Restaurant quality meals from the freezer? You need to try this

My freezers are FULL so I'm using chicken and ground beef to make the most DELICIOUS and EASY meals and one is doubled for another meal idea for the freezer! These are easy to make but are restaurant quality meals and they are ALL new family favorites! Yum Yum Sauce 1 cup mayo 2 tbsp ketchup 1 Tbsp sugar (I added a couple pinches more) 1/2 Tbsp paprika 2 Tsp rice or apple cider vinegar 2 Tsp garlic powder 1-4 tbsp water Whisk all ingredients together until smooth using only 1 tbsp of water to start and add more as needed Refrigerate for at least 1 hour for the best flavor Salisbury Steak with Mushroom Gravy Place ½ cup panko breadcrumbs in a bowl and grate ½ an onion over the breadcrumbs. Let sit for a few minutes. Add 1 lb ground beef, 1 minced garlic clove, 1 egg, 2 tbsp ketchup, 1 crumbled beef bouillon cube, 3 tsp Dijon mustard, and ½ tsp Worcestershire sauce. Mix until well combined, then form into 5 oval patties. Heat 1 tbsp olive oil in a skillet over high heat. Brown the patties for about 1 minute per side, then remove from the skillet. Add the remaining ½ onion, finely chopped, and 2 minced garlic cloves to the skillet and cook for about 2 minutes. Add 5 oz sliced mushrooms and cook for another 2–3 minutes. Reduce heat to medium and add 2 tbsp butter. Once melted, stir in 3 tbsp flour and cook for about 30 seconds. Gradually whisk in 2 cups beef broth and ½ cup water. Stir in the remaining 2 tsp Dijon mustard and 2 tsp Worcestershire sauce. Return the Salisbury steaks and any juices to the skillet. Simmer for 5–7 minutes, or until the steaks are cooked through and the gravy has thickened. Season with salt and pepper to taste. Salisbury Steak Meatballs with Mushroom Gravy Place ¾ cup panko breadcrumbs in a bowl and grate ½ an onion over the breadcrumbs. Mix together and let sit for a few minutes. Add 1 lb ground beef, 1 minced garlic clove, 1 egg, 1 tbsp ketchup, 1 crumbled beef bouillon cube, 3 tsp Dijon mustard, and ½ tsp Worcestershire sauce. Mix until well combined, then form into about 20–22 meatballs. Heat 1 tbsp olive oil in a large skillet and brown the meatballs on all sides. They don't need to be cooked through yet. Remove them from the skillet and set aside. Add 2 tbsp butter to the same skillet. Once melted, add 8 oz sliced mushrooms and 2 minced garlic cloves. Season with ¼ tsp salt and ¼ tsp pepper and cook until the mushrooms are golden. Add 2 cups low-sodium beef broth and bring to a simmer. In a small bowl, mix 3 tbsp flour, 2 tbsp water, 2 tsp Dijon mustard, and 2 tsp Worcestershire sauce until smooth. Stir this mixture into the gravy. Return the meatballs to the skillet along with any juices from the plate. Simmer until the gravy thickens and the meatballs are cooked through, about 5–7 minutes. If the gravy gets too thick, add a little water. Serve over mashed potatoes, rice, or pasta and garnish with chopped parsley #freezer #freezercooking #freezermeals #budgetmeals #nospend