Freezer Fabulous!!

For those of you who don't know, I used to do freezer meals with three other amazing ladies (holla ladies!). We would each make 4-5 freezer meals each month, but we would make 4 of each meal. Then we would swap so we each ended up with about 25 meals. Walla- no more cooking for the rest of the month!! It was a lot of work for one weekend (I would make all my meals in one or two days), but the payoff was SO worth it!

Since Brian and I are having our usual Southwest Burgers tonight, I thought I would post a few good freezer meal recipes. I already posted the Zucchini Pancakes....also awesome! Enjoy and feel free to ask any questions!

Baked Ham Sandwiches

Yield: 8 servings

These are great for effortless lunches of the kids (or guys!).

1/3 cup butter, softened

1/2 cup dried minced onion

1/3 to 1/2 cup prepared mustard

2 tablespoon poppy seeds

8 hamburger buns, split (I use whole wheat)

16 slices deli ham

8 slices Swiss cheese

In a bowl, combine butter, onion, mustard, and poppy seeds. Spread about 1 tablespoon over both halves of buns. Layer ham and cheese on the bottom halves; replace the tops. Wrap each sandwich in foil. Bake at 350 for 6 - 10 minutes or until cheese is melted, or freeze for up to 2 months.

To use frozen sandwiches: Bake at 350 for 30-35 minutes or until cheese is melted.

Hamburger Goulash

Yield: 6 cups

2 1/2 pounds ground beef

1 medium onion, chopped

2 cups water

3/4 cup ketchup

2 tablespoons Worcestershire sauce

2 teaspoons paprika

1 to 2 teaspoons sugar

1 teaspoon salt

1/2 teaspoon ground mustard

1/4 teaspoon garlic powder

2 tablespoons all-purpose flour (I use whole wheat)

1/4 cup cold water

Hot cooked noodles or mashed potatoes

In a dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the water, ketchup, Worcestershire sauce, paprika, sugar, salt, mustard and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered for 20 minutes.

In a bowl combine flour and cold water until smooth; stir into the meat mixture. Bring to boil; cook and stir for 2 minutes or until thickened. Serve over noodles or potatoes; or cool and freeze for up to 3 months.

To use frozen goulash: Thaw in the refrigerator; place in saucepan and heat through.

Pizza Meatloaf Cups

Yield: 12 cups

1 egg beaten

1/2 cup favorite pizza sauce

1/4 cup seasoned bread crumbs (I use whole wheat panko and add my own seasonings)

1/2 teaspoon Italian seasoning

1 1/2 pounds ground beef

1 1/2 cups shredded mozzarella cheese

Additional pizza sauce, optional

In a bowl, combine the egg, pizza sauce, bread crumbs, and Italian seasoning. Crumble beef over mixture and mix well. Divide between 12 greased muffin cups; press onto the bottom and up the sides, Fill center with cheese.

Bake at 375 fir 15-18 minutes or until meat is no longer pink. Serve immediately with additional pizza sauce, if desired. Or cool, place in freezer bags and freeze for up to 3 months.

To use frozen pizza cups: Thaw in the refrigerator for 24 hours. Heat on a microwave safe plate for 2-3 minutes or until heated through.

Spaghetti Ham Bake

Yield: 2 casseroles; 6 servings each

2 packages (7 ounces each) thin spaghetti broken into 2 inch pieces (I use whole wheat)

4 cups cubes fully cooked ham

2 cans cream of chicken soup, undiluted (Click on the link for a recipe for cream of chicken soup. I make my own soup since the canned stuff in kinda scary in my own humble opinion. No judgement here for using it though :-)

2 cups (16 oz) sour cream

1/2 pound fresh mushrooms, sliced

1/2 cup chopped onion

1/2 cup sliced ripe olive, optional

1 1/2 teaspoons ground mustard

1 teaspoon seasoned salt

2 teaspoons Worcestershire Sauce

Topping:

2 cups soft bread crumbs (I use whole wheat panko)

1/4 cup butter, melted

2 cups (8 ounces) shredded cheddar cheese

Cook spaghetti according to package directions; drain and place in a large bowl. Add the ham, soup, sour cream, mushrooms, onion, olives (if desired), mustard, seasoned salt, and Worcestershire sauce. Transfer to two greased 11x7x2 inch baking dishes.

In a bowl, toss bread crumbs and butter ; add cheese. Sprinkle over casseroles. Cover and freeze for for up to two months. If you want to use one right away- bake, uncovered, at 325 for 30 minutes or until heated through.

To use frozen casserole: Thaw in refrigerator overnight. Bake, uncovered at 325 for 50-55 minutes or until heated through.

Pumpkin Chocolate Bread

Yield: 3 loaves

This is by far my most requested recipe. It is yummy, makes a lot, and freezes really well. Enjoy!

3 1/2 cups sugar

1 1/4 cup oil (I use canola but vegetable would work)

3 eggs

1 can (29 ounces) solid pack pumpkin

3 squares (1 ounce each) unsweetened chocolate, melted and cooled

1 1/2 teaspoons vanilla

3 3/4 cups all purpose flour (I use half whole wheat flour)

1 1/2 teaspoons salt

1 1/2 teaspoons baking powder

1 1/4 teaspoons baking soda

1 1/4 teaspoons ground cinnamon

1 to 1 1/4 teaspoons ground cloves

1/2 teaspoon ground nutmeg

2 cups (12 ounces) semi sweet chocolate chips

In a large bowl, combine sugar and oil. Add eggs; mix well. Stir in the chocolate, pumpkin, and vanilla, mix well. Combine the dry ingredients; stir into pumpkin mixture just until blended. Stir in chips.

Transfer to 3 greased 9x5x3 inch loaf pans (I have also used mini loaf pans or muffin cups!). Bake at 350 for 55-65 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Wrap and freeze for up to 6 months.

You can thaw a loaf in the refrigerator or cut frozen with a sharp knife and heat in the microwave- YUMMO!!

Mushroom and Root Vegetable Pot Pie

I will be honest- I liked this a lot. My husband didn't. Root vegetables are sweet and hearty. It is filling while still being good for you! I think my husband has a somewhat poor opinion of any dish that doesn't have meat in it. I'm not saying that's bad. We're just different eaters!! I am sure this dish would be amazing with beef or sausage added to it for all your carnivores out there!

Mushroom and Root Vegetable Pot Pie

Yield: 6 Servings ; 351 calories per serving

2 cups (1/2 inch thick) slices carrot

2 cups (1/2 inch thick) slices rutabaga

2 cups (1/2 inch thick) slices parsnip

3 cups organic vegetable broth

2 cups fat free milk

1 bay leaf

1 tablespoon butter, divided

1 tablespoon chopped fresh thyme, divided

3 (4 ounce) packages pre-sliced exotic mushroom blend

2/3 cup finely chopped shallots

2 garlic cloves, minced

1.5 ounces all-purpose flour (about 1/3 cup)

2 tablespoons heavy whipping cream

1 tablespoon dry sherry

cooking spray

3.2 ounces whole wheat flour (about 2/3 cup)

3 ounces all purpose flour (about 2/3 cup)

1 1/2 teaspoon baking powder

2 teaspoons minced fresh parsley

3 tablespoons chilled butter, cut into small pieces

2/3 cup plus 2 tablespoons fat free buttermilk, divided

1. Place first 6 ingredients in a large saucepan, and bring to a boil. Reduce heat, and simmer for 15 minutes or until vegetables are tender. Remove the carrot mixture from the saucepan with a slotted spoon, and set aside. Reserve the cooking liquid, and set aside. Discard bay leaf.

2. Heat 1 1/2 teaspoons butter in a large non-stick skillet over medium heat. Add 1 1/2 teaspoons thyme and mushrooms; cook for 12 minutes or until mushrooms are tender, stirring occasionally. Removed from heat.

3. Melt remaining 1 1/2 teaspoons butter in a medium heavy saucepan over medium heat. Add 2/3 cup chopped shallots and garlic; cook for 3 minutes, stirring frequently. Pour 1/2 cup reserved cooking liquid into a bowl. Weigh or lightly spoon 1.5 ounces (about 1/3 cup) all purpose flour into a dry measuring cup; level with a knife. Add 1.5 ounces all-purpose flour to 1/2 cup reserved cooking liquid in bowl; stir with a whisk.

4. Add remaining reserved cooking liquid, remaining thyme, cream, and sherry to pan with shallots; bring to a boil. Add flour mixture; stir with a whisk. Bring to a boil; reduce heat and simmer until mixture thickens (about 10 minutes) stirring frequently.

5. Place the reserved carrot mixture, mushrooms, and shallot mixture in a large bowl, and stir to combine. Spoon 1 1/2 cups mixture into each of 6 (10 ounce) ramekins coated with cooking spray (I baked mine in a large 10-inch deep dish pie plate).

6. Preheat oven to 400

7. Weigh or lightly spoon whole wheat flour and 3 ounces all purpose flour into dry measuring cups, and level with a knife. COmbine whole wheat flour, 3 oz. all purpose flour, baking powder, and parsley in a medium bowl, stirring with a whisk. Cut in 3 tablespoons chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add 2/3 cup buttermilk to flour mixture, stirring just until moist. Drop dough by tablespoonfuls onto vegetable mixture, dividing evenly among ramekins. Brush the remaining 2 tablespoons buttermilk over topping. Bake at 400 for 45 minutes or until crust is golden brown.

Tuscan Baked Chicken and Beans

Sorry there was no meal post last night. I excused myself from cooking dinner after spending unexpected hours (and $) having my car fixed. The good news is that my daughter was a superstar during the long wait at the repair shop. All in all, it wasn't all that bad. However, the last thing I wanted to do when I got home was cook dinner (and the first thing was eat lunch.....at 4:30 p.m. Yes, I was slightly hungry.).

Tonight's meal was what I originally planned for last night, and I will make the root vegetable pot pie and green beans tomorrow.

This chicken is actually super easy and only gets one pan dirty. Enjoy!

Tuscan Baked Chicken and Beans

Yield: 4 servings (1 breast half or 1 thigh and 1 leg; 1 1/4 cups bean mixture with meat); 307 calories per serving

1 (3.5 pound) roasting chicken

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3 slices center-cut bacon

1 cup chopped onion

1/8 teaspoon kosher salt

2 cups packed torn spinach

1/2 teaspoon chopped fresh rosemary

2 (16 oz) can cannellini or other white beans, rinsed and drained

1 (14.5 oz) can diced tomatoes, undrained

1. Preheat oven to 350

2. Remove and discard giblets and neck from chicken. Trim excess fat. Cut chicken into 2 breast halves, 2 drumsticks, and 2 thighs. Season with 1/4 teaspoon salt and pepper. Cook bacon in a 12-inch oven proof skillet over medium-high heat until crisp. remove bacon from pan; chop and set aside, reserving drippings in pan. Add chicken pieces to reserved drippings in pan; cook for 2 minutes on each side or until browned. Remove chicken from pan and set aside.

3. Add onion and 1/8 teaspoon to pan; reduce heat to medium, and cook 5 minutes or until onion begins to brown. Stir in bacon, spinach, rosemary, beans, and tomatoes; remove from heat. Arrange chicken pieces on top; bake, uncovered, at 350 for 40 minutes. Discard skin before serving.

Mac-n- Cheese for grown-ups (and kids alike!) and a request!!

This is pasta is easy, yummy, and has greens in it which means that I count this as a whole meal. Not having to make an extra side to incorporate more veggies saves me time which is essential some days (I know you all know what I'm talking about). This dish does require a little more planning ahead because it has to bake for 50 minutes. I am going to try it in the crock pot next time to see what happens. I'll keep you posted!

Baked Pasta with Spinach, Lemon, and Cheese

Yield: 6 servings; 396 calories per serving

10 ounces casarecce pasta or fusilli (I use whole wheat)

1 (5 ounce) package fresh baby spinach

1 tablespoon olive oil

4 cups chopped onion

1.1 ounces all purpose flour (about 1/4 cup)

4 garlic cloves, minces

2 1/2 cups 1% low fat milk

1/2 cup dry white wine

1 cup (4 ounces) grated Parmigiano-Reggiano cheese, divided

3/4 teaspoon salt

1/4 teaspoon grated lemon rind

1/2 teaspoon black pepper

cooking spray

3/4 cup panko (Japanese breadcrumbs), divided

1. Preheat over to 350.

2. Cook pasta in boiling water for 8 minutes or until almost al dente, omitting salt and fat. Remove from heat; stir in spinach. Let stand for 2 minutes or until spinach wilts. Drain pasta mixture well.

3. Heat a large non stick skillet over medium heat. Add olive oil to pa; swirl to coat. Add onion; cook 15 minutes or until golden brown, stirring frequently. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour and garlic; cook 1 minutes, stirring constantly with a whisk. Gradually add milk and wine; cook 8 minutes or until sauce boils and thickens, stirring constantly (you may count this as your upper body workout for the day). Stir in 3/4 cup cheese, salt, and rind. Remove from heat; stir in pepper. Add pasta mixture to onion mixture, and toss gently to coat.

4. Spoon the pasta mixture into a 13 x 9 inch glass or ceramic baking dish coated with cooking spray. Sprinkle half of panko breadcrumbs over pasta, and top evenly with remaining 1/4 cup cheese. Sprinkle the remaining half of panko breadcrumbs over cheese. Bake at 350 for 50 minutes or until browned and bubbly.

And as requested (Hi Amy!!)---Zucchini Pancakes (these have been a hit to everyone who has ever tried them!)

Zucchini Pancakes

• 4 - 5 medium zucchini (about 1.5 pounds)
• 3/4 tsp salt
• 4 eggs
• 1 clove garlic, minced
• 3/4 cup all-purpose flour
• 1/2 cup grated Parmesan cheese
• 1 Tbsp. finely chopped onion
• 1/4 tsp. ground black pepper
• Dairy sour cream (optional)
• 
  

1. Trim and coarsely shred zucchini (you should have about 5 cups). In a large bowl toss zucchini with salt. Place in a colander or sieve. Place a plate or 9-inch pie plate on top of zucchini and weight down with cans or another bowl. Let drain in the sink or over a bowl for 15 minutes. Discard liquid.
2. In the large mixing bowl, beat eggs and garlic. Stir in flour, Parmesan cheese, onion, and pepper until just moistened (batter should be lumpy). Stir in shredded zucchini until just combined (mixture will be thick).
3. For each zucchini pancake, spoon a rounded tablespoon of batter onto a hot, lightly oiled griddle or heavy skillet, spreading to form a 3-inch circle. Cook over medium heat for 2 to 3 minutes on each side or until the pancake is golden brown. (Reduce heat to medium-low if pancakes brown too quickly.) Keep pancakes warm in a 300 degree F oven while cooking remaining pancakes.
4. Serve warm topped with a dollop of sour cream, if desired. Or cool, place in layers in a freezer container with waxed paper between layers.
5. To reheat; Preheat oven to 425 degrees F. Place frozen pancakes in a single layer on a greased baking sheet. Bake, uncovered, for 8 to 10 minutes or until hot and slightly crisp. Makes: about 30 pancakes

Yummy Burgers and Quinoa

I have to admit that while I don't eat much meat at all, I occasionally have a craving for a juicy burger. This burger is amazing. No other words are necessary.

Southwest Turkey Burgers

Yield: 4 burgers; 321 calories per serving

2 poblano chiles (about 1/2 pound)

1 ounce french baguette (or 1/2 cup panko bread crumbs)

1/4 cup low fat milk

1/2 tsp chili powder, divided

1 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon ground red pepper

1 pound ground turkey breast (I have also used lean grass-fed beef that we bought when we got 1/4 of a cow)

Cooking Spray

2 Tablespoons canola mayonnaise

4 (1 1/2 ounce) hamburger buns toasted

4 (1/2 inch thick) slices tomato

4 green leaf lettuce leaves

1. Preheat grill to medium high heat

2. Cut poblanos in half lengthwise; discard seeds and membranes. Place poblanos, skin sides down, on grill rack; grill 10 minutes or until blackened. Place poblanos in a small zip-top plastic bag; seal. Let stand 15 minutes. Peel and dice.

3. Place bread in a food processor; pulse 5 times or until coarse crumbs measure 1/2 cup. Combine breadcrumbs and milk in a large bowl; let stand 5 minutes. Add 1/4 teaspoon chili powder, cumin, and next 4 ingredients (through turkey); gently mix just until combined. Divide turkey mixture into 4 equal portions; shape each portion into a 1/2 inch thick patty. Place patties on grill rack coated with cooking spray; grill 3 minutes on each side, or until done.

4. Combine remaining 1/4 teaspoon chili powder and mayonnaise. Top bottom half of each bun with 1 tomato slice, 1 lettuce leaf, 1 patty, about 1 1/2 teaspoons mayonnaise mixture, and 1 bun top

Variations- *I always skip the mayonnaise (not a fan of mayonnaise in general). Instead I top some of the burgers with cheese, usually fontina. I also generally get 6 burgers out of this recipe. The people who wrote this recipe must make some BIG burgers!!

* Also, if I don't have any poblanos or if I don't feel like fussing with the steps involved, then I will replace the two poblanos with a can of diced green chili peppers. Either way it is delicious!!!

This salad doesn't taste like a "salad" at all. It is awesome warm or cold. This recipe rocked my socks off (can you tell I taught middle school). Nuff said.

Quinoa and Parsley Salad

Yield 4 (2/3 cup) servings; 238 calories per serving

1 cup water

1/2 cup uncooked quinoa (rinsed)

3/4 cup fresh parsley leaves

1/2 cup thinly sliced celery

1/2 cup thinly sliced green onions

1/2 cup finely chopped dried apricots

3 Tablespoons fresh lemon juice

1 tablespoon olive oil

1 tablespoon honey

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 cup unsalted pumpkinseed kernels, toasted

1. Bring water and quinoa to a boil in a medium saucepan. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Spoon into a bowl; fluff with a fork. Add parsley, celery, onions, and apricots.

2. Whisk lemon juice, olive oil, honey, salt, and black pepper. Add to quinoa mixture, and toss well. Top with seeds.