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!
Thursday, October 7, 2010
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
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
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.
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.
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
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.
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.
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.
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