Going to a place to prepare meals to frezze

Jennifer - posted on 08/07/2010 ( 4 moms have responded )

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I used a place in Nebraska called Supper Thyme and love it. It helped out on those days that I just needed soemthing to cook when we had school things going on.

I am moving to Kings Bay, GA and am looking for some places like that in or around the area. I am willing to go down into Jacksonvlle for it.

Can anyone help?

Thank you!

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Chris - posted on 08/09/2010

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Jennifer,

I can't help you with a place in GA, but here's a collection of Pampered Chef recipes that you can prepare at home and then freeze. Some call for PC specific spices, but they are easily substituted. Please let me know if you need any more info.

Make-Ahead-Chicken
1 lbs boneless, skinless chicken breasts or thighs
1 tbsp vegetable oil

Cut chicken into ½-in. cubes using Chef’s Knife. Heat oil in 12-in Skillet over medium-high heat 1-3 minutes or until shimmering. Add chicken and cook 7-10 minutes or until chicken is no longer pink, stirring occasionally. Drain chicken, if necessary.

Greek Chicken and Orzo Skillet
To Prepare and Freeze:
1 portion “Make-Ahead-Chicken”
2 medium zucchini, cut into ¼-in pieces
1 can (15 oz) garbanzo beans, drained and rinsed
1 can (14 oz) garlic and onion flavored diced tomatoes
3 tbsp Greek Rub
In Bag 1, combine chicken and zucchini In Bag 2, combine beans, tomatoes, and rub.
To Finish and Serve:
2 cans (14 oz) each chicken broth
½ cup water
1 lb uncooked orzo

To cook and serve immediately:
Add contents of Bag 2, broth and water to 12-in Skillet; cover and bring to a simmer over medium-high heat. Reduce heat to medium, add orzo. Cover and cook 5 minutes (or halfway through cooking time according to package directions), stirring occasionally.
Add contents of Bag 1. Cover and cook 5-7 minutes or until orzo is tender and zucchini begins to soften. Remove from heat and serve.

To cook and serve from freezer:
Add contents of Bag 2, broth and water to 12-in Skillet; cover and bring to a simmer over medium-high heat. Cook 8-10 minutes, breaking contents apart as necessary. Proceed as directed above.

Cheesy Chicken Tortilla Soup
To Prepare and Freeze:
1 portion “Make-Ahead-Chicken
3 cups tortilla chips, finely crushed
2 cups frozen corn
1 can cheddar cheese soup
1 can (14.5 oz) diced tomatoes
2 tbsp Chipolte rub
In Bag 1, combine chicken, chips and corn. In Bag 2, combine cheese spread, tomatoes and rub.
To Finish and Serve:
2 cups chicken broth

To finish and cook immediately:
Add contents of Bag 2 and broth to (4-qt.) Casserole.
Bring to a simmer over medium heat; cook 12-14 minutes or until cheese is melted and mixture is smooth, stirring occasionally.
Add contents of Bag 1 to Casserole; simmer 4-6 minutes or until soup is thickened. Serve soup with optional toppings, if desired.

To cook and serve from freezer:
Cook contents of Bag 2 and broth as directed above, whisking occasionally using Silicone Sauce Whisk.
Add contents of Bag 1 and cook as directed above, breaking chicken apart as necessary using Bamboo Spatula.

Chicken Dijon Chicken Noodle Toss
To Prepare and Freeze:
1 portion “Make-Ahead Chicken”
2 cups frozen peas
¼ lb deli ham, diced into ¼-in. pieces
1 can (10¾ oz) condensed cream of chicken soup
2 tbsp Dijon mustard
In Bag 1, combine chicken and peas. In Bag 2, combine ham, soup and mustard.
To finish and serve:
12 oz uncooked rotini pasta
½ cup water
8 oz sour cream
1 oz grated fresh Parmesan cheese (optional)
¼ cup snipped fresh parsley

To cook and serve immediately:
Cook pasta according to package directions; drain.

Meanwhile, place water and contents of Bag 2 in (12-in.) Skillet; cover. Bring to a simmer over medium-high heat, stirring occasionally. Add sour cream to Skillet. Reduce heat to medium; add contents of Bag 1. Cover and cook 4-6 minutes or until chicken is hot, stirring occasionally.

Toss cooked pasta with parsley. Spoon chicken mixture over pasta and sprinkle with Parmesan cheese, if desired.

To cook and serve from freeze:
Cook and drain pasta as directed above.

Meanwhile, place water and contents of Bag 2 in (12-in.) Skillet; cover. Bring to a simmer over medium-high heat; cook 8-10 minutes, stirring occasionally and breaking contents apart as necessary using Bamboo Spatula. Proceed as directed above.
Smoky Black Bean Chicken Wraps
To Prepare and Freeze:
1 portion “Make-Ahead Chicken”
1 can (15 oz) black beans, drained and rinsed
2-3 tablespoons Smoky BBQ rub
2 cups cooked rice

In Bag 1, combine chicken, beans and 1-2 tbs rub In Bag 2, combine rice and 1 tbs rub

To finish and serve:
½ cup water
4 oz shredded cheddar cheese
6 11-in flour tortillas
Extra toppings: onion, lettuce, tomatoes, hot sauce, extra BBQ sauce

To cook and serve immediately:
Omit water. Place contents of Bags 1and 2 in Large Skillet. Cook over medium-high heat for 3-5 minutes or until heated through. Assemble wraps as deisired.

To cook and serve from freezer:
Add contents of Bag 1 and water to Large Skillet; cover and cook over medium-high heat for 6-8 minutes or until hot, breaking chicken apart as necessary.
Add contents of Bag 2 to skillet; cook 4-6 minutes or until heated through.


Cheesy Chicken Tortellini Bake
(would need to be served night of the party)
½ c. finely chopped onion
1 clove garlic
1 t. olive oil
1 jar (16 oz.) white Alfredo pasta sauce
1 pkg. (20 oz.) refrigerated cheese-filled or spinach tortellini
1½ c. cooked chicken
1 c. milk
1 c. water
1 t. dried basil leaves
optional: 1 c. frozen peas, grated Parmesan cheese
Chop onion using Food Chopper. Press garlic using Garlic Press. Open Alfredo sauce jar using Jar Opener. Cube chicken using Chef’s Knife. Measure milk and water using Easy Read Measuring Cup. Measure basil leaves and oil using Adjustable Measuring Spoons. In Executive 4-qt. Casserole, heat oil and cook onion and garlic until tender. Stir in remaining ingredients; cover with lid and bake at 400 degrees for 25 minutes. Cool completely and pour into freezer bag. Squeeze air out of bag and freeze. Defrost in refrigerator for 24 hours and heat, covered, at 375 degrees for 25 minutes. May top with grated Parmesan cheese.

www.pamperedchef.biz/chriscookin

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4 Comments

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Mae - posted on 08/19/2010

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I don't know if they have Supper thyme there but they have them in Texas. It was nice because I'm from Nebraska and when we moved here it was something familiar

Julie - posted on 08/09/2010

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I use to belong to a meal swap there were five of us and we each made five family portions of a freezer meal and got together and swaped out...so you went home with four new diners ready for your freezer! it was so fun!!

Jen - posted on 08/09/2010

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I'm a teacher, so I try to cook at least one freezer meal a week in the summer so I'll have a few once the school year starts up again. It really helps!



Robin Miller put out a book called "Quick Fix Meals" that includes some good recipes (I especially like the chicken cacciatore and the soup that you make from the "extra" basic recipe). I made the mistake with that soup recipe of adding pasta and then freezing; the pasta disintegrates and I thought it was a loss, but then decided I'd call it "Italian sloppy joes" and it worked out fine. :D



I usually make two lasagnas every time I make it; one we pop in the oven right away and the other I freeze. It's putzy to make, so I feel a little more efficient making one ahead.



The other thing you can do is look for "freezer" recipes online. If you are a library user, check out what your new town's library has; I find new ideas all the time that way, and I'm going there with my kiddo anyhow.

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