Tuesday, August 13, 2013

Freezer Meals August 2013

-ingredients for Italian bread are not listed.

2 bags of frozen peas and carrots
1 lb. Thinly sliced roast beef
12 cheese slices
1/2 c. Chipolte mayo
4 lb. Hamburger
2 c. shortening
4 1/2 c. milk
4 cans black beans
4 cans chili beans in sauce
4 15 oz. cans of tomato sauce
4 packages of Veggie Ground Beef (Boca or Morningstar Farms)
8 chicken breast (fresh)
4 lb chicken breast (fresh or frozen)
1 bag of shredded pepper jack
1 box of frozen spinach
4 T. olive oil
4 T. Cajun seasoning
2 T. breadcrumbs
2 c. chopped onion (I use Kroger brand chopped frozen)
2 boxes of chicken broth

5 foil cake pans
Ziploc Perfect Portions Baggies (I never understood how great these are until now. :) )
Quart size freezer bags
Gallon size freezer bags

Hot Roast Beef Sandwiches (Makes 12)
    1.  Ingredients for Italian Bread Recipe in breadmaker.
    2.  Form dough into 12 rolls and bake.
    3.  Mix mayo. (I had chipolte mayo already in the refrigerator and just used that.)
    4.  Assemble.
    5.  Wrap & freeze.

Taco Meat (almost 4 lb.)
    1.  Heat hamburger and taco spices.
    2.  Bag and freeze.

Biscuits (15 biscuits)
    1.  Combine in mixer.
    2.  Add milk.
    3.  Form
    4.  Freeze.

Chili (4 recipes - 8 qts.)
    1.  Thaw pepper packs. (Or saute a little oil, chopped bell pepper, and onion until tender)
    2.  Add other ingredients.
    3.  Bag and freeze.

Cajun Chicken Stuffed with Jack Cheese (8 servings)
    1.  Thaw/drain spinach.
    2.  Pound chicken.
    3.  Assemble.
    4.  Bread.
    5.  Wrap and freeze.

Chicken Filling for pie, topped with biscuits, or topped with puff pastry (made 5 "pies" from 4 recipes)
    1.  Cook chicken.
    2.  Make thickening mix.
    3.  Boil broth in cooked chicken.
    4.  Add thickening mix; simmer 5 minutes.
    5.  Add peas and carrots.
    6.  Put in cake pans, let temp drop a tad before covering in foil and putting in the freezer.


1.  Thaw/drain spinach.
2.  Put ingredients for Italian bread in bread-maker.  Set to make dough.
3.  Butterfly and pound 8 chicken breast (Cajun Chicken).
4.  Chop chicken for pies into cubes.
5.  Cook chicken (pies).  This took longer than I thought I would.
6.  Make thickening mix.
7.  Boil broth in chicken.
8.  Simmer 5 minutes.
9.  Combine biscuits in mixer.
10.  Add peas and carrots to chicken/gravy.
       Portion into pans.

11.  Assemble Cajun chicken.

12.  Form bread into rolls and rise.

13.  Bread Cajun chicken.

14.  Wrap Cajun chicken and freeze.

16.  Bake rolls.

17.  Heat taco meat.

18.  Cool rolls.
19.  Add milk to biscuits.
20.  Thaw pepper packs.
21.  Cut biscuits.

22. Add chili ingredients to pot.

23.  Freeze biscuits.
24.  Assemble Rolls.
25. Wrap and freeze rolls.

Clean up tomorrow. :)

Pots I used: 
Large dutch oven
Medium dutch oven
Large pan (pictured above) 

In the case of the chicken pie filling and the chili, I tried to start a recipe in one large pot, but since I was making 4 recipes, I had to transfer half to another cooking vessel. 

Recipe links:

Italian Bread

Hot Roast Beef Sandwiches

Chicken Biscuits

BOCA chili

Taco seasoning

Cajun Stuffed Chicken

From my Southern Living Cookbook

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