I'm getting more adventurous in my freezer cooking sessions! Today I made 2 pans of Chicken Cordon Bleu (one for tomorrow, and one to freeze), 3 recipes of Rosemary Porkchops, and 3 recipes of Sloppy Joes.
The Chicken Cordon Bleu was really easy. I didn't use nearly as much cream of chicken soup as it called for. The bigger pan went into the fridge for tomorrow's dinner and this week's lunches. The pie pan went into the freezer (once frozen it will go in a ziploc).
I had two big trays of porkchops that were taking up room in the deep-freeze, so I turned them into Rosemary Porkchops!! This is my mom's recipe and my husband LOVES it.
In a Ziploc bag, place:
4 boneless porkchops
1/2 cup of soy sauce
1/4 cup water
2 tbsp brown sugar
1 tbsp dried rosemary
Shake bag to mix. [Here is where I freeze it.]
Marinate in fridge for 3 hours [Or, let thaw overnight in fridge]
Place in baking dish and cook for 30-35 minutes at 250 degrees.
Yes, when I'm running out of soy sauce, I cheat and use the packets from the Chinese take-out place. Just FYI, fourteen packets get me the 1/2-cup of soy sauce that I need for this recipe!! I also don't use all the rosemary this recipe calls for because it seems like a lot to me. I usually throw everything into the crockpot (frozen) before I go to work. But if I'm not working, I cook it per the original instructions.
I browned 3 pounds of ground beef for the triple-recipe of lasagna casserole that I plan to make. I also browned 6 pounds for a triple recipe of these sloppy joes.
Next up? Pizza Casserole & More Taco Meat
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