Stuffed Green Peppers

Q: How do you freeze stuffed peppers?
A: You’re just freezing the filling for the peppers – which makes a quick dinner really easy!

Photo by k.segars

Serving Size: 4

Ingredients
1 cup basmati rice
1 lb. ground beef
2 large garlic cloves, minced
1 teaspoon olive oil Read more

CJ’s Chili

Chile is a great recipe to freeze…

 

Ingredients

     1 lb. ground beef
     1 lb. ground pork
     1 teaspoon olive oil
     3 large garlic cloves, minced
     1 large onion, diced
     1 15 oz. can diced tomatoes with chilies
     1 28oz. can crushed tomatoes
     1 8 oz. can of water
     2 bay leaves
     ¼ cup chili powder
     2 teaspoons cumin
     2 teaspoons cayenne pepper
     2 teaspoons masa flour
     kosher salt, to taste
     1 16 oz. can dark red kidney beans

 

Recipe Directions

1. Pour olive oil into a large cooking pot over medium heat. Add garlic, cook for 1 minute.
2. Add in onions and cook until soft. Then add ground beef and pork, cook thoroughly, about 5 minutes.
3. Stir in can of diced tomatoes and can of crushed tomatoes. Fill ½ of the empty can of diced tomatoes with water, stir in.
4. Add bay leaves, chili powder, cumin, cayenne pepper, masa flour, and salt. Stir until thick.
5. Add kidney beans and cook for 5 minutes more.

 

Freezing Directions

1. Allow chile to cool.
2. Pour into large freezer zip-lock bags or other freezer safe containers. Divide portions based on how much you’ll defrost at each time.

3. Good frozen 2-3 months.

 

Defrosting Directions

- There are a couple of ways to defrost…
1. Remove from freezer and place in refrigerator for approximately 32 hours.Then reheat in pan on the stove over medium heat.
2. Remove from freezer and take out of zip-lock bag or container. Place in microwave safe container and microwave for the time appropriate for the amount defrosting.

Crock Pot Chicken Tacos

Q: How can you freeze tacos you might ask?

A: You’re just freezing what goes inside your tortilla.

 

Serving Size: 4

 

Ingredients
1 ½ lbs boneless chicken breasts (about 3 breasts)
1 10 oz. can Rotel diced tomatoes and chilies

 

Post Freezing Ingredients
8 flour tortillas
2 cups shredded cheese
sour cream
salsa
1 cup lettuce, shredded

 

Recipe Directions
1. Place chicken breasts in crock pot. Pour can of diced tomatoes and chilies on top.
2. Set crock pot on high, let cook for 5-6 hours or until chicken shreds easily.

 

Freezing Directions
1. Remove chicken from crock pot, let cool.
2. Place chicken into freezer zip-lock bag or freezer safe container.
3. Place in freezer. Good frozen 3-4 months.

 

Defrosting Directions
1. Remove from freezer.
2. Place in refrigerator for approximately 24 hours or until thawed.
3. Place in pan and heat on stove over medium heat until warm.

 

-Serve inside flour tortillas with other ingredients listed above.

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