The Everything Freezer Meals Cookbook (21 page)
Reheating Instructions
Let rolls defrost at room temperature for 1 hour, and serve. If you want to warm the rolls, heat in a 350°F oven for 5–10 minutes.
PER SERVING
Calories: 383 | Fat: 10g | Protein: 12g | Sodium: 295mg | Carbohydrates: 61g | Fiber: 4g
Honey Butter
This butter is delicious on almost any roll. Mix ½ pound butter (softened), 1/3 cup honey, ¼ teaspoon cinnamon, ¼ teaspoon vanilla extract, and a dash of salt. Use a melon baller to form scoops of butter, and flash freeze on a baking sheet covered with wax paper. Once frozen, transfer to a freezer bag.
Mixes, Dips, and Spreads
Taco seasoning mix can be used with ground beef, turkey, or pork to make a variety of Mexican dishes such as Spicy Taco Roll-ups (Chapter 9).
INGREDIENTS | YIELDS 2.6 TABLESPOONS DRY MIX
1 tablespoon chili powder
2 teaspoons dried minced onion
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon paprika
Dash cayenne, or more according to taste
Freezing Day
Mix all ingredients together and freeze in a freezer bag. To make with meat before freezing, add to browned meat with 1 cup water. Bring to a boil, reduce heat, and simmer 10–15 minutes. Freeze in a freezer bag.
Reheating Instructions
Use spices according to recipe.
PER SERVING
Calories: 20 | Fat: 0g | Protein: 0g | Sodium: 40mg | Carbohydrates: 4g | Fiber: 1g
The secret to making delicious Pico de Gallo is fresh ingredients. Using high-quality ingredients — from beautiful ripe tomatoes to garden-fresh cilantro — is a surefire way to make your Pico de Gallo a wonderful accompaniment to your food.
INGREDIENTS | SERVES 4
2 large ripe tomatoes, diced
1 red onion, diced
3 tablespoons fresh cilantro, chopped
1 jalapeño pepper, diced
½ clove minced garlic
Juice 1–2 limes, or to taste
Salt to taste
Freezing Day
Mix tomatoes, onions, cilantro, jalapeño, and garlic. Add lime juice and salt to taste. Freeze in a freezer bag or Tupperware.
Reheating Instructions
Defrost in the refrigerator overnight and serve.
PER SERVING
Calories: 34 | Fat: 0g | Protein: 1.5g | Sodium: 6mg | Carbohydrates: 8g | Fiber: 2g
Pesto, a sauce that originated in Italy, is traditionally made using a mortar and pestle. It is most commonly served over pasta, but can be used in a wide variety of ways such as over baked potatoes, on top of a steak, or even with steamed vegetables.
INGREDIENTS | YIELDS APPROXIMATELY 3½ CUPS
½ cup pine nuts
2 cups fresh basil
4 cloves garlic, peeled
¾ cup fresh Parmesan cheese, grated
1 tablespoon salt
1½ cups olive oil
Freezing Day
In food processor, mix the pine nuts, basil, garlic, cheese, and salt. Gradually add olive oil until pesto reaches desired consistency. Transfer to a freezer bag and freeze.
Reheating Instructions
Defrost pesto in the refrigerator overnight and use as desired.
PER TABLESPOON
Calories: 64 | Fat: 7g | Protein: 1g | Sodium: 145mg | Carbohydrates: 0g | Fiber: 0g
This Salsa Verde is made primarily from tomatillos. Try making your own recipe of salsa verde using fresh herbs by combining fresh thyme, a little sage, parsley, cilantro, garlic, shallot, basil, salt, pepper, and olive oil in a blender. Taste as you go to come up with the perfect recipe!
INGREDIENTS | SERVES 6–8
1 pound fresh tomatillos
1 shallot, peeled
1 clove garlic
2 Poblano chilies
½ cup fresh cilantro
3 tablespoons fresh oregano
½ teaspoon cumin
3 tablespoons lime juice
Olive oil as needed
Salt to taste
Freezing Day
Remove husks from tomatillos and put in saucepan with water. Bring to a boil. Reduce heat and simmer about 10 minutes. Add all ingredients to a food processor and purée. Add olive oil to reach desired consistency, and salt to taste. Freeze in a freezer bag.
Reheating Instructions
Defrost sauce in refrigerator overnight and use as desired.
PER SERVING
Calories: 31 | Fat: 0g | Protein: 1.5g | Sodium: 8mg | Carbohydrates: 7g | Fiber: 2g
Jalapeño peppers are delicious to eat, but handling them can cause skin irritation, like redness and burning, that can last for several days. To avoid this, wear gloves when cutting the peppers. If you don't have gloves, put your hands inside a freezer bag or plastic grocery bag.
INGREDIENTS | SERVES 15
3 (28-ounce) cans diced tomatoes (you may substitute with vine-ripened tomatoes)
1 onion, chopped
2 green bell peppers, diced
1 red bell pepper, diced
½ cup chopped fresh cilantro
2–3 teaspoons salt, according to taste
2–4 jalapeño peppers, seeded and diced
Juice of 2 limes
Freezing Day
Combine all ingredients and mix well. Add additional salt as needed. Freeze in a plastic container.
Reheating Instructions
Defrost salsa in refrigerator overnight and serve.
PER SERVING
Calories: 36 | Fat: 0g | Protein: 2g | Sodium: 587mg | Carbohydrates: 10g | Fiber: 3g
Try Orange Butter on your next steak; the combination of citrus with the richness of butter will add mouth-watering flavor. It also tastes delicious when paired with fish, or melted over vegetables.
INGREDIENTS | YIELDS 9 TABLESPOONS
1 stick butter, softened
¼ cup orange juice
1 teaspoon lemon juice
1 tablespoon chopped parsley
Freezing Day
Mix all ingredients together well. This butter can be frozen in freezer bags, or you can spread servings in plastic ice cube trays, freeze, and then transfer cubes to a freezer bag.
Reheating Instructions
Defrost butter at room temperature and use as desired.
PER SERVING
Calories: 93 | Fat: 10g | Protein: 0g | Sodium: 104mg | Carbohydrates: 1g | Fiber: 0g
Add this seasoning to make delicious hamburgers, or add it to your meatloaf, or even meatballs. This recipe is enough to season 2 pounds of ground beef.
INGREDIENTS | YIELDS 4 TEASPOONS
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon brown sugar
1½ teaspoons paprika
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon cumin
1/8 teaspoon cayenne pepper
Freezing Day
Mix all ingredients together and store in an airtight container. Either freeze on its own or add to food before freezing (as called for in the recipe).
Reheating Instructions
Use according to chosen recipe.
PER SERVING
Calories: 5 | Fat: 0g | Protein: 0g | Sodium: 291mg | Carbohydrates: 1.5g | Fiber: 0.5g
Serve this zesty condiment with Spicy Taco Roll-ups (Chapter 9), Skillet Beef with Black Beans (Chapter 3), or Chicken and Bean Enchiladas (Chapter 9).
INGREDIENTS | SERVES 6–8
2 jalapeño peppers, sliced
3 tomatoes, diced
¾ cup purple onion, finely diced
¼ cup diced fresh cilantro
1 avocado, diced (used on reheating day)
Garlic salt to taste (used on reheating day)
Lime juice to taste (used on reheating day)
Freezing Day
In mixing bowl combine jalapeño peppers, tomatoes, onion, and cilantro. Mix well, put in freezer bag and freeze.
Reheating Instructions
Defrost mixture in the refrigerator overnight. Add avocado, garlic salt, and lime juice to taste.
PER SERVING
Calories: 49 | Fat: 3g | Protein: 1g | Sodium: 105mg | Carbohydrates: 6g | Fiber: 2g
Try lemon butter on fish, shellfish, or vegetables. You can also use it as a rub on steak or chicken before grilling.
INGREDIENTS | YIELDS ½ CUP
1 stick butter, softened
2 tablespoons lemon juice
1 teaspoon lemon zest
2 tablespoons chopped fresh parsley
Freezing Day
Combine all ingredients in a food processor. Freeze in Tupperware or a freezer bag.
Reheating Instructions
Defrost butter at room temperature for 1 hour and use as desired.
PER TABLESPOON
Calories: 103 | Fat: 12g | Protein: 0g | Sodium: 117mg | Carbohydrates: 0g | Fiber: 0g
Fill a beautiful bowl with Greek Olive Spread and set it in the center of a plate. Arrange a variety of crackers or toasted baguette slices around the bowl on the plate.
INGREDIENTS | SERVES 24
1¼ cups black olives, pitted
1¼ cups green olives, pitted
½ cup feta cheese
4 tablespoons red wine vinegar
3 tablespoons olive oil
½ teaspoon garlic powder
½ teaspoon basil
½ teaspoon oregano
¼ teaspoon salt
¼ teaspoon Dijon mustard
¼ teaspoon minced onion
Freezing Day
In a food processor, mix olives and feta cheese. Add remaining ingredients and mix until smooth. Freeze spread in a freezer bag.
Reheating Instructions
Defrost spread in the refrigerator and serve at room temperature.
PER SERVING
Calories: 38 | Fat: 4g | Protein: 0.5g | Sodium: 150mg | Carbohydrates: 1g | Fiber: 0g
Keep a container of this rub in your freezer so it'll be ready to go for your next cookout. Rub oil over meat followed by this rub before putting it in the freezer. When you are ready to cook, you'll have a deliciously seasoned meat.
INGREDIENTS | YIELDS 6 TABLESPOONS
3 tablespoons paprika
1 tablespoons salt
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons pepper
Dash cayenne, or to taste
Freezing Day
Combine all ingredients and freeze in a freezer bag or plastic container.
Reheating Instructions
Use straight from freezer.
PER SERVING
Calories: 13 | Fat: 0g | Protein: 0.5g | Sodium: 1164mg | Carbohydrates: 3g | Fiber: 1.5g
This cheesy dip is delicious served with tortilla chips or as a topping on tacos or burritos. Spice up the dip with chopped jalapeños or green chili peppers.
INGREDIENTS | SERVES 6–8
¼ pound ground beef
1 small onion
1 (16-ounce) block Velveeta
1 cup jarred salsa
Freezing Day
In skillet, brown ground beef with chopped onion for about 8–10 minutes. Drain. In a large saucepan, melt Velveeta. Add salsa and ground beef mixture to melted cheese. Mix well. Let mixture cool and freeze in freezer bag.
Reheating Instructions
Defrost in the refrigerator overnight. Heat defrosted Queso Dip in saucepan over medium heat for 5–10 minutes.
PER SERVING
Calories: 222 | Fat: 15g | Protein: 13g | Sodium: 914mg | Carbohydrates: 9g | Fiber: 0.5g
By adding salt to the eggplant before roasting, you help draw out the eggplant's natural bitter juices during the cooking process.
INGREDIENTS | SERVES 4
1 large eggplant
3 tablespoons olive oil, plus 2 teaspoons used for roasting eggplant
½ teaspoon salt
2 cloves garlic, minced
1/3 cup pecans
½ cup fresh chopped basil leaves
½ cup cream cheese, softened
Salt and pepper to taste
Freezing Day
To roast the eggplant, preheat oven to 450°F. Slice the eggplant in half lengthwise, and put small cuts across the flesh of the eggplant, being careful not to cut the skin. Rub olive oil and salt over the flesh of the eggplant, and place face down on a foil-lined baking sheet. Bake for 20–30 minutes until it is soft and looks like it will collapse. Let cool, discarding any juice. While eggplant is cooling, combine remaining ingredients in a mixing bowl. Slide the skin off the eggplant and add the flesh to the bowl. Mix. Freeze using a freezer bag.
Reheating Instructions
Defrost in the refrigerator overnight and serve at room temperature.
PER SERVING
Calories: 281 | Fat: 27 g | Protein: 4g | Sodium: 89mg | Carbohydrates: 9g | Fiber: 4g
Tortilla chips taste great with this dip, but it goes especially well with vegetables. It is also a hit with the kids, and is a great way to get them to eat their veggies!
INGREDIENTS | SERVES 6
12 ounces cottage cheese
2 (8-ounce) packages cream cheese, softened
1 (1.25-ounce) envelope taco seasoning mix
Freezing Day
Mix together cottage cheese, cream cheese, and taco seasoning mix. Put into freezer bag and freeze.
Reheating Instructions
Defrost dip in refrigerator overnight and spread on a plate. Cover dip with desired toppings (shredded lettuce, diced tomatoes, Cheddar cheese, sliced olives, diced onions, or sliced jalapeño peppers.)
PER SERVING
Calories: 320 | Fat: 29g | Protein: 12g | Sodium: 506mg | Carbohydrates: 4g | Fiber: 0g
Orange Salsa
Serve this salsa with tortilla chips. Mix the following: 1 orange cut into small pieces, 3 slices jalapeño pepper chopped, 2 tablespoons brown sugar, 2 tablespoons cilantro, 1 tablespoon chopped green onion, and the juice from 1 orange.