Freezer Meal Swap - September 2012

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Coconut Curry Kebabs
from Once a Month Mom
Print Recipe

2 pounds country style pork ribs (boneless)
14 ounces canned coconut milk
2 Tbsp curry paste, more or less to taste (any color)
3 Tbsp lime juice
2 Tbsp natural peanut or other nut butter
coarse salt and pepper, to taste

Cut pork into 2 inch cubes and place in a freezer bag. In a food processor combine coconut milk, curry paste, lime juice, and peanut butter. Pour half of coconut milk mixture intothe bag with the pork. Refrigerate the other half of the coconut milk mixture for dipping. Marinade for at least one hour. Drain excess marinade. Skewer meat with bamboo skewers and season with salt and pepper to taste. Cook over a hot grill 5-7 minutes each side or until pork is cooked through. Serve with remaining coconut mixture and cooked brown rice and grilled vegetables if desired.

To freeze: Prepare meat and marinade as directed above. Store meat and half of coconut mixture in one freezer bag. Freeze remaining coconut mixture in a separate bag (to be used for dipping).

To serve: Thaw and drain excess marinade. Follow grilling directions above.

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Freezer Burritos
from Taste of Home
Print Recipe

1 1/4 lbs lean ground beef (90% lean)
1/4 cup finely chopped onion
1 1/4 cups salsa
2 Tbsp reduced-sodium taco seasoning
2 cans (15 ounces each) pinto beans, rinsed and drained
1/2 cup water
2 cups (8 ounces) shredded reduced-fat cheddar cheese
12 flour tortillas (8 inches), warmed

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in salsa and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes. Transfer to a large bowl; set aside. In a food processor, combine pinto beans and water. Cover and process until almost smooth. Add to beef mixture. Stir in cheese. Spoon 1/2 cup beef mixture down the center of each tortilla. Fold ends and sides over filling; roll up. Wrap each burrito in waxed paper and foil. Freeze for up to 1 month.

To serve: Remove foil and waxed paper. Place one burrito on a microwave-safe plate. Microwave on high for 2-1/2 to 2-3/4 minutes or until a thermometer reads 165°, turning burrito over once. Let stand for 20 seconds. Yield: 12 servings.

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