Freezer Cooking with Friends- Round One

Freezer Cooking is much more fun , and easier in my opinion, with a friend! I got together with a friend who has a big kitchen with a lot of counter space. It was our first time, and we were chatting and having fun instead of rushing through each recipe.  If we really focused I am sure we could have cut that time down considerably, but we had a lot of fun.

In hindsight, we should have done less recipes. We only finished 3 of these, and had to do the rest at our own houses. 



RECIPES

  1. Slow Cooker BBQ Pulled Pork 
  2.  Slow Cooker Cilantro Lime Chicken w/ Corn and Black Beans 
  3.  Slow Cooker Teriyaki Chicken Freezer Meal
  4.  Crockpot Ground Turkey Meatloaf 
  5. Lasagna Roll Up Recipe
Easy Slow Cooker Pulled Pork 
Makes 1 gallon bags. Number of servings:8-10

·         1-2-3 pound pork shoulder (also called pork butt or Boston Butt)
·         Sea salt & pepper
·         1 TBSP Minced Dried Onion
·         1 cups barbecue sauce
·         1 cans Root Beer
·         1/2 tablespoon seasoned salt
·         rolls or hamburger buns (not needed until day of cooking)

1.      Label your bags with cooking directions
2.      Rub meat with salt and pepper; set aside.
3.      In medium bowl, whisk together barbecue sauce, Root Beer, & seasoned salt, until smooth, then add onion.
4.     pour over meat; freeze until needed.

To serve: Thaw in refrigerator; pour contents into slow cooker and cook on LOW  heat for 8 hours. Pull meat apart with fork then serve on rolls or hamburger buns.


Crockpot Cilantro Lime Chicken w/ Corn and Black Beans 
·         2 chicken breasts                                      
·         4 TBSP of lime juice                                 
·         2 cups fresh cilantro, chopped                 
·         1 bags (16 oz) bag frozen corn              
·         2 minced garlic cloves                              
·         1/2 TBSP dried minced onion                   
·         1 can black beans, drained and rinsed  
·         2 tsp cumin                                      
·         salt and pepper to taste
·         2  tbsp olive  oil (not needed until day of cooking)

Directions:
1.      Label your bags with cooking the directions
2.      Trim chicken breasts and cut in half to have a total of four pieces of chicken per bag
3.      Place ingredient in a resalable gallon-sized freezer bag. Mix together and zip bag closed. Lay flat to freeze
To Serve
·         When ready to eat, remove from freezer and thaw in fridge for 24 hours.
·         Put contents of bag in Crockpot, and stir in 2 Tbsp of Olive oil.
·         Cook on LOW for 8 hours (or HIGH for 4 hours).  Shred Chicken with Fork.
·         Serve with tortillas and toppings such as with sour cream, guacamole, salsa, and cheese.


Teriyaki Chicken Crockpot Freezer Meal 
Makes 1 gallon-sized bags
·         2 chicken breasts                                       
·         1 tbsp dried mince onion                       
·         2 minced garlic cloves                             
·         1 cab (15 ounce) undrained cans pineapple     
·         1 cup teriyaki sauce     

Day of cooking-steamable stir fry veggies                             

Directions:
1. Label your bags with cooking the directions.
2. Trim chicken breasts and cut in half to have a total of four pieces of chicken per bag. Add meats to bag
4. Add of each of other ingredients to each bag.
5. Let out air, seal bag, and lay flat in freezer.

To serve. Cook on low 8 hours or high 4 hours. Serve over hot rice with bag to story fry steamed veggies.


Ground Turkey Meatloaf Recipe
Makes 1.5 lb loaves

Ingredients
·         1.5 pounds lean ground beef or turkey
·         1/2 cup 2% milk (or whatever you have on-hand)
·         1 large eggs
·         1 package onion soup mix
·         1/2 cup breadcrumbs
·         1 TBSP parsley
·         1/4 cup shredded carrots (adds moisture to turkey so it doesn’t dry out while cooking)
·         1 teaspoon salt
·         ½ teaspoon pepper

Materials needed;
·         Cooking spray
·         Loaf pan to help shape loaves
·         Aluminum foil

Directions
1.      Prepare 9×5″ loaf pan by placing one piece  aluminum foil in bottom and sides, then coating with cooking spray
2.      In a large mixing bowl, combine turkey, milk, eggs, onion soup mix, shredded carrots, breadcrumbs, salt, pepper, and dried parsley.  Spoon half into prepared pan.
3.      Fold foil over loaf.  Take loaf out of pan, cover with another layer of foil. Label and store in freezer for up to 3 months.

To serve
·         thaw in fridge for  48 hours
·         Bake at 350 degrees for hour to 90 min, or until cooked through. 
·         Add topping of your choice half way through cooking (ketchup or BBQ sauce).


Vegetarian  Lasagna Roll Up Recipe
Makes  pan of 9 lasagna roll-ups
·         1 egg
·         1, 15oz container of part-skim ricotta cheese
·         1/2 cup freshly shredded parmesan cheese
·         2 cups shredded mozzarella cheese
·         1 tablespoon Italian seasoning
·         1/2 boxes (9 oz ) frozen chopped spinach, thawed, squeezed to drain
·         1/2 tbsp dried garlic powder
·        1/4  teaspoon salt
·         1/4 teaspoon pepper
·         2, 24 oz jars of your favorite pasta sauce
·         1 boxes of lasagna noodles (you will need 9 for each pan, but make two extra in case a few split)
·         1 Tbsp vegetable oil

  1. Prepare 9×9″ freezable casserole dishes by spraying with cooking spray, then spreading 1 cup of sauce on the bottom. Lightly Sprinkle ½ tsp of dried garlic powder on sauce.
  2. In a large pan on your stovetop, cook lasagna noodles according to directions on box, add 2 tbsp oil to help with sticking. Cook to a little before al’ dente, noodle just need to be malleable.
  3. While noodles are cooking, create cheese spread in a medium-sized bowl by combining eggs, ricotta cheese, spinach,  parmesan cheese, Italian seasonings, salt and pepper.
  4. After noodles are finished cooking, strain them and arrange them on wax paper in assembly line.
  5. Top each noodle with about 1/4 cup cheese spread.
  6. Roll-up each noodle and place in prepared pan with seam down. 
  7. Top roll-ups with remaining sauce, and top with mozzarella cheese.

To Freeze
Cover with two layers of foil (to avoid freezer burn), label, and freeze.  Used within 3 months.

To serve.


  • That in fridge for 24 hours
  • Take off one layer foil and bake in preheated oven ,350 degrees, for about 25 minutes.  Remove foil and bake for another 15 minutes, or until cheese is melted and sauce is hot and bubbly.
  • Let stand for 5 minutes to set.  Then, slice your roll-ups and serve!


·      



No comments:

Post a Comment