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FREEZER MEALS

cook:

2 h 20 min

Picture for FREEZER MEALS

3,685,807 views  In the frozen food world, avoiding freezer-burn is the name of the game. Freezer-burn occurs when warm food is placed into the freezer and moisture that was once comfortably harboring inside the food begins to radiate out and into the freezer air. This does two horrible things: one, it increases the overall freezer temperature therefore, delaying the freezing process. Two, it creates a layer of ice crystals around the surface of your food product while simultaneously, leaving dry pockets of air inside the product. Basically, everything wrong with frozen food can be attributed to freezer-burn.

6 Servings

US

original

metric

INGREDIENTS

For the Breakfast Burrito

3 tbsp butter

15 eggs

To taste kosher salt

To taste freshly ground black pepper

1 tbsp neutral oil

1 onion, diced

1 bunch Swiss chard, stems removed + leaves chopped

4 chicken sausages (pre cooked), chopped

6 large flour tortilla

12 oz gruyere or cheddar cheese, grated

For the Breakfast Sandwich

2 tbsp unsalted butter, divided

6 eggs, beaten individually

To taste kosher salt

To taste freshly ground black pepper

6 slices Canadian bacon

12 slices cheddar or swiss cheese

6 English muffins, halved, toasted, + cooled

For the Chicken Noodle Soup

2 boneless skinless chicken thighs

1 tsp kosher salt + more to taste

1 tsp freshly ground black pepper + more to taste

1 cup frozen mirepoix*

3 cloves garlic, minced

1 tbsp fresh ginger, grated

3 sprigs fresh dill

2 stems fresh parsley

¼ cup fresh parsnips, chopped

¼ cup fresh fennel, chopped

4 cups chicken stock (preferably homemade)

4 oz dried whole wheat fusilli pasta (or pasta of your choice)

For the Ragu

2 tbsp neutral oil, divided

2 onion, finely chopped

3.5 medium carrot, finely chopped

3 celery stalks, finely chopped

9 cloves garlic, minced

6 oz tomato paste

1 cup dry red wine

3 can (28 oz) San Marzano whole tomatoes

1 cup water + more as needed

½ cup parsley leaves, finely chopped

⅔ cup basil leaves, finely chopped

1 tbsp dried oregano

1.5 Optional: parmesan cheese rinds

As needed kosher salt

As needed freshly ground black pepper

1 lb Optional: sweet Italian sausage, casings removed

For the Lasagna

1 package lasagna noodles

1 tbsp kosher salt

As needed olive oil

Reserved ragu

32 oz low moisture mozzarella, grated

12 oz Parmesan cheese, grated

DIRECTIONS

1.

To avoid freezer-burner, follow these few tips:

2.

Allow dishes to cool completely in the refrigerator before freezing.

3.

Wrap in plastic wrap or parchment, then foil to avoid moisture loss.

4.

Choose your frozen products wisely. As water freezes, it expands, which disrupts the structure of the food product. Therefore, pick food products with lower water content as their textures will be less altered by the freezing/thawing process.

5.

For the Breakfast Burrito

1.

In a large saucepan, heat the butter until melted.

3 tbsp butter

2.

Add the eggs and stir until scrambled and fully cooked. Season to taste with salt and pepper. Allow cooling completely.

15 eggs

To taste kosher salt

To taste freshly ground black pepper

3.

In a medium pan, heat the oil over medium-high heat. Add the onions and cook for 1-2 minutes. Then add the swiss chard and cook until everything is completely tender about 3-4 minutes. Allow cooling completely.

1 tbsp neutral oil

1 onion, diced

1 bunch Swiss chard, stems removed + leaves chopped

4.

Cut the sausages into bite-size pieces.

4 chicken sausages (pre cooked), chopped

5.

Optionally, heat the tortillas over the stovetop flame for 30 seconds on each side to make them more pliable.

6 large flour tortilla

6.

Once the fillings are prepped and cooled, begin assembling the burritos. Start with an even layer of cheese in the center of the tortilla, then layer onions, chard, and eggs. Top with another layer of cheese.

12 oz gruyere or cheddar cheese, grated

6 large flour tortilla

1 onion, diced

1 bunch Swiss chard, stems removed + leaves chopped

15 eggs

4 chicken sausages (pre cooked), chopped

7.

Wrap the burrito tightly, then cover it in plastic wrap or parchment paper followed by a layer of aluminum foil. Label with the product name and date.

8.

Place the wrapped burritos in the refrigerator for 1 hour, then transfer them to a plastic gallon bag (for easy storage). Freeze for 1-3 months.

9.

To reheat, unwrap the burritos and bake in a 350°F oven for 10-12 minutes. Or alternatively, wrap the burrito in a damp paper towel and microwave for 1-2 minutes on medium power.

10.

For the Breakfast Sandwich

1.

Place a 3-inch ring in the center of a small saucepan. Add 1 teaspoon of butter and heat until melted. Add 1 beaten egg and cook, while stirring constantly, until fully cooked. Transfer the cooked egg to a sheet tray and let cool. Repeat with the remaining butter and eggs.

2 tbsp unsalted butter, divided

6 eggs, beaten individually

To taste kosher salt

To taste freshly ground black pepper

2.

Once the eggs have cooled completely, begin assembling the sandwiches. Place one layer of cheese on the bottom half of each English muffin. Layer the egg, Canadian bacon, another slice of cheese, and top with the remaining half of the English muffins.

12 slices cheddar or swiss cheese

6 English muffins, halved, toasted, + cooled

6 eggs, beaten individually

6 slices Canadian bacon

3.

Wrap the sandwiches in plastic wrap or parchment paper and then, a layer of aluminum foil. Label with the product name and date.

4.

Refrigerate for 1 hour, then transfer the sandwiches to a large gallon bag and freeze for 1-3 months.

5.

To reheat, unwrap the sandwiches and bake in a 350°F oven for 10-12 minutes. Or alternatively, wrap the sandwich in a damp paper towel and microwave for 1-2 minutes on medium power.

6.

For the Chicken Noodle Soup

1.

Cut the chicken thighs into bite-size pieces.

2 boneless skinless chicken thighs

2.

Season the chicken with salt and pepper.

1 tsp kosher salt + more to taste

1 tsp freshly ground black pepper + more to taste

3.

Add the frozen mirepoix, garlic, ginger, dill, parsley, parsnips, and fennel to a large bowl. Toss to evenly distribute the vegetables.

1 cup frozen mirepoix*

3 cloves garlic, minced

1 tbsp fresh ginger, grated

3 sprigs fresh dill

2 stems fresh parsley

¼ cup fresh parsnips, chopped

¼ cup fresh fennel, chopped

4.

Divide the chicken and vegetables evenly into two-gallon zip-top freezer bags.

5.

Carefully pour 2 cups of the chicken stock into each of the bags. Squeeze out as much air as possible before sealing the bag.

4 cups chicken stock (preferably homemade)

6.

Label with the product name and date, then freeze for up to 3 months.

7.

To cook the soup, add the frozen ingredients to a medium pot. Cover the pot with a lid and bring the soup to a simmer. Cook for an additional 45 minutes.

8.

Uncover the pot and add the dried pasta. Cook for 7-10 minutes or until the pasta is al dente.

4 oz dried whole wheat fusilli pasta (or pasta of your choice)

9.

Season the soup to taste with salt and pepper.

To taste kosher salt

To taste freshly ground black pepper

10.

*If you can’t find frozen mirepoix, you can substitute 1 cup of chopped fresh onions, carrots, and celery.

11.

For the Ragu

1.

Add oil to a large stockpot. Start heating over medium-high heat.

1 tbsp neutral oil, divided

2.

Add the onions and cook for 2-3 minutes, until just beginning to color.

2 onion, finely chopped

3.

Add the carrots, celery, and garlic, cook for 4-5 minutes or until all the vegetables are tender.

3.5 medium carrot, finely chopped

3 celery stalks, finely chopped

9 cloves garlic, minced

4.

Add the tomato paste and let cook for 1-2 minutes.

6 oz tomato paste

5.

Add the wine and let cook for 1-2 minutes.

1 cup dry red wine

6.

Add the tomatoes, water, parsley, basil, oregano, and parmesan rinds (if using). Make sure to break up the tomatoes using a wooden spatula or potato masher.

3 can (28 oz) San Marzano whole tomatoes

1 cup water + more as needed

½ cup parsley leaves, finely chopped

⅔ cup basil leaves, finely chopped

1 tbsp dried oregano

1.5 Optional: parmesan cheese rinds

7.

Bring the sauce to a boil, then reduce the heat, partially cover, and let simmer for 1 ½ hours. Then, uncover the sauce and simmer for an additional 30-45 minutes or until the sauce is thickened.

8.

Using tongs, remove the parmesan rind(s).

9.

Season to taste with salt and pepper.

As needed kosher salt

As needed freshly ground black pepper

10.

Allow the sauce to cool completely by transferring the sauce to two large rimmed baking sheets.

11.

For a meat ragu, begin heating oil in a large skillet. Add the sausage and cook until browned on all sides and fully cooked for about 7-10 minutes. Allow the sausage to cool before adding it to the sauce.

1 lb Optional: sweet Italian sausage, casings removed

1 tbsp neutral oil, divided

12.

Optionally, freeze half of the sauce in pint containers for 1-3 months to serve over pasta. Reserve the remaining ragu for the lasagna.

13.

For the Lasagna

1.

Bring a large pot of water to boil.

2.

Season the water with salt, then add the lasagna and cook for 5 minutes. The noodles should just be par-cooked, not al dente.

1 package lasagna noodles

1 tbsp kosher salt

3.

Drain the noodles and transfer them to a large rimmed baking sheet. Brush the noodles with oil to prevent them from sticking to one another.

As needed olive oil

4.

Add a layer of sauce to the bottom of your aluminum baking pan of choice. Add a layer of noodles, then more sauce, and the cheeses. Repeat this process until the pan is most of the way full. Top with the remaining cheese.

Reserved ragu

1 package lasagna noodles

32 oz low moisture mozzarella, grated

12 oz Parmesan cheese, grated

5.

Repeat this layering process with the remaining ingredients and aluminum baking pans, if applicable.

6.

Wrap the lasagna(s) in plastic wrap and then aluminum foil. Label with the product name and date.

7.

Refrigerate for 1 hour, then transfer the lasagna(s) to the freezer.

8.

Freeze for 1-3 months.

9.

To reheat, remove the plastic wrap, and replace the aluminum foil.

10.

Bake at 375°F for 75 minutes, then remove the foil and increase the temperature to 400°F. Bake for an additional 15-20 minutes or until the cheese is bubbling.

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