Freezer Cooking. I love it.
I’ve done different forms over the years including the full-on 30 meals in one session. I’ve visited the chains, like Dream Dinners. Now adays, with limited freezer space and limited time, I’ve been doing Mini Freezer Cooking Days. I’ve posted a few in the past here are the links:
Marinades
Ground Beef
Recently I decided on a different approach, which are mini freezer cooking days based on types of meat. Recently I received a Safeway Just for You coupon for $3.49 a pound ground beef. I don’t know what everyone else in the country is paying, but this is actually great! I purchased about 5 pounds and I also used 1 pound of ground pork.

So I just did a Ground Beef Mini Freezer cooking day. Here is what I made:

1. Saved 1 pound for meat loaf (two weeks from now). I wrapped it in a Ziploc gallon bag and froze it.

2. Used 2 pounds for Taco meat (which I used for dinner that night, froze 2 containers and kept one for Tuesday Night)

3. Browned 1 pound ground beef with onions for use in other meals and divided into 2 containers

4. Browned ½ pound of ground sausage and 1 pound of ground beef with onions to use in other recipes. I divided this into 3 Ziploc bags.

In total I get 10 “dinner starters” for 2 hours of work.

So what kinds of things can I make?

With the taco meat I can make tacos, taquitos, and an enchilada pie.

With the browned meat I can use when a recipe calls for browned ground beef like chili or spaghetti.

With the mixed pork and beef I can use to make spaghetti sauce and other recipes that call for a ground beef.

Betty crocker inspired me to do this so here is the link to these recipes:

Easy Dinner Starters
I am sharing this recipe on Gluten Free Wednesdays.
Ligia

My husband loves chocolate. I’ve been in the market for a new gluten free chocolate “something” recipe.
I found this recipe for Chocolate Pudding Cake in Family Circle magazine. I adapted it to fit our family.
I love that I can use my crock pot!

I substituted the canola oil with coconut oil and 1 cup milk with almond milk. We are also dairy free now. I used my flour blend instead of the all-purpose flour.
 
Ingredients
            3/4 cup  all-purpose flour
            1/4 cup  unsweetened cocoa powder
            1 box (3.4 oz) cook-and-serve chocolate pudding and pie filling
            1/4 plus 1/3 cup sugar
            2 teaspoons  baking powder
            1/4 teaspoon  salt
            1/2 teaspoon  ground cinnamon
            1/4 teaspoon  ancho chile powder (optional)
            1 cup  milk
            2 tablespoons  canola oil
            1 tablespoon  vanilla extract
            3/4 cup  mini chocolate chips
            3 tablespoons  chocolate sauce
            1 1/2 cups  boiling water
Whipped cream (optional)

Directions

1. Coat a 4-quart slow cooker bowl with nonstick cooking spray. In a medium bowl, whisk together flour, cocoa powder, pudding mix, 1/4 cup of the sugar, the baking powder, salt, ground cinnamon and, if desired, ancho chile powder. Make a well in center and add milk, canola oil and vanilla. Gently stir until batter is smooth. Stir in chocolate chips. Pour evenly into prepared slow cooker bowl.
2. In a small bowl, stir together chocolate sauce and remaining 1/3 cup sugar; pour in boiling water and stir until smooth. Pour over batter in slow cooker. Cover and cook on HIGH for 2 1/2 hours or until cake is puffed and top layer is set. Let stand, covered, 30 minutes before serving. Serve with whipped cream, if desired.

I am sharing this recipe on Gluten Free Wednesdays.
Ligia

Adapted from a recipe by Stacy Myers Crock On!

I’m always looking for yummy desserts to try out. I especially like it when I can use my crockpot. My challenge is that I have to bake and cook gluten free. So, here I am trying to adapt yet another recipe to fit our lifestyle. It turned out pretty good!

Cinnamon Raisin Gluten Free Bread Pudding

Ingredients:

6 cups day old bread cubes (I used gluten free bread)

½ cup raisins

4 eggs

1 cup whole milk

½ cup brown sugar

1 ½ teaspoons vanilla

1 teaspoon cinnamon

¼ teaspoon nutmeg

2 tablespoons maple syrup

 

Steps

Butter a 3-4 quart crockpot VERY well. Place ½ of the bread cubes in your crock. Sprinkle with half of the raisins. Place the rest of the bread and raisins on top the first layers. In a mixing bowl, combine eggs, milk, sugar, vanilla, cinnamon, and nutmeg. Whisk. Pour evenly over the bread cubes. Press down gentle with a spoon to coat all pieces of bread with egg mixture. Cover and cook on high for 1 ½ -2 hours or until set. Test with a knife-slide a knife into the center. If it comes out clean, your pudding is done. Drizzle top with maple syrup.

 

For next time:

I am going to mix the bread with the egg mixture in a bowl and then pour it all in. I had a hard time getting all the pieces wet.

Also I only cooked 1 ½ hours and I think 2 hours would have been better. I like it more firm.

I am sharing this recipe on Gluten Free Wednesdays.
Ligia