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!!