Acres Homestead Freezer Meals

 

Easy Freezer Pizza Dough

Ingredients

• 3 1⁄2 - 4 cups all-purpose flour 
• 1 instant yeast, or 2 1/4 teaspoons
• 1 tablespoon sugar
• 1 teaspoon salt 
• 2 tablespoons oil
• 1 1⁄2 cups water, 110 degrees F

Directions

1. Combine water, yeast, oil and set aside for 5 min.
2. In a stand mixer all flour, salt, sugar and turn on medium.
3. Slowly add water and oil mixture until forms a dough. If dough is still sticky add 1 tablespoon of flour at a time until forms a ball.
4. Once a ball forms, oil dough and place into a freezer bag.
5. When you are ready to make your pizza, take dough out the of freezer and place into the refrigerator over right.
6. Once thawed, remove dough from refrigerator at let sit at room temp for 30 min. Dough is ready to use!!

French Onion Meatballs

PREP TIME15 mins

COOK TIME70 mins

TOTAL TIME85 mins

SERVINGS4 to 6 servings

YIELD16 meatballs

Ingredients

For the onions

• 2 tablespoons olive oil

• 4 medium yellow onions, thinly sliced (about 6 cups)

• 3 cloves garlic, thinly sliced

• 2 bay leaves

• 1 1/2 teaspoons kosher salt

• 1 teaspoon fresh thyme leaves

• 1/2 teaspoon freshly ground black pepper

• 1/3 cup dry white wine, such as sauvignon blanc

• 2 tablespoons unsalted butter

For the meatballs

• 1 pound 90% lean ground beef

• 1 large egg, beaten

• 1/3 cup panko breadcrumbs

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 2 tablespoons olive oil

For the sauce and serving

• 1 tablespoon all-purpose flour

• 2 cups low-sodium chicken broth

• 1 teaspoon Dijon mustard

• 1 teaspoon Worcestershire sauce

• 6 ounces freshly grated Gruyere cheese (about 1 cup)

• Toasted baguette slices, for serving 

Method

1. Cook the onions:

   In a large skillet, heat the olive oil over medium heat. Add the onions, garlic, bay leaves, and salt and cook, stirring frequently, until the onions are deeply golden (but not quite caramelized) and reduced significantly in volume, about 45 minutes. You can add a splash or two of water to the pan if it starts to become dry (this tends to happen around the 30-minute mark). 

   Add the thyme and black pepper and cook until the herbs are fragrant, about 1 minute. Add the white wine and butter, scraping up the bottom of the pan to loosen any dark bits. Remove and discard the bay leaves and transfer the onions to a plate to let cool slightly. Rinse and wipe out the skillet and set aside.

2. Make the meatball mixture:

   In a large bowl, combine the ground beef, egg, panko, salt, and pepper. Once the onions are cool enough to handle, roughly chop half the onions and add them to the meatball mixture. 

   Use your clean hands to mix everything together until combined.

3. Form the meatballs:

   Divide the mixture up into 16 roughly 1 1/2-inch balls. A foolproof way to do this is by forming the meat mixture into an even mound, dividing the mound into quarters, and dividing each quarter into quarters again.

4. Cook the meatballs:

   Heat 2 tablespoons of olive oil in the reserved skillet over medium-high heat. Add the meatballs, making sure to space them evenly, and cook until browned on all sides, 10 to 12 minutes. 

   Sprinkle flour over the meatballs and toss gently until the flour is cooked, about 1 minute. Add the chicken broth, remaining reserved onions, mustard, and Worcestershire. Stir well, and let simmer until the sauce has thickened and grown slightly darker in color, about 10 minutes.

5. Add the cheese and broil:

   Preheat the broiler on low. Sprinkle the Gruyere over the meatballs and sauce and broil until the cheese is melted, about 2 minutes. 

   Serve with toasted baguette slices. Leftover meatballs and sauce will keep for up to 5 days in fridge.

6. Chipotle Baked Chicken Taquitos 

7. Ingredients

   • 3 cups shredded cooked chicken
   • 4 ounces cream cheese
   • 2 chipotle peppers in adobo sauce , diced
   • 1⁄2 cup salsa verde 
   • 1 cup monterey jack cheese, shredded
   • 2 cups cheddar cheese, shredded
   • 1 bunch fresh cilantro, chopped
   • 2 teaspoons garlic powder 
   • 1 teaspoon cumin 
   • 1 teaspoon coriander
   • 12 6-inch flour tortillas
   • salt and pepper to taste

   Directions

   Preheat your oven to 425 degrees F and Line a baking sheet with parchment paper.

   1. In a large bowl, mix together the cream cheese, chipotle, salsa, cheese, cilantro, garlic powder, cumin, and coriander until well combined. Once mixed, add the chicken and mix again.
   2. Evenly distribute the filling mixture between the 12 tortillas and roll the tortillas up tightly and place them on the prepared baking dish same side down
   3. Spray the tops lightly with cooking spray and
   4. Bake for 15-20 minutes or until crisp and golden.
   5. Serve with salsa, sour cream, or guacamole.

   Honey Mustard Chicken Thighs

8. Ingredie