Recipe(tried): Collection: Freezer Recipes

I have a TON of freezer recipes - let me know if you want something that I don't post here but I'll give you some basic ones. Keep this in mind when freezing: chicken and pastas freeze wonderfully as do some fish. When freezing beef or pork be sure to undercook it so you won't overcook it when reheating past your preferred taste of doneness. Slice everything into portions i.e. slice meatloaf and say pork tenderloins to freeze. I don't recommend freezing pork chops unless you practice which I'm sure you don't have time for. Casseroles and things like lasagna are the best to freeze by far. I tried to give you a variation here.

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TERIYAKI SALMON

5-7 Oz Salmon Filets
Kikkoman Teriyaki Sauce and Glaze

Season the filets with salt and pepper and pan sear presentation side down first in hot vegetable oil. Just get a nice golden brown on them. Turn over and place immediately on a sheet pan.

Brush liberally with the Kikkoman glaze, finish in the oven till slightly less than medium done. Brush once or twice more with the glaze as it bakes.
Remove from oven, brush again, cool, package and refrigerate.

Reheat covered in an oven proof dish in a 325 degree oven for 10-12 minutes, OR UNTIL JUST HOT THROUGH. Do not microwave.

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BEEF, MACARONI & CHEESE CASSEROLE

1 lb. Ground Sirloin
16 oz. Tomato Sauce
1 pkg. Onion Soup Mix
6-8 oz. Pasta of Choice (twist trio)
2 cups Shredded Cheddar

While cooking past, brown ground beef in large sauce pan. Add tomato sauce and onion soup mix to browned beef and simmer 5 min. Add 1 cup of the cheddar cheese. Combine meat mixture with pasta and mix gently in casserole dish. Top w/ second cup of cheese and bake at 350 for 30 minutes (half covered, half uncovered).

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SCALLOPED POTATOES (that freeze well)

1/2 c chopped onion
4 tbsp butter
4 tbsp all-purpose flour
1 1/4 c milk
4 medium potatoes, peeled & cut in half & then sliced in 1/4 inch slices

Cook onion in butter until tender. Stir in flour, 1/2 tsp salt and 1/8 tsp pepper then add milk all at once. Cook and stir until bubbly. Place half potatoes in a greased (I used butter flavored cooking spray) casserole. Cover with half the sauce and then repeat in layers until all is used.

Bake covered in oven at 350 degrees for 35 minutes. Uncover and bake 30 minutes more or till potatoes are tender. Let stand 5 minutes then serve, or cool then freeze in ziplock or gladware containers (not bags).

You can add 3/4 cup cheese into thickened sauce but reduce salt to 1/4 tsp.
Or you can add about 4 pieces of cooked crumbled bacon.

The first time I froze this, I had used 3/4 c evaporated milk & 1/2 c regular milk only b/c I had some evaporated milk left over from another recipe.

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SEAFOOD CASSEROLE

1 cup white sauce (3 tbsp butter, 3 tbsp mochiko, salt, white pepper, 1 cup milk)
3 tbsp. Unsalted butter
1/2 medium green bell pepper, finely chopped
1/2 medium red bell pepper, finely chopped
1 med.-sized yellow onion, finely chopped
1 cup thinly sliced mushrooms (about 3 oz)
1/2 cup mayonnaise
1 tbsp. Dijon or spicy brown mustard
6 oz lump crabmeat
6 oz cod or other white fish (cooked & cut into chunks)
6 oz cooked shrimp, shelled & deveined
2 cups cooked rice
1/2 cup soft bread crumbs
1/8 cup grated parmesan cheese
1/8 tsp garlic powder
1/8 tsp cayenne pepper

Melt butter in skillet, & cook bell peppers, mushrooms, & onion. Cook stirring until the mushroom liquid has evaporated-about 10 minutes.

Remove from the heat & stir in the white sauce, mayonnaise, mustard, and half of the garlic powder, & cayenne pepper. Gently fold in crabmeat, fish, shrimp & rice. Spoon into containers. Toss breadcrumbs & parmesan cheese together, & sprinkle on top of casserole. Sprinkle remaining garlic powder & cayenne. Freeze.

****note you can use any type of seafood, such as lobster, scallops, crab, white fish, shrimp...as long as you have 18 oz. of seafood in all.*****

Heating Instructions:
Preheat oven to 350*. For 4 servings bake for 45 minutes, for 2 servings bake for 30 minutes, for 1 serving bake for 15 minutes or until it is heated through, and the topping is lightly golden brown & casserole is bubbly.

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Pork Onion Casserole

2-4 center cut pork chops
1 can beef consomm
1 can water
1 jar mushrooms
1 pkg onion soup mix
1 1/2 cup rice
onion slices

Saut pork chops on stove until well browned. Combine rice, mushrooms, consomm and water and pour into a lightly greased casserole dish. Place chops on top of rice mixture and put a slice of onion on top of each. Bake at 350 for appx. 1 hr & 15 minutes

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Home-Style Meat Loaf

3/4 cup ketchup, divided
1/2 cup quick-cooking oats
1/4 cup minced fresh onion
2 tablespoons chopped fresh parsley
1 tablespoon brown sugar
1/4 teaspoon salt
1/4 teaspoon pepper
2 large egg whites, lightly beaten
1 1/2 pounds ground round
Cooking spray

Preheat oven to 350 . Combine 1/2 cup ketchup, oats, and next 6 ingredients (oats through egg whites) in a large bowl. Add meat; stir just until blended. Shape meat mixture into an 8 x 4-inch loaf on a broiler pan coated with cooking spray. Brush 1/4 cup ketchup over meat loaf. Bake at 350 for 1 hour and 10 minutes. Let stand 10 minutes before slicing.

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Spanish Sherried Shrimp

1 tablespoon all-purpose flour
2-1/4 teaspoons chopped fresh or 3/4 teaspoon dried thyme
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
1 pound medium shrimp, peeled and deveined
1 tablespoon olive oil
1 1/2 cups chopped onion
1-1/2 cups chopped red or green bell pepper
3 garlic cloves, minced
1/3 cup medium dry sherry
1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped
2 teaspoons sherry vinegar or white wine vinegar

Combine the flour, thyme, 1/4 teaspoon salt, and black pepper in a large zip-top plastic bag. Add the shrimp; seal and shake well. Heat olive oil in a large nonstick skillet over medium-high heat. Add the shrimp, and saute 3 minutes. Remove shrimp from pan. Add onion, bell pepper, and garlic; saute 2 minutes. Add sherry; cook 1 minute. Add 1/4 teaspoon salt and tomatoes; cook 4 minutes. Stir in shrimp and vinegar.