Friday, June 6, 2008

Freezer Meals-Installment 2

O.K. the kids are having "quiet resting time"-did I say quiet? I made two soups in about an hour. I defrosted about a pound of ground beef and made vegetable beef soup and chili with it (we don't like tons of meat in our stuff).

Vegetable Beef Soup

1/2 pound ground beef, browned
onion, 1 small diced
green pepper, 1 small diced
celery, 2 stalks diced
garlic to taste
2 cans tomatoes, diced with juice
1 can corn drained
chili seasoning (to make your own use chili powder, garlic powder, cumin)
1 can kidney beans, rinsed and drained
1 can water
After browning beef, add pepper, onion, celery to pan and saute until tender. To the pan add tomatoes, chili seasoning, and all other ingredients. I stored mine in a large freezer bag, labeled.

Vegetable Beef Soup

1/2 pound ground beef
2 cans tomato juice (you can take a shortcut and use v8)
1 can corn, drained
1 can green beans, drained
2 carrots, thinly sliced
1 small onion, diced
2 stalks celery, chopped
pasta (I used alphabet)
salt, pepper, herbs to taste
Cook ground beef until pink is almost gone. Add onions, carrots and celery last 5 minutes or so. Cook pasta according to pkg directions. Don't overcook vegetables or pasta or it will be mushy when you reheat. Place all ingredients into large zip lock bag, label and freeze. Also, you could substitute cans of mixed vegetables for the others to make this super quick.

Reheating:

I would defrost the bags 24 hours in advance. Then place in stock pot and heat over medium heat until hot. Accompaniment ideas for the chili: Cornbread (can be made ahead and frozen), crackers, tortilla chips, fritos, peanut butter sandwiches.

I forgot to give instructions for reheating things in installment 1. Most casseroles can be cooked at 350 for 30-45 minutes depending on your oven or whether or not you defrosted.

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