recipes

Ok ladies, in hopes that you'll share yours too, here's one of my freezer meal recipes from this month. I'll try to get the others up and from last month also but it's getting late tonight so they'll have to come another day.


Beef Broccoli:

For the exchange, I wasn't sure how many servings it made and it's been a while since I've made it with the husband's non-beef kick but I figured 4 servings was safe so I multiplied this recipe by 1 1/2.

1 lb broccoli (you can either parboil some fresh or used frozen)
1/2 lb steak, sliced thinly (the recipe calls for round steak but you can use whatever you like)

Marinade:
2 t. sugar
1 T. soy sauce
1 T. cornstarch
1/8 t. grated ginger
salt and pepper, optional (I usually leave out since soy sauce has plenty of salt)

Marinate meat for 5-10 minutes and then cook until done.

Sauce:

1 beef buillon cube
1 C. water
1 T. cornstarch
1-2 T. soy sauce

Dissolve buillon cube in water. Allow to cool and add cornstarch or dissolve cornstarch in a little cold water. Add soy sauce. Add sauce to meat in pan and cook and stir until thick and bubbly.

Stir in broccoli. If the sauce is too thick, add in 1/4 C. water. If you want it thicker, dissolve more cornstarch in some cold water and add to meat mixture.

To prepare for freezer, combine uncooked meat and marinade in one bag. Prepare sauce and choose the option to allow buillon and water to cool. Add in cornstarch and soy sauce - this goes in another bag. I use frozen broccoli in another bag. Put all a big ziplock so they are all together and easy to grab when you make this meal.

Prepare from frozen by allowing all the ingredients to thaw. Follow the steps above, skipping the marinating time since it already got that while thawing and reincorporate corstarch in the sauce before adding to the hot pan. You might also want to microwave the frozen broccoli if it's not as soft as you'd like to eat it by just thawing.


Sesame Noodles :

I got these noodles off the Pioneer Woman website. We love them and they are so easy to make with things we normally have on hand.

12 oz. spaghetti noodles
1/4 C. soy sauce
2 T. sugar
3-4 cloves garlic (the more the better, I say!)
2 T. rice vinegar
2-3 T. sesame oil
4-5 T. canola oil(I usually use half this amount and don't miss it)
3-4 green onions, sliced
2 T. hot water

Cook noodles according to package directions. Mix the rest of the ingredients and pour over cooked noodles. Toss and serve.

For my freezer meal, I just put all the sauce ingredients, minus the hot water into a baggie. Keep the pasta on hand in the pantry.

Prepare from frozen the same way as above, allowing sauce to thaw first. Add in hot water and whisk sauce before adding cooked noodles.