Freezer Meal #1

Chili
4.20 lbs ground beef
4 packets McCormicks chili packets
1 chopped yellow onion
2 chopped green bell peppers
29 oz can Pinto & Kidney beans
29oz can crushed tomatoes
2-29 oz cans diced tomatoes
1 tbsp. Crushed red pepper flakes
Salt & pepper

• In the biggest pot I own I browned all the meat. I seasoned it with salt, pepper, and red pepper flakes. Drain and reserve the fat. 
• Return the fat back to the pan. Sauté the onions and bell peppers until soft and translucent. Drain again, discard the fat.
• Drain and save the bean juice into a bowl. If your chili needs liquid I add this. Tonight I needed half the bowl.
• Add meat, veggies, beans, seasoning packets, diced and crushed tomatoes back into the pot. Everyone in the pool!
• Bring to a boil, cover, and simmer until hot. About 20 minutes.
• Serve with cheese or sour cream.

To make this a freezer meal: Cool completely then portion into Tupperware. 

To use: Thaw then reheat in a pot.
The 3 square containers are about 2.5 pounds and the 2 round containers are about 1.5 pounds.

How To: Freezing Dairy

This past week I made potato leek soup. One of the ingredients I needed was heavy cream. I bought a larger container so I could freeze the remaining cream for future use! Next time I need it all I have to do is pop one out of the freezer.

You will need; heavy cream or buttermilk, a tablespoon and ice cube trays

I started out measuring just so I would know how many cubes I would need to use. My ice cube tray holds 1 tablespoon of cream. If I have a recipe that calls for 2 tablespoons, I will need to use 2 cubes.

I put my cream cubes into the freezer and waited, be patient! These take longer to freeze than water becuase the liquid is thicker.

Two hours later I popped them out and put them into a labeled ziplock baggie. Ta da! This is a great way to save cream that is about to expire.

Please leave any feedback in the comments section below!