Frozen fish semi-finished products

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Always hungry! But sometimes there is no time and desire to cook. Then dumplings from the freezer come to the rescue. But the assortment of homemade semi-finished products can be much more varied. In this article, you will learn how to prepare and freeze takitos, meatballs, and other delicious meals for a quick breakfast, lunch, and dinner.

Homemade semi-finished products: cook, freeze, reheat

You can freeze not only dumplings and cutlets, but also pies, stuffed pancakes and even broths for soups. Below you will find 10 original dishes suitable for freezing. But before moving on to the recipes, a little theory.

In the freezer -18 ºС. At this temperature, the action of microorganisms stops – frozen food is stored for a long time without losing its taste. How much exactly? Considering that we constantly look into the freezer, that is, there are temperature changes, the products thaw slightly and freeze again, no more than two months.

Some foods are not suitable for freezing. For example, squash, cucumbers, and other watery vegetables. After defrosting, almost all the taste leaves them along with moisture. Lettuce leaves lose their texture and raw potatoes take on an unpleasant aftertaste.

You need to be able to freeze and thaw food. The colder the food is before it goes to the freezer, the better. If the food has been cooked, it is recommended to first cool it at room temperature, then keep it in the refrigerator and only then freeze it.

Defrosting should be done in reverse order: take the dish out of the freezer, put it on a pallet and send it to the refrigerator for 10-12 hours. Slow thawing allows food to absorb moisture lost during freezing. This way the taste is preserved as much as possible. But, if there is no time, you can use the defrosting function in the microwave.

To store food in the freezer, vacuum bags, plastic and glass trays are used. Zip-lock bags are handy when you don’t need to keep the dish in shape: they significantly save space in the freezer. Plastic containers can be taken with you to work, they are convenient for heating lunch in the microwave, and glass trays are ideal for cooking in the oven, since you do not need to transfer the dish from dish to dish.

Hearty breakfast muffins

Muffins are sweet baked goods, but if you use ham and cheese instead of chocolate and fruit, you can get hearty mini-buns for breakfast. They take little time to cook, and once frozen and reheated, they are just as delicious as hot.

Ingredients

3-4 slices of bread;
3-4 slices of ham;
100 g of cheddar or other hard cheese;
8 eggs;
1 glass of milk;
2 teaspoons mustard powder
1 teaspoon ground pepper;
dried parsley and other spices to taste.

Preparation

Cut the bread and ham into thin strips. Grate the cheese on a coarse grater. Fill the muffin molds about two-thirds full with this filling.

Whisk eggs, milk, mustard powder, and pepper in a separate bowl. Fill the mold with the resulting mixture. But not to the brim, otherwise the muffins will run away during baking. Sprinkle each cell of the mold on top with dried parsley and other seasonings to your liking.

Preheat oven to 200 ° C. Bake muffins for 15-20 minutes. Let them cool, then fold into a plastic container and place in the freezer.

In the morning, you can get the right amount of buns, heat them up in the microwave and get a quick, hearty, and most importantly, delicious breakfast.

Oatmeal cups for healthy breakfasts

ideal for breakfast, nutritious and healthy. It provides about 20% of your daily value for fiber and protein, contains tons of essential nutrients, and helps control appetite. If you are too lazy to bother with cooking porridge in the morning, there is a solution – frozen oatmeal cups with various fillings (fruits, nuts, dried fruits, and others).

2 cups oatmeal
3 glasses of milk or water (your choice);
1 tablespoon honey;
30 g butter;
a pinch of salt;
fruits, berries, chocolate, nuts, dried fruits and other fillers.

In a small saucepan, bring the milk to a boil. Add oatmeal and mix thoroughly. Reduce heat to low and cook porridge for 5-7 minutes until thickened. Stir constantly. Remove the oatmeal from heat, add a lump of butter and a spoonful of honey, stir well. Let cool slightly.

Grease the muffin tin with vegetable oil and arrange the porridge into the compartments. Sprinkle some filler on top of each serving. It can be diced bananas, raspberries, raisins, coconut – whatever you like to eat oatmeal with.

Wrap the dish with cling film and freeze. When the cups set well, remove them from the mold and wrap them in foil individually. This will significantly save space in the freezer.

Remove just the right amount of cups from the freezer the night before for a healthy and delicious breakfast in the morning. Just heat the porridge in the microwave. Add milk if necessary.

Stuffed peppers

Frozen stuffed peppers help out in much the same way as dumplings or dumplings. If you know there is a busy day ahead and there will be no time to cook, remove the peppers from the freezer the day before. They will thaw out overnight in the refrigerator, you just have to put them in the oven.

8 bell peppers;
700 g ground beef;
250 g of rice;
250 g tomato sauce;
1 onion;
2 cloves of garlic;
hard cheddar cheese;
salt and pepper to taste.

Wash the peppers, cut off the tops to form “cups”, the inner cavity from the seeds. The cut caps can be crumbled and used in the filling.

Peel and finely chop the onion and garlic. Combine the minced meat (turkey minced meat can be used instead of beef), rice, peppers, onions, garlic and tomato sauce. Season with salt and pepper to taste. Stuff the peppers with this. Sprinkle with grated cheese on top.

In this form, the peppers can already be frozen. When you need to cook them, defrost and bake in the oven at 180 ° C for 30-40 minutes.

Country style potatoes with omelette and cheese

What to take for lunch to the office or to study? For many, this is an everyday headache. This recipe will help you diversify the contents of your lunchbox. The ingredients are simple and the preparation is simple.

1.5 kg of potatoes;
500 g salsa sauce;
500 g of hard cheese (such as cheddar);
50 g butter;
9 eggs;
1 tablespoon olive oil
1 teaspoon paprika;
½ teaspoon of garlic powder;
½ teaspoon salt;
ground black pepper to taste.

Wash the potatoes and cut into cubes. If it’s young, you don’t even need to peel it. Pour paprika, garlic powder, salt and pepper into a bowl of potato cubes, add olive oil. Mix everything thoroughly. Place the potatoes in a single layer on a baking sheet lined with parchment paper and place in the oven at 200 ° C for 45-60 minutes. At the same time, stir the potatoes about halfway through cooking.

While it’s cooking, make an omelet. To do this, break the eggs into a bowl and whisk lightly. Melt the butter in a frying pan and gently pour in the eggs. Remove the omelet from the stove a couple of minutes before cooking, the eggs should remain slightly runny.

Divide the potatoes into containers. Add 2-3 tablespoons of salsa sauce or any sauce of your choice to each of them. Divide the omelet into portions and sprinkle with grated cheese.

Country style portioned potatoes

From this amount of ingredients, you get six office lunches. Store them in the freezer, and when necessary, take a container with you, reheat them in the microwave and enjoy excellent country-style potatoes.

Minced pasta casserole

Short pasta in the form of corrugated tubes with diagonally cut edges are called penne. They and ground beef can be used to make a delicious casserole that will help out if you can’t keep up with dinner. You can take it to work for lunch.

1 kg of ground beef;
800 g of tomatoes in their own juice;
500 g of penne paste;
400 g marinara sauce;
400 g ricotta;
400 g mazzarella;
1 large onion
1 egg;
3 cloves of garlic;
2 tablespoons olive oil
2 teaspoons of a mixture of Italian herbs;
½ teaspoon of coarsely ground red pepper (in flakes);
salt and black pepper to taste.

Peel and finely chop the onion and garlic. Fry them in olive oil. Then add ground beef to them. Fry it, stirring constantly, until the excess moisture evaporates. When the minced meat is browned, pour the tomatoes in their own juice and the marinara sauce into the pan (if you don’t have it on hand, you can use any other tomato sauce). Add spices: Italian mix, red and black pepper, salt. Simmer for half an hour. After 30 minutes, transfer a third of the sauce from the pan to a separate bowl. Cool it down.

Also, in a separate bowl, combine the ricotta, grated mozzarella (save some cheese for sprinkling) and eggs. Season with salt, pepper, whisk until smooth.

Boil the pasta. Rinse them under cold running water. Mix with minced meat and cheese. Place everything in a glass container. Pour the remaining tomato and meat sauce, sprinkle with grated cheese.

Minced pasta casserole in a container

A glass container must be used, so that, after taking the casserole from the freezer, it can be immediately sent to the oven. It should be baked at a temperature of 190 ºС. Moreover, if you send the casserole to the oven straight from the freezer, then the cooking time will be 2–2, 5 hours. Therefore, it is better to pre-defrost the dish in the microwave or naturally, on the bottom shelf of the refrigerator.

Takitos with chicken and cheese

Takitos is a Mexican food made from stuffed corn tortillas. This recipe is a salvation in case everyone is hungry, and there is no time to cook and nothing from. In just 15 minutes, you will have dinner on your table as good as a restaurant one.

15 corn tortillas;
500 g chicken breast;
250 g cream cheese;
170 g salsa verde sauce;
4 tablespoons chopped cilantro
2 tablespoons lime juice
1 teaspoon onion powder
¼ teaspoon of garlic powder;
1 ½ teaspoon chili powder
¾ teaspoon of cumin;
vegetable oil for frying and greasing.

Cut the chicken breast into strips and fry in vegetable oil until golden brown. Toss cream cheese with cilantro, lime juice and spices (cumin, onion, garlic and chili powder). Since the dish is Mexican, Pepper Jack cheese works well for takitos. It has a creamy taste with slightly tart notes. But other semi-soft varieties can also be used.

You can cook tortillas yourself or buy ready-made ones. In the latter case, first send the cakes to the microwave for 1-2 minutes so that they are soft and do not break when rolled up.

Place the chicken and cheese mixture on top of the tortillas. Add some salsa verde sauce. Read how to cook it at home. Roll the tortillas into a roll.

Preheat oven to 220 ° C. Line a baking sheet with foil and sprinkle with vegetable oil. Spread the rolls on it so that the edges are at the bottom and they do not touch each other. Bake for 15-20 minutes.

Takitos ready to freeze

When the takitos are baked and cool, fold them into a zip-lock freezer bag and place in the freezer. In the situation “everyone is hungry, but there is no time to cook and nothing from” put the rolls back on a baking sheet, lightly sprinkle with vegetable oil and heat in the oven for 10-15 minutes.

Homemade chicken nuggets

Nuggets are usually associated with fast food, but they can be the basis for a second for lunch or dinner. When there is no time to fry the burgers, remove from the freezer and reheat the nuggets. As a side dish, you can boil pasta or make mashed potatoes.

1 ½ kg chicken fillet;
200 g flour;
200 g corn flakes;
5 eggs;
1 tablespoon of paprika.

Rinse the meat, dry and cut into small pieces about 3-5 cm long. Grind the corn flakes in a blender. Combine flour and paprika in a separate bowl. Also whisk the eggs separately.

Dip each piece of chicken first in flour, then in eggs and finally in flakes. Do this carefully if you want the nuggets to really crunch. Line a baking sheet with parchment and place the breaded chicken on top. Bake the nuggets in the oven at 180 ° C for 15-20 minutes.

When the nuggets are cool, place them in an airtight plastic bag and place in the freezer. It is useful to label bags of frozen food. Indicate the name of the dish and the date of preparation.

Delicious Meatballs

Meatballs are an Italian dish made from minced meat balls. They look like meatballs and meatballs, but neither. It is customary to stew meatballs, boil meatballs in broth, and meatballs are baked in the oven (Italian version) or deep-fried (American version). Meatballs are a great solution for those who do not have the time and desire to stand at the stove. It’s delicious and satisfying. Meatballs can be eaten on their own or served with a side dish.

1 kg of ground beef;
200 g bread crumbs;
200 g ricotta;
2 eggs;
5 tablespoons olive oil
parsley, salt, pepper and other spices to taste.

Combine all ingredients in a large bowl. Ricotta can be replaced with thick sour cream, but it is better to use minced beef: pork is too fat for this dish.

Meatballs on a baking sheet

Form balls about 5 cm in diameter from the resulting minced meat. Put them in a container, wrap it in foil and freeze. Meatballs should be baked at 180 ° C for 20-30 minutes.

Stew with chicken and vegetables – preparation for a multicooker

Stew with chicken and vegetables

The multicooker greatly simplifies life: put the food in, pressed the button and go about your business. And if, in addition, you freeze the blanks, where all the ingredients have already been washed and cut, then the time saving becomes even more noticeable.

1 kg of chicken fillet;
2 bell peppers;
1 onion;
2 cloves of garlic;
1 tablespoon honey;
1 tablespoon apple cider vinegar
1 tablespoon chili powder
2 teaspoons of cumin;
1 teaspoon paprika.

Rinse the chicken and cut into strips. Wash the pepper, peel and chop. Peel and chop the onion and garlic.

Take a zip-lock bag and fill it with all the ingredients, including honey and apple cider vinegar. Deflate the bag as much as possible. Freeze. When needed, defrost the bag, pour its contents into a multicooker and simmer the stew for 3-6 hours. You can do all the manipulations in the morning so that in the evening, when you come home from work, enjoy a delicious dinner.

Quick homemade pizza

Guests on the doorstep, and in the fridge rolling a ball? In such a case, it’s a good idea to have a pizza blank. They removed the foil and cling film, and after 15 minutes a delicious treat is on your table. The pizza dough can of course be bought at the store. But homemade tastes better.

200 ml hot water;
2-3 glasses of flour;
2 tablespoons olive oil
1 tablespoon honey;
1 ½ teaspoon dry yeast
½ teaspoon salt;
1 teaspoon each of a mixture of Italian herbs and garlic powder (optional).
chicken fillet;
salami;
onion;
olives.

Dissolve a spoonful of honey in hot water, then add yeast there and let stand for 5-7 minutes. Pour in olive oil, add salt and seasonings if you decide to use them. Mix well. Gently add flour gradually and knead the dough. Cover the bowl of dough with a towel and let sit for half an hour. The dough should rise, doubling in volume.

Roll out the dough. You can make small portioned pizzas (it’s easier to store this way), or you can make one big circle. Bake the dough without (!) Filling at a temperature of 220 ºС for 7–8 minutes.

Remove the future pizza from the oven, let it cool slightly and brush with sauce. It can be anything like alfredo, barbecue or just ketchup with mayonnaise. Place the filling on top. It also depends on your imagination and the products at hand. Don’t forget to sprinkle with grated cheese!

Wrap semi-finished pizza with cling film, and then foil and send to freeze. When guests arrive, put the pizza in the oven for 15 minutes. You just need to bake the filling and melt the cheese.

Bon Appetit

Write in the comments what foods and dishes you freeze.

You can freeze not only dumplings and cutlets, but also pies, stuffed pancakes and even broths for soups. Below you will find 10 original dishes, suitable for freezing. But before going to the recipes, there’s a bit of theory.

In the freezer -18 ºС. At this temperature, the action of microorganisms stops – frozen food is stored for a long time without losing its taste. How many? Given that we are constantly looking into the freezer, that is, there are temperature changes, the food is slightly thawed and again freezes, not more than two months.

Some products are not suitable for freezing. For example, zucchini, cucumber and other watery vegetables. After defrosting of them, along with moisture, almost all the taste goes away. Lettuce leaves lose texture, and raw potatoes get an unpleasant aftertaste.

Freezing and defrosting food should be able to. The colder the dish before sending it to the freezer, the better. If the products have been heat treated, it is recommended to cool them first at room temperature, then hold in the refrigerator and then freeze.

Defrost in the reverse order: we take the dish from the freezer, put it on the pallet and send it to the refrigerator for 10-12 hours. Slow thawing allows the products to absorb the moisture lost during freezing. So the taste is preserved as much as possible. But, if there is no time, you can use the defrost function in the microwave oven.

Vacuum bags, plastic and glass trays are used to store food in the freezer. Bags with zip-locks are convenient when you do not need to support the shape of the dish: they save a lot of space in the freezer. Plastic containers can be taken with you to work, they are convenient to warm up the lunch in the microwave, and glass trays are ideal for cooking in the oven, since you do not need to shift the dish from the dishes to the dishes.

Nourishing muffins for breakfast

Debbie R / Flickr.com

Muffins belong to sweet pastries, but if you use ham and cheese instead of chocolate and fruits, then you can get a hearty mini-buns for breakfast. Their preparation takes a little time, and after freezing and reheating they are as delicious as they are with heat from the heat.

3-4 pieces of bread;
3-4 slices of ham;
100 g cheddar or other hard cheese;
8 eggs;
1 cup of milk;
2 teaspoons mustard powder;
1 teaspoon ground pepper;
dried parsley and other spices to taste.

Bread and ham are cut into thin strips. Cheese grate on a coarse grater. Fill the cake molds with this filling by about two-thirds.

In a separate bowl, beat the eggs, milk, mustard powder and pepper. Fill with the resulting mixture of form. But not to the brim, otherwise the muffins will run away when baked. On top of each cell of the mold sprinkle with dried parsley and other condiments to your taste.

Preheat the oven to 200 ºС. Bake muffins for 15-20 minutes. Allow them to cool and then put in a plastic container and send to the freezer.

Julia Frost / Flickr.com

In the morning you can get the right amount of buns, warm in the microwave and get a quick, satisfying, and most importantly, delicious breakfast.

Cups of oatmeal for healthy breakfasts

Oatmeal is ideal for breakfast, nutritious and useful. It provides about 20% of the daily norm of fiber and protein, contains a lot of necessary substances and helps control your appetite. If you are too lazy to mess around with making porridge in the morning, there is a solution – frozen oat cups with various fillings (fruits, nuts, dried fruits and other).

2 cups of oatmeal;
3 cups of milk or water (to choose from);
1 tablespoon honey;
30 g of butter;
a pinch of salt;
fruits, berries, chocolate, nuts, dried fruits and other fillers.

In a small saucepan, bring the milk to a boil. Pour the oatmeal and mix well. Reduce heat to a weak one and boil the porridge 5-7 minutes before thickening. Stir constantly. Remove the oatmeal from the fire, add a piece of butter and a spoonful of honey, mix well. Allow to cool slightly.

Form the cupcakes with vegetable oil and spread the mess in the cells. Top each serving with a filler. It can be diced bananas, raspberries, raisins, coconut chips – something that you like eating oatmeal.

Wrap the form with food film and freeze. When the cups snap well, remove them from the mold and wrap them individually. This will save a lot of space in the freezer.

Get the right amount of cups from the freezer the night before, so that in the morning it’s easy to get a healthy and tasty breakfast. Just heat the porridge in the microwave. If necessary, add milk.

Barbara Krawcowicz / Flickr.com

Frozen stuffed peppers help out almost the same way as dumplings or vareniki. If you know that there is a busy day ahead and will not be ready for cooking, on the eve get the peppers from the freezer. Overnight in the fridge they will thaw, you just have to put them in the oven.

8 Bulgarian peppers;
700 g ground beef;
250 g of rice;
250 g of tomato sauce;
1 onion;
2 cloves garlic;
solid cheddar cheese;
salt and pepper to taste.

Wash pepper, cut off the tops to get “cups”, clean the internal cavity of the seeds. Cut off “hats” can be crumbled and used in the filling.

Peel onion and garlic and finely chop. Mix the minced meat (instead of beef you can use minced meat from turkey), rice, pepper, onion, garlic and tomato sauce. Salt and pepper to taste. Start with peppers. Sprinkle with grated cheese on top.

In this form, peppers can already be frozen. When you need to cook them, defrost and bake in the oven at 180 ° C for 30-40 minutes.

Rustic potatoes with omelets and cheese

What to take for lunch in the office or for study? For many, this is an everyday headache. This recipe will help to vary the contents of your lunchbox. Ingredients are simple, cooking is simple.

1.5 kg of potatoes;
500 g of salsa sauce;
500 g of hard cheese (for example, cheddar);
50 g of butter;
9 eggs;
1 tablespoon of olive oil;
1 teaspoon paprika;
½ teaspoon garlic powder;
½ teaspoon of salt;
black ground pepper to taste.

Wash the potatoes and cut them into cubes. If it’s young, you can not even peel it. In a bowl to the potato cubes, pour the paprika, garlic powder, salt and pepper, pour in the olive oil. Mix everything thoroughly. Lay the potatoes in one layer on a baking sheet covered with parchment paper and send for 45-60 minutes to the oven, heated to 200 ºС. At about the middle of the cooking, stir the potatoes.

While he is preparing, make an omelette. To do this, break the eggs into a bowl and whisk them gently with a whisk. Melt the butter in a frying pan and gently pour eggs into it. Remove the omelette from the plate for a couple of minutes until cooked, the eggs should stay a little liquid.

Spread the potatoes around the containers. In each of them, add 2-3 tablespoons of salsa sauce or any other sauce to your taste. Spread the scrambled eggs and sprinkle them with grated cheese.

From this amount of ingredients you will get six office lunches. Keep them in the freezer, and when necessary, take a container with you, warm up in the microwave and enjoy excellent potatoes in a rustic way.

Baked pasta with minced meat

Scott / Flickr.com

Short macaroni in the form of corrugated tubules with diagonally cut edges are called penne. From them and ground beef can be prepared a delicious casserole, which will help out if you do not have time with dinner. It can be taken for lunch to work.

1 kg of ground beef;
800 g of tomatoes in its own juice;
500 g of penne paste;
400 g of marinara sauce;
400 g ricotta;
400 g of mazarella;
1 large onion;
1 egg;
3 cloves garlic;
2 tablespoons of olive oil;
2 teaspoons of a mixture of Italian herbs;
½ teaspoon of coarse-grained red pepper (flakes);
salt and black pepper to taste.

Peel and finely chop onion and garlic. Fry them in olive oil. Then add ground beef to them. Fry it, stirring constantly, until excess moisture evaporates. When the mince is browned, pour the tomatoes in your own juice and marinara sauce into the pan (if it is not at hand, you can use any other tomato sauce). Add the spices: Italian mixture, red and black pepper, salt. Stew for half an hour. After 30 minutes, transfer a third of the sauce from the frying pan into a separate bowl. Cool down.

Also in a separate bowl, combine the ricotta, grated mozzarella (leave some cheese for sprinkling) and eggs. Salt, pepper, whisk until smooth.

Cook the pasta. Rinse them under cold running water. Mix with ground meat and cheese. Put everything in a glass container. Pour the remaining tomato-meat sauce, sprinkle with grated cheese.

The container must be used necessarily glass, so as to bring the casserole from the freezer, it could be immediately sent to the oven. Bake should be at 190 ° C. In this case, if you send the casserole in the oven straight from the freezer, the cooking time will be 2-2.5 hours. Therefore, it is better to defrost the dish beforehand in the microwave oven or in the natural way, on the bottom shelf of the refrigerator.

Nikki G / Flickr.com

Takitos is a dish of Mexican cuisine, which is a corn tortilla with a filling. This recipe is a rescue in case everyone is hungry, but there is no time to cook and nothing. In just 15 minutes you will have dinner on your table as good as a restaurant.

15 corn tortillas;
500 g of chicken breast;
250 g of cream cheese;
170 g of salsa sauce verde;
4 tablespoons chopped cilantro;
2 tablespoons lime juice;
1 teaspoon of onion powder;
¼ teaspoon garlic powder;
1 ½ teaspoon of chili powder;
¾ teaspoon cumin;
vegetable oil for frying and lubrication.

Chicken breast cut into strips and fry in vegetable oil until golden brown. Cream cheese mixed with cilantro, lime juice and spices (cumin, onion, garlic powder and chilli powder). Since the dish is Mexican, Pepper Jack cheese is good for tatos. It has a creamy taste with slightly tart notes. But you can use other semi-soft varieties.

Tortillas can be prepared by yourself or bought ready-made. In the latter case, first send the cakes for 1-2 minutes into the microwave so that they are soft and do not break when folded.

Put the chicken and cheese mixture on the cakes. Add a little salsa sauce to verde. On how to cook it at home, read here. Roll the tortillas into a roll.

Preheat the oven to 220 ºС. Cover the baking tray with foil and sprinkle with vegetable oil. Lay the rolls on it so that the edges are at the bottom and they do not touch each other. Bake for 15-20 minutes.

When the tatos are baked and cool, fold them into a freezer bag with a zip lock and put them into the freezer. In the situation “everyone is hungry, and cook once and not from what” again lay the rolls on a baking sheet, lightly drizzle with vegetable oil and warm in the oven for 10-15 minutes.

Arnaud Dessein / Flickr.com

Nuggets are usually associated with fast food, but they can be the basis for a second for lunch or dinner. When there is no time to fry the cutlets, get them out of the freezer and warm up the nuggets. As a side dish, you can boil pasta or make a mashed potatoes.

1 ½ kg of chicken fillet;
200 g of flour;
200 g of corn flakes;
5 eggs;
1 tablespoon paprika.

Wash meat, dry and cut into small pieces about 3-5 cm long. Grind cornflakes in a blender. Mix the flour and paprika in a separate bowl. Also whip the egg whisk separately.

Each piece of chicken dip first in flour, then in eggs and, finally, in flakes. Do this carefully if you want the nuggets to really crunch. Cover the baking tray with parchment and put the breaded chicken pieces on it. Bake the nuggets in the oven at 180 ° C for 15-20 minutes.

When the nuggets cool down, fold them into a sealed plastic bag, and put it in the freezer. Packages with frozen foods are useful to label. Indicate the name of the dish and the date of preparation.

Mitbols – a dish of Italian cuisine, which is a ball of minced meat. They are like meatballs and meatballs, but neither one nor the other. Meatballs are usually stewed, meatballs boiled in broth, and the meatballs are baked in the oven (Italian version) or deep-fried (American version). Mitbols are a great solution for those who do not have time and desire to stand by the stove. It’s tasty and satisfying. Mitbols can be eaten as a separate dish or served with a side dish.

1 kg of ground beef;
200 g of breadcrumbs;
200 g ricotta;
2 eggs;
5 tablespoons of olive oil;
parsley, salt, pepper and other spices to taste.

Mix all the ingredients in a large bowl. Ricotta can be replaced with thick sour cream, but it’s better to use beef: the pork is too fat for this dish.

Julie Magro / Flickr.com

From the resulting stuffing, form balls with a diameter of about 5 cm. Put them in a container, wrap it with foil and freeze. Bake mitbols should be at a temperature of 180 ° C for 20-30 minutes.

Stew with chicken and vegetables – preparation for multivarka

Multivark essentially simplifies life: laid down products, pressed the button and do your own thing. And if in addition to freeze blanks, where all the ingredients have already been washed and cut, then the time savings become even more palpable.

1 kg of chicken fillet;
2 Bulgarian peppers;
1 onion;
2 cloves garlic;
1 tablespoon honey;
1 tablespoon apple cider vinegar;
1 tablespoon of chili powder;
2 teaspoons cumin;
1 teaspoon paprika.

Wash chicken and cut into strips. Pepper also wash, peel and seed. Peel and chop onion and garlic.

Take the package with the zip-lock buckle, pour in it all the ingredients, including honey and apple cider vinegar. Leave the air out of the bag as much as possible. Freeze. When necessary, unfreeze the package, pour its contents into the multivark and stew the stew for 3-6 hours. You can do all the manipulations in the morning, so that in the evening, when you come home from work, you can enjoy a delicious dinner.

Homemade pizza in a hurry

N i c o l a / Flickr.com

The guests are on the threshold, and in the fridge the ball rolls? In this case, it’s nice to have a pizza blank. We took off the foil and food film, and after 15 minutes at your table a delicious treat. Pizza dough, of course, can be bought at the store. But homemade tastes better.

For the test:

200 ml of hot water;
2-3 cups of flour;
2 tablespoons of olive oil;
1 tablespoon honey;
1 ½ tsp dry yeast;
½ teaspoon of salt;
1 teaspoon of a mixture of Italian herbs and garlic powder (optional).

chicken fillet;
salami;
bow;
olives.

In hot water, dissolve a spoonful of honey, then add the yeast and let stand for 5-7 minutes. Pour olive oil, pour in salt and seasonings if you decide to use them. Stir well. Accurately gradually enter the flour and knead the dough. Cover the bowl with the test towel and leave for half an hour. The dough should rise, having increased twice in volume.

Roll out the dough. You can make small portions of pizza (it’s easier to store), and you can make one big circle. Bake the dough without (!) The filling at 220 ° C for 7-8 minutes.

Get the future pizza out of the oven, let it cool down a bit and season with sauce. It can be anything, for example alfredo, barbecue or just ketchup with mayonnaise. Top out the filling. It also depends on your imagination and the products at hand. Do not forget to sprinkle with grated cheese!

Half-finished pizza wrap with food film, and then with foil and send for freezing. When the guests come, put pizza in the oven for 15 minutes. It is necessary only to make the filling and the cheese is melted.

Write in the comments, what foods and dishes you freeze.

Once there was a time when we did not know what is semi-finished products. To date, they have densely occupied their place in the lives of those who do not have time for a long and painstaking fuss in the kitchen. Semi-finished products are huge. Frozen meat, minced meat, vegetables, fruit. Also common are frozen fish semi-finished products. They call fish, gutted and freed from inedible parts, ready for freezing.

Semifinished products are of different types: carcasses, fish fillets, fish soup kits, fish minced meat.

At the moment, there are many modern freezing technologies in the world, which allow not to lose useful properties contained in products. You can not judge the quality of frozen foods by just one sample. After all, their quality is improving day by day. The point is only in the conscientious attitude of producers to their products. It’s easier and cheaper to replace good raw materials with cheap ones and sell them at the same price. Even worse can be due to the fact that the products are stuffed with various preservatives and chemical additives. This fact can affect the health of consumers. Therefore, when choosing a product, carefully study its composition.

Everyone who buys frozen food, I wonder how they are made. There is nothing complicated here. Produce them, as well as food that is usable immediately. But in order to keep them longer, the fish products are frozen.

Freezing is of two types – “shock” and traditional. “Shock” is considered the best. Since the traditional passes in three stages – in the first stage, the product is cooled to -5 degrees, after which the liquid that is contained in the product acquires a frozen form. And already on the third the product is frozen at a temperature of -18 degrees.

“Shock” freezing occurs faster and the cells contained in the product remain intact, as well as its tissues. The nutritional value of the product and its taste are preserved. There is a freezing at -35 degrees.

How to choose a quality product?

It’s not so easy to choose quality semi-finished products. First, it is worth looking at the way they freeze. Secondly, if they are made by hand this will be much better. Well, look, of course, on the appearance, if they had a re-freeze, it is better not to choose such products. You can determine the second frost by the appearance of the product – it will be much darker than it really is.

When choosing semi-finished products, pay attention to their color, consistency, odor. Do not choose those products that are pressed, you can not surely know from which type of fish or even worse, from what trim they were made. Avoid buying fillets so that there are no impurities in it. If you buy frozen fish, see that it is with scales, as it is a sign of freshness. Talk about the quality of the product can its price and the name of the company that produces it. Do not buy products cheaper than the average price, as the quality of their may not be the best. Such products can be manufactured in an underground workshop, uncontrolled. Legal enterprises can not afford to sell products at a low price.

Frozen fish products in the store must be stored at a temperature not higher than -18 degrees. The period of their storage should not exceed 12 months. Therefore, pay attention to the term of product manufacturing.

Before you use semi-finished products you need to think about the fact that not all of them can be approached. Those people who suffer from gastrointestinal diseases, pancreatitis, have liver problems and those who are contraindicated in fatty foods – they can not use such foods. If a person has an oncological disease, he is not advised to include them in his diet because the products can contain soy. And, of course, children do not need to be accustomed to such foods, fresh food from natural ingredients is useful for them.

The main issue is how to prepare frozen semi-finished products. Nothing special about their cooking is different from fresh products. Only need to cook a little longer, since they were subject to freezing.

Modern technologies allow to save practically all useful substances in frozen products. Another thing – were they in them originally? This is already a question of the quality of the ingredients and the integrity of the seller. That is, theoretically semi-finished products can be useful. But how to calculate such? Perhaps the worst thing we can find today in semi-finished products (and not only in them) is trans fats. Let’s take a closer look at what it is. In many products vegetable fats are used, the shelf life of which is known to be very short. Scientists have found a way to prolong it by hydrogenation: take an oil heated to almost 200 degrees and pass hydrogen through it, while the molecular structure of the oil changes – it turns into a trans fat. Obtained cheap and long-not perishable fats, killers. It has already been proven that they at the cellular level disrupt the work of the entire cardiovascular system and lead to terrible diseases. Such fats can be anywhere: in a pack of frozen dumplings, cutlets, fish sticks, puff pastry. On the label they are often referred to as “hydrogenated oil”, but not always. The trouble is that manufacturers sometimes do not say anything about their use. In many countries this is considered a criminal offense, we have not yet reached this point, so we rely on luck.

How to choose semi-finished products

But even if there is no semi-finished product in the trans, it can be dangerous, or, at best, not to be of any use. For example, if it was re-frozen. In this case, not only useful, but also the taste qualities of the products are lost. Therefore, always pay attention to friability. If dumplings or fish sticks are stuck together in clumps, they are probably already defrosted, and, probably, more than once. Do not go on about advertising. Dumplings “Elite”, “Royal” – the manufacturer is allowed to call their products at least “diamond”. For you, the main criterion for choosing any semi-finished product is a label, not a name. And remember, dumplings in factories make cars. “Hand modeling” – this is only an advertising move, implying a simulation of modeling with your hands. The last advice – do not rush to cheapness, can not real meat cost cheap.

How to prepare semifinished products

In most cases, the semi-finished products do not need to be thawed before cooking. Pelmeni – immediately into boiling water, cutlets – in a frying pan. At the same time, remember that semi-finished products need to be cooked a bit longer than their fresh counterparts. Dumplings cook for 5 minutes longer than freshly cooked, the same with cooking cutlets and pancakes. If it is indicated that the product must be defrosted beforehand, then proceed. The sheet dough, for example, must be defrosted. It is left for a while, and then gently turned over and given a little more to come up.