Freezer Meal 101

If you are just getting your feet wet with freezer meals, go check out this post first.

Thursday, October 7, 2010

A Giveaway

Thanks to Mama Sarah for her comment on the Freezer Meals 101 post.  I will be sending her the newest freezer meal magazine that I picked up at the check stand yesterday.  I would love to hear what meals you have tried and how it's going for you! 

Mama Sarah - Watch your mailbox!

Saturday, October 2, 2010

Citrus Ice

Citrus Ice

1 1/4 cup water
1/3 cup sugar
1/4 cup orange juice
2 Tbsp lemon juice
2 Tbsp lime juice

1.  In a small saucepan, combine all the ingredients.  Bring to a boil.  Reduce heat; cook and stir over medium heat until sugar is dissolved, about 2 minutes.  Cool.

2.  Pour into a 13x9 dish; cover andf reeze for 45 minutes or until edges begin to firm.  Stir and return to the freezer.  Repeat ever 20 minutes or until slushy, about 1 hour.  If desired, divide into two small freezer containers.  May be frozen for up to 2 months.

3.  To use frozen ice; Let stand at room temperature until slushy. 

This recipe can easily be doubled.  Be sure to use two 13 x 9 inch dishes

Striped Fruit Pops

Striped Fruit Pops

3/4 cup hone, divided
2 cups sliced fresh strawberries
12 plastic or paper cups (3 oz each)
6 kiwifruit, peeled and sliced
12 popsicle sticks
1 1/3 cups sliced fresh ripe peaches

1.  In a blender, combine 1/4 cup hone and strawberries; cover and process until blended.  Pour into cups.  Freeze for 30 minutes or until firm.

2.  In a blender, combine 1/4 cup honey and kiwi; cover and process until blended.  Pour over frozen strawberry layer; insert sticks into cups.  Freeze until firm.

3.  Repeat with peaches and remaining honey; pour over kiwi layer.  Cover and freeze until firm. May be frozen up to 2 months.

Makes 1 dozen

French Toast Sticks

French Toast Sticks

6 slices day-old Texas toast
4 eggs
1 cup milk
2 Tbsp sugar
1 tsp vanilla extract
1/4 tsp ground cinnamon
1 cup crushed cornflakes

1.  Cut each piece of bread into thirds; place in an ungreased 13 x 9 baking dish.  In a large bowl, whisk eggs, milk, sugar, vanilla and cinnamon.  Pour over bread; soak for 2 minutes; turn once.  Coat bread with cornflakes on all sides if desired.

2.  Place in a greased 15 x 10 baking pan.  Freeze until firm, about 45 minutes.  Transfer to an airtight container or freezer bag.  May be frozen for up to 3 months.

3.  To use frozen sticks: Place desired number of sticks on a greased baking sheet.  Bake at 425 for 8 minutes.  Turn and bake 10-12 minutes longer or until golden brown.  Sprinkle with the powdered sugar if desired.  Serve with maple syrup.

Italian Chicken Roll-ups

Italian Chicken Roll-ups

8 boneless skinless chicken breast halves
8 thin slices deli ham
4 slices provolone cheese, halved
2/3 cup bread crumbs
1/2 cup RRomano or Parmesan cheese
1/4 cup minced fresh parsley
1/2 cup milk
cooking spray

1.  Flatten chicken to 1/4 inch thickness.  Place a slice of ham and half slice of cheese on each piece of chicken.  Roll up from a short side and tuck in ends.  Secure with a toothpick.

2.  In a shallow bowl, combine crumbs, cheese and parsley.  Pour milk into another bowl.  Dip chicken rolls in milk, then roll in crumb mixture.

3.  Wrap each of the 8 chicken roll-ups in plastic wrap; place in large freezer bag.  Seal and freeze for up to 2 months. 

4.  To use frozen chicken; completely thaw in the refrigerator.  unwrap roll-ups and place on a greased baking sheet.  Spritz with cooking spray.  Bake uncovered at 425 for 30 minutes or until the juices run clear.

Strawberry Lemonade Slush

Strawberry Lemonade Slush

3/4 cup water
3/4 cup pink lemonade concentrate
1 package (10 oz) sliced strawberries, thawed
3/4 cup ice cubes
1 cup club soda

1.  In a blender, combine the water, lemonade concentrate, strawberries and ice cubes.  Cover and process until well blended.  Pour into a freezer container.  Cover and freeze for at least 12 hours.

2.  To Serve: Let stand at room temperature for 1 hour before serving.  Stir in teh club soda.  Pour into chilled glasses and serve immediately.

Makes 4 servings

Cheddar Beef Enchiladas

Cheddar Beef Enchiladas

1 lb ground beef
1 envelope taco seasoning
1 cup water
2 cups cooked rice
1 can refried beans (16 oz)
2 cups (8 oz) shredded cheddar cheese, divided
10-12 flour tortillas, warmed
1 jar (16 oz) salsa
1 can cream of chicken soup, undiluted

1.  In a large skillet, cook beef over medium heat until no longer pink; drain.  stir in taco seasoning and water.  Bring to a boil.  Reduce heat; simmer uncovered, for 5 minutes.  Stir in rice.  Cook and stir until liquid is evaporated.

2.  Spread about 2 Tbsp of refried beans, 1/4 cup beet mixture and 1 Tbsp cheese down the center of each tortilla; roll up.  Place seam side down into two greased 13 x 9 baking dishes.

3.  Combine salsa and soup; pour down the center of enchiladas.  Sprinkle with remaining cheese.  Bake one casserole uncovered at 350 for 20-25 minutes.  Cover and freeze remaining casserole for up to 3 months.

4.  To use frozen casserole: thaw in the refrigerator overnight.  Remove from the refrigerator 30 minutes before baking.  Cover and bake at 350 for 30 minutes.  Uncover and bake 5-10 minutes longer or until heated through.

Sausage Rice Casserole

Sausage Rice Casserole

 2 pkg (7.2 oz each) rice pilaf
2 lbs bulk pork sausage (I use turkey)
4 medium carrots, sliced
1 can cream of chicken soup, undiluted
1 can cream of mushroom soup, undiluted
2 tsp onion powder
1/2 tsp garlic powder
1/4 teaspoon pepper

1.  Prepare rice mixes according to the package directions.  Meanwhile, in a large skillet, cook the sausage and carrots over medium heat until meat is no longer pink; drain.

2.  In a large bowl, combine the sausage mixture, rice, soups, onion powder and pepper.  Transfer into 1 greased baking dish and 1 heavy zip lock bag.  Bake casserole at 350 for 40-45 minutes or until vegetables are tender.

3.  Cover and freeze one casserole for up to 3 months.  To use: thaw in refrigerator.  Remove 30 minutes before baking.  Bake at 350 for 40-45 minutes.