Once a Month Cooking / Freezer Recipes
Barbecue Style Meatloaf
INGREDIENTS:
2 pounds lean ground beef
1/2 cup bread crumbs
1/2 cup finely chopped onion
1 egg, beaten
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 can (8 ounces) tomato sauce, divided
1/2 cup water
2 tablespoons cider vinegar
3 tablespoons dark brown sugar
2 tablespoons prepared mustard
2 tablespoons Worcestershire sauce
PREPARATION:Combine ground beef, bread crumbs, onion, egg, salt, pepper, half of the tomato sauce, and water. Mix together well. Shape into a loaf and place in shallow, foil lined, 7 x 11-inch baking pan.
***If freezing - stop at this point. Freeze until solid enough to pull out of pan, wrap, label & freeze.
In a saucepan, combine cider vinegar, brown sugar, prepared mustard, remaining 1/2 cup of tomato sauce and Worcestershire sauce. Bring mixture to boil and pour sauce over meatloaf.
Bake at 350° for 1 hour 15 minutes, basting occasionally. Serves 6 to 8.
***Cooking after Freezing***Put a frozen (raw) meatloaf in our oval crockpot on top of carrots, potatoes, onions, and cook on low all day (more like 6-8 hrs). Add about 1/4 cup water in with the veggies. Great for when you want a home cooked meal but don't want to turn on the oven.
You can use any meatloaf recipe for freezing but you want to freeze them raw. Freezing & reheating makes for a dry meatloaf!
INGREDIENTS:
2 pounds lean ground beef
1/2 cup bread crumbs
1/2 cup finely chopped onion
1 egg, beaten
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 can (8 ounces) tomato sauce, divided
1/2 cup water
2 tablespoons cider vinegar
3 tablespoons dark brown sugar
2 tablespoons prepared mustard
2 tablespoons Worcestershire sauce
PREPARATION:Combine ground beef, bread crumbs, onion, egg, salt, pepper, half of the tomato sauce, and water. Mix together well. Shape into a loaf and place in shallow, foil lined, 7 x 11-inch baking pan.
***If freezing - stop at this point. Freeze until solid enough to pull out of pan, wrap, label & freeze.
In a saucepan, combine cider vinegar, brown sugar, prepared mustard, remaining 1/2 cup of tomato sauce and Worcestershire sauce. Bring mixture to boil and pour sauce over meatloaf.
Bake at 350° for 1 hour 15 minutes, basting occasionally. Serves 6 to 8.
***Cooking after Freezing***Put a frozen (raw) meatloaf in our oval crockpot on top of carrots, potatoes, onions, and cook on low all day (more like 6-8 hrs). Add about 1/4 cup water in with the veggies. Great for when you want a home cooked meal but don't want to turn on the oven.
You can use any meatloaf recipe for freezing but you want to freeze them raw. Freezing & reheating makes for a dry meatloaf!
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Frozen French Fries - make your own
2 pounds potatoes, cut in strips
2-4 Tbs oil or melted butter
1/2 tsp salt
In a large bowl, toss the potatoes with the oil and salt. Add the other seasonings of your choice and mix well. Lightly oil a 13x9 pan and spread the potatoes in it. Try to make them a single layer.Bake at 425 for about 30 minutes (depends on cut - thin takes less, steak cut takes a little more), tossing about midway, , set the cookie sheet they were baked on in the freezer until they are frozen solid.Scoop them off with a spatula and store in a plastic container or heavy freezer bage. To heat them up just throw them back in the oven on a cookie sheet at 425 for about 15 minutes, they are crispy and great with ranch dressing.
Frozen French Fries - make your own
2 pounds potatoes, cut in strips
2-4 Tbs oil or melted butter
1/2 tsp salt
In a large bowl, toss the potatoes with the oil and salt. Add the other seasonings of your choice and mix well. Lightly oil a 13x9 pan and spread the potatoes in it. Try to make them a single layer.Bake at 425 for about 30 minutes (depends on cut - thin takes less, steak cut takes a little more), tossing about midway, , set the cookie sheet they were baked on in the freezer until they are frozen solid.Scoop them off with a spatula and store in a plastic container or heavy freezer bage. To heat them up just throw them back in the oven on a cookie sheet at 425 for about 15 minutes, they are crispy and great with ranch dressing.
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Veggie Pasta Shells
Freeze these jumbo stuffed shells either in a casserole covered with sauce, or freeze the individual shells in small bags without the sauce. That way you can take out one or two and zap in the microwave for a fast lunch.
24 uncooked jumbo pasta shells
10 oz. can vegetable broth
1 carrot, minced
1 potato, peeled and diced
1 onion, finely chopped
2 cups ricotta cheese
1 cup shredded mozzarella cheese
1 egg
1/2 cup grated Parmesan cheese
1 tsp. dried Italian seasoning
26-28 oz. jar spaghetti sauce
Cook pasta according to package directions. Rinse, drain, and let . In a large saucepan, heat broth to boiling. Stir in carrots, potatoes and onions and cook 3-4 minutes until vegetables are tender. Drain vegetables well. Combine with ricotta, mozzarella and Parmesan cheese in a large bowl. Stir in Italian seasoning. Fill each cooked and cooled shell with this cheese mixture. Pour 1/2 cup of the spaghetti sauce in the bottom of a 9x13" baking pan. Arrange stuffed shells in a single layer on the sauce. Pour remaining sauce over top. Sprinkle with additional Parmesan cheese. To freeze, refrigerate at this point until cold. Then wrap, label, and freeze up to 3 months. To thaw and reheat, thaw whole casserole overnight in refrigerator. Bake as directed below, adding 15-20 minutes to baking time. To thaw and reheat individual shells, microwave on 40% power for 2-4 minutes until thawed. Then microwave on 60% power for 1-3 minutes until hot and bubbly. Cover with foil and bake at 350 degrees for 20-30 minutes or until hot and bubbly. Serves 8-10
Veggie Pasta Shells
Freeze these jumbo stuffed shells either in a casserole covered with sauce, or freeze the individual shells in small bags without the sauce. That way you can take out one or two and zap in the microwave for a fast lunch.
24 uncooked jumbo pasta shells
10 oz. can vegetable broth
1 carrot, minced
1 potato, peeled and diced
1 onion, finely chopped
2 cups ricotta cheese
1 cup shredded mozzarella cheese
1 egg
1/2 cup grated Parmesan cheese
1 tsp. dried Italian seasoning
26-28 oz. jar spaghetti sauce
Cook pasta according to package directions. Rinse, drain, and let . In a large saucepan, heat broth to boiling. Stir in carrots, potatoes and onions and cook 3-4 minutes until vegetables are tender. Drain vegetables well. Combine with ricotta, mozzarella and Parmesan cheese in a large bowl. Stir in Italian seasoning. Fill each cooked and cooled shell with this cheese mixture. Pour 1/2 cup of the spaghetti sauce in the bottom of a 9x13" baking pan. Arrange stuffed shells in a single layer on the sauce. Pour remaining sauce over top. Sprinkle with additional Parmesan cheese. To freeze, refrigerate at this point until cold. Then wrap, label, and freeze up to 3 months. To thaw and reheat, thaw whole casserole overnight in refrigerator. Bake as directed below, adding 15-20 minutes to baking time. To thaw and reheat individual shells, microwave on 40% power for 2-4 minutes until thawed. Then microwave on 60% power for 1-3 minutes until hot and bubbly. Cover with foil and bake at 350 degrees for 20-30 minutes or until hot and bubbly. Serves 8-10
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French Toast Sticks - breakfast on the run
French Toast Sticks - breakfast on the run
32 strips
2 eggs
1/2 cup powdered sugar
1/4 cup milk
2 tablespoons maple syrup
1 teaspoon brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
8 slices white bread, each cut into 4 strips **
3 tablespoons butter
In a shallow dish, beat together the eggs, sugar, milk, maple syrup, brown sugar, cinnamon, and nutmeg with a fork until well blended. Dip each bread strip into the egg mixture, coating completely. In a large skillet, melt 1 tablespoon butter over medium heat. Cook the bread strips a few at a time for 2 to 3 minutes per side, or until golden, adding more butter as needed. Serve immediately or completely, flash freeze on cookie sheet, then store in a labeled freezer bag. To serve: reheat in the oven, toaster oven, or microwave until heated through**If you prefer thicker French Toast the try substituting regular bread with Texas Toast. Be sure to increase to 3 eggs & add an extra tbs or two of milk as needed so you have enough liquid to accomodate the thicker bread.
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Super Easy Pizza Bagels in the Freezer
12 bagels - plain or flavored
Pizza sauce
Assorted pizza toppings
Mozza cheese
Cut bagels in half and place them face up on workspace. Spread tomato sauce in a thin layer, then add toppings. By making a variety of toppings, they won't get boring in lunches. Sprinkle with cheese then broil in oven until cheese melts. completely and package them individually (half a bagel per bag). Freeze.
Can be put into school lunches frozen, and they will thaw by lunchtime.These are also great for after-school snacks. You can also switch to whole wheat bagels to make them healthier.Younger kids love helping to make these, so they can add their own toppings
