Dishes That Freeze Well

[Mom2JTSJ]

Please post any recipes that you have had success in freezing well here.

Thanks:)

[Mom2JTSJ]

Chicken Enchiladas
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okay well I only meal that I personally have successfully frozen and reheated is chicken enchiladas. I will try to explain my recipe, it is very simple and is very easy to reheat (simply take out the night before and let it dethaw in the fridge and reheat in over at 350 for 10 minutes or whenever the center is hot enough for you.

okay the basic way is:
-about 1 pound of chicken breast strips, grilled on the stove top with 1 tb. veggie oil, then shred it length-wise
-buy two small cans or one large can of La Victoria Mild (or hot) enchilada sauce, pour one can or half the large can into the bottom of a glass 13x9 pan
-use regular sized or burrito sized flour tortillas, (reser's homestlye tortillas are the best, if you have those) place one in the pan and fill with some chicken and shredded cheese (I personally use cobly-jack cheese, or medium cheddar)
-then roll the tortilla up semi-tight and push to one end of the pan, repeat until you have filled the pan with enchiladas
-pour the remaining can of sauce on top
-sprinkle with more shredded cheese
-Now this is optional depending on what you like. after you top with cheese you can add, diced chiles OR diced black olives to the top of the cheese

bake in oven for 15 minutes at 350

remove from oven and let it cool for an hour or so before you freeze it.

that's it, its so simple, I make them ALLLLLL the time! The trick is to use MORE cheese than chicken.

You can also add diced green onions into the chicken and cheese part, but I don't do that often, depends on what you like.

[Mom2JTSJ]

Quiche in a bag
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Combine 1 cup of any meat
3/4 cup any vegetable
1c. any shredded cheese
1/4 c. onion

Add 1/2c. flour
1/2 tsp. salt
2 tsp. baking powder
2c. milk
4 eggs
dash of tobasco sauce if desired

If you are freezing it, put into a ziplock bag and place in freezer. Thaw completely before cooking. You don't need to freeze it to make it. It's an easy freezer recipe.

To bake: oil pan, mix up bag well. Bake at 350 degrees for 35 - 45 min.

The combinations are endless with this. We have done a pizza quiche, ham and mushroom, chicken, bacon...It's really easy and good. It makes it's own crust.


Additional note:

Do put it all in the freezer uncooked. It doesn't effect the texture!!! You do need to be sure to mix it up before you put it in the pan, that way the flour doesn't stay in the bag, that might have settled before freezing. I haven't had it taste bad any time I've made it. My DH even eats it!!

[Mom2JTSJ]

Pizza Pasta Casserole

2 lbs. ground beef
1 large onion, chopped
2 jars (28 oz each) spaghetti sauce
1 package (16 oz) spiral pasta, cooked and drained
4 cups (16 oz) shredded mozzarella cheese
8 oz sliced pepperoni

In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in spaghetti sauce and pasta. Transfer to two greased 9 x 13 baking dishes. Sprinkle with cheese. Arrange pepperoni over the top. Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350° for 25-30 minutes or until heated through.
To use the frozen casserole: Thaw in the refrigerator overnight. Bake at 350° for 35-40 minutes or until heated through.

Yield: 2 casseroles ( 8-10 servings each)

[Mom2JTSJ]

Cheddar Beef Enchiladas (Quick Cooking 04)
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1 pound ground beef
1 envelope taco seasoning
1 cup water
2 cups cooked rice
16 oz can refried beans
8 oz shredded cheddar cheese, divided
10 to 12 flour tortillas ( 8 inch)
16 oz jar salsa
1 can cream of chicken soup

Brown the ground beef. Drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer uncovered, for 5 minutes. Stir in rice. Cook and stir until liquid is evaporated. Spread about 2 Tbsp of refried beans, 1/4 cup beef mixture and 1 Tbsp cheese down the center of each tortilla. Roll up. Place seam side down in two greased 9x13 pans.

Combine salsa and soup; pour down the center of the enchiladas. Sprinkle with remaining cheese. Bake one casserole, uncovered, at 350 degrees for 20-25 minutes or until heated through and cheese is melted. Cover and freeze remaining casserole for up to three months.

To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350 degrees for 30 minutes. Uncover and bake 5-10 minutes longer or until heated through and cheese is melted.

Yield: Two casseroles with 5-6 enchiladas each.
Julie

[Mom2JTSJ]

Cheesy Hot Dog Casserole
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From Pillsbury One-Dish Meals Cookbook

Casserole:
1/2# hot dogs, sliced
1 can condensed Cheddar cheese soup
1 (7 oz) can whole kernel corn, drained
2 Tbsp finely chopped onion

Topping
1 cup water
2 Tbsp butter
1 1/2 cups mashed potato flakes
1/2 cup milk
1 egg, slightly beaten
2 oz (1/2 cup) shredded Cheddar cheese
Paprika


Heat oven to 350 degrees. In large bowl, combine all casserole ingredients; mix well. Spoon into ungreased 2 quart casserole; set aside.

In medium saucepan, bring water and butter to a boil. Remove from heat; Stir in potato flakes and milk. Add egg; blend well. Spoon and spread over casserole.

Bake at 350 degrees for 35 to 45 minutes or until thoroughly heated. Sprinkle with cheese and paprika. Bake an additional 3 minutes or until cheese is melted.


Make-Ahead Directions:
Prepare recipe as directed above except omit Cheddar cheese and paprika; do not bake. Cover with foil; freeze. When ready to use, do not thaw; bake, covered, at 350 degrees for one hour and 35 minutes. Uncover; bake an additional 15 to 20 minutes or until mixture is thoroughly heated. Sprinkle with cheddar cheese and paprika; bake an additional 3 minutes or until cheese is melted.
Julie

[Mom2JTSJ]

Pepperoni Pizza Pasta
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From Pillsbury One Dish Meals Cookbook

8 oz. (2 cups) uncooked ziti (long tubular pasta)
1 (14 oz) jar pizza sauce
2 oz sliced pepperoni, halved (about 3/4 cup)
1/4 cup finely chopped green pepper
1/4 cup grated Parmesan cheese
1/2 tsp dried oregano leaves
1 garlic clove, minced
4 oz (1 cup) shredded mozzarella cheese

Heat oven to 375 degrees. Spray 8 inch square (2 quart) baking dish with nonstick cooking spray.

Cook ziti to desired doneness as directed on package. Drain.

In large bowl, combine cooked ziti, pizza sauce, pepperoni, bell pepper, Parmesan cheese, oregano and garlic; mix well. Spoon into sprayed baking dish; sprinkle with mozzarella cheese. Cover with foil.

Bake at 375 degrees for 30 to 35 minutes or until mixture is thoroughly heated and cheese is melted.


Make-Ahead Directions:
Prepare recipe as directed above except omit mozzarella cheese; do not bake. Cover with foil; freeze. When ready to use, do not thaw; bake, covered at 375 for 1 hour. Uncover; sprinkle with mozzarella cheese. Bake an additional 10 minutes or until cheese is melted and mixture is bubbly.
Julie

[Mom2JTSJ]

Mexi-Lasagna
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From Pillsbury One Dish Meals Cookbook

4 oz (2 cups) uncooked mini-lasagna noodles
1/2# ground beef
1 can kidney beans, drained
1 can (14.5 oz) chili style tomatoes, undrained
1 (8 oz) can tomato sauce
8 oz (2 cups) shredded Monterey Jack cheese
1 (4.5 oz) can chopped green chiles

Heat oven to 350 degrees. Spray 12 x 8 (2 quart) baking dish with nonstick cooking spray. Cook noodles to desired doneness as directed on package, drain.

Meanwhile, brown ground beef. Drain. Add kidney beans, tomatoes, and tomato sauce; cook until thoroughly heated, stirring occasionally.

Spoon cooked noodles evenly into sprayed baking dish. Sprinkle with 1 cup of the cheese, all of the beef mixture, green chiles and remaining 1 cup cheese.

Bake at 350 degrees for 20 minutes or until edges are bubbly and mixture is thoroughly heated.


Make Ahead Directions:
Prepare recipe as directed above except omit Montery Jack cheese; do not bake. Cover with foil; freeze. When ready to use, do not thaw; bake, covered at 350 degrees for 1 hour and 15 minutes. Uncover; sprinkle with Monterey Jack cheese. Bake an additional 20 minutes or until mixture is thoroughly heated.
Julie

[deidrak]

1 lb. ground beef or ground turkey
1 can cream of celery or cream of mushroom soup
1 small onion diced
1 pkg. tator tots
1 can of green beans or fav vegie

cook ground beef/turkey until browned with onion, add a dash of salt and
pepper, mix soup put in casserole dish top with green beans and top
with tator tots...
bake at 400 for 45-50 top with cheese

freezes well...

[utkgrad101]

Vegetable Beef Soup

Sloppy Joes

[redbud]

Poppy Seed Chicken
2-3 breasts of chicken (or 6 tenderloins)
1 can cream of mushroom soup
8 oz. sour cream
1 T poppy seeds
1 sleeve Ritz crackers, broken into small pieces
1/4 c. butter

Boil chicken breasts, shred. Mix chicken, soup and sour cream in bowl and spoon into ~9x9 foil pan. Place butter in plastic baggie. In separate baggie, place crackers and poppy seeds. When ready to cook, thaw all items. Melt butter in small bowl. Put crackers and seeds in larger bowl, then coat with melted butter. Spread cracker mixture on top of chicken. Bake at 350 until heated through and crackers are browned, about 30 minutes.

[Ten From Him]

Bruschetta ‘n Cheese Stuffed Chicken Breasts

1 can (14 ½ oz) Italian-style diced tomatoes, undrained
1 ¼ cups shredded low-moisture part-skim mozzarella cheese, divided
¼ cup chopped basil
1 pkg. (6 oz) Stove Top stuffing mix for chicken
8 boneless skinless chicken breasts
1/3 cup Kraft Roasted Red Pepper Italian with Parmesan Dressing

Combine tomatoes, ½ cheese, basil, dry stuffing mix; stir until moistened.
Pound chicken with a mallet until chicken is ¼ inch thick. Spread evenly with stuffing mixture. Tightly roll up chicken. Place seam-sides down in 13x9 baking dish. Drizzle evenly with dressing. Cover with foil, label, and freeze. To serve, thaw and bake 40 minutes. Sprinkle with remaining ¾ cheese. Bake an additional 5 min. or until chicken is cooked through and cheese is melted.

[Ten From Him]

Chicken Fajitas, a deliciously seasoned marinade for grilling
1 1/2 lbs of fresh boneless, skinless chicken breasts cut into slices (leave this at home and toss in the bag before freezing)
Marinade is:
1/4 cup veg or canola oil
1/4 cup red wine vinegar
1 tsp sugar
1 tsp dried oregano
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
Mix all of the above together and pour over chicken in a ziplock baggie. Freeze. Thaw in refrigerator. As chicken thaws, it will continue to marinate. Not recommended to marinate for more than 24 hours.
Put chicken on foil covered grill (with some holes poked) to cook. Towards the end of grilling, you can add sliced onion and peppers to the meat and grill until the veggies are tender. Or you could saute veggies in a pan with a little olive oil separately.
Serve on flour tortillas with all the stuff (cheese, sour cream,salsa etc.) that you desire.

[Ten From Him]

3 cups rolled oats (not quick)
1 cup raisins
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon cinnamon
3/4 teaspoon salt
1/2 cup applesauce
1/2 cup vanilla yogurt (you can also use plain)
1/2 cup milk
1/4 cup oil
2 eggs

Mix together oats, raisins, sugar, baking powder, cinnamon, and salt. In a separate bowl whisk together applesauce, yogurt, milk, oil, and eggs. Stir into oat mixture. Pour into greased pan. (Note from Kaylee: the original recipe said to bake in an 8x8 pan. We like it a little crunchy so I use an 11x7 or 9x13 pan.) Refrigerate overnight or freeze. Bake at 350 for 45-50 minutes. You can also bake right away but only cook for about 40 minutes. Serve with brown sugar sprinkled over top.

[Ten From Him]

16 ounces frozen broccoli florets (or about 3 cups fresh broccoli florets)
3 cups cooked cubed chicken
Pepper
2 cans cream of chicken soup*
1/2 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon curry powder
1/2 cup chicken broth
paprika, optional
2 cups (8 ounces) shredded cheddar cheese

In greased 9 x 13 baking dish, spread broccoli across bottom and sprinkle chicken evenly on top. Generously sprinkle black pepper over chicken. In mixing bowl, combine cream soups, mayonnaise, lemon juice, curry powder, and chicken broth, whisking until smooth. Pour over chicken. Sprinkle paprika on top if desired. Cover with foil, label, and freeze. To serve,thaw in fridge then bake uncovered at 375 degrees for 20-30 minutes or until hot and bubbly. Spread cheese on top and bake 5-10 minutes longer, until melted and slightly browned. Serve the chicken and broccoli mixture over hot rice.

[Ten From Him]

8 ounces uncooked spiral pasta
2 large onions, chopped
1/2 pound fresh mushrooms, sliced
1/2 cup chopped green pepper
2 garlic cloves, minced
1/2 cup butter
2 packages (8 ounces each) imitation crabmeat, chopped
1/2 cup sour cream
2 teaspoons salt
1-1/2 teaspoon dried basil
1-1/2 cup (6 ounces) shredded cheddar cheese

Saute onions, mushrooms, green pepper and garlic in butter until crisp-tender. Remove from the heat. Combine sauteed veggies, crab, sour cream, salt and basil in a freezer bag. Label and freeze. To serve, thaw in fridge for 24 hours. Remove from the refrigerator 30 minutes before baking. Cook noodles and combine with rest. Transfer to greased 8-in. square baking dish. Sprinkle with cheese. Cover and bake at 350° for 55-60 minutes or until heated through.

[Ten From Him]

1 pound ground beef, browned
2 cans (15 ounces each) chili without beans
1 can (8 ounces) tomato sauce
1 can (2-1/4 ounces) sliced ripe olives, drained
1 can (4 ounces) chopped green chilies
2 cups (8 ounces) shredded cheddar cheese
1 package (32 ounces) frozen Tater Tots

Combine the beef, chili, tomato sauce, olives and chilies. Spread in greased 9X13 or two 8-in. square baking dishes. Sprinkle with cheese; top with Tater Tots. Cover, label, and freeze. To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 1-1/4 to 1-1/2 hours or until heated through.

[Ten From Him]

1 pound 93% lean ground turkey (or any ground turkey)
½ cup seasoned dry bread crumbs
½ cup diced green bell peppers
¼ cup finely chopped onion
1 garlic clove, pressed
1 egg white
1 can (8 oz) pizza sauce, divided
½ cup (4 oz) shredded reduced fat mozzarella cheese
6 French or Italian bread slices, cut ½ inch thick
2 teaspoons olive oil
1 teaspoon Italian seasoning

1.) Combine turkey, bread crumbs, bell pepper, onion, garlic, and egg white. Add ¼ cup of pizza sauce. Mix lightly but thoroughly. Form mixture into 6 oval patties ½ inch thick. 2.) Heat skillet to medium and cook patties 12-14 minutes (until no longer pink) turning once. About one minute before patties are done, top with cheese. 3.) At the same time cook bread slices either in oven or on skillet until toasted. 4.) Place patties on bread slices, heat remaining pizza sauce in microwave 45-60 seconds and serve on top (or with) sandwiches. TO EAT: thaw patties and follow directions 2-4 above.

[Ten From Him]

Skinny Chicken Stroganoff
4 slices turkey bacon, cooked and crumbled
6 ounces uncooked extra-broad cholesterol-free egg noodles
¾ cup reduced-fat sour cream
¼ cup all purpose flour
1 can (14.5 oz) 99% fat-free chicken broth
¼ teaspoon salt
1/8 teaspoon ground black pepper
8 oz mushrooms, sliced
1 cup chopped onion
1 pound boneless, skinless chicken breasts, cut into ¼ -inch strips
1 clove garlic, pressed

Whisk together sour cream and flour until well blended. Gradually whisk in chicken broth, salt, and pepper until smooth. Add veggies to the sour cream mixture and place in labeled freezer bag. To use, thaw and cook mixture until warm (and sauce thickens). Cook noodles at the same time and serve the mixture over the noodles.

[Irishmom]

chilli and boiled rice.
bologenese sauce for pasta.
meatballs in marinara sauce.
pork meatballs with a curry sauce, serve with rice.