Read The Everything Freezer Meals Cookbook for Free Online Page B

Bake at 375°F for 1 hour 45 minutes–2 hours until shells are tender.
    PER SERVING
    Calories: 911 | Fat: 31g | Protein: 46g | Sodium: 1300mg | Carbohydrates: 114g | Fiber: 13g
    Stuffed Shells Two Ways
    An alternative preparation of this dish is to prepare and freeze it as an entire casserole rather than flash freezing the shells and assembling the casserole on serving day.
Grilled Sirloin Wraps
    An alternative to grilling your steak is to stir-fry it. On freezing day, cut steak into ½” strips and put into freezer bag with marinade. On cooking day, defrost steak, discard marinade, and stir-fry in a wok or skillet.
    INGREDIENTS | SERVES 6
    2 pounds sirloin steak
    ½ cup butter
    1/3 cup onion, minced
    3 teaspoons dried parsley
    2 tablespoons Worcestershire sauce
    ½ teaspoon yellow mustard
    ¼ teaspoon pepper
    ½ teaspoon salt
    12 flour tortillas (used on reheating day)
    ½ cup lettuce, shredded (used on reheating day)
    2 tomatoes, chopped (used on reheating day)
    1/3 cup Vidalia onions, chopped (used on reheating day)
    ½ cup sour cream (used on reheating day)
    ½ cup shredded Cheddar cheese (used on reheating day)
    Freezing Day
    Score the top of the steak by cutting slits across the grain. In saucepan, melt butter. Add onion, parsley, Worcestershire sauce, mustard, pepper, and salt. Cook on low heat 5–10 minutes. Remove marinade from heat and cool. Put the steak in a freezer bag and pour in the marinade. Freeze.
    Reheating Instructions
    Defrost steak and marinade overnight in the refrigerator, then discard marinade. Grill the steak over high heat until desired doneness. Let rest for 5 minutes. Cut steak into ½″ strips. To serve, layer each tortilla with steak, lettuce, tomato, onion, cheese, and sour cream. Roll like a burrito.
    PER SERVING
    Calories: 687 | Fat: 34g | Protein: 53g | Sodium: 629mg | Carbohydrates: 39g | Fiber: 3g
    Let Your Steak Rest
    Ever wondered why chefs let steak rest before cutting? During grilling, the juices flow inward and saturate the middle of the steak. When cut immediately after cooking, the juices flooding the middle have nowhere to go but out. By allowing it to rest, the juices have time to be reabsorbed evenly throughout the meat.
Steak and Tomatoes
    This hearty, rib-sticking dish tastes delicious served with mashed potatoes. It is a simple dish to prepare, but tastes like you spent hours in the kitchen.
    INGREDIENTS | SERVES 4
    1 pound top round steak
    1/3 cup flour
    Salt and pepper to taste
    2 tablespoons cooking oil
    1 onion, sliced
    1 (29-ounce) can chopped tomatoes
    Freezing Day
    Dredge steak in flour, salt, and pepper. In a skillet, brown steak for 3–4 minutes per side in cooking oil. Remove steak from skillet and sauté sliced onion in same skillet for 3–4 minutes. Return steak to skillet and add chopped tomatoes, then remove from heat and allow to cool. Freeze steak, onions, and tomatoes in a freezer bag.
    Reheating Instructions
    Defrost in refrigerator for 20–24 hours. Cook covered over medium-low heat, stirring occasionally, for 1 hour or until steak is tender.
    PER SERVING
    Calories: 447 | Fat: 27g | Protein: 27g | Sodium: 507mg | Carbohydrates: 24g | Fiber: 3g
Pepper Steak
    Flank steak is full of flavor, but it can be tough. Slice it thin and diagonally across the grain when you cut it into strips.
    INGREDIENTS | SERVES 4–6
    1½-pound flank steak
    1 green bell pepper
    1 yellow bell pepper
    1 red bell pepper
    1 large onion
    Stir-fry Sauce (Chapter 14)
    Water, as needed (used on reheating day)
    3 tablespoons cornstarch (used on reheating day)
    Freezing Day
    Cut steak, peppers, and onions into thin strips. Place into a mixing bowl. Add the Stir-fry Sauce to the bowl and mix well. Put meat, vegetables, and sauce in freezer bag and freeze.
    Reheating Instructions
    Defrost in the microwave. Put in skillet and stir-fry over medium-high heat for 7–10 minutes or until meat reaches desired doneness and vegetables are tender. Add water as needed. Use cornstarch to thicken