Four Recipes - Ten Freezer Meals

10 Family Size Freezer Meals

 Chili: 4 Quarts

Ingredients

1 large onion, finely chopped and sautéed

2 red or green peppers, finely chopped and sautéed

4 cans of tomato sauce

4 cans diced tomatoes

2 cans of black beans

2 cans of white bean

5 Tbs. chili powder

3 Tbs. cumin

3 Tbs. garlic powder

2 Tbs. salt

2 Tbs. pepper

3, 12ounce cans of chicken, with the broth

               

Instructions

Combine all and bring to boil, reduce heat, simmer. Taste, taste, taste.  Does it need more garlic or chili powder, salt or pepper.  Season to taste.  Simmer at least an hour for flavors to stew together. Allow to cool.  Measure into quart size freezer bags.  For added safety, put each quart size bag inside a gallon freezer bag.  Reheat in microwave.  Enjoy the deliciousness.

Enchilada Casserole: 2- 9X13 pans

Ingredients

5, 16ounce cans tomato sauce

2 Tbs. cumin

¼ cup chili powder

1 Tbs Garlic powder

½ Tbs. salt

½ Tbs. pepper

36 corn tortillias

6 cups shredded cheese

3, 12ounce cans of chicken, drained and broken up

Instructions

In a large sauce pan, combine tomato sauce, spices, salt and pepper for the sauce.  Heat to a boil, then simmer for ten minutes.   Spoon a thin layer of sauce on the bottom of a 9x13 cake pan.  Add a layer of corn tortillas, overlapping and broken to fit in corners.  Crumble chicken on top of tortillas, top with cheese, then sauce.  Begin the layering process again.  Repeat until you have three layers ensuring sauce is the final layer so the cheese won’t stick to foil when baking.  Make both casseroles.  Cover well with heavy duty freezer foil.  When ready to eat, bake in a 350 oven for about an hour or until piping hot through the center.  Top with cheese if you wish.

Chicken Ala King: 3+ quarts sauce, three bags rice

Ingredients

3 cans of chicken with broth

1 sautéed green or red pepper

2 lbs frozen broccoli, chopped

2 cans of cream of chicken soup (This recipe can be made gluten free by omitting the cream of chicken and adding a little more of your other wet ingredients and chicken bullion. With a little extra lemon and garlic you can't tell)

2 cups of sour cream

1 cup of mayo

1 8ounce pkg of cream cheese

2 cups shredded cheese

¼ cup lemon juice

1 Tbs garlic

1  Tbs. salt

2 Tbs. pepper

1 Tbs cornstarch dissolved in 1 cup of cold milk

Keep separate: 12 Cups Cooked Rice

Instructions

In a large soup pan, combine all ingredients.  Bring to a low boil being careful not to scorch the bottom of the pan.  Once a low boil is reached turn the heat to a low simmer for 10 minutes.  Stir until the cheese is melted and worked in.  If your sauce still seems stringy with cheese, dissolve a little more cornstarch in cold milk and add to the sauce.  Stir until it a thick, smooth sauce.  Taste, taste, taste.  Does it need more garlic or lemon, salt or pepper.  Season to taste.   Measure into quart size freezer bags.  Measure rice into separate quart sized bags.  Put one sauce bag and one rice bag into a gallon size bag.  When ready to serve, heat sauce and rice in their bags, separately in the microwave.

Fried Rice: 2 - ½ gallon size meals

Ingredients

3 Tbs vegetable oil

2 Tbs sesame oil

1 lbs carrots, thinly sliced

1 lbs broccoli, finely chopped

1 onion, finely chopped

10 oz cooked crumbled bacon

10 cups of cooked rice

3 Tbs soy sauce

4 tsp of granulated bouillon or 4 ramen flavor packets

1 Tbs garlic powder

1 tsp ginger powder

1 tsp salt

1 Tbs pepper

Instructions

In a large sauce pan or wok sauté carrots, onion and broccoli over medium-high heat till tender.  Add bacon and sauté for another minute or two until the bacon has a nice crisp to it..  Turn heat down to medium, add rice, soy sauce, seasoning, salt and pepper.  Taste, taste, taste.  Does it need more garlic or soy sauce, sesame oil or pepper.  Season to taste.  Stir thoroughly till all rice is well coated with seasoning and light brown in color.  Cool and measure into gallon size freezer bags.  To serve, reheat in the freezer bag.