The Everything Freezer Meals Cookbook by Candace Anderson Read Free Book Online

sauce if desired. Serve over rice.
    PER SERVING
    Calories: 154 | Fat: 7g | Protein: 12g | Sodium: 27mg | Carbohydrates: 10g | Fiber: 1g
    How to Thicken Sauce with Cornstarch
    Cornstarch is a great solution any time you have a sauce you want to thicken. Simply mix 3 tablespoons of cornstarch with ¼ cup cold water. Stir until the cornstarch is completely dissolved, and add to sauce. Stir until the sauce thickens. To multiply your sauce, you can also add 1 cup of beef or chicken broth.
Spicy Beef and Penne Pasta
    This hearty stew is a great choice when you have a crowd to feed. It is popular with the kids, and goes well with a loaf of crunchy French bread.
    INGREDIENTS | SERVES 6–8
    1 pound ground beef
    2 tablespoons minced onion
    1 clove garlic, minced
    1 teaspoon red pepper flakes
    6 cups plus ¾ cups water, separated
    5 beef bouillon cubes
    9 tablespoons cornstarch
    1 (16-ounce) bag frozen corn
    1 (16 ounce) box penne pasta (used on reheating day)
    Freezing Day
    In large skillet, brown ground beef. Add minced onion, garlic, and red pepper flakes. Cook until all pan juices have evaporated, approximately 10 minutes. In separate saucepan, bring 6 cups of water to a boil. Dissolve bouillon cubes in boiling water. Add to ground beef.
    In a measuring cup, mix ¾ cup water with cornstarch. Mix well. Add cornstarch mixture to skillet. Cook over medium heat 10–12 minutes, stirring frequently until mixture thickens. Add corn. Remove from heat and cool. Freeze in a freezer bag.
    Reheating Instructions
    In large pot, defrost beef mixture and heat over medium-low heat for 30 minutes until it is fully heated. Cook penne pasta according to package directions. Drain and add to beef mixture. Serve.
    PER SERVING
    Calories: 413 | Fat: 8.5g | Protein: 25g | Sodium: 440mg | Carbohydrates: 61g | Fiber: 3g
Rolled Burgundy Flank Steak
    In this recipe you will be making two batches of the marinade. One will be used on cooking day to marinate the flank steak, and the second batch will be frozen and used on the day you cook the steak.
    INGREDIENTS | SERVES 6
    2 pounds flank steak
    ½ cup burgundy wine
    4 tablespoons Worcestershire sauce
    2 teaspoons thyme
    1 teaspoon rosemary
    2 teaspoons salt
    1 teaspoon pepper
    1 (6-ounce) box Stove Top Savory Herb Stuffing Mix
    1 cup chopped mushrooms
    Freezing Day
    With mallet, pound steak to ¼″ thickness. Combine wine, Worcestershire sauce, thyme, rosemary, salt, and pepper in bowl. Pour half the marinade into a quart-size freezer bag and freeze. Pour the other half into a shallow dish. Marinate flank steak in dish for 3–5 hours in refrigerator, turning twice. Discard marinade.
    Prepare the stuffing according to directions on the box. Stir in mushrooms. Lay flank steak out on counter and spread stuffing mixture over top. Starting at one long side, tightly roll steak up like a jelly roll and secure it with string. Tightly rap rolled steak with a layer of plastic wrap, followed by a layer of aluminum foil. Freeze.
    Reheating Instructions
    Defrost the rolled steak in the refrigerator for a minimum of 24 hours. Defrost marinade in cold water for about 30 minutes, or in the microwave. Place steak in a 9″ × 13″ dish and pour marinade in the bottom of the pan. Baste the steak with the marinade. Cook steak in a 400°F oven for 50–60 minutes (until meat thermometer reaches 160°F). Baste frequently.
    PER SERVING
    Calories: 417 | Fat: 12g | Protein: 50g | Sodium: 659mg | Carbohydrates: 24g | Fiber: 1g
    Easy Marinating
    A simple way to marinate is to put the meat and the marinade in a plastic bag, and put the bag in the refrigerator. Turning the meat is easy; just flip over the bag. And cleanup takes no time at all — just throw away the plastic bag!
Skillet Beef with Black Beans
    Worcestershire sauce is so named because it was first made in Worcester, England. It is a popular condiment made up of vinegar, molasses, various spices, and anchovies.
    INGREDIENTS | SERVES 4–6
    1 pound ground beef
    1 small