Category Archives: Freezer Cooking

Nacho Casserole

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Nacho-Casserole

 

Nacho Casserole is a quick and filling weeknight meal.  This can be make as a freezer meal as well by freezing instead of baking it.  Thaw the casserole and bake until heated through.

 

 

Ingredients:
1 lb Ground Beef
1 -2 Tablespoons Taco Seasoning
1/4 Cup Flour2 Cups Chicken Broth
9 oz Tortilla Chips
2 Cups Cheddar Cheese, shredded
Salsa and Sour Cream for optional topping

 

Preheat oven to 350°F and lightly grease a casserole dish.

Brown beef in a skillet over medium-high heat.  Season with taco seasoning.  Sprinkle on flour, stir and let cook for 1 minute.  Slowly stir in broth and bring to a bubble.  Simmer until the sauce thickens.

Add half of the chips to the prepared casserole dish.  Layer in half the meat and half of the cheese.  Repeat with remaining chips, meat and cheese.  Bake until the cheese is bubbly, about 20 minutes.

Serve with salsa and sour cream.

Yield: 6 Servings

-Recipe from Life As Mom-

Layered Enchilada Casserole

Dinner, Freezer Cooking, , , , , ,

 

Layered Enchilada Casserole is a quick and easy freezer meal that requires practically no cooking.  This can be make with a rotisserie chicken or you can just throw a couple chicken breasts in the slow cooker.  All you have to do it mix it up, layer it in the pan and freeze it for later.

 

Ingredients:
4 Cups Shredded, Cooked Chicken
2 (15 oz) Cans Died Tomatoes, drained
2 (15 oz) Cans Black Beans, drained
2 Cups Enchilada Sauce
4 Cups Shredded Colby Jack Cheese
9 Flour Tortillas (about 10 inch)

 

In a large bowl, combine chicken, tomatoes, black beans and enchilada sauce.

Prepare 3 casseroles using 8 x 8 inch square pans or 9 inch cake pans.

Scoop about 1/3 cup of the chicken mixture into each dish.  Top each with 1 tortilla.  Layer on more of the chicken mixture, then some cheese and another tortilla.  Repeat layering ending with cheese on top.

Wrap with foil and freeze.  Be sure to label and write baking directions on the foil.

Thaw in refrigerator before baking.

To bake:

Preheat oven to 350°F.  Bake until heated through, about 30 minutes.

 

Yield: 3 Casseroles that have 4 servings in each.

Twice Baked Potatoes

Dinner, Freezer Cooking, , , , , , ,

 

When I make Twice Baked Potatoes, I like to make a lot and stick them in the freezer.  They are great to have in the freezer for lunch or even an easy dinner.  As you can see in the picture, I forgot to save some cheese so sprinkle on top.  They were still super cheesy and delicious without the extra sprinkle of cheese.

 

Ingredients:
16 Idaho Baking Potatoes, rinsed
1 lb Bacon, sliced
1 lb Butter (4 sticks), sliced
2 Cups Sour Cream
2 1/2 Cups Shredded Colby Jack Cheese, divided
1 Bunch Green Onions, thinly sliced
Salt and Pepper

 

Preheat oven to 400°F.  Poke several holes in the potatoes with a fork and place on a baking sheet.  Bake until very tender, about 1 hour and 15 minutes. Cool slightly before scooping out the insides.

Brown the bacon in a skillet over medium/high heat.  Drain on paper towels.

Combine butter, bacon and sour cream in a very large bowl.

Once the potatoes are cool enough to touch, cut them in half lengthwise.  Scoop out the insides, leaving a potato skin shell.  Leave a little attached to the skin for some stability.  Put the potato insides in the bowl with the butter.

Mash the potatoes together with the butter, bacon and sour cream.  A potato masher works well for this.  Stir in 2 cups cheese and green onions.  Season to taste with salt and pepper.

Spoon the potato mixture into the potato skin shells.  Top with remaining cheese.

Bake at 350°F until warm and bubbly, about 15-20 minutes.

These can also be frozen in a zip top bag.  Baking time will be longer for frozen potatoes.

 

Yield: 32 Twice Baked Potato Halves

-Recipe inspired from The Pioneer Woman-

Freezer Cooking: Round 1

Dinner, Freezer Cooking, , , , ,

 

I’m doing freezer meals for the month of May.  I’ve been wanting to give this a try for a while, but I just haven’t done it yet.  Now, I’ve done some freezer meals in the past, but never like this.  Usually I will just make a double batch of chili and freeze half.  Or make two casseroles and freeze one.  But this is going to be some serious freezer cooking!

 

I checked my freezer and saw that I already had these meals in there – Eggplant Parmesan, Black Bean Chili, Chicken Pepian and Pizza Dough (pepperonis and cheese too).  Woohoo!  4 meals are already taken care of!

 

Here is my master plan for my first round of freezer cooking:

  • Beef & Black Bean Taco Bake
  • Teriyaki Honey Chicken (making 2 of these)
  • Orange Chicken
  • Marinated Chicken Thighs

 

Ingredients:
1 lb Ground Beef
4 Boneless, Skinless Chicken Breasts
6 lbs Boneless, Skinless Chicken Thighs
1 Can Black Beans
3 Cups Black Bean and Corn Salsa (or regular salsa with 1/2 cup corn)
2 Cups Cheddar Cheese
6-10 Tortillas
1 Cup Honey
1 Cup Soy Sauce
4 teaspoons Minced Ginger
4 teaspoons + 1 Tablespoon Minced Garlic
1/3 Cup Flour
1/2 teaspoon Salt
3 Tablespoons Ketchup
6 oz Frozen Orange Juice Concentrate
4 Tablespoons Brown Sugar
1/8 teaspoon Crushed Red Pepper Flakes
3 Tablespoons Italian Dressing
2 Tablespoons Worcestershire Sauce

You will also need a 9×13 inch baking dish, 4 gallon sized freezer bags and 1 smaller quart or sandwich sized bag.

 

 

*Tip: Write baking instructions on the foil/bag so you know how to cook it!*

 

I first assembled the Beef & Black Bean Taco Bake.

1 lb Ground Beef
1 Can Black Beans
3 Cups Black Bean and Corn Salsa (or regular salsa with 1/2 cup corn)
2 Cups Cheddar Cheese
6-10 Tortillas

Heat a large skillet over medium-high heat.  Add the ground beef and cook until browned.

Cut up the tortillas into bite sized pieces and drain the black beans.

Combine the beef, beans, salsa, cheese (save 1/2 cup for the top), and tortillas together in a large bowl.  Pour into a lightly greased 9×13 inch casserole dish.  Sprinkle with remaining cheese.  Cover with foil.

Cooking instructions: Defrost in refrigerator overnight.  Bake at 350°F for 30-45 minutes or until bubbly.

Yield: 4-6 Servings

 

 

Next I prepared the Orange Chicken.  I also made some orange juice with the leftover orange juice concentrate – or you could double the recipe to use the rest of the can.

4 Boneless, Skinless Chicken Breasts
1/3 Cup Flour
1/2 teaspoon Salt
3 Tablespoons Ketchup
6 oz Frozen Orange Juice Concentrate
4 Tablespoons Brown Sugar
1/8 teaspoon Crushed Red Pepper Flakes

Cut up the chicken into bite sized pieces and place in a gallon size freezer bag with the flour.  Shake bag to coat chicken.

In a smaller zip top bag, combine the salt, ketchup, OJ concentrate, brown sugar and crushed red pepper flakes.

Place the sauce bag in the bag with the chicken and freeze flat.

Cooking instructions:  Thaw in refrigerator overnight.  Combine the chicken and sauce together in a slow cooker.  Cook on high for 3-4 hours or low for 2-3 hours.

Serve over rice.

Yield: 4 Servings

 

 

Then I prepared the Teriyaki Honey Chicken.

4 lbs Boneless, Skinless Chicken Thighs
1 Cup Honey
1 Cup Soy Sauce
1/2 Cup Water
4 teaspoons Minced Ginger
4 teaspoons Minced Garlic

This is makes 2 meals in 2 separate gallon sized bags.

Put 2 lbs of chicken in each bag.

Combine the all the remaining ingredients together in a bowl.  Pour half the sauce into each bag with the chicken.  Freeze flat.

Cooking instructions: Thaw in refrigerator overnight.  Remove chicken from the marinade.  Grill or bake at 350°F for about 30-40 minutes or until cooked thoroughly.

Serve with rice or veggies.

Yield: 4 Servings per bag

 

 

Then I realized I still had 2 lbs of boneless, skinless chicken thighs and was going to just throw them in a bag with Italian salad dressing.  I only had about 3 Tablespoons of dressing left, so I threw a couple other ingredients in there as well.

Marinated Chicken Thighs (I will post a picture after I make this)

2 lbs Boneless, Skinless Chicken Thighs
3 Tablespoons Italian Dressing
2 Tablespoons Worcestershire Sauce
1 Tablespoon Minced Garlic
Splash of Water

Combine all ingredients together in a gallon sized bag and freeze flat.

Cooking instructions: Thaw in refrigerator overnight.  Remove chicken from the marinade.  Grill or bake at 350°F for about 30-40 minutes or until cooked thoroughly.

Serve with rice or veggies.

Yield: 4 Servings per bag

 

 

It took me 1 1/2 hours to make these 5 meals.  I probably could have done it in just 1 hour if I didn’t have my 2 kids with me.

Later in the day I froze a few more things:

Bell Peppers – Chopped and put in freezer bag
Pepperoncinis- Diced and put in freezer bag
Green Beans – Blanched and put in freezer bag
Bread Crumbs – Rolls and bread ends from freezer.  Grind in food processor and put in freezer bag
Poblano Peppers – Charred, peeled, seeded, chopped and put in freezer bag
Zucchini Muffins  – Froze half a batch in a freezer bag
And I also made Refrigerator Pickles.  (Will post recipe soon)

 

*Tip: Freeze foods flat in freezer bags instead of in plastic containers!*

I had been freezing chicken stock in plastic containers because I ran out of bags.  It took up a ton of room in the freezer.  I transferred them to freezer bags and saves so much space!

 

 

 

-Beef & Black Bean Taco Bake from Eat At Home Cooks-

-Orange Chicken from The Virtuous Wife-

-Teriyaki Honey Chicken from Once A Month Mom-