Good Freezable Recipes

We had a class on this at church, and they said to try freezing a small portion of your favorite foods next time you make them. Then thaw them and see if they're any good.

They also suggested chicken pot pies without potatoes (they turn black when they freeze, unless you use professionally frozen potatoes in the first place) enchiladas, and my personal favorite, calzones. For those, use whatever recipe you usually use for pizza dough, roll it out into circles about 8 inches in diameter, and put sauce, cheese, and any other "toppings" on one half. Fold over the other half and seal. I suggest either greasing the pan or "dipping" the bottom in corn meal, then bake them. When they're cool, wrap individually in plastic wrap and stick 'em in a freezer bag. They microwave in just about 1 minute. Serve with extra sauce. Yum!

I find that almost anything is freezable for a couple of months. So when you cook just double up and freeze away. I usually wrap in foil, then put in a ziploc freezer bag if I am freezing meat. That way I can freeze portions and only take out what I need. Casseroles can be frozen too with pasta like mac and cheese. If I know I am going to freeze I may make the casserole in a disposable aluminum container. I have a great homemade mac and cheese recipe if you need one.

I even froze an entire cooked chicken from Sam's. Just put the whole thing, container and all, into a small garbage bag and tied it closed. I took it out about six weeks later, 2 days before I needed it, and put in the frig to thaw. Half hour before dinner I put it in a casserole dish, added a little water, covered with foil and cooked on 350........it was moist and delicious.

Beef stew, soup, chili, sloppy joe meat, lasagna, stuffed peppers/cabbage (assuming the little one eats these! my kiddos always loved beef stew, but not necessarily some of the others). I have not had the problem of potatoes turning black when frozen, maybe a little grey, but I think if they are submerged in the liquid they should be OK.

Also think about buying some of the frozen boneless chicken breast pieces, sometimes also sold in smaller pieces called "fingers" or "tenderloins". We can ususally find them for $2 per pound or less; not exactly cheap but there is no waste. They cook up fast in the micro with some water in a covered casserole. Add whatever seasonings you like in the cooking process--seasoned salt, lemon, thyme, garlic etc. They can also be sliced (easiest while frozen or partly frozen) and made into stir-fry.

You could also cook up a bunch of chicken or beef strips for stir-fry and freeze those. Then just thaw and re heat, serve with rice.

Brown up one-pound portions of ground beef, freeze; then thaw for hamberger helper type meals, or casseroles.

A previous response had a great idea--try freezing leftovers of whatever you have, and see how they turn out!

Good luck!

K. Z.

We almost always have a Pasta bake in the freezer just in case.

1 lbs cooked ground beef
I box mascotti (spelling?) noodles or just plain penne noodles.
1 Jar of your favorite pasta sauce
1-16 oz tub of cottage
1-16 oz tub of sour cream
shredded cheddar cheese (your choice of amount)

Brown the beef, and boil water and cook the noodles. When done in a 9-13 pan the first layer is the noodles, second layer is the cottage cheese and sour cream spread out then add the beef and pasta sauce combined (add seasonings if you wish) Top with cheese to your liking. Cook at 375 for 45 minutes if defrosted aprox 1 hour at 350 if frozen, Last 10 minutes have it uncovered. This is a huge family favorite especially for the kids as it is easier to eat then spaghetti.

We also freeze tacos. Brown the beef and add seasoning then place in soft shell wraps and fold and freeze, then all you have to do is add the rest when defrosted. Or you can just freeze the meat in a container.

Sorry - I don't have any recipes for you as ( I'm always looking too). But I did just read that you shouldn't freeze anything with milk or cream... and realized that's why my corn chowder always tastes/looks so bad when I freeze the leftovers! Good luck!!

HEARTY TUNNA CASSEROLE

Prep time: 15min Cooking time 1 hr

¾ lb Kraft Process American Cheese, cubed (or Velveeta)
1 can mushroom soup
1/3 cup milk
3 cups cooked noodles, drained
1 pkg (10 oz) frozen peas, thawed, drained (if freezing no need to thaw)
1 can tuna, drained, flaked (I use 2 cans)
¼ cup finely chopped onion (optional)
½ tsp salt
½ cup crushed potato chips (or nacho Doritos)
Heat oven to 350. stir cheese, soup, and milk in large saucepan on low heat until melted, stir often. Stir in noodles, peas, tuna, onion, and salt. Spoon into greased 2-qt casserole. Top with crushed potato chips. Bake 1 hr. Makes 6 servings.

Chicken & Broccoli

1 can cream of chicken soup
2 Tbsp milk
¼ tsp. curry powder
2 pkg frozen broccoli (or bundle of fresh cut sm. Pieces)
2 cups cooked chicken (cubed or shredded)
2 Tbsp. butter
½ cup sour cream
½ cup slivered almonds (optional)
¼ lb grated cheddar cheese
½ cup bread crumbs

Cook broccoli. Combine soup, milk, sour cream, curry powder; stir til smooth. Place broccoli in greased casserole, cover with chicken. Pour soup mixture over top; sprinkle with cheese, almonds. Melt butter and use to cover the bread crumbs, then top casserole with bread crumbs. Bake 35 min. at 350. (may have watery stuff at bottom of casserole just use slotted spoon )

Frito Chili Pie Casserole

3 cups Fritos brand Corn chips
1 large onion (optional)
1 can chili
1 cup grated American cheese or cheddar cheese

Place 2 cups of Fritos in a greased baking dish. Arrange chopped onion and half of grated cheese on the corn chips. Pour chili over onion and cheese. Top with remaining corn chips and grated cheese. Bake at 350 for 15-20 minuets. Makes 4-6 servings.

Other option is to have buffet line; put chips in bottom of bowl, top with chili and cheese.

Hamburger Pie (Quiche)

1 lb hamburger, sausage, or ham
1 chopped onion (optional)
1 can drained sweet corn (optional)
Green pepper (optional)
Salt & Pepper (optional)
Cheddar Cheese
Brown beef & put in center of greased pie plate or casserole dish. Top with onion, corn, green pepper. Sprinkle cheese.
3 eggs
1 ½ cup milk
¾ cup bisquick
Beat and pour over all. Use spoon to push down until all is moist.
Bake at 400 for 45 min. or lightly browned.

Beef Taco Bake

1 lb ground beef
1 can Tomato soup
1 cup salsa
½ cup milk
6 flour tortillas or 8 corn tortillas (cut or torn in 1 inch pieces)
1 cup shredded cheddar cheese
Brown beef and drain. Add soup salsa, milk, tortias, and ½ of the cheese. Spoon the mixture into greased 2 qt shallow baking dish. Bake 400 for 30 min or until hot. Sprinkle with remaining cheese. Serves 4

Beef Enchiladas

1 lb ground beef (browned)
1 can enchilada sauce (Pace or Hyvee Brand)
1 cup sour cream
1 jar (16 oz) salsa
Flour tortillas
Monterey/Jack cheese
Brown Beef and drain beef. Combine sour cream, salsa, most of the enchilada sauce. Warm tortia for 7 sec in microwave. Place spoonful of beef in middle of tortia add scoop of sauce and some cheese. Roll tortia put in greased dish continue with rest. Pour remaining combined and plain enchilada sauce on top, try to cover completely. Bake 400 for 20 min. Sprinkle with cheese and bake additional 5 min.

Stovetop Chicken or Easy Chicken Bake

1 pkg Stovetop stuffing mix
1 ½ lb boneless chicken breast (I use 1 ½ raw chicken breast)
1 can cream of chicken soup
1/3 cup sour cream
1 bag (16 oz) frozen mixed vegetables
1 cup hot water
Sprinkle ½ cup dry stuffing mix onto bottom of 13x9 inch dish, top with raw chicken cut in cubes. Mix soup, sour cream and vegetables; spoon over chicken set aside. Mix rest of stuffing with hot water, stir just til moistened, spoon over vegetable mixture. Bake 400 for 30 minuets. Makes 6 servings.