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

large saucepan.
     
Place over high heat.
     
Bring to a rapid boil.
     
Add the turkey and beans.
     
Reduce heat to low.
     
Cover and simmer for 1 hour.
     
Remove the lid and continue cooking for 10 minutes.
     
Place the saucepan in the refrigerator for a rapid cool.
     
Pour the cooled chili into freezer containers and freeze for up to
    three months.
     
To reheat, remove the chili from the freezer.
     
Place 1/4 C of water in a saucepan.
     
Add the chili and cook over medium heat until heated through.
     
To thicken the chili, mash some of the kidney beans against the side
    of the pot and stir well to incorporate.
     
     
Serve with a salad and crusty bread on the side, or on a bed of rice
    or mashed potatoes. This is an easy lunchtime treat that you can put
    in a thermos for the children to take with them, serve when they are
    home at the weekends, or when you have to feed them during the
    school holidays.
     
     
Note: If you are making dried kidney beans from scratch, be sure to
    soak them well overnight and use boiling water. Discard the water
    and rinse well several times. Boil for at least 45 minutes. Do not
    use a pressure cooker. 
     
     

 
SUPER-FAST BURGERS
     
2 lbs ground chuck
     
Wax paper
     
Freezer paper
     
Butter or margarine
     
     
Shape the ground chuck into four inch patties.
     
Place the wax paper on a flat surface.
     
Place a patty on the wax paper.
     
Add a piece of wax paper to the top of the patty.
     
Add another patty.
     
Continue until all the patties are stacked alternating back and
    forth between the patties and wax paper and being sure to end with
    the wax paper.
     
Wrap in the freezer paper and secure tightly.
     
Freeze for up to two months.
     
When ready to use place the butter in a skillet.
     
Heat on medium heat until butter is melted.
     
Add the patties.
     
Cook 7 minutes.
     
Flip and cook an addition 7 minutes or until as well done as you
    like.
     
     
This will save you time and money over fast food joints. Be sure to
    have hamburger buns, cheese and other toppings at the ready for a
    great burger meal. They can all be frozen as well. 
     
     
You can also add your own homemade hash browns to the meal. Shred
    your potatoes (such as russets) in your food processor and brown in
    a couple of tablespoons of butter with some shredded onion and a
    sprinkle of pepper, nutmeg and celery seed. 
     
     
You can also season the meat as you like, using Worcestershire
    sauce, barbecue sauce, and more.
     
     

 
HOMEMADE HAMBURGER SUGGESTIONS :
     
     
Try any of the following variations:
     
     
TASTY BURGER
     
Add a dash of Worcestershire sauce, a sprinkle of garlic powder and
    onion powder for a more savory burger. Use a half-teaspoon of each
    per half pound, or to taste. Mix Well and form into patties.
     
     
ITALIAN BURGER
     
Add garlic powder, onion powder and dried oregano. Mix Well and form
    into patties.
     
     
MEATLOAF BURGERS
     
Use your favorite meatloaf recipe and form into patties. You can
    also shape into thin oblongs in order to fit them nicely on bread
    for a great meatloaf sandwich in minutes.
     
     
CHEESEBURGER
     
Wrap the meat from the savory burger recipe of your choice around
    about 1 ounce of cheese, sliced from a large slab, or a sliced piece
    of cheese folded into halves or quarters.
     
     
Cheese choices can include:
     
     
Cheddar
     
Swiss
     
Monterey Jack
     
Bleu
     
     
Freeze by layering between pieces of wax paper.
     
     
When you cook them, be sure to cook them through thoroughly to melt
    the cheese. Try not to poke them with a fork or flatten them with a
    spatula, so the melted cheese will not come gushing out.
     
     
MEXICAN BURGER
     
Use chili powder for seasoning, a dash of onion and garlic, and
    perhaps some chopped onions and pepper. To make your meat stretch
    further, try adding a cup of black beans or kidney beans per half
    pound of meat. Serve with shredded lettuce, cheese, guacamole and
    sour cream on the