Tater Tot Casserole (freezer meal)
32 ounce package frozen tater tots
1 lb lean ground beef
½ medium yellow onion, diced
½ tsp garlic powder
½ tsp salt
½ tsp pepper
2 tsp Worcestershire Sauce
⅓ cup sour cream
1 cup milk
1 - 10 oz can condensed cream of chicken or mushroom soup
1 - 10 oz can condensed cheddar cheese soup
2 cups shredded cheese, divided
1 cup frozen corn
In large skillet, brown ground beef with onions. Drain.
In large bowl, combine meat, sour cream, soups, milk, corn, 1 cup cheese, Worcestershire sauce and spices.
Spread half of the sauce and meat mixture in a baking dish.
Top with even layer of tater tots
Spread remaining sauce and meat mixture evenly over the tots.
Top with remaining cheese.
Put a layer of plastic wrap tight against the last layer.
Cover with foil and freeze for up to 6 months.
Chicken Enchiladas
For each recipe:
1 package flour tortillas (10)
2 cups cooked, cubed chicken
1 can cream of chicken soup
1 cup chicken broth (1 tsp soup base with 1 cup water)
½ cup sour cream
½ cup salsa
3 cups grated sharp cheddar cheese
Make sauce by combining cream of chicken soup, chicken broth, sour cream and salsa. In a separate bowl combine 2 cups cooked chicken, 1 ½ cups grated cheese and enough sauce to moisten. Fill each tortilla with chicken/sauce mixture and roll burrito style and place in a greased glass casserole dish. Cover enchiladas with remaining sauce and cheese. Cover and freeze until ready to use. Use within 4 months. Baking instructions: Remove from freezer 24 hours ahead of the meal and store in the fridge. Heat oven to 350 F. Bake for 30 minutes.
Spanish Rice (add to meal kit above if desired) Place following ingredients in a pint size ziploc freezer bag:
1 cup rice
1 tsp garlic powder
1 TB dehydrated onion
¼ tsp pepper
½ tsp cumin
½ tsp salt
1 TB dehydrated green pepper
small amount of crushed red pepper flakes (if desired)
Ziploc bag can be frozen with the casserole or stored on a shelf .
Rice cooking instructions.
Contents of Rice Bag
Add 1 - 8 oz can tomato sauce or 1 - 16 oz can stewed tomatoes
Add 2 cups water if using tomato sauce
or 1 cup water if using stewed tomatoes
Simmer on low for 30 minutes until rice is tender.
Mexican Meatballs
Bake and freeze meatballs or freeze raw meatballs on cookie sheet to become firm before transferring them to a gallon size ziploc freezer bag:
3 lbs organic hamburger
1 lb bag frozen corn
3 eggs
1/3 cup dehydrated onion
1 cup salsa
½ cup barbeque sauce
1 TB chili powder
¾ tsp cumin
2 cans chopped green chilis
Mix together and form meatballs. This recipe should make 90. Place on a baking sheet and bake at 350 F for 30 minutes. (If you prefer, you can freeze the raw meatballs on the baking sheet until firm.
Place in a Ziploc baggie and bake at 375 F for 40 minutes). Divide meatballs into serving portions for a family meal. Put in a ziploc freezer bag. Use within 4 months.
Sauce:
¾ cup salsa
1/3 cup barbeque sauce
Place sauce ingredients in a freezer pint bag for each meal that will be used. Place freezer bag of meatballs and bag of sauce into a gallon freezer ziploc. Store in freezer until ready to use.
Baking Instructions: Thaw sauce by placing freezer bag in bowl of hot water. Cover meatballs with sauce and heat in oven at 375 F for 40 minutes. Or reheat in crock pot on high for 2 hours.
Make Ahead Meat Loaf (makes 3)
3 lbs ground beef
1 cup tomato sauce
1 ½ cups oats, quick or old fashioned)
2 eggs
½ cup chopped onion (1/4 cup dehydrated)
1 tsp salt
½ tsp black pepper
Combine all ingredients. Mix lightly but thoroughly. Press meatloaf into 3 loaf pans. Mini meat loafs can be made by placing meat mixture into muffin cups. These loaves will cook faster so you need to watch the time.
If baking today; Bake for 1 hour at 350 F until center is no longer pink. Let meatloaf stand 5 minutes before slicing.
Freeze ahead: Use foil or glass loaf pans. Cover and mark loaf with date and baking instructions. Frozen meatloaves can be baked for 1 ½ hours at 350 F.
Toppings:
1 cup shredded cheese: sprinkle on meatloaf after baking. Let stand 5 minutes before serving
Spaghetti Sauce, Pizza sauce, barbecue sauce or salsa can be spread onto meatloaf 20 minutes before meatloaf is finished baking.
Tangy Topper Sauce:
Mix ¼ cup ketchup,
3 TB brown sugar,
1 TB mustard,
½ tsp nutmeg.
Spread on meatloaf 20 minutes before loaf is finished baking.
Meatballs
Single Recipe:
1 lb ground beef
¾ cup oats
2 eggs
2 TB dehydrated onion
½ cup canned milk
1 tsp salt
1 tsp Worcestershire sauce
1/8 tsp pepper
Triple Recipe:
3 lbs ground beef
2 ¼ cups oats
6 eggs
1/3 cup dehydrated onion
1 12 oz can canned milk
1 TB salt
1 TB Worcestershire sauce
¼ tsp pepper
Mix together and form meatballs. A single recipe makes 30 meatballs. Place on baking sheet and bake at 350 F for 30 minutes. Meatballs can also be frozen raw. Simply place meatballs on cookie sheet and freeze until firm. Divide meatballs into serving portions for a family meal. Put in a ziploc freezer bag and freeze until you need it. (Use within 4 months)
Top meatballs with favorite sauce and bake in Crockpot on high for 2 hours or in oven at 350 F for 45 minutes
For a complete meal in the freezer, add a 1 pint ziploc bag of sauce and 1 ziploc bag of 1 ½ cups rice and place inside a larger gallon size bag with the meatballs.
Sweet and Sour Sauce
½ cup brown sugar
¼ cup vinegar
1 tsp mustard
1 cup tomato sauce
1 tsp Worcestershire sauce
Beef Gravy Sauce for Meatballs (Place 1 package beefy onion soup mix in meal bag with meatballs; add 1 bag of instant mashed potatoes to complete meal kit)
Baking instructions: Combine soup mix with 1 1/3 cup water and 2 cans cream of mushroom soup. Pour over meatballs before baking.
Country Chicken Vegetable Casserole Place following ingredients in each 9x13 glass baking pan: Make 2 at a time to use a full bag of frozen vegetables)
2 cups cubed chicken
1 cup frozen corn (if you prefer, use diced potatoes and carrots)
1 cup frozen peas
2 TB dehydrated onion
1 cup grated mozzarella cheese
1 TB parsley flakes
Mix sauce and pour over top. For each casserole use
1 can cream of chicken soup
1 cup milk
1 TB Worcestershire sauce
Cover baking pan and freeze.
Mix topping ingredients in ziploc bag and store with baking pan:
1 ½ cups flour
½ cup cornmeal
1/4 cup Parmesan cheese
1 TB baking powder
1 tsp dried chopped chives
1 tsp salt
½ tsp garlic powder.
Baking Instructions: Take casserole out of freezer 24 hours ahead of time, store in fridge. Heat oven to 400 F. Bake for 20 minutes.
Meanwhile, combine topping ingredients with
1 cup milk
½ cup oil
1 beaten egg
Stir just until soft dough forms. Drop by tablespoons on top of hot chicken mixture. Return to oven and bake an additional 25-30 minutes or until topping is light golden brown. Makes 8 servings.
Sloppy Joes
2 cups browned hamburger (about 2 lbs)
2 tsp Worcestershire sauce
2 tsp mustard
2 cups ketchup
½ tsp salt
1 onion, chopped
2 cups celery, chopped.
Boil onion and celery together until tender. Place all ingredients into a 1 quart size freezer ziploc bag. Prepare a sloppy joe mix by simmering the contents of the bag for 1-2 hours or place in a crockpot on low for 4-6 hours.
