The Everything Freezer Meals Cookbook by Candace Anderson Page A
Authors: Candace Anderson
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cans diced tomatoes with green chilies
1/8 cup ketchup
2 tablespoons dark brown sugar
Freezing Day
In skillet, brown ground beef with the diced onion, jalapeño, and garlic. Drain. Transfer meat to stockpot, and add all other ingredients. Mix well. Simmer on low 60–90 minutes. Add water as necessary to achieve desired thickness. Remove from heat, cool, and freeze using freezer bags, or plastic containers.
Reheating Instructions
Defrost chili in the refrigerator for 24 hours (less time for small portions). Heat chili in a saucepan over medium-low heat for 20–30 minutes, or until it reaches desired temperature.
PER SERVING
Calories: 348 | Fat: 20g | Protein: 32g | Sodium: 1157mg | Carbohydrates: 9g | Fiber: 1.5g
Thoughts on Chili
Cooking chili is all about getting the right balance between the heat of the chili and the savory of the meat and spices. Purists will maintain that real chili does not have beans and that it should make you sweat, even if it's just a little bit! Chili is a great food to experiment with to develop your own personal recipe.
Beef and Broccoli Stir Fry
Sirloin is the preferred choice of beef for this dish because it is tender when cooked. If you use a tougher cut of steak, be sure to cut it thin and tenderize it with a meat mallet before freezing.
INGREDIENTS | SERVES 6–8
4 cups fresh broccoli, chopped
2 cloves garlic, minced
3 cups beef bouillon
2 tablespoons sugar
4 tablespoons soy sauce
½ teaspoon ground ginger
1 teaspoon oyster sauce
¼–½ teaspoon red pepper, to taste
1 pound beef sirloin, sliced thinly across the grain
3 tablespoons oil (used on reheating day)
1 green onion, sliced (used on reheating day)
1 tablespoon cornstarch (used on reheating day)
2 tablespoons cold water (used on reheating day)
Freezing Day
Blanch the broccoli: Bring 6 cups of water to a boil. Prepare a large bowl filled with ice and water. Put the broccoli in the boiling water for 3 minutes. Remove and put in the ice water for 3 minutes. Drain well and put in a freezer bag. Set aside.
In a mixing bowl, whisk together garlic, beef bouillon, sugar, soy sauce, ginger, oyster sauce, and red pepper. Put sliced beef in a freezer bag and pour sauce over the top. Freeze with the bag of broccoli.
Reheating Instructions
Defrost the bag of beef with sauce, and the bag of broccoli in the refrigerator overnight. Pour the sauce into a saucepan. Bring to a boil for 1 minute, then reduce heat to medium-low for 2–3 minutes. Heat skillet over high heat. Add oil and arrange the sirloin in the skillet in a single layer. Cook for 1 minute and turn beef over. Cook on second side for 1 minute. Add onions and sauce to the skillet and bring to a low boil. Add the broccoli and cook 1 minute, stirring constantly. Mix the cornstarch with 2 tablespoons of cold water. Add to skillet and stir for 1–2 minutes until sauce thickens. Serve over rice.
PER SERVING
Calories: 184 | Fat: 10g | Protein: 16g | Sodium: 719mg | Carbohydrates: 8g | Fiber: 1.4g
Why Blanch the Broccoli?
There are two reasons why the broccoli is blanched. First, fresh broccoli must always be blanched before freezing. Second, the 3-minute blanch shortens the time the broccoli needs to cook with the steak in the skillet, thus protecting the steak from overcooking.
CHAPTER 4
Poultry
Chicken Verde Wraps
Chicken Cordon Bleu
Grilled Citrus Chicken
Apricot Walnut Stuffed Chicken
Turkey Fricassee in Mushroom and Wine Sauce
Broiled Garlic and Tarragon Chicken Breasts
Braised Italian Chicken
White Chili
Grilled Hawaiian Chicken
Chicken Breast with Creamy Tarragon Sauce
Braised Southwestern Chicken
Lemon Chicken
Raspberry Glazed Chicken Breasts
Mini Turkey Meatballs
Grilled Honey Mustard Chicken
Curried Chicken
Chicken and Mushroom Fettuccine Alfredo
Turkey Breast with Buttery Citrus Sauce
Rosemary and Pineapple Chicken
Paprika Chicken
Chicken Tacos
Orange Chicken
Mustard Chicken
Sweet and Sour Chicken
Breaded Chicken Breast with
1/8 cup ketchup
2 tablespoons dark brown sugar
Freezing Day
In skillet, brown ground beef with the diced onion, jalapeño, and garlic. Drain. Transfer meat to stockpot, and add all other ingredients. Mix well. Simmer on low 60–90 minutes. Add water as necessary to achieve desired thickness. Remove from heat, cool, and freeze using freezer bags, or plastic containers.
Reheating Instructions
Defrost chili in the refrigerator for 24 hours (less time for small portions). Heat chili in a saucepan over medium-low heat for 20–30 minutes, or until it reaches desired temperature.
PER SERVING
Calories: 348 | Fat: 20g | Protein: 32g | Sodium: 1157mg | Carbohydrates: 9g | Fiber: 1.5g
Thoughts on Chili
Cooking chili is all about getting the right balance between the heat of the chili and the savory of the meat and spices. Purists will maintain that real chili does not have beans and that it should make you sweat, even if it's just a little bit! Chili is a great food to experiment with to develop your own personal recipe.
Beef and Broccoli Stir Fry
Sirloin is the preferred choice of beef for this dish because it is tender when cooked. If you use a tougher cut of steak, be sure to cut it thin and tenderize it with a meat mallet before freezing.
INGREDIENTS | SERVES 6–8
4 cups fresh broccoli, chopped
2 cloves garlic, minced
3 cups beef bouillon
2 tablespoons sugar
4 tablespoons soy sauce
½ teaspoon ground ginger
1 teaspoon oyster sauce
¼–½ teaspoon red pepper, to taste
1 pound beef sirloin, sliced thinly across the grain
3 tablespoons oil (used on reheating day)
1 green onion, sliced (used on reheating day)
1 tablespoon cornstarch (used on reheating day)
2 tablespoons cold water (used on reheating day)
Freezing Day
Blanch the broccoli: Bring 6 cups of water to a boil. Prepare a large bowl filled with ice and water. Put the broccoli in the boiling water for 3 minutes. Remove and put in the ice water for 3 minutes. Drain well and put in a freezer bag. Set aside.
In a mixing bowl, whisk together garlic, beef bouillon, sugar, soy sauce, ginger, oyster sauce, and red pepper. Put sliced beef in a freezer bag and pour sauce over the top. Freeze with the bag of broccoli.
Reheating Instructions
Defrost the bag of beef with sauce, and the bag of broccoli in the refrigerator overnight. Pour the sauce into a saucepan. Bring to a boil for 1 minute, then reduce heat to medium-low for 2–3 minutes. Heat skillet over high heat. Add oil and arrange the sirloin in the skillet in a single layer. Cook for 1 minute and turn beef over. Cook on second side for 1 minute. Add onions and sauce to the skillet and bring to a low boil. Add the broccoli and cook 1 minute, stirring constantly. Mix the cornstarch with 2 tablespoons of cold water. Add to skillet and stir for 1–2 minutes until sauce thickens. Serve over rice.
PER SERVING
Calories: 184 | Fat: 10g | Protein: 16g | Sodium: 719mg | Carbohydrates: 8g | Fiber: 1.4g
Why Blanch the Broccoli?
There are two reasons why the broccoli is blanched. First, fresh broccoli must always be blanched before freezing. Second, the 3-minute blanch shortens the time the broccoli needs to cook with the steak in the skillet, thus protecting the steak from overcooking.
CHAPTER 4
Poultry
Chicken Verde Wraps
Chicken Cordon Bleu
Grilled Citrus Chicken
Apricot Walnut Stuffed Chicken
Turkey Fricassee in Mushroom and Wine Sauce
Broiled Garlic and Tarragon Chicken Breasts
Braised Italian Chicken
White Chili
Grilled Hawaiian Chicken
Chicken Breast with Creamy Tarragon Sauce
Braised Southwestern Chicken
Lemon Chicken
Raspberry Glazed Chicken Breasts
Mini Turkey Meatballs
Grilled Honey Mustard Chicken
Curried Chicken
Chicken and Mushroom Fettuccine Alfredo
Turkey Breast with Buttery Citrus Sauce
Rosemary and Pineapple Chicken
Paprika Chicken
Chicken Tacos
Orange Chicken
Mustard Chicken
Sweet and Sour Chicken
Breaded Chicken Breast with
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