Freezer Meal Swap - April 2013

We haven't eaten this one yet but I plan on having PE grill it versus cooking it in the oven. Not only because that means I don't have to cook but because what doesn't taste better grilled? (Yeah, yeah smart asses of the world. Hush up.)

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Hoisin Glazed Salmon
from Freezy Peasy
Print Recipe

1/4 cup orange juice
3 Tbsp hoisin sauce
1 Tbsp honey
coarse salt and freshly ground pepper, to taste
4 salmon steaks

Prop open a large freezer bag and set in a large bowl. Add juice, hoisin, honey and salt and pepper. Using hands on outside of bag, mix well. Add the salmon steaks, seal bag, removing excess air, and make sure salmon is well coated. Using packing tape, affix cooking label to outside of the bag. Place in freezer.

Thaw. Heat broiler. Remove salmon from bag and discard remaining marinade. Place salmon on a rimmed baking sheet. Broil 4 inches from heat 10-15 minutes until fish flakes easily with a fork.

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Freezer Meal Swap - March 2013

Both of the recipes were easy to throw together. While we really enjoy the Slow Cooker Game Bird Breasts, we have never had the freezer meal version so I hope they turn out just as good as when it is not frozen. The ribs had a great flavor and went very well with the homemade macaroni and cheese I made to go with them.

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Slow Cooker Country Style Pork Ribs
from Freezer Friendz
Print Recipe

4 pounds country-style boneless pork or beef ribs
1 (16 ounce) bottle of barbecue sauce
1 large onion, sliced
6 garlic cloves, minced
1/4 cup of honey or to taste
salt and pepper

Place ribs in zip top bag and sprinkle salt and pepper over ribs. Mix barbecue sauce, honey, onions, and garlic in bowl. Pour over ribs. Freeze.

To serve: Thaw in refrigerator. Place contents in slow cooker. Cook for 7-8 hours or until tender. Serve with mashed potatoes, macaroni and cheese, or hash browns.

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Slow Cooker Game Bird Breasts
from Sparky via PE
Print Recipe

2-3 lbs game bird breasts
2 cans cream of chicken soup or homemade equivalent
2 packets Italian salad dressing mix
1-2 cans lemon-lime soda

Place breasts in zip top bag; add remaining ingredients. Freeze.

To serve: Thaw in refrigerator. Pour into slow cooker. Cook for 4-6 hours on low or until breasts are tender. Serve with mashed potatoes, rice, or pasta.

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Freezer Meal Swap - February 13

This had a great flavor even though the consistency was not optimal. I didn't let it thaw completely before putting it in the slow cooker and I didn't get it in as early as I should have so I turned it on high and it resulted in the cheese not incorporating as well into the liquid. It sort of was like runny soup with cheese lumps instead of a creamy cheesy soup. Again, I have to say it had great flavor so I will make it again.

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Slow Cooker Cheesy Potato Soup
from Once a Month Mom
Print Recipe

3 cups chicken broth
2 lbs frozen 0'brien hashbrowns
1 1/2 tsp salt
3/4 tsp pepper
3 cups milk
3 cups cheddar cheese, shredded
1/2 cup onions, chopped
2/3 cup celery, chopped

Place all ingredients into slow cooker and cook on low 4-6 hours. Garnish with additional cheese and sour cream if desired.

Freezing Directions:
Do not cook before freezing. Place all ingredients into a gallon sized freezer storage bag, placing the potatoes at the bottom of the bag. Label and freeze. To serve, thaw. Place contents into slow cooker and cook on low 4-6 hours.

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Freezer Meal Swap - January 2013

I chose this thinking it would give my fellow swappers something for the Super Bowl. Whether that is when they ate them or not, I don't know. We just barley ate them a couple weeks ago and I wish we would have waited for the grill. First problem is I don't really care for wings but I was going to give it try since I thought the sauce sounded delicious. Second, I don't think baking allowed for the flavor to come through. If I make this again, I will definitely not prepare it as a freezer meal and I might have to try it with thighs or breasts.

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Spicy Lime & Honey Wings
from What’s Cookin’ Chicago
Print Recipe

Chicken:
3 lbs chicken wings/chicken drumettes
kosher salt and freshly ground pepper
3 cloves minced garlic
2 Tbsp olive oil

Sauce:
1 tsp grated lime zest
1 cup fresh lime juice
1/4 cup honey
1 tsp ground cumin
1 tsp adobo sauce (from a can of chipotle peppers in adobo sauce - optional)
Kosher salt and freshly ground pepper
chopped fresh cilantro, for garnish (optional)

To prepare the wings in the oven: Preheat the oven to 350 degrees F. Toss the wings in a bowl with salt, pepper, minced garlic and olive oil. Arrange on a baking sheet in a single layer. Cook until just cooked through, about 30 minutes.

To prepare the wings on the grill: Preheat a grill to high. Grill the wings until marked, 10 to 15 minutes, turning as needed. Transfer the marinade to a saucepan and cook until slightly thick, about 8 minutes (you can do this on the grill as well). Drizzle the wings with the sauce and top with cilantro, if desired.

If you don't have a grill, you can use a grill pan indoors, bake them in the oven or saute in a little butter in a skillet until warmed through.

Make the sauce: Combine the lime zest and juice, honey, cumin, adobo sauce, 1/2 teaspoon salt and 1/2 tablespoon pepper in a bowl. Pour over the warm wings and let marinate at least 30 minutes.

* To make ahead/freezer meal - Place raw uncooked chicken wings and sauce in a gallon sized freezer bag, freeze. When ready to prepare, defrost and bake or grill as outlined above.

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Freezer Meal Swap - December 2012

In December my regular freezer meal group chose not to swap but I still did a mini swap with two friends. Since it was a small swap I figured I could be a little fancier with the meal. I am so happy I did. It was spectacular. Well I thought so anyway. PE didn't care for how lemony it was ("I don't like lemon with my seafood.") but enjoyed it other than that. I will definitely make this again but to please PE's palate I will decrease the lemon.

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Baked Shrimp Scampi
from What's Cookin Chicago
Print Recipe

2 lbs. (12 to 15 per pound) uncooked shrimp
3 Tbsp good olive oil
2 Tbsp dry white wine
kosher salt and freshly ground black pepper
12 Tbsp (1 1/2 sticks) unsalted butter, at room temperature
4 tsp minced garlic (4 cloves)
1/4 cup minced shallots
3 Tbsp minced fresh parsley leaves
1 tsp minced fresh rosemary leaves
1/4 tsp crushed red pepper flakes
1 tsp grated lemon zest
2 Tbsp freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko (Japanese dried bread flakes)
lemon wedges, for serving

Preheat the oven to 425. If necessary, peel and devein the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture. In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer with the tails curling up. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

* To make ahead/freezer meal - Arrange the shrimp in shrimp in a single layer with the tails curling up in a disposable foil baking dish. Pour the remaining marinade over the shrimp. Spread or scatter clumps of the butter mixture evenly over the shrimp. Cover with a double sheet of foil. Label and freeze. To prepare, remove from freezer and allow to thaw. Bake at 425 for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

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Freezer Meal Swap - November 2012

This was another quick and easy prep recipe. The flavor was fantastic. I served it with rice. The leftovers were fantastic as well.

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Roasted Chicken with Citrus
from Julia’s Healthy Italian
Print Recipe

1 1/2 lbs chicken breast cut into 1" strips (or boneless, skinless thighs)
1/3 cup orange marmalade
8-10 garlic cloves minced
1 tsp salt
pepper to taste
1 tsp Rosemary
1/4 cup olive oil
juice of 1/2 small lemon plus it's zest
1/4 cup honey

Combine all ingredients in a pan and bake in a PREHEATED oven at 450 for 25-30 minutes or until golden on top. No need to turn it!

To freeze: Combine all ingredients in freezer zip top bag; freeze.

To serve: Thaw in refrigerator. bake in a PREHEATED oven at 450 for 25-30 minutes or until golden on top. No need to turn it!

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Freezer Meal Swap - October 2012

Both of these recipes were easy to throw together and both were delicious. The Baked Potato Casserole was delicious but required more baking time because I didn't get it all the way thawed prior to baking. I HIGHLY recommend making sure it is completely thawed. It will not only decrease the cook time but it will help the potatoes cook better.

If you think you don't like Dijon mustard, the Chicken with Dijon Glaze is still worth a try. PE dislikes all mustard but he enjoyed this recipe. One adjustment I made was with the salt. I used 1/2 Tbsp kosher salt because 1 Tbsp regular salt seemed like WAY too much to me.

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Chicken with Dijon Glaze
adapted from Julia’s Healthy Italian
Print Recipe

2 lbs chicken thighs, skinless boneless, washed
4 garlic cloves, minced
1/4 cup chopped parsley
1/2 Tbsp Kosher salt
1 tsp pepper
1/3 cup Grey Poupon dijon mustard
1/4 cup balsamic vinegar
1 Tbsp sugar
1/4 cup olive oil
1 tsp dried rosemary

Add all ingredients to a zip top gallon bag. Remove air and seal bag. Massage chicken until well coated. Let it sit in bag, the longer the better, 10 minutes, an hour, a few hours, overnight, whatever you have to spare. Bake in a single layer (with juices and all) at 450 for 40 minutes.

If you'd like to change it to boneless skinless chicken breasts, simply bake at 350 for 30 minutes and the center is no longer pink.

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Baked Potato Casserole
from FabuLESS Freezer Recipes
Print Recipe

1 pkg frozen diced potatoes
6 slices of bacon cooked and crumbled
2 cups shredded cheddar
1 cup sour cream
2 bunches of green onion, chopped (sautéed in bacon)
salt and pepper to taste

Fry bacon and sauté sliced onions. Let cool. Mix all ingredients. Place in bag.

To serve: Thaw. Place in baking dish and bake for 30 minutes at 325.

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