frozen foods

Roasted Broccoli & Cheddar Soup

oil, divided

leek,

potato

(16-ounce) bag frozen broccoli, broccoli

low-sodium vegetable broth, low-sodium chicken broth, or water

cheddar cheese (4 ounces)

Salt

black pepper

Crème fraîche, plain yogurt, or lemon wedge,

Arrange a rack in the middle of the oven and heat to 450°F. Heat 1 tablespoon of the oil in a large pot over medium heat until shimmering. Add the leek and cook, stirring occasionally, until soft, about 5 minutes. Meanwhile, peel and chop the potato into 1-inch chunks.

Add the broth or water and potato to the pot and bring to a boil. Meanwhile, spread the broccoli out onto 2 baking pans. Drizzle the remaining 1 tablespoon of oil over the broccoli, sprinkle with a big pinch of salt and pepper, and roast for 5 minutes. Stir the broccoli and return to the oven for 5 minutes more.

Once the soup is boiling, add the broccoli and return to a boil. Reduce the heat as needed and simmer until the vegetables are tender when pierced with a fork, 5 to 7 minutes. Remove from the heat. Purée soup with an immersion blender or in batches with a regular blender. Add the cheese and stir until melted. Taste and season with salt and pepper as needed.

Serve topped with a small dollop of crème fraîche or yogurt, or a squeeze of lemon, and finish with a grind of fresh pepper.

Chicken & Broccoli Alfredo

penne pasta

chicken

heavy cream

garlic, minced/crushed

Parmigiano Reggiano, grated (plus extra for serving)

unsalted butter

broccoli (see Recipe Note)

Prepare chicken breasts as desired. I recommend butterflying and seasoning with salt, pepper, and garlic powder and pan-frying in olive oil over medium heat about 8 to 10 minutes or until it&#x27;s no longer pink and juices run clear when sliced. Transfer cooked chicken to a cutting board and let rest before slicing into strips.

Cook pasta until barely al dente. Before draining, save 1/2 cup of pasta water.

Meanwhile, add cream, garlic, and butter to small saucepan. Season with salt and pepper. Heat on low, stirring occasionally, until garlic is soft and fragrant and butter had melted. Do not boil.

Return pasta to pot and turn heat on to medium-high. Add reserved pasta water and sprinkle with half the Parmigiano Reggiano, mixing well. Add sauce and rest of cheese. Continue mixing until well-coated and sauce reduces, about 3 to 5 minutes. Toss in chicken.

To freeze: Place 1 cup of pasta, plus 4 to 6 slices of chicken and 4 to 6 florets of frozen broccoli (or as desired) in flat, freezer- and microwave-safe containers. Freeze up to 1 month.

To reheat: Add about 1 tablespoon of cream, milk, or water. Microwave with lid ajar on high heat for 2 minutes and 30 seconds. Stir, then microwave for 1 minute more.

An easy recipe for a skillet shrimp and orzo dinner inspired by Spanish paella.

Weeknight Orzo Paella

olive oil

garlic,

orzo pasta (10 ounces)

chicken broth

tomatoes

smoked paprika

kosher salt, divided

black pepper, divided

peas

parsley leaves

Heat oil in a 9- or 10-inch cast iron or straight-sided skillet over medium until shimmering. Add the sausage and cook, stirring occasionally, until evenly browned on both sides, 3 to 4 minutes total. Stir in the garlic and cook until fragrant, about 30 seconds more.

Add the orzo and cook, stirring occasionally, until lightly toasted, 2 to 3 minutes. Add the broth, tomatoes and their juices,  paprika, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Stir to combine and bring to a boil. Cover, reduce the heat to maintain a simmer, and cook, undisturbed, until the orzo is almost al dente, the liquid has reduced by about half, and there is tight, rapid bubbling, 7 to 9 minutes. Meanwhile, pat the shrimp dry with paper towels and season with remaining 1/4 teaspoon each salt and pepper. 

Scatter the shrimp and peas over the orzo, cover, and cook until the shrimp are pink and opaque, about 5 minutes. Remove from the heat and set aside to rest, covered, for 5 minutes, allowing any residual liquid in the skillet to be absorbed. Top with the parsley and serve. 

Tofu & Broccoli Green Curry

1 (14- to 16-ounce) block firm tofu, drained

coconut oil

yellow onion, chopped

ginger

salt

green curry paste

(14- coconut milk

low-sodium vegetable broth

brown sugar

broccoli florets

lime juice

tamari or soy sauce

basil

rice,

Wrap the block of tofu in a few layers of paper towel, then set on a dinner plate or cutting board. Weigh it down with a heavy object like a skillet, pot, or large can while you prepare the curry.

Heat the oil in a Dutch oven or wide, high-sided skillet over medium heat until shimmering. Add the onion, ginger, and garlic. Cook, stirring often, until softened, about 5 minutes. Season with the salt and pepper and add the curry paste. Cook, stirring occasionally, until fragrant, about 2 minutes. Slowly whisk in the coconut milk, broth, and brown sugar. Bring the mixture to a simmer. Meanwhile, cut the tofu into 1/2-inch cubes.

Once simmering, add the tofu and broccoli. Simmer, stirring occasionally, until the liquid has thickened slightly, about 12 minutes. Remove from the heat and stir in the lime juice, tamari or soy sauce, and basil. Serve over rice if desired.

Caramel Apple Monkey Bread

Granny Smith apple (at least 8 ounces)

sugar

cinnamon

nutmeg

unsalted

bread

Peel, halve, and core the apple. Cut it into 1/2-inch dice. You will need 60 apple pieces. Transfer to a small bowl; set aside.

Whisk the granulated sugar, brown sugar, cinnamon, nutmeg, and salt together in a pie plate. Take 1 tablespoon of the sugar mixture, sprinkle it on the apples, and toss to coat; set the spiced apples and remaining sugar mixture aside.

Place the melted butter in a wide, shallow bowl. Brush the sides and tube of a 12-cup Bundt pan with a thin layer of the butter; set the pan and remaining butter aside.

Divide the bread dough into 6 equal pieces. Either rolling it between your hands or on a work surface, roll each piece into a 10-inch-long rope. Using a knife or metal bench scraper, cut each rope into 10 pieces. You should now have 60 small pieces of dough; cover loosely with plastic wrap.

Press 1 piece of apple into a piece of dough, wrap it completely in the dough, and roll it into a ball, flouring your hands as needed if the dough is sticky. Return the dough ball to the work surface and repeat until all the dough pieces are filled with apple.

Working with 6 dough balls at a time, roll them into the butter to coat, then roll them in the sugar mixture to coat. Rewarm the butter as needed if it cools down and starts to congeal; warm butter makes a thinner coating.

Place the sugared dough balls into the prepared pan, layering them over any spaces as you go. (Don&#x27;t worry about being too precise.) Repeat with the remaining dough. When you&#x27;re done, you should have about 3 layers of dough and the pan should be about half full.

Drizzle the remaining butter over the monkey bread and sprinkle with the remaining sugar mixture. This will turn into a caramel over the monkey bread.

Cover the pan loosely with the plastic wrap. Let rise in a warm place until puffed and risen to about 1 inch from the top of the pan, 1 to 1 1/2 hours. About 20 minutes before the bread is fully risen, arrange a rack in the middle of the oven and heat to 350°F.

Uncover the monkey bread and bake until golden-brown and a skewer inserted into the center comes out clean, 35 to 40 minutes. Place the pan on a wire cooling rack and cool for 5 minutes. (Do not cool any longer or the caramel will harden and stick to the pan.)

Invert a cake stand or serving platter over the Bundt pan. Holding onto the platter and the pan at the same time (use oven mitts or a towel — it&#x27;s hot!), flip it over. Remove the Bundt pan (you may need to use a fork or knife to pry the pan up to lift it off). Let cool at least 15 minutes more before serving warm.

A simple yet showstopping recipe for a savory tarte tatin with caramelized cherry tomatoes for lunch or dinner.

Tomato Tarte Tatin

cherry tomatoes (about 4

Kosher salt

balsamic vinegar

honey

thyme

puff pastry (7

Arrange a rack in the middle of the oven and heat to 400°F.

Heat the oil in an ovenproof 9- or 10-inch skillet, preferably cast iron, over medium heat until shimmering. Add the tomatoes and season lightly with salt and pepper. Cook, stirring once or twice, and as tomatoes begin to pop and release their juices, use a slotted spoon to press each down gently to release even more of their juice, then transfer them to a plate. All of the tomatoes should have popped after 8 to 10 minutes. Remove the pan from the heat (do not clean) and let the tomatoes cool on the the plate to the touch, 5 to 10 minutes.

Once the tomatoes are cool enough to handle, return the skillet to medium heat and add the vinegar and honey. Bring the mixture to a simmer and cook until reduced slightly, thick, and syrupy, about 1 minute.

Remove the skillet from the heat. Use your fingers to gently return the tomatoes to the skillet in one even layer, nestling them beside each other to fit as needed. Leave any juices that have collected on the plate behind. Sprinkle the chopped thyme over the tomatoes along with another big pinch of salt and a few grinds of black pepper.

Place the puff pastry round on top of the tomatoes, folding under any edges, if needed. Prick the pastry with a fork in a handful of spots.

Bake until the puff pastry is golden-brown, 25 to 30 minutes. Remove from the oven, let stand for 5 minutes, then run a knife around the pastry to loosen it from the pan. Invert a large plate over the top of the skillet and, using oven mitts, carefully and quickly flip the tarte tatin onto the plate. Rearrange any tomatoes that may have fallen out of place. Garnish with the thyme sprigs and serve warm or at room temperature, cut into wedges.

Bone broth is made by simmering beef bones with vegetables until you end up with a rich, nutritious, deeply savory broth. It's a perfect base for soups.

How To Make Bone Broth on the Stove or in the Slow Cooker 

beef

filtered water,

apple cider vinegar

carrot

onion

Preheat the oven to 400°F and rinse the bones. Arrange a rack in the middle of the oven and heat to 400°F. Place the bones in a colander, rinse under cool water, and pat dry with paper towels. 

Roast the bones for 30 minutes. Arrange the bones in a single layer on a rimmed baking sheet. Roast until golden-brown, about 30 minutes. 

Cover the bones with water and the vinegar and rest for 30 minutes. Transfer the hot bones to a large stockpot. Add the water and vinegar and stir to combine. Cover and let sit for 30 minutes. 

Bring the pot to a simmer over high heat. Bring the water to a rapid simmer over high heat. 

Skim the broth for the first hour. Immediately turn the heat down to the lowest setting possible. Check the pot occasionally, skimming off any foam that collects on the surface and adding additional water as needed to keep the ingredients covered. Cover and keep the broth at a low simmer for 24 hours. 

Add the onions and carrots and cook for another 12 to 24 hours. Add the carrots and onions and continue to simmer for 12 to 24 hours more, adding more filtered water as needed to keep the bones covered. The broth is done when it is a rich golden-brown and the bones are falling apart at the joints.  

Strain the bone broth. When the broth is finished, strain and cool the bone broth as quickly as possible. Set a strainer over a large pot or even a stand mixer bowl and line it with cheesecloth if desired. Carefully strain the bone broth into it. Discard the spent bits of bone and vegetables. 

Cool the bone broth and store. Prepare an ice bath by either filling a sink or basin with cold water and ice and set the pot of broth inside the ice bath. Stir regularly until the broth is cooled to about 50°F, about 15 minutes. Transfer the broth to airtight containers or jars. Refrigerate or freeze. 

Stovetop Instructions

Cover the bones with 3 quarts cool water and the vinegar and rest for 30 minutes. Transfer the bones to a 6-quart or larger slow cooker. Add the water and vinegar and stir to combine. Cover and let sit for 30 minutes.  

Bring to a simmer on the HIGH setting. Turn the slow cooker to the HIGH setting high and bring the broth mixture to a simmer.

Skim the broth for the first hour. Check the slow cooker occasionally, skimming off any foam that collects on the surface the first hour and adding additional water as needed to keep the ingredients covered. Keep the broth at a low simmer on HIGH for 24 hours. 

Add the onions and carrots and cook for another 12 to 24 hours. Add the carrots and onions and continue to simmer on the HIGH setting for 12 to 24 hours more, adding more filtered water as needed to keep the bones covered. The broth is done when it is a rich golden-brown and the bones are falling apart at the joints.  

Slow Cooker Instructions

How to turn frozen dumplings into a one-pan meal.

Potsticker Stir-Fry

rice vinegar Chinese black vinegar

soy sauce

water

cornstarch

Asian sesame seed oil

frozen pot stickers

cremini mushrooms, sliced 1/4-inch thick

asparagus (about 1/2 bunch), cut into 1-inch pieces

carrot,

finely chopped peeled fresh ginger

scallions,

Whisk all the ingredients together in a small bowl until the cornstarch is dissolved; set aside.

Make the sauce:

Heat 2 tablespoons of the oil in a large nonstick frying pan over medium-high heat until shimmering. Place the potstickers or gyoza pleat-side up in a single layer. Fry undisturbed until the bottoms are light golden-brown, about 3 minutes.

Carefully add the water (be careful because the oil may spatter). Cover and cook for 3 minutes. Uncover and, using tongs, turn the dumplings onto their unpleated sides. Continue cooking uncovered until all the water has evaporated, the filling is cooked through, and the unpleated sides are golden-brown, about 3 minutes more. Transfer to a large plate.

Drizzle 1 teaspoon of oil into the pan, add the mushrooms and season with salt. Stir-fry until the mushrooms are browned and softened, 2 to 3 minutes, then transfer to the plate with the dumplings.

Drizzle 1 teaspoon of oil into the pan, add the asparagus and carrot, and season with salt. Stir-fry until the crisp-tender, about 2 minutes. Add the ginger and stir-fry for 30 seconds.

Return the reserved potstickers, mushrooms, and any juices back to the pan and toss gently to combine. Whisk the sauce again to recombine and dissolve the cornstarch, then add to the pan. Stir-fry until the sauce thickens and coats everything in the pan, about 30 seconds. Transfer to a serving dish and sprinkle with the scallions. Serve immediately.

Make the stir-fry:

There are many kinds of potato casseroles, but for pure yumminess the crown goes to Cracker Barrel&#x27;s hash brown version. Now you can make your own version that&#x27;s just as delicious, practically as easy, and a fraction of the cost.

Hash Brown Casserole

hash

can cream of chicken or cream of cheddar soup

sour cream (2 cups)

cheddar cheese, grated (about 2 cups), divided

yellow onion, grated (about 1/2 cup)

Heat the oven to 375° and coat a baking dish with butter. Arrange a rack in the middle of the oven and heat the oven to 375°F. Coat a 9x13-inch baking dish with the butter.

Whisk together the wet ingredients. Place the cream soup, sour cream, and egg in a large bowl and whisk until smooth. 

Add the hash browns, onion, and half of the cheese. Add the hash browns, onions, and about half of the cheese and stir until well combined.

Transfer the mixture to the baking dish and sprinkle with cheese. Pour the hash brown mixture into the baking dish and smooth into an even layer. Sprinkle with the remaining cheese. 

Bake for 45 minutes. Bake until the edges are crisp and the top is beginning to brown, about 45 minutes. 

Let cool for 10 minutes, then sprinkle with pepper. Remove the casserole from the oven and let cool for 10 minutes. Sprinkle with the black pepper, cut into squares, and serve hot. 

Filled with chicken, rice, black beans, corn, and salsa, these burrito bowls come together quickly with an Instant Pot.

Instant Pot Weeknight Chicken and Rice Burrito Bowls

yellow onion, diced

chili powder

cumin

low-sodium chicken broth, divided

black beans, drained and rinsed

corn kernels

(16-ounce) jar salsa

white rice

cheddar cheese

cilantro

Add the oil to the Instant Pot, turn on sauté setting, and heat until shimmering. Add the onion and garlic and cook, stirring occasionally, until softened, about 4 minutes. Stir in the chili powder and cumin and cook until fragrant, about 30 seconds. Add 1/4 cup of the chicken broth and cook, gently scraping the bottom of the pot with a wooden spoon to loosen any stuck-on bits, and simmer for 1 minute.

Season the chicken all over with the salt and pepper. Add the chicken, beans, corn, salsa, and stir to combine. Sprinkle the rice over the top. Pour the remaining 3/4 cup broth over the rice, but do not stir. Using the manual setting, set the pressure to HIGH for 10 minutes. Close and lock the lid. It should take the pressure cooker about 10 to 12 minutes to come to pressure and begin the 10 minute countdown. When the cooking time is complete, do a quick release of the pressure.

Gently stir everything together. Divide between bowls and top with the cheese and cilantro.

Here&#x27;s how to make an easy butternut squash mac and cheese that is all flavor and no fuss. 

Butternut Squash Mac and Cheese

butternut

milk

kosher salt,

white pepper

pasta shells

cheddar cheese (about 6 ounces)

Parmesan cheese

cream cheese,

Place the squash, milk, water, and salt in a large pot and bring to a simmer over medium-high heat. Reduce the heat to medium, cover, and cook until the squash is tender, about 20 minutes. (If using frozen squash, it will be tender by the time it comes to a simmer, so cook it uncovered.) Turn off the heat and set aside. Meanwhile, cook the pasta.

Bring another large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente, 6 to 8 minutes. Drain the pasta and set aside. 

Use an immersion blender to purée the milk and squash into a smooth sauce. Stir in the nutmeg and pepper. Add the cooked pasta, cheddar, Parmesan, and cream cheese, and stir until the pasta is evenly combined and the cheeses are melted.

The best way to freeze ground beef and three methods for thawing it. 

How To Freeze and Defrost Ground Beef

To freeze ground beef. Remove the meat from the store packaging. Divide into 1/2- or 1-pound portions. These are amounts that are standard for most recipes. If you have a vacuum sealer, this is the time to use it. Otherwise, place the portions in separate freezer zip-top bags. Use a quart-size bag for 1/2-pound portions and a gallon-size bag for 1-pound portions. Use a rolling pin to firmly and gently flatten the meat to 1/2-inch thick. You should still be able to see the texture of the ground beef. Press all of the air out of the bags and seal. Use a permanent marker to note the date, cut of ground beef, and weight. Lay the bags flat on a freezer shelf. Once frozen, stack the bags or stand them vertically for long-term storage. 

Three ways to defrost ground beef. Defrost in the refrigerator. Place the zip-top bag with the frozen ground beef on a plate and move to the bottom shelf of the refrigerator. The meat will thaw in 1 to 2 hours. Cook or refreeze within 2 days. Ground beef that has been kept out of the danger zone (40°F to 140°F) during the thawing process can be refrozen safely, although some textural or flavor changes may occur.  		  		                                                                                         Defrost in the microwave. Place the zip-top bag with the frozen ground beef on a plate. Use the defrost setting on your microwave to defrost for 3 to 4 minutes, turning halfway through. Microwave wattages differ so use these times as a guideline for your appliance. Cook the meat immediately, as some parts of the meat may have begun cooking during the defrosting process. Do not refreeze raw meat thawed in the microwave.  	                                               	  		   Defrost in cool water. Place the zip-top bag with the frozen ground beef into a large bowl. Cover with cold water and use a heavy weight, such as a can of beans, to submerge the meat. The meat should thaw in 5 to 10 minutes. Cook immediately. Do not refreeze raw meat thawed in cold water. 

A one-pan dinner of roasted gnocchi and vegetables that doesn't even require you to boil the dumplings.

Crispy Sheet Pan Gnocchi and Veggies

potato gnocchi

bell

grape tomatoes

red onion,

rosemary leaves

basil leaves

Pecorino Romano or Parmesan cheese,

Arrange a rack in the middle of the oven and heat to 450°F. Line a rimmed baking sheet with parchment paper.

Place the gnocchi, peppers, tomatoes, onion, garlic, rosemary, salt, and a few generous grinds of black pepper in a large bowl. Drizzle with the oil and gently toss to combine. Spread the gnocchi mixture out evenly on the prepared baking sheet.

Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender and caramelized, 18 to 20 minutes total.

To serve, spoon the gnocchi and vegetable mixture into individual bowls and garnish each bowl with the basil and grated cheese.

These pigs in a blanket are so easy, you&#x27;ll be taking them to every potluck and party this summer. 

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