10 recipes to freeze for busy weeks

Weeks are overloaded. To reconcile everything, you have to know how to make concessions. And when it comes to meals, no compromise is possible. To eat well and save precious minutes, here are 10 recipes to freeze.

Vegetarian Chili

Ingredients

• 1 tbsp oil
• 1 chopped onion
• 1 chopped red or green bell pepper
• 2 garlic cloves, finely chopped
• 2 stalks of celery, chopped
• 2 tablespoons chili seasoning
• 2 tablespoons ground cumin
• 1 can 28 oz diced tomatoes
• 1 can 14 oz kidney beans drained
• 1 12 oz can corn kernels drained or frozen corn
• 1 1/4 cup minute rice (brown or white)
• 1/2 cup vegetable broth
• s alt and pepper to taste

Preparation

• In a medium saucepan, heat oil and sauté onion, garlic, bell pepper and celery over medium-high heat.
• Stir in chili powder and cumin. Cook for 1 minute.
• Add tomatoes with juice, then beans and corn. Bring to a boil. Reduce heat, cover and simmer for 5 minutes.
• Add rice and stock, bring back to a boil, cover and simmer for 5 minutes, stirring occasionally.
• Remove from heat, cover and let stand and freeze.

Source – Recettes.qc.ca

Individual shepherd's pie

Ingredients

• 1-1/2 lb (675 g) Yukon gold potatoes (about 3 large), peeled, cut into 1" pieces
• 2 garlic cloves
• 2 lb (900 g) very lean ground beef
• 2 chopped onions
• 2 cups frozen corn, thawed, drained
• 1 cup of water
• 1 pkg (55g) Onion Onion Soup Mix
• 1 cup grated sharp Cheddar cheese
• 1/4 cup cream cheese product

Preparation

• Heat oven to 375°F.
• Cook potatoes and garlic in large pot of boiling water 15 min. or until potatoes are tender. Meanwhile, brown the meat with the onions in a large skillet; drain. Return to skillet. Stir in corn, water and soup mix; cook 3 min. or until water is absorbed, stirring frequently. Divide the mixture into 8 ramekins.
• Drain the potatoes; return to saucepan. Add cheddar and cream cheese product; reduce to a smooth and homogeneous purée. Place over the meat layer. Tracea cross pattern on the mash using a fork.
• Let stand and freeze.
• Bake 45-50 min or until heated through.

Source – Kraft Canada

Peasant Soup

Ingredients

1 c. canola oil

• 1 finely chopped onion
• 2 garlic cloves
• 1 ½ mix of legumes
• 1 c. dry mustard
• ¼ c. cayenne pepper
• ½ c. dried oregano
• ¾ cup canned tomatoes
• 220g mixed frozen vegetables
• 2 cups chicken broth
• 3 cups of water
• 1 pinch of s alt

Preparation

• Rinse the bean mixture well in cold water, drain and set aside.
• Finely chop the onion and mince or press the garlic.
• In a saucepan, sweat the onion and garlic in the oil until softened, about 4 min. Add the bean mixture, dry mustard, cayenne pepper and oregano. Cook for 1 min while stirring. Add tomatoes, frozen vegetables, broth and water.
• Bring to a boil, then reduce the heat, cover and simmer for about 35 minutes, or until the legumes are cooked through. Check seasoning.
• Freeze.

Source – Sos Cuisine

Tofu Burger Balls

Ingredients

• 1/3 cup oflong grain rice
• 130g regular firm tofu, diced
• 2 garlic cloves
• 3 green onions, chopped
• ½ cup fresh Italian parsley
• 1 c. soy sauce
• 1 c. paprika
• 4 drops of Tabasco sauce
• 1 egg
• 2 c. canola oil
• 2 slices of bread
• 1.tbsp mayonnaise

Preparation

• Preheat the oven to 175ºC/350ºF. Line a baking sheet with parchment paper. Cook the rice, then let it cool for a few minutes.
• In a food processor, combine the rice, tofu, garlic, green onions, parsley, soy sauce, paprika and Tabasco sauce, then pulse until coarsely chopped.
• Pour this mixture into a bowl and stir in the beaten egg. Form patties from this dough (2 per serving).
• Heat the oil in a skillet over medium-high heat. Cook the patties on one side for about 4 min until golden brown, then gently flip and cook the other side for about 5 min.
• Transfer the burgers to the baking sheet lined with parchment paper and bake in the middle of the oven for about 30 min, or until the patties are firm and cooked in the middle.
• Let the meatballs cool and freeze.

Source – Sos Cuisine

Vegetarian couscous

Ingredients

• 1 c. (15 ml) butter
• 2 garlic cloves,chopped
• 1 onion, chopped
• 2 celery stalks, minced
• 1 yellow bell pepper, diced
• 1 cup (250 mL) green beans, cut into chunks
• 1 can 19 oz (540 ml) diced tomatoes
• 1/2 cup (125 ml) orange juice
• 1/2 cup (125 ml) vegetable broth
• S alt and ground pepper, to taste
• Hot pepper sauce, to taste
• 1 cup (250 ml) whole wheat semolina (couscous), medium
• 1 can 19 oz (540 ml) chickpeas, rinsed and drained
• 2 c. (30 mL) fresh oregano, chopped or
• 2 c. 1/2 tsp (10 ml) dried oregano
• 2 c. (30 mL) fresh mint, chopped or
• 2 c. (10 ml) dried mint
• 1 1/2 cup (375 mL) Feta, diced or crumbled (just before serving)

Preparation

• In a large skillet or saucepan, melt the butter over medium-high heat. Sauté the garlic, onion, celery, bell pepper and beans. Cook for 2 to 3 minutes.
• Stir in tomatoes, orange juice and broth. Bring to the boil, season and add the hot pepper sauce.
• Add wheat semolina, stir and cover. Turn off the heat and let stand for about 5 minutes or until the semolina has absorbed most of the liquid. Separate the semolina grains with a fork if necessary.
• Let cool and freeze.
• Add the chickpeas, herbs and Feta, mix well just before serving.

Source - Dairy Goodness.

Red lentil and coconut milk soup

Ingredients

• 300 g of coral lentils
• 400 g of tomato pulp
• 40 cl of coconut milk
• 4 tablespoon(s) of frozen onions
• curry
• 1 tablespoon(s) of oil
• coriande
• s alt, pepper

Preparation

• In a casserole dish, brown the frozen onions (or a peeled and chopped onion) over low heat in the oil. When they are golden, add 1 tbsp. coffee (more if you like) curry powder. Mix, then pour in the coconut milk. Mix again and let reduce for 3 minutes.
• Add the tomato pulp and red lentils. Season with s alt and pepper and simmer for 20 minutes.
• Mix the lentils, adjust the seasoning and sprinkle with washed, dried and leafless coriander.
• Let stand and freeze in portions.

Source – Elle France

Meatloaf

Ingredients

• 3 c. chopped parsley
• 1 c. minced garlic
• 1 egg
• 1 c. mustard
• 1/3 cup Ketchup
• 1 lb ground beef
• 1 bag of onion soup
• ½ cup breadcrumbs
• ½ cup beef broth
• 1 cup tomato sauce

Prepare

• Preheat oven to 350 degrees
• Mix the ground beef with the contents of thesachet of onion soup, breadcrumbs, beef broth, egg and mustard
• Butter a 20cm square baking dish. Spread the mixture evenly in the dish.
• Cover with ketchup. Bake for 35 minutes.
• Let cool
• Freeze

Source – Practical-Practices

Daniel Vezina-style stew

Ingredients

• 650g Beef Blade
• 160g oxtail
• 300g beef shank
• 4 2" marrow bones, soaked overnight in cold water
• Fleur de sel, to taste
• 1 large spanish onion
• 2 cloves
• 1 bouquet garni
• 1 leek
• 2 stalks of celery
• 300 g baby carrots
• 8 turnips (kohlrabi)
• 12 baby potatoes

Preparation

• In a large cauldron, place the blade, the piece of tail and the slice of beef shank and add water to the height of the pieces of meat. Add the onion studded with cloves and the bouquet garni. (For 2 or 4 portions, add the bouquet garni only halfway through cooking.)Leave to cook for another 3 hours.
• Clean the leeks and cut them into slices. Cut the celery stalks into 3 equal parts. Peel and clean the carrots and turnips. Add all the vegetables and the bones to the marrow, 20 min before the end of cooking.
• Let cool and freeze.

Source – Zest Recipes

Sweet and Sour Meatballs

Ingredients – Dumplings

• 1 can of 398 ml crushed pineapple in juice
• 2 lb ground beef
• ½ cup plain breadcrumbs
• ½ cup chopped onion
• 1 egg
• s alt, pepper
• Ingredients – Pineapple Sauce
• 2 c. cornstarch
• ¼ cup of water
• 1 c. tablespoon white wine vinegar
• ¼ cup brown sugar
• ¼ cup of ketchup
• ¼ cup onions

Preparation – Dumplings

• Preheat the oven to 200°C (400°F).
• Drain the pineapples. Reserve the juice.
• In a large bowl, combine the crushed pineapple, beef, breadcrumbs, onion, egg, s alt and pepper with your hands. Shape 40 to 45 meatballs, calculating about 15 ml (1 tablespoon) of the mixture for each one. Place them in a baking dish lined with parchment paper.
• Bake for about 15 minutes or until the internal temperature reaches 70°C (160°F).

Preparation – Pineapple Sauce

• In a small bowl, dissolve the cornstarch in the water.
• In a large saucepan over medium heat, combine reserved pineapple juice, white wine vinegar, brown sugar and ketchup. Add the cornstarch and water mixture, then bring gently to a boil or until the mixture thickens.
• Add meatballs and coat well with sauce. Sprinkle the meatballschopped green onions, if desired.
• Let cool
• Freeze

Source – IGA

Vegetable croquettes

Ingredients

• 4 cups of shredded vegetables
• 1 cup breadcrumbs
• 2 eggs
• 1 chopped green onion
• 2 c. tbsp olive or sunflower oil
• Lime wedges to taste
• Seasonings
• 1 c. garlic powder
• Zest of a lemon
• 1 c. chopped fresh basil or 1 tbsp. dried basil
• S alt and pepper

Preparation

• Take the grated vegetables and squeeze them with your hand through a sieve to squeeze out the excess water.
• In a bowl, mix the vegetables with all the other croquette ingredients.
• Form the croquettes with your hands and press firmly so that they hold together well.
• In a frying pan over high heat, heat the oil and sear the croquettes for 1 minute on each side. Reduce the heat to medium and cook the croquettes for another 3 to 4 minutes on each side, until golden brown.
• Let cool.
• Freeze the croquettes.