Here are a few of my favorite recipes for food to freeze. I take my lunch to
work everyday and like to put leftovers in small container, freeze and just pop
into my lunchbag from the freezer. I also work some PM shifts and like to have
leftovers for my husband. I finally found a freezer pen that washes off the
lids. I was famous for "Freezer Surprise" before I found that!
* Exported from MasterCook *
Freezer Burritos <T>
Recipe By : Fatfree Digest
Serving Size : 10 Preparation Time :0:20
Categories : Mexican Bean Dishes
Amount Measure Ingredient -- Preparation Method
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2 Cans Black Beans
2 C Cooked Rice -- any kind
1 Large Onion -- chopped
3 Cloves Garlic -- minced
1 Tsp Cumin
1 Tsp Chili Powder
1/4 Tsp Cayenne Pepper
1 Sm Can Tomato Sauce
12 Flour Tortillas -- large
I posted a burrito recipe not long ago that freezes very well. I make a batch
of 10 every weekend and put them in the freezer for convenience.
Saute onions and garlic in your favorite oil sub (I like to use balsamic
vinegar or cooking sherry). When onion is soft, add spices (sorry no
measurements, I just throw on what looks good), cook a couple of more minutes
and remove from heat.
In a large bowl, dump 1 can of beans with juice, drain the other can and then
add the beans to the bowl. Add the can of tomato sauce. Mash the beans until
most are mashed, but leave some unmashed. Add cooked rice and onion mixture.
Stir well.
Roll up burritos, freeze. These make good snacks, lunch or supper with a
salad, and I love them for breakfast. Enjoy!
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* Exported from MasterCook *
Bar-B-Q'd Lentils <T>
Recipe By : USA Dry Pea & Lentil Council
Serving Size : 8 Preparation Time :0:00
Categories : Bean Dishes Casseroles
Amount Measure Ingredient -- Preparation Method
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2 1/3 C Lentils -- rinsed
5 C Water
1/2 C Molasses
2 Tbsp Brown Sugar
1 Tbsp Vinegar
1/2 C Ketchup
1 Tsp Dry Mustard
1 Tsp Worcestershire Sauce -- or vegetarian kind
16 Oz Tomato Sauce
2 Tbsp Minced Onions
1/4 Tsp Liquid Barbecue Smoke® -- optional
Add lentils to water, bring to a boil and simmer for 30 min or until tender but
whole. Add remaining ingredients to the cooked lentils and bake at 350 deg F
for 45 min.
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NOTES : Great over rice. Also wonderful served in a bun like 'sloppy joe's'.
* Exported from MasterCook *
Green on Green Gumbo
Recipe By : Adapted from 365 Ways to Cook Vegetarian
Serving Size : 8 Preparation Time :0:10
Categories : Casseroles Vegetable Soups And Stews
Amount Measure Ingredient -- Preparation Method
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6 Tablespoons butter buds®
1/4 Cup flour
2 Teaspoons creole seasoning
2 Medium onions -- chopped
3 Cloves garlic -- minced
16 Oz frozen okra -- sliced, thawed
14 1/2 Oz vegetable broth
1 Teaspoon dried thyme
2 Tablespoons worcestershire sauce
1 Cup dry white wine
1 Pound fresh spinach -- rinsed and stemmed
1 Pound swiss chard -- rinsed and chopped
2 Cups beet greens -- rinsed and chopped
2 Cups celery leaves -- chopped
1 Teaspoon salt
hot pepper sauce
In a Dutch oven or large soup pot, add butter buds and flour. Cook, stirring
until flour turns golden, 5-7 minutes. Do not brown or soup will be bitter.
Stir in Creole seasoning.
Add onions and garlic. Cook over medium heat, stirring occasionally, until
onion soften, about 3 minutes. Stir in okra, cover and cook, stirring
occasionally, until okra is just tender, 5 to 7 minutes. Add broth, thyme,
Worcestershire, and wine. Cook, stirring, 5 minutes.
Gradually add greens, stirring them gently into stew. Cover and cook until
greens are tender, 15-20 minutes. Add salt.
Serve gumbo over cooked white rice with hot sauce on the side.
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NOTES : In a pinch, use frozen greens.
* Exported from MasterCook *
Bean Vegetable Medley <T>
Recipe By : Converted from Meal-Master
Serving Size : 4 Preparation Time :0:20
Categories : Bean Dishes Grain Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Tbsp Water
1 Large Onion -- diced
2 Stalks Celery -- sliced
1 Med Green Pepper -- cut in strips
2 Med Tomatoes -- diced
2 Cups Red Kidney Beans -- drained & rinsed
10 Pkg Frozen Lima Beans
1 Cup Quick Cooking Barley
2/3 C Parsley -- chopped
1 1/2 Tsp Salt
1 Tsp Dried Basil Leaves
1/4 Tsp Ground Black Pepper
3 C Boiling Water
2 Tbsp Nonfat Cheddar Cheese -- grated
Tips: This dish can be assembled and baked later. Add the boiling water just
before baking. Baking time should be increased by 15 minutes when starting
refrigerated temperature.
Heat oil in a large skillet. Add onion, celery, and green pepper.
Cook slowly for 10 minutes. Do not brown.
Stir in tomatoes, kidney beans, barley, parsley, salt, basil, and black pepper.
Transfer mixture to a buttered 2-to 3 quart casserole with lid. Add boiling
water. Cover.
Bake at 350 degrees F for 1-1/2 hours or until barley is tender and liquid is
absorbed. Sprinkle with grated cheese before serving.
Good served with: Marinated, slightly blanched mixed vegetables, hot French
bread and butter.
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NOTES : Wonderful and filling!
* Exported from MasterCook *
Crockpot Grains
Recipe By : Lean and Luscious and Meatless
Serving Size : 6 Preparation Time :0:10
Categories : Crockpot Recipes Grain Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 C Millet -- uncooked
1/4 C Barley -- uncooked
1/3 C Brown Rice -- uncooked
1 C Onions -- chopped
1 C Green Pepper -- chopped
1/2 C Carrots -- finely chopped
16 Cans Kidney Beans -- drained
8 Cans Tomato Sauce -- salt free or reg
16 Cans Tomatoes -- chopped&drained,
-- save liquid
1 1/2 C Frozen Corn
1 Tsp Dried Oregano
1 Tsp Dried Basil
1/2 Tsp Garlic Powder
Salt And Pepper -- to taste
Combine all ingredients in a crockpot. Add water to reserved tomato liquid to
equal 2 1/2 cups. Stir into grain mixture.
Cover and cook on low setting 8 hours.
Stir before serving.
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