Freezer meals are meals that have all the prep work done. Everything, from rolls to toppings, is frozen into one big bag or container. People often do the prep work during a once a month cooking session, where they put together a lot of meals at the same time.

For those who live in an urban area, businesses like Let’s Dish or Suddenly Suppers allow people to come into the store and prepare their freezer meals there. The stores have all ingredients and instructions set up at different stations and encourage groups of people to come in together and have a once a month cooking party.

In more rural areas, people just get together to hold their own once a month cooking sessions. If you hold one in the next few days, don’t forget about cookie dough, breakfast bread mixes and that Christmas breakfast egg and hash brown casserole.

Photo: SXC/Thomas Rola

Post from: Blisstree

Prepare Freezer Meals for the Holidays

My favorite book that I’ve found so far is The Freezer Cooking Manual from 30 Day Gourmet. I actually bought it years ago and didn’t get around to really looking through it until about two years ago. I’ve used several of the recipes for just one-off dinners, though I have doubled up on a couple of them to stash one in the freezer for later.

It’s also taught me a very basic cook-ahead techniques, like dicing up a couple of onions or other veggies at once if I know I’m going to need them later in the week for a different meal, or even browning an extra pound or two of ground beef to use later in the week too.

Aside from initial organization, my biggest issue with once-a-month or even once-a-week cooking is the aforementioned freezer. We just don’t have much room. What do you do in a situation like that? I know you don’t have to keep the meals in the dishes they’re initially prepared or cooked in, and that most of them can be frozen and then packed in foil or baggies, but my freezer space is so limited that even that’s not much of a help.

For those of you who do cook ahead and freeze the prepared meals, how do you deal with freezer space, or lack thereof? Do you end up just biting the bullet and investing in a stand-alone freezer, or just make do with what you have?

[image: flickr]

Post from: Blisstree

Do You Cook Ahead?

Here’s my lasagna recipe, this recipe makes one lasagna, but it’s a great once a month cooking (OAMC) recipe to make in bulk.

I get out a large skillet to brown the ground beef, and a large pot to heat the sauce.

Once a Month Cooking Lasagna Recipe

One box lasagna noodles

1 lb lean ground beef

2 cups mozzarella cheese

1/2 cup Parmesan cheese

1/2 cup chopped onion

16 oz ricotta cheese

The Sauce:

1 -30 oz can tomato sauce

1 1/2 tsp basil

1 tsp oregano

1 bay leaf

salt and pepper to taste

For the lasagnas I plan on freezing I line the pans with wax or parchment paper so I can take the lasagnas out of the pans once they’re partially frozen, until I’m ready to cook them. Then I wrap the partially frozen lasagnas in freezer paper until they’re needed.

Combine all the sauce ingredients in a large pot, and heat to a low simmer. Brown the hamburger and add the chopped onion. When the hamburger and onions are thoroughly cooked, drain and add to the sauce.

I never soak or cook my lasagna noodles before I put them in the lasagna. Layer a layer of lasagna in the pan, then pour about 2 cups of the sauce mixture over the noodles. Add a layer with about 1/3 of the container of ricotta cheese, sprinkle on 1/3 of the mozzarella and Parmesan. Repeat the layers two more times.

Image (c) L Gerlach

Of course I usually bake one for supper that night, we can’t save them all for later, right?

Image (c) L Gerlach

When you’re ready to bake your frozen lasagna, thaw it over night in the refrigerator, trim back the parchment paper then bake at 325` for about 40 minutes, or until the cheese is bubbling and the lasagna is heated through.

Post from: Blisstree

Once A Month Cooking~ Lasagna

Beef and Linguine

Beef and linguine casserole makes a great freezer meal! You can double, triple, or whatever this recipe so that one is ready tonight and more are ready for another day The basics of Once A Month Cooking (OAMC) can be found at the link, and I’ve got other great OAMC recipes here.

Beef and Linguine Casserole

8 oz cottage cheese
1 c plain yogurt
8 oz cream cheese

1-1/2 lb ground beef
Green pepper, chopped
Onion, chopped
Salt
15 oz can of tomato sauce

16 oz linguine

1/4 to 1/2 c freshly grated Parmesan cheese

To make and serve immediately:
Mix the cottage cheese, yogurt, and cream cheese together in a large bowl. Set aside.

Brown the ground beef with the peppers, onions, and salt. At the same time, boil up the linguine to the al dente stage. Drain well and add to the cheese mixture while still hot. Place the linguine mixture into a large casserole and top with the meat mixture. Cook for 15 to 20 minutes at 350, top with parmesan cheese and serve.

To freeze and serve later:
Prepare the cheese mixture and place it in a freezer container. Do the same with the meat mixture. Do not prepare the linguine or grated cheese until time to assemble and cook. Freeze for later.

To serve, thaw the bags in the fridge overnight. Boil up the linguine, grate the cheese, and follow the instructions for assembly above. Cook for 30 minutes at 350 until hot, top with parmesan cheese and serve.

Post from: Blisstree

Beef and linguine casserole (OAMC)

Asian casserole is a hot dish of comfort food! It has lots of familiar tastes if you grew up before the time that we’d discovered a lot of now-common ethnic cuisines. This was about as exotic as my family got, back in the day, and of course we called it “Oriental Casserole” back then

The casserole is an easy thirty minute meal, and can also be made as a Once-A-Month-Cooking dish. Make a double batch, and you can have one tonight and save another for later in your freezer!

Asian Casserole

1 lb ground beef
1 stalk of celery, chopped
1/2 onion, chopped
1/2 green pepper, chopped
1 c water

2 T cornstarch
1 t sugar
1/2 t ground ginger
2 T water

16 oz can of mixed Asian vegetables
10 package frozen peas

Brown the meat in a deep skillet, and add the vegetables to saute as well. Drain off the fat and add water. Bring to a boil. Lower heat to a simmer.

Combine the cornstarch through water and blend well. Add to the beef mixture and cook for a couple of minutes. Add the Asian vegetables and peas. Cool, cover, and freeze, or serve immediately.

To serve after freezing, cook the unthawed casserole at 400 for an hour. Serve with those wonderful crunchy chow mein noodles that you loved as a kid!

Image: Cyndi Lavin

Post from: Blisstree

Asian casserole (OAMC)

Here’s a super-easy Once a Month Cooking (OAMC) recipe that you can throw in the crock pot this morning and eat tonight, or that you can prepare really easily and freeze for future meals. To make this for a freezer meal, pre-cook the tenderloin in a minimal amount of water in your crock.

Slow Cooked Pork Tenderloin

1 – 2 lb pork tenderloin
2 – 3 c apple juice or cider
1 – 2 c cranberry sauce
Sesame seeds (optional, to add before serving)

To make as a freezer meal, combine the pre-cooked tenderloin with the juice and sauce in a freezer container and freeze. To serve, reheat slowly in your crock pot or slow cooker, or thaw and heat more quickly directly on the stove.  Add sesame seeds just before serving.

To serve tonight, combine uncooked tenderloin with the juice and sauce, and cook on medium heat all day in your crock pot or slow cooker.  Add sesame seeds just before serving.

Image: WikimediaCommons

Post from: Blisstree

Slow cooked pork tenderloin (OAMC)

This is a great Once-A-Month-Cooking recipe that you can double, triple, or quadruple very easily. For extra speed in preparation, you can use one of those 1.25 oz packages of taco seasoning and a can of prepared chili. Usually, I would prefer that these things be homemade, but sometimes for OAMC recipes, we’ll make an exception!

Even if you don’t get into OAMC, this is a great recipe to make ahead, either early in the day or even a couple of days ahead.

Taco Soup

2 – 15 oz cans chicken broth
15 oz can diced tomatoes
15 oz can black beans, drained and rinsed
15 oz can chili mix (your favorite)
15 oz can corn
5 – 6 green onions, sliced
1.25 oz package Taco seasoning (or a mixture of chili, cumin, oregano, cayenne, paprika, garlic, and salt)

Monterey jack cheese, shredded
Sour cream

Mix all the ingredients except for cheese and sour cream and bring to a boil. Reduce heat a simmer for 10 minutes. Can be frozen for later. To serve, thaw and heat, and serve with cheese sprinkled on top and a dollop of sour cream if desired. You know you want them both!

Image: Cyndi Lavin

Post from: Blisstree

Taco soup (OAMC)

Don’t forget the list of Leftover Turkey ideas that I posted right after Thanksgiving too

Almond Turkey Mole

1/2 c almonds (roasted)
1/2 t vegetable oil
2 dried Anaheim chiles, seeded, and chopped
1 c onion, chopped
1 garlic clove, crushed
1 very small (or half a large) chipotle chile in adobo sauce, chopped
1-1/2 c crushed tomatoes
1 T sugar
1/2 t ground cumin
1/4 t salt
1/8 t ground cloves
2 corn tortillas, torn into small pieces
1 (14.5 oz) can vegetable broth
1 T white wine vinegar
3 cups chopped cooked turkey breast
Cilantro sprigs and chopped scallions for garnish, if desired
Process the almonds in a food processor until smooth.  Set aside.
Heat oil in a large skillet over medium-high heat. Add chiles and saute until just softened. Add onion and garlic, and saute until onion is lightly browned.

Add chipotle chile through the broth to onion mixture.  Bring to a boil. Reduce heat; simmer 15 minutes, stirring occasionally.

Spoon mixture into food processor; process until smooth. Return mixture to pan; stir in processed almonds and vinegar; cook 1 minute. Stir in turkey.  Serve over rice with chopped scallions and cilantro, if desired.

Post from: Blisstree

Almond turkey mole (OAMC)

We have been having prime rib for Christmas dinner for the last couple of years, so there haven’t been any leftovers, thankyouverymuch!!

Dang, I love leftovers, especially when there are a couple of good Once a Month Cooking (OAMC) recipes that I can make in double or triple batches, enjoying one tonight and others later when I’m in a hurry.  So here are some recipes to help you use up your leftover ham, if you’re fortunate enough to have some, in style.  A couple are OAMC recipes, and others are for serving fresh tonight!

Cranberry Ham Grill – an OAMC delight

Baked Jambalaya – freezes really well for OAMC cooking

Navy Bean and Ham Soup – warm, delicious, and nutritious

Red Pepper Risotto with Italian Sausage – substitute chopped ham for the sausage…you won’t have to spend time browning it!

Beet Greens with Canadian Bacon – substitute finely chopped ham for the bacon

Image: MorgueFile

Post from: Blisstree

Scads of leftover ham?

A lovely fall stew to make with either hard cider or the regular tame stuff This makes 4 very hearty servings or 6 medium ones. Since it’s a wonderful OAMC recipe, think about whether to double it so that the time invested is more profitable. This takes a long simmering time to taste its best.

Cider Chicken Stew

Olive oil
4-5 shallots, chopped
1 teaspoon curry powder

Unbleached flour
Salt and pepper
2 lbs boneless chicken parts, cut into bite-sized pieces

2 cups hard cider (or regular non-alcoholic)
14 oz can of chicken broth
1 T flour
1 c water
2 c butternut squash, peeled and chopped into 1/2 ” pieces

1/4 c sliced almonds, toasted (optional garnish)

Heat a little olive oil in a large, heavy sauce pot. Saute shallots until light brown. Add curry powder and heat for one more minute. Spoon shallot mixture into a large bowl.

Place some flour, salt, and pepper in a shallow bowl and dredge chicken. Add more oil to the pot and brown the chicken on all sides, working in batches. Add the browned chicken to shallot mixture in the bowl. Repeat until all the chicken if done.
Add cider to pot, scraping well to get all the browned bits. Combine 1 T flour with some of the broth, stirring with a whisk until smooth. Continue adding broth until all is combined. Add broth mixture and water to the pot, bringing it to a boil. Stir in chicken mixture, more salt and pepper if needed. Cover, reduce heat, and simmer 40 minutes, stirring occasionally.

Stir in squash. Simmer, uncovered, 55 minutes or until chicken and squash are very tender and sauce thickens (if planning to eat right away). Simmer for only about 20 – 30 minutes if planning to freeze. Serve immediately with toasted almond garnish, or freeze for later.

To serve after frozen, remove from the freezer to the fridge the night before or in the morning. Heat gently until completely thawed, and then simmer for about 10 – 15 minutes until stew thickens up.

Image: Public Domain

Post from: Blisstree

Cider chicken stew (OAMC)