Life and Religion
|Freezer-friendly dinner recipes|
|A homemade pre-cooked meal can save time in kitchen|
|Published Wednesday, November 13, 2013|
Many times we miss out on home-cooked meals because we often don’t have enough time during the week to cook everyday. These freezer-friendly dishes make it easy to enjoy a home-cooked meal without having to carve a lot of time out your weekday schedule to spend prepping in the kitchen. These convenient recipes allow you to mix and fix a meal now to feast on later. Just take it out the freezer, pop it in the oven and enjoy.
|Johnsonville Hot & Spicy Jambalaya|
Johnsonville Hot & Spicy Jambalaya
2 cups chopped green peppers
1-1/2 cups chopped onion
1 cup chopped celery
1-Tbsp. minced garlic
1-Tbsp. olive oil
2 cups beef broth
1 can (14.5 oz.) diced tomatoes
1 can (10 oz.) diced tomatoes and green chilies
1-tsp. Cajun seasoning
1 cup uncooked long grain rice
1 pack (22 oz.) Johnsonville Hot & Spicy Sausage slices
1/2 cup chopped fresh parsley
1. In a large saucepan, sauté the peppers, onion, celery and garlic in oil for 5 minutes.
2. Add broth, tomatoes and Cajun seasoning. Bring to a boil.
3. Stir in rice. Reduce heat to low; cover and simmer for 20 minutes or until rice is tender.
4. Stir in sausage and parsley. Cook 5 minutes longer or until sausage is heated through.
Line bottom and sides of a 13x9-inch baking dish with heavy-duty aluminum foil, allowing 2-3 inches to extend over sides. Fill with jambalaya. Cover and freeze. To serve: Remove foil and return to casserole baking dish; cover and thaw in refrigerator 24 hours. Let stand at room temperature 20 minutes. Bake at 350 or until thoroughly heated.
Chicken, Broccoli & Cheddar Twice-baked potatoes
4 (10- to 12-oz.) russet potatoes
1/2 (8-oz.) package 1/3-less fat cream cheese (cubed and softened)
Potato filling (recipe below)
1. Preheat oven to 400. Pierce potatoes several times with a fork, and bake directly on oven rack 1 hour or until potatoes are tender. (Baking directly on the rack keeps skins crisp and firm to hold the filling.) Cool 10 minutes.
2. Cut potatoes in half lengthwise; carefully scoop pulp into a large bowl, leaving shells intact. Mash together potato pulp, cream cheese and milk; stir in desired potato filling. Spoon mixture into potato shells. Place on a lightly greased baking sheet.
Bake at 400 for 15 to 20 minutes or until thoroughly heated.
Freeze potatoes on baking sheet 1 hour or until firm. Wrap each potato in plastic wrap, place in a zip-top plastic freezer bag, and freeze up to 1 month. To thaw: place in refrigerator overnight. To serve: unwrap potatoes and bake at 350 for 45 minutes or until hot. Or microwave at HIGH five minutes or until hot, checking at 1-minute intervals.
To make filling: MELT 2 Tbsp. butter in a large skillet over medium-high heat. ADD 1 small onion (diced) and 1 (10-oz.)package frozen chopped broccoli (thawed and drained). SAUTE’ 5 minutes or until tender. STIR together broccoli mixture, 2 cups chicken (cooked and chopped), 1 1/2 cups (6 oz.) shredded sharp cheddar cheese, 3/4 tsp. table salt and 1/2 tsp. freshly ground pepper.
|Ground Beef Pot Pie|
Ground Beef Pot Pie
5 pounds ground beef, browned and drained (or substitute chicken or turkey)
5 pounds frozen vegetables
5 pounds potatoes, cubed and cooked
5 jars Heinz Homestyle Gravy (or homemade)
1 tablespoon dried thyme
2 teaspoons salt
1 teaspoon dried oregano
5 double piecrusts (store bought or homemade)
Egg wash (recipe below)
1. In an extra large bowl, combine all ingredients (except the pie crusts).
2. Scoop mixture evenly into 5 unbaked piecrusts
3. Cover with top piecrust and brush egg wash over the top with a pastry brush.
Bake at 350 until gravy bubbles and piecrust tops are a nice golden brown (about 45 minutes to one hour). Cool slightly before serving.
Wrap in plastic wrap and then foil. Label and place in freezer.
To make egg wash: BEAT yolk of 1 large egg with 1 Tbsp. heavy cream (milk or half and half can be substituted).
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