Recipe Page
Easy Meals To Cook From Frozen Foods
SUSAN M. COLLINS-SMITH
RAYMOND, MISSISSIPPI
As cases of COVID-19 grow around the country, many families are practicing social distancing to protect themselves and others.
This likely means people will be making fewer trips to the grocery store, cooking at home and using their freezers.
Natasha Haynes, a family and consumer science agent with the Mississippi State University Extension Service, said freezing meats and other items is a great way to keep a supply of perishable foods on hand. However, she reminds people to follow U.S. Department of Agriculture guidelines for safe thawing when it comes time to use the items.
“Don’t thaw meats and poultry on the counter or in hot water,” said Haynes, who is also host of The Food Factor, a digital platform she uses to share recipes, tips and other information about food and nutrition on the Extension for Real Life blog.
“Put these items in the refrigerator a day or two before you plan to use them” she said. “If you need to thaw items quicker, you can put them in a sealed plastic bag and submerge the bagged item in cold water, changing the water every 30 minutes to maintain a safe temperature. You can also use the microwave’s defrost feature. Be sure to cook the items immediately after thawing if you use the cold water or microwave method.”
Here are a few recipes from the Extension for Real Life blog that utilize freezer and pantry staples.
Quick Taco-Mac
Ingredients:
1 pound ground turkey or ground beef
1 packet taco seasoning
1 (14.5 ounce) can whole tomatoes, undrained
1 cup water
1 box macaroni and cheese
Directions:
In medium skillet, brown ground meat until crumbly. Drain fat. If using whole canned tomatoes, cut or break up the tomatoes. Stir in rest of ingredients, including the cheese packet from the macaroni and cheese. Bring to a boil. Reduce heat. Cover and simmer 20 minutes.
Sprinkle with cheddar cheese, if desired.
Ten-Minute Corn Chowder
Ingredients:
1 teaspoon oil
1/2 onion, chopped
1 teaspoon minced garlic
4 tablespoons all-purpose flour
3 cups nonfat milk
2 teaspoons mustard
1/4 teaspoon dried thyme
black pepper to taste
2 cups frozen corn kernels
4 tablespoons shredded, reduced-fat cheddar cheese
Directions:
Heat a large, nonstick skillet over medium-high heat. Add the oil and sauté the onion and garlic until golden, about 2 minutes. Meanwhile, place the flour, milk, mustard and seasonings in a small bowl and mix well. Add the milk mixture to the skillet followed by the corn. Stir well until the mixture comes to a boil and thickens, about 3 minutes.
Stir frequently to keep the mixture from burning. Divide into four bowls and top each with 1 tablespoon of shredded cheese. ∆
SUSAN M. COLLINS-SMITH: MSU Extension Service
Orange Wild Rice With Raisins And Apples
SUSAN M. COLLINS-SMITH
RAYMOND, MISSISSIPPI
Looking for something a little different for your holiday menu this year?
Consider adding Orange Wild Rice with Raisins and Apples to your lineup. Apples, raisins and orange juice add some sweetness to the savory rice, and the almonds give it a bit of added texture. Leaving out the parsley will allow more of the fruity notes to come through.
Orange Wild Rice with Raisins and Apples Makes about 4 servings
2 cups cooked wild rice/brown rice medley
1 cup raisins
¼ cup slivered almonds, toasted
4 Tablespoons chopped fresh Italian parsley
2 Tablespoons grated orange zest
1 Granny Smith apple, diced
2 Tablespoons extra virgin olive oil
2 Tablespoons orange juice
Salt and pepper to taste
Directions:
Preheat the oven to 350 degrees.
In large bowl, combine the cooked rice with the rest of the ingredients.
Stir gently until all the ingredients are well mixed.
Pour the rice mixture into a deep baking dish. Cover the dish with aluminum foil.
Place the covered dish into the oven. Cook for 20 minutes or until the rice mixture is hot.
Serve and enjoy!
Adapted from a recipe by Stella Lindsey, Bolivar County. ∆
SUSAN M. COLLINS-SMITH: MSU Extension Service