This past week I've made myself crazy busy with stock piling food in the freezer. Here at FOB Frahlich (FOB is Forward Operating Base for you civilian types), we take preparing for disasters seriously. And getting three kids in school on time, with a one year old who doesn't like to sleep at night by myself is considered a disaster....or at least a recipe for one. So, I decided that making a whole slew of meals for the freezer would lessen the burden of having to give the family a wholesome meal every night. We're quite anti fast food and processed freezer food around here. Although we do make exceptions sometimes.
So for those of you who follow the blog, this has everything I've made so far in it. I'm nowhere near finished. But I'm happy with the progress thus far.
God bless my husband, Red, for waking up with the kids when he's off work. So to make his life a little easier in the morning, I made him some breakfast bowls. You know the ones they sell at the store for like 4.99 each at the store? Yeah you can make those for a lot less money, and most importantly, without all the crazy preservatives and who knows what else is in those things.
So here's what I did for the breakfast bowls:
1 1/2 lbs of ground spicy mexican chorizo (of course you can use whatever sausage you want)
8 scrambled eggs
breakfast potatoes (4 large Idaho potatoes, peeled and cubed, fried in the skillet over some EVOO)
1 cup shredded cheddar cheese
After you've cooked all ingredients accordingly, get 4-6 freezer safe containers. They should be able to hold about a cup and a half (a couple of my containers were a little bigger, he'll probably get two servings out of those). Start with the hashbrowns and layer from the bottom up. Hashbrowns, eggs, sausage then sprinkle on the cheese. You can take these directly from the freezer to the microwave OR take it out the night before, let it thaw and cook in a skillet.
Indvidual Beef, Bean and Cheese burritos:
2lbs of ground beef, the leaner the better
1 can of rotel tomatoes and chilis (or similar)
1 can of vegetarian refried beans
1 cup of cheddar cheese
15 8 inch flour tortillas
In a skillet, brown the ground beef. Add rotel and and refried beans. Cooked until beans are smooth. Sprinkle in cheese and let melt into the mixture. Spoon mixture into tortillas and roll the tortilla up. Then wrap in foil.
Chicken Nuggets is something else we seem to go through a lot of. To make them a little healthier, we buy bulk skinless, boneless chicken breast, cut them into bite size/nugget sized pieces. Its all pretty self explanatory--but I figured I would give you a basic batter recipe I use.
3 cups flour, I use whole wheat
4 tblsp ground black pepper
5 tbslp season salt
We recently made 120 nuggets. I bagged them up in meal sized servings (based on how many each kid eats). I dip the nuggets in an egg and milk bath, then batter them with the flour mixture and fry for about 4 minutes. Dry them out on a paper towel lined plate.
Mini Corn Dogs:
Guilty pleasure. I love these! The breading isn't as thick. Its more like a crust over the actual hot dog.
Batter mix:
2 cups of corn meal
1/2 cup of sugar
1 tblsp black pepper
2 cups of flour
Cut your choice of hot dogs into thirds. Dredge them in a bowl of plain flour, then egg and milk bath. Roll the dogs in your cormeal mix. Deep fry for 4 minutes. Prepare to be amazed!
Other recipes I've posted that are freezer friendly:
