Soft, Moist & Gooey Cinnamon Rolls

These cinnamon rolls are AMAZING. They are the BEST homemade cinnamon rolls I've had and I've tried a few homemade recipes before finding this one.  My family LOVES them and we make them for special occasions like Christmas morning & Easter morning and the kids request them for their birthday breakfasts, too.  

Note the recipe will make 24 rolls = I'll make either 2 9x13 pans with 12 rolls in each pan OR 4 pie plates with 6 rolls in each pan.

To Freeze: Place rolls in pan and cover with 1 layer Saran wrap and 1 layer foil.  Make frosting and divide into smaller containers (2 if making 9x13 pans or 4 if making 4 pie plates).

To Serve: Thaw pan of rolls COMPLETELY in fridge 2 days prior to baking.  Thaw the container of frosting overnight in the fridge.  (Note: The rolls need to be thawed completely and then allowed to rise in the fridge - may take more or less than 2 days - I haven't time it exactly. :o) 
Bake at 350F for 15-20 minutes and spread frosting on top.  Enjoy!

Beef & Bean Burritos

Made these this past month for the first time using whole wheat tortillas and ground turkey instead of beef.  They are now my husband's new favorite snack or quick weekend lunch!  He said they taste like Taco Bell's burritos...not sure that's a compliment or not?!  *wink*

We like to bake the burritos in the oven and then open the foil, top with cheddar and bake a few extra minutes at the end of the cooking time.  Once removed from the oven, you can top each with lettuce, tomato and sour cream to make it more of a meal!  Mmm!

Beef & Bean Burritos

2 T oil

1 onion, chopped

2 lbs. ground turkey

2 tsp. minced garlic

1 T. chilli powder

1 tsp. cumin

 salt/pepper to taste

8 oz. tomato sauce

2 cans fat-free refried beans

12 whole wheat tortillas

Saute onion in oil until tender.  Add meat and garlic; cook until meat is no longer pink.   Drain.  Add chili powder, cumin, salt & pepper.  Stir in tomato sauce and simmer 5 minutes.  Add refried beans; cook and stir until well blended.  Set aside to cool completely.

Soften tortillas (set oven to warm and layer tortillas on a baking sheet for a few minutes) - remove from oven 2 at a time to fill.  Place small portion of meat/bean mixture onto center of each.  Roll up, burriot style. 

To Freeze: Place burritos seam side down on baking sheet or cutting board and put in freezer until frozen solid.  Transfer frozen burritos to a Ziploc freezer bag to store in freezer.

To Serve:  No thaw.  Microwave several minutes or wrap in foil and bake in 400F oven for 30-40 minutes until warm (less time if burritos are thawed prior to baking but it's not necessary).

Monster Cookies

'Tis the season for sweets!  This is a great monster cookie recipe.  I've typed it below which is HALF of the original recipe.  You can make the cookies gigantic (golf ball-size on the baking sheet) or "normal" size but either way be sure to flatten them to prior to baking!  I use the Pampered Chef cookie scoop (medium size) and get approx 8 dozen from this recipe below.  The cookies do freeze well, once they're baked and cooled!  Enjoy!

Monster Cookies

 

2 sticks margarine

1 lb. brown sugar

1 1/2 lbs. of creamy peanut butter (usually 1 18 oz jar plus just under half a second jar)

2 c. white sugar

1/2 T Karo syrup

6 eggs

1/2 T vanilla

9 c. rolled oats

4 tsp. baking soda

1 12 oz. package of chocolate chips

1 lb of M&Ms

 

Cream margarine; then add sugars, peanut butter, Karo syrup, eggs and vanilla and mix until well combined.  Place oats and baking soda in the biggest bowl you have in your kitchen then add the cookie mixture and mix by hand with a large wooden spoon.  Add chocolate chips & M&Ms, stir to combine throughout dough.

 

Roll in large balls by hand or use a cookie scoop to place on baking sheet and flatten.  Bake 12-15 minutes at 350F.  Cool on wire racks.

 

To Freeze:  package in airtight containers or freezer bags

 

To Serve:  Thaw just a few mintues then enjoy!  Or eat them right from the bag a little cold & hard, though! ;o)

Taco Roll Ups

These are fun snacks for kids.  This recipe is from the 30 Day Gourmet website HERE.  I often use ground turkey instead of ground beef and make it the same cooking day as when I make taco meat for one of our freezer meals.   You can use bread dough from your bread machine or thaw frozen bread dough from the store. 

Buffalo Chicken Dip

This is one of my husband's favorites - I often make it and freeze it in 1/2 c. serving sizes using Ziploc's 1 c. containers.  It's easy for him to pull out of the freezer & reheat while watching Monday Night Football.

Buffalo Chicken Dip

2 cans of cooked chicken (or 2-3 chicken breasts, cooked & shredded)

1 c. hot sauce

2 (8 oz) packages of cream cheese

1 c. Bleu Cheese salad dressing

1 1/2 c. shredded cheddar cheese

Heat chicken and hot sauce in saucepan.  Stir in cream cheese and Bleu cheese dresssing.  Continue cooking and stirring until cream cheese is melted.  Then add shredded cheddar and stir until melted. 

To Freeze: Cool completely.  Package in individual serving sizes or larger portions for game day.  I like to use Ziploc's 1 c. containers for individual servings (filling them halfway).

To Serve:  Thaw in fridge.  Warm in saucepan or warm in crockpot for gameday.  :o)

Cream Cheese Chicken

I LOVE this recipe.  It smells amazing as it cooks and it's easy to put together!

Cream Cheese Chicken

1 .7 oz. envelope of Italian dressing mix

1/2 c. butter

2 lbs. boneless, skinless chicken breast

1 10.75 oz. can of cream of chicken soup (reduced fat is good!)

1 8 oz. package of reduced fat or fat free cream cheese

Turn slow cooker to HIGH (this does fit in a smaller crockpot).  Place butter in bottom of crockpot.  While waiting for butter to melt, cut chicken into 1" cubes.  When butter has melted, add the envelope of Italian seasoning and stir until well mixed.  Then add chicken to crockpot and stir well.  Cover and cook on high 2 hours.  At the end of the 2 hours, combine cream of chicken soup and cream cheese in bowl then add chicken.  Stir until smooth and creamy.

To Freeze: Cool completely and place in bags or containers to freeze in serving sizes appropriate for your family.

To Serve: Thaw overnight in fridge.  Reheat in saucepan.  Serve over noodles, rice or baked potatoes.

Chicken Taco Rice

This recipe was originally from the 30 Day Gourmet website but I changed it a bit to suit our family's likes.  We've used it as a main dish for dinner, as a snack with tortilla chips or rolled in a wheat tortilla for a quick lunch. It's an easy recipe to put together on cooking day, too! 

Chicken Taco Rice

2 c. cooked, shredded chicken

3 c. chicken broth

1 (8 oz) can tomato sauce

1 package of Taco Seasoning OR 2 T. of this recipe for Taco Seasoning

1 onion, diced

1 1/2 c. brown rice, uncooked

Mix everything in large saucepan.  Bring to a boil. Cover, reduce heat and simmer until rice is done (approx 45-50 minutes).  Remove from heat and let stand 5 minutes.  Fluff with a fork.

To Freeze: Cool mixture then place in bags or containers in sizes appropriate to your family.

To Serve: Thaw overnight in fridge.  Then reheat in saucepan with a little bit of water or place in greased baking dish and bake at 350F for 20 minutes or until warmed through.  Sprinkle with cheese.  Serve by itself, with tortilla chips or roll up in soft tortilla shells.

Optional: I often add 1 can of kidney beans or black beans (drained & rinsed) to the rice before reheating.

Chicken Pot Pie

This is yet another yummy recipe from Taste of Home that I changed a bit to our liking & ease of making on a big cooking day.  This recipe does make TWO pies and they are delicious.   You definitely have to plan ahead on the cooking time when it's coming from the freezer.  I will often just freeze and sauce and then on the serving day, I'll use pie dough from my breadmaker or simply warm the sauce & serve over biscuits.

Chicken Pot Pie

1 c. butter, cubed

2/3 c. chopped onion

1 c. all-purpose flour

1 3/4 tsp. salt

1 tsp. dried thyme

3/4 tsp. pepper

3 c. chicken broth

1 1/2 c. milk

4 c. cubed chicken

1 package of refrigerated diced potatoes

1 pkg. frozen mixed veggies (carrot, green bean, corn & pea mix)

pastry for 2 double curst pies (9 inches) = 2 packages

In large skillet, saute onion in butter until tender.  Stir in ghte flour, salt, thyme and pepper until blended.  Gradually stir in broth and milk.  Bring to boil; cook and stir for 2 minutes or until thickened. Remove from heat and add chicken, potates and mixed vegetables.

Line two 9" pie plates with bottom pastry; trim even with edge.  Fill pastry shells with chicken mixtures.  Roll out remaining pastry to fit top of pies.  Cut slits in top.  Plase over fill; trim, seal and flute edges.

To Freeze Pies: Cover each with 1 layer of saran wrap and foil, then place in freezer. 

To Freeze Chicken Mixture:  Divide into freezer bags or containers for your family size meals and freeze.

To Serve Pies: Shield frozen pie crust edges with foil; place on a baking sheet.  Bake at 425F for 30 minutes.  Reduce heat to 350F; bake 70-80 minutes longer or until crust is golden brown.

To Serve Chicken Mixture: Thaw overnight in fridge.  Heat in saucepan.  Then place in pie plate lined with pie dough and bake 425F for 35-40 minutes or serve over biscuits.

Crescent Chicken Bundles

This is a recipe from Taste of Home that I changed a bit.  These are really good for a quick dinner served with a side salad or veggies!

Crescent Chicken Bundles

1 (8 oz)  package of cream cheese

2 T. butter, melted

2 T. milk

2 T. minced chives

salt/pepper to taste

4 c. cubed cooked chicken

2 tubes (8 oz. each) crescent roll dough

Mix cream cheese, butter, milk, chives, salt & pepper together.  Then add chicken and stir until combined.

Unroll crescent dough and separate into 8 rectangles (2 crescent rolls together).  Press perforations together.  Spoon approx. 1/2 c. chicken mixture in the center of each rectangle. Fold the sides up and seal.

To Freeze: Place bundles on cutting board or on wax paper on top of a cookie sheet and freeze until firm.  Then place bundles in bag or in container in freezer.

To Serve:  Thaw in fridge overnight.  Bake at 350F for 20-25 minutes until golden brown.

Sausage, Egg & Tater Casserole

This is a recipe I adjusted a few years ago and decided to see if it would freeze well a few months ago.  It did and we enjoy having it as a "breakfast dinner" on a weeknight like Wednesday when we're running out of the house just after dinner time.

1 lb. breakfast sausage, cooked & crumbled

1/2-3/4 c. chopped green/red peppers & onions (cook with sausage)

3 c. shredded cheddar cheese

4 eggs

1 1/2 c. milk

2 lbs. tater tots - used on serving day

Whisk together the eggs and milk with salt/pepper to taste.  Layer in greased 9x13 pan (or 2 8x8s): sausage with peppers & onions, cheese, then egg mixture.  Tater tots remain in their original package in the freezer until serving day.

To Freeze: Cover with 1 layer of plastic wrap and 1 layer of foil.

To Serve: Thaw casserole overnight in fridge.  Top with frozen tater tots.  Bake 40-45 minutes at 375F or until eggs are set and tater tots are golden. 

Oreo Balls

These are great to keep in the freezer around the holidays (well, anytime of the year, really) but you can use the colored candy melts in red/green to make them festive. ;o)  Enjoy!

1 package Oreo cookies, crushed

1 - 8 oz. package of cream cheese, softened

1 package white almond bark

1 package dark almond bark (optional)

Blend the crushed Oreos and cream cheese together with a mixer.  Roll into walnut-size balls and chill 1 hour.  Melt 3/4 of the package of the white almond bark and dip each ball into it.  Set on  wax paper to harden (15 minutes).  Melt 1/4 package of dark bark, drizzle over white Oreo balls.

To Freeze: Layer balls in freezer container.

To Serve: Remove from freezer just several minutes prior to serving.

Buffalo Chicken Dip

This recipe is tweaked from one on 30 Day Gourmet's website.  It's a fun appetizer that my husband loves!

2-3 chicken breasts cooked & shredded (or 2 cans chunk chicken)

3/4 c. - 1 c. hot sauce

2 - 8 oz. packages of cream cheese

1 c. Bleu Cheese salad dressing

1 1/2 c. shredded cheddar cheese

Combine chicken and hot sauce in saucepan.  Add cream cheese and dressing; stir until melted.  Add shredded cheese and stir well. 

To Freeze:  Cool completely.  Package in freezer containers or freezer bags.

To Serve:  Thaw and reheat in saucepan.  Serve with tortilla chips, crackers, celery, etc.

Pumpkin Bread

I just tried a new recipe this afternoon for Pumpkin Bread made with honey instead of sugar.  My kids are LOVING it, though I did add about a 1/2-3/4 cup of mini chocolate chips to it and swapped the white flour for whole wheat pastry flour and I left out the ginger (my preference).  It's a lot lighter than the other recipe (see my Facebook) that's really good but fully loaded with sugar.  :o)

To Freeze: Cool and place in Ziploc bags.

To Serve: Thaw & warm.

Cheeseburger Soup

This Cheeseburger Soup recipe from Taste of Home is very good.  I've been making it for awhile for our fall & winter dinners, but not until this month did I try freezing, thawing and reheating it.  We had it for lunch today in whole wheat bread bowls and it was delicious!

A few changes I make from the original recipe for our taste -

• I use ground turkey instead of beef
• I use 2 cups shredded cheddar instead of the Velveeta
• I do not add the sour cream until just before it's served on the day I reheat it.
  

To Freeze: Make soup according to recipe but do not add sour cream.  Cool completely and fill Ziploc Freezer bags or containers.

To Serve: Thaw in fridge overnight.  Warm in saucepan on stove and then add sour cream just before serving.

Sweet & Sour Chicken

Sweet & Sour Chicken

This recipe is really good if you like Chinese food. :o)  It comes from the 30 Meals in One Day website.  I've made it several times and serve it over brown rice...Mmmm!  It's not too time intensive and you can always use shredded or cubed chicken you've cooked in a large quantity for other recipes instead of browning it in oil specifically for this recipe. 

2 lbs boneless skinless chicken breast
3 Tbl canola oil
1/2 cup onion, chunked
1/2 cup green bell pepper, chunked
1 1/3 cups cold water
1/4 cup cornstarch
1/2 cup sugar
1/2 cup brown sugar, packed
2/3 cup apple cider vinegar
1/4 cup soy sauce

Cut chicken into 1-inch cubes. Brown chicken in hot oil until cooked through. Add onion and green bell pepper. Cook and stir for about 1 minute. In a saucepan, combine water and cornstarch. Stir in sugar, brown sugar, vinegar and soy sauce. Heat to boiling. Cook and stir until thick and glossy. Pour sauce over chicken and stir to coat.

To Freeze:  Cool completely.  Place chicken and sauce in freezer bag or container. For individual servings, place cooked rice in single serving-sized freezer containers. Top with chicken and sauce. Cover, label and freeze.

To Serve: Thaw and heat in saucepan on stove. Serve in bowls over rice.

Hearty Burritos

This recipe for Hearty Burritos is from the Taste of Home website.

I tried these a few months ago and swapped out the beef for ground turkey, the flour tortillas for whole wheat tortillas and also discovered you have bake them a bit longer than the time recommended at the bottom of the recipe.

They are really flavorful and great topped with sour cream and/or salsa.

Pizza Pasta Casserole

Pizza Pasta Casserole

This was a new recipe I tried for this month of meals in our home.  We had it last night for dinner and it was really good!  Even though you only half-cook the pasta when making it, by the time it freezes, thaws & bakes, it works!  Enjoy!  :o)

Makes 2 - 9x13s or 4- 8x8s

2 lb. ground turkey

1 large onion, chopped

2 jars (28 oz each) spaghetti sauce

16 oz. whole wheat spiral pasta - cook for half suggested cooking time on package & drain

4 c. shredded mozarella

6 oz. sliced pepperoni

Brown ground turkey and onion in large skillet until meat is thoroughly cooke.  Drain fat.  Add sauce and pasta, stir well.

Divide mixture in half and put on half in each 9x13 (or 4 8x8s).  Top each with 2 cups cheese, then top with pepperoni.

To Freeze:  Wrap with 1 layer of plastic wrap and then 1 layer of foil.  Freeze.

To Serve: Thaw completely (24 hours in fridge).  Bake uncovered 350 for 35-40 minutes until heated through.

Honey Lime Chicken

Honey Lime Chicken
(We tried this recipe last night for the first time and it was delicious.  Thankfully, the weather was warm enough to grill!  A good side dish would be rice & veggies & pineapple with a Caribbean spice.)




1/2 c. honey
1/3 c. low-sodium soy sauce
1/4 c. lime juice
4 boneless, skinless chicken breasts or 8-10 chicken tenderloins

Blend ingredients for marinade together in blender for several seconds until honey is completely combined.  Pour marinade in Ziploc freezer bag then place chicken inside and seal.

To Freeze:   Lay Ziploc bag flat in freezer.


To Serve: Thaw bag laying flat in fridge overnight.  Remove chicken from marinade and grill or bake (350*F for 35-45 minutes) chicken until no longer pink.

Sloppy Joes

This sloppy joe recipe tastes amazing and is not the least bit sloppy when you eat it.  It's one of my husband's favorite sandwiches because of the sausage in it.  If you are prepping this with the slow-cooked chunky chili recipe you can brown all the meat & onion at the same time.

I swap the ground beef for ground turkey and use whole wheat buns, but other than that I follow the recipe as it's written.  Removing the inside of the buns takes a bit of time,  but it's worth it when you taste the final product.  :o)

To Freeze: Wrap individually in foil and place in gallon Ziploc bag.

To Serve: No Thaw.  Bake at 350*F for 35-45 minutes until heated through.

Chicken BBQ Sandwiches

This shredded Chicken BBQ recipe is easy and really good!  The chicken is very flavorful.

A few things I changed in the recipe for my liking was:

• instead of a 12 oz. bottle of BBQ sauce, I used a 16 oz. bottle 
• instead of frozen chicken breasts, I use fresh chicken breasts
• halfway through the cooking time I shred the chicken with a fork, then cover and let it cook the rest of the time in the sauce
  

Last time I made this, we used it...

• with buns, rolls or bread for sandwiches
• over baked potatoes
• over nachos with shredded cheddar, tomatoes & lettuce on top

To Freeze: Cool shredded chicken & sauce completely.  Package in Ziploc bags or freezer containers.

To Serve: Thaw completely.  Warm in saucepan.

Easy Sandwiches

Easy Sandwiches

(I like to keep these in the freezer for not only a fast dinner, but quick lunches.  They're very easy to assemble and require no thawing prior to baking!  The recipe came originally from 30 Day Gourmet's website.)

Makes 12 sandwiches

12 whole wheat hoagie rolls or Kaiser rolls

2 lbs. deli meat (I usually get 1 lb. turkey & 1 lb roast beef)

1 lb. sliced cheese (I usually get 1/2 lb. provolone and 1/2 lb. swiss to go with the meats above)

Sauce:

3 T butter, melted

3 T Dijon mustard

3 T Worcestershire sauce

3 tsp. minced onion

Put sandwiches together by layering meat and cheese on bottom of each bun/roll.  Mix sauce together and spread over top of the meat & cheese.  Top with the other half of the bun/roll. 

To Freeze: Wrap each sandwich in foil and place in large container or Ziploc. Or if you know you're going to be warming several sandwiches at once, place that amount without foil in a large Ziploc freezer bag.

To Serve: No Thaw.  Bake at 350*F for 30-40 minutes until warmed completely through.  Several sandwiches can also be warmed together in 9x13 pan with a layer of foil on top.

Classic Mac'n'Cheese

Classic Mac'n'Cheese

This is a great basic recipe but is a bit time-intensive with the stirring, so plan to make it when you can stand at the stove for about 15 minutes. ;o)  

The taste is well-worth your effort!

Makes 1-9x13 or 2-8x8 pans

1 (8 oz) package of macaroni, cook for 1/2 time on package & drain

4 T. butter

4 T. flour

1 c. milk

1 c. cream (or 8 oz. cream cheese)

1/2 tsp. salt

pepper to taste

2 c. shredded cheddar cheese

1/2 c. buttered breadcrumbs (optional and used at time of baking, not prepping)

Cook macaroni for only half the time listed on the package, drain and set aside.  

Melt butter in large pan, then add flour mixed with salt and pepper.  Use whisk to stir until well-blended.  Pour milk and cream in gradually, stirring constantly.

Bring to boiling point and boil 2 minutes (stirring constantly).  Reduce heat and cook 10 minutes (stirring constantly) until sauce has thickened.  If using cream cheese, you'll only need to cook about 3 minutes (stirring constantly).

Add shredded cheese little by little and simmer an additional 5 minutes or until cheese melts.

Remove from heat and add macaroni; toss to coat with cheese sauce.

To Freeze: Cool completely and place in Ziploc bags (quart or gallon size).  (Optional: You can place buttered breadcrumbs in small Ziploc and attached to macaroni bags.)

To Serve: Thaw completely. Transfer to buttered baking dish and top with optional buttered breadcrumbs. Bake 20-30 minutes at 400*F until golden brown on top and bubbling.

Spinach Lasagna

This Spinach Lasagna recipe is quick & easy to assemble because you can use regular lasagna noodles without cooking them!  If you follow the first column it will make 1-9x13 or 2-8x8 pans.  You can always use a meat sauce if your man likes meat at every meal. ;o)

It goes really well with garlic toast!

To Freeze: Cover with 1 layer of plastic wrap and 1 layer of foil.

To Serve: Thaw completely in fridge...9x13s take 36-48 hours and 8x8s usually take 24 hours to thaw.  Bake at 350*F covered for 30 minutes, then uncover and bake 30 more minutes or until slightly browned.  Let stand 15 minutes before cutting it.

Black Bean Soup

Black Bean Soup

(This is super-easy to assemble and freeze.  When we have it for dinner, I serve it with cheese quesadillas.  To make the meal easy I store the soup in a quart-size bag inside a gallon bag with a few whole wheat tortillas and some shredded cheddar cheese packaged in a tiny Ziploc.)

 Makes 4 cups

2 16 oz. cans black beans, drained & rinsed

1 1/2 c. vegetable broth

1 c. chunky salsa, medium (or hot if you prefer)

1 tsp. ground cumin

Combine ingredients in blender and blend until soup is desired consistency.

To Freeze: Pour into Ziploc freezer bag(s).  Lay flat in freezer to freeze.

To Serve: Thaw in fridge 24 hours.  Warm in saucepan.  Top with cheddar and/or sour cream.

Baked French Toast

Baked French Toast

(This is one of our favorite breakfast dinner recipes.  We usually have it for a quick dinner with a side of fruit on evenings when we're running out the door.  It also makes your home smell amazing while it's baking!)

1 stick butter, melted

1 c. brown sugar

1 tsp. cinnamon

 6 eggs

1 1/4 c. milk

1 tsp. vanilla

loaf of french bread

Melt butter and add brown sugar and cinnamon; stir well.  Pour into bottom of 9x13 pan (or 2 8x8s or 2 pie plates). 

Slice french bread into 1" slices (you'll use most of the loaf) and lay slices on top of brown sugar mixture. 

Combine eggs, milk and vanilla - pour carefully over bread slices.  Let stand for a few minutes so the bread soaks in the egg mixture.

To Freeze: Cover pan with 1 layer of plastic wrap and 1 layer of foil.

To Serve: Thaw completely 24 hours in fridge.  Bake uncovered for 30 minutes at 350*F.

Double Chocolate Muffins

This Double Chocolate Muffin recipe is so good.  We often use these muffins as dessert at our house for the kids whenever I make them which is why they not only have the bread label but the dessert label, too.

The only things I changed in the recipe is that I replaced the oil with applesauce and often use mini chocolate chips instead of regular size chocolate chips.  Enjoy!

To Freeze: Cool and place in Ziploc freezer bags.

To Serve: Thaw or microwave for a few seconds. 

Biscuits

Biscuits
(adapted from a recipe from Taste of Home's website)

4 tsp. baking powder
3 tsp. sugar
1 c. unbleached all-purpose flour
1 c. whole wheat flour
1/2 tsp. salt
1 stick butter
1 egg
2/3 c. milk


In a small bowl, combine the flour, baking poweder, sugar & salt.  Cut in butter until mixture resembles coarse crumbs.  In a small bowl, whisk egg and milk; stir into dry ingredients until just moistened.

Turn dough onto lightly floured surface; roll to 3/4" thickness; cut with pizza cutter (or use a circle biscuit cutter).  I opt for ease so I use the pizza cutter. :o)

To Freeze: Lay biscuits flat on baking sheet or cutting board and place in freezer to "flash freeze."  Once frozen, remove biscuits and store in Freezer Ziploc bag.


To Serve:  No thaw needed.  Place on greased baking sheet and bake 12-15 minutes at 400*F.

Options:

• To make Garlic/Cheddar biscuits, divide dough in half and to one half add 1/2 c. shredded cheddar and 1/2 tsp. garlic powder.
  
• You can use 2 c. all-purpose flour instead of 1 c. white & 1 c. wheat 
  
• You can also use a 1/2 c. shortening instead of butter or margarine 
  

Taco Seasoning Mix

This mix is really good. We use it all the time for any recipe calling for taco seasoning....soups, meat & dips. I love that it's salt-free! :o) One batch is equivalent to 10 seasoning envelopes you'd buy at the store.

Taco Seasoning Mix

1/2 c. dry minced onion
1/4 c. chili powder
2 T cornstarch
2 T crushed red pepper flakes
2 T garlic powder
1 T oregano
2 T cumin

Combine all in airtight container. Stir thoroughly. Use 2 T per pound of meat or for recipe calling for 1 envelope of taco seasoning. Enjoy!

Slow-Cooked Chunky Chili

This is a great chili recipe from Taste of Home's website.  I personally swap out the ground beef for ground turkey and use my own taco seasoning.  It's so easy to make and tastes delicious!

I freeze it in portions that we use which makes 4 meals out of one batch.  If it's used as a topping then one recipe of chili will go a lot further.

Here are some ways we've used it:

• In a bowl with toppings and biscuits or cornbread
• Over spaghetti or macaroni noodles with cheddar cheese on top
• With fries as a gameday snack 
• Over baked potatoes
• Over hot dogs (FYI - Oscar Mayer & John Morrell both make nitrate-free hot dogs, now!)
  

For Freezer: Cool Completely.  Package in Ziploc freezer quart or gallon size bags depending on your family meal size.

To Serve: Thaw completely.  Warm in saucepan.

Spaghetti Sauce

Spaghetti Sauce

(this recipe was adapted from Once-A-Month Cooking)

Makes 12 cups

1 lb. bulk Italian sausage (or 1 lb. ground beef or turkey instead)

1 1/2 c. finely chopped onion

1 12 oz. can tomato paste

3 28 oz. cans of stewed tomatoes with peppers, onions, celery

2 c. water

4 tsp. minced garlic (4 cloves)

4 bay leaves

4 tsp. dried basil

2 tsp. dried oregano

3 T. parsley

Brown meat with onion in skillet.  Place in large crockpot.  Puree tomatoes in blender or food processor a few seconds then add to crockpot. Add the rest of ingredients to the crockpot.  Cook 2-3 hours on HIGH.

This sauce is great for lasagna, spaghetti, baked ziti, pizza casserole, etc.  Easy to make the night before cooking day.  ;o) 

For freezer: Cool completely.  Package in Ziploc Freezer bags or small containers.

To Serve:  Thaw 24 hours in fridge.  Warm in pan on stovetop.

Pizza Bites

Pizza Bites

2 cans refrigerated pizza dough (or homemade pizza dough)

8 oz. mozzarella cheese, cut into 48 cubes

48 slices of pepperoni

1/4 c. olive oil

Italian seasoning
spaghetti sauce (optional for serving)

Preheat oven to 400*F and spray two 9x13 pans with non-stick cooking spray.  

Roll each pizza crust into a 12x8 rectangle and cut into 24 squares (making 48 total).

Place one piece of pepperoni and one cheese cube on each square.  Wrap dough around filling and press edges to seal completely.  Place each roll seam side down on baking dish.  Continue until you have 24 rolls in each pan.

Brush rolls with olive oil and spring with Italian seasoning.  Bake for 16-20 minutes until golden brown.

For Freezer: Cool completely then transfer to Ziploc freezer quart or gallon bags.  You can also put a small amount of spaghetti sauce inside a sandwich-size Ziploc bag within each large bag for dipping sauce when served.

To Serve:  No thaw needed.  Microwave approximately 30 seconds until warmed through and serve with warmed sauce.

Easy Pizza Dough

Easy Pizza Dough

(adapted from a recipe in The Breadlover's Bread Machine Cookbook)

1 1/3 c. water
1/4 c. olive oil

2 c. unbleached all-purpose flour

1 1/2 c. whole wheat flour

1 T. sugar

1 1/2 tsp salt

2 1/2 tsp. bread machine yeast

Add ingredients to bread maker in order listed above.  Set "dough" cycle (usually 1 1/2 hours).  When finished remove dough and separate for two thin crusts, or keep together for large thick pizza crust.  Can also be used for Pizza Bites.


Optional: Add 1-2 teaspons of garlic and 1 tablespoon of Italian seasoning prior to adding the flour for seasoned dough for breadsticks or pizza.  

For Freezer: Place in gallon size Ziploc bag, seal and freeze.


To Serve: Thaw dough 24 hours in fridge.  Remove from fridge about an hour before using to come near room temperate.  Remove from bag and bake for pizza (400 for approx. 10 minutes, top then bake 10-15 minutes longer) or use for other recipes.

The Basics of Freezer Cooking

I began making freezer meals in 2008 to save us money, time and most of all, my sanity. :o) The way I cook for a month is only one way to do it and the process is written below. There are lots of ideas and suggestions out there so use only what you want from this site. Once you begin to do it, you'll find the things that are helpful to you. Happy Freezer-Meal-Making!

Things to have on-hand...

• Ziploc Freezer Bags in both quart & gallon sizes
• Plastic wrap & foil
  
• Sharpie Marker - dark color of your choice
• Great recipes that freeze, thaw & warm well - don't worry, they're here on this website!
• Food
• Kitchen utensils, pots & pans, measuring cups & spoons, etc...
• Freezer - can be the fridge freezer or a separate upright or chest freezer

What do I cook?

Think about the foods your family typically eats? Sandwiches, spaghetti, tacos, burgers, pizza, breakfast, snacks, muffins...etc. Begin with the things you already enjoy eating, then add new recipes later. Figure out how many batches of the recipes you'll need to make. For example, for our family right now 1 recipe of taco meat will make about 3 meals for us. If you have a larger family, you may need to double or triple your recipe to make 3 meals.

How do I determine what I need to purchase?

Once you choose the recipes you'll make, create a spreadsheet to figure out what ingredients you'll need to purchase. I like to list my recipes on the left side going down and then my ingredients across the top. That way if I need 1 lb. of ground turkey for tacos, I mark it "1 lb" in the box where tacos & ground turkey meet. If I need 2 lbs. of ground turkey for burgers then I'll mark "2 lbs" in the box where burgers & ground turkey meet. When I total the ingredient columns I'll find that I need to buy a total of 3 lbs. of ground turkey. Even though this takes a little bit of time, it's VERY helpful to account for all your ingredients, even spices & pantry items because if you begin cooking and are missing something, it's very frustrating!

When & where do I shop?

Whenever you can (without kids, preferably) and wherever the best deals are. I look for deals at our local grocery stores, but also visit a warehouse club to buy my meats & shredded cheese as their cost tends to be cheaper than the grocery stores unless something is on sale. I also like to shop the discounted bread rack at one of our big box stores to get french & Italian bread for a few of my recipes and the sell by date doesn't matter since it's going to be frozen.

I'm home with TONS of food, now what?

Plan.

Does your meat need to be browned or cooked prior to using in a recipe? Crockpots work well for cooking chicken & ground beef/turkey. I will often cook the meat the night before I actually make the rest of my meals.

Chop the veggies - might as well chop all the onions you'll need, rather than chopping one for each recipe you assemble.

Pasta - cook the noodles you need for only HALF the time called for on the package. (This can also be done the night before the cooking/assembly day.) The lasagna recipe I make doesn't require any noodle cooking!!!

Once your ingredients are done being prepped then you can begin making the meals and assembling them. Some of my favorites are the ones you mix in a bowl or a blender and then dump into a Ziploc bag. Can't get any easier than that!

How do I package my meals & foods?

Casseroles that require being frozen in a pan like French Toast will need to be in a glass pan. Wrap with 1 layer of plastic wrap and then 1 layer of foil. Use your Sharpie to write "French Toast, Thaw, UC 350F/30m" then place in the freezer. This means I have to thaw it prior to baking it and I will bake it UnCovered for 30 minutes at 350*F. This is just what I use - do whatever works for you!

Meals like baked ziti, pasta or rice dishes, soups, casseroles (that don't require layering in a pan to freeze in) can all be placed in quart or gallon Ziplocs.

• Be sure the meal has cooled completely which is easy to do once meal is made, set aside to cool while you're cooking & assembling other meals.
• Use the FREEZER Ziplocs. I have used these for ALL my meals and nothing ever tastes like it's been frozen!
• Label the bag with the Sharpie FIRST before placing food in it and let the marker dry for a second. Yes, I've ended up with smudged writing the first time I did this quickly.
• Roll the opening of the bag down so it makes it easier to ladle or pour in the ingredients and the zip part stays clean. Fill a bit over half the bag then press the air out and seal the zip part. Lay flat to freeze.
• Once frozen these meals will expand a little bit, but will still take up very little freeze space. They can also sit upright once frozen in a basket in a chest freezer making it easier to find in the coming weeks.

How should I keep track of what's in my freezer?

As I make my meals I write a list of each meal along with anything I want to serve it with when I make it. This helps me prep my weekly grocery list easily! I also make open boxes next to the meal title with 1 slash through them telling me how many bags or pans of that meal is in my freezer. When I use one I make 1 slash the other way so I know it's used. I can quickly see what meals I have left to use.

Okay, my freezer is stocked, now what do I do to prepare a meal?

Most of the meals have to thaw completely before warming them so thaw the meal the night before in your fridge. Sometimes large casseroles may require more than 24 hours to thaw in your fridge. Whenever I make one night's dinner, I usually remove the next night's meal from the freezer and place it in the fridge.

As far as cooking goes, follow the recipe. If you labeled your meals you won't even need to peek a the recipes because you should have the baking temperature and time listed on the foil or bag.