Cooking Leftovers On Purpose Complied by Pamm Clark Introduction When I cook, I make several batches at once and freeze in individual meal-sized portions. I do this because I have to budget my energy and at the end of an already very long elevenhour day caring for babies and toddlers, I don't have the energy to cook dinner. Even cooking lunch is a challenge because just before lunch, I'm expected to care for tired and hungry toddlers, change everyone's diaper, ready the room for nap time, and prepare lunch. It is just too much at once. I've tried once-a-month cooking, cooking double batches of meals and freezing one portion, and other methods, but cooking the Leftovers On Purpose method is what works best for me. It started when I got a tip from a fellow child care provider about using her mini crock pot to heat vegetables for lunchtime, it got me thinking: what else could I heat using the crock pot? I started testing recipes I could put from the freezer into the crock pot first thing in the morning that would be heated and ready by lunchtime. Then I experimented with recipes I could make for my own, individual meals; sort of like homemade TV dinners. What is Cooking Leftovers On Purpose? It's cooking and setting up meals to be put in your freezer and taken out one meal at a time; sort of make your own convenience food or TV dinners but from scratch without all the processed foods. Weather you're cooking for one or a family, you can tailor the size of the meals you need to your situation. Some of the recipes are cooked then frozen, other recipes are put together, frozen, and to be cooked on the day you want to serve it. I use mini slow cookers (crock pots) to reheat almost everything. This takes planning: I think about lunch at breakfast time; I think about dinner at lunch time. It sounds harder than it is. All I do is at breakfast, choose something out of my freezer for lunch, pull it out and put it in the crock pot. By lunchtime, it's defrosted and heated through. After lunch is over, I clean up, then think about what I would like for dinner and repeat the process. I am home all day, but this method can be done by someone who works outside the home, too. If I worked at an office, I would bring my mini crock pot with my lunch to work each day and plug it in as soon as I got to work. By lunch my lunch would be defrosted and heated through. I would put my dinner in a crock pot the night before and into the fridge. In the morning (if it were something that needed to cook a long time) I would put my slow cooker on low before I left for work. If it were possible, and the item I chose for dinner was something that only needed to be heated, I would run home at lunch time and put my dinner in the slow cooker on low, then return to work and come home to a meal that was heated and ready to go. There are other ways to use this method. Defrosting your meal in the fridge overnight and coming home to reheat in the oven or microwave can be a huge blessing. You can spend more time with your family in the evenings than planning and cooking dinner each night.
Freezer Space: I'm blessed with a big upright freezer, but I didn't always have it. If you only have the small freezer with your refrigerator, you can still use this method of cooking. Start small or start with quick, one portion meals like make up several turkey burgers and burritos. You can then add a couple of family-sized meals for busy days. You will eventually get into a rhythm that fits you, your family and your freezer space. Grocery Shopping: One of the reasons the once-a-month cooking method doesn't work for me is that my budget doesn't allow for one big shopping trip once day per month. My grocery budget does fluctuate often. I do much better shopping the sales and stocking my freezer as I am able to purchase the ingredients. I look for sales on items I use all the time. For example, if ground turkey is on sale, I will stock up and cook several turkey burgers and meatloaf muffins. If there's a good deal on chicken or I have a coupon or two for a rotisserie chicken, I'll buy two and make several chicken meals. Bulk Batches: With most recipes, I have given three options for bulk cooking. I find sometimes I have one pound of meat and other times I have two or three pounds or more depending on the sale and my budget. It takes very little effort to make extra batches to store in the freezer for later meals. Flexibility: Although I give measurements for spices, I rarely measure seasonings. You might like more garlic than I've indicated, so add more; or maybe you don't like onions, just leave them out. Also, be flexible with other ingredients such as ground meats. I use ground beef, ground pork, and ground turkey interchangeably. Do you have a lot of leftover turkey from Thanksgiving? You could use that instead of chicken for many meals. Health Conscious Food: The recipes are not for the health conscious, but you can easily make these recipes more healthy by making healthy choices at the market. Choose brown rice instead of white rice, wheat flour instead of all purpose flour, low fat meats, low sugar and low sodium versions of ingredients called for. Add a green salad, vegetables, fruit, and other healthy items to complete your meal. Portions: When I fix food for myself, I freeze in a one-serving portion. I started doing this because I want to watch my weight. Before I started freezing individual portions, I would make a recipe that serves four and catch myself eating over half of it. So, to control my portions, I figure if there's only one portion available, then that's all I will eat. If I'm hungry for more, I add more salad or veggies to my meal. If you are serving a family of four or a family of whatever number, you can package each meal in the size you need. I found when feeding my family, they would eat just about everything I put out. If I made a meal that I wanted to have leftovers for, I would put away the leftovers before I served the meal. It won't take long to learn how much your family needs. If they are hungry for more, offer more vegetables and other healthy items. Have carrots and broccoli on hand for this situation. I remember our kids coming to me and saying they were hungry. My standard answer was, eat a fruit or vegetable. They would give a big sigh, but then go find something to snack on.
Labeling: It is of utmost importance to label everything you put into your freezer. You might think you will remember, but after a while everything will start looking the same. If you are using containers, stick a strip of masking tape on it and write with a Sharpie marker on the tape what the container holds. A date is a good idea, too. If you are using a baggie, most storage and freezer bags have a spot to write on. If they don't, I write on just the plastic bag with a Sharpie marker. Doubling and Tripling Batches: You will notice when I give the recipe for a double and triple batch sometimes some of the ingredients are not doubled and tripled in correct proportions. It's because many times when a recipe is expanded, expanding all of the liquid can make a recipe too wet or adding too much seasonings will overpower an item. Crock Pots: I refer to defrosting and reheating in my mini crock pots throughout this book. I found mini-crock pots (1 quart size Crockettes) at my thrift store. You can check on ebay, Craigslist.org and Freecyle.org for these. I also bought a few 1 ½ quart size at Wal-Mart. It's normal for me to have three mini crocks containing our lunch in the morning, and another one or two going all afternoon with our dinner. I've been told it costs around 2 cents per hour to run a crock pot. Altogether, I have six small crocks and two large ones. All but two I bought second-hand. With the pull-out inserts it's easy to toss them all in the dishwasher each night, ready to go for the next day. Older crock pots do not heat as hot as newer ones do. The Corckettes I mentioned are older and do not have settings; they're either on or off. The newer ones I purchased run very hot, which is common. I will often choose the setting low on those crocks. For more information you can visit: http://crockpot365.blogspot.com/2008/08/help-my-crock-pot-cookstoo-fast.html Other Equipment: Besides crock pots, and general cooking supplies, here's a list of other items to have on-hand baggies of all sizes (gallon, quart, snack, sandwich) baking pans cookie scoop ice cream scoop masking tape and Sharpie marker mixer, hand or stand muffin pans and silicone muffin cups pizza wheel cutter Pyrex baking pans 9x13 inches and 8x8 inches rice cooker silicone scrapers whisk Ziploc or other brand containers of various sizes
Basic Recipes I refer to these recipes throughout. You might be able to find Adobo Seasoning at your local store. I can't find it in my area, so I make up some using the recipe below. Adobo Seasoning 4 tablespoons salt 3 tablespoons onion powder 3 tablespoons garlic powder 3 tablespoons ground black pepper 2 tablespoons ground oregano Put all ingredients in a jar with a tight fitting lid. Shake well and store in a cool dry place. Some recipes call for canned biscuits, canned crescent rolls, or baking mix biscuit dough. If I don't have baking mix or canned biscuits, I will use this recipe: Basic Biscuit Recipe Single Batch 12 Biscuits Double Batch 24 Biscuits Triple Batch 36 Biscuits 2 cups flour 4 tsp baking powder 1 tsp salt ¼ cup shortening ¾ cup milk 4 cups flour 1 tbs baking powder 2 tsp salt ½ cup shortening 1 ½ cups milk 6 cups flour 1 ½ tbs baking powder 1 tbs salt ¾ cup shortening 2 cups milk Mix dry ingredients. Cut in shortening. Stir in milk. Turn out on slightly floured board. Knead about 30 seconds. (It will most likely be at this point you will use it for the substitute dough). To make biscuits, roll out dough ½ inch thick. Cut with floured biscuit cutter. Place on baking sheet and bake in 375 degree oven 12-15 minutes.
Ground Meat Recipes Uses ground beef, ground turkey, ground pork or bulk sausage Crock Pot Ravioli Single Batch 6 Meals Double Batch 12 Meals Triple Batch 18 Meals 1 pound ground beef 1 jar spaghetti sauce 1 can crushed tomatoes 2/3 lb. Mozzarella, shredded 25 ounce pkg. frozen ravioli 2 pounds ground beef 2 jars spaghetti sauce 2 cans crushed tomatoes 1 ½ lb. Mozzarella, shredded 2 packages frozen ravioli 3 pounds ground beef 3 jars spaghetti sauce 3 cans crushed tomatoes 2 lb. Mozzarella, shredded 3 packages frozen ravioli Brown ground beef; drain. Mix ground beef, spaghetti sauce, and crushed tomatoes; set aside. Set out ravioli and shredded cheese and put together using one of the methods below. For one large family meal (single batch): In large crock pot cover the bottom with a thin layer of the sauce mixture. Layer half the ravioli, half the sauce sauce, and half the shredded cheese; repeat. Cover and cook on high 3 to 4 hours, until heated through and cheese is melted. Serve. For large family meal for the freezer (single batch): Find a container large enough to hold everything, but that when dumped into your crock pot, all the contents will fit in your crock pot and not over-flow. I use an old ice cream bucket for this. In container, layer half the ravioli, half the sauce sauce, and half the shredded cheese; repeat. Freeze. On the morning of the day you want to serve the ravioli, take the container out of the freezer and run some warm water on the bottom until the contents pop out; place ravioli, cheese side up, in crock pot. Cover and cook on high 6 to 8 hours, until heated through and cheese is melted. Serve. Individual Servings: In individual 2-cup freezer containers with lids, layer 4 or 5 raviolis, spoon sauce over and sprinkle with cheese; repeat. Continue filling containers until you have used all the ingredients. Label the containers and put them in the freezer. On the day you want to serve the ravioli, take one container out of the freezer and run some warm water on the bottom until the contents pop out; place ravioli, cheese side up, in a mini crock pot. Cover and cook on high 4 to 5 hours, until heated through and cheese is melted. Serve.
Meatloaf Muffins Single Batch 12 Muffins Double Batch 24 Muffins Triple Batch 36 Muffins 1 pound ground turkey 1 box Stove Top Stuffing 1 egg 1 cup water 2 pounds ground turkey 2 boxes Stove Top Stuffing 2 eggs 1 to 2 cups water 3 pounds ground turkey 3 boxes Stove Top Stuffing 2 or 3 eggs 2 to 3 cups water Preheat oven to 350 degrees. Spray muffin pan(s) with cooking spray. Mix all ingredients using your hands. Divide into 12 muffin cups (I use my ice cream scoop for perfect rounded muffins. Bake for 35 minutes. Cool. Serve or freeze. Freezing Notes: This recipe is a favorite lunch item of mine. I often double or triple the recipe to stock up on lunches. After they're cooked and cooled, I package two of them into snack-size baggies, put all of the snack baggies into a gallon bag that is labeled, and put that in the freezer. On the morning I want to have these muffins for lunch, I reach in the freezer for one baggie first thing in the morning and dump into my mini crock pot. By lunch time they are defrosted and heated through. I add a side salad to complete my meal. These can easily be heated in the microwave as well. 1 pound ground beef 2 tbs. Minced onion ½ tsp. Salt ¼ tsp. Pepper 1 ½ cups milk ¾ cup baking mix 3 eggs 1 cup shredded cheese Cheeseburger Pie One Pie 6 Servings Note: To expand this recipe, make more individual pies. Heat oven to 400 degrees. Spray pie plate or square baking dish with cooking spray. Brown ground beef and onion; drain. Stir in salt and pepper. Spread in pie plate and top with cheese. Beat milk, baking mix, and eggs until smooth. Pour over all. Bake 25 minutes. Cool, cut, serve or freeze. Freezing Notes: Cut pie into pieces and put in labeled freezer bags or containers. To serve defrost and heat in microwave or put straight from the freezer into a mini crock pot until defrosted and heated through.
Flavored Turkey Burgers The directions are the same for each recipe below: If using George Foreman Grill or outdoor barbecue, preheat grill. If cooking on the stove, get a frying pan or griddle ready. Mix all ingredients. Form into patties. Cook on preheated grill for 5 minutes per side, until cooked through. Cool. Serve or freeze. Freezing Notes: Wrap individually or put wax paper between patties for easier removal, wrap and put in the freezer. I have these often for lunch. I put the patty in a mini crock pot straight from the freezer first thing in the morning. By lunch time the patty is thawed and heated through. I serve it on a Sandwich Thin with other burger fixin's and a side salad. These burgers can easily be heated in the microwave, too. Honey Mustard Oat Burgers Single Batch 5 Burgers Double Batch 10 Burgers Triple Batch 15 Burgers 1 pound ground turkey 1 egg 1 cup oats 3 tbs. honey 3 tbs. mustard 2 tbs. Worcestershire sauce 2 pounds ground turkey 1 or 2 eggs 1 ½ to 2 cups oats ¼ cup honey ¼ cup mustard ¼ cup Worcestershire sauce 3 pounds ground turkey 2 eggs 2 to 3 cups oats ½ cup honey ½ cup mustard ½ cup Worcestershire sauce Asian-Spiced Turkey Burgers Single Batch 5 Burgers Double Batch 10 Burgers Triple Batch 15 Burgers 1 pound ground turkey 1 egg 2 tbs. Soy sauce 1 tbs. Minced garlic 1 tbs. Minced ginger 1 cup crushed saltines 2 pounds ground turkey 1 or 2 eggs ¼ cup soy sauce 2 tbs. Minced garlic 2 tbs. Minced ginger 2 cups crushed saltines 3 pounds ground turkey 2 eggs ½ cup soy sauce 4 tbs. Minced garlic 4 tbs. Minced ginger 2 to 3 cups crushed saltines Cheddar Ranch Turkey Burgers Single Batch 5 Burgers Double Batch 10 Burgers Triple Batch 15 Burgers 1 pound ground turkey ½ cup shredded cheddar ½ envelope ranch dressing mix 2 pounds ground turkey 1 cup shredded cheddar 1 envelope ranch dressing mix 3 pounds ground turkey 1 ½ cups shredded cheddar 1 to 2 envelopes ranch dressing mix
Meatballs For each recipe below, the directions are the same: Preheat oven to 350 degrees. Mix all ingredients with your hands. Roll into balls the size of walnuts (I use a cookie scoop to make them all the same size) and place on a baking sheet or in a Pyrex pan ½ inch apart. Bake for 30 minutes, until done. Cool. Serve or freeze. Freezing Notes: I freeze meatballs in meal-sized portions (either individual 6-meatball serving for myself or for the toddlers 10 or 12 in a package). Labeling is important as all the meatballs start looking the same in the freezer. To serve, take a portion straight out of the freezer and put into a mini crock pot for 2 to 3 hours, until they're defrosted and heated through. They can easily be heated in the microwave, too. Simple Meatballs Single Batch 24 Meatballs Double Batch 48 Meatballs Triple Batch 72 Meatballs 1 pound ground beef 1 egg ½ cup crushed saltines 1 packet onion soup mix 1-2 tbs. Worcestershire sauce ½ cup water or milk 2 pounds ground beef 1-2 eggs 1 cup crushed saltines 1-2 packets onion soup mix ¼ cup Worcestershire sauce 1 cup water or milk 3 pounds ground beef 2-3 eggs 1-2 cups crushed saltines 2 packets onion soup mix ½ cup Worcestershire sauce 1-2 cups water or milk Taco Turkey Meatballs Single Batch 24 Meatballs Double Batch 48 Meatballs Triple Batch 72 Meatballs 1 pound ground turkey 1 small can tomato sauce 1 egg 1 cup crushed saltines 1 tbs. Chopped onions ½ pkg. Taco seasoning 1 tbs. Seasoned salt 2 pounds ground turkey 1 can tomato sauce 1 or 2 eggs 2 cups crushed saltines 2 tbs. Chopped onions 1 pkg. Taco seasoning 2 tbs. Seasoned salt 3 pounds ground turkey 1 can tomato sauce 2 or 3 eggs 2 or 3 cups crushed saltines 3 tbs. Chopped onions 1 pkg. Taco seasoning 3 tbs. Seasoned salt Pork Meatballs Single Batch 24 Meatballs Double Batch 48 Meatballs Triple Batch 72 Meatballs 1 pound ground pork 1 egg ½ cup crushed saltines 1 tbs. Chopped onions 1 tbs. Minced garlic ½ cup water or milk 2 pounds ground pork 1-2 eggs 1 cup crushed saltines 2 tbs. Chopped onions 2 tbs. Minced garlic 1 cup water or milk 3 pounds ground pork 2-3 eggs 1-2 cups crushed saltines 3 tbs. Chopped onions 3 tbs. Minced garlic 1-2 cups water or milk
Meatballs, cont. use directions on previous page. Porcupine Meatballs Single Batch 24 Meatballs Double Batch 48 Meatballs Triple Batch 72 Meatballs 1/2 pound ground beef 3 cups cooked brown rice 1 cup shredded cheese 1 tsp. Italian seasoning 1 tsp. Garlic salt 1 tsp. pepper 1 pound ground beef 5-6 cups cooked brown rice 2 cup shredded cheese 2 tsp. Italian seasoning 2 tsp. Garlic salt 2 tsp. pepper Sausage Cheese Balls 1 ½ pounds ground beef 8-9 cups cooked brown rice 3 cups shredded cheese 3 tsp. Italian seasoning 3 tsp. Garlic salt 3 tsp. pepper Single Batch 24 Meatballs Double Batch 48 Meatballs Triple Batch 72 Meatballs 1 pound mild sausage 1 ½ cups baking mix 3 cups shredded cheese 2 pounds mild sausage 3 cups baking mix 5-6 cups shredded cheese 3 pounds mild sausage 4 ½ cups baking mix 6-8 cups shredded cheese Sweet and Sour Meatballs Over Rice Single Batch 4 Servings Double Batch 8 Servings Triple Batch 12 Servings 1 can pineapple tidbits 1 tbs. Minced onions 1 tsp. Minced garlic ¼ cup apple cider vinegar ¼ cup brown sugar ¼ cup soy sauce 6 cups cooked rice 24 meatballs 2 cans pineapple tidbits 2 tbs. Minced onions 2 tsp. Minced garlic ½ cup apple cider vinegar ½ cup brown sugar ½ cup soy sauce 12 cups cooked rice 48 meatballs 3 cans pineapple tidbits 3 tbs. Minced onions 3 tsp. Minced garlic 1 cup apple cider vinegar 1 cup brown sugar 1 cup soy sauce 18 cups cooked rice 72 meatballs Combine pineapple (and juice), onions, garlic, vinegar, sugar, and soy sauce. Serve using one of the following methods. For one large family meal (single batch): Make a bed of hot rice topped with hot meatballs. Heat sauce and pour over all. Serve. For large family meal for the freezer (single batch): Freeze rice, meatballs, and sauce in separate containers. Heat each component separately using the microwave or other method of your choice. Serve as described above. Individual Servings: In individual freezer containers, layer 2/3 cup rice, 6 meatballs, and 1/6 of the sauce. Cover, label, and freeze. On the day you want to serve, take one container out of the freezer and run some warm water on the bottom until the contents pop out; place the meal in a mini crock pot. Cover and cook on high 3 to 4 hours, until heated through. Serve.
Beef and Cheese Foldover Single Batch 4 Servings Double Batch 8 Servings Triple Batch 12 Servings 1 pound ground beef ½ cup chopped onion ¾ cup barbeque sauce 1 cup shredded cheese 2-8 oz. Cans crescent rolls 2 pounds ground beef 1 cup chopped onion 1 ½ cups barbeque sauce 2 cups shredded cheese 4-8 oz. Cans crescent rolls 3 pounds ground beef 1 ½ cups chopped onion 2 cups barbaque sauce 3 cups shredded cheese 6 8 oz. Cans crescent rolls Note: I have used canned biscuits or homemade biscuit dough in place of the crescents and it comes out just as good (even better with the homemade dough). Brown ground beef and onion. Drain. Add barbeque sauce; set aside. Preheat oven to 375 degrees. Set out other ingredients and assemble in one of the following ways. For one large family meal (single batch): Unroll crescent rolls and pat together on baking sheet to make a 15 x 13-inch rectangle (or if using biscuit dough, pat into rectangle). Spread meat into strip down the middle of the dough, leaving enough border to wrap over. Sprinkle cheese over meat. Fold dough over the meat and pinch shut. Bake for 20-25 minutes. Let stand 5 minutes. Serve or freeze. For individual servings (single batch): Divide crescent rolls (or biscuit dough) into 4 portions. Pinch the seams of each portion. Place one-fourth the meat on each dough and top with one-fourth the cheese. Fold dough over the meat and pinch each portion shut. Bake for 15-20 minutes. Let stand for 5 minutes. Serve or freeze. Freezing Notes: Wrap the foldovers in plastic wrap. Defrost in the refrigerator overnight or during the day. Reheat in the microwave on 50% power. Taco Cups Single Batch 12 Cups Double Batch 24 Cups Triple Batch 36 Cups 1 pound ground beef 1 package taco seasoning 1 cup shredded cheese 1 basic biscuit recipe 2 pounds ground beef 2 packages taco seasoning 2 cups shredded cheese 2 basic biscuit recipes 3 pounds ground beef 3 packages taco seasoning 2 or 3 cups shredded cheese 3 basic biscuit recipes Make biscuit dough. Spray muffin cups with cooking spray. Divide dough among the muffin cups and press into cups with floured fingers. Preheat oven to 400 degrees. Cook ground beef according to the directions on the taco seasoning package. Spoon into muffin cups. Bake 15 to 20 minutes. Take out of the oven and turn the oven off. Sprinkle tops of cups with cheese and return pan to the oven for a few minutes until the cheese melts. Remove from oven and cool. Remove from pan and serve or freeze. Freezing Notes: I put these in gallon-sized bags and into the freezer. It's easy to take out as many as I need at a time. Defrost in the refrigerator, heat in the microwave.
Cheeseburger Muffins Single Batch 12 Muffins Double Batch 24 Muffins Triple Batch 36 Muffins ½ pound ground beef ¼ cup minced onion 2 ½ cups flour 1 tbs. Sugar 2 tsp. Baking powder 1 tsp. Salt ¾ cup ketchup ¾ cup milk ½ cup butter, melted 2 eggs 1 tsp. Mustard 1 cup shredded cheese 1 pound ground beef ½ cup minced onion 5 cups flour 2 tbs. Sugar 4 tsp. Baking powder 2 tsp. Salt 1 ½ cups ketchup 1 ½ cups milk 1 cup butter, melted 4 eggs 2 tsp. Mustard 2 cups shredded cheese 1 ½ pounds ground beef ¾ cup minced onion 7 ½ cups flour ¼ cup sugar 2 tbs. Baking powder 3 tsp. Salt 2 cups ketchup 2 cups milk 1 ½ cups butter, melted 5 eggs 3 tsp. Mustard 3 cups shredded cheese Preheat oven to 425 degrees. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a mixing bowl, combine flour, sugar, baking powder and salt. In another bow, combine ketchup, milk, butter, eggs and mustard. Stir into the dry ingredients just until moistened. Fold in beef mixture and shredded cheese. Fill greased muffin cups three-fourths full. Bake for 20-22 minutes, or until a toothpick comes out clean. Cool for 5 minutes before removing from pan. Cool completely; serve or freeze. Refrigerate leftovers. Freezing Notes: I put these in gallon-sized bags and into the freezer. It's easy to take out as many as I need at a time. Defrost in the refrigerator, heat in the microwave. Lasagna Muffins Single Batch 12 Muffins Double Batch 24 Muffins Triple Batch 36 Muffins 1 pound ground beef ½ jar spaghetti sauce 12 wonton wrappers 12 oz. Mozzarella cheese ¼ cup Parmesan cheese 4 oz. Ricotta cheese 1 ½ to 2 pounds ground beef 1 jar spaghetti sauce 24 wonton wrappers 24 oz. Mozzarella cheese ½ cup Parmesan cheese 8 oz. Ricotta cheese 2 to 2 ½ pounds ground beef 1 ½ jars spaghetti sauce 36 wonton wrappers 36 oz. Mozzarella cheese ¾ cup Parmesan cheese 12 oz. Ricotta cheese Preheat oven to 375 degrees. Brown ground beef and season to taste; drain. Spray muffin pan with cooking spray. Line each cup with a wonton wrapper. Layer spoonfuls of meat, cheeses, and spaghetti sauce, ending with sauce and just a sprinkle of mozzarella. Bake until browned, about 25 minutes. Cool and serve or freeze. Freezing Notes: I put these in gallon-sized bags and into the freezer. It's easy to take out as many as I need at a time. Defrost in the refrigerator, heat in the microwave.
Crock Pot Breakfast Strada/Breakfast In A Muffin One Batch 12 Servings 1 pound bulk sausage 1 loaf French bread (or any bread) 1 dozen eggs 2 tsp. pepper 2 tsp. Onion powder 2 tsp. Garlic powder 1 tbs. Onion flakes 2 cups shredded cheese Cook the sausage; drain; set aside. Cube French bread and put in large bowl, toss with shredded cheese and sausage. In a small bowl, beat eggs with milk and spices. Pour egg mixture over bread mixture and mix well. Prepare in one of the ways described below: Crock Pot Breakfast Strada: Put the mixture in greased crock pot. Cook on low for six hours or high three to four hours. Cool. Serve or freeze. Breakfast In A Muffin: Let mixture sit for as long as you can, even overnight in the refrigerator. Preheat oven to 325 degrees. Grease 24 muffin cups. Scoop mixture evenly into cups (I use my ice cream scoop). Bake for 30 minutes. Cool. Serve or freeze. Freezing Notes: For the strada, divide into meal-sized portions and put into labeled freezer containers; freeze. Put muffins in a labeled gallon-sized bags; freeze. Put straight from freezer into mini crock pot for a few hours until defrosted and heated through. They can be heated in the microwave, too. Sausage and Cheese Biscuits Single Batch 12 Biscuits Double Batch 24 Biscuits Triple Batch 36 Biscuits 1 recipe basic biscuits ½ pound cooked sausage 1 cup shredded cheese 2 recipes basic biscuits 1 pound cooked sausage 1 to 2 cups shredded cheese 3 recipes basic biscuits 1 ½ pounds cooked sausage 2 or 3 cups shredded cheese I serve these to the toddlers for breakfast for lunch or to myself for a quick and easy lunch. They make a wonderful on-the-go breakfast, too. Preheat oven to 400 degrees. Mix biscuit dough, sausage and cheese. Drop onto baking sheet (I use my ice cream scoop to make even-sized biscuits). Bake for 12 to 18 minutes, until lightly golden brown on top. Serve or freeze. Freezing Notes: I package these in large, labeled gallon-sized bags. It's easy to get out as many as I need for toddler lunches. Defrost in the refrigerator overnight (or, if you forget, in the microwave). Slightly warm in the microwave.
Pamm's Burritos Single Batch 10 Burritos Double Batch 20 Burritos Triple Batch 30 Burritos 1 pound ground beef 1 can refried beans 1 can enchilada sauce 1 can black beans 2 cups shredded cheese 1/4 cup dried minced onions 2 tsp. Garlic powder ½ tsp. Salt 2 tsp. Dried oregano 10 burrito-sized tortillas 2 pounds ground beef 2 cans refried beans 2 cans enchilada sauce 2 cans black beans 4 cups shredded cheese 1/3 cup dried minced onions 1 tbs. Garlic powder 1 tsp. Salt 1 tbs. Dried oregano 20 burrito-sized tortillas 3 pounds ground beef 3 cans refried beans 3 cans enchilada sauce 3 can black beans 6 cups shredded cheese 1/2 cup dried minced onions 2 tbs. Garlic powder 2 tsp. Salt 2 tbs. Dried oregano 30 burrito-sized tortillas Brown ground beef and drain. Add all other ingredients (except tortillas), bring to a boil, reduce heat and simmer for 20 minutes. Preheat oven to 375 degrees. Spray baking pan with cooking spray. Fill tortillas with about 1/3 cup of meat and bean mixture. Roll tortillas, folding in the sides, into burrito. Place in baking pan (you will have to bake in several batches or in several pans). Spray the tops of the rolled burritos with cooking spray. Place in oven for 15-20 minutes to crisp and beginning to brown. Cool. Serve or freeze. Freezing Notes: I put these in gallon-sized freezer bags, then pull out however many I need for the day. I put them straight from the freezer into a crock pot on high. In about 3 hours they are defrosted and heated through. When I serve them to the toddlers, I use my pizza cutter to cut into fourths. The toddlers love their mini-burritos. They could also be defrosted in the refrigerator overnight and heated in the microwave.
Cooked and Shredded Chicken, Turkey, Beef, Pork or Tuna Recipes Rice Cooker Fried Rice One Batch 8 Servings 2 ½ cups uncooked rice 1 can broth (any kind you like) 1 to 2 cups water 2 tbs. Minced onion 2 tbs. Minced garlic ¼ cup soy or teriyaki sauce 1 to 2 cups shredded chicken, turkey, pork, or beef 1 cup frozen vegetables (optional) Place all ingredients in rice cooker (at least a six-cup size) and turn on. Cool; serve or freeze. Freezing Notes: Freeze in individual portions or in a family-size portion. Reheat easily in a crock pot straight from the freezer, adding a couple of tablespoons of water. Also can heat in the microwave. Cook's Note: This is one of the most versatile recipes I have. I have used all kinds of meat, whatever I have on-hand, if I don't have broth, I'll use water. I've tried different sauces; soy, teriyaki, etc., I've used white rice, Jasmine rice, or brown rice; it all comes out great! Don't be afraid to experiment with this recipe. When bulk cooking, I often will make two or three batches, one after the other. Turkey, Apples and Stuffing Single Batch 6 Servings Double Batch 12 Servings Triple Batch 18 Servings 1 box Stove Top Stuffing 1 to 2 apples 1 to 2 cups turkey 2 boxes Stove Top Stuffing 2 to 3 apples 2 to 3 cups turkey 3 boxes Stove Top Stuffing 3 to 4 apples 3 to 4 cups turkey Cook stuffing according to package directions. Grate apple(s). Toss all ingredients together. Serve or freeze. Freezing Notes: Freeze in individual portions or in a family-size portion. Reheat easily in a crock pot straight from the freezer, adding a couple of tablespoons of water. Also can heat in the microwave.
Single Batch 8 Servings 6 cups cooked rice 1 to 2 cups shredded chicken 2 cans cream of chicken soup 1 tbs. Adobo seasoning Chicken and Rice Double Batch 16 Servings Triple Batch 24 Servings 12 cups cooked rice 2 to 3 cups shredded chicken 3 cans cream of chicken soup 2 tbs. Adobo seasoning 18 cups cooked rice 3 to 4 cups shredded chicken 4 cans cream of chicken soup 3 tbs. Adobo seasoning Combine all ingredients. Heat and serve or package in meal-sized portions and freeze. Freezing Notes: Freeze in individual portions or in a family-size portion. Reheat easily in a crock pot straight from the freezer, adding a couple of tablespoons of water. Also can heat in the microwave. Cook's Note: I usually make the rice in my rice cooker. Don't be afraid to use different types of cream soups or switch up the type of meat you use. Island Couscous Single Batch 8 Servings 2 cups couscous 1 can vegetable broth water 1 can tropical fruit 1 to 2 cups chicken 2 tbs. Lime juice 1 tbs. Olive oil salt & pepper to taste 1 tsp. Onion powder Double Batch 16 Servings Triple Batch 24 Servings 4 cups couscous 2 cans vegetable broth water 2 cans tropical fruit 2 to 3 cups chicken 3 tbs. Lime juice 2 tbs. Olive oil salt & pepper to taste 2 tsp. Onion powder 6 cups couscous 3 cans vegetable broth water 3 cans tropical fruit 3 to 4 cups chicken 4 tbs. Lime juice 3 tbs. Olive oil salt & pepper to taste 3 tsp. Onion powder Prepare couscous according to the package directions using the vegetable broth and enough water to make up the amount of liquid called for. Combine all ingredients. Toss. This can be served cold or hot, so heat or chill. You can also freeze this. Freezing Notes: Freeze in individual portions or in a family-size portion. Reheat easily in a crock pot straight from the freezer, adding a couple of tablespoons of water. Also can heat in the microwave. If you prefer it cold, defrost in the refrigerator overnight. Cook's Note: I've made this same recipe with rice, pork, and other combinations. It's another versatile recipe. Couscous can be found in the grocery store near the rice.
Chicken, Beans and Rice Single Batch 8 Servings 4 cups cooked rice 2 tbs. olive oil 2 cans black beans 2 to 3 cups chicken salt & pepper to taste 2 tsp. garlic powder Double Batch 16 Servings Triple Batch 24 Servings 8 cups cooked rice 3 tbs. olive oil 4 cans black beans 3 to 4 cups chicken salt & pepper to taste 4 tsp. garlic powder 12 cups cooked rice 1/4 cup olive oil 6 cans black beans 4 to 5 cups chicken salt & pepper to taste 6 tsp. garlic powder Drain and rinse beans. Toss all ingredients together. Heat and serve or freeze. Freezing Notes: Freeze in individual portions or in a family-size portion. Reheat easily in a crock pot straight from the freezer, adding a couple of tablespoons of water. Also can heat in the microwave. If you prefer it cold, defrost in the refrigerator overnight. Italian Chicken Sandwiches Single Batch 5 Servings 1 pound boneless, skinless chicken ½ cup water 2 tsp. vinegar ½ tsp. Onion powder ½ tsp. Garlic powder 1 tsp. Italian seasoning 1 tsp. Sugar ½ tsp. Celery salt Double Batch 10 Servings Triple Batch 15 Servings 2 pounds boneless, skinless chicken 3/4 cup water ¼ cup vinegar 1 tsp. Onion powder 1 tsp. Garlic powder 2 tsp. Italian seasoning 2 tsp. Sugar 1 tsp. Celery salt 3 pounds boneless, skinless chicken 1 cup water ¼ cup vinegar 1 ½ tsp. Onion powder 1 ½ tsp. Garlic powder 3 tsp. Italian seasoning 3 tsp. Sugar 1 ½ tsp. Celery salt Place chicken in the crock pot. Mix remaining ingredients and pour over chicken. Cover and cook on low 6 to 8 hours or high 3 to 4 hours. During the last hour or half hour of cooking, use a fork to break apart the chicken into bite-sized pieces. Serve on toasted hamburger buns or toasted Sandwich Thins or freeze. Freezing Notes: Freeze in individual portions or in a family-size portion. Reheat easily in a crock pot straight from the freezer. Also can heat in the microwave.
Tuna and Orzo Single Batch 8 Servings 1 pound orzo 1 large pouch tuna 1 small bag frozen peas and carrots ½ bottle ranch dressing Double Batch 16 Servings Triple Batch 24 Servings 2 pounds orzo 2 large pouches tuna 2 small bags frozen peas and carrots 1 bottle ranch dressing 3 pounds orzo 3 large pouches tuna 3 small bags frozen peas and carrots 1 to 1½ bottle ranch dressing Cook orzo according to package directions; drain. Combine all ingredients. Toss. This can be served cold or hot, so heat or chill. You can also freeze this. Freezing Notes: Freeze in individual portions or in a family-size portion. Reheat easily in a crock pot straight from the freezer, adding a couple of tablespoons of water. Also can heat in the microwave. If you prefer it cold, defrost in the refrigerator overnight. Cook's Note: Orzo is rice-shaped pasta and can be found in your grocery store in the pasta aisle. Fishy Mac 'N Cheese Single Batch 4 Servings Double Batch 8 Servings 1 box macaroni and cheese 1 cup shredded cheese 1 small pouch tuna 2 boxes macaroni and cheese 2 cups shredded cheese 2 small pouches tuna Triple Batch 12 Servings 3 boxes macaroni and cheese 3 cups shredded cheese 3 small pouches tuna Prepare macaroni and cheese box according to the directions. Stir in shredded cheese and tuna. Serve or Freeze. Freezing Notes: Freeze in individual portions or in a family-size portion. Reheat easily in a crock pot straight from the freezer, adding a couple of tablespoons of water. Also can heat in the microwave. Cook's Note: You can substitute your favorite macaroni and cheese recipe for the box kind, just eliminate the shredded cheese and add the tuna. I started adding shredded cheese to the box mix to add nutrients, even when I don't add tuna.
Chicken Chicken Nuggets Single Batch 6 Servings 2 pounds boneless, skinless chicken 1 sleeve wheat saltines Italian dressing Double Batch 12 Servings Triple Batch 18 Servings 4 pounds boneless, skinless chicken 2 sleeves wheat saltines Italian dressing 6 pounds boneless, skinless chicken 3 sleeves wheat saltines Italian dressing Preheat oven to 350 degrees. Cut chicken into bite-sized pieces. Crush saltines and place in a separate bowl, put Italian dressing in separate bowl. Dip chicken pieces into Italian dressing, then into crushed crackers. Place chicken pieces in sprayed baking pan. Bake for 20-25 minutes. Serve or freeze. Freezing Notes: Freeze in individual portions or in a family-size portion. Reheat easily in a crock pot straight from the freezer or defrost and heat in the microwave. For crispier nuggets, heat in the oven or broiler. Lime Chicken and Coconut Rice Single Batch 4 Servings Double Batch 8 Servings Triple Batch 12 Servings 1 pound boneless, skinless chicken 2 cups Jasmine rice 1 can coconut milk 2/3 cup lime juice ¼ cup olive oil 2 tsp. Lemon pepper 1 tbs. Garlic powder 1 tbs. Onion powder 1 tbs. Brown sugar 2 pounds boneless, skinless chicken 4 cups Jasmine rice 1 to 2 cans coconut milk 1 1/3 cup lime juice ½ cup olive oil 1 tbs. Lemon pepper 2 tbs. Garlic powder 2 tbs. Onion powder 2 tbs. Brown sugar 3 pounds boneless, skinless chicken 6 cups Jasmine rice 2 to 3 cans coconut milk 2 cups lime juice ¾ cup olive oil 1 ½ tbs. Lemon pepper 3 tbs. Garlic powder 3 tbs. Onion powder 3 tbs. Brown sugar Put rice in rice cooker or pot. Add coconut milk and enough water to make enough liquid to cook the rice (check the package directions). Cook as directed. Whisk together the lime juice, oil, seasonings and sugar. Reserve half of it. Cut chicken into bite-sized pieces and marinate in half of the juice mixture. Marinate for a few minutes, or overnight in the fridge. Pour chicken and juice into frying pan and heat over medium heat, stirring occasionally. Cook until the juice is gone and the chicken is brown. Serve chicken over rice. Pour a bit of the reserved juice mixture over all. Freezing Notes: Freeze in individual portions or in a family-size portion. Reheat easily in a crock pot straight from the freezer, adding a couple of tablespoons of water. Also can heat in the microwave.
Uncooked Meats Meals put together ahead of time, freeze, to be cooked on the day you serve it. Oriental Chicken Single Batch 6 Servings Double Batch 12 Servings Triple Batch 18 Servings 12 chicken drumsticks ½ cup soy sauce ¼ cup brown sugar 1 tsp. Minced garlic 1 (8 oz) can tomato sauce 24 chicken drumsticks 1 cup soy sauce ½ cup brown sugar 2 tsp. Minced garlic 1 (15 oz) can tomato sauce 36 chicken drumsticks 1 ½ cup soy sauce ¾ cup brown sugar 3 tsp. Minced garlic 3 (8 oz) cans tomato sauce Place chicken in crock pot. Mix remaining ingredients and pour over chicken. Cover and cook on low 6 to 8 hours or high 3 to 4 hours. Freezing Notes: Do not cook before freezing; place all ingredients in meal-sized portions in freezer bags or containers and freeze. Defrost in refrigerator overnight. Dump all into crock pot and cook as described above. I make this recipe for myself and put two chicken breasts into a small freezer container, then divide the sauce among all the portions, and cook in my mini crock pot. Easy Orange Chicken Single Batch 6 Servings Double Batch 12 Servings Triple Batch 18 Servings 1 1/2 pounds boneless, skinless chicken 12 oz. Can orange soda ½ cup soy sauce 1 tsp. Garlic powder 1 tsp. Onion powder 1 tsp. Ground ginger 3 pounds boneless, skinless chicken 20 oz. orange soda 1 cup soy sauce 2 tsp. Garlic powder 2 tsp. Onion powder 2 tsp. Ground ginger 4 1/2 pound boneless, skinless chicken 24 oz. orange soda 1 ½ cups soy sauce 3 tsp. Garlic powder 3 tsp. Onion powder 3 tsp. Ground ginger Place chicken in crock pot. Combine remaining ingredients and pour over chicken. Cover; cook on low 5 to 6 hours. Serve over rice, chow mein noodles, or Ramen noodles minus the seasoning packet. Freezing Notes: Do not cook before freezing; place all ingredients in meal-sized portions in freezer bags or containers and freeze. Defrost in refrigerator overnight. Dump all into crock pot and cook as described above. I make this recipe for myself and put one or two chicken breasts into a small freezer container, then divide the sauce among all the portions, and cook in my mini crock pot. Make the rice or noodles on the day you make the meal.
Cranberry Chicken Single Batch 4 Servings Double Batch 8 Servings 4 boneless, skinless chicken breasts 1 can cranberry sauce 1 pkg. Dry onion soup 8 oz. French dressing 8 boneless, skinless chicken breasts 2 cans cranberry sauce 2 pkg. Dry onion soup 16 oz. French dressing Triple Batch 12 Servings 12 boneless, skinless chicken breasts 2 to 3 cans cranberry sauce 2 to 3 pkg. Dry onion soup 16 to 24 oz. French dressing Place chicken in crock pot. Mix remaining ingredients and pour over chicken. Cover and cook on low 6 to 8 hours or high 3 to 4 hours. Freezing Notes: Do not cook before freezing; place all ingredients in freezer bag or container in meal-sized or individual portions and freeze. Defrost in refrigerator overnight. Dump all into crock pot and cook as described above. I make this recipe for myself and put one chicken breast into a small freezer container, then divide the sauce among all the portions. Easy Cranberry Beef Single Batch 4 Servings Double Batch 8 Servings 2 pounds stew meat 1 can cranberry sauce 1 to 2 tbs. Minced onion ¼ cup soy sauce 4 pounds stew meat 2 cans cranberry sauce 2 to 4 tbs. Minced onion ½ cup soy sauce Triple Batch 12 Servings 6 pounds stew meat 3 cans cranberry sauce 4 to 6 tbs. Minced onion 1 cup soy sauce Place meat in slow cooker; sprinkle with minced onion, then soy sauce. Spread cranberry sauce over all. Cover and cook on low for 7 to 9 hours, or on high for 5 to 6 hours. Freezing Notes: Do not cook before freezing. Mix all ingredients and place in freezer bag or container in meal-sized or individual portions and freeze. Defrost in refrigerator overnight. Dump all into crock pot and cook as described above. I make this recipe for myself and put one serving into a small freezer container or freezer baggie.
Crock Pot Italian Beef Single Batch 4 Servings Double Batch 8 Servings Triple Batch 12 Servings 2 pounds stew meat 2 tbs. Olive oil 2 tbs. Worcestershire sauce 1 (8 oz) can tomato sauce 1 can ginger ale 1 packet Italian dressing mix 4 pounds stew meat 3 tbs. Olive oil 3 tbs. Worcestershire sauce 1 (15 oz.) can tomato sauce 1-2 cans ginger ale 2 packets Italian dressing mix 6 pounds stew meat ¼ cup olive oil ¼ cup Worcestershire sauce 3 (8 oz.) cans tomato sauce 2-3 cans ginger ale 3 packets Italian dressing mix Place stew meat in crock pot. Mix remaining ingredients and pour over meat. Cover and cook on low 6 to 8 hours or high 3 to 4 hours. Freezing Notes: Do not cook before freezing; place all ingredients in freezer bag or container in meal-sized or individual portions and freeze. Defrost in refrigerator overnight. Dump all into crock pot and cook as described above. I make this recipe for myself and put one portion of meat into a small freezer container, then divide the sauce among all the portions. Applesauce Brats Single Batch 4 Servings Double Batch 8 Servings Triple Batch 12 Servings 1 pound bratwurst links 1 ½ cups applesauce ¼ cup apple cider vinegar 2 tbs. Garlic powder 2 tsp. cinnamon 2 tsp. Pepper 2 tbs. Minced onion 2 pounds bratwurst links 3 cups applesauce ½ cup apple cider vinegar 4 tbs. Garlic powder 1 tbs. cinnamon 1 tbs. Pepper 4 tbs. Minced onion 3 pounds bratwurst links 4 cups applesauce ¾ cup apple cider vinegar ¼ cup Garlic powder 2 tbs. cinnamon 2 tbs. Pepper ¼ cup Minced onion Place bratwurst in crock pot. Mix remaining ingredients and pour over meat. Cover and cook on low 6 to 8 hours or high 3 to 4 hours. Freezing Notes: Do not cook before freezing; place all ingredients in freezer bag or container in meal-sized or individual portions and freeze. Defrost in refrigerator overnight. Dump all into crock pot and cook as described above. I make this recipe for myself and put one or two bratwurst into a small freezer container, then divide the sauce among all the portions.
Crock Pot Pork Chops Single Batch 6 Servings 6 boneless pork chops ¼ cup brown sugar 1 tsp. Ground ginger ½ cup soy sauce ¼ cup ketchup 2 tbs. Minced garlic salt and pepper to taste Double Batch 12 Servings Triple Batch 18 Servings 12 boneless pork chops ½ cup brown sugar 2 tsp. Ground ginger 1 cup soy sauce ½ cup ketchup 4 tbs. Minced garlic salt and pepper to taste 18 boneless pork chops ¾ cup brown sugar 3 tsp. Ground ginger 1 ½ cup soy sauce ¾ cup ketchup ¼ cup Minced garlic salt and pepper to taste Place pork chops in crock pot. Mix remaining ingredients and pour over meat. Cover and cook on low 6 to 8 hours or high 3 to 4 hours. Freezing Notes: Do not cook before freezing; place all ingredients in freezer bag or container in meal-sized or individual portions and freeze. Defrost in refrigerator overnight. Dump all into crock pot and cook as described above. I make this recipe for myself and put one or two pork chops into a small freezer container, then divide the sauce among all the portions.
Cheese and Pasta Dishes Crockpot Mac-N-Cheese One Batch 8 Servings 2 cups elbow macaroni, cooked 3 cups shredded cheese 8 oz. Block Velveeta cheese, melted ½ stick butter, melted 5 oz. Can evaporated milk 1 ¾ cup milk 1 egg salt, pepper, paprika (to taste) Grease crock pot. Mix all ingredients together in crock pot. Can sprinkle additional cheese on top if you wish. Cook 3 hours on low or 1 ½ hours on high. Serve or freeze. Freezing Notes: Freeze in individual portions or in a family-size portion. Reheat easily in a crock pot straight from the freezer. Also can heat in the microwave. Easy Mac N Cheese Pie One Batch 4 Servings 1 cup uncooked elbow macaroni 2 cups shredded Cheddar cheese ½ cup baking mix 1 ½ cups milk 2 eggs ¼ tsp. pepper Heat oven to 400 degrees. Spray 9-inch glass pie plate with cooking spray. Place uncooked macaroni in pie plate. Sprinkle with 1 ¾ cups cheese. In medium bowl, stir remaining ingredients until blended. Pour into pie plate. Spray one side of a sheet of foil with cooking spray; place sprayed side down over pie plate. Bake 20 minutes. Uncover and bake 5 to 10 minutes longer, or until knife inserted in center comes out clean. Sprinkle with remaining ¼ cup cheese. Bake 1 to 2 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Freezing Notes: Freeze in individual portions or in a family-size portion. Reheat in the microwave or oven. For the toddlers, I cut the pie pieces before freezing, then put into a crock pot first thing in the morning with a splash of water. By lunchtime it's defrosted and heated through. It holds it's pie piece shape well.
Side Dishes Crock Pot Tators One Batch 4 Servings 2 pounds frozen hashbrowns 2 cans cheddar cheese soup 1 can evaporated milk 2 tbs. Onion flakes salt and pepper to taste Combine all ingredients and put in crock pot. Cover; on low for 8 hours or high for 4 hours. Freezing Notes: Freeze in individual portions or in a family-size portion. Reheat in the microwave or oven. For the toddlers, I cut the pie pieces before freezing, then put into a crock pot first thing in the morning with a splash of water. By lunchtime it's defrosted and heated through. It holds it's pie piece shape well.