Freezer Meals | My Crowded Kitchen

Bulk Freezer Waffles ~ Kid Friendly Recipe

February 18, 2013 by Tiffany 2 Comments

Waffles! They have got to be one of our all time favorite. I use to buy the frozen kind years ago. I finally got it together and got my bootay in the kitchen for a hour or so to premake homemade waffles in bulk. This recipe was found on food.com. I LOVE IT! I bulked the recipe after trying my adapted version and been making them ever since. These babies will supply my family of seven, with a weeks worth of the most delicious tasting waffles- if I do say so myself.

I get such a high going straight to my freezer and grabbing a package of waffles that I made. I even skip back to the kitchen- singing no less. Plus, they aren’t packed full of preservatives, high fructose or names you can’t pronounce on the ingredient list. I admit, I’ve become the high fructose/preservative Nazi around these parts- along with some other ingredient/food convictions.

Over the last six months or so, we’ve seen a HUGE change in one of our boys just by changing his diet. I think I’ve mentioned that- maybe in another post??? (Please forgive me, I have five kids that suck the brain cells out of me at times.) I won’t get into the diet right now, it makes my blood pressure go up thinking about the junk in certain products I’ve allowed him and our family to eat over the years. Plus the conviction I’ve had about our food industry turns me into a little green monster…. nuff’ said. I’ll touch on these convictions when I’m feeling a bit more feisty.

Let’s jump off this bunny trail and back onto the waffle trail, cause I LOVES me the waffle trail!

I love love love the texture of these waffles. They’re so light and crispy. I personally think they’re even better after they’ve been frozen and reheated in the toaster. Could that actually happen?! Coach, loves his with peanut butter and organic strawberry spread. I’m a purest at heart and stick with 100% organic maple syrup with a sprinkle of powdered sugar. OH- I can’t forget the buttah! And sometimes, when I’m all alone with my stretchy pants on, I top these babies with lots of REAL whip cream, strawberries- and of course powdered sugar. Meohmy! I gotta have one right now!

Bulk Freezer Waffles ~ Kid Friendly Recipe

Author: Tiffany at My Crowded Kitchen.Com

Recipe type: Breakfast

Serves: yields approx. 32 waffles

Ingredients

5⅓ cups organic unbleached all-purpose flour
⅓ cup baking powder
2 teaspoons sea salt
¼ cup organic sugar
8 large eggs, separated
2 cups unsalted butter, melted
6 cups almond milk

Instructions

Heat waffle iron.
In a large bowl, combine flour, baking powder, salt and sugar; whisk.
Separate the yolks from the whites of the eggs in two separate bowls. Beat the egg whites until stiff, set beaten eggs whites aside.
Make a well in the center of the flour mixture, add yolks, melted butter and milk; blend.
Gently fold in the egg whites.
Ladle mixture into hot waffle iron.
Remove baked waffles from iron. Let waffles cool completely on a cooling wrack before placing in gallon size freezer safe bags for storage. Freeze.
To reheat, bring waffles to room temp. Toast in toaster on a lower temp. setting until waffles are heated through. Or reheat waffles frozen by choosing the reheat option on your toaster. Serve with your favorite syrups or toppings.

Ingredients

5 1/3 cups organic unbleached all-purpose flour
1/3 cup baking powder
2 teaspoons sea salt
1/4 cup organic sugar
8 large eggs, separated
2 cups unsalted butter, melted
6 cups almond milk

Directions

Heat waffle iron.
In a large bowl, combine flour, baking powder, salt and sugar; whisk.
Separate the yolks from the whites of the eggs into two separate bowls. Beat the egg whites until stiff, set beaten eggs whites aside.
Make a well in the center of the flour mixture, add yolks, melted butter and milk; blend.
Gently fold in the egg whites.
Ladle mixture into hot waffle iron.
Remove baked waffles from iron. Let waffles cool completely on a cooling wrack before placing in gallon size freezer safe bags for storage. Freeze.
To reheat, bring waffles to room temp. Toast in toaster on a lower temp. setting until waffles are heated through. Or reheat waffles frozen by choosing the reheat option on your toaster. Serve with your favorite syrups or toppings.

Original recipe from Food.com

Adapted recipe/photos by: My Crowded Kitchen

Filed Under: Breakfast, Freezer Meals Tagged With: Bulk Freezer Recipes, Bulk Freezer Waffles, Kid Friendly Recipes, Money Saving Recipes, The Best Waffle Recipe

Company Meatloaf ~ Freezer Meal

September 12, 2012 by Tiffany 2 Comments

Stepping on my soap box for just a second… Please forgive me. This was the best meatloaf I’ve made in a LONG time. This is partially my mommy’s recipe, partially mine. I had to give her kudos too. Love you, mommy! It got rave reviews from the gang and even tasted good the next day in our sammiches, as four year old Honey, would say. Now, before you turn away thinking this recipe is toooooo much meatloaf for your family, wait! I have some good news for you. Make one now, freeze one for later. Or make several in the size it takes to feed your family and freeze for those busy nights. You really can’t go wrong. Who doesn’t love pulling a freezer meal out of the freezer? I do! I do! Get those muscles flexed and get down with your groovy self to make some nummy meatloaf.

Company Meatloaf ~ Freezer Meal

Author: Tiffany at My Crowded Kitchen.Com

Recipe type: Company Meatloaf

Ingredients

6 pounds ground beef 20% fat
2 jumbo eggs
½ cup ketchup
3 sleeves Ritz crackers, crushed fine
1 tablespoon minced garlic
2 red bell peppers, diced
2 cups shredded carrots
1 small sweet onion, diced
1 cup brown sugar
2 tablespoons fresh cracked pepper
2 tablespoons garlic salt

GLAZE

1 cup ketchup
1 cup brown sugar
2 tablespoons mustard
fresh cracked pepper to taste
garlic salt to taste

Instructions

Preheat oven to 350 degrees F.
In a super large bowl, combine ground beef, eggs, ½ cup ketchup, crackers, 1 tablespoon minced garlic, bell peppers, carrots, sweet onion, 1 cup brown sugar, 2 tablespoons fresh cracked pepper and 2 tablespoons garlic salt.
Divide ground beef and shape mixture into approx. TWO, 13 inch loaves. Put each one in a 13×9 inch greased baking dish.
Let’s make the glaze by combining 1 cup ketchup, 1 cup brown sugar, and 2 tablespoons mustard in a small bowl. Pour glaze evenly over the tops of each loaf. Season tops to taste with fresh cracked pepper & garlic salt. At this point you can freeze one or both your loaves.
If baking, bake uncovered in your preheated 350 degree F oven for 1 hour 30 min. Remove from oven and let stand approx. 10 minutes before slicing.

Ingredients

6 pounds ground beef 20% fat
2 jumbo eggs
1/2 cup ketchup
3 sleeves Ritz crackers, crushed fine
1 tablespoon minced garlic
2 red bell peppers, diced
2 cups shredded carrots
1 small sweet onion, diced
1 cup brown sugar
2 tablespoons fresh cracked pepper
2 tablespoons garlic salt

GLAZE

1 cup ketchup
1 cup brown sugar
2 tablespoons mustard
fresh cracked pepper to taste
garlic salt to taste

Directions

Preheat oven to 350 degrees F.
In a super large bowl, combine ground beef, eggs, 1/2 cup ketchup, crackers, 1 tablespoon minced garlic, bell peppers, carrots, sweet onion, 1 cup brown sugar, 2 tablespoons fresh cracked pepper and 2 tablespoons garlic salt.
Divide ground beef and shape mixture into approx. TWO, 13 inch loaves. Put each one in a 13×9 inch greased baking dish.
Let’s make the glaze by combining 1 cup ketchup, 1 cup brown sugar, and 2 tablespoons mustard in a small bowl. Pour glaze evenly over the tops of each loaf. Season tops to taste with fresh cracked pepper & garlic salt. At this point you can freeze one or both your loaves.
If baking, bake uncovered in your preheated 350 degree F oven for 1 hour 30 min. Remove from oven and let stand approx. 10 minutes before slicing.

Filed Under: Freezer Meals, Main Dishes Tagged With: Company Meatloaf, Freezer Meal Recipes, Freezer Meals, Money Saving Recipes, The Best Meatloaf Recipe

Honey’s Slumgullion: Freezer Meal

August 4, 2012 by Tiffany 4 Comments

Slum what?! Slumgullion or perhaps you know it best by goulash. Basically – it’s ground beef – macaroni – and tomatoes made in a skillet or large pot.
Honey – my grandmother – was an amazing cook. Sadly she is no longer with us. This meal brings back many fond childhood memories of my grandmother. She was always gathering the family to come over for dinner -whether it be this meal or one of the many other delicious meals she’d share with all of us. It excites me to know that some of her recipes are being shared here on MCK- she would be honored.

Yields (2) three qt. baking dishes – one for now – one for later if you’re a smaller sized family.
*SEE NOTES*

Ingredients
1 1/2 pounds ground beef
1 medium sweet onion, diced
4 celery sticks, diced
1 bell pepper, seeded, diced
6 garlic cloves
2 cans 8 oz. each tomato sauce
2 cans 14.5 oz. each stewed tomatoes
4 cups frozen corn
1 cup tomato paste
season salt, to taste
pepper, to taste
1 package elbow macaroni
mozzarella cheese, desired amount
cheddar cheese, desired amount

Directions
In a large pot, cook ground beef, onions, celery, garlic & bell pepper over medium heat until no longer pink. Remove from heat, drain off fat, season with pepper & season salt. In the pot smash the whole garlic with the back of a spoon. Add corn, tomato sauce, stewed tomatoes and tomato paste. Cook over medium to low heat for 20 minutes stirring occasionally. Meanwhile cook pasta per packaged directions. (You will want your pasta al den te’ = a little under cooked.) Drain pasta water, add drained pasta to pot, stir. Scoop mixture into (2) three qt. baking dishes and top with cheeses. Bake in a preheated 350 degree oven until cheese is melted. Serve.

Notes:
If using as a freezer meal, make sure you have freezer safe baking dishes with lids. Prepare as directed leaving off cheese & letting mixture cool completely. Make sure to cover baking dishes with foil and then lid. To reheat bring to room temp. Pour an additional 4 oz. of tomato sauce over dish, top with cheese, bake as directed.

Filed Under: Freezer Meals, Main Dishes

Mexican Lasagna: Freezer Meal

February 6, 2012 by Tiffany 3 Comments

Ah, beautiful Monday! Are you awake yet?! I’m working on it, but still not quite there. How bout those Giants? I’m not really a football fan, so it really didn’t matter to me who won the game. I know, gasps coming from some of you die hard football fans. Yeah, I’ll admit, it’s pretty much all about good food, good company for me. While the guys were all in the living room watching the game, Honey and I, were like busy little Suzy homemakers in the kitchen. Today, I will share another family favorite that I grew up on. Every time mom would make this, my sis and I, would go nuts. Served with our Mexican rice and tortilla chips puts this meal over the top. My kidlets love this meal, they actually beg for it. This also makes a great freezer meal too. I’m working on putting more freezer meals together for us busy moms. I really like pulling a prepared meal straight from the freezer, how about you?!

Ingredients
1 1/2 pounds ground beef
1/3 cups taco seasoning {McCormick brand, we buy in bulk at Costco other wise, use 1 1/2 packages of your favorite taco seasoning brand}
2 cans 10 oz. each Ro-Tel tomatoes & green chilies
1, 16 oz. can tomato sauce
18 corn tortillas
2 eggs
1, 8oz. container ricotta cheese
4 cups cheddar cheese, shredded

Directions
1. Preheat oven to 350 degrees F.
2. In a medium pan, brown ground beef until no longer pink, drain of fat, season with taco seasoning.
3. In a medium sized pot, over medium heat, combine hamburger, tomatoes, and tomato sauce cook until heated through.
4. Beat eggs and ricotta together. Set aside
5. Spray a 3 quart baking dish. Layer the following starting with the meat mixture first, then lay down six of the tortillas, next spread ricotta cheese mixture then grated cheese, repeat, ending with meat sauce on top. Top with remainder cheese and bake for 30-45 minutes or until heated through and cheese is melted.

Note: If using as a freezer meal, prepare as directed without baking. Use a covered baking dish or disposable tins with lids found at the Dollar Store or Walmart to freeze meal. If using disposable tins make sure to cover tin with foil before placing the plastic lid or cover on top, then freeze. To bake, bring to room temp. and bake as directed, keeping foil on and making sure to remove plastic lid or cover on baking dish.
Printable Version

This post was shared at:

Basil Momma 10/16/12

Filed Under: Freezer Meals, Main Dishes, Mexican Lasagna

Chicken Enchiladas: Freezer Meal

January 10, 2012 by Tiffany 3 Comments

The gang has been asking for enchiladas, I have been putting this meal on the back burner, because I really haven’t felt like cooking lately. Yeah, I know, gasp! Do you ever feel that way or am I the only one? It all started after Christmas. I have just felt whooped. I haven’t been sleeping lately, what’s this about?! Jeff, told me the other day I had huge black circles under my eyes. What!? Did you have to tell me this when we are in the middle of the supermarket?! I even had concealer on! Not that I’m vain, just didn’t know that I had big black circles under those peepers. You know when you are shopping and you find that little rinky dink mirror in the store they put next to the sunglasses to see what you look like? Only, the mirror is so tiny you have no idea, what you look like! Well that was me the other day. I could only see one eyeball in that doggum mirror. Uhhg! For the one eye I did see, he was right, darnit. I looked whooped. Time to get some sleep. But not just quite yet, gotta share this recipe. Okay, time to sleep. Goodnight. yields 30 enchiladas

This is a great freezer meal! When I am feeling like super woman, I freeze 5 enchiladas to 6 small disposable tins, making 6 pre-made dinners. When the hubs and I go on a date, the kiddos have dinner. I will also pull these out for a quick meal when I don’t feel like cooking. I dislike when you have a freezer meal that doesn’t taste as good as before it’s frozen, don’t you? These are not that way. The chicken is still moist and they tasted like they had just been freshly prepared.

Ingredients
5 boneless skinless chicken breasts
6 garlic cloves
1/2 large sweet onion, quartered
2 cans 28 oz. each enchilada sauce {we use El Pato Brand, Mild}
2 teaspoons cumin
2 teaspoons oregano
2 teaspoons chili powder
1/2 teaspoon garlic powder
1 teaspoon sugar
1 cube chicken bouillon dissolved in 1/3 cup hot water
fresh cracked pepper to taste
1 can 10 oz. Rotel tomatoes, drained
cilantro, fresh, chopped, desired amount {to top enchiladas before baking}
sweet onion, chopped, desired amount {to top enchiladas before baking}
green onions, fresh, chopped, desired amount {to top enchiladas after baking}
4 cups mozzarella cheese, shredded {combine mozzarella and cheddar in a bowl}
4 cups cheddar cheese, shredded {combine mozzarella and cheddar in a bowl}
non-stick cooking spray
30 ct. corn tortillas

Directions
1. Preheat oven to 350 degrees F.
2. In a food processor, combine onion, garlic, cumin, oregano, chili powder, sugar, garlic powder, and fresh cracked pepper. Process until consistency is “Paste Like” scrapping down the sides if needed.
3. Place chicken breast in a 3 t. baking dish and spread onion paste mixture over chicken; meanwhile dissolve bouillon cube in 1/3 cup hot water, pour over chicken. Cover and bake 1 hour 30 minutes or until no longer pink and juices run clear. Remove from oven, shred chicken in it’s juices {DO NOT DRAIN JUICES}the chicken will soak up the juice and the juices will help make the chicken moist. Stir in drained Rotel tomatoes. Let shredded chicken cool. Cover until ready to use.
4. Heat tortilla and keep warm. Meanwhile, in a medium sized pan, heat enchilada sauce over medium heat; just until hot. Keep on low, stirring occasionally. By heating the tortilla and the sauce this will help make the tortillas soft and pliable, other wise your tortillas will break when folding.
5. Spray desired baking dishes with non-stick cooking spray. Set aside
6. Dip warm tortillas in hot enchilada sauce, fill tortilla with about 2 tablespoon shredded chicken and about 2 tablespoons cheese. Fold and put in desired baking dishes. Top enchiladas with a small amount of shredded chicken, spoon sauce over the top of each enchiladas, next top sauce with cheese, fresh chopped cilantro, and chopped sweet onion. Cover with a sheet of foil sprayed with non-stick cooking spray, bake for 45 minutes.

Printable Version

Before baking boneless skinless chicken breast, spread onion paste on top. Pour bouillon water on top of onion paste. Cover and bake.

All assembled and ready to bake or freeze.

Right before baking. Cover with a sheet of foil sprayed with non-stick cooking spray.

Yummy!

Notes: To make freezer meals you will need disposable tin baking dishes with lids and foil, or your handy dandy Pyrex dishes with lids. Assemble as directed. DO NOT BAKE, let cool. Freeze. If using disposable tins, once cooled, cover with foil, then cover with lid. Stick in freezer. If using Pyrex baking dishes, assemble as directed. let cool. Place Pyrex lid on top and freeze. To reheat frozen enchiladas, if using disposable tins, preheat oven to 350 degrees F. remove plastic lid, leave foil on and place on a baking sheet; cook until heated through. If using glass Pyrex, let dish come to room temp. Remove lid. Cover with a sheet of foil sprayed with non-stick cooking spray. Bake at 350 degrees F. Until heated through.

Additional notes: I prepared ours in {two} 3qt. Pyrex dishes plus one small disposable tin that held five enchiladas.

Freezer ready!

Shared At: athriftymom forkfulofcomfort

Filed Under: Chicken Enchiladas, Freezer Meals, Main Dishes, Mexican Food

Tater- tot Casserole Great Freezer Meal

October 7, 2011 by Tiffany 2 Comments

This recipe comes from my grandmother, Evelyn’s, kitchen. My grandmother is a real southern women, with a southern drawl, with real southern hospitality. She was born and raised in the south. She married my grandfather, and the two moved out to Southern California in the early 50′s to raise their family of three boys. When invited over for dinner, there was always several different foods to choose from at grandma’s. It was “Big food, Big Company” at grandma’s house. Every Sunday after church, there would be a house full of people. I sat back and took in all her ways. I admire the hard working women she is to this day. My grandmother is now in her 80′s, there’s still a lot of spunk left in the good ol’ gal. That just totally sounded like I was talking about a dog. I assure you, I didn’t mean it that way. Grandma, says this about herself all the time. Whew, I think I’m safe now, just had to clear that up.

After grandma and grandpa moved out to Southern California, my dad met my mom, got married and ta da… I was born. I grew up in So. Cal. where everyone cooked with green chilies, so it’s no surprise that my grandmother made her tot casserole with them. I remember grandma doing a lot of cooking with green chilies. I have taken this casserole to many different gatherings and I’m asked for the recipe every time. This is a family favorite in my home. I like to serve this casserole with fresh homemade rolls and a garden salad. When I’m really feeling ambitious, I make several of these tasty casseroles and freeze them for later use. Great freezer meal!

5.0 from 1 reviews

Tater- tot Casserole *Great Freezer Meal*

Author: Tiffany at My Crowded Kitchen

Ingredients

1 pound ground beef
5 cloves garlic, minced
1 small onion, chopped
Lawry’s season salt, to taste
2 cans, 4 oz. each green chilies
1 bag, 16 oz. frozen corn
1 can, 14 oz. tomato sauce
2 cups cheddar cheese, shredded
1 bag, 32 oz. tater tots {I buy store brand}

Instructions

In a medium sized pot, cook hamburger, chopped onion and minced garlic; drain off fat. Season to taste with season salt.
Add corn, green chili’s and tomato sauce to hamburger; stir.
In a 3 qt. baking dish place meat mixture, top meat mixture with cheese then tots.
Bake in a preheated 350 degree F. oven for 1 hour or until tots are golden and crisp. Serve

Notes

Note: If freezing for later use, assemble as directed and freeze. DO NOT BAKE! Bring to room temp. bake as directed.

This post was shared at:

Basil Momma 10/15/12