Sauteed Peas and Scallions

2 T unsalted butter
3 cups peas
3 scallions, white and pale green parts only, thinly sliced diagonally
Course salt and freshly ground pepper

Combine all ingredients in a ziplock freezer bag. If freezing, don't melt the butter or anything, just chunk it in tbe bag with the peas and scallions. Freeze.

To prepare, place into a skillet and saute until butter is melted and peas are heated through.

Greek Potatoes

8 large potatoes, peeled, cut into large wedges (about 6 - 7 wedges per potato)
4 garlic cloves, minced
1/2 cup olive oil
1 cup water
1 T oregano
1 1/2 lemons (juice of)
Salt
Freshly ground pepper

Combine all ingredients and mix well with clean hands. Place in freezer containers and cover well. Freeze.

To prepare, thaw potatoes and place them in a baking pan. Bake at 440d for 40 minutes. When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a big more salt and pepper, and add a sprinkling of oregano. Add 1/2 of water if pan appears to be getting dry, and then pop back into the oven to brown other side of potatoes (this will take another 40 minutes or so).

Sesame Broccoli

1 pkg (10-oz) frozen broccoli spears
1 T vegetable oil
1 T soy sauce
1 T sugar
2 tsp vinegar
2 tsp sesame seeds, toasted

Cook broccoli arroding to package directions. Meanwhile, in a small saucepan, combine oil, soy sauce, sugar and vinegar; heat on medium until sigar is dissolved and mixture is hot. Drain broccoli. Allow to cool, package well, and freeze.

To prepare, thaw broccoli. Place in saucepan on medium heat until warmed.

Hot Green Beans

2 (14 1/2 oz) cans French-style green beans (I used regular frozen green beans..)
5 T vinegar
5 T sugar
1 small onion, chopped
5 slices of bacon (cooked - save the drippings)
3 T bacon drippings, cooled
1/2 cup almonds (slivered or sliced)

Mix all ingredients together. Cover well and freeze. To prepare, thaw beans. Preheat oven to 300 d and bake (covered) for 30 minutes. Uncover and continue baking another 15 - 20 minutes.

Rice Pilaf

NOTE: This recipe from Fix, Freeze, Feast makes 4 side dishes.

1/4 cup olive oil
2 T butter
6 cups white rice, uncooked
2 cups chopped carrots (about 4 medium)
1 cup chopped celery (about 4 stalks)
1 cup chopped onion (about 1 medium)
8 tsp chicken bouillon granules
4 tsp dried parsley
1 tsp black pepper

Heat olive oil and butter in large skilled over medium heat. Add rice, carrots, celery, and onion; cook, stirrying, until rice is golden brown, 5- 7 minutes. Cool.

Divide rice mixture among 4 1-gallon freezer bags. Into each bag, measure 2 tsp bouillon, t tsp parsley, and 1/4 tsp pepper. Seal and freeze.

To cook, place frozen pilaf in a medium saucepan and add 3 cups of water. Bring to a boil; reduce heat and cook, covered, for 30ish minutes, or until water is completely absorbed.

Olive Garden Zuppa Toscana Soup

1 lb ground Italian sausage
1 1/2 tsp crushed red pepper
1 large white onion, diced
4 T bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken boullion
1 cup heavy cream
1 lb sliced russet potatoes (about 3 large potatoes)
1/4 of a bunch of kale

Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare the other ingredients. In the same pan, sautee bacon, onions and garlic for approximately 15 minutes, or until the onions are soft. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling. Add potatoes and cook until soft, about half an hour. Add heavy cream and cook until heated. Stir in the sausage.

Add the kale right before serving.

Cover well and freeze. To prepare, thaw in refrigerator and heat until warm.

Carrots with Bacon

5 lb bag of carrots, peeled and cut into pieces
1 - 2 bunches of green onions
2 T butter
1/4 cup brown sugar
1 lb bacon, cooked and cut into pieces

Steam or boil carrots to desired doneness. Drain off the liquid. While carrots are still hot, stir in the butter, brown sugar, green onions, and bacon. You can add more or less of everything to your liking.

Cover well and freeze. To prepare, thaw in refrigerator. Cook in skillet until warm.

Cheesy Potatoes

2 lbs shredded hash browns
1/2 cup melted butter
1 tsp salt
1/2 tsp pepper
1 can cream of mushroom soup
1 pt sour cream
2 cups grated Cheddar cheese
1/2 cup onion, chopped

Topping:
2 cups crushed Cornflakes
1/4 cup melted butter

Mix together all ingredients and pour into a 9 x 13 pan. Mix topping ingredients together and spread evenly over potatoes. Bake at 350 degrees for 90 minutes.

Green Pea Casserole

1 16-oz bag of frozen peas
1 5-oz can sliced water chestnuts
1 can cream of celery soup
1/2 cup chopped onion
1/2 shredded Cheddar cheese
2 cups crushed Ritz crackers
1/2 cup butter, melted

Preheat oven to 375 degrees. Mix peas, water chestnuts, soup and onion. Pour into 1 1/2 quart casserole dish and top with shredded cheese. In separate bowl, mix together cracker crumbs and butter. Sprinkle evenly over cheese and bake 30 - 40 minutes until browned and bubbly.

Peanutty Carrots

2 cups julienned carrots
1/2 cup water
1/4 tsp salt
1/3 cup chopped peanuts
1 T butter
2 tsp sugar
Pepper to taste

In a saucepan, bring carrots, water and salt to a boil. Reduce heat, cover and cook for 10 minutes or until carrots are crisp-tender. Drain and add peanuts, sugar and pepper. Toss to coat.

Roasted Asparagus

1 1/2 lb fresh asparagus, washed and trimmed
1/4 cup olive oil
Coursely ground salt, to taste
Garlic powder, to taste
1/2 cup grated Parmesan cheese

Arrange asparagus spears in a single layer on cookie sheet. Brush with olive oil, coating well. Sprinkle salt, pepper, and garlic powder over asparagus. Add Parmesan cheese.

If cooking immediately, preheat oven to 375 degrees and roast for 20 minutes.

If freezing, seal well. To cook, thaw and preheat oven to 375 degrees and roast for 20 minutes.

Green Bean Casserole

2 bags frozen French cut green beans, thawed
1 can cream of mushroom soup
1 cup Cheeze Whiz
1 1/2 cups hot water
1/2 stick butter or margarine
1 Stove Top stuffing mix for chicken

Mix beans, soup and Cheese Whiz in a 2-quart casserole. Add water to margarine in medium bowl. Stir until margarine is melted. Add stuffing mix, stir until just moistened.

If cooking immediately, bake 30 minutes at 350 degrees or until heated through.

If freezing, seal well and freeze. To cook, thaw in refrigerator. Preheat oven to 350 degrees and cook 30 minutes or until heated through.