The Everything Freezer Meals Cookbook by Candace Anderson Page B

Ragout
    Shrimp and Sausage Jambalaya
    Grilled Curry Shrimp
    Sausage and Biscuit Breakfast Sandwiches
    Honey Mustard Baked Pork Chops
    Shrimp Pesto
    Pork Tenderloin with Bacon
    Pot Stickers with Sesame Ginger Dipping Sauce
    Braised Apple Stuffed Pork Chops
    Honey Sesame Pork Tenderloin
    Walnut Tarragon Pork Cutlets
    Hot and Spicy Shrimp Kabobs
    Sweet and Spicy Pork Chops
    Grilled Orange Salmon
    Clam Spaghetti
    Sausage and Peppers
    Baked Barbecue Pork Chops
    Tuna Bake
    Cranberry Apricot Pork Chops
Parmesan Crusted Pork Chops
    NO DEFROSTING NEEDED!
    INGREDIENTS | SERVES 6
    Salt and pepper to taste
    6 pork chops
    1 tablespoon vegetable oil
    2 tablespoons butter
    1/3 cup flour
    2/3 cup milk
    1 egg
    1 small onion, finely chopped
    ½ cup Parmesan cheese
    Freezing Day
    Salt and pepper pork chops to taste. In a skillet over medium-high heat, brown pork chops in oil, 3–4 minutes per side, then arrange them in a single layer on a baking sheet. In a saucepan, melt the butter. Gradually stir in flour and milk and mix with a whisk to remove all lumps. Add the egg and mix well. Cook 5–10 minutes, stirring often, until mixture turns shiny. Stir in onion and cheese. Spread the mixture over the top of each pork chop. Flash freeze the pork chops then transfer to a freezer bag.
    Reheating Instructions
    Fully defrost chops in refrigerator for approximately 24 hours. Bake pork chops at 350°F for 30–45 minutes or until pork chops are fully cooked. To cook pork chops straight from the freezer, bake at 350°F for 1 hour–1 hour 15 minutes or until pork chops are fully cooked. Cooking time will depend upon the thickness of the pork chops.
    PER SERVING
    Calories: 426 | Fat: 27g | Protein: 39g | Sodium: 270mg | Carbohydrates: 5g | Fiber: 1g
    Portion-Control Pork Chops
    With pork chops it's easy to control portion size. Instead of freezing them all together in a casserole dish, flash freeze the pork chops then transfer them to a freezer bag. You may remove as many chops as needed from the bag on reheating night.
Shrimp Creole
    Bacon drippings add instant flavor to your dishes. After cooking bacon, pour the grease into a jar, secure the lid, and store in the refrigerator. Now you'll have bacon drippings available anytime you need them.
    INGREDIENTS | SERVES 6
    3 tablespoons bacon drippings (or vegetable oil)
    1 small onion, chopped
    1 small bell pepper, chopped
    2 cloves garlic, minced
    1½ teaspoons chopped parsley
    2 teaspoons sugar
    2 teaspoons seasoned salt
    ¼ teaspoon pepper
    1 (14-ounce) can seasoned diced tomatoes
    1 (8-ounce) can tomato paste
    1 tablespoon hot sauce
    2 pounds cooked shrimp
    Freezing Day
    In bacon drippings, sauté onion and bell pepper for 8–10 minutes until vegetables are soft. Add garlic and sauté 1 minute. Add remaining ingredients, mix, and immediately remove from heat. Pour into a freezer bag and freeze.
    Reheating Instructions
    Defrost in refrigerator 12–24 hours and put into saucepan. Simmer over medium heat for 20 minutes. Serve over rice.
    PER SERVING
    Calories: 241 | Fat: 9g | Protein: 25g | Sodium: 687mg | Carbohydrates: 15g | Fiber: 2.5g
Marinated Red Snapper
    When you purchase red snapper, make sure you ask for fillets with the skin. The skin helps to hold in the flavor of the fish, and also holds the fillet together so it doesn't fall apart during cooking.
    INGREDIENTS | SERVES 4
    2 tablespoons teriyaki sauce
    4 tablespoons olive oil
    4 tablespoons lime juice
    4 red snapper fillets
    Freezing Day
    In food processor, mix teriyaki sauce, olive oil, and lime juice. Place snapper in a freezer bag. Pour in marinade and freeze.
    Reheating Instructions
    Defrost fish in refrigerator overnight and discard marinade. Place snapper skin side down on broiler pan. Broil 6 inches from heat 8–10 minutes until the fish is done cooking, or starts to flake.
    PER SERVING
    Calories: 309 | Fat: 15g | Protein: 41g | Sodium: 496mg | Carbohydrates: 3g | Fiber: 0g
Pork Ragout
    Ragout (pronounced ra-GOO) is a French term that