Homemade frozen food is our friend on busy, hectic days when you just can't think of what to cook from scratch! By creating your own frozen entrees, you can control the fat and salt content by making substitutions, and you certainly save money over buying processed frozen foods from the grocery store.
Once-a-month cooking
Set aside a day once a month to cook and
freeze. Once you start this routine and come up
with your own variations you'll never be forced to
order take-out again because you don't have an
easy meal on hand!
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Italian-Style Freezer Meatballs
Ingredients:
2 1/2 pounds ground round or chuck
1 pound hot or sweet Italian sausage-casings removed
5 large eggs, beaten
1/4 cup minced yellow onion
1 2/3 cups fine dry breadcrumbs
3 Tablespoons cornstarch
4 teaspoons salt
1 teaspoon pepper
1 Tablespoon fresh thyme or 2 tsp. dried
1 teaspoon dried, crushed rosemary
2 cups milk
Directions:
Mix all ingredients very well, and form into about 48
meatballs, depending on the size. Preheat oven to 350 degree F. Place meatballs in a shallow baking pan and bake about 30 minutes or until meat is no longer pink. You
can use part of these at this point and freeze the remainder
after cooling for 30 minutes.
Place a dozen meatballs in a single layer on freezer wrap and fold over wrap neatly. Or freeze partially on a cookie sheet and place in plastic bags. Do not stack anything on top of the packages for at least 12 hours.
To serve, heat them in a 350 degree F oven for 45 minutes or until warmed through. These make wonderful Swedish meatballs, meatball sandwiches, spaghetti or in a meatball stew!
Multi-Purpose Chili
Ingredients:
1 1/2 pound ground chuck or round
1 large onion
3 cloves garlic, minced
2 Tablespoons chili powder
1 Tablespoon cumin
2 (19 ounce) cans tomatoes with chilies
1/2 cup water
1 cup salsa, any type
1 cup frozen corn (optional)
1 (28 ounce) can chili beans (with sauce)
Directions:
Brown beef and cook until no longer pink, breaking up as
you go. Dice onion and add to pot. Sprinkle garlic,chili
powder, and cumin over beef. Stir in onion and sauté 2 to 3
minutes.
Stir in tomatoes, water, salsa and corn. Bring to gentle boil and simmer 15 minutes, stirring occasionally. Add the beans to the pot. Cook covered until beans are tender -- about 5 minutes.
Note: This can be used for topping hot dogs, tortilla chips, omelets (melt Colby-Jack with it!), or eating it by the bowl! Freeze in containers when cooled for at least 30 minutes and mark containers before freezing.
Freezer Sloppy Joes
Ingredients:
1 pound bulk pork or Italian sausage
1 pound ground chuck or round
1 medium onion, chopped
2 cans tomato sauce (8 ounces each)
2 Tablespoons prepared mustard
2 cloves garlic, minced
1 teaspoon seasoning salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano
Directions:
In a skillet, brown sausage, beef and onion. Remove from
the heat and drain. Stir remaining ingredients into sausage
mixture. Cool. Spit the mixture into containers, using the
amount you would need for one meal. Freeze for up to three
months. Thaw in the refrigerator overnight and warm on
the stovetop or in the microwave. I always add a little water
to stir in or more tomato sauce. Serve on buns or over hot dogs.
Three Dinner Beef Roast
Ingredients:
1 boneless chuck roast (4 to 5 lbs), cut in 3/4" cubes
2 medium onions, chopped
4 cloves garlic, minced
2 Tablespoons olive oil
1/2 cup water
1 teaspoon salt
1/2 teaspoon pepper (or more)
1/2 teaspoon crushed rosemary
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Directions:
In a large skillet, cook the beef cubes, onions and garlic in
the oil. Drain if necessary. Transfer to a CrockPot. Stir in the
water, salt, and pepper and rosemary. Cover and cook 3 or
4 hours on high. Every CrockPot is different. You want it to be
tender, but not falling apart!
Cool. Divide beef into three freezer
containers-dividing any liquid that may have been left. This will
freeze for about three months. Use it in soups, stews or chili.
Now you can...
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About the author: Brenda Hyde is a freelance writer, wife and mom to three kids living in the Midwest United States. For more family friendly recipes and cooking tips visit Brenda at http://oldfashionedliving.com/recipes.html.
