Brilliant idea not from me: To make freezer meals, line a casserole dish with foil, fill with food, then freeze. When frozen, pop out of dish and store in clearly labeled zip-loc bag. Saves space, keeps dishes available. Just pop the food back into a dish, thaw, and bake. Genius.
Wish I had thought of that! I usually just freeze them in the dish I am planning to bake and serve in. But that takes up so much space and then I can't use that dish until I cook that item. And who wants to go buy a bunch of foil pans for that? Not me. One of those "why didn't I think of that?" things...
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Monday - Cheesey Chicken Tater Tot Casserole, summer squash******
Tuesday - Burgers, crock pot beans, chips
Wednesday - Ham sammies on Hawaiian bread, cream of broccoli soup
Thursday - Jude's Chicken Casserole (freeze half), carrots
Friday - Freezer Meal - Pasta Bake, green beans
Saturday - Dad grills
Sunday - Dr. Martin's Mix*, salad
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Crockpot meals can just go directly from big zip-loc bags to the crock, frozen. And zip-locs are so easy to label. By the time school starts back up, I will have this freezer stocked!
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*Here is the recipe for Dr. Martin’s Mix, exactly as Peg Bracken wrote it 60 years ago:
Dr. Martin’s Mix
(It takes about seven minutes to put this together. Dr. Martin is a busy man).
Crumble 1 to 1 ½ pounds of pork sausage (hamburger will do, but pork is better) into a skillet and brown it. Pour off a little of the fat. Then add:
1 green pepper, chopped
2 green onions, (also called scallions) chopped
2 or 3 celery stalks, chopped
2 cups chicken consommé or bouillon
1 cup raw rice
1 tablespoon Worcestershire sauce
½ teaspoon salt
Dr. Martin then puts the lid on and lets it simmer at the lowest possible heat until he goes out and sets a fracture. When he comes back in about an hour, his dinner is ready.
I only cook it for 25 minutes, but my heat is probably higher.
Enjoy!
*Here is the recipe for Dr. Martin’s Mix, exactly as Peg Bracken wrote it 60 years ago:
Dr. Martin’s Mix
(It takes about seven minutes to put this together. Dr. Martin is a busy man).
Crumble 1 to 1 ½ pounds of pork sausage (hamburger will do, but pork is better) into a skillet and brown it. Pour off a little of the fat. Then add:
1 green pepper, chopped
2 green onions, (also called scallions) chopped
2 or 3 celery stalks, chopped
2 cups chicken consommé or bouillon
1 cup raw rice
1 tablespoon Worcestershire sauce
½ teaspoon salt
Dr. Martin then puts the lid on and lets it simmer at the lowest possible heat until he goes out and sets a fracture. When he comes back in about an hour, his dinner is ready.
I only cook it for 25 minutes, but my heat is probably higher.
Enjoy!
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1 comment:
The idea about freezing int he dish, then removing it is genius!!! I never have enough room in my freezer for the dishes to sit in there, too.
Great idea! :)
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