Freezer Meals 101 // Eating Well
Slow Cooker Dr. Pepper Pulled Pork
- 5-7 lb. pork shoulder or butt
- 1 large onion, coarsely chopped
- 1 can (11 oz.) chipotle peppers in adobe sauce
- 2 cans Dr. Pepper
- 2 Tbsp. brown sugar
- 1/4 tsp. salt
- 1/2 tsp. pepper
Assembly instructions:
- Place the pork in a large resealable bag.
- Toss in the chopped onion, can of chipotle peppers in adobe sauce, brown sugar, salt, and pepper.
- Pour in 2 cans of Dr. Pepper soda pop, holding the bag up to prevent spills.
- Remove the excess air, seal the bag, and freeze.
Cooking instructions:
- Thaw.
- Place in the crockpot. Cook on high for 4-5 hours or low for 7-8 hours.
- Shred and serve on buns.
Moist Meatloaf Muffins (freezer meal)
- 1 1/2 lbs. lean ground beef
- 1/2 onion, minced
- 1/2 green pepper, finely chopped
- 3/4 cup bread crumbs
- 1/2 tsp. Italian seasoning
- 1/4 cup BBQ sauce
- 1 Tbsp. Worcestershire sauce
- 2 Tbsp. ketchup
- 1 Tbsp. chili sauce
- 1 egg
- salt, pepper
- 1 Tbsp. parsley
Assembly instructions:
- Mix everything together in a bowl. I find using my hands works best. This is a great step to have the kids help out with.
- Grease muffin cups.
- Put the meat mixture into the muffin tin tray.
- Bake at 425° for 23-25 minutes.
- Cool the mini meatloaves completely before placing them in a freezer bag.
- Remove excess air. Seal and freeze.
Reheating instructions:
- Thaw. Reheat in the microwave or in the oven.
- You can serve it with ketchup if you want.
Suggestions for hiding extra veggies in this meatloaf:
grated carrots
grated zucchini
vegetables such as broccoli, green pepper, red pepper, and/or spinach blended in the food processor
- 12 large potatoes cubed or peeled and cubed
- 3/4 cup butter
- 1 cup sour cream
- 3 garlic cloves minced
- chives or parsley
- salt and pepper to taste
Cook the potatoes until soft.
- Mash the softened potatoes, adding butter in bits as you mash.
Stir in the sour cream, garlic, chives, salt and pepper.
- Allow the mashed potatoes to cool, then scoop the potatoes into a freezer bag.
Remove excess air and seal.
- Flatten the bag and store it in the freezer until ready to eat.
Thaw.
Preheat oven to 350° and grease a casserole dish with nonstick cooking spray.
- Transfer the ingredients to the dish and cook until heated through, around 20 minutes.
Cook from frozen in the slow cooker on low for 2 hours, stirring occasionally.
Stir well before serving.
Thaw.
Cook in a medium saucepan on low heat until they're warmed through, stirring often.
- 4 chicken breasts boneless, skinless, cooked and cubed
- 1 onion finely chopped
- 2 cloves garlic minced
- 2 tsp. ginger we use the squeeze tube kind
- 2 cups chicken broth
- 4 tsp. Madras curry paste
- ½ cup mincemeat
Place the cooked cubed chicken in a large freezer bag. Add the onion, garlic, ginger, chicken broth, Madras curry paste, and mincemeat to the bag.
Squish the ingredients in the bag together to combine and coat the chicken.
Seal, remove excess air from the bag and freeze.
Thaw.
Heat a skillet over medium-low heat. Add the contents of the bag to the skillet and sauteé until the sauce is warmed through and the onion has softened.
Serve over jasmine or basmati rice topped with fresh cilantro, if desired.
- 1 1/2 lbs. ground pork or ground Italian sausage browned
- 1 cup onion diced
- 4 cloves garlic minced
- 16 oz. bag coleslaw mix
- 1/2 cup shredded carrots
- 1/2 tsp. onion powder
- 1/2 tsp. red pepper flakes
- 1-2 tsp. ginger
- 1/4 cup low-sodium soy sauce
- 2 Tbsp. sesame oil
- 2 Tbsp. olive oil or vegetable oil
Add all ingredients to a large freezer bag.
Remove excess air. Seal and freeze.
- Thaw.
- Add bag contents to a large skillet. Cook for 5-10 minutes over medium heat.
If desired, sprinkle with some sliced green onions before serving.
Beef and Bean Burritos
Beef and Bean Burritos Recipe:
- 1 lb. browned ground beef
- 2 1/2 Tbsp. taco seasoning
- 1/2 cup water
- 15 oz. can refried beans
- 1/2 red pepper, finely diced
- 1/2 green pepper, finely diced
- 1/2 onion, finely diced
- 8 burrito size flour tortillas
Assembly instructions:
- Brown ground beef. Add the taco seasoning and water and let simmer until the mixture is slightly thickened.
- Spread 3 Tbsp. of the seasoned ground beef and 1/4 cup refried beans on each tortilla.
- Sprinkle with some of the diced peppers and onions.
- Wrap burrito style and then wrap each one individually in tin foil.
- Place burritos in large resealable freezer bags and freeze.
Microwave Cooking Instructions:
- Thaw.
- Remove foil, place one burrito on a plate and reheat.
- Serve with toppings of your choice.
Oven cooking instructions:
- Thaw.
- Place burritos in a baking dish. Bake in 350° oven for 30 minutes.
- If desired, top with lettuce, cheese, sour cream, guacamole, and/or salsa.
Mongolian Beef Skillet
Ingredients:
- 1 1/2 lb. package beef strips*
- 1/2 tsp. ginger
- 4 cloves garlic, minced
- 1/2 cup soy sauce
- 1/4 cup water
- 1/2 cup packed brown sugar
- 1/4 cup carrots, cut into tiny matchsticks
- 2 green onions, sliced
For the day of cooking:
- 1 Tbsp. cornstarch
- Peel the carrots and cut them into matchsticks.
- Slice the green onions.
- Add the beef strips to a large resealable freezer bag.
- Toss in the ginger, minced garlic, soy sauce, water, brown sugar, carrots, and green onions to the bag.
- Squish to combine.
- Remove excess air, seal, and freeze.
Skillet cooking instructions:
- Thaw.
- Heat in skillet.
- Whisk 1 Tbsp. cornstarch into the sauce as it cooks.
- Cook until beef is cooked. This will be quick, 3-5 minutes.
- Serve over rice. Sprinkle with some sliced green onions if you like.
*If you can’t find the beef cut into strips already, you can ask the butcher at your grocer to slice some flank steak for you or you can slice it yourself against the grain. You can substitute sirloin steak for flank steak if you prefer.
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