Your choice of freezer-safe containers- heavy plastic bags that seal, plastic containers with tight fitting lids, aluminum foil and plastic wrap, or a disposable aluminum pie pan and heavy plastic wrap.
- A permanent marker in a dark color
- Masking tape
- Pen or pencil
Keep it safe~
Most frozen foods will last 3 to 6 months.
When re-heating your freezer meals in the microwave, please use microwave safe containers. Some of the plastic containers we use to freeze foods in are not safe for the microwave.
Making freezer meals~
- When you are cooking, make extra to freeze. Casseroles and one-pot recipes usually work well. Many soups and stews are also good freezer foods.
- When the recipe is cooked, spoon into your freezer container. Seal the container leaving a small amount of air space.
- Mark the container with the date, the number of portions and the name of the recipe.
- On your notepad write down the date, the number of portions and the name of the recipe.
- Keep the notepaper on your freezer door to remind you what is inside. The next time you want a meal that only requires heating-up check your list to see what you have.
Until next time, enjoy the family! Stefanie
3 tablespoon(s) butter
1 large onion, diced (about 2 cups)
2 medium red bell peppers, seeds and ribs removed, diced (2 1/2 cups)
1/2 teaspoon(s) dried thyme
3 cup(s) milk
4 medium (about 2 1/2 pounds) baking potatoes, peeled and cut into 3/4-inch cubes
8 ear(s) corn, kernels removed (about 4 cups)
Coarse salt and ground pepper
1 1/2 pound(s) green beans, ends trimmed, broken into 1-inch pieces (about 6 cups)
Hot pepper sauce (optional), for serving
In a Dutch oven or 5-quart pot, melt butter over medium heat. Add onion, bell peppers, and thyme; cook, stirring occasionally, until vegetables are softened, about 5 minutes. Add milk, potatoes, and 5 cups water. Bring to a boil; reduce heat, and simmer, covered, until potatoes are almost tender, about 8 minutes. Stir in corn, 1 tablespoon salt, and 1/2 teaspoon pepper. Simmer until corn is tender, about 3 minutes. With a slotted spoon, transfer 3 cups of the solids to a blender; puree until smooth. Return to pot; add green beans. Bring to a simmer; cook until beans are tender, 5 to 8 minutes. Season again with salt; serve with hot pepper sauce, if desired.
Source: University of Connecticut/University of Rhode Island Family Nutrition Program, Senior Nutrition Awareness Project.
Recipe from: Martha Stewart