From Super Suppers:

Truth be told, the only reason I started freezer cooking is because I thought Super Suppers was a neat business concept.  I went with my sister one afternoon to a Super Suppers where she prepared her meals, and in true Lori fashion, I had one thought: COOL.  I can do this cheaper.  FOR ONCE, I was right.  I bought their cookbook online, along with “Don’t Panic, Dinner’s in the Freezer”, and it’s been a wild success at our house.

You can half or double or whatever to this recipe…I going to give you my balls out largest version, but I have halved it as well:

12 cups corn bread stuffing mix (don’t use generic, will turn to mush in the freezer…I use Stovetop and I buy a bulk box at Sam’s Club)

6 cups of green tart apples, chopped (just make it to your taste…use more or less, but use green.  I use Granny Smith)

3-4 cups of chopped celery

3-4 cups chopped onion

6 teaspoons dried crushed sage

1.5 teaspoons of pepper

6 cups chicken broth (you can get about 2 cups per can…I buy them in bulk at Sam’s Club)

1.5 cups of butter melted (that’s 3 butter sticks if your not a big butter user)

Salt

18-21 pork loin center cuts, about 1.5 inches thick (I know…that sounds crazy, doesn’t it?  I buy 2 flats of 9 at Sam’s Club at a total cost of about $20.  There is enough stuffing here that you could easily make 21 or 22 loins.  I’ve bought chops, but I prefer thick boneless loins.)

Mix everything together (except the pork) in a GIGANTIC bowl, adding the broth and butter last.  Stir until thoroughly mixed.  I use my roaster pan because even my largest bowl won’t hold all of this stuff.  Sprinkle the loins with the salt and put them in freezer bags.  Each freezer bag is one meal, so for us, I put 3 per bag because the girls split one.  Sam’s Club loins are huge and one should be enough for anyone.  Spoon the dressing mixture evenly into all the bags.  I mark my bags first with the recipe name and expiration date.  These will freeze for up to 2 months.

The cookbook asks that you use the plastic wrap, foil method, but I’m not a big fan of buying all those freezer trays and then wrapping them twice.  Expensive.  I throw it all in a freezer bag, get all the air out, and keep them in my chest freezer.  I usually do a 75% version of this recipe and make about 15 loins, but lately, it seems I am delivering these meals to folks who need them, so I’ve making more.

On cooking day, thaw, put in a greased baking pan, and cover with foil.  Bake at 350 for 45 minutes.  Take off foil and bake for 15 minutes more.  When I take the top off, I flip them and scrape the stuffing off to make sure they are cooking through.

And that’s it.  It takes about 1.5 hours to get this into the freezer, and we get 9 meals out of it.  Last night I made it with roasted asparagus, which I now know to peel down to the light green (not white) part, and roll in olive oil and salt.  Much better!  I’ve tried to like asparagus for years and I last night I finally ate it.  I put it on the plate about once a month because Greg likes it, but I never eat it.  Finally!!!

I think this meal prices out at about $5 per meal, but with vegetable, probably closer to $6…for the entire meal, not per person.  The more I make, the cheaper it gets.

There are no sous chef instructions for the freezer meals; I make them when the girls are in bed at night.  Hint, because you are working with raw pork it’s hard to snack while cooking this meal.  Stick a stack of Pringles on the table, away from the cooking space, and while you are working, you can lean down and pull them straight into your mouth with your tongue.  No hands needed!