CALIFORNIA BREAKFAST CASSEROLE Want to invite all your favorite friends to breakfast? And by “friends” I mean potatoes, sour cream, salsa, cheese and everyone’s best friend — bacon. This cheery morning casserole is loaded with so much taste it’s almost impossible for anyone in your family not to want more. SIZZLIN’ STEAK FAJITAS Oh, how I love fajitas. These simply seasoned, tender strips of steak paired with fragrant peppers, spicy onions and the tart pop of lime create one of the tastiest and easiest freezer meals you will ever make. FRIED DILL PICKLES For reals, if you haven’t tried fried pickles, you are missing out! They are sooooo good — light and crunchy, with the perfect pop of tangy dill. This super-easy recipe keeps your fried pickles crisp on the inside and crunchy on the outside, perfect for dipping into some creamy ranch. EASY TUNA CASSEROLE This is my sister Ashleigh’s favorite freezer meal of all time. I know tuna noodle casserole sounds old-fashioned, but this isn’t your typical can-of-soup version. My recipe is a creamy, comforting and more flavorful version that works really well for giving to a family or friend in need. Make it extra fun by baking in individual containers! LENTIL SUPREME SHEPHERD’S PIE A lovely twist on traditional shepherd’s pie, this hearty lentil and vegetable filling topped with a mashed potato crust is a wholesome way to enjoy a lovely dinner together. LAYERED CHOCOLATE MOUSSE CAKE I would walk through fire, or at least an un-air-conditioned room in the middle of summer, to have a slice of this gorgeous frozen dessert. Made in a loaf pan and frozen till firm, then sliced to show off the beautiful chocolate and fudge layers, it’s perfect for a hot summer’s day. EMPANADA HAND PIES Take delicious homemade Spanish rice, tangy Cheddar cheese and roasted chicken breast, stick it in pie crust, and you’ll have my take on handheld pieces of heaven. 1. In a medium bowl, gently combine Spanish rice, Cheddar cheese, chicken, and olives, if using. 2. On a lightly floured surface, roll out pie dough to about 12 inches (30 cm) in diameter and ¼ inch (0.5 cm) thick. Using a small bowl (I like to use a cereal bowl) or a round cutter, cut dough into rounds about 5 ½ inches (13.5 cm) in diameter. Place ¼ cup (60 mL) rice mixture on one half of each round; fold other half over filling. Seal and crimp edges with a fork. (Or, for a fancy look, take remaining dough scraps, slice into 3 very thin strips, braid, and press around edges of each pie.) Transfer to a baking sheet lined with parchment paper, spacing apart. 3. Using a pastry brush, lightly coat top of each pie with beaten egg.3. Using a pastry brush, lightly coat top of each pie with beaten egg. MAKE IT NOW Preheat oven to 400°F (200°C). Bake empanadas in preheated oven for 15 to 20 minutes, until golden brown and hot in the center. Let cool for 10 minutes. MAKE IT A FREEZER MEAL & COOK FROM FROZEN Transfer baking sheet with uncooked empanadas to freezer. Freeze for 2 to 3 hours, until solid. Transfer frozen pies to a labeled gallon-size (4 L) freezer bag. Seal, removing as much air as possible, and freeze. Preheat oven to 400°F (200°C). Place frozen pies on a baking sheet lined with parchment paper. Bake for 25 to 30 minutes, until golden brown and hot in the center. Let cool 10 minutes. Makes 6 hand pies. 11/2 cups (375 mL) cooked Spanish Rice (page 296), cooled 1/2 cup (125 mL) shredded Cheddar cheese 1/2 cup (125 mL) shredded cooked chicken breast (page 29) 1/4 cup (60 mL) sliced black olives (optional) 1 batch Pie Crust (page 331) or 2 store-bought pie crusts 1 large egg, beaten BULK BATCH GUIDES FOR EVERY RECIPE!
✔ Author(s): Karrie Truman
✔ Title: Seriously Good Freezer Meals: 150 Easy Recipes to Save Your Time, Money and Sanity
✔ Rating : 4.7 out of 5 base on (1189 reviews)
✔ ISBN-10: 0778805913
✔ Language: English
✔ Format ebook: PDF, EPUB, Kindle, Audio, HTML and MOBI
✔ Device compatibles: Android, iOS, PC and Amazon Kindle
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