Friday, January 21, 2011

Why You Could Use a Second Freezer and Utilizing it to Your Best Advantage (Part 3 of 3)


I have so many favorite freezer meal recipes, it’s hard to know which ones to share. This time around, though, we’ll do meatballs, burrito meat (and a bonus recipe to use it in!), fajitas, creamy crock pot chicken, spicy grilled chicken sandwiches, and south of the border chicken bake.

~*Burrito Meat*~

I have probably 5-10 variety-filled meals I use this for, plus you can use it in anything Mexican-ish you dream up!

Mix 1 lb. cooked ground beef, 1 teaspoon garlic powder, 1 teaspoon pepper, 1 teaspoon salt, ½ teaspoon cumin and 1 ½ teaspoons chili powder. Bag in a labeled Ziploc.

~*Wet Burritos*~

1 lb burrito meat

1 (15 oz) can refried beans

1 (15 oz) can black beans

3 cups cheese

8-12 tortillas


1 TBL butter

2 TBL flour

1 cup water

2 tsp beef bouillon

1 (15 oz) can tomato sauce

1 TBL garlic powder

1 tsp onion powder

½ tsp oregano

½ tsp basil

¼ tsp pepper

¼ tsp salt

½ tsp cumin

2 tsp chili powder

Melt butter in saucepan, stir in flour till smooth. Add water and bouillon, simmer gently till thickened. Add remaining sauce ingredients, stir well and heat till warm. In separate bowl, mix burrito meat and beans. Spoon into tortillas, roll up and place in greased 13x9 pan. Pour sauce over burritos and sprinkle cheese on. Bake at 350* for about 20 minutes, or until warm. Serve with sour cream, salsa, lettuce, tomatoes, etc.

See how easy and simple this recipe is when you already have your meat done?


4 slices of bread

½ cup water

1 lb ground beef

2 eggs

¼ cup parmesan cheese

2 TBL parsley

¼ tsp oregano

1 tsp salt

¼ tsp pepper

Rip the bread into large chunks in a large bowl. Pour water over and let set for a few minutes. Meanwhile, mix ground beef and remaining ingredients well. Add bread, which will be mushy crumbs after soaking, and mix well. Form into meatballs and bake on a greased stone, broiler pan or pan at 425* for 20 minutes. Makes about 20 large (2-3 TBL) meatballs, or about 40 regular size.

Notes: Absolutely incredible and moist- almost saucy. These are definitely the tastiest meatballs I’ve ever had! We like to toast French bread or buns with butter, garlic powder and provolone cheese on them, sauté onions and green peppers, and serve as a sandwich with the meatballs and ranch dressing or BBQ sauce.

~*Fajita Marinade*~

Mix ¼ cup oil, ¼ cup lime juice, 1 teaspoon salt and ½ teaspoon pepper. Pour over 1 ½ lbs chicken breasts, cut in small or large strips. Bag in labeled Ziploc.

For serving: thaw meat; sauté in sauce on stove over medium heat. Meanwhile, in a little bit of butter, sauté 1 onion and 1 green pepper till soft. Serve in tortillas with sour cream, tomatoes, cheese, etc.

~*Creamy Crock Pot Chicken*~

3 lbs boneless, skinless chicken breast

1 ½ cups warm water

1 tsp parsley

1 ½ tsp thyme

1 tsp pepper

1 tsp salt

1 tsp garlic powder

1 can cream soup*

1 (8 oz) package cream cheese

For the freezer, just toss the chicken, water and spices in a Ziploc and freeze.

For serving: Thaw chicken, place in crock pot, cover at and cook on low for 3 hours (more for a doubled recipe, less for half recipe). Towards the end of cooking time, make cream soup and put cream cheese in it to melt. Mix together; pour over chicken. Cook an additional hour or so. Shred or break apart chicken with a fork. Serve over rice.

*1/4 cup butter, ¼ cup flour, ½ tsp chicken bouillon, ¼ tsp salt, ¼ tsp pepper, 1 cup milk. Melt butter, whisk in flour and spices till smooth. Add milk, stir over medium heat till thickened.

~*Grilled Chicken Sandwiches*~

1 ½ lbs chicken breast, cut into sandwich pieces

¼ cup oil
4 splashes/squirts Bragg's Liquid Aminos or soy sauce
1/4 tsp pepper
1/8 tsp cayenne pepper
1/8 tsp crushed red pepper
1 tsp salt
1 tsp thyme

1 tsp garlic powder




Buns (sandwich thins are really good!)

Mix all ingredients except chicken together. Pour over chicken in Ziploc and freeze.

To Serve: Thaw; broil or grill till no longer pink in the center. Serve on sandwich buns with lettuce, tomato slice and mayonnaise.

Notes: These are amazing….like really amazing. The zippy flavor is just right combined with a juicy tomato and mayo.

~*South of the Border Chicken Bake*~

4 cans cream soup*

3 ½ cups milk

4 cups chopped, cooked chicken breast

1 sweet onion

2 cups salsa

4 cups shredded cheddar cheese

16-20 tortillas

Mix soup, milk, chicken, onion, salsa and cheese. Spray two 13x9 pans, place 4-5 ripped up tortillas in the bottom. Spoon ¼ of the sauce into each pan. Top with remaining tortillas and the rest of the sauce. Bake at 350* till hot, about 20-30 minutes.

~You can freeze the recipe completely put together, or just freeze the sauce in a Ziploc, and all you have to do is thaw, layer with tortillas, and bake.~

*1/4 cup butter, ¼ cup flour, ½ tsp chicken bouillon, ¼ tsp salt, ¼ tsp pepper, 1 cup milk. Melt butter, whisk in flour and spices till smooth. Add milk, stir over medium heat till thickened.


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