Wednesday, May 5, 2010

Easy Freezer Recipes

This post is mostly for my super-awesome cousin who is expecting her 7th precious child.  So excited for you Faith!  Can't wait to meet the new baby boy!  (yeah for boys)  Of course, all of you are welcome to try the recipes.  Some are from cookbooks and others are tweaked by me for maximum tastiness!

Albondigas (Mexican Meatball Soup)
Meatballs:
1 pound ground beef
1/2 cup bread crumbs
1 egg
2 Tablespoons milk
1 teaspoon salt
1/2 teaspoon oregano
1/2 cup cooked white rice

Broth:
50 ounces beef bouillon
1 quart water
1 (28 ounce) can tomatoes, chopped
1/2 cup salsa
1/2 teaspoon oregano
2 cups chopped potatoes, celery, cilantro, carrots, onions
salt and pepper to taste

Combine broth ingredients in a large saucepan and bring to a boil. Reduce heat to low, cover, and simmer one hour. Prepare meatballs by mixing ingredients with hands in a bowl. Form into balls (the smaller the better). Add meatballs, cover, and cook on low heat for one hour.

Serve with lime slices, salt, and tortillas. Yumm!
 
Stuffed Shells
1 jar (29 oz) marinara sauce (or your own if you make it)
1 10 oz package spinach, cooked and drained
2 pounds ricotta cheese
1 12 oz package mozzarella cheese
2 eggs
2 Tbsp. grated parmesan cheese (optional)
1 12 oz package Jumbo Shells, cooked
 
Mix:
Ricotta cheese and eggs (I add parsley), add drained spinach, mozarella, and parmesan.  Mix together.
I put this into a ziploc bag and cut off the tip to squeeze it into the jumbo shells.  You can also spoon the mixture into the shells.
Pour 1 cup of sause on the bottom of your baking dish.  Arrange the shells in a single layer in the dish.  Add  more mozarella to top if you wish. 
Bake at 350 for 20 minutes. 
**Freeze (before you bake) what you won't eat tonight.  The frozen shells can go directly from the freezer to the oven, but time needs to be increased to 1 hour. 
 
Mini Meatloaf-you can prepare this 3 ways depending on your taste
Starter (needed for all 3 recipes):
1 pound ground beef
1 box stove top stuffing
1 cup water
3/4 cup cheddar cheese, shredded
 
American Style:
1 tsp. garlic
3/4 cup BBQ sauce
 
Italian Style:
1 tsp. Italian seasoning
3/4 cup spaghetti sauce
 
Mexican Style:
1 tsp. Mexican seasoning
3/4 cup salsa
 
Mix meat, stuffing mix, water, and flavors.  Press into 12 muffin cups sprayed with cooking spray.  Make an indentation in center of each meatloaf with spoon, fill with sauce.  Bake 30 minutes at 375 or until cooked through.  Top with cheese, continue baking 5 minutes.
 
These freeze well because of their small size and they just pop out of the muffin pan.  Just take what you want for dinner out of the freezer and cook that much.
 

where Glory meets my suffering