Make It Freeze It

My Version of Shepard's Pie

What you need:

3lbs Potatoes peeled and cubed

1/2 cup milk

4 Tbsp Cream cheese

1lb hamberger

1/2lb sausage

3 cups mixed vegatables (any kind you want!)

1 can diced tomatoes drained

Diced Onion 1 cup

Make It!

Boil potatoes 18-22 minutes or until tender. Drain and return to pan. Add milk and cream cheese. Beat with a beater until well mashed.

Next brown hamburger and sausage. Drain and empty into a mixing bowl. Add chopped mixed vegatables, diced tomatoes and onion. Stir well and spread into baking dish or split into several baking dishes for smaller portions.

Spoon potatoe mixture into a ziploc baggie and snip about 1/4" off the corner. Slowly squeeze ontop of the mixture. Try to be creative in a design, it is really easy to do with mashed potatoes. See below for pictures of my swirls!

Freeze It!

Freeze in baking dishes for up to 3 months. Try to unthaw in fridge 24 hours before heating. Cover with tinfoil and heat oven to 375 for 25 minutes, remove tinfoil and bake uncovered for an additional 15 minutes.

French Fries

What you need:

Any amount of potatoes (Idaho Potatoes work best)

Seasoning of choice

Make It!

Using a big pan or stock pot add about 6 cups of water and turn on high, water needs to boil. Wash and peel potatoes (peeling is optional). Slice potatoes into the size you want your fries to be. Once the water is boiling add fries for 2 minutes. Drain right away and let cool. A cooling tip is once you have drained the water spread the fries out on a cookie sheet to cool faster. This is when you will sprinkle with your seasoning.

Freeze It!

Freeze in bags. Try to cool fries as much as possible before so they don't stick when you freeze them.

When you are ready to eat the fries, take out of freezer. You can fry them in oil or for a healthier option bake them in the oven. Takes about 20 minutes at 400. Enjoy!

Quesadillas (Optional to add meat)

What you need:

1lb Chicken or Steak (optional) Make sure this meat is diced ahead of time

1 Green or Red Pepper Chopped

1 Medium Onion Chopped

Fresh Cilantro

2 Medium Tomatoes Diced

8 Soft Shell Tortillas

8 oz Mexican Cheese Blend

Make It!

Heat 1Tsp oil in a pan on stove, add meat (optional), peppers and onion. Heat for about 10 minutes. Lay one tortilla on a plate or cutting board. Sprinkle with peppers and onion, cheese, (Meat) and tomatoes, add cilantro last. Lay one more flour tortilla on top. Repeat steps for rest of soft shells.

Freeze It!

Freeze in bags. If you have a vaccum seal bag it will really come in handy for this one. Otherwise freeze completely flat if possible at least for the first 24 hours.

Creamy Tomato Soup

What you need:

2 Cups Milk

1 Can diced tomatoes drained or your own diced tomatoes

1 8oz Package Cream Cheese

1/4 Cup chopped Basil

1/2 Tsp Salt

Make It!

Place everything in a blender. Pour into two small freezer bags.

Freeze It!

Freeze in the bags. When ready boil water and place bag in boiling water to unthaw. Once it is almost unthawed pour contents into small sauce pan. Heat and serve.

Chicken Enchiladas

What you need:

1 Can Cream of Chicken

1/2 Cup Sour Cream

1 Cup Salsa (Chunky works best)

2 Tsp Chili Powder

2 Cups Chopped Chicken

2 Cups Cup of Shredded Cheese (your choice)

6 Soft Shell Tortillas (warmed)

1 Cup Diced Tomatoes

1 Bunch of Green Onions Diced

Make It!

Stir cream of mushroom, sour cream, salsa and chilli powder in a bowl. Take half of mixture and put into another bowl. Add chicken and 1 cup of cheese. Spread chicken mixture into soft shells. Roll and place in baking dish (spray dish before placing enchildas in dish to prevent sticking. Spread the rest of the mixture over the enchiladas. Spread remaining cheese.

Freeze It!

Cover tightly with lid or tin foil and freeze! When ready to bake unthaw a day before. Bake at 350 for 60 minutes.

Mini Meat Loaves

What you need:

1 Egg, lightly beaten

1 Cup Pasta Sauce

1 Cup Bread Crumbs

1 lb Lean Ground Beef

1 Cup Shredded Mozzarella Cheese

Make It!

Combine egg, add pasta sauce, bread crumbs, and sprinkle salt.

Add beef to mixture and cheese. Mush together with hands. Make 4 circle/oval patties out of mixture.

Freeze It!

You can use wax paper to put these patties on and freeze them in ziploc baggies.

Grillable Kebabs

What you need:

8oz Top Sirlion Cut in Cubes

8oz Boneless, Skinless chicken breast cut in cubes

Small Onion cut in chunks

1 Red Pepper cut in square chunks

1 Green Pepper cut in square chunks

Olive Oil, Seasoned Salt, Garlic and other perferred seasoning

Skewers

Make It!

Using skewers, thread vegetables and meat in whatever order you prefer. Drizzle lightly with oil and season.

Freeze It!

Place in ziploc freezer bags, try to eliminate air in bag before freezing.

Orange Lime Ice Cubes

What you need:

1 1/2 cups Orange Juice

2 Tbsps Lime Juice

Make It!

Combine liquid in a bowl, stir and put into ice cube tray.

Freeze It!

Freeze in the tray for a few hours, put in juice when serving. Enjoy!

Individual Rhubarb Crisps

What you need:

Muffin Pan - might need 2

3 Tbsp butter cut into small pieces

1/4 cups of Oats

1/4 cup Brown Sugar

3 Tbsp Flour

4 Cups diced Rhubarb

6 Tbsp Sugar

1 1/2 Tsp Cornstarch

1/4 Tsp Cinnamon

Make It!

Mix white sugar, rhubarb and cornstarch in a bowl. Stir on and off for 8 minutes. Spoon into Muffin pan leaving room on top for the crisp.

Use a food processor to combine the following: oats, brown sugar, flour, cinnamon and butter. Chop well into small pieces. Spoon into muffin pan.

Freeze It!

Cover with tin foil and freeze. When ready heat in oven at 400 degrees for 30-40 minutes. They will be ready when fruit starts to bubble on the edges of the crisp.

Chili

What you need:

15 oz Kidney Beans

1 Cup Diced Green Peppers

1 Cup Diced Onion

Minced Garlic

1 Pound Ground Chuck (Hamburger)

2 Tbsp Chili Powder

1 Tbsp Cumin

2 Tbsp Flour

3 Cup Chicken or Beef Stock

1 Tsp of Salt

28 oz Can of Diced Tomatoes

1 Tbsp Worcestershire Sauce

2 Tbsp A-1 Steak Sauce

1 Cup Addt'l Stock, Chicken or Beef

Make It!

Drain and rinse canned beans.

Heat 1 tbsp oil in skillet. Add ground chuck and brown. Transfer to large pot or dutch oven.

Add 3 Tbsp oil to skillet, add onions, peppers and saute for 5 minutes. Add garlic, chili powder, cumin and flour.

Keep cooking on medium heat and stir in 1 Cup of stock.

Transfer to large pot and add rest of stock and beans.

Freeze It!

Pour chili into portion sized containers and freeze. You can un thaw before heating or heat directly in the microwave. Consider putting in a crockpot for 3-4 hours on high.

Twice Baked Potatoes

If you want to try something easy for your first time this is the one!

What you need:

5lbs Russet Potatoes (Try to get large potatoes)

1/2 Stick butter

16oz Sour Cream

1 Onion (optional)

Other topping ideas: Bacon Bits, Green Onion, Broccoli and shredded cheese

Make It!

Heat oven to 350. Bake potatoes in a roasting pan for 2-3 hours. Put 2 cups of water at the bottom of the roasting pan. This will keep the potatoes moist while baking. Potatoes will be ready when you can poke a fork in them and they feel soft.

Pull the potatoes out. Let them cool about 20 minutes. Rinse out the roasting pan as you will use this to mix the potatoes mixture in.

Slice potatoes directly in half. Using a medium spoon gently hold the 1/2 potato in your palm and scoop 3/4 of the potato into the roasting pan. Do this with all 5lbs.

Add the sour cream to the pan, melt butter half way and add butter. If it seems dry add 1/4 cup of milk. Add onions and other toppings. Gently mix everything. Use clean hands or a spoon.

Spoon mixture back into potato shells. Place into reusable containers such as tupperware or ziploc containers.

Freeze It!

To enjoy later, bake in oven at 400 degrees for 25-30 minutes.

Tip: Bake only what you are going to eat, saving the other potatoes for other meals.

Chicken Taquitos

What you need:

2/3 Cup oil (Canola or similair)

1 Onion

4 Cloves Garlic finely chopped

3 Cups cooked shredded rotisserie chicken

1 1/2 Cups Shredded Cheese (Montery Jack, Three Cheese)

12 Small Corn Tortillas

Make It!

In a large skillet, heat 2 tbls oil. Add onion and garlic for 6 minutes.

Add chicken and cook for 4-5 minutes.

Transfer to a large bowl. Add cheese.

Using a clean skillet pan, warm tortillas over warm heat to soften. Take out of skillet and place on workable surface area.

Place spoonful of mixture down center of tortilla. Roll up tortilla and set aside.

Repeat for the rest of the tortillas.

Going back to the skillet heat 2/3 cup of oil on high heat.

Once hot add a few tortillas seam side down and cook 2 minutes on each side.

Drain on paper towels.

Freeze It!

Place in a ziploc freezer bag.

You can heat these in the microwave or oven.

Microwave: From frozen on high for 2 minutes.

Oven: From frozen bake at 400 degrees for 8-10 minutes.

Beef Barley Soup

(Cook in a Slow Cooker!)

What you need:

1 lbs Beef Stew Meat

1 Tbsp Canola Oil

1 Can Diced Tomatoes

1 Cup Chopped Onion

1 Cup Chopped Carrots

1/2 Cup Chopped Green Peppers

4 Cups Beef Broth

2 Cups Water

1 Cup Spaghetti Sauce

2/3 Cup Medium Pearl Barley

Parsley Flakes

2 Tsp Salt

3/4 Tsp Pepper

Make It!

Using a large skillet brown meat in oil. Drain.

Using a 5 qt slow cooker combine all ingredients and stir well. Mix in beef.

Freeze It!

Wrap tin foil tightley over top and cover with lid.

When heating in slow cooker remove tinfoil first. Cook on low for 12+ hours. Great to start in the morning before work and it should be almost done when you get home!

Scrambled Eggs

What you need:

1 Dozen Large Eggs

1 Pound Sausage

6-8 Slices of Bacon

1/2 cup Diced Green Peppers

1/2 cup Diced Onion

Shredded Cheese (Optional)

Salt and Pepper to Taste

Make It!

Ground sausage, drain and set aside.

Cook bacon extra crispy and crumble. Set aside.

In a large saucepan, melt 2 tbsp butter. Add onion and green peppers. Cook on medium for 10-12 minutes.

In a large bowl add eggs and whisk for 2-3 minutes.

Add eggs to large saucepan and scramble using whisk.

Once eggs are fully cooked and scrambled, add bacon, sausage and salt and pepper.

Freeze It!

Put about 1 1/2-2 cups in plastic containers. Remember to use portion size for 1 person. Sprinkle cheese, cover and freeze.

When ready, heat in microwave for 2 minutes.

Cheesy Chicken & Rice Casserole

What you need:

1 Can Cream of Chicken

1 1/3 Cup Water

3/4 Cup uncooked White Rice

Onion Powder

Black Pepper

2 Cups Frozen Mixed Vegetables

4 Boneless, Skinless Chicken Breats

1 Cup Shredded Cheese (Cheddar or similair)

Make It!

Heat water, rice, soup, 1/2 tsp onion powder, 1 tsp of pepper, and frozen vegetables all in a large cooking pot. Bring to boil and set to low heat.

In seperate pan cook the chicken. Shred or dice the chicken and mix into mixture.

Heat on low for 20-25 minutes. If mixture is thin heat on higher temp for an additional 5-7 minutes.

Using 2 8x8 dishes, spread mixture into the two baking dishes.

Freeze It!

Cover and freeze. When ready take out of freezer 24-48 hours before baking and place in refridgerator to thaw.

Heat oven to 400 degrees and bake for 45 minutes covered with tinfoil. Remove foil and bak additional 20-25 minutes.

Curried Rice W/ Shrimp

What you need:

2 1/2 Cups Water

1 Tbsp Olive Oil

1 Onion Diced

2 Carrots Diced

Garlic (optional)

1 Cup White Rice

2 Tsp Curry Powder

Salt & Pepper to Taste

Shrimp (peeled & deveined) You choose amount

Make It!

In a large skillet, medium heat, add onions, carrots for 6-8 minutes.

Add garlic, curry powder. Add rice, water, salt and pepper. Bring to a boil.

Reduce to simmer and cover for 15 minutes.

Add Shrimp and mix together.

Add Mixture to 1 8x8 baking dish.

Freeze It!

Cover and freeze.

Heat oven to 400 degrees, bake for 60-65 minutes.