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.

Spanish Rice Recipe

 

- Rice is a great food to freeze. It makes an easy side dish even easier. Double or tripple the recipe to divide up in the freezer and then defrost smaller portions.

 

Ingredients
     1 cup basmati rice
     1 10 oz. can Rotel diced tomatoes
     1 8 oz. can tomato sauce
     1 tbsp olive oil

 

Directions
1. In a medium saucepan add olive oil over medium heat.
2. Add basmati rice; stir so that oil covers each grain.
3. Combine diced tomatoes and tomato sauce in saucepan. Fill the 8 oz. can that contained the sauce with water and add to mixture.
4. Stir contents and cover with lid. Turn heat to low and let cook for 20 minutes.

 

Freezing Directions
1. Let rice cool completely.
2. Then place in freezer safe bag or container. Place in freezer.

3. Good frozen 2-3 months.

 

Defrosting Directions
1. Remove from bag or container and defrost in microwave.
2. Or allow to defrost in refrigerator for approximately 24 hours. Then reheat in microwave or on stove top.