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Wednesday, August 31, 2011

Tastefully Simple Freezer Meals – Great for working mom’s!

                                     Kim Rock

Tastefully Simple Consultant

Order products online at my website: www.tastefullysimple.com/web/krock


 


 


 

How to Fill your freezer with delicious

Tastefully Simple meals!!!


 


 

The menu:

  • Oven Crisp Chicken Fingers
  • Tastefully SIMPLE Meatloaf (Meatballs or Patties)
  • Slow Cooked Honey Teriyaki Chicken
  • Irresistible Italian Beef Roast
  • Baked Ziti
  • Crock Pot Pork BBQ
  • Awesome American BBQ Ribs
  • BBQ Pork Tenderloin
  • Ham & Potato Casserole
  • Slow Cooker Lasagna
  • Fudge Pudding Cake


 


 

Let's Get Started!

Your Tastefully Simple products have arrived and you are ready to make your meals! Set aside 2 – 3 hours and make 10 fabulous meals PLUS 1 UNREAL dessert! (You will not use all of your Tastefully Simple products—the leftovers can be used in your every day meal-making process)


 


 

Products:

  • Onion Onion
  • Garlic Garlic
  • Dried Tomato & Garlic Pesto
  • Honey Teriyaki
  • Awesome American BBQ Sauce
  • Irresistible Italian Dip Mix
  • Truffle Fudge Brownies


 


 


 


 


 


 


 


 


 

Freezer Meal Tips


 

How to Freeze:

  • Date and label everything! Don't waste your efforts by turning them into mystery foods. If you are using the provided labels please write the date on it before freezing your meals.
  • I recommend using disposable aluminum pans when freezing meals. (Throwing them away gives me pleasure at clean up time!) They are cheaper at a dollar or discount store. They can be expensive at your grocery store. Don't buy the ones with lids as they do not seem spill proof and they will allow too much air inside.
  • If you do not want to purchase aluminum pans you may use your own dishes. Line the dish with aluminum foil and leave enough to overlap the dish. Once frozen, lift out the food, and place in a sealed freezer bag. Squeeze out the air. Return the foil packet to the appropriate dish when ready to thaw or reheat.
  • Make sure you are using freezer bags and not food storage bags.
  • Air is the enemy for frozen meals. If you eliminate as much air as possible your meals will last longer in your freezer. I like to place aluminum pans inside a freezer bag. To remove the most air you can seal the bag leaving approximately ½ inch open. Put a straw in the opening and suck out all of the air. You can also use a vacuum sealer with your meals.
  • Most meals serve 4-6. If you have a smaller family use two 8x8 pans rather than a 9x13 pan. You can also double recipes if your family is larger or if you would like to prep meals for upcoming months.
  • Do freezer meal cooking with a friend. Make it a way to catch up with a friend and stock both of your freezers. It goes much quicker with a little conversation. Bring a friend to our workshops so you can share in the fun.
  • Adjust recipes for your family's tastes/diet. If your family does not like onions, eliminate them. You are watching your sodium, use low-sodium products. I choose to leave the bacon on a few of the items when cooking for flavor but take it off before serving to lower the fat content.


 

Reheating:

  • I recommend thawing most foods in the refrigerator overnight. Some larger or thicker foods take longer. You can safely move the food from the freezer to the refrigerator two days ahead of time.
  • If you thaw in the microwave (not in aluminum pans!!), the item actually begins to cook unevenly. You MUST cook it as soon as you have finished thawing it.


 

Benefits:

  • It saves money! Eating out or going to the grocery store frequently can be very costly. Planning ahead will lower your food bills.
  • It is flexible – our lives are busy! Times have changed and sometimes we don't know until 4 pm who will be at the dinner table that night or what meeting, practice or concert we need to run off to at 7 pm. We can still have a great meal without all of the daily hands-on preparation. And if someone isn't home for dinner they can easily reheat leftovers!
  • It is healthier! It is proven that by planning ahead you will naturally eat fewer processed foods, fats, salt and preservatives because you are in control of the ingredients.
  • Enjoy a greater variety of foods! Even good cooks run out of time, energy and creativity at the end of a long day.
  • More free time! With meals ready in the freezer, you will have more time to work on homework (or whatever) while dinner is baking!
  • You can share with others! It is easy to take dinner to a neighbor who is ill, friend who had a baby or a family that recently moved in across the street.
  • Picky Eaters? If there is a meal that you just know your family will NOT eat...this is a perfect opportunity to bless someone else with that meal!!!


 


 


 


 


 


 


 


 


 

Grocery List

(feel free to use any items that you already have at home to save $)

Meat

  • 3 lb. fresh ground beef
  • 2 – 3 lb. beef roast
  • 12 fresh boneless skinless chicken breasts
  • 3 lbs boneless country style pork ribs
  • 2 - 3 lb. boneless pork loin roast
  • 2 - 3 lb. pork tenderloin
  • 2 cups cooked ham (can even use deli ham)


 

Canned Goods

  • 1 8 oz. can crushed pineapple
  • 2 cans cream soup (you pick flavor for Ham & Potato casserole)
  • 3 1/2 cups spaghetti sauce
  • 1/3 cup evaporated milk
  • 28 oz. can tomato sauce
  • 6 oz. can tomato paste
  • 3 cups rice (your choice)


 

  • Dry Goods
  • 3 cups rice (your choice)
  • 8 oz. lasagna noodles
  • 16 oz. box ziti pasta


 

Dairy

  • 6 cups shredded mozzarella cheese
  • 3 1/2 c. cottage cheese (may substitute ricotta if you want)
  • 1/2 cup shredded parmesan cheese
  • 16 oz. sour cream
  • 2 c. shredded cheddar cheese
  • 6 eggs
  • 3/4 cup butter


 

Freezer

  • 10 oz. frozen spinach (optional) for Baked Ziti
  • 2 lbs. frozen hash-browns (cubed or shredded)
  • Bag of frozen vegetables for Slow Cooked Chicken Honey Teriyaki (optional)


 

Miscellaneous

  • 2 – 12 oz. cans beer (you do not need to bring with you to workshop)
  • 2 cup bread crumbs
  • 2 cups cornflakes
  • 1 bag of potatoes (your choice to put in crock pot with pork tenderloin - you do not need to bring with you to workshop)


 

Containers for Freezing

  • Press & Seal (or plastic wrap)
  • 1 box Gallon size freezer bags
  • 1 box Quart size freezer bags
  • 1 box 2 Gallon size freezer bags
  • 1 or 2 Loaf pan(s) for meatloaf & 1 9x13 aluminum pan


     


 

Get Ready to begin

  • Clean out your freezer to make room for your meals
  • Set aside approximately 3 hours of uninterrupted time (if you finish early enjoy the quiet time!)
  • Use the grocery list provided to see which items you have on hand
  • Purchase any items needed
  • Use fresh meat so that you will not be refreezing it. (Note: the recipes call for some frozen chicken breasts and some fresh)


 

Kitchen preparation

  • In a large cleared area (kitchen table works well) take out all items needed from your
  • grocery list
  • Get out a few bowls, spoons, rubber scrapers, measuring cups, measuring spoons, a cutting board, knife, and a can opener
  • You may want to wash a few dishes as you go so you can also fill the sink with hot soapy water.


 

Pre-work

  • Brown 1 lb. ground beef.
  • Cook 16 oz. ziti pasta to al dente.
  • Cube fresh six chicken breasts.
  • Cube ham

Assemble

Oven Crisp Chicken Fingers

  • Put 1 cup bread crumbs, 1 T garlic, 1T onion in a 1 gallon Ziploc bag
  • Beat egg in small bowl.
  • Dip chicken pieces in beaten egg.
  • Put chicken in with bread crumb mixture and shake and coat chicken.
  • Affix label.


 

Tastefully SIMPLE Meatloaf (Meatballs or Patties)

  • In 1 gallon Ziploc bag add 2 lbs. uncooked ground beef.
  • Add 2 eggs and 1 cup bread crumbs.
  • Add 1 T Onion Onion, 1 T Garlic Garlic and 2 T Dried Tomato and Garlic Pesto.
  • Affix Label.


 

Slow Cooked Honey Teriyaki Chicken

  • Put 6 chicken breasts into a 1 gallon Ziploc bag.
  • Add 1 8 oz. crushed pineapple w/juice.
  • Add 1/2 bottle of Honey Teriyaki. and 1 T Garlic Garlic.
  • Mix well.
  • Put 3 cups uncooked rice in 1 quart Ziploc bag.
  • Place both bags into a 2 gallon Ziploc bag.
  • Affix label.


 

Irresistible Italian Beef Roast

  • Place Beef Roast in 1 gallon Ziploc bag.
  • Add 1 packet Irresistible Italian Dip Mix and mix well.
  • Affix label.


 

Baked Ziti

  • Combine egg, 2 cups cottage cheese and 1 packet of Irresistible Italian Dip Mix, 3 1/2 cups spaghetti sauce, pasta and spinach in a 2 gallon Ziploc bag.
  • In a 1 quart Ziploc bag put 2 cups shredded mozzarella cheese and 1 T Garlic Garlic.
  • Put both bags in a 2 gallon.
  • Affix label.


 

Crock Pot Pork BBQ

  • Place pork roast into 1 gallon Ziploc bag.
  • Add 1/2 bottle Honey Teriyaki, 2 T Onion Onion and 1/3 cup water.
  • Mix well.
  • Affix label.


 

Awesome American BBQ Ribs

  • In 1 gallon Ziploc bag mix 3 lbs. boneless country-style ribs, 1 T Garlic Garlic and 1/2 bottle of Awesome American BBQ Sauce.
  • Mix well.
  • Affix label.


 

BBQ Pork Tenderloin

  • Place 2-3 lb. pork tenderloin in 1 gallon Ziploc bag. Add 1/2 bottle of Awesome American BBQ Sauce, 1 T Garlic Garlic.
  • Mix well.
  • Affix label.


 

Ham & Potato Casserole

  • In 2 gallon Ziploc bag mix 2 lbs. frozen hash-browns, 2 cans cream soup, 16 oz. sour cream, 2 cups shredded cheddar cheese, 2 cups cooked cubed ham, 2 T Onion Onion, 1T Garlic Garlic.
  • Add 1/4 cup melted butter with 2 cups cornflakes. Mix well.
  • Pour over casserole.
  • Affix label.


 

Slow Cooker Lasagna

  • Combine 2 Tbsp. Onion Onion, 1 tsp. Seasoned Salt, 2 Tbsp. Dried Tomato and Garlic Pesto Mix,

    1 lb. cooked ground beef, 28-oz. can tomato sauce, 6-oz. can tomato paste and one cup water into gallon Ziploc bag.

  • Combine 4 cups shredded mozzarella cheese, 1 ½ cups cottage cheese and ½ cup shredded parmesan cheese in quart Ziploc bag.
  • Place 8 oz. uncooked lasagna noodles in gallon Ziploc bag.
  • Put all three bags in 2 gallon Ziploc bag and seal.
  • Label with Slow Cooker Lasagna label.


 

Fudge Pudding Cake

  • Combine Truffle Fudge Brownie Mix, 1/2 cup melted butter, 2 eggs, 1/3 cup evaporated milk, 1 T vegetable oil in a 1 gallon Ziploc bag.
  • Affix label.


 


 

All meals must be thawed before following cooking instructions

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