The Everything Freezer Meals Cookbook by Candace Anderson Page A
Authors: Candace Anderson
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dried tarragon.
INGREDIENTS | SERVES 4
2 teaspoons olive oil
4 boneless pork loin chops
Salt and pepper to taste
½ cup dry white wine
½ cup chopped walnuts
½ teaspoon cinnamon
1 teaspoon dried tarragon
½ cup unsweetened applesauce (used on reheating day)
Freezing Day
Heat olive oil in a large skillet over medium-high heat. Season pork chops with salt and pepper, and cook in the hot oil until lightly browned on both sides, about 4 minutes per side. Add the wine, walnuts, cinnamon, and tarragon, and bring to a simmer. Reduce heat to medium-low, cover and simmer, stirring occasionally, 10–15 minutes, until the pork is no longer pink in the center. Remove the pork chops from the skillet, set aside to cool, and freeze. Freeze sauce separately.
Reheating Instructions
Defrost chops and sauce overnight in the refrigerator. Place chops in pan with sauce and cook covered over medium-low heat for 30 minutes or until chops are warmed through. Remove the pork chops from the skillet, and keep warm. Add applesauce to the sauce, and heat an additional 5 minutes. Pour sauce over the pork chops and serve.
PER SERVING
Calories: 442 | Fat: 37g | Protein: 20g | Sodium: 47mg | Carbohydrates: 6g | Fiber: 2g
Hot and Spicy Shrimp Kabobs
Vary this recipe by adding pieces of chicken with the vegetables on some kabobs, and pieces of pork on other kabobs!
INGREDIENTS | SERVES 4–6
2 pounds jumbo shrimp
2 large sweet onions
16 large fresh mushrooms
4 large banana peppers, cut into 1½-inch pieces
16 cherry tomatoes
1/8 cup soy (used on reheating day)
½ cup honey (used on reheating day)
1 tablespoon red pepper flakes (used on reheating day)
Freezing Day
Peel and devein the shrimp. Cut each onion into eight wedges. On eight metal or soaked wooden skewers, alternately thread the shrimp and vegetables. Grill kabobs, covered, over medium heat for 3 minutes on each side or until shrimp begin to get pink. Remove from heat, cool, and freeze on the skewers by wrapping kabobs in plastic wrap first, followed by aluminum foil.
Reheating Instructions
Defrost shrimp kabobs in refrigerator overnight. Mix soy, honey, and red pepper flakes to make a glaze. Place kabobs on foil-lined tray and coat well with glaze, using all the sauce. Cook for 10 minutes at 375°F. Remove, spoon extra sauce over kabobs, and serve warm.
PER SERVING
Calories: 262 | Fat: 3g | Protein: 26g | Sodium: 496mg | Carbohydrates: 36g | Fiber: 2g
Tips for Grilling Kabobs
When cooking kabobs, try to cut all ingredients about the same size so they cook evenly. If using bamboo skewers, make sure to soak them in water for 30 minutes prior to use. For foods (like shrimp) that can curl on the skewer, it will help to use two skewers inserted parallel to each other.
Sweet and Spicy Pork Chops
The honey adds the sweet and the cayenne pepper adds the spice in this recipe. Need more heat? Up the amount of cayenne pepper in the sauce a pinch at a time. Be careful — the heat can really sneak up on you!
INGREDIENTS | SERVES 2–4
2 tablespoons olive oil
4 pork chops
Salt and pepper to taste
1 teaspoon cumin
1/3 cup honey
¼ cup hickory barbecue sauce
4 tablespoons soy sauce
1/3 teaspoon cayenne pepper
Freezing Day
Heat olive oil in a large skillet over medium-high heat. Season pork chops with salt, pepper, and cumin. Cook in the hot oil until well browned on both sides, about 4 minutes per side. Remove from pan, cool, and freeze. In a small bowl mix together honey, barbecue sauce, soy sauce, and cayenne pepper. Freeze in a freezer bag or Tupperware.
Reheating Instructions
Defrost pork chops and sauce in refrigerator for 12–24 hours. Place the chops in a casserole dish. Pour the sauce evenly over chops. Cover dish with aluminum foil and bake at 325 degrees for 1 hour.
PER SERVING
Calories: 459 | Fat: 28g | Protein: 20g | Sodium: 1112mg | Carbohydrates: 32g | Fiber: 0g
Grilled Orange Salmon
When selecting salmon, purchase the freshest fish available. The
INGREDIENTS | SERVES 4
2 teaspoons olive oil
4 boneless pork loin chops
Salt and pepper to taste
½ cup dry white wine
½ cup chopped walnuts
½ teaspoon cinnamon
1 teaspoon dried tarragon
½ cup unsweetened applesauce (used on reheating day)
Freezing Day
Heat olive oil in a large skillet over medium-high heat. Season pork chops with salt and pepper, and cook in the hot oil until lightly browned on both sides, about 4 minutes per side. Add the wine, walnuts, cinnamon, and tarragon, and bring to a simmer. Reduce heat to medium-low, cover and simmer, stirring occasionally, 10–15 minutes, until the pork is no longer pink in the center. Remove the pork chops from the skillet, set aside to cool, and freeze. Freeze sauce separately.
Reheating Instructions
Defrost chops and sauce overnight in the refrigerator. Place chops in pan with sauce and cook covered over medium-low heat for 30 minutes or until chops are warmed through. Remove the pork chops from the skillet, and keep warm. Add applesauce to the sauce, and heat an additional 5 minutes. Pour sauce over the pork chops and serve.
PER SERVING
Calories: 442 | Fat: 37g | Protein: 20g | Sodium: 47mg | Carbohydrates: 6g | Fiber: 2g
Hot and Spicy Shrimp Kabobs
Vary this recipe by adding pieces of chicken with the vegetables on some kabobs, and pieces of pork on other kabobs!
INGREDIENTS | SERVES 4–6
2 pounds jumbo shrimp
2 large sweet onions
16 large fresh mushrooms
4 large banana peppers, cut into 1½-inch pieces
16 cherry tomatoes
1/8 cup soy (used on reheating day)
½ cup honey (used on reheating day)
1 tablespoon red pepper flakes (used on reheating day)
Freezing Day
Peel and devein the shrimp. Cut each onion into eight wedges. On eight metal or soaked wooden skewers, alternately thread the shrimp and vegetables. Grill kabobs, covered, over medium heat for 3 minutes on each side or until shrimp begin to get pink. Remove from heat, cool, and freeze on the skewers by wrapping kabobs in plastic wrap first, followed by aluminum foil.
Reheating Instructions
Defrost shrimp kabobs in refrigerator overnight. Mix soy, honey, and red pepper flakes to make a glaze. Place kabobs on foil-lined tray and coat well with glaze, using all the sauce. Cook for 10 minutes at 375°F. Remove, spoon extra sauce over kabobs, and serve warm.
PER SERVING
Calories: 262 | Fat: 3g | Protein: 26g | Sodium: 496mg | Carbohydrates: 36g | Fiber: 2g
Tips for Grilling Kabobs
When cooking kabobs, try to cut all ingredients about the same size so they cook evenly. If using bamboo skewers, make sure to soak them in water for 30 minutes prior to use. For foods (like shrimp) that can curl on the skewer, it will help to use two skewers inserted parallel to each other.
Sweet and Spicy Pork Chops
The honey adds the sweet and the cayenne pepper adds the spice in this recipe. Need more heat? Up the amount of cayenne pepper in the sauce a pinch at a time. Be careful — the heat can really sneak up on you!
INGREDIENTS | SERVES 2–4
2 tablespoons olive oil
4 pork chops
Salt and pepper to taste
1 teaspoon cumin
1/3 cup honey
¼ cup hickory barbecue sauce
4 tablespoons soy sauce
1/3 teaspoon cayenne pepper
Freezing Day
Heat olive oil in a large skillet over medium-high heat. Season pork chops with salt, pepper, and cumin. Cook in the hot oil until well browned on both sides, about 4 minutes per side. Remove from pan, cool, and freeze. In a small bowl mix together honey, barbecue sauce, soy sauce, and cayenne pepper. Freeze in a freezer bag or Tupperware.
Reheating Instructions
Defrost pork chops and sauce in refrigerator for 12–24 hours. Place the chops in a casserole dish. Pour the sauce evenly over chops. Cover dish with aluminum foil and bake at 325 degrees for 1 hour.
PER SERVING
Calories: 459 | Fat: 28g | Protein: 20g | Sodium: 1112mg | Carbohydrates: 32g | Fiber: 0g
Grilled Orange Salmon
When selecting salmon, purchase the freshest fish available. The
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