Get Your Frugal On: Stock the Freezer

You might ask yourself what stocking the freezer with dinners has to do with being frugal? I found a few reasons that I’d like to share with you.

For some, eating freezer dinners can help curb the costly habit of eating out. Instead of eating out a freezer dinner can be easily thrown in the oven for dinner that night, saving the family budget big bucks.

Preparing many meals all at once helps save time on dirty dishes and preparation. There are many days when I’m worn out, or I’m in a hurry and don’t have time to make a decent meal. The freezer dinners are a life saver on days like this! I’m happy because I didn’t have to slave away in the kitchen and my family is happy because I have something good to eat.

Sometimes you will find really great deals on food, but what do you do with all that food before it spoils? Make freezer dinners or stick in the freezer for the day you’ve set aside to make the dinners! For example, if I found cottage cheese at a rock bottom price I’d buy a bunch and make freezer dinners.

Knowing that I have a few dinners in the freezers gives me peace of mind. If my husband needs to cook something for dinner he can quickly go to the freezer and find a meal. If I know someone who is sick and needs some dinner I have something to take them. If I’m having a bad day and need a break, I can go to the freezer and find a dinner already made.

Sometimes I’ll have a stock the freezer day when I’ll plan ahead to make a lot of meals all at once. Other times I’ll make an extra meal while I’m working on that days meal. This week I set aside a day to make some dinners I ended up withe 23 Cheese Shells and 31 Chimichangas to freeze. These are two of my favorite freezer recipes-thanks Ashley and Tracy!

Chimichangas

Mix 4 -5 lbs. ground beef with (I don’t use this much)

2 jars taco sauce ( I don’t use this)

2 T. chili powder

1 T. garlic powder

1T. Cumin

(Taco Seasoning to taste)

(1/2 cup Salsa)

Pinto Beans (I make 2 1/2 cups dry beans)

Spread 1 T. of refried beans on tortilla. Scoop 1/3 cup meat on top. (I use more beans than meat). Sprinkle ¼ cup cheese. Then fold the chimichanga and place in the freezer bag. Makes 30 chimicangas

Cooking Instructions: Preheat oven to 375 degrees. Brush chimicanga with melted butter. Bake for 15 to 20 minutes. If frozen bake for 30 to 40 minutes. Then put under broiler for a few minutes to make crispy. Can serve with lettuce, tomato, sour cream, avocado.

My Version of Refried Beans

Rinse beans with water to remove any dirt, etc. Put the beans in a large pot and add water. You will need 6 cups water per pound (2 cups) beans. There must be enough liquid to keep the beans covered so they will cook uniformly, so be sure to add water as needed. Cook beans for 1 1/2 to 2 hours. The beans should be soft and “squishable” as I would call it. Drain the water and place in bowl.

I use a hand blender (you can use a blender) to puree the beans. I add a combination of sour cream, salsa, and butter to the beans. I don’t really have a recipe for this I just use what I have on hand. Add taco seasoning to taste. Mix well and they are ready to eat!

Cheese Shells

1. Mix 8 cups cottage cheese

5 cups mozzarella cheese

2 ¼ cups parmesan cheese

2 ¼ t. Oregano

1 ¼ t. salt

1 t. pepper

9 eggs

2. Spoon 2T. mixture into cooked shells.

Makes about 40 shells. Baking Instructions: Spoon spaghetti sauce to cover the bottom of casserole dish. Place shells in the dish. Cover shells with remaining sauce. I sometimes add diced and fresh tomatoes as well. Bake at 350 for 25 minutes. If frozen bake for 40 – 50 minutes.

Get Your Frugal On: Stock the Freezer

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