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Freezer Meals

FOSS FAVORITES
Copyright 2015

Table of Contents
Table of Contents
Chapter 1
Main Dishes
BBQ Beef on a Bun
Brown Sugar Meatloaf
Hamburger Potato Casserole
Sausage Mac n Cheese
Taco Soup
Teriyaki Pork Chops
Sweet and Sour Meatballs
Funeral Potatoes and Ham
Chapter 2
Sides
Fried Rice
Corn Bread Muffins
Index

Chapter 1

Main Dishes
To make a pulled beef or pork roast into a freezer meal, i buy three roasts and make a
triple batch of sauce. Salt the roasts and place in a freezer bag. Divide sauce into three
sandwich size bags and throw in with the roasts. Label and freeze.
In the morning before work, plug in crockpot and set to low. Add frozen roast and
microwave sauce packet for 30 seconds to start defrosting. put sauce packet on top and
add lid. Cook 6-8 hours and serve on buns.
(You could also add to crockpot around lunchtime and cook on high 4-5 hours)

BBQ BEEF ON A BUN


Servings: 12 | Yield: 1 beef roast
Source: Jessica Christensen
Ingredients
1 3-4 lb boneless roast
1 pkg onion soup mix
1 cup barbeque sauce
1 can tomato sauce, 7.5 oz
cup brown sugar
Method

Put roast in large crock pot. Mix all other ingredients together and pour over
the top. Cook on low, 12-16 hours. Pull apart beef and leave in the crock
pot. Serve on kaiser buns with corn on the cob and coleslaw.

When freezing meatloaf, mix meat mixture and place into freezer bag. Mix sauce
topping and place into smaller bag. Take meatloaf mixture inside of the freezer bag and
press into a meat loaf pan. Since you are shaping it inside the bag, it can easily be
removed and frozen without having to freeze your pan. Add sauce mixture to bag, label
and freeze.
When you are ready to cook, remove meatloaf from bag and place inside meatloaf pan
and place in the oven. Cook for 30 min, then microwave sauce bag until defrosted and
place on top. Cook for 50 more minutes.

BROWN SUGAR MEATLOAF


6 servings
Ingredients
cup Brown Sugar, Packed
cup ketchup
1 tbsp worcestershire sauce, divided
tbsp steak sauce
1 lb lean ground beef
3 Tbsp. milk
1 egg
1 tsp salt
tsp black pepper
medium onion, chopped
2 cloves garlic
cup saltine crackers, finely crushed
Method

Preheat oven to 350 degrees F. Lightly grease a 5x9 inch loaf pan. Mix
hamburger, onion, and cracker crumbs. Mix eggs, milk, salt, pepper, garlic,
and 1/2 T worcestershire sauce together and add to meat. Mix thoroughly
and press into loaf pan. Mix brown sugar, ketchup, steak sauce and 1/2 T
worcestershire sauce together and pour on top of the meatloaf. Bake in
preheated oven for 1 hour or until juices are clear.

This recipe is basically just an upside-down cottage pie. Freezing mashed potatoes is
simple and easy and they reheat wonderfully. Triple recipe, place in aluminum casserole
dish, label and freeze.
To reheat, place in oven and add 30-45min to the baking time.

HAMBURGER POTATO CASSEROLE


Servings: -Ingredients
1 lb Lean Ground Beef
4 cups Mashed Potatoes
1 can Cr of Mushroom Soup
cup Onion, Chopped
cup Milk
2 cups Mixed Vegetables
1 cup Cheese, Grated
Salt and Pepper
Method

1.

Preheat oven to 350 degrees F. Cook hamburger until brown and drain.
Combine soup, onion, milk, vegetables, salt and pepper. Use leftover
mashed potatoes or prepare instant potatoes according to package
directions.

2.

Alternately layer the potatoes, soup mixture, and meat in a 9x13


baking dish. Bake for 30 minutes; top with cheese and bake for 10
more.

To make Sausage Mac n Cheese a freezer meal, i usually triple the recipe and place in
aluminum casserole dishes. Place crumbs in a small bag on top before putting the lid on
or covering in aluminum foil. Label. Freeze.
Most cooked pasta has no problem being frozen and reheated. This Sausage Mac n
Cheese is great reheated, with no worries of the sauce separating.

SAUSAGE MAC N CHEESE


Servings: 6 | Yield: 12 squares
Source: Cindi
Ingredients
2 cups short pasta
pound italian sausge
medium onion, finely chopped
3 cloves garlic, finely chopped
3 Tbsp. butter
3 Tbsp. flour
3 cups milk
3 cups sharp cheese
1 cup croutons
Method

1.
2.
3.
4.

Boil pasta in salted water, and cook just shy of al dente, according to
package directions. Drain and set aside.
Cook sausage until browned, breaking apart large pieces. Drain and set
aside.
Put croutons in a food processor until they resemble medium bread
crumbs. Set aside.

Heat olive oil in a skillet over medium heat and add the onions and
garlic. Cook until onions are transparent. Add the butter. When the
butter melts, whisk in the flour and cook about a minute. Whisk in the milk
gradually, and season with salt and ground black pepper, then bring up to a
bubble. Turn the burner off and stir in the cheese until it''s all melted.

Combine pasta and sausage in the sauce and mix. Put in baking dish
and cook for 30min at 350 degrees. Top with crouton crumbs and bake
another 15min until hot and bubbly. It is also good with ham and peas added
instead of sausage.

5.

Soups can be very easy to triple, make ahead and freeze. However, soups tend to be one
of the most time consuming meals to reheat. I find most soups are better given time to
heat in the crockpot, as reheating on the stove will require more supervision. I usually
make a triple batch of any soup and then divide into three large freezer bags. Label and
place in freezer vertically to freeze.
I find if you lay the bag flat in the freezer, the flat frozen soup will be hard to fit in a pot
or crockpot.

TACO SOUP
6 servings
Source: Cindi
Ingredients
1
1
1
1
1

lb hamburger
can tomato sauce
can niblets corn
can stagg chili
pkg taco seasoning

Method

Brown hamburger and drain fat. Add cans and heat through. Mix seasoning
in one cup water and add to soup. Serve hot with sour cream and taco chips.

Marinades are excellent for adding flavour but I tend to forget to plan ahead with
enough time to marinade things for hours. Any marinade/sauce and meat combination
is great, because freezing in the sauce helps the marinade penetrate deeper. Then
whenever you decide to eat you can pull from the freezer, place in a lightly greased
9x13 baking dish and cook in the oven. Some of our favourite marinades are teriyaki,
sweet and sour, or honey mustard.

TERIYAKI PORK CHOPS


Servings: 6 | Yield: 6 Pork Chops
Source: Cindi
Ingredients
6 pork chops, boneless
cup white sugar
cup soy sauce
cup cider vinegar
1 clove garlic
teaspoon ginger
teaspoon black pepper
1 cup water
2 tablespoons corn starch
Method

In a small saucepan over medium heat combine sugar, soy sauce, vinegar,
garlic, ginger and black pepper. Add corn starch to water and set aside.
Bring sauce to a boil and add cornstarch and water. Return to a boil and boil
one minute stirring constantly. Place pork chops in glass baking dish and
cover with teriyaki sauce. Cook for 30-40 minutes or until pork chops are
done, basting if desired. Serve over rice with stir fry veggies. If using as a
marinade omit corn starch and water, cover pork chops and refrigerate
overnight.

SWEET AND SOUR MEATBALLS


Servings: 6 | Yield: 24 Meatballs
Source: Cindi
Ingredients
cups brown sugar
cup cider vinegar
cup soy sauce
cup ketchup
cup pineapple juice
cups water
2 tablespoons corn starch
1 lb lean ground beef
cup bread crumbs
cup parmesan cheese
1 egg
medium onion, finely chopped
2 teaspoons garlic powder
1 teaspoon soy sauce
1 teaspoon worcestershire sauce
teaspoon black pepper
Method

1.

Sauce: Place the sugars, vinegar, soy sauce, ketchup & pineapple juice
in a medium saucepan. Add cornstarch to cold water and set aside.
Bring sauce to a boil and add cornstarch and water. Boil for one minute
stirring constantly.

2.

Meatballs: Preheat oven to 350 degrees F. In a large bowl combine beef,


bread crumbs, & parmesan. Mix egg, onion, parsley, garlic powder, soy
sauce, worcestershire sauce, and black pepper together and add to meat
mixture. Mix well. Form into 1-2 inch meat balls and place on broiler tray or
cookie sheet. Bake for 30 min or until done.

This recipe for Funeral Potatoes and Ham contains sour cream and has no problem with
separating, make as directed. Sour cream can be tricky though, especially if reheating a
recipe on the stove top. If a recipe calls for sour cream in the sauce, make sauce as
directed without sour cream, freeze, then add sour cream at the end when sauce has
been reheated.

FUNERAL POTATOES AND HAM


8 servings
Ingredients
3 cups cubed ham
1 cup Cheeze Whiz
cup Sour Cream
1 can Cr of Mushroom Soup
cup Milk
cup Butter, Melted
1 lb Frozen Hash Browns
1 cup Crushed Corn Flakes
Salt and Pepper
Method

1.

Preheat oven to 325 degrees F. Grease a 913 casserole dish.

2.

Cut 3 cups ham into small cubes.

3.

In a large bowl, mix processed cheese, sour cream, mushroom soup,


milk, 1/2 of the margarine and salt and pepper. Place potatoes in
prepared dish, add soup mixture and ham and mix well.

4.
5.
6.

Mix crumbs with remaining melted margarine and sprinkle over top of
potato casserole.
Bake at 325 degrees F for 40 to 50 minutes or until crumbs are lightly
browned and casserole is bubbling.
Use corn flakes and butter for a crunchier topping.

Chapter 2

Sides
I usually triple this recipe and dive into three freezer bags. When freezing rice, give it a
chance to cool before placing in freezer bags and freezing.
I prefer reheated rice for most asian dishes, as it more closely resembles restaurant fried
rice!

FRIED RICE
Servings: 6 | Yield: 4 Cups
Source: Cindi
Ingredients
2 eggs
2 tbsp water
2 tbsp butter
2 tbsp vegetable oil
1 medium onion, chopped
2 cloves garlic
4 cups cooked white rice, cold
cup soy sauce
1 tbsp oyster sauce
2 tsp black pepper
cup mixed veggies
cup green onions , sliced
Method

In a small bowl, beat egg with water. Melt butter in a large skillet over
medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from
skillet and cut into shreds. Heat oil in same skillet; add onion and garlic and
saute until soft. Then add rice, soy sauce, pepper and peas. Stir fry together
for about 5 minutes, then stir in egg and green onions and heat. Serve hot.

CORN BREAD MUFFINS


Servings: 12 | Yield: 24 Muffins
Source: Tiffany Sloan
Ingredients
cup margarine
cup sugar
1 eggs
cup cornmeal
cups flour
1 teaspoon baking powder
teaspoon salt
cups milk
Method

1.

Preheat oven to 350 degrees F.

2.

Cream together margarine, sugar and eggs. Mix dry ingredients


together and add to creamed mixture. Add milk. Do not over mix. Put in
greased 9x13 pan or greased muffin cups.

3.
4.

Bake 9x13 dish at 375 degrees F for 20 minutes. Bake muffins at 350
degrees F For 10-15 minutes.
To make gluten free, substitute flour for gluten free flour blend and add
1tsp xantham gum.

Index
baking powder
barbeque sauce
black pepper
boneless roast
bread crumbs
brown sugar
butter
cheese
cheeze whiz
cider vinegar
cooked white rice, cold
corn starch
cornmeal
cr of mushroom soup
croutons
crushed corn flakes
cubed ham
egg
eggs
flour
frozen hash browns
garlic
garlic powder
ginger
green onions
hamburger
italian sausge
ketchup
lean ground beef
margarine
mashed potatoes
milk
mixed vegetables
mixed veggies
niblets corn
onion
onion soup mix
oyster sauce
parmesan cheese
pineapple juice

pork chops, boneless


salt
salt and pepper
saltine crackers
sharp cheese
short pasta
sour cream
soy sauce
stagg chili
steak sauce
sugar
taco seasoning
tomato sauce
vegetable oil
water
white sugar
worcestershire sauce

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