Tuesday, September 25, 2012

Freezer Cooking Recipes

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Slow Cooker Beef Fajitas
6 lbs beef round steak cut into strips
3 14.5-oz cans diced tomatoes (I used whatever I had on hand – some with chiles, some with garlic, etc.)
3 large onions, cut into strips or chopped
4 green peppers, cut into strips
2 red peppers, cut into strips
6 tsp cilantro
6 tsp cumin
6 cloves of garlic, minced
Salt and pepper to taste (I did 10 shakes of pepper and 4 shakes of sea salt in each bag)

1. Write on 6 freezer bags: Cook on low 8 hours (high for 4 hours). Serve on tortillas with sour cream, avocado, shredded cheese, etc.
2. Split all ingredients evenly into six bags and shake.
3. Lay flat in the freezer. (the bags, not you)

*I divided this recipe into 7 meals – 5 regular sized bags to feed my family of 3, and 2 smaller portion bags for my mom to make for herself. If you are preparing this for 2-4 people, I suggest dividing it evenly into 6 bags. Alternatively, if you are preparing this for more than 4 people, you may want to adjust how much you put into the bags or how many you cook at once.

Chicken Stuffed Shells
18 oz package dry bread stuffing mix
3 boxes of jumbo pasta shells
2 cans condensed cream of mushroom soup
2 cans condensed cream of chicken soup
28 oz chicken broth
Salt, pepper, and garlic powder to taste
12 chicken breasts

1. Cook and chop up the chicken. You can shred it if you like, but I prefer chunks of chicken in my shells.
2. Cook shells al dente (8-10 minutes)
3. Prepare the stuffing mix according to the package directions
4. In a bowl, mix the chicken and stuffing.
5. Fill pasta shells with the chicken mixture and arrange them in a baking dish. (I highly recommend laying down aluminum foil first…you will already have a lot of clean up to do.)
6. Mix the soups in a saucepan with salt, pepper, and garlic powder. Cook and stir 5-7 minutes.
7. Pour the mixed soups over the tops of the shells.
8. Cover with aluminum foil and bake for 30 minutes at 350*.
9. Divide into Tupperware containers for dinners and freeze.

* Figure out how many you think you will want per meal and divide accordingly. My family LOVES these and we will eat leftovers for lunch the next day, so I plan for at least 5-7 per person (and 2 for the baby).

Baked Rigatoni
2 eggs
4 cups cottage cheese
2 boxes of rigatoni, cooked al dente (approximately 11-12 minutes)
1 large can of spaghetti sauce (approximately 3 cups)
20 oz frozen spinach, cooked and drained

1. Write on 2 very large containers: Thaw and place in a greased 2 ½ qt casserole dish. Sprinkle shredded cheese on top. Bake at 350* for 30 minutes.
2. In a mixing bowl, combine the eggs and cottage cheese.
3. Add the rest of the ingredients and mix together in the bowl.
4. Divide into 2 containers and freeze.

Onion Burgers
3 lb. ground beef
3 pouches dry onion soup mix
9 tbsp. water

1. Write on a freezer bag: Defrost patties and cook in skillet 10 min. or until done. Serve with buns, lettuce, tomato.
2. Mix the beef, soup mix and water together in a bowl.
3. Shape into approximately 14 patties (about ½" thick each).
4. Wrap individually and seal in the freezer bag.
5. Put them in the freezer.

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