freezer meals

Last night I had the pleasure of having my friend Julia over to show me some of her delicious recipes. Julia is an amazing Italian cook. She can make leather taste good if she had to cook it! Her secret is simple, she cooks with only quality ingredients, like Pecorino Romano, good extra virgin olive oil and fresh herbs are all subtle differences that make food go from good to great. She always has on hand, a can of her own homemade filetto di pomodoro sauce she makes from scratch in the summer when tomatoes are at their peak and jars them to use throughout the year.

Filetto di Pomodoro

28 oz cans imported crushed tomatoes (Tuttoroso)

garlic (smashed)

olive oil

onion

carrots (finely chopped)

chicken stock

basil

Saute garlic in oil, add onions and carrots and saute on medium-low for about 2-3 minutes, until soft. Add tomatoes and chicken broth and simmer 45 minutes on low.

Add fresh basil last 10 minutes (herbs will become bitter if cooked more than 20 minutes). Julia always adds herbs into the sauce near the end.

Taste for acidity, if sauce is a bit tangy (acidic) then add 1 tbsp of sugar. For a calorie free way to cut the acidity in the sauce add 1/2 teaspoon of baking soda.

Have a special breakfast treat without the extra fuss! &nbsp;Make these easy breakfast pastries ahead of time and keep them in the freezer until needed. &nbsp;

Easy Breakfast Pastries

puff pastry (2 sheets)

jam (about 2-3 tablespoons per pastry)

sugar

milk

vanilla extract

Thaw puff pastry as directed on package.  Once...

Thaw puff pastry as directed on package.  Once pliable, unfold each sheet and cut vertically along the fold lines, creating three columns.  Then cut the entire sheet in half horizontally to get 6 individual rectangles from each sheet (12 in total).

Working with one pastry section at a time,...

Working with one pastry section at a time, spread with 2-3 tablespoons jam, leaving a 1/2-inch margin at each edge.

Prepare egg wash by mixing 1 egg with...

Prepare egg wash by mixing 1 egg with 1 tablespoon water in small bowl.  Gently brush exposed edges of the pastry section with egg wash.

Take a second pastry rectangle and gently place...

Take a second pastry rectangle and gently place on top of the first, pressing down on the edges to seal.  Crimp edges with the tines of a fork, and then prick the top of the pastry with the fork to create vent holes.

Brush top of pastry with egg wash, and...

Brush top of pastry with egg wash, and carefully transfer completed pastry to a baking sheet lined with a silicone mat or parchment paper.

Repeat steps with remaining sections of puff pastry.

Once all pastries are completed, place baking sheet...

Once all pastries are completed, place baking sheet directly into freezer and allow pastries to freeze until solid (about four hours).

Once pastries are frozen, remove from freezer, wrap...

Once pastries are frozen, remove from freezer, wrap loosely with wax paper or parchment paper, and place in labeled gallon-size freezer bag(s).  Seal bag and return to freezer.

Remove pastries from freezer and place on baking...

Remove pastries from freezer and place on baking sheet lined with silicone mat or parchment paper.

Bake at 375 degrees Fahrenheit for 25-30 minutes,...

Bake at 375 degrees Fahrenheit for 25-30 minutes, until pastries are fully puffed and tops are golden brown.

While pastries are baking, combine powdered sugar, milk...

While pastries are baking, combine powdered sugar, milk and vanilla extract in small bowl to make icing glaze.

When pastries are done, remove from oven and...

When pastries are done, remove from oven and drizzle with prepared icing.  Add sprinkles or course sugar if desired.

This is the soup I crave on nights I want soup with a sandwich (great with grilled cheese or garlic bread!). It's super easy and can be made anytime of the year because it uses canned tomatoes.

Instant Pot Tomato Basil Soup

unsalted butter

celery

carrots

onions

all purpose or gluten-free flour

chicken broth (or vegetable for vegetarians)

reduced fat (2% milk)

San Marzano whole plum tomatoes (with juice)

thyme

basil (chopped)

bay leaves

Parmesan or Romano cheese rind (optional)

Pecorino Romano cheese

kosher salt (or more to taste)

black pepper (to taste)

Use the saute button on the Instant Pot, then add the oil and butter, when melted add the celery, carrots and onions; cook 5 to 6 minutes, or until tender.

Add the flour, stir and cook 1 to 2 minutes. Add the broth, milk, and pour the juice of the tomatoes into the Instant Pot, then roughly crush the tomatoes with your hands; add to the pot. Add the thyme, basil, and bay leaves and parmesan rind if using.

Cover and cook high pressure 30 minutes. Quick or natural release, remove the cheese rind and herbs then blend the soup using an immersion blender until smooth (or you can carefully do this in small batches in the blender).

Add the 1/3 cup grated Pecorino cheese, salt and pepper, adjusting to taste.

To serve, ladle into bowls, top each with basil and 1 teaspoon parmesan.

Sancocho is a hearty soup, almost like a stew and is a traditional dish in the region of Antioquia, Colombia that combines potatoes, yuca, corn, plantains and meat. For me and my family this is the ultimate comfort food and is absolutely delicious.

Colombian Chicken Sancocho

scallions (chopped)

tomato (chopped)

garlic (chopped)

onion (chopped)

chicken thighs

cilantro

potatoes

yucca (about 2 cups)

corn (cut

plantain

tsp cumin

chicken boullion cubes

salt

In a large pot, saute scallions, onions and garlic in oil. Add tomatoes and saute another minute.

Add chicken pieces and season with a little salt. Saute a few minutes, then add yucca and plantain and fill pot with water.

Add chicken bullion, cumin and half of the cilantro and cover pot.

Simmer on low for about 40 minutes. After 40 minutes, adjust salt and add potatoes, cook and additional 15 minutes.

Add corn and cook an additional 7 minutes or until corn is cooked.

Serve in large bowls, and top with cilantro.

A creamy, rich coconut curry broth loaded with veggies makes this coconut curry lentil soup the perfect 30-minute, one-pot dinner. Oh, and P.S. it’s vegan!

Coconut Curry Lentil Soup

brown lentils

coconut milk

chicken stock or vegetable broth (for vegan)

kale, stems removed and torn into 2" pieces

onion,

garlic cloves,

tbsp fresh ginger, grated

tbsp yellow curry powder

cinnamon stick, cinnamon

In a 5 quart soup pot, heat olive oil over medium heat

Add onions and sauté until translucent (about 5 minutes)

Add all other ingredients except for kale and bring to a boil before reducing to a simmer

Allow the soup to simmer covered for 20 minutes.Add in kale and simmer uncovered for another 5-10 minutes

Serve with warm bread and enjoy! If using a slow-cooker, add all ingredients (except kale) and cook on low for 4 hours

Add kale for the last 30 minutes of cook time.

Tender, flaky crust surrounding a hearty mixture of warmly-spiced ground beef and vegetables—we’re going to teach you how to make the best beef empanadas you’ve ever tasted.

Easy Beef Empanadas Recipe

flour

tsp salt

oz butter, chilled and cut into 1/4 inch cubes

water

egg, beaten for egg wash

russet potato, peeled, diced into 1/4 inch cubes

lb beef, ground

carrot,

rib of celery, finely minced

garlic, minced

tsp chili powder

tsp cinnamon

peas

beef broth

tsp pepper

To make the pastry dough pulse the flour and salt in a food processor

Pulse until the mixture resembles coarse crumbs

Tightly cover the dough in plastic wrap and place in the refrigerator for at least 30 minutes.	While your empanada dough is resting prepare the filling

Fill a medium size stock pot ¾ full with water and bring to a boil

Add the cubed potato to the pot and boil the potato until tender, about 3 minutes

While potatoes are boiling, brown the beef in a saute pan over medium heat along with the onions, celery and carrots

Once potatoes are cooked drain and add them to the ground beef mixture and cook until beef is cooked through and vegetables are softened.Add the garlic, chili powder, cumin, cinnamon and beef broth to the beef and vegetable mixture, sautéing 1 minute longer until spices are fragrant

Add and peas and simmer over medium heat until everything is well incorporated and most of the liquid has been absorbed

Season with salt and pepper.Remove dough from refrigerator and divide it into 10 equal part—roughly 2.2 oz each

Roll each piece of dough very thin on a lightly floured surface until you have a circle roughly 7” wide

Working with one prepared dough at a time add a heaping ⅓ cup of filling onto one side of the dough

Wet a pastry brush with egg wash and dampen the inside ¼ inch edge of the filled dough

Using a fork, firmly press the edges together

Repeat this process with remaining dough and filling and arrange on a parchment lined baking sheet

Preheat oven to 375°F and place rack into the center of the oven

In a small bowl mix together an egg with 1 tbsp of water, brush each empanada with egg wash until coated

Tender, juicy shredded chicken, onions, peppers and garlic make a hearty, savory filling for our easy chicken empanada recipe.

Chicken Empanadas

red bell pepper, minced

yellow or orange bell pepper, minced

tbsp cilantro, finely minced

chicken breast (1.5 lbs raw)

chicken bouillon

tomato paste

onion powder

garlic powder

egg egg wash)

Goya Empanada Dough Shells (You can also use store-bought pie crust,

Preheat oven to 375° F.In a large skillet heat 2 tablespoons of olive oil over medium heat

Add onions and peppers and sauté until softened, about 5 minutes

Add garlic and cilantro and stir until fragrant, about one minute.Add chicken, along with water, chicken bouillon, tomato paste, onion powder, garlic powder and salt

Allow to cook until liquid has evaporated, but mixture is not dry, about 5-8 minutes.Working with one prepared dough at a time add a heaping ⅓ cup of filling onto one side of the dough

If using homemade dough or pie crust, roll dough out very thin and cut into 6-7” disks.Wet a pastry brush with egg wash (1 beaten egg plus 1 tablespoon water) and dampen the inside ¼ inch edge of the filled dough

Repeat this process with remaining dough and filling and arrange on a parchment lined baking sheet.Brush each empanada with egg wash

Bake for 35 min or until golden brown.Freezer Instructions: Allow empanadas to completely cool

When ready to bake, preheat the oven to 400°F and bake empanadas on a lined baking sheet for 20 minutes

Note: Filling can be made ahead and stored for up to 4 days in the refrigerator

Empanada filling can also be frozen and stored in an airtight container for up to 3 months.

Seasoned with fresh thyme and studded with earthy mushrooms, French green lentils—the “caviar” of lentils—lend a toothsome bite to this protein-rich, vegan lentil soup with quinoa and mushrooms..

Lentil Soup With Quinoa And Mushrooms

french lentils (lentilles du puy)

oz mushrooms, sliced (cremini

red quinoa (or other quinoa)

vegetable stock

carrots,

celery,

garlic,

tomatoes

tsp black pepper

tbsp balsamic vinegar (optional)

bread

parsley

Lentil Soup with Quinoa and Mushrooms

Heat oil in heavy large saucepan over medium–high heat

Add onions, celery, carrots, garlic, thyme, salt and pepper

Let the vegetables cook until they soften and begin to brown, stirring occasionally—about 20 minutes

Add the stock and diced tomatoes with juice and bring to boil

When it comes to a rolling boil, add the lentils, quinoa and mushrooms.

Reduce heat to medium–low and simmer until the lentils are tender and the quinoa is cooked, about 35 minutes.Garnish with another drizzle of olive oil, black pepper and a drizzle of balsamic vinegar (if desired).

Or "Orange Says Me Chicken" as my daughter calls it. &nbsp;Either way, it's a delicious twist on Chinese takeout, without the takeout hassle or the takeout price!

Sesame Orange Chicken

lbs boneless, skinless chicken thighs

honey barbecue sauce

orange marmalade

orange juice

soy sauce

ginger,

red pepper flakes (optional)

cornstarch

sesame seeds

Place first seven ingredients into gallon-size freezer bag....

Place first seven ingredients into gallon-size freezer bag.  Remove as much air as possible and seal tightly.  Knead gently to mix.  Lay flat to freeze.

Remove bag from freezer and let thaw overnight...

Remove bag from freezer and let thaw overnight in refrigerator. 

Dump contents of bag into slow cooker, and...

Dump contents of bag into slow cooker, and cook on low for 4-6 hours until chicken is cooked through.

Stir 2 tablespoons cornstarch into 2 tablespoons cold...

Stir 2 tablespoons cornstarch into 2 tablespoons cold water in small glass or bowl.  Add to slow cooker.

Cover and cook on high for 30 minutes...

Cover and cook on high for 30 minutes until sauce thickens.

Serve over rice or noodles.  Sprinkle with toasted...

Serve over rice or noodles.  Sprinkle with toasted sesame seeds to garnish.

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The most viewed freezer meals recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine