Make and Freeze Recipes: Great Foods You Can Cook, Freeze, and Use Quickly and Easily (Eat Better For Less Guides) Read Online Free PDF Page A

paper
    towel.
     
Microwave 2 minutes on high or until the roll-up is as heated as you
    would like.
     
You can eat right on the plate, or wrap in a bit of tin foil or the
    paper towel for breakfast on the go.
     
     
If you want a more lunch-like meal, use chicken instead of the ham,
    and some cheddar or Swiss cheese for a different taste treat.
     
     

 
HOMEMADE SALSA
     
     
3 1/2 C peeled chopped tomatoes (about 4 large)
     
1 large green pepper, chopped
     
1 medium onion, chopped
     
1 T sugar
     
1/4 t salt
     
1 garlic clove, minced
     
3/4 t ground cumin
     
1/4 to 1/2 t fresh coriander
     
1/4 C white vinegar
     
2 T lemon juice or lime juice depending on taste
     
     
Combine all of the ingredients except the vinegar and juice in a
    non-reactive saucepan and bring to a boil.
     
Reduce the heat and add the vinegar.
     
Cook for an hour over low heat.
     
Remove from heat. Allow to cool.
     
Add the juice, stir well.
     
     
Refrigerate or freeze.
     
     
Note: You can make the salsa as chunky as you like depending on the
    size of the pieces you chop.
     
     
You might also like to run it through a blender or food processor to
    make it pureed and smooth.
     
     
This should keep well for up to three months in the freezer. You can
    freeze it in small tubs, and defrost in the refrigerator overnight
    or on the counter in about three hours. Then remove the container
    lid and start dipping.
     
     

 
HOT LUNCH OR DINNER IDEAS
     
     
It can be hard to come up with lunchbox ideas for the children day
    in and day out, or add a bit of a surprise to your brown bag. The
    recipe above for roll-ups and the following ones can help you pop a
    little something special into the family's packed lunch, instead of
    the usual sandwich. You can also make your own tarts as we discussed
    above, using your own pastry crust. One thing is for sure, the
    children won't want to trade anything for these little goodies!
     

 
MINI BURGER MUFFINS
     
     
1 egg
     
1/2 C milk
     
3/4 C white bread crumbs made from a day old loaf of bakery bread or
    your own bread
     
1 1/2 t salt
     
1/4 t pepper
     
1 lb ground chuck
     
Aluminum foil
     
     
Beat egg slightly in a large mixing bowl.
     
Carefully stir in the milk.
     
Add the breadcrumbs and stir well.
     
Sprinkle in the salt and pepper.
     
Add the ground chuck and mix all of the ingredients well with your
    hands, kneading like a meatloaf to combine completely.
     
Preheat oven to 350 degrees.
     
Spray each cup of a muffin tin with a non-stick cooking spray.
     
Fill each cup with the muffin mixture.
     
Bake 30 minutes.
     
Remove the pan from the oven and allow to cool 10 minutes.
     
Remove the muffins from pan and allow to cool completely on a wire
    rack.
     
Wrap each muffin tightly in aluminum foil.
     
Freeze for up to two months.
     
To reheat, remove the wrapped muffins from the freezer.
     
Preheat the oven to 450 degrees.
     
Place the wrapped muffins on a cookie sheet.
     
Bake 25 minutes. Unwrap lightly from the foil, and bake another 5
    minutes. Re-wrap to take for a hot lunch on the go, or serve on a
    plate with vegetables and salad on the side.
     
     
You can also use cooked ham chunks in this recipe and some cheese,
    and use as a hot breakfast muffin. You can also pop one or two of
    these into any lunchbox. By the time lunch rolls around, they will
    be defrosted. They are great hot or cold.
     

 
HEAT AND EAT CHILI
     
     
1 lb ground turkey
     
1 lg onion, chopped
     
2 garlic cloves, minced
     
48 ounces (6 cups) of your own tomato sauce (see recipe in the pantry section)
     
1 T chili powder
     
1 t ground cumin
     
1/2 t salt
     
1/4 t pepper
     
About 2 pounds of cooked kidney beans
     
     
Place the ground turkey in a large skillet over medium heat.
     
Add the onions and garlic.
     
Cook until the turkey is browned through and the vegetables are
    tender.
     
Drain well.
     
Place the tomatoes, tomato sauce, chili powder, cumin, salt and
    pepper into a