Freezer Recipes

Over the next few months many of us will be preparing freezer meals to make life easier when our LOs arrive. Here are some recipes that members of Dec13 have contributed. If you would like a website/receipe added please email december2013moms@gmail.com  

ENJOY!!!



  • This is amazing for tacos, nachos, any sort of Mexican recipe...http://thepioneerwoman.com/cooking/2011/03/spicy-dr-pepper-shredded-pork/ I make some major changes to it though...I don't use DrP. I hate the taste. So I sub in one beer, Mexican or something like Abita Strawberry if we have it and one can of Coke for the liquid. I also do not add the brown sugar. It doesn't need it. I season the outside of the pork with cumin, salt and pepper and then proceed with the recipe. It is seriously the easiest recipe and it makes a ton of food. It's my most requested meal by my best friends. They call asking about pork taco night every week. 
  • Pioneer Woman's chicken spaghetti. It's delicious and makes enough for two casseroles! http://thepioneerwoman.com/cooking/2007/06/chicken_spaghet/
  • Here's 50 vegetarian casseroles most of which will freeze well http://ohmyveggies.com/50-vegetarian-casserole-recipes/
  • Love this thread.  I plan on cooking and freezing a lot before LO arrives. Here are 2 of my favorites: Spinach Lasagna Rolls:  http://www.skinnytaste.com/2010/02/spinach-lasagna-rolls.html.  The recipe says to use fat free ricotta but I use low-fat instead. Crock Pot White Chicken Chili: http://www.food.com/recipe/crock-pot-white-chicken-chili-114789.  We like spicy so I usually add some tabasco and chopped jalapenos.  It makes a big pot and freezes and microwaves perfectly.
  • Http://allrecipes.com/recipe/pumpkin-chili I can't speak from experience on how well this specific recipe freezes, but I know chili is something that freezes well. We had this for dinner at a friends this week and it was phenomenal...I know we're a pumpkin bunch, I love pumpkin in sweet AND savory things. This to me is a perfect chilly weather meal, served with cornbread. 

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Minestrone (altered from original recipe: http://allrecipes.com/Recipe/Jamies-Minestrone/Detail.aspx?event8=1&prop24=SR_Thumb&e11=minestrone&e8=Quick%20Search&event10=1&e7=%2fmy%2frecipebox%2fdefault.aspx)

Ingredients:
3 tablespoons olive oil
3 cloves garlic, chopped
2 onions, chopped
2 cups chopped celery
5 carrots, sliced
2 cups chicken broth
2 cups water
4 cups tomato sauce
1 cup canned kidney beans, drained      
1 (15 ounce) can green beans
2 cups baby spinach, rinsed
3 zucchinis, quartered and sliced
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh basil
salt and pepper to taste
1/2 cup seashell pasta
Grated Parmesan cheese (for topping)
Directions:
1.            In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.
2.            Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.
3.            Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside.
4.            Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top.  (Note from SSS: The Parmesan cheese is a necessary flavor, do not skip it.  Can be added immediately before serving, if freezing ahead of time.) 
Freezing Notes: Freeze in batches - this makes quite a bit of soup.

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 "Sloppy Joe" Burger Meat (Family recipe.  Makes a ton - you may want to halve recipe, even if freezing!) 
Ingredients

1 cup chopped onion

2 tablespoons butter

4 pounds ground beef

1, 14 oz bottle of ketchup

1 cup water

½ cup chopped celery

¼ cup lemon juice

2 tablespoons brown sugar

1 tablespoon Worcestershire sauce

1 tablespoon salt

2 teaspoons vinegar

½ teaspoon dry mustard

Directions

Sauté onion in butter. Add ground beef and brown lightly. Drain off excess fat. Add rest of ingredients, cover and simmer for 30 minutes. Use to fill about 32 warm hamburger buns.

Or, cool and freeze in five, 1 pint freezing containers. (1 pint fills 6 – 8 hamburger buns.)

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 (Pasta) Meat Sauce Adapted from: http://allrecipes.com/recipe/kays-spaghetti-and-lasagna-sauce/detail.aspx
INGREDIENTS:
1 (28 ounce) can stewed tomatoes
1 (28 ounce) can crushed tomatoes
1 pound lean ground beef
2 yellow onions, chopped
1 green bell peppers, chopped
5 cloves garlic, chopped

Spices to taste... start with: 
2 tablespoon dried basil
1 tablespoon dried oregano
1 tsp each of salt and pepper
DIRECTIONS:
1.
Blend the stewed tomatoes and crushed tomatoes in a blender. In a stock pot or large kettle, brown the ground beef with the onions, peppers, garlic. Pour in tomatoes, and reduce heat. Add spices, and simmer about 40 minutes.  Taste and adjust spices after simmering.

Serve over pasta of choice.  Spaghetti or mostacciolli recommended. (Do not freeze pasta - just make it day-of.) 
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 Amazing Baked Ziti Adapted from: http://allrecipes.com/recipe/baked-ziti-i/detail.aspx
INGREDIENTS:
1 pound dry ziti pasta (rigatoni)

1 onion, chopped

1.5 pound lean ground beef
2 (26 ounce) jars spaghetti sauce (SSS TIP: One jar "4 cheese blend," and the other "Garlic" 
8 slices provolone cheese

1 1/2 cups sour cream 

1 bag mozzarella cheese, shredded

2 tablespoons grated Parmesan cheese
DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
.
In a large skillet, brown onion and ground beef over medium heat. Drain.  Add spaghetti sauce, and simmer 15 minutes.Divide the sauce into two dishes.  Add the sour cream to one of the dishes of sauce. 
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Normal recipe is made in a 9x13 pan.  However, to freeze in two half-batches, use two half pans. Each half pan will feed 3-4.  Butter each pan. Layer each pan as follows, from bottom up: 1/4 of the ziti, 1/2 of the sour cream sauce, 4 slices Provolone cheese, 1/4 of the ziti, 1/2 of the regular sauce, 1/2 of the mozzarella. Top with grated Parmesan cheese.

Cover and freeze pans.  Thaw and place in oven at 300 until warm when ready to serve. 



I've never tried freezing it, but I have a great recipe for Chicken Pot Pie that I actually like to make and bring for friends who have just given birth - I imagine it would freeze fine:

Ingredients: 
1 box refrigerated pie crusts, softened as directed on box
Filling
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth (from 32-oz carton)
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey (I usually use a pre-cooked rotisserie chicken)
2 cups frozen mixed vegetables, thawed 

Directions:
1: Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.

2: In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

3: Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.

4: Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.


I'm not claiming this is a healthy dish. But it freezes perfectly and is so easy to just throw in the oven. It is my go-to dish to bring to new Moms!
Hot Chicken Salad
4 cups cooked chicken, diced
4 cups celery, diced (I don't think I used that much)
1 cup mayonnaise
2 cans of cream of chicken soup
2 cans of slivered almonds (this is what the recipe says but I'm not
sure how big the cans are supposed to be. Just use however much you
want to add crunch.)
2 cups hard boiled eggs, diced
1 tbsp dry onion
1 tsp salt
3 cups crushed potato chips
1 large bag of cheese

Mix all ingredients except potato chips and cheese. Put in 13x9 baking dish. Sprinkle with potato chips and cheese. At this point, cover with foil and freeze. Once you are ready to make it,bake 30 mins at 350 degrees. Serves 12.


Stuffed shells are super, super easy. 
1 box of jumbo shells, cooked al dente
1 small log of goat cheese (you could opt out of this and dbl ricotta)
1 small container of ricotta
1 small container of shredded parmesan cheese
salt, pepper and parsley to taste

cook the shells, mix all the cheese and spices together and stuff the shells. Lay them on a cookie sheet on wax paper to freeze, once frozen pop them off into a large freezer bag. When you're ready just throw them in a casserole dish and top with a jar of marinara sauce and throw them in a 425* oven until done.


A recipe from my neck of the woods.

Staffordshire Lobby.

·         1lb stewing or braising steak – fat removed and cut into small chunks
·         Handfull Pearl Barley
·         1 Diced Onion
·         4 Large Diced Potatoes
·         1 Swede Diced ( I think you call this a rutabaga)
·         4 Celery Sticks Chopped
·         4 Carrots Chopped
·         2 Beef Stock Cubes
1.    Put all the ingredients into the slow cooker and cover with boiling water.
2.    Stir to combine
3.    Leave to cook for approximately five hours
4.    Season to taste and serve in large bowls with chunky bread

You can add dumplings too. I always add a handful or two of chopped mushrooms

This makes 4 big servings, but I usually double this recipe and freeze most of it. 


I regularly have a batch of these in the freezer:

White Bean Burgers

Serves 4
1 c cooked pureed white beans, including some liquid
1 c cooked brown rice
1/2 c uncooked oats
1 c cornbread stuffing mix (Pepperidge Farm is good)
1 tbs parsley
1/2 c chopped onion
1 tbs soy sauce
Olive oil, for frying

Mix all ingredients and shape into patties and fry on low heat in olive oil until browned


And this is great for breakfast -- freeze after baking, wrapped up individually.

Spicy Strata

Serves 4-6
1 tablespoon unsalted butter
6 medium scallions, ends trimmed and thinly sliced (about 1 cup)
8 ounces asparagus, trimmed and cut into 1-inch pieces (about 2 cups)
6 large eggs
1 1/2 cups half-and-half
1 teaspoon kosher salt
1/2 teaspoon cumin
1/4 teaspoon ground black pepper
1/2 pound loaf ciabatta or French bread, sliced 3/4-inch thick
1 1/2 cups shredded Jack cheese (about 4 ounces)
1/2 cup pickled jalapenos, rinsed and coarsely chopped
1/2 cup chopped fresh cilantro leaves, plus more for garnish
Sour cream, for garnish
Avocado, for garnish

Butter 8-by-8-inch baking dish and set aside.

Heat butter over medium heat. When it foams, add scallions, and cook until just softened, about 1 minute. Add asparagus and cook until bright green and beginning to soften, about 2 minutes; remove from heat
Whisk eggs, half-and-half, salt, cumin, and pepper in a large bowl until evenly combined.
Arrange half of the bread in bottom of prepared dish.
Sprinkle with 1/2 cup of the cheese and half each of jalapenos, cilantro, and asparagus mixture. Pour over half of egg mixture.
Repeat layering with remaining bread, another 1/2 cup of the cheese, and remaining chilies, cilantro and asparagus mixture. Pour remaining egg mixture over top
Sprinkle strata with another 1/4 cup of the cheese and push to ensure bread is submerged in egg custard. Cover with plastic wrap, put a plate and a 1-pound weight on top (a large can of tomatoes or rice in a re-sealable plastic bag works well), place in refrigerator for 1 to 12 hours
When ready to bake, heat oven to 325 degrees F and arrange rack in the middle. Let strata sit at room temperature while oven heats, at least 20 minutes
Sprinkle strata with remaining 1/4 cup of the cheese and bake until puffed and edges pull away slightly, about 40 to 45 minutes (took almost twice as long when doubled in 9x13 pan). Cool for at least 5 minutes before serving. Serve with some cilantro, sour cream, and avocado, as desired.


These are yummy and freeze well:

They are a lot of work (by my standards) but make a lot. In fact for just DH and the kids and I, I'd divide this into 2 for freezing.

http://allrecipes.com/Recipe/Angelas-Awesome-Enchiladas/Detail.aspx?event8=1&prop24=SR_Title&e11=chicken%20enchiladas&e8=Quick%20Search&event10=1&e7=Home%20Page

INGREDIENTS:
2 pounds skinless, boneless chicken
breast meat - cut into chunks
1 (10.75 ounce) can condensed cream
of chicken soup
1 1/4 cups sour cream
1/4 teaspoon chili powder
1 tablespoon butter
1 small onion, chopped
1 (4 ounce) can chopped green chilies,
drained
1 (1.25 ounce) package mild taco
seasoning mix
1 bunch green onions, chopped, divided
1 cup water
1 teaspoon lime juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
5 (12 inch) flour tortillas
3 cups Cheddar cheese, shredded,
divided
1 (10 ounce) can enchilada sauce
1 (6 ounce) can sliced black olives
DIRECTIONS:
1.
Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
2.
Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
3.
Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.
4.
Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping


Dessert

Serves: 10
Chilling Time: 5 hr
What You'll Need:
  • 1 (8-ounce) package cream cheese, softened
  • 2 (8-ounce) containers frozen whipped topping, thawed, divided
  • 1 cup confectioners' sugar
  • 14 whole chocolate graham crackers
  • 1 (13-ounce) jar chocolate hazelnut spread (like Nutella)
What To Do:
  1. Line a 9- x 5-inch loaf pan with plastic wrap, overlapping sides of pan.
  2. In a large bowl, beat cream cheese, 1 container whipped topping, and confectioners' sugar until smooth; set aside.
  3. Break graham crackers into sections and gently spread hazelnut topping on one side. Place a single layer in pan, breaking as necessary to fit pan. Spread whipped topping mixture evenly over hazelnut and repeat 5 more times with remaining graham crackers and ending with whipped topping mixture. Cover with overlapping plastic wrap and freeze at least 4 to 6 hours.
  4. Invert cake onto platter and remove plastic wrap. Frost entire loaf with remaining container whipped topping. Refreeze 1 hour, or until ready to serve. Let sit out 10 to 15 minutes before slicing

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