There are some basic things you will need before you begin preparing your freezer meals. These items include large Ziplock freezer bags, permanent markers, aluminum baking pans, and food storage containers of various sizes. You could also use a vacuum sealer if you have one. I also recommend investing in a deep freeze because this freezer cooking routine can get quite addicting!
I also found this great template on another blog that helps you plan our your freezer cooking and keep everything organized. They are in PDF format so you can save them right to your computer! Here's the link: http://moneysavingmom.com/wp-content/uploads/2010/03/msm_freezer_planning_pack.pdf
1. Grilled chicken breasts- These are always great to have on hand because you can do some much with them. You can eat them on their own with a veggie and baked potato, or you can toss them into a salad, pasta, tacos, quesadillas, soups, or make wraps and sandwiches.
2. Taco meat- Also another great thing to keep on hand. All you have to do is brown ground beef or turkey, add your favorite taco seasonings, cool completely, place in a labeled freezer bag, and freeze until you're ready for taco night.
3. Hamburger patties- I do not know what my family would do without hamburger patties. To make patties I mix one pound of lean ground beef and add salt, black pepper, garlic powder, onion powder, and seasoned bread crumbs (this makes your beef go a little farther). Shape your beef into patties and place them in a labeled freezer bag and freeze. When you're ready to make burgers for dinner, just pull out the number of patties you need.
4. Sloppy Joes- Brown some ground beef or turkey and add your favorite sloppy Joe sauce. Place the mixture in a labeled freezer bag and freeze until you're ready to serve. Make your sloppy Joe mixture go a little further by adding chopped onion and red and green bell pepper.
5. Chicken stock- keep this on hand for soup bases or sauteing liquid.
2.5-3 Lbs of chicken
3 1/2 quarts of water
1 onion, peeled and quartered
3 cloves garlic, minced
1 1/2-2 tsp Italian seasoning
4 bay leaves
1 tsp lemon pepper seasoning
3 chicken bullion cubes
Sea salt and freshly ground black pepper to taste
Add all ingredients into a stock pot and cook 35-45 minutes until chicken is tender. Remove the chicken from the pot and set aside to cool. Discard the onion and bay leaves. Cool completely and pack into containers to freeze or use for the base of chicken noodle soup (recipe below). This makes about 3 quarts of chicken stock.
6. Chicken noodle soup
3 quarts of chicken stock
Chicken left over from making chicken stock
2 cups sliced carrots
2 cups sliced celery
2 russet potatoes, peeled and cubed
2 1/2 cups uncooked egg noodles
1/3 cup cooking sherry
3 tbsp fresh parsley
2 tsp chopped fresh rosemary
Salt and pepper to taste
Bring the stock to a boil and add carrots, potatoes, and celery. Cook until tender. Add egg noodles and cook according to package directions. When the noodles are done, add chicken, parsley, rosemary, and sherry. Cook for another 2 minutes and add salt and pepper to taste. Cool completely and freeze in a labeled container.
Tip: Those big gallon size ice cream tubs with handles and lids are great for freezing soups!
7. Chili
1 large can of tomato juice
1 packet of chili seasoning
2 pounds ground beef or turkey
1 onion, peeled and diced
2 cans of mild diced tomatoes and green chiles, undrained
4 cans of kidney beans, undrained
Brown the ground beef or turkey and diced onion until completely cooked through in the bottom of a stock pot. After the meat is completely cooked, add in tomato juice and chili seasoning. Stir until the seasoning is completely dissolved. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer for 10-15 minutes. Cool completely and place into a labeled storage container and freeze until you're ready to serve.
Tip: This is great for tossing into the crockpot. You can toss it in before you go to work or school, set it on low, and the chili is piping hot and ready to eat by the time you get home.
1 1/4 pound ground chuck
1 can (15oz) tomato sauce
1/2 tsp salt
Freshly ground black pepper
8 ounces egg noodles
1/2 cup sour cream
1 1/4 cup small curd cottage cheese
1 cup grated sharp cheddar cheese
Cook the noodles according to package directions. Meanwhile, brown the ground chuck and drain off the fat. Add tomato sauce, salt, and pepper. Let simmer. In a medium bowl, combine sour cream and cottage cheese. Season with black pepper. Add the drained noodles and stir to coat. Place half of the noodle mixture into the bottom of a foil baking dish and top with half of the meat sauce and half of the shredded cheddar. Repeat with the remaining ingredients. Top the dish tightly with aluminum foil and label. Freeze until ready to serve. To prepare, bake in a 350 degree oven for 20 minutes, or until all the cheese is melted.
Tip: Lighten up this recipe by using nonfat plain Greek yogurt instead of sour cream and ground turkey instead of ground chuck.
1 box elbow macaroni
3 cans tuna, drained
2 large cans cream of mushroom soup
1 bag frozen peas
2 cups shredded cheddar cheese
1 can french fried onions
Cook the pasta according to the package directions and drain. To the noodles, add soup, tuna, shredded cheese, and frozen peas. Pour the mixture into foil baking pans and top with foil. Label and freeze until ready to serve. Bake in a 350 degree oven until bubbly. Just before pulling the casserole out of the oven, sprinkle the top with french fried onions and bake a few minutes more until the onions are golden brown.
Tip: to make your tuna noodle casserole go a little farther, you could add other ingredients such as carrots, fresh mushrooms, and celery. You could also substitute the tuna for chicken for a tasty chicken casserole.
10. Pizza Calzones- These are always great to have on hand for weekend movie nights or when the kids have friends over. All you have to do is roll out refrigerated pizza dough, add your favorite toppings, fold over, pinch edges with a fork to seal, package, label, and freeze. Pop them in the oven at 350 degrees until golden brown and serve with a side of marinara sauce. you can use the following ideas for your calzones:
* Broccoli, ham, and cheddar calzone
* Supreme pizza calzone (green pepper, onion, Italian sausage, pepperoni, cheese, and mushrooms)
* Alfredo pizza calzone (spinach, chicken, mushroom, mozzarella, served with Alfredo sauce)
* Meat lover's calzone (pepperoni, Italian sausage, ham, cheese, and bacon)
* Veggie lover's calzone (peppers, mushrooms, onions, tomatoes, cheese)
* Buffalo chicken calzone (shredded chicken, cheese, hot sauce, serve with ranch)
* Breakfast calzones (scrambled eggs, bacon/sausage, peppers, onions, cheddar cheese, served with hot sauce, nonfat plain Greek yogurt, and salsa)
11. Chicken Pot Pie (My fiance's favorite!)
1 bag frozen mixed veggies
1 roll of crescent roll dough
2 large cans cream of chicken soup
Low sodium soy sauce
2 tsp garlic powder, divided
2 tsp onion powder, divided
Smoked paprika
Salt and black pepper to taste
1 Lb boneless, skinless chicken (I like to use tenderloins because they tend to be cheaper)
Cut the chicken up into bite size pieces season with salt, pepper, onion powder, and garlic powder. Cook in a skillet until no longer pink. Add soup, a few dashes of soy sauce, veggies, remaining garlic powder, remaining onion powder, and salt and pepper to taste. Pour mixture into a foil baking pan. Roll out crescent roll dough over the top. Pinch and the sides and sprinkle the top with smoke paprika. Make small slits in the top of the crust with a sharp knife. Cover tightly with foil, label, and freeze until ready to serve. When you're ready to serve, bake in a 350 degree oven until the crust is golden brown and the pot pie is bubbly.
Tip: you may want to place the pot pie on a baking sheet while baking. Sometimes the pie filling with bubble up and spill over during the baking process.
Tip: You could also use turkey in this recipe or strictly veggies for a great make ahead meatless Monday dish. This would also be great with a biscuit crust.
12. Vegetable beef soup
1 large can of tomato juice
1 carton of reduced sodium vegetable or beef broth
2 bags frozen mixed veggies
3 russet potatoes, peeled and cubed
1 can diced tomatoes, undrained
2 pounds beef cubes
1 onion, peeled and diced
Salt and black pepper
1 tbsp butter
2 cloves garlic, minced
Heat butter in a stock pot over medium-high heat. Sautee garlic and onion while browning the beef cubes. After the meat is nearly cooked through (it will finish cooking while the soup is heating), add the veggies, tomato juice, vegetable broth, and salt and pepper. Bring the soup to a boil. Then reduce the heat and simmer 20-25 minutes. Cool completely and pour into food storage containers. Label and freeze until ready to serve.
1-2 pounds of boneless, skinless chicken
2 jars Alfredo sauce (15oz ea)
1 bag frozen broccoli florets
1/2 cup chopped bacon
Mix ingredients together in a labeled freezer bag. When you're ready to serve, dump the thawed sauce into a crock pot and cook on low for 6-8 hours or on high 4-6 hours. Serve over your favorite pasta and garnish with Parmesan cheese.
14. Sweet and Sour Chicken
3 whole boneless, skinless chicken breasts
Salt and pepper
1 cup corn starch
2 eggs, lightly beaten
1/4 cup canola oil
3/4 cup sugar
4 tbsp ketchup
1/2 cup vinegar
1 tbsp soy sauce
1 tsp garlic salt
Cut chicken breasts into chunks and season with salt and pepper. Dip the chicken into cornstarch, and then the egg. Fry the chicken in the oil until golden, but not fully cooked. Place in a foil baking dish, cover with foil, label, and freeze. For the sauce, mix the remaining ingredients together, place in a labeled container, and freeze. When you're ready to serve, defrost the sauce. Pour half the sauce over the chicken a bake in a 325 degree oven, turning every 15 minutes. When the chicken is cooked through, serve over rice and steamed veggies with the remaining sauce.
1 pound ground beef
1 medium onion, chopped\
1/2 tsp salt
1/8 tsp garlic powder
1 jar of spaghetti sauce
1 pint cottage cheese
1/4 cup grated Parmesan
2 tbsp dried parsley
4 ounces cooked lasagna noodles
1 bag shredded mozzarella cheese
Combine ground beef, onion, salt, and garlic powder. Cook over medium-high heat until browned and tender. Drain the fat. Add sauce and simmer for 15 minutes, stirring occasionally. In a separate bowl, combine cottage cheese, Parmesan cheese, and parsley. Mix well. In foil baking pans, begin layering in the following order: Sauce, noodles, mozzarella cheese, cottage cheese mixture, noodles, sauce. Repeat with the remaining ingredients. Top with mozzarella cheese. Cover with aluminum foil, label, and freeze. When you're ready to serve, cover and bake in a 350 degree oven for 40-45 minutes or until bubbly. Let stand for 10 minutes, then serve.
Tip: For a tasty twist on lasagna, add spinach to the cottage cheese mixture and replace the ground beef with ground turkey.
16. Homestyle Meatloaf (My mom's recipe!)
2 pounds lean ground beef
2 eggs
1/4 cup ketchup
low sodium soy sauce
1 tbsp onion powder
1 tbsp garlic powder
1 cup seasoned bread crumbs
Place all ingredients in a bowl and mix together. You get the best results by using your hands. Form into a roll and place in a foil baking pan. Cover tightly with foil, label, and freeze. Bake meatloaf in a 350 degree oven for 30-40 minutes or until cooked all the way through. Top the meatloaf with additional ketchup and bake 2-3 minutes longer.
Tip: to make you meatloaf go a little farther, you could always add diced onion and bell pepper to the beef mixture. This recipe would also be great with ground turkey.
17. Pancakes and waffles- I love to make up big batches of waffles and pancakes using store bought baking mixes. After they are cooled, I pack them into labeled Ziplock bags. These come in handy on weekend mornings when I do not feel like cooking breakfast or when we decide on breakfast for dinner. All you have to do is pull what you want out of the freezer, pop them in the toaster or microwave, and top then with fresh fruit or butter and syrup!
1 tbsp olive oil
1 lb boneless, skinless chicken
1 medium onion, diced
3-4 cloves garlic, minced
2 can great northern beans
1 can chopped green chiles, undrained
1/2 tsp cumin
1/2 tsp dried oregano
1/2 tsp coriander
1/2 tsp salt
Fresh black pepper
1 fresh lime
1 carton reduced sodium chicken broth
Sour cream or nonfat plain Greek yogurt
Chopped cilantro
Shredded pepper Jack cheese
Baked tortilla chips
In a large pot, heat olive oil. Add onion and cook about 2 minutes, or until they begin to become translucent. Meanwhile, drain and rinse the beans; set aside. Sprinkle chopped chicken with salt and pepper and add to the pot. Add garlic and cook until the chicken is no longer pink, 3-4 minutes. Add the green chiles and the juices, along with beans, coriander, cumin, oregano, salt, and pepper. Stir to combine. Add chicken broth. Bring to a boil, then reduce heat to a simmer. Simmer, uncovered, for 10-15 minutes. Remove from heat and add the juice from 1 lime and 1/2 cup cilantro. Add salt and pepper to taste. Cool completely and freeze in a labeled container. When you're ready to serve, heat in a large pot until bubbly and heated through. Then add shredded cheese and stir until cheese is melted. Serve with sour cream, baked tortilla chips, lime wedges, and shredded cheese for garnish.
19. Italian Chicken Roll Ups
8 boneless skinless chicken breasts
8 thin slices of deli ham
4 slices of Provolone cheese, halved
2/3 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup minced parsley
1/2 cup milk
cooking spray
Flatten each piece of chicken to 1/4" thickness. Place a slice of ham and half a slice of provolone cheese on each piece of chicken. Roll in from the short end and tuck in the sides. Secure each roll with a toothpick. In a shallow bowl, combine bread crumbs, parsley, and Parmesan cheese. Pour milk into another bowl. Dip each chicken roll in milk and then in the bread crumb mixture. Place them on a baking sheet to rest. wrap each in plastic wrap and place the rolls in a labeled Ziplock freezer bag and freeze. When you're ready to cook, place them in a 425 degree oven for 25 minutes or until no longer pink.
20. Breakfast Burritos- These are great to have on hand for a quick breakfast as you head out the door or as breakfast for dinner. All you have to do is roll up your favorite breakfast toppings in a flour tortilla, wrap them in plastic wrap, place the burritos in a labeled Ziplock bag, and freeze. I love using scrambled eggs, mozzarella, spinach, sausage, and mushrooms! Other great toppings include green peppers, onions, shredded hashbrowns, cheddar cheese, and bacon.
21. BBQ Chicken Pizza
1 store bought pizza crust
2 cups mozzarella cheese
2 chicken breasts, cubed
1 cup BBQ sauce
1/2 red onion (I tend to leave this off)
Press the pizza crust or pizza dough into a foil baking pan. Top with BBQ sauce, chicken, cheese, and onion. Wrap in plastic wrap, then foil for maximum freshness. Label and freeze. When you're ready to bake, place frozen pizza in a 400 degree oven for 20 minutes.
22. Crock Pot BBQ Beef
8oz tomato sauce
1 tbsp pepper
1/2 tsp oregano
1 bottle (16oz) BBQ sauce
3-4 lb boneless beef roast
Combine tomato sauce, pepper, oregano, and BBQ sauce in a Ziplock bag. Place the roast in a roasting pan, cover, and bake at 350 degrees for 5-6 hours. Let cool. Cut up into pieces to where it will fit in the bag with the sauce mixture. Label and freeze until ready to serve. To prepare, let thaw enough to where you can poor it in a crock pot. Cook on low for 4-6 hours. Shred with a fork and serve on hamburger buns.
Tip: This is also great with pork and chicken!
23. Homestyle Beef Stew
1 pound beef stew cubes
1 onion, peeled and diced
4 carrots sliced
4 red potatoes, cubed
2 can cream of mushroom soup
1 can tomato sauce
1 package frozen corn
1 package frozen peas
3-4 cloves garlic, minced
2 tbsp low sodium beef bouillon granules
1/4 tsp parsley
1/8 tsp celery salt
1/8 tsp paprika
1/4 tsp black pepper
Brown beef cubes and onion just until they are brown on each side, but not cooked through, and the onions are tender. Place in a freezer container along with tomato sauce, seasonings, and soup. Mix well. Add peas and corn, stirring to incorporate. Label and freeze. To prepare, pour contents into a crock pot and cook on low for 6-8 hours.
24. Zuppa Toscana
3/4 cup diced onion
1 slice bacon
1 1/4 tsp garlic, minced
1 ounce chicken bouillon
1 quart of water
2 medium potatoes, cubed
2 cups fresh spinach or kale
2 cups cooked Italian sausage
3/4 cup heavy cream (I use nonfat plain Greek yogurt to lighten it up)
Brown and crumble sausage. Place onions and bacon into a large stock pot and cook over medium heat until onions are translucent. Add garlic and cook for 1 minute. Add water, potatoes, and bouillon. Bring to a boil, then lower the heat and simmer 15 minutes. Add remaining ingredients and simmer for 5 minutes longer. Cool completely and place in a labeled freezer container and freeze until ready to serve. To prepare, you can either heat this through in a stock pot, or heat on low for 2-4 hours in the crock pot.
25. Baked Penne with Chicken and Sundried Tomatoes
6 tbsp butter
Course salt
Ground black pepper
1 pound penne noodles
1 tsp olive oil
2 boneless, skinless chicken breasts, sliced
1/2 cup plus 2 tbsp flour
6 cups milk
4 cloves garlic, minced
10 ounces fresh sliced mushrooms
1/2 cup oil packed sun dried tomatoes, drained and thinly sliced
1 1/2 cup shredded provolone cheese
1 cup grated Parmesan cheese
Cook pasta according to package directions, drain, and set aside. Grease two 2qt foil baking pans with butter. In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise. In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan. Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan. Cool completely and cover with foil. Label and freeze. To prepare, bake covered in a 400 degree oven for 90 minutes. Remove foil and bake for 15 minutes more.
26. Slow Cooker BBQ Spare Ribs
1-2 lbs of country-style pork ribs
1 1/2 cups ketchup
1 1/2 Tablespoons seasoned salt
1/2 teaspoon liquid smoke
1/2 cup brown sugar
1/2 cup white vinegar
Place pork in resealable
gallon-sized freezer bag. Mix remaining ingredients together in a bowl
and pour over pork. Mix together in bag and zip closed.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 3-4 hours or low for 6-7 hours.
27. Baked Chimichangas
1-½ pound Ground Turkey ( Or Chicken)
1 package Taco Seasoning (1.25 Oz)
1-¼ cup Water
1 teaspoon Ground Cumin
2 teaspoons Chopped Fresh Oregano
2 Tablespoons Chopped Fresh Cilantro
1 can Fire-roasted Green Chiles (7 Oz.)
½ cups Diced Fresh Tomatoes
2 Chopped Green Onions
½ cups Low Fat Sour Cream
½ cups Shredded Cheddar Cheese
4 Tablespoons Melted Butter
6 Flour Tortillas (burrito Sized / Large)
½ cups Shredded Cheddar Cheese (to Melt On Top)
GARNISH: Tomatoes, Lettuce, Cheese, Guacamole, Salsa, Sour Cream, Queso
Lay
tortillas on wax paper. Spoon 1/6 of filling into center of tortilla
and fold like and envelope. Carefully lay tortillas in a single layer
inside a Ziploc freezer bag. Freeze flat. Night before eating... thaw
overnight, preheat oven to 350. Spray pan with Pam and spray tops of
burritos with cooking spray or drizzle with melted butter. Bake until golden
brown.
Tip: I love serving these with sides of sweet Mexican cornbread, Mexican rice, and beans. Yum!
28. Milan Pasta
3 slices bacon, diced
2 chicken breasts, cut into bite sized pieces
4 cloves roasted garlic, mashed
1/2 cup sun-dried tomatoes, chopped
1 cup white mushrooms, sliced
1 cup chicken broth, divided
1 cup heavy cream (or half & half for a lower fat version)
salt and pepper to taste
8 ounces dry farfalle (bowtie) pasta
water for boiling pasta
1 cup shredded Parmesan cheese
2 tablespoons chopped fresh basil
In a large skillet over high heat, brown the diced bacon. Season the cut up chicken with salt and pepper. Add the chicken to the skillet and saute until lightly browned. Once the chicken is cooked, add the sliced mushrooms and saute until browned. Remove from pan and set aside.
Add the roasted garlic, sundried tomatoes and chicken broth to the hot skillet. Allow it come to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring.Take off heat and add the bacon, chicken and mushroom to the sauce and set aside.
Meanwhile, preheat your oven to 350 degrees and bring a large pot of lightly salted water to a boil. Add dry pasta and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl.
Pour the chicken and sauce over the hot pasta and toss. Place in a baking dish and top with shredded Parmesan cheese and bake in preheated oven for 5-7 minutes until cheese melts. Garnish with fresh basil and serve hot.
* To make ahead/freezer meals - Prepare as directed, however cook pasta to barely al dente. There should be a bite to the pasta where it's not completely cooked. Place pasta, chicken and sauce in a foil pan and allow to cool. Cover with foil and freezer. When ready to prepare, defrost and bake in preheated oven as directed above.
29. Slow Cooker Chicken Tortilla Soup
1 lb. shredded, cooked chicken
1 tsp. chili powder
1 (4 oz) can chopped green chili peppers
1/4 tsp. black pepper
1 (10) pkg frozen corn
1 Tbsp. chopped cilantro
1 (14.5 oz) can chicken broth
1 (15 oz) can whole peeled tomatoes, mashed
1 tsp. cumin
1 (10 oz) can enchilada sauce
1 med. onion
1 bay leaf
2 garlic cloves, minced
2 c. water
1 tsp. salt
Optional toppings: tortilla chips, sour cream, shredded lettuce
1. If cooking tonight, place all ingredients in a slow-cooker. Cover, and cook on low for 6-8 hours or on high for 3-4 hours. Top with your favorite tops individually in bowls and serve. If freezing, dump all ingredients (minus optional toppings) into large gallon sized Ziploc bag and freeze. Thaw overnight then follow step one to cook.
1 tsp. chili powder
1 (4 oz) can chopped green chili peppers
1/4 tsp. black pepper
1 (10) pkg frozen corn
1 Tbsp. chopped cilantro
1 (14.5 oz) can chicken broth
1 (15 oz) can whole peeled tomatoes, mashed
1 tsp. cumin
1 (10 oz) can enchilada sauce
1 med. onion
1 bay leaf
2 garlic cloves, minced
2 c. water
1 tsp. salt
Optional toppings: tortilla chips, sour cream, shredded lettuce
1. If cooking tonight, place all ingredients in a slow-cooker. Cover, and cook on low for 6-8 hours or on high for 3-4 hours. Top with your favorite tops individually in bowls and serve. If freezing, dump all ingredients (minus optional toppings) into large gallon sized Ziploc bag and freeze. Thaw overnight then follow step one to cook.
30. Classic Italian meatballs- I love having these on hand for additions to spaghetti, meatball subs, or meatball sliders .
1 cup plain breadcrumbs
1/2 cup finely grated Parmesan, plus more for serving
1/4 cup chopped fresh basil
1/4 cup chopped fresh Italian parsley
1/4 cup whole milk, at room temperature
1 tablespoon ketchup, optional
1 tablespoon tomato paste
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 large eggs, at room temperature
2 cloves garlic, minced
1 small onion, finely chopped
1 pound ground dark turkey meat
1 pound spicy Italian turkey sausage links, casings removed or lean ground beef
Extra-virgin olive oil, for drizzling
Sauce:
1/4 cup extra-virgin olive oil
3 large cloves garlic, smashed and peeled
1 large onion, finely chopped 1 teaspoon kosher salt, plus more to season
1/2 teaspoon freshly ground black pepper, plus more to season
3/4 cup chopped fresh basil
2 teaspoons finely ground fennel seeds
2 teaspoons dried oregano
Two 28-ounce cans crushed tomatoes
1/2 cup low-sodium chicken broth, optional
1/2 cup finely grated Parmesan, plus more for serving
1/4 cup chopped fresh basil
1/4 cup chopped fresh Italian parsley
1/4 cup whole milk, at room temperature
1 tablespoon ketchup, optional
1 tablespoon tomato paste
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 large eggs, at room temperature
2 cloves garlic, minced
1 small onion, finely chopped
1 pound ground dark turkey meat
1 pound spicy Italian turkey sausage links, casings removed or lean ground beef
Extra-virgin olive oil, for drizzling
Sauce:
1/4 cup extra-virgin olive oil
3 large cloves garlic, smashed and peeled
1 large onion, finely chopped 1 teaspoon kosher salt, plus more to season
1/2 teaspoon freshly ground black pepper, plus more to season
3/4 cup chopped fresh basil
2 teaspoons finely ground fennel seeds
2 teaspoons dried oregano
Two 28-ounce cans crushed tomatoes
1/2 cup low-sodium chicken broth, optional
Preheat the oven to 400 degrees F.
For the meatballs: In a large bowl, combine the breadcrumbs,
Parmesan, basil, parsley, milk, ketchup if using, tomato paste, salt,
pepper, eggs, garlic and onions. Using a wooden spoon, stir to blend.
Add the ground turkey and sausage meat. Using fingers, gently mix all
the ingredients until thoroughly combined.
Using a 1-ounce cookie scoop or a small ice cream scoop, form the
meat mixture into 1 1/2-inch balls (22 to 24 meatballs). Place the
meatballs on a heavy nonstick baking sheet, spacing apart. Drizzle with
olive oil and bake until cooked through, 15 minutes.
For the tomato sauce: Heat the olive oil in a large deep skillet
with 2-inch-high sides over medium-high heat. Add the garlic, onions,
salt and pepper. Cook for 5 to 6 minutes. Add 1/2 cup of the basil, the
fennel, oregano and crushed tomatoes. Bring to a simmer. Cook over
medium heat until the sauce thickens slightly, stirring occasionally, 15
to 20 minutes. Stir in the remaining 1/4 cup basil. Adjust the
seasoning with more salt and pepper if desired.
Add the meatballs to the tomato sauce and simmer until the meatballs
are heated through, about 10 minutes. Thin the sauce with chicken
stock, 1/4 cup at a time, if needed.
Serve with grated Parmesan alongside.
I typically freeze the meatballs in a labeled Ziplock bag before I cook them, but you could really do it either way.
1/2 cup low-sodium soy sauce
3 T. chopped onion
2 cloves garlic, minced
1 T olive or grapeseed oil
1/2 t ground pepper
1/2 t ground ginger
1/2 t. red pepper sauce
1-6 oz can orange juice concentrate (I found a brand at Publix that was JUST oranges, not nasty fillers!)
4 chicken pieces
Day of Cooking: Thaw completely and grill 4-6 inches from the heat source for 35-40 minutes.
- See more at: http://joelandkitty.com/4o-freezer-meals-in-about-4-hours/#sthash.GY0uJtJT.dpuf
3 T. chopped onion
2 cloves garlic, minced
1 T olive or grapeseed oil
1/2 t ground pepper
1/2 t ground ginger
1/2 t. red pepper sauce
1-6 oz can orange juice concentrate (I found a brand at Publix that was JUST oranges, not nasty fillers!)
4 chicken pieces
Day of Cooking: Thaw completely and grill 4-6 inches from the heat source for 35-40 minutes.
- See more at: http://joelandkitty.com/4o-freezer-meals-in-about-4-hours/#sthash.GY0uJtJT.dpuf
1/2 cup low-sodium soy sauce
3 T. chopped onion
2 cloves garlic, minced
1 T olive or grapeseed oil
1/2 t ground pepper
1/2 t ground ginger
1/2 t. red pepper sauce
1-6 oz can orange juice concentrate (I found a brand at Publix that was JUST oranges, not nasty fillers!)
4 chicken pieces
Day of Cooking: Thaw completely and grill 4-6 inches from the heat source for 35-40 minutes.
- See more at: http://joelandkitty.com/4o-freezer-meals-in-about-4-hours/#sthash.GY0uJtJT.dpuf
3 T. chopped onion
2 cloves garlic, minced
1 T olive or grapeseed oil
1/2 t ground pepper
1/2 t ground ginger
1/2 t. red pepper sauce
1-6 oz can orange juice concentrate (I found a brand at Publix that was JUST oranges, not nasty fillers!)
4 chicken pieces
Day of Cooking: Thaw completely and grill 4-6 inches from the heat source for 35-40 minutes.
- See more at: http://joelandkitty.com/4o-freezer-meals-in-about-4-hours/#sthash.GY0uJtJT.dpuf
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