By Kate, on June 10th, 2010% Here are a list of freezer meals I’ve made over the years, as well as freezer meals from friends. For a list of helps for Once A Month Cooking (OAMC) or cooking for the freezer, see my blog post called Stocking The Freezer.
BEEF SKILLET ENCHILADAS
1# ground beef
1/2 c chopped onion
1 can cream of mushroom soup
1 can enchilada sauce (or picante sauce – 2 T)
1/3 c milk
2 T green chilies
8-12 corn tortillas
cooking oil
2 1/2 c (10 oz) shredded cheese
1/2 c chopped pitted olives (opt)
-Cook beef and onion, drain. Stir in soup, enchilada sauce, milk and chilies. Reduce heat and simmer covered for 20 min. Stir occassionally. (if you are going to cook and eat these NOW, keep in skillet and follow the rest of the recipe, cover and heat on stove for 5 minutes instead of baking in oven) To freeze: Move to 9X13 pan.
-In small skillet dip tortillas in hot oil until limp (~5 seconds/side), drain on paper toweling. Reserve 1/2 c cheese, place ~ 1/4 c cheese on each tortilla, sprinkle with olives and roll up. Place in meat mixture.
-Freeze in 2 gallon ziploc bag.
(thaw) Remove from bag, cover with foil and heat through in 350 oven for 25 min. Sprinkle with remaining cheese, cover and heat until cheese on top melts, ~1-2 min. Serves 4-6
By Kate, on April 12th, 2010% 2 28 oz cans tomato sauce
1 28 oz can tomato puree
1 5 oz can tomato paste
1 T oregano
1/4 t pepper
1/4 t crushed red pepper
1 bay leaf
2 cloves garlic, crushed
Put all in a large pot, bring to boil, reduce heat and simmer for 1 hour (or longer).
Mix:
1 pound ground beef
1/2 c (or more as need to bind together) Italian bread crumbs
1 egg
1 T oregano
1/4 t pepper
1/4 t crushed red pepper
2 cloves garlic, crushed
Roll into walnut sized balls, roll in flour and drop into bubbling sauce. Cover (to help prevent spatters) and cook 3-4 hours, stirring frequently to help prevent burning.
Sauce thickens overnight and is often better the next day.
Serve with al dente angel hair pasta.
By Kate, on April 10th, 2010% INGREDIENTS:
- 1 pound lean ground beef
- 1 can (15 ounces) kidney beans
- 1 can (11 to 15 ounces) whole kernel corn, drained
- 1 10 oz can Rotel tomatoes
- 1 envelope taco seasoning
- 1 (28 oz) can tomatoes
- 1 sm can chopped chile peppers (4 ounces)
- 1 can (15 ounces) pinto beans
- 1 envelope Hidden Valley Ranch Dressing
- 1 c shredded cheese (optional)
PREPARATION:
Brown the ground beef; drain well. Add remaining ingredients and stir. (to cook now, follow directions below; to freeze, put in 1 gallon ziploc bag and freeze)
Simmer in slow cooker on LOW for 6 to 8 hours (or simmer on stove 1 hour). serve with tortilla chips or Mexican cornbread.
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