3 Non-Chicken Freezer Meals

Here are three more meals I made the other day to store in the freezer for a rainy day...
  1. Melanie's Chili (taken from A Bear in the Kitchen)

  • 12 oz ground beef or turkey
  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 2 cloves garlic, minced
  • 1, 14.5 oz can Italian stewed tomatoes
  • 2, 15 oz cans pork and beans (pork removed, but do not drain)
  • 1, 8 oz can tomato sauce
  • 3 teaspoons chili powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon pepper

In a large saucepan cook ground beef, onion, bell pepper, and garlic until meat is browned and onion is tender. Drain fat. Stir in undrained tomatoes, beans, tomato sauce, chili powder, basil, and pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.

Freezer Meal Instuctions:
Cook as directed above. Cool to room temperature and freeze. Defrost and heat.

Crockpot Instuctions:
Cook meat, onions, etc. as directed above. Place cooked meat mixture and other ingredients in crockpot and cook on low 8-10 hours or on high for 4-5 hours.

Serve it over baked potatoes with shredded cheese.

2. Breakfast Burritos (we had this for dinner so I should have doubled it!) (taken from A Bear in the Kitchen)

  • 12 eggs
  • 1 lb. sausage, cooked (or diced ham or bacon)
  • 2 cups shredded cheddar cheese
  • 12, 8" flour tortillas
Scramble eggs in large skillet until done and remove from heat; stir in cooked sausage. Warm tortillas in microwave for 30 seconds until they are warm and flexible. Place 1/2 cup of egg/sausage mixture into the tortillas and top with some of the shredded cheese, roll up burrito style and wrap in plastic wrap. Label each burrito with heating instructions. Freeze burritos in a single layer on a cookie sheet. When fully frozen (about an hour) place burritos in a large ziplock freezer bag and freeze.

Heating Instructions:
Remove from plastic wrap and wrap in a paper towel. Microwave on high for about 2 minutes or until hot.

3. Lazy Lasagna (makes 2-8x8 dishes)
( taken from A Bear in the Kitchen)

  • 3 cups uncooked penne pasta
  • 2 teaspoons olive oil
  • 1 lb ground beef or turkey
  • 1/2 cup chopped onion
  • 1 cup very finely chopped or grated carrots
  • 1 jar pasta sauce (24 oz)
  • 1/2 teaspoon Italian seasoning
  • 16 oz cottage cheese (4% milk fat works bests for texture and creaminess)
  • 1 1/2 cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 egg
In a large pot of boiling water, cook pasta until tender but firm, drain. Toss with olive oil. Set aside.
In a large skillet, cook beef over medium high heat until browned. Add onions and carrots, cook for 3 to 4 minutes. Stir in pasta sauce and Italian seasoning. Remove from heat and set aside.

In a bowl combine cottage cheese, egg, and 1 cup mozzarella, set aside.

Spread 1/2 of the meat mixture on the bottom of a 9x13 baking dish. Top with all of the pasta. Spread all of the cheese mixture over pasta. Top with remaining meat mixture. Sprinkle with remaining 1/2 cup mozzarella and Parmesan. Cover loosely with foil and bake at 350 for 1 hour, uncover and bake another 2-3 minutes.

Freezing instructions:
You can either make 1 9x13 or 2 8x8 pans of this. (I always use disposable foil pans for freezer meals.) Prepare as instructed above right up till the baking part. Cover with plastic wrap then foil and freeze.

Cooking Instructions:
Thaw in fridge for at least a full day (takes a while). Remove plastic wrap and foil, recover loosely with foil and bake for 1 hour at 350. If baking from frozen it will take at least 2 hours and up to 2 1/2 hours.

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