Using It Up Challenge : Side Dishes

 Freezer Meals 101

https://youtu.be/p5u6HvvgOHE?si=TJlBBqHJJfdT_exD 153 Mega Meals

Cowboy Baked Beans
Prep Time
15 mins
Cook Time
1 hr
 
Course: Main Course
Keyword: baked beans, beans
Servings: 6
Ingredients
  • 1 lb. ground beef browned
  • 1 cup onion diced
  • 1 green bell pepper diced
  • 1 clove garlic minced
  • ½ tsp onion powder
  • 8 slices bacon cooked and crumbled
  • 2 Tbsp. brown sugar
  • 56 oz. baked beans
  • ½ cup BBQ sauce
  • 2 Tbsp. Dijon mustard
Instructions
Assembly Instructions:

  1. Combine the ground beef, onion, bell pepper, garlic, onion powder, bacon, brown sugar, baked beans, BBQ sauce, and Dijon mustard in a large freezer bag. Squeeze the ingredients together to combine.

  2. Remove excess air from the bag, seal, and freeze.

Cooking instructions:

  1. Thaw.

  2. Preheat the oven to 350°. Transfer the ingredients to a baking dish and bake for one hour.

Slow Cooker Instructions:

  1. Thaw.

  2. Pour the ingredients from the freezer bag into your slow cooker and cook on high for two to four hours and low for three to five hours.


Twice Baked Potatoes

Prep Time30minutes 
Cook Time1hour  30minutes 
Total Time2hours 
Course: Side Dish
Diet: Gluten Free
Keyword: comfort foods
Main Protein: Bacon, Pork
Cooking Method: Oven
 
Servings: 
 
Calories: 199kcal

Ingredients

  • 4 Russet potatoes
  • 4 Tbsp. butter melted
  • 1/3 cup heavy cream
  • 1/2 cup sour cream
  • 1 Tbsp. fresh chives
  • 3/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. paprika
  • 1/4 tsp. dill
  • pinch cayenne pepper
  • 3/4 cup cheddar cheese shredded, more for topping
  • 2 green onion sliced
  • 3 slices bacon cooked and crumbled
  • 1 large (gallon) freezer bag or reusable silicone bag
  • aluminum foil
US Customary - Metric

Instructions

Assembly Instructions:

  • Scrub the potatoes with the skins on and dry well.
  • Poke potatoes with a fork.
  • Brush with olive oil and sprinkle with salt and pepper on both sides.
  • Bake in a 400° oven for 45-65 minutes (depending on the size of the potatoes) on a foil lined cookie sheet.
  • Allow to cool for 12-15 minutes.
  • Slice in half lengthwise.
  • Scoop out the inside of the potato halves, leaving a tiny rim.
  • Put empty shells back on baking tray and bake for an additional 10 minutes.
  • Meanwhile, in a medium bowl, mash the potatoes together with the sour cream, butter, whipping cream, and seasonings.
  • Stir in the chives, green onion, bacon, and shredded cheese.
  • Spoon the filling back into the potato shells. Allow to cool.
  • Place the tray of stuffed potatoes in the freezer.
  • Once frozen, transfer to a large resealable freezer bag. Remove the air, seal, and freeze.

Cooking Instructions:

  • Thaw.
  • If desired, top with additional shredded cheese.
  • Bake at 400° for 15-20 minutes.

Your Private Notes

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Notes

Variations for the filling (in place of the chives, green onions, bacon, and cheese):
Buffalo Chicken: use shredded chicken, Frank's Red Hot sauce, and crumbled blue cheese
Broccoli Cheddar: use cooked broccoli or broccoli in tiny florets and shredded cheddar cheese
Tex Mex: use drained corn, drained black beans, taco seasoning, salsa, and shredded cheddar or tex mex cheese (reduce the amount of whipping cream due to the salsa)

Nutrition

Calories: 199kcal | Carbohydrates: 21g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 31mg | Sodium: 270mg | Potassium: 507mg | Fiber: 2g | Sugar: 2g | Vitamin A: 483IU | Vitamin C: 8mg | Calcium: 123mg | Iron: 1mg


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