The Everything Freezer Meals Cookbook Read Online Free PDF Page A

minutes, or until chicken is fully cooked. Do not overcook.
    PER SERVING
    Calories: 230 | Fat: 6g | Protein: 25g | Sodium: 1200mg | Carbohydrates: 22g | Fiber: 1.5g
    Teriyaki Sauce
    Bottled teriyaki sauce is readily available at the grocery store, but you can also make a similar sauce. To make your own style of teriyaki sauce, mix the following in a food processor: ¼ cup soy sauce, ¼ cup water, 2 tablespoons honey, 1 clove minced garlic, ¼ teaspoon allspice, and 1/8 teaspoon ground ginger.
Bruschetta Turnovers
    NO DEFROSTING NEEDED!
    INGREDIENTS | SERVES 4–5
    1 (17-ounce) box frozen puff pastry
    3 cloves garlic, minced
    1 small tomato, chopped
    4–6 fresh basil leaves, chopped
    ¼–½ cup shredded mozzarella cheese
    2 tablespoons olive oil
    4 tablespoons Parmesan cheese
    Freezing Day
    Defrost puff pastry on the counter for about 30 minutes. Spread puff pastry sheet on a floured surface and roll it out a few times to flatten folds in pastry. Use a 3″ diameter circle and cut out 9 circles. On half of each pastry circle put garlic, tomato, basil, and mozzarella cheese. Fold over half of each circle (making a half moon shape) and seal edges by pressing down. Place on baking sheet and flash freeze. Transfer to freezer bag.
    Reheating Instructions
    Place frozen pastries on baking sheet and bake at 400°F for 10 minutes. Brush each turnover with olive oil and sprinkle with Parmesan cheese. Return to oven for 10–15 additional minutes until pastry turns a golden brown.
    PER SERVING
    Calories: 532 | Fat: 35g | Protein: 11g | Sodium: 282mg | Carbohydrates: 46g | Fiber: 2g
    A New Take on Classic Bruschetta
    These turnovers are a variation of traditional Italian bruschetta. Traditional bruschetta is made by rubbing toasted bread with olive oil and garlic.
Cheesy Artichoke and Spinach Spirals
    When cutting the spirals, use a serrated knife. You will get a clean cut and it will help prevent the bread from tearing.
    INGREDIENTS | SERVES 4
    1 (11-ounce) can refrigerated French bread loaf
    1 (10-ounce) package frozen spinach
    1 (14-ounce) jar artichoke hearts
    1 (5-ounce) can sliced water chestnuts
    2 tablespoons minced onion
    1 (8-ounce) package cream cheese
    2 cups Monterey jack cheese
    ¼ teaspoon red pepper flakes
    Freezing Day
    Unroll the dough and roll it out to a 12″ × 13″ rectangle. Defrost the spinach and squeeze out extra water. Drain the artichoke hearts and chop into pieces. In large mixing bowl, mix chopped artichoke hearts with the spinach. Add remaining ingredients to bowl and mix thoroughly.
    Spread mixture on the dough, and roll up into a tight roll using wet fingers to seal the seam. Pinch and seal the ends closed. Bake at 375°F for 25–30 minutes or until it is golden brown. Cool, wrap with plastic wrap, and freeze.
    Reheating Instructions
    Defrost in the refrigerator overnight. Bake at 350°F for 15 minutes or until heated. Cut into 6–8 slices.
    PER SERVING
    Calories: 664 | Fat: 46g | Protein: 28g | Sodium: 1048mg | Carbohydrates: 40g | Fiber: 4.5g
    Best Ways to Defrost and Squeeze Dry Spinach
    Try these tips for defrosting and squeezing water out of spinach. One method is to defrost spinach in a microwave. Then fold a towel around the defrosted spinach and, holding the towel over the sink, twist one end of towel in one direction and the other end in the opposite direction squeezing out the water. A second way to accomplish this is to use a mesh strainer under running water to defrost the spinach, then press spinach against the mesh to squeeze out water.
Orange Cheese Sticks
    NO DEFROSTING NEEDED!
    INGREDIENTS | SERVES 5
    1 cup flour plus additional tablespoons as needed
    1 cup shredded Cheddar cheese
    6 tablespoons margarine
    ½ teaspoon baking powder
    ¼ teaspoon salt
    2 tablespoons orange zest
    ¼ cup orange juice
    Freezing Day
    Mix all ingredients to form a dough. If dough is too wet, add additional flour one tablespoon at a time. Roll out dough on a floured surface. Roll to 1/8″ thick and 5″