Freezer Friday

My husband and I have decided that we need to begin to empty our 3 freezers that are full. They are full of last year's garden goodies, deals I couldn't pass up at the grocery and treats that have been given to us because everyone knows we have the freezer space. Well, did have the freezer space.

So last Friday was the first Freezer Friday (and in reality every day since has been Freezer day but that doesn't sound as cute, does it?). I found some Morningstar Farms Spicy Black Bean Burgers, hamburger buns, Morningstar Farms Chicken Patties. I had made some olive oil bread earlier that day. So I whipped up some pitas, cooked the "chicken" patties, chopped them up, tossed them in barbeque sauce (I have 10 bottles of barbeque sauce that needs to be gone as well, don't ask) and stuffed the BBQ chicken into warm pita pockets. The kids thought this was really wonderful dinner. The mister and I had black bean burgers with guacamole and bleu cheese crumbles. It was great.

This freezer Friday we are having Grits Pie. This is a recipe that I have adapted from a Rachael Ray recipe. It is wonderful for using up leftovers. I have used sausage, shrimp, chicken, ham, hamburger, pork tenderloin and beef roast in it. You can use any veggies you have on hand. Everyone always loves it. Tonight the meat is sausage and tempeh (not really meat but you know what I mean) and the veg is okra, green peppers, zucchini.

Grits Pie
cook or reheat whatever meat you have on hand with a little olive oil
add whatever vegetables you have- mushrooms, eggplant, green peppers, okra, zucchini
add one can of diced tomatoes
add 1 tsp of cajun seasoning and cook down for 3-4 minutes
in a separate pan prepare 3 cups of water and 1 cup of grits according to directions (these are not the quick cook)
grease a pie plate or a 8x8 casserole dish
pour grits in the bottom of dish
pour meat & tomato mixture over that
cover with shredded sharp cheddar cheese
bake on 350 for 20 minutes

During the excavation of the freezers I found a giant bag of frozen whole tomatoes left from our garden last summer. I am defrosting these and going to can some tomato sauce. I also found all of my veggie trimmings that I have been saving to make vegetable "stock". So that will be happening soon as well to be refrozen in flat freezer bags that take up much less space.

I invite you to have a Freezer Friday (or Monday, Tuesday, etc) and tell all about your creative ways to make room in the freezer.

Update Monday 5/31/10
I have also made muscadine jelly, peach pie and buffalo chicken dip with freezer finds.