I tried to get into freezer cooking with my huge family and all of the after school activities we have but I haen’t been able to keep it up. what I can tell you, is the things I have successfully frozen after doubling the intended amount. Now I will warm you that we are cajun. I was born and raised in New Orleans so most of the food I cook has the holy trinity of seasonings (celery, garlic and onion).
cook a pork roast in the crock pot (the crock pot is key to maintain moisture) with the following sauce. 1 Can black beans-pureed, 1/2 cup sherry cooking wine, 4 tbsp worcestershire sauce, 2 tbsp dijon mustard, salt and pepper. cook all day in crock. Then let it cool, slice roast and freeze it with the sauce. When you want to eat it, take it out the day before and defrost in fridge. Pour contents into 13×9 backing dish and cover with foil. Heat on 350 until warm.
make this yummy sauce ahead of time. cook your favorite pasta and serve with warmed sauce:
26 oz plain pasta sauce (we use prego), 1/3 cup vodka, 1 cup heavy whipping cream, prosciutto (chopped and ready to use) or italian sausage. heat pasta sauce with cooked and prepper meat. add vodka and cream and heat until sauce begins to simmer. watch the sauce because with cream in it you can over heat it and make it turn. Let the sauce cool, and then freeze it. THIS SAUCE IS WONDERFUL. We leave the meat out at my house and do a 4 cheese tortellini. But the sauce is equally as good with the meat.
cook beef roast in crock pot with worcestershire and lots of garlic. I honestly make my own beef roast concoction but I could not tell you what is in it besides the worcestershire, garlic, salt and pepper. As long as you cover the meat in liquid (beef broth, water, etc) the meat will be very tender. Cook it in the lowest setting all day. When you freeze it, make sure it is submerged in the juices. I have made everything from vegetable beef stew, to fajitas with this beef. When it thaws, it shreds beautifully. When roast goes on sale I make about 4 of these and throw them in the freezer. I always have at least 4 in the freezer.
Etoufee sauce. Sautee garlic, onions, celery in butter. Then add tomato sauce and heavy cream until you have a nice balance. We like ours a little on the cream side, while my dad likes it more on the tomato side. I make this and freeze it. I can use the thawed sauce with chicken, over rice. Or with shrimp, over noodles. Or with crawfish over rice. Any white meat pairs well with this.
Red Beans and Rice-
1 package of red kidney beans
1 package sausage (optional)
3 celery stalks
1/2 small white onion
1/2 tbsp minced garlic
salt, pepper and tony cachere’s (or any new orleans/Cajun spice blend) to taste
wash red beans. soak overnight in water. drain the next morning. put in large stock pot and cover with water about 2 inches above beans. boil on med for about an hour stirring frequently. you may have to add more water (1/2 cup at a time) because as they boil they will soak up water. finely chop onions and celery and add those plus the garlic to the soup. *if you are lazy like me get the pre-chopped stuff from the freezer section in the grocery*. continue to boil the soup with the top on for 2-3 hours stirring frequently so the beans don’t burn on the bottom of the pot. Boil until the beans are soft and the water looks brown from the beans breaking down. When the beans are soft cut and add sausage and add salt, pepper and cajun spices to taste. Cook for another 20-30 minutes. If eating the beans that night, pull about 1/2 cup of beans out and mash them up and add back to the soup. This will thicken the beans and make it have a gravy like consistency. It’s better to put them in the refrigerator overnight to let the beans cool down and sauce thicken.
I freeze MASSIVE amounts of this. It thaws and reheats well. If going straight to the freezer there is no need to put int he fridge overnight). When friends come over I whip it out because they think it’s a novelty to have someone from New Orleans make them Red Beans and Rice lol.