Freezer Meals

Lunch with Aunt Angel

Dear Sis,

This morning my sous chef and I had an early start, so we could me Shepherd Pie and Cookie Pudding for Aunt Angels lunch visit.

While I chopped the onion, Sous Chef William chopped the potatoes. Daddy is in the background sitting on the floor while baby sister spins counter-clockwise in the doorway bouncer:) She always uses her feet to spin counter-clockwise (shoulder shrug).

Josh browned the beef for me, while I put Charlotte down for her morning nap. Making lunch was a family affair:) When I came back, we put William’s potatoes on the stovetop to boil. 

While I made gravy and mixed veggies into the beef, my sous chef got busy crushing the chocolate sandwich cookies. He has a few refined techniques:

This first technique is a broad spectrum approach to cookie smashing.

The second technique is more precise and can be used to target cookies that escaped smashing during the application of the first technique.

I have a homemade shepherds pie recipe on the blog, but I have made some changes to accommodate life with a baby and toddler. When I’m in a real pinch, I use Bob Evans pre-made mashed potatoes from the grocery store. I thought I’d share my new mom hacks. Also, though I have not tried it yet, I’m pretty sure this could be a freezer meal. 

Busy Mama Shepherds Pie
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Ingredients
  1. 1 pound lean ground beef
  2. 1 onion, chopped
  3. 2 cups beef gravy
  4. 3 cups frozen mixed vegetables
  5. mashed potatoes
  6. shredded cheese (opt)
Instructions
  1. Brown beef and onion in a skillet over medium heat.
  2. Stir together beef, gravy, and vegetables in a 9x13 inch casserole dish.
  3. Top generously with mashed potatoes.
  4. Bake 30-40 minutes at 350 degrees.
  5. Add shredded cheese during last 10 minutes of baking time, if using.
Adapted from b
Adapted from b
Tag Sis, You're It! https://www.tagsisyoureit.com/
I used GFS beef gravy mix: 2 c water and 1/2 c mix, whisked and microwaved in 30 second intervals until thick.

We had a wonderful afternoon with Aunt Angel! Our monthly lunches are such a treat:)

Love,

b

Chicken Cordon Bleu

Dear Sis,

Here is another great freezer meal. I think Nate would like it too:)

Chicken Cordon Bleu
Yields 12
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Ingredients
  1. 6 chicken breast, sliced horizontally
  2. 1/2 c unbleached flour
  3. 5 eggs, beaten
  4. 2 c Italian breadcrumbs
  5. 12 slices Swiss cheese
  6. 12 slices turkey ham
On Cooking Day
  1. 2 t melted butter, per roll
Instructions
  1. Lay out three shallow dishes. Place flour in first, egg in the second, and 1/2 c of breadcrumbs at a time in the third. Set aside.
  2. Roll out each piece of chicken on a cutting board until thin, approximately 1/2 inch.
  3. Bread each piece of chicken by dipping it in flour, egg, and breadcrumbs. Set aside.
  4. Fold each slice of cheese into quarters. Wrap each folded cheese slice into a slice of turkey ham. Set aside.
  5. Place a turkey ham wrap at the narrow end of a slice of chicken and roll up. Secure chicken rolls with toothpicks, if cooking now, or with plastic wrap, if freezing for later use in freezer bags.
Thawing Instructions
  1. Unwrap frozen chicken rolls and arrange in greased baking dish. Refrigerate until thawed.
Cooking Instructions
  1. Preheat oven to 350. Brush each roll with melted butter. Bake 45 minutes, or until internal temperature reaches 165 degrees.
Adapted from Fix Freeze Feast by Kati Neville and Lindsay Ahrens
Adapted from Fix Freeze Feast by Kati Neville and Lindsay Ahrens
Tag Sis, You're It! https://www.tagsisyoureit.com/
Our simple sides are frozen green beans, sautéed and Rice-a-Roni pilaf. I hope this meal works well for your family too!

Love,

b

Mac n Cheese… Can You Guess the Secret Ingredient?

Dear Sis,

Today we made Macaroni and Cheese with a secret ingredient. One would never guess it was butternut squash!!!!!

 

Butternut Squash Mac n Cheese
Serves 8
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Ingredients
  1. 1 small butternut squash, peeled, seeded, and chopped
  2. 2 c chicken stock
  3. 2 t dijon mustard
  4. 2 c shredded Gouda
  5. 3 c shredded Cheddar, divided
  6. 1 c whole milk
  7. 3/4 c greek yogurt
  8. 1 pound mini penne, cooked
  9. 2 T butter, melted
  10. 1 c Italian breadcrumbs
Instructions
  1. Preheat oven to 400 and grease a 9x13 inch casserole dish.
  2. Simmer squash in stock for 15 minutes. Puree with an immersion blender until smooth.
  3. Stir in mustard and 2 c each gouda and cheddar until melted and smooth. Stir in milk and yogurt until smooth.
  4. Stir in cooked pasta. Add salt and pepper to taste. Pour into prepared casserole dish.
  5. Top with a mixture of breadcrumbs, remaining c of cheddar, and melted butter.
  6. Bake 20-25 minutes until bubbly and warmed through.
Notes
  1. When smaller batches are desired, I used two 8x8 pans and freeze one for later. Don't bake the one for the freezer until it is thawed and ready to go on serving day.
Adapted from The Ultimate New Mom's Cookbook by Aurora Satler & Allison Childress
Adapted from The Ultimate New Mom's Cookbook by Aurora Satler & Allison Childress
Tag Sis, You're It! https://www.tagsisyoureit.com/

This is my new favorite mac n cheese recipe! Though I probably still use my old one on time crunch days:)

Love,

b

Twice Baked Potatoes to Freeze and Bake

Dear Sis,

I made this recipe back in February when we were helping the Jackson Grandparents move, but neglected to post it at the time:) I made it again tonight with Marinated Flank Steak.

Twice Baked Potatoes to Freeze and Bake
Yields 10
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Ingredients
  1. 5 russet potatoes
  2. 1 sweet potato
  3. 3 c frozen broccoli florets, thawed and chopped
  4. 1/2 c sour cream
  5. 1/2 c salted butter
  6. 1 1/2 c shredded cheddar cheese
  7. 1/2 lb. uncured turkey bacon, cooked and chopped (optional)
  8. ground pepper
Instructions
  1. Preheat oven to 400. Wash and vent potatoes with a fork. Wrap sweet potato in foil. Place all potatoes in the oven 1 hour to bake.
  2. Increase oven temperature to 425. Line a baking sheet with foil. Cut potatoes in half. Scoop flesh out with a spoon and place skins on prepared pan. Discard sweet potato skin.
  3. Mash potatoes with sour cream, butter, and with half of cheese until smooth. Fold in half of broccoli and bacon, if using. Fill potato skins with filling.
  4. Top with remaining broccoli, cheese, and bacon, if using. Sprinkle with ground pepper.
  5. Bake potatoes 10-15 minutes until cheese is melted and filling is reheated.
Freeze and Bake Instructions
  1. Do not bake. Place assembled potatoes in foil pans, wrap in foil, and label contents with name date and instructions.
  2. 1. Thaw the potatoes in the refrigerator for 24 hours.
  3. 2. Follow baking instructions above, adding more time if not quite heated through. Cover with foil, if cheese begins to brown before heated through.
Adapted from From Freezer to Table by Polly Conner and Rachel Tiemeyer
Adapted from From Freezer to Table by Polly Conner and Rachel Tiemeyer
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Love,

b

 

Chicken Burritos to Freeze

Dear Sis,

Today I started the day bright and early. I originally planned to try a new recipe for Chicken Burritos to Freeze, but forgot I needed chili in the recipe. Chili I was supposed to make before the Burritos. To self-correct, I ended up making 4 pans of Chicken Burritos and 4 batches of Chili to Freeze. It was a much longer duration on my feet than I had anticipated, but I got the job done. 

When making Chili, I realized that my recipe has evolved since I posted it a few years back, so I thought I’d take the time to repost it.

Brandy's Chili
Serves 8
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Ingredients
  1. 1 1/2 lb. lean ground beef
  2. 1 onion, chopped
  3. 1 T minced garlic
  4. 1 (24 oz jar) tomato sauce
  5. 2 (15 oz cans) kidney beans, rinsed
  6. 1 (14.5 oz can) diced tomatoes
  7. 1 T chili powder
  8. 1 T cumin
  9. 1 t oregano
  10. 1 t pepper
Instructions
  1. In a large stock pot, brown beef with onion and garlic. Drain grease if needed.
  2. Add remaining ingredients and simmer 1 hour.
Slow Cooked Option
  1. 4-6 hours on Low
Adapted from Chili Stew
Adapted from Chili Stew
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Brandy's Chili to Freeze
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Ingredients
  1. 4 (1 gal) freezer bags, labeled
  2. 6 lb. lean ground beef
  3. 4 onions, chopped
  4. 4 T minced garlic
  5. 4 (24 oz jars) tomato sauce
  6. 8 (15 oz cans) kidney beans, rinsed
  7. 4 (14.5 oz cans) diced tomatoes
  8. 4 T chili powder
  9. 4 T cumin
  10. 4 t oregano
  11. 4 t pepper
Instructions
  1. Brown beef 1 1/2 lb. at a time with 1 onion and 1 T minced garlic. Drain if needed. Cool a bit before placing in a freezer bag. Repeat 3 more times, with remaining ingredients.
  2. Add 1 jar sauce, 2 cans beans, 1 can tomatoes, 1 T chili powder, 1 T cumin, 1 t oregano, and 1 t pepper to each bag. Seal.
To prepare freezer meal
  1. Thaw completely in fridge. Simmer 1 hour on the stove top or slow cook for 4-6 hours on low.
Tag Sis, You're It! https://www.tagsisyoureit.com/
Once my 2 c of chili was ready, I was able to finish the burritos I’d started a few hours before:)

Chicken Burritos to Freeze
Yields 28
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Ingredients
  1. 4 square foil pans
  2. 6 T unsalted butter
  3. 1 onion, chopped
  4. 1/2 green pepper, chopped
  5. 1/2 c unbleached flour
  6. 3 c chicken stock
  7. 1 (10 oz can) tomatoes & green chilies, undrained
  8. 1 t chili powder
  9. 1 t cumin
  10. 1/2 t garlic powder
  11. 1/2 t salt
  12. 1/2 jalapeno pepper, chopped
  13. 2 c chili with beans
  14. 1 (8 oz pkg.) cream cheese
  15. 2 rotisserie chickens, deboned and shredded
  16. 28 uncooked flour tortillas
  17. 6 c Colby-Monterey Jack cheese, shredded
Instructions
  1. In a stock pot, melt butter. Sauté onion and green pepper. Stir in flour. Gradually stir in broth. Simmer. Stir in can tomatoes and chillies, seasoning, and jalapeño. Cube cream cheese and stir in until melted and smooth. Stir in chicken.
  2. Cook tortillas according to package instructions and keep warm.
  3. Place a scant 1/2 c of filling and a scant 1/4 c of shredded cheese in each tortilla. Roll up and place in greased pans. Each pan holds 6 across and then one burrito along the bottom edge.
Adapted from Taste of Home
Adapted from Taste of Home
Tag Sis, You're It! https://www.tagsisyoureit.com/
Love,

b

Creamy Cauliflower Soup

Dear Sis,

Today we had leftovers for lunch when we got back from family story/craft time at the library. William had the rest of the creamy cauliflower soup we made yesterday when Mama Jen, Carter, and Brother Zach came to play.

Creamy Cauliflower Soup
Serves 8
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Ingredients
  1. 1/2 c butter, divided
  2. 4 stalks celery, diced
  3. 2 carrots, peeled & shredded
  4. 1 onion, chopped
  5. 4 c water
  6. 1 head cauliflower, cut in florets
  7. 1/2 c unbleached flour
  8. 4 c whole milk
  9. 4 oz cream cheese
  10. 1 c shape cheddar, shredded
  11. salt and pepper to taste
Instructions
  1. Saute celery, carrot, and onion, in 2 T butter, in a stock pot until soft.
  2. Add water and cauliflower. Cover and simmer 15 minutes until cauliflower is soft.
  3. In a saucepan, melt remaining 6 T butter. Stir in flour to make a roux. Add milk gradually, stirring as it cooks. Stir in cream cheese until melted. Stir in cheddar until melted. Remove from heat.
  4. Mash cauliflower into small bits with a potato masher. Stir in cheese sauce. Season to taste.
Notes
  1. Goes well with crackers.
  2. Leftovers can be frozen.
Adapted from Not Your Mother's Make Ahead and Freeze Cookbook
Adapted from Not Your Mother's Make Ahead and Freeze Cookbook
Tag Sis, You're It! https://www.tagsisyoureit.com/

William loves cauliflower! This is a great way to turn it into a meal:)

Love,

b

New Farm Animals

Dear Sis,

Today after nap time William got another package. This one was from Amazon. William had filled a chore/potty sticker chart a few days before and he decided he would like some farm animals as his reward. We found a great toy barn at the annual yard sales this year for $1.00. He has been using it as a parking garage for his matchbox cars, but has been asking for animals for a while. I kept telling him he’d have to do more chores and use the potty. Yes, I’m that Mom!

I reheated Cheeseburger Soup for dinner and I finally remembered to take a picture so I can share the recipe:)

Cheeseburger Soup
Serves 8
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Ingredients
  1. 1 lb. lean ground beef
  2. 1 t ground pepper
  3. 1 t salt
  4. 1 t garlic powder
  5. 1 t Italian seasoning
  6. 4 T butter, divided
  7. 1 onion, chopped
  8. 3 stalks celery, diced
  9. 3 carrots, peeled & grated
  10. 1 T garlic, minced
  11. 3 c chicken stock
  12. 1 1/2 t basil
  13. 2 lb. potatoes, peeled & chopped
  14. 1/4 c unbleached flour
  15. 1 1/2 c whole milk
  16. 8 oz sharpe cheddar, shredded
Instructions
  1. Brown beef in a skillet with pepper, salt, garlic power, and Italian seasoning. Transfer to a stock pot.
  2. Melt 1 T butter in skillet and sauté onion, celery, carrot, and garlic until tender. Transfer to stock pot.
  3. Add stock, bail, and potatoes to stock pot. Cover and simmer 10-15 minutes, until potatoes are tender.
  4. In a saucepan, melt remaining 3 T butter. Stir in flour to make a roux. Stir in milk gradually and cook stirring until thick. Stir in cheese until melted and smooth. Pour cheese sauce into stock pot and stir until smooth.
Notes
  1. We really like fresh baked biscuits with this soup! If you don't have time for homemade, bake frozen biscuits. They are every bit as good as homemade and don't have the weird taste and texture that refrigerated biscuits do.
  2. Leftovers can be frozen.
Adapted from From Freezer to Table
Adapted from From Freezer to Table
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Love,

b

Memorial Day 2019

Dear Sis,

I like to make a special treat and cook out on Memorial Day. It was a perfect opportunity to test another recipe for Evelyn’s birthday picnic next month:) 

Watermelon Rice Krispy Treats
Yields 12
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Rind Ingredients
  1. 3 T salted butter
  2. 4 c mini marshmallows
  3. green food coloring
  4. 4 c crisp rice cereal
Watermelon Ingredients
  1. 3 T salted butter
  2. 5 c mini marshmallows
  3. red food coloring
  4. 5 c crisp rice cereal
  5. mini semi sweet chocolate chips
Instructions
  1. Grease two round cake pans with butter.
  2. For rind, melt butter and marshmallows in a microwave safe bowl for 60 seconds. Stir until smooth. Stir in color. Stir in cereal. Press half mixture around outer edge of each cake pan.
  3. For watermelon, melt butter and marshmallows in a microwave safe bowl for 60 seconds. Stir until smooth. Stir in color. Stir in cereal. Press half mixture into center of each cake pan. Sprinkle each watermelon center with chocolate chips and press them in. Stand until set.
  4. Turn each pan out on a board and slice into 6 pieces, just before serving.
Adapted from Thrifty Fun
Adapted from Thrifty Fun
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While I was in the kitchen, Josh mowed and trimmed for me. William played most of the time, but also got a chance to help. The mower stalls a lot when a two year old is holding down the bar:)

I’ve finally got my burger recipe perfected, so I guess it is time to share it:)

Cheesy Chive Burgers
Yields 12
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Ingredients
  1. 3 lb. ground beef
  2. 3 c shredded Cheddar Jack
  3. 1/2 c fresh parsley, minced
  4. 1/4 c fresh chives, minced
  5. 3 cloves garlic, minced
  6. 1 1/2 t hickory salt
  7. 1 t ground pepper
Instructions
  1. Combine all ingredients until well mixed.
  2. Press into a dozen burger patties.
  3. Grill, panfry, or layer between waxed paper and freezer for later. Thaw in fridge before cooking.
  4. Serve with buns, cheese slices, and all your favorite burger fixings.
Adapted from From Freezer to Table
Adapted from From Freezer to Table
Tag Sis, You're It! https://www.tagsisyoureit.com/
Happy Memorial Day!

Love,

b