Looking for good recipes to freeze

Chandra - posted on 09/03/2009 ( 9 moms have responded )

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I am looking for ideas of good recipes to freeze and pull out when needed instead of buying pre-done stuff.

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Ruth - posted on 09/08/2009

218

1

42

Meatballs freeze well (I usually make double), and like someone said above, most soups/stews freeze well. I don't have much luck freezing pasta in soup--it makes the noodles mushy. If you bake bread, loaves and rolls (and flatbread, if you make it) all freeze well. My husband tells me sloppy joes (the meat/sauce, before the bun) freeze well, but I don't eat them. And generically, I think a few different kinds of frozen vegetables in the freezer (usually broccoli, mixed veg, peas and spinach) are lifesavers for quick dinners.

Sara - posted on 09/08/2009

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Chili freezes very well too. I also make a hashbrown casserole that is great fresh or frozen. I make it in large quantities and then freeze what I am not going to cook at the time.

1 4lb bag of Hash browns ( I buy them frozen and then thaw in large bowl)
1 can condensed cream of chicken soup
1 1lb bag of shredded cheddar cheese
3/4 cup sour cream
2 tbs of Crazy janes mixed up salt (or similar product)
1 medium sweet onion chopped

2 tinfoil loaf pans
non stick spray

combine all ingredients in large mixing bowl reserving some cheese for topping. Spray pans with non stick spray. Put 1/2 of mixture into each pan ( will be about 3/4 full). top with layer of shredded cheese. Wrap and freeze, or bake at 425 for about 45 min. Increase cooking time if frozen when putting in oven. I have yet to meet someone who doesn't like this casserole. For added twist add ham or bacon pieces to the mix.

Faith - posted on 09/08/2009

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Pastas & soups freeze wonderfully. Also, I tend to buy those large packages of chicken...boil and shred them and then freeze them in 4cup serving to make meals on the run. For a new recipe ideas every week, go to www.faithfuldinners.com and sign up for the weekly menu.

Michele - posted on 09/04/2009

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Stuffed chicken breast is a good recipe to freeze. Make what ever kind of stuffing you like, i get the cheap stuff and i add rice, sauteed onions, peppers and sausage. I wrap the stuffing mix with chicken and put in pan cover with tin foil and put in plastic bag. You can do a couple pans at a time when ever chicken breast on sale and pull out when need. Mash potatoes, open can veggie and you are good to go...

Lisa - posted on 09/04/2009

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I try to make two of everything as well - saves time and money as larger packs are often cheaper. A good recipe to freeze and a favorite with my kids (and Hubby) is Annabel Karmels Mulligatawny Chicken (a mild chicken curry) I use chicken thighs which is cheaper as well and I find they have more flavour. This does the 4 of us with enough left over to freeze for another meal.



1 Chicken (or about 6/8 thighs)

Plain flour

Veg Oil

2 Meduim Onions

6 Tablespoon Tomato Puree (but I buy the tiny tins that are about 26p each and use one of those)

2 Tablespoons mild curry

900ml chicken stock

1 large apple cored and sliced

1 Large carrot peeled and sliced

2 Lemon slices (I use the squeezy lemon a couple of squirts)

75g sultanas

1 bay leaf

1 dessert spoon brown sugar



Cost the chicken in seasoned flour and brown off in the veg oil. Drain on kitchen paper and place in casserole dish. Fry the onions until soft then stir in the curry powder. heat gently. Stir in 2 tablespoon of flour and pour in 300 ml of stock and mix well.

add the carrot, apple, lemon, sultanas bay leaf and the rest of the stock. season with the sugar and salt/pepper. Pour the sauce over the chicken pieces and cook for about an hour at 350F (180c) Gas 4. (I put it all in a slow cooker in the morning and its ready when I get in later) Remove the bay leaf and lemon slices (if used) serve wtih rice and a naan.

Chris - posted on 09/04/2009

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16

54

Here's a couple good recipes to freeze from the Pampered Chef. . .You prepare the chicken ahead then combine with extra ingredients in freezer bags. They are very tastey and ready in no time!



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.

Paula - posted on 09/04/2009

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25

23

Quoting Paula:

Cabbage Pockets.....

1 lb ground beef
1/2 lb. sausage
head of cabbage
half med. onion

brown the ground beef and sausage together
add cabbage that has been diced
chop onion and add it to the mixture
cook untill cabbage and onion are tender

get a bread dough box mix and prepare according to package dirrections

roll out dough, cut into 5 or 6" squares
add beef/cabbage mix into center of squares and pinch edges together, making a pocket. you can melt some butter and add it to the outside of the pockets after pinching together, kind of like you do an egg wash. That will make it brown more even and be a little crisper.

bake these at 350 for how ever long it says on the bread package. (when you roll out the bread you want to make it fairly thin.



I should also add that you can play around with the ingredients.....how much cabbage and onion to put it in....Just depends on how much you like cabbage  etc....   This is a really good recipe to freeze as they freeze really well.  I just put them in baggies in the freezer.   to warm them up either put them in the oven for a few minutes or reheat in the micro...    you can also add cheese in them.

Paula - posted on 09/03/2009

160

25

23

Cabbage Pockets.....



1 lb ground beef

1/2 lb. sausage

head of cabbage

half med. onion



brown the ground beef and sausage together

add cabbage that has been diced

chop onion and add it to the mixture

cook untill cabbage and onion are tender



get a bread dough box mix and prepare according to package dirrections



roll out dough, cut into 5 or 6" squares

add beef/cabbage mix into center of squares and pinch edges together, making a pocket. you can melt some butter and add it to the outside of the pockets after pinching together, kind of like you do an egg wash. That will make it brown more even and be a little crisper.



bake these at 350 for how ever long it says on the bread package. (when you roll out the bread you want to make it fairly thin.

Sara - posted on 09/03/2009

33

41

4

When I cook I tend to double batch everything, which means in turn that I freeze everything too. Some of my favorite things to freeze are anything for soups and stews because they reheat soo well. I also like to mix up an entire large package of hamburger so that I can make meatballs at the same time- that will usually give me enough meatloaf for dinner and a few lunches, and atleast enough meatballs for two dinners. Most of the time I decide the night before and just pop whatever it is into thee fridge so that it will be ready to reheat for dinner. I also have tried freezing pancakes and waffles for both quick meals and teething/sore baby gums! Most pasta dishes fair well but things with rice or potatoes tend to be trickier... If you want to find good recipes to freeze I would suggest just trying the things you already like to cook/eat and see how it goes, keep a quick fix alternative on hand just in case! Good luck and have fun experimenting!

Michele - posted on 09/04/2009

22

10

0

Stuffed chicken breast is a good recipe to freeze. Make what ever kind of stuffing you like, i get the cheap stuff and i add rice, sauteed onions, peppers and sausage. I wrap the stuffing mix with chicken and put in pan cover with tin foil and put in plastic bag. You can do a couple pans at a time when ever chicken breast on sale and pull out when need. Mash potatoes, open can veggie and you are good to go...

Lisa - posted on 09/04/2009

2

8

0

I try to make two of everything as well - saves time and money as larger packs are often cheaper. A good recipe to freeze and a favorite with my kids (and Hubby) is Annabel Karmels Mulligatawny Chicken (a mild chicken curry) I use chicken thighs which is cheaper as well and I find they have more flavour. This does the 4 of us with enough left over to freeze for another meal.



1 Chicken (or about 6/8 thighs)

Plain flour

Veg Oil

2 Meduim Onions

6 Tablespoon Tomato Puree (but I buy the tiny tins that are about 26p each and use one of those)

2 Tablespoons mild curry

900ml chicken stock

1 large apple cored and sliced

1 Large carrot peeled and sliced

2 Lemon slices (I use the squeezy lemon a couple of squirts)

75g sultanas

1 bay leaf

1 dessert spoon brown sugar



Cost the chicken in seasoned flour and brown off in the veg oil. Drain on kitchen paper and place in casserole dish. Fry the onions until soft then stir in the curry powder. heat gently. Stir in 2 tablespoon of flour and pour in 300 ml of stock and mix well.

add the carrot, apple, lemon, sultanas bay leaf and the rest of the stock. season with the sugar and salt/pepper. Pour the sauce over the chicken pieces and cook for about an hour at 350F (180c) Gas 4. (I put it all in a slow cooker in the morning and its ready when I get in later) Remove the bay leaf and lemon slices (if used) serve wtih rice and a naan.

Chris - posted on 09/04/2009

226

16

54

Here's a couple good recipes to freeze from the Pampered Chef. . .You prepare the chicken ahead then combine with extra ingredients in freezer bags. They are very tastey and ready in no time!



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.

Paula - posted on 09/04/2009

160

25

23

Quoting Paula:

Cabbage Pockets.....

1 lb ground beef
1/2 lb. sausage
head of cabbage
half med. onion

brown the ground beef and sausage together
add cabbage that has been diced
chop onion and add it to the mixture
cook untill cabbage and onion are tender

get a bread dough box mix and prepare according to package dirrections

roll out dough, cut into 5 or 6" squares
add beef/cabbage mix into center of squares and pinch edges together, making a pocket. you can melt some butter and add it to the outside of the pockets after pinching together, kind of like you do an egg wash. That will make it brown more even and be a little crisper.

bake these at 350 for how ever long it says on the bread package. (when you roll out the bread you want to make it fairly thin.



I should also add that you can play around with the ingredients.....how much cabbage and onion to put it in....Just depends on how much you like cabbage  etc....   This is a really good recipe to freeze as they freeze really well.  I just put them in baggies in the freezer.   to warm them up either put them in the oven for a few minutes or reheat in the micro...    you can also add cheese in them.

Sara - posted on 09/03/2009

33

41

4

When I cook I tend to double batch everything, which means in turn that I freeze everything too. Some of my favorite things to freeze are anything for soups and stews because they reheat soo well. I also like to mix up an entire large package of hamburger so that I can make meatballs at the same time- that will usually give me enough meatloaf for dinner and a few lunches, and atleast enough meatballs for two dinners. Most of the time I decide the night before and just pop whatever it is into thee fridge so that it will be ready to reheat for dinner. I also have tried freezing pancakes and waffles for both quick meals and teething/sore baby gums! Most pasta dishes fair well but things with rice or potatoes tend to be trickier... If you want to find good recipes to freeze I would suggest just trying the things you already like to cook/eat and see how it goes, keep a quick fix alternative on hand just in case! Good luck and have fun experimenting!

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