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Feed the freezer recipes - Page 4

post #61 of 699
Thread Starter 
canned food can be in the pantry all the way baby!
post #62 of 699
Oh sweet. I am totally canning everything now.
post #63 of 699
Quote:
Originally Posted by Amys1st View Post
Ok- having a brain fart. Which of the list is ready to cook and which is ready to serve after reheated??
My list? I guess I'll assume you're talking to me and will answer, LOL.

"Ready to cook"
Lasagna
Ravioli lasagna
Enchilada casserole
Turkey and stuffing casserole
Hot ham (or turkey) and cheese sandwiches
Quiche (usually with meat and cheese)
Breakfast burritos
Twice-baked potatoes
Apple and peach pies (sometimes with crust, sometimes just the filling)

"Ready to serve after reheating or thawing"
Meatloaf
Meatballs
Chicken alfredo
Chicken lo mein
Chili
Banana bread and mini-muffins
Graham cracker crust pies (peanut butter pie, chocolate pie, lemonade pie, etc.)

OT: Amy, how close are you to Shorewood/Joliet? I come up to visit my mom several times a year.
post #64 of 699
I'm inspired now. I'm off to the library to pick up a freezer cookbook.
post #65 of 699
Quote:
Originally Posted by Jennisee View Post
My list? I guess I'll assume you're talking to me and will answer, LOL.

"Ready to cook"
Lasagna
Ravioli lasagna
Enchilada casserole
Turkey and stuffing casserole
Hot ham (or turkey) and cheese sandwiches
Quiche (usually with meat and cheese)
Breakfast burritos
Twice-baked potatoes
Apple and peach pies (sometimes with crust, sometimes just the filling)

"Ready to serve after reheating or thawing"
Meatloaf
Meatballs
Chicken alfredo
Chicken lo mein
Chili
Banana bread and mini-muffins
Graham cracker crust pies (peanut butter pie, chocolate pie, lemonade pie, etc.)

OT: Amy, how close are you to Shorewood/Joliet? I come up to visit my mom several times a year.
I would love some of these recipts. I made alfredo last night but I didn't think it would do well in the freezer. Could I have the following: chicken alfredo, chili, and Enchilada casserole please?
post #66 of 699
Quote:
Originally Posted by Kleine Hexe
I would love some of these recipts. I made alfredo last night but I didn't think it would do well in the freezer. Could I have the following: chicken alfredo, chili, and Enchilada casserole please?
Sure, but some of my recipes are quite un-NFL. I'm working to alter then, but I'm not there yet, so I'll post the originals.


Chicken alfredo
10 lb boneless, skinless chicken breast
3 boxes Barilla mostacolli
4 jars Classico alfredo sauce

--Cook chicken on grill. Cool and cut into pieces.
--Cook pasta half the time listed on box.
--Combine all ingredients. Stir until chicken and pasta is coated.
--Divide between 6 gallon freezer bags. Freeze.
--Thaw, spoon into bowls, reheat in microwave.
--During the garden season, I like to sprinkle on some chopped parsley and chives.


I really don't have a recipe for the chili. I usually start with a couple cans of Bush's Chili Starter, add a couple cans of kidney beans in chili sauce, maybe a can of black beans, chopped or canned tomatoes, a chopped onion, sometimes a couple envelopes of chili seasoning. It just depends on what I have in the cupboard. Then, I let it simmer for maybe an hour.


Same with the enchilada casserole.
--I make taco meat filling using browned hamburger, taco seasoning (or a 50/50 mix of chili powder and cumin), and then whatever else I have on hand--taco sauce, salsa, chopped or canned tomatoes, chopped onion, garlic, canned or fresh chili peppers. I cook until it thickens some.
--I spread either some liquid/sauce from the meat filling or taco sauce on the bottom of a 13 x 9 x 2 Gladware pan, to prevent the enchiladas from sticking.
--Then I put the meat filling, some cooked rice, and cheese in tortillas, and roll them up, and line them up in the pan. (I think I'll add beans next time as well.)
--There is usually some leftover meat filling, so I spread that in a line down the middle of the enchiladas. Then, I spread cheese in a line over the top of that. I might spread some parsley and chives or green onions on top.
--Put lid on and freeze.
--Thaw at least partway in fridge.
--Remove lid, cover loosely with foil, place pan on baking sheet (if using Gladware), and bake at 350 for about an hour or until heated through. Remove foil and bake another 15 minutes.
post #67 of 699
Amy~for the canning, is 35 mins a good time for everything? We picked 52 pounds of apples on Monday. :


Gosh I remember my mom canned soo much: peaches, beets, sauces,jellies,pears,pickles........

Here's a recipe for apple pie filling, freeze in gallon size ziplock bags:

1/2 C sugar
1/4 C brown sugar
1/4 C Flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg

Mix all dry ingredients together. Just zip and shake the bag. Then add:
6 C apples~peeled, cored,sliced
Shake around to coat the apples.
FREEZE.

Thaw and dump into pie crust. (homemade or unfold kind )

oh darn, I forgot the baking info. My friend wrote it down for me....I'll call and post later. If you're me, just follow directions on the box.
post #68 of 699
Quote:
Originally Posted by mamadege5 View Post
Amy~for the canning, is 35 mins a good time for everything? We picked 52 pounds of apples on Monday. :
There's actually a wide range of processing times. Jelly takes only 10 minutes; some canned fruit takes 45. It's best to consult the owner's manual for your canner or get a good canning book. I'm naking now, but I *think* apples are 35 minutes for pints and 45 minutes for quarts.
post #69 of 699
Okay, another canning question.

Can I make soup and can it this way to keep it in the cupboard? I will be waaaay excited if I can keep soup like this instead of in the freezer!
post #70 of 699
Yes. However, some soups can be processed in a boiling water bath, but others must be pressure canned. It depends on the ingredients. Pressure canning scares me, LOL, but I am determined to learn how.
post #71 of 699
subbing! I can't wait to be organized enough to do this!
post #72 of 699
Thread Starter 
Today its around 30 degrees or so and we got some snow that lasted all of 2 mninutes. Even so, first chilly day I make a huge vat of chili.

We might have the in laws over and also freeze a huge portion.
post #73 of 699
Quote:
Originally Posted by Amys1st View Post
now that the weather is getting cooler, making bread dough up and freezing sounds like a great idea. Do you let it rise first before freezing??

With white breat there are only two risings. You want to let it rise the first time (about an hour or until double) and punch it back. Then shape into loaves. One loaf I usually let rise again (for another hour or until double) to bake and the other I shape and wrap tightly in cling wrap and freeze immediately. When you bring it out of the freezer unwrap it and allow it to rise again (for the hour or so) and bake

With French bread, my recipe calls for a TON of rising time. Once for 1 1/2 hour, punch back, rise another 30 min, shape into three circles, rise another 15 minutes. Then shape and either allow to rise for another hour or wrap and freeze. This is the single best recipe for French bread that I have ever used. YUM YUM YUM and it's true french bread! Nothing but flour, water, yeast, and salt... again when you thaw this out, allow to rise for another hour or so and then back.

Now I am off to can!!!

Oh and I am loving the chili/first snow deal....they are calling for snow tonight so I think I may make some chili tomorrow!!
post #74 of 699
With the canning. Do you need a canner or can you just use like a large enamel (one of those dark blue ones with the little white flecks - ykwim?) pot?

What does a canner cost?
post #75 of 699
Can someone post their meat ball recipe please?

I'm really enjoying this thread!
post #76 of 699
I froze 4 baggies of that apple pie filling today, tomorrow I'll make applesauce.

Justice~can you share that FRENCH bread recipe? Pretty please.....

it is COLD here, 37 but I haven't seen snow fluffies yet. Tomorrow it's supposed to, when one kid is going on a haunted hayride and another is going to a moonlit corn maze. bbbrrrrrbbbbbrrrrrbbbbrrr

Might need some CHILI when they get home! mmmmmmmm
post #77 of 699
meat ball recipes...

1 lbs hamburger
3/4 c bread crumbs
1 egg
1 teaspoon of worshires sause
salt and peper to taste

OR
1lbs hamberger
3 peices or so of corn bread crumbels
2 c. shredded cheese
1 can tomato paste

OR
take any meatloaf recipes and turn it into meat balls, i have to do this b/c dh, ds, and dd REFUSE to eat meatloaf they don't like it, all i have to do it roll them into meat balls and there's NONE left ! LOL
post #78 of 699
Thread Starter 
I used to follow a meatball recipe but I also add pork and sometimes veal in the mix. Usually I get the meatloaf mix the butcher makes and add egg, breadcrumb, spices, onions and some other odds and ends. Shape into meatballs, freeze on a cookie sheet, and then pack up.

Since it was the frost, dh picked/rescued all the basil and is now making pesto sauce into individual portions to freeze.

I saved some twirly pasta I used with the chili so he is pouring some pesto on the pasta for lunch tomorrow.

So for the weekend, I need to feed my freezer. I already have the chili.

I am going to add:
italian meatballs un cooked
swedish meatballs un cooked
chocolate chip cookies unbaked
french bread (if you share the recipe!!)
chicken and dumplings but will make dumplings when serving(maybe next week)
post #79 of 699
Amy, you freeze the meatballs uncooked. How do you cook them later?

Quote:
Originally Posted by Justice2 View Post
With the canning. Do you need a canner or can you just use like a large enamel (one of those dark blue ones with the little white flecks - ykwim?) pot?

What does a canner cost?
I think you can use those, but I've never done it. You can't put jars directly on the bottom of the pot, so you would have to have a rack for the bottom. The price will depend on the size of the canner. Mine is a large pressure canner (the largest the store sold), and I want to say it was $80, but I used a gift certificate I got for Christmas.
post #80 of 699
Thread Starter 
I store the meatballs uncooked and then I can pop a few out when I need them or if having company, make the lot. I fry them in a bit of olive oil on a low heat- actaully I really just brown them. Then I add some tomato sauce and cover. Then they are steamed to done within 30-45 minutes. Very juicy and yummy when done and very fresh tasting. The prep this way is so minamal and the result is so awesome.

Canning-
I bought my canner w a rack inside at a local hardware store for about $30 several years ago. I have seen them at rummage sales for a dollar though. I'm pretty sure frontier coop has them too because they have all the tools for canning. I would also put out a request on freecycle. I use the same mason jars over and over and just purchase the seals new every year. they run about a dollar for a dozen.

My whole intial investment was about $50 but I use it all year after year so it was worth it. But again, you should be able to find this stuff dirt cheap or free somewhere. When we first started canning, we borrowed a canning pot from a friend to get an idea how to do it.
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