Fix it and freeze it recipes: Raspberry mustard-crusted chicken, mom’s bacon-wrapped meatloaves, and beefy braised short ribs

Streamline your meals

Saving time in the kitchen is essential in keeping you inspired to happily feed your family and it can make the time you do spend cooking enjoyable. Keeping your pantry stocked with the basics is one easy way to streamline your meals. Another shortcut is to double your weekly recipes - or simply set aside an afternoon to cook a few meals - and freeze them. It makes meal planning more convenient, too, because you know what you have waiting in the freezer.

Raspberry Mustard-Crusted Chicken

Serves 4

A healthy, tasty dish, raspberries and mustard transform plain chicken breasts into a mouthwatering dinner meal. The bread crumbs and pecans add a delectable crunch.

Ingredients

• 4 boneless, skinless chicken breasts, trimmed
• 1/4 cup Dijon mustard
• 1/4 cup frozen raspberries, thawed
• 2 tablespoons raspberry preserves
• 1/2 cup panko (Japanese-style) bread crumbs
• 1/2 cup pecans, finely chopped 1 tablespoon dried parsley
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Fresh chopped parsley (optional)

Preparation and freezing directions

1. Place chicken in a large zip-top plastic bag and set aside. In a small bowl, stir together mustard, thawed raspberries, and preserves. Pour into bag with chicken. Massage bag gently to coat chicken. Squeeze air from bag and seal. Set aside.
2. In a small zip-top plastic bag, combine bread crumbs, finely chopped pecans, parsley, salt and pepper. Shake to combine. Squeeze air from bag and seal. Place sealed bag with chicken and sealed bag with bread crumbs in another large freezer bag. Seal bag, label, and freeze.

Thawing and cooking instructions

1. Thaw chicken completely in refrigerator. Preheat oven to 375 degrees F. Empty bread crumb mixture onto a plate.
2. Press chicken breasts into bread crumbs to coat. Place chicken on a baking sheet that has been lightly sprayed with cooking spray.
3. Bake for about 20 minutes or until an instant-read thermometer inserted in center of chicken breast registers 170 degrees F.
4. Sprinkle with chopped parsley, if using, and serve warm.

    

Mom's Bacon-Wrapped Meatloaves

Makes 3 loaves or 6 servings

A family favorite, meatloaf is one of those easy recipes that you can make ahead and pair with a vegetable side dish. Use leftover meatloaf for filling sandwiches the next day.

Ingredients

• 9 slices bacon
• 3/4 pound lean ground beef
• 3/4 pound ground pork
• 3/4 pound ground veal
• 1 egg 1/4 cup chili sauce
• 1/2 cup rolled oats
• 1/2 cup frozen chopped onions
• 2 teaspoons crushed garlic
• 1 (1-ounce) packet beefy onion soup mix

Preparation and freezing directions

1. Preheat oven to 375 degrees F. Poke holes in the bottom of three 5-5/8 x 3-3/16-inch disposable foil loaf pans. Line each pan with 3 slices bacon lengthwise and set aside.
2. In a large bowl, combine ground beef, ground pork, ground veal, egg, and chili sauce and mix well. Add rolled oats, onions, garlic, and dry soup mix and mix well. Spoon meat mixture evenly among bacon-lined pans and smooth the top.
3. Place pan on a wire rack over a foil-lined baking sheet. Bake for 35 to 40 minutes or until instant-read thermometer inserted in center registers 160 degrees F.
4. Slice and serve hot or prepare to freeze. If freezing, cool on wire rack for 20 to 25 minutes. Place each meatloaf and pan in another foil pan and cover loosely with aluminum foil. Cool completely in refrigerator. Once cooled, remove foil and wrap each loaf in pan tightly with plastic wrap. Overwrap with aluminum foil. Label and freeze.

Thawing and reheating instructions

1. Thaw meatloaf completely in refrigerator. Preheat oven to 350 degrees F.
2. Remove plastic wrap and re-cover with foil. Allow meatloaf to stand at room temperature for 30 minutes. Bake for 20 to 25 minutes or until heated through.

Note To crisp bacon on meatloaves after reheating, preheat broiler. Invert hot meatloaves onto a foil-lined baking pan. Broil for 2 minutes or until bacon is crisp.

Beefy Braised Short Ribs

Serves 6

Hearty and satisfying, this is a slow-cooked dish perfect for a dinner after a long family day of fall or winter play.

Ingredients

• 2 red onions, sliced 5 pounds beef short ribs
• 1 tablespoon Montreal steak seasoning
• 2 tablespoons canola oil
• 2 cups lower-sodium beef broth
• 1 cup Merlot or other red wine 1 (0.6-ounce) package au jus gravy mix

Preparation and freezing directions

1. Place red onion in a 5-quart slow cooker. Season short ribs with steak seasoning. In a large skillet, heat oil over medium-high heat. Working in batches, brown ribs on all sides and transfer to slow cooker.
2. Stir together broth, wine, and au jus gravy mix. Pour over short ribs. Cover and cook on low-heat setting for 8 to 10 hours. Serve hot or prepare to freeze. If freezing, cool completely, cover and refrigerate overnight. Remove from refrigerator and discard fat layer from the top. Transfer to an airtight container, cover, and freeze.

Thawing and reheating instructions

Thaw completely in refrigerator. Transfer to Dutch oven and simmer over medium heat until heated through. Here are a few more of Sandra Lee's mom-friendly time-saving meals from Sandra Lee Semi-Homemade Money Saving Meals.