Freezer meals!

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Joined: 12/07/10
Posts: 2421
Freezer meals!

Anyone making freezer meals for after baby? I went a little crazy a few weeks ago and spent several days doing nothing but cooking freezer meals...lol.

So far I have the following in my 2 freezers. I no longer have anymore space so I guess I'm done. Let me know if you guys want recipes for any of the meals (I have nutritional info for all of them if you're interested). They're mostly healthy low-ish calorie meals. Biggrin

Chicken and barley soup - 2 servings
Creamy chicken pot pie soup - 2 servings
Cabbage roll soup - 4 servings
Baked Penne with chicken and sun-dried tomatoes - 2 casseroles - 4 servings each
Shepherd's pie, lightened up - 6 servings
Turkey meatloaf and mashed potatoes - 4 servings
Chicken and broccoli noodle casserole - 6 servings
Tuna noodle casserole - 6 servings
Mongolian Beef - 4 servings
Sweet n spicy beef and noodles - 4 servings
Guilt free bbq chicken - 4 servings X 2
Teriyaki chicken - 4 servings X 2
Chicken divan, lightened up - 6 servings
Baked penne with sausage and spinach - 2 casseroles - 4 servings each
Sweet potato chicken casserole - 4 servings
Santa Fe Turkey stuffed Peppers with Cilantro lime rice - 6 serving
Cheesy jalapeno popper stuffed chicken breasts with fiesta lime rice - 4 servings
Salisbury steak with mushroom gravy and garlic mashed potatoes - 2 servings
Pumpkin and sausage pasta - 2 servings
Arroz con pollo - 2 servings
Chicken and white bean chili - 4 servings
Gnocchi with spicy tomato sauce - 2 servings
Turkey Burger patties - 8 servings
Marinara sauce - 2 X 2 serving bags
Breakfast burritos (Turkey sausage, egg, potato, bell peppers and cheese) - 16
Turkey sausage, egg and potato breakfast sandwiches - 6
Bacon, egg and cheese breakfast sandwiches - 6
Blueberry muffins - 12
Cranberry orange muffins - 12
Chocolate chip muffins - 6
Wheat dinner rolls - 20
And some leftovers that I froze.

I think I have enough food to last us a few months...

Jokr's picture
Joined: 04/19/12
Posts: 282

Holy crap!! You want to ship some of that up here for me?!?
Lol and I thought I was doing good just stocking the freezer with meat we bought on sale and a few pre-made items!

So far I have:
3 turkey pot pies (lol yay for Xmas leftovers!)
1 baked spaghetti casserole (I swear it should last 8-10 servings, it's huge!)
1 or 2 batches of pre-made spaghetti sauce
4 individual servings of beef stew
4 individual servings cream of tomato soup
About 8 random individual servings of mics. other soups
(.......problem is, some of these soups are already nearly a year old, and I'm not sure how it'll do getting re-heated)

I'd LOVE some of your recipes!! If you have any of these already written up, I'd love to see them:
Baked chicken penne w. sundried tomatoes
Chicken & broccoli noodle casserole
Sweet & Spicy beef & noodles
Baked penne with sausage and spinach

I have to make a batch of chicken chili, and mini turkey meatloves to freeze, hopefully I have time to do that over this weekend. I also really like the idea of freezing muffins and cookies! Do you freeze them before or after baking?

My big problem is DH.......I'll make something that should last us 3 meals, he'll eat half of it for dinner, and then take the other half for lunch the next day! (and when you combine his freakishly fast metabolism and physical job, he can eat us out of house and home and not gain a pound!)

Joined: 12/07/10
Posts: 2421

Jo, haha...I had fun making all of these since I cook for fun. Smile

Muffins, cookies, pies, cakes, waffles and pancakes are so easy to freeze. I freeze them fully cooked though it's nice to freeze cookie dough if you like warm freshly baked cookies.

Can I have your DH's metabolism?! Lucky guy...lol.

Anyway, here are the recipes you wanted. I hope you like them...it's pure torture to cook all of these meals and not be able to eat them right away! Wink

BAKED PENNE WITH CHICKEN AND SUN-DRIED TOMATOES
(This isn't exactly "healthy"...but it's really good!)

Makes 2 - 8x8 casseroles.

Ingredients

6 tablespoons butter, plus more for baking dishes
Coarse salt and ground pepper
1 pound penne rigate
1 teaspoon olive oil
2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
4 garlic cloves, minced
6 cups whole milk
10 ounces white mushrooms, trimmed and thinly sliced
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1 1/2 cups shredded provolone (6 ounces)
1 cup finely grated Parmesan (4 ounces)

Directions

Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.

In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.

In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.

Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.

Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

Cook's Note

To Freeze: Prepare through step 4; let cool. Cover tightly with foil, and freeze, up to 3 months.

To Bake From Frozen: Preheat oven to 400, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours. Remove foil; bake until golden, about 15 minutes more.

Chicken and Broccoli Noodle Casserole

Ingredients:

6 oz Ronzoni Smart taste noodles (or no-yolk)
2 tsp oil
4 cloves garlic, sliced thin
12 oz fresh broccoli florets, chopped
1 tbsp butter
1 medium shallot, minced
3 tbsp all-purpose flour
1-3/4 cups fat free chicken broth
1 cup 1% milk
12 oz cooked shredded chicken breast
4 oz shredded reduced fat sharp cheddar (Sargento)
cooking spray
3 tbsp shredded parmesan cheese
2 tbsp seasoned breadcrumbs (I used whole wheat)

Directions:

Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.

Heat oil in a large skillet. Add garlic and cook on medium heat until golden, about 1 minute. Add the broccoli and a little salt, saut? and cover the broccoli for about 3 minutes on medium heat until the broccoli begins to soften. Set aside.

Preheat the oven to 375?. Lightly spray a 9 x 12 casserole dish with cooking spray.

In a large pot, heat butter over medium-low heat, when melted add the shallot and cook until soft, 2-3 minutes. Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat.

Slowly whisk in the chicken broth until well combined over medium heat; whisk well for 30 seconds, then add the milk and bring to a boil. Simmer on medium heat, mixing occasionally until it thickens (about 6-7 minutes). Remove from heat and add reduced fat sharp cheddar and 1 tablespoon of the parmesan cheese; mix well until the cheese melts.

Add the shredded chicken, noodles and broccoli to the sauce and mix well until evenly coated.

Pour into a casserole dish and top with parmesan cheese and breadcrumbs. Spray a little more cooking spray on top and bake for about 20 - 25 minutes. Place the casserole under the broiler a few minutes to get the crumbs crisp and golden (careful not to burn).

Cook's note:

To freeze: prepare as directed but do not bake. Let it cool completely and cover tighly with foil and freeze.

To serve: Thaw in fridge and bake for 25 minutes in 375 degree oven.

Servings: 6 ? Serving Size: 1/6th ? Old Points: 6 pts ? Points+: 8 pts
Calories: 313 ? Fat: 9.9 g ? Protein: 27.2 g ? Carb: 31.2 g ? Fiber: 4.4 g ? Sugar: 2.6 g
Sodium: 256.7 mg (without salt)

Sweet-n-Spicy Beef and Noodles

Ingredients:

1 lb. lean flank steak, chopped into bite-size pieces
1 tbsp sea salt
1 tbsp coarse-ground black pepper
1 tsp olive oil
1 medium white onion, diced
2 cloves garlic, minced
1 medium red bell pepper, cut into strips
1 medium green bell pepper, cut into strips
1/2 medium jalapeno pepper, diced
1 cup sugar snap peas
8 oz. whole-wheat pasta noodles
1 tbsp low-sodium soy sauce
2 tbsp honey
1/4 tsp red pepper flakes

Directions:

Boil water for pasta, and cook according to package directions (under cook pasta by 3 minutes). Drain and set aside. Heat olive oil in a skillet over medium-high heat, then saute onion, garlic, peppers, and peas just until they start to get brown and tender. Remove veggies from heat and set aside. Season steak with salt and pepper, then cook in same skillet until meat has reached desired doneness. Add soy sauce, honey, and red pepper flakes to skillet, and saute for 3-4 minutes. Turn heat down to medium, and add in veggies and cooked pasta noodles. Stir to saute another 4-5 minutes.

Freezing Directions:

Package cooked pasta in a quart-size freezer bag and seal. Pour sauce ingredients, veggies, and chopped steak into a gallon-size freezer bag and seal. Place both bags inside another gallon-size freezer bag; label and freeze. To serve, thaw in refrigerator, then cook according to directions above.

Servings: 4

Nutrition Information:
439 calories; 45.8 carbs; 8.4 g fat; 6.8 g fiber; 40.3 g protein; 10 WW PointsPlus

Baked Pasta with Sausage and Spinach

Makes 2 ? 8x8 casseroles

Ingredients:

olive oil spray
1/2 cup grated Pecorino Romano
8 oz fat-free ricotta
8 oz part-skim mozzarella, shredded
14 oz uncooked sweet Italian chicken sausage, removed from casing
12 oz high-fiber or low carb rigatoni pasta
1 tsp olive oil
2 cloves smashed garlic, roughly chopped
10 oz package frozen chopped spinach, thawed and squeezed of excess liquid
salt and fresh pepper to taste
4 cups Quick Marinara Sauce (recipes below or you can use your favorite sauce)

Directions:

Preheat the oven to 375?. Spray a 9- x13-inch baking dish with olive oil spray.

Bring a large pot of salted water to a boil.

In a medium bowl, combine the ricotta, 6 tablespoons of the Pecorino Romano cheese and half of the mozzarella cheese.

Meanwhile, in a large deep skillet, brown the sausage breaking up into small bits until cooked through; set aside. Add the oil to the skillet and saut? garlic about a minute, careful not to burn. Add spinach and season with a little salt and pepper and cook another minute. Return the sausage to the skillet and add the marinara sauce; cook on low about 2-3 minutes.

When the pasta water comes to a boil, cook pasta according to instructions for al dente, but undercook them by 4 minutes less; drain and return to pot.

Put half of the cooked pasta into the prepared baking dish and top with half of the meat sauce. Spoon the ricotta mixture on top of the sauce in an even layer. Cover with the remaining pasta and the remaining sauce. Top with the remaining mozzarella and Pecorino Romano cheese.

Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 6-7 minutes or until the mozzarella is melted and the edges are lightly browned.

Cook?s note and freezing instructions ?

Prepare and directed but do not bake. Let is cool completely and cover tightly with foil and freeze. To serve ? thaw and cover with foil and bake for 20 minutes. Remove foil and bake uncovered for 6-7 minutes.

Servings: 8 ? Size: 1 3/4 cups ? Old Points: 8 pts ? Points+: 10 pts
Calories: 398 ? Fat: 12.5 g ? Protein: 27.5 g ? Carbs: 44 g ? Fiber: 6 g ? Sugar: 1.5 g
Sodium: 636 mg (without salt)

Quick Marinara Sauce

Ingredients

1 tsp olive oil
2 cloves garlic, smashed
28 oz can crushed tomatoes
1 small bay leaf
1 tsp oregano
2 tbsp chopped fresh basil
salt and fresh pepper to taste

Directions

In a medium pot, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn.

Add crushed tomatoes, salt, pepper, oregano, and bay leaf. Stir and reduce heat to low. Cover and let simmer about 15 -20 minutes. Remove from heat and add fresh basil.

Servings: 6 ? Serving Size: 1/2 cup ? Old Points: 1 pt ? Points+: 1 pt
Calories: 51.5 ? Fat: 0.8 ? Carbs: 9.0 g ? Fiber: 1.1 ? Protein: 0.1

CrysRee31's picture
Joined: 06/01/11
Posts: 1473

holy cr@p! I haven't even begun to start cooking yet!!

I'm focusing on organizing the house and reorganizing the kitchen lol

I do plan to have a few meals in the freezer though, mainly for the days I just don't feel like cooking - from the looks of you two I'm way behind!

Joined: 12/07/10
Posts: 2421

Haha Crystal! I don't think you're behind at all. I started cooking at 32 weeks and honestly it only took 3-4 full days to make everything. The hardest part for me was finding recipes that would freeze well. Biggrin

CrysRee31's picture
Joined: 06/01/11
Posts: 1473

I have limited time on my feet each day though, because of the numbness in my leg. However I don't plan to have a ton of stuff frozen 3 or 4 casseroles, a batch of perogies (which my BFF and I are doing next week) and maybe some chili, some spaghetti sauce and some pizza dough and bread. Really more for the first 2 weeks postpartum.

We don't have a deep freeze anymore so I don't have as much room to have stuff as I used to. Bread is my biggest thing, DH is a good cook and DD1 cooks one night a week as well but I bake our bread every week from scratch and although it's not hard it's a bit time consuming because it takes all day and has to be kneaded regularly. Now that my belly is in the way I find it harder and harder to make it lol I have to knead it off to the side! Might have my grandmother help next time she comes for a visit and get her to do a big batch with me -. We can plug Nick's summer beer fridge back in out in the garage and fill that freezer too I guess.

Oh just had a brilliant idea! I'm going to try freezing the dough before the last rise like I do with my pizza dough, then i just have to take out a ball and let it thaw and rise... hmmm this could work!

Jokr's picture
Joined: 04/19/12
Posts: 282

Mmmmmm Crystal I love fresh bread!!!
And that's so awesome that your DD cooks 1 night a week! Cooking is such an important skill, and I'm always shocked at how many people don't do it! 1 of my SIL's made a cake for the very first time ever last year.....and she's 32!! And my other SIL doesn't cook at all - when my brother is out of town, she'll make a sandwich or eat cereal for dinner!

I really hope I get some time this weekend to do some cooking - my problem is my fridge! It's so tiny and narrow, I can hardly fit anything in it! DH and I wanted to get a new fridge before the baby came, but we just don't have the money for it. Luckily though, when we bought out house this year, one of the first things we got was a deep freeze!

My DH is quite a decent cook, but with him working nights 3 days a week, I'm the one who does the majority of the cooking, so I'm really looking forward to just being able to pull dinner out of the freezer, and pop it in the oven with no prep work at all!!

(and my DH is Ukrainian, so our freezer is always stocked with perogies as well!!)

Jokr's picture
Joined: 04/19/12
Posts: 282

Oh, and I had a recipe that I wanted to put up as well. I haven't tried freezing it (although I'm told it freezes well), but it's just super fast and easy!!

Easy Mexican Casserole:
1 lb ground beef (we try to use ground turkey instead.....a little bit healthier)
1 box Kraft Dinner (any kind will do, regular, whole wheat, fiber plus, etc)
1 can corn, drained
2C water
1-2C salsa
1 Pkg taco seasoning
1/2C sour cream
Grated cheddar cheese

Instructions:
- Brown the meat, and drain of any fat
- Put all ingredients except the sour cream and cheddar cheese in a microwave bowl (including the KD - pasta AND cheese!) Stir everything together (it will look really gross.)
- Cover and cook in the microwave for 6 minutes, take out and stir
- Re-cover and cook in the microwave for another 8 minutes
- Take out, stir, and let cool for 10-15 minutes
- Stir in the sour cream
- Serve with a little grated cheddar cheese on top.

This is so easy, it's awesome. Especially if you have pre-cooked ground beef or turkey in the freezer, just take that out earlier in the day and let it thaw, so all you really have to do is put it all in a bowl, and put it in the microwave!

CrysRee31's picture
Joined: 06/01/11
Posts: 1473

Jo she made bread for the first time at the age of 3 or 4...

I subscribe to the theory that you raise adults not children. Not to say I don't think kids should be kids but to me it's important to teach those life lessons early. We want to raise healthy well adjusted adults who can look after themselves rather than needy grown children, (My brother fits into the later category unfortunately). I have worked with teenagers enough to see the difference in parenting styles lol I do NOT want my kids to grow up helpless!

My DD1 does her own laundry, in addition to most of the household vacuuming and dusting (chores she enjoys). She used to wash dishes 2 nights a week but we now have a dishwasher so she's off the hook, and as I said she cooks for all of us one night a week Smile she's 9 and well a head of some university students I've had working for me....lol

PS not to imply I criticize people who parent differently, each family works in their own way!

Joined: 10/02/11
Posts: 1937

JINA IM STARVING NOW!!! LOL I'm not certain what to do about freezer meals, honestly. Like Jo, I'll make something that should last 2 nights for us PLUS DH taking it to work, but he'll eat more than I had planned and it's only a one night meal...haha. I don't have much room at ALL in my freezer, I MIGHT be able to fit two casserole's in there at best. However, my DH is a great cook. He doesn't cook much because I feel like I should cook - I get home way before him and he works out in the heat/cold/wet/whatever laboring while I work in a building. Anyway, he's told me he will cook after the baby is born. But he doesn't cook NOW - even when I'm too sick to cook, I always made sure there's a pizza or something for him to eat, so I'm not sure he'll really cook. Plus he has school 3 nights a week and won't be home until late AND sometimes he works 7 days a week. So maybe I should make some freezer meals, it'd make it a lot easier on both of us. I had to talk myself into it LOL
Jina - I want your Shephards Pie recipe (I LOVE shephard's pie), and your bacon, egg and cheese recipe. DH would love to have a handy breakfast sandwich in the morning. I'm not much of a breakfast person. Thanks Jina!!

Joined: 10/02/11
Posts: 1937

Oh - and Crystal, I think that's awesome that your DD cooks one night a week. My brother used to cook one night a week, we would ALWAYS have tacos that night LMAO

CrysRee31's picture
Joined: 06/01/11
Posts: 1473

Jessica how do you feel about pasta? An alternative to freezing meals is to make a pasta sauce and seal it in mason jars instead. That way it keeps and saves room in the freezer. Then for supper you throw some pasta in a pot and open a jar!

Although most people probably would just buy jars of sauce... I'm just a SUPER fussy eater and don't like 99% of the stuff out there that's pre-made lol

CrysRee31's picture
Joined: 06/01/11
Posts: 1473

So I decided that since I can't manage a long cooking session to prep extra meals for the freezer I'm simply doubling what I make for dinner from time to time (such as my pizza dough from tonight). It'll take a while to fill the freezer with a few dishes but I can stay off my feet as ordered by the doc!

This weekend I'm doing a turkey dinner so I'll get some yummy soup into the freezer for sure Biggrin

Jokr's picture
Joined: 04/19/12
Posts: 282

Crystal, I love how much leftovers I got from my turkey dinner! We had a 16 pound turkey for Christmas, and after giving DH and I hot left over sandwiches for 3 nights (I swear they're even better than the Xmas dinner - leftover sandwiches are the whole reason to have a turkey dinner!!), we had enough for a turkey alfredo pasta (4 servings), 4 turkey pot pies, and 1 small thing of left over stew that didn't make it into the pies (2-3 servings, that DH swiped for lunches!).

I have a course all day on Saturday, but Sunday I'm hoping to get at least a few dishes cooked and ready for the freezer Smile

CrysRee31's picture
Joined: 06/01/11
Posts: 1473

mmmm I love turkey dinner! and we have tons of leftovers for tomorrow (hot turkey sandwiches for supper!! YAY) not a ton of turkey broth left though so I'm thinking a small pot of soup and maybe a potato topped turkey pie.

Florida Mommy's picture
Joined: 02/27/07
Posts: 99

I wish I had a bigger freezer!!! DH is going to cook easy meals he can just do in the skillet or throw in the oven Smile

Jokr's picture
Joined: 04/19/12
Posts: 282

OK, I think our freezer is well stocked now. I spent some time over the weekend making a few meals, and we did a Costco run as well, so we're at least stocked with frozen meat and veggies that should last us quite a while.

so I made 2 different kinds of meatloaves over the weekend. Here's the recipes in case anyone is interested:

Mini Freezer Turkey Meatloaf:
(Recipe from Freezer Week: Mini Turkey Meatloaves - Sweet Potato Chronicles)

Makes approx 6 minis, but by adding a bit more veggies & oats I made 12 mini meatloaf's

1 glug of olive oil
1/3 cup onion, diced on the fine side, about half of a medium onion
1/3 cup celery, diced small (I used 2 large celery stalks)
1/3 cup carrot, peeled and diced small (I used 1 large carrot)
1 tsp fennel seeds (personally I leave these out, not a big fan)
1/2 cup of rolled oats (I ended up using 3/4)
1 1/2 pound of ground turkey (or any lean ground meat)
1/4 cup ketchup (I used about 1/2C)
1 egg
1/4 cup Parmesan, grated
2 Tbsp ketchup
1 tsp Worcestershire sauce

Instructions:

- Dice up the veggies as small as possible.
- Heat up a splash of olive oil in a pan, and add the veggies (and fennel seeds, if using) to it.
- saute veggies 3-5 minutes, until they begin to soften, then remove from heat.
- In a large mixing bowl, whisk the egg, then add the meat, oats, 1/4C-1/2C ketchup, cheese, and veggies
- Take your rings off, and mix up well, so there's a bit of everything in eat bite
- spray a muffin tin with cooking spray
- Scoop meat mixture into the muffin tin
- In a small bowl, mix together the remaining 2T ketchup and 1t Worcestershire sauce (I ended up more than tripling the amount in the recipe), and spread on top of each meat muffin

If cooking right away:
- Preheat oven to 375
- Cook uncovered for 40 minutes

If freezing:
- Either cook as directed above, let cool, and the freeze.
or
- Cover muffin tin, and put in the freezer until meat muffins are frozen through. Then transfer to a freezer bag or container with cooking instructions written on it. When ready to cook, take desired number of meat muffins out, spray the muffin tin with cooking spray, and let them thaw directly in the tin. Then cook as directed.

Chicken Parmesan Meatloaf
(recipe from What's Cookin, Chicago?: Chicken Parmesan Meatloaf)

OK, so because we did a Costco run, I was well stocked up on ground turkey and used it for this recipe as well. I personally like to make my meatloaf in the muffin tins like above so I can just cook however many as needed, but this can be made in a full sized loaf pan, and those cooking instructions are at the bottom.

1 lb ground chicken (ground turkey can be substituted)
1 egg
1/4 cup breadcrumbs (I used oats, like the recipe above)
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1-2 cloves garlic, finely minced
1 small onion, grated
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
1/2 cup pasta sauce (homemade or store bought)
1/2 cup shredded Italian cheese blend (I used plain mozza with no problem)

Instructions:
- In a large bowl, combine the ground chicken, egg, breadcrumbs, thyme, oregano, basil, garlic, onion, salt, pepper and Parmesan cheese.
- Place the mixture in the greased loaf or muffin pan. Top the meatloaf with pasta sauce.

Freezing:
- Place in desired pan, and freeze, with cooking instructions written on the outside. If freezing in muffin tins, pop muffins out and place in ziplock bag or container.

Cooking:
- If cooking right away, made as the recipe directs (all in 1 loaf pan), pre-heat oven to 350, and bake for 40-45 minutes. Once done, sprinkle with the shredded cheese, and put back in oven until cheese is melted. Take out of oven and let rest 5-10 minutes before serving
- If cooking whole loaf from frozen, either take the meatloaf out and let thaw completely and cook as directed above (350 degrees, 40-45 min), or, if cooking from frozen, bake 55-60 minutes at 350, then top with cheese.
- If cooking from frozen meat muffin, cook at 375 for 30-40 minutes, then top with cheese.

Alterations I made:
- Turkey rather than chicken
- Mini meat loaves rather than 1 big one
- I swapped the order of the cheese and pasta sauce - I topped the meat muffin with cheese first, then covered in pasta sauce and froze.

Hopefully these recipes made sense! I tend to write instructions out the way I would say them, so sometimes it gets a bit confusing Wink

Jokr's picture
Joined: 04/19/12
Posts: 282

Double post Smile

Joined: 12/07/10
Posts: 2421

Janel, I got your pm and tried to respond but your inbox is too full.

Here is the recipe for the Sweet Potato Chicken Casserole. Hope you enjoy!

Sweet Potato Chicken Casserole

Ingredients:

1 tablespoon olive oil
1 1/4 cups onions, peeled and diced
1 teaspoon garlic (I have also used up to a tablespoon of roasted garlic in this, because that is how I roll)
4 cups sweet potatoes, peeled and diced
2 medium carrots, diced
24 ounces boneless skinless chicken breasts, chopped
1 tablespoon corn starch, arrowroot powder, or sweet rice flour
1 cup dry white wine or more gluten free chicken stock
1 cup gluten free chicken stock
1/4 cup canned coconut milk

Directions:

Heat the oil in a large skillet over medium heat. Cook onion and garlic until golden. Add sweet potatoes and carrot. Cook, stirring, for a few minutes until lightly browned.

Move vegetables to the edges of the pan. Put chicken into the center of skillet. Cook chicken until seared on all sides. Sprinkle chicken with corn starch, and then stir in. Gradually whisk in chicken stock a bit at a time until all is added. Scrape any bits from the bottom of pan while whisking. Add wine and coconut milk and mix well.

Put mixture into an oiled baking dish. Bake in 400 degree oven for 1 hour until heated through and bubbly.

Freezing Directions:

Before baking, allow to cool. Put into a gallon sized freezer bag; remove as much air as possible, seal, label and freeze.

To serve: Thaw. Put contents of bag into baking dish. Bake in 400 degree oven for 1 hour until heated through and bubbly.

Servings: 4

CrysRee31's picture
Joined: 06/01/11
Posts: 1473

with the likelihood of a section looming I decided to revisit my freezer meal plan. I'll be laid up much longer after surgery so I've picked up the pace and have added some new options in my freezer!

3 bags of spaghetti sauce
2 containers of pea soup
1 lasagna
1 mac and cheese
1 baked ravioli
1 stuffing topped turkey pie
3 bags of homemade perogies

I'll be doing some bread dough and pizza dough next week to add as well!