This week I would like to share with you Freezer Pleasers.
I just love having prepared meals ready in my freezer, especially at this time of the year when there is so much going on with shopping, baking and Christmas festivities.
Having meals ready in the freezer is like having money in the bank -- it makes life so much easier.
Freezer Beef Casserole
2 cups canned red chili sauce
2 tablespoons flour
4 cups low-sodium tomato puree
1 1/2 teaspoons mild or hot chili powder
15 ounces lean ground beef
1 medium onion, diced
12 6-inch corn tortillas, quartered
5 ounces sharp cheddar cheese, shredded
1 can black olives, pitted and chopped or sliced
To prepare sauce, in a medium saucepan stir 1/4 cup of the chili sauce and the flour until flour is dissolved. Gradually stir in remaining chili sauce, tomato puree and chili powder. Bring mixture to a boil over medium high heat, stirring occasionally. Cook 2 minutes or until slightly thickened. Remove from heat and let cool. Meanwhile, in a large, nonstick skillet cook beef and onion over medium-high heat. Cook, stirring to break up meat, 4-5 minutes, or until beef is no longer pink. Remove from heat; set aside. Preheat oven to 375 degrees. Spray a 9x13-inch casserole with nonstick cooking spray. Spread 1/2 cup of the cooled sauce over the bottom of prepared casserole. Dip tortilla quarters into remaining sauce; arrange evenly in casserole. Sprinkle evenly with one-third of the beef mixture, one fourth of the cheese and one-fourth of the olives. Top evenly with 1/2 cup sauce. Repeat layers two more times. Dip remaining tortilla quarters into remaining sauce; arrange over sauce in casserole. Top evenly with remaining cheese, olives and sauce. Bake, covered, 35 minutes. Uncover, bake 25-30 minutes longer. Let stand 5 minutes.
Makes 12 servings; each serving is 5.5 Weight Watchers points.
2 pounds ground turkey breast
1 cup quick-cooking oats
1/2 cup ketchup
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese
1 tablespoon dried oregano
3 tablespoons Worcestershire sauce
2 tablespoons low-sodium soy sauce
2 teaspoons dried basil
1 teaspoon garlic powder
1/4 cup ketchup
Preheat oven to 400 degrees. Combine the first 10 ingredients in a large bowl. Place in a 9x5-inch loaf pan coated with cooking spray. Top with the 1/4 cup ketchup. Meatloaf can either be frozen or bake at 400 degrees for 1 hour and 15 minutes or until done. Let stand for 10 minutes before slicing. Thaw meatloaf before baking if frozen.
Serves 6; each serving is 5 Weight Watchers points.
2 10-ounce packages frozen broccoli and cauliflower, thawed and drained
1 10 3/4-ounce can condensed low-fat cream of chicken soup, undiluted
1/2 cup crushed seasoned stuffing mix
1 tablespoon reduced fat margarine, melted
1/4 cup reduced fat shredded cheddar cheese
1 tablespoon lemon juice
Place vegetables in an 8-inch square baking pan coated with non-stick cooking spray. Combine soup and lemon juice; pour over vegetables. Toss stuffing and margarine, sprinkle over soup. Cover and bake at 350 degrees for 25-30 minutes. Uncover and sprinkle with cheese. Bake 5 minutes longer until cheese is melted.
FOOD FOR THOUGHT: Lord, please pick up my spirits ... and I could use a little help in the kitchen, too.
GARY'S TIP: Need chopped nuts for a recipe? Put them in a plastic bag and roll them with a rolling pin. Then just pour them from the bag and there's no cleanup.
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