Easy Freezer Meals | Greek Moussaka (Easy Freezer Meals) @EasyFreezerMeals | Uploaded 5 years ago | Updated 1 hour ago
Welcome to another episode. Today we are making Greek Moussaka (Easy Freezer Meals). This freezer meal is incredibly delicious. It's exotic, flavorful, well balanced, and a fun change from the standard dinner.
This recipe was inspired by a recipe someone asked me to check out. The original recipe can be found here: allrecipes.com/recipe/19644/moussaka
For the meat sauce:
1 tablespoon butter
1 pound lean ground beef
1 tsp kosher salt
1/2 tsp ground black pepper
1 pound of diced onion
1 clove garlic, minced
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp Italian Seasoning
2 tablespoons dried parsley
1 (8 ounce) can tomato sauce
1/2 cup red wine
2 Tablespoons rice flour (optional)
1 egg, beaten
For the Béchamel:
4 cups milk
4oz unsalted butter
6 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon pepper
pinch of nutmeg
For the Eggplant & Potatoes
3 Large Eggplants peeled and sliced into 1/2 inch slices
3 potatoes thinly sliced
For the Assembly:
2 cups of Parmesan Cheese
Nutmeg
Instructions:
Sautee the onions in butter till soft. Add the meat and brown till no longer pink. Add the garlic, the herbs, and the spices to your meat and mix well. Add the wine and cook for 5 minutes. Add the rice flour and mix the meat mixture well. Next add the tomato sauce and let simmer for 15 more minutes on a medium heat. Once finished remove from the heat, let cool then mix in a whisked raw egg.
For the béchamel begin by heating your milk on the stovetop. In a separate pot add the butter and flour. Cook for 5 minutes. Whisk in the hot milk and cook on a medium heat till your sauce is thick, creamy, and smooth.
For the eggplants: I like to completely peel mine and slice into 1/2 inch slices. I place the eggplant in a brine solution for 30 minutes to 1 hour then remove them pat dry, brush with oil and roast them for 30 minutes at 450F (brine recipe: mix 1 tablespoon salt to 8 cups of water)
For the potatoes: Toss with olive oil, salt, and pepper to taste. Line the freezer tin that you plan on storing this dish in with the potatoes and cook at 450F for 30 minutes or until soft and tender.
Assembly: Start with your tray lined with potatoes. Begin by arranging the eggplant over the potatoes. Add your meat mixture and sprinkle parmesan cheese over it. Add another layer of eggplant then sprinkle more parmesan cheese over it. Pour the Béchamel on top and evenly spread it out. Finish by coating with nutmeg and finally parmesan cheese.
Cover with foil and freeze. To bake preheat oven to 350F and bake for 1hr 15 minutes or until hot throughout. (if you are baking from frozen it might take a little longer :) Be sure to let the Moussaka rest for 15 minutes before cutting into it so that the layers can settle. Enjoy
Thank you for watching. If you have any questions leave them in the comment section below. Don't forget to sub, like, comment, and share!
Eric
Be Sure to check out our new Amazon Store front. Here you can see everything that we use. If you have any questions please feel free to write me. This store from contains products from all of our projects. There are also some really cool gift ideas for men and women!
Easy Freezer Meals Amazon Storefront: amazon.com/shop/2guysacooler
If you are looking for a meat tenderizer/cutlet maker you have to check this one out from K-Mont. This unit is what we now use to make our Chicken fried steaks, Chicken cordon bleu, and all of our tender cutlets. Just so you know this unit is quality. Its built to last (solid construction) and it does exactly what it’s supposed to do. The owners of the company are the inventors of this product and it is family run. It’s made in Poland and they can ship internationally (that’s how I got mine). Here is their site: https://k-mont.com.pl/shop/fast-cutlet-maker/?wpam_id=12
Miscellaneous:
Freezer to Oven Tins amzn.to/2TCVVmb
3 Compartment Tins for freezer meals amzn.to/2SEoNwQ
Vitamix 750 Heritage Pro Model amzn.to/2PFXe1d
Vacmaster Vacuum Sealer amzn.to/2wQp7wF
8x10 bags for vac master amzn.to/2NQxpuU
6x8 bags for vac master amzn.to/2y72Lrk
Food Saver Vac bags/Sous Vide Friendly amzn.to/2WkEqsx
Robo Coup w/Dicer amzn.to/2x0Wmwi
This is my recommendation for my absolute favorite thermometer. If you choose to buy one of these you will not regret it as they are reliable, fast, durable, and convenient. Makes for a great gift BTW!!
• Thermapen Mk4 - http://www.thermoworks.com/Thermapen-Mk4?tw=2GUYSACOOLER
We are part of an affiliate program. This simply means that we receive a very small percentage of any purchase that is made using the links we provide. This really helps us support our channel and allows us to continue to produce content for you to enjoy. The best part about this is that it doesn’t cost you anything extra. We greatly appreciate it.
Welcome to another episode. Today we are making Greek Moussaka (Easy Freezer Meals). This freezer meal is incredibly delicious. It's exotic, flavorful, well balanced, and a fun change from the standard dinner.
This recipe was inspired by a recipe someone asked me to check out. The original recipe can be found here: allrecipes.com/recipe/19644/moussaka
For the meat sauce:
1 tablespoon butter
1 pound lean ground beef
1 tsp kosher salt
1/2 tsp ground black pepper
1 pound of diced onion
1 clove garlic, minced
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp Italian Seasoning
2 tablespoons dried parsley
1 (8 ounce) can tomato sauce
1/2 cup red wine
2 Tablespoons rice flour (optional)
1 egg, beaten
For the Béchamel:
4 cups milk
4oz unsalted butter
6 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon pepper
pinch of nutmeg
For the Eggplant & Potatoes
3 Large Eggplants peeled and sliced into 1/2 inch slices
3 potatoes thinly sliced
For the Assembly:
2 cups of Parmesan Cheese
Nutmeg
Instructions:
Sautee the onions in butter till soft. Add the meat and brown till no longer pink. Add the garlic, the herbs, and the spices to your meat and mix well. Add the wine and cook for 5 minutes. Add the rice flour and mix the meat mixture well. Next add the tomato sauce and let simmer for 15 more minutes on a medium heat. Once finished remove from the heat, let cool then mix in a whisked raw egg.
For the béchamel begin by heating your milk on the stovetop. In a separate pot add the butter and flour. Cook for 5 minutes. Whisk in the hot milk and cook on a medium heat till your sauce is thick, creamy, and smooth.
For the eggplants: I like to completely peel mine and slice into 1/2 inch slices. I place the eggplant in a brine solution for 30 minutes to 1 hour then remove them pat dry, brush with oil and roast them for 30 minutes at 450F (brine recipe: mix 1 tablespoon salt to 8 cups of water)
For the potatoes: Toss with olive oil, salt, and pepper to taste. Line the freezer tin that you plan on storing this dish in with the potatoes and cook at 450F for 30 minutes or until soft and tender.
Assembly: Start with your tray lined with potatoes. Begin by arranging the eggplant over the potatoes. Add your meat mixture and sprinkle parmesan cheese over it. Add another layer of eggplant then sprinkle more parmesan cheese over it. Pour the Béchamel on top and evenly spread it out. Finish by coating with nutmeg and finally parmesan cheese.
Cover with foil and freeze. To bake preheat oven to 350F and bake for 1hr 15 minutes or until hot throughout. (if you are baking from frozen it might take a little longer :) Be sure to let the Moussaka rest for 15 minutes before cutting into it so that the layers can settle. Enjoy
Thank you for watching. If you have any questions leave them in the comment section below. Don't forget to sub, like, comment, and share!
Eric
Be Sure to check out our new Amazon Store front. Here you can see everything that we use. If you have any questions please feel free to write me. This store from contains products from all of our projects. There are also some really cool gift ideas for men and women!
Easy Freezer Meals Amazon Storefront: amazon.com/shop/2guysacooler
If you are looking for a meat tenderizer/cutlet maker you have to check this one out from K-Mont. This unit is what we now use to make our Chicken fried steaks, Chicken cordon bleu, and all of our tender cutlets. Just so you know this unit is quality. Its built to last (solid construction) and it does exactly what it’s supposed to do. The owners of the company are the inventors of this product and it is family run. It’s made in Poland and they can ship internationally (that’s how I got mine). Here is their site: https://k-mont.com.pl/shop/fast-cutlet-maker/?wpam_id=12
Miscellaneous:
Freezer to Oven Tins amzn.to/2TCVVmb
3 Compartment Tins for freezer meals amzn.to/2SEoNwQ
Vitamix 750 Heritage Pro Model amzn.to/2PFXe1d
Vacmaster Vacuum Sealer amzn.to/2wQp7wF
8x10 bags for vac master amzn.to/2NQxpuU
6x8 bags for vac master amzn.to/2y72Lrk
Food Saver Vac bags/Sous Vide Friendly amzn.to/2WkEqsx
Robo Coup w/Dicer amzn.to/2x0Wmwi
This is my recommendation for my absolute favorite thermometer. If you choose to buy one of these you will not regret it as they are reliable, fast, durable, and convenient. Makes for a great gift BTW!!
• Thermapen Mk4 - http://www.thermoworks.com/Thermapen-Mk4?tw=2GUYSACOOLER
We are part of an affiliate program. This simply means that we receive a very small percentage of any purchase that is made using the links we provide. This really helps us support our channel and allows us to continue to produce content for you to enjoy. The best part about this is that it doesn’t cost you anything extra. We greatly appreciate it.
