This week’s freezer menu is super easy and has some very affordable options! Add some simple things to your freezer to make taco night a lot quicker and more fresh. Seasoned Pinto Beans, Houston Style Salsa Verde, and Kids’ Veggie Quesadillas will be added to our freezer. This week we will make 3 Family Menu Items, 1 Snack, and 1 Kids’ Meal. 14 containers will be frozen.
Easy Seasoned Pinto Beans: (1 c fresh, 2 cups for Kids’ Recipe, 3 c to freeze)
- 1 lb dry pinto beans
- 2 tablespoons cumin
- 1 tablespoon dried oregano
- 3 cloves minced garlic
Put all ingredients in your crock pot, cover with 3″ of water and cook on low for up to 6 hours. Add water if needed as the beans cook.
If you compare the price per ounce to canned beans you save a lot of money using dry beans! Plus, you cut back on sodium and added ingredients. Later I’ll share recipes to use the beans in but the night I made this pot of beans I used them to make “10 minute Green Tacos” and Kids’ Veggie Quesadillas, then I froze the rest of the beans. For “10 Minute Green Tacos”- I just heated the shells and served with limes, shredded spinach, salsa verde, cilantro, avocado and sour cream. I don’t get bored with tacos when I have different combinations to keep it fresh!
Kids’ Veggie Quesadillas (2 fresh, 5 to freeze)
- 2 cups of cooked pinto beans
- 1 handful of fresh spinach
- 1 avocado
Add all ingredients to the blender and mix until smooth, adding water or liquid from the crock pot if needed. Spread filling in between two tortillas then fry on medium heat until crispy. Store leftover filling in freezer bags, laying flat for easy storage and defrost. I had enough filling to make 2 quesadillas and freeze 5 snack bag sized portions.
To go along with my beans I made a Houston Style Salsa Verde. There’s nothing like the creamy green salsa that you find in TexMex restaurants in Houston. They have Green Salsa here in Colorado but it’s not the same! I make my own in large batches and freeze portions to go along with our taco dinners or just to munch on as a low sodium, preservative free snack.
Houston Style Salsa Verde: (2 fresh, 3 to freeze)
- 2 lbs fresh tomatillos
- 2-4 jalapeños
- 2 limes
- 2 avocados
- 1 bunch of cilantro
- 6 cloves of garlic
Peel husks off of tomatillos and place in a pot with water to cover. Bring to a boil and simmer about 5-10 minutes until tomatillos are tender when poked with a knife, but still bright green. Drain the pot and place tomatillos in the blender to cool before processing. Add chopped jalapeños, juice of two limes, chopped avocado, cilantro and minced garlic. Blend until smooth then package in small containers or freezer bags. Freeze in 8 oz. portions. When you’re ready for a taste of TexMex, defrost in the microwave with the lid removed for a minute or two, or defrost in the fridge the night before.
To fulfill my crazy meat craving I made my favorite Beef Stroganoff recipe from Martha Stewart. I love all of her recipes!
Beef Stroganoff (1 fresh, 3 to freeze)
I double this recipe and package in medium rectangle containers to freeze. When you’re ready to raid your stash you have an easy dinner waiting for you- defrost stroganoff, boil some pasta, and serve with a side salad for a 10 minute dinner!
My husband contributed to the freezer stock by adding Homemade Pizza Dough (1 fresh, 1 to freeze)
We use a bread machine to do all the sticky work. Friday Night Pizza has been a family tradition for many years. When you make the dough then freeze it you can simply put the dough in the fridge in the morning, roll out the dough on Friday evening, and top it with whatever sounds good! Comfort food without the additives and awesome for budgeting!
Here’s my schedule and how I pulled it off. *Priority Meals
- Saturday- Houston Style Salsa Verde during nap time.
- Monday- *Stroganoff Slow Cooker started in the morning.
- Wednesday- Seasoned Pinto Beans in the morning, *Kids’ Veggie Quesadillas at Dinnertime.
- Friday- Pizza Dough made by hubby in the evening.
If you just can’t swing the beans or salsa or pizza dough it’s ok! Just make the Kids’ Veggie Quesadillas with canned beans and make the one large double recipe of Stroganoff. No biggie! The point is taking the time to make food in larger batches and freeze for later. Order Pizza Hut or grab a frozen pizza if it’s too much! Freezer cooking is easy. You work it in to what you’re already doing and what I love is that it’s so easy on your budget! No tossing out food that got old in the fridge, because it just goes straight to the freezer.