Make and Freeze Recipes: Great Foods You Can Cook, Freeze, and Use Quickly and Easily (Eat Better For Less Guides) (4 page)

 

Take out of the refrigerator and stir the batter well, checking the
consistency. If it is too thick, add a bit of milk. If too thin, add
a bit more flour.

 

Spray a griddle or frying pan lightly with cooking spray.

 

Heat the griddle or frying pan over medium high heat. The griddle or
pan will be hot enough when a drop of water dances on the griddle.

 

Pour about 1/2 C batter onto the hot griddle.

 

Cook until the pancake begins to bubble around the edges, about 2
minutes.

 

Flip and cook about 2 minutes or until both sides are lightly brown.

 

Continue cooking the pancakes until all the batter is used.

 

Cool the pancakes completely. (If there are any left after the
family smells them cooking! You may want to double the batch for
this recipe.)

 

Place a piece of wax paper on a flat surface.

 

Place a pancake onto the wax paper.

 

Place another piece of wax paper on top of the pancake.

 

Then another pancake and continue until all the pancakes are used,
alternating wax paper and pancakes.

 

Place into a freezer bag and freeze up to six months.

 

To reheat, just drop the pancake into your toaster slot. Toast 2
cycles if necessary to get it hot and dark enough to your liking.

 

 

You can also heat about 20 to 30 seconds in the microwave per
pancake or pop in the toaster oven for about 15 minutes, with a
slice of ham on top of one pancake.

 

 

When done, put the pancake with the ham on a piece of tinfoil, top
with another pancake, and close the foil to keep as a hot breakfast
sandwich on the go. This will also work with a hot, fully cooked
sausage patty.

 

HOMEMADE FROZEN WAFFLES

 

 

2 cups of your own batter recipe, such as the pancake one above

 

Wax paper

 

Freezer wrap

 

 

Prepare waffles as directed on the package.

 

Pour about 1/2 C of batter into a preheated waffle iron.

 

Close the lid and cook until iron stops steaming or as directed by
the manufacturer of the waffle iron.

 

Do not raise lid during cooking time.

 

When the waffle is finished cooking, lift lid and remove the waffle
to a wire rack to cool.

 

Continue making waffles until all the batter has been used.

 

When the waffles are cooled, place a piece of waxed paper on the
counter. Place one waffle on the wax paper.

 

Place another piece of wax paper on top of the waffle. Then add
another waffle.

 

Continue alternating wax paper and waffles until all the waffles are
stacked and ending with wax paper.

 

Wrap tightly in freezer wrap. Freeze.

 

Waffles are good for up to two months.

 

To reheat place the waffles in a toaster on low setting.

 

You can also place waffles in an oven to reheat. Preheat oven to 450
degrees.

 

Place then directly on the oven rack and bake 3 to 5 minutes or
until heated through.

 

ALL IN ONE BREAKFAST ROLL-UPS

 

 

1 T olive oil

 

1 Ham steak cut into bite size pieces

 

4 cooked potatoes such as russets, cold, cut up into slivers

 

8 eggs

 

1/2 C salsa
(recipe follows)

 

1 pkg (6 in size) soft tortillas

 

1 C shredded Mexican style cheese or cheddar

 

Wax paper

 

Freezer bags

 

 

Place the olive oil in a large skillet over medium high heat.

 

When the oil is hot, add the ham and potatoes.

 

Cook until they are both just starting to brown.

 

Place the salsa in a large mixing bowl.

 

Add the eggs and stir until they are mixed together.

 

Pour the salsa mixture in with the ham mixture.

 

Leave heat on medium high and cook until the eggs have set
completely, about 5 minutes. Let stand for about 10 minutes until
the mixture has cooled enough to be able to handle it safely.

 

Place a tortilla on top of a piece of wax paper so that it is fully
open and flat.

 

Place about 4 tablespoons of the ham mixture down the center of the
tortilla, slightly towards one side.

 

Roll the tortilla up completely, starting with the side closest to
the filling you placed on the tortilla. As you get near the end of
the roll, tuck each of the pointy, open ends of the tortilla up
inside, poking in any filling as well that might be spilling out of
the ends of the tortilla. Once the ends are tucked, finish rolling
it all the way. Slide the rolled tortilla on the wax paper, and roll
the wax paper around it.

 

Continue until all the tortillas are used.

 

If you have a lot of people to feed for breakfast in the morning,
take a sharp knife and cut the tortilla in half right through the
wax paper. Holding the two cut halves together as best you can,
place them in a freezer bag.

 

You can freeze these for up to two months.

 

When ready to eat remove from the freezer and unwrap.

 

Place each roll-up on a microwave safe plate and cover with a paper
towel.

 

Microwave 2 minutes on high or until the roll-up is as heated as you
would like.

 

You can eat right on the plate, or wrap in a bit of tin foil or the
paper towel for breakfast on the go.

 

 

If you want a more lunch-like meal, use chicken instead of the ham,
and some cheddar or Swiss cheese for a different taste treat.

 

 

 

HOMEMADE SALSA

 

 

3 1/2 C peeled chopped tomatoes (about 4 large)

 

1 large green pepper, chopped

 

1 medium onion, chopped

 

1 T sugar

 

1/4 t salt

 

1 garlic clove, minced

 

3/4 t ground cumin

 

1/4 to 1/2 t fresh coriander

 

1/4 C white vinegar

 

2 T lemon juice or lime juice depending on taste

 

 

Combine all of the ingredients except the vinegar and juice in a
non-reactive saucepan and bring to a boil.

 

Reduce the heat and add the vinegar.

 

Cook for an hour over low heat.

 

Remove from heat. Allow to cool.

 

Add the juice, stir well.

 

 

Refrigerate or freeze.

 

 

Note: You can make the salsa as chunky as you like depending on the
size of the pieces you chop.

 

 

You might also like to run it through a blender or food processor to
make it pureed and smooth.

 

 

This should keep well for up to three months in the freezer. You can
freeze it in small tubs, and defrost in the refrigerator overnight
or on the counter in about three hours. Then remove the container
lid and start dipping.

 

 

 

HOT LUNCH OR DINNER IDEAS

 

 

It can be hard to come up with lunchbox ideas for the children day
in and day out, or add a bit of a surprise to your brown bag. The
recipe above for roll-ups and the following ones can help you pop a
little something special into the family's packed lunch, instead of
the usual sandwich. You can also make your own tarts as we discussed
above, using your own pastry crust. One thing is for sure, the
children won't want to trade anything for these little goodies!

 

 

MINI BURGER MUFFINS

 

 

1 egg

 

1/2 C milk

 

3/4 C white bread crumbs made from a day old loaf of bakery bread or
your own bread

 

1 1/2 t salt

 

1/4 t pepper

 

1 lb ground chuck

 

Aluminum foil

 

 

Beat egg slightly in a large mixing bowl.

 

Carefully stir in the milk.

 

Add the breadcrumbs and stir well.

 

Sprinkle in the salt and pepper.

 

Add the ground chuck and mix all of the ingredients well with your
hands, kneading like a meatloaf to combine completely.

 

Preheat oven to 350 degrees.

 

Spray each cup of a muffin tin with a non-stick cooking spray.

 

Fill each cup with the muffin mixture.

 

Bake 30 minutes.

 

Remove the pan from the oven and allow to cool 10 minutes.

 

Remove the muffins from pan and allow to cool completely on a wire
rack.

 

Wrap each muffin tightly in aluminum foil.

 

Freeze for up to two months.

 

To reheat, remove the wrapped muffins from the freezer.

 

Preheat the oven to 450 degrees.

 

Place the wrapped muffins on a cookie sheet.

 

Bake 25 minutes. Unwrap lightly from the foil, and bake another 5
minutes. Re-wrap to take for a hot lunch on the go, or serve on a
plate with vegetables and salad on the side.

 

 

You can also use cooked ham chunks in this recipe and some cheese,
and use as a hot breakfast muffin. You can also pop one or two of
these into any lunchbox. By the time lunch rolls around, they will
be defrosted. They are great hot or cold.

 

 

HEAT AND EAT CHILI

 

 

1 lb ground turkey

 

1 lg onion, chopped

 

2 garlic cloves, minced

 

48 ounces (6 cups) of your own tomato sauce (see recipe in the
pantry section)

 

1 T chili powder

 

1 t ground cumin

 

1/2 t salt

 

1/4 t pepper

 

About 2 pounds of cooked kidney beans

 

 

Place the ground turkey in a large skillet over medium heat.

 

Add the onions and garlic.

 

Cook until the turkey is browned through and the vegetables are
tender.

 

Drain well.

 

Place the tomatoes, tomato sauce, chili powder, cumin, salt and
pepper into a large saucepan.

 

Place over high heat.

 

Bring to a rapid boil.

 

Add the turkey and beans.

 

Reduce heat to low.

 

Cover and simmer for 1 hour.

 

Remove the lid and continue cooking for 10 minutes.

 

Place the saucepan in the refrigerator for a rapid cool.

 

Pour the cooled chili into freezer containers and freeze for up to
three months.

 

To reheat, remove the chili from the freezer.

 

Place 1/4 C of water in a saucepan.

 

Add the chili and cook over medium heat until heated through.

 

To thicken the chili, mash some of the kidney beans against the side
of the pot and stir well to incorporate.

 

 

Serve with a salad and crusty bread on the side, or on a bed of rice
or mashed potatoes. This is an easy lunchtime treat that you can put
in a thermos for the children to take with them, serve when they are
home at the weekends, or when you have to feed them during the
school holidays.

 

 

Note: If you are making dried kidney beans from scratch, be sure to
soak them well overnight and use boiling water. Discard the water
and rinse well several times. Boil for at least 45 minutes. Do not
use a pressure cooker. 

 

 

 

SUPER-FAST BURGERS

 

2 lbs ground chuck

 

Wax paper

 

Freezer paper

 

Butter or margarine

 

 

Shape the ground chuck into four inch patties.

 

Place the wax paper on a flat surface.

 

Place a patty on the wax paper.

 

Add a piece of wax paper to the top of the patty.

 

Add another patty.

 

Continue until all the patties are stacked alternating back and
forth between the patties and wax paper and being sure to end with
the wax paper.

 

Wrap in the freezer paper and secure tightly.

 

Freeze for up to two months.

 

When ready to use place the butter in a skillet.

 

Heat on medium heat until butter is melted.

 

Add the patties.

 

Cook 7 minutes.

 

Flip and cook an addition 7 minutes or until as well done as you
like.

 

 

This will save you time and money over fast food joints. Be sure to
have hamburger buns, cheese and other toppings at the ready for a
great burger meal. They can all be frozen as well. 

 

 

You can also add your own homemade hash browns to the meal. Shred
your potatoes (such as russets) in your food processor and brown in
a couple of tablespoons of butter with some shredded onion and a
sprinkle of pepper, nutmeg and celery seed. 

 

 

You can also season the meat as you like, using Worcestershire
sauce, barbecue sauce, and more.

 

 

 

HOMEMADE HAMBURGER SUGGESTIONS
:

 

 

Try any of the following variations:

 

 

TASTY BURGER

 

Add a dash of Worcestershire sauce, a sprinkle of garlic powder and
onion powder for a more savory burger. Use a half-teaspoon of each
per half pound, or to taste. Mix Well and form into patties.

 

 

ITALIAN BURGER

 

Add garlic powder, onion powder and dried oregano. Mix Well and form
into patties.

 

 

MEATLOAF BURGERS

 

Use your favorite meatloaf recipe and form into patties. You can
also shape into thin oblongs in order to fit them nicely on bread
for a great meatloaf sandwich in minutes.

 

 

CHEESEBURGER

 

Wrap the meat from the savory burger recipe of your choice around
about 1 ounce of cheese, sliced from a large slab, or a sliced piece
of cheese folded into halves or quarters.

 

 

Cheese choices can include: