Freezer Meals

  • 1,736 views
Uploaded on

A brief overview for preparing freezer meals and creating your own assembly day plan and grocer list.

A brief overview for preparing freezer meals and creating your own assembly day plan and grocer list.

  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
    Be the first to comment
    Be the first to like this
No Downloads

Views

Total Views
1,736
On Slideshare
0
From Embeds
0
Number of Embeds
1

Actions

Shares
Downloads
14
Comments
0
Likes
0

Embeds 0

No embeds

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
    No notes for slide

Transcript

  • 1. Once A Month Cooking Class
    Taught by K’Lea Kelley
    Freezer Meals
  • 2. Once-a-Month Cooking
    See book by Mimi Wilson and Mary Beth Lagerborg for recipes and ideas
    Create your own meal prep plan and grocery list with your family’s favorite recipes then use it month after month. (In time, you will become so efficient you’ll amaze yourself and your neighbors too!!!)
  • 3. Groundwork
    Start with your family’s favorite recipes.
    Pick simple recipes, and have a variety. Make sure they fit your budget.
    Divide recipes into groups such as chicken, beef, meatless, fish, casseroles, miscellaneous
    You can simplify and have fun with a friend by combining efforts with someone else.
  • 4. Some Foods Do Not Freeze Well
    Raw salad vegetables
    Hard Cooked Eggs
    Gelatin desserts
    Icing made with egg whites or boiled frostings
    Instant Rice (it becomes mushy). Regular rice works fine
    Custard, cream or pies with meringue.
    Gravies and sauces thickened with flour or cornstarch. (Sauces made from cream soups work better)
  • 5. Menu Calendar
    Reproduce a blank calendar
    Record monthly menu in pencil in case you need to move them around
    Check your family’s schedule for the month to coordinate meals with activities and busy days
    Choose menus for company and special days first. Also, plan easy meals for days when parents will be away
    Pencil in menus for remaining days
  • 6. Shopping Lists
    Use recipes to compile a shopping list
    Don’t forget to list the containers or freezer bags you need
    Glass Pyrex casserole pans with lids work well if you don’t want to purchase disposable aluminum cooking pans
    Use a running tally to keep track of
    Pounds of meat
    Canned goods
    Produce
    Dairy products
  • 7. Menu Ideas (from K’Lea’s class)
    Marinated Flank Steak (freeze ahead)
    Baked Potatoes
    Salad
    Bread
    Baked Potatoes
    Chili Topping and Grated Cheese (Freeze ahead)
    Salad
    Fruit Cobbler
    Lasagna (freeze ahead)
    Salad
    French Bread
    Farmer’s Casserole (hash browns, ham, cheese, eggs, onion)
    Banana Sauce Muffins
    Fresh Fruit
    Muffins and casserole can be made ahead. Cook muffins and freeze, prepare casserole and freeze before baking
    Herbed Chicken
    Rice
    Steamed Broccoli
    Each item can be placed in a freezer bag – then place all freezer bags into a gallon freezer bag to have all ingredients together
    Chicken Cacciatore (Freeze ahead)
    Noodles
    Green Beans
    Bread
  • 8. More Menu Ideas (Tammy’s favorites)
    Mexican Meatballs
    Spanish Rice
    Strawberry Lemonade
    Chips/Salsa
    Chicken Enchiladas
    Refried Beans
    Spanish Rice
    Chips/Salsa
    Meatloaf
    Baked Potatoes
    Steamed Vegetables
    Country Chicken Vegetable Casserole
    Fruit Cup
    Sweet and Sour Meatballs
    Rice
    Green Beans
    Fruit Cup
    Swedish Meatballs
    Mashed Potatoes
    Steamed Vegetables
  • 9. Create Your Own Meal Plans!
    FAMILIAR RECIPES THAT CAN EASILY BE CONVERTED INTO A FREEZER MEAL
    Chicken Stir Fry over Rice
    Marinated Chicken Breasts
    Seasoned Hamburger Patties (mix and shape into patties – freeze between sheets of wax paper)
    Sloppy Joes
    Chopped BBQ Beef or Pork with Sauce
    Oriental Beef and Broccoli with Rice
    Chicken and Broccoli with Cheesy Rice
    Breakfast Burritos
    Beef Stew
    Stuffed Pasta Shells or Ravioli with Marinara sauce
  • 10. Assembly
    Copy recipes onto large index cards or place in plastic page protectors
    Spread recipes on table and create an order of assembly that will flow well
    Group recipes that use similar ingredients, especially meats
    One the recipes are in order, go through each one, tallying the amounts of food you need to prepare:
    how many onions to chop
    Garlic cloves to press
    Ground beef to brown
    Chicken breasts to cook
  • 11. Make a Plan
    Determine order of assembly
    Recipes that require longer cooking times should be started first early in the day
    Allow time between groups of recipes so you can take a break
    • Write or type up your plan to use month after month
    Whenever possible, combine steps for several dishes:
    Cook the rice for all dishes
    Sauté onions, vegetables, etc.
    Brown hamburger for all meals
    Cook chicken cubes for all meals
  • 12. Day before: Prep Work
    Plan for items that can be done the day before cooking/assembly such as:
    Soaking beans
    Cooking meats
    Chopping vegetables
  • 13. Cooking with Meat
    Frozen Meats must be cooked before refreezing
    Use fresh (unfrozen) meats for marinated cuts, meatballs or meatloaf.
    Large amounts of hamburger can be easily browned in a steamer
    Large amounts of cooked chicken cubes can be made by baking several boneless, skinless chicken breasts for 30 minutes at 350 F. (Cover pan with foil to retain moisture). Cut into cubes after baking.
    Ham can be purchased at the Deli in extra thick slices. These can be easily cubed for different recipes.
  • 14. Preparation Tips
    Lasagna – prepare sauce from scratch to get a thicker sauce, prepare with uncooked noodles – noodles will soften and cook while baking
    Save your butter wrappers in the freezer – they work great for greasing pans
    Overripe bananas can be frozen (leave in the peel) and microwave for 15 seconds to use in banana breads, muffins and smoothies
    Use frozen vegetables in casseroles (they have already been blanched and will store well in frozen meals)
  • 15. Helpful Hints
    Date each meal so you know how long it has been in your freezer
    Use all meals with 4-6 weeks
    Allow hot foods to cool completely, then freeze
    Blanch and drain vegetables before freezing to keep them from becoming discolored or mushy.
  • 16. Helpful Hints
    Wrap muffins in plastic wrap before placing in freezer bags
    If a recipe calls for cheese to be sprinkled on top, put grated cheese in a freezer bag and attach it to you entree before freezing
    Try to remove as much air as possible from the freezer bag or container to prevent freezer burn.
  • 17. Packaging and Labeling
    Use Zip loc freezer bags, disposable aluminum pans, or glass Pyrex dishes with tight fitting lids
    Individual components of a freezer meal are each placed in a separate zip loc bag. All Bags are then placed in a large gallon size bag to keep meal together.
    Label your bags or containers with:
    Name of the recipe, Date of preparation, Cooking Instructions
  • 18. Sample 7 Day Menu Plan
    1. Marinated Flank Steak, Baked Potatoes, Salad, Bread
    2. Chicken Cacciatore, Noodles, Green Beans, Bread
    3. Meal-in-One Potatoes, Salad, Fruit Cobbler
    4. Herbed Chicken, Rice, Steam Broccoli
    5. Lasagna, Salad, French Bread
    6. Farmer’s Casserole, Banana Sauce Muffins, Fresh Fruit
    7. Leftover Night or Eating Out
  • 19. Sample Grocery List for Menu Plan
    MEAT
    1.5 Lbs. Flank Steak
    6 boneless skinless chicken breasts
    1 ½ lb. lean hamburger
    2 Slices of Deli ham, Thick
     
    CANNED GOODS
     
    28 oz can Italian Style crushed tomatoes
    16 oz. can peeled tomatoes
    12 oz. can tomato paste
    1 Can Cream of Mushroom Soup
    1 Can Red kidney beans
     
    DAIRY
    8 oz. Shredded Monterey Jack or Cheddar Cheese
    ½ C. Parmesan Cheese
    12 oz. Sliced Mozzarella
    2 12 oz cartons large curd low fat cottage cheese
    6 eggs
    PRODUCE
    2 Onions
    1 lemon
    Bunch Green onions
    Bell pepper
    Small container fresh Mushrooms
    Garlic clove 
     
     
    MISCELLANEOUS
     
    Chili Sauce
    8 oz. pkg. Lasagna noodles
    Basil (dried)
    Parsley (dried)
    Red WineVinegar
    6C frozen hash browns 
    2 8x8 aluminumpans
    1 9x13 aluminum pan  
    Plastic wrap
    Aluminum foil 
  • 20. Sample Preparation Day Plan
    The Day Before…
     
    Mix marinade for Flank Steak. Put Flank Steak in freezer bag, pour marinade over it. Label freezer bag.
    Brown ground beef for Lasagna and Stuffed Potatoes. Place in 1 gallon freezer bag.
    Cook chicken for Chicken Cacciatore and Herbed Chicken. Place in 1 gallon freezer bag.
    Dice Ham for Farmer’s Casserole. Place in bowl. Cover.
    Chop onion, for Lasagna and Meal-In-One-Potatoes and bell pepper, mushrooms for Lasagna. Place in different prep bowls. Cover.
    Chop green onion for Farmer’s Casserole. Add to bowl with ham.
    Assembly Day…
    Start Lasagna sauce. Simmer for 30 minutes.
    Assemble Farmer’s Casserole. Freeze in 2 8x8 aluminum pans.
    Prepare Herbed Chicken. Freeze on 1 gallon freezer bag.
    Prepare and Bake Banana Sauce Muffins 15-18 minutes. Cool. Wrap in plastic wrap, put in 1 gallon freezer bag.
    Start Chicken Cacciatore sauce. Simmer for 15 minutes. Cool. Freeze in 1 gallon freezer bag.
    Cook Meal-in-One Potatoes sauce. Simmer 5 minutes. Cool. Freeze in 1 gallon freezer bag.
    Assemble Lasagna in 9x13 Aluminum pan. Cool. Freeze.