What A Crock!

Welcome to Freezer Food Friday….. Share a recipe for a freezer meal or a make ahead meal. Link it below at Mr. Linky…..Leave me a comment!

 Tex-Mex Beef Enchiladas

 Prep: 1 hour Total: 1 hour 20 minutes

 This recipe is easily doubled; you can bake one batch tonight and freeze another for a no-fuss weeknight meal.

 Serves 4.

 2 tablespoons olive oil

1/4 cup all-purpose flour (spooned and leveled)

1 can (14 1/2 ounces) reduced sodium chicken broth

1 1/2 tablespoons chili powder

1 small chipotle chile in adobo, minced, plus 1 tablespoon sauce (from a small can)

1 small onion, finely chopped

2 garlic cloves, minced

3/4 pound lean ground beef

Coarse salt and ground pepper

8 corn tortillas (6-inch)

1 1/2 cups shredded cheddar cheese (6 ounces)

1/4 cup chopped cilantro

 1.            Make sauce: In a medium saucepan, heat 1 1/2 tablespoons oil over medium. Add flour and cook, whisking occasionally, 1 minute. Add broth, chili powder, chipotle and adobo sauce, and 3/4 cup water; bring to a boil, whisking constantly. Reduce heat, and simmer until lightly thickened, about 10 minutes.

  2.            Make filling: In a 10-inch nonstick skillet, heat remaining 1/2 tablespoon oil over medium-high. Add onion, garlic, and beef; season with salt and pepper. Cook, stirring, until cooked through, about 8 minutes.

 3.            Preheat oven to 350 degrees. (If freezing, don’t place any sauce in baking dish.) Spoon 1/4 cup sauce in bottom of an 8-inch square baking dish. Set aside. Make enchiladas: Stack tortillas; wrap in foil, and warm in oven, 10 minutes. Fill each with a heaping 1/4 cup beef mixture and 2 tablespoons cheese; tightly roll up.

 4.            Raise oven heat to 450 degrees. Arrange enchiladas, seam side down, in baking dish. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Let cool 10 minutes before serving. Serve garnished with cilantro and, if desired, a green salad.

To freeze: make sauce and enchiladas; arrange enchiladas in baking dish without sauce (so tortillas don’t become soggy). Place sauce in an airtight container. Cover dish with plastic wrap and foil. Label, date, and freeze enchiladas and sauce. Use within 2 months; bake without thawing.

To bake from frozen: Thaw sauce in refrigerator overnight. Preheat oven to 450 degrees. Remove foil and plastic wrap from baking dish. Pour sauce over top, and sprinkle with cheese; cover with foil. Bake 30 minutes. Uncover; bake until lightly browned and bubbly, about 15 minutes. Let cool 10 minutes; serve.

If baking right away: Spoon 1/4 cup sauce in the bottom of baking dish; pour the rest over the enchiladas.

 I am sorry this is late.. but this time it was beyond my control… I was hospitalized for a few day but I am fine and recovering now. I look forward to visiting your blogs and catching up!

OK … How bad is this? I forgot about my own meme.. I got tied up playing with Facebook. So here is my offering for today ( better late than never, right? ).

Welcome to Freezer Food Friday….. Share a recipe for a freezer meal or a make ahead meal. Link it below at Mr. Linky…..Leave me a comment!

* Exported from MasterCook *foodfan@sbcglobal.net>

Seasoned Ground Beef and Sausage

Recipe By : Pillsbury Hamburger, September 2006
Serving Size : 8 Preparation Time :0:00
Categories : Freezer Ground Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds lean ground beef
3/4 pound pork sausage
1 cup chopped onions

In 4-quart Dutch oven, cook ground beef, sausage and onions over medium-high
heat 10-15 minutes, stirring frequently until browned. Cover; reduce heat
to medium-low. Cook 5 to 6 minutes, stirring occasionally, until meat is
thoroughly cooked; drain.

Makes 6 cups.

Note: Get to dinner in short order with our cook-and-freeze-ahead seasoned
ground beef. The combination of ground beef and pork sausage makes a speedy
meal starter. Once the meat mixture is cooked and slightly cooled, spoon
two cups of the mixture into each quart-size resealable freezer bag or
plastic freezer container. Label the mixture and date it to be used within
three months. Add to spaghetti sauce, use for tacos, lasagna, stir into
soup, use in casseroles or as a pizza topping.

Formatted by: <

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Welcome to Freezer Food Friday. I hope you are finding this a helpful meme. All my freezer Food Friday recipes can be found HERE and the remainder of my OAMC recipes are HERE. Post a recipe on your blog and link THAT recipe on Mr. Linky below!

Basil-balsamic chops

Submitted by: Lindsay Tkacsik, Bellingham

 www.fixfreezefeast.com

1 tray (6-8 pounds or 12 chops) pork loin chops, boneless or bone-in
1 cup olive oil
½ cup balsamic vinegar
¼ cup soy sauce
¼ cup lemon juice
2 tablespoons honey
3 teaspoons minced garlic (about 9 cloves)
3 teaspoons dried basil
2¼ teaspoons black pepper
3 1-gallon freezer bags, labeled

Directions

Rinse and divide chops evenly among the freezer bags.

Whisk together olive oil, vinegar, soy sauce, lemon juice, and honey in a medium bowl. Divide marinade evenly over the pork.

Into each bag measure 1 teaspoon garlic, 1 teaspoon basil and ¾ teaspoon pepper.

Seal and freeze.

To cook one entrée: Completely thaw one entrée in the refrigerator.

For outdoor cooking: Prepare a medium fire in a gas or charcoal grill.

Cook chops, turning occasionally, until an instant-read thermometer inserted into the thickest part of a chop reads 160 degrees. Discard remaining marinade.

For indoor cooking: Arrange chops on an ungreased broiler pan. Broil chops under high heat, 5-inches from the heat source, turning frequently for 15 to 18 minutes or until an instant-read thermometer inserted into the thickest part of a chop reads 160 degrees. Discard remaining marinade.

Chicken alternative: Substitute 1 tray pack (about 6 pounds) boneless, skinless chicken half-breasts for the pork chops and grill until an instant-read thermometer inserted in the thickest part of the chicken reads 170 degrees.

Creative leftovers: These leftovers are perfect for wraps, stir fries or omelets, or on a pizza. For basil-balsamic wraps: stir fry leftover rice and bite-size pieces of pork in a medium skillet over medium-high heat until heated through. Wrap in a flour tortilla and add shredded cheddar cheese, black beans, chopped scallion and sour cream.

Welcome to Freezer Food Friday. I hope you are finding this a helpful meme. All my freezer Food Friday recipes can be found HERE and the remainder of my OAMC recipes are HERE.

Post a recipe and share it with us by adding your name and a link to your recipe in MR. Linky below! 

* Exported from MasterCook *

Peanutty Pork Cubes Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Angela’s Favorites Pork
Gluten Free

In a one quart ziplock baggie, combine all ingredients except the pork, mix
well. Optional: Move 1/2 cup into a smaller baggie. Add cubed pork and mix
well. Lay flat to freeze.

Place the baggie with the marinade and meat, plus the baggie with just
marinade into a larger bag.

Thaw. Discard marinade in the baggie with the meat.

The cubes can be grilled as they are or put onto skewers with onion and
green peppers. Heat the extra marinade and use it as a dipping sauce.

This recipe freezes beautifully! You can make extra marinade and freeze it in a separate baggie to make a dipping sauce
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Welcome to Freezer Food Friday!

Today I have a freezer recipe from Martha Stewart…post your make ahead recipe and add your link to Mr. Linky. Leave me a comment, I will be around to see what you have posted!

Welcome to Freezer Food Friday!

I am posting this a little bit early as I may be busy tomorrow. Please share  a freezer/OAMC/make ahead recipe on your blog and then come link it here and leave me a comment. I will visit all links as soon as I can. Thanks for your participation! 

Pizza Meat Loaf Cups

Makes 1 dozen1 egg, beaten
1/2 c. pizza sauce
1/4 c. seasoned bread crumbs
1/2 t. Italian seasoning
1 1/2 lbs. ground beef
1 1/2 c. (6 oz.) shredded mozzarella cheese
Additional pizza sauce, optional

In a bowl, combine the egg, pizza sauce, bread crumbs and seasoning. Crumble beef over mixture and mix well. Divide between 12 greased muffin cups; press onto the bottom and up the sides. Fill center with cheese. Bake at 375 degrees for 15 to 18 minutes or until meat is no longer pink. Serve immediately with additional pizza sauce if desired. Or cool, place in freezer bags and freeze for up to 3 months.

To use frozen pizza cups: Thaw in the refrigerator for 24 hours. Heat on a microwave-safe plate on high for 2 to 3 m inutes or until heated through.

Welcome to Freezer Food  Friday!

Share a recipe for a meal or item that can be prepared ahead and frozen for later use and leave a link at Mr. Linky below. Also leave me a comment!

My previous Freezer Food Friday recipes can be found HERE and all my OAMC Recipes ( once a month ) can be found HERE 

Orange-Dijon Dump Chicken

1/3 cup orange marmalade
1/2 cup orange juice
2 Tbsp Dijon mustard
1 Tbsp white vinegar
1 large Vidalia onion, sliced into thin rings
4 - 6 pieces chicken (I use 4 boneless, skinless breasts)

Put first 4 ingredients into large freezer bag, and squish it around until they are mixed well. Add the onions and chicken breast
and freeze. When you’re ready to cook, thaw in fridge and bake at 350 - 375 for about 35 - 45 minutes, until the chicken is cooked and the onions are caramelized.

Welcome to Freezer Food Friday!

I am looking forward to a few new participants courtesy of The Daily Meme.  Make sure you tell your friends and readers about Freezer Food Friday! Blog a freezer recipe and come back and link it at Mr. Linky below ( click on the graphic). Don’t forget to leave me a comment. Thanks for participating.

French Onion Soup - From “Fix, Freeze, Feast,” Storey Publishing

10 pounds onions, peeled and cut in half
1/2 cup olive oil
1/2 cup (1 stick) butter
1 tablespoon salt
2 tablespoons beef bouillon granules
2 tablespoons Worcestershire sauce
1 tablespoon minced garlic (about 9 cloves)
1 tablespoon black pepper
5 cups shredded Swiss or Gouda cheese (about 1- 1/4 pounds)
20 small slices French bread, toasted
10 one-gallon freezer bags, label 5
5 sandwich bags
4 cups boiling water (on hand for cooking each batch of soup) Place onion halves cut side down and slice into 1/2 -inch stripes.

Completely thaw one set of ingredients in the refrigerator. Preheat the oven broiler. Place four ovenproof bowls on a rimmed baking sheet and divide onion mixture among them. Add 1 cup boiling water to each bowl. Top each soup a slice of French bread. Divide the cheese evenly over the bread slices. Broil just until cheese melts and browns. Take care when serving the soup: the bowls will be very hot. Serves 20.Per serving: 320 calories; 19 g fat (9 g saturated fat; 53 percent calories from fat); 27 g carbohydrates; 39 mg cholesterol; 892 mg sodium; 12 g protein; 4 g fiber.