Freezer-Friendly Meals // Jeni Gough

 

Homemade Hot Pockets

INGREDIENTS

  • 1 1/3 cups Warm water

  • 1 pkg Intant yeast 2 1/4 tsp

  • 1 tbsp granulated sugar

  • 2 tbsp olive oil

  • 11/2 tsp salt

  • 1 tbsp Dry malt powder

  • 3 cups all purpose flour

  • Filling of our choice

  • meat

  • cheese

  • sauce

  • vegetables

  • pickles

  • Egg Wash

  • 1 Large egg

  • 1 tbap water

DIRECTIONS

  • In large mixing bowl, mix water with yeast and sugar. Let sit 10 minutes.
  • Combine flour, salt, oil and malt powder to yeast mixture After dough forms, knead for 5 minutes.
  • Cover and let rise 1 1/2 hours in warm place. (Oven with the light on)
  • Dump dough out onto counter, cut into 8 pieces. Roll each out into an oval, put filling of your choice (see list above) on half and fold dough over filling, Twist up edges to seal completely. Put on to a parchment lined baking sheet.
  • Heat oven to 400°.
  • Whisk egg wash together and brush pockets with it. Sprinkle topes with sea salt, parm cheese, everything bagel seasoning or sesame seeds if desired. Using a serrated knife, cut 3 slits in each, to vent.
  • Bake at 400° for 20 to 25 minutes until golden brown. Allow to cool slightly before eating.
  • Allow to cool completely before freezing. Freeze on a parchment lined cookie sheet then transfer to a freezer bag. Store in freezer for up to 3 months. Heat from frozen stage for 15 minutes in air fryer, oven or microwave for 5 minutes on high.

King Ranch Chicken Lasagna

INGREDIENTS

  • 1 1/2 boxes lasagna noodles (prepare per directions if baking right away. Don’t cook if freezer banking)

  • 1 can cream of mushroom soup

  • 1 can cream of chicken soup

  • 1 can Rotle or tomato chili mix

  • 1 1/2 cups chicken broth

  • 1 tsp ground cumin

  • 2 tsp chili powder

  • 1 1/2 tsp Mexican oregano

  • 1/4 – 1/2 tsp cayenne pepper

  • 2 tsp garlic powder

  • 1 tsp onion powder

  • 1/2 tsp salt

  • 1/2 tsp fresh cracked black pepper

  • 2 tbsp salsa powder *optional

  • 1 large onion, chopped

  • 2 cans roasted green chilis or poblanos, chopped

  • 6 cups shredded cheddar or other cheese

  • 1 quart canned chicken or 2 lbs cooked chicken shredded

DIRECTIONS

  • Heat oven to 350°.
  • Whisk together soups, rotel, broth and seasonings.
  • Assembly: Add a little sauce to the bottom of a 9 x 13 baking pan, add a layer of noodles, sprinkle with chicken, onions, peppers, salsa powder, cheese and sauce. Repeat on the next layer then top with noodles, sauce and cheese.
  • Bake at 350° covered for 45 minutes, uncover and bake another 15 minutes.
  • Cover with freezer paper and foil in a freezer safe baking pan. Freeze for up to 6 months.
    Divide into 3 loaf pans for freezer meals for one or two!

Easy Korean Beef

A delicious freezer / slow cooker meal!

INGREDIENTS

  • 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.


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