Freezer Food Friday: Sweet Corn

One of the things I like most about summer is corn on the cob.  I think we’ve had corn on the cob every week this summer, probably even multiple times.  My favorite way to make it is on the BBQ.  I wash the corn to remove any extra silks that hung around, then I dry it and cover it with a little butter and seasonings…wrap it in foil and on the grill it goes!  20 minutes later we have absolutely delicious corn that just falls off the cob!

This week for Freezer Food Friday, I want to give you my recipe for enjoying summers sweet corn all year long.  I know some people think that once you cook corn on the cob, if it doesn’t get eaten, then it needs to go in the garbage…I used to be one of those people.  But it’s so not true!  Read below and freeze some sweet corn today!

Sweet Corn


  • 4 cups of corn on the cob, husk and silks removed
  • 1/2 cup water
  • 1tsp salt
  • 1tsp sugar


  1. Cut the corn from the cob and place in a large pot.
  2. Place all other ingredients in the pot and cook, stirring lightly, until cooked through.
  3. Cool in the pot and then place in freezer bags.
  4. Once in freezer bags, place those bags in ice cold water to completely cool (this is key…you don’t want freezer burn on your corn!)
  5. Freeze!  Be sure to label with the date so you know how long it sits in your freezer.
**Freeze in portions large enough for your family.  But also freeze some in 1 cup sizes as well…these can be used in other recipes…like enchiladas!**

Freezer Food Friday 7/29/2011

This is one of my FAVORITE recipes…and it’s so easy to do!  For this recipe you will need to know how to Flash Freeze things.

Flash Freezing is a breeze!  Basically all you do is take an item (either before or after cooking) and set it in the freezer for about 20-30 mins so the top gets hard.  Then will you pull it out and set it in the zip lock bag for storage, the top doesn’t smear all over the bag!

Homemade Chicken Nuggets


  • 4-5 chicken breasts cut into strips or chunks
  • 1 egg beaten
  • 1/2 cup Parm. cheese
  • 1/4 cup Bread Crumbs (or I like to use crushed up Fiber One cereal…get some extra fiber in)
  • 3/4tsp Oregano
  • 1/4 tsp Paprika
  • Salt and Pepper to taste
  1. Place the beaten egg in one shallow bowl.
  2. Mix all the dry ingredients in a separate, shallow bowl.
  3. Take the chicken strips or chunks and dip first in the egg bowl and next into the dry bowl, making sure to coat all sides evenly.
  4. Place on a baking sheet and bake at 400 degrees for 20-25 mins.
  5. Flash Freeze for 20-30 mins and then place in zip lock bags and store in the freezer.

**You can flash freeze before cooking and store the chicken nuggets uncooked, but make sure you note that on your zip lock bag since you will want to bake in the oven as opposed to popping in the microwave**

***This is a really nice recipe to experiment with different flavors to.  If your kids like garlic, you can add some garlic powder to the dry mixture.  Or you can make them spicy with spicier flavors!  The possibilities are endless!***

Freezer Food Friday 7/22/11

Last week I started, Freezer Food Friday where I posted a recipe that you could make ahead of time and put in your freezer to use at a later time.  Last weeks recipe for Tex-Mex Chicken was a huge hit and I’m thinking this recipe will be just as popular.  I k now it is in my family!  I know we are in the heart of summer, but this is a recipe you will want to make now and stock your freezer for fall and winter.



  • One 32oz Spicy Hot V8 juice
  • Two 16oz cans of Chili Hot Beans (I use Brooks)
  • 1pkg. Hot or mild Chili Seasonings
  • 1lb Ground Beef (sometimes I use ground turkey…be sure to really season it well while browning it)
  • 1 oz Bakers Unsweetened Baking Chocolate
  1. Fry the beef or turkey and drain the fat.
  2. In pot, combine all ingredients on low heat and simmer for 1-1.5hrs, stirring occasionally.
  3. Put the chili in containers or freezer zip lock bags.  Once cool, label and put in the freezer for up to 1 year!
**I like to put them in portions that are small enough for my husband and I to use up in a couple days**
***Also, for whatever reason…the bakers chocolate is KEY so no matter how weird you think it is, STILL PUT IT IN THERE!***

© TeamCrucillo –

Freezer Food Friday 7/15/11

© Stas Perov –

One of the things that is very important to me is to make sure that my fridge and freezer is stocked with food so that if something were to ever happen to our jobs, I knew that we ALWAYS had food to eat and that was one less thing we had to worry about at that moment.  So that is one of the reasons why my recent power outage issue, causing me to throw everything in my fridge and freezer away, upset me so much.  My food safety net is gone.

With Freezer Food Friday I am going to post a recipe that can be made partially or in it’s entirety and then frozen to use at a later time.  Having your freezer stocked with meals makes life so much easier…and who doesn’t like easy from time to time?!?

So enjoy the recipe below!  If you decide to make it, be sure to leave me a comment letting me know how you and your family enjoyed it!

Tex-Mex Chicken Casserole
*I use low carb tortillas to cut some of the carbs*
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 TBS Olive Oil
  • 4 Chicken breasts cooked and diced
  • 2 (15oz) cans of Black Beans, drained and rinsed
  • 24oz jar of Salsa (I like the chunky kind!)
  • 1 cup Taco Sauce
  • 8 Tortillas
  • 1 cup Sour Cream
  • 2 cups Colby Cheese or Taco Cheese


  1.  Mix chicken, salsa, and black beans.
  2. In a 2 quart baking dish, pour the taco sauce on the bottom.
  3. Lay 4 tortillas on top of the taco sauce.
  4. Top with part of the chicken mixture.
  5. Spoon on small dollops of sour cream and sprinkle with a little cheese.
  6. Lay 4 more tortillas on top of the chicken mixture, sour cream and cheese.
  7. Repeat steps 4 and 5.
**At this point you can cover with foil (I put plastic wrap and then double cover it with foil) and put in the freezer for up to 3 months**
Remove from the freezer and thaw overnight in the fridge.  Preheat the oven to 350 degrees and bake covered (be sure to remove the plastic wrap and double layers of foil and then recover with fresh foil) for 35-45 mins and then uncover and bake for an additional 5-10 mins until the cheese is nice and bubbly and melted.
**I pair this meal with a nice large tossed salad**

Diabetic Recipes Sure to Please this Easter!

Looking for something to make for dinner this Easter?  Try these two Diabetic friendly recipes sure to please everyone!

Confetti Vegetable Kugel
A colorful and delicious baked vegetarian dish made with fresh vegetables and herbs. 
3 medium zucchini, unpeeled
3 medium carrots, peeled
2 sweet potatoes, peeled (about 1 pound)
2 medium onions
2 medium garlic cloves
½ cup chopped parsley
3 tbsp fresh basil, or 1 tsp dried
4 eggs
4 egg whites
½ cup potato starch, or matzo meal
1 ¼ tsp salt (to taste)
½ tsp black pepper (to taste)
2 tsp olive oil
1. Preheat oven to 375 degrees F. Grate zucchini, carrots, and sweet potatoes (can be done in the food processor). Finely mince onions, garlic, parsley, and basil.
2. Combine with remaining ingredients in a large mixing bowl and mix well.
3. Spray a 3-quart rectangular or oval casserole dish with nonstick spray. Add vegetable mixture and spread evenly.
4. Bake in oven for 1 hour and 10 minutes, or until golden brown and firm.
Nutritional Facts:  12 Servings, calories:  99.5, Total Carbs:  15.3g, Dietary Fiber:  2.2g, Sugars:  4.2g, Total Fat:  2.7g, Saturated Fat:  0.7g, Unsaturated Fat:  2g, Potassium:  290.3mg, Protein:  4.6g, Sodium:  313.5g.  
Dietary Exchanges:  1 vegetable
Roast Leg of Lamb
Rosemary and garlic roasted lamb. 
3 tbsp mustard, honey, whole grain
2 medium garlic cloves, minced
1 ½ tsp dried rosemary, crushed
½ tsp black pepper
4 lb Lamb, leg, whole, lean, raw, choice, 1/4″ trim, well trimmed, boned, rolled and tied
1 pinch mint apple jelly (optional)
1. Preheat the oven to 400 degrees F, then combine mustard, garlic, rosemary, and pepper. Rub the mustard mixture over lamb.
2. Add the roast to a shallow, foil-lined roasting pan and place on meat rack and roast for 15 minutes.
3. Reduce the temperature of the oven to 325 degrees F and roast the lamb for about 20 minutes per pound for medium or until the internal temperature of the lamb reaches 145 degrees F. (Use a meat thermometer and insert into thickest part of roast, to properly test temperature)
4. Take roast from pan and transfer to cutting board, then cover roast with foil and let stand for 10 to 15 minutes before carving because the internal temperature of the roast will continue to rise 5 to 10 degrees F while it is standing.
5. Cut and discard the string from the roast then carve into 20 slices and serve with mint jelly if desired.
Nutritional Facts:  12 servings, Calories:  231.5, Total Carbs:  2.1g, Dietary Fiber:  0.2g, Sugars:  1.1g, Total Fat:  8g, Saturated Fat:  2.8g, Unsaturated Fat:  5.2g, Potassium:  502.1mg, Protein:  35.4g, Sodium:  136mg
Dietary Exchanges:  4 meat
These recipes (and more!) can be found by going to dLife.