Today recipe is Chili Day Meatballs
- 1 (12oz) jar chili sauce
- 11oz grape jelly
- 2 TBSP lemon juice
- 1 cube beef bouillon, dissolved in ½ cup water
- 1 family meal-sized portion of freezer meatballs
Whisk together chili sauce, grape jelly; lemon juice and bouillon, breaking up all clumps. Cook over low heat until the sauce starts to thicken. Add the meatballs, and continue to cook in the sauce until the meatballs are fully thawed and heated through. Serve over noodles or rice.
Mix together the sauce as directed above. Place the frozen meatballs in the crockpot, pouring the sauce over them. Stir gently to coat. Cook for 8 hours on a low setting.
From Cook for a day eat for a month by Deborah Taylor-Hough
- 12 oz dried Lasagna Noodles
- 2 Cups cream Style Cottage Cheese or Ricotta
- 12 oz Mozzarella Cheese, Shredded
- 5 to 6 cups Spaghetti Sauce (You can find the recipe here)
- 1/2 cup grated Parmesan Cheese
Grease two 10x6x2 inch baking dishes. Make layers in the following order in each dsh: noodles, cottage cheese or ricotta, mozzarella cheese, spaghetti sauce, and parmesan cheese. Repeat. Make certain the dry noodles are completely covered by sauce. Wrap the pans completely with foil, label, and freeze.
Thaw the frozen meal in te refrigerator ar least 24 hours before serving. Preheat the oven to 350°. To serve, keep the lasagna toghtly covered and bake for about 45 minutes, or until the edges are bubbly and the center is hot. Remove the cover during the final 10 minutes of cooking. remove from the oven, and let stand 10 minutes before serving.
I promise I will get back to the book next week but I wanted to share this EASY recipe with you. You can make them and eat them then or they do make great freezer meals!!
Beef and Bean Burritos
- 2 lbs of ground beef
- 1 cup of salsa
- 2 cans of refried beans
- 10 large tortilla shells (I make mine really fat you can use less meat and make more burritos)
- 2 cups shredded cheese
Brown Ground beef and then drain. Add the salsa. Spread 2 TBSP of refried beans on the tortilla shells add a large spoonful (guessing it is about 1/4 cup or more ) of the ground beef and salsa mixture. Sprinkle with cheese and roll. Place in a pan (I use disposable ones from the dollar tree because I freeze these) If cooking right away just put it in a 350° oven for about 20 minutes. If you are cooking from the freezer then you will need to take them out the day before to let them thaw then place in a 350° oven and cook coveed with foil for 1 and 30 minutes ot until the internal temp is over 140° (I know you ALL have thermometers at home) or until it is no longer frozen in the middle.
You can serve with more salsa, lettuce and sour cream~~ Yummy!!
I found this recipe on Spectacular Savings, so has some good recipes check her out!!
Today’s Recipe I broke from the book I was reading when I came across another yummy freezer meal. I found it at Spectacular Savings, check out her blog!!
Chicken and Corn Enchiladas
*2 lbs boneless, skinless chicken breast – cooked and shredded
*1 package (16 oz) frozen corn
*2 cups shredded cheese
*1 cup sour cream
*1 teaspoon cumin
*1 teaspoon chili powder
*2 cups salsa
*3 cups enchilada sauce
*16 wheat tortillas
*Preheat oven to 350. Coat two 9×13 baking dishes with cooking spray.
*In large bowl, mix together chicken, corn, half of cheese, sour cream, cumin, and chili powder.
*In another large bowl, mix together the salsa and enchilada sauce.
*Spoon 1/3 cup of the chicken filling into the center of tortilla. Roll up and place seam side down in prepared dish. Repeat with remaining tortillas.
*Spoon the salsa-enchilada sauce mixture over the filled enchiladas. Sprinkle with remaining cheese. Cover with foil and bake 30-40 minutes.
I got all the way to the point of cooking, I just wrapped in foil and put it in the freezer. I was able to make 10 enchiladas (I could have made more but we had the leftovers as a dip with chips for lunch)
The stuff was YUMMY!! Let me know if you try it out!!
Bulk Spaghetti Sauce
Use this sauce over pasta, with Lazy Lasagna and Baked Ziti, and for Meatball Sandwiches
- 2 TBSP veggie oil
- 2lbs Italian Bulk Sausage (I substituted ground beef~it was on sale)
- 2 cups chopped onion
- 1/2 cup chopped green pepper
- 1/2 cup chopped celery
- 2 tsp minced garlic
- 5 (14oz) jars of commercial spaghetti sauce (I buy whatever I have the best coupon for)
- 4 (16oz) cans of Italian Style stewed Tomatoes, cut up and drained (I used plain stewed tomatoes and added Italian seasoning)
- 1 (15oz) can sliced black-olives
Heat the oil in a large Dutch oven or stockpot over medium heat, and brown the sausage(or beef), onions, green peppers, and garlic. Add the spaghetti sauce and stewed tomatoes. Reduce the heat to medium-low, and cook for at least 1 hour. Stir occasionally. Add the black olives, and stir. Allow to cool. Set aside the sauce needed for other recipes, and freeze the remainder in bags for future pasta meals.
my note~ I cooked this the day before and allowed it to cool in an ice bath till it reached 70°F and then put it in lots of small containers and placed all of them in the refrigerator. I am very big into food safety. Just as long as it gets below 40°F in 6 hours (the first 2 hours it must get down to 70°F and then you have the other 4 hours to get it to 40°.) You want to make sure that your food is good and safe to eat. If you have any questions about this recipe or food safety you can send me an email. I am a well of useless ( or useful) knowledge when it comes to food safety!!
This is the recipe you will need to make the recipes I give you later for 3 small (4-5 people) or 2 Large Meatloaves(6-7 people), 1 meal of Salisbury Steak (6 patties) & 90 meatballs (figure you need about 5 meatballs per servings) for 3 recipes
24oz of tomato sauce
3 cups dry breadcrumbs
7 eggs, lightly beaten
1 cup diced onion
1/2 cup diced green bell pepper
2 tsp salt
1/4 tsp dried thyme, crushed
1/4 tsp dried marjoram, crushed
8-9 lbs of ground beef
Combine the first 8 ingredients in a LARGE mixing bowl. Add the ground beef and mix well. Divide the meat mixture in half. Preheat oven to 350°
Shape half the meat mixture into 2-3 loaves, place them in a high sided baking pan. Bake for 1 hour. Cool; wrap each in a heavy-duty foil. Label and Freeze! Thaw in the refrigerator at least 24 hours before cooking
Shape into meatballs; use a smal cookie scoop. Place the meatballs on a broiler pan so the fat can drain while cooking. Bake uncovered, for 30 minutes. Divide the balls into meal sized portions. To prevent them from freezing into a soild meatball mass, freeze the meatballs on a cookie sheet, and when solid, place them in freezer bags. Label them and freeze. Thaw in the refrigerator for at least 24 before serving.
For Salisbury Steak
Form the remaining meat mixture into oval 1/2-inch thick patties. Heat a nonstick skillet over medium heat until hot. Place the patties into the skillet; cook turning once, 7-8 minutes, or until the centers are no longer pink. Cool, place into freezer bags. Label them and freeze
Next week on Foodie Friday: 1 recipe for the meatballs and the recipe for salisbury steak. So you know what to do after you freeze them!
If you can’t wait until next week you can pick up your own copy of Frozen Assets: Cook for a day Eat for a month by Deborah Taylor-Hough