Preparing Your Own Frozen
Food
By Brenda Hyde
Homemade frozen food is our friend on busy, hectic
days when you just can't think of
what to cook from scratch! By creating your own frozen entrees,
you can control the fat
and salt content by making substitutions, and you certainly save
money over buying processed
frozen foods from the grocery store. Set aside a day once a month
to cook and
freeze. Once you start this routine and come up with your own variations
you'll never
be forced to order take-out again because you don't have an easy
meal on hand!
Italian Style Freezer Meatballs
Ingredients:
2 1/2 pounds ground round or chuck
1 pound hot or sweet Italian sausage-casings removed
5 large eggs, beaten
1/4 cup minced yellow onion
1 2/3 cups fine dry breadcrumbs
3 tablespoons cornstarch
4 teaspoons salt
1 teaspoon pepper
1 tablespoon fresh thyme or 2 tsp. dried
1 tsp. dried, crushed rosemary
2 cups milk
Mix all ingredients very well, and form into about
48 meatballs, depending on the size. Preheat oven
to 350° F. Place meatballs in a shallow baking pan and bake
about 30 minutes or until meat is no longer pink. You can use part
of these at this point and freeze the remainder after cooling for
30 minutes.
Place a dozen meatballs in a single layer on freezer wrap and fold
over wrap neatly. Or freeze partially on
a cookie sheet and place in plastic bags. Do not stack anything
on top of the packages for at least 12
hours. To serve heat them in a 350 degree oven for 45 minutes or
until warmed through. These
make wonderful Swedish meatballs, meatball sandwiches, spaghetti
or in a meatball stew!
Multi-purpose Chili
Ingredients:
1 1/2 pound ground chuck or round
1 large onion
3 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon cumin
2 (19 ounce) cans tomatoes with chilies
1/2 cup water
1 cup salsa, any type
1 cup frozen corn (optional)
1 (28 ounce) can chili beans (with sauce)
Brown beef and cook until no longer pink, breaking
up as
you go. Dice onion and add to pot. Sprinkle garlic,chili powder,
and cumin over beef. Stir in onion and
sauté 2-3 minutes. Stir in tomatoes, water, salsa, and corn.
Bring to gentle boil and simmer 15 minutes, stirring occasionally.
Add the beans to the pot. Cook covered until beans are tender-about
5 minutes. NOTES: This can be used for topping hotdogs, tortilla
chips, omelets (melt Colby-Jack with it!), or eating
it by the bowl! Freeze in containers when cooled for at least 30
minutes and mark containers before freezing.
Freezer Sloppy Joes
Ingredients:
1 pound bulk pork or Italian sausage
1 pound ground chuck or round
1 medium onion, chopped
2 cans tomato sauce (8 ounces each)
2 tablespoons prepared mustard
2 cloves garlic, minced
1 tsp. seasoning salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano
In a skillet, brown sausage, beef and onion. Remove
from
the heat and drain. Stir remaining ingredients into sausage mixture.
Cool. Spit the mixture into containers-using the amount you would
need for one meal. Freeze for up to 3 months. Thaw in the refrigerator
overnight and warm on the stovetop or in the microwave. I always
add a little water to stir
in or more tomato sauce. Serve on buns or over hotdogs.
Three Dinner Beef Roast
Ingredients:
1 boneless chuck roast (4-5 lbs), cut in 3/4" cubes
2 medium onions, chopped
4 cloves garlic, minced
2 tablespoons olive oil
1/2 cup water
1 teaspoon salt
1/2 teaspoon pepper (or more)
1/2 tsp. crushed rosemary
In a large skillet, cook the beef cubes, onions and
garlic in the oil. Drain if necessary. Transfer to a crockpot. Stir
in the water, salt, and pepper and rosemary. Cover and cook 3 or
4 hours on high. Every crockpot is different. You want it to be
tender, but not falling apart! Cool. Divide beef into three freezer
containers-dividing any liquid that may have been left. This will
freeze for about 3 months. Use it in soups, stews or chili.
Brenda Hyde is a freelance writer, wife and mom to three
kids living in the Midwest United States.
For more old fashioned recipes and their variations visit Brenda at
http://oldfashionedliving.com/recipes.html
