Freezer Recipes Made Easy
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Stocking your freezer with pre-made meals is beneficial in many ways. It saves on time, for those days when you are too rushed to spend time cooking. It saves money, because when in a rush, the alternative is fast food, which can add up fast. Also, because you don't have to run through the drive-thru, it gives you more time to enjoy peace and quiet. Finally, it prevents the kitchen from constantly getting messy as a side affect of cooking.



Publié par
Date de parution 23 juillet 2014
Nombre de lectures 0
EAN13 9781633832787
Langue Assamese
Poids de l'ouvrage 1 Mo

Informations légales : prix de location à la page 0,0012€. Cette information est donnée uniquement à titre indicatif conformément à la législation en vigueur.


Table of Contents
50 Quick And Easy Freezer Recipes
What Is a Freezer Meal?
Freezer Recipes
Freezer Recipes Guide
Quick Healthy Cooking Recipes
Section 1: Dieting Cookbook
Section 2: Grain Free Cooking
50 Quick And Easy Freezer Recipes
How To Prepare Healthy Weekly Recipes For The Family
By: Asher Scott
Chapter 1- What Is a Freezer Meal?
The world is a hectic place, it’s even more hectic for those juggling work, personal time, families, and the desire to stay fit and trim. For some, this would be enough to start running to every fast food joint in town in hopes of filling the bellies of their family in mere minutes. Sure, that’s doable, but it’s not advisable. Let’s be honest, cooking on a nightly basis can be a drag, for some people it is practically impossible.
What if cooking didn’t have to take place every day, and the family could still have home cooked meals, just minus the hassle. It is possible, and the solution doesn’t even reside in the frozen foods section of the grocery store. Freezer meals, or freezer cooking, is a form of cooking that allows for several weeks’ worth of meals to be made so they can just be removed from the freezer and popped in the oven, for a hassle-free home cooked meal.
Freezer Meal Preparation
Freezer meals do require some preparation, but most practitioners of freezer cooking, or freezer meals, agree that once they get rolling, preparation is even, and, in some cases, can even be fun. In order to get started, one has to plan meals ahead of time. Take a couple hours out of one evening, sit down and plan out what you and your family will be eating for the next week, or even month, depending on how overzealous you plan on being. Once you’ve outlines the meals your family will be enjoying for the aforementioned time frame, it’s time to make a shopping list. Figure out what you’ll need from the store, and write everything down.
Once you are armed with your list, and your planned meals, it is time to head to the grocery store and get your supplies. You can do this whenever is convenient for you, but most seem to find hitting the grocery store on a Friday night to be the least crowded and the easiest time to get a big shopping done. Families, generally, are at home, and those who spend their weekends partying most assuredly aren’t spending time at the grocery store.
Set a day aside and get cooking. A marathon cooking session might not seem like great fun, but it is the best way to get freezer meals done and packed away. Cooking on a Sunday is what most people find preferable, after all, it is the day when most people have completely free to get their cooking done, anyway. Instead of hitting the shops or going to brunch with friends, simply set a Sunday aside to cook. The amount of time you’ll save during the week, and the money you’ll save as well will be completely and utterly worth it, in the long run.
During the marathon cooking session, freezer meal pros suggest using the same pot for several meals. For example, if you are planning on chili, as well as spaghetti sauce you can brown beef and onions for both in the same pot. If you are planning potatoes for two meals prepared in two separate ways, you can cook the potatoes together, and simply separate and prepare them two different ways at a later stage. Freezer meals actually take less time, overall, than cooking each night, the time is just condensed into one day, and the free time is spread across all those cooking-free evenings.
Once everything is cooked package and label it. You can use any-type of freezer safe packaging you like, but be sure to label it. Most agree that a bit of masking tape and a sharpie is the perfect way to label containers that will be used and reused for several marathon cooking sessions. If you are using freezer bags to store your meals, you can simply write your meal names right on them. Most find adding the date you plan to eat the meal to be especially useful.
Freezer Meal Benefits
Freezer meals and the entire process have a ton of benefits for busy singles and families as well. It is tough finding recipes for one, but with freezer meals a large batch can be made, split into several portions, and frozen individually for quick, single-serve meals. It works the same way a frozen dinner from the supermarket works, but it’s more nutritious and fiscally responsible in the long run. For families, freezer meals ensure a busy family has a hot, nutritious and home cooked meal on the table every night, no matter how many soccer practices, dance recitals and afternoon business meetings are packed into a weekday.
Freezer meals are huge time savers. Anyone who has ever tried to cook a meal during a busy weekday knows how long it takes. A meal can take over an hour to make, in some cases. While celebrity chefs would have the population believes it is possible to throw together a gourmet meal in just 30 minutes flat that simply isn’t the case most of the time. But, a freezer meal allows for a perfectly nutritious meal to be prepared during a busy week in mere minutes, with almost no effort. All one has to do is pull the meal out of the freezer, allow it to thaw and pop it in the oven. Nothing could be a bigger time saver.
Freezer meals are also economical. You can buy food in bulk and make huge batches of food that can be frozen for later. Switching to freezer meals can save you thousands each year in grocery bills. Many people find that their bulk club memberships can finally be put to good use by adopting this way of cooking. Freezer cooking can also ensure good health and help people lose weight. If you know you have food waiting for you at home, in the freezer, you are less likely to stop for a burger or taco at a local haunt. Eating in is directly related to healthy weights, so eating at home can help you shed extra pounds and get healthier.
Chapter 2- What Are Some Tips and Tricks to Preparing Freezer Meals?
If you’re like most people, you probably have a pretty busy lifestyle. Whether you work outside the home, from home, or are a full-time parent, preparing freezer meals is a great way to save time and money.
One of the first things to consider is how much space you have to store the prepared meals. If you have access to a chest freezer you can prepare a lot more at once, but even with a standard upright refrigerator/ freezer combo, you can use preparation and packaging tips to maximize the space that you do have available.
Make sure you don’t make the mistake of using every nook and cranny for storing your prepared freezer meals, as that can cause a problem when you need to pick up something extra, such as a bag of veggies, and find you have nowhere to put it. Another tip is to keep any ice trays toward the front for easy access. It can be a daunting task to have to pull out multiple items in order to reach something, and then to find out you have trouble getting everything back in place properly.
A great way to get started is to sit down and make a meal plan for, say, a week. Some meal prep veterans will cook as much as a month’s worth of meals at a time, but a week is sufficient to get started. Determine the different meals you’d like to serve and what days you want to serve each one. Decide whether you want to prepare lunch meals ahead also, or if you will only do dinners. By doing this, you can ensure that you pack your freezer in the order in which you plan to use each meal. This makes serving a breeze.
Simply pull out the meal closest to the front and you’re ready to go. In addition, planning your menu allows you to minimize shopping time by making sure that you have all ingredients for the meals, and only have to make one trip to the grocery store in order to pick up anything missing from your supplies.
There are lots of ways to best prepare your meals. Look over your menu and determine the different choices you have. If you’re planning to have vegetables with some or all of the meals, think about using the same vegetable choice on more than one occasion, though of course it doesn’t have to be served on more than one night in a row. It can be spaced out since the veggies will be safely tucked into the freezer.
Do the same thing with any meat choices you’re considering. Will you have chicken a couple of different times? Beef? Pork? A vegetarian style meal? Regardless of what each individual meal will look like, much time and effort can be spared by condensing cooking into like items. For example, if you would like to have roast chicken one night, and perhaps on a different night enjoy some homemade chicken soup, you can cook the entire chicken and then divide it. Remove the amount that you will be using in soup, and dice it up for storage. The chicken that will be for the roast will be packaged in its own separate container. In addition, you then have access to the bones and remainder of the chicken to prepare your soup stock with. Likewise, if you want to do some different pasta dishes, simply determine the amount of pasta you will need in totality, boil it up, and then divide it according to appropriate meal portions. The same is true of any item that will be present in more than one meal, regardless of what the meal is.
Think about preparing some dishes that are easy to serve. Things like casseroles are a great choice for this, because they can have a variety of ingredients in one convenient dish. This makes it simple to pull it out from the freezer, heat it up and serve it. No need to worry about what side dishes to add, or extras to make the meal complete, since everything is contained in one dish. For those nights when you want something quick, simple, and easy to clean up, but you still want to serve a nutritious and delicious meal, casserole style dishes are the way to go. There are other kinds of easy meals as well; these include pasta bakes such as ziti with meat sauce or lasagna. These are filling and great to serve alone or you can add some warm buttered rolls to go along with these saucy dishes.
Another consideration is the actual storing of the meals once you have prepared them, and there are a variety of way to do this, all of which can work very well. Try out different storage methods until you find the one that works best for you. A classic way to store prepared meals is by using a variety of containers that are stackable. Simply put the correct food item in each container and place it in your freezer, putting the items that are at the end of your menu week toward the back.
A great advantage to using these containers is that they store very efficiently. Because they are made to stack, it’s simple to place them in neat rows throughout the freezer. Another popular method which can save a little more on space is to use freezer quality storage bags. These can actually allow more food storage because they can be flattened. When you put the food in, simply shape it into a neat, flat square shape, and stack items on top of each other. Regardless of which method you use, be sure to carefully date and label each bag or container.
Having prepared freezer meals on hand is a great way to save time and allow yourself to enjoy other activities in your busy lifestyle, while ensuring you serve healthy and tasty meals.
Chapter 3- How Do You Thaw Freezer Meals Safely
Learning how one can properly thaw frozen foods is important. There are proper techniques on how this can be done. In fact, it is vital to learn the safe way to thaw frozen foods as this can affect freezer cooking as well as the health of one’s family. When improper methods for thawing are performed, this will enable bacteria to grow on the food, and this has the tendency to make people sick once it is consumed.
Is Thawing an Option for All Types of Foods?
Not all foods should be thawed. However, most foods cook better after they are thawed. So, how do you determine if the frozen food should be thawed? Here are some of the things that one should consider when it comes to deciding on what foods to thaw:
Most precooked meals, which will be reheated on the same day, need not be thawed. However, such precooked meals will cook more evenly once they are thawed.
It is not recommended to thaw stuffed poultry. This should be cooked from frozen.
There are several cuts of meats that do not need any thawing. Those cuts of meats need not be thawed if they are going to be cooked fast under high heat. However, everything that will be cooked in a crock pot must be thawed.
Frozen vegetables should not be thawed. They must be cooked frozen. The same goes for frozen fruits as they can be added to any dishes directly.
When cooking frozen foods that require no thawing, about 50 percent more time should be allotted in cooking such food. Basically, if a casserole cooks about an hour, cooking a frozen one will take about an hour and 30 minutes. The additional cooking time, however, will depend on the size of the meal.
Thawing Methods to Consider
There are basically 3 techniques of thawing foods. When choosing a method, one should consider the type of food one is cooking. Not all methods are considered safe for all foods. The 3 thawing methods include the fridge thawing, cold water thawing, and microwave thawing.
Fridge Thawing
The first method is the fridge thawing. This method is considered as the safest technique to thaw frozen food. In fact, there is a general rule that says "if one is unsure of which method to use, he or she should consider fridge thawing." While this method is considered as the safest method, this is also the slowest method to thaw frozen food.
This thawing method is ideal for dairy products, meats and any food that is typically stored cold. In addition to such food choices, one can also thaw baked goods, breads, rice, pastas, fruits and beans using this thawing method. One should allow ample time for thawing when using this method. This method is easy as one can simply remove the food from the freezer until the food is fully thawed. If this method is preferred, it is essential to plan ahead as it takes time to thaw the food.
Cold Water Thawing
The second method is cold water thawing. This method is considered safe like fridge thawing when this is done properly. Most frozen foods can actually be thawed using this method. This method is faster compared to fridge thawing. This is ideal to use on meat, cooked meals, fruits, vegetables, dairy, and sauces. However, one should avoid thawing baked goods using this method.
When using this method, one should make sure that the food is placed inside a water proof container before submerging the food in cold water. One can do this on the sink or using a bucket. The water must be drained every 30 minutes. Once the water is drained, fresh cold water must be added to make sure that the temperature will not get too warm. If it does, there is a tendency that bacteria will begin to grow.
Microwave Thawing
This method is considered as the fastest method to thaw food. However, this thawing method yields uneven results. This thawing method must be performed carefully. Some foods start to cook on the outside when the inside portion is still frozen. In such cases, this thawing method can actually dry out the foods. This method must only be utilized when necessary. Any food that is thawed using this method should be cooked right away. Moreover, cooked foods that are reheated using the microwave should also be eaten soon.
Tips and Tricks in Effective Thawing
For those who have already decided on which thawing method to use, the next thing to look for and learn would be the tips and tricks on how one can effectively complete the task. Here are some of the tips and tricks in effective thawing:
Preparing Meals One at a Time
It is ideal to place one or perhaps two meals in a fridge at the beginning of the week. In this case, one should make it a habit to pull another meal from the freezer after using a refrigerated meal. This way, there will be thawed meals that are readily available.
Faster Ways in Fridge Thawing
For those who want to achieve the best results, one can thaw on a plate in the fridge about 48 hours prior to use. One should separate freezer bags as this will help speed up the thawing process.
Cooking from Frozen
For foods that are prepared in foil pans, one can directly place the food from the freezer to the oven. To cook the food from frozen, one can lower down the instructed cooking temperature. Ideally, the temperature must be reduced by 25 degrees. In addition, the cooking time should also be extended by 50 percent.
Avoiding Counter Top Thawing
While some may consider thawing on counter top another method, this must be avoided as this can promote bacterial growth. In addition, this can even cause food borne illnesses.
Consider the Right Temperature
When thawing foods in the fridge, it is important to consider the thawing temperature. The thawing temperature must be 41 degrees or perhaps lower.
Chapter 4- 10 Breakfast Freezer Meal Recipes

Breakfast Bread Casserole
6 slices bread
8 slices cheese
1 ½ cups cooked ham
¼ cup melted salted butter
4 eggs
1¾ cups milk
Grease a 9x13 pan and line with bread. Cover with cheese. Sprinkle ham on top, then pour melted butter over all. Mix eggs, salt, and milk, then pour over mixture in pan. Cover and freeze. To heat, thaw in refrigerator and bake in 350°F oven for 1 1/2 hours until set.
Speedy French Toast
8 slices bread
4 eggs
¼ cup milk
In medium bowl, beat eggs, milk, salt and pepper. Stir until blended. Toast bread then coat slices with egg mixture. Freeze in airtight container, placing individual slices between sheets of waxed paper. To serve, heat pan over medium-high heat. Cook each slice of French toast 2 to 3 minutes per side, until golden brown and heated through. Serve with butter and warm syrup.
English Muffin Variety Sandwiches
6 English muffins
6 large eggs
⅓ cup milk
6 slices American cheese
3 slices ham
3 precooked sausage patties
In medium bowl, beat eggs until scrambled. Add milk, salt and pepper and stir until blended. Heat in pan over medium high heat until eggs are cooked through. Divide into six portions. Open muffins and on bottoms layer an egg portion, a slice of ham OR a sausage patty, then a slice of American cheese. Place top of muffing on, and seal in individual bags or plastic wrap, making sure all air is out. Then place in airtight freezer container. To heat, warm in 350°F oven or toaster oven on baking sheet until golden brown and heated through.
Breakfast Bacon Wraps
16 slices of lean bacon
4 burrito sized sandwich wraps
Shredded lettuce
Sliced tomatoes
Onion slices
Fry bacon in large skillet until lightly crispy. Remove from pan and drain thoroughly on paper towels, blotting to remove excess grease. Open wraps and spread with mayonnaise. Arrange four pieces of bacon on each wrap. Top with shredded lettuce, sliced tomatoes, and slices of onion.
Roll wrap tightly and then seal in plastic wrap. Layer in airtight freezer container, separating each wrap with a sheet of waxed paper and freeze. To serve, thaw in refrigerator. For heated wraps warm oven to 350°F and place individual wraps on baking sheet, making sure sides do not touch. Heat about ten to fifteen minutes, until warm throughout.
Hearty Everything Omelets
Ingredients (for each individual omelet)
3 large eggs
⅛ cup finely chopped onions
⅛ cup finely diced ham
⅛ cup cubed sausage
⅛ cup cooked, finely chopped bacon
⅛ cup finely diced green peppers
⅛ cup shredded Monterey jack cheese
2 slices American cheese
Fry bacon in skillet until lightly crispy. Drain on paper towels and cool. Chop into small pieces and set aside. Beat eggs just until blended. Add onions, ham, sausage, bacon, and peppers to eggs. Mix until well blended. Add salt and pepper to taste. Stir in shredded Monterey jack cheese, just until moist. Heat large skillet over medium-high heat.
Pour egg mixture into skillet and fry on first side until set, occasionally lifting edges of omelet and tilting pan to allow excess mixture to run under omelet and cook. Carefully flip omelet and place cheese along one side. When second side is set, fold omelet over, remove from pan, place in airtight freezer container and freeze. To heat, warm covered in foil in oven of 350°F 15 minutes or until warmed through.

Breakfast Tacos
6 taco shells
6 large eggs
¼ cup milk
Shredded cheese blend
Diced ham
Diced sausage
Beat eggs, milk, and meats until well-blended. In large non-stick skillet cook eggs until set. Portion into taco shells and top with shredded cheese. Wrap tightly and store in freezer in airtight container. To serve, warm in 350°F oven until heated through, about ten minutes.
Bagel Bit Bites
8 mini bagels, plain
4 large eggs
⅓ cup milk
4 slices American cheese
4 slices deli ham
Mix eggs, salt, pepper, and milk in medium bowl until well blended. In non-stick skillet fry eggs until set. Divide into eight portions, placing one portion in each mini bagel. Top each with a slice of ham and cheese. Wrap and store in freezer in airtight container. To serve, heat in 350°F oven until heated through, about ten minutes.
Blueberry Pancakes
Dry complete pancake mix
1 cup fresh or frozen blueberries
Melted butter
Mix pancakes according to package directions. Stir in blueberries to taste. Fry pancakes in non-stick skillet until both sides are golden brown. Brush with melted butter and stack in freezer in airtight container, placing a sheet of waxed paper between each pancake. To serve, heat in 350°F oven ten minutes.
Scrambled Egg Mini-Pizzas
6 English muffins
4 large eggs
⅓ cup milk
2 cups shredded Mozzarella cheese
Diced ham and sausage
Beat eggs and milk until blended. Cook over medium heat in non-stick skillet until set. Lightly butter each muffin. Top with cooked eggs and shredded cheese. Add diced ham or sausage if desired. Freeze in airtight containers. To serve, bake in 350°F oven for 20 minutes or until lightly browned.
Breakfast Smorgasbord Casserole
2 cups shredded, frozen hash browns
2 cups shredded mozzarella
1 cup diced sausage
1 cup diced ham
6 large eggs
In large bowl blend all ingredients well. Pour into greased casserole dish, cover tightly, and freeze. To serve, bake in 350°F oven for 2 hours until heated through and lightly browned. Season with spices to taste.
Chapter 5- 10 Stews, Soup & Chili Freezer Meal Recipes
Classic Chili
1 onion (diced)
1 whole garlic clove (diced)
1 pound of beef
1 can of tomato paste (small can)
2 cans of whole tomatoes
2 cans of kidney beans
¼ cup of cilantro
1 green pepper
3 tbsps of chili pepper
2 tbsps of cumin
3 tbsps of Goya seasoning
1 tbsp of salt
1 tbsp of olive oil
First cook the garlic, onion, and green pepper in olive oil. Next add the meat and cook until brown. Next add the rest of the ingredients one by one, make sure to mash up the tomatoes as you cook. Stir the chili frequently and add flavoring as you see fit to taste.
Mediterranean Chicken Stew
3 chicken breasts (chopped)
½ onion (chopped)
3 garlic cloves (chopped)
1 can of tomatoes (diced)
¼ cup of raisins
2 tbsps of lemon juice
1 table spoon of fresh sea salt
1 teaspoon of Turmeric
1 Tbsp of Cinnamon
First cook the onions and the garlic in the olive oil. Next add the chopped chicken breast. After the chicken breast is white and cooked, next add the tomatoes, the raisins and the seasoning. Cook together on medium heat until for about twenty to twenty five minutes. Serve over couscous.

Classic Chicken Soup
1 ½ pounds of chicken thighs, or legs (with bone)
4 cups of water
4 carrots (diced)
4 celery stalks (diced)
1 onion (diced)
4 garlic ears (diced)
2 tables spoons of salt
2 tbsps of pepper
First heat the four cups of water on medium high. When the water is beginning to boil place the chicken in and let the chicken boil for about 20-35 minutes until the chicken is cooked and and white. Next add all of the vegetables and the seasoning. Lower the heat of the stove and let the vegetables and meat cook on medium low until all of the vegetables are nice and soft.
Black Bean Soup
3 cups of black beans (dried or canned)
4 ears of Garlic (diced)
1 whole onion (diced)
3 cups of water
¼ cup of cilantro (chopped)
3 tbsps of Goya seasoning
2 tbsps of salt
2 tbsps of jalapeno pepper
1 tbsp of olive oil
If you are using dried beans you should first boil the beans until they are cooked and completely soft. Next cook the garlic and the onion in the olive oil. After they are fully cooked at the beans, cilantro and spices. Cook for about five minutes and then add the water. Stir and cook on medium low for another 25 minutes. You may add more seasoning if you see fit.
Classic Vegetable Soup
1 onion (diced)
4 garlic ears (diced)
4 carrots (diced)
3 potatoes (diced)
3 celery stalks (diced)
1 can of diced tomatoes
1 zucchini (chopped)
6 oz of chicken stalk
2 tbsps of salt
2 tbsps of pepper
1 tsp of oregano
1 tbsp of olive oil
First cook the onion and the garlic in olive oil until they are soft. next add the chicken stalk and heat for about five minutes. After chicken stalk is warm then add in all of the vegetables and seasoning except the zucchini. After cooking the vegetables for about twenty minutes add the zucchini for ten more minutes. Serve the soup hot and it can be eaten with rice.
Vegetable Lentil Soup
3 cups of dried lentils
1 onion (diced)
4 garlic cloves (diced)
3 carrots (chopped)
3 potatoes (chopped)
2 cups of chicken stalk
1 tbsp of pepper
1 tbsp of salt
1 tbsp of thyme
1 tbsp of olive oil
Optional Topping:
Parmesan cheese
First boil the lentils in water on high for about 20 minutes and then lower the water to a light boil until the lentil are fairly soft. Remove the lentils from the heat and in a separate pot heat olive oil and cook the onion and the garlic in the oil. Next add the chicken stalk and let cook for about 5 minutes. Next add the vegetables, the seasoning, and the lentils. Cook until all vegetables are soft and the soup is ready.
White Bean Chili
4 cups of cooked shredded chicken
4 cups of chicken broth
½ onion (chopped)
1 ½ cup of salsa verde
2 cans of any white bean
2 tbsps of cumin
1 tbsp of salt
1 tbsp jalapeno pepper
¼ cup of fresh cilantro
1 tbsp of olive oil
Optional toppings:
Shredded cheese
Sour cream
Green onions
Cook onion in olive oil until onion is soft. Next add chicken broth, chicken, beans, salsa, and the seasonings to the broth. Cook on medium heat until all ingredients are cooked and soft. Chili can be served with rice.
Thai Coconut Soup
2 cups of cooked shredded chicken
1 onion (chopped)
2 cups of chicken broth
2 tbsps of fresh ginger
1 can of coconut milk
1 lime (for juice)
2 tbsps of diced jalapeno peppers
1 tbsp of olive oil
1 package of rice noodles
Use olive oil to cook onion, ginger, and the diced jalapenos. After they are soft add the chicken broth, bring the broth to a boil and add the noodles. Boil for about ten minutes and add the rest of the ingredients. Continue to cook on medium to low heat for another 15 minutes. Serve the soup hot.
Fresh Tomato Basil Soup
5 fresh whole tomatoes (chopped)or 2 cans of diced tomatoes
2 cups of chicken stalk
1 cup of heavy whipping cream
1 bunch of basil (chopped)
2 tbsps of salt
1 whole onion (chopped)
3 garlic cloves (minced)
1 tbsp of fresh black pepper
1 tbsp of olive oil
Option topping:
Fresh Parmesan cheese
First cook the onions and garlic in olive oil. Next add in the tomatoes and the chicken stalk. Let cook for about ten minutes and then add in all of the spices except the basil. Bring the soup to a boil and then put in a blender and puree the soup. Add in the whipping cream and basil, next warm on the stove together. Serve soup hot and top with Parmesan cheese.
Broccoli Cheese Soup
1 bag of frozen broccoli
1 cup of milk
½ cup of butter
2 cans of chicken stock
2 cups of cheddar cheese
1 tbsp of garlic powder
1 cup of water
½ onion (chopped)
Heat butter until soft and cook onion in butter. When onion is soft add in the broccoli and the chicken stock. Next add in the cheese and the garlic powder. Next add in the milk and water and stir. Let the mixture cook on medium low heat and serve the soup warm.
Chapter 6- 10 Seafood And Poultry Freezer Meal Recipes

Freezer Recipe for Salmon Loaf
2 cups plain potato chips (crushed)
½ cup fresh chopped parsley
4 tbsp melted butter
4 eggs that have been slightly beaten
4 1lb cans of salmon, bones removed, and flaked
Have a bowl handy. Flake the salmon in the bowl and then add the rest of the ingredients. Split the mixture into two loaves and then place them into two separate loaf pans. Freeze the loaves. When cooking day comes, thaw out and then bake in an oven at 400F for half an hour.
Freezer Recipe for Seafood Pasta Casserole
1-1/2 cup shredded cheddar cheese
2 teaspoons of salt
2 pkgs of imitation crab meat, chopped
1/2 cup sour cream
8 oz uncooked spiral pasta
Cook the pasta according to the package's directions. Drain the noodles and combine all ingredients. Place in a container, sprinkle cheese on top, and freeze. Before cooking thaw thoroughly and cover dish with tin foil. Bake at 350F for 55-60 minutes.
Clam Chowder in the Crockpot
5 cans minced clams with juice
½ lb. diced bacon
2 cups water
¼ tsp pepper
3-1/2 tsp salt
3 to 4 tbsp cornstarch
1 cup heavy cream
1 cup whole milk
2 tbsp butter
6 to 8 potatoes cut into cubes
Sauté pork in a sauce pan. Combine all ingredients in a Crockpot on high for four hours. Allow to cool and freeze.
Crab Cakes
1 pound lump crab meat
8 saltine crackers
2 tbsp vegetable oil
1 beaten egg
2 tbsp mayonnaise
1 tsp mustard
Check crab meat for cartilage and set aside. Thoroughly crush saltine crackers. Combine all ingredients together. Carefully shape the crab cakes, wrap them in wax paper, place them into Ziploc bags, and freeze them for up to two weeks. When ready to cook, thaw crab cakes and fry them in a pan with vegetable oil. Sauté the cakes until golden brown.
Stuffed Clams
12 clean clam shells
2 cans (6 ½ ounce size) minced clams
2 tbsps olive oil
1/4 teaspoon salt
1/4 cup bread crumbs
Hot sauce
Heat oil in a pan; add bread crumbs, salt, and a few drops of hot sauce. Mix together well and spoon mixture into the clam shells. Store in airtight containers and freeze for up to a month. In preparation for cooking you must first thoroughly thaw the clams, then place the clams on a baking sheet, and cook for 25 minutes at 350F.
Skewered Honey-Sesame Chicken
1 cup honey
1/4 cup sesame seeds
2 tbsp olive oil
Salt and ground black pepper
12 skinless chicken thighs, boneless, and trimmed of excess fat
3 tbsp fresh lime juice
Mix olive oil, honey, and lime juice in a bowl. Add salt and pepper to taste. Cut chicken into chunks and slather with the honey-sesame mixture. Allow mixture to marinate. Place chicken on skewers and grill on each side for six to eight minutes. Will freeze for three months.

Glazed Roasted Chicken with Honey-Ginger Glaze
2 tbsp honey
1 teaspoon grated ginger root
1 (4 to 6 lb) whole roasting chicken
1 tbsp cornstarch
2 tbsp soy sauce
Thoroughly mix honey, soy sauce, and ginger root in a small bowl. Discard extra chicken parts. Rinse and fully dry whole chicken. Coat a large Crockpot with non-stick spray. Place whole chicken into Crockpot, brush with honey mixture, and cook on low for six to eight hours. Remove, allow chicken to cool, and freeze in freezer bag.
Freezer Recipe for Chicken Meatloaf
Salt and pepper to taste
1 1/2 lbs ground chicken
1 tbsp oil
1 egg
1/4 cup ketchup
1/2 cup dried bread crumbs
1 tbsp Worcestershire sauce
Heat oil, salt, and pepper, ketchup and Worcestershire sauce in a pan; remove mixture from the heat, mix with bread crumbs, and chicken. Place the mixture into a pan. Bake loaf for one hour at 350F. After cooking allow to cool and freeze in a large freezer Ziploc bag.
Wild Rice and Turkey Soup
2 cups milk
8 tbsps flour
6 tbsps butter
3 cups diced cooked turkey meat
5 cups turkey broth
1.5 cups of canned cooked wild rice
Salt, herbs, pepper to taste
Melt butter at a medium high heat in a stock pot. Thoroughly whisk in the flour. Add milk and some broth, let thicken and then add remaining broth. Remove from heat, add turkey, wild rice, and let cool. Freeze in a hard plastic container.
Chicken Tarragon
½ tsp salt
⅛ tsp pepper
4 chicken breast halves, skinless
1 teaspoon dried tarragon
¼ cup butter or margarine, melted
Sauté salt, pepper, tarragon, and butter in a small pan. Place chicken meaty side up on a large baking dish. Slather tarragon mixture over top of the chicken. Cover and cook for 50 minutes at 350F. Remove from oven, uncover, and let cool. Cover the chicken again, place the chicken in freezer, and freeze for up to a month.
Chapter 7- 10 Vegetarian Freezer Meal Recipes
Spicy Pepper Pilaf
Vegetable oil (1tbsp)
Onion (1, chopped)
Black Cardamom (2)
Cloves (2)
Black Cumin (1tsp)
Peppercorns (5-6)
Cinnamon (½ inch)
Basmati Rice soaked for 30 minutes (1 cup)
Hot water (2 cups)
Chopped spinach leaves (1 bunch)
Mint leaves (handful)
Yellow and Red hollowed Bell Peppers (6) with the top sliced off
Salt to taste
Heat oil in a pan and add the whole spices. Add the onion and fry till it is golden brown.
Add the rice and salt. Add hot water and cook till the rice is done. Add the spinach leaves and the mint leaves and remove the pan from heat. Let it sit for 10 minutes.
Fill the peppers with the pilaf and cover with the chopped top. Wrap with a cling film and freeze. Bake it for 25 minutes at 180 degrees C till the peppers are soft before serving

Vegetable Shepherd’s Pie
Butter (50g)
Chopped vegetables (2 onions, 4 carrots, 3 garlic cloves, 1 celery head)
Thyme (1tsp)
Green Lentils (½ Kg)
Tomato Puree (3tbsp)
Vegetable Stock (1.7 l)
Salt to taste
Boiled and mashed potatoes (2 Kg)
Butter (85g)
Milk (100 ml)
Grated cheddar (50 g)
Heat butter and sauté the chopped vegetables till soft. Add the lentils, herbs and stock and simmer for 40 - 45 minutes till the lentils are cooked. Add the salt and tomato puree.
Mix the topping ingredients except cheese well.
Divide lentil and topping mixtures small portions. Sprinkle cheese and freeze or bake at 190 degrees Celsius for 30 minutes.
Mini Quiche
Corn flour (¼ cup)
Eggs (2) + 2 egg yolks
Milk (1¼ cup)
Heavy Cream (1 cup)
Nutmeg (⅛ tsp)
Olive oil (1 tbsp)
Garlic (4 Minced)
Zucchini (2 grated)
Parmesan Cheese (¼ cup)
Shallots (2 minced)
Chopped basil leaves
Preheat oven to 200 degrees C.
Blend corn flour, milk, eggs, yolks cream, nutmeg and salt till smooth. Heat oil in a pan and sauté the shallots till fragrant. Add zucchini and basil and cook.
Pour the batter in a muffin pan and top with the zucchini mixture, topping with the cheese. Bake for 15 minutes. Freeze and reheat before serving.
Squash Wontons
Butternut squash (1 pound) seeded, peeled and chopped
Soy sauce (1/4 cup)
Brown sugar (3tbsp)
Sliced scallions (3)
Chopped ginger (1tsp)
Sesame seeds (1tsp)
Wonton wrappers (20)
Cook the squash, sugar, salt and soy sauce and cover with a cup of water. Cook over medium heat till the squash is soft. Remove the squash and mash it, adding ginger and scallions, sesame seeds and a little liquid to have a porridge consistency.
Place a little filling in a wonton wrapper and seat the edges. Freeze. Steam and serve hot with dipping sauce.
Chickpea Pot Pie
Cooked Chickpeas (1 cup)
Vegetable blend (2 cups)
Chopped and caramelized onion (1 cup)
Italian seasoning to taste
9” pie crust (2)
Milk (2 tbsps)
Cream of mushroom soup (10.5 ounces)
Mix all the ingredients except pie crust. Fill the mixture in the pie crust and top it with the second one.
Freeze in separate bags. Bake at 200 degrees C for 40 minutes till the top is golden.
White Bean and Kale Soup
Drained cannellini beans (30 ounces)
Chopped Kale (1 pound)
Olive oil (1tbsp)
Minced garlic (1)
Chopped onion (1)
Vegetable broth (2 cups)
Salt and pepper
Heat oil and add the onion and garlic. Sauté for 5 minutes. Add half of the mashed beans to the pan along with broth and bring to a boil.
Add the chopped Kale leaves, salt and pepper and the rest of the beans. Simmer till Kale leaves are tender. Freeze till ready to serve.
Cinnamon Oatmeal Cakes
Flour (2 cups)
Baking Powder (1tbsp)
Salt (1tsp)
Cinnamon (½ tsp)
Brown sugar (¼ cup)
Rolled oats (2 cups)
Eggs (2)
Milk (2 cups)
Vegetable oil (¼ cup)
Combine the dry ingredients with half the oats in the food processor and pulse till the oats are roughly ground.
Whisk the wet ingredients in a bowl and add the dry ingredients with the remaining oats. Heat a griddle and drop the batter to make pancakes.
Cool and freeze each pancake in wax paper for later use.
Vegetable Lasagna
Uncooked lasagna noodles (1 pkt)
Chopped zucchini (1)
Chopped eggplant (1)
Chopped onion (1)
Spaghetti sauce (1 jar)
Ricotta cheese (2 pounds)
Mozzarella cheese (½ cup or more)
Cook the noodles according to the instructions on the packet. Sauté the vegetables on medium heat till soft and add the spaghetti sauce. Cover and cook on low heat.
Drain the cooked noodles. Spread 1/3rd spaghetti sauce in a baking pan and top with 1/3rd of noodles. Add a layer of the ricotta cheese. Repeat the process till all the sauce, noodles and ricotta cheese is used up. Give a final layer of the sauce and top with mozzarella.
Wrap in a Clingfilm and freeze till ready to use. Bake in a preheated oven at 160 degrees C for 45-50 minutes and serve.
Falafel Pie
Chickpeas soaked overnight (1 cups)
Flour (4 tbsp)
Baking powder (1 tsp)
Chopped onion (½)
Garlic minced (4)
Chopped parsley (1 tbsp)
Chopped cilantro (1 tbsp)
Red pepper powder (¼ tsp)
Cumin (1 tsp)
Chopped tomatoes (1)
Olives (½ cup) optional
Chopped cucumber (1)
Cucumber sauce
Hummus (3/4 cup)
Blend the chickpeas and onion. Add cilantro, parsley, garlic, cumin, red pepper powder and salt without pureeing it. Add the baking powder and flour and mix again. You will now have dough. You can freeze this dough or make the pie immediately.
Preheat oven to 375 degrees. Grease a pie pan and spread the dough on it. Brush will oil and bake till the pie is firm. Serve topped with cucumber sauce and hummus, olives and tomatoes.
Breakfast Cookies
Whole-wheat Flour (1.5 cups)
Oats (1 cup)
Baking powder (1 tsp)
Salt (½ tsp)
Maple syrup (½ cup)
Coconut or olive oil (½ cup)
Shredded carrots (1 cup)
Chopped dried cherries (½ cup)
Fresh grated ginger (2 tsp)
Cinnamon (1 tsp)
Pre-heat oven to 180 degrees C. Whisk the flour, baking powder and salt in a bowl. Add the oats and cinnamon.
In a separate bowl mix the carrots, cherries, maple syrup, oil and ginger. Mix the dry ingredients slowly with the wet ingredients till you get a batter. Spoon a tbsp of the batter on a parchment paper keeping a distance of 1 inch between each cookie. Bake till the cookies are golden brown.
Freeze them in a zip lock bag and use as needed.
Chapter 8- 10 Dessert Freezer Meal Recipes
Sweetest Lime Sherbet
1 lemon rind
1 package of lime flavored gelatin
1 ½ cups of sugar or substitute
1 cup boiled water
The juice of 2 lemons
1 quart milk
Mix sugar, gelatin with hot water. Add lemon juice & rind. Mix and then chill in refrigerator. As soon as cooled, mix in milk. Place into 13 x 9 inch pan. Cover, and then put in freezer. Every 30 minutes stir, and then place back in freezer. Serve after 2 or 3 hours.
Rum Watermelon Spumoni
¾ cup whipping cream
¼ cup confectioners' sugar, sifted
1 ½ pints rum ice cream
6 maraschino cherries
1 ½ pints pistachio ice cream
½ cup instant hot chocolate
2 cups cubed watermelon
½ cup whipping cream (additional)
⅓ cup pistachio nuts, chopped
Freeze 2-quart mold. Soften rum ice cream. Spread into mold. Position cherries around the bottom. Soften pistachio ice cream & mix in nuts. Spread over 1st layer, freeze. Whip 3/4 cup instant hot chocolate & cream. Spread over 2nd layer, freeze. Strain watermelon & whip 1/2 cup cream, a dash of salt and sugar. Gradually add in watermelon pulp, put back in mold. Freeze 6 hours.
Buttery Poundcake Loaf
5 egg yolks, separated
½ cup of butter
1¾ cups flour, sifted
1 cup sugar or substitute
2 tsps baking powder
1 tsp of salt
¾ cup of milk
Mix sugar, flour, baking powder and salt with butter, egg yolks, vanilla and milk. Mix well for 3 minutes. Put in greased 9-inch loaf pan. Bake in oven at 350 degrees Fahrenheit for 1 hour.

Old Timer Fudge
½ cup honey
2 cups of sugar
¼ tsp of salt
6 tbsps instant hot chocolate
½ cup of water
2 tbsps butter
1 tsp of vanilla
Stir in a saucepan, the sugar, salt and instant hot chocolate. Include milk & honey and slowly boil. Stir until it becomes like a soft mound. Mix in butter and allow it to cool down. When cooled, blend well with a mixer and add vanilla. Ensure the mix has thickened before pouring into a butter-dish.
Golden Gooseberry Pie
1 canned biscuit dough
2 cups of gooseberries
¾ cup of sugar
1 tbsp butter
Mix berries, sugar and butter in a saucepan. Stir over low-heat until it has thickened. Pulverize the berries and place in a pie plate. Roll the biscuit dough on a flat surface then, slice into 1/2-inch wide strips to place over the berries in the pan and bake at 450 degrees Fahrenheit. Bake only until crust begins to become golden.
Dominion Pound Cake
2 tbsps lemon juice
1¼ cups butter
1½ tsp cream of tartar
1¼ cups of sugar
2¼ cups of flour
¼ tsp baking powder
2¼ tsps vanilla extract
6 large eggs
Sift flour, baking powder and ¼ cup of the sugar.

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