Saturday, August 18, 2012

Sweet-and-Sour Meatballs Freezer Meal Recipe

Sweet-and-Sour Meatballs
makes 6 entrees, about 20 meatballs each

6 lbs lean ground beef
3 cups dry bread crumbs
2/3 cup milk
4 eggs, lightly beaten
1/4 cup minced onion
2 Tbsp. minced garlic (about 18 cloves)
1 Tbsp. salt
2 tsp. black pepper
2 cups packed brown sugar
1/2 cup corn starch
1 (106 oz.) can pineapple tidbits, drained, juice reserved
1/2 cup soy sauce
2 1/2 cups red wine vinegar
Optional: Vegetables
bite-size pieces of raw green bell pepper, onion, and/or carrot

Using your hands, thoroughly combine beef, breadcrumbs, milk, eggs, onion, garlic, salt, and pepper in a large bowl. Shape into 1- to 1 1/2-inch meatballs, placing finished pieces close together on lightly greased broiler pans or rimmed baking sheets. Bake for 15 minutes (center of meatballs read 160°). Cool.
While meatballs are baking & cooling, mix brown sugar and cornstarch in a large stockpot. Add pineapple juice, soy sauce, and vinegar; stir. Cook over medium heat, stirring occasionally, until sauce thickens, about 20 minutes. Cool sauce. Divide cooled meatballs and sauce evenly among freezer bags. Divide drained pineapple tidbits (and optional vegetables) evenly among the bags of meatballs and sauce.

Bag Label:
Sweet-and-Sour Meatballs    Date:___________
Oven directions: Thaw. Place in ungreased baking
dish. Bake at 350°, uncovered, for 30 min., until
heated through.
Crock Pot: Thaw. Place in a slow cooker. Cook on
low 2-5 hours, until heated through.
Serve over rice.

Baked Potato Chowder [SOUP] Freezer Meal Recipe

Baked Potato Chowder [Soup]
makes 4 entrees, 6 servings each

10 lbs russet potatoes, baked and cooled
1 cup butter
2 cups chopped onion
1/4 cup dried parsley
2 Tbsp. beef bouillon granules (may substitute vegetable bouillon)
1 Tbsp. minced garlic (about 9 cloves)
1 Tbsp. dried basil
2 tsp. salt
2 tsp. black pepper
2 1/3 cups whole wheat flour (or 2 cups all-purpose)
12 cups water
4 cups half-n-half
1 pound sharp cheddar cheese, cut into large chunks

Cut potatoes in half; scoop out flesh. Set potato aside and discard skins.
Melt butter in a large stockpot over medium heat. Add onions and cook, stirring, until soft, about 5 minutes. Add parsley, bouillon, garlic, basil, salt, and pepper; cook, stirring, for 2 minutes. Add flour; cook, stirring, 2 minutes longer. Mixture will be like a paste. Gradually add water, half-and-half, and potato; cook, stirring frequently, until soup has thickened, about 30 minutes. Add cheese; cook, stirring, until melted. Cool. Freeze.

Bag Label:
Baked Potato Chowder    Date:___________
Thaw. Bring soup to a simmer over medium
heat. Do NOT boil.

Urban Garlic Chicken Freezer Meal Recipe

Urban Garlic Chicken
makes 2 entrees, 4-6 servings each

2 whole chickens (each 4-5 lbs.)
1/4 cup olive oil
2 Tbsp. red wine vinegar
1 Tbsp. minced garlic (about 9 cloves)
1 Tbsp. dried thyme
2 tsp. salt
1 tsp. black pepper
2 carrots, peeled & cut in half
2 celery stalks, cut in half
1 onion, peeled and cut in half
2 (1-gallon) freezer bags
2 (1-quart) freezer bags

Rinse chickens. Remove neck & giblets; discard. Pat dry. Combine oil, vinegar, garlic, thyme, salt, and pepper in a small bowl.
Place chickens, breast side up, on a work surface. Gently loosen skin on breast and legs by working your fingers between skin and meat. Using half the marinade for each chicken, rub under and over the skin and in the cavity. Put one chicken in each 1-gallon bag.
Divide carrots, celery, and onion evenly between the 1-quart bags and seal. Place one bag of vegetables directly into each bag of chicken. Freeze.

Bag Label:
Urban Garlic Chicken    Date:___________
Oven directions: Thaw. Place chicken, breast side up, in a greased baking dish. Put vegetables in cavity. Roast in 325° oven for about 1 1/2 hours (thermometer reads 180°).
Crock Pot directions: Place frozen chicken & vegetables in crock pot. Cook on low 8-10 hours. Drain juices (for gravy) and bake uncovered crock in 350° oven for 15 min. to brown the skin.

BBQ'd Chicken Freezer Meal Recipe

BBQ'd Chicken
makes 3 entrees, 4 servings each

6 lbs chicken breasts
2 tsp. oil
1 cup chopped onion
2 1/4 cups ketchup
1/2 cup water
1/4 cup bourbon
2 Tbsp. lime juice
1 Tbsp. smoked paprika
1 Tbsp. brown sugar
4 tsp. jerk seasoning, recipe follows

Heat oil in a large saucepan over medium heat. Add onion; cook, stirring, until soft, 2-3 minutes. Add ketchup, water, bourbon, lime juice, paprika, brown sugar, and jerk seasoning. Reduce heat; simmer 30 minutes, stirring frequently. Cool sauce.
While sauce is cooling, rinse and trim chicken as desired. Divide chicken evenly among the 3 freezer bags. Divide cooled sauce evenly over chicken. Freeze.

Jerk Seasoning Recipe
Mix together the following spices:
1 tsp. cayenne pepper
1 tsp. ground allspice
1/2 tsp. black pepper
1/2 tsp. ground cinnamon
1/2 tsp. dried thyme
1/2 tsp. ground nutmeg

Bag Label:
BBQ'd Chicken     Date:____________
Thaw. Grill chicken, turning every 5 min. & basting frequently w/marinade. Do not baste chicken during last 5 min. of grilling. Discard remaining marinade.

Sweet & Sour Chicken Freezer Meal Recipe

Sweet & Sour Chicken

3 cups cooked chicken pieces
1/2 cup cider vinegar
1/4 cup ketchup
1/2 cup brown sugar
2 Tbsp. corn starch
1 1/2 cups chopped bell peppers
1 (20 oz) can pineapple tidbits, drained

In about 2 tsp. oil, saute bell peppers until tender crisp. In a small bowl, combine vinegar, ketchup, brown sugar, and corn starch. Add to green peppers and bring mixture to a boil. Stir until thickened. Remove from heat and stir in pineapple and chicken. Bag and freeze. When thawed, heat through and serve over rice. This is also yummy when served with fresh tomatoes.

Bag Label:
Sweet & Sour Chicken    Date:___________
Thaw. Heat through and serve over rice.
(Optional: serve with chopped fresh tomatoes.)

Wednesday, August 15, 2012

Chicken Rolls with Crispy Almond/Rye Breading Freezer Meal Recipe

CHICKEN ROLLS with Crispy Almond/Rye Breading
Makes 3 entrees, 4 servings each

1 tray (about 6#) boneless, skinless, chicken half breasts
12 rye crispbread (such as Wasa) crackers, ground into crumbs (see note)
3/4 cup smoked almonds, finely ground (Blue Diamond: found in snack aisle)
3 egg whites, lightly beaten
1 (8-oz.) package cream cheese
Wax paper
12-14 toothpicks
6 one-gallon freezer bags, label 3

NOTE:  Use food processor to finely ground rye crispbreads and smoked almonds.

1.  Rinse and trim chicken as desired.  Lay out two shallow dishes.  Combine rye crispbread crumbs and ground almonds in one dish.  To keep breading from absorbing excess moisture from the eggs, pour half the breading mixture into a small bowl and set aside; use this to refill the shallow breading dish as it empties.  Put the egg whites in the second dish.
2.  Working with 4-6 half breasts at a time, lay each piece of chicken, smooth side down, between two sheets of wax paper.  Pound chicken to 1/2-inch thickness with a rolling pin or meat tenderizer.  Note the number of chicken pieces.  Set chicken aside.
3.  Slice the block of cream cheese lengthwise into two long strips, then cut the strips into cubes equal to the number of chicken half breasts.
4.  Spread one cream cheese cube on each piece of chicken.  Starting from the widest end of each half breast, roll the chicken and secure the end with a toothpick.  Dip the chicken into the egg whites, then roll through the breadcrumb mixture until well covered.  Place each chicken roll on a rimmed baking sheet.  Discard remaining egg and breading.
5.  Place coated chicken rolls in freezer for 1 hour.  Divide frozen rolls evenly among the double-bagged freezer bags.  Seal and return to freezer.

Bag Label:
Chicken Rolls     Date:_____________
Remove rolls from freezer and place in 
greased 9-inch square pan. Cover; place 
in refrigerator to thaw completely. Bake 
uncovered at 350° for 45-60 minutes, or 
until cooked through.

Tuesday, August 14, 2012

Sweet Asian Chicken Freezer Meal Recipe

Makes 3 entrees, 4 servings each

1 tray (about 6 lbs.) boneless, skinless chicken half breasts
1 cup brown sugar, packed
1 cup soy sauce
1/4 cup lime juice
1/2 tsp. curry powder
3 Tbsp. minced garlic (about 25 cloves)
2 1/4 tsp. crushed red pepper flakes
3 gallon freezer bags, labeled

1.  Rinse and trim chicken as desired.  Divide chicken evenly among the three freezer bags.
2.  Combine the brown sugar, soy sauce, lime juice, and curry powder in a medium bowl.  Divide marinade evenly over chicken.
3.  Measure 1 Tbsp. minced garlic and 3/4 tsp. crushed red pepper into each bag.
4.  Seal and freeze. 

Bag Label:
Sweet Asian Chicken      Date:___________
GRILL Directions: Thaw. Prepare med-low fire. Cook chicken, turning every 5 minutes and basting frequently with the marinade, for about 30 min, or until chicken is heated through. Do not baste last 5 min & discard remaining marinade.
STOVE TOP Directions: Thaw. Cut marinated chicken into 1/2-inch strips. Heat 1-2 Tbsp. oil over med. heat. Stir-fry chicken for about 25 minutes, or until done. Serve with soba noodles or rice and sweet Asian coleslaw.