Freezer Cooking Day

Towards the end of July, I was thrilled to host my first ever freezer cooking day with my little sis and a good friend. I've done freezer cooking days by myself before, but it was SO much more fun to share the day with other people!! Thanks go out to my awesome momma for watching our combined 6 kiddos (3 of which were 8 months and younger!) during the 9 hour day!

We made 37 meals total and butterhorn rolls. The count included:

4 pans of Chicken Enchiladas
7 pans of Shredded Beef Enchiladas
3 bags of Hamburger Stroganoff
4 bags of Marinated Chicken
34 French Bread Pizzas
6 Broccoli Chicken Casseroles
6 pans of Manicotti Roll-ups
64 Butterhorn Rolls

I'll include a few of the recipes below, and will post the rest in another post later!

Chicken Enchiladas (Quadruple Batch)

2 whole cooked chickens, shredded (I cook them in the crock pot for 6-8 hours, then shred 'em)
2 tubs sour cream
6 cans cream of chicken soup
2 cans Rotel
1 can diced tomatoes
4 c. shredded cheddar cheese
30 tortillas

Comine the sour cream, cream of chicken, rotel, and diced tomatoes. Set back some to top the enchiladas with. Add the chicken to the cream mixture. Stuff the tortillas, roll them up, and place them seam side down on a greased sheet of heavy duty foil in a 9x13 pan (make the foil big enough to completely cover the pan as well as fold over the top of the pan once it's frozen.) Top with the remaining cream mixture and the shredded cheddar cheese. Freeze, then cover with the excess foil. Slide into a 2 gal. freezer bag and you aren't without your pan for more than a few hours!

To eat: heat up in the oven at 350-375ish for an unspecified amount of time (until they're done!)

Shredded Beef Enchiladas (ninetuple batch)

6 lbs. beef roast, shredded (again, I use the crockpot for 8-10 hours, then shred them)
2 large onions; diced
2 c. plain yogurt
4 c. shredded cheddar cheese
4 c. uncooked rice
8 beef bouillon cubes
4 (14.5 oz) cans diced tomatoes
2 T. parsley
1 T. black pepper
54 flour tortillas

Sauce:
6 cans tomato sauce
4 c. water
1/4 c. chili powder
1 T. oregano
1 T. cumin
4 cloves garlic, minced.

Prepare rice according to package directions, adding the beef bouillon cubes to the water.

In a large, large bowl, combine the shredded beef, onions, yogurt, cheese, tomatoes, parsley, and pepper.

Heat tomato sauce, water, chili powder, oregano, cumin, and garlic to boiling in a large saucepan, stirring occasionally. Reduce heat and simmer uncovered 5 minutes. Pour some into an ungreased pie plate.

Stire rice into beef mixture.

Dip each tortilla into sauce in pie plate to coat both sides. Spoon about 1/3 c. beef/rice mixture onto each tortilla. Roll tortilla around filling, place seam side down inside a 1 gal. freezer bag (8 enchiladas per bag.) Pour 3/4 c. sauce into a quart freezer bag and freeze flat.

To eat: heat up the enchiladas in the oven at 350-375 ish for an unspecified amount of time (until they're close to done) pour the sauce over the enchiladas in the last 5 or so minutes of baking.

Hamburger Stroganoff (quadruple batch)

2 large onions, finely chopped
1 c. butter
4 lbs. ground beef
1/2 c. flour
4 tsp. salt
4 tsp. pepper
4 cans mushrooms
4 cans cream of chicken soup
(when eating: 1 c. sour cream, & egg noodles)

Cook onion & butter on medium heat until transparent. Add meat; cook & stir until it has lost its red color. Add flour, salt, pepper, soup & mushrooms; cook 5 minutes. Cool a bit, then fill a gallon freezer bag half full. Seal the freezer bag and fold it in half then freeze.

To eat: cut bag from stroganoff, put frozen into a 9x13 glass dish and heat at 350-375ish until it is warm. Add 1 c. sour cream and stir, then put back in the oven until it's hot. Serve over hot cooked egg noodles ( we used about 1 bag.)