The Everything Freezer Meals Cookbook by Candace Anderson

underneath it to soak up the grease while it cooks. When you are ready to serve, simply throw the pieces of bread away.
    INGREDIENTS | SERVES 4–6
    2 pounds lean ground beef
    4 eggs, lightly beaten
    1 onion, chopped
    ¼ cup celery, chopped
    2 teaspoons seasoning salt
    1 teaspoon pepper
    1 cup Saltine crackers, finely crumbled
    2 cups ketchup
    2/3 cup ketchup (used on reheating day)
    ½ cup brown sugar (used on reheating day)
    1½ teaspoons prepared yellow mustard (used on reheating day)
    Freezing Day
    Combine beef and eggs. Blend in onions, celery, seasonings, cracker crumbs, and ketchup. Mixture will be smooth and moist. Flash freeze in a 9″ × 5″ loaf pan. Once frozen, remove meatloaf from pan, wrap well, and return to freezer.
    Reheating Instructions
    Defrost in refrigerator for 24 hours. Cook at 350°F for 1 hour. In a small bowl, mix ketchup, brown sugar, and mustard. Spread on meatloaf during last 20 minutes of cooking time.
    PER SERVING
    Calories: 590 | Fat: 23g | Protein: 50g | Sodium: 1800mg | Carbohydrates: 47g | Fiber: 1.5g
Loose Meat Sandwiches
    The secret to the perfect loose meat sandwich is to crumble the ground beef as small as possible. When browning it, use your spatula and break up the chunks.
    INGREDIENTS | SERVES 4–6
    2 pounds ground beef
    2 green bell peppers, finely chopped
    1 onion, finely chopped
    1 clove garlic, minced
    ½ cup celery, finely chopped
    1 cup water
    1 cup chili sauce
    2 teaspoons Dijon mustard
    2 tablespoons barbecue sauce
    1 teaspoon salt
    Kaiser rolls (used on reheating day)
    Dill pickles (used on reheating day)
    Dijon or yellow mustard (used on reheating day)
    Freezing Day
    In skillet, brown ground beef, bell peppers, onion, and garlic. Drain. To the skillet add celery, water, chili sauce, mustard, barbecue sauce, and salt. Remove from heat and cool. Freeze in a freezer bag.
    Reheating Instructions
    Defrost in the refrigerator for 24 hours. Heat in a saucepan over medium-low heat for 25 minutes. Serve on kaiser rolls with dill pickles and mustard.
    PER SERVING
    Calories: 380 | Fat: 10g | Protein: 35g | Sodium: 1043mg | Carbohydrates: 48g | Fiber: 3g
Teriyaki Beef and Vegetable Kabobs
    Fresh grilled pineapple is delicious when paired with the teriyaki marinated sirloin steak and vegetables. Serve the kabobs over rice.
    INGREDIENTS | SERVES 6–8
    1 cup Teriyaki Marinade (Chapter 14)
    2 pounds sirloin steak cut into 1½″ cubes
    2 green bell peppers, cut into 2″ pieces
    1 sweet onion, cut into 2″ pieces
    ½ cup Teriyaki Marinade (Chapter 14) (used on reheating day)
    1 fresh pineapple, cut into 2″ pieces (used on reheating day)
    Skewers
    Freezing Day
    Prepare a double batch of Teriyaki Marinade, or defrost if it is already prepared. Put steak, peppers, and onions in a freezer bag. Pour 1 cup marinade over the top and freeze.
    Reheating Instructions
    Defrost steak, peppers, and onions in refrigerator overnight, or in microwave, and discard the marinade. Prepare the skewers by threading on each a combination of steak, peppers, onions, and pineapple. Prepare another batch of Teriyaki Marinade. This will be used for basting during grilling. Grill the skewers over high heat for approximately 10 minutes. Baste with Teriyaki Marinade.
    PER SERVING
    Calories: 380 | Fat: 29g | Protein: 38g | Sodium: 624mg | Carbohydrates: 27g | Fiber: 3g
Blue Ribbon Chili
    This award-winning chili tastes fantastic served over rice. Have toppings such as grated Parmesan cheese, shredded Cheddar cheese, sliced jalapeño peppers, sour cream, and oyster crackers available for even more flavor.
    INGREDIENTS | SERVES 20
    5 pounds 80/20 or 75/25 ground beef
    1 large sweet onion, diced
    3 tablespoons jalapeños, diced
    3 cloves garlic, minced
    4 tablespoons cumin
    3 tablespoons cocoa
    5 tablespoons chili powder
    2 tablespoons salt
    2 cups beef broth
    3 tablespoons oregano
    8 tablespoons minced, dried onion
    ½–1 teaspoon cayenne pepper, according to taste
    2 (6-ounce) cans tomato paste
    4 (14.5-ounce)