PER SERVING
Calories: 384 | Fat: 22g | Protein: 37g | Sodium: 194mg | Carbohydrates: 8g | Fiber: 0g
Serve this pork with Sweet Barbecue Sauce (Chapter 14), Garlic Toast (Chapter 12), and a salad for a delicious meal.
INGREDIENTS | SERVES 6–8
3-pound lean pork roast
Salt and pepper to taste
1 teaspoon onion powder
2 medium onions, sliced
3 cloves garlic, minced
Water to cover
Freezing Day
Season pork with salt, pepper, and onion powder and set aside. Lay 2/3 of sliced onions in bottom of slow cooker, and add ½ of minced garlic evenly over onions. Place seasoned pork roast on top of onions, and lay remaining onion and garlic on top of roast. Cover with water. Cook on low for 8 hours and remove to a plate. Remove any fat and pull meat apart using two forks. Freeze using a freezer bag.
Reheating Instructions
Defrost pork in the refrigerator overnight, heat in a saucepan over medium heat (or microwave), and serve.
PER SERVING
Calories: 345 | Fat: 21g | Protein: 35g | Sodium: 78mg | Carbohydrates: 2g | Fiber: 0 g
Gravy in the Slow Cooker
Once you remove the pork from the cooker, you can make gravy out of the juices. Remove the onions and set aside. In a small bowl, combine ½ cup cold water with 3 tablespoons cornstarch. Stir until cornstarch is completely dissolved. Pour into the slow cooker and stir until mixture thickens. Add onions to gravy, cool, and freeze in a plastic container or freezer bag.
Divide and freeze this soup into single-serving portions to create a delicious homemade option you can pair with a sandwich or salad for lunch or a light dinner.
INGREDIENTS | SERVES 8
4 strips bacon
1 cup sweet onion, chopped
1 clove garlic, minced
1 cup carrots, shredded
1 pound dried split peas
2 cups cooked, lean ham
1 ham bone (optional)
10 cups water
Salt and pepper to taste
Freezing Day
In a skillet, cook bacon until crisp. Sauté onions in 1 tablespoon bacon grease for 5–6 minutes. Add garlic and sauté 1 more minute. To the slow cooker add the bacon, onions, garlic, carrots, dried split peas, ham, and ham bone. Add water and season with salt and pepper. Cover, and cook on high 4–5 hours. Remove ham bone and let soup cool. Freeze in a freezer bag or plastic container.
Reheating Instructions
Defrost soup in refrigerator overnight and heat in saucepan over medium heat for 15–20 minutes, or until desired temperature is reached.
PER SERVING
Calories: 295 | Fat: 7g | Protein: 20g | Sodium: 405mg | Carbohydrates: 38g | Fiber: 15g
Did you know you can freeze cabbage? You should never freeze the entire head of cabbage, but remove the leaves and freeze them whole, or cut into coarse shreds. And there's no need to blanch the cabbage first!
INGREDIENTS | SERVES 6
1 head cabbage
1 cup cooked rice
1 pound extra-lean ground beef
1 egg
¼ cup milk
½ cup onion, finely chopped
1 teaspoon paprika
2 cloves garlic, minced
¼–½ teaspoon pepper to taste
Salt to taste (used on reheating day)
1 (32-ounce) jar sauerkraut (used on reheating day)
2 cups V8 juice (used on reheating day)
Freezing Day
Remove core of cabbage. Separate about 12–15 large leaves and put in boiling water for 2 minutes to soften the leaves. Drain leaves. In a bowl, combine rice, ground beef, egg, milk, onion, paprika, garlic, and pepper. Put 3–4 tablespoons of mixture in the center of each leaf. Fold in sides of leaf, then roll from the bottom. Use a toothpick to fasten bottom if necessary. Flash freeze each roll on a baking sheet lined with wax paper. Transfer to freezer bag once frozen.
Reheating Instructions
Defrost cabbage rolls in the refrigerator overnight. Lightly salt the top of each roll. Put the sauerkraut in the bottom of the slow cooker. Place cabbage rolls seam side down on top of the sauerkraut. Pour V8 juice over the top of everything. Cover the slow cooker and cook on low for 8–9 hours.
PER SERVING
Calories: 323 | Fat: 14g | Protein: 25g | Sodium: 407mg | Carbohydrates: 23g | Fiber: 6g
Alternate Cooking Methods
To prepare this recipe on the stovetop, follow these directions but use a stockpot instead of the slow cooker: Cover the stock-pot and simmer for 1½–2 hours. To prepare in the oven, use a casserole dish instead of the slow cooker. Bake at 350°F, covered, for 2 hours.
This roast is comfort food and will become one of your family's regular meals. Serve with Mashed Potatoes (Chapter 11), Dinner Rolls (Chapter 12), and a vegetable for the perfect dinner.
INGREDIENTS | SERVES 6–8
3-pound chuck roast
Salt and pepper to taste
Powdered garlic to taste
3 tablespoons olive oil
¼ cup red wine
2 (12-ounce) cans cola
2 (10.75-ounce) cans cream of mushroom soup
1 package dry onion soup mix
Freezing Day
Dry the meat with a paper towel before seasoning. Season the meat with salt, pepper, and garlic powder on all sides. In a skillet over medium-high, sear the roast 1–2 minutes in hot olive oil on each side until the roast is brown and crisp. Once seared, put the roast in the slow cooker. Deglaze the skillet as follows: Pour the red wine into the skillet with the heat on high. Bring it to a boil as you scrape the bottom of the pan removing the browned bits from the roast. Once the browned bits have mixed in with the wine, remove from heat. To the skillet add cola, cream of mushroom soup, and dry onion soup mix. Mix well and pour over roast in the slow cooker. Cover the slow cooker and cook on low for 6–8 hours. Remove and cool. Slice the roast and freeze with the sauce.
Reheating Instructions
Defrost in the refrigerator overnight. Place slices in a baking dish. Pour the juice over the top and cover tightly. Put in oven at 300°F for 30–40 minutes until meat reaches 200°F.
PER SERVING
Calories: 529 | Fat: 33g | Protein: 37g | Sodium: 1002mg | Carbohydrates: 19g | Fiber: 0g
Serve this soup with a variety of toppings, just like a taco! Cheddar cheese, sour cream, jalapeño peppers, and tortilla chips all taste delicious paired with this soup.
INGREDIENTS | SERVES 8
1½ pounds ground beef
1 (15-ounce) can whole kernel corn, with liquid
1 (15-ounce) can cream corn
1 (15-ounce) can hominy, with liquid
1 (15-ounce) can kidney beans, with liquid
1 (15-ounce) can pinto beans, with liquid
2 (14.5-ounce) cans diced tomatoes, with liquid
1 (1.25-ounce) package taco mix
1 (1-ounce) package dry ranch dressing mix
Freezing Day
Brown ground beef in skillet. Drain. Add beef and remaining ingredients to the slow cooker and mix well. Cover and cook on low for 6–7 hours. Cool and freeze in a freezer bag.
Reheating Instructions
Defrost in the refrigerator overnight. Heat over medium for 15–20 minutes or until desired temperature is reached, and serve.
PER SERVING
Calories: 665 | Fat: 17g | Protein: 47g | Sodium: 550mg | Carbohydrates: 85g | Fiber: 21g
Portion Control Your Soup
Line your favorite microwavable soup mug with a quart-sized freezer bag. Pour the soup into the lined mug and flash freeze. Once the soup is frozen, lift the bag of soup from the mug, and return the soup to the freezer. Now you have a perfectly shaped portion of soup that can go from the freezer straight to your mug. To heat, defrost, microwave, and serve soup in the same cup!
This pork roast comes out of the crock pot full of flavor, and tastes even better after being frozen with the sauce. Serve this tangy roast with Flavored White Rice (Chapter 11), and green beans.
INGREDIENTS | SERVES 6–8
4-pound lean pork roast
Salt and pepper to taste
Sweet and Sour Sauce (Chapter 14)
1 (20-ounce) can pineapple chunks
Freezing Day
Season the pork with salt and pepper and put in the bottom of the slow cooker. Prepare the Sweet and Sour Sauce and pour over the top of the roast. Cook on low for 7–8 hours. Remove pork from slow cooker and shred. Return shredded pork to the slow cooker and stir in can of pineapple chunks. Cook additional 30 minutes. Remove from slow cooker, put meat and sauce in freezer bag, and freeze.
Reheating Instructions
Defrost pork in the refrigerator overnight. Heat in saucepan on medium for 15–20 minutes until desired temperature is reached.
PER SERVING
Calories: 416 | Fat: 22g | Protein: 45g | Sodium: 108mg | Carbohydrates: 4g | Fiber: 0.5g
NO DEFROSTING NEEDED!
INGREDIENTS | SERVES 4
1 (9″) unbaked pastry shell
1 tablespoon butter, softened
4 eggs
2 cups heavy cream
½ teaspoon salt
1 cup Cheddar cheese, shredded
½ cup chopped spinach
Freezing Day
Spread the pastry shell with the softened butter and put it in the refrigerator. In a large bowl, whisk eggs, cream, and salt. Stir in cheese. Remove shell from refrigerator and line the bottom with spinach. Pour egg mixture over the top. Bake quiche for 20 minutes at 375°F. It should be a bit undercooked. Cool, wrap tightly with plastic wrap, and freeze.
Reheating Instructions
Bake frozen quiche at 350°F for 50 minutes, or until it is fully heated.
PER SERVING
Calories: 710 | Fat: 67g | Protein: 18g | Sodium: 665mg | Carbohydrates: 10g | Fiber: 0.5g
Portion Control
This recipe calls for the quiche to be slightly undercooked before freezing. To fully cook it and cut into single-serving pieces before freezing, cook for 30 minutes or until a knife inserted into center comes out clean. Individually wrap each slice of quiche in plastic wrap for the freezer. To cook a frozen piece of quiche, unwrap and heat in microwave.
NO DEFROSTING NEEDED!
INGREDIENTS | SERVES 6
1¼ cups flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup milk
3 tablespoons vegetable oil
1 egg
½ cup chocolate chip morsels
Freezing Day
In a large mixing bowl, combine flour, sugar, baking powder, and salt. Stir in milk, oil, and egg. Mix batter. Gently stir in chocolate chips. Make pancakes in a skillet, and transfer to a baking sheet. Flash freeze and transfer to a freezer bag.
Reheating Instructions
Heat frozen pancakes in the microwave and serve.
PER SERVING
Calories: 283 | Fat: 14g | Protein: 5g | Sodium: 229mg | Carbohydrates: 34g | Fiber: 0.5g
This refreshing summer soup is served chilled. Spice it up by adding sliced jalapeño peppers and cayenne pepper to suit your tastes.
INGREDIENTS | SERVES 2–4
4 cups tomato juice
2 seedless cucumbers, peeled and chopped
½ green bell pepper, chopped
2 green onions, chopped
¼ teaspoon Worcestershire sauce
1 clove garlic
1 tablespoon fresh basil
2 tablespoons wine vinegar
1 tablespoon plus
1 teaspoon olive oil
Freezing Day
Place all ingredients into a blender or food processor and mix until smooth. Freeze in a freezer bag.
Reheating Instructions
Defrost gazpacho in the refrigerator overnight. Serve chilled and topped with diced onions, green peppers, and tomatoes.
PER SERVING
Calories: 116 | Fat: 3g | Protein: 4g | Sodium: 32mg | Carbohydrates: 22g | Fiber: 3g
If you prefer to freeze this meal as a casserole, simply prepare a casserole dish for freezing and build the casserole according to the reheating instructions. Cover the casserole tightly and flash freeze.
INGREDIENTS | SERVES 4–5
16 large pasta shells
1 (10-ounce) package frozen spinach, thawed
1 cup ricotta cheese
½ cup Parmesan cheese
1 (28-ounce) jar spaghetti sauce (used on reheating day)
1 cup shredded mozzarella cheese (used on reheating day)
Freezing Day
Cook shells for half the recommended cooking time. Squeeze excess water out of the spinach. In a large bowl, mix together the spinach, ricotta cheese, and Parmesan cheese. Stuff the shells with the spinach mixture and flash freeze. Transfer to freezer bag.
Reheating Instructions
Defrost shells completely in the refrigerator for 24 hours. Pour a small amount of spaghetti sauce on the bottom of a casserole dish. Arrange shells in the pan and cover with remaining spaghetti sauce. Top with mozzarella cheese. Cook for 30 minutes at 350°F.
PER SERVING
Calories: 690 | Fat: 29g | Protein: 29g | Sodium: 2095mg | Carbohydrates: 83g | Fiber: 5g
How to Freeze Fresh Spinach
Only select young and tender spinach to freeze. Wash the spinach and cut off the stems. Blanch the spinach by putting into boiling water for 2 minutes, then into ice-cold water for 2 minutes. Drain and freeze in a freezer bag. You may flash freeze the leaves before putting in the freezer bag if desired.
NO DEFROSTING NEEDED!
INGREDIENTS | SERVES 20
2 (16-ounce) cans refried beans
2 (10-ounce) cans enchilada sauce
20 flour tortillas
2 cups shredded Cheddar cheese
Freezing Day
In a large bowl, combine refried beans with enchilada sauce. Mix well. Spread 3 tablespoons of bean mixture down the center of each tortilla, and sprinkle Cheddar cheese on top. Fold the burritos by first folding the bottom of the tortilla about 1/3 of the way up. Next fold the right side of the tortilla over the filling, then fold the left side of the tortilla so it overlaps the right side. Flash freeze on a baking sheet, folded side down. Once frozen, transfer the burritos to a freezer bag.
Reheating Instructions
Microwave frozen burrito for 1 minute, turn over, and microwave an additional minute.
PER SERVING
Calories: 214 | Fat: 7g | Protein: 9g | Sodium: 584mg | Carbohydrates: 27g | Fiber: 4g
Assembly-Line Burritos
Set up a burrito-making station in your kitchen and get the whole family to help! The kids will have a great time building and freezing the burritos with you.
NO DEFROSTING NEEDED!
INGREDIENTS | SERVES 6–8
1 (16-ounce) box ziti
1 (15-ounce) container ricotta cheese
1 egg
1 (24-ounce) jar spaghetti sauce
¼ cup freshly grated Parmesan cheese (used on reheating day)
Freezing Day
Cook the ziti according to package directions, but only boil the noodles 8 minutes. In a large mixing bowl, combine ricotta cheese with egg. Prepare a casserole dish for freezing according to the casserole method found in Chapter 1. Add the cooked ziti and spaghetti sauce to the ricotta cheese mixture. Mix well. Put the ziti mixture in the baking pan and flash freeze.
Reheating Instructions
Defrost casserole in the refrigerator for 24 hours following the casserole method, cover, and bake 30–45 minutes at 350°F. To bake the casserole frozen, add 45 minutes–1 hour to the defrosted cooking time. Uncover casserole and sprinkle with fresh Parmesan cheese during last 30 minutes of baking.
PER SERVING
Calories: 350 | Fat: 9g | Protein: 15g | Sodium: 128mg | Carbohydrates: 54g | Fiber: 4g
Pasta Tips
When you buy ziti, look for ziti with ridges, rather than a smooth pasta. The ridges help hold the sauce to the pasta. When cooking the pasta, use a large pot with lots of water and salt — the water keeps the pasta from sticking together — and never rinse your pasta after draining (unless making pasta salad). The rinsing washes away the delicious pasta flavor.
NO DEFROSTING NEEDED!
INGREDIENTS | SERVES 6–8
1 (16-ounce) box lasagna noodles
1 onion, diced
1 pound fresh mushrooms, coarsely chopped
1 teaspoon basil
2 cloves garlic, minced
2 tablespoons olive oil
2 (10-ounce) boxes frozen spinach, defrosted and squeezed of excess water
2 (6-ounce) cans tomato paste
2 cups hot water
1 teaspoon Italian seasoning
Salt and pepper to taste
3 cups ricotta cheese
1½ cups Parmesan cheese, freshly grated, divided
2 eggs, beaten
4 cups shredded mozzarella
Freezing Day
Cook lasagna noodles according to the directions on the package. In skillet, sauté onions, mushrooms, and basil in olive oil for 5–8 minutes until the onions have softened. Add garlic and spinach and sauté 2–3 minutes more. Remove from heat. In saucepan, mix the tomato paste with 2 cups of hot water, Italian seasoning, salt, and pepper. Cook over medium heat for 15 minutes. In mixing bowl, combine the ricotta cheese, ½ cup Parmesan cheese, and eggs. Add the spinach mixture to the cheese mixture and mix well. In small mixing bowl combine remaining Parmesan cheese with the mozzarella cheese.
In a casserole dish prepared for the freezer according to the casserole method in Chapter 1, put a thin layer of tomato sauce. Add alternating layers of noodles, then spinach mixture, then mozzarella and Parmesan cheese, then tomato sauce. Top with mozzarella and Parmesan layer. Wrap tightly following the casserole method of freezing, and flash freeze casserole.
Reheating Instructions
Cover frozen lasagna with foil, and bake it at 375°F for 1 hour 30 minutes–1 hour 45 minutes, or until it is fully heated. Remove foil during the last 15 minutes of baking.
PER SERVING
Calories: 721 | Fat: 31g | Protein: 51g | Sodium: 532mg | Carbohydrates: 65g | Fiber: 7g
Vegetarian Lasagna
Lasagna Florentine is similar to Mom's Lasagna Chapter 8, but spinach is substituted for the beef. This vegetarian dish is a nice alternative for your guests who do not enjoy meat.
This baked casserole is one you will make over and over again. Kids love it and it is a good choice for potluck suppers.
INGREDIENTS | SERVES 6–8
8 ounces elbow macaroni
4 tablespoons butter
3 tablespoons flour
2 cups heavy cream
½ teaspoon salt
½ teaspoon pepper
1½ teaspoons yellow or Dijon mustard
2 cups Cheddar cheese, shredded
½–1 cup milk, as needed (used on reheating day)
2 cups crushed cornflakes (used on reheating day)
1 stick butter, melted (used on reheating day)
Freezing Day
Undercook elbow macaroni by 5 minutes and drain. In a large saucepan, melt the butter over medium heat. Add flour and mix well. Slowly add the cream to the butter mixture, stirring as you pour. Bring to just under a boil, stirring constantly until sauce thickens, approximately 5 minutes. Add salt, pepper, mustard, and cheese. Continue to stir until all of the cheese is melted. Gently stir in macaroni and remove from heat to cool. Freeze in a freezer bag.
Reheating Instructions
Defrost macaroni and cheese in the refrigerator overnight. Grease a large baking dish and put macaroni and cheese in it. Stir the milk into the macaroni and cheese to give it a creamy (not soupy) texture. Top the macaroni and cheese with crushed cornflakes and pour the melted butter over the cornflakes. Bake at 375°F for 30–40 minutes.
PER SERVING
Calories: 554 | Fat: 51g | Protein: 12g | Sodium: 557mg | Carbohydrates: 19g | Fiber: 1g
Freezing Cheese
It is often less expensive to buy a large block of cheese than it is to buy grated cheese. Take advantage of the lower price, and do the grating yourself with a food processor. Divide the grated cheese into 1-cup portions and freeze in a freezer bag.
NO DEFROSTING NEEDED!
INGREDIENTS | SERVES 4–6
1 cup ricotta cheese
2 cups shredded Cheddar cheese, divided
1 (10-ounce) can Ro-Tel tomatoes
¼ teaspoon salt
2 cloves garlic, minced
1 (10-ounce) can enchilada sauce
8 corn tortillas
Freezing Day
In mixing bowl combine ricotta cheese, 1 cup Cheddar cheese, tomatoes (drained), salt, and garlic. Use either a disposable aluminum casserole dish, or prepare a casserole dish for freezing according to the casserole method in Chapter 1. Pour a small amount of enchilada sauce on the bottom of casserole dish. Fill each tortilla with cheese mixture and put in casserole dish, seam side down. Pour remaining enchilada sauce over tortillas, and top with remaining 1 cup of cheese.
Reheating Instructions
Bake defrosted casserole (covered) at 375°F for 30 minutes, or frozen casserole (covered) at 375°F for 1 hour 10 minutes–1 hour 20 minutes or until casserole is hot or cheese is melted.
PER SERVING
Calories: 357 | Fat: 20g | Protein: 21g | Sodium: 1123mg | Carbohydrates: 24g | Fiber: 2g
Easy Enchiladas
This casserole is a breeze to put together and freeze. Serve it with chips and fresh guacamole or Garden Salsa (Chapter 13).
NO DEFROSTING NEEDED!
INGREDIENTS | SERVES 6–8
2 medium-sized eggplants
1½ cups Italian breadcrumbs
3 eggs
2 tablespoons milk
2 tablespoons olive oil
1 batch Basic Marinara Sauce (Chapter 14)
2 cups mozzarella cheese
½ cup freshly grated Parmesan cheese
Freezing Day
Cut the eggplant into 1/3″ thick slices. Put the breadcrumbs in a shallow pan. Beat the eggs together in separate shallow pan. Add the milk to the eggs. Dip each piece of eggplant in the egg mixture and then in the breadcrumb mixture, coating all sides. In a skillet, lightly brown both sides of the eggplant in hot olive oil approximately 2 minutes per side. Prepare a casserole dish for freezing according to the casserole method in Chapter 1. Pour a small amount of Basic Marinara Sauce into the dish, enough to cover the bottom of the casserole. Place alternate layers of eggplant, sauce, and combination of cheeses, ending with cheese on the top. Wrap tightly according to the casserole method and freeze.