Read The Everything Freezer Meals Cookbook for Free Online Page A

cup soy sauce
    2 teaspoons fresh ginger, grated
    1 teaspoon crushed red pepper flakes
    2 pounds lean steak, cut into cubes
    2 red bell peppers (used on reheating day)
    2 green bell peppers (used on reheating day)
    2 yellow bell peppers (used on reheating day)
    Cucumber Dipping Sauce (Chapter 14) (used on reheating day)
    Freezing Day
    In bowl, combine lime juice, garlic, soy sauce, ginger, and red pepper flakes. Put marinade in a freezer bag, add cubed steak, and freeze.
    Reheating Instructions
    Defrost meat and marinade in refrigerator overnight. Cut red, green, and yellow peppers into 1½-inch pieces. Place meat and vegetables on skewers and grill over medium-high heat 8–12 minutes, or until desired doneness. Serve with Cucumber Dipping Sauce.
    PER SERVING
    Calories: 270 | Fat: 8g | Protein: 40g | Sodium: 1500mg | Carbohydrates: 7g | Fiber: 2g

CHAPTER 3
Beef
    Mushroom Beef Stroganoff
    Ricotta and Beef Stuffed Shells
    Grilled Sirloin Wraps
    Steak and Tomatoes
    Pepper Steak
    Spicy Beef and Penne Pasta
    Rolled Burgundy Flank Steak
    Skillet Beef with Black Beans
    Zesty Breakfast Burritos
    Sweet Ginger Sloppy Joes
    Lemon Pepper Grilled Steak
    Chestnut Stuffed Cube Steaks with Mushroom Gravy
    Stuffed Peppers with Sunflower Seeds
    Goulash
    Glazed Meatloaf
    Loose Meat Sandwiches
    Teriyaki Beef and Vegetable Kabobs
    Blue Ribbon Chili
    Beef and Broccoli Stir Fry
Mushroom Beef Stroganoff
    Serve the Mushroom Beef Stroganoff over egg noodles or rice. Don't forget to serve bread so you can soak up every last bit of the delicious sauce.
    INGREDIENTS | SERVES 4
    ½ cup flour
    ½ teaspoon salt
    ¼ teaspoon pepper
    1 pound top round steak or equivalent, cut into cubes
    2 tablespoons cooking oil
    1 (10.75-ounce) can cream of mushroom soup
    1 cup water
    2 (8-ounce) cans sliced mushrooms
    ¼ cup white wine
    1 cup sour cream (used on reheating day)
    Freezing Day
    In a 1-gallon sized plastic bag, put flour, salt, and pepper. Add beef and shake to coat completely. Heat oil in skillet. Add beef and brown on all sides, about 7–10 minutes. In separate bowl, mix soup and water. Slowly add soup and water to skillet, scraping the bottom as you mix with beef. Add mushrooms and wine.
    Cook over medium-low heat for 1 hour, stirring frequently. Scrape the bottom of the skillet when you stir. Cool and freeze in freezer bag.
    Reheating Instructions
    Defrost Stroganoff overnight, stir in sour cream, and heat on medium-low 30–45 minutes or until it is thoroughly heated.
    PER SERVING
    Calories: 507 | Fat: 29g | Protein: 39g | Sodium: 690mg | Carbohydrates: 22g | Fiber: 1g
    Make It Last
    One of the benefits of owning a freezer is the ability to stock up on meat when it goes on sale. To help your meat taste as fresh as possible for as long as possible, rewrap it when you come home from the grocery store. Rather than put it directly in the freezer, repackage it in freezer bags or freezer wrap.
Ricotta and Beef Stuffed Shells
    NO DEFROSTING NEEDED!
    INGREDIENTS | SERVES 6
    1 pound ground beef
    1 small onion, chopped
    1 clove garlic, minced
    3 slices white bread
    1 cup mozzarella cheese
    ½ cup ricotta cheese
    1 egg
    ½ cup milk
    1 teaspoon Italian seasoning
    1 (12-ounce) box jumbo pasta shells, uncooked
    2 (24-ounce) jars spaghetti sauce (to be used on reheating day)
    1 cup mozzarella cheese (to be used on reheating day)
    Freezing Day
    In a skillet, brown ground beef and onion for 7–10 minutes or until meat is thoroughly cooked. Add garlic and cook 1 more minute. Drain if needed. Put ground beef mixture in large mixing bowl. Add bread (torn into small pieces), mozzarella cheese, ricotta, egg, milk, and Italian seasoning to the mixing bowl. Mix well. Carefully stuff each shell with meat mixture. Flash freeze shells and transfer to freezer bag.
    Reheating Instructions
    Put frozen shells in a 9″ × 12″ baking dish. Pour up to 2 jars of sauce over the top of shells, depending on your taste. Spread 1 cup mozzarella cheese over shells. Cover with aluminum foil.