In Case You're Interested...: Freezer Cooking, Part 1

I recently got two new cookbooks (another one still on the way). They are all about Freezer Cooking. My son lives away from home and I wanted to prepare some meals that can be frozen and all he needs to do is thaw and bake. Tonight, I took on four recipes...Twice Baked Potatoes, Make Ahead Sloppy Joes, Beef and Bean Burritos and Cheesy 'Chilada Bake. Yes, I did all these on a Monday night. I got home from work aroud 5:00 pm and started right away. When I was home at noon I went ahead and cooked the meat for the Make Ahead Sloppy Joes so I had a small jump start on my evening of cooking. And yes, I made dinner too!

This first recipe comes from Taste of Home, Freezer Pleaser Cookbook. I'm not listing the Point Points for these recipes because I didn't make them for me to eat, but I'm hoping some of you will try these for your family.

Make-Ahead Sloppy Joes

Ingredients

1 pound bulk pork sausage
1 pound ground beef
1 medium onion, chopped
14 to 16 sandwich buns, split
2 cans (8 ounces each) tomato sauce
2 tablespoons prepared mustard
1 teaspoon dried parsley flakes
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano

Directions

In a large skillet, cook the sausage, beef and onion over medium heat until meat is no longer pink; drain. Remove the centers from the tops and bottoms of each bun.

Tear removed bread into small pieces; add to skillet. Set buns aside.

Stir in remaining ingredients into sausage mixture. Spoon about 1/3 cupful onto the bottom of each bun; replace tops. Wrap individually in heavy-duty foil.

Bake at 350° for 20 minutes or until heated through or freeze for up to 3 months.

To use frozen sandwiches: Bake at 350° for 35 minutes or until heated through. Yield: 14-16 servings.

Next up...also from Taste of Home Freezer Pleaser Cookbook

Twice Baked Ranch Potatoes

Ingredients

4 large baking potatoes (about 2-1/4 pounds)
1 package (3 ounces) cream cheese, softened
2 tablespoons milk
1 envelope (1 ounce) ranch salad dressing mix
1-1/2 cups mashed potatoes
1/4 cup shredded cheddar cheese

Directions

Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 13-15 minutes or until tender, turning several times. Let stand for 10 minutes.

Meanwhile, in a small bowl, combine cream cheese and milk until smooth; beat in salad dressing mix. Add mashed potatoes and mix well.

Cut a thin slice from the top of each potato; scoop out pulp, leaving a thin shell.

Add pulp to the cream cheese mixture and mash. Spoon into potato shells. Top with cheese.

Place two potatoes on a microwave-safe plate. Microwave, uncovered, on high for 3-1/2 to 4-1/2 minutes or until heated through.

Place remaining potatoes on a baking sheet. Freeze overnight or until thoroughly frozen; transfer to a freezer bag.

May be frozen for up to 3 months.

To use frozen potatoes: Place potatoes on a microwave-safe plate.

Microwave, uncovered, at 50% power for 8-9 minutes or until heated
through. Yield: 4 servings.

The next two recipes are from Fix, Freeze, Feast Cookbook. I halved the first recipe to make just 2 meals but the recipe is for 4 meals.

Cheesy 'Chilada Bake

Serves 16 (or 4 meals)

Ingredients

1 tray (about 6 lbs) lean ground beef (I used a 5 lb roll from WalMart for both this recipe and the following recipe)

4 green bell peppers, diced

4 medium onions, diced

2 tsp minced garlic

4 cups picante sauce

4 15-oz cans tomato sauce

4 14.5 oz cans pinto beans

2 tsp ground cumin

2 tsp salt

48 corn tortillas

8 cups shredded Mexican cheese blend (about 2 lbs)

4 13x9 inch baking dishes, greased

plastic wrap

foil

Directions

Brown beef, bell peppers, onions and garlic in a large stockpot over medium heat until beef is no longer pink, about 30 minutes. Drain and discard fat. Stir in picante sauce, tomato sauce, beans, cumin and salt.

Spread 4 cups of meat mixture over the bottom of each baking dish. Cover the mixture with 6 corn tortillas, overlapping the edges as necessary to fit in a single layer. Spread 1 cup of cheese over the tortillas. Repeat each layer, finishing with a cheese topping.

Wrap each dish entirely in plastic wrap. Top with foil, label and freeze.

To cook one entree:

Completely thaw one dish in the refrigerator.

Preheat the oven to 350. Remove plastic wrap and foil from baking dish and replace foil. Bake for for 40 minutes, or until center is hot and edges are bubbly.

And the last freezer meal of the night...again, I halved this recipe to make 20 burritos, the following recipe is for 40 burritos.

Beef and Bean Burritos

1 warehouse size tray (about 6 lbs.) lean ground beef (see above)
1 cup taco seasoning
3 cups water
40+ ten-inch tortillas
4 (28 oz) can refried beans

Brown beef in a large stockpot over medium hear until no longer pink, about 20 minutes. Drain and discard fat. Add the taco seasoning. Stir in water and simmer mixture over medium hear for 20 minutes, or until the liquid is almost entirely evaporated. Cool.

Spread 1/4-cup ground beef and 1/3 cup refried beans on each tortilla. Wrap burrito-style and then wrap each one individually in foil. Divide burritos into gallon-size freezer bags.

Seal and freeze.

To cook:
Thaw in the refrigerator or reheat them straight from the freezer.

Microwave: frozen about 2 minutes.

Oven: bake in foil at 375 degrees for 30 minute if frozen.
300 degrees for 30 minutes if thawed.

Of course, we had to have supper so I fixed Broccoli Bacon Quiches from the Taste of Home Comfort Food Diet Cookbook. I bought these cute little baking dishes at Ross for like $3.00 each.

Broccoli Bacon Quiche

Ingredients

1/2 cup fresh or frozen broccoli florets, thawed and drained
1/2 cup shredded part skim mozzarella cheese
3 slices centercut bacon, cooked and crumbled
1/2 cup egg substitute
1/2 cup half-and-half cream (I used fat free 1/2 and 1/2)
1/8 teaspoon salt
Dash garlic powder
Dash lemon-pepper seasoning

Directions

Divide the broccoli, cheese and bacon between two 5-in. pie plates
coated with cooking spray.