Freeze-Dry Friday: 5 Great Meals You Can Freeze-Dry and Eat Later

Welcome to another edition of Freeze-Dry Friday on KrisandLarry.com! This week, we're diving into five delicious meals that are perfect for freeze-drying and enjoying later. Not only are these meals tried and tested in our own kitchen, but we’ll also provide you with easy reconstitution methods and detailed recipes.

1. Hearty Beef Stew

Ingredients:

• 1 lb beef stew meat, cubed

• 

  4 cups beef broth

• 2 cups potatoes, diced

• 2 cups carrots, sliced

• 1 cup celery, chopped

• 1 cup onions, chopped

• 2 cloves garlic, minced

• 2 tbsp tomato paste

• 1 tsp thyme

• 1 tsp rosemary

• Salt and pepper to taste

Directions:

1. Brown the beef stew meat in a large pot.

2. Add onions, garlic, and cook until softened.

3. Stir in tomato paste, thyme, rosemary, salt, and pepper.

4. Add beef broth, potatoes, carrots, and celery. Bring to a boil.

5. Reduce heat and simmer for 1-2 hours until meat is tender.

Freeze-Drying:

1. Allow the stew to cool completely.

2. Spread the stew in an even layer on freeze-dryer trays.

3. Freeze-dry according to your machine’s instructions.

Reconstitution:

1. Place the freeze-dried stew in a bowl.

2. Add boiling water, just enough to cover the stew.

3. Let it sit for about 15-20 minutes or until fully rehydrated.

2. Chicken Alfredo

Ingredients:

• 2 cups cooked chicken, diced

• 3 cups cooked fettuccine

• 2 cups heavy cream

• 1 cup grated Parmesan cheese

• 2 cloves garlic, minced

• 2 tbsp butter

• Salt and pepper to taste

Directions:

1. In a large pan, melt butter and sauté garlic until fragrant.

2. Add heavy cream and bring to a simmer.

3. Stir in Parmesan cheese until melted and sauce thickens.

4. Add cooked chicken and fettuccine, stirring to combine.

5. Season with salt and pepper.

Freeze-Drying:

1. Let the chicken Alfredo cool.

2. Spread evenly on freeze-dryer trays.

3. Freeze-dry according to your machine’s instructions.

Reconstitution:

1. Place the freeze-dried chicken Alfredo in a bowl.

2. Add boiling water, just enough to cover.

3. Let it sit for about 15-20 minutes, stirring occasionally, until rehydrated.

3. Vegetable Stir-Fry

Ingredients:

• 1 cup broccoli florets

• 1 cup bell peppers, sliced

• 1 cup snap peas

• 1 cup carrots, sliced

• 1 cup mushrooms, sliced

• 1/4 cup soy sauce

• 2 tbsp sesame oil

• 2 cloves garlic, minced

• 1 tbsp ginger, grated

Directions:

1. In a large pan, heat sesame oil.

2. Sauté garlic and ginger until fragrant.

3. Add vegetables and stir-fry until tender-crisp.

4. Add soy sauce and toss to coat.

Freeze-Drying:

1. Allow the vegetable stir-fry to cool.

2. Spread evenly on freeze-dryer trays.

3. Freeze-dry according to your machine’s instructions.

Reconstitution:

1. Place the freeze-dried stir-fry in a bowl.

2. Add boiling water, just enough to cover.

3. Let it sit for about 10-15 minutes until rehydrated.

4. Spaghetti Bolognese

Ingredients:

• 1 lb ground beef

• 1 onion, chopped

• 2 cloves garlic, minced

• 1 can (28 oz) crushed tomatoes

• 2 tbsp tomato paste

• 1 tsp basil

• 1 tsp oregano

• Salt and pepper to taste

• 3 cups cooked spaghetti

Directions:

1. Brown the ground beef in a large pan.

2. Add onions and garlic, cooking until softened.

3. Stir in crushed tomatoes, tomato paste, basil, oregano, salt, and pepper.

4. Simmer for 30 minutes.

5. Add cooked spaghetti and stir to combine.

Freeze-Drying:

1. Let the spaghetti Bolognese cool.

2. Spread evenly on freeze-dryer trays.

3. Freeze-dry according to your machine’s instructions.

Reconstitution:

1. Place the freeze-dried spaghetti Bolognese in a bowl.

2. Add boiling water, just enough to cover.

3. Let it sit for about 15-20 minutes, stirring occasionally, until rehydrated.

5. Cheesy Potato Soup

Ingredients:

• 4 cups potatoes, peeled and diced

• 1 cup onions, chopped

• 2 cloves garlic, minced

• 4 cups chicken broth

• 2 cups cheddar cheese, shredded

• 1 cup heavy cream

• Salt and pepper to taste

Directions:

1. In a large pot, combine potatoes, onions, garlic, and chicken broth.

2. Bring to a boil, then reduce heat and simmer until potatoes are tender.

3. Using an immersion blender, blend the soup until smooth.

4. Stir in cheddar cheese and heavy cream until melted and smooth.

5. Season with salt and pepper.

Freeze-Drying:

1. Let the cheesy potato soup cool.

2. Spread evenly on freeze-dryer trays.

3. Freeze-dry according to your machine’s instructions.

Reconstitution:

1. Place the freeze-dried soup in a bowl.

2. Add boiling water, just enough to cover.

3. Let it sit for about 15-20 minutes, stirring occasionally, until rehydrated.

These meals are not only delicious but also practical for long-term storage. Happy freeze-drying, and stay tuned for more great recipes on our next Freeze-Dry Friday!