9/2/03 FREEZER MEALS TO SAVE TIME AND MONEY
Posted by: jhbreneman <jhbreneman@...>
HEART TO HEART NEWSLETTER
ENCOURAGEMENT TO WOMEN
Compiled especially for YOU with LOVE by Lois Breneman
9/2/03 FREEZER MEALS TO SAVE TIME AND MONEY
~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^
CONTENTS:
GENERAL TIPS FOR FREEZING MEALS
TURKEY TETTRAZINNI
SYMPHONY
QUICHE LORRAINE
SPINACH QUICHE
MEATLOAF
CHILI
GRANDMAS PIE CRUST
LEMON SOY CHICKEN
TASTY SQUASH CASSEROLE
BAKED MACAROIN AND CHEESE
SPAGHETTI PIE
CROCKPOT SPAGHETTI SAUCE
CHICKEN OR VEGETABLE LASAGNA
NUTRITIOUS MUFFINS
GRANOLA CEREAL
FAVORITE BANANA BREAD - (5 X Recipe)
GENERAL TIPS FOR FREEZING MEALS
Freezer Recipes ~ Below are some freezer meals that have been favorites of our family, along with some recipes from friends. I hope these recipes and tips will help make life a little easier for you and provide extra time to spend with your husband and children!
Time Saver and Education ~ Cooking in large quantities is a time saver, because you cut, measure, sauté, brown and mix all at once, rather than repeatedly. It also saves trips to the grocery store and provides more family time. This is also a great opportunity to get your children to help and learn how to cook at the same time. It also teaches them by example how to plan ahead for an upcoming busy day.
Multiplication Tips ~
*Using your favorite recipes or the ones below, do the math and multiply each ingredient. Put that amount in parentheses to the right of each line, with a note at the top of the recipe card, giving the total number of servings or write "(8 x Recipe)," so the figuring is done for the next time. (See the banana bread recipe below).
*In figuring the math, you will save measuring time by remembering that:
1 Tbsp. = 3 tsp. 1 cup = 16 Tbsp. . . . . . . Therefore 4 Tbsp. = ¼ cup
*When multiplying 6 oz. tomato paste, etc., keep in mind that larger cans can be purchased to save time.
*Sometimes you need to consider the available amount of a main ingredient before figuring how many times you plan to multiply. For instance, if you already have four bags of fresh cranberries on hand, measure them out after they are chopped, to see how many recipes they will make. Be sure you have all the other ingredients as well.
* The squash recipe below is perfect for gardeners with an abundance of squash. Our family just enjoyed a squash casserole on Sunday, that was prepared last summer and frozen.
Dishpan Mixing ~ After multiplying your recipe ingredients, a dishpan or basin may be the only container that will hold all the ingredients. Buy a new dishpan, making sure it is clean and save it for future mixing in large quantities.
Reusing Dishes ~ Gather together your casserole dishes. There is no need to grease the dish if you plan to pop out the frozen food and wrap. When cooking a lot of casseroles ahead, freeze the casserole in the dish and pop the food out of the dish when frozen solid a day later, so the dishes can be used again. Do that by running hot water on the bottom of the dish and inserting a paring knife at the edge to pop it out. Quickly wrap the frozen casserole securely in foil and label it with making tape, using a permanent pen. When ready to bake each casserole, simply put it into dish in which it was frozen, and thaw it in the refrigerator. Add the topping if needed and bake. Another method would be to line the casserole with foil, fill with food, wrap, freeze in the dish, remove foil-wrapped casserole from the dish, and return wrapped and labeled casserole to freezer.
Toppings ~ When a recipe calls for a cheese or breadcrumb topping, that can be added the day it is baked. The reason is because when removing the frozen casserole from its dish, you may lose some of the topping. A good idea would be to put the prepared topping in a freezer bag, and tape it to the dish.
Labels ~ Only the name of the recipe needs to be on the label. Keep an index card in your kitchen with the names of the recipes in your freezer, along with the oven temperature and time.
Beach Trips ~ With the high cost of vacations, it is economical to cook in for most meals and enjoy going out some evenings. Heres where your freezer meals will come in handy! By packing a large cooler with a frozen turkey breast and other frozen meals, they will stay frozen for about ten hours, even on a very hot day. Weve done it many times.
Once A Month Cooking ~ This is another way to cook ahead, preparing a variety of specific meals to use in a one-month period, and you can find a book by this name, with some great recipes to freeze. I prefer to cook a large quantity of one particular recipe one day and do another when the main ingredient is on sale or when I feel like cooking. Whichever way you do it, you will find it is wonderful to go to your freezer and pull out an already-prepared meal to pop into the oven! Most of the recipes below go well with a vegetable and a salad or applesauce, so most of the work will already be done.
Cook Fresh Meat Ahead to Freeze ~
*Cook taco meat with the seasoning in meal-size packs.
*Buy a large amount of fresh chicken on sale and freeze it in freezer bags with a marinade you can do the same with beef.
*Cook a fresh turkey breast and freeze portions of the meat in freezer bags for a quick meal.
*Cook sloppy Joes, using ground chuck, ground turkey or shredded turkey and freeze in freezer bags.
*Cook a large amount of fresh ground chuck when you find it on sale and freeze in meal-size portions in freezer bags.
*Cook fresh sausage ahead and freeze for speedier preparation time in making a hash brown or breakfast casserole.
Dried Beans and Brown Rice ~ Cook each of these in a large Dutch oven and freeze in meal-size portions, using freezer bags. Never salt dried beans or rice as you cook them (this prevents softening of the grain or bean), but add salt after cooking.
Save on Freezer Bags ~ One large freezer bag can hold a multiple number of single-serving slices of banana bread, muffins or sandwiches, each in a regular zip-lock bag or simply wrapped in plastic wrap. Just retrieve from the larger bag for lunches.
TURKEY TETTRAZINNI
1 ¼ cups 2 spaghetti pieces
1 ½ - 2 cups cooked turkey breast
¼ cup minced pimiento
¼ cup minced green pepper
1 can cream of mushroom soup
½ turkey broth
1/8 tsp. celery salt
1/8 tsp. ground pepper
½ grated small onion
1 ½ cup grated sharp cheddar cheese (6 oz.)
Cook spaghetti until barley tender. Drain, rinse with hot water, drain well. Add remaining ingredients, except ½ cup grated cheese. Toss lightly. Taste and add more seasoning if necessary. Pour into a 1½ quart casserole. Sprinkle with ½ cup grated cheese. Bake casserole (covered) for 45 minutes at 350 degrees. Makes 4 servings.
SYMPHONY
Cook 4 cups or more of egg noodles. Run cold water over them to prevent sticking together.
Brown 4# ground chuck
Mix 4 small cans tomato sauce together with meat. Set aside.
Mix together:
16 oz. cream cheese
1 cup sour cream
2 cups cottage cheese
2 Tbsp. minced green pepper
¼ cup minced onion
Layer in casserole dish:
half of noodles
cheese mixture
remaining noodles
meat mixture
Bake at 350 degrees for 45 minutes.
QUICHE LORRAINE
1 ½ cup grated cheese (6 oz.)
½ - 1 cup chicken, bacon, ham or beef, cooked and cubed
3 eggs
1 ½ cups evaporated milk
½ tsp. salt
½ tsp. powdered mustard
dash of cayenne pepper
2 Tbsp. butter
2 shallow pie shells or 1 deep-dish pie shell
Put meat on the bottom of the pie shells, Sprinkle with cheese. Beat other ingredients and pour over pie, leaving 1/8 at top. Dot with butter. Bake at 375 degrees for 35-40 minutes or until puffed up.
SPINACH QUICHE
Recipe from Sherlyn Kohr and Linda Walker, both relatives in Pennsylvania
Mix in blender or food processor:
4 eggs
1 ¼ heavy cream, Half and Half or evaporated milk
1/4-1/2 cup Parmesan cheese
¾ tsp. salt and pepper
¼ tsp. ground nutmeg
Stir in:
1 pkg. frozen chopped spinach, thawed (Broccoli is a good substitute)
2 Tbsp. shallots or 1 Tbsp. onion, minced
Pour into a deep dish pie crust.
Dot top of pie with 2 Tbsp. butter.
Bake at 375 degrees for 35-40 minutes.
Note: You may want to experiment with just half a box of spinach per pie, if one is too much. Delicious either way!
MEATLOAF
Recipe from Nena Breeding in Virginia
This is extra special with all the vegetables.
3 lbs. ground chuck
2 eggs
2 cups carrots, fresh, grated
2 cups celery, fresh, minced
2 cups mushrooms, fresh, chopped
1/2 cup oatmeal, uncooked
1/4 cup soy sauce
1 cup catsup
1 cup onion, minced or 1 large onion
1 tsp. salt
½ tsp. black pepper
Mix well. Wrap in foil to freeze. I freeze it unbaked, thaw it in the refrigerator and bake it at 350 degrees until cooked through, about 1 1½ hours. You may prefer to freeze this either baked or raw.
CHILI
Using your favorite chili recipe, add extra vegetables such as chopped onions, mushrooms and finely chopped celery even grated carrots. Chili is one of those recipes that varies greatly, depending on the cook. Ive seen chili recipes calling for unsweetened chocolate or even earthworms! Once I did add some chocolate, just for fun, but thats where I draw the line! No earthworms!
GRANDMAS PIE CRUST
Recipe from my mother, Dorothy Walker, as dictated to her granddaughter, Joy
Mix together:
2 cups flour and 1 tsp. salt
Pour into measuring cup but dont stir together:
½ cup cooking oil and ¼ cup cold whole milk
Make a well in the center of the flour and salt mixture. Pour oil and cold milk into the well and stir lightly to make dough hold together in a ball. Divide in half. Refrigerate a few minutes to chill. Roll out between pieces of wax paper.
LEMON SOY CHICKEN
Recipe from Roxanne Staufer in Virginia
12-20 chicken pieces or 24 chicken thighs, skinned
1 cup oil (less is fine)
1 cup lemon juice (freshly- squeezed is best)
2 Tbsp. soy sauce
1 tsp. salt
¼ tsp. oregano
2 tsp. minced onion, dehydrated
¼ tsp. garlic powder (or more)
Make a marinade of all ingredients, except chicken. Pour marinade over chicken and marinate overnight or longer. Drain the marinade from the chicken, but save it. Grill the chicken pieces 5-10 minutes on each side, cool before freezing, and place enough for a meal into each freezer bag, along with the reserved marinade. Freeze until ready to use. When ready to bake, thaw, place chicken and marinade in a casserole dish and heat.
TASTY SQUASH CASSEROLE
2 # yellow or zucchini squash, cooked with 1 onion, drained well
1-2 carrots, grated fine
2 Tbsp. chopped pimiento
1 can cream of chicken soup
1 cup sour cream
1 pkg. (small) Pepperidge cornbread dressing
1 stick of butter Melt with dressing
Mix drained squash with all ingredients except dressing and butter. Add salt and pepper to taste. Spread half of the dressing evenly in the casserole dish. Spread all of the squash and onion mixture over that and top with remaining crumbs. Bake at 375 degrees for 25 minutes.
BAKED MACAROIN AND CHEESE
1 1/2 cups elbow macaroni
3 Tbsp. butter
2 Tbsp. flour
1/2 tsp. salt
dash pepper
2 cups milk
1/4 cup finely chopped onion
8 oz. Cheddar cheese, cubed
Cook macaroni in boiling water until just tender; drain. In saucepan, melt butter; blend in flour, salt and pepper. Add milk; cook and stir till thick and bubbly. Add onion and cheese cubes; stir until melted. Mix cheese sauce with macaroni. Turn into 1 1/2 quart casserole dish. Bake at 350 degrees for 35 to 40 minutes, or until heated through. For extra color, flavor and interest, add a thinly sliced, lightly salted tomato to the top of the macaroni before baking. Yields 6 servings.
Note: When preparing ahead of time for freezing, do not bake first. Simply freeze the noodle/cheese mixture in a freezer bag or casserole dish. When ready to use, thaw completely and bake according to directions.
SPAGHETTI PIE
Recipe from Elinor Wright of Virginia
6 oz. spaghetti
2 t. butter (or margarine)
1/3 cup grated Parmesan cheese
2 eggs, well beaten
1 cup cottage cheese (8 oz.)
1 lb. ground beef or pork sausage
1/2 cup chopped onion
1/4 c. chopped green pepper
1 8 oz. can tomatoes, cut up
1 6 oz. can tomato paste
1 tsp. sugar
1 tsp. dried oregano, crushed
1/2 tsp. garlic salt
1/2 cup shredded mozzarella cheese (2 oz.)
Cook the spaghetti according to the package directions: drain. Stir butter into hot spaghetti. Stir in Parmesan cheese and eggs. Form spaghetti into crust in a buttered 10 in. pie plate. Spread cottage cheese on bottom of spaghetti crust. (I use the mozzarella instead since my family does not care for cottage cheese.)
In skillet cook ground beef (or sausage), onion and green pepper till veggies are tender and meat is browned. Drain off excess fat. Stir in undrained tomatoes, tomato paste, sugar, oregano and garlic salt; heat through. (If you are in a rush use canned spaghetti sauce in lieu of recipe.)
Turn meat mixture into spaghetti crust. Bake uncovered in 350 degree oven for 20 minutes. Sprinkle the mozzarella cheese on top. Bake 5 more minutes. Serves 6!
CROCKPOT SPAGHETTI SAUCE
Recipe from Nancy Fennell of Virginia
1 lb. ground chuck
1 lb. Italian sausage, casings removed (mild or hot)
1Tbsp. olive oil
3 onions, diced
2 cups sliced mushrooms
6 cloves garlic, minced
2 (14 ½ oz.) cans diced tomatoes
29 oz. can tomato sauce
12 oz. can tomato paste
2 Tbsp. dried basil (fresh is best, but more is needed)
1 Tbsp. dried oregano
1 Tbsp. brown sugar
½ tsp. red pepper flakes (optional)
½ cup red cooking wine vinegar (alcohol cooks off)
Brown ground chuck and sausage; add to crockpot. Sauté onions and mushrooms in oil until lightly browned. Transfer to crockpot with all remaining ingredients. Cover and cook on Low for 8-9 hours.
Note from Lois: If you have more than one crockpot, fill them both up and freeze the sauce for later. But if not, simmer in a Dutch oven for several hours on the stovetop.
CHICKEN OR VEGETABLE LASAGNA
Recipe from Rhoda Long, Virginia
Tomato Sauce:
1 jar spaghetti sauce
1 onion, chopped
1 clove garlic, chopped fine
1 Tbsp. parsley, chopped
¼ tsp. each salt and pepper
1 can black beans or chopped spinach or chopped squash
4 boneless, skinless chicken breasts, chopped
(Add more vegetables in place of chicken for meatless lasagna)
Cheese Sauce:
2 eggs, beaten
2 cups cottage cheese
2 cups shredded Mozzarella or Monterey Jack cheese (save half for top)
Lasagna Noodles, cooked
Spread half of tomato layer on bottom of a 9x13 pan. Place layer of lasagna noodles on top. Cover with half cheese mixture. Repeat these layers. Sprinkle remaining shredded cheese on top. Bake uncovered at 350 degrees for 50 minutes. Let stand 10 minutes before serving.
NUTRITIOUS MUFFINS
(A very moist and delicious muffin great for lunches!)
1 ½ cup whole wheat flour
½ cup brown sugar
1 Tbsp. baking soda
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. salt
¾ cup wheat germ
2 Tbsp. Brewers yeast
2 eggs
1 cup applesauce
½ cup milk
¼ cup oil
Mix together, but do not beat.
Stir in: ½ cup raisins or dried cranberries
½ cup chopped nuts
Bake at 375 degrees for 12-18 minutes. Yields 18-24 muffins.
GRANOLA CEREAL
Recipe from my mother, Dorothy Walker
6 cups old fashioned rolled oats, uncooked
3 cups dry coconut shreds, unsweetened
1 cup each of raw wheat germ, honey, corn oil, slivered almonds or walnuts, raisins, sunflower seeds, sesame seeds and cold water
In a large mixing bowl, combine oats, coconut, wheat germ, sunflower seeds and sesame seeds. Toss together thoroughly. Combine honey and oil. Add to dry ingredients, stirring until well mixed. Add the cold water, a little at a time, mixing until crumbly. Pour mixture into a lightly oiled large shallow baking pan. Place on middle rack and bake in a preheated oven (225 degrees) for two hours, stirring every 15 minutes. Add one cup of nuts and continue to bake for ½ hour longer or until mixture is thoroughly dry and light brown in color and crispy. Turn off oven and allow cereal to cool in oven. Add dried raisins or cranberries at this point. Cool and store in cool, dry place or freeze. Serve with fresh fruit, with milk or just plain.
FAVORITE BANANA BREAD -- (5 X Recipe)
Recipe from Phyllis Brokaw of Virginia
1 cup sugar (5 cups) (1 cup less - 4 cups - works great for 5Xs the recipe)
½ cup oil (2 ½ cups)
2 eggs (10)
3-4 bananas (15-20)
pinch salt (5 pinches)
1 tsp. baking soda (1 Tbsp, 2 tsp.)
¼ tsp. baking powder (1 ¼ tsp.)
1 ¾ cups unbleached flour (8 ¾ cups)
Bake at 350 degrees for 45 minutes or until an inserted toothpick comes out clean.
This has been a favorite of ours for 28 years, though I cut way down on the sugar and sometimes use all *freshly milled whole wheat flour. Sometimes I also add some oat bran in place of a portion of the flour. This is great wrapped individually for lunches in place of a dessert. *Freshly milled flour produces a much lighter bread than the store-bought whole wheat flour and is so much more nutritious. If you are interested in a food mill to grind your own grain, ask me about it at [email protected].
Happy Cooking! ~ From your Heart to Heart friend, Lois
Friends may subscribe to "Heart to Heart" by e-mailing [email protected] and sending their first and last name, city, state and name of the person who referred them to this newsletter. If at any time you stop receiving this newsletter, please let me know, so I can correct it. To unsubscribe, please reply with a brief message. Thank you!