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Old 01-23-2013, 04:37 PM   #21
smagewick
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Re: Filling up the Freezer?

I am also wondering what freezes well & how to prevent frost burn.

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Old 01-24-2013, 08:13 AM   #22
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Originally Posted by smagewick View Post
I am also wondering what freezes well & how to prevent frost burn.
I always cover with seran wrap then cover with foil. That usually helps prevents freezer burn.

I'm mobile.... sorry for the typos!
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Old 02-18-2013, 11:30 AM   #23
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Well I'm being brave. Here is a picture of my super messy freezer.
I filled it with freezer meals yesterday. 8 meals and two side to add to chicken breast or something.

I'm mobile.... sorry for the typos!
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Last edited by kushie tushie; 01-16-2014 at 09:52 AM.
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Old 02-18-2013, 01:38 PM   #24
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Re: Filling up the Freezer?

I am up to 5 meals I have to wait until the first to buy more food for more meals but it's a start. Here are my favorite new recipes,

South-of-the-Border Meatloaf
Add spicy salsa and sweet corn to your mom’s traditional recipe for a unique twist on an old favorite.
Serves: 8
Prep: 8min |*Cook: 1hr 5min |*Total: 1hr 23min*
1 pound extra-lean ground round beef
8 ounces ground turkey breast
3/4 cup salsa
3/4 cup soft bread crumbs
1 cup chopped onions
1/2 cup whole kernel corn
1 egg, lightly beaten
2 cloves garlic, minced
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/8 teaspoon salt
1/4 cup reduced-sodium tomato sauce
1 tablespoon reduced-sodium ketchup
1 teaspoon sugar
Preheat the oven to 350F.
In a large bowl, combine the beef, turkey, salsa, bread crumbs, onions, corn, egg, garlic, chili powder, cumin, pepper, and salt. Mix well. Form into a loaf. Place in a 9" x 5" no-stick loaf pan.
In a small bowl, combine the tomato sauce, ketchup, and sugar. Spread over the top of the meat loaf. Cover with foil and bake for 1 hour, or until a meat thermometer inserted into the thickest part of the meat loaf reads 160F. Uncover and bake for 5 minutes, or until the top browns slightly. Let stand for 10 minutes before slicing.
To freeze:*Remove the cooled cooked loaf from the pan. Wrap with a double layer of freezer-quality foil.
To use: Thaw overnight in the refrigerator. Bake the foil-wrapped loaf at 350F for 20 minutes, or until hot.

Lentil-Rice Stew with Turkey Sausage
This thick stew features lentils and vegetables in a rich curry broth. Turkey sausage is a lean alternative to pork sausage, and it gives surprisingly good flavor.
Serves: 7
Prep: 8min | Cook: 40min | Total: 48min
8 ounces low-fat italian turkey sausage
2 cups chopped green cabbage
1 cup chopped onions
1 green pepper, chopped
3 cloves garlic, minced
4 cups frozen defatted chicken stock , thawed
1 cup dried lentils
1/2 cup Rice
1 teaspoon curry powder
1/4 teaspoon ground black pepper
2 tablespoons minced fresh parsley
Coat a Dutch oven with no-stick spray and place over medium-high heat until hot. Add the sausage. Cook, stirring, for 5 minutes, or until browned. Add the cabbage, onions, green peppers, garlic, and 1 cup of the stock. Cook, stirring, for 5 minutes, or until the onions are soft but not browned.
Add the lentils, rice, curry powder, and the remaining 3 cups stock. Bring to a boil. Reduce the heat to medium. Cover and cook, stirring occasionally, for 25 minutes, or until the lentils are soft and the stew is thick. Add the black pepper and parsley. Stir to combine.
To freeze:*Pack the cooled soup in a freezer-quality plastic container.
To use:*Thaw overnight in the refrigerator. Transfer to a saucepan. Cover and cook, stirring frequently, over low heat for 15 minutes, or until hot.
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Old 02-18-2013, 01:38 PM   #25
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Re: Filling up the Freezer?

I am up to 5 meals I have to wait until the first to buy more food for more meals but it's a start. Here are my favorite new recipes,

South-of-the-Border Meatloaf
Add spicy salsa and sweet corn to your moms traditional recipe for a unique twist on an old favorite.
Serves: 8
Prep: 8min |*Cook: 1hr 5min |*Total: 1hr 23min*
1 pound extra-lean ground round beef
8 ounces ground turkey breast
3/4 cup salsa
3/4 cup soft bread crumbs
1 cup chopped onions
1/2 cup whole kernel corn
1 egg, lightly beaten
2 cloves garlic, minced
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/8 teaspoon salt
1/4 cup reduced-sodium tomato sauce
1 tablespoon reduced-sodium ketchup
1 teaspoon sugar
Preheat the oven to 350F.
In a large bowl, combine the beef, turkey, salsa, bread crumbs, onions, corn, egg, garlic, chili powder, cumin, pepper, and salt. Mix well. Form into a loaf. Place in a 9" x 5" no-stick loaf pan.
In a small bowl, combine the tomato sauce, ketchup, and sugar. Spread over the top of the meat loaf. Cover with foil and bake for 1 hour, or until a meat thermometer inserted into the thickest part of the meat loaf reads 160F. Uncover and bake for 5 minutes, or until the top browns slightly. Let stand for 10 minutes before slicing.
To freeze:*Remove the cooled cooked loaf from the pan. Wrap with a double layer of freezer-quality foil.
To use: Thaw overnight in the refrigerator. Bake the foil-wrapped loaf at 350F for 20 minutes, or until hot.

Lentil-Rice Stew with Turkey Sausage
This thick stew features lentils and vegetables in a rich curry broth. Turkey sausage is a lean alternative to pork sausage, and it gives surprisingly good flavor.
Serves: 7
Prep: 8min | Cook: 40min | Total: 48min
8 ounces low-fat italian turkey sausage
2 cups chopped green cabbage
1 cup chopped onions
1 green pepper, chopped
3 cloves garlic, minced
4 cups frozen defatted chicken stock , thawed
1 cup dried lentils
1/2 cup Rice
1 teaspoon curry powder
1/4 teaspoon ground black pepper
2 tablespoons minced fresh parsley
Coat a Dutch oven with no-stick spray and place over medium-high heat until hot. Add the sausage. Cook, stirring, for 5 minutes, or until browned. Add the cabbage, onions, green peppers, garlic, and 1 cup of the stock. Cook, stirring, for 5 minutes, or until the onions are soft but not browned.
Add the lentils, rice, curry powder, and the remaining 3 cups stock. Bring to a boil. Reduce the heat to medium. Cover and cook, stirring occasionally, for 25 minutes, or until the lentils are soft and the stew is thick. Add the black pepper and parsley. Stir to combine.
To freeze:*Pack the cooled soup in a freezer-quality plastic container.
To use:*Thaw overnight in the refrigerator. Transfer to a saucepan. Cover and cook, stirring frequently, over low heat for 15 minutes, or until hot.
__________________
A crunchy wife to B and momma of identical twin girls G & E , our rainbow
baby C born at home April 2013 and R forever in my heart.
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