FREEZER MEALS
- Most casseroles and slow-cooker meals, and a lot of skillet recipes can be made into freezer meals.
- If there is pasta involved, either cook it a little under-done (i.e. 6 minutes when the box calls for 8) or leave it out to cook later.
- Get organized FIRST! Know what your cooking and freezing, have the recipes and supplies ready.
STEPS:
1. Get all your ingredients and items (freezer bags, pans, sharpie markers) you'll need
2. Organize your containers. You'll need a large space for this - like the table.
3. Chop/prep all veggies and place them into separate containers out of the way - you can use the containers you'll use for freezing or paper plates.
4. Cook meat if needed.
5. Cook pasta if needed.
6. Assemble. Grease pans. Place gallon freezer bags into Tupperware with the top open to easily scoop/poor food into it with our spilling.
6. Let everything cool before freezing.
7. Make sure to get as much air out of the freezer bags as possible.
Cooking extra meat ahead of time and freezing it can help out a lot when your in a hurry. Here are some tips:
Freezing Tips
1. Cool meat completely before freezing. Pat dry with paper towels.
2. Freeze foods in plastic bags specifically designed for the freezer. They are made of thicker plastic that helps to prevent freezer burn.
3. Label the bags with the recipe name and the date before adding the ingredients. Chicken be frozen for up to three months.
4. To prevent ice crystals from forming (freezer burn), press out as much air from the bags as possible before sealing and freezing. To make sure it doesn't get freezer burnt at all: wrap meat in plastic wrap then put in a bag.
5. Do not store in the freezer door. The fluctuation of temperatures from opening the freezer will
lead to freezer burn and a reduced shelf life.
6. There is no need to defrost the meat. Simply place into skillet or casserole as directed straight
from the freezer.
SEE POWER COOKING CHICKEN or Week of April 19, 2015 for recipes to get started.
