Chili Con Carne

Chili Con Carne

1 lb. beef round, fat trimmed and cut into 1-inch pieces (or substitute ground beef)
1 tsp. minced garlic
1 large onion, finely chopped
1 large green pepper, seeded and finely chopped
1 large red bell pepper, seeded and finely chopped
1 large yellow bell pepper, seeded and finely chopped
1 large banana pepper, seeded and finely chopped
1 large jalepeno pepper, finely chopped
1 14.5-oz can diced tomatoes, undrained
1 15-oz can tomato sauce

1 6-oz can tomato paste
2 15-oz cans kidney beans
1 tsp. chili powder
1 tsp. cumin powder
1 bay leaf

Preheat oven to 350. Combine meat and garlic in a large sauté pan or skillet and cook over medium heat until meat is browned; drain liquid. Add onion, all of the peppers, diced tomatoes, tomato sauce, paste and kidney beans to the meat. Stir until well mixed; add spices. Pour mixture into a 2 ½ quart casserole. Cover and bake for 1 hour and 15 minutes. Let cool, freeze in clean containers (mason jars or plastic freezer containers). Reheat in the microwave when ready to serve.

Savory Apricot Chicken

Savory Apricot Chicken

WHAT YOU'LL NEED:
1 Gallon Ziploc Freezer Bag
2 lbs Chicken Breast
1 cup apricot preserves
1 can chicken or vegetable broth
1 (1 ounce) package dry onion soup mix
FREEZER DIRECTIONS
1. Label bag with cooking directions, recipe name, and date.
2. In a gallon-sized Ziploc freezer bag, combine the jam, broth and soup mix. Mix together.
3. Add chicken breast to bag
4. Squeeze out air and seal bag.
5. Freeze.
COOKING DIRECTIONS:
1. Place bag in refrigerator to thaw 24 hours ahead.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Place chicken pieces in a 9x13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes, or until chicken is cooked through. Serve with rice and vegetables.

Chicken Pot Pie

Gram’s Chicken Pot Pie Updated
www.kraftfoods.com
(Adapted for Freezer by Avalie)

WHAT YOU NEED:
1 Disposable baking tin
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 Tbsp. KRAFT Zesty Italian Dressing
2 cups frozen mixed vegetables
1 can (10-3/4 oz.) condensed cream of chicken soup
1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed
1 egg, beaten

FREEZER DIRECTIONS:
1. Cook and stir chicken in dressing in large skillet on medium heat 5 min. or until done. Stir in vegetables, soup and VELVEETA. Spoon into greased disposable 9x9 baking pan.
2. Unfold pastry sheet; place over chicken mixture. Fold under edges of pastry; press onto top of baking dish to seal. Brush with egg. Cut several slits in crust to permit steam to escape. Cover with foil and freeze.
3. Place pot pie in refrigerator 24 hours in advance, if possible.
4. Preheat oven to 400ºF. Bake 30 min. or until crust is deep golden brown. Let stand 5 min.
5. If cooking from frozen, bake (covered with foil) until middle is heated through. Let stand 5 minutes.

CONVENTIONAL DIRECTIONS:
HEAT oven to 400ºF. Cook and stir chicken in dressing in large skillet on medium heat 5 min. or until done. Stir in vegetables, soup and VELVEETA. Spoon into greased 9-inch square baking dish.
UNFOLD pastry sheet; place over chicken mixture. Fold under edges of pastry; press onto top of baking dish to seal. Brush with egg. Cut several slits in crust to permit steam to escape. Place on baking sheet.
BAKE 30 min. or until crust is deep golden brown. Let stand 5 min.

Got Zucchini?

Our little garden is bursting with Zucchini and Yellow Squash. So I've been collecting great recipes for zukes. As far as freezing goes, your choices are a bit limited. Try cubing the zucchini to use in soups or casseroles. Pre-measure and freeze. You can shred the zukes, then measure into freezer bags. I usually freeze in 3 or 4 cup measurements, so I can make my Zucchini Bread with them. Or, you can make the Zucchini Bread and freeze it. Quick breads (breads that aren't given time to rise...and they usually don't include yeast as an ingredient) freeze wonderfully. Just make sure you let them cool completely before freezing.

Here's a new one we tried today. It's from Everyday Food Magazine (by Martha Stewart), September 2008 edition, pg 68. We grow all of these veggies in our garden, so the soup is very inexpensive to make.

Late-Summer Vegetable Soup
4 ears corn, husks and silks removed
2 Tbsp olive oil
1 medium onion
coarse salt and ground pepper
2 cans (14.5 ounces each) vegetable or chicken broth
2 large zucchini, halved lengthwise and thinly sliced
8 ounces green beans (stem ends removed), cut into thirds (you can use frozen if you don't have any fresh ones)
1 can (14.5 oz) diced tomatoes in juice
1/2 cup orzo

1. Cut off tip of each ear of corn. One a time, stand ears in a wide bowl. With a sharp knife, carefully slice downward to release kernels. Discard cobs; set kernels aside.
2. In a 5-qt pot, heat oil over medium. Add onion; season with salt and pepper. Cook, stirring frequently, until onion is translucent, 3-5 minutes.
3. Add broth and 2 cups water; bring to a boil. Add zucchini, green beans, corn, tomatoes (with juice), and orzo; cook, uncovered, until orzo is tender, 8 to 11 minutes. Season with salt and pepper.

To Freeze: Ladle 1.5 cups into each of six resealable plastic bags. Store flat in freezer, up to 3 months. Before reheating, thaw in refrigerator (in a pan or bowl so it doesn't leak in your fridge).

Or, eat your zukes right out of your garden. Here's an idea...

Garlic Zucchini (great side dish)

1-2 Medium Zucchini
3 Tbsp. Butter
1 Tbsp. Garlic
1 tsp. Kosher Salt (do not use regular salt)

Slice Zucchini into desired size. You can cube it, or leave it in circles. Melt butter in medium pan, add garlic and sliced zucchini. Cook 1-3 minutes, until zucchini begins to soften. Turn over and cook 1-3 more minutes. Remove from heat, put on serving plates. Sprinkle with Kosher Salt.

Salmon

Savory Salmon
(A little nod to my Pacific Northwest roots)
(Cooking Light Complete Cookbook, adapted by Avalie)
1/2 c. Soy Sauce
1 T. Vegetable Oil
1 T. Lemon Juice
1/8 tsp. Salt
1/8 tsp. Black Pepper
1 clove Garlic, minced (we double this)
4 (6-oz.) Salmon Fillets

1. Combine Soy Sauce, Oil, Lemon Juice, Salt, Pepper, and Garlic in large ziploc freezer bag. 2. Add fish to bag; seal. 3. Squeeze out air and freeze.

To prepare: Remove bag from freezer and allow to thaw in refrigerator (24 hours works best). Prepare grill. Remove fish from bag, discard marinade. Place fish on grill rack coated with cooking spray; grill 4 minutes on each side or until fish flakes easily when tested with a fork.

Note: This recipe also works great with frozen fish. You can freeze the frozen fish in the marinade, or simply let the fish thaw in the marinade. Just make sure you marinade the fish for at least an hour. The salmon that is frozen in the marinade has a lot more of the marinade flavor, since it is marinading so long. We love it this way. Delicious salmon goodness! MMMM!

Pork

Café Rio-Style Pork
(updated from L. Rhoton)
3-4 lbs pork roast
2 ½ cups Dr. Pepper or Coke (NOT DIET!)
1 12 oz bottle taco sauce
1 ¾ cup brown sugar
Juice from 3-4 limes
½ tsp. chipotle chili pepper seasoning
1 Tbsp. cumin

Combine in slow cooker. Cook Low 8-12 hours, or until shreds easily. Shred pork. Divide into family-sized portions and place in freezer bags. Let cool. Remove air from bag, seal, and freeze. When ready to eat, reheat in microwave. Serve on salad, tortillas, or chips.

Saucy Pork Chops
(Fix It and Forget It Cookbook, adapted for freezer by Avalie)
4 pork chops
Salt to taste
Pepper to taste
1 tsp. garlic powder
1 Tbsp. oil
2 cups ketchup
½ cup brown sugar
1 Tbsp. hickory flavored liquid smoke
1 cup onions, chopped

Season chops with salt and pepper, and garlic powder. Brown on both sides in oil in skillet. Drain. Combine ketchup, brown sugar, liquid smoke, and onions in freezer bag. Squeeze around to mix sauce. Add browned pork chops. Squeeze air out of bag and seal. Freeze. To cook, let thaw in refrigerator overnight. Pour contents of bag into slow cooker. Cover. Cook on Low 7-9 hours, or High 4-5 hours. Great with rice, fries, or potatoes.

Sweet Pork Roast
1 can Coke
1 tsp. garlic
¾ cup ketchup
½ brown sugar
¼ cup barbeque sauce (we like Bullseye best)
¼ cup Coke

Pour 1 can Coke on 3-6 lb pork roast. Cook on Low 15-24 hours. After roast has cooked, shred with coke still in pan. Drain Coke and fat. Mix rest of ingredients together. Pour over shredded pork. Cook another 1-2 hours. Serve on toasted buns. Or cool and freeze in Ziploc freezer bags in dinner-sized portions. To serve from frozen, simply remove from freezer bag and reheat in microwave.

Kalua Pig (Luau Pork)
(my recipe from living in Hawaii and experimenting with my crock pot)
6-8 lb pork roast (bone in is fine)
1/8 to ½ cup Kosher salt (depending on how salty you like it...start with less and increase...if you are using Sea Salt or Table Salt, use about half).
3 cloves minced garlic (optional)
½ cup liquid smoke
1 cup water

Rub salt over roast. Set roast in slow cooker. Add other ingredients to slow cooker. Cover. Cook on Low 12-24 hours, or until meat shreds easily with fork. Shred meat. Serve over rice. Or cool and freeze in Ziploc freezer bags in dinner-sized portions. To serve from frozen, simply remove from freezer bag and reheat in microwave.

Ground Beef

Meatball Mix
(Make-A-Mix Cookbook, pg 44)

4 lb. lean ground beef
2 eggs, slightly beaten
1 cup dry bread crumbs
½ cup finely chopped onion
1 tablespoon salt
1 teaspoon pepper
2 cups milk

Preheat oven to 375. Combine all ingredients (I like to use my Kitchenaid mixer to keep by hands clean). Blend well. Shape mixture into 1 to 1½ inch balls (I use the medium scoop from Pampered Chef). Place balls on ungreased baking sheet (or mini muffin pans) and bake 25 to 30 minutes, until browned.Remove immediately and drain on paper towels. When cooled, put about 20 meatballs each into four 1-quart freezer containers, leaving ½ inch space at top. Seal and label with date and contents. Freeze. (Reheat in microwave.) Use within 3 months. Makes about 80 meatballs.

Easy Pleasing Meatloaf
www.kraftfoods.com
2 lb. lean ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup water
2 eggs, beaten
1/2 cup KRAFT Original Barbecue Sauce, divided

Non-Freezer Directions:PREHEAT oven to 375°F. Mix all ingredients except 1/4 cup of the barbecue sauce.SHAPE meat mixture into oval loaf in 13x9-inch baking dish; top with remaining 1/4 cup barbecue sauce.BAKE 1 hour or until cooked through (160ºF).

Freezer Directions (by Avalie):MIX all ingredients together in Ziploc Freezer Bag, squeeze out air and close bag.FREEZE.When ready to eat, THAW meatloaf in refrigerator and BAKE 1 hour or until cooked through (160ºF).OR BAKE frozen meatloaf, covered, for 2 hours or until cooked through (this method can produce a drier meatloaf).

Seasoned Ground Beef
(my recipe)
3-4 lbs ground beef
4 cloves minced garlic
1 medium onion, minced
1 Tbsp Italian Seasoning

Brown ground beef, drain fat. Add garlic and onion to pan, return to heat. Simmer until garlic and onion are soft and transparent (2-3 minutes). Add Italian Seasoning and stir until mixed. Remove from heat. Divide into labeled quart-sized freezer bags (I like to freeze in 1-lb portions, since many recipes call for this amount). Let cool. Remove air from bag and freeze. When ready to use, reheat in microwave or thaw in refrigerator. Or use it in your slow cooker recipe frozen, and add an hour to your cook time.Add this to any casserole, soup, or any other recipe that calls for ground beef. If your family doesn’t like garlic or onions, simply omit them.

Crock Pot Sloppy Joes
(Fix It and Forget It Cookbook, adapted for freezer by Avalie)
3 lbs ground beef, browned and drained
1 onion, finely chopped (dehydrated is fine--just add extra water)
1 green pepper, chopped (dehydrated is fine--just add extra water)
2 8-oz cans tomato sauce
¾ cup ketchup
1 Tbsp. Worcestershire sauce
1 tsp. chili powder
¼ tsp. pepper
¼ tsp. garlic powder

Combine all ingredients (except rolls) in slow cooker. Cover. Cook on Low 8-10 hours, or High 3-4 hours. Divide into meal-sized portions for your family and put each family-sized portion in quart-sized freezer bag. Let cool. Remove air from bag and seal. Freeze. When ready to eat, remove bag and reheat in microwave. Serve in rolls or on baked potatoes.

Hamburger Patties
(my recipe)
4 lbs ground beef
1 cup seasoned bread crumbs
¼ cup Worcestershire sauce
1-2 eggs
Salt and Pepper (to taste)

Mix all ingredients in a large mixing bowl with your hands (or put half at a time into a ziploc freezer bag and squish it around) until well mixed. Shape into patties, place each pattie in Ziploc freezer bag, separating each layer with waxed paper (to keep them from sticking together). Remove air from bag and seal. Freeze laying flat, so patties keep proper shape. When ready to grill hamburgers, do not thaw. Simply place frozen patties on grill, and cook until cooked through. If pan-frying hamburgers, thaw first.

Taco Meat
(my recipe)
4-5 lbs ground beef
Taco Seasoning
Water

Brown ground beef, drain fat, add taco seasoning and water. Follow directions on taco seasoning package for proportions and simmer times (each brand is a little different). Package 1-3 cups (depending on how much your family eats in one meal) of cooked taco meat into labeled quart-sized Ziploc freezer bags. Let cool. Remove air from bag, seal, and freeze. When ready to serve, simply remove from bag, and microwave until heated through. Makes great burritos, tacos, and taco salads.

Meaty Lasagna
(Simply Casseroles Cookbook, adapted for freezer by Avalie)
1 lb cooked, seasoned ground beef
1 28-oz jar spaghetti sauce
1 14.5-oz can diced tomatoes, drained
1 6-oz can tomato paste
½ tsp. Italian Seasoning
1 16-oz container Ricotta cheese or Cottage Cheese
2 cups (8-oz package) shredded mozzarella cheese, divided
2 Tbsp. Parmesan cheese, divided
1 16-oz package lasagna noodles, uncooked
Disposable 13x9 foil lasagna pan, multiple loaf pans, or foil for “phantom container method” (see tips on Intro to Freezer Meals Posting for details)

In a large bowl, combine ground beef, spaghetti sauce, diced tomatoes, tomato paste, and Italian Seasoning. Mix until well blended. In another bowl, combine Ricotta/Cottage Cheese, half of mozzarella, and half of Parmesan. Mix until well blended. Place 3 uncooked lasagna noodles lengthwise on bottom of baking dish; break a noodle in half and set it at end of dish to fill entire length. Spread 1/3 of ricotta mixture over noodles. Using a large ladle, spoon ¼ of meat sauce over cheese. Repeat layers two more times, alternating pattern of noodles. Top the last cheese/sauce layer with noodles (there may be a few noodles left over) and remaining meat sauce. Place remaining mozzarella and Parmesan cheeses in a freezer bag. Wrap top of lasagna in foil, label, tape bag of cheese to pan, and place in freezer. When ready to bake, thaw in refrigerator for 24 hours. Bake lasagna, uncovered, for 35 minutes. Sprinkle on remaining mozzarella and Parmesan cheese, and continue to bake for 10 minutes or until cheese is bubbly and browned.

Beef and Gravy
(my recipe)

In small or medium saucepan, heat:
1 lb Seasoned Ground Beef --see recipe above (or one can of ground beef)
(add 2 Tbsp Minced Garlic and 1 Tbsp. Italian Seasoning if using unseasoned beef)

In small bowl, combine:
1 Tbsp Kitchen Bouquet
2 Tbsp Flour
1 Cup Water

Mix together until well blended
Slowly pour mixture into saucepan with Seasoned Ground Beef
Simmer, stirring constantly until sauce thickens into gravy.
Remove from heat.
Serve over rice, noodles, baked potatoes, or anything else that sounds good to you!

Crock Pot Potato Casserole
(Cheri Robinson, adapted for freezer and Crock Pot by Avalie)
Put into Crock Pot:
1 lb Seasoned Ground Beef --see recipe above (or one can of ground beef from cannery)
1 tsp. Lawry’s Seasoning Salt (or Red Robin Seasoning Salt...our new favorite!)
5 Potatoes, cubed
1 can Cream of Mushroom Soup
1 can Milk (use soup can to measure milk)
1 cup baby carrots
1 cup frozen peas

Cover. Cook on Low 7-9 hours, or high 4-5 hours. Casserole is done when potatoes are fork-soft. If frozen peas fall apart, try adding them during last hour of cooking.OR Mix all together (omit ½ can milk) in large casserole dish. Bake at 350 degrees for 1 hour.

Taco Soup with Black Beans
(Fix It and Forget It Cookbook)
1 lb Seasoned Ground Beef (see recipe above)
28-oz can crushed tomatoes
15 ¼ - oz can corn, undrained
15-oz can black beans, undrained
15-oz can red kidney beans, undrained (or pinto work great, too)
1 envelope dry Hidden Valley Ranch Dressing mix
1 envelope dry taco seasoning
1 small onion, chopped

Combine all ingredients in slow cooker. Cover. Cook on Low 4-6 hours. Pour into clean jars or freezer containers. Cover, leaving at least 1 inch headspace. Freeze. When ready to serve, heat in microwave or on stovetop. Serve with cheese, chips, and sour cream.