Prepare a 9″ × 13″ casserole dish for freezing. See instructions for the casserole method in Chapter 1, or use an aluminum pan. Spray the pan (or plastic wrap if you are flash freezing) with cooking spray. Place half the chilies on the bottom of the pan. Top with the cheese and olives. Place the other half of chilies on top. In separate bowl, whisk together the eggs, milk, flour, cilantro, and paprika. Pour over the top of the chilies. Following the casserole method, wrap the casserole well and freeze.
Reheating Instructions
Following the casserole method, defrost casserole in the refrigerator overnight. Bake at 350°F for 25 minutes. Remove from oven. Add 1 cup shredded Cheddar cheese to the top of the casserole, and pour the remaining enchilada sauce over the cheese. Return to oven for 15 minutes.
PER SERVING
Calories: 317 | Fat: 24g | Protein: 19g | Sodium: 667mg | Carbohydrates: 8g | Fiber: 0g
Roasting Fresh Poblano Peppers for Chile Rellenos
You may roast them over an open gas flame, in an earthenware pan, or under a broiler. Roast the peppers until the skins are evenly charred. Place fresh roasted peppers in a plastic bag to “sweat” for 15 minutes to make them easier to peel. Peel off charred skin under running water.
Flash freeze this dish before wrapping it. Place the pie on a baking sheet and put in freezer for 2–3 hours. Once frozen, wrap well with plastic wrap and remove plastic before defrosting. By following these tips, the potatoes will not stick to the plastic wrap.
INGREDIENTS | SERVES 6
Easy Pie Crust (Chapter 15)
Mashed Potatoes (Chapter 11)
2 pounds boneless chicken breast, cubed
Poultry seasoning to taste
1 (10.75-ounce) can condensed cream of chicken soup
¼ cup milk
1 (14.5-ounce) can mixed vegetables, drained
Salt and pepper to taste
½ cup freshly grated Parmesan cheese (used on reheating day)
Freezing Day
Prepare pie crust and mashed potatoes. Put chicken in a large saucepan and cover with water. Add poultry seasoning to the water. Simmer for 30–40 minutes until fully cooked. In bowl, mix cooked chicken, cream of chicken soup, milk, mixed vegetables, salt, and pepper. Add ¼ cup more milk if needed. Put chicken and vegetables in the pie crust. Spoon mashed potatoes over the chicken and vegetables, covering completely. Flash freeze, then wrap well.
Reheating Instructions
Defrost fully in the refrigerator overnight. Bake at 375°F for 30–35 minutes until fully heated through. Sprinkle Parmesan cheese over pie during last 10 minutes of cooking.
PER SERVING
Calories: 443 | Fat: 17g | Protein: 42g | Sodium: 906mg | Carbohydrates: 27g | Fiber: 1g
NO DEFROSTING NEEDED!
INGREDIENTS | SERVES 6–8
½ cup green onions, chopped
2 cups ham
2 tablespoons butter
10 flour tortillas
2½ cups shredded Cheddar cheese, divided
1 cup milk
1 tablespoon flour
1 cup half and half
6 eggs, beaten
¼ teaspoon yellow mustard
¼ teaspoon salt
1/8 teaspoon pepper
Freezing Day
Prepare a 9″ × 13″ casserole dish for freezing. See instructions for the casserole method (Chapter 1), or use an aluminum pan. In a skillet, sauté green onions and ham in butter 5–6 minutes. Lay a tortilla flat on a plate, and spoon ham and onion mixture down the middle of the tortilla. Top with Cheddar cheese. Roll up the tortilla and place in casserole dish, seam side down. Repeat with all tortillas. In a measuring cup, mix milk with flour. Pour into a food processor with the half and half, eggs, mustard, salt, and pepper. Mix until smooth. Pour the egg mixture over the tortillas. Cover and refrigerate 6–8 hours. Bake covered at 350°F for 25 minutes. Remove from oven and cool. Sprinkle top of casserole with remaining Cheddar cheese. Freeze.
Reheating Instructions
Following the casserole method instructions, defrost casserole in the refrigerator overnight. Heat covered at 350°F for 30 minutes, or until casserole is fully cooked. To cook casserole frozen, add 40 minutes–1 hour to the defrosted cooking time.
PER SERVING
Calories: 490 | Fat: 32g | Protein: 24g | Sodium: 910mg | Carbohydrates: 27g | Fiber: 1g
Company for Breakfast
Along with the Breakfast Enchiladas, you can give your guests a variety of foods and drinks to enjoy. Have available cut-up fruit such as oranges, apples, pineapple, or melons, as well as a selection of mini muffins. For beverages serve water, fresh squeezed orange juice, tea, and coffee.
This one-dish meal is made with butter beans, which are closely related to lima beans. You may substitute these beans for cannellini beans.
INGREDIENTS | SERVES 2–4
1 (14-ounce) bag frozen green beans
1 (8-ounce) fresh mushrooms, sliced
1 (15-ounce) can diced tomatoes
1 (15-ounce) can butter beans, drained
4 1″-thick boneless pork chops
½ teaspoon salt
½ teaspoon black pepper
4 tablespoons olive oil
½ cup cooking sherry
2 teaspoons butter
1 (10.75-ounce) can cream of potato soup
3 tablespoons Dijon mustard
2 tablespoons tomato paste
Freezing Day
Prepare a 6-quart casserole dish for freezing. See instructions for the casserole method (Chapter 1). In a large bowl, combine green beans, mushrooms, tomatoes, and butter beans and put in bottom of casserole dish. Season pork chops with salt and pepper. Cook in skillet over medium-high heat in 4 tablespoons olive oil and brown for 3–4 minutes on each side. Place on top of vegetables in casserole dish. Deglaze pan with sherry and add butter to resulting mixture. Stir until butter dissolves. Add potato soup, Dijon mustard, and tomato paste. Immediately pour over pork chops. Following the casserole method, cover casserole tightly and freeze.
Reheating Instructions
Following the casserole method, defrost casserole in refrigerator 24 hours. Bake covered at 325°F for 1 hour 15 minutes.
PER SERVING
Calories: 615 | Fat: 33g | Protein: 31g | Sodium: 869mg | Carbohydrates: 43g | Fiber: 9g
Consommé is a clarified stock, meaning all the fat has been removed, making it much clearer than broth or other stock. Campbell's Soup sells a beef consommé in the soup section of the grocery store.
INGREDIENTS | SERVES 4
4 pork chops
Salt and pepper to taste
2 tablespoons olive oil
2 cloves garlic, minced
1 (10.5-ounce) can beef consommé
½ cup rice, uncooked
1 onion, sliced
1 green pepper, sliced
1 tomato, sliced
Freezing Day
Prepare a 9″ × 13″ casserole dish for freezing. See instructions for the casserole method (Chapter 1), or use an aluminum pan. Season the pork chops on both sides with salt and pepper. In a skillet over medium-high heat, brown chops in olive oil for 3–4 minutes per side. Remove chops. Sauté garlic in same skillet until it is tender, 1–2 minutes. Remove from heat. Pour the beef consommé into skillet and scrape the bottom of the skillet mixing in all flavors with the consommé. Put the raw rice in the bottom of the casserole dish and lay the pork chops on top of the rice. Layer the vegetables on top of the pork chops. Pour consommé over everything. Wrap tightly according to the casserole method and freeze.
Reheating Instructions
Following the casserole method, defrost casserole in refrigerator 24 hours. Cover the dish tightly and bake at 350°F for 1 hour, 30 minutes.
PER SERVING
Calories: 416 | Fat: 28g | Protein: 20g | Sodium: 50mg | Carbohydrates: 19g | Fiber: 1g
Flavorful Pork Chops
Pork chops tend to dry out when cooking, as they have little marbled fat. For the juiciest and most flavorful pork chops, use thick cut chops with the bone in. Cook to an internal temperature of 170°F, being careful not to overcook.
This casserole is served spooned over Sweet Cornbread (Chapter 12). Try it with picante sauce, sour cream, and extra Cheddar cheese on the side.
INGREDIENTS | SERVES 6–8
1½ pounds ground beef
1 onion, chopped
1 green pepper, chopped
1 clove garlic, minced
1 (15-ounce) can kidney beans, drained
1 (16-ounce) can chopped tomatoes, drained
1 (10-ounce) can Ro-Tel tomatoes
1 (4.5-ounce) can green chilies, drained
3 tablespoon chili sauce
½ cup shredded Cheddar cheese, divided
½ teaspoon salt, or to taste
1 cup shredded Cheddar cheese (used on reheating day)
1 batch Sweet Cornbread (Chapter 12) (used on reheating day)
Freezing Day
In skillet, brown the ground beef. After 4 minutes of browning, add the onion and green pepper. Cook an additional 3–6 minutes until meat is fully browned and vegetables are tender. Add garlic and cook 1 more minute. Drain pan. Stir in kidney beans, tomatoes, Ro-Tel tomatoes, green chilies, chili sauce, ½ cup Cheddar cheese, and salt. Mix well, and remove from heat to cool. Freeze in a freezer bag.
Reheating Instructions
Defrost meat mixture in the refrigerator overnight and spread it in the bottom of a casserole dish. Top with 1 cup Cheddar cheese and bake at 350°F for 30 minutes. Prepare Sweet Cornbread according to recipe. To serve, slice each piece of cornbread in half from side to side. Spoon the meat mixture on top of each half of cornbread. Top with additional cheese and sour cream, if desired.
PER SERVING
Calories: 693 | Fat: 29g | Protein: 45g | Sodium: 799mg | Carbohydrates: 62g | Fiber: 13g
Whenever using pasta for a freezer meal, always undercook the pasta. If it is fully cooked before freezing and put with other food, it will absorb liquid and become mushy once defrosted.
INGREDIENTS | SERVES 6
1½ pounds ground beef
½ onion, chopped
½ green pepper, chopped
2 cloves garlic, minced
1 (28-ounce) can diced tomatoes
1½ teaspoons Italian seasoning
½ pound elbow macaroni
1 cup Cheddar cheese, shredded (used on reheating day)
¼ cup Parmesan cheese (used on reheating day)
Freezing Day
In skillet brown ground beef, onion, and green pepper 7–10 minutes until meat is fully cooked. Add garlic and cook an additional minute. Add tomatoes and Italian seasoning. Mix well. Remove from heat. Cook elbow macaroni in boiling water for 5 minutes. Drain. Stir macaroni into ground beef mixture and freeze in a freezer bag.
Reheating Instructions
Defrost macaroni and meat mixture in the refrigerator overnight. Put into a casserole dish and top with Cheddar cheese and Parmesan cheese. Bake at 350°F for 30–45 minutes until heated through and cheese is melted on top.
PER SERVING
Calories: 520 | Fat: 28g | Protein: 42g | Sodium: 637mg | Carbohydrates: 23g | Fiber: 3g
Homemade Italian Seasoning
You can make a very fine homemade Italian seasoning by mixing equal parts thyme, oregano, savory, marjoram, basil, sage, rosemary, parsley, and garlic powder. Mix well and store in an airtight container. Salt is not added as most recipes will call for salt in addition to Italian seasoning.
A Bierock (pronounced beer-rock) is a baked pastry-sandwich traditionally stuffed with meat, cabbage, and onions. This casserole is a deconstructed Bierock — it has been rearranged into an easy and delicious casserole the whole family will love.
INGREDIENTS | SERVES 6
1 pound ground beef
1 pound ground pork sausage
1 onion, diced
1 clove garlic, minced
1 (16-ounce) package phyllo dough
1 head cabbage, shredded
8 slices Swiss cheese
Butter-flavored cooking spray
Freezing Day
In skillet, brown ground beef, ground pork sausage, and onion 10–15 minutes until meat is fully cooked. Add garlic and cook an additional minute. Drain. Place a layer of phyllo dough in the bottom of greased casserole dish that has been prepared for the freezer (or use a disposable aluminum pan). See instructions for the casserole method (Chapter 1). Spread shredded cabbage on top of dough, then meat mixture on top of cabbage. Top meat mixture with the slices of Swiss cheese. Top Swiss cheese with 4 layers of phyllo dough, spraying each layer with butter-flavored cooking spray. Cover tightly according to the casserole method instructions, and freeze.
Reheating Instructions
Following the casserole method, defrost casserole in refrigerator overnight and bring to room temperature. Bake at 425°F for 20–30 minutes until it is hot and phyllo dough is nicely browned.
PER SERVING
Calories: 716 | Fat: 38g | Protein: 46g | Sodium: 879mg | Carbohydrates: 43g | Fiber: 2g
NO DEFROSTING NEEDED!
INGREDIENTS | SERVES 6
4 medium potatoes
2/3 cup half and half
2 tablespoons butter
3 tablespoons onion, chopped
¼ cup fresh mushrooms, chopped
2 tablespoons butter
1 pound ground beef
1 egg
3 tablespoons breadcrumbs
2 teaspoons Ground Beef Seasoning Mix (Chapter 13)
¼ cup flour
3 tablespoons vegetable oil
Gravy for Any Occasion made with beef broth (Chapter 15)
Freezing Day
Peel potatoes and cut into large chunks. Boil until potatoes are fork tender, about 15 minutes. Drain. Mash potatoes. Add half and half and butter to the potatoes and mix well. In skillet, sauté onion and mushrooms 5–10 minutes in butter until tender. Transfer onion and mushrooms to a bowl and mix with ground beef, egg, breadcrumbs, and Ground Beef Seasoning Mix. Mix well and form into 4 patties. Put flour onto a plate, and coat each side of patties with flour. In a skillet, cook the patties in oil 3–4 minutes per side over medium-high heat. Remove from skillet and set aside. Make the Gravy for Any Occasion. Prepare a 9″ × 13″ casserole dish for freezing. See instructions for the casserole method (Chapter 1), or use an aluminum pan. Put a layer of gravy on the bottom of the casserole dish. Add patties in a single layer on the bottom of the casserole dish. Pour gravy over the top. Put ¼ of the mashed potatoes on top of each steak. Wrap the casserole dish according to the casserole method and freeze.