Step-by-Step Instructions
1. Gather all spices
and condiments that you will need, but leave catsup in refrigerator until
needed. Put them in an easily available place, but not in your main
preparation or cooking area.
Chili powder
cumin
bay leaves
salt
pepper
dried basil
dried oregano
beef bouillon cubes
sugar
garlic salt
soy sauce
ground ginger
brown sugar
prepared mustard
cooking oil
flour
honey
2. Gather all canned and non-perishable foods that you will need and put
them in an easily available place, but not in your main preparation or
cooking area.
Spaghetti sauce
refried beans
kidney beans
white beans
green chilis
diced tomatoes
tomato sauce
tomato juice
3. Prepare produce and store in refrigerator in sandwich baggies or
plastic containers until needed. I have a large rectangular plastic
container that I use with cut produce placed in piles.
Green and/or red peppers
- 2 cut in strips for chicken fajitas
- 2 chopped for chili
Onions
- 2 cut in small rings for chicken fajitas
- 2 chopped for chili
- 1 cup chopped for ground beef and bean soup
- 1/2 cup finely chopped for meatballs
- 2 finely chopped for meatloaves
Tomatoes
- 5 diced for beef and bean burritos
Garlic cloves
- 4 minced for beef and bean burritos
- 3 minced for chicken fajitas
- 2 minced for chili
Green onions
- 2 thinly sliced for chicken fajitas*
- 2 chopped for lasagna
**You will also need to prepare all optional ingredients and canned
tomatoes, olives or green chilis if bought whole.
4. Brown 2 1/2 lb. ground beef with 4 minced garlic cloves, 2 T. chili
powder, 5 diced tomatoes, and 1 T. cumin for beef and bean burritos drain
and keep in refrigerator. The next step of burrito preparation isn’t
until the end with the chicken fajitas.
5. Wash out pot and brown 5 1/2 lb. ground beef for chili, soup and
lasagna. Drain and set aside.
6. Add 2 chopped onions and 2 chopped green peppers to pot, cook until
soft. Add 2 lbs. of browned ground beef, stir. Add remaining chili
ingredients.
2 - 16 oz. cans kidney beans, drained
2 - 16 oz. can tomatoes, drained, cut into bite-sized pieces
16 oz. can tomato sauce
2 garlic cloves - minced
2 small bay leaves
1 t. salt
2 t. pepper
1/2 t. cumin
1/2 t. dried basil
1/2 t. crushed oregano leaves
3 t. chili powder
Heat to boil. Cool and freeze in 2 family-sized portions in Ziplocs (make
sure that Ziplocs have no holes, double bagging is a good idea). To eat,
thaw and simmer for 30 to 45 minutes. Remove bay leaves.
7. Wash out pot, add 1 1/2 lbs. ground beef to pot. Add remaining ground
beef and bean soup ingredients.
1 cup onion - chopped
64 oz. tomato juice
6 beef bouillon cubes
30 oz. white beans
32 0z. diced tomatoes
1 T. sugar
1 bay leaf
Bring to a boil. Cool and freeze in Ziplocs (hole free, double bagging is
good). To eat, thaw, simmer for 30 to 45 minutes. Remove bay leaf.
8. Wash out pot. Add last 1 lb. browned ground beef, spaghetti sauce and 1
cup water. Heat to boil and simmer 5 minutes. Set aside for lasagna.
9. In large bowl, combine 3 lbs. ground beef with the rest of the meatball
ingredients.
3 eggs, beaten
3 cups, soft bread crumbs, about 5 slices
1/2 cup onions - finely chopped
3/4 cup milk
2 teaspoons salt
Mix well. Shape into 6 dozen 1” balls. Bake at 375° for 25 to 30
minutes in baking pans. Keep second batch in refrigerator while cooking
first batch if necessary.
10. Wash out bowl, combine 4 lb. ground beef with following 8 ingredients.
1 1/2 cups oatmeal
2 onions - finely chopped
1 cup catsup
1/2 milk
4 eggs
2 T. horseradish
2 t. salt
1/2 t. pepper
Shape into 4 loaves. After meatballs are finished, bake in lightly greased
meatloaf pans or on a broiler pan at 350° for 40 minutes.
*Optional if meat wasn’t frozen before, meatloaf can be frozen before
cooking, thawed and cooked the same.
11. Combine topping
ingredients and set aside.
1 cup catsup
2 T. horseradish
6 T. brown sugar
4 t. prepared mustard
12. While meatballs and meatloaves are cooking prepare lasagna.
In a bowl combine,
ricotta cheese, 2 T. chopped green onions, 1/2 t. oregano and 1 egg. In a
13” x 9” pan, spread half of meat sauce. Add half of uncooked lasagna
noodles, half cheese mixture, and half of the mozzarella cheese. Repeat,
except save some of the sauce for the top. Then sprinkle 2 T. parmesan
cheese over top. Cover and freeze. To eat, thaw overnight in refrigerator,
bake uncovered at 350° for 50 to 60 minutes.
13. When meatloaves are done cooking put on topping and cook for 5
additional minutes.
14. Allow meatballs and meatloaves to cool in refrigerator, then freeze.
Place cooled meatballs on cookie sheet and freeze firm. Freeze in Ziploc
freezer bags, 1 or 2 dozen to a bag. Makes 6 dozen. To eat, thaw overnight
in refrigerator or in microwave. Heat in microwave.
Wrap cooled meatloaves in freezer aluminum foil or freezer bags and
freeze. To eat, thaw overnight in refrigerator or in microwave. Reheat in
microwave.
Finished entrees:
Meatloaf, meatballs, ground beef and bean soup, chili, and lasagna.
Browned ground beef mixture is in refrigerator ready to make burritos
later.
15. This is a good time, to clean up and take a break before beginning
chicken dishes. Sometimes I even do ground beef one day and chicken the
next.
16. Debone and cut all chicken breast meat into strips for fajitas and
nuggets. Be careful not to use the same cutting boards, knives, or dishes
that you use for raw chicken in preparing any other food without washing
well in hot, soapy water.
17. Spray a large skillet with Pam. Add sliced onion rings and 3 minced
garlic cloves, stir-fry for 2 minutes. Add pepper strips, stir-fry 1 to 2
minutes more until veggies are tender crisp. Remove from skillet. Add 1
1/2 T. oil to skillet. Add chicken, stir-fry for 3 to 5 minutes until
chicken is tender and done. Return veggies to skillet, add salsa and heat
through. Remove from heat and set aside for fajitas.
18. Mix 1/2 cup milk and 4 eggs. Add seasonings to 3 cups bread crumbs.
Dip chicken into milk and egg mixture. Roll in bread crumbs. Bake on
cookie sheet at 400° for about 10 minutes. Do not overcook. Flash freeze
on cookie sheet. Freeze in Ziploc Freezer bags. To eat, microwave until
hot. Can be soggy. Or thaw in refrigerator or microwave reheat on baking
sheet at 400° until heated through, being careful not to burn, about 5
minutes. *if chicken was not frozen previously, can be frozen prior to
cooking and cooked after thawing.
19. Combine 1/3 cup flour, 1 t. garlic salt, and 1/2 t. pepper in a bag.
Add 3lbs. chicken pieces and shake to coat well. Remove chicken, shaking
off excess flour. Place 2 T. butter or margarine in baking dish. Place
chicken in baking dish skin side down. Bake, uncovered, 350° for 30
minutes.
While chicken is cooking for 30 minutes, clean up and prepare area for
making burritos and fajitas.
Turn chicken skin side up. Combine remaining ingredients 1/3 cup melted
butter or margarine, 1/4 cup honey, 3 T. strained fresh lemon juice, 2 T.
soy sauce, 1/8 t. ground ginger and mix well. Coat chicken evenly with
honey mixture. Bake at 350° for 30 to 45 minutes, basting often. Cool in
refrigerator, freeze. To eat, thaw overnight in refrigerator or in
microwave. Microwave until heated through.
20. While chicken is finishing prepare fajitas and burritos.
Spread a layer of refried beans, diced green chili peppers and tomato
sauce on tortillas. Spoon on ground beef mixture and shredded cheese. Fold
seam side down, flash freeze on cookie sheets. Freeze in Ziploc Freezer
bags. To eat, wrap in a napkin or paper towel, microwave on high for 3
minutes. Optional serve with shredded lettuce, avocados, sour cream, and
olives.
Spread chicken and veggie mixture to tortillas, fold seam side down. Flash
freeze on a cookie sheet. Freeze in Ziploc bags. To eat, wrap in a napkin
or paper towel and microwave for 3 minutes. Optional serve with lettuce,
sour cream and green onions.
We always, have burritos and fajitas on cooking day, because they are the
last thing we make.
Clean up and relax.
Recipes
Beef and Bean Burritos
2 1/2 lbs. ground beef
16 oz. refried beans
2 T. chili powder
7 oz. green chili peppers - diced
8 oz. tomato sauce
1 T. cumin
4 cloves garlic - minced
5 tomatoes - diced
4 oz. Monterey jack cheese
4 oz. sour cream*
2 avocados*
1 head lettuce*
2 oz. black olives*
12 flour tortillas
1. In large skillet, cook ground beef, minced garlic cloves, chili powder
diced tomatoes, cumin until beef is browned, drain.
2. Spread a layer of refried beans, diced green chili peppers and tomato
sauce on tortillas.
3. Spoon on ground beef mixture and shredded cheese.
4. Fold seam side down, flash freeze on cookie sheets.
5. Freeze in Ziploc Freezer bags.
6. To eat, wrap in a napkin or paper towel, microwave on high for 3
minutes.
7. Serve with shredded lettuce, avocados, sour cream, and olives.*optional
Chicken Fajitas
3 lbs. chicken breast meat
3 cloves garlic - minced
1 1/2 T. cooking oil
2/3 cups salsa
2 small onions - sliced in rings
2 med. green or red peppers - sliced in strips
12 flour tortillas
4 oz. sour cream*
1 head lettuce - shredded*
2 green onions - thinly sliced*
1. Cut boned or boneless chicken breasts meat into bite-sized strips.
2. Spray a large skillet with Pam. Add sliced onion rings and 3 minced
garlic cloves, stir-fry for 2 minutes. Add pepper strips, stir-fry 1 to 2
minutes more until veggies are tender crisp. Remove from skillet.
3. Add oil to skillet. Add chicken, stir-fry for 3 to 5 minutes until
chicken is tender and done. Return veggies to skillet, add salsa and heat
through. Remove from heat.
4. Spread chicken and veggie mixture to tortillas, fold seam side down.
5. Flash freeze on a cookie sheet. Freeze in Ziploc bags.
6. To eat, Wrap in a napkin or paper towel and microwave for 3 minutes.
7. Serve with lettuce, sour cream and green onions.*Optional.
Chicken Nuggets
3 lbs. chicken breast meat
4 Eggs
1/2 cup milk
3 cups dry bread crumbs
Optional seasonings, garlic salt, salt, pepper
1. Debone meat and cut into strips.
2. Mix milk and eggs. Add seasonings to bread crumbs.
3. Dip chicken into milk and egg mixture. Roll in bread crumbs.
4. Bake on cookie sheet at 400° for about 10 minutes. Do not overcook.
5. Flash freeze on cookie sheet. Freeze in Ziploc Freezer bags.
6. To eat, microwave until hot. Can be soggy. Or thaw in refrigerator or
microwave reheat on baking sheet at 400° until heated through, being
careful not to burn, about 5 minutes.
Chili
2 lbs. ground beef
2 med. onions - finely chopped
2 med. green peppers - finely chopped
2 - 16 oz. cans kidney beans, drained
2 - 16 oz. can tomatoes, drained, cut into bite-sized pieces
16 oz. can tomato sauce
2 garlic cloves - minced
2 small bay leaves
1 t. salt
2 t. pepper
1/2 t. cumin
1/2 t. dried basil
1/2 t. crushed oregano leaves
3 t. chili powder
1. In large pot, brown meat. Remove meat. Add onions and peppers to pot.
Cook until soft. Add meat. Stir. Add remaining ingredients.
2. Heat to boil.
3. Cool and freeze in 2 family-sized portions in Ziplocs (make sure that
Ziplocs have no holes, double bagging is a good idea).
4. To eat, thaw and simmer for 30 to 45 minutes. Remove bay leaves.
Ground Beef and Bean Soup
1 1/2 lb. ground beef
1 cup onion - chopped
64 oz. tomato juice
6 beef bouillon cubes
30 oz. white beans
32 0z. diced tomatoes
1 T. sugar
1 bay leaf
1. Brown ground beef, drain. Combine in large pot with all other
ingredients. Bring to a boil.
2. Cool and freeze in Ziplocs (hole free, double bagging is good).
3. To eat, thaw, simmer for 30 to 45 minutes. Remove bay leaf.
Honey Glazed Chicken
3 lbs. of chicken pieces (pick your favorites, ours are breasts and
thighs)
1/3 cup flour
1 t. garlic salt
1/2 t. pepper
1/3 cup melted butter or margarine
1/4 cup honey
3 T. strained fresh lemon juice
2 T. soy sauce
1/8 t. ground ginger
1. Combine flour,
garlic salt, and pepper in a bag. Add chicken and shake to coat well.
2. Remove chicken, shaking off excess flour.
3. Place 2 T. butter or margarine in baking dish. Place chicken in baking
dish skin side down. Bake, uncovered, 350° for 30 minutes.
4. Turn chicken skin side up. Combine remaining ingredients and mix well.
5. Coat chicken evenly with honey mixture. Bake at 350° for 30 to 45
minutes, basting often.
6. Cool in refrigerator, freeze.
7. To eat, thaw overnight in refrigerator or in microwave. Microwave until
heated through.
Lasagna
1 lb. ground beef
1 egg
32 oz. spaghetti sauce
8 oz. pkg. lasagna noodles
1 lb. mozzarella cheese
16 oz. ricotta cheese
1 cup water
1/2 t. oregano
2 T. green onions - chopped
2 T. parmesan cheese
1.
Brown ground beef and drain. Add spaghetti sauce and water. Mix and simmer
for 5 minutes.
2. In a bowl combine, ricotta cheese, chopped green onions, oregano and
eggs.
3. In a 13” x 9” pan, spread half of meat sauce. Add half of uncooked
lasagna noodles, half cheese mixture, and half of the mozzarella cheese.
4. Repeat, except save some of the sauce for the top. then sprinkle
parmesan cheese over top.
5. Cover and freeze.
6. To eat, thaw overnight in refrigerator, bake uncovered at 350° for 50
to 60 minutes.
*Note if you cook right away, then cook lasagna noodles before combining
in pan.
Meatballs
3 lb. ground beef
3 eggs, beaten
3 cups, soft bread crumbs, about 5 slices
1/2 cup onions - finely chopped
3/4 cup milk
2 teaspoons salt
1. In large mixing bowl combine beaten eggs, milk, bread crumbs, chopped
onions, and salt. Add meat and mix well.
2. Shape into 6 dozen 1” balls.
3. Bake at 375° for 25 to 30 minutes in baking pans.
4. Cool, place cooled meatballs on cookie sheet and freeze firm.
5. Freeze in Ziploc freezer bags, 1 or 2 dozen to a bag. Makes 6 dozen.
6. To eat, thaw overnight in refrigerator or in microwave. Heat in
microwave.
Meatloaf
4 lbs. ground beef
1 1/2 cups oatmeal
2 onions - finely chopped
1 cup catsup
1/2 milk
4 eggs
2 T. horseradish
2 t. salt
1/2 t. pepper
Topping:
1 cup catsup
2 T. horseradish
6 T. brown sugar
4 t. prepared mustard
1. Combine first 9 ingredients and shape into 4 loaves.
2. Bake in lightly greased meatloaf pans or on a broiler pan at 350° for
40 minutes.
3. Combine topping ingredients, spoon over meatloaves and bake an
additional 5 minutes.
4. Cool, freeze in aluminum foil or freezer bags.
5. To eat, thaw overnight in refrigerator or in microwave. Reheat in
microwave.
6. Optional if meat wasn’t frozen before, meatloaf can be frozen before
cooking, thawed and cooked the same.
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