Freezer Meals // Scratch-Made with Jeni Gough

 

Easy Korean Beef

NGREDIENTS

  • 1 lb ground beef

  • 1/4 cup soy sauce

  • 1/4 cup brown sugar

  • 2 tsp toasted sesame oil

  • 1 tsp ground ginger

  • 1/8 tsp cayenne pepper

  • 1/4 tsp salt

  • 1/4 tsp fresh cracked black pepper

  • 4 cloves garlic, minced

DIRECTIONS

  • Put ground beef into a quart sized, leak proof freezer bag.
  • Whisk together the rest of the ingredients and pour over beef in freezer bag.
  • Freeze for up to 6 months.
  • To Cook: Thaw in refrigerator overnight and put into the slow cooker the next day on low for 6 hours, stirring to break up the beef occasionally. Drop into the IP frozen and cook for 25 minutes or cook on the stovetop.

Basic Meatloaf

INGREDIENTS

  • Meatloaf

  • 1 1/2 lbs. ground beef

  • 3 large eggs

  • 1 sleeve saltine crackers

  • 1/2 cup half and half

  • 1 tsp dried parsley

  • 1 1/2 tsp onion powder

  • 2 tsp garlic powder

  • 1 1/2 tsp salt

  • 1 tsp fresh cracked black pepper

  • 1 1/2 tbsp Mushroom Powder Plus *see recipe

  • 1/2 tbsp Vegeta all purpose seasoning

  • 1 tbsp Worcestershire sauce

  • 1 tbsp dried onion

  • Sauce

  • 1/3 `cup Ketchup

  • 1/4 cup bbq sauce

  • 1/4 cup brown sugar

DIRECTIONS

  • Mix together all ingredients for the meatloaf. Place into 2 freezer safe loaf pans.
  • Whisk together sauce ingredients. Pour half the sauce over one meatloaf and the other half over the other.
  • Bake @ 375° for 1 hour uncovered.
  • Meatloaf will keep in the freezer for up to 6 months.

Cream Of Chicken & Mushroom Soup ~ Pressure Canning

Written by  Published on  in Canning, Home, Soups

Though this soup is super delicious on its own, you can use it in any dish to replace the store bought version. Just add a little cream when you crack it open. I can’t get enough of this soup!

**Disclaimer**Warning** This is NOT and approved canning recipe!!! Please do your research and can at your own risk.

Yields 16 pints

4 lbs Mushrooms, chopped (any kind)

5 lbs Chicken, chopped (white or dark meat)

6 Stalk celery, chopped

1 Large white onion, chopped fine

6 Cloves garlic, crushed

1/2 – 1 Tsp ground black pepper

1 Tsp herbs de provence

1 Tbsp dried parsley

16 Cups chicken stock or broth

Put all ingredients together in a large stock pot. Bring to a boil. Cover, turn heat to low and simmer 15 minutes.

*Optional*

1/2 Cup Clear-Jel

1/2 Cup cold water

Mix into a slurry and add to hot soup. Bring soup back to a boil.

Fill hot jars leaving 1 inch headspace. Clean rim, add lid and ring. Put into a simmering pressure canner. Process pints for 75 minutes, quarts for 90.






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