Thursday, January 12, 2012

Freezer Recipes

Following my previous posts about why I stock my freezer and tips for stocking your freezer, I had several requests for specific recipes.  I have included just a few recipes that freeze well.  Hopefully these will give you ideas of recipes you normally make that you hadn't considered freezing before.  I'll post again with some more freezer recipes that I often use.

Please note that I freeze these in zip-top freezer bags.

Main Dishes

Spinach Frittata

6 eggs, lightly beaten
1 cup milk
1 pkg. frozen spinach, thawed
1 onion, chopped
½ cup grated cheddar
½ cup grated parmesan cheese
1 clove garlic, minced
1 Tbs. finely chopped parsley
Pepper to taste

Combine all ingredients.  Freeze.

Serving Day:  Thaw frittata.  Pour in greased pie tin.  Bake for 30 minutes or till set and golden.


Mom’s Beef Stroganoff

2 lbs. beef strips
6 Tbs. butter
1 ½ cups water
3 Tbs. ketchup
1 tsp. minced garlic
3 cans sliced mushrooms, drained
1 finely chopped onion
3 beef bullion cubes
½ tsp. salt

Melt butter in an 8” skillet.  Cook and stir mushrooms and onions in butter till onions are tender. Remove from skillet.  In same skillet, brown meat.  Stir in water, bullion cubes, ketchup, garlic and salt.  Reduce heat.  Cover and simmer 45 minutes.  Mix mushroom mixture with beef mixture.  Freeze.

Serving Day:  Heat stroganoff to simmer.  Mix ¾ cup water and 3 Tbs. flour in a small bowl.  Add to stroganoff.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Stir in 1 ½ cup sour cream.  Serve over rice.

Farmers Overnight Casserole

3 cups frozen, shredded hash browns
¾ cup shredded Monterey jack
1 cup diced ham
¼ cup chopped green onions
4 eggs
12 oz. evaporated milk
¼ tsp. salt
1/8 tsp. pepper

Combine all ingredients.  Freeze.

Serving Day:  Thaw.  Bake uncovered at 350 for 1 hour or till knife inserted in the center comes out clean.

Baked Potato Soup

2 lb. potatoes, scrubbed, pierced and baked
1 Tbs. butter
¾ cup finely chopped onions
1 Tbs. minced garlic
7 oz. chicken broth
½ cup milk
½ tsp. salt
Dash pepper

Peel potatoes when cool enough to handle.  Melt butter in a 4 quart pot over medium-low heat.  Sir in onions and garlic.  Cover and cook 10 minutes until soft but not brown.  Add 2/3 of potatoes and mash.  Add broth, milk, salt and pepper.  Bring to a simmer, stirring occasionally.  Cut remaining potatoes into small cubes.  Add to soup.  Freeze.

Serving Day:  Heat soup.  Top with shredded cheese, crumbled bacon, etc.

(I usually make this recipe on a day when our family is having baked potatoes for supper anyway and just add a few more potatoes to the oven.)


Beef BBQ

3 lbs. beef roast, cooked and shredded
½ cup chopped onions
1 Tbs. sugar
2 tsp. dry ground mustard
2 tsp. salt
½ tsp. pepper
2 tsp. paprika
1/3 cup vinegar
2 Tbs. Worcestershire sauce
1 cup ketchup
1 cup water

Combine all.  Cook in a crock pot on low 6 hours or in an over at 300 for 2 hours.  Freeze.

Serving Day:  Thaw and heat through.  Serve on buns.


Sante Fe Chicken

3 cups cooked, chopped chicken
1 can corn, drained
1 can black beans, rinsed and drained
1 can black-eyed peas
1 can pinto beans, drained
1 can tomatoes
15 oz. picante sauce OR salsa
1 Tbs. chili powder
2 Tbs. cumin

Combine all ingredients.  Freeze.

Serving Day:  Thaw.  Pour into a greased 9x13 pan.  Cover with foil and bake 30 min. at 350, or till heated through.  Top with ½ cup shredded cheddar cheese.  Bake 10 more minutes.

Roast Beef Quiche Dinner

1 ¾ cup finely chopped roast beef, cooked
4 eggs, beaten
1 1/2 Tbs. steak sauce
¼ tsp. dill weed
¼ tsp. oregano
¼ tsp. basil
2 cups shredded cheddar
¼ cup chopped green onions, including half of the green tops
1 Tbs. flour
½ cup fat free evaporated milk
½ cup chopped green pepper
Salt and pepper to taste

Combine all ingredients.  

Serving Day:  Thaw.  Line a pie tin with pie crust.  Cover the crust with aluminum foil.  Bake at 450 for 5 minutes.  Remove foil.  Bake 5 minutes more.  Reduce heat to 375.  Fill shell with quiche.  Bake 25 minutes till crust is set.  Let stand 10 minutes before cutting.   

Baked Chicken Nuggets

2 pounds skinless, boneless chicken breast halves
2 eggs
1 cup buttermilk or sour milk
1 1/2 cups Panko crumbs
1/3 cup grated Parmesan cheese
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup butter, melted (optional, but makes nuggets crispier)

Cut chicken into nugget-sized chunks.  Combine eggs and buttermilk. Pour into a freezer bag and add chicken.  In a separate bowl, combine Panko, parmesan, garlic powder, salt and pepper.  Tape the bags together.  Freeze.

Serving Day:  Thaw chicken.  Preheat oven to 400 degrees.  Dip chicken into crumb mixture.  Toss to coat.  Place nuggets on a lightly greased, rimmed baking sheet.  Drizzle with melted butter if desired.  Bake for 15 minutes or till golden, turning once after about 8 minutes.

Salmon Patties

¼ cup butter
1 medium onion, minced
1 can salmon, bones removed (or 2 cans tuna)
4 eggs, lightly beaten
4 cups crushed seasoned stuffing crumbs like Stove Top (or saltine crumbs)
1 tsp. dry ground mustard
Additional cracker crumbs for coating

Melt butter in skillet.  Add onions and sauté 2-3 minutes.  In a bowl, combine onions, salmon (including liquid) and seasonings.  Mix well.  Stir in eggs and crumbs.  Shape into 8 flat patties.  Roll in crumbs.  Wrap each patty individually in waxed paper and put in a freezer bag. 

Serving Day:  Thaw.  Fry in a small amount of butter to brown and heat through.  Serve on buns.  These are great with lettuce, tomatoes, avocados and a little bit of mayonnaise.

Wendy’s Chimichangas

Filling: 
1 can black beans
1 can fat-free refried beans
1 can green chilies
12 oz. salsa
1 packet taco seasoning
2 cups cooked, shredded chicken meat
35 tortillas
3-4 cups shredded cheddar cheese
Bacon drippings, lightly warmed

Combine all filling ingredients.  Bring to a boil while stirring.  Take off heat.  Fold 2 Tbs. filling ingredients and a sprinkling of cheese into tortilla – burrito style.  Place on a cookie sheet seam side down.  Lightly brush chimichangas with bacon drippings.  Bake at 350 for 20 minutes till light brown.  Cool completely before freezing on a cookie sheet.  Transfer from cookie sheet to a freezer bag.

Serving Day:  Microwave frozen chimichangas for a couple of minutes till hot.

Lathrop’s Red Beans and Rice

1 lb red kidney beans, rinsed
2 med. onions, diced
2-3 fingers garlic, cut up fine
2 bay leaves
2 C ham, cut into cubes
Few strips fried bacon, cut into 1" pieces
Rice

Put all but rice into a big pot. Cover with water. Bring to boil and then cook over low heat for hours until a good gravy has formed. May need to add more water from time to time. Cool and freeze.

Serving Day:  Heat through.  Serve over rice.


Chicken Pockets

24 crescent rolls
1/3 cup sour cream
¼ cup grated parmesan cheese
½ cup shredded Monterey jack cheese (or Swiss or mozzarella)
2 cups chicken, cooked and diced
1 cup ham, cooked and diced

Remove rolls from the package and connect the triangles to form rectangles.  Preheat the oven to 375.  In a mixing bowl, mix the sour cream, parmesan cheese and Monterey jack cheese.  Add the diced chicken and ham and toss until coated.  Evenly divide the filling between the pockets using about ¼ cup of mixture per pocket.  Fold one side of the pocket over the other side.  Seal the edges by pressing with the tines of a fork. Transfer the pockets to a lightly greased cookie sheet.  Bake at 375 for 12 minutes till golden.  Cool completely before freezing. 

Serving Day:  Thaw in the refrigerator overnight.  Microwave on high for 2-4 minutes or until the pockets are hot.

Breakfast Burritos

12 eggs
¾ cup water
2 cup salsa
2 cups cheddar, shredded
1 lb. sausage
12 flour tortillas, burrito sized
1 12 cup hash browns
1 can mushrooms (optional)
Peppers (optional)

In a skillet, scramble eggs with water.  While eggs are cooing, cook sausage in another pan.  Cool and crumble.  Pour eggs and sausage into a large bowl.  Add salsa, cheese, hash browns and mushrooms and peppers if desired.  Fill each tortilla with the mixture and roll up.  Place rolled burritos seam side down on a cookie sheet.  Freeze till firm.  Transfer to freezer bags. 

Serving Day:  No need to thaw.  Reheat in microwave.


Side Dishes

Cape Cod Cranberry Sauce

1 bag (12 oz) fresh or frozen cranberries
1 cup brown sugar
½ cup raisins
1 Tbs. cider vinegar
1 stick cinnamon
¼ tsp. ground cloves
Pinch of salt
¾ cup water
1 large apple, peeled and diced

In a 3 quart saucepan, heat all ingredients except apple to boiling.  Reduce heat to medium-low.  Cook, uncovered 6 minutes, stirring occasionally.  Add diced apple.  Cook about 4 more minutes.  Discard cinnamon stick.  Freeze.  (This makes 2 meals worth for our family)

Serving Day:  Thaw.

Aunt Jan’s Sweet Potato Supreme

3 cups cooked, mashed sweet potatoes
3 eggs, beaten
½ cup sugar
½ cup fat free evaporated milk
1 ½ tsp. vanilla
½ stick butter, melted
Topping:
½ cup sugar
1 cup chopped walnuts
½ cup flour
1/3 stick butter, melted
Mix potatoes, eggs, sugar, butter, evaporated milk and vanilla.  Freeze in bag.  Mix topping ingredients.  Freeze in a separate bag and tape to sweet potato bag. 

Serving Day:  Thaw.  Pour potato mixture into a greased 2 quart casserole dish.  Cover with topping.  Bake at 350 for 40 minutes.

Cheesy Mashed Potatoes

1 ½ lb. potatoes
½ small onion, grated
8 oz. sour cream
¼ cup butter, melted
1 cup shredded cheddar
½ tsp. salt
¼ tsp. pepper

Peel and boil potatoes.  Mash potatoes.  Add onion, sour cream and butter.  Beat until well mixed.  Add all remaining ingredients till well mixed.  Freeze.

Serving Day:  Thaw overnight in refrigerator.  (This tends to get runny, so put freezer bag inside another dish so it doesn’t leak into your fridge.  I learned this the hard way.)  Grease an 8x8 baking dish.  Put potato mixture in.  (It may be runny, but it is absorbed during baking).  May top with additional ½ cup shredded cheddar.  Bake at 350 for 40 minutes till heated through. 

Aunt Ellen’s Beans

1 lb. hamburger
1 cup onions
1 can kidney beans
½ cup ketchup
1 tsp. dry ground mustard
1 tsp. salt
1 lb. bacon
1 can butter beans
1 lg. can pork and beans
¾ cup brown sugar
2 tsp. vinegar

Cut bacon in squares.   Add hamburger and onion.  Brown and simmer until onions are tender and meat is browned.   Drain.  Add ketchup, mustard, vinegar and salt.  Mix. Freeze.  (This makes several meals for our family)

Serving Day:  Thaw.  Heat in microwave, crock pot, or oven.

Bacon-Onion Biscuits

4 slices bacon, chopped
1 lg. onion, chopped
3 cups flour
1 Tbs baking powder
1 Tbs sugar
1/2 tsp. salt
3/4 tsp. cream of tartar
3/4 cup butter
1 cup milk

In a skillet, cook bacon and onion till bacon is crisp and onion is tender.  Drain and discard fat.  In a bowl, stir together flour, baking powder, sugar, salt and cream of tartar.  Cut in butter till it forms coarse crumbs.  Combine milk and bacon mixture.  Add to flour mixture.  Stir till just moistened.  On a lightly floured surface, knead dough just till dough holds together, about four to six strokes.  Pat to 3/4 inch thick.  Cut into 2 1/2 inch biscuits.  Place unbaked biscuits on a baking sheet.  Freeze 1 hour.  Transfer biscuits to a freezer bag and freeze. 

Serving Day:  Preheat oven to 350.  Place frozen biscuits 1-inch apart on ungreased baking sheet.  Bake 25 minutes or till golden.

Desserts and Snacks


Apple Pie Filling

1 cup sugar
½ tsp. salt
1 Tbs. cinnamon
½ tsp. nutmeg
1 ½ Tbs. flour
2 Tbs. butter
6 apples
¼ cup lemon juice

Mix sugar, salt, cinnamon, nutmeg and flour in a small bowl.  Blend butter into sugar mixture until it is crumbly.  Place lemon juice in a large bowl.  While you peel and slice the apples, place them in the lemon juice and toss to coat well.  When all the apples have been coated with the lemon juice, pour apple slices into a strainer and drain well.  In a large bowl, mix drained apples and sugar mixture.  Put apple mixture into a bag and freeze.

Serving Day:  Thaw.  Pour into a pie shell and cover with top crust.  Bake at 425 for 10 minutes.  Reduce heat to 350.  Bake 30-40 more minutes till browned and bubbly.  Can also use as a base for apple crisp or cobbler.

Easy Made Frozen Desserts

1 can cherry pie filling
1 can sweetened condensed milk
1 container cool whip
1 tsp. vanilla
1 can (1 lb.) crushed pineapple, undrained
½ cup coconut
½ cup nuts (optional)
Mix all ingredients except cool whip.  Fold in cool whip.  Freeze in lined cupcake pans.  When frozen, remove from pans (don’t take off cupcake liner) and put in freezer bags.

Serving Day:  Thaw 10 minutes before serving.

Norwegian Fruit Soup

½ cup tapioca
1 cup raisins
1 cup prunes
1 package dried apricots
1 package dried mixed fruit
1 stick cinnamon
4 cups hot water
1 cup grape juice
1 1/2 Tbs. lemon juice
½ cup sugar

Add tapioca, cinnamon and dried fruit to water.  Boil till tapioca is transparent.  Simmer slowly till fruit is tender.  Add remaining ingredients.  Freeze.  (This makes a bunch.  Lots of fiber for when kids need a little extra help in the potty department..)

Serving Day:  Warm slightly. (It will be thick almost like jello until heated.) Thin this soup out with additional juice of any flavor.  Serve with whipped cream or ice cream. 

Hot Pizza Dip

8 oz. softened cream cheese
4 oz. sour cream
¼ tsp. garlic powder
¼ tsp. dried oregano
¾ cup pizza sauce
½ cup diced pepperoni
¼ cup chopped onion
¼ cup chopped green bell pepper
Steam onion and green pepper in a small amount of water in the microwave for 2 minutes.  Mix all ingredients together and freeze.

Serving Day:  Thaw.  Put into a greased pie plate.  Bake at 350 for 15 minutes.  Top with 1 cup shredded mozzarella and bake 8-10 more minutes.  Serve hot with tortilla chips, fresh veggies or breadsticks.

3 comments:

Jen said...

I am so excited to try some of these!! I have been thinking for a while that I would like to freeze some meals to have on hand.

Thanks!

roomforatleastonemore said...

THANK YOU!!! Going to the grocery as soon as I can compile my list. We are heading to China to adopt our 6th child in a few weeks and this is going to make my life bearable at dinner time!

THANK YOU!!!

Nancy said...

Oh I am SOOOO bookmarking this! And you may just be my new best friend!
Did I mention that yesterday I make 6 quiches and 4 recipes of banana bread muffins? Froze them all!
Gotta love love love the big families!
nancy-of the crazy 9