Saturday, February 27, 2010

More Freezer Recipies...

Crockpot Enchiladas
1 lb. ground beef
1/2 c. chopped onion
1 can (15 oz.) kidney beans
1 can (15 oz.) tomatoes w/ gr. chiles
1 can olives sliced'
1 can (6 oz.) tomato paste
1 packet enchilada sauce mix
1 c. water
1 c. cheddar cheese
1 c. mozzarella cheese
6 flour tortillas--6 in.
Cooking day: Fry hamburger w/ onion. Add ingredients down to the water. Heat and stir. Cool & pour into freezer bag. Put cheese into quart size freezer bag. Put both bags into another bag, label, and freeze. You can either have the tortillas on hand--or put them into the bag as well.
To Serve: Thaw. Put 1/2 c. beef mixture in bottom of crockpot. Repeat the following layers 6 times:
tortilla
3/4 c. beef mixture
cheese
Cook on low for 5-7 hours.

Italian Meatloaf
1 1/2 lbs. ground beef
1 egg
1 can (8 oz.) tomato sauce
1/2 c. bread crumbs
1/2 c. chopped onion
1 t. oregano
1 t. garlic salt
1/2 c. shredded mozzarella cheese
2 T. grated parmesan cheese
Cooking day: Combine ingredients except for cheeses & mix well. Pat beef mixture into 14 X 8 rectangle on waxed paper. Sprinkle with cheeses and roll up jelly roll style. Seal the edges. Use the waxed paper to transfer meatloaf into a freezer bag. Freeze in the loaf pan of your choice until frozen.
To Serve: Transfer meatloaf from freezer bag to loaf pan. Thaw completely. Cook at 350 for 1 hour or until done, draining liquid off the meatloaf every 20 minutes.

Ziploc Chicken (couldn't be easier!)
4-5 boneless chicken breasts
1 c. BBQ sauce any type
1 t. garlic powder
1 t. onion powder
12 oz. Coca Cola
Cooking day: Combine sauce ingredients, stir. Pour over chicken in freezer bag, label & seal.
To Serve: Thaw. Pour into crock pot & cook on low 6-8 hours or until tender. Shred chicken & add back to sauce. Serve on buns with additional BBQ sauce as needed.

Baked Chicken Dijon (this one was yummy!)
6 chicken breasts
2 T. Dijon mustard
1/2 c. butter
1 t. garlic minced
2 T. fresh parsley, minced
1/3 parmesan cheese grated
1 1/2 c. Panko bread crumbs (oriental section--or by the regular bread crumbs)
Cooking day: Melt butter in skillet. Add the garlic & simmer for 5 min. Blend in mustard, stirring well. Let cool enough to touch, but not solidify. While mixture cools, mix parsley, cheese, and bread crumbs. When the butter is cooled, whip it vigorously with a fork or whisk until the mixture thickens. Dip chicken into butter, then coat with crumbs. Place on cookie sheet to freeze, then put into bags, or freeze in disposable baking dishes.
To Serve: Bake chicken in baking dish and bake at 400 for 30 mins. to an hour until done. Top with finely shredded parmesan cheese, and dijon mayonnaise--(1 part Dijon to 2 parts Mayo).

Lemonade Marinade
6 chicken breasts
1/3 c. worcestershire sauce
3/4 c. frozen lemonade concentrate
1 t. celery seed
1 t. seasoned salt
1/2 t. pepper
1/2 t. minced garlic
Cooking day: Mix marinade ingredients & pour over chicken in bag. Label & seal.
To serve: Thaw completely. Cook on grill, basting with marinade every 5 minutes.

Asian Pork Roast
3 lbs. boneless pork loin, or pork roast
5-6 whole cloves
1 tsp. nutmeg
1 tsp. paprika
1/2 c. ketchup
1/4 c. orange juice
1/4 c. honey
1/4 c. soy sauce
2 tsp. lemon juice
Cooking Day: Put roast in bag, pour marinade ingredients over roast, or put them in a separate quart size bag. Label & freeze.
To Serve: Thaw completely. Put roast in crock pot & pour sauce over the top. Cook on low 8-10 hours or until tender. Shred & serve over rice.

Crock Pot Saucy Pork Chops
6 boneless pork chops
1 can cream of celery soup
1 can cream of mushroom soup
1 packet dry onion soup mix
1 t. dried parsley
Cooking day: Combine sauce mix & pour over pork chops in freezer bag. Seal, label & freeze.
To Serve: Pour thawed mixture into crock pot & cook on low 6-8 hours. Serve over rice or pasta.

Citrus Herb Pork Loin (this one is our favorite! & super easy!)
1 boneless pork loin roast
1 jar orange marmalade
1 c. water
1 t. thyme
1 t. rosemary
1 t. basil
1 t. oregano
1 t. sage
1 t. savory
1 T. minced garlic
Fresh orange or lemon slices (if desired)
Cooking Day: Sprinkle roast with garlic salt & put in freezer bag. Mix together all the other ingredients & put in separate quart size freezer bag. Put both bags into gallon size bag, label & freeze.
To Serve: Thaw. Put roast into crock pot & pour sauce over roast. Cook on low for 8-10 hrs. or until tender. Serve over rice.

You would be surprised at how yummy these are coming out of the freezer--you can really take almost any of your favorite recipes, double them and freeze one for later. Marinades are great because the meat really takes on the flavor when it's thawing all day in the marinade & they are a breeze to whip together, pour over the meat & freeze on cooking day. I use marinades all the time during the summer because I love to grill during the summer. The only thing to be careful of is rice doesn't freeze well, and pasta tends to get mushy when you freeze it, so you only cook it halfway if you have a pasta recipe. You can also google freezer recipes & there are a ton of them online! Happy cooking! Look for some of my other favorites HERE, or HERE.

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