Skillet Garlic Meatballs: Mix 1 lbs ground beef, 1 egg, 1/4 c breadcrumbs, 3 TBS parmesan cheese, 1/4 tsp salt, and 1/4 tsp pepper. Form into 16-24 balls. Bake in 400 degree oven for 15-20 minutes. Allow to cool slightly, pour into a freezer safe tupperware or a gallon freezer bag. Label: Defrost in fridge overnight. Add 4 red potatoes chopped, 1 small bag frozen green beans, 1 can stewed tomatoes, and 3 cloves garlic minced. Simmer covered, stirring occasionally until potatoes are tender. Serve with extra parmesan on top if desired.
Texas Goulash: mix in a bag 1 lbs ground beef, 1/2 onion chopped Label: Brown Ground Beef and Onion Mixture. Add 1 can diced tomatoes, 1 small bag frozen corn, 3 TBS chili powder, 1 TBS sugar, 1tsp oregano, 1 tsp salt, 1/2 tsp black pepper. Can be served over Fritos, or with them stirred in. For extra flare pour Fritos over the top and sprinkle with cheese and bake 350 degree oven for 10 minutes or until cheese is bubbling. Serve with sour cream to stir in and salsa (if desired.)
Country Bean Casserole: mix in bag 1/2 lbs ground beef, 1/2 lbs bacon chopped, and 1 c chopped onion. Label: Defrost and brown meat mixture. Add 1 can pork and beans, 1and 3/4 c frozen lima beans (or 1 can), 1 can kidney beans, 1/2 c ketchup, 1/2 c brown sugar, 1 tsp salt, 1 TBS dry mustard, 2 tsp vinegar. Pour into prepared casserole dish. Bake 350 degrees for 40-45 minutes.
Skillet Shepherds Pie: (No Freezer Prep for this one- sorry!) Boil 3 medium russet potatoes and mash with 2 tbs butter and 1/4 milk or half and half. While potatoes are boiling, brown 1 lbs ground beef with minced onion, and salt and pepper to taste. Stir in 1/4 c flour and 1 small can tomato paste. Mix well and add 1 c Beef Broth, 1 and 1/2 tsp parsley, 2 tsp worcestershire sauce, and 2 cups mixed veggies. Simmer until mixture is thick and heated through. Add more salt and pepper to taste if needed. Serve with Mashed potatoes over the top and cheese (if desired)
Calzones: Prepare Pizza Sauce for freezer prep- or you can buy a can premade, but why buy it when it tastes so much better homemade?- 1 can tomato sauce, 1 can tomato paste, 1 tsp sugar, 1 tsp oil, 1/4 tsp lemon juice, 1/4 tsp salt, 1/4 tsp oregano, 1/8 tsp basil, 1/8 tsp parsley, and 1/4 tsp garlic powder. Simmer together for 15-20 minutes. Allow to cool a bit and store in a quart freezer bag. Recipe: Brown 3/4 lbs ground beef w/ chopped onion to taste, and 2 cloves minced garlic. Add in pizza sauce. Cut pizza dough (prepared by you or a store or whatever...) into squares and spoon meat mixture onto the middle. Top with mozzarella cheese and fold over to form a triangle. Seal the sides and poke the top with a fork. Bake 400 degrees for 12-15 minutes or until pizza dough is golden brown.
Bacon Stuffed Hamburger Patties: in a bag mix 1 lbs ground beef, 1/4 cup parmesan cheese, 1/2 tsp garlic powder, 1/2 tsp pepper, 2 tbs steak sauce, 1egg and 1/2 c breadcrumbs. Label: Divide into 16 patties, place cooked, chopped bacon into the middle of one patty and cover with another and seal. Grill until well done (about 9 minutes each side) Serve with Sauteed mushrooms and onions on top and steak sauce on the side.
Bacon, Chicken and Cheese Quesadillas: In a quart bag mix 2 chicken breasts, diced and 1/2 package of bacon chopped with 1/2 onion sliced. Label: Defrost overnight, Brown together seasoning with 1 tsp garlic powder, 1/2 tsp cumin, 1/2 tsp chili powder, 1/4 tsp cayenne, and salt to taste. Place on tortilla shell and sprinkle with cheese. Grill on each side until cheese is melted and tortilla is lightly browned. Serve with ranch dressing, salsa, and guacamole for dipping (depending on your desire.)
Baked Ranch Chicken: (the only pre-prep you could do here is to make your own ranch dressing mix, but if you're hesitant, go ahead and buy a premade packet.) Recipe: Mix 1 c breadcrumbs with ranch dressing packet in a bowl or baggie. Dredge chicken in melted butter. Coat with the breadcrumb mix. Bake 350 degrees for 45 min or until no longer pink.
Crock Pot Ham and Ranch Potatoes: (again the only pre-prep you could do would be to make your own ranch dressing mix) quarter 2 lbs red potatoes, Pour a 16 oz package of diced ham (juices and all) over the top of the potatoes. Dice 1 package of cream cheese and put on the top, and sprinkle with 1 c cheese. Cook 6-7 hours on low or until potatoes are tender.
Spaghetti Squash Marinara (Makes 2 VERY LARGE servings- in fact, could easily serve 4) Freezer Prep: Slice 1 Zuchinni and 1 Yellow Squash. Put into quart freezer bag with 1/2 bag frozen broccoli.
Recipe: Slice 1 Spaghetti Squash in half. Boil until tender. Take out the seeds and throw away, then use a fork to get the flesh of the squash. Reserve the shells. Melt 3 TBS butter in a fry pan large enough for the spaghetti squash. Sautee the squash and add your prefrozen vegetables. Pour in half a pint (jar, can, etc...we make our own freezer pasta sauce and store it in pints.) of spaghetti squash and 1 can of diced tomatoes (drained). Simmer together and heat the rest of the spaghetti sauce separately. Put Spaghetti Squash mixture back in the shell and top with cheese of choice (be it mozzarella or cheddar, it depends on what you have in the house and what you like.) Bake 350 degrees until cheese is bubbling. Pour the rest of the pasta sauce over the top and serve.
For good measure, I'm going to throw in the Ranch Dressing Mix recipe that I use, in case you want to save a few bucks. :)
3 TBS Onion Powder
2 and 1/2 tsp Paprika
1 TBS parsley flakes
2 tsp salt
2 tsp sugar
2 tsp pepper
1 and 1/2 tsp garlic powder
Mix well and store in airtight container. Can be stored for up to 12 months. use 1 TBS for every 8 oz of liquid. The recipes above will need roughly 2 TBS. :)
Happy meal planning!
Hugs and loves until next time darlings!