Be creative with filling for your burritos, the possibilities are endless.
12 eggs
2 Tbsp. butter
1 lb. pork sausage, cooked and drained
½ cup chunky salsa
2 cups cheddar or pepper jack cheese
24 flour tortillas
In a large skillet melt butter. Beat eggs and then add to skillet. Cook until scrambled and set. Add salsa and sausage, mix gently. Warm tortillas and place ½ cup egg mixture in each tortilla and sprinkle with cheese. Flash freeze burritos and then store in Ziploc freezer bags. To eat, wrap loosely in a paper towel and microwave on high for 1-2 min.
This recipe comes from our freezer meals activity. This recipe makes one 9x13 pan, you could easily divide in to two 8x8 pans.
2-3 cups chicken, cooked and shredded
1 large onion
3 cloves garlic
1 29 oz. can enchilada sauce
2 4-6oz. cans green chilis
1 cup sour cream
1 15 o z . can olives, drained and sliced
1-2 cups kidney or black beans
Cheddar cheese, grated
12 tortillas
Combine garlic and onion and cook in 2 Tbsp. oil until golden. Add chicken, enchilada sauce, chilis, olives and stir until smooth. Stir in beans. Simmer for 10 minutes. In a 13x9 pan layer a thin layer of sauce, tortillas, sauce, cheese, tortilla, sauce, etc. ending with a layer of cheese.
Cover with foil and freeze. So serve bake at 350* for 30-35 minutes until heated through and cheese is melted. Allow to sit for 10 minutes before serving so it isn’t runny.
12 english muffins, split open
12 eggs
3 Tbsp. butter
12 sausage patties, cooked and drained
12 slices cheese
Toast the muffins. Cook eggs your favorite way in butter, scrambled or fried. Make sandwiches with muffins, sausage, egg and cheese. Cool and wrap in sandwich bags to freeze.
To heat, microwave for 1-2 minutes until warm and cheese is melted.
This recipe comes from our freezer meal activity. Perfect for busy school mornings and the cornflake crumbs give a wonderful crunch.
3 eggs
1 cup half and half
3 Tbsp. sugar
1 tsp. vanilla
1 cup cornflake cereal crumbs
8 (1 inch thick) slices of French bread
Mix eggs, half and half, sugar and vanilla in a shallow bowl. Dip bread in the egg mixture, leaving the bread in for a few minutes so it absorbs more egg mixture. Dip the bread in the cornflake crumbs to coat. Place on a cookie sheet lined with parchment paper, freeze until firm, then store in freezer bag.
When ready to bake, preheat the oven to 425*. Place frozen French toast pieces on a greased cookie sheet for 15-20 minutes or until golden brown and crunchy. Turn once during baking time. Serve with maple syrup, jam and powdered sugar.
This recipe comes from our freezer meal activity. I love to have a huge Ziploc bag of these in my freezer. There are so many different ways to serve these meatballs. We like spaghetti and meatballs, meatball subs, sweet and sour meatballs over rice, BBQ meatballs over rice, Meatball Stew and rolls, or even Swedish Meatballs in a creamy sauce over pasta. The meatballs are fully cooked, so to serve all they need is a minute or two in the microwave.
3 lbs ground beef or turkey
1 large onion, finely chopped
1/2 cup parmesan cheese
4 cloves garlic
2 tsp. garlic salt
3 eggs
1 tsp. pepper
1/2 cup bread crumbs
1/4 cup ketchup
1/2 pkt. onion soup mix
2 of any of the following veggies, minced or finely chopped, 1/2 cup: carrot, zucchini, spinach, green pepper, mushrooms
Combine all the ingredients and stir until smooth. Shape into 1 inch meatballs. Line pan with foil and arrange meatballs. Bake at 400* for 20 minutes. Makes 80 mini meatballs.
To freeze: After the meatballs cool you need to flash freeze them. This freezes each one individually so you don't end up with a giant glob of meatballs stuck together. Sometimes you only need 7-10 from the bag for dinner. Arrange the meatballs flat on cookie sheet and put in your freezer for about 2 hours. Then, put them in your ziploc bag for storage.
To reheat: I just put them in a microwave safe bowl and nuke for about 1 minute. If I'm using them in spaghetti, I just add them frozen right into the sauce and let them simmer with the sauce.
Tip: The vegetables add flavor, nutrition and texture to your meatballs and I’ve found that the more invisible I make them, the less anyone notices them. I grate things like carrot and zucchini with the smallest size on my cheese grater so they blend in. Spinach I chop very fine, so it just looks like fresh herbs.
This recipe comes from our freezer meals activity. This recipe makes two 9x13 pans. For my little family I like to make four 8x8 pans instead, or you could to one 9x13 and one 8x8.
44 jumbo pasta shells (That’s about one and one-half 12-oz boxes)
2 c chopped cooked chicken
2 c fresh chopped spinach
1 onion, chopped
2 cloves garlic, minced
1 (15oz) container ricotta cheese
2 (8oz) packages cream cheese, softened
1 (5oz) package shredded Parmesan cheese (about 1 2/3 c.)
1 large egg, lightly beaten
1 Tb dried parsley flakes
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp pepper
2 c shredded mozzarella cheese, divided
1 (26oz) jar prepared spaghetti sauce (any variety)
Cook shells according to package directions (be sure to stir every once in awhile so they don’t stick to the bottom of the pan and tear apart); drain and set aside.
Lightly grease 2 13x9x2inch baking dishes.
In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1 cup mozzarella. Spoon into shells. Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil.
To bake immediately: Preheat oven to 350*. Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1 cup mozzarella. Bake for 5 to 10 more minutes.
To bake from frozen: Take directly out of the freezer and put in 350* oven, leave the foil on. Bake for 50 minutes, check the middle to see if it’s hot, if not continue baking for 30 minutes. When warmed through, take off foil and sprinkle with mozzarella and bake an additional 5-10 minutes.
Serve with garlic bread or breadsticks and green salad.
This recipe comes from our freezer meal activity. This is great all by itself, or you could cook some spaghetti noodles and serve the chicken on top.
4 boneless skinless chicken breasts
½ cup melted butter
1 egg, beaten
2 cups bread crumbs (or crushed corn flakes)
1 cup parmesan cheese
1 ½ cups mozzarella cheese
1 15 oz. can stewed tomatoes
In a bowl stir together parmesan cheese and bread crumbs. In another bowl combine egg and melted butter. Dip chicken in butter mixture, then crumbs. Arrange in a baking dish and sprinkle with mozzarella cheese. Pour tomatoes over the top and cover with foil. Freeze for up to 3 months. To serve, place frozen pan in a 400* oven for 1 hour 30 minutes.
This recipe comes from our freezer meal compassionate service activity. Bake in a muffin tin, then remove and store in Ziploc bags. Perfect portion size and a great dinner with a baked potato and veggies.
2 lbs. ground beef
1 pkg. Stovetop Stuffing mix
1 cup water
2 eggs, beaten
BBQ sauce or ketchup for topping, optional
Stir together ground beef, stuffing mix, water and egg, mix well. Press meat into muffin cups. Bake at 375* for 30 minutes, or until no longer pink. Cool and freeze for up to 3 months. To serve, thaw completely and bake at 350* for 20 minutes.
½ lb. ground beef
2 cloves garlic
1/4 cup diced mushrooms
1/4 cup diced green pepper
3 Tbsp. Parmesan cheese
1 jar spaghetti sauce
1 lb box of ziti (or rigatoni) noodles
8 oz. cream cheese
1/2 cup sour cream
1 egg
6 green onions
1 1/2 cups mozzarella cheese
Cook noodles according to package directions, do not overcook or they'll be mushy when you freeze. In a skillet over medium heat cook ground beef until no longer pink. Add in minced garlic, mushrooms and green pepper. Stir in spaghetti sauce, cook and stir for 4-5 minutes. In a mixing bowl stir together cream cheese, sour cream, egg, parmesan cheese and diced green onions until smooth. In your baking dish layer noodles across the bottom, spread white cream cheese layer over the top, then pour red sauce over the top. Sprinkle with mozzarella cheese.
To bake immediately: Preheat oven to 350* and bake for 20 minutes covered, and 10 minutes uncovered.
To freeze: Cover with foil, label, date and freeze. Use within 3 months. If you want to thaw your ziti, put it in the fridge the night before and bake at 350* for 20 minutes covered and 10 minutes uncovered. If the ziti is frozen, bake at 350* for 50 minutes covered and 30 minutes uncovered.
