | Cook: 3 hours | Makes: 8 servings

3 pounds boneless skinless chicken breast halves
2 tablespoons canola oil
1 can (8 ounces) unsweetened crushed pineapple, undrained
1 cup packed brown sugar
1/2 cup honey
1/3 cup lemon juice
1/4 cup butter, melted
2 tablespoons prepared mustard
2 teaspoons reduced-sodium soy sauce

In a large skillet, brown chicken in oil in batches on both sides; transfer to a 5-qt. slow cooker. In a small bowl, combine the remaining ingredients; pour over chicken.

Cover and cook on low for 3-4 hours or until meat is tender. Strain cooking liquid, reserving pineapple. Serve pineapple with the chicken.

Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little water if necessary.

Source: https://www.tasteofhome.com/recipes/honey-pineapple-chicken/

Italian Stuffed Chicken Breasts

6 boneless, skinless chicken breast halves
Salt and pepper
Thyme
Marjoram
6 oz. mozzarella cheese, cut into 1-ounce sticks
6 thin slices prosciutto ham (see hint below)
12 pieces oil-packed, sun-dried tomatoes, drained

Serving day
3-4 teaspoon butter, melted

Tomato cream sauce:
2 teaspoon butter or margarine
1/2-1 teaspoon tomato paste
2 teaspoon flour
1/4 teaspoon garlic powder (or 1 clove, finely minced)
Basil (1-2 teaspoon fresh, chopped, or 1/2 teaspoon dried or to taste)
1/4 teaspoon salt
Dash of pepper
1 cup light cream or milk

Original recipe yields: 6 servings

Cooking day instructions: Flatten chicken breasts to 1/8-inch thickness. Sprinkle chicken with salt, pepper, thyme, and marjoram. Wrap each mozzarella stick with 1 slice prostitute. Place 2 sun-dried tomatoes and 1 wrapped mozzarella stick in center of each chicken breast. Roll chicken breasts around filling. Wrap each chicken breast individually with plastic wrap. Freeze, using freezer bag method.

Serving day instructions: Thaw completely. Unwrap chicken breasts, place close together in baking dish, and baste with butter. Bake at 350° for 35-40 minutes, basting every 15-20 minutes. Do not over-bake, as chicken will become tough. Bake just until chicken is white and juices run clear. While chicken is baking, prepare Tomato Cream Sauce. To serve, top chicken breasts with sauce.

For sauce: In a small saucepan, melt butter or margarine. Add tomato paste and blend until smooth. Stir in flour, garlic, basil (if using dried), salt, and pepper. Add cream or milk all at once. Cook and stir over medium heat until thickened and bubbly (if using fresh basil, add now). Cook and stir 1-2 minutes more. Makes approximately 1 cup of sauce.

Hints: Prostitute is an Italian ham, usually found in the delicatessen area of your grocer. Although it can be pricey, you use very little, as it is sliced so thin. Leftover sun-dried tomatoes can be used as salad toppers or with fresh pasta dishes. Source: Don’t Panic – Dinner’s in the Freezer: Great-Tasting Meals You Can Make Ahead, by Martinez, Howell & Gracia, 2005.

Kimberly’s Poppy Seed Chicken

12 boneless, skinless chicken breasts, trimmed, rinsed, and patted dry

Pound chicken a bit so that it is of even thickness. Spray four round disposable baking tins with pam. Place three chicken breasts in the bottom of each tin.

16 ounces light sour cream
2 cans cream of chicken soup
1-1/4 to 1-1/2 cups milk
8 ounces butternut squash puree

Mix above ingredients together and pour evenly over chicken in four tins.

2 sleeves Ritz Crackers
1 sleeve Ritz Wheat Crackers
1/4+1/8 cup poppy seeds
1-1/2 cubes butter, melted

If frozen, remove Saran wrap and foil and bake 325°, 2 hours to 2 hours 30 minutes. If unfrozen, bake 350° 1 hour to 1 hour 30 minutes. Let stand about 15 min. before serving.

I like to serve this with baked potatoes.

Source: Adapted from a recipe given to me by Anne Diehl.

Lemon Glazed Chicken Breasts

3 boneless, skinless chicken breast halves
1/2 cup flour
1/2 teaspoon pepper
1/4 cup butter, melted
1/4 cup honey
1/4 cup lemon juice*
1 teaspoon soy sauce

The measurements for the lemon juice in the quantity table are correct. The flavor of acidic ingredients is intensified when a recipe is made in large quantity. The recipe has been adjusted to accommodate this.

Original recipe yields: 3 servings

Cooking day instructions: Pound chicken breasts to 1/2-inch thickness. Mix flour and pepper together. Dredge chicken through flour mixture. Lay breasts flat on cookie sheet, cover with plastic wrap, and flash freeze for one hour.

Mix together butter, honey, lemon juice, and soy sauce. Place in quart-size freezer bag (mixture will be watery). Freeze glaze, using freezer bag method. Place frozen chicken breasts in separate freezer bag and freeze.

Serving day instructions: Allow chicken breasts and glaze to thaw. Place chicken in baking dish, pour glaze over chicken breasts, and bake at 350° for one hour. Glaze will thicken as it cooks. Source: Don’t Panic – Dinner’s in the Freezer: Great-Tasting Meals You Can Make Ahead, by Martinez, Howell & Gracia, 2005.

Mandarin Orange Chicken

1-pound boneless, skinless chicken breasts (2 cups), cooked and chopped into bite-size pieces
1 tablespoon vegetable oil
2 cups sliced, fresh mushrooms
2 teaspoons all-purpose flour
1 cup water
1/2 (6-ounce) can frozen orange juice concentrate, thawed
1/2 cup thinly sliced green onion bulbs (without greens)
2 chicken bouillon cubes
1 (11-ounce) can mandarin orange sections, drained
1 cup long-grain, uncooked rice

In skillet, sauté mushrooms in oil over medium high heat, stirring constantly. Sprinkle flour over mushrooms, stirring quickly to combine. Gradually stir in water, orange juice concentrate, green onions, and bouillon cubes. Stirring constantly, bring to a boil. Reduce heat, add chicken, and let simmer 3 to 4 minutes. Cool and freeze in a 4-cup container.

To serve, thaw chicken mixture, and cook rice according to package directions. Heat chicken mixture in a saucepan until bubbly, stir in drained orange segments and heat through. Combine with cooked rice and serve. Makes 4 servings. Source: Once-A-Month Cooking: a proven system for spending less time in the kitchen and enjoying delicious, homemade meals every day, by Mimi Wilson and Mary Beth Lagerborg, 2007.

Mango-Cranberry Chicken

1 tray (about 6 pounds) boneless, skinless chicken half-breasts
1/2 cup chopped dried mango (about 4 ounces)
1/4 cup dried cranberries
2/3 cup boiling water
2 (9-ounce) jars mango chutney (about 2 cups)
1/2 cup rice vinegar
1/4 cup minced onion
1 tablespoon minced garlic (about 9 cloves)
1 tablespoon toasted sesame oil
1 tablespoon curry powder
4 (1-gallon) freezer bags, labeled

Rinse and trim chicken and cut into bite-size strips. Divide the chicken evenly among the four 1-gallon freezer bags.
Place mango and cranberries in a medium bowl and cover with boiling water; stir. Add chutney, vinegar, onion, garlic, sesame oil and curry powder; stir. Divide cooled sauce evenly over the chicken.
Seal and freeze.

To Serve:

Completely thaw one entree in the refrigerator.
Simmer chicken and sauce in a large skillet over medium heat until meat is thoroughly cooked, 15 to 20 minutes.
Serve hot over rice or noodles. Makes 4 entrees, 4 servings each. Source: “Fix, Freeze, Feast” by Kati Neville and Lindsay Tkacsik.

Mango Curry Chicken

Spoon these succulent pieces of chicken over a mound of fluffy rice and sprinkle with chopped cashews and fresh cilantro for a dramatic presentation.

1/2 cup yellow onions, chopped
1 tablespoon sugar
1 teaspoon curry powder
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/2 teaspoon turmeric
1/2 teaspoon salt
1 pinch ground cloves
6 boneless skinless chicken breast halves, cut into thirds
1/2 (15-ounce) can diced tomatoes with juice
1/2 cup mango chutney, store bought
cashews, chopped (optional)
cilantro, chopped (optional)

Putting the dish together: In a large bowl, combine all ingredients and stir well to combine. If you are making a triple batch, use one-third tonight and divide the remainder between two freezer bags.

For dinner tonight: Spoon the chicken mixture into a crock-pot. Cook in crock pot 4 hours on low. Or, cook in a skillet over medium heat 20 minutes or until chicken is cooked through. Serve over rice and sprinkle with 1/2 c chopped cashews and 1/4 c chopped fresh cilantro, if desired.

To freeze: Label, date, and freeze the bags for up to 3 months. Thaw in refrigerator before cooking as directed above. Serves 6. Source: Dream Dinners, by Stephanie Allen and Tina Kuna, pages 190-191.

Maple-Mustard Chicken

2 tablespoons Dijon mustard
2 tablespoons maple syrup
2 tablespoons honey
2 teaspoons freshly squeezed lemon juice
1 3-to 3-1/2-pound chicken, cut into 8 pieces
2 tablespoons vegetable oil

In a large gloss or stainless-steel bowl stir together the mustard, maple syrup, honey, and lemon juice. Add chicken pieces, turning to coat. Cover and refrigerate for 1 to 6 hours.
Drain chicken, reserving mustard mixture. Preheat oil in a large skillet over medium-high heat. Brown chicken pieces on both sides. Turn heat to low. Pour mustard mixture over chicken. Cover and simmer gently for 30 to 40 minutes or until chicken is no longer pink.
To serve, place chicken pieces on a large serving platter. Pour pan juices over chicken.

Plan Ahead: Prepare up to 2 days ahead. Cover and refrigerate. Reheat over low heat.

Freeze Ahead: Place chicken pieces and mustard mixture in a freezer bag and freeze up to 2 months. Defrost completely in refrigerator. Continue according to Step Two. Serves: 4. Source: Super Suppers Cookbook, by Judie Byrd, 2006.

Mediterranean Chicken Pie

1 cup sliced almonds
1/4 cup, plus 2 T powdered sugar
1 t cinnamon
1 T olive oil
2 cups onion, chopped
1 t ground coriander
2 1/2 cups shredded carrots
1 1/4 cup chicken broth
5 cups chicken, shredded and cooked
1/2 cup golden raisins
1 t salt
1/2 t pepper
16 sheets phyllo dough
6 T melted butter

In a food processor, process the almonds, 1/4 cup powdered sugar and cinnamon for 30 seconds. Set aside.

In a large skillet, heat oil over medium-high heat. Add onion and cook five minutes, or until softened. Add coriander, cook one minute. Stir in carrots and 3/4 cup of broth. Cook two minutes until carrots are softened. Transfer to a large bowl; stir in chicken, raisins, salt & pepper.

Transfer thawed phyllo dough to a countertop and cover with a dampened towel while you work.

Place 2 sheets of phyllo in a round 8-inch cake pan, with dough overhanging sides. Brush dough inside pan with butter. Place two more sheets in the pan, placing them like the spokes of a wheel, butter the phyllo and continue the process until 8 sheets of phyllo have been used.

Sprinkle 1/4 cup of the almond mixture over the phyllo dough in the bottom of the pan. Spoon half the chicken mixture on top, sprinkle with another 1/4 cup of almond mixture and pour 1/4 cup of broth over the chicken. Fold overhanging dough over the filling, buttering between sheets.

Repeat the process with the remaining pie.

To freeze: Wrap each pie tightly in plastic wrap and freeze.

To cook: Thaw the pie overnight in the refrigerator. Preheat the oven to 425° and bake for 25 minutes.

Quick tip: Use a 10-ounce bag of pre-shredded carrots.

Makes: 2 pies, each pie serves 6.

Mexican Chicken Lasagna

3/4 cup chopped onion
3 (14-ounce) cans stewed tomatoes with juice
1/2 cup salsa, medium or mild
1 (1.25-ounce) package taco seasoning
1 (15-ounce) can black beans, rinsed and drained
1 large egg
16 ounces ricotta cheese
1 teaspoon crushed garlic
10 ounces lasagna noodles
4 boneless, skinless cooked chicken breasts (about 1-1/2 pound) cooked and cut into 1-inch cubes
1 (4-ounce) can chopped green chilies
1-1/2 cups (about 6 ounces) grated Monterey jack cheese

To make sauce, combine chopped onion with tomatoes, salsa, and taco seasoning. Stir in beans.

To make ricotta layer, whisk egg in small bowl with a fork. Whisk in ricotta cheese and garlic.

Spread 1 cup tomato sauce mixture over the bottom of a greased 13 X 9 X 2-inch casserole dish (should barely cover bottom). Top with 5 (uncooked) noodles, overlapping slightly, then with half the chicken. Spread on one half of the ricotta cheese mixture; spread lightly. Sprinkle with half the grated cheese. Top with remaining noodles, chicken, chilies, tomato sauce mixture, and grated cheese. Cover with foil, label and freeze.

To prepare for serving, thaw and preheat oven to 350°F. Bake uncovered for 40 minutes, or until noodles are tender when pierced with sharp knife. Cool 10 minutes before serving. Makes 8 servings. Source: Once-A-Month Cooking: a proven system for spending less time in the kitchen and enjoying delicious, homemade meals every day, by Mimi Wilson and Mary Beth Lagerborg, 2007.

Nutty but Nice Chicken

28 ounces chicken tenders
1 cup breadcrumbs
1/4 cup pecans
1/4 shredded parmesan cheese
salt
pepper
1/4 cup egg substitute
1 T lemon juice
2 t. corn starch

Combine breadcrumbs, pecans, salt and pepper and cheese in a medium size bowl. Set aside.
In another bowl, whisk egg substitute, lemon juice, and corn starch.
Dip tenders in egg mixture than breading. Place in 1 freezer pan for six servings or in two serving pans for 2*3 servings.

COOKING INSTRUCTIONS: If fresh, use in 2 to 3 days. If frozen, defrost completely in refrigerator. Preheat oven to 375°F. Remove container of dipping sauce from pan. If covered with plastic dome, remove before baking. For best results, place pan on standard cookie sheet on center rack. Bake uncovered 25-35 minutes or until chicken is cooked through (minimum internal temperature of 165°F). For crispier tenders transfer from baking pan to a standard baking sheet. Salt and pepper to taste. Serve with barbecue sauce on the side for dipping.

NUTRITIONAL INFORMATION: Calories: 250 kcal, Calories from Fat: 60, Protein: 30 g, Carbohydrates: 17 g, Fat: 6 g, Saturated Fat: 1 g, Sodium: 640 mg, Cholesterol: 80 mg, Dietary Fiber: 1 g, Sugars: 3 g, Vitamin C: 2 %, Iron: 8 %, Calcium: 4 % (Amounts per serving based on exact recipe quantities and 6 servings per recipe.) Weight Watchers® POINTS: Total: 5

Pecan Chicken Paillards with Honey Mustard Cream

This in one of my favorite dishes. The nut crust keeps the chicken so moist that the paillards come out of the freezer even more succulent than when first coated. Pounding the cutlets to an even thickness helps them cook more quickly and evenly. I make zesty Honey Mustard Cream while the pailards cook or reheat, if frozen.

Makes 4 servings

3/4 cup pecans
2 tablespoons rice flour
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large egg white
4 boneless, skinless chicken cutlets (5-6 ounces each), pounded to 1/2-inch thick 2 tablespoons canola oil chopped dill or chives

Pulse the pecans in a food processor until finely ground. Transfer the ground nuts to a wide, shallow bowl and add the rice flour, salt and pepper. Stir to combine. In another shallow bowl, whisk the egg white with 1 tablespoon water until frothy. Dip the cutlets first in the egg white mixture, allowing the excess to drip back into the bowl, then coat them with the pecan mixture, pressing with your fingers to help it stick. Arrange the coated cutlets on a plate in 1 layer.

In a large skillet, heat the oil over medium-high heat. Add the chicken cutlets and cook until they are golden brown on the outside and white in the center, about 6 minutes, turning once, after 3 minutes.

For serving now: Divide the cooked chicken among 4 dinner plates. Spoon on Honey Mustard Cream and garnish with dill or chives, if using.

To Freeze: Cool the cooked chicken to room temperature. Wrap individually in plastic freezer wrap, arrange the chicken in 1 layer on a plate, and refrigerate to chill. Transfer the wrapped chicken to the freezer on a baking sheet lined with wax paper and, when solid, store in a resealable 1-quart plastic freezer bag. Or, open-freeze the chicken, then vacuum seal and return to the freezer.

To Defrost and Serve: Defrost the wrapped chicken on a plate in the refrigerator for 6 to 8 hours. To reheat for serving, preheat the oven to 350°F. Arrange the thawed chicken on a baking sheet and bake for 15 to 20 minutes, until the chicken is well browned on the outside and heated through. Meanwhile, make the Honey Mustard Cream. Serve the sauce drizzled over the chicken and garnish with the chives, if using.

Honey Mustard Cream
This handy little sauce dresses up simple grilled pork chops, salmon, or chicken cutlets too. Making it takes the same amount of time as they require to cook. It keeps in the refrigerator and reheats nicely.

Makes 2/3 cup

1 cup heavy cream
2 tablespoons honey mustard

In a small saucepan, boil the cream gently until reduced by one-third, about 10 minutes. Whisk in the mustard. Serve immediately, or refrigerate the cooled sauce for up to 3 days. Reheat the sauce in a small bowl in the microwave.

Source: Cook & Freeze: 150 Delicious Dishes to Serve Now and Later, by Dana Jacobi, 2010

Parmesan Chicken

2 pounds boneless skinless chicken breasts
3/4 bottle of Italian salad dressing
1 1/4 c shredded Parmesan cheese
1/2 + 1/3 c dry bread crumbs (seasoned Italian crumbs are my five)
1 1/4 T paprika
S & P

Marinate chicken in dressing overnight. Mix the remaining ingredients and bread each breast with coating. Place in Ziploc and freeze.

To cook: thaw & bake at 350 uncovered for 30 minutes or until done.

Parmesan Chicken – Super Suppers

Nonstick cooking spray
8 chicken breast halves
1/2 cup vegetable oil
1 cup grated Parmesan cheese
1 cup panko bread crumbs
1 teaspoon seasoned salt
1/2 teaspoon paprika
1/2 teaspoon garlic salt

Preheat oven to 375°F Coat a large baking sheet with cooking spray.
Use a pastry brush to coat chicken pieces with oil. In a shallow dish combine Parmesan cheese, bread crumbs, seasoned salt; paprika, and garlic salt. Coat chicken with bread crumb mixture.
Arrange chicken pieces on prepared baking sheet. Bake, uncovered, for 55 to 60 minutes or until no longer pink.

Plan Ahead: Cut up the chickens 1 day ahead. Cover and refrigerate.

Freeze Ahead: Prepare through Step Two. Place in a freezer container and freeze up to 2 months. Defrost completely in refrigerator. Preheat oven. Continue according to Step Three. Serves: 8. Source: Super Suppers Cookbook, by Judie Byrd, 2006.

Pecan-Stuffed Chicken Breasts

4 tablespoons butter or margarine, divided
1 large celery stalk, chopped
1 small onion, minced
1-1/4 teaspoons salt, divided
3/4 teaspoon pepper, divided
2 cups crumbled toast (about 4 slices white bread)
1 cup (3 ounces) coarsely chopped pecans
2 teaspoons parsley flakes
1/4 cup water
6 chicken breasts, boned, skinned and pounded to 1/8 inch
2 tablespoons lemon juice

Original recipe yields: 4 servings

Cooking day instructions: Melt butter or margarine and cook celery, onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper until tender. Stir in crumbled toast, chopped pecans, parsley flakes, and 1/4 cup water. Remove from heat.

Flatten chicken breasts to 1/8-inch thickness. Place each chicken breast on center of 12-inch square of heavy-duty foil. Brush both sides of breasts with lemon juice and some melted butter or margarine. Sprinkle breasts with 3/4 teaspoon salt and 1/2 teaspoon pepper. Spoon stuffing mixture onto center of each chicken breast, folding chicken breast around stuffing. Bring foil up around breasts and close tightly. Freeze foil bundles, using freezer bag method.

Serving day instructions: Thaw completely, place bundles in pan, and bake at 400° for 20 minutes. Open bundles carefully and brush with drippings in bottom of foil. Bake uncovered for 20 minutes longer or until chicken is fork tender. Source: Don’t Panic – Dinner’s in the Freezer: Great-Tasting Meals You Can Make Ahead, by Martinez, Howell & Gracia, 2005.

Polynesian Chicken Bundles

12 oz. pineapple juice
6 teaspoons soy sauce
4 teaspoons cornstarch
2 teaspoons water
1-15 oz. can (or frozen) fried rice
3 green onions, chopped
1 green pepper, chopped
6 chicken breast halves, pounded flat

Original recipe yields: 6 servings

Cooking day instructions: Place juice and soy sauce in saucepan. Mix cornstarch with water and add to saucepan. Heat to boiling; remove from heat.

Heat fried rice in skillet; add green onion and green pepper. Add a little juice from the saucepan to the skillet.

Place one scoop of rice mixture in center of a chicken breast and roll from narrow end, holding together with a toothpick at each end. Continue with each breast until complete. Wrap each individual roll in plastic wrap, and place together in large freezer bag. Freeze sauce in separate freezer bag.

Serving day instructions: Thaw chicken bundles and separate bag of sauce. Preheat oven to 375°. Place rolled chicken breasts in baking dish and pour sauce over them. Bake for 50 minutes, basting with sauce in baking dish after the first 20 minutes. Cover dish for the remaining 30 minutes. Source: Don’t Panic – Dinner’s in the Freezer: Great-Tasting Meals You Can Make Ahead, by Martinez, Howell & Gracia, 2005.

Pretzel-Crusted Chicken

4 boneless skinless chicken breast halves (6 ounces each)
1/4 cup honey mustard
8 thin slices deli ham
1 tablespoon butter, melted
1/2 cup crushed pretzels

Cut a horizontal slit in one side of each chicken breast half to within 1/2 in. of the opposite side. Spread honey mustard inside each pocket; stuff with two ham slices.
Brush with butter; sprinkle with pretzels.
After assembling, flash freeze individually and place in freezer bags.
Thaw, bake in a greased baking dish, uncovered, at 350° for 40-45 minutes or until chicken juices run clear. Or bake from frozen for 90 minutes Yield: 4 servings. Source: bestsimplerecipes.com.

Spicy Lime Chicken

1/2 cup reduced-sodium chicken broth
Zest of 1 lime (green part only)
1/3 cup lime juice
2 tablespoons olive oil
2 tablespoons dried parsley
1 teaspoon minced garlic
1 tablespoon dried onion flakes
1 teaspoon dried thyme
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper (or to taste)
1 teaspoon black pepper
6 (4-ounce) boneless, skinless chicken breast halves

Putting the dinner together: In a 1-gallon re-sealable freezer bag, combine all the ingredients except the chicken and stir thoroughly. If you are preparing a triple batch, divide the ingredients between two re-sealable freezer bags. Add 6 chicken breasts to each bag.

For dinner tonight: Heat a skillet over high heat. Add the chicken and liquid to the pan and cook the chicken for 3 minutes on each side. Reduce the heat to medium and cook until the internal temperature of the chicken is 165°F, 5 to 8 minutes per side.

To Freeze: Label, date, and freeze for up to 3 months. Thaw in the refrigerator before cooking as directed above. Serves 6. Source: Dream Dinners, by Stephanie Allen and Tina Kuna, pages 186-187.

Sweet Soy Marinated Chicken

2-1/2 pounds boneless, skinless chicken pieces (breasts and/or thighs)

Marinade:
1 cup honey
3/4 cup soy sauce
2 tablespoons crushed garlic
1 teaspoon ground ginger

Warm marinade ingredients together in microwave until honey is melted, about 1-1/2 minutes. Pour over chicken in freezer bag, label and freeze. When thawed, pour into baking dish, cover with foil, and bake for 30 minutes at 350°F. Uncover, turn chicken, and bake an additional 30 minutes.

Makes 4 servings. Source: Once-A-Month Cooking: a proven system for spending less time in the kitchen and enjoying delicious, homemade meals every day, by Mimi Wilson and Mary Beth Lagerborg, 2007.

Swiss Chicken

Nonstick cooking spray
6 (4-ounce) boneless, skinless chicken breast halves
6 slices (5 ounces) Swiss cheese
1 (10-ounce) can(s) cream of mushroom soup
1 cup white wine
2 cups seasoned dry stuffing mix
3/4 stick (3 ounces) low-fat yogurt-based spread or butter, melted

Spray one 9 x 13-inch baking dish or three 9 x 9-inch baking dishes with nonstick cooking spray.

Putting your dinner together: Place 6 chicken breasts in the prepared baking dish(es) and cover each cutlet with a slice of cheese. Set aside. In a bowl stir together the soup and wine until combined. Spoon equal amounts of the soup mixture over each chicken cutlet. Sprinkle equal amounts of the stuffing mix and melted spread over each dish.

For dinner tonight: Preheat the oven to 350°F. Bake the dish, uncovered, for 1 hour or until the internal temperature of the chicken reaches 165°F.

To Freeze: Cover each dish with plastic wrap and heavy-duty aluminum foil. Label, date and freeze for up to 3 months. Thaw in the refrigerator before cooking as directed above. Serves 6. Source: Dream Dinners, by Stephanie Allen and Tina Kuna, pages 176-177.

Tex-Mex Chicken Fingers

1 tray (about 6 pounds) boneless, skinless chicken half-breasts
4 eggs, lightly beaten
6 cups plain dry bread crumbs
3 tablespoons ground cumin
3 tablespoons granulated garlic
2 tablespoons chili powder
1 tablespoon salt
1 tablespoon cayenne pepper
3 (1-gallon) freezer bags, labeled

Rinse and trim chicken and cut each half-breast lengthwise into three strips. Set aside.
Place eggs in a shallow dish.
Combine breadcrumbs, cumin, garlic, chili powder, salt, and cayenne in a large bowl.
Dip each piece of chicken first into the egg and then into the breadcrumb mixture. Place breaded chicken pieces onto one or more baking sheets. Cover with plastic wrap and freeze until solid.
Once the chicken fingers are frozen, remove from baking sheets and divide evenly among the 1-gallon freezer bags. Seal and return to the freezer.

To Serve:

Completely thaw one entree in the refrigerator.
Preheat the oven to 350.
Bake chicken fingers on a greased baking sheet for 30 minutes, or until chicken pulls apart easily and is no longer pink in the center of the thickest portion. Makes 3 entrees, 12 fingers each. Source: “Fix, Freeze, Feast” by Kati Neville and Lindsay Tkacsik.

Tijuana Torte

2 pounds ground beef, OR 4 cups shredded chicken
1 teaspoon seasoned salt
1 package (1-1/4 ounces) taco seasoning mix
1 (15-ounce) can diced tomatoes, drained and coarsely chopped
1 (15-ounce) can tomato sauce
1 (4-ounce) can diced green chilies
1 (8-ounce) container ricotta or cottage cheese
2 eggs, lightly beaten
10 corn tortillas, cut into 6 wedges each
1 cup salsa
16 ounces (4 cups) grated Monterey Jack cheese

Now: Grease a 9×13 inch baking dish (or two smaller dished) and set aside. In a large, heavy skillet on medium-high heat, brown the beef. Pour off fat as it accumulates. Add the seasoned salt, taco seasoning mix, diced tomatoes, tomato sauce, and chiles and mix well. Reduce heat to low and simmer, uncovered, stirring occasionally, for 10 minutes. Set aside.

In a medium bowl, combine the ricotta and eggs and mix well. In another medium bowl, gently combine the tortilla wedges with the salsa until all wedges are coated with salsa. Spread half of the meat mixture on the bottom of the prepared baking dish, followed by a layer of half of the coated tortilla wedges, and then half of the ricotta mixture. Top with 2 cups of the cheese. Repeat the layers, ending with the remaining 2 cups of cheese. Cover and refrigerate overnight or up to 2 days, or FREEZE for up to 3 months.

Later: If frozen, allow the torte to thaw overnight in the refrigerator. Remove from the refrigerator and let sit for 20-30 minutes. Preheat the oven to 375°F. Bake, covered with foil, for 35 minutes. Remove the cover and bake for 15 minutes more, until hot and bubbly. Let stand for 10 minutes before serving with extra salsa on the side. Serves 8-12. Source: “Make it Now, Bake it Later!”, by Ann and Scott Goodfellow, page 147-148.

Tropical Chicken Ribbons

1/4 cup frozen pineapple-orange-guava juice concentrate, thawed
2 teaspoon vegetable oil
1 teaspoon white wine vinegar
1 clove garlic, pressed
3 sprigs parsley
1/2 teaspoon ground cumin
1/4 teaspoon liquid hot pepper sauce
Salt to taste
4 boneless, skinless chicken breasts, cut in long strips

Serving day
Fresh pineapple
Onion
Red or green bell pepper

Original recipe yields: 4-6 servings

Cooking day instructions: In blender, combine juice concentrate, oil, vinegar, garlic, parsley, cumin, and hot sauce. Blend until smooth; season with salt. Place chicken in freezer bag with marinade. Freeze, using freezer bag method.

Serving day instructions: Thread thawed, marinated chicken onto skewers, weaving chicken strips around chunks of pineapple, onion, and bell pepper. Immediately grill over medium-hot coals on covered grill. May also be broiled in oven for 4-6 minutes on each side. Source: Don’t Panic – Dinner’s in the Freezer: Great-Tasting Meals You Can Make Ahead, by Martinez, Howell & Gracia, 2005.

Sauces and Base Recipes

Caramelized Onion and Mushroom Sauce

This sauce can be served with pasta, grilled steak, or broiled chicken or fish. Or freeze and give it a completely different shape and form with puff pastry. To serve with pasta, allow 3 cups sauce for 1-pound dried pasta to serve four.

3 tablespoons olive oil
2 tablespoons unsalted butter
3 large sweet onions (about 2-1/2 pounds), cut into 1/2-inch-thick wedges
1 tablespoon honey
3/4-pound fresh shiitake mushrooms, trimmed and wiped clean
1 large Portobello mushroom, trimmed and wiped clean
1 pound small white or cremini mushrooms, trimmed and wiped clean
2 tablespoons chopped fresh flat-leaf parsley
3 tablespoons chopped fresh thyme leaves
2 tablespoons chopped fresh marjoram
3 tablespoons crème fraiche
Salt and black pepper

Heat 3 tablespoons of the olive oil in a large deep skillet over medium heat. Add half of the butter and when foaming, add the onions. Reduce the heat to low. Dampen a piece of crumpled parchment paper with water, then open it and place it directly over the onions. Cover the skillet and cook for 20 minutes. Uncover, remove the paper, add the honey, and stir to mix. Increase the heat to medium and cook the onions for another 30 minutes, stirring frequently until caramelized.
Thickly slice all the mushrooms. Heat the remaining oil in a separate skillet over medium heat. Add the remaining butter and when foaming, add the mushrooms and cook for 10 minutes or until golden brown, stirring frequently. Add the herbs and cook for another minute.
Add the caramelized onions and crème fraiche to the mushrooms. Mix well and season with salt and pepper to taste.

To freeze: Allow the sauce to cool to room temperature, then divide among three 1-quart plastic freezer bags. Each bag will contain 2 cups of sauce. Seal, squeezing out as much air as possible. Lay the bags flat in the freezer and freeze until solid, about 1-1/2 hours. Once solid, store more compactly in the freezer.

To thaw: Place the bags of sauce on a plate and allow to thaw in the refrigerator for at least 4 hours or overnight.

To serve: Transfer the completely thawed sauce into a clean pot and add about 1/4 cup water or vegetable stock to thin the sauce a little. Bring to a boil, reduce the heat, and simmer for 5 minutes before serving. Makes 6 cups. Freeze for up to 2 weeks. Source: Can I freeze it? how to use the most versatile appliance in your kitchen, by Susie Theodorou, 2007.

Easy White Sauce

This is an easy and slightly different way to make beurre marie, which produces an equally creamy, pleasant sauce. It freezes well for 6 months.

Select ingredients for thin, medium or thick Mochiko Rice Flour White Sauce (above). Over low heat, melt butter in 1-3/4 cups milk. Make a smooth paste of rice flour and remaining milk. Add flour mixture slowly to heated mixture. Stir continuously until thickened, about 4 minutes.

YIELD: 2 cups. Source: Rodale’s Complete Book of Home Freezing, by Marilyn Hodges, 1984.

Pesto

This basil, nut and cheese sauce has become a freezer staple for gardeners who raise herbs. Proportions can vary; some people prefer to use parsley in place of some of the basil.

Traditionally, pesto is made by hand with a knife and a mortar and pestle. Many cooks now use a food processor or blender, which creates a much smoother texture. Either way, the resulting pesto has many uses, from the basic linguini with pesto to seasoning cheeses and vegetables.

Freeze pesto, complete with garlic and cheese, or add the cheese just before serving. Can be frozen for 9 months.

6 cloves garlic
4 cups lightly packed fresh basil
3/4 cup pine nuts or coarsely chopped walnuts
1/2 cup grated Parmesan cheese
1/2 cup grated Romano cheese
1-1/2 to 2 cups olive oil

To make pesto by hand, chop garlic coarsely and set it aside. Chop basil until the leaves lie flat and are no longer springy. Top basil with garlic and nuts and chop together until moist and crumbly looking. Transfer ingredients to a mortar and pound to a thick paste with a pestle. Stir in the cheeses with a fork. Add oil slowly, while stirring, to incorporate it as it is added. Add sufficient oil to make the pesto the consistency of a thick soup.

To make pesto with food processor or blender, with the machine running, drop garlic cloves one by one into the blade (if using a blender, it’s best to make this sauce in several batches; if using a food processor, use the metal blade). Stop, scrape and process again briefly. Add basil leaves and process, using on/off turns, until finely chopped. Add nuts and cheeses and use on/off turns again until mixture is moist and finely chopped. With machine running, add oil by tablespoons until pesto is the consistency of thick soup.

To freeze and thaw pesto, freeze in small portions; 1/2 cup is enough for 4 servings of pasta. Thaw in refrigerator, allowing about 6 hours.

To use pesto with pasta, use homemade or the best purchased pastas; the flat, thin shapes seem best. For 4 portions, boil 1/2 to 1/4-pound pasta. Drain, saving 1/2 cup of the cooking water. Place pasta in a warm bowl. Stir a few spoonsful of cooking water into 1/2 cup of the pesto and begin to spoon pesto onto pasta, tossing between additions. Add peas, cubed potatoes and a pat of butter if you wish.

Pesto is also good tossed with zucchini, broccoli and green beans. Or, spread fried eggplant slices thickly with pesto, top with chopped tomatoes and mozzarella cheese and bake until cheese melts. Yield: 2 cups Source: Rodale’s Complete Book of Home Freezing, by Marilyn Hodges, 1984.

Quick and Easy Enchilada Sauce

Makes 5 cups of sauce

Homemade enchilada sauce is a great thing to have around, and not just for enchiladas. Use it to spice up eggs in breakfast, over Mexican rice, and black bean bowls. Adjust the seasonings to your preference; that’s the glory of making it at home!

2 tablespoons olive oil
2 medium yellow onions, diced
3 garlic cloves, minced
3 tablespoons chili powder
2 teaspoons ground cumin
1 tablespoon dark brown sugar
1 (28-ounce) can whole peeled tomatoes
1/2 cup Chicken Stock
1 teaspoon salt

Heat a large saucepan over medium heat. Heat the oil, then add the onions and garlic. Sauté until the onions are soft and translucent, 2 to 3 minutes. Add the chili powder, cumin, and brown sugar and cook until fragrant. Add the tomatoes and stock, stirring with a wooden spoon to scrape up anything stuck to the bottom of the pan (the browned bits on the bottom enhance the ﬂavor of any dish). Add the salt and simmer everything together for 5 minutes. Blend with an immersion blender or let cool, then blend using a high-powered blender.

TO FREEZE: Use the Divide and Portion Method to freeze. you may want to make a bag of 2 to 3 cups (for enchiladas) and then also a few bags of 1/2 cup or less for seasoning other foods, such as burritos.

Source: Fast to the Table Freezer Cookbook: Freezer-Friendly Recipes and Frozen Food Shortcuts, by Becky Rosenthal, 2016.

Thai Peanut Sauce

Makes 3 cups

Once you make a big batch of this, weeknight meals go from boring to glorious. Serve it over chicken or with veggies and noodles, such as the Thai Noodles with Veggies. The ingredient list may look long but the sauce is simple to make and once it’s done, you can make several meals from it.

4 garlic cloves, minced
2 tablespoons minced fresh ginger
2 teaspoons red pepper flakes
1-1/2 cups creamy natural peanut butter
1 tablespoon white shiro miso paste
3 tablespoons rice vinegar or cider vinegar
1/4 cup soy sauce
2 tablespoons sesame oil
2 tablespoons honey
1 tablespoon freshly squeezed lime juice
3/4 cup warm water, about 110°F

Place the garlic, ginger, red pepper ﬂakes, and 1/4 cup of the peanut butter, along with the miso paste, in a mortar and pestle or a small bowl. Grind well to combine the ﬂavors. Transfer to a larger bowl and mix in the rest of the ingredients. Stir well to combine.

T0 FREEZE: Use the Ice Cube Method to freeze. The easiest way is to use a silicone muffin pan, portioning out 1/2 cup of sauce into each muffin mold.

TO SERVE: Combine 1/2 cup of the peanut sauce with 1 cup of coconut milk.

NOTE: You can find miso paste in any Asian food market or most health food stores. This paste can also be used in salad dressings and stir-fries, and I’ve even heard of people using it in ice cream and brownies. Because it is a fermented food, it keeps well in the fridge.

Source: Fast to the Table Freezer Cookbook: Freezer-Friendly Recipes and Frozen Food Shortcuts, by Becky Rosenthal, 2016.

White Sauce (Thin)

This sauce can be frozen for 6 months.

1 tablespoon butter, at room temperature
1 tablespoon Mochiko rice flour
2 cups milk

In a small bowl, mix butter and rice flour together until a paste is formed (known as beurre marie). Bring milk to a boil. With a wire whisk, scoop the beurre marie and whisk vigorously into milk.
Whisk continuously until the sauce boils; lower heat and continue whisking for 4 minutes.
Season to taste.
Store in a jar in the refrigerator for up to 1 week. Freeze any sauce you won’t be using in that time period.
Yield: 2 cups
Variations: For a medium white sauce, use 2 tablespoons butter, 2 tablespoons rice flour and 2 cups milk. Proceed as directed.
For a thick white sauce, use 3 tablespoons butter, 3 tablespoons rice flour and 2 cups milk. Proceed as directed. Source: Rodale’s Complete Book of Home Freezing, by Marilyn Hodges, 1984.

Sides

Apple Cider Biscuits

Makes 12 biscuits

2 cups flour
1 tablespoon baking powder
2 teaspoons sugar
1/2 teaspoon salt
1/3 cup cold butter
3/4 cup apple cider
1/8 teaspoon cinnamon

In large bowl, combine flour, baking powder, sugar and salt. Cut in butter with a fork or a pastry cutter until mixture resembles coarse crumbs. Stir in apple cider just until moistened. Turn onto a slightly floured surface and knead 8 to 10 times. Roll out to 1/2-inch thickness. Cut with a 2-1/2-inch biscuit cutter. Place on ungreased baking sheets. Sprinkle with cinnamon. Bake at 425°F for 12 to 14 minutes.

To freeze baked biscuits: While still warm, place each biscuit in a sandwich bag. Press out air and seal. Allow to cool to room temperature. Place bagged biscuits in gallon freezer bag. Lavel and freeze.

To serve: Thaw. To serve warm, heat briefly in microwave, or wrap in foil and heat in oven.

To freeze unbaked biscuits: Arrange unbaked biscuits close together in a single layer on a baking sheet. Place in freezer just until frozen. Transfer frozen biscuits to freezer bag. Label and freeze. To serve, thaw then bake at 450°F for 12 minutes.

Source: On The Side: 30 Meals in One Day, by Deanna Buxton, 2007

Applesauce

You can freeze this applesauce for 9 months.

4 pounds apples, washed, cored and quartered
1 cup water
honey or maple syrup, to taste

If you are planning to mash the cooked apples by hand, remove the skins before cooking. If you are going to put the cooked apples through a sieve, food mill, blender or food processor, leave the skins on to add fiber and nutrients and to slightly increase the yield.
In a large pot, combine apples and water, bring to a boil and reduce heat. Cover and cook until the apples are tender, about 10 minutes.
Drain the liquid from the cooked apples and reserve. Mash apples with a potato masher, fork or spoon, or use a sieve, food mill, blender or food processor.
Add honey or maple syrup. For a thinner consistency, add some of the reserved liquid.
Freeze in serving-size portions.

NOTE: The following varieties make especially good applesauce because they cook down and soften quickly: Cortland, Duchess, Gravenstein, Greening, Macoun, McIntosh, Northern Spy, Red June, Rome Beauty, Stayman and Yellow Transparent. For a well-balanced flavor, mix tart and sweeter varieties. Avoid using Red Delicious, which cooks down to sauce that is both poorly colored and poorly flavored.

VARIATIONS: Add cinnamon, allspice or nutmeg. Add raisins. Add lemon juice or lemon peel.

Mix the applesauce with an equal quantity of another fruit puree or fruit sauce. Try an apple-peach combination, or apple-apricot, or apple-plum, all of which have an attractive color. Or try an apple-pear combination. Yields 4 to 5 cups. Source: Rodale’s Complete Book of Home Freezing, by Marilyn Hodges, 1984.

Bacon Biscuit Balls

Makes about 24 biscuit balls

2/3 cup milk
2 cups biscuit/baking mix
1/4 teaspoon pepper
2 tablespoons onion soup mix
1 egg, beaten
1 cup shredded Monterey Jack cheese

In a mixing bowl, combine milk, biscuit/baking mix, pepper and onion soup mix. Mix well. Shape into small balls. Arrange, sides touching, on ungreased baking sheet. Brush balls with beaten egg. Bake at 450°F for 8 minutes. Sprinkle cheese on top of balls and bake an additional two minutes.

To freeze: Do not separate biscuits. While still warm, wrap all together, tightly in extra heavy foil. Label and freeze. To serve, thaw. To serve warm, heat in oven for about 15 minutes. Open foil and heat for about 5 minutes more.

Source: On The Side: 30 Meals in One Day, by Deanna Buxton, 2007

Bacon-Cheese New Potatoes

1-1/2 lbs. unpeeled new potatoes
2 teaspoon olive oil
1 cup (2 oz.) finely shredded Gruyere cheese
1/2 cup sour cream
1/2 cup green onions, minced
1 (3 oz.) package cream cheese, softened
2 teaspoon minced fresh basil or 1 teaspoon dried basil leaves
1 clove garlic, minced
1/4 teaspoon ground black pepper
8 oz. bacon, cooked and finely chopped

Original recipe yields: About 26 potato halves

Cooking day instructions: Preheat oven to 400°. Rub potatoes with olive oil and place on un-greased baking sheet; bake 1 hour or until tender. Allow potatoes to cool enough to handle. Cut potatoes in half. Cut a small slice off bottom of each potato half so potato will sit flat. Using a small melon bailer, scoop out a small portion of potato pulp, leaving at least a 1/4-inch shell; reserve potato pulp.

In bowl, combine potato pulp and next 8 ingredients with an electric mixer; stir in bacon. Spoon potato mixture into each potato shell. Wrap plastic wrap thoroughly around each potato, then place in freezer bag. Freeze, using freezer bag method.

Serving day instructions: Thaw completely. Place potatoes on greased baking sheet. In a preheated 350-degree oven, bake 15-20 minutes or until lightly browned. Serve warm. Source: Don’t Panic – Dinner’s in the Freezer: Great-Tasting Meals You Can Make Ahead, by Martinez, Howell & Gracia, 2005.

Bacon Pilaf

Makes 6 servings

1/4 cup diced onion
2 tablespoons butter
8 slices bacon
2 tomatoes, diced
2 cups water
1 cup uncooked rice
1 teaspoon chicken bouillon *Watch for MSG!!

In a large saucepan, cook onion in butter until tender but now brown. In a skillet, cook bacon until almost crisp. Cool, then cut into 1-inch pieces. Set aside half of the bacon pieces. Add the other half of the bacon to the saucepan. Add tomatoes, water, rice, and chicken bouillon to the saucepan. Simmer for 15 minutes or unti the liquid is absorbed. Stir in the remaining bacon.

To freeze: Cool and place in freezer bag. Label and freeze. To serve, heat rice, fluff with a fork and serve.

Source: On The Side: 30 Meals in One Day, by Deanna Buxton, 2007

Baked Mushroom-Rice

Makes 10 servings 1/4 cup butter
1 cup sliced mushrooms
2 cups uncooked rice
1 (10.75-ounce) can cream of mushroom soup (or sub cream of chicken)
1-1/2 cups chicken broth
1/2 cup chopped onion
1/2 teaspoon salt
pepper

Melt butter in skillet. Cook and stir mushrooms in butter until soft. In a large bowl, combine rice, soup and broth. Mix well. Stir in onion, salt and pepper. Stir in mushrooms and butter. Pour into a greased baking dish. Cover. Bake at 400°F for 35 to 40 minutes.

To freeze: Cool and place in freezer bag. Label and freeze. To serve, heat rice, fluff with a fork and serve.

Source: On The Side: 30 Meals in One Day, by Deanna Buxton, 2007

Baked Rice

Makes 6 servings

6 tablespoons butter
1/2 cup chopped onion
1 cup uncooked rice
2 cups chicken broth
1 teaspoon chicken bouillon *Watch for MSG!! 1/8 teaspoon pepper

In a skillet, melt butter and add onion. Cook and stir until onion is tender but not browned. Add uncooked rice. Cook and stir for 2 minutes. Stir in chicken broth, bouillon and pepper. Simmer 5 minutes. Transfer to a greased baking dish. Cover and bake at 350°F for 30 minutes.

To freeze: Cool and place in freezer bag. Label and freeze. To serve, heat rice, fluff with a fork and serve.

Source: On The Side: 30 Meals in One Day, by Deanna Buxton, 2007

Baked Shoestring Potatoes

You can use any type of frozen potatoes for this recipe.

1 (28-ounce) bag(s) frozen shoestring potatoes
1-pound nonfat sour cream
2 tablespoons butter
1 (10-ounce) can(s) cream of chicken soup
2 cups (12 ounces) ham, diced, optional
2 cups low-fat shredded cheese blend

Putting the dish together: In a large bowl, combine the potatoes, sour cream, spread, soup, ham, if desired, and 1 (3) cup(s) cheese. Mix to combine. Pour into a 9 x 13-inch baking dish, or if you are preparing a triple batch, divide equally among the three dishes. Sprinkle each dish with 1 cup of the remaining cheese.

For dinner tonight: Preheat the oven to 375°F. Bake, uncovered, for approximately 45 minutes, until the cheese is melted and bubbly and the potatoes are cooked through.

To freeze: Cover with plastic wrap and heavy-duty aluminum foil. Label, date, and freeze for up to 3 months. Thaw at room temperature before cooking as directed above. Source: Dream Dinners, by Stephanie Allen and Tina Kuna, pages 104-105.

Barley-Mushroom Casserole

2 tablespoon unsalted butter
4 green onions, coarsely chopped
4 oz mushrooms, trimmed and sliced
3/4 cup pearl barley
1 3/4 cup chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
2 green onions (including tops), thinly sliced

Melt the butter in a 2-quart flame-proof casserole over low heat. Add the shallots and sauté, stirring occasionally until gold brown, 5 to 7 minutes. Add the barley, broth, thyme and pepper and bring to a boil over high heat. Reduce heat to low, cover and simmer for 45 minutes, stirring occasionally.

At this point, the barley can be cooled to room temperature and stored. Refrigerate in a covered 1-quart casserole for up to three days. Freeze in a labeled, 1-quart freezable container or freezer bag up to 1 month.

Stir in the sliced green onions and transfer to a heated serving dish.

Serving Later; from refrigerator: Preheat the oven to 325°F. Stir in the sliced green onions and bake, covered, for 30 to 35 minutes or until heated through. Serve as in Step 2.

From freezer: Thaw in the refrigerator overnight. Preheat the oven to 325° F. Transfer to a I -quart casserole, breaking up the barley with a wooden spoon. Stir in 1/4 cup water and the sliced green onions. Bake, covered, for 30 to 35 minutes or until heated through. Serve as in Step 2.

Serves 4. Per serving: Calories 200; Protein 6 g; Carbohydrates 32 g; Fat 6 g; Sodium 86 mg; Cholesterol 15 mg. Source: Reader’s Digest: Cook Now, Serve Later, 1989.

Basic Rice

2 cups jasmine, basmati, or long-grain rice
1 teaspoon salt

Place the rice in a large bowl and cover with water. Let soak for 30 minutes. If cooking long-grain rice, you do not have to soak it, but it will need rinsing. Drain the rice through a large sieve. Wash the rice again by allowing cold water to run through the rice until the water coming through the sieve is clear.
Place the rice in a 2-quart pot and add enough water to come 1/2 inch above the rice. Bring the water to a boil, stirring occasionally. Add the salt. Reduce the heat slightly, cover, and cook for 8 minutes for jasmine rice, 10 minutes for basmati and long-grain rice. Remove from the heat and let the rice stand for at least 10 minutes before removing the lid. Fluff with a fork to serve.

To freeze: Let the rice cool completely to room temperature. Spread the rice on a baking sheet; gently rub the rice with 1 to 2 teaspoons vegetable oil to separate the grains. Open freeze the rice for 30 minutes or until the grains are solid. Divide among three 1-quart plastic freezer bags. Each bag will contain 2 cups of rice. Seal, squeezing out as much air as possible. Freeze the bags of rice stacked flat.

To serve: Use the rice straight from the freezer. See the following pages for recipes using leftover rice. Makes 8 cups. Freeze for up to two weeks. Source: Can I freeze it? how to use the most versatile appliance in your kitchen, by Susie Theodorou, 2007.

Black Beans and Rice

2 cans black beans, drained (or use cooked dry beans)
20 ounces frozen corn
2 cups long grain rice, uncooked (white or brown)
32 ounces salsa
3 cups tomato juice
1/2 teaspoon cumin
1/2 teaspoon oregano
2 cups cheddar cheese, grated

In large bowl, combine all ingredients (except cheese). Pour into two casserole dishes; bake covered at 375°F for one hour. Remove from oven. Cool; wrap, label and freeze. Divide grated cheese into two small freezer bags and attach to Black Beans and Rice in freezer.

To Serve: Thaw. Sprinkle grated cheese over beans and rice; reheat at 350°F for 15-20 minutes until cheese is melted and beans and rice are heated through. Makes 8 servings. Source: Frozen Assets: How to Cook for a Day and Eat for a Month, by Deborah Taylor-Hough, 1999.

Black Bean and Rice Salad

With Southwestern flavors of salsa, lime juice, and cilantro, this salad pairs perfectly with Raspberry Margarita Slush for a casual but festive dinner. Freezing this salad will soften the vegetables, but it will still have the same wonderful flavors.

1 cup uncooked rice, cooked and chilled
1 (16-ounce) bag frozen corn kernels
1 (15-ounce) can(s) black beans drained
4 tomatoes, chopped
1 red bell pepper(s), thinly sliced
1 cup cilantro, chopped, plus 1 bunch for garnish
1/2 teaspoon red pepper flakes
1 teaspoon oregano
1 tablespoon sugar
1/2 teaspoon kosher salt
1 teaspoon minced garlic
3 scallions, chopped
1 cup lemon juice
1/4 cup lime juice
2 tablespoons olive oil
1/2 cup store-bought salsa
nonfat sour cream for garnish

Putting the salad together: Cook the rice according to the package directions and chill. Place the cooked rice in a large bowl. Add the corn, black beans, tomatoes, bell pepper(s), cilantro, red pepper flakes, oregano, sugar, salt, garlic, and scallions to the rice and toss to mix. In a small bowl, whisk together the lemon juice, lime juice, olive oil, and salsa. Pour the mixture over the rice and toss to mix well. If you are preparing a triple batch, divide the salad into three equal portions, reserving one for tonight; place the other two into two re-sealable freezer bags.

For dinner tonight: Refrigerate the salad for 6 to 8 hours. Garnish with dollops of nonfat sour cream and fresh chopped cilantro and serve.

To freeze: Label, date, and freeze for up to 3 months. Thaw, garnish with cilantro, and serve with sour cream.

Serves 6. Source: Dream Dinners, by Stephanie Allen and Tina Kuna, pages 96-97.

Brown Butter Rice

Serve as a side dish for grilled meats, fish, or vegetables.

4 tablespoons (1/2 stick) unsalted butter
1 to 2 fresh sage or rosemary sprigs, optional
4 cups frozen cooked long-grain or basmati rice
Salt and freshly ground black pepper

Place the butter in a large skillet over low heat. Once the butter is foaming, add the herbs and cook for 2 to 3 minutes more until the butter becomes a nutty brown color. Discard the herbs.
Add the rice to the skillet, coating well with the butter. Dampen a piece of crumpled parchment paper with water, open it, and place it directly over the rice. Cover the skillet. Cook for 5 minutes or until the rice is completely heated through. Season with salt and pepper to taste. Serve. Serves 4. Source: Can I freeze it? how to use the most versatile appliance in your kitchen, by Susie Theodorou, 2007.

Carrot Rice

Makes 6 servings

1 cup uncooked rice
2 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
3/4 cup shredded carrots
1/2 cup chopped onion

In a large saucepan, combine the rice, broth, salt and pepper. Bring to a boil then reduce heat. Cover and cook 15 minutes until rice is tender and liquid is absorbed. Melt butter in skillet. Cook carrots and onion in butter over medium heat until tender but not brown. Stir rice into skillet and stir gently to combine with carrots.

To freeze: Cool and place in freezer bag. Label and freeze. To serve, heat rice, fluff with a fork and serve.

Source: On The Side: 30 Meals in One Day, by Deanna Buxton, 2007

Cheesy Rosemary Polenta

Nonstick cooking spray
3 1/2 cups water
1/2 teaspoon salt
1 cup cornmeal
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons butter
1 teaspoon chopped fresh rosemary
Olive oil

Coat on 8x4x2-inch pan with cooking spray.
In a medium saucepan bring water and salt to boiling. With water boiling, slowly sprinkle in cornmeal, whisking constantly. Cook, whisking constantly, for 5 to 7 minutes or until cornmeal cooks and begins to pull away from the sides of the pan Whisk in mozzarella cheese, Parmesan cheese, butter, and rosemary. If desired, serve polenta immediately.
Or pour polenta into prepared loaf pan, smoothing the top. Cover and refrigerate until cold. Broil or fry polenta as directed below.

Broiled Polenta: Preheat broiler. Remove polenta from pan and slice. Lightly brush both sides of polenta with olive oil. Place slices on a large baking sheet. Broil until browned., turning once.

Fried Polenta: Remove polenta from pan and slice. Melt 1 tablespoon butter with 1 tablespoon olive oil in a large skillet over medium-high heat. Add polenta slices to skillet. Fry until brown and crispy, turning once.

Freeze Ahead: Prepare through Step Two, pouring polenta into loaf pan. Place loaf pan inside a freezer bag and freeze up to 2 months. Defrost completely in refrigerator. Broil or fry as desired.

Makes 10-12 slices. Source: Super Suppers Cookbook, by Judie Byrd, 2006.

Chinese Fried Rice

For Thai fried rice, the egg is actually cooked at the end of the stir-fry. Follow the recipe below starting with step 2. Once the meat has been added, make a well in the center of the pan. Then add a beaten egg with sesame oil into the middle. Cook egg until just set, then stir for 30 seconds. Serve immediately.

3 eggs
Sea salt flakes
2 teaspoons toasted sesame oil
1/4 cup vegetable oil
2 cups frozen cooked jasmine or basmati rice
1 teaspoon finely chopped fresh ginger
1 small onion, finely chopped
3 ounces thick-cut bacon or slab bacon, diced
8 ounces cooked chicken or ham, diced
2 teaspoons rice wine
1/2 teaspoon sugar
1 to 2 tablespoons soy sauce

Beat the eggs in a bowl with a pinch of salt and 1 teaspoon of the sesame oil. Preheat a wok over medium-high heat. Add a little of the vegetable oil and heat until just smoking. Pour one-third of the beaten eggs into the wok, swirling to thinly spread the eggs. Cook for 1 minute or until the eggs are lightly set yet still soft. Place the cooked eggs on a plate and set aside. Repeat, making two more omelets. Roll up each omelet and set aside.
Wipe the wok clean with a paper towel and add the remaining vegetable oil. Add the rice and stir-fry for 2 to 3 minutes until the rice is coated with oil and begins to become golden. Stir in the ginger and onion and cook for 1 minute. Add the bacon and cook for 2 minutes. Add the meat and cook until warmed through.
Add the rice wine, sugar, soy sauce, and remaining sesame oil and stir-fry for another 2 minutes. Thinly slice the omelet into rings and add to the fried rice. Cook for 1 minute and serve. Serves 2 as a main course. Source: Can I freeze it? how to use the most versatile appliance in your kitchen, by Susie Theodorou, 2007.

Corn Muffins

Makes 24 muffins

2 cups corn meal
2 cups flour
1 cup instant powdered milk
1/4 cup sugar
2 tablespoons baking powder
1/2 teaspoon baking soda
2 eggs, lightly beaten
2 2/3 cups water
1/2 cup melted butter
1 tablespoon apple cider vinegar

In a mixing bowl, combine corn meal, flour, powdered milk, sugar, baking powder and baking soda. Mix well. Add eggs, water, melted butter and vinegar. Stir just until moistened. Fill paper muffin cups 2/3 full. Bake at 425°F for 13 to 15 minutes.

To freeze: While still warm, place each muffin in a sandwich bag. Press out air and seal. Allow to cool to room temperature. Place bagged muffins in a gallon freezer bag. Label and freeze.

To serve: Thaw and heat briefly. Serve with honey butter.

Source: On The Side: 30 Meals in One Day, by Deanna Buxton, 2007

Ham and Tomato Biscuits

Black Forest ham gives an assertive flavor but any ham will work. Cooked and crumbled bacon is a good substitute.

Nonstick cooking spray
2 cups all-purpose flour
1 teaspoon dry mustard
1 teaspoon paprika, plus extra for sprinkling
2 teaspoons kosher salt
2 tablespoons baking powder
2 tablespoons low-fat yogurt-based spread or butter
1 tablespoon fresh basil, chopped
1/3 cup sun-dried tomatoes packed in oil, drained and chopped
1/2 cup (3 ounces) Black Forest ham, chopped
2/3 cup nonfat milk

Spray one (three) baking sheet(s) with Nonstick cooking spray.

Putting the breakfast together: In a bowl, mix together the flour, mustard, paprika, salt, and baking powder. Cut in the spread with two knives or a pastry cutter until the mixture resembles coarse meal. Stir in the basil, sun-dried tomatoes, and ham and mix lightly. Add enough milk to make soft dough. Turn the dough onto a lightly floured surface, knead lightly, and roll out to one (three) 8 x 6-inch rectangle(s). Cut the dough into 2-inch squares and arrange the biscuits on the baking sheet. Brush the top with milk and sprinkle with paprika.

For dinner tonight: Preheat the oven to 400°F. Bake the biscuits for 12 to 15 minutes, until browned around the edges.

To freeze: Bake the biscuits as directed above, cool, and place in re-sealable freezer bags. To re-warm, preheat the oven to 350°F. Wrap the biscuits in aluminum foil and bake until heated through, 10 to 20 minutes.

Serves 6. Source: Dream Dinners, by Stephanie Allen and Tina Kuna, page 52.

Holiday Rice

Nonstick cooking spray
1 cup uncooked wild rice
1 cup uncooked brown rice
1 cup dried cranberries
1/2 cup (3 ounces) pine nuts, toasted
1/4 cup fresh parsley, chopped
1/4 cup olive oil
grated zest and juice of 1 orange (s)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup (2 ounces) grated Parmesan cheese

Spray one 9 x 13-inch baking dish or three 9 x 9-inch baking dishes with Nonstick cooking spray.

Putting the dish together: Cook the wild rice according to the package directions or until the rice is chewy. Drain if necessary. Transfer the rice to a large bowl. Meanwhile, cook the brown rice according to the package directions. Add the wild rice to the brown rice in the large pot. Add the cranberries, pine nuts, parsley, olive oil, orange juice and zest, salt, and pepper. Stir to mix well. Transfer to the prepared baking dish, dividing equally among the three dishes if you are preparing a triple batch.

For dinner tonight: Preheat the oven to 350°F. Cover the rice mixture with aluminum foil and bake for 20 to 30 minutes, until the rice is soft but not mushy. Sprinkle with Parmesan and serve.

To freeze: Cover the baking dishes with plastic wrap and heavy-duty aluminum foil. Place 1/2 cup of the Parmesan in each of two re-sealable freezer bags. Label, date, and freeze the rice and cheese for up to 3 months. Thaw before cooking as directed above.

Serves 6. Source: Dream Dinners, by Stephanie Allen and Tina Kuna, pages 92-93.

Hot Orzo Salad

1-pound dried orzo
1/2 cup olive oil
1/4 cup freshly squeezed lemon juice
1 tablespoon chopped fresh dill
2 cloves garlic, minced
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
1 cup thinly sliced yellow bell pepper
1 cup thinly sliced red bell pepper
3 green onions, thinly sliced
1/2 cup kalamata olives, pitted and coarsely chopped
1 teaspoon dried Italian mixed herbs, crushed
6 ounces feta cheese, crumbled

Cook orzo according to package directions, drain.
Meanwhile, for vinaigrette, in a small bowl whisk together oil, lemon juice, dill, garlic, salt, and black pepper. Set aside.
In a large bowl combine hot cooked orzo, yellow bell pepper, red bell pepper, green onion, olives, and Italian herbs. Pour vinaigrette over orzo mixture, toss to coat. Add feta cheese and toss to combine.

Freeze Ahead: Place salad in a freezer bag and freeze up to 2 months. Defrost completely in refrigerator.

Serves: 6. Source: Super Suppers Cookbook, by Judie Byrd, 2006.

Kahlúa Baked Beans

These baked beans taste best if they are allowed to marinate in the coffee liqueur and molasses sauce overnight. Thaw frozen beans in the refrigerator for a day or two before cooking.

1/2-pound cooked bacon
2 (28-ounce) can(s) baked beans
1 yellow onion(s), diced
1 cup coffee liqueur, such as Kahlua
1/4 cup mild chili sauce
2 tablespoons prepared yellow mustard
2 tablespoons molasses

Putting the dish together: In a large bowl, combine the ingredients and stir to mix. If you are preparing a triple batch, divide the beans and sauce equally among three re-sealable freezer bags. Place each in a second re-sealable freezer bag.

For dinner tonight: Let the beans marinate for 6 to 8 hours or overnight. Preheat the oven to 350°F. Put the beans in an ovenproof casserole, cover with aluminum foil, and bake for 45 to 60 minutes. Uncover and bake for 30 minutes more, or until bubbly and the edges are crusty. Alternatively, slow-cook in a crock-pot on low heat for 5 to 6 hours.

To freeze: Label, date, and freeze for up to 3 months. Thaw in the refrigerator before cooking as directed above.

Serves 6. Source: Dream Dinners, by Stephanie Allen and Tina Kuna, pages 98-99.

Lemon Rice

Makes 6 servings

1 cup rice
1 teaspoon butter
1 teaspoon minced garlic
1 teaspoon grated lemon peel
1/4 teaspoon black pepper
2 cups chicken broth
2 teaspoons dried parsley flakes

Combine rice, butter, garlic, lemon peel, pepper and broth in a medium saucepan. Bring to a boil. Reduce heat. Cover and simmer 15 minutes until rice is tender and liquid is absorbed. Stir in parsley.

To Freeze: Cool and place in freezer bag. Label and freeze. To serve, heat rice, fluff with fork, and serve.

Source: On The Side: 30 Meals in One Day, by Deanna Buxton, 2007

Lemon Rice Pilaf

The fresh lemon juice in this rice dish gives it a slight tang, making it the perfect accompaniment to seafood. Make a triple batch and bring it along on a seaside vacation. Bake it in the oven, put the fish on the grill, and enjoy a delicious meal in minutes.

5 tablespoons olive oil
1-1/2 onions, chopped
3 cups uncooked long-grain rice
5 cups chicken broth
1/2 cup freshly squeezed lemon juice
1-1/2 tablespoons lemon zest
1/2 teaspoon kosher salt
3/4 teaspoon black pepper

Putting the dish together: Heat the oil in a large saucepan over medium heat. Add the onions and sauté until tender and fragrant, about 5 minutes. Add the rice and sauté for 2 minutes more.

Raise the heat to high, add the chicken broth, lemon juice and zest, salt, and pepper and bring to a boil, stirring occasionally. Reduce the heat to low. Cover and cook until the rice is tender and the liquid is absorbed, about 20 minutes.

For dinner tonight: Remove from the heat and let stand for 5 minutes. Fluff with a fork and serve.

To freeze: Divide the remaining rice equally between two 2-quart baking dishes, and cover with plastic wrap and aluminum foil. Label, date, and freeze. Thaw. Preheat the oven to 350°F. Add 1/2 cup water or chicken stock and bake, covered, for 40 minutes or until the liquid is absorbed.

Serves 6 to 8. Source: Dream Dinners, by Stephanie Allen and Tina Kuna, pages 86-87.

Macaroni & Cheese

2 cups Cheddar cheese, grated
2 cups milk, divided
8 ounces elbow macaroni, cooked al dente and cooled
2 tablespoons flour
2 teaspoons dry mustard
1/4 teaspoon pepper

In a jar or container with lid, shake together 1/2 cup milk, flour, pepper, and mustard.

In a medium saucepan, bring remaining milk to a boil over medium heat, stirring constantly. Add flour mixture; stir until thick and bubbly. Add cheese; stir until melted. Pour mixture over cooked macaroni; mix well. Freeze in a casserole dish or ovenproof pan.

Heat: Bake frozen at 375°F for 1 to 1-1/4 hours or until heated.

Serves 4 to 6. Source: Month of Meals: One Day to a Freezerful of Entrees by Kelly Machel, 2001.

Macaroni & Cheese (Lower-fat Option)

2 cups processed low fat or nonfat Cheddar cheese, grated (or 1 cup of each)
2 cups 1% milk, divided
8 ounces elbow macaroni, cooked al dente and cooled
2 tablespoons flour
2 teaspoons dry mustard
1/4 teaspoon pepper

In a jar or container with lid, shake together 1/2 cup milk, flour, pepper, and mustard.

Heat: Bake frozen at 375°F for 1 to 1-1/4 hours or until heated.

Makes 4-6 servings. Source: Month of Meals: One Day to a Freezerful of Entrees by Kelly Machel, 2001.

Mashed Potatoes with Caramelized Onions and Roasted Garlic

Serves 12

Because of the intensity of the onions and garlic, you don’t need as much dairy and the potatoes thus have a longer freezer life.

1 whole garlic bulb
1 tablespoon + 1 teaspoon olive oil, divided
5 1/2 to 6 pounds russet potatoes (about 8 potatoes)
2 medium-size yellow onions, thinly sliced
1 tablespoon light brown sugar
1 tablespoon red wine (optional)
1/2 cup salted butter
1/2 cup sour cream
1/2 cup shredded Parmesan cheese
1 cup milk
1 teaspoon salt
1/2 teaspoon freshly ground pepper

Preheat oven to 425°F. Peel the outer layer of skin from the garlic bulb and slice off the top. Brush the exposed part with the teaspoon of olive oil. Wrap the whole bulb in foil and bake for 30-35 minutes.
Meanwhile, peel and quarter the potatoes. Place them in a large pot of cold water and bring to a boil. Lower the heat to a simmer, cover, and cook for 15 to 20 minutes, or until soft.
Meanwhile, heat the remaining tablespoon of olive oil in a large saute pan over medium-low heat (nonstick pans to not work well for this, but it that’s all you have, then plan on it just taking a little longer to caramelize the onions). Add the onions and caramelize for 20 to 25 minutes, stirring occasionally. About halfway through, add the brown sugar and red wine. Once the onions are golden brown, remove from the heat and let cool. Once cool, transfer to a cutting board and roughly chop.
Once the potatoes are done cooking, drain, then place in a large bowl. Into the same bowl, squeeze out the roasted garlic and add the chopped onions, butter, sour cream, cheese, milk, salt, and pepper. Beat until mashed and well combined.

To Freeze: Let cool. Then divide and portion. You can do 2- to 3-cup portions in quart-size bags, then a couple of small disposable loaf pans able to hold 4 cups of mashed potatoes. For that method, wrap the containers tightly with plastic wrap, then foil and label the top.

To Reheat: Thaw in the refrigerator overnight, then place in a slow cooker on low to reheat. Once warm, turn the slow cooker to warm until ready to serve. Thawed mashed potatoes may also be warmed in a large pot over low heat, stirring every few minutes.

For best quality, mashed potatoes last 6 months in the freezer.

Source: Fast to the Table Freezer Cookbook: Freezer-Friendly Recipes and Frozen Food Shortcuts, by Becky Rosenthal, 2016

Mushroom Pot Pie

This pie can be served as a vegetarian main course or as a side dish for stews. Ideally, make this pie with fresh Caramelized Onion and Mushroom Sauce if you intend to freeze the pie.

1-pound puff pastry, thawed if frozen
3 cups Caramelized Mushroom and Onion Sauce (see sauces and condiments)
1 egg yolk beaten with 2 tablespoons milk
1/4 teaspoon sea salt flakes

Roll out the pastry to 1/4-inch-thick; fold into thirds, then roll again. Do this twice more. Fold for a final time, then halve the pastry. Roll one piece of pastry into a 12 x 10-inch rectangle. Trim the edges, so that the rectangle is no smaller than 11×9 inches. Transfer to a large baking sheet. Spoon the cold mushroom filling into the center of the pastry, leaving a 1-inch border. Brush the border with cold water.
Roll out the second piece of pastry, finishing with a neat 11 x 9-inch rectangle. Lay the pastry over the mushroom filling and press the edges together. Trim the edges slightly to neaten; tap the cut edge with the blade of a small sharp knife to separate the layers of the pastry. Cut three to five slits across the top of the pie at slight diagonals. Refrigerate for 1 hour.
Preheat the oven to 450°F. Place the rack in the top third of the oven. Brush the top of the pie with the egg glaze and sprinkle with the salt flakes. Bake for 20 minutes. Reduce the heat to 375°F. Bake for another 40 minutes or until the surface of the pie is golden brown; check to make sure that the bottom is golden brown as well. Cool slightly to serve.

To freeze: Do not bake; once the pie has chilled in the refrigerator, remove it and brush with the egg glaze (do not add the salt flakes). Freeze directly on the baking sheet until solid, about 2 hours. Once the pie is solid, remove from the baking sheet and wrap in plastic freezer wrap, then with heavy-duty foil. Freeze.

To cook: Cook directly from the freezer. Preheat the oven to 450°F. Place the rack in the center of the oven. Remove the foil and plastic wrap from the pie and place on a baking sheet. Bake for 40 minutes. Reduce the oven temperature to 375°F, cover the pie loosely with foil, and bake for another 40 minutes or until well risen and golden brown all over.

Makes 6 servings. Freeze for up to 3 weeks. Source: Can I freeze it? how to use the most versatile appliance in your kitchen, by Susie Theodorou, 2007.

Mexican Rice

1/4 cup oil
2 Onions, diced
2 teaspoons minced garlic
3 cups uncooked long grain white rice
1 tablespoon plus 1 teaspoon chili powder
2 teaspoons salt
3 cups tomato sauce
6 cups water

In a large skillet, heat oil over medium heat. Sauté the onions and garlic until golden. Add the rice to the pan and mix thoroughly. Add the remaining ingredients. Bring mixture to a boil. Cover and reduce heat to simmer. Simmer for 30 to 40 minutes or until rice is tender. Stir occasionally.

Freezing Directions: Allow rice to cool. Place in meal sized freezer containers. Seal, label and freeze.

Serving Directions: Thaw completely. Place rice in a microwave safe dish and microwave until hot stirring after every 2 to 4 minutes. Makes 16 servings. Source: 30 Day Gourmet web site.

Mexican Rice 2

6 cups cooked rice

I made this for the first itme recently and the first thing I thought was: I have to freeze some of this! This rice is perfect for quick burrito bowls, and easy lunch or dinner. We even like it for breakfast with black beans and a fried egg.

1 tablespoon olive oil, plus 1 tablespoon for freezing
1 onion, chopped
2 serrano peppers or 1 jalapeno, seeded and chopped
2 cups uncooked long-grain white rice
3 garlic cloves, minced
1 (14.5 ounce) can diced tomatoes
2 cups chicken stock Juice from two limes 1/4 cup fresh cilantro, chopped

Heat a medium-size saucepan over medium heat. Heat the oil, then add the onion and peppers and saute for 2 minutes. Add the rice and stir, coating the rice with oil. Add the garlic and cook for 1 more minute. Stir in the tomatoes, then add the chicken stock. Bring to a boil, then lower the heat to a simmer. Cover and cook for 15 minutes. Fluff the rice with a fork. Add the lime juice and cilantro before serving.

To Freeze: Spread out onto a large-rimmed baking sheet to cool. Let cool completely (you can speed up the process by placing it in the refrigerator). Once cool, use a soft spatula to toss the cooked rice with 1 tablespoon of oil. Then divide and portion into plastic bagss. Flatten out the bags and remove any excess air, then place in the freezer, lyling flat to freeze. For best quality, frozen rice lasts up to 6 months in the freezer.

To Reheat Frozen Rice: Transfer the frozen rice to a microwave-safe container, cover, and heat in 1-minute increments on full power, until the rice is hot. You do not need to freeze the rice before reheating it.

Source: Fast to the Table Freezer Cookbook: Freezer-Friendly Recipes and Frozen Food Shortcuts, by Becky Rosenthal, 2016

Onion Cake

Makes 10 servings

3 cups chopped onion
1/2 cup butter
1-1/2 teaspoons salt
1-1/2 teaspoons paprika
3/4 teaspoon pepper
4 cups flour
1/2 cup cornstarch
1 tablespoon sugar
1 tablespoon packed brown sugar
1 tablespoon baking powder
1-1/4 cups cold butter
1/4 cup melted butter
3/4 cup milk
5 eggs
3/4 cup sour cream

In large skillet, cook onions in butter over low heat for about 10 minutes. Stir in salt, paprika, and pepper. Cook until golden, stirring constantly. Remove from heat and set aside. In a mixing bowl, combine flour, cornstarch, sugar, brown sugar and baking powder. Cut in cold butter until mixture forms pea-sized crumbs. In a separate bowl, whisk together the melted butter, milk, eggs, and sour cream. Pour into dry ingredients and mix until moistened. Spread in a greased 10-inch springform pan. Spoon onion mixture over batter. Place pan on a baking sheet. Bake at 350°F for 35 minutes or until a toothpick inserted near the center comes out clean. Serve warm.

To freeze: Remove from pan and wrap warm bread in extra thick heavy foil. Allow to cool, label and freeze.

To serve: Thaw. Place foil wrapped bread in 350°F oven for 15 minutes or until warm. Open foil and bake 5 minutes. Serve warm.

Source: On The Side: 30 Meals in One Day, by Deanna Buxton, 2007

Onion Cheese Muffins

Makes 12 muffins

1 1/2 cups biscuit/baking mix
3/4 cup shredded Cheddar cheese, divided
1 egg
1/2 cup milk
1/4 cup minced onion
1 tablespoon butter

In a mixing bowl, combine biscuit mix and 1/2 cup cheese. In a small bowl, beat together egg and milk. In small skillet, melt butter. Add minced onion and cook until tender but not brown. Add onion to egg mixture, then stir into baking and cheese mix. Fill paper-lined muffin cups 3/4 full. Top with remaining cheese, and bake at 400°F for 18 to 20 minutes. Cool in pan for 10 minutes. Serve warm.

To freeze: While still warm, place each muffin in a sandwich bag. Press out air and seal. Allow to cool to room temperature. Place bagged muffins in a gallown freezer bag. Label and freeze.

To serve: Thaw and serve. Heat briefly if desired.

Source: On The Side: 30 Meals in One Day, by Deanna Buxton, 2007

Onion Poppy Seed Bread

Makes 8 servings

2 tablespoons butter
1 cup chopped onion
1-1/2 cups biscuit/baking mix 1 egg, lightly beaten
1/2 cup milk
1/2 cup shredded sharp Cheddar cheese
1 tablespoon poppy seeds
1/2 cup shredded sharp Cheddar cheese
2 tablespoons melted butter

Melt butter in a small skillet. Add chopped onion and cook and stir until onion is soft and golden. In a mixing bowl, combine biscuit/making mix, beaten egg and milk until just moistened. Stir in onion and 1/2 cup shredded cheese. Spread dough in greased 8-inch round baking pan. Sprinkle poppy seed and 1/2 cup shredded cheese over top of dough. Drizzle melted butter over all. Bake at 400°F oven for 20 to 25 minutes. Serve warm.

To freeze: Remove from pan and wrap warm bread in extra heavy foil. Allow to cool. Label and freeze.

To serve: Thaw. Place foil-wrapped bread in 350°F oven for 15 minutes or until warm. Serve warm.

Source: On The Side: 30 Meals in One Day, by Deanna Buxton, 2007

Oriental Rice Pilaf

Makes 6 servings

1 cup uncooked rice
1-3/4 cups beef broth
1 teaspoon minced garlic
1/2 cup chopped onion
1 tablespoon soy sauce
1 tablespoon sesame oil
1/4 teaspoon crushed red pepper flakes 1 bunch green onions, sliced 1/4 cup minced red bell pepper

In medium sauce pan, combine the rice, beef broth, garlic, chopped onion, soy sauce, oil and red pepper flakes. Bring to a boil then reduce heat. Cover and cook 15 minutes until rice is tender and liquid is absorbed. Stir in green onions and red bell pepper,

To freeze: Cool and place in freezer bag. Label and freeze. To serve, heat rice, fluff with a fork and serve.

Source: On The Side: 30 Meals in One Day, by Deanna Buxton, 2007

Orzo Salad

Pasta salad with a Greek twist. After thawing this salad, splash a little balsamic vinegar on it right before serving. Intensely flavorful ingredients including olives, scallions, feta, and dill make this pasta salad an especially good one.

1 cup (4 ounces) orzo (uncooked)
6 scallions, chopped
1/2 cup (4 ounces) pitted and chopped Kalamata olives
1/2 cup (2 ounces) crumbled feta cheese
1/4 cup chopped fresh dill
1/4 cup olive oil
3 tablespoons lemon juice
1 teaspoon grated lemon zest
1/4 cup red wine vinegar
1 teaspoon kosher salt
1 teaspoon black pepper

Putting the salad together: Cook the orzo according to the package directions. In a large bowl, combine the orzo, scallions, olives, feta, and dill. Set aside.

In a small bowl, whisk together the olive oil, lemon juice and zest, vinegar, salt, and pepper.

Pour over the pasta mixture and stir to coat all over. Divide the remaining salad equally between two re-sealable freezer bags if you are preparing a triple batch.

For dinner tonight: Transfer the pasta salad to a serving dish and serve.

To freeze: Label, date, and freeze for up to 3 months. Thaw before serving as directed above. Serves 6. Source: Dream Dinners, by Stephanie Allen and Tina Kuna, pages 64-65.

Pasta Pomodoro

1/4 cup olive oil
3 cups chopped onion
1 tablespoon minced fresh garlic
5 cups water
2 (8-ounce) cans tomato paste
2 tablespoons grated Parmesan cheese
1 tablespoon salt (or to taste)
2 teaspoons dried oregano, crushed
1 teaspoon dried Italian mixed herbs, crushed
1/2 teaspoon black pepper
2 cups dried macaroni
1/2 cup chopped green bell pepper
2 cups chopped tomatoes
1/2 cup coarsely chopped oil-cured Greek olives
1/2 cup drained capers

For sauce, preheat 2 tablespoons of the oil in a large saucepan. Sauté 2 cups of the onion and the garlic in hot oil until tender. Add water, tomato paste, Parmesan cheese, salt, oregano, Italian herbs, and black pepper. Turn heat to low. Cover and simmer for 2 to 3 hours, stirring often to prevent scorching.
Prepare the pasta according to package directions; drain.
Preheat the remaining 2 tablespoons oil in a large skillet. Sauté the remaining 1 cup onion and the bell pepper just until tender. Add to sauce along with cooked macaroni, tomatoes, olives, and capers Simmer, uncovered, 5 minutes.

Freeze Ahead: Prepare through Step One; cool completely. Place in a freezer bag and freeze up to 2 months. Defrost completely in refrigerator. Reheat over low heat. Serves 6. Source: Super Suppers Cookbook, by Judie Byrd, 2006.

Pecan Rice Pilaf

This is one of my stand-by side dishes, which can complement most meat and meatless entrees. It is special enough for company and quick enough for weeknights.—Jacqueline Oglesby, Spruce Pine, North Carolina

Prep: 15 min. | Cook: 20 min. | Makes: 9 servings

1 cup chopped pecans
5 tablespoons butter, divided
1 small onion, chopped
2 cups uncooked long grain rice
1 carton (32 ounces) chicken broth
3 tablespoons minced fresh parsley, divided
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon pepper
1 cup shredded carrots

In a large saucepan, saute pecans in 2 tablespoons butter until toasted; remove from the pan and set aside.

In the same pan, saute onion in remaining butter until tender. Add rice; cook and stir until rice is lightly browned, 3-4 minutes. Stir in the broth, 2 tablespoons parsley, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

Add carrots; simmer until rice is tender, 3-5 minutes longer. Stir in toasted pecans and remaining parsley. Fluff with a fork.

Freeze option: Reserving pecans for later, freeze cooled pilaf in a freezer container. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish, adding 2-3 tablespoons water to moisten, until heated through. Toast pecans; add to pilaf.

Source: https://www.tasteofhome.com/recipes/pecan-rice-pilaf/

_{Nutrition Facts: 3/4 cup: 313 calories, 16g fat (5g saturated fat), 19mg cholesterol, 623mg sodium, 37g carbohydrate (2g sugars, 2g fiber), 5g protein}.

Refried Beans

Makes 8 servings

1 pound dry pinto beans
5 cups water
1 cup chopped onion
1/2 cup butter
salt

In a large sauce pan, cover beans with water and bring to a boil. Cover and remove from heat. Allow to sit for 2 hours. Drain. Add 5 cups water and onion. Bring to a boil, reduce heat and simmer slowly until beans are very tender, about 3 hours. Remove from heat. Add butter and mash with a potato masher. Mix well. Return to heat and cook and stir until butter is absorbed and beans are thickened. Add salt to taste. Great as a side dish or in any recipe calling for refried beans.

To Freeze: Allow to cool. Place in freezer bag or container. Label and freeze. To serve, thaw and heat.

Source: On The Side: 30 Meals in One Day, by Deanna Buxton, 2007

Rio Grande Rice

Sweet-Tart Freezer Coleslaw

Loaded with crunch, this sweet-tart slaw can be made ahead for a family gathering. There’s no mayonnaise in the dressing, so it’s perfect to take to a picnic. —Donna Sasser Hinds, Milwaukie, Oregon

Prep: 25 min. + freezing | Makes: 10 servings

1 medium head cabbage (about 2 pounds), shredded
1 teaspoon salt
2 cups sugar
1 cup cider vinegar
1/4 cup water
1 teaspoon celery seed
1 teaspoon mustard seed
1 large carrot, shredded
1/2 cup finely chopped green pepper

In a large bowl, combine cabbage and salt; let stand for 1 hour.

In a large saucepan, combine the sugar, vinegar, water, celery seed and mustard seed. Bring to a boil; boil for 1 minute. Remove from the heat; cool.

Add the carrot, green pepper and vinegar mixture to the cabbage mixture; stir to combine. Transfer to large freezer bags; seal and freeze for up to 2 months.

Remove from the freezer 2 hours before serving. Serve with a slotted spoon.

Source: https://www.tasteofhome.com/recipes/sweet-tart-freezer-coleslaw/

_{Nutrition Facts: 3/4 cup: 185 calories, 0 fat (0 saturated fat), 0 cholesterol, 256mg sodium, 46g carbohydrate (42g sugars, 3g fiber), 2g protein}.

Sesame Noodles Oriental Style

8 oz. Chinese noodles or spaghetti
3 tbsp. dark sesame oil, divided
1/2 cup creamy peanut butter
1/4 cup canned chicken broth
4 teaspoon rice or red wine vinegar
3 tablespoons soy sauce
1 clove garlic, minced
1 tablespoon grated fresh ginger
2 teaspoon sugar
1 teaspoon chili oil or 1/8 teaspoon cayenne (ground red) pepper, or to taste
1/4 teaspoon black pepper
2 green onions, including tops, minced
2 tablespoons toasted sesame seeds

Cook noodles according to package directions until al dente; drain. In a large bowl toss cooked noodles with 1 tablespoon of sesame oil.

Meanwhile, in an electric blender or food processor, combine peanut butter, broth, vinegar, soy sauce, garlic, ginger, sugar, chili oil and black pepper. Process until well combined, about 1 minute.

At this point the noodles and sauce can be stored separately. Refrigerate, tightly covered, for up to 24 hours. Sauce can be frozen in a labeled, freezable container or freezer bag up to 3 months.

Add sauce and green onions to noodles; toss to coat. Transfer to a serving dish; sprinkle with sesame seeds. Serve at room temperature.

Per side dish serving: Calories 492; Protein 16g; Carbohydrates 54g; Fat 25g; Sodium 881 mg; Cholesterol 0mg. Source: Reader’s Digest: Cook Now, Serve Later, 1989.

Sour Cream Corn Bread

Makes 9 servings

1 cup corn meal
1 cup flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, slightly beaten
1 cup sour cream
1/3 cup milk
2 tablespoons melted butter
1 teaspoon minced dried onion

I a mixing bowl, combine corn meal, flour, sugar, baking powder and salt. Add egg, sour cream, milk, melted butter and dried onion. Mix just until moistened. Pour into greased 9-inch baking pan. Bake at 400°F for 15 to 20 minutes.

To freeze: Remove corn bread from pan. While still warm, wrap loaf in extra heavy foil. For muffins, while still warm, place each muffin in a sandwich bag. Press out air and seal. Allow to cool to room temperature. Place bagged muffins in a gallon freezer bag. Label and freeze.

To serve: Thaw and serve. Heat briefly if desired.

Source: On The Side: 30 Meals in One Day, by Deanna Buxton, 2007

Sweet Cornbread

1 cup flour
1 cup cornmeal
2/3 cup sugar
2 tsp baking powder
1tsp salt
1 egg
1 cup milk
1/3 cup vegetable oil

Preheat oven to 400F. Mix 1 cup of white all-purpose flour with one cup of cornmeal. Add in sugar, baking powder and salt. Stir to mix the ingredients. Next add your egg, milk and oil. Mix well.

Grease your pan and fill, then bake. This recipe fills a 9 inch round cake pan. You can experiment with sizes and oven times more than I have but here’s what’s worked for me.

9 inch cake pan- 25-30 minutes 8 inch cake pan with a 3X5 mini loaf- 25 minutes 16 muffins- 20 minutes 48 mini-muffins 10-12 minutes

Every oven is different so look for some browning around the edges, a golden brown color on the top, and firmness in the center when lightly touched. Insert a toothpick in the center and if it comes out clean and dry it’s done.

What Other Variations Can I Try? Buttermilk can be substituted for the milk.

Celiac Version Use 1 cup gluten free flour along with the cornmeal.

How Can I Make This Healthier? Use stone ground cornmeal in this sweet cornbread recipe. Stone ground cornmeal includes some of the hull and germ thus it has more flavor and more nutrients, however it goes bad faster than steel ground cornmeal.

The good news is that stone ground cornmeal can be kept for 2 years in the freezer and that is plenty of time for you to use it and get that extra nutrition instead of buying steel ground cornmeal.

The lesson here is to buy stone ground cornmeal but only in small portions that you are confided your family can use. No need for 10 pound bags when you only use a cup at a time.

The processing of corn, called nixtamalization, is not a bad thing. I bring this up because as we strive to eat healthier we need to understand that not all ‘processed’ foods are bad. Corn is soaked and cooked in an alkaline solution, usually of limewater, and then hulled.

How to Freeze
Batter for muffins and mini-muffins could be frozen and baked from frozen with success. Expect the muffins to take and extra 50% cooking time. Freeze the batter in a greased silicone muffin, mini-muffin or tartlet pan and once frozen transfer to a freezer bag to prevent freezer burn.

Prebaked cornbread can be thawed at room temperature and/or reheated in the oven for the same effect as freezing the batter.

Freeze Cooked Cornbread
Wrap well in moisture-vapor proof freezer materials and be sure to label and date. The storage times given are estimates, cornbread kept longer in the freezer will not go bad but might lose quality.

Freezer grade plastic wrap and tin foil are my choice for round loaves. Seal the tin foil using freezer tape. Store for up to 6 months.

Plastic wrap and a freezer bag work easier for muffins. A 17.8 X 20.3cm freezer bags holds 6 muffins. These will also store easily for 6 months

Mini-muffins I would flash freeze by spreading them out on a cookie sheet in the freezer for 2 hours or freezing, once cooled, in their silicone pan. This way they don’t freeze to each other and I can simply toss them in a freezer bag without wrapping individually. Suck as much air out as possible with a straw. Store for 1 or 2 months, because they are not as well wrapped they are more likely to develop freezer burn.

How to Thaw Baked cornbread can thaw on the counter. Mini-muffins should thaw in an hour or so on the counter. Muffins and loaves should be pulled from the freezer in the morning for dinner or allowed to thaw overnight.

Microwaving cornbread will help it thaw faster, just avoid over cooking it or it might dry out.

Thaw batter in the fridge because of the milk and egg.

Source: https://www.favoritefreezerfoods.com/sweet-cornbread-recipe.html

Sweet Potato Biscuits

Makes 18 biscuits

2-3/4 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
2 cups cooked, mashed sweet potato
3/4 cup sugar
1/2 cup melted butter
1 teaspoon vanilla

In a large mixing bowl, combine flour, baking powder, salt and cinnamon. In separate bowl, combine sweet potato, butter and vanilla. Add to flour mixture and mix well. Turn onto floured cloth and knead 4 to 5 times. Roll dough 1/2-inch thick. Cut with floured 2-1/2-inch biscuit cutter. Bake on lightly greased baking sheet at 450°F for 12 minutes.

To serve: Thaw. To serve warm, heat briefly in microwave, or wrap in foil and heat in oven.

Source: On The Side: 30 Meals in One Day, by Deanna Buxton, 2007

Tamarind Rice and Chana Dal

Ghana dal are small, halved chickpeas that look very much like yellow split peas. Widely used as a side dish on Indian menus, chana dal adds a touch of sweetness to the savory dish. To speed up cooking times, you can presoak the chana dal. Serve as a main course for vegetarians, accompanied with toasted pita ornaan bread, a chopped tomato, cucumber, and yogurt salad.

2 tablespoons tamarind pulp
2 tablespoons vegetable oil
1 teaspoon black mustard seeds
10 fresh or frozen curry leaves
2 small dried red chiles
1 small onion, peeled and finely chopped
1 cup chana dal or yellow lentils, picked over
1/2 teaspoon ground coriander
1/2 teaspoon turmeric powder
2 cups vegetable or chicken stock
2 cups frozen cooked basmat1 or long-grain rice
Naan bread and yogurt for serving

Place the tamarind in a small bowl and add 1/4 cup hot water. Let stand for 5 minutes, then strain through a sieve, discarding the seeds.
Heat the oil in a wok or deep skillet over medium heat. Add the mustard seeds, curry leaves, and dried chiles. Cook for 1 minute or until the seeds start to pop. Add the onion and cook for 5 minutes or until soft. Add the chana dal, coriander, and turmeric, and cook for 3 minutes or until the chana dal are coated. Stir in the stock and tamarind. Bring to a boil and cook for 30 minutes or until quite tender.
Stir the rice into the dal. Taste and adjust the seasoning. Cook for 10 minutes or until the rice is heated through and the dal is quite thick but not dry. Serve with naan bread and yogurt. Serves 4 as a main course. Source: Can I freeze it? how to use the most versatile appliance in your kitchen, by Susie Theodorou, 2007.

Twice-Baked Ranch Potatoes

In Gansevoort, New York, Janice Arnold makes the most of leftover mashed potatoes to create these creamy stuffed potatoes. “You can enjoy two and store the other two in the freezer,” she explains. “They warm up nicely in the microwave.”

Prep: 15 min. + freezing | Cook: 30 min. + standing | Makes: 4 servings

4 large baking potatoes (about 2-1/4 pounds)
3 ounces cream cheese, softened
2 tablespoons whole milk
1 envelope (1 ounce) ranch salad dressing mix
1-1/2 cups mashed potatoes
1/4 cup shredded cheddar cheese

Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 13-15 minutes or until tender, turning several times. Let stand for 10 minutes.

Meanwhile, in a small bowl, combine cream cheese and milk until smooth; beat in salad dressing mix. Add mashed potatoes and mix well. Cut a thin slice from the top of each potato; scoop out pulp, leaving a thin shell. Add pulp to the cream cheese mixture and mash. Spoon into potato shells. Top with cheese.

Place two potatoes on a microwave-safe plate. Microwave, uncovered, on high for 3-1/2 to 4-1/2 minutes or until heated through. Place remaining potatoes on a baking sheet. Freeze overnight or until thoroughly frozen; transfer to a freezer bag. May be frozen for up to 3 months.

To use frozen potatoes: Place potatoes on a microwave-safe plate. Microwave, uncovered, at 50% power for 8-9 minutes or until heated through. Editor’s Note

This recipe was tested in a 1,100-watt microwave.

Source: https://www.tasteofhome.com/recipes/twice-baked-ranch-potatoes/

_{Nutrition Facts 1 each: 511 calories, 11g fat (7g saturated fat), 34mg cholesterol, 1753mg sodium, 92g carbohydrate (6g sugars, 6g fiber), 13g protein.}

Wild Rice Salad*

** This one was super yummy the day we made it, but was not the right texture after being in the freezer. It could be the rice we used! We could freeze all the parts and just make the rice the day of serving.

1/4 cup uncooked -wild rice
1-1/4 cups uncooked brown rice
1 Granny Smith apple(s)
1 tablespoon lemon juice
1/4 cup red bell pepper(s), diced
1/2 cup dried cranberries
1/2 cup (2 ounces) pecans, chopped and toasted
1/4 red onion, chopped
2 tablespoons balsamic vinegar
1/4 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper

Putting the dish together: Cook the wild rice and the brown rice in separate saucepans, following the package directions. Cool the rice uncovered in a 2-inch-deep container on the top shelf of the refrigerator. Core the apple(s), slice, cut into 1-inch pieces, and toss with lemon juice in a large bowl. Add the rice, bell pepper(s), cranberries, pecans, and onion and mix to combine. Set aside.

In a small bowl, whisk together the vinegar, oil, salt, and pepper. Add the dressing to the rice mixture and stir to combine. Refrigerate at least one hour. Transfer to a platter, fluff with a fork, and serve.

Serves 6. Source: Dream Dinners, by Stephanie Allen and Tina Kuna, pages 90-91.

Soup

Baked Potato Soup

6 slices bacon, slivered
1 cup chopped onion
2/3 cup all-purpose flour
6 cups chicken broth
4 cups diced baked potato
2 cups milk
1/4 cup chopped fresh parsley
2 teaspoons dried basil, crushed
2 teaspoons salt
1 teaspoon minced fresh garlic
1/2 teaspoon black pepper
1 cup shredded Cheddar cheese
1/2 cup sliced green onion
Bottled hot pepper sauce
Crisp-cooked bacon (optional)
Shredded Cheddar cheese (optional)
Sour cream (optional)
Italian parsley (optional)

In a 4 to 6-quart Dutch oven or soup pot over medium-high heat cook bacon und onion until bacon is crisp. Remove with a slotted spoon, set aside. Reserve 2 tablespoons of the drippings in the Dutch oven. Use a whisk to stir flour into reserved drippings. Cook for 2 to 3 minutes; whisking constantly. Gradually add chicken broth, whisking to prevent lumps. Cook and whisk until mixture thickens. Add potato, milk, parsley, basil, salt, garlic, and black pepper to Dutch oven. Simmer for 5 minutes, stirring often.
Add the 1 cup cheese and the green onion to Dutch oven. stirring until cheese melts and soup is heated through. Season to taste with hot pepper sauce.
If desired, top each seeing with additional bacon, cheese, sour cream, and/or Italian parsley

Plan Ahead: When serving baked potatoes at another meal, bake extra to use in this soup. Soup can be prepared up to 3 days ahead. Cover and refrigerate. Reheat over low heat.

Freeze Ahead: Place cooked soup in a freezer bag and freeze up to 2 months. Defrost completely in refrigerator. Reheat over low heat. Serves: 6 to 8. Source: Super Suppers Cookbook, by Judie Byrd, 2006.

Chicken Tortellini Soup with Peas

3 cloves garlic, minced
8 oz fresh or frozen cheese tortellini
2 cans (10 oz) chicken broth
1 cup frozen peas
1 cup diced cooked chicken
1/4 tsp pepper
2 tbsp chopped green onions

After freezing/before serving.
1/4 cup freshly grated Parmesan cheese

In a large pot, bring 3 cups water and the garlic to a boil. Add the tortellini; return to a boil. Reduce heat to medium-high; cook, stirring occasionally, for 10 minutes if fresh or 15 minutes if frozen, or according to the package instructions.
Add chicken broth and peas; return to a boil and cook for 2 minutes. Add chicken; cook for 1 minute. Stir in pepper and green onions. If freezing soup, see “to freeze” section below, otherwise proceed with Step 3.
Serve sprinkled with Parmesan cheese.

To freeze: Let soup cool. Ladle into freezer containers. Seal, label and date. Freeze for up to 3 months.

To serve: Thaw soup in microwave or in refrigerator overnight. Heat in a saucepan until hot. Proceed with Step 3 above.

Freezer Tip: This soup is super-fast and easy to prepare using frozen cooked chicken, peas and tortellini from your freezer. You can also freeze the finished soup (before adding the Parmesan). Although its texture won’t be quite as good, it will taste great. Serves 4. Source: The best freezer cookbook: freezer friendly recipes, tips and techniques, by Jan Main, 2001.

Chinese Lion’s Head Soup

Makes 2 servings

Meatballs
Rarely served in restaurants, this fragrant soup combines meatballs and mushroom-flavored broth with crisp vegetables. The secret is to freeze and store the meatballs and broth separately, then heat them together while stir-frying the vegetables.

1 pound ground pork
2 tablespoons reduced-sodium soy sauce
1 tablespoon dry sherry
1 scallion, green and white parts, finally chopped
2 teaspoons grated ginger
1 teaspoon sugar
2 tablespoons rice flour
2 teaspoons roasted sesame oil
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1 large egg, beaten

Preheat the oven to 350°F. Coat a baking sheet with nonstick spray.

In a bowl, use a fork to combine the pork, soy sauce, sherry, scallion, ginger, and sugar. Mix in the rice flour, sesame oil, salt, pepper and egg. Form the mixture into 36 walnut-size meatballs, spacing them 1 inch apart on the prepared baking sheet. Cover the baking sheet loosely with foil.

Bake the meatballs until they are white in the center, 20 minutes, turning them once. Set them aside while you make the soup.

Mushroom Broth:
2 large or 3 medium dried black mushrooms
4 cups chicken broth
1 piece (2 inches) fresh ginger, cut into 8 slices
salt and freshly ground pepper

In a small bowl, soak the mushrooms in 1/4 cup of hot water until soft, 30 to 60 minutes. Remove the stems and squeeze the mushrooms over the bowl of soaking liquid. Strain and reserve the liquid. Finely chop the mushrooms.

In a large saucepan, combine the broth, reserved mushroom liquid, ginger, and 2 cups of water. Bring to a gentle boil over medium-high-heat, cover, reduce the heat, and simmer for 10 minutes. Season to taste with salt and pepper.

To Serve:
1 tablespoon peanut oil
3 cups napa cabbage, cut crosswise into 1/2-inch slices
1/2 large onion, cut into thin crescents
1 1/2 cups mung bean sprouts
1/3 cup scallions, green ans white parts, chopped

For serving now: Heat the oil in a wok or medium skillet over high heat. Add the cabbage and onion and stir-fry until crisp-tender. Divide among 6 large soup bowls. Add 6 meatballs to each bowl. Ladle hot soup into each bowl. Garnish servings with 1/4 cup of the bean sprouts and equal portions of the scallions and chopped mushrooms.

To Freeze: Open-freeze the meatballs on a baking sheet. Transfer the frozen meatballs to a resealable 1-gallon plastic freezer bag. Or vacuum seal the meatballs in groups of 6.

Add the chopped mushroom to the cooled broth, ladle it into resealable 1-quart plastic freezer bags in 1- or 2-serving amounts, and refrigerate on a plate to chill. Freeze the chilled broth flat on a baking sheet lined with wax paper.

To Defrost and Serve: Defrost the meatballs in the refrigerator for 8 to 12 hours. Thaw the broth on a plate in the refrigerator or in a large bowl of cold water, changing the water every 15 minutes and breaking the broth into chunks as it defrosts.

Heat the defrosted broth and meatballs in a saucepan, uncovered, over medium heat until the soup simmers; take care not to let it boil. Adjust the seasoning to taste.

While the soup heats, follow the directions above For serving now.

Freeze for up to 6 weeks
Recipe can be doubled
Meatballs and other individual foods without a sauce store best vacuum sealed. They also freeze well in self-sticking freezer wrap.

Source: Cook & Freeze: 150 Delicious Dishes to Serve Now and Later, by Dana Jacobi, 2010

Spicy Pumpkin & Corn Soup

A seriously quick dish, it can satisfy a hungry household in 15 minutes. My family loves sharing this soup with cornbread, or you can add a zesty kick with some Rotel. — Heather Rorex, Winnemucca, Nevada

Prep/Total Time: 20 min. | Makes: 8 servings

1 can (15 ounces) solid-pack pumpkin
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups frozen corn
1 can (10 ounces) diced tomatoes and green chilies
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1/4 teaspoon pepper

In a large saucepan, mix all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally.

Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Source: https://www.tasteofhome.com/recipes/spicy-pumpkin-corn-soup/

_{Nutrition Facts: 3/4 cup: 100 calories, 0 fat (0 saturated fat), 0 cholesterol, 542mg sodium, 20g carbohydrate (3g sugars, 5g fiber), 6g protein}. Diabetic Exchanges: 1 starch.

Roasted Pumpkin Soup

When you make a double batch of soup, you can very easily alter the flavor of the one to be frozen so that it tastes completely different.

1 large or 2 small ripe pumpkins or butternut squash (at least 4 pounds), halved, seeds removed
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1 large onion
3 garlic cloves, mashed to a paste with 1/2 teaspoon sea salt flakes
1-quart chicken or vegetable stock
Salt and freshly ground black pepper
1/3 cup crème fraiche

Preheat the oven to 350°F. Place a rack in the top third of the oven.
Place the pumpkin halves, cut side down, on a large baking sheet lined with parchment paper. Roast for 1-1/2 hours or until the pumpkin is very soft to the touch. It should not brown on the cut surface; if browning too quickly, reduce the oven temperature by 50°F. (Squash will roast much faster; check after 45 minutes.) Allow the pumpkin to cool slightly.
Heat the oil in a skillet over low heat. Add the butter and once foaming, add the onion and garlic and cook for 8 minutes or until soft but not browned. Place the onion mixture and the pumpkin in a blender and puree until smooth. You may need to add a little of the stock and process in two batches to help puree more efficiently. Transfer the puree to a large pot and add the remaining stock. Season with salt and pepper to taste. Bring to a boil and cook for 5 minutes.
Set aside half of the soup to make into Thai Pumpkin and Coconut Soup. Serve the remaining soup with the crème fraiche either stirred throughout or swirled into each individual bowl. Makes 2 quarts. Source: Can I freeze it? how to use the most versatile appliance in your kitchen, by Susie Theodorou, 2007.

Sopa De Maiz

2 cups chicken broth
2 boneless, skinless cooked chicken breasts, chopped
1 (16-ounce) bag frozen corn
1/2 teaspoon cumin
1/2 teaspoon crushed garlic
2 chicken bouillon cubes
1 (4-ounce) can diced green chilies

1 cup milk*
salt and pepper to taste
Fritos*
1 tomato, chopped*
1 avocado, chopped*
Salsa*
Sour cream (or plain low-fat yogurt) *

Combine first 7 ingredients in a 6-cup container and freeze.

When preparing to serve, thaw the soup and bring just to boiling. Add milk and simmer until soup is heated through. Season with salt and pepper. In individual bowls, layer a small handful of crushed Fritos in the bottom of the bowl, then layer chopped tomatoes and diced avocado. Then pour soup over all. Add dollop each of salsa and sour cream. Makes 5 to 6 servings. Source: Once-A-Month Cooking: a proven system for spending less time in the kitchen and enjoying delicious, homemade meals every day, by Mimi Wilson and Mary Beth Lagerborg, 2007.

Thai Pumpkin and Coconut Soup

2 tablespoons Thai red curry paste
One (15-ounce) can unsweetened coconut milk
Roasted Pumpkin Soup
Juice of 1 to 2 limes
Bean sprouts and fresh cilantro or Thai basil leaves for serving, optional

Place the curry paste and coconut milk in a pot and cook, stirring, for 3 minutes. Add the pumpkin soup and lime juice and simmer for 3 to 8 minutes. Serve with bean sprouts and cilantro.

To freeze: Allow the soup to cool completely to room temperature, then freeze in two small 2-cup containers, leaving a 1/4- to 1-inch space at the top. Alternatively, freeze in two 1-quart plastic freezer bags. Seal and freeze flat until solid, about 1 hour. Once solid, pack the bags more compactly in the freezer.

To thaw: If stored flat in bags, thaw for 1 hour immersed in a bowl of cold water at room temperature, or 4 hours in the fridge. If stored in plastic containers, thaw overnight in the fridge. The soup does not have to be completely defrosted before heating.

To serve: Place the thawed or partially thawed soup in a pot and bring to a boil; reduce the heat and simmer for 5 to 10 minutes until heated through. Serve with bean sprouts and cilantro. Makes 1 quart. Freeze for up to 2 weeks. Source: Can I freeze it? how to use the most versatile appliance in your kitchen, by Susie Theodorou, 2007.

Three Cheese Spinach Soup

1/4 cup low-fat yogurt-based spread or butter
5 tablespoons all-purpose flour
1 cup button mushrooms, sliced
1 scallion(s), chopped
2 cups chicken broth
2 cups nonfat milk
1 cup (8 ounces) nonfat cream cheese
1 cup shredded Swiss Cheese
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 teaspoon black pepper
1 (10-ounce) box(es) frozen chopped spinach, thawed and drained
1/4 cup (1 ounce) grated Parmesan cheese

Putting the soup together: Melt the spread in a large soup pot over medium heat. Add the flour and whisk until golden, 2 or 3 minutes. Add the mushrooms and scallion(s) and sauté until tender, about 3 minutes. Whisk in the chicken broth and milk and stir until thickened, 5 to 10 minutes. Add the cream cheese, Swiss cheese, nutmeg, salt, and pepper and stir until the cheese is melted. Add the spinach and stir. Simmer the soup for 10 to 15 minutes, stirring gently. If you are preparing a triple batch, divide the remaining soup equally between two re-sealable freezer bags.

For dinner tonight: Ladle the soup from the pot into six bowls. Garnish with 1/4 cup of the Parmesan and serve hot.

To freeze: Place 1/4 cup Parmesan into each of two re-sealable bags. Label, date, and freeze both the soup and the Parmesan for up to 3 months. Thaw at room temperature before cooking as directed above.

Freezer Guide

Main source for this section: Rodale’s Complete Book of Home Freezing, by Marilyn Hodges, 1984.

Additional sources for this section: Can I freeze it?: how to use the most versatile appliance in your kitchen, by Susie Theodorou, 2007.

Dream Dinners: Turn Dinnertime into Family Time with 100 Assemble-and-Freeze Meals, by Stephanie Allen and Tina Kuna, 2006.

Making the Best-Tasting Meals

If you follow a few general preparation and cooking rules, you can successfully prepare every dish in this book—for dinner tonight and for later, too.

• All of the low-fat and nonfat ingredients used in our recipes have been tested and proven not to change the taste of our dinners—only the fat content. If you prefer to use eggs in place of egg substitute, or butter instead of a yogurt-based spread, feel free to do so.

• In all the recipes with cheese, unless a specific cheese type is noted, we use a blend of shredded cheeses to cut the fat content. Combine equal parts of 2 percent Cheddar and Monterey Jack, and low-fat mozzarella. Grate your own or purchase bags of shredded cheeses at the grocery store.

• If not freezing, we prefer fresh minced garlic.

• Unless the herbs are noted as fresh, use dried herbs. They freeze better, impart a more pungent flavor in our recipes, and will hydrate when cooking.

• Yields for fruits and vegetables vary. As a guideline, a small diced or chopped fruit or vegetable equals 1/4 cup; a medium one, 1/2 cup; and a large one, 1 cup.

• Buy the largest cans available at big box stores, to save money and time opening all those small cans. That is why our most frequently used ingredients are listed in cups rather than can size.

• Always preheat an indoor or outdoor grill to high. For meat thicker than 1 inch, grill it at least 5 minutes per side to get that coveted seared outside. To check for doneness, use an instant-read thermometer. If you are holding food to serve 10 to 15 minutes later, or more, cover with foil and expect the internal temperature to rise 5° per 10 minutes as it rests. If you cook chicken to 150°F and hold it for 10 minutes during guest seating and dinner prayers, it -will rise to 160°F and be perfectly tender, while retaining its juiciness.

• Dinners will cook or bake more successfully if they are fully thawed before being put in the oven.

• A meat-based dinner will hold longer thawed in the refrigerator than a starch-based dinner (with rice, pasta, beans, or bread). A good rule of thumb to follow: Allow 2 to 3 days for thawing in your refrigerator, and then be sure to cook and consume the meal within the next 3 to 4 days.

• In all of our recipes with cheese, unless we note a specific cheese type, we use a blend of low-fat shredded cheeses, cutting the fat content. Blend equal parts of 2 percent Cheddar and Monterey Jack, and low-fat mozzarella.

• If you would like to use the real thing, 1/4 cup non-fat liquid egg product is equal to 1 egg. Just crack the eggs and whip until smooth, then use like the liquid product (just remember, there are 5 grams of fat per egg).

• Freeze any sauce in a separate freezer bag on top of a casserole so the sauce does not get soggy.

Recipe Rescue: When a Dish Doesn’t Seem Quite Right

If This Happens: Try This: Too dry Add 1/2 cup chicken stock; cover with foil and steam.

Too soggy Remove the foil and raise the temperature 50°F. Check for doneness every 10 to 15 minutes.

Still frozen Place the dinner in a glass dish or plastic bag and de- frost in the microwave.

Fish tough and Next time cook over the highest heat your stove offers Chewy and cook fast, 5 to 10 minutes per inch of thickness, just until it flakes with a fork. Cook shellfish, such as shrimp and scallops, just until they are opaque.

Cooking time Cooking times vary from oven to oven and can is longer than fluctuate based on the temperature of the precooked instructions state dish. If any portion of the dinner is not completely thawed, the cooking time will be longer.

What to freeze

• Most soups, stews. Sauces and marinades freeze nicely, although you may want to add fresh touches such as lemon juice, garlic or herbs after thawing to perk up flavors.

• Bread and many baked goods also adapt well to the freezer. Pie crusts and quick breads can be frozen unbaked and then popped into the oven straight from the freezer.

• Pasta or rice-based casseroles are classics — think lasagna — especially when made with a tomato sauce or cream sauce. Be sure to slightly undercook the pasta so it can stand up to reheating without getting mushy.

• Butter and yogurt-based spread will freeze but cream cheese, unless blended with other ingredients, will dry out.

• Myth: You can’t refreeze cooked meat. Fact: You can refreeze raw meat if it is in a sauce or marinade. Refreezing meats can cause them to lose moisture and be- come tough, but when used in a casserole or marinade, meats will cook up with more flavor and will usually be more tender.

What not to freeze

• Mayonnaise, cream and yogurt tend to break down in the freezing process. Similarly, custard pies and desserts separate and get lumpy. Substitute cream cheese or sour cream if a recipe calls for mayonnaise as a base for sauces. They both freeze better than mayonnaise.

• Fried foods — with the exception of French-fried potatoes and onion rings — lose their crisp texture in the freezer.

• Baked or boiled potatoes darken and become mushy when frozen.

• Never freeze food in cans or eggs in their shells. However, once the food is out of the can, you may freeze it.

Choosing containers

• Use only freezer-safe containers and wraps. Plastic containers may be marked with a snowflake symbol. They should have tight-fitting lids. Plastic wrap and bags should be labeled for freezer use.

• Cooks who are concerned about the possibility of chemicals leaching out of polycarbonate containers from heating or contact with acidic or high-fat foods may want to stick with glass. Often sold as Lexan or Nalgene (look for a 7 in the little recycling triangle on the bottom of the container), the plastic has been approved for food storage by the FDA. But some researchers fear that small amounts of leached chemicals may be linked to genetic defects.

Freshness and Quality Freshness and quality at the time of freezing affect the condition of frozen foods. If frozen at peak quality, foods emerge tasting better than foods frozen near the end of their useful life. So, freeze items you won’t use quickly sooner rather than later. Store all foods at 0°F or lower to retain vitamin content, color, flavor, and texture. The freezing process itself does not destroy nutrients. In meat and poultry products, there is little change in nutrient value during freezer storage.

Packing food Proper packaging helps maintain quality and prevent “freezer burn.” It is safe to freeze meat or poultry directly in its supermarket wrapping but this type of wrap is permeable to air. Unless you will be using the food in a month or two, over-wrap these packages as you would any food for long-term storage, using airtight heavy-duty foil, (freezer) plastic wrap, or freezer paper, or place the package inside a freezer plastic bag. Use these materials or airtight freezer containers to repackage family packs into smaller amounts. It is not necessary to rinse meat and poultry before freezing. Freeze unopened vacuum packages as is. If you notice that a package has accidentally been torn or has opened while food is in the freezer, the food is still safe to use; merely over-wrap or rewrap it.

• Cool food before freezing and leave three-fourths to one inch of headroom at the top of containers to allow room for expansion. Squeeze as much air as possible out of bags to prevent the formation of ice crystals.

• Label containers with the name of the dish, the date it was frozen and instructions for reheating.

Thawing

Freezing to 0°F/—18°C inactivates but does not destroy the microbes—bacteria, yeasts, and molds—present in food. Once thawed, these microbes can again become active, multiplying under the right conditions to levels that can lead to food poisoning.

There are three safe ways to defrost food: in the refrigerator; immersed in a bowl of cold water; or in the microwave.

Refrigerator: Thawing food in the refrigerator is the safest method. Perishable foods (meat, poultry, fish/seafood, and dairy) and precooked foods high in moisture content should be thawed in the refrigerator. The temperature must remain at 40°F/4C or lower. Food thawed in the refrigerator will then keep in the refrigerator for up to three days once completely thawed.

The rules for safe refrigerator thawing are:

• Place the bag or container on a rack over a tray or plate to catch any drips • Always keep the frozen food in its wrapping or new wrapping if necessary • Thaw foods on a shelf below ready-to-eat food

Plan well ahead for this method, as you will need to allow about;

• 8 hours per pound of meat 4 hours per pound of poultry • 6 hours per pound of fruit and vegetables • 12 to 24 hours for stews and casseroles

Some foods actually benefit from slow thawing. The meats for stir-fries and for grilling, broiling, and roasting become more tender and more flavorful thanks to the slow defrosting/marinating process. Beef and chicken stews develop, deepen, and mellow in flavor as they defrost, the slower, the better. Many recipes have been developed with a larger quantity of sauce than usual to keep the meats well coated and protected from drying out during freezing.

Bowl of Cold Water: This is often called the fast thawing method. Use this method for soups, sauces, marinating meats, poultry, or fish, and cubed meat stews.

• Place frozen food in a watertight, sealed bag

• Keep quantities small, such as two chops or chicken breasts or 1 pint of tomato sauce per bag • Place in a large bowl and completely immerse in cold water, not below 70°F/21°C • Change the water every 30 minutes • Do not continue this process for more than 2 hours • Never use hot water

An alternative method would be to have cold running water from the tap pouring onto the food, following the rules above.

Microwave: The microwave is the most efficient method of thawing foods. The microwave process actually starts the cooking of food, hence the importance of thorough cooking immediately afterward. Important points to remember:

• Use the microwave method for small amounts of food only • Make sure foods are wrapped in microwave-safe plastic wrap or containers, never foil • Allow 6 to 8 minutes per pound of food when thawing in the microwave on low heat or defrost • Once the food is thawed, reheat on high, or remove from the microwave and cook as required by a conventional stove, oven, broiler, or grill

Exceptions to the Rule: Precooked foods low in moisture content (breads, cakes, and cookies) can be thawed at room temperature. Unwrap the cake or cookies, place on a cooling rack, and allow to thaw for 30 to 60 minutes. Breads should be covered loosely to prevent drying out, for 2 to 3 hours at room temperature. You can toast waffles, bagels, and sliced bread straight from the freezer.

• Thaw most food in the refrigerator. Small packets may be immersed for a short period in a bowl of cold water or thawed in the microwave. Thawing time should be about four hours per pound of poultry, eight hours per pound of meat, and 12 to 24 hours for stews and casseroles.

• Already baked bread, cakes and cookies may be thawed at room temperature. Some unbaked items can go directly from freezer to oven.

Cooking Frozen Foods

Raw or cooked meat, poultry, or casseroles can be cooked or reheated from the frozen state. It will take approximately one and a half times longer than the usual cooking time for food that has been thawed.

Refreezing

Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through defrosting. After cooking raw foods that were previously frozen, it is safe to freeze the cooked foods. If previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion.

If you purchase previously frozen meat, poultry, or fish at a retail store, you can refreeze if it has been handled properly.

Foods that Freeze Well

Your freezer really can be used as a bonus bag of groceries. Consider which staples and basic ingredients you could freeze to use along with fresh ingredients in your cooking. In my opinion, no freezer should be without frozen peas, corn kernels, spinach, dumplings, ravioli, fresh pasta noodles, and meat, chicken, or vegetable stock.

For long-term freezing of fresh meat (i.e., for more than one week), be sure to remove it from its plastic supermarket packaging (unless your butcher has wrapped your purchases specifically for freezer storage). This plastic wrapping is actually designed to allow oxygen in to keep the color of the meat bright, and while this is fine for refrigerated storage, it leads to freezer burn in frozen storage. Use plastic freezer wrap, freezer-coated paper, and plastic freezer bags to rewrap these products in meal-size or single-size portions. Separate chops, steaks, ground meat patties, or chicken parts and wrap individually before freezing. Pack into plastic freezer bags once frozen. Fresh meat and poultry can be frozen for up to three months.

Either freeze fresh ready-made stock from the chilled sections in supermarkets and gourmet shops or make a simple stock of your own. Freeze any type of stock in small quantities of about 1 cup per plastic freezer bag. Or freeze in ice-cube trays until solid, then transfer to a plastic freezer bag. One ice cube is the equivalent of about 2 tablespoons in volume, so eight ice cubes will give you 1 cup of stock. To thaw, either place in the fridge for at least 2, hours, or place in a small pot and heat very gently until melted; bring to a boil, reduce the heat, and simmer for 5 minutes before using. Freeze for up to one month.

Bread such as pita bread, sliced bread, rolls, bagels, and loaves all freeze well, but don’t just throw them into the freezer in their original packaging, which can cause ice crystals to build up in the bag. Instead, rewrap them in another plastic freezer bag as well. Before you freeze them, slice whole loaves and cut bagels in half so you can toast them straight from the freezer. Bread can be frozen for about six weeks.

Most natural hard cheeses freeze well. Cheddar, Edam, Gouda, Swiss, pecorino Romano, and Parmesan should be cut into small blocks about 1-inch x 4, inches. Wrap each block with freezer paper and then heavy-duty foil. Thaw in the refrigerator for 4 to 6 hours until ice free (you can grate the pecorino and Parmesan straight from the freezer). The cheese may look a little mottled in color but that’s just due to surface moisture. All these cheeses can be stored for up to four months. Blue cheese such as Roquefort and Stilton can be stored for up to three months. It may become a bit crumblier but it is good for salads. Vacuum-packed sliced cheeses can be stored for up to one month.

Nuts that have not been toasted deteriorate quickly in the cupboard, even if they are kept in plastic bags or airtight containers, so freeze them instead. Place in plastic freezer bags, then in a freezer-safe plastic container in the freezer. This prevents any chance of odors seeping in and also prevents them from being crushed by other frozen foods. Freeze for up to six weeks. Praline (nuts coated in caramelized sugar, then smashed) can pep up ice cream sundaes and cakes and add the final touch to a dessert. Freeze for up to six weeks.

Special ingredients that may have required a special trip to Chinatown or Little India can be frozen and used when needed. Whole ginger, galangal, kaffir lime leaves, and lemongrass all freeze well, as do fresh curry leaves and fresh turmeric. Wrap in plastic freezer wrap, then either place in a plastic freezer bag or cover with heavy-duty foil.

Butter and margarine can be frozen in the packaging and then inserted into a plastic freezer bag. They can be stored for up to six months. Thaw in the fridge. Whipped butters and spreads, however, tend to break down, causing the product to separate.

Tropical fruits such as papaya, mangoes, and passion fruit can all be processed into a puree, frozen in ice-cube trays until solid, then transferred to plastic freezer bags for use in shakes or fruit cocktails. Fresh grated coconut freezes really well. To crack open easily, preheat the oven to 350°F. Put a hole in the coconut to drain the water (remember that this is not milk) out of the fruit and place the whole thing in the oven for 20 minutes. Allow to cool, then crack open with a hammer—the flesh comes clean away from the shell. Peel the brown skin from the coconut and shred the coconut on a box grater. To freeze, spread on a baking sheet lined with plastic wrap and freeze until solid, about 1 hour. Transfer to a plastic freezer bag. Freeze for up to three weeks. Use directly from the freezer in and on cakes, or toast for rice pilafs. Open freeze (dry freeze) leftover berries until solid, then pack them in bags. Again, use them for shakes and fruit juices or as fruit ice cubes in cocktails. Excess lemon and lime juice can be frozen in ice-cube trays until solid, then stored in plastic freezer bags, perfect to use in teas or mixed drinks.

Freeze fruits for up to six weeks.

Foods that Don’t Freeze Well

Dairy such as milk, cream, buttermilk, sour cream, and yogurt ideally should not be frozen, as they separate and the flavor alters.

Eggs cannot be frozen in their shells but you can crack them into a container and freeze them. If you are making meringues, you can freeze the remaining yolks; however, add 1 teaspoon sugar or 1/4 teaspoon salt per yolk (of course, depending on end use). Make sure you freeze the egg yolks in quantities that can be used directly in baking or making custards for tarts. Cooked eggs cannot be frozen.

Mayonnaise should not be frozen, as the emulsion will break down and separate.

Cured meats such as bacon, ham, and smoked or dried sausages are not recommended for freezing, as the saltiness can cause an unpleasant aftertaste. If an unopened vacuum-sealed pack is frozen, it will be okay for up to one month.

Fresh cabbage, celery, salad greens, and tomatoes are too watery to freeze well. Upon thawing, the cells break down and turn to mush.

There has been some debate about whether coffee beans can be frozen, and the consensus seems to be that they should not be. Any moisture among the coffee beans or, even worse, in ready-ground coffee, will make it go stale very quickly. You can freeze coffee that is vacuum-sealed, but once opened, it is hard to keep out moisture. Once the bag is opened, store the coffee in a well-sealed container in the refrigerator.

Baked Goods

The baked goods we relish are the warm, freshly made breads, the cookies snatched right off the cookie sheet, the steaming pies straight out of the oven. To hold onto that just-made quality in baked goods, it is better to freeze them after they are baked, rather than before. Baked goods freeze without noticeable change in taste or texture. However, with the exception of pie crusts and cookie dough, texture suffers when you freeze unbaked pastry and dough. It is possible to freeze unbaked dough and pastry, but you have to accept that the finished product will not be quite the same as freshly baked goods.

Freezing Bread and Rolls

All baked breads and rolls, no matter what their size or shape, freeze beautifully. Allow them to cool completely on a rack, then wrap and freeze them immediately. If you wrap them in foil they can go straight from the freezer to a warm oven or the toaster. You can, of course, slice and butter or season your bread and rolls before freezing them, then reheat and serve. Spread bread with butter and garlic or grated cheese, and freeze it as a ready accompaniment to an evening’s dinner. Or keep in the freezer bags of bread that consist of slices cut from several different loaves. Reheated in the oven, they’ll provide a basketful of selections on the table. Cutting bread and rolls is easier when they are still partially frozen. This is particularly true of crumbly items like fruit and nut breads.

Breads and rolls have the longest storage life of any baked goods, but they’re best consumed within several months of being frozen because their flavor begins to deteriorate.

You can buy and freeze day-old bread and it will come out of the freezer as if it were fresh. Freeze the special regional breads you buy when you travel, too. And freeze crumbs made from day-old bread to use for toppings and fillings.

Freezing Yeast

Compressed yeast is active and spoils quickly. Refrigerate it if you will use it within three weeks, otherwise freeze it, and it will last for two months. When you want to bake with it, thaw out as much as you need overnight in the refrigerator.

Active dry yeast in moisture-proof packages keeps for several months and does not need freezing, though refrigerating it prolongs its life.

Freezing Dough for Breads and Rolls

The yeast in batter slowly dies in the freezer. If you freeze your bread dough and use it within ten days (or seven days in the case of rolls), the results will not be substantially different because not enough of the yeast would have died. When you bake the loaf, you can expect that the dough will not rise as much as you’re used to and the resulting texture will be heavier. Recipes created specifically for frozen dough compensate for the yeast being gradually killed by calling for more yeast. For example, the recipe for Freezer Sandwich Bread on page 308 allows you to keep the dough in the freezer for up to four weeks.

To freeze bread dough, prepare the dough as you normally would to the point where the loaves are formed. Line the bread pans with aluminum foil. Shape the loaves loosely in the pans. Make the loaves 2 inches thick at most, so that they will thaw that much more rapidly. Cover the pans with plastic wrap and freeze them. When the loaves are frozen, remove them from the pans, wrap each loaf in foil or plastic wrap and return it to the freezer. Remove the dough within four weeks, place it in a greased baking pan, cover it with a towel and let it thaw and double in volume for about six or seven hours. Bake as usual. You can expect bread made this way to dry out very quickly; eat it soon.

To freeze the dough for rolls, either freeze them on a tray or in muffin tins, covered with plastic wrap. When they are frozen, after about four hours wrap the rolls individually and freeze them. Remove the rolls within a week, cover them with a cloth, let them double in volume in a warm place for about 2-1/2 hours, then bake as usual.

Biscuits made from frozen dough may be smaller and tougher than you would like. But if you do want to freeze biscuit dough, handle it in the same way as the dough for rolls. Let the biscuits thaw for an hour, wrapped, at room temperature, then bake them as you normally would. It’s really far better to freeze your baked biscuits, then reheat them straight from the freezer in a 325°F oven for 15 to 25 minutes.

Quick breads contain no yeast; therefore, they require no risings, and are quick to make, to bake and to be eaten. Thaw coffee cakes and fruit and nut quick breads at room temperature or, wrapped in foil, in a 325°F oven for 15 to 25 minutes. If you freeze batter for fruit and nut quick breads, thaw it at room temperature, then bake immediately, according to the recipe.

Freezing Cakes

It’s best to bake cakes (or muff ins or cupcakes), freeze them, thaw them, then fill and frost them. Any other sequence will have drawbacks. There’s no particular advantage to freezing batter, and several disadvantages. For one thing, the batter will very likely lack volume and quality when it is baked. Besides, it takes less time to prepare batter fresh than it does to thaw it out.

It’s best to freeze cake fillings and frostings separately from the cakes themselves. Fillings makes cakes get soggy in the freezer. Frosting may crack in the freezer, and will certainly shorten the cake’s storage time and elongate its thawing time. An unfrosted cake, on the other hand, freezes well for six months and thaws at room temperature in an hour. A frosted cake will keep for four months and takes one to two hours to thaw at room temperature. Besides, cakes look fresher if you frost them just before serving.

If you do decide to freeze a frosted cake, even after all these discouraging facts (or because you have leftovers), put it unwrapped in the freezer to firm the icing. Then, put wax paper over the iced parts and wrap the whole cake in freezer paper. To protect it further, put it in a box. Thaw it unwrapped in a covered cake dish.

An unfrosted cake, wrapped in foil, can go straight from the freezer to a 250° to 300°F oven for 20 to 25 minutes. The gentle heat will redistribute the moisture in the cake and give it a fresh taste. You can also thaw cake successfully in the refrigerator in three to four hours.

Muffins and cupcakes are best baked and then frozen for up to three months. They’ll thaw at room temperature in 30 minutes, or you can reheat them in a 300°F oven for 20 minutes.

Freezing Cookies

Freeze your cookies, but bear in mind that some will break if they’re crisp, no matter how well you wrap them. Pack them in a cookie tin, or a box, with foil or plastic wrap between the layers, and freeze them for up to four months. They’ll thaw at room temperature in ten minutes if you unpack them, and you’ll never know they’d been frozen. Reheat them quickly in a 350°F oven.

Freezing cookie dough is an economical use of space, and is generally an exception to the rule that baked goods should be frozen after baking rather than before. Unbaked cookies can be frozen up to four months. If you make refrigerator cookies, you can cut out the cookies, tray-freeze them, then repackage them for the freezer with the layers of cookies separated by freezer wrap. Don’t pack so many layers that you crush the dough.

Another method is to freeze cookie dough in the shape of a long roll. Thaw it just enough to cut out cookies from it when you are ready to bake. Or you can pack the dough into empty juice cans, with both ends removed. To use the dough, push it out and slice it. Then bake the cookies as you normally would. Most cookies bake in about 12 minutes in a 350°F oven.

Drop the dough for drop cookies from a spoon straight onto a lightly greased cookie sheet and freeze. Repackage the frozen, unbaked cookies in freezer containers. Bake the cookies without thawing.

Freezing Waffles, Pancakes and Crepes

There’s no point in freezing waffle and pancake batter, unless it is leftover. It’s easier to freeze waffles and pancakes after they’re made and slip them in the toaster or 400°F oven for two to three minutes to reheat straight from the freezer.

Crepe batter will freeze, too, but so will the crepes themselves. All of the above should be frozen with layers of freezer wrap in between them to act as dividers. All should be tightly over-wrapped. They can be frozen three to four months.

Freezing Pies and Pastry

Pies and tarts made with a lot of fat or shortening freeze best, either baked or unbaked. To freeze pie and tart dough unbaked, prepare it and line a pan with it. Freeze it in the pan, then remove and repackage it, ideally stacked with other pie shells in a sturdy box. It will freeze for two months. Bake straight from the freezer at 425°F for 12 to 15 minutes, then cool and fill. Or defrost at room temperature for 20 minutes, fill and bake as usual.

You can also freeze pie dough rolled out and ready to go, but not molded into a pie shell form. Stack several circles this way, with freezer wrap separating each one. They will thaw in 15 minutes. Or, shape the dough into a ball, wrap it in plastic wrap and freeze it for up to four months. Thaw at room temperature three to four hours, sprinkle it lightly with flour and roll it out.

You can also freeze a pie with a fruit filling in an unbaked crust for two months. Brush the bottom crust with egg white before you add the filling. The egg white will act as a barrier to keep the filling from making the crust soggy. Do the same for the top crust on the side that will press against the fruit. Don’t glaze the top crust with milk, water or egg. Cut slits in the upper crust of the pie just before you place it, unthawed, in the oven. Baking time varies with the type of pie filling, of course, but as a general guideline, bake a frozen pie at 450°F for 15 to 20 minutes, then at 375°F for about 45 minutes to one hour.

Freezing Baked Pastry Dough

To bake a pie shell before freezing, fit the dough gently into the pie pan. Prick the bottom and sides with a fork. Freeze it for 15 minutes if you can, to help prevent shrinkage. Bake the pie shell at 425°F for 12 to 15 minutes, turning it so it will bake and brown evenly. Baked pie crusts will freeze for four months and thaw at room temperature in 20 minutes.

Freeze the cooled pie crust, remove it from the pan and wrap, or freeze it in a foil pan. To form a cover, invert another pie pan over the pie and tape the edges securely all around with freezer tape.

You can also bake filled pies before you freeze them. Fruit and mincemeat pies freeze best. Pumpkin and squash pies do well, too. But don’t freeze cream or custard pies. Most pies can be baked in a 425°F oven for 45 to 60 minutes, turning occasionally so the top crust and rim brown evenly. Then cool, wrap and freeze the pie for up to four months.

Reheat frozen pies at 400°F for 30 to 40 minutes. Or thaw at room temperature for two or three hours and serve.

Which way is better, freezing pies baked or unbaked? It’s anyone’s guess. Frozen, unbaked pies have a very fresh taste when baked. The shells are good and flaky. Baked pies store for twice as long as unbaked pies. Both are highly satisfactory storage methods.

Fruits

Packing Fruit for the Freezer

Fruit oozes juice when you freeze it. Blueberries, raspberries and cranberries are the only exceptions to this rule. Without juice in the cells, the cell walls of the fruit collapse and the texture deteriorates right along with them. As a result, the fruit turns mushy.

Dry Pack

If you don’t at all mind if the fruit gets mushy when frozen because you only intend to cook with it, you can freeze it as is. That’s called a dry pack. To freeze fruit in a dry pack, all you do is pack it into a container and freeze it. The fruit will freeze together in a solid block. If you’d rather it didn’t, tray-freeze the fruit as described on page 247. You do not have to leave headspace when you dry pack fruit for the freezer because the space around the individual pieces will suffice for expansion. Take out the frozen fruit by the handful to use in making muffins or pancakes or to sprinkle on cereal.

Wet Packs with Unsweetened Liquid

The second possibility is to pack the fruit in unsweetened liquid. We recommend using either water or apple juice. This method is useful for people who prefer not to sweeten their food, or whose diets do not allow it. Add the fruit to a container and shake it to pack the fruit down a bit. Cover the fruit with the liquid, pressing the fruit down under it if necessary. Crumple some plastic wrap or wax paper and fit it just under the surface of the liquid to keep buoyant fruit submerged so it will not darken.

Honey Pack

A third option is to drizzle honey over the fruit. Honey improves the flavor, texture, color and keeping qualities of the fruit you freeze. As the fruit freezes, the juices combine with the honey to produce a syrup. The fruit absorbs the syrup and stays firm. Honey packs work best with fruit that is naturally juicy, like peaches. To prepare it, cut the fruit, place it in a bowl and mix it gently with honey until the juices are drawn out of the fruit and the honey is dissolved. Pack the fruit into rigid containers. The syrup should completely cover the fruit; if it doesn’t, add a little water. Because it has only a minimal amount of liquid, fruit frozen in a honey syrup is best when you cook with it.

Honey Syrup

The fourth and most important option for freezing fruit is honey syrup. It’s the method to use for the fruit you want to serve uncooked for dessert, because it does the best job of keeping the fruit firm. This is the option to pick when the texture of your frozen fruit is really important.

Always use a light, mild-flavored honey like clover, locust or alfalfa, whose flavor will not dominate the flavor of the fruit. A dark honey like buckwheat has too strong a flavor. Most recipes will suggest you use sugar when freezing fruit. But you can substitute honey in your favorite recipes by using half the quantity specified for sugar.

For a thin syrup, dissolve 1 cup of honey in 3 cups of boiling water. Once the honey has dissolved, do not boil any longer. For a medium syrup, dissolve 2 cups of honey in 2 cups of boiling water. Chill the syrup before adding it to fruit. You can of course experiment with these proportions, accommodating the sweetness of the syrup to the sweetness of the fruit. If the fruit is well packed into the container, 1/2 cup of syrup will be enough for a pint container. One cup of syrup will be enough for a quart container.

When you pack fruit with a honey syrup, first fill the container with the fruit and shake it to settle the contents. Pour the syrup over the fruit, pressing the fruit down. The syrup should completely cover the fruit. Cover the top of the fruit with crumpled up plastic wrap, foil or wax paper. Cover the container.

When Fruit Discolors

You do not have to be a helpless bystander while your peaches, pears, apricots, sweet cherries and figs turn brown with impunity, just as there are ways to control their tendency to soften in the freezer, there are ways to control the tannins that darken the flesh of fruits when they are exposed to the air. First, freeze for dry packs: Dip the fruit pieces in a gallon of water containing either 14 cup of lemon juice or 2 tablespoons of rose hips concentrate, or add 1/2 teaspoon of ascorbic acid powder, crystals or crushed tablets to 1 quart of water. Ascorbic acid, in any of several forms, will help prevent discoloration. Use it sparingly because of its sharp taste.

For fruit that is being packed with liquid or syrup: Add 1 tablespoon of lemon juice or rose hips concentrate to 1 quart of the pure honey or honey syrup before you mix the syrup with the fruit. Check the frozen fruit after a few days to see if you have used enough of the anti-darkening agent to keep the fruit from browning.

Preparing Fruit for the Freezer

Apples

Apples freeze well, but they are much better canned. Freezing tends to soften and darken them. If you want to freeze apples, wash, core and peel them. Cut them in halves, quarters or slices. Use a dry pack, honey pack or honey syrup with added lemon juice.

Freeze the apple peels only if they are unsprayed. Mince the peels in a blender or food processor, then freeze with any liquid that has accumulated. Add the bits of peel to muffins and cakes for added flavor, fiber and nutrients. (See recipe for Applesauce, page 263.)

Apricots

Apricots freeze well, but they are generally better canned or dried. Freeze them whole, halved or in quarters, and with or without the pits. The pits add flavor if you leave them in the fruit or add a few to the container. (Loosen the skin by dipping the fruit in boiling water for 15 to 20 seconds, then plunging the fruit into a pan of ice water. The skin should slide off easily.) Use a honey pack or a thin or medium honey syrup with added lemon juice or rose hips concentrate.

Avocados

Avocados freeze best as a puree. Wash, peel and cut the avocados in half. To remove a stubborn pit, place the avocado half on a cutting board with the pit facing you. Using a heavy knife, carefully whack the pit with the sharp edge. The pit should lift right out. Mash the pulp. Add 1 tablespoon lemon juice per pint. Dry pack.

Bananas and Plantains

Freeze leftover bananas that have turned brown and use them for cakes and breads. Whole bananas will hold their shape, even when sliced, but will darken when frozen. Freeze the fruit in the skin or peel it. If you freeze bananas with the peels on, allow them to thaw for fifteen minutes before peeling. Use a blender, food processor or fork to mash the bananas if you freeze them as a puree. Add 1 tablespoon of lemon juice to each cup of mashed fruit. Dry pack.

For a special treat in summer, cut ripe bananas in thirds, roll them in a mixture of carob powder and orange juice, then in unsweetened coconut or chopped nuts. Insert a Popsicle stick in each banana, tray-freeze, then transfer to a plastic freezer bag. Eat frozen. Frozen bananas also add smooth, thick texture to ice cream made in the blender or food processor.

Berries

This category encompasses blackberries, blueberries, boysenberries, cranberries, dewberries, elderberries, huckleberries, loganberries, mulberries, raspberries and youngberries. They all freeze well, but are best used for jellies, jams, sauces and drinks. Do not wash unsprayed berries before freezing. Sort and wash all other berries in cold water, discarding any that are discolored, wrinkled or damaged. You can freeze them individually on a cookie sheet, then transfer them to a freezer bag or container, or freeze them in a honey pack, in honey syrup or as a puree.

Cherries

Both sweet and sour cherries freeze well. Sort, wash in cold water and pit the cherries. If you leave the pit in the fruit, it will lend it an almond-y flavor, but it will also be harder to remove when the fruit is softer after thawing. Tray-freeze the cherries and transfer them to plastic freezer bags, or freeze them in a honey pack or honey syrup pack with added lemon juice or rose hips concentrate.

Citrus Fruits

Grapefruit, oranges, lemons and limes freeze very well. Peel and remove the membranes and white skin surrounding the sections. Pack dry, placing a double layer of wax paper between layers for easy removal, or freeze in a honey pack or honey syrup.

Coconut

Fresh coconut meat freezes very well. Pierce two or three of the eyes of the coconut with an ice pick. Drain out the liquid, and drink it or use it for cooking. To open the coconut, hold the fruit in the palm of your hand, with the stem facing upward. Using a small hammer, tap all around the middle, turning the coconut after each tap. Keep tapping and turning the coconut until it splits. Or, bake it in a 350°F oven until the shell starts to crack, about twenty minutes. When it cools, break the shell open with a hammer. Cut out the meat and shred it. Pack the meat in its own milk, or toast it in a 350°F oven for 20 to 30 minutes. You can also freeze coconut in large pieces, or freeze it after grating it in the blender or with a meat chopper.

Currants

The large varieties are best for freezing. Remove the stems and wash the currants. Freeze them in a dry pack or a honey pack.

Figs

Figs freeze very well. To prepare them, wash the fruit and remove the stems (be gentle; figs bruise easily). If the skin is thin, leave it on; otherwise, peel the figs. Keep them whole, or cut them in half and scoop out the seeds with a spoon. To freeze figs in even smaller pieces, quarter or slice the halves. Pack in a honey pack or honey syrup. You can also remove the seeds and crush the figs in a food processor or blender and freeze as a puree. Pack the puree in honey syrup.

Grapes

Freezing makes grapes slightly soft and limp, but it does not affect their flavor. To prepare grapes for freezing, wash and sort them and remove the stems. Freeze seedless grapes whole but pit grapes with seeds. Tray-freeze them, then transfer to plastic freezer bags. Or freeze them in a honey syrup. Eat grapes or use them in salads while they are still slightly frozen and can still hold their shape. Frozen grapes peel much more readily than fresh ones. just dip them in cool water and the skin will slip right off.

Guavas

These tropical fruits freeze adequately, but with considerable change in texture. Wash, peel and halve the fruits and remove the seeds. Puree in a food processor or blender or mash with a fork. Freeze the puree in a dry pack or honey pack or freeze halves in thin honey syrup.

Kiwi Fruit

Kiwi fruit freezes very well. Peel and cut it into slices and freeze it with a honey syrup. Don’t dry pack kiwi fruit; when frozen without liquid it becomes astringent.

Mangoes

Mangoes freeze well. Serve them partially frozen, while they still retain their shape. To prepare them for the freezer, wash, peel and cut off the stem end. Trim away any meat near the seed. Cut the fruit into 1/4, inch slices. Freeze in a honey pack or honey syrup, with lemon juice added to prevent darkening.

Melons

Melons, including cantaloupe, Casaba, Crenshaw, honeydew and Persian, freeze well. The only kind that doesn’t is watermelon, which becomes mushy and should be either eaten while still partially frozen or used in purees or drinks. The other melons hold their shape well. To freeze a melon, peel it and remove the seeds, and cut the fruit into slices, cubes or balls. Freeze in a dry pack, honey pack or honey syrup.

Nectarines

Nectarines freeze fairly well, but are better canned, where they do not require peeling. To freeze them, wash, and peel the skins with a small sharp knife. The peeling, while time-consuming, is necessary because the skins toughen in the freezer. Halve the fruit and remove the pits. Leave it in halves, or slice into quarters or smaller slices. Immediately after cutting, drop the pieces into lemon juice to prevent darkening during freezing. Freeze in a honey pack or honey syrup.

Peaches

Peaches freeze fairly well but are better canned. Wash and peel by dropping the fruit into boiling water for 30 seconds, then draining and plunging them into ice water. The skins should pull off easily. Halve the fruit and remove the pits. Leave it in halves or slice into quarters or smaller slices. Immediately after cutting, drop the pieces into lemon juice to prevent darkening during freezing. Freeze in a honey pack or honey syrup.

Pears

Pears freeze poorly. They are much better canned or dried or used for jellies and jams. If you do freeze them, wash, core and peel them and halve or slice the fruit directly into lemon juice to prevent darkening. Drain them well, then freeze in a honey pack or honey syrup.

Persimmons

In China and Japan persimmons are always dried, but in this country, they are most commonly frozen. Wash, peel and slice the fruit, remove the seeds and freeze the fruit in a dry pack or honey pack with a little added lemon juice. Or, puree the slices in a blender or food processor. Add 2 tablespoons of lemon juice per pint, then freeze. You can also freeze persimmons whole and un-skinned. Serve them partially thawed over ice cream.

Pineapple

Pineapple freezes very well, but do not freeze overripe fruit. There are several ways to peel and cut a pineapple, depending on how you want to use it. You can use a professional pineapple peeler, or if you want slices, simply cut 1/2-inch slices across the pineapple, then peel the slices. To make pineapple rings from the slices, remove the fibrous core with a small round cookie cutter, or with a knife. Or you can cut the pineapple in quarters lengthwise, slice along the outside of the fruit to remove the rind, cut away the core and then cut the wedges into chunks. If you want to freeze a whole pineapple, cut off its top and bottom, then run your knife all around the outside edge of the fruit and simply lift out the contents. The best ways to cut pineapple for freezing are in rings or chunks. Pack it in its own juice, in a honey pack or a thin honey syrup.

Plums and Prunes

Plums and prunes do not freeze well. They become very soft when thawed and are better canned. But if you do wish to freeze them, wash and pit the fruits. Leave them whole, or cut them into halves or quarters. Pack dry, in a honey pack or in honey syrup.

To puree plums for freezing, place pitted plums, slightly crushed, in a pot and add 1/2 cup of water for each quart of fruit. Bring the water to a slow boil and cook for two minutes. Add an additional small amount of water, if necessary. Drain and allow the fruit to cool. Puree in a food mill, sieve or blender. Freeze in a honey pack or honey syrup, with lemon juice to taste,

Pomegranates

Pomegranates freeze well. To prepare one, cut halfway into the fruit, and use the cut to gently break it open. Pop out the seeds, being careful not to bruise them. Freeze the seeds. To use frozen seeds, sprinkle them while still frozen onto fruit salads, applesauce or pear sauce. The seeds thaw very quickly.

Quince

Quince freezes well enough to permit its use in jellies, jams and sauces. To prepare it, peel, quarter and core the fruit, removing the hard pieces around the core. Cut it into chunks. Steam blanch the quince for four minutes or water blanch it for two minutes (see page 198). Drain and immediately plunge the chunks into ice water to stop the cooking process. Drain very thoroughly, tray-freeze, then transfer to freezer bags.

Rhubarb

Early spring rhubarb freezes very well. Prepare only stalks that are red and crisp. Remove the leaves and cut off any woody ends. Wash the stalks thoroughly under cold water and cut into l/2-inch to 1-inch chunks. Tray-freeze the chunks, then transfer to plastic freezer bags. Or, blanch the chunks over steam or in water for 11/2 to 2 minutes (see page 198). Drain and immediately plunge into ice water to stop the cooking process. Pack in honey syrup.

To make a puree, combine 1 pound of rhubarb, 1/3 cup honey and the grated rind of half a lemon in a pot. Cover and cook over low heat until rhubarb is soft. Stir occasionally to prevent scorching. Puree the mixture in a food mill, blender or food processor. Pack and freeze.

Strawberries

Strawberries freeze very well. Wash and remove the hulls, and let the berries dry. Freeze small berries whole; halve, quarter or slice large berries. Tray-freeze, then transfer to plastic freezer bags, or freeze the berries in a honey pack or honey syrup. Serve strawberries while still a little frozen, while they retain their shape.

To puree your strawberries, put them through a food mill or sieve. Don’t use a blender, which will add too much air to the puree. Freeze the puree with honey to taste.

Freezing Fruit Juice

Homemade fruit juice is in a class by itself. While cooked or canned fruit juice is pleasant, it’s pretty unremarkable. Grape juice from a fruit press, on the other hand, is sweet and a little cloudy, thick without being syrupy. It holds the essence of the freshly picked grapes. It’s as clear a distinction as that between bottled apple juice and the fresh, unfermented cider that comes straight from a cider press. Juicing part of the harvest is an excellent way to use fruit that’s a little too bruised to freeze or can. Juice is juice, after all, even if it’s locked inside a less-than-perfect skin. As long as the fruit is really ripe, juice it.

Freezing is the simplest way to preserve juice, and fortunately it is also the best way. Juice that has been frozen tastes uncooked and retains almost all its vitamin content. That is the most important consideration in juice making: holding on to the fresh, fine flavor of the fruit.

Use your fruit juice as more than a breakfast drink. You can blend or process frozen juice until it is as thick as soft sherbet, then add sour cream or whipped cream or some fresh fruit on top. Or mix the fruit juice with an equal quantity of yogurt or buttermilk to thin it a little. It will still be thick and delicious.

Making the Juice

Making juice is easy. Just simmer the fruit in its own juice or a little water to prevent scorching. In the case of cranberries, plums and grapes, use equal quantities of fruit and water, stirring occasionally and mashing the fruit a little to encourage it to open. Add a little honey or lemon juice to taste. Use only stainless steel, glass or enameled steel pots, pans and knives. Don’t use zinc or aluminum because these metals can leach into the juice when they interact with the acidic fruit.

As soon as the fruit is soft, remove it from the heat. Heat extraction of juice should be as brief as possible, to avoid having the heat adversely affect the flavor of the juice. Once the fruit is soft, the heat will have also stopped the enzymes and eliminated the microorganisms, and it’s time to strain the juice. Strain it through a jelly bag, a food mill, a colander or through a couple layers of wet cheesecloth. Save the pulp and freeze it to use in sauces or desserts. If you have cooked your fruit to extract its juice, no further heat treating is necessary. Pour it into freezer jars, leave 1 inch of headspace for pints and 1-1/2 inches for quarts, cool it down quickly, label and freeze for up to twelve months. When you thaw it, drink it within two weeks. It will thaw in the refrigerator in one to two days per quart.

Pasteurizing the juice

You needn’t pasteurize juice that you have made by the heat extraction method described above. Grape juice, however, should always be pasteurized, in order to control its tendency to become wine. You should also pasteurize apple and pear juice that you intend to keep for longer than six months. You should always pasteurize any other juices that are cold extracted, that is, fruits which you have made into juice without heat.

Pasteurizing fruit juice is the equivalent of blanching vegetables. It’s best to pasteurize juice in quantities small enough to heat and cool rapidly, so that it retains a fresh-squeezed quality. Stir occasionally to keep the juice from scorching. Using a candy or jelly thermometer, wait for the temperature in the juice to reach 190°F, then remove the juice from the heat and pour into freezer containers. Pour it very slowly so you will incorporate as little air as possible into the juice. The temperature of the juice should not drop below 185 °F before it gets in its jar. If the temperature does drop because you’ve made a large quantity, reheat the cooled part back to 190°F.

Making Frozen Juice Concentrates

You cannot cook down fruit juice to concentrate it in the way you can cook down stock. Fruit juice loses its fresh taste if you cook it long enough to reduce it. It is possible to make frozen fruit juice concentrate at home, but it’s a long process. It’s probably best to leave concentrates to commercial juice producers. But, if your desire to juice and freeze your harvest is strong, and your freezer space is too limited for any other storage method, here’s how to make your own concentrate. First, fill a narrow-necked container three-quarters full of juice. Cap the container and freeze it upside down. When it’s frozen, place the container, uncapped, upside down in a glass pitcher. The thawing juice will drop its sweet essence first and its water later. Taste the drips often. When they are no longer sweet, extract the container from the glass pitcher, let the ice thaw out and drink it. Pour the concentrate from the pitcher into the narrow-necked container, freeze it, thaw it in the same way to extract more water. Then repeat the process a third time. At long last, you will have fruit juice concentrate. Pour the concentrate into small freezer containers. To reconstitute it, add three parts water to one-part concentrate.

Fruit Purees

Purees are a terrific way to freeze fruit. Pureeing fruit is an easy way to get rid of seeds, pits and slices—you simply strain the fruit, cooked or uncooked, through a sieve. Fruit purees make excellent thickeners. If you puree apples and pears, for instance, you can use them instead of custard to line a tart. The base will be both deliciously fruit-flavored and lower in fat. Fruit purees also make colorful and delectable toppings for a wide range of desserts, and can be delightful fillings for cakes. Of course, they are perfect baby foods, too.

Freezer jam

You can also freeze in the form of jam some of the juicy fruits and berries you harvest or buy. When you freeze jam, you can make it with uncooked fruit and retain the kind of fresh flavor that is exactly what jam is meant to be. Use fruit, agar flakes and a little honey instead of fruit, pectin and a lot of sugar and your jam will have 230 calories a cup, rather than 390 calories a cup.

Pectin, which is the usual vehicle for binding up the fruit juice in jam, requires a lot of sugar in order to work. Agar, which is a seaweed derivative available at natural food stores, does the same job with one-twelfth the amount of sweetening. The Rodale Test Kitchen staff discovered that agar flakes—the most convenient of agar’s several forms—mixed with a modest amount of honey made excel lent jam.

To make freezer jam, choose fruits that are very ripe and free of bruises and mold. Berries work best, followed by stone fruits like cherries, peaches, apricots and plums. Try mixing up fruits for interesting flavors. Raspberries and cherries, for instance, make memorable jam together. Hard fruits, like apples and pears, however, do not. They’re not juicy enough to set up with agar. Jam can be frozen for nine months, and thaws in the refrigerator at a rate of eight hours per half pint.

Grains, Pasta, Nuts and Seeds

Grains are the bedrock of a healthy family’s diet. Whether they are cooked or uncooked, the freezer is an excellent repository for them. Not only do whole grains and flours freeze with no loss of quality, they actually benefit from freezing. Freezer temperatures, for one thing, wipe out any trace of the insects or their larvae that may be present in the grains you store. Even if you have no room for long-term grain storage in your freezer, if you freeze your newly acquired grains for as short a period as three or four days, the cold will destroy any lurking insects and their eggs. Follow the deep freeze with a thorough sifting, then repackage the grains in clear containers.

Insects and mold dote on whole grains, feasting well on their oils. Insects lay eggs on grain that are so tiny they can easily elude detection even when the grain is reduced to sifted flour. There may be times, however, when insects unmistakably proclaim their presence in your grain store. If you discover an infestation, either try the four-day freeze described above, or spread out the grain on a tray in a layer no deeper than 3/4-inch-thick, and heat it in a warm (140°F) oven for 30 minutes.

Grains are also prone to picking up the mold spores that inhabit our air. When the storage environment is cold and dry, however, mold doesn’t have a chance. Although refrigerator storage is sufficient for grains you want to keep for only a few months, freezer storage is necessary if you want to store grains 18 to 24 months. Cooked grains can be frozen for 2 to 3 months, and cooked rice for 6 months.

While whole grains have a natural covering for their oils, whole grain flours are out there on the firing line in the battle against rancidity (yet another enemy of the much-beleaguered grains). With full exposure to the air on all sides, the oils in flour oxidize quickly and before you know it, the flour tastes rancid.

The fragility of whole grain flours may not be obvious to cooks used to highly refined, chemically treated flour. The bran and the germ that have been milled out of white flour are still present in whole grain flour. They are responsible for the superior nutritional quality, the nutty flavor and the vulnerability to warm temperatures of whole grain flours. Oats, cornmeal and buckwheat groats, while not flours, share the vulnerability of flour because they are so well endowed with oils that they, too, can become rancid very quickly.

Whole grain flours do not have quite the storage life of un-milled grains, but they will last twelve to eighteen months in the freezer. If you grind your own grains, it is of course best to do it just before you bake with them.

All grains are at their most nutritious when fresh. Freezing, however, does a very good job of helping them retain their nutritional quality. The protein and carbohydrate levels of grains, their main benefit, do not change no matter what the ambient storage temperature reads. The vitamin content, rather scanty to begin with in grains, is best retained at the low temperature and humidity level in the freezer.

The richer in oils the grain is to begin with, the more apt it is to lose its vitamin level at room temperature, and the better off it will be in the freezer. Even rice, a dry grain, retains a higher nutrient value when frozen than at room temperature. Moister grains like corn and wheat have substantially higher nutritional content when frozen.

You should freeze whole grains, flour and wheat germ in airtight, moisture proof freezer packaging, because all of them can easily absorb moisture and odors. Freeze flour in the packaging it comes in, over-wrapped in a freezer bag. If you run short of freezer space, grains will transfer to the refrigerator more readily than other foods.

You can use uncooked grains straight from the freezer without thawing. Cooked grains are best thawed three to four hours in the refrigerator before re-heating over steam. Use flour without thawing, unless you are using it in combination with yeast. In that case, the dough will rise better if you first let the flour warm up to room temperature.

Pasta

Count cooked pasta among the good freezer foods. More than likely, you will store pasta as part of a cooked dish like lasagna. In that form, or within any other casserole, pasta moves from freezer to oven to table with ease.

Freezing pasta in prepared dishes is standard operating procedure. Cooking pasta simply to store it in the freezer on its own is hardly necessary; it takes so little time to cook it up fresh. If you have leftover cooked pasta and want to freeze it, however, do so for two to three months, then reheat it by adding it directly to a pot of boiling water. As soon as the water returns to the boil, drain the pasta and serve it.

You should freeze your homemade pasta if you intend to store it for more than two days. Uncooked pasta freezes for twelve to eighteen months. Don’t freeze the dough; freeze the shapes. Before putting the dough through the pasta machine for the last time, dust it with cornstarch or cornmeal, instead of wheat flour, and the surface won’t be sticky. Lay the pasta out on wax paper. Cover it with another sheet of wax paper. Fold the noodles over so the top sheet of wax paper acts as a divider. Pack the noodles in a freezer bag. For extra protection, pack the freezer bag inside a shoe box. Let the pasta thaw at room temperature before cooking only until it is no longer brittle, about 15 minutes. Small pasta shapes can be used directly from the freezer.

Pasta frozen in small shapes will cook in about 4 minutes, 8 minutes if filled. Longer-shaped pieces, such as strips, will cook in about 5 to 6 minutes.

Nuts and Seeds

Nuts and seeds, small but powerfully good, owe their flavor to the richness of the oils they contain. Just as cooking oils, including those made from peanuts, walnuts, hazelnuts and sesame seeds, can become rancid, so can the nuts and seeds from which the oils are pressed. Light, heat and moisture activate the enzymes in nuts and seeds, making it inappropriate to keep them for a long time in open bowls or clear glass jars or on sunny kitchen countertops.

Any nuts or seeds that you intend to keep for longer than a month belong in the freezer. You can freeze nuts chopped, ground, whole, roasted, spiced, in the shell or even in an unopened can. Nuts that are salted or spiced have a freezer storage life of six months, about half the time that plain nut meats can stay in the freezer. Seeds also freeze for six months. Toasting and roasting also diminish freezer storage life, and are best done when the nuts and seeds come out of the freezer, rather than before they go in, unless you intend to freeze them for only a few months. Unless freezer space is limited, it’s best to freeze nuts in their shells, and crack them as you need them. Use nuts and seeds directly from the freezer, without thawing first.

Chestnuts

Chestnuts in their shells will last for a few months in the refrigerator, and for six months in the freezer. Once peeled, freeze them if you won’t be using them within three days. To peel chestnuts easily, cut a slit in the flat side of each one, cover them with water and boil for about five minutes. Remove the chestnuts from the water one at a time, and cut off the shell while it is still damp.

Simmer the peeled chestnuts in stock, or in equal quantities of water and milk, until they’re just tender. For compact freezer storage, puree them, while they’re still warm, in a blender, food processor or food mill. The frozen puree will last for a year. Use it straight from the freezer or let it thaw and mix it together if it has separated at all. To prevent separation, add 1 tablespoon of butter or honey to each cup of puree before you freeze it.

To tempt your palate, combine chestnut puree and the chicken stock from your freezer to make good soup. Or remove chestnut puree and squash or pumpkin puree from your freezer, thaw and combine them to lend each food an interesting new dimension.

Soy Foods

Although soybeans are actually a legume, not a grain, the products made from them are distinctly un-vegetable. We’ll talk about freezing tofu, tempeh and other soy foods here.

Tofu

Tofu is the exception to so many other culinary rules, it might as well be the exception to some freezing rules, too. For one thing, tofu is a food that comes out of the freezer better than it went in. That’s not supposed to happen. Foods are, at best, supposed to come out as good as they went in, but no better. Tofu goes into the freezer soft and cheese-like and it comes out firmer and drier. Its new consistency substantially increases the number of ways you can use it.

The firmer, chewier texture of frozen tofu makes it possible to skewer it. Its drier, spongier quality allows it to soak up sauces and marinades better. Frozen tofu will hold its shape in stews better than fresh tofu does. Or you can crumble it, season it, bind it with egg and use it as a base for stuffing. Or you can add that same mixture to a sauce and simmer it, and it will look and taste like ground meat.

Interestingly, tofu also changes color in the freezer, becoming a golden yellow. It fades to light beige as it thaws.

Tofu lasts in the refrigerator for ten days. If you intend to keep it any longer, or if you want to alter its texture, freeze it.

Rinse the tofu with water and pat it dry with a towel. Cut it into slices or cubes, depending on how you intend to use it later, or keep it in the original cake. Freeze it in a freezer bag with all the air squeezed out. In 48 hours, the texture transformation will have taken place. Tofu can stay in the freezer for up to six months. Thaw it overnight in the refrigerator, or in a colander at room temperature for two hours. Squeeze out the remaining water.

Tempeh

There are two points during the making of tempeh at which you may freeze it: after it is inoculated, and after it incubates. Freezing at either of these stages, however, will have some negative effects. If you freeze tempeh after it is inoculated, thaw it in the refrigerator and then set it out on the counter to come up to room temperature before incubating. Freezing will make the culture weaker. If you freeze tempeh after incubation, its texture will become a bit sticky and its flavor will become sharper. The stickiness will make it impossible to dry-fry the tempeh once it is thawed.

Other Soy Products

Soy flour has more oil than regular wheat flour and becomes rancid faster. Always keep it in the freezer during warm weather months, and use it directly from the freezer without thawing first. Whole, dry soybeans, like soy flour, belong in the freezer when the weather is warm and can be used directly from the freezer without thawing. Soy grits also freeze very well. Soymilk can also be frozen, but it will curdle in the freezer unless you sweeten it first. Mix 2 tablespoons of honey or maple syrup into each quart of soymilk, then freeze.

Herbs and Spices

Freezing herbs, though not the most picturesque or the most convenient way to store them, is actually the best way to keep their flavor and color closest to fresh. The aromatic essence of herbs and spices is in their oils, and these oils respond to freezing with the happy habit of thickening up. Since the strength and character of the oil determines the flavor of the herb or spice, locking it in by freezing is a great advantage.

The process of drying herbs and spices, on the other hand, removes flavor as it removes the moisture. That’s why frozen herbs are not always just the equivalent of dried herbs. Very often, frozen herbs are better, particularly in the case of chervil, chives, garlic chives, dill weed, fennel greens, parsley and tarragon.

Although your herbs would be most accessible lined up in jars on a shelf near the stove, or on the countertop, or growing in pots on a windowsill, these locations don’t always work as well as we’d like them to. Though we associate herbs and spices with bright sun and warm breezes, once they’re harvested sun and air are their worst enemies. Dried herbs should not be anywhere near direct sunlight, or near the heat of the stove. As for growing herbs in your kitchen, it’s easy enough to do. The problem, if you cook with herbs a lot, is to grow enough of them on the windowsill to get you through a whole winter in a cold climate. The freezer, then, becomes your best bet for herb storage during the winter. The improvement in quality is worth the few extra steps from stove to storage place.

The changes that take place when you freeze herbs and spices have more to do with appearance and texture than with flavor. You can expect that leafy herbs will darken, toughen slightly and go limp. You won’t be able to use your frozen herbs as garnishes, but these changes don’t matter when you cook with them.

Frozen herbs are simple to substitute for fresh in your favorite recipes. Take them straight from the freezer and add them to food in the same quantity that you would if they were fresh. No thawing or adjusting of measurements is necessary if the herbs were not blanched before freezing. Dried herbs and blanched frozen herbs are much more concentrated in flavor than are fresh or frozen herbs. If a recipe calls for fresh or frozen herbs, use only half as much of the same herbs dried. Herbs that were blanched before freezing should be measured like dried herbs. If a recipe calls for dried herbs and yours are fresh or frozen, use double the quantity specified.

How Herbs and Spices Behave in Frozen Dishes

What happens to seasonings in the cooked foods that you freeze? The oils in the herbs and spices will slowly continue to permeate the food. Freezing won’t stop them. The oils will bleed into the food until their essence has settled itself throughout. Since freezing gives the seasonings extra time to blend into the food, you can assume that the food you’ve frozen will emerge tasting different from the way it went in. Very often, the dish will taste more strongly seasoned when you serve it, not necessarily a bad thing, since many of us tend to under season our food when we cook it.

It’s the same principle you’ve seen at work when you’ve refrigerated a pot of chili for a day or two. It gets hotter and spicier, partly because the oils in the chili seasoning have had extra time to work. (By the way, there’s another reason why food becomes more highly seasoned when you reheat it. The reheating invariably reduces the moisture content of the dish, thereby concentrating the flavors a bit more.) You may have read that some spices, black pepper in particular, should not be included in foods you intend to freeze. It is true that pepper intensifies in flavor in the freezer, but if you use it in moderation, it will not turn bitter and ruin the flavor of your food.

How to Store Spices in the Freezer

Since commercially ground spices lose their flavor and aroma quickly—within six months—many people like to grind their own. As long as spices are whole, you can safely keep them tightly capped in a kitchen cupboard. But when you release their oils by cracking or grinding them, you multiply their surface area at least eightfold and expose them to their enemy—oxygen. Then the spices belong in the freezer. (That’s why ground coffee belongs in the freezer, too.)

If you’re serious enough about the subject to keep a special coffee mill for spice grinding, and if you blend your own curry seasonings from whole spices, be sure to keep the leftover mixture and the partially used spices in the freezer. If your cooking style embraces one of the newest commercially available spices, green peppercorns, keep them in your freezer as well. Green peppercorns are highly perishable immature peppercorns. Even if you buy them packed in brine, you should expect green peppercorns to spoil. Either freeze them on a cookie sheet, collect them in a jar and keep them in the freezer, or add them to butter and freeze them.

There’s one category of spices that belong in the refrigerator or the freezer for reasons of safety, as well as for flavor retention. Red spices, including red pepper, chili powder, all the paprika and cayenne pepper contain insect eggs in their tissues, even after they’ve been ground up. When the temperature and the humidity are high, worms can grow.

Harvesting Herbs for the Freezer

Harvesting herbs for the freezer is fun. Wait for a time when you can work without interruption, harvesting and freezing in a single burst of sustained activity. Their flavor will last longer if your herbs go fresh-picked into the freezer. If you can, seize a moment early in the morning just after the dew has dried. Wet herbs are tricky to handle, and the more you inadvertently crush them during harvesting, the more surface area you expose to the air. If the sun has not yet gotten to the herbs, better still.

Lucky you if you are harvesting herbs that only gardeners have access to because they are not generally available commercially. You will be able to enjoy the special flavors of lemon thyme or apple mint all winter long. You can hold your herbs, whether they are rare or commonplace, for six months or more in the freezer. Take your herbs into the kitchen and get to work. If you’re sure that they are free of soil, sprays and insects, you don’t need to wash them. Otherwise, run them under tap water and shake off the excess. Pat them dry between towels or spin them gently in a salad spinner.

Blanching Herbs

Whether or not herbs need to be blanched before freezing is a matter of some debate. The Rodale Test Kitchen staff wanted to make sure. They froze basil, chervil, coriander, lovage, chives, thyme and dillweed, both blanched and un-blanched. Their procedure for blanching was simple and fast. It involved gripping several stalks of the herb in question with tongs and quickly swishing them in a skillet of boiling water (for about 5 seconds). The herbs were then spread on a towel to air-cool. None of the blanched herbs were subjected to cold water after the boiling water, on the theory that another dose of water might dilute their flavor. When they had cooled and dried, the herbs were frozen.

Basil provided the most dramatic results. The un-blanched basil was black and smelled odd after freezing. But the blanched basil was bright green, tender and sweetly aromatic. While basil was decidedly superior blanched, results with the other herbs were not so decisive. Chervil was not substantially improved by blanching, nor was coriander, because both froze very well anyway. Lovage froze especially well without blanching. The blanched chives were sweeter, but the un-blanched chives were more oniony and had a better texture. Since chives are supposed to be oniony, it’s better not to blanch them. Blanched thyme had a better color and a truer aroma than the un-blanched thyme. The un-blanched had a grassy aroma. But frozen thyme, blanched or un-blanched, was only marginally better than dried thyme. If you do freeze thyme, we recommend freezing whole springs, rather than just the leaves, to make it easier to handle. Dillweed, too, was no better blanched than un-blanched, but it did freeze well.

While the color of herbs always improves with blanching, that is not reason enough to blanch herbs, since the color is lost again in cooking. There is a distinct advantage to blanching herbs, however, if you intend to hold them in the freezer for longer than six months. In that case, blanching will make a decisive difference in their quality.

The Many Ways to Freeze Herbs

Some herbs are best frozen while still on the stalk. Dillweed, in particular, is easiest to handle if you gather a whole bunch and freeze it in a freezer bag or container. When it’s frozen, snip off bits as if it were fresh. If you freeze sage, rosemary and thyme on the stalk, they are that much easier to toss in the cooking pot and retrieve later.

Another alternative is to strip the leaves from the stems, rinse them and dry them thoroughly. Lay them out on a cookie sheet and leave them overnight in the freezer to freeze individually so they will not stick together when collected in one container. Then pack the leaves tightly into a freezer bag or container. Use the leaves straight from the freezer.

If you don’t want to bother tray-freezing the leaves, they won’t stay loose in the freezer, but you can easily break off a portion. At the Rodale Test Kitchen, cooks arrange herb leaves in a log shape for freezing, wrap them in plastic freezer wrap, then break off a corner as needed. And they don’t bother chopping herbs before freezing them, knowing it’s easy to chop them when they’re frozen.

If you’d rather do more work on freezing day, dicing the herbs well before you freeze them gives you added convenience at cooking time. Packed into small containers or freezer bags, they’ll be available for you to scoop out as you need them. The same diced herbs can go into ice cube trays, with a little water or stock to cover. Our tests indicate that the flavor of herbs frozen this way is consistently good. This method pretty much confines their use to soups and stews, however. You certainly can’t add the cubes to salads, unless you don’t mind picking the leaves out of a puddle of water. What you can do is to freeze some parsley or chervil in ice cube trays and use the cubes along with stock to make a quick cup of soup in the blender.

While you’re washing, packing and generally messing around with herbs in the kitchen, it’s a good time to take the whole process one step further. If the herbs you have on hand lend themselves to combining, make some ready-to-use mixtures, otherwise known as bouquets garni, and freeze them.

There are plenty of variations in what constitutes a bouquet garni. The most popular combination is a bouquet composed of three or four sprigs of parsley, two sprigs of thyme and half a bay leaf, tied together with kitchen twine. The bouquets, packed into freezer bags, can come out one at a time, to be dropped straight into sauce, stock or soup during the last minutes of cooking.

You can do the same thing with chopped or dried herbs. Collect them in a piece of cheesecloth about 4 inches square, and tie it up tightly with kitchen twine. To make enough of the herb mix to fill a dozen bags, combine 4 tablespoons of chopped parsley, 2 tablespoons of chopped thyme and four crumbled bay leaves. You could also add a few tablespoons of chopped celery leaves to the mixture, or a little marjoram. Freeze the bouquets and use them straight from the freezer. These infusions make good food better.

You can also make herb blends that you add to dishes a pinch at a time in the last moments of cooking. They infuse the dish with flavor, but themselves stay close to fresh. These blends are called fines herbs. The traditional mix is equal portions of parsley, chives and chervil, and half as much tarragon. Since all these herbs freeze better than they dry, make up small batches, well washed, dried and chopped, and freeze.

Here are some more special seasoning blends to freeze. For fish, mix equal quantities of thyme, basil, sage, sweet marjoram and crushed fennel seeds. For poultry, game and meat, try equal quantities of sweet or French marjoram, basil, thyme and lemon thyme. For vegetables, mix sweet marjoram, basil, chervil and summer savory. For cheese, egg or potato dishes, soups and sauces, mix parsley, chives, chervil and tarragon.

As if those weren’t enough ways to sort herbs for the freezer, there are still more. You can also freeze herbs in oil or in butter (see page 100). Unless you blanch it, basil in particular, loses its color in the freezer to a greater extent than most herbs, so to freeze it in oil is to give it a new home, in the form of Pesto (page 50). If pesto is the finest example of the oil-and-herb method, it is not the only one. You can add 1/4 cup of oil to a cup of packed leaves of basil, or rosemary, sage, tarragon or thyme. Spoon the mixtures into ice cube trays. Once frozen, transfer them to freezer bags. Remember, when you add them to marinades and salad dressings, they are highly concentrated.

Sauces and Seasonings

Knowing what to expect from your freezer can make all the difference between successful meals and unforeseen disaster. Knowing what behavior to expect from the elements you add to your freezer foods—the gravies, sauces, herbs and spices—is crucial.

Sauces: You need to thicken sauces in a special way if you want them to freeze successfully. If you use conventional thickeners made from wheat flour, potato flour or cornstarch to make white sauces or gravies, they will curdle in the freezer. It is far better to thicken soups and stews after they’ve thawed, but if you wish to freeze a sauce or thicken a soup before you freeze it, there is a way to do it. Fortunately, there is Mochiko rice flour. If you cook for the freezer, you ought to have it on hand. Mochiko rice flour is a Japanese product, and it has the useful characteristic of stretching. It makes sauces smooth, and its elasticity allows it to freeze without curdling. Look for this flour in Oriental food stores or in supermarkets that serve Indonesian or Japanese neighborhoods. (See the recipe for Mochiko Rice Flour White Sauce on page 60.)

Don’t overlook your own frozen vegetable purees as thickeners for your sauces and soups—they work extremely well. Add them to the foods you intend to freeze, and they will not separate out. They’re also healthier than sauces based on butter and cream and thickened with flour, and at the same time they intensify the flavor rather than masking it.

There are some forms of sauces you should not freeze because they cannot withstand the chemical and physical changes freezing imposes on them. Don’t freeze emulsified egg-based sauces, including hollandaise sauce and mayonnaise. The oil freezes more slowly and thaws more quickly than the other ingredients and ruins the emulsion. You can add eggs to a white sauce made with Mochiko rice flour, however, and freeze it successfully. Otherwise, don’t freeze sauces with a high proportion of milk or cheese, because they will curdle.

Most of the sauces in this chapter take a different tack. They are designed to be easy and flavorful and freshly made. They are intended to add zest to the foods—especially vegetables—you use from your freezer. These sauces are so simple to prepare that they do not themselves warrant freezing. Their function is to enhance your frozen vegetables when you cook them.

Preparing Vegetables for the Freezer

Artichokes

Artichokes freeze well, particularly small artichokes and artichoke hearts. To prepare them, wash and remove the outer leaves. Cut off the bottom end of the stem and trim off the top 1/4 inch of the bud to remove the thorns. Steam blanch for eight to ten minutes, then plunge into ice water. Drain thoroughly and dry pack in plastic freezer bags.

Asparagus

Asparagus freezes very well. Wash the spears and trim the ends. If spears are large and woody, use a vegetable peeler to remove the tough outside. Sort into small, medium and large sizes. Water blanch or steam blanch small spears for two minutes, medium ones for three minutes and large spears for four minutes. Plunge into ice water, drain well and pack into containers.

Beans, Snap

Both green and wax beans freeze very well. Wash the beans and snap off or trim the ends with a knife. Leave the beans whole or cut them to the desired length. Steam blanch whole beans for four minutes, crosscuts for four minutes and julienne for three minutes. Or water blanch whole beans for three minutes, crosscuts for three minutes, julienne for two minutes. Plunge into ice water, drain thoroughly and pack. You can also tray freeze the beans after blanching, and when frozen solid, transfer them to freezer bags.

Beans, Dried

Freezing dried beans is a good way to keep them for long periods if you have a large quantity and do not have access to cool storage during warm weather. Freeze them just as they are. Soak before freezing to cut down on cooking time later. After soaking, rinse and drain the beans, then freeze in bags. When ready to use, tap the bag on the counter to separate the beans, then pour out what you need into boiling water.

Beans, Lima

Lima beans freeze very well. Discard any beans that are not perfect. Sort them into small, medium and large sizes. Water blanch small beans for two minutes, medium-size ones for three minutes and large ones for four minutes. Or steam blanch small beans for three minutes, medium-size ones for four minutes and large ones for five minutes. Plunge them into ice water, drain thoroughly and pack. After blanching, shell the beans, tray freeze them, and when frozen solid, pack them in freezer bags.

Beets

Beets are much better canned, but they can be frozen. Scrub the beets thoroughly and trim the tops, leaving about 1″-2″. Trim the root end at the base of the beet. Beets must be cooked before freezing. If they are only blanched, they become tough and rubbery when frozen. Cook the beets in water until tender (30 to 60 minutes, depending upon their size). Drain off the water, and discard it because it has a strong, earthy flavor. Skin the beets and leave them whole or slice, dice or cut them into julienne strips. Pack in freezer containers.

Broccoli

Broccoli freezes very well. Trim away all leaves and the tough, woody parts of the stem. Wash the head thoroughly to remove any insects or worms. Cut the stalks lengthwise into uniform size (tops should be 1 to 2 inches across), or section the head into florets and peel and slice the stems. Water blanch the larger pieces for four minutes, medium-size to small pieces for two to three minutes. Or steam blanch large pieces for five minutes, small or medium-size pieces for three to four minutes. Plunge into ice water, drain thoroughly and transfer to freezer containers.

Brussels Sprouts

Brussels sprouts freeze very well. Prepare them for the freezer by washing them, and trimming off any outer leaves and stem that remain. Sort them into small, medium and large sizes. Water blanch small sprouts for three minutes, medium-size ones for four minutes and large ones for five minutes. Steam blanch small sprouts for four minutes, medium-size ones for five minutes, and large ones for six minutes. Plunge into ice water, drain thoroughly and transfer to freezer bags or containers.

Cabbage

Cabbage freezes fairly well, but plan to use it in cooked dishes, not salads. Wash the head and discard any outer leaves. To remove whole leaves for freezing, first cut around the core of the cabbage to loosen the leaves. Then steam blanch the cabbage until the leaves are translucent. Cool for five minutes and remove the outer leaves. To remove the inner leaves, re-blanch the cabbage. Pack the leaves flat for freezing, with a double layer of wax paper between each. You can also cut the cabbage head into wedges or shred it. Water blanch shredded cabbage for one and one-half minutes, wedges for two minutes. Or steam blanch shredded cabbage for three minutes, wedges for four minutes.

Carrots

Carrots do freeze well, but root cellar storage also works well. Wash them and peel if desired. Cut the carrots into julienne strips, large chunks, slices or, if they are small (3 to 4 inches), leave them whole. Water blanch slices or strips for two minutes and chunks or small whole carrots for three minutes. Or steam blanch slices or strips for four minutes, and large chunks or small whole carrots for five minutes. Plunge into ice water, drain well and pack.

Cauliflower

Cauliflower freezes well. Discard leaves and stem, and wash the head carefully. Break it into florets that measure approximately 2 inches across the top. Leave very small heads (about 4 inches across) whole. Water or steam blanch the florets for four minutes, whole small heads for six minutes. Plunge into ice water, drain well and pack.

Celeriac

Celeriac freezes well. Wash, peel and cut into discs or cubes. Water blanch for four minutes, plunge into ice water, drain and pack in freezer bags.

Celery

Celery freezes poorly, becoming very soft. Freeze it only to use in soups, stews and casseroles. If you do want to freeze celery, first cut off the base. Wash the stalks thoroughly, removing any tough strings or damaged spots. Cut stalks into 1-inch chunks. Water blanch for three minutes or steam blanch for four minutes. Plunge chunks into ice water, drain well and pack.

Corn

Corn freezes very well in all forms. For corn-on-the-cob, remove the husks and silk from the ears. Cut out any insect-damaged areas. Sort the ears according to size. Water blanch small ears for five minutes, medium-size ones for six minutes and large ones for eight minutes. Remove from the water with tongs and plunge the ears into ice water. Drain thoroughly, wrap each ear individually and pack them in groups in freezer bags. Thaw corn-on-the-cob in the refrigerator for nine to ten hours before reheating.

For whole kernel corn, blanch as for corn-on-the-cob, then cut the kernels off the cob as close to the cob as possible but without including any of the tough underlying cob. To steady the cobs, set them in the cone of an angel food cake pan. As you cut, the kernels will fall into the pan. Pack in bags or containers.

For cream-style corn, blanch the ears as for corn-on-the-cob. Cut the kernels off the cob by first running your knife down the middle of the kernels. Then cutoff the kernel hearts. You should have a fair amount of juice when you do this. Pack in containers along with the juice, leaving some headspace.

Cucumbers

Cucumbers turn mushy when frozen, so freeze them only to use in soups, stews or casseroles. Peel the cukes and cut them into quarters, lengthwise. Remove the core and seeds and cut the quarters into chunks. Freeze the chunks or grate and freeze them or puree and freeze them. Dry pack the cucumber or bake the chunks in a 425°F oven for 30 minutes before freezing.

Eggplant

You can freeze eggplant, but it becomes very soft after freezing. Wash the fruit, peel it and cut it into 1/2-inch thick slices or into cubes. Dip the pieces into lemon juice. Water blanch for three minutes, or steam blanch for four minutes, then dip again into lemon juice. Drain well and pack. Place a layer of wax paper between the slices for easy removal.

You can also roast eggplant to a smoky flavor in the oven or on an outdoor barbecue, then freeze it to use later in moussaka. Or you can roast whole eggplant and freeze the pulp to use in Baba Channouj (a Middle Eastern spread) and other appetizers. To roast eggplant in the oven, prick it with a fork, then bake it on an oven rack at 400°F until soft, 40 to 65 minutes. Slice it open lengthwise and place it cut side down on a wire rack to cool and drain. Or cut fresh eggplant in half, slit the skin, place it under the broiler and broil until skin is charred and pulp is soft. Scoop out the pulp from the skins, mix in 1 tablespoon of lemon juice for each cup of pulp and freeze.

You can also sauté diced eggplant in oil along with some onion and freeze it to use in appetizers like caponata or as a pizza topping. Or bread eggplant slices and freeze them as described for green tomatoes, on page 214.

Fennel

Bulb fennel (not the herb) is an anise-flavored, celery like vegetable that becomes very soft when frozen. Freeze it only to use in soups, stews or as a soft vegetable. Cut off the tough, upper stalks and remove the outer leaves from the bulb. Cut off the bottom end. Pull apart the sections into pieces 1-1/2 to 2 inches long, or cut each section in half lengthwise. Steam blanch the pieces for two to three minutes. Plunge immediately into ice water and cool. Drain well and pack.

Garlic

You can freeze garlic in any of three ways. The first way is to grind or chop the garlic, wrap it tightly and freeze. To use it, just grate or break off the amount you need. Or freeze the garlic unpeeled and just remove cloves as you need them. The third method is to peel the cloves and puree them with oil in a blender or food processor, using two parts oil to one-part garlic. The puree will stay soft enough in the freezer to scrape out parts to use in sautéing.

Greens

All kinds of greens—amaranth, beet greens, chicory, collards, dandelion, endive, escarole, kale, lettuce, mustard greens, sorrel, spinach, Swiss chard, turnip greens, watercress—lose their characteristic crisp texture after freezing. It’s best to freeze greens only to use in soups, stews and casseroles. Don’t plan on using them in salads. Wash them very thoroughly in several changes of water. Discard any damaged, wilted or insect-eaten leaves. Trim off stems and large mid-ribs. Water blanch spinach for two minutes or steam blanch for three minutes. Other greens with heavier texture may take a few minutes longer. Plunge into ice water and drain very thoroughly, then pack into bags or containers. Partially thaw greens before steaming or sautéing them.

The Rodale Test Kitchen experimented with freezing sorrel, in particular, because its season in the garden is so brief and its leaves are so delicate. The simplest effective method they found is to pour boiling water over chopped sorrel in a freezer container. Cool it and freeze. Sorrel frozen this way is useful for soups but not sauces. To freeze sorrel for use in sauces, see the recipe for Sorrel Puree, page 229 (use it in Russian Sorrel Sauce, page 53).

Kohlrabi

Kohlrabi freezes like celery, becoming very soft. Wash and trim off the trunk of the plant. Smaller vegetables can be left whole. Cut the larger ones into 1/2-inch cubes or slices. Water blanch cubes and slices for two minutes, whole kohlrabi for three minutes. Or steam blanch cubes and slices for three minutes, whole kohlrabi for five minutes. Gently plunge into cold water, then drain thoroughly.

Leeks

These elegant vegetables freeze well without blanching. Wash them thoroughly and cut either into chunks or long, thin slices. Put immediately into freezer bags. To separate the pieces when they are frozen, just tap the bag, then remove the amount you want.

Mushrooms

Mushrooms retain their flavor but they become softer and darker and sometimes tougher in the freezer. To freeze, wash them gently with a cloth or mushroom brush or your hands. Do not soak mushrooms, which absorb water like a sponge. Leave small, button-type mushrooms whole. Large mushrooms can be halved, quartered or sliced. If you are planning to use larger mushrooms for stuffed mushrooms, leave them whole.

Blanch mushrooms to prevent darkening. Steam blanch small, whole mushrooms for three minutes, halved, quartered or sliced ones for three minutes and large whole mushrooms for five minutes. To prevent darkening, add lemon juice (1 tablespoon to 1 quart of water) to the ice water that you use to cool the mushrooms after blanching. Drain thoroughly and tray-freeze, then transfer the mushrooms to freezer containers. Tray-freezing keeps the mushrooms separate for easy removal. An alternative to blanching is to sauté thinly sliced mushrooms in butter or oil, then freeze. Expect some shrinkage when you cook the mushrooms.

Okra

Okra freezes well. Remove the stems without cutting into the pods, and sort the pods by sizes. Water blanch small okra for one-minute, medium size for two minutes and large ones for three minutes. Steam blanch small size for two minutes, medium size for three minutes and large size for four minutes.

An alternate preparation method that eliminates the gumbo mess is to slice the pods thinly, then stir-fry them in oil about three minutes to coat. If you do blanch okra, roll the pods in cornmeal after draining them, then tray-freeze them and transfer to freezer bags. When ready to prepare, they can go right from freezer bag into the frying pan without thawing.

Onions

Onions freeze well without blanching. Wash, peel and trim off any stems or roots. Chop them, or cut into slices or large pieces. Collect in a freezer bag and freeze. After freezing, the pieces will separate easily when the bag is tapped, enabling you to remove only what you need. (However, if you plan to store onions for more than three months, steam blanch for two minutes before freezing.)

For very small pearl onions, steam blanch whole onions for three to four minutes, then cool quickly in ice water. Drain thoroughly and pack.

Parsnips

Parsnips freeze fairly well. Wash, peel and slice them. Water blanch for two minutes or steam blanch for three minutes. Plunge into ice water, then drain thoroughly and pack in containers.

Peas

Garden, sugar snap and snow peas all freeze very well. Wash the pods, if necessary, and shell garden peas, and, if you like, snap peas. Trim the ends of snow peas and the snap peas that you will freeze in the pods. Water or steam blanch shelled peas for one and one-half to two minutes. Plunge into ice water, drain thoroughly and pack or tray-freeze, then transfer to freezer bags. Water blanch edible-podded peas for one minute or steam blanch for two minutes, plunge into ice water, drain thoroughly and pack or tray-freeze, then transfer to freezer bags.

Peppers

Both sweet and hot peppers freeze very well, either whole, sliced or in chunks. There are a couple of different ways to prepare peppers for freezing. Begin by washing them well and cutting out the stems of the sweet peppers. You can leave sweet peppers whole or slice, dice or quarter them. Leave hot peppers whole or chop them. There is no need to blanch peppers before freezing unless you plan to freeze sweet peppers whole. In that case, steam blanch whole peppers for two minutes to keep the skins from getting tough. All other forms can be tray-frozen, then transferred to plastic freezer bags.

You can also broil hot or sweet peppers, turning them until the skins are split and charred on all sides, five to ten minutes. Cool the peppers with a damp towel covering them. The steam created will loosen the skins so you can easily pull them off. Then remove cores and seeds and collect them together with the skins and any juice. Strain them and collect the juice to use in packing the peppers for the freezer.

Potatoes, White

Raw potatoes turn soft in the freezer. Freeze only cooked potatoes and reheat them straight from the freezer. That is the only way to prevent them from getting grainy and watery after freezing. The potatoes will still tend to fall apart and are best used to make either potato cakes or hash brown potatoes.

To freeze potatoes, bake or steam waxy or all-purpose potatoes until they are almost cooked. Check by slipping a paring knife in, and stop the cooking when the knife still meets with a little resistance toward the center. Cut the potatoes in half to allow steam to escape as they cool. When cool, cut them into 1/4-inch cubes. Freeze in a double layer in aluminum foil. They can be frozen for four months. Reheat without thawing. To make hash browns, heat oil or butter or combine them in a pan. Brown the potatoes, loosely covered, over enough heat so the oil sizzles but the potatoes cook slowly. Flip and brown the potatoes on the other side.

Potatoes, Sweet

Sweet potatoes will darken if you freeze them raw, but they freeze very well when cooked. Bake for ten minutes in the peel, freeze, then finish baking them when thawed. Or you can freeze sweet potatoes as a puree or in cooked slices. Add lemon juice to the puree and dip the slices in lemon juice before freezing to prevent darkening. Glazed sweet potatoes also freeze well, as do sweet potatoes combined with one-part orange juice for every four parts mashed sweet potatoes.

Radishes

Do not freeze radishes of any sort, including Oriental types like daikon. Whether you blanch them first or not, radishes change color and become very soft in the freezer.

Soybeans

Soybeans freeze very well. Blanch them before shelling, though, to make shelling easier. Water blanch or steam blanch for five minutes, cool and shell. There is no need for any further blanching. Rinse the beans thoroughly in cold water, drain and freeze.

Squash, Spaghetti

Spaghetti squash freezes very well, and is handled a bit differently from other winter squashes. Wash, slit in half lengthwise and scoop out the seeds. Place squash, cut side up, in shallow baking pans and bake at 375°F for 30 minutes. Remove from the oven and cool until the squash can be easily handled. Pull a fork lengthwise through the flesh to separate it into long strands. Pack into freezer bags and freeze. To reheat frozen squash, partially thaw, then steam, stirring occasionally until tender but still firm, eight to fifteen minutes.

Squash, Summer and Winter

Winter squashes all freeze well, but they may lose their original texture. Summer squash is best suited for soup after it’s been frozen, but freezing is the only way to keep it for any length of time. To freeze pumpkin and other winter squashes, wash, halve and remove seeds. You can leave the squash in halves or peel and cube it. To make a puree, bake the pumpkin and winter squash halves in a 350°F oven until soft. (Steaming is also possible but will make a wetter puree.) Scrape the meat out of the shells and mash thoroughly or run through a food mill. If preparing cubes, peel and steam the cubes until soft. Leave the cubes whole or run through a food mill or processor. Pack into containers.

To freeze zucchini and other kinds of summer squash, cut in half, remove seeds, if necessary, and cut into cubes. Steam blanch the cubes for two to three minutes. Drain well and pack the cubes in containers, or mash them or run them through a food mill before packing.

If you grate zucchini with the skin on it will stay crunchy when frozen without blanching. Use the side of the grater with the largest holes, or use a food processor with a coarse shredding plate. When you thaw the zucchini, drain it and save the juice to use in soups and breads. Add shredded zucchini to quick breads, omelets or spaghetti sauce or layered in lasagna, where it will provide some flavor but mainly texture.

Tomatoes

Frozen tomatoes keep their fabulous fresh flavor, but unfortunately, their texture becomes mushy. Freeze tomatoes only to use in soups, sauces or juice. Wash the tomatoes, remove the stems and cut out the core and any bad spots. Leave the tomatoes whole or quarter them and freeze in bags.

The skins will toughen in the freezer, but they are much easier to remove when the tomatoes are frozen. Run the frozen tomatoes under cold water and the skins will slip right off. To skin before freezing, drop the tomatoes into boiling water and let them cook for 30 seconds or just until the skins crack. Remove from the water with a slotted spoon and carefully pull off the skins. Frozen tomatoes should be thawed in the refrigerator for ten hours before you use them.

If your freezer space is limited, freeze tomatoes in the form of cooked juice, soup, puree or sauce. To make a simple tomato juice, simmer quartered tomatoes in a covered pot for about ten minutes. Run the tomatoes through a food mill to remove the skins. Cool and pour into freezer containers, leaving 1 inch of headspace. See Chapters 3 and 4 for some recipes for tomato sauces and soups.

To freeze green tomatoes, cut them into 1/2-inch slices, discarding the top and bottom pieces. Dust the slices with fine cracker or bread crumbs or whole wheat pastry flour. Brown in oil over medium-high heat to form a crusty coating. Work quickly so the tomatoes do not cook. Drain on cookie sheets lined with paper towels or brown paper bags. Tray-freeze the slices, collect them in freezer bags and return to the freezer. To serve the frozen slices, thaw them for twenty minutes, then sauté again. Serve with white sauce or melted cheese on top or in sandwiches with lettuce and onion.

Turnips and Rutabagas

To freeze turnips and rutabagas, cut off the tops, wash the roots thoroughly and peel them. For rutabagas, peeling is difficult. Slice off the skin as thinly as you can. Shred or cut the roots into y2-inch cubes or 14-inch slices. Water blanch the cubes or slices for one to two minutes. Plunge into ice water, drain and pack. You can also cook the cubes until tender, then mash them or run them through a food mill. To freeze shredded turnips, sauté in butter till limp, then cool and pack.

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