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Tuesday, March 17

Freezer Cooking 101 : March

One of the best things about freezer cooking is that you only have to prep and clean up once!  All of that chopping, crying over onions, and washing preparation dishes only needs to be done during one session.  This helps to reduce clean-up time each night after our house, that makes the kid-dishwasher extra happy!

Mini Meatloaves

1 lb
Ground Turkey (Lean)
grated and squeezed dry
1/2 cup
1/2 cup
Green Bell Pepper(S)
1 Tbsp
Chili Powder
2 Tbsp
Worcestershire Sauce
1/2 cup
whites only
1/3 cup
Tomato Sauce (No Added Sugar)
3 cups
Brown Rice
Crumble turkey into a large bowl. 
Add shredded zucchini, chopped onion and green pepper, chili powder, Worcestershire sauce and oatmeal. Stir with a fork. 
Add egg whites and stir again with a fork until well blended. 
Spoon mixture into non-stick muffin pan, and top each cup with tomato sauce. 
Bake for 25 at 400. 
Serve with brown rice.
Freezer Assembly Instructions:
Follow the above cooking instructions.  Once muffins are cooled, place muffins in freezer bag and freeze.  Place 3 cups of cooked rice in freezer safe bag and freeze with the muffins.
Reheating Instructions:  
Place in refrigerator to thaw.  Reheat in microwave or set oven to 350 and heat until just warmed through.

Chicken Noodle Soup

  • 12 c chicken broth             
  • 1 onion, chopped                  
  • 3 tsp salt
  • 6 cups water                      
  • 2 bags carrots, chopped        
  • 6 tbsp parsley
  • 3 lb chicken, chopped        
  • 6 tsp pepper                          
  • 3 tsp sage
Heat broth and water to a boil.  Add chicken and cook.  Reduce to simmer.  Add veggies and herbs.  Simmer one hour. Place into three containers.  (We re-use gallon-sized ice cream tubs.)
Reheat : Place in pot with one bag egg noodles and bring to boil.  Simmer 30 minutes to an hour.
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