The Everything Freezer Meals Cookbook by Candace Anderson Page B
Authors: Candace Anderson
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salmon should smell like the ocean, and should not have a fishy smell.
INGREDIENTS | SERVES 6
½ cup orange juice
2 teaspoons orange zest
½ cup honey
1 tablespoon teriyaki sauce
2½ pounds salmon fillet
Freezing Day
In a small bowl, mix together orange juice, zest, honey, and teriyaki sauce. Put salmon in a freezer bag and pour in marinade. Freeze.
Reheating Instructions
Defrost salmon in the refrigerator overnight and discard marinade. Grill over medium heat, skin side down, just until it flakes.
PER SERVING
Calories: 356 | Fat: 9.5g | Protein: 44g | Sodium: 870mg | Carbohydrates: 26g | Fiber: 2g
Clam Spaghetti
Want to spice it up? Add ½ teaspoon red pepper flakes to the sauce to add a bit of a kick.
INGREDIENTS | SERVES 4–6
¼ cup butter or margarine
3 tablespoons flour
3 cloves garlic, minced
1 tablespoon dried parsley
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon ground black pepper
3 tablespoons olive oil
¼ cup white wine plus 1 tablespoon
2 (6.5-ounce) cans minced clams, with juice
1 pound linguine (used on reheating day)
Grated Parmesan cheese (used on reheating day)
Freezing Day
In saucepan, melt butter. Stir in flour, making a paste. Add garlic, herbs, pepper, olive oil, wine, and juice from clams. Stir for 5 minutes over low heat. Remove from heat and stir in clams. Transfer to a freezer bag and freeze.
Reheating Instructions
Defrost in refrigerator overnight. Heat over medium-low 5–10 minutes. Cook linguine according to package directions. Toss the linguine with the clam sauce. Serve with grated Parmesan cheese.
PER SERVING
Calories: 411 | Fat: 16g | Protein: 10g | Sodium: 170mg | Carbohydrates: 59g | Fiber: 3g
Sausage and Peppers
Sausage and Peppers tastes wonderful served as a sub on a toasted, crunchy roll, or over your favorite pasta.
INGREDIENTS | SERVES 4–5
4 tablespoons olive oil
2 cloves garlic, minced
1/8 teaspoon salt
1/8 teaspoon pepper
4 large leaves fresh basil, minced
1 (15-ounce) can diced tomatoes, drained
1½ pounds sweet (or hot) Italian sausage links, diagonally sliced
1 large green bell pepper, sliced
1 large red bell pepper, sliced
1 large yellow bell pepper, sliced
2 large sweet onions, thinly sliced
Freezing Day
Add 2 tablespoons olive oil, garlic, salt, and pepper to hot skillet. Sauté garlic 1–2 minutes until it becomes golden brown. Add basil and tomatoes. Cook over medium-high heat stirring for about 5 minutes. Transfer everything from skillet to a bowl and allow to cool. In the same skillet, brown sausage over medium-high heat for about 5 minutes. Remove sausage from skillet and set aside to cool. Add 2 tablespoons olive oil to skillet, and cook peppers and onions 5–10 minutes over medium-high heat until the vegetables are tender. Set aside to cool. Put all parts of the meal into a freezer bag: the tomatoes, sausage, peppers, and onions. Freeze.
Reheating Instructions
Defrost sausage and peppers in refrigerator for 24 hours. Put into a skillet, cover, and simmer for approximately 15 minutes until the sausage is fully cooked.
PER SERVING
Calories: 604 | Fat: 49g | Protein: 26g | Sodium: 1135mg | Carbohydrates: 13g | Fiber: 2.5g
Baked Barbecue Pork Chops
Want to take a short cut with this recipe? Instead of making the sauce, use your favorite bottled barbecue sauce and pour it over the pork chops in the freezer bag.
INGREDIENTS | SERVES 4–6
2 pounds pork chops
Salt and pepper to taste
2 tablespoons olive oil
1 onion, finely chopped
2 ribs celery, finely chopped
2 cups water
1 tablespoon lemon juice
¼ cup Worcestershire sauce
½ cup ketchup
½ cup barbecue sauce
¼ cup vinegar
¼ cup brown sugar
1 teaspoon chili powder
1 teaspoon salt
Freezing Day
Season the pork chops on both sides with salt and pepper. In a skillet over medium-high heat, brown the chops 3–4 minutes on both sides in olive oil. Remove from heat to cool. In a saucepan, mix together the remaining ingredients. Bring to a
INGREDIENTS | SERVES 6
½ cup orange juice
2 teaspoons orange zest
½ cup honey
1 tablespoon teriyaki sauce
2½ pounds salmon fillet
Freezing Day
In a small bowl, mix together orange juice, zest, honey, and teriyaki sauce. Put salmon in a freezer bag and pour in marinade. Freeze.
Reheating Instructions
Defrost salmon in the refrigerator overnight and discard marinade. Grill over medium heat, skin side down, just until it flakes.
PER SERVING
Calories: 356 | Fat: 9.5g | Protein: 44g | Sodium: 870mg | Carbohydrates: 26g | Fiber: 2g
Clam Spaghetti
Want to spice it up? Add ½ teaspoon red pepper flakes to the sauce to add a bit of a kick.
INGREDIENTS | SERVES 4–6
¼ cup butter or margarine
3 tablespoons flour
3 cloves garlic, minced
1 tablespoon dried parsley
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon ground black pepper
3 tablespoons olive oil
¼ cup white wine plus 1 tablespoon
2 (6.5-ounce) cans minced clams, with juice
1 pound linguine (used on reheating day)
Grated Parmesan cheese (used on reheating day)
Freezing Day
In saucepan, melt butter. Stir in flour, making a paste. Add garlic, herbs, pepper, olive oil, wine, and juice from clams. Stir for 5 minutes over low heat. Remove from heat and stir in clams. Transfer to a freezer bag and freeze.
Reheating Instructions
Defrost in refrigerator overnight. Heat over medium-low 5–10 minutes. Cook linguine according to package directions. Toss the linguine with the clam sauce. Serve with grated Parmesan cheese.
PER SERVING
Calories: 411 | Fat: 16g | Protein: 10g | Sodium: 170mg | Carbohydrates: 59g | Fiber: 3g
Sausage and Peppers
Sausage and Peppers tastes wonderful served as a sub on a toasted, crunchy roll, or over your favorite pasta.
INGREDIENTS | SERVES 4–5
4 tablespoons olive oil
2 cloves garlic, minced
1/8 teaspoon salt
1/8 teaspoon pepper
4 large leaves fresh basil, minced
1 (15-ounce) can diced tomatoes, drained
1½ pounds sweet (or hot) Italian sausage links, diagonally sliced
1 large green bell pepper, sliced
1 large red bell pepper, sliced
1 large yellow bell pepper, sliced
2 large sweet onions, thinly sliced
Freezing Day
Add 2 tablespoons olive oil, garlic, salt, and pepper to hot skillet. Sauté garlic 1–2 minutes until it becomes golden brown. Add basil and tomatoes. Cook over medium-high heat stirring for about 5 minutes. Transfer everything from skillet to a bowl and allow to cool. In the same skillet, brown sausage over medium-high heat for about 5 minutes. Remove sausage from skillet and set aside to cool. Add 2 tablespoons olive oil to skillet, and cook peppers and onions 5–10 minutes over medium-high heat until the vegetables are tender. Set aside to cool. Put all parts of the meal into a freezer bag: the tomatoes, sausage, peppers, and onions. Freeze.
Reheating Instructions
Defrost sausage and peppers in refrigerator for 24 hours. Put into a skillet, cover, and simmer for approximately 15 minutes until the sausage is fully cooked.
PER SERVING
Calories: 604 | Fat: 49g | Protein: 26g | Sodium: 1135mg | Carbohydrates: 13g | Fiber: 2.5g
Baked Barbecue Pork Chops
Want to take a short cut with this recipe? Instead of making the sauce, use your favorite bottled barbecue sauce and pour it over the pork chops in the freezer bag.
INGREDIENTS | SERVES 4–6
2 pounds pork chops
Salt and pepper to taste
2 tablespoons olive oil
1 onion, finely chopped
2 ribs celery, finely chopped
2 cups water
1 tablespoon lemon juice
¼ cup Worcestershire sauce
½ cup ketchup
½ cup barbecue sauce
¼ cup vinegar
¼ cup brown sugar
1 teaspoon chili powder
1 teaspoon salt
Freezing Day
Season the pork chops on both sides with salt and pepper. In a skillet over medium-high heat, brown the chops 3–4 minutes on both sides in olive oil. Remove from heat to cool. In a saucepan, mix together the remaining ingredients. Bring to a
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