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

cook 10 minutes. Remove 3 chestnuts at a time from water, cut in half lengthwise, and peel each one. In a skillet, melt butter and sauté onions and celery. Add mushrooms and sherry. Cook over medium-low heat for 10 minutes.
    In large bowl, combine vegetables with bread cubes and herbs. Add chestnuts and mix well. Moisten the stuffing with chicken broth, adding a little at a time, until the desired consistency is reached. Lay out steaks and cover each with stuffing. Fold steak over the stuffing, and secure with a toothpick. Flash freeze on a cookie sheet lined with wax paper. Transfer to freezer bag.
    Reheating Instructions
    Defrost steak in refrigerator for 24 hours. Place in a baking dish and pour mushroom gravy over the top. Cover with aluminum foil. Bake at 350°F for 30–45 minutes, or until steaks are tender.
    PER SERVING
    Calories: 617 | Fat: 25g | Protein: 44g | Sodium: 1123mg | Carbohydrates: 54g | Fiber: 3g
Stuffed Peppers with Sunflower Seeds
    Stuffed Peppers is a dish that can be found around the globe, with each country having its own version. The classic American stuffed peppers contain meat and rice and are served with tomato sauce, although there are quite a few variations.
    INGREDIENTS | SERVES 8
    2 pounds ground beef
    Ground Beef Seasoning Mix (Chapter 13)
    2 (15-ounce) cans tomato sauce
    2 cups cooked rice (not minute rice)
    ½ cup sunflower seeds
    8 green peppers
    1 (15-ounce) can seasoned diced tomatoes (used on reheating day)
    Freezing Day
    In skillet, brown ground beef with the Ground Beef Seasoning Mix. Stir in the 2 cans of tomato sauce. Let simmer for 10 minutes. Stir in rice and sunflower seeds. Cut each pepper in half lengthwise, and remove the stem and seeds. Steam peppers by placing them, cut side up, in ½″ of water. Bring to a boil, cover, and simmer for 5 minutes. Remove from heat. Lay each pepper half on a baking sheet and fill with meat filling. Flash freeze and transfer to a freezer bag.
    Reheating Instructions
    Defrost peppers in refrigerator for 24 hours and lay them in a baking dish. Pour the diced tomatoes over the top of the peppers and around the bottom of the pan. Bake at 350°F for 30–45 minutes until the peppers are hot and start to brown.
    PER SERVING
    Calories: 425 | Fat: 18g | Protein: 37g | Sodium: 536mg | Carbohydrates: 29g | Fiber: 4.5g
    How to Freeze Green Peppers
    Many vegetables need to be blanched before they can be frozen, but not green peppers. So before you throw away another rotten pepper from your crisper drawer, freeze them instead. Simply cut the peppers in half, and remove the membrane, seeds, and stem. You can chop them, or cut them into strips. Flash freeze on a baking sheet, and transfer to a freezer bag.
Goulash
    Goulash has evolved over the years, but authentic Hungarian Goulash was cooked in a large cast-iron kettle over an open fire. The hearty soup was used to feed the herdsmen working in the fields.
    INGREDIENTS | SERVES 8–10
    2 cups uncooked macaroni
    1 pound ground beef
    1 pound ground sausage
    1 onion, chopped
    2 cloves garlic, minced
    2 (29-ounce) cans tomato sauce
    2 (15-ounce) cans corn, drained
    2 tablespoons dried Italian seasoning
    Parmesan cheese (used on reheating day)
    Freezing Day
    In large saucepot, cook macaroni 8–9 minutes until it is just under-done. Drain and return to saucepot. In skillet, brown the ground beef, ground sausage, and onion for 15 minutes, or until the meat is thoroughly cooked. Add garlic and cook an additional 1–2 minutes. Drain off fat. Add all remaining ingredients to the saucepot, remove from stove, and cool. Cool and freeze in a freezer bag.
    Reheating Instructions
    Defrost goulash in refrigerator for 24 hours. In skillet, bring goulash to a boil, turn heat down, and simmer for 20 minutes. Serve with Parmesan cheese sprinkled over the top.
    PER SERVING
    Calories: 432 | Fat: 19g | Protein: 27g | Sodium: 357mg | Carbohydrates: 38g | Fiber: 3g
Glazed Meatloaf
    When you bake your meatloaf, put 2 pieces of bread