Great Freezer Meal Recipes
Posted on Monday, July 14th, 2014 at 7:00 am
Freezer meals are fast, easy to reheat, and a healthy alternative to fast food. Another great thing about them is that making them enables you to use up your groceries before they go bad. Do the cooking at night (when the weather is cooler) and freeze individual portions. Use your microwave to reheat the food on days when it is too hot to cook! Here are some great freezer meal recipes to try.
Must-Try Freezer Meals
EatingWell Sloppy Joes
EatingWell has a freezer recipe for sloppy joe mix. It makes 8 generous servings. The filling can be kept in the freezer for up to 1 month. You will need:
* 12 ounces of 90% -lean ground beef
* 1 large onion (finely diced)
* 2 cups cremini mushrooms (finely chopped)
* 5 plum tomatoes (diced)
* 2 tablespoons of all-purpose flour
* 1/2 cup waterproof
* 1/4 cup cider vinegar
* 1/4 cup chili sauce
* 1/4 cup ketchup
* 8 whole-wheat hamburger buns
Crumble the beef into a non-stick skillet. Cook it over medium heat until it starts to sizzle. Add the onion and mushrooms. Keep cooking. Stir occasionally to break up the meat. Stop when the vegetables are soft and the moisture has evaporated. Next, add tomatoes and flour. Stir to combine. Stir in the water, vinegar, chili sauce and ketchup and bring it to a simmer. When it is done (and cooled) you might want to divide it into individual servings before freezing it.
Macaroni and Cheese
Martha Stewart has a freezer recipe for what many consider to be a “comfort food”. It will make a total of 8 servings. You will need:
* 1 pound of short pasta
* Coarse salt
* 6 tablespoons butter
* 1/4 cup all-purpose flour
* 4 cups milk
* 1/8 teaspoon cayenne pepper
* 1/8 teaspoon ground nutmeg
* 3 cups sharp white cheddar cheese (shredded)
* 1 cup Parmesan cheese (finely grated)
* 3 cups fresh breadcrumbs (very coarse)
Follow the directions on the package to cook the pasta. Drain when finished, rinse, and return the pasta to the pot. While the pasta is cooking, heat 4 tablespoons of butter in a medium saucepan over medium-high heat. Add milk, cayenne, nutmeg, and 2 teaspoons of salt. Whisk it while it cooks. Stop when the mixture is thick enough to coat the back of a spoon. Whisk in the cheeses until smooth. Pour the mixture over the pasta, and toss to coat.
Next, melt 2 tablespoons of butter and toss with breadcrumbs. Sprinkle that over the pasta. Divide it into 8 servings, each in it’s own dish. Cover each one tightly with plastic wrap and freeze it. (It can be frozen for up to 3 months.) Visit the Martha Stewart website for directions on how to reheat the dish in your oven. Otherwise, use the microwave and stir it frequently.