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Sample | | Dinner Is Ready | On the Side | Lunch Is Ready | |
Dinner Is Ready
Our purpose in creating the cookbook Dinner is Ready is to provide you with a collection of freezer meal recipes and to guide you through the process of putting 30 meals in your freezer in one day. In order to accomplish this we have included dozens of ingenious and practical time saving shortcuts. The following recipes are a tasty sampling of some of the 150+ recipes in this book. Try these freezer meal recipes to see just how delicious and time saving freezing meals can be for you.
Cream Cheese Chicken | (Dinner Is Ready page 86) |
1 .7-ounce envelope Italian dressing mix
1/2 cup butter
2 pounds boneless skinless chicken breast
1 10.75-ounce can cream of chicken soup
1 8-ounce package cream cheese
Turn slow cooker on High. Place butter in bottom of slow cooker. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed. Cut chicken breasts into 1" strips. Place in slow cooker and stir to coat with butter and dressing mix. Cover and cook on High for 2 hours. Remove chicken to plate to cool. Add cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Remove sauce from slow cooker and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze.
To serve: Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice, or hot buttered noodles.
Honey Barbequed Ribs | (Dinner Is Ready page 71) |
3 lbs boneless pork ribs
1/2 tsp garlic salt
1/2 tsp pepper
1 cup ketchup
1/2 cup brown sugar
1/2 cup honey
1/4 cup spicy brown mustard
2 Tbl Worcestershire sauce
1/2 Tbl liquid smoke
Place pork ribs in bottom of slow cooker. Cover and cook on High for 3 hours. Drain and discard liquid. Reduce heat to Low. In a bowl, combine garlic salt, pepper, ketchup, brown sugar, honey, spicy brown mustard, Worcestershire sauce and liquid smoke. Mix well. Pour over ribs in slow cooker. Cover and cook on Low for 3 hours. Remove from slow cooker and allow to cool. Place in freezer bag. Label and freeze.
To serve: Thaw. Heat until hot throughout.
Simply Lasagna | (Dinner Is Ready page 164) |
12 lasagna noodles
2 cups cottage cheese
1 egg, slightly beaten
1 T dried chopped parsley
2 T Parmesan cheese
1 cup Mozzarella cheese, shredded
1 1/2 cups Monterey Jack cheese, shredded
3 - 4 cups Spaghetti sauce
Do not cook the lasagna noodles. Combine the cottage cheese, slightly beaten egg, parsley and Parmesan cheese. Grease foil baking pan(s). Cover bottom with thin layer of sauce. Layer noodles (do not cook them, break them to fit), sauce, half the Mozzarella and half the Jack cheeses. Top with another layer of noodles, then the cottage cheese mixture. Top with another layer of noodles, then the rest of the Mozzarella and Jack cheeses and cover with a thick layer of spaghetti sauce. Cover with extra heavy foil. Label and freeze. Makes 1 9x13 or 2 8x8 pans.
To serve: Thaw. Bake covered for 45 to 60 minutes at 375°. Uncover, top with more Mozzarella cheese and bake an additional 5 minutes or until cheese is melted.
Cheesy Ham and Potatoes | (Dinner Is Ready page 217) |
1 24-ounce bag frozen shredded hash browns
1/2 cup minced onion
2 10.75-ounce cans cream of celery soup
1 8-ounce package cream cheese
1 1/2 cups Monterey Jack cheese, shredded
1 1/2 cups cubed ham
1/4 t pepper
Soften cream cheese and cream together with soup. Stir in onions, ham, Jack cheese and pepper. Break apart hash browns. Gently stir into cheese mixture. Place in gallon freezer bag. Label and freeze.
To serve: Thaw. Place in greased baking dish. Bake covered for 1 hour at 350°. Uncover and top with shredded Cheddar cheese. Return to oven until cheese is melted.
Honey Lime Chicken | (Dinner Is Ready page 143) |
2 lbs chicken tenders
1/2 Tbl garlic salt
1 Tbl peanut oil
1 20 oz can pineapple rings
1/4 cup honey
3 Tbl lime juice
2 Tbl soy sauce
1 Tbl cornstarch
Sprinkle chicken with garlic salt. Brown in oil. Drain pineapple. Add one fourth of the pineapple juice to skillet. Cover and simmer 6 to 8 minutes until chicken is golden. Remove chicken. Add honey, lime juice, soy sauce, cornstarch and remainder of pineapple juice. Bring to boil. Cook and stir until thick and clear, about 1 minute. Remove from heat. Allow to cool. Place chicken, pineapple rings and sauce in freezer bag. Label and freeze.
To serve: Thaw. Heat until sauce is hot and bubbly and chicken is heated through.
On the Side
The cookbook On the Side is a collection of recipes that are simple, fun and fabulous that will add delicious variety to any meal—including your freezer meals!. The following recipes have been provided to show you a sample of the 350+ delicious side dishes in this book. Enjoy!
Candied Carrots | (On the Side page 38) |
1 2 lb pkg carrot
1 tsp salt
1 tsp sugar
1/2 cup butter
1/2 cup brown sugar, packed
Peel and slice carrots. Place in pan and cover with water. Add salt and sugar. Bring to boil, reduce heat to medium and boil gently for about 20 minutes or until carrots are very soft. Drain. In the same pan, heat butter and brown sugar until melted and bubbly. Immediately pour carrots back into pan. Stir to coat. To freeze: Allow to cool. Place in freezer bag or freezer container. Label and freeze.
To serve: Heat and serve.
Sweet and Sour Salad | (On the Side page 166) |
1 12 oz pkg bacon
1/2 16 oz pkg wonton wraps (square)
1 cup red grapes
1 large carrot
6 cups Iceberg lettuce, torn
3 cups baby spinach leaves
1 recipe Sweet and Sour Dressing
Cut bacon into half-inch strips. Cook until almost crisp. Drain on paper towels. Cut wonton wraps into 1/4-inch strips. Deep-fry in hot oil until golden and crispy. Drain on paper towels. Cut each grape in half. Peel carrot. Use a vegetable peeler to cut carrot into thin flat strips. In a large serving bowl, place lettuce, baby spinach leaves, bacon, grapes, and carrot strips. Add fried wonton strips and dressing just before serving. Mix gently.
Sweet and Sour Dressing | (On the Side page 275) |
1 1/2 cups sugar
1 cup apple cider vinegar
1/2 tsp salt
1/2 tsp chili powder
1/2 tsp ground mustard
1/4 tsp crushed red pepper flakes
1 Tbl onion
1/2 cup corn syrup
1 cup canola oil
In a small bowl, combine sugar and vinegar. Stir until sugar is dissolved. Add salt, chili powder, mustard and red pepper flakes. Mix well. Press onion through garlic press. Add to dressing. Add corn syrup and mix well. Whisk in oil until smooth and glossy. Cover and refrigerate. Shake before serving.
Maple Corn Bread | (On the Side page 334) |
1 1/4 cups flour
1/4 cup corn meal
1/2 Tbl baking powder
1/2 tsp salt
1 egg
3/4 cup milk
1/2 cup maple syrup
3 Tbl canola oil
In a bowl, combine flour, corn meal, baking powder and salt. In a separate bowl, beat egg, milk, syrup and oil. Stir into dry ingredients, just until moistened. Pour into a greased 9-inch square baking pan. Bake at 400° for 20 to 22 minutes. Cut into squares. Serve warm. To freeze: Remove corn bread from pan. While still warm, wrap loaf in extra heavy foil. Or, place individual pieces in sandwich bags and freeze together in a gallon freezer bag. Label and freeze.
To serve: Thaw and serve. Heat briefly, if desired.
Coconut Shrimp | (On the Side page 387) |
24 large shrimps, uncooked
1/2 cup cornstarch
1 tsp salt
1/4 tsp cayenne pepper
3 egg whites
2 1/2 cups sweetened flaked coconut
1 recipe Marmalade Dipping Sauce
Peel and devein shrimp, leaving tails on. Make a slit about 1/2 way through along the inner curve of each shrimp. Press open and gently flatten. In shallow dish, combine cornstarch, salt and cayenne pepper. In a mixing bowl, beat egg whites until stiff peaks form. Place the coconut in another shallow dish. Coat shrimp first in cornstarch mixture, then in egg whites, then coat with coconut. Heat oil to 375° in electric skillet or deep-fryer. Deep-fry shrimp 1 to 1 1/2 minutes on each side or until golden brown. Drain on paper towels. Serve with Marmalade Dipping Sauce. To freeze: Arrange prepared but uncooked shrimp in single layer on a baking sheet. Cover and freeze. Transfer to freezer bag. Label and freeze.
To serve: Thaw. Fry shrimp for about 2 minutes on each side or until golden.
Lemon Rice | (On the Side page 115) |
1 cup rice, uncooked
1 tsp butter
1 tsp garlic, minced
1 tsp lemon peel, grated
1/4 tsp pepper
2 cups chicken broth
2 tsp dried parsley flakes
Combine rice, butter, garlic, lemon peel, pepper and broth in a medium saucepan. Bring to a boil. Reduce heat. Cover and simmer 15 minutes until rice is tender and liquid is absorbed. Stir in parsley. To freeze: Cool and place in freezer bag. Label and freeze.
To serve: Heat rice, fluff with a fork and serve.
Lunch Is Ready
The cookbook Lunch is Ready contains all the instructions necessary to guide you through the process of preparing and freezing lunches—meal-size or single servings. The following freezer meal recipes have been provided to show you a sample of the 200+ unique and delicious recipes in this book. Hope you enjoy them all!
Apple Roast Pork Sandwiches | (Lunch Is Ready page 110) |
1 4 lb pork roast
1/3 cup Worcestershire sauce
3/4 cup brown sugar, packed
1 cup apple juice
1/2 tsp salt
Place roast in dish or pan barely larger than roast. Douse roast on all sides with Worcestershire sauce. Press brown sugar on sides and top of roast. Pour apple juice into the baking pan but not over roast. Cover tightly with extra heavy foil and lid. Place roast in preheated 400° oven. Immediately reduce heat to 275°. Bake for 5 hours. Remove and allow to cool enough to handle. Meat should pull apart easily. Shred meat and sprinkle with salt. Place meat and broth in freezer bag or container. For individual servings, spray a muffin tin with non-stick cooking spray. Fill muffin cups with meat and broth. Cover and place pan in freezer just until frozen. Pop out and place in gallon freezer bag. Label and freeze.
To serve: Thaw and heat. Spoon onto warm onion rolls. Serve with sliced apples or applesauce.
Apple Roast Pork Salad | (Lunch Is Ready page 111) |
1 recipe Apple Roast Pork Sandwiches
6 cups Iceberg lettuce, torn
6 cups baby spinach leaves
1 cup apple, sliced
1 cup Cheddar cheese, sliced
1 recipe Poppy Seed Dressing
Prepare Apple Roast Pork Sandwich filling as directed. Allow to cool completely. Place in freezer bag or container. To freeze filling for individual salad servings, spray cups of a muffin tin with non-stick cooking spray. Fill cups with filling. Press down gently. Cover and freeze. When frozen, pop out and place in a gallon freezer bag. Label and freeze.
To serve: Arrange lettuce and spinach in a large salad bowl. Heat Apple Roast Pork filling and mound onto lettuce. Top with sliced apple and sliced Cheddar cheese. Serve with Poppy Seed Dressing.
Poppy Seed Dressing | (Lunch Is Ready page 268) |
1/2 cup apple cider vinegar
1/2 cup sugar
1 tsp poppy seeds
1 tsp onion salt
1/2 tsp ground mustard
1 tsp salt
1 cup canola oil
In a small bowl, combine vinegar and sugar. Whisk until smooth and sugar is dissolved. Add poppy seeds, onion salt, ground mustard and salt. Mix well. Add oil. Whisk until smooth and glossy. Cover and refrigerate. Best if prepared at least 24 hours before serving. Shake before serving.
Zesty Beef and Vegetable Soup | (Lunch Is Ready page 95) |
1 lb beef stew meat, cubed
1/2 cup onion, chopped
2 tsp garlic, minced
2 cups cabbage, shredded
2 cups frozen corn
2 cups frozen green beans
2 cups carrots, sliced
4 cups hot and spicy tomato vegetable juice
1 14.5 oz can Italian tomatoes
2 Tbl Worcestershire sauce
1 tsp basil
1 Tbl sugar
1 tsp salt
1/4 tsp pepper
Place beef in slow cooker. Add onion, garlic, shredded cabbage, corn, green beans and carrots. Combine tomato vegetable juice, stewed tomatoes, Worcestershire sauce, basil, sugar, salt and pepper. Pour into slow cooker and stir to combine. Cover and cook on Low for 8 to 10 hours or on High for 6 hours. Remove from slow cooker and allow to cool completely. Place in freezer bag or in containers for individual servings. Label and freeze.
To serve: Thaw, heat and serve.
Sweet and Sour Chicken Bowls | (Lunch Is Ready page 148) |
2 lbs boneless skinless chicken breast
3 Tbl canola oil
1/2 cup onion, chunked
1/2 cup green bell pepper, chunked
1 1/3 cups cold water
1/4 cup cornstarch
1/2 cup sugar
1/2 cup brown sugar, packed
2/3 cup apple cider vinegar
1/4 cup soy sauce
Cut chicken into 1-inch cubes. Brown chicken in hot oil until cooked through. Add onion and green bell pepper. Cook and stir for about 1 minute. In a saucepan, combine water and cornstarch. Stir in sugar, brown sugar, vinegar and soy sauce. Heat to boiling. Cook and stir until thick and glossy. Pour sauce over chicken and stir to coat. Allow to cool completely. Place chicken and sauce in freezer bag or container. For individual servings, place cooked rice in single serving-sized freezer containers. Top with chicken and sauce. Cover, label and freeze.
To serve: Thaw and heat. Serve in bowls over rice.
This is just a small sampling of the many, many shortcuts, time-saving methods and hints, and delicious freezer meal recipes that are found in the cookbooks Dinner is Ready, Lunch is Ready, and On the Side. We hope you enjoy the freezer meal recipes you have seen, hope you try them all, and hope you enjoy the books! A freezer full of delicious meals is truly a beautiful thing. Thank you for visiting.