Freezing Vegetables

Steamed_Vegetable_MedleyIf you know me, you know that I can’t pass up a good deal, so when I find fresh veggies on sale I just want to buy up the whole store!

Here’s a list of veggies you can freeze for up to six months. I recommend chopping them and storing in small portions so you can just grab the bags you need for any given recipe!

Asparagus
Beans
Brussels Sprouts
Cabbage
Carrots
Celery
Corn
Cucumber
Eggplant
Mushrooms
Onion
Parsnips
Peas
Peppers
Potatoes
Pumpkin
Squash
Tomatoes
Turnips

Teriyaki Chicken {2}

{This is a different recipe from the one that I rated horribly}

In the bag (split between 2)
3 lbs bnls sknls chicken breast, cut into pieces
3/4 cup granulated sugar
3/4 cup soy sauce
1 T. grated fresh ginger
2 cloves garlic, minced.

Throw in freezer bags, give it a shake and freeze flat.

Instructions for bag:
Thaw and cook in a heated skillet until chicken is done, add frozen vegetables for the last 10 minutes. Serve over rice.

The Verdict: Creamy Chicken Taquitos

Recipe Here
Sick smileSad smileDisappointed smileSmileOpen-mouthed smile

Prep: Disappointed smile
Let’s be honest here, some of the recipes I’ve posted require nothing more than throwing it all into a freezer bag. This requires baking and dicing and chopping, so it’s a little more tedious in comparison, but still, anybody can put this together!

Taste: Open-mouthed smile
Perfection! I’ve made these time and time again and there isn’t a thing I would change!

Kid Friendly: Open-mouthed smile
My kids gobble them up every time!

Overall: Open-mouthed smile
If I don’t have at least a dozen of these babies ready to go in my freezer at any given moment I get all panicky and you better believe I’m at the store buying the ingredients to make more!

Creamy Chicken Taquitos

Via: Our Best Bites

Open-mouthed smile

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese
10-12 small corn tortillas

Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.

Place seam side down on the baking sheet and freeze 2hrs, or until they hold their shape, then throw in a freezer bag!

Cooking Instructions:
Bake at 350 for 20 minutes, or until tortilla is browned.

The Verdict

Baked Ziti

1 box ziti pasta
1 jar spaghetti sauce
Heavy Cream
1 c. Mozzarella cheese, shredded
1 c. cottage cheese
1-2 c. cooked chicken breast
9×13 foil baking pan

Cook pasta according to directions on box.
Pour 1/4 spaghetti sauce into bottom of foil pan
Fill jar back up with cream and shake.
Mix cooked pasta, spaghetti sauce/cream mix, mozzarella cheese, cottage cheese and chicken breast.
Pour in pan.
Cover in foil and plastic wrap

Instructions for container
Bake covered 350 for 1 hour. Top with shredded mozzarella cheese and bake uncovered 5 min.

Chicken Enchiladas

Via: Dreaming of Poultry

2 T Butter
Small chopped Onion
2 cloves Garlic, minced
1/4 cup Olives, sliced
10.5 oz can Cream of Chicken Soup
1 cup Sour Cream
4.5oz Can Green Chilies
1 1/2 c. Cooked Chicken, shredded
1 1/2 c. Mozzarella Cheese, shredded
1/4 c. Milk
10 Tortillas

In a medium sauce pan, sauté onion and garlic in butter. Add 1/4 cup olives, soup, 1/2 cup sour cream, and green chilies; mix well. Reserve 3/4 cup sauce and set aside. To remaining sauce add chicken and 1/2 cup cheese. In a small bowl, combine reserved sauce with remaining sour cream and milk; mix well. Spread 1/2 cup sauce over the bottom of freezer pan. Place 1/4 cup chicken mixture in each tortilla and roll.  Place seam side down in freezer pan. Spoon remaining sauce over filled tortillas, covering completely. Freeze.
To serve; thaw, bake at 350 for 25 minutes. Sprinkle with 1 cup of cheese and return to oven until cheese melts.

Lasagna

Via: Dreaming of Poultry

1 10oz Pkg Lasagna Noodles
1.5 lbs Ground Beef
1 lb Italian Sausage
4 cloves Garlic, minced
2 14.5oz Cans Whole Tomatoes
1 can tomato paste
1/4 c Minced Parsley
10 Basil Leaves
1 t. Salt
3 C. Cottage Cheese
2 Eggs
1 C Parmesan Cheese, grated
2 T Minced Parsley
1 lb. Mozzarella Cheese, sliced
1/4 c. Parmesan Cheese

Cook lasagna noodles according to package directions. Drain and lay flat on aluminum foil or a cookie sheet. In a large skillet combine ground beef, sausage, and garlic; brown. Add tomatoes, tomato paste, 1/4 cup parsley, basil, and 1/2 tsp salt. Simmer for 45 minutes. In a medium bowl, mix cottage cheese, eggs, 1 cup parmesan, 2 TBSP parsley, and 1/2 tsp salt. Stir well. To assemble, arrange noodles, cottage cheese, mozzarella, meat mixture. Repeat, ending with meat. Sprinkle with extra parmesan. Freeze. To serve: bake at 350 until bubbly.

Coconut Chicken Curry

Chicken CurryAdapted from: Martha Stewart and Mama and Baby Love

Divide into 2 bags:
3 lbs boneless, skinless chicken breast, chopped
2 medium onions, chopped
1 zucchini, chopped
2 cups baby carrots
2 cans chopped mangos
8 cloves garlic, minced
1 oz peeled, fresh ginger, thinly sliced
4 T curry powder
2 t coriander
2 t cumin
kosher salt to taste

Instructions for bag:
Add 1 can coconut milk and bag to slow cooker, cook on low 12 hours. Add 1 can coconut milk and bag of frozen peas 25 min before serving.

Slow Cooker Beef Short Ribs

slow-cooker-beef-short-ribs-291x437Via: Paula Deen

Ingredients

3 pounds beef short ribs
1 teaspoon salt
1 teaspoon pepper
1 tablespoon garlic powder
48 oz. chicken stock
5 ribs celery, cut into 2 inch pieces
5 large carrots, peeled and sliced in 2 inch pieces
8 red potatoes, quartered
1 large onion, cut into 8 pieces
Salt and Pepper to taste
1 tablespoon cornstarch
Loaf or crusty bread (optional)

Directions

Rub the outside of the short ribs with salt, pepper and garlic powder. In a large skillet over high heat, brown short ribs on all sides. Let cool.

Transfer ribs to large freezer bag. Add ingredients through salt and pepper. Freeze Flat.

Instructions for Bag: Cook on low 12 hours or high 6 hours.
Before serving, remove one cup of liquid from slow cooker and whisk in cornstarch. Add mixture back to cooker and stir. Serve in bowls with a thick slice of crusty bread.