Perfect Freezer Recipes for Busy People

Elevate Your Freezer Meal Game with These Cool Ideas

BY - Zoe Moore

Copyright 2023 by Zoe Moore

Copyright Notes

I’ve spent a lifetime in the kitchen, and all the knowledge I’ve accumulated from that hasn’t come without its fair share of burns and disasters. Fortunately, I’m a lot wiser from it all and am now in a place where I can share my knowledge and skills with you. However, that doesn’t mean anyone can use my content for any purpose they please. This book has been copyrighted as a way to protect my story, knowledge, and recipes, so I can continue sharing them with others into the future.

Do not make any print or electronic reproductions, sell, re-publish, or distribute this book in parts or as a whole unless you have express written consent from me or my team.

This is a condensed version of the copyright license, but it’s everything you need to know in a nutshell. Please help protect my life’s work and all the burns and melted spatulas I have accumulated in order to publish this book.

Gift for Buying My Book!

I wasn’t always a trained chef. Before I went to culinary school, my skills in the kitchen were pretty unreliable, and my Sweet 16 birthday cake was the epitome of my amateur baking career at my uncle’s bakery. Since I insisted on baking it without any help, you can imagine what it turned out like… I eye-balled all the measurements, made up amounts for things like baking powder and salt, and even decided to throw more butter in just because I thought it would make it better. Unfortunately, my unlimited passion wasn’t very fruitful in the end. It was delicious, though, in its way.

Regardless of the kind of home cook you are, I’m sure the free ebooks I will send out will excite you equally! They’re full of recipes that have been developed and tested by pro cooks so that you never end up with less than perfect versions of delicious treats like my birthday cake. All you need to do is subscribe to my mailing list to get the ebooks sent to you right away, and you can start cooking. Good luck!

https://zoebooks.gr8.com

Table of Contents

Introduction

1. Tasty Burritos

2. Slow-Cooker Minestrone

3. Muffin-Cup Cheddar Beef Pies

4. Chicken and Swiss Stuffing Bake

5. Italian Sausage Rigatoni Bake

6. Forgotten Jambalaya

7. Chicken Pot Pie

8. Meatballs in Honey Buffalo Sauce

9. Jiffy Ground Pork Skillet

10. Pizza Meatloaf Cups

11. Spanish Beef Hash

12. Ham & Collards Quiche

13. Veggie Chicken Creole

14. Ham & Swiss Stromboli

15. Lasagna Casserole

16. Asian Chicken Thighs

17. Moroccan Apple Beef Stew

18. Skillet Shepherd’s Pie

19. Slow-Cooker Beef Barbacoa

20. Roasted Vegetable Strata

21. BBQ Meatloaf Minis

22. Sweet-and-Sour Meatloaf

23. Black Beans with Bell Peppers & Rice

24. Parmesan Chicken Nuggets

25. Korean Beef and Rice

26. Steakhouse Soup

27. Southwest Turkey Burgers

28. Chicken Pizza

29. Stamp-of-Approval Spaghetti Sauce

30. Taco Stew

Author's Afterthoughts

Introduction

Busy people don't have time to cook. After work, you don't want to spend hours in the kitchen. That's why you need freezer meals. With freezer meals, you can have a tasty meal in minutes, any time.

You always have freezer meals for any craving. You can make them when you're free and freeze them for later. They're also great when guests come over. You can make a yummy meal quickly, without going to the store or cooking for hours.

You should get this amazing cookbook. It has freezer meals that are yummy and easy. From comfort food to salads and soups, there's something for everyone.

Get “Perfect Freezer Recipes for Busy People” and enjoy freezer meals. Your taste buds (and your schedule) will thank you.

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1. Tasty Burritos

This crunchy and flavorful burrito recipe will instantly become your favorite meal!

Cooking Time:30 minutes

Serve: 6

Ingredients:

Salsa and sour cream as you like

Refried beans: 2 cups

Ground beef: 2-¼ cups

Taco seasoning: 1 envelope

Warmed flour tortillas: 6

Shredded Jack cheese, Colby-Monterey: 1 cup

Canola oil: 4 tsp.

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Methods:

In a heavy skillet or large cast-iron, cook the beef over medium heat until it is no longer pink; drain excess fat.

Stir in the taco seasoning, then remove the beef from the skillet and set it aside. Wipe the skillet clean.

In a small saucepan, heat the refried beans over medium heat for 2-3 minutes until heated through.

Spoon about 1/3 cup of beans onto the center of each tortilla, then top with 1/4 cup of the beef mixture. Sprinkle it with cheese.

Fold the edges and sides of the tortillas over the filling and roll them up tightly.

In the same skillet, brown the burritos over medium heat in a small amount of oil, turning to brown on all sides.

Serve the burritos with salsa and sour cream.

Freeze Option: Wrap the cooled burritos individually in foil and then paper towels. Place them in a freezer-safe container. To use, remove the foil and place the burritos (still wrapped in the paper towel) on a microwave-safe plate. Microwave for 3 to 4 minutes on high, turning once, until heated through. Let stand for 20 seconds before serving.

Cooking Notes:

You can customize the filling by adding additional toppings such as diced tomatoes, sliced avocado, or chopped lettuce.

Experiment with different types of cheese to vary the flavor of the burritos.

If freezing the burritos, ensure they are properly wrapped to maintain their freshness and prevent freezer burn.

Microwave times may vary depending on the wattage of your microwave, so adjust accordingly.

Allow the burritos to cool slightly before serving to avoid burning your mouth

2. Slow-Cooker Minestrone

An easy-to-put-together recipe that turns out delicately exquisite and exceptionally aromatic.

Cooking Time:6 hours 50 minutes

Serve: 12

Ingredients:

Cannellini beans (drained and rinsed): 2 cups

Water: 2 cups

Minced garlic cloves: 3

Salt: 1 tsp.

Pepper: ½ tsp.

Undrained tomatoes, diced: 1-¾ cups

Chopped celery ribs: 2

Bay leaves: 2

Small pasta or uncooked Ditalini: 1 cup

Drained green beans, cut: 1-¾ cups

Chopped zucchini: 1 small

Chopped onion: 1 medium

Chopped and peeled potatoes: 2 medium

Parmesan cheese, grated as you like

Kidney beans (drained and rinsed): 2 cups

Tomato juice: 3 cups

Italian seasoning: 1 tbsp.

Chicken or vegetable stock: 4 cups

Chopped carrots: 2 medium

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Methods:

In a 6-quart or 5-quart slow cooker, combine the last 13 ingredients. Cover and cook on low for 6 to 8 hours, or until the vegetables become tender.

Stir in the pasta, beans, and zucchini. Cover and continue cooking on high for an additional 30 minutes, or until the pasta is tender. Remove and discard the bay leaves. Optional: Top with Parmesan cheese.

Freeze Option: If desired, you can freeze the chilled soup in freezer-safe containers. To use, partially thaw the soup overnight in the refrigerator. Heat the soup in a saucepan, stirring occasionally, until heated through. Add water if needed to adjust the consistency.

Cooking Notes:

Feel free to adjust the cooking time depending on the tenderness you prefer for the vegetables.

You can use any type of pasta you like, such as macaroni, penne, or rotini.

The soup can be customized with additional herbs and spices according to your taste preferences.

When reheating frozen soup, adding a little bit of water or broth can help maintain the desired consistency.

Garnish the soup with fresh herbs, such as parsley or basil, for an extra burst of flavor.

3. Muffin-Cup Cheddar Beef Pies

Such mouth-watering beef pies that they will disappear from the appetizer table instantly!

Cooking Time:1 hour

Serve: 20

Ingredients:

Bread dough, frozen (2 loaves): 4-½ cups

Warmed spaghetti sauce, as you like

Cheddar cheese, shredded: 1-¼ cups

Garlic powder: 1 tsp.

Pepper: ¼ tsp.

Salt: ½ tsp.

Ground beef: 4-½ cups

Italian seasoning: 1-½ tsp.

Mushroom pieces and stems, drained: 1 cup

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Methods:

Let the dough stand at room temperature for half an hour until it softens. Preheat the oven to 350℉.

In a Dutch oven, cook the beef over medium heat for 12-15 minutes, breaking it into crumbles and ensuring it is no longer pink. Drain the meat and stir in the seasonings, mushrooms, and cheese.

Divide the dough into 10 portions and roll each portion into a four-inch circle.

Place ¼ cup of the filling on each circle of dough. Fold the edges of the dough over the filling and pinch to seal.

Grease the muffin cups and place the meat pies inside, ensuring the sealed sides face down. Bake for 20-25 minutes, until golden brown.

Serve the meat pies with spaghetti sauce.

For freezing, place the cooled pies in a freezer-safe container. To reheat, place the pies on a greased baking sheet in a preheated oven at 350℉ until heated through.

Enjoy your delicious beef pies!

Cooking notes:

Make sure to properly drain the cooked beef to remove excess grease.

You can customize the fillings by adding vegetables or spices of your choice.

The meat pies can be served as a main dish or a delightful snack.

When freezing, ensure the pies are completely cooled before storing them in the freezer to maintain their texture.

4. Chicken and Swiss Stuffing Bake

The casserole is fast and comforting, which will make it your favorite recipe of all time!

Cooking Time:45 minutes

Serve: 8

Ingredients:

Condensed mushroom soup cream, undiluted: 1-½ cups

Cooked broccoli florets, fresh: 2 cups

2% milk: 1 cup

Cubed chicken breast, cooked: 2 cups

Finely chopped celery ribs: 2

Stuffing mix: ¾ cup

Divided Swiss cheese, shredded: 1-½ cups

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Methods:

In a large bowl, combine milk and soup until well blended.

Add stuffing mix, 1 cup of cheese, celery, broccoli, chicken, and the contents of the seasoning packet to the bowl. Mix thoroughly.

Transfer the mixture to a greased 13x9-inch baking dish.

Do not cover the dish and bake at 375℉ for 20 minutes, or until heated through.

Sprinkle the remaining cheese over the top of the casserole.

Return the dish to the oven and bake for an additional 5 minutes, or until the cheese has melted.

For freezing, sprinkle the remaining cheese over the unbaked casserole. Cover and freeze.

To use the frozen casserole, thaw it partially overnight in the refrigerator. Remove it from the refrigerator 30 minutes before baking. Preheat the oven to 375℉ and bake the casserole as instructed. Adjust the baking time as needed to ensure it is heated through, checking with a thermometer to ensure it reaches an internal temperature of 165℉.

Cooking notes:

Feel free to customize the casserole by adding other vegetables or spices to suit your taste.

Make sure to grease the baking dish to prevent sticking.

The frozen casserole can be stored for future use, making it a convenient option for meal planning.

Remember to thaw the casserole partially before baking to ensure even cooking.

Always use a food thermometer to check the internal temperature of the casserole to ensure it is properly cooked.

5. Italian Sausage Rigatoni Bake

This casserole is an iconic combination of all the loved Italian flavors that is set apart with the addition of mozzarella cheese.

Cooking Time:55 minutes

Serve: 8

Ingredients:

Italian sausage, bulk: 2-¼ cups

Sliced Mozzarella cheese, part-skim: 2-¼ cups

Rigatoni: 2 cups

Fresh mushrooms, sliced: 1-⅛ cups

Marinara sauce: 5 cups

Half-and-Half cream: 2 tbsp.

Parmesan cheese, grated: ¼ cup

Chopped red pepper, sweet: 1 medium

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Methods:

Preheat your oven to 375℉.

Cook the rigatoni according to the instructions on the package. Once cooked, drain it thoroughly and set it aside.

Using a large skillet, cook the sausage, pepper, and mushrooms over a medium flame. This should take about 8-10 minutes. You'll know it's ready when the vegetables have softened, and the sausage is no longer pink. Be sure to break up the sausage into small crumbles as it cooks.

After cooking, drain the sausage and vegetable mixture to remove any excess grease.

Stir in the marinara sauce and Parmesan cheese into the skillet with the sausage and vegetables.

Add the cooked and drained rigatoni to the skillet and toss well, ensuring all pasta is evenly coated with the sauce and sausage mixture.

Grease two 8-inch square baking dishes. In each dish, layer a quarter of the rigatoni and a quarter of the mozzarella cheese.

Repeat the layers until all of your ingredients have been used.

Bake your casseroles uncovered in the preheated oven for about 30-35 minutes. You'll know it's done when the cheese has melted and the dish is heated through. If you notice that the top is browning too quickly, cover it loosely with aluminum foil.

For the Freeze Option: Cool the unbaked casseroles, cover them, and then freeze. To use, partially thaw the casseroles overnight in the refrigerator. Remove them from the refrigerator 30 minutes before baking. Preheat your oven to 375℉ and bake the casseroles as directed above. You might need to increase the baking time to ensure they are properly heated through and reach an internal temperature of 165℉ when tested with a thermometer.

Cooking Notes:

Make sure you drain the rigatoni well after cooking to prevent your casserole from becoming watery.

It's important to break the sausage into crumbles while cooking, this ensures even distribution of sausage throughout the dish.

If freezing, remember to partially thaw the casserole in the refrigerator the night before you intend to bake it. Remove from the refrigerator 30 minutes before baking to allow it to come up to room temperature.

When baking a dish straight from the freezer, always ensure it reaches an internal temperature of 165℉ to ensure food safety.

6. Forgotten Jambalaya

Such an easy-to-make recipe that always turns out to be the best one!

Cooking Time:4 hours 50 minutes

Serve: 11

Ingredients:

Cooked rice: hot

Skinless boneless chicken breasts (cut into cubes of 1-inch): 2-¼ cups

Sausage smoked (halved and chopped into slices of ¼-inch): 2-¼ cups

Cayenne pepper: ½ tsp.

Chicken or beef broth: 2 cups

Minced garlic cloves: 5

Salt: 1-¼ tsp.

Dried oregano: 1-½ tsp.

Uncooked shrimp, medium (deveined and peeled): 1-⅛ cups

Chopped green peppers: 2 medium

Dried basil: 2 tsp.

Chopped onion: 1 medium

Tomato paste: ¾ cup

Chopped celery ribs: 3

Sauce, hot pepper: ½ tsp.

Parsley flakes dried: 3 tsp.

Tomatoes, diced (undrained): 2 cups

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Methods:

Start by gathering all your ingredients: tomato paste, broth, tomatoes, pepper sauce, seasonings, garlic, onion, green peppers, celery, sausage, chicken, and shrimp.

Take a five-quart slow cooker. Add the tomato paste, broth, and tomatoes. Stir these ingredients until they are well mixed.

Next, stir in the pepper sauce, seasonings, garlic, onion, green peppers, and celery. Mix until these ingredients are evenly distributed in the slow cooker.

Add the sausage and chicken into the slow cooker, making sure to immerse them in the tomato and vegetable mixture.

Cover the slow cooker and cook on low heat for 4 to 6 hours. The dish is ready when the chicken is no longer pink.

Stir in the shrimp, cover again, and continue to cook for an additional 15 to 30 minutes until the shrimp turn pink. Serve this delightful stew with a side of rice.

For the Freeze Option:

Allow the stew to cool, then portion it out into freezer-safe containers. Freeze these for later use.

To reheat, partially thaw the stew overnight in the refrigerator. Then, heat it through in a saucepan, stirring occasionally. You can add a bit of water if necessary to achieve the desired consistency.

Cooking Notes:

Using a slow cooker allows for a better infusion of flavors. Make sure to stir all ingredients well for an even distribution of flavor.

Always check the chicken's doneness by ensuring it's no longer pink before adding the shrimp.

When adding shrimp, be careful not to overcook. They should be added near the end of the cooking process as they cook quickly and can become rubbery if overdone.

Freezing this stew for later use is a great way to meal prep. Just make sure your stew is fully cooled before portioning and freezing to maintain quality and safety.

When reheating, a slow, gentle heat will help maintain the stew's texture and flavor.

7. Chicken Pot Pie

You can always save this pot pie for a busy night and enjoy it every time you crave it!

Cooking Time:1 hour 30 minutes

Serve: 16

Ingredients:

Cubed butter: 1 cup

Onion: chopped: ⅔ cup

Pepper: ¾ tsp.

Sheets of pie crust (refrigerated): 4

Cooked chicken, cubed: 4 cups

Whole milk: 1-½ cups

Peeled diced tomatoes: 2 cups

Chicken broth: 3 cups

Flour, all-Purpose: 1 cup

Peas, frozen: 1 cup

Sliced carrots: 1-¾ cups

Salt: 1-¾ tsp.

Dried thyme: 1 tsp.

Corn, frozen: 1 cup

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Methods:

Preheat your oven to 425℉ (220℃).

Place the carrots and potatoes in a large saucepan. Add enough water to cover them completely, and bring it to a boil. Once boiling, reduce the heat to low, cover the saucepan, and let them cook for 8 to 10 minutes, or until they become crispy-tender. Drain the water once done.

In a large skillet, melt the butter over medium-high heat. Add the onion to the skillet, cook, and stir until it becomes tender.

Gradually stir in the seasonings and flour into the skillet until well blended.

Gradually add the milk and broth to the skillet, stirring constantly. Bring the mixture to a boil, continue to cook and stir for 2 to 3 minutes or until the sauce thickens.

Stir in the boiled potatoes and carrots, corn, peas, and chicken into the skillet, then remove from heat.

Unroll each of the pie crusts into two 9-inch pie plates. Trim the crusts along the rims for a uniform edge.

Spoon the chicken and vegetable mixture into the pie crusts. Unroll the remaining crusts and place them over the filling. Trim the excess, seal, and flute the edges. Cut slits in the top crusts to allow steam to escape.

Bake the pies for 35-40 minutes, or until the crust is brown. Allow the pies to stand for 15 minutes before serving.

For the Freeze Option:

Cover and freeze the unbaked pies. When ready to bake, remove from the freezer 30 minutes before baking.

Preheat the oven to 425℉. Place the pies on baking sheets and cover their edges loosely with foil.

Bake for 30 minutes, then reduce the oven temperature to 350℉. Continue baking for an additional 75-80 minutes until the crust is golden brown and a thermometer inserted into the pie comes out clean.

Cooking Notes:

Pre-cooking the carrots and potatoes ensures they'll be perfectly tender in the finished pie.

Be sure to stir the sauce constantly to prevent it from burning as it thickens.

When sealing the pie crusts, be sure to flute the edges for a good seal and a nice presentation.

Cutting slits in the top crust is crucial as it allows steam to escape during baking, preventing the pie from becoming soggy.

When baking the pies after freezing, remember to protect the crust edges with foil to prevent them from burning.

8. Meatballs in Honey Buffalo Sauce

An exceptional combination of spicy and sweet this meal is!

Cooking Time:2 hours 45 minutes

Serve: 15

Ingredients:

Paprika smoked: ¼ tsp.

Ground turkey bacon: 1-⅛ cups

Crushed Ritz crackers: 15

Salt: ¼ tsp.

Ground Veal: 1-⅛ cups

Ground beef: 1-⅛ cups

2% milk: ¼ cup

Finely chopped onion: ½ medium

Ground Chipotle pepper: ½ tsp.

Eggs, large (lightly beaten): 2

Brown sugar: 4 tsp.

Garlic powder: ½ tsp.

Pepper: ⅛ tsp.

For Sauce:

Spreadable fruit, apricot: 2 tbsp.

Honey: ½ cup

Orange marmalade: 2 tbsp.

Soy sauce (reduced-sodium): 2 tbsp.

Brown sugar, packed: ¼ cup

Hot-cooked pasta or rice

Crushed flakes, red pepper: ¼ tsp.

Sliced celery

Sauce, buffalo wing: ¼ cup

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Methods:

Preheat your oven to 400℉ (200℃).

Gather the last 10 ingredients for your recipe.

Combine these ingredients with the meat in a large bowl. Mix the contents lightly but thoroughly.

Form the meat mixture into balls approximately 1-½ inches in diameter.

Place the meatballs onto a greased rack in a 15x1x10-inch baking pan, which has been lined with foil. Bake the meatballs in the preheated oven for 12 to 15 minutes, or until they turn light brown.

While the meatballs are baking, combine the sauce ingredients in a small saucepan. Heat and whisk over medium heat until the brown sugar is fully dissolved.

Transfer the cooked meatballs into a 3-quart slow cooker. Pour the prepared sauce over the meatballs.

Cover the slow cooker and let it cook on a low setting for 2 hours, or until the meatballs are cooked through.

Serve the meatballs with hot cooked pasta or rice, and if desired, garnish with sliced celery.

For the Freeze Option:

Allow the sauce and meatballs to cool, then place them in freezer-safe containers and freeze.

When ready to serve, partially thaw them in the refrigerator overnight.

Heat the sauce and meatballs in a covered saucepan, stirring gently. Add broth or water if needed.

Serve as instructed above.

Cooking Notes:

Mixing the meat lightly but thoroughly ensures that the meatballs stay tender and the flavors are well combined.

When baking the meatballs, use a rack to ensure even browning.

Make sure to fully dissolve the brown sugar in the sauce to ensure a smooth texture.

Cooking the meatballs in a slow cooker with the sauce helps to infuse them with flavor and keeps them juicy.

Remember to freeze and reheat your dish properly for food safety and the best taste.

9. Jiffy Ground Pork Skillet

Such a simple yet mouth-watering meal that is quickly prepared with no difficult ingredients.

Cooking Time:30 minutes

Serve: 5

Ingredients:

Italian seasoning: 1 tsp.

Tomato sauce: 1 cup

Onion, chopped: ½ cup

Zucchini (chopped into slices of ¼-inch): 1 medium

Undrained tomatoes, sweetened: 1-¾ cups

Penne pasta, uncooked: 1-½ cups

Turkey bacon: 2 ¼ cups

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Methods:

Start by cooking the pasta according to the instructions given on the package.

While the pasta is cooking, heat a large-sized skillet over medium heat.

Add onion and turkey bacon to the skillet. Cook until the turkey bacon loses its pink color and the onion becomes translucent.

After the turkey bacon is properly cooked, drain off any excess fat from the skillet.

Add the Italian seasoning, chopped tomatoes, and tomato sauce to the skillet with the cooked turkey bacon and onions.

Bring the mixture in the skillet to a boil over medium heat.

Once boiling, lower the flame, cover the skillet, and let it simmer for 5 minutes. This allows the flavors to blend properly.

Drain the cooked pasta, then add it to the skillet with the sauce.

Stir in the zucchini into the skillet, cover it and cook for another 3-5 minutes until the zucchini is crisp-tender.

For the Freeze Option:

Allow the pasta mixture to cool, then transfer individual portions into freezer-safe containers.

When ready to eat, partially thaw in the refrigerator overnight.

Reheat the pasta mixture in a saucepan, stirring occasionally. If needed, add a small amount of tomato sauce to keep it moist.

Cooking Notes:

Cooking the turkey bacon until it loses its pink color ensures it's fully cooked and safe to eat.

Allowing the sauce to simmer for 5 minutes helps to blend the flavors together.

Adding the zucchini near the end of the cooking process ensures it stays crisp and does not become overly soft.

When freezing and reheating, it's important to heat the pasta mixture thoroughly to ensure it's safe to eat. Add tomato sauce if necessary to prevent it from drying out.

10. Pizza Meatloaf Cups

Freeze and fix these little moist meatloaves that are packed with the flavor of pizza.

Cooking Time:30 minutes

Serve: 12

Ingredients:

Italian seasoning: ½ tsp.

Bread crumbs, seasoned: ¼ cup

Basil leaf and pizza Sauce (additional)

Ground beef: 3 cups

Shredded mozzarella Cheese (part-skim): 1 ½ cups

Pizza sauce: ½ cup

Egg, large (lightly beaten): 1

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Methods:

Preheat your oven to 375℉.

In a large bowl, mix together the breadcrumbs, parmesan cheese, 1/2 cup marinara sauce, and egg. These are your binding ingredients.

Add the ground beef to the bowl with the binding ingredients. Mix it thoroughly but lightly, ensuring the mixture is well combined but not overmixed.

Divide the ground beef mixture into twelve equal portions.

Grease a muffin tin and press each portion of the meat mixture into the bottom and up the sides of each muffin cup, creating a cup shape with the meat.

Add a portion of the shredded mozzarella cheese to the center of each meat cup.

Bake in the preheated oven for 15 to 20 minutes, or until the meat is cooked through and no longer pink.

Once cooked, remove the meatloaf cups from the oven and top each with fresh basil and additional marinara sauce if desired.

For the Freeze Option:

Allow the cooked meatloaf cups to cool, then transfer them into freezer-safe containers.

When ready to eat, partially thaw the meatloaf cups in the refrigerator overnight.

Reheat the meatloaf cups in a microwave-safe dish, covered, on high until heated through.

Cooking Notes:

Mixing the ground beef lightly but thoroughly ensures the binding ingredients are evenly distributed, but the meat isn't overworked, which can lead to a dense meatloaf.

Pressing the meat mixture into a cup shape and filling it with cheese creates a delicious and cheesy center.

Topping the meatloaf cups with fresh basil and marinara sauce adds a fresh and savory finish.

When freezing and reheating, make sure the meatloaf cups are heated thoroughly to ensure they are safe to eat.

11. Spanish Beef Hash

The delicious blend has an attractive aroma that makes people lure in the kitchen while it cooks.

Cooking Time:1 hour 10 minutes

Serve: 6

Ingredients:

Hot sauce, Louisiana-style: 1 tbsp.

Tomato sauce: 1 cup

Chopped onion: 1 small

Pepper: 1 tsp.

Salt: ½ tsp.

Minced garlic cloves: 3

Cajun seasoning: ¼ tsp.

Fresh mushroom, sliced: ½ cup

Beef broth: ½ cup

Chopped tomatoes: 2 medium

Chopped sweet green, yellow, and red peppers: 2 cups

Potatoes, small (peeled and chopped into cubes of ¾-inch): 2

Ground beef: 2-¼ cups

Dried oregano: ½ tsp.

Chopped green olives, pitted: ⅔ cup

Soy sauce (reduced-sodium): 1-½ tsp.

Worcestershire sauce: 1 tbsp.

Cooked rice, hot

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Methods:

In a Dutch oven over medium heat, cook the onion, garlic, peppers, and beef. Stir the mixture occasionally to ensure even cooking.

Continue cooking until the beef is no longer pink. This should take about 5-7 minutes.

Once the meat is fully cooked, drain any excess fat from the Dutch oven.

Add the Italian seasoning, red pepper flakes, black pepper, salt, red wine, mushrooms, olives, tomato sauce, canned tomatoes, and potatoes to the cooked beef mixture in the Dutch oven.

Stir all the ingredients together until they are well combined and bring the mixture to a boil.

Once boiling, reduce the heat to low and let the stew simmer, uncovered, for approximately 30-35 minutes. During this time, the potatoes should become tender.

After the simmering time, check the potatoes for doneness. They should be easily pierced with a fork when fully cooked.

Once cooked, serve the beef mixture over cooked rice.

For the Freeze Option:

Allow the cooked beef mixture to cool, then transfer into freezer-safe containers.

When ready to eat, partially thaw the beef mixture in the refrigerator overnight.

Reheat the beef mixture in a saucepan over medium heat, stirring occasionally. If needed, add a little more water or broth to maintain the desired consistency.

Cooking Notes:

Cooking the beef with the onions, garlic, and peppers enhances the flavor of the beef.

Adding the red wine helps to deglaze the pan, lifting any flavor-filled bits stuck to the bottom from cooking the beef.

Simmering the stew uncovered allows some of the liquid to evaporate, thickening the stew and concentrating the flavors.

When freezing and reheating, ensure the stew is reheated thoroughly to a safe temperature.

12. Ham & Collards Quiche

With ham, nutritious collards, cheese, and eggs, this is a meal in one that is a combo of iconic flavors and aromas.

Cooking Time:55 minutes

Serve: 6

Ingredients:

Pepper: ¼ tsp.

Chopped onion: 1 small

Olive oil: 2 tbsp.

Pie crust sheet, refrigerated: 1

Cubed ham, fully cooked: ¾ cup

Eggs, large: 1

Minced garlic clove: 1

Shredded Jack cheese, Colby-Monterey: 2 cups

Salt: ¼ tsp.

Frozen collard greens, chopped (drained and thawed): 1 cup

2% milk: 1 cup

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Methods:

Preheat the oven to 375℉.

Unroll the pie crust and fit it into a 9-inch pie plate. Flute the edges of the crust for a decorative touch. Place the pie crust in the refrigerator to chill while you prepare the filling.

Heat a large skillet over medium heat and add the oil. Once the oil is heated, add the onions and collard greens.

Cook the onion and collard greens, stirring occasionally, for about 5-8 minutes or until the onion is tender.

Add the garlic to the skillet and cook for an additional minute, stirring constantly to prevent the garlic from burning.

Remove the skillet from the heat. Stir in the salt and pepper, then allow the mixture to cool slightly.

Once cooled, stir in the ham and cheese. Spoon this filling into the chilled pie crust.

Place the pie on the lower rack of the oven and bake for 35 to 40 minutes, or until a knife inserted into the center of the quiche comes out clean.

If the edge of the pie crust is browning too quickly during baking, loosely cover it with foil for the final 10 minutes of baking time. After baking, remove the foil and let the quiche stand for 10 minutes before cutting.

For the Freeze Option:

Cover and freeze the unbaked quiche.

When ready to use, remove from the freezer 30 minutes before baking and do not thaw.

Preheat the oven to 375℉.

Place the quiche on a baking sheet and bake as directed, adding additional time if needed to ensure the quiche is fully heated.

Cooking Notes:

Chilling the pie crust before filling it helps to keep the crust flaky.

Stirring in the ham and cheese after the vegetable mixture has cooled helps prevent the cheese from melting before baking.

The baking time may vary depending on your oven, so keep a close eye on the quiche in the last few minutes of baking.

When freezing and reheating, ensure the quiche is reheated thoroughly to a safe temperature.

13. Veggie Chicken Creole

Ladle this wholesome and flavorful dish over hot cooked rice and enjoy the goodness.

Cooking Time:50 minutes

Serve: 8

Ingredients:

Skinless boneless chicken breasts, cubed: 4-½ cups

Salt: ½ tsp.

Thinly sliced onion: 1 large

Fresh parsley, minced as you like

Chopped green peppers: 2 medium

Crushed flakes, red pepper: ½ tsp.

Fresh basil, minced: 1 tbsp.

Lemon juice: 2 tbsp.

Undrained diced tomatoes: 3-¾ cups

Fresh oregano, minced: 2 tbsp.

Chopped celery ribs: 2

Cooked rice, hot

Minced garlic cloves: 4

Divided canola oil: 4 tsp.

Pepper: ½ tsp.

Chicken broth: ½ cup

Sliced fresh mushrooms: 1-⅛ cups

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Methods:

In a large saucepan, sauté the garlic, celery, onion, and green peppers in 2 tsp. of oil until they become tender.

Next, add the mushrooms to the saucepan and continue to cook until all the liquid has evaporated.

Stir in the basil, spices, lemon juice, oregano, broth, and tomatoes, combining all these ingredients well.

Bring the mixture to a boil.

Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 5 to 10 minutes. During this time, the flavors will blend together and the sauce will slightly thicken.

While the sauce is simmering, sauté the chicken in the remaining oil in a Dutch oven, working in batches if necessary, until the chicken is no longer pink in color.

Return all the cooked chicken to the Dutch oven, then stir in the prepared sauce. Heat the mixture until it is heated through, stirring as needed to loosen any brown bits from the bottom of the Dutch oven.

Serve the chicken and sauce over rice, garnishing with parsley if desired.

For the Freeze Option:

Allow the chicken and sauce mixture to cool, then freeze in freezer-safe containers.

When ready to use, partially thaw in the refrigerator overnight, then reheat thoroughly in a covered saucepan, stirring gently. If necessary, add a small amount of water or broth to achieve the desired consistency.

Cooking Notes:

Sautéing the vegetables in oil before adding other ingredients enhances their flavor.

When sautéing the chicken, do not crowd the Dutch oven. This ensures even cooking.

Freezing and reheating meals like this one is a great way to have ready-to-eat meals on hand. Be sure to reheat the meal thoroughly for food safety.

14. Ham & Swiss Stromboli

An excellent and astonishing dish to take anyone for dinner.

Cooking Time:30 minutes

Serve: 6

Ingredients:

Strips, turkey bacon (crumbled and cooked): 8

Swiss cheese, sliced: ¾ cup

Honey mustard

Deli ham, sliced: ¾ cup

Refrigerated French ;oaf, crusty: 1-½ cups

Onion, finely chopped: ¼ cup

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Methods:

Preheat the oven to 375℉.

Unroll the dough and lay it out on baking sheets.

Place the ham in the center third of the dough, making sure to stay within 1 inch of the edges.

Top the ham with cheese, onion, and bacon.

Fold the long sides of the dough over the filling, then pinch the seam and ends to seal it. Tuck the ends under to create a neat package.

Using a sharp knife, cut several slits in the top of the dough. This will allow steam to escape during baking and prevent the Stromboli from becoming soggy.

Bake for 20 to 25 minutes, or until the Stromboli turns a golden brown color.

Once baked, cut the Stromboli into slices.

Serve the slices with honey mustard, if desired.

For the Freeze Option:

Allow the unsliced Stromboli to cool, then wrap securely in heavy-duty foil and freeze. When ready to use, reheat the frozen Stromboli on an ungreased baking sheet in a preheated 375℉ oven until an inserted thermometer reads 165℉t.

Cooking Notes:

Be careful not to overfill the Stromboli, as this could cause the dough to tear or the filling to leak out during baking.

Cutting slits in the top of the dough helps steam escape and prevents the Stromboli from becoming soggy.

When reheating frozen Stromboli, there is no need to thaw it first. However, it's important to ensure it is heated through to a safe internal temperature of 165℉.

15. Lasagna Casserole

Do you often struggle at making your kids eat some food? I recommend you bake this and watch it disappear.

Cooking Time:1 hour 30 minutes

Serve: 8

Ingredients:

Cottage Cheese, 4%: 3 cups

Eggs, large (lightly beaten): 2

Pepper, divided: ¼ tsp.

Salt: ¼ tsp.

Divided, part-skim shredded Mozzarella cheese: 4 cups

Pasta shells, medium (drained and cooked): 2-¼ cups

Parmesan cheese (grated): ⅓ cup

Parsley flakes (dried): 2 tbsp.

Ground beef: 2-¼ cups

Onion, chopped: ¼ cup

Pasta sauce: 3 cups

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Methods:

In a large skillet, cook the onion and beef over medium heat until the meat is no longer pink. Break up the meat into crumbles during the cooking process.

Drain the cooked meat and onions, then sprinkle them with ¼ tsp. of pepper and salt. Set this mixture aside.

In a large bowl, combine the remaining pepper, parsley, Parmesan cheese, eggs, cottage cheese, 3 cups of mozzarella cheese, and cooked pasta. Stir these ingredients together until they are well mixed.

Transfer the pasta mixture to a greased 13x9x2-inch baking dish or a 3-quart casserole dish.

Top the pasta with the previously cooked beef and onion mixture, then pour the spaghetti sauce over the top.

Cover the baking dish with aluminum foil or a lid, then bake at 350℉ for 45 minutes.

After 45 minutes, remove the cover and sprinkle the remaining mozzarella cheese over the top of the casserole.

Continue baking, uncovered, for an additional 15 minutes, or until the cheese is melted and bubbly.

Allow the casserole to rest for 10 minutes before serving.

For the Freeze Option:

After adding the remaining mozzarella cheese, cover the unbaked casserole and freeze it. When ready to use, partially thaw in the refrigerator overnight, then remove from the refrigerator 30 minutes before baking. Preheat the oven to 350℉ and bake as directed, extending the baking time as necessary until the casserole is heated through and an inserted thermometer reads 165℉.

Cooking Notes:

Breaking up the beef into crumbles during the cooking process ensures even cooking and a better texture in the final dish.

Allowing the casserole to rest for 10 minutes before serving makes it easier to cut and serve.

When baking a frozen casserole, it's important to ensure it is thoroughly heated through to a safe internal temperature of 165℉.

Feel free to substitute the cottage cheese with ricotta cheese for a richer texture.

16. Asian Chicken Thighs

This recipe will enlighten your world like nothing else!

Cooking Time:1 hour 5 minutes

Serve: 5

Ingredients:

Ketchup: 2 tbsp.

Chicken thighs (skin removed and bone-in): 2-½ cups

Olive oil: 5 tsp.

Crushed flakes, red pepper: ½ tsp.

Cooked rice, hot

White vinegar: 1 tbsp.

Cold water: 2 tbsp.

Orange juice: 2 tbsp.

Cornstarch: 2 tsp.

Minced garlic cloves: 4

Soy sauce (reduced-sodium): 2 tbsp.

Water: ⅓ cup

Brown sugar, packed: ¼ cup

Green onion, sliced

Chinese powder (five-spice): ¼ tsp.

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Methods:

In a large skillet, heat the oil over medium heat.

Add the chicken pieces to the skillet, then cook for 8 to 10 minutes, or until the chicken turns golden brown.

In a separate, small bowl, whisk together the five-spice powder, red pepper flakes, garlic, vinegar, ketchup, soy sauce, orange juice, brown sugar, and water.

Pour this sauce mixture over the cooked chicken in the skillet, then bring to a boil over medium heat.

Reduce the heat to low, then allow the chicken and sauce to simmer for 30 to 35 minutes, or until the chicken is tender. Make sure to turn the chicken occasionally for even cooking and flavoring.

In another small bowl, combine the cold water and cornstarch. Stir until the mixture is smooth and fully combined.

Stir this cornstarch mixture into the skillet, blending it with the existing sauce and chicken.

Raise the heat to medium, bring the contents of the skillet to a boil, and cook for an additional minute, or until the sauce has thickened. Stir continuously during this process.

Sprinkle the finished dish with chopped green onions and serve with rice, if desired.

For the Freeze Option:

Allow the chicken to cool, then transfer it to freezer-safe containers and freeze. To use, partially thaw in the refrigerator overnight, then slowly heat in a covered skillet until a thermometer inserted into the chicken reads 165℉. Stir occasionally during reheating, and add a small amount of water if necessary to prevent the dish from drying out.

Cooking Notes:

The chicken can be substituted with beef or tofu for a different flavor.

Ensure to stir the cornstarch mixture into the sauce thoroughly to avoid lumps and to achieve a smooth sauce.

If you find the dish too spicy, reduce the quantity of red pepper flakes according to your preference.

When reheating from frozen, make sure the chicken is thoroughly heated to ensure food safety.

17. Moroccan Apple Beef Stew

This meal is a mix of savory and sweet, which makes it a perfect blend of comforting and adventurous, and one of the best dishes to serve your guests.

Cooking Time:2 hours 20 minutes

Serve: 8

Ingredients:

Chopped onion, large: 1

Tomato sauce: 2 cups

Ground allspice: ¼ tsp.

Dried pitted plums, coarsely chopped: 1 cup

Beef broth: 1-¾ cups

Gala or Fuji apples, medium (peeled and chopped into pieces of 1-½-inch): 2

Olive oil: 3 tbsp.

Pepper: ½ tsp.

Ground cinnamon: ½ tsp.

Honey: 1 tbsp.

Salt: 1-¼ tsp.

Minced garlic cloves: 3

Meat, beef stew (cut into pieces of 1-inch): 5 cups

Hot cooked couscous or rice

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Methods:

Mix the allspice, pepper, cinnamon, and salt together in a large bowl.

Add the beef to the spice mixture, and toss it until it is thoroughly coated.

In a Dutch oven, heat 2 tbsp. of oil over medium heat.

Brown the beef in the Dutch oven, cooking it in small batches. If necessary, add more oil to the pan to prevent the meat from sticking.

Once browned, use a slotted spoon to remove the beef from the Dutch oven, and set it aside.

In the same Dutch oven, add the onions and cook for 5-10 minutes, or until they become tender. Add the garlic, and continue cooking for one more minute.

Stir in the tomato sauce, honey, broth, and dried plums.

Return the browned beef to the Dutch oven and bring the contents to a boil. Reduce the heat, cover, and let simmer for 1 and a half hours.

After the beef has simmered, add the apples to the Dutch oven, cover it again, and cook for an additional 30-45 minutes, or until both the apples and beef are tender. Skim off any fat from the surface.

Serve the stew as is, or over couscous or rice, if desired.

For the Freeze Option:

After cooling, place the stew into freezer-safe containers and freeze. To use, partially thaw in the refrigerator overnight. Heat thoroughly in a saucepan, stirring occasionally. If necessary, add a little more broth to achieve the desired consistency.

Cooking Notes:

Browning the beef in small batches ensures that each piece gets properly browned, improving the flavor of the stew.

The stew's flavors deepen and meld together the longer it simmers, so don't rush this process.

When reheating from frozen, make sure the stew is thoroughly heated to ensure food safety.

Feel free to add other spices or vegetables according to your preference.

18. Skillet Shepherd’s Pie

You will mostly have all the ingredients of this quickly-made dish in your kitchen cabinets, so why not kill your cravings at the right time!

Cooking Time:30 minutes

Serve: 6

Ingredients:

Worcestershire sauce: 1 tbsp.

Cheddar cheese, shredded: ¾ cup

Cornstarch: 1 tbsp.

Ketchup: 2 tbsp.

Thawed frozen peas: 2 cups

Ground beef: 2-¼ cups

Cold water: ½ cup

Sour cream: ½ cup

Granules, beef bouillon: 1 tsp.

Mashed potatoes (prepared with butter and milk): 3-½ cups

Minced garlic: 2 tsp.

Onion, chopped: 1 cup

Thawed frozen corn: 2 cups

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Methods:

In a large skillet, cook the beef and onion over medium heat until the beef is no longer pink.

Drain off any excess fat from the skillet.

Stir in the garlic, Worcestershire sauce, ketchup, peas, and corn.

Reduce the heat to medium-low, cover the skillet, and let the mixture cook for 4-5 minutes.

In a separate bowl, combine the water, cornstarch, and bouillon until they are well mixed.

Stir this mixture into the beef mixture in the skillet.

Bring the beef mixture to a boil over medium heat, stirring and cooking for 2-3 minutes until it thickens.

Stir in the sour cream and heat until the mixture is warmed through.

Spread the mashed potatoes over the top of the beef mixture and sprinkle the cheese on top.

Cover the skillet and continue cooking until the cheese is melted and the potatoes are heated through.

For the Freeze Option:

Prepare the beef mixture as directed, but do not add the sour cream. Once cooled, place the mixture in a freezer-safe container and freeze. To use, partially thaw in the refrigerator overnight. Heat thoroughly in a large skillet, stirring occasionally and adding water if necessary. Stir in the sour cream and proceed as directed.

Cooking Notes:

Cooking the beef and onions until they are properly browned will add more flavor to the dish.

Be sure to thoroughly stir the water, cornstarch, and bouillon together to avoid lumps in the sauce.

The sour cream adds a tangy flavor that balances the savory beef and vegetables, so don't skip it unless necessary.

The dish is essentially a deconstructed shepherd's pie, served directly from the skillet instead of baked. Enjoy it with a side salad or some fresh bread.

19. Slow-Cooker Beef Barbacoa

Its sauce is smokey and the meat is tender, which makes the flavor exceptional and the aroma is astonishing.

Cooking Time:6 hours 20 minutes

Serve: 8

Ingredients:

Beef stock: 1 cup

Chipotle peppers (adobe sauce): 2 tbsp.

Minced garlic cloves: 8

Additional stock: 1 cup

Tomato paste: ⅓ cup

Beef round roast, bottom (or rump): 6-¾ cups

Pepper: 1 tsp.

Ground cumin: 4 tsp.

Salt: 1-½ tsp.

Additional cilantro, lime wedges, and Queso Fresco (optional toppings)

Cider vinegar: 2 tbsp.

Pico De Gallo as you like

Brown sugar: 1 tbsp.

Fresh cilantro, minced: ½ cup

Corn tortillas: 16

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Methods:

Cut the roast in half.

Combine the nine ingredients listed prior to the roast in your recipe list and blend them well.

Rub this mixture all over the surface of the roast.

Place the roast in a 5-quart slow cooker, and add the stock.

Cover the slow cooker and let it cook on low for 8-10 hours until the meat is tender.

After cooking, remove the roast and shred the meat using two forks.

Reserve 3 cups of the cooking juices from the slow cooker and discard the rest.

Skim off any fat from the reserved juices.

Transfer the shredded beef and the saved juices back into the slow cooker and heat them through.

Serve the beef with Pico De Gallo and tortillas, and if desired, additional cilantro, lime wedges, and queso fresco.

For the Freeze Option:

Place the shredded beef in freezer-safe containers. Allow it to cool, then seal and freeze. To use, partially thaw in the refrigerator overnight. Heat thoroughly in a saucepan, stirring gently, and add broth if necessary.

Cooking Notes:

Cutting the roast in half and rubbing the spice mixture over its entire surface allows for maximum flavor penetration.

Cook the roast on low heat to ensure the meat becomes tender without drying out.

Skimming the fat from the reserved juices helps to reduce the overall fat content of the dish.

Pico De Gallo, cilantro, lime wedges, and queso fresco add fresh and vibrant flavors that balance the richness of the beef.

20. Roasted Vegetable Strata

Rich, classic, cheesy, and warm breakfast that will surely please you.

Cooking Time:1 hour 35 minutes

Serve: 8

Ingredients:

Milk (fat-free): 2 cups

Eggs, large: 6

Asiago cheese, shredded: ½ cup

Unsliced Italian bread, crusty (loaf): 1

Shredded cheddar cheese, sharp: ½ cup

Chopped tomato: 1 medium

Dried basil: ½ tsp.

Dried oregano: 1 tsp.

Pepper: ½ tsp..

Olive oil: 2 tbsp.

Orange, red, and yellow Peppers, medium (each chopped into pieces of 1-inch): 1

Zucchini, large (divided lengthwise and chopped into slices of ¾-inch): 3

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Methods:

Preheat the oven to 400℉.

Toss the zucchini and peppers with oil and seasonings, then spread them out on a 15x10x1 inch pan.

Roast the vegetables for 25-30 minutes until they are tender, stirring once halfway through.

Stir in the tomatoes and let the vegetable mixture cool down slightly.

Slice off the ends of the bread and cut it into 1-inch slices.

In a greased 13x9 inch baking dish, layer half of the cheese, bread, and roasted vegetables, then repeat these layers.

In a separate bowl, whisk together the eggs and milk, then pour this mixture evenly over the layered ingredients in the baking dish.

Cover the dish and refrigerate it overnight, or at least for 6 hours.

Preheat the oven to 365℉, remove the casserole from the refrigerator while the oven heats, and bake uncovered for 45-50 minutes until golden brown.

Allow the casserole to stand for 5-10 minutes before serving.

For the Freeze Option:

Cover and freeze the unbaked casserole. To use, partially thaw it in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Preheat the oven to 375℉ and bake as directed, extending the cooking time as necessary to ensure that the internal temperature reaches 165℉.

Cooking Notes:

Roasting the vegetables helps to enhance their flavor, making the casserole more delicious.

Allowing the casserole to rest for 5-10 minutes after baking helps to set the layers, making it easier to cut and serve.

When preparing this dish for freezing, ensure you've cooled all ingredients to room temperature to avoid potential condensation which can cause freezer burn.

Reheating time might vary depending on the oven, ensuring that the casserole is heated through and reaches the recommended internal temperature.

21. BBQ Meatloaf Minis

For making these wholesome mini loaves spicier, just add 1 cup of salsa and enjoy!

Cooking Time:30 minutes

Serve: 6

Ingredients:

Water: 1 cup

Hickory barbecue sauce (smoked-flavored): 2 tbsp.

Stuffing mix: ¾ cup

Ground beef: 2-¼ cups

Hickory barbecue sauce, additional (smoked-flavored) as you like

Cheddar cheese, shredded: 1 cup

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Methods:

Preheat the oven to 375℉.

In a large bowl, combine 2 tbsp. of barbecue sauce, stuffing mix, and water.

Add the ground beef to the mixture, mixing it gently but thoroughly.

Press approximately ⅓ cup of the beef mixture into each of the 12 ungreased muffin cups.

Bake the meatloaf muffins uncovered in the preheated oven for 20 to 22 minutes, or until the internal temperature reaches 160℉ when measured with a food thermometer.

Sprinkle cheese over the top of each meatloaf muffin.

Return the meatloaf muffins to the oven and bake for an additional 2-4 minutes, or until the cheese has melted.

Serve the meatloaf muffins with additional barbecue sauce on the side, if desired.

If planning to freeze, allow the meatloaf muffins to cool down before proceeding.

Wrap the cooled meatloaf muffins securely in foil and store them in the freezer.

For the Freeze Option:

Wrap the cooled meatloaf muffins securely in foil and freeze. To use, partially thaw in the refrigerator overnight. Place the meatloaf muffins on a greased shallow baking pan and bake in a preheated 350℉ oven until heated through. Top with cheese as directed in the original recipe.

Cooking Notes:

Mixing the beef lightly but thoroughly helps to maintain a tender texture in the final product.

Using a food thermometer ensures the meat is cooked to a safe temperature.

It's recommended to use a gentle hand when sprinkling the cheese to ensure it stays on top of the meatloaf muffins.

Thawing the frozen meatloaf muffins in the refrigerator overnight ensures even reheating when they're baked.

22. Sweet-and-Sour Meatloaf

The sour and sweet flavors bring a deliciously distinct twist to this aromatic dish.

Cooking Time:1 hour 15 minutes

Serve: 6

Ingredients:

Divided tomato sauce: 2 cups

Sugar: ½ cup

Salt: 1 tsp.

Minced onion, dried: 1 tsp.

Eggs, large (lightly beaten): 2

Brown sugar: 2 tbsp.

Pepper: ¼ tsp.

Bread crumbs, dry: 1 cup

Ground beef: 3 cups

Prepared mustard: 2 tsp.

Cider vinegar: 2 tbsp.

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Methods:

Start by gathering your ingredients: eggs, pepper, salt, bread crumbs, ground beef, tomato sauce, onion, mustard, vinegar, and sugars.

In a large-sized bowl, combine the eggs, pepper, salt, and bread crumbs.

Crumble the beef over the mixed ingredients in the bowl. Add half of the onion and tomato sauce into the mixture.

Blend all these ingredients together until well mixed.

Transfer the mixture into a 9x5-inch loaf pan, pressing it firmly to shape.

Preheat your oven to 350℉ and bake the meatloaf for 15 minutes.

While the meatloaf bakes, take a saucepan and combine the rest of the tomato sauce, mustard, vinegar, and sugars. Bring this mixture to a boil.

Pour this sauce over the meatloaf and return it to the oven to bake for an additional 10 minutes, or until an inserted thermometer reads 160℉.

Let the meatloaf rest for a few minutes before slicing and serving.

To freeze, let the meatloaf cool completely. Then securely wrap it in foil and plastic wrap before placing it in the freezer.

Cooking notes:

When you're ready to use the frozen meatloaf, thaw it partially overnight in the refrigerator. Unwrap the meatloaf and place it on a greased 15x10x1-inch baking pan. Preheat the oven to 350℉ and reheat the meatloaf until it's heated through and a thermometer inserted into the meatloaf reads 165℉. This will ensure it's safe to eat.

23. Black Beans with Bell Peppers & Rice

This rice, cheesy, and black beans recipe will get gobbled up once you put it at your appetizer table.

Cooking Time:30 minutes

Serve: 6

Ingredients:

Brown rice (ready-to-serve): 1 ¼ cups

Minced garlic cloves: 2

Olive oil: 1 tbsp.

Ground cumin: 1 ½ tsp.

Fresh cilantro, minced: 3 tbsp.

Dried oregano: ½ tsp.

Chopped sweet red, yellow, and orange pepper: medium, 1 each

Chopped onion: 1 large

Black beans (drained and rinsed): 2 cups

Divided Mexican cheese, shredded, blended: 1 ½ cups

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Methods:

Begin by gathering all the required ingredients: oil, garlic, peppers, onion, oregano, cumin, rice, beans, cheese, and cilantro.

Heat a large-sized skillet over medium flame. Once heated, add oil to the skillet.

Into the heated oil, add the garlic, peppers, and onion.

Stir and cook the mixture for about 5-10 minutes until the vegetables turn tender.

Once the vegetables are tender, add the oregano, cumin, rice, and beans to the skillet.

Mix all these ingredients together thoroughly and let them heat through.

Stir in 1 cup of cheese into the mixture in the skillet.

Sprinkle the rest of the cheese on top of the mixture in the skillet, then turn off the flame.

Cover the skillet and let it stand for about 5 minutes, allowing the heat to melt the cheese on top.

Finish by sprinkling fresh cilantro on top before serving.

Cooking notes:

This recipe can be easily adjusted to suit personal preferences. You can add different types of cheese for a variation in flavor or use different types of beans or rice depending on what you have available. Remember to adjust the cooking time if using a different type of rice or bean to ensure they are fully cooked. This dish can be served as a side or as a main meal with some grilled meat or a salad.

24. Parmesan Chicken Nuggets

The best part is that the grown-ups, as well as the children, love these yummy and aromatic chicken nuggets that disappear from the appetizer table in no time.

Cooking Time:30 minutes

Serve: 8

Ingredients:

Grated Parmesan cheese: ½ cup

Marinara sauce as you like

Bread crumbs, panko: 1 cup

Skinless boneless chicken breasts (chopped into cubes of 1-inch): 3 ¼ cups

Kosher salt: ½ tsp.

Melted butter: ¼ cup

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Methods:

Begin by gathering all your ingredients: butter, salt, breadcrumbs, cheese, chicken, and marinara sauce for serving.

Put the butter in a shallow bowl and melt it.

In another shallow bowl, mix together the salt, breadcrumbs, and cheese.

Dip each piece of chicken in the melted butter, ensuring all sides are well coated.

After dipping in butter, roll the chicken in the breadcrumb mixture, making sure it's fully covered.

Arrange the coated chicken pieces in either two 15x10x1-inch baking pans or one larger single layer pan.

Preheat your oven to 375℉(190℃).

Bake the chicken for 15 to 20 minutes, flipping it once during baking, until the chicken is no longer pink in the middle.

Check if the chicken is fully cooked before removing it from the oven.

Serve the chicken nuggets warm, with marinara sauce on the side for dipping, if desired.

Cooking notes:

To ensure the chicken cooks evenly, try to use pieces of a similar size. If your pieces are different sizes, you may need to adjust cooking times for each piece. When freezing, be sure the nuggets are fully cooled before you freeze them. When reheating, ensure they reach an internal temperature of 165℉ to ensure food safety. This dish is perfect for a quick and easy meal, and is very kid-friendly.

25. Korean Beef and Rice

Putting this flavorful meal at your appetizer table will dazzle it, making everything wholesome!

Cooking Time:15 minutes

Serve: 4

Ingredients:

Soy sauce (reduced-sodium): ¼ cup

Minced garlic cloves: 3

Thinly sliced onions, green: 3

Hot brown rice, cooked: 2 ⅔ cups

Brown sugar, packed: ¼ cup

Ground beef, lean (90% lean): 2 ¼ cups

Ginger, ground: ¼ tsp.

Crushed flakes, red pepper: ¼ tsp.

Sesame oil: 2 tsp.

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Methods:

Start by gathering all your ingredients: garlic, beef, seasonings, oil, soy sauce, brown sugar, rice, and green onions.

Heat a large-sized skillet over a medium flame.

Add the garlic and beef into the heated skillet.

Cook the mixture for about 5-10 minutes or until the beef is no longer pink, making sure to break the beef into crumbles.

While the beef is cooking, take a small-sized bowl and combine your seasonings, oil, soy sauce, and brown sugar.

After the beef is fully cooked, stir the prepared sauce into the beef ensuring all parts of the beef are coated.

Let the mixture heat through properly, stirring occasionally to prevent sticking.

Prepare your rice according to package instructions while the beef is heating.

Once everything is ready, serve the beef mixture over the rice and sprinkle with green onions for added flavor and color.

Enjoy your meal hot.

Cooking Notes:

When freezing, ensure the meat mixture has fully cooled before placing it in the freezer. When ready to eat the frozen dish, thaw it partially in the refrigerator overnight. Reheat the mixture in a saucepan over medium heat, stirring occasionally to ensure even heating. This dish provides a quick and flavorful meal option that can be easily prepared ahead of time and frozen for later use.

26. Steakhouse Soup

You can always adjust the recipe if you have to make it for the young ones, but it tastes excellent and astonishing.

Cooking Time:8 hours 15 minutes

Serve: 10

Ingredients:

Cubed red potatoes: 3 cups

Ground cumin: 1 tsp.

Chili powder: 1 tbsp.

Steak sauce: 1 cup

Beef broth: 4 cups

Chopped onion: 1 medium

Fresh parsley, minced: 2 tbsp.

Cayenne pepper: ¼ tsp.

Meat, beef stew (cut into pieces of ½-inch): 3 cups

Water: 2 cups

Thawed frozen vegetables: 2 cups

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Methods:

Gather all the ingredients listed: cubed red potatoes, ground cumin, chili powder, steak sauce, beef broth, chopped onion, minced fresh parsley, cayenne pepper, beef stew meat, water, and thawed frozen vegetables.

Prepare your 5-quart or 6-quart slow cooker. Ensure it's clean and ready for use.

Begin by adding all of your ingredients into the slow cooker. Start with the beef stew meat, followed by the potatoes and onions.

Next, add in your ground cumin, chili powder, cayenne pepper, and parsley.

Follow up with the steak sauce, beef broth, and water, making sure that all ingredients are well covered.

Stir gently to combine all the ingredients.

Cover your slow cooker and set it to cook on low flame for about 8-10 hours, or until the potatoes and steak are tender.

Once cooked, let the soup cool down before you proceed with the freezing option.

To freeze, pour the cooled soup into freezer-safe containers. Ensure the containers are tightly sealed before placing them in the freezer.

When ready to use, thaw the soup partially in the refrigerator overnight. To reheat, pour the soup into a saucepan and heat it through, stirring occasionally. If needed, you can add some water to achieve the desired consistency.

Cooking notes:

You can adjust the amount of cayenne pepper depending on the spice tolerance of those you are cooking for, especially if children will be eating.

Always remember to cut your beef stew meat into small, bite-sized pieces to ensure they cook evenly.

You can add more vegetables if desired, to make the soup more hearty and nutritious.

Always remember to stir occasionally while reheating to prevent the soup from sticking to the bottom of the saucepan.

27. Southwest Turkey Burgers

People will gobble up the burgers every time you will serve these luscious treats to them.

Cooking Time:30 minutes

Serve: 6

Ingredients:

Hamburger buns, whole wheat, split: 6

Green chiles, chopped: ¾ cup

Thawed frozen corn: ½ cup

Lettuce leaves, as you like

Taco seasoning (reduced-sodium): 1 tbsp.

Bread crumbs, seasoned: ½ cup

Ground turkey, lean: 2 ¼ cups

The laughing cow Chipotle cheese, Queso Fresco (halved wedges): 6

Divided canola oil: 4 tsp.

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Methods:

Start by preheating your broiler to get it ready for use.

Next, take a large mixing bowl and combine the last four ingredients mentioned in your recipe.

Add the turkey to the mixture. Be sure to mix it lightly but thoroughly to ensure all the ingredients are well combined.

Using your hands, shape the mixture into six thick patties, each about ½-inch thick.

Heat 2 tsp. of oil in a large, heavy skillet or cast-iron pan over medium-high heat.

Cook the patties in the pan in batches. Be sure to add more oil if needed. Cook each patty until a thermometer inserted into the center reaches 165℉. Once cooked, set the patties aside and keep them warm.

While the burgers are cooking, place your buns on a baking sheet, cut side up.

Broil the buns for about 30 seconds, about 3-4 inches from the heat, until they're nicely toasted.

Spread cheese over the top of each bun to add some extra flavor.

Finally, if desired, serve the turkey burgers on the toasted buns, topped with lettuce.

Cooking Notes:

When mixing the patties, do not overmix as it can make the turkey burgers tough.

Always make sure the turkey is fully cooked to ensure food safety.

You can customize the burgers with your favorite toppings such as tomatoes, pickles, or onions.

For the freeze option, make sure the patties are completely frozen before you transfer them to the freezer container to prevent them from sticking together.

When ready to use the frozen patties, there's no need to thaw them. Just cook them as you would fresh patties, but allow extra time for them to cook through.

28. Chicken Pizza

An exceptional way to give a fun twist on the typical pizza is using the leftover pesto that brings flavor and aroma to it!

Cooking Time:30 minutes

Serve: 6

Ingredients:

Chopped tomato: 1 large

Shredded Mozzarella cheese, part-skim: 1 cup

Parmesan cheese, shredded: ½ cup

Skinless boneless chicken breasts (cut into pieces of 1-inch): 2 ¼ cups

Black beans, canned (drained and rinsed): ½ cup

Pre-baked pizza crust (12-inch): 1

Olive oil: 1 tbsp.

Prepared pesto: ¼ cup

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Methods:

Start by taking a large-sized skillet and placing it over a medium flame on your stovetop.

Add oil to the pan, ensuring it evenly coats the bottom.

Cook the chicken in the oil, stirring constantly for about 10-15 minutes, or until the chicken is no longer pink in the center.

Take a 12-inch pizza crust and place it on a lightly greased pizza pan. If you don't have a pizza pan, a regular baking sheet can work as well.

Evenly spread the pesto across the top of the crust, ensuring it reaches the edges.

Next, layer on the cheeses. Use a mix of different cheeses for added flavor.

Top the pizza with the cooked chicken, beans, and sliced tomato. Be sure to distribute the toppings evenly.

Bake the pizza in an oven preheated to 400℉ for about 10-12 minutes, or until the cheese is fully melted and slightly golden.

If you have leftovers or want to prep meals ahead, you can securely wrap and freeze the unbaked pizza.

To use the frozen pizza, unwrap it and bake as instructed above, increasing the time if needed to ensure it cooks through.

Cooking Notes:

To ensure even cooking, cut the chicken into similar-sized pieces before cooking.

Feel free to experiment with different toppings based on your preferences.

For the freeze option, ensure the pizza is completely cool before wrapping and freezing.

When cooking from frozen, you might need to increase the cooking time by a few minutes to ensure it's cooked through.

Always preheat your oven before baking for the best results.

29. Stamp-of-Approval Spaghetti Sauce

This recipe will get an unreachable stamp of approval once you serve it to your folks!

Cooking Time:8 hours 30 minutes

Serve: 12

Ingredients:

Fresh oregano, minced: 1 tbsp. or dried oregano: 1 tsp.

Dried marjoram: ½ tsp.

Fresh parsley, minced: ¼ cup

Italian sausage, bulk: 1 ⅓ cups

Canola oil: 1 tbsp.

Finely chopped onions: 4 medium

Rubbed sage: 1 tsp.

Sugar: ¼ cup

Minced garlic cloves: 8

Dried basil: 2 tsp. or fresh basil, minced: 2 tbsp.

Ground beef: 4 ½ cups

Pepper: ½ tsp.

Undrained tomatoes, dried: 1 ¾ cups

Water: ½ cup

Tomato paste: 3 cups

Worcestershire sauce: ¼ cup

Bay leaves: 4

Cooked spaghetti, hot

Salt: ½ tsp.

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Methods:

Start by preparing your Dutch oven and place it over a medium flame on your stovetop.

Cook the garlic, onions, sausage, and beef in the Dutch oven, making sure to stir frequently until the meat is no longer pink. Ensure the sausage and beef are well-crumbled for a smoother sauce.

After the meat is fully cooked, drain off any excess fat to ensure your sauce isn't overly greasy.

Transfer the cooked meat mixture into a 5-quart slow cooker, making sure to spread it evenly along the bottom.

Stir in the seasonings, oil, Worcestershire sauce, sugar, water, tomato paste, and tomatoes. Ensure these ingredients are thoroughly mixed with the meat.

Cover the slow cooker and set it to cook on a low setting for approximately 8 to 10 hours. This long, slow cook will help to develop a rich and flavorful sauce.

Once the sauce has finished cooking, carefully remove and discard the bay leaves.

Serve your homemade sauce over cooked spaghetti, ensuring each serving gets a generous ladleful.

If you wish to freeze the sauce for later use, allow it to cool before transferring it into freezer containers. The sauce can be stored in the freezer for up to three months.

When ready to use the frozen sauce, thaw it overnight in the refrigerator. Transfer the thawed sauce to a large saucepan and heat it through properly, stirring occasionally. Serve the reheated sauce over cooked spaghetti.

Cooking Notes:

Make sure to use lean beef and sausage to avoid an overly greasy sauce.

Feel free to adjust the seasonings according to your taste.

For a vegetarian version, you can substitute the meat with mushrooms or plant-based meat alternatives.

Always allow the sauce to cool before freezing to preserve the quality and avoid any potential freezer burn.

When reheating, you can add a little water or broth if the sauce has thickened too much in the freezer.

Freshly grated Parmesan cheese and a sprinkle of fresh basil or parsley make great garnishes for this dish.

30. Taco Stew

Such simple ingredients, yet they make an awesome stew when blended!

Cooking Time:30 minutes

Serve: 6

Ingredients:

Ground beef: 2 ¼ cups

Frozen corn: 1 ½ cups

Black beans (drained and rinsed): 4 ¾ cups

Dried green chiles and tomatoes: 1 ¼ cups

Tortilla chips, crushed as you like

Tomato sauce: 2 cups

Ground cumin: ½ tsp.

Chili powder: 2 tsp.

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Methods:

Begin by selecting a large saucepan and placing it over medium heat on your stovetop.

Add the beef into the saucepan and cook for approximately 5-10 minutes, or until the meat is no longer pink. Stir occasionally to ensure the meat cooks evenly and doesn't stick to the pan.

Crumble the cooked beef into small, bite-sized pieces using a spatula or spoon, making it easier to eat and distribute evenly in the stew.

Once the beef is fully cooked and crumbled, drain off any excess fat from the pan to ensure your stew isn't overly greasy.

Stir in the cumin and chili powder, allowing these spices to coat the beef and start to release their flavors.

Next, add the corn, tomato sauce, diced tomatoes, and beans to the saucepan. Stir thoroughly to combine all these ingredients.

Bring the mixture in the saucepan to a boil, then reduce the heat, allowing it to simmer for 5-10 minutes. This will help all the flavors to meld together, creating a more complex and flavorful stew.

Once the stew has simmered and the flavors are well-blended, you can serve it in individual bowls.

If desired, top each serving with tortilla chips for an added crunch and contrast in texture.

For the freeze option, let the stew cool down before placing it in freezer-safe containers. The stew can be stored in the freezer for future meals. When ready to use, partially thaw it overnight in the refrigerator, then reheat in a saucepan, stirring occasionally. If the stew appears too thick, add more water as needed to achieve your desired consistency.

Cooking Notes:

Using lean beef can help to reduce the amount of fat in the stew, making it a healthier option.

Feel free to customize the recipe by adding other vegetables or substituting different types of beans.

Always allow the stew to cool before freezing to maintain the quality of the dish.

When reheating the stew, add water in small increments to avoid making the stew too watery.

Serving suggestions include a side of cornbread or a green salad to complete your meal.

For an extra kick of flavor, you can also add cheese, sour cream, or avocado on top of the stew along with the tortilla chips.

Author's Afterthoughts

Hi there!

This is me trying to thank you for supporting my writing by purchasing my cookbook. I can’t begin to express how much it means to me! Even though I’ve been doing this for quite a while now, I still love to know that people enjoy making my recipes, and I like to thank them for it personally.

You see, without you, my job would be meaningless. A cook with no one to eat their food? A cookbook author with no one to read their book? I need you to love my work to be rewarding, so do you?

One of the biggest ways to thank you for supporting me is by asking what you like or dislike most about my books. Are the recipes easy to follow? Do you think I should write more baking books, or what would you like to see more of? I will get to your suggestions for new books and improvements soon, ready to use them for my next book — so don’t be shy!

THANK YOU.

ZOE MOORE