8 Freezer- Ready Burger Meals For Work

Do you find yourself spending more on food at work because you hate eating leftovers from the night before? You can cure the leftover drag and save money in the process by using your leftover food to make freezer-ready, hot sandwiches meals to take to work at a later time. The key is to cook smartly. Here are 8 freezer-ready, hot sandwich meals that you can make for work:

Taco Burger

Feeding your family a deliciously quick taco meal for supper? If so, scoop out enough taco meat to cover one or two small, round burger buns. Be sure to add your favorite topping (salsa, cheese, or sour cream) to the burger. Wrap it well in some plastic food wrap and pop it into the freezer. Wait a week or two, and you’ll be ready for a spicy taco burger for your lunchtime meal.

Chicken Strip Burger

Ordering a big batch of chicken strips (or chicken) from your local, fast food chicken restaurant? Don’t forget to save several pieces of chicken strips to make you a chicken strip burger to take to work. Just spread some of your favorite chicken-dipping sauce (barbecue, honey mustard, sweet and sour) across a large burger bun, put the chicken on, wrap it up, and freeze.

Meatloaf Burger

Whipping up a big batch of meatloaf tonight? Be sure to save a portion for later. Just spread a small bit of mayonnaise over the bun and mash flat (onto the bun) the serving of meatloaf you saved. Wrap the meatloaf burger in some plastic food wrap and put it in the freezer. When you get another hankering for meatloaf, your meatloaf burger will be waiting.

Roast Beef Burger

Eating a big roast beef meal for your Sunday supper? Save the last portion of roast beef for a wonderful roast beef burger. Shred the leftover roast beef meat for easy eating, place it on the bun, and lightly marinate the meat with some roast beef gravy, and you’ll have a work time lunch fit for royalty.

Bacon Burger

Frying up a big pan of bacon for your Saturday morning, family breakfast? Make sure to fry up some extra for your delicious bacon burger. Just coat the bun with some mayonnaise, pile on the bacon, and wrap for freezing. This hearty sandwich will taste great whenever you get ready to eat it, even if your craving comes a few weeks down the road.

Ham Burger

Who says that you have to eat beef on a hamburger? Why not make a burger with ham? Use that last piece of ham wisely by slapping it on a burger bun. Be sure to top it with some Dijon Mustard for the ultimate taste. Wrap up the sandwich and wait for your next ham mood. This burger satisfies even the crankiest of cravings.

Steak Finger Burger

Frying up some steak fingers for a hungry bunch? Save out a few steak fingers for your burger. Just wet the burger bun with some leftover gravy, top it with the steak fingers, wrap, and freeze for later. This yummy burger offers you a steak finger meal all over again, except with less of a fuss.

German Sausage Burger

Wondering what to do with the few tidbits of leftover German Sausage? Put these on a bun, of course. No need to coat the bun with any fancy dressings, though. Just microwave your sandwich when you get ready to eat it and then top it with some well-drained sauerkraut. You’ll have you a German-style sandwich that’ll be the envy of your co-workers.

These eight freezer-ready burgers serve only as samples for making freezer-ready burger meals. A whole other world exists in the way of burgers when you set your mind to it. Whether you cook or order take out, imagine which foods would serve well put between two buns. Use your imagination. The sky is the limit.


How To Make Indian Pakora

I fell in love with pakora, battered and fried vegetables, when I lived in India. Pakora is a popular food that can be purchased from Indian street vendors, and is also a popular snack served in restaurants and homes.

The great news is, it is easy to make pakora at home, particularly if you have a deep fryer. This article includes a few easy recipes for Indian pakora.

Pakora starts with a batter, made from chickpea flour, also known as besan. Regardless of the type of pakora you make, you will always start with the same batter.

Here is a great and easy recipe for pakora batter:

  1. 1 cup chickpea flour (besan)
  2. 3 tsp oil
  3. 1 tsp. ground cumin,
  4. 1 ½ tsp salt
  5. ½ tsp. ajwain seeds (optional)
  6. 1 chopped jalapeno pepper
  7. 1 cup water
  8. Mix all of the ingredients for the pakora batter together in a blender for about five minutes. Although the ingredients will be well blended before then, beating them for five minutes will make the batter light and fluffy.
  9. Set the batter aside for 30 minutes.
  10. While the batter is resting, prepare the vegetables.
  11. The vegetables you use depend on personal taste, but some common ones are cauliflower, cut into small florets, sliced potatoes, and sliced onions.
  12. One delicious option is to prepare a combination of vegetables and create a mixed vegetable pakora.

Mixed Vegetable Pakora

  1. 1 small cauliflower, cut into small pieces
  2. 1 cabbage, thinly sliced
  3. 1 cup of sliced spinach leaves
  4. 1 large yellow onion, sliced.
  5. 1 medium potato, diced
  6. Boil all of the vegetables together until the potatoes are tender. Drain well.
  7. Mix the vegetables into the pakora batter and fry at a temperature of 375 degrees, until golden brown, turning the pakora occasionally so that both sides brown evenly.

Single Vegetable Pakora

My favorite single vegetable vegetable pakora is potato, but you can really use any of your favorite vegetables or whatever you happen to have on hand.

Depending on the vegetable you use, you may need to cook the vegetable first. For example, potatoes should be sliced and boiled until barely tender, before making the pakora. Cauliflower should be cut into florets and boiled or steamed until just tender. Other vegetables such as onions and squash do not need to be cooked prior to being battered.

There are two ways to handle battering single vegetable pakora. For larger pieces of vegetables, such as potato or cauliflower, I like to dip the individual vegetables into the batter and drop each piece into hot oil. For onion pakora, I suggest cutting the onion into quarters, and then cutting the quartered onion into slices. Mix all of the onion slices into the pakora batter, and drop by spoonfuls into the hot oil and cook until golden brown.

Regardless of whether or not you make single or mixed vegetable pakora, once the pakora has finished cooking, you’ll want to drain it on paper towels and serve it with cilantro chutney or ketchup.


Cooking With Food Scraps: Stretching The Family Food Dollar

Grocery prices have skyrocketed in recent months and families are trying stretch their food budget which is where cooking with scraps can help. Instead of scraping those plates into the trash or tossing those vegetable bits into the compost pile, make another meal or side dish out them. Cooking with your food scraps can help make the most of your food dollars.

Chili from Scraps

Use a resealable freezer container to hold leftover scraps. Ground beef leftovers such as taco meat, sloppy Joes, a single hamburger patty or the end of the meatloaf can go into the container. Tomato based products like spaghetti sauce, pizza sauce, marinara, even tomato juice or tomato soup can be added to the container. When it is full, dump the contents into your stock pot and add kidney beans, onions and seasonings. Even though the dish may be different every time, it’s always good.

Leftover Potato Skins

Next time you bake potatoes, bake some extra ones. When they are finished, remove the flesh from the potatoes and store in a freezer bag or container. These can be used for adding to mashed potatoes or by themselves as a quick side dish. Lay the skins out on a baking sheet. Top them with cheese and bacon bits. Heat in the oven until the cheese melts. When they are cooled, slip them into freezer containers and save until you need a quick snack. Then reheat and top with sour cream.

Citrus Rinds

Many recipes call for lemon peel or the zest of 1 orange. These seasonings are not used often and can be difficult to keep fresh in the cupboard for extended periods. After squeezing lemons to make juice or peeling an orange, grapefruit or lime, save the large pieces of the rinds. Store them, separately, in freezer bags. Next time you need a little lemon peel, take the bag out and grate the rind while it is still frozen. It is easy to handle and your ingredients will be fresh.

Vegetable Soup Base

Vegetable scraps are so versatile. Many folks save them for the compost pile but you can sometimes get another meal out them and THEN add them to the compost pile. Save carrot and celery ends, mushroom stems, onion and garlic peels, and the stems and leaves from herbs.

Store them in a container in the freezer and keep adding to it. When you have enough, dump the contents into your stock pot, add water and the meat of your choice unless you are just making vegetable broth. You can skim the vegetables out when you’re finished so the compost pile isn’t neglected.


Edy’s Cookie Dough Ice Cream – Food Review

Both of my daughters and I share a love of ice cream. Although we eat far less of it during the Fall and Winter, I still buy a carton of ice cream every few weeks during the colder months for an occasional treat. I usually don’t buy Edy’s Ice Cream because it is too pricey.

When I spotted Edy’s Cookie Dough Ice Cream on sale for $2.79 instead of six dollars and change for a one point five quart container, I knew I had to “scoop” up this bargain. Here is what I learned about

Edy’s Cookie Dough Ice Cream

Edy’s Cookie Dough Ice Cream is packaged in a very cute ice cream container. The lid is striped in brown, yellow and white around the rim and the front of the carton has the flavor of ice cream spelled out in bubble letters with a bite taken out of the “c” in cookie. The picture on the front shows very delicious looking ice cream with tons of chocolate chips and bits of cookie dough.

My younger daughter was practically jumping up and down in front of the freezer door; she was so anxious to try this frozen treat! The very appetizing looking ice cream as well as the great sale price convinced me to give this ice cream a try.

Edy’s Cookie Dough Ice Cream contains one hundred and fifty calories per half cup serving. There is a total of six grams of Fat, fifteen milligrams of Cholesterol, seventy five milligrams of Sodium, twenty three grams of Total Carbohydrate, and sixteen grams of sugar in each serving.

There is also two percent of Vitamin A, four percent of Calcium and two percent of Iron in this sized portion. Most people do not consume only a half of a cup of ice cream at a sitting, so these amounts should be doubled to get a more accurate idea of the nutritional value and fat and sugar content consumed at each indulgence.

From the very first taste of Edy’s Cookie Dough Ice Cream I was hooked! The ice cream is creamy with an ample amount of cookie dough and chocolate chips in each spoonful. This ice cream flavor truly combines the delicious treats of ice cream and cookies in one dessert. I had high hopes for this ice cream and my expectations were happily met.

Edy’s Cookie Dough Ice Cream very tastily satisfies a sweet tooth and makes a nice dessert to a well balanced meal. I don’t know that I would pay full price for this ice cream, since every grocer dollar counts these days, but I thoroughly enjoyed it and would recommend it to others who are ice cream lovers like me.


Quick Easy Chili

It truly amazes me how some people blow cooking way out of proportion. I am known as the best cook in my family, and I have a really big family! Basic food preparation doesn’t have to be long and laborious. My chili, which takes only 30 minutes to make, taste just as good and even better than chili that some have labored all day on.

A business associate of ours used to sponsor chili cook offs at his place of business. He loves chili and a few years ago he suffered a death in the family. I made him a pot of chili and he said it was the best chili he had ever tasted.

He had no idea how I made it and for all he knew I had spent hours on it. I know him well and he wouldn’t say it was good if it wasn’t.


  1. 2 pounds of ground beef
  2. 3 cans of pinto beans
  3. 1 can of diced tomatoes
  4. 3/4 cup of olive oil
  5. 3 packages of chili seasoning (any kind- they’re all basically the same, even the store brand)

You can add onions and peppers if you like. I sometimes add them if I have them on hand and if I have the time to chop them but they’re not necessary. The chili will still taste good without them.

In a large pot, brown the ground beef and chop it fine with the spatula until it’s as fine as you like it. Some people like big chunks of meat in their chili and some don’t. As for me, it depends on how much time I have. Sprinkle a little salt over the meat if you like. I usually sprinkle it with a little garlic salt.

Once the meat has browned, drain off the grease and add the olive oil and spices. Blend the spices with the cooked meat then add the 3 cans of pinto beans. You can use kidney beans if you prefer but to me they’re too firm and don’t absorb the spices as well as the pinto beans.

Add the tomatoes. Don’t drain it. Just empty the whole thing in. Fill the empty can three times with water and pour it into the pot. Stir until it is well blended. Bring it to a boil then lower the heat and let it simmer about ten minutes or until you’re ready to serve.

Dried pinto beans are especially good for chili if you want to go through the trouble. When they’re done, drain the liquid off then measure about 5 cups into the pot and about 5 cups of the liquid then follow the other directions.

Ground turkey can be used instead of ground beef. Blend the chili spices into the ground turkey really well so it picks up the color and flavors of the spices.


Chinese Food Recipes

Ok, so you’re probably thinking “another fried rice recipe?” I assure you this one is different, this is definitely a Chinese Food Recipe that you HAVE to try! This Shrimp Fried Rice is great as a course by itself or paired up with any Chinese meat entrée.

First, assemble all the ingredients you will need, which include:

  1. 4 oz. uncooked, de-shelled shrimp
  2. 4 cups cooked rice
  3. 4 oz. diced, cooked ham
  4. 2 eggs
  5. 1 onion
  6. 1 green onion
  7. ½ cup peas
  8. 1 tbsp. soy sauce
  9. 1 tsp. salt
  10. 1 tsp. pepper

Seasonings – I like to use a Cajun seasoning, it adds a little kick – season to taste

Oil – for frying

First, go through the shrimp and make sure it’s deveined.

Chop up Meat and Vegetables and put in a large bowl, set aside.

Beat the eggs in a small mixing bowl, add salt, pepper and a little seasoning.

I like to make my fried rice in a wok. So, go ahead and add your oil in the wok, normally about a ½ cup of oil is needed. When the oil is nice and hot, pour ½ of your egg mixture in the wok and let it cook over medium heat for about 2 minutes, turn just once.

Go ahead and cook the other half of the egg mixture this way. Let cool, then cut eggs up and set aside for later.

Add the shrimp to the oil and any seasonings, again I like to use Cajun seasoning. Cook for 2 minutes. Stir in the onion and cook for a few minutes, remove and set aside.

Stir fry the green peas and then the ham. Remove them and set aside.

*At this point I add a little more oil, about ¼ cup.

Turn the heat on the wok down to medium and cook the rice. Add the soy sauce, this will give the rice its brown color. Add all the other ingredients except the green onion. Cook for a few minutes.

Remove from wok and serve on your favorite serving platter.

Use green onions as a garnishment, this adds a nice touch of color to the dish.