Step 1

For To avoid freezer-burner, follow these few tips::

Step 2

Allow dishes to cool completely in the refrigerator before freezing.

Step 3

Wrap in plastic wrap or parchment, then foil to avoid moisture loss.

Step 4

Choose your frozen products wisely. As water freezes, it expands, which disrupts the structure of the food product. Therefore, pick food products with lower water content as their textures will be less altered by the freezing/thawing process.

Step 5

For Breakfast Burrito:

Step 6

In a large saucepan, heat the butter until melted.- 3 tbsp butter

Step 7

Add the eggs and stir until scrambled and fully cooked. Season to taste with salt and pepper. Allow to cool completely.- 15 eggs- kosher salt to taste- freshly ground black pepper to taste

Step 8

In a medium pan, heat the oil over medium-high heat. Add the onions and cook for 1-2 minutes. Then add the swiss chard and cook until everything is completely tender, about 3-4 minutes. Allow to cool completely.- 1 tbsp neutral oil- 1 onion diced- 1 bunch Swiss chard stems removed and leaves chopped

Step 9

Cut the sausages into bite-size pieces.- 4 chicken sausages (pre cooked) chopped

Step 10

Optionally, heat the tortillas over the stovetop flame for 30 seconds on each side to make them more pliable.- 6 14” flour tortillas

Step 11

Once the fillings are prepped and cooled, begin assembling the burritos. Start with an even layer of cheese in the center of the tortilla, then layer onions, chard, and eggs. Top with another layer of cheese.- 1 onion diced- 12 oz gruyere or cheddar cheese grated- 6 14” flour tortillas- 1 bunch Swiss chard stems removed and leaves chopped

Step 12

Wrap the burrito tightly, then cover it in plastic wrap or parchment paper followed by a layer of aluminum foil. Label with the product name and date.

Step 13

Place the wrapped burritos in the refrigerator for 1 hour, then transfer them to a plastic gallon bag (for easy storage). Freeze for 1-3 months.

Step 14

To reheat, unwrap the burritos and bake in a 350°F oven for 10-12 minutes. Or alternatively, wrap the burrito in a damp paper towel and microwave for 1-2 minutes on medium power.

Step 15

For Breakfast Sandwich:

Step 16

Place a 3-inch ring in the center of a small saucepan. Add 1 teaspoon of butter and heat until melted. Add 1 beaten egg and cook, while stirring constantly, until fully cooked. Transfer the cooked egg to a sheet tray and let cool. Repeat with the remaining butter and eggs.- 2 tbsp unsalted butter divided- 6 eggs beaten individually

Step 17

Once the eggs have cooled completely, begin assembling the sandwiches. Place one layer of cheese on the bottom half of each English muffin. Layer the egg, Canadian bacon, another slice of cheese, and top with the remaining half of the English muffins.- 6 eggs beaten individually- 6 slices Canadian bacon- 6 English muffins halved, toasted, and cooled

Step 18

Wrap the sandwiches in plastic wrap or parchment paper and then a layer of aluminum foil. Label with the product name and date.

Step 19

Refrigerate for 1 hour, then transfer the sandwiches to a large gallon bag and freeze for 1-3 months.

Step 20

To reheat, unwrap the sandwiches and bake in a 350°F oven for 10-12 minutes. Or alternatively, wrap the sandwich in a damp paper towel and microwave for 1-2 minutes on medium power.

Step 21

For Chicken Noodle Soup:

Step 22

Cut the chicken thighs into bite-size pieces.- 2 boneless skinless chicken thighs

Step 23

Season the chicken with salt and pepper.- 1 tsp kosher salt + more to taste- 1 tsp freshly ground black pepper + more to taste- 2 boneless skinless chicken thighs

Step 24

Add the frozen mirepoix, garlic, ginger, dill, parsley, parsnips, and fennel to a large bowl. Toss to evenly distribute the vegetables.- 1 cup frozen mirepoix*- 3 cloves garlic minced- 1 tbsp fresh ginger grated- 3 sprigs fresh dill- 2 stems fresh parsley- ¼ cup fresh parsnips chopped- ¼ cup fresh fennel chopped

Step 25

Divide the chicken and vegetables evenly into two-gallon zip-top freezer bags.

Step 26

Carefully pour 2 cups of the chicken stock into each of the bags. Squeeze out as much air as possible before sealing the bag.- 4 cups chicken stock (preferably homemade)

Step 27

Label with the product name and date, then freeze for up to 3 months.

Step 28

To cook the soup, add the frozen ingredients to a medium pot. Cover the pot with a lid and bring the soup to a simmer. Cook for an additional 45 minutes.

Step 29

Uncover the pot and add the dried pasta. Cook for 7-10 minutes or until the pasta is al dente.

Step 30

Season the soup to taste with salt and pepper.

Step 31

*If you can’t find frozen mirepoix, you can substitute 1 cup of chopped fresh onions, carrots, and celery.

Step 32

For Ragu:

Step 33

Add oil to a large stockpot. Start heating over medium-high heat.- 2 tbsp neutral oil divided

Step 34

Add the onions and cook for 2-3 minutes, until just beginning to color.- 2 onion finely chopped

Step 35

Add the carrots, celery, and garlic, cook for 4-5 minutes or until all the vegetables are tender.- 3 ½ medium carrot finely chopped- 3 celery stalks finely chopped- 9 cloves garlic minced

Step 36

Add the tomato paste and let cook for 1-2 minutes.- 6 oz tomato paste

Step 37

Add the wine and let cook for 1-2 minutes.- 1 cup dry red wine

Step 38

Add the tomatoes, water, parsley, basil, oregano, and parmesan rinds (if using). Make sure to break up the tomatoes using a wooden spatula or potato masher.- 3 can (28 oz) San Marzano whole tomatoes- 1 cup water + more as needed- ½ cup parsley leaves finely chopped- ⅔ cup basil leaves finely chopped- 1 tbsp dried oregano- 1 ½ Optional: parmesan cheese rinds

Step 39

Bring the sauce to a boil, then reduce the heat, partially cover, and let simmer for 1 ½ hours. Then, uncover the sauce and simmer for an additional 30-45 minutes or until the sauce is thickened.

Step 40

Using tongs, remove the parmesan rind(s).- 1 ½ Optional: parmesan cheese rinds

Step 41

Season to taste with salt and pepper.- As needed kosher salt- As needed freshly ground black pepper

Step 42

Allow the sauce to cool completely by transferring the sauce to two large rimmed baking sheets.

Step 43

For a meat ragu, begin heating oil in a large skillet. Add the sausage and cook until browned on all sides and fully cooked for about 7-10 minutes. Allow the sausage to cool before adding it to the sauce.- 1 lb Optional: sweet Italian sausage casings removed

Step 44

Optionally, freeze half of the sauce in pint containers for 1-3 months to serve over pasta. Reserve the remaining ragu for the lasagna.

Step 45

For Lasagna:

Step 46

Bring a large pot of water to boil.

Step 47

Season the water with salt, then add the lasagna and cook for 5 minutes. The noodles should just be par-cooked, not al dente.- 1 package lasagna noodles

Step 48

Drain the noodles and transfer them to a large rimmed baking sheet. Brush the noodles with oil to prevent them from sticking to one another.- 1 package lasagna noodles- As needed olive oil

Step 49

Add a layer of sauce to the bottom of your aluminum baking pan of choice. Add a layer of noodles, then more sauce, and the cheeses. Repeat this process until the pan is most of the way full. Top with the remaining cheese.- Reserved ragu- 1 package lasagna noodles- 32 oz low moisture mozzarella grated- 12 oz Parmesan cheese grated

Step 50

Repeat this layering process with the remaining ingredients and aluminum baking pans, if applicable.

Step 51

Wrap the lasagna(s) in plastic wrap and then aluminum foil. Label with the product name and date.

Step 52

Refrigerate for 1 hour, then transfer the lasagna(s) to the freezer.

Step 53

Freeze for 1-3 months.

Step 54

To reheat, remove the plastic wrap, and replace the aluminum foil.

Step 55

Bake at 375°F for 75 minutes, then remove the foil and increase the temperature to 400°F. Bake for an additional 15-20 minutes or until the cheese is bubbling.