Now that you’ve read our Monday article on The Delicious Art of Make-Ahead Meals, we know you’re dying to try a few recipes. Remember those great sites I suggested in Monday’s article? Well, here is just a small sample of what they have to offer (with a few modifications for personal preference). Give these recipes a try and if you love them then check out the sites to get more great ideas for freezer meals good enough to wear the label of “Family Favorite”. If you have a favorite freezer recipe then let us know about it in the Comments section below. We’d love to hear what works for you!
Breakfast Burritos
Ingredients:
10 – 10 inch whole wheat tortillas
12 eggs
1 cup of milk
1 t. Dijon mustard
Salt & Pepper to taste
1 cup sausage or bacon, cooked and crumbled
1 cup red bell pepper, chopped
1 cup onion, chopped
1 ½ cup cheddar cheese, shredded
3 T. extra virgin olive oil
Directions:
In a large skillet, heat olive oil over medium heat. Saute bell peppers and onions until slightly soft. Whisk eggs, milk, mustard and salt & pepper in a large bowl. Pour egg mixture into the heated pan and mix eggs, onions and peppers. Add sausage or bacon and continue stirring until the eggs begin to set and become firm. Remove from heat. If the tortillas are hard or dry, wrap them in a wet paper towel and warm them in the microwave for 20 seconds. Lay each tortilla out onto a clean surface. Scoop approximately ¾ c. of the egg mixture onto a tortilla in a straight line, just left of center. Sprinkle with cheese. Fold the top and the bottom of the tortilla over the egg mixture. Then, starting from the left side, begin to roll the tortilla into a burrito. Wrap each burrito in plastic wrap. When all of the burritos have been wrapped, place them into a plastic zipper bag and freeze. To reheat, unwrap the burrito from the plastic wrap and wrap it with a paper towel. Microwave the burrito on high for 1 ½ to 2 minutes, depending on your microwave. Allow to cool for a few minutes and enjoy!
Tips:
· Write the re-heating instructions on the outside of the plastic zipper bag. Even the groggiest of teenagers will be able to handle breakfast on their own with this dish.
· Vary the ingredients based on your family’s preferences. Try adding different cheeses or veggies or leave out the meat. Get creative! Be sure to write the description on the plastic wrap of each burrito so that no one gets an unwelcome surprise.
Individual Mac & Cheese Cups
(Modified from a recipe found at Once a Month Mom)
Ingredients:
4 cups milk
½ c. butter (1 stick)
3 t. dried mustard
3 t. Worcestershire sauce
1 t. salt
5 Tablespoons flour
12 ounces Cheddar Cheese, shredded
1½ cups Mozzarella Cheese, shredded
1 cups Parmesan Cheese, grated
16 ounces elbow macaroni, cooked & drained
20 each paper muffin cups
Directions:
Preheat oven to 350ºF. In medium saucepan, melt butter. Whisk in flour, dried mustard, Worcestershire sauce and salt. Heat mixture for 1 minute. Off heat, slowly add 2 cups of milk, stirring constantly until all lumps have dissolved. Add the remaining milk, stirring thoroughly. Place on stove and simmer, stirring occasionally, until sauce begins to thicken. Add the mozzarella, parmesan and 1 cup of the Cheddar cheese; stir until blended and smooth. Add macaroni, stirring gently to coat well. Line muffin tin with paper muffin cups and place one scoop of mac and cheese mixture into each muffin cup. Top with reserved 1/2 cup shredded Cheddar. Bake 15 minutes or until golden brown. Flash freeze on a cookie sheet until frozen through. Place frozen servings in a gallon freezer bag and seal.
To serve: Heat in microwave for 1-2 minutes or until heated through.
Servings: About 20
Mini-Meatloaf & Mashed Potatoes
(modified from recipes found at Once a Month Mom and Little Red Hen)
Meatloaf
Ingredients:
1 cup Italian-style breadcrumbs
¾ cup whole milk
1 egg
½ cup cheddar cheese
1 small onion, finely chopped
1 pound lean ground turkey or ground beef
½ cup carrots, shredded
½ cup baby spinach, finely chopped
1 teaspoon of minced garlic
1 teaspoon salt
¼ teaspoon pepper
2/3 cup ketchup
½ cup packed brown sugar or sucanat
1 ½ teaspoon mustard
Directions:
In a bowl beat egg and milk. Stir in cheese, breadcrumbs, onion, carrots, spinach, garlic salt and pepper. Add ground beef/turkey and mix well. Scoop into greased muffin tins (or, if you prefer an actual loaf, shape into 8 mini loaves and place into greased 9x13 inch baking dish). In a small bowl, combine ketchup, brown sugar, and mustard. Spoon sauce over mini loaves. Flash freeze for 30-45 minutes or until meat mixture is set. Remove from the pan and place into a plastic zipper bag.
To prepare: Thaw on a cookie sheet and bake at 350 degrees for 45 minutes for mini-loaves (30 minutes for muffin-sized portions) or until the internal temperature reads 160°F.
Servings: 12-16 mini-muffins or 8 mini-loaves
Mashed Potatoes
(modified from a recipe found at Once a Month Mom)
2 ½ pounds Yukon Gold potatoes, peeled & quartered
¾-1 c. condensed milk
1 teaspoons salt
¼ teaspoons pepper
2 Tablespoons butter
Directions:
Peel potatoes. Place potatoes in a large pot. Add water until potatoes are covered. Bring water to a boil. Reduce heat to medium and simmer for approximately 10-15 minutes or until potatoes slide easily off the fork when pierced. Drain water from potatoes. Mash until smooth, adding remaining ingredients. Beat until fluffy. Place in a greased 8×8 pan, dot with butter. Cover and freeze. To serve: Thaw. Bake at 350 degrees for 30 minutes. Double bake time if not thawed.
Servings: 4-6
Variations:
· Substitute cream cheese for the milk and add 2 T. fresh chives
· Add 1 head of roasted garlic and 1 T. of fresh thyme
· Add ½ c. of crumbled bacon and ½ c. of crumbled bleu cheese or shredded cheddar
· Substitute ½ c. of Chevre goat cheese for the ½ c. of the milk and add 1 T of chopped fresh rosemary
Mac & Cheese Cups
Just made the mac & cheese cups last night and the kids loved them! I even made a non-cheese version for my milk-allergic son using Daiya cheese and soy milk. Great recipe!