After posting this picture on Facebook last night (love how my nasty-looking raw meatballs are front and center), I got a few requests for the recipes. Here they are, in all their non-original glory. All but the meatball subs and the red beans and rice are crockpot meals, which means they are even easier: pull a bag from the freezer, dump it in the crockpot. That’s my kind of cooking.
I used this list for ten of the meals (doubled the list, so I made two bags of each). The benefit of this list was that she made up a grocery list to go with it. Saves me the work! I also made two batches of spaghetti casserole from this recipe. Then I made homemade meatballs for meatball subs, and prepped a batch of red beans and rice (I would have done two of the red beans and rice, but I had already used the other half of the kielbasa). So the fourteen meals are:
(2) chicken fajitas
(2) beef burritos
(2) teriyaki pork chops
(2) honey garlic chicken
(2) Hawaiian chicken
(2) spaghetti casserole
(1) meatball subs
(1) red beans and rice
Meatball recipe, that I’ve had for forever: (Note: I just made/shaped the meatballs and froze them raw.)
1 lb lean ground beef
1/2 c dry bread crumbs
1/4 c milk
1 small onion, chopped (or substitute onion flakes)
1 large egg
1/2 t salt
1/2 t Worcestershire sauce (that word is pretty much impossible to spell)
1/4 t pepper
Heat oven to 400. Mix all ingredients. Shape into 1″ meatballs. Cook 15-20 min, until juices run clear.
Red Beans and Rice (so good!) (Note: I chopped the veggies, and added the meat and garlic. When I go to cook it, I’ll add seasoning, cook the veggies and meat, and then add beans. Basically, I just saved myself the chopping.)
Three cans undrained kidney beans
1 green pepper, chopped
1 onion, chopped
4 stalks celery, chopped
salt and pepper to taste
1T Tony Chachere’s seasoning (or to taste–this makes it fairly spicy)
3 cloves garlic, minced
half a package of kielbasa or smoked sausage, cut into pieces (can use more–we like to stretch it to two meals)
Cook vegetables, seasoning, garlic, and meat until vegetables are clear and meat is brown. Add undrained beans. Simmer for as long as you can. Serve over rice.
So the process was this: I wrote with a sharpie on the freezer bags (type of meal and cooking directions). Then I did a lot of chopping of onions, celery, and peppers. (While I was chopping, I browned meat for the spaghetti casserole, so it could cool.) Then I filled the bags one meal type at a time, adding meat first, then veggies, then sauces/spices. Because most of the meat gets thrown in there raw, it didn’t take long to assemble the bags. I could have done it faster if I had streamlined more. But overall, two hours for fourteen meals (and I had to stop to put Mason back to sleep in there, too) wasn’t bad.
Have you ever done freezer meals before? Got any good recipes to share?