Freezer Meals

Busy moms need a little help in planning and fixing meals. Make two or three batches at once and freeze the extra ones for a busy night.

 (Notes from the Demonstration Kitchen information)

I. Why Freezer Meals

A. Freezer meals save both time and money ($200--$300 a month).

B. Healthier than fast food and pre-packaged frozen foods.

C. You can cater your dinner to your family's tastes and portion size.

D. Convenient to take to friends who are sick, or unable to cook for their family.

E. Reserving one meal a day as a family meal can help strengthen your family

F. Relationships: Freezer dinners help make sure the family meal take place daily.

II. What Freezes Well?

1.      Raw meat freezes well if in a marinade.  Refreezing meats can cause them to lose moisture and become tough, but when mixed with a marinade, or placed in a casserole type dish, meats will cook up with more flavor and are usually more tender.

2.      Cooked rice, bread dough, pie crusts, cookie dough, cinnamon rolls, muffins, burritos, waffles, shredded cheese, fajita mix, soups, pasta sauces, cooked ground beef, fish, grapes, broccoli, nuts, orange peels, fish, herbs.

III. What Doesn't Freeze Well?

1.      Water based veggies and fruits like lettuce, celery or peaches will get soggy when defrosted, however, frozen fruit is excellent when used in a cobbler or smoothie.

2.      Cream cheese and block cheese will dry out and crumble unless mixed with other ingredients.

3.      Mayonnaise, custards (pumpkin pie included), and frostings do not freeze well, they will separate.

4.      Fully cooked noodles and fried foods will be soggy when defrosted to solve this problem, only cook 60% then cool and freeze.  Pop fried foods in the oven to finish cooking.

5.      When in doubt check the freezer section in the store if you see it, you can probably do it too. 

IV. Packing

Most often I use Ziploc bags (both gallon and quart sizes).  Look for bags specifically labeled for the freezer.  You may consider double bagging for soups, and sauces.  Lay bags flat in the freezer so they will stack like bricks.  Squeeze as much air out of the bag as possible before freezing.  Defrost on high in a microwave safe bowl in the microwave.

V. Additional Packaging

1.      You may consider purchasing foil pans from the dollar store for easy clean up or delivery to a sick neighbor.  (Clean-up is zero and they don't have to worry about returning your pan.)

2.      Also, line a loaf pan with heavy-duty foil to form meat-loaf and then freeze and remove from the pan the next day and package in a zip-top bag.

 V. Labeling

Do not forget to label food with date, cooking time and temperature using a permanent marker. Example: 2-09   Lasagna 350ºF.  60 minutes.

VI. Cooking Meat

1.      Brown hamburger in a heavy pot in the oven at 400º F, stirring every 20 minutes.  To reduce the fat content, you can rinse the meat in a colander under hot water and then add beef bouillon granules to return the flavor.

2.      Put the pieces of chicken in a big pot with a piece of celery broken in half, a large washed but unpeeled carrot with the end removed and broken in half, and a large peeled and quartered onion. Cover with water, add a few peppercorns and some salt, and cook the chicken until it is done. Remove, cool, and chop.  Strain and save the broth.

V. Safe Defrosting and Refreezing

1.      Refrigerator: Usually takes 24 hours to defrost.

2.      Microwave: Use food right away because food is warm and is cooking in some areas.  Bacteria start the multiplication process when food is warm.  It's Ok to refreeze leftovers once it has been fully cooked.

3.      It is OK and common to pour off some extra water when defrosting.

4.      Once food has defrosted in the refrigerator, even if uncooked, it is safe to refreeze it.  There may be a loss of quality because of the moisture lost through defrosting.

5.      Most freezer foods last 3-6 months in the freezer.  Freezer jam last up to a year and ice cream cakes last 2 months.

6.      This is a general rule: You may need to add 50% to your baking time since your dish is cold.  For example: Your meal calls for 30 minutes baking time, you may need to add another 15 min.  

V. Shortcuts and Tips.

1.      Place a list of meals you have prepared to the freezer and cross them off when you remove one. Now you have a working menu.

2.      Most frozen meals can go from freezer to oven.  Bake at 300ºF. for 3 hours. (Cover with foil)

3.      If you want mashed potatoes ready for a meal right when you get home.  Bring a pot of cubed potatoes to a full boil, then turn off the heat (but leave it on the burner), put the lid on, and the potatoes will be ready for mashing in about three hours.

4.      For perfect rice every time, even when you are not home, measure rice and water into a pan.  Bring to a boil.  Turn off the heat, but leave the pan on the burner with the lid on.  The rice will be fluffy and perfect in about 3 hours.

More Ideas from the Better Homes and Gardens , Recipe Card Library

1. Undercook foods slightly, especially pasta and vegetables. Go easy on the seasonings because some flavors intensify in freezing. Then season to taste before serving, if desired.

2. Add crumb toppers or cheese trims to casseroles at heating time rather than before freezing.

3. Use moisture-vapor proof material for wrapping foods for the freezer to prevent them from drying out, and also to keep them from taking on unwanted flavors.

4. Keep a list alongside the freezer that indicates what frozen foods are on hand and the dates by which they should be used.

5. Freeze foods at 0º F. or lower for best quality.

VI. Equivalency Chart

1 pound hamburger== Approx. 3 cups cooked

1 pound boneless skinless chicken Breast==Approx. 2 1/2 cups cooked, broken up

1 chicken Breast==Approx. 1 cup cooked

1 cooked whole chicken ==4 cups

1 pound ground sausage ==3cups

1 pound cubed ham==2 12 cups

1 large onion== Approx 1 cup shopped

1 chopped sautéed onion==1/2 cup

1 green pepper==Approx I cup chopped

1 pound cheese==Approx 4 cups grated

2 medium carrots==Approx 1 cup sliced

2 stalks celery == Approx 1 cup sliced.

Quick Cuisine

A Once-A-Month approach to cooking:  Divide these recipes into family size package and freeze.

Author:  Carole Ellis

I. Chicken

A. Chicken A La King

4 strips diced bacon                                                 1/2 cup flour

1/2 cup diced onion                                                  2 cups half & half

4 ounces sliced mushrooms                                               1 1/2 cups chicken broth

1/2 cup diced green pepper                                                2 cups chicken pieces

2 tablespoons butter                                                            Salt and pepper

                                                Rice or toast

            Sauté the bacon, onion, mushrooms, and green pepper in 2 tablespoons of melted butter. Blend in flour, salt and pepper, and cook until bubbly. Remove from heat and stir in half & half and chicken broth. Heat to boiling stirring constantly. Stir in the chicken. Put in a freezer bag, label and freeze. When thawed heat until bubbly and serve on rice or toast.

B. Chicken and Rice P. 33

1 can cream of mushroom soup                             1 (4 ounce) can mushrooms

1 cup milk                                                                   1 cup cooked rice

1 envelope onion soup mix                                     1 (10 ounce package) peas and carrots

                                                2 1/2 cups chicken pieces

            Mix all ingredients together in order give. Place in a freezer bag.label, and freeze. When thawed pour into a casserole and bake at 375º F. for 45 minutes.

C. Chicken Noodle Soup P.  52

8 quarts chicken broth                                             2 cups sliced carrots

2 cups cooked diced chicken                                 1 cup chopped onion

Package of thick egg noodles.                                2 cups sliced celery

            Combine all ingredients in a large pot. Bring to a boil and simmer until vegetables are tender. Label and freeze.  When thawed heat thoroughly.

II. Ground Beef Dishes

A. Oriental Beef Dinner

1 1/2 pounds ground beef

1 cup chopped celery

1 cup chopped onion

1/2 cup chopped green pepper

3 cups water

1/3 cup cornstarch

1 tablespoon sugar

1/2 teaspoon ground ginger

3/4 cup soy sauce

1 (7ounce) can bamboo shoots

1 (6 ounce) package pea pods

1 (10 ounce package) frozen peas

Chow Mein noodles.

            Cook the ground beef, celery, onion, and green pepper until the ground beef is browned. Drain. Add water. blend cornstarch, sugar, ginger;  and  soy sauce. Add to beef mixture and cook until thick and bubbly. Stir in pea pods, bamboo shoots,  and frozen peas. Put into a freezer bag, label and freeze. When thawed, cook in skillet over low heat about 25 minutes, stirring frequently. Serve with chow Mein noodles.

B. Sloppy Joes

5 cups cooked ground beef                                                            1/2 cup brown sugar

1 cup onion                                                                            2 tablespoons vinegar

1 minced garlic clove                                                                        2 tablespoons prepared mustard

1 cup chili sauce                                                                   2 (8 ounce) cans tomato sauce

            Add all the ingredients together and simmer for 10 minutes. Pour into a freezer bag. Label and freeze. When thawed heat the mixture and serve on warm hamburger buns.

C. Chili  P.55

2 cans kidney beans                                                                        2 cups browned ground beef

1 can white beans                                                                2 small cans spicy tomato juice

1/2 cup sauté onion                                                              1 large can vegetable juice

4 ounces mushrooms                                                          Chili powder to taste.

            Combine all ingredients together. Pour into a freezer bag. Label and freeze. When thawed heat thoroughly.

III. Ham

A. Pea Soup In The Crock Pot

2 cups diced ham                                                                 1 cup onion

6 cups ham broth                                                                  1/2 teaspoon parsley flakes

1 pound dried split peas                                                      1 tablespoon bouillon granules

1 1/2 cups sliced carrot                                                        1/4 teaspoon pepper

1 cup chopped celery                                                          1/8 teaspoon thyme

            Combine all ingredients. Cover and bring to a boil. Reduce heat and simmer until peas are tender. When cool, place in a freezer bag, label, and freeze. When thawed pour into a pot and simmer until heated through.

B. Fried Rice  

1 cup diced cooked ham                                                     2 tablespoons green onions

1 (8 ounce) can water chestnuts                                        2 cups cooked rice

1 (4 ounce) can sliced mushrooms                                                2 scrambled eggs

1 cup frozen peas                                                                 2 tablespoons soy sauce

            Add all ingredients together, mixing well. Put into a freezer bag, label and freeze. When thawed heat in wok or frying pan with 2 tablespoons vegetable oil Pour in fried rice and cook until heated through.

C. It's In There Supper

2 cups cream of chicken soup                                            1 package frozen peas

1 cup milk                                                                                2 cups ham chunks

1 cup diced chicken                                                             1 package tater tots

            Combine soup, milk, chicken, ham, and peas. Place inside a freezer bag, label, and freeze. When thawed, place in a casserole, top with tater tots and bake 425 degrees for 40 minutes.

IV Tuna Fish

Tuna Casserole 

1/2 cup sliced onion                                                             1 can drained tuna

1/2 cup diced green onion                                                   1/2 cup milk

1 (4ounce) can mushrooms                                                            1 cup frozen green peas

2 cans cream of mushroom soup                                       1 (12 ounce) package egg noodles

            Cook noodles according to package directions leaving them slightly undercooked.

Combine all ingredients together and place into freezer bag.  Label and freeze. When thawed, place in a casserole and bake at 350º F.

V. Bread

A. Hot Rolls 

2 cups hot water                                                                   1 egg

1/4 cup sugar                                                                                    6 tablespoons margarine

1 teaspoon salt                                                                     1/2 cup dry milk

2 tablespoons yeast                                                             6 to 8 cups flour

            Mix water, sugar, margarine; add yeast, then add dry milk, egg and flour until you have a soft dough. Knead 10 minutes. Form into rolls; let rise until double. Bake at 375ºF. for 15 to 20 minutes. When cool, label and freeze.

B. Casserole Bread 

1 package yeast                                                                   3/4 cup hot milk

1 3/4 cup flour                                                                       1 tablespoon parsley flakes

2 tablespoons shortening                                                    1 teaspoon salt

1/2 teaspoon oregano                                                         1/2 teaspoon garlic powder

                                                            2 beaten eggs

            Mix the above ingredients together. Beat for 3 minutes. Turn into a well greased 2 quart casserole or bunt pan. Cover and let rise for 30 minutes or until light. Bake at 350º F for 30 minutes. Remove from casserole immediately. When cool, wrap in plastic and then in foil, and freeze.

Other Freezer Meal Recipes

(These recipes are from the Demonstration Kitchen information)

Lasagna

4 1/2 cups hamburger                                                          30 oz bottle spaghetti sauce

1/2 cup sautéed onion                                                         2 cups cheddar cheese

1/4 tsp garlic powder                                                                        2 cups Monterey or mozzarella cheese

2 pounds carton low-fat cottage cheese                           Parmesan cheese

                                                8 oz package Lasagna noodles dry

            Mix spaghetti sauce with ground beef, onion and garlic. Spread 1/2 of sauce with meat on bottom of a freezer bag. Layer with dry noodles. Then spread 1/2 cottage cheese, followed by 1/2 cheddar and Monterey Jack cheese. Repeat whole process. Sprinkle with Parmesan cheese. When thawed cut bag move to a 9x13 pan (sprayed with PAM) and bake 1 hour at 400º F. (uncovered first 20 minutes, covered last 40 minutes).

 You can also freeze this in the pan because it's easier to layer the ingredients. If you don't have enough room in your freezer, a bag works just fine.

Beef Stroganoff

3 cups ground beef                                                              1/4 teaspoon pepper

1 cup onion (sauté)                                                              2 (4oz) cans mushroom pieces (drained

1/4 tsp. minced garlic                                                           1(1 1/2 oz) pkg. stroganoff sauce mix

1/4 cup flour                                                                           8 oz plain nonfat yogurt

1/2 teaspoon salt                                                                  1 cup skim milk

            Combine all ingredients. Pour into gag and freeze.  When thawed, simmer uncovered for 15 minutes. Thin with skim milk if desired. Serve over hot rice, baked potatoes or noodles.

Meat Loaf

1 1/2 pounds RAW ground beef                                         3/4 coups oats (quick or regular)

8 oz tomato juice                                                                   1 beaten egg white

                                    1/3 c chopped onion1 1/4 teaspoon salt

            Combine all ingredients. Mix well. Put into bag and freeze. When thawed, shape into loaf and put loaf pan to bake. You can also freeze this in a loaf pan, cover with foil, label and freeze. When thawed, bake uncovered at 350 º F. for 1 hour.

BBQ Beef or Pork

2--3 pounds beef (beef brisket is best. It's lean. Also works well with pork loin roast).

1 (18oz.) bottle barbecue sauce (your favorite kind)

Cook the brisket in a slow oven 275 ºF. for 5 to 6 hours, or cook in crock-pot until beef is done and strings when torn apart. When meat is done, drain fat and pull meat apart into strings. Mix together with the BBQ sauce.  Pour into freezer bag and freeze. When thawed, heat through in microwave or stove-top. If you heat on stove-top use low heat and sir often. Serve with baked potatoes, vegetable salad.

Chili Verde Smothered Burritos

3 pounds boneless pork                                                      5 cups water

3 large cans diced green chilies (7oz)                               1medium diced onion

1 small can diced jalapenos

            Season meat with onion powder, season salt or salt, chili powder, and garlic powder (frosted over all meat). Add the meat, water, green chilies, onion, and diced jalapenos, and a dash of cayenne pepper (sprinkle small amount on top of water). Cook the meat at 325ºF. Break up meat and freeze in family sized portions.

Add

1 can refried beans                          Soft taco shells                      Cheese

Beans                                                 Onions                                    Etc

Chinese Sundaes

(About 10 -- 1cup servings)

3 cups chicken pieces                                                                     1/2 teaspoon basil

2 cups chicken broth                                                                                    1/4 teaspoon pepper

3 tablespoons cornstarch mixed                                                    1/2 teaspoon salt

with 4 tablespoons cold water                                                         1 can cream of chicken soup

1 cup sliced carrots                                                                          Chow Mein noodles (optional)

            Combine all ingredients except chicken pieces and noodles. Bring to a boil to thicken. Add chicken pieces. pour into bag and freeze. When thawed, heat through and serve over rice and or chow Mein noodles.

            Stack with a variety of your favorite toppings: chopped green onion, water chestnuts, or anything else that sounds good to you!

Chicken Enchiladas

Mix together to form sauce:

2 cans cream of chicken soup                                1 pint low-fat sour cream or 8oz non-fat plain yogurt

Mix with 1/2 cup sauce to form filling:

2 cup chicken pieces                                                                       1/2 teaspoon garlic powder

2 (4oz.) cans mushrooms drained                                                 1/2 teaspoon salt

1 cup chopped onion (sauté)                                              1/4 teaspoon pepper

1 teaspoon chili powder (optional)                                      10 flour tortillas

                                                1 1/2 cups grated cheddar cheese

            Spread the tortillas with filling. Roll up and place in freezer bag. Pour remainder of sauce over enchiladas in bag and sprinkle with cheese. When thawed, put in 9X13 pan and bake a 450ºF. for about 15 minutes or until heated through. Do not cover.

White Bean Chicken Chili

2 pounds boned chicken cooked                                       2 large (96oz) cans chicken broth

2 cans white beans [diced beans (softened) with freeze better)

1 (4oz) cans diced green chilies

Sauté in oil and add broth:

1 medium onion                                                                    1 tablespoon olive oil

6 cloves garlic

Season with:

1/8 teaspoon cayenne pepper                                           1 teaspoon pepper

1 Tablespoon (scant) oregano                                           Top with Jack Cheese

            Simmer all ingredients except chicken and cheese for 2 hours. Just before serving add chicken and cheese. (If freezing add chicken before bagging soup). Freeze grated cheese in baggie next to soup and add just before serving).

Chicken Noodle Soup

Strain Broth that you cooked your chicken in. Put in clean pan. Add enough water to make as much soup as you want, and bouillon to taste. Bring to a boil.

Add Carrots, celery, and onions. (Use your leftover vegetables). Add thawed Homemade egg noodles (found in the freezer section of your grocery store). Boil until noodles are tender. Add at least 2 cups chicken pieces. Bag and freeze. When thawed, simmer for 30 minutes until heated through and enjoy!

Chicken Pockets

About 26 rolls

1 (8oz) pkg. lite cream cheese (softened)                         3 cups chicken pieces

1/4 cup chopped green onions                                           1 can cream of chicken soup

                                                Several  crescent rolls 

                                                Bread crumbs (Ritz cracker crumbs)

            Combine chicken, cream cheese and onions. Starting at the narrow end of the crescent roll, add spoonful of chicken mixture and roll up. Seal edges tightly. Drop in bowl of melted butter and roll in bread crumbs. Put into freezer bag and freeze.

When thawed, bake uncovered at 350º.F. for 30 minutes (until  golden brown). Heat cream of chicken soup with enough milk for desired consistency to make gravy and pour over each roll. Enjoy with a vegetable and salad.

Feather--Light Overnight Rolls

(You can freeze the rolled dough in this light and irresistible recipe, making the day of the big feast a little more calm)

1 cup water                                                                1 cup cold water

1 cup butter (2 sticks)                                               2 (.25oz) packages yeast

3/4 cups sugar                                                          1/2 cup warm water

2 teaspoons salt                                                       4 eggs beaten

7 1/2 cups flour                                                         Butter for spreading on dough

            In a 6-qt. pan bring 1 cup water to a boil. Add the 1 cup butter, sugar, and salt. Remove from heat. Add the 1 cup cold water. Dissolve yeast in the 1/2 cup warm water (not hot). When first mixture is lukewarm, add yeast mixture and beaten eggs. Stir briefly. Add flour and stir together. Cover pan with lid and refrigerate overnight. When ready to roll out, divide dough in thirds. Lightly flour surface of a bread board.  Roll each third out in a large circle about 1/2-inch thick. Spread dough lightly with butter. Cut dough in to wedges and roll each up, beginning at the wide end, to form a crescent shape. Place on 3 greased baking sheets (about 12 rolls per sheet). Let rise about 4 hours. Bake at 400º F. for about 12 minutes. Makes 2 to 4 dozen rolls.

From Better Homes and Gardens (Recipe Card Library)

Basic Oven Meatballs

3 eggs                                                                        1/2 cup finely chopped onion

3/4 cup milk                                                               2 teaspoons salt

3 cups soft bread crumbs                                        3 pounds ground beef

(about 4 1/2 slices bread)

            In a large bowl beat eggs; stir in milk, crumbs, onion, and salt. Add meat, mix well. Shape into 72 one-inch balls. Bake in tow 151/2 X 10 1/2 X 2 inch baking pans in 375º F. for 25 to 30 minutes. Remove from pan and cool quickly. Place cooled meatballs on a cookie sheet; freeze till firm. Use 24 meatballs for each package, wrap in moisture-vapor proof material. Seal, label and freeze.

These meat balls can be used to make Spaghetti and meatballs, barbecued meatballs, Stroganoff meatballs, Sweet and sour meatballs, Meatballs and gravy, or use your imagination.