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 Anyone have a freezer meal recipe!
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MaryJanesNiece
True Blue Farmgirl

5224 Posts

Krista
Utah
USA
5224 Posts

Posted - Sep 06 2016 :  12:32:15 PM  Show Profile
I am planning on making some freezer meals at the first of October and would love to see what everyone's favorite freezer meal recipes are. I am starting my search and list now so I don't miss anything. Sticky notes are my new friend. My mind seems to slip away lately!

What are your favorite freezer meal recipes?

Krista

YellowRose
True Blue Farmgirl

5989 Posts

Sara
Paris TX
USA
5989 Posts

Posted - Sep 06 2016 :  12:46:37 PM  Show Profile
Krista, I don't have a recipe for you at the moment but I do have a hint. Cream/mashed potatoes work well in frozen dishes but other ways of cooking potatoes come out mushy in texture. I substitute rice or pasta.

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015.

Lord put your arm around my shoulders and your hand over my mouth.
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janamarieje
True Blue Farmgirl

1022 Posts

Jana
Southern California
USA
1022 Posts

Posted - Sep 06 2016 :  1:24:24 PM  Show Profile
Lasagna, tetrazzini, enchiladas, sloppy joe, chili, pizza dough, and soups.

Jana
#7110
http://www.emhardt.com

Gardening is cheaper than therapy and you get tomatoes. ~Author Unknown
All I really need is love, but a little chocolate now and then doesn't hurt! ~Charles Schulz
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AuntJamelle
True Blue Farmgirl

569 Posts

Jaime
South Bend Indiana
USA
569 Posts

Posted - Sep 07 2016 :  05:51:16 AM  Show Profile
Crock Pot Beef and Mushrooms

http://fabulesslyfrugal.com/freezer-meal-recipes-crock-pot-beef-and-mushrooms/

This can be made with either the cooking wine called for or you can sub apple juice. I have always served it over mashed potatoes but it would also go well over rice, buttered egg noodles, riced cauliflower or cooked spaghetti squash.

It does call for cream of mushroom soup and I intend to try making this with a DIY version of said soup at some point - maybe not this Fall though.

The one gotcha about this recipe is the thaw time - it really does need to thaw a FULL 24 hours before cooking. And it takes a long time in the crock pot too so planning ahead on those two points is key. But as long as you do this is a very simple and yummy meal!
Pioneer Woman's Chicken Spaghetti - Comfort food for sure!

http://thepioneerwoman.com/cooking/2007/06/chicken_spaghet/

Chicken Alfredo Stuffed Shells

http://centercutcook.com/cheesy-chicken-alfredo-stuffed-shells/

I substitute Ricotta Cheese for the Cottage Cheese she calls for. I also add a couple of cans of mushrooms as well. I also triple the Alfredo sauce recipe. Since I'm dividing between two 8x8 pans I find this works better - and we love extra sauce!

This one is SO good! Discovered it last Fall. I've made it with store bought Alfredo (still good) and I've made it with her recipe for the sauce (DIVINE!)...

Broccoli Cheddar Soup

http://organizerbyday.blogspot.com/2013/12/broccoli-cheddar-soup.html

This made a large enough amount that we had some for dinner and I froze the rest in a big ziplock laid flat in an oval shaped dish. The thought being that I could pop the oval shape into the crock pot when the time came. I needn't have bothered because once it sits in fridge overnight it is pliable enough to slide right out into crock pot. :)

I was initially leery of this one as a freezer recipe - how can that creamy cheesy soup possibly reheat from frozen okay? Well, I was happy to be wrong! It was awesome!
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AuntJamelle
True Blue Farmgirl

569 Posts

Jaime
South Bend Indiana
USA
569 Posts

Posted - Sep 07 2016 :  05:52:13 AM  Show Profile
Shredded Chicken with Mexican Spices

http://www.food.com/recipe/shredded-chicken-for-enchiladas-tostadas-tacos-169500

It is so flavorful and reheats beautifully either a little bit at a time "broken" out of the bag and reheated in microwave or altogether in a crock-pot. I've served this as part of a Mexican theme buffet at a party to rave reviews.

I'm a cheese lover but this stuff is good enough that cheese isn't absolutely necessary.

Creamy Chicken Taquitos

http://fabulesslyfrugal.com/freezer-meal-creamy-chicken-taquitos/

The freezer friendly part of this is that the meat mixture is made ahead of time and frozen. I freeze flat in a small ziplock bag. Then just thaw overnight in fridge (or last minute in microwave - I just peel the bag off and put frozen slab on plate to defrost) and use to fill your shells.

We prefer to fill less shells with more mixture - making each one a more hearty serving. And it uses less shells/carbs :)

Instead of cooking spray we brush with oil and use our NuWave oven to air "fry" them. Very, very good and such a quick easy meal for me to pull together on week nights!

Creamy Beef Taquitos

Same recipe as above but instead of shredded chicken I use shredded beef made by cooking the roast part of this recipe here:

http://www.heatherlikesfood.com/beef-and-blue-sliders/

From a 2 lb roast I have enough for a double batch of taquito filling plus another 3 cups or so that I just freeze plain. Can use for many different things including as a jumpstart to the beef and blue slides recipe itself!

Focaccia

http://cooking-from-scratch.blogspot.com/2010/11/focaccia.html

Just tried this one this weekend and it was a HIT! Made it, cooled it, sliced it, froze it in zip locks. Then we decided we wanted bread with our pizza last night and pulled some slices out, thawed for a few seconds on each side on defrost in microwave and had warm yeasty goodness!

DH was very impressed and we decided this was a keeper! Split in half it will make great paninis and I think it will make outstanding cheesy garlic bread too. More on that later!
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AuntJamelle
True Blue Farmgirl

569 Posts

Jaime
South Bend Indiana
USA
569 Posts

Posted - Sep 07 2016 :  05:54:13 AM  Show Profile
Here is a recipe for Ricotta Cheese Meatballs that I've made and flash frozen unbaked before transferring to a ziplock for longer storage.

http://www.cinnamonspiceandeverythingnice.com/ricotta-cheese-meatballs/

These make an easy weeknight meal if I pop a tray in the oven to bake while I cook the noodles for spaghetti and warm a jar of sauce on the stove. When meatballs are done, I add them to the pot of sauce.

If I have garlic bread in the freezer that also makes a nice addition to round out the meal.

Cheesy Garlic Bread

1 stick butter, softened
1/2 cup mayo
24 oz shredded cheese, cheddar, colbby, parmesan,etc. Fresh shredded is better if you can
Garlic Powder, to taste
Onion Powder, to taste
Dried Italian Seasoning, to taste
Basil, to taste (optional)
Oregano, to taste (optional)

Mix all ingredients and spread of bakery style bread, halved horizontally, of choice. I often buy the thicker loaves of Italian bread from the grocery store bakery for this. However, my most recent addition to the freezer used the Focaccia bread I posted earlier in this thread.

Halving that large 11x17 loaf horizontally (in pieces to make it more manageable and to make it fit into large ziplocks) wasn't too hard. Spread it generously with the cheese mixture and have it sitting on cookie sheets in the freezer now, getting hard. Once frozen I'll slip into ziplock bags for easy additions to Italian style meals.

This can be cooked from frozen. 400 degrees until cheese is good and melted and starting to brown!

The cooked, cooled bread can be frozen as well and reheated quickly in the microwave. I usually cut into individual size pieces when I do it this way.

I can keep going if you want! :) Freezer cooking is a big thing for me! Although I tend to do more of what is called batch cooking - I don't make a whole month's worth of meals in one day - I just cook a bunch of things over the weekend for a month or two in the fall and then use those meals to make things easier in November and December!

Edited by - AuntJamelle on Sep 07 2016 05:54:32 AM
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MaryJanesNiece
True Blue Farmgirl

5224 Posts

Krista
Utah
USA
5224 Posts

Posted - Sep 07 2016 :  10:46:10 AM  Show Profile
Thank you so much Jamie! Those will be perfect! Especially the Italian dinners! Italian is our favorite kind of food! I am always open to more if you have more! My main reason behind the freezer meals is to have good easy food when my baby comes. Having two boys under a year and a husband gone traveling for work... I will take any help I can get!! Typically how long can these meals stay in the freezer? Is it easier to do the batch cooking compared to making all meals in one day? Also thank you for all your side notes. That makes it nice to know what works best! You have just become my new best friend and will probably hear from me a lot as I start working on these recipes.

Thank you Sara for the hint!

Thank you Jana for the ideas! I will look for recipes on those. Do you by chance have a lasagna one?

Krista
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janamarieje
True Blue Farmgirl

1022 Posts

Jana
Southern California
USA
1022 Posts

Posted - Sep 07 2016 :  12:01:18 PM  Show Profile
Thanks for asking Kirsta, but let me start off by saying I am vegetarian, meaning I first look for vegetarian based recipes, but if I can’t find one that sounds right I will use a meat recipe and substitute the meat for meat substitute products like Morning Star, Gardein, tofu or legumes when possible (but always looking for other options).

Vegetable Lasagna
http://thepioneerwoman.com/cooking/vegetable-lasagna/

Turkey Tebrazzini
http://thepioneerwoman.com/cooking/turkey-tetrazzini/

Veggie Chili
http://thepioneerwoman.com/cooking/veggie-chili/

Grilled Veggie Enchiladas
http://thepioneerwoman.com/cooking/grilled-veggie-enchiladas/

My go too online recipes are Pioneer Woman, Food Network, Brown Eyed Baker, A Family Feast and Just a Pinch (pretty much in that order too).

Jana
#7110
http://www.emhardt.com

Gardening is cheaper than therapy and you get tomatoes. ~Author Unknown
All I really need is love, but a little chocolate now and then doesn't hurt! ~Charles Schulz
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MaryJane
Queen Bee

15500 Posts

MaryJane
Moscow Idaho
USA
15500 Posts

Posted - Sep 07 2016 :  1:57:53 PM  Show Profile
Here's one you might like, Krista.

Make-ahead Spaghetti Pie

Not only a life-saver on those evenings you want to arrive home and do nothing but pop something yummy into the oven, my Spaghetti Pie is also a hit at potlucks. Who wouldn’t want a wedge of perfectly balanced spaghetti flavors in an easy-to-serve shape? Before wheat harvest every year, I used to build a dozen of these and put them in my freezer.

Prep Time: 15 minutes
Cook Time: 50 minutes
Makes: 12 servings

12 ozs spaghetti
3 T butter, melted
3/4 cup Parmesan, grated
3 eggs, whisked
2 1/4 cups cottage cheese
3 cups spaghetti sauce
1 1/2 cups mozzarella, shredded

1. Cook spaghetti according to package directions; drain, and toss with butter. Stir in Parmesan and eggs.
2. Lightly butter two 9" pie plates. Evenly divide spaghetti mixture between pie plates. Over each dish, spread a layer of cottage cheese, then a layer of spaghetti sauce. Top with mozzarella.
3. Cover with aluminum foil and freeze for baking at a later date. (Thaw before baking.)
4. To bake, preheat oven to 350°F. Bake uncovered for 40 minutes. Let sit for 5 minutes before serving.





MaryJane, Farmgirl #1 Plowin' Thru ~ giving aprons a good wrap for 45 years and counting ~
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churunga
True Blue Farmgirl

3777 Posts

Marie
Minneapolis MN
USA
3777 Posts

Posted - Sep 07 2016 :  3:17:32 PM  Show Profile
I boil chicken to feed to my dog. I use the broth as a base for soup. I throw in any vegetables in the refrigerator that are a little less than totally fresh, a can of beans, a couple cloves of garlic, something from the garden, a tablespoon of tomato paste, some onions, two cups of some other liquid and whatever else I feel like putting in. I stir in several different herbs and spices at random and let it cook. I usually put in some small chunks of potato so I can tell the soup is done when they are soft. I pour out a bowl for myself and let the soup cool in the pot. I ladle it into 2 cup containers and stick them in the freezer. When I want to have one, I put a frozen one into the refrigerator over night and heat it up at lunch the next day.

Marie, Sister #5142
Farmgirl of the Month May 2014

Try everything once and the fun things twice.
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MaryJanesNiece
True Blue Farmgirl

5224 Posts

Krista
Utah
USA
5224 Posts

Posted - Sep 08 2016 :  11:46:08 AM  Show Profile
Thank you Jana! I am perfectly fine with a vegetable lasagna! It's nice for a change sometimes. I love the Pioneer Women. I will have to look at her recipes! Thank you.

Thank you MaryJane! We just recently found out that Tilton absolutely loves spaghetti, so this will be perfect! Looks delicious.

That's a great idea Marie! And it sounds super easy to make! Thank you.

Krista

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AuntJamelle
True Blue Farmgirl

569 Posts

Jaime
South Bend Indiana
USA
569 Posts

Posted - Sep 09 2016 :  06:01:38 AM  Show Profile
You are so welcome, Krista! Having meals in the freezer is SUCH a nice thing during busy times in our lives and it sounds like you are on top of it!!! :)

I try to use up freezer meals within 2-3 months. Maybe a little longer but not too much. Quiche is the one thing that I’ve commonly seen people say can only be frozen for a short time – anywhere from 2-4 weeks. I’ve gone just a bit longer on that and it was fine.

I have ended up doing batch cooking (anywhere from 3-5 recipes over the course of a weekend) because the once a month cooking commonly relies heavily on recipes that DH can’t eat. Things that use a lot of acidic or spicy ingredients – often raw chicken dumped in a bag with veg and various sauce ingredients. These types of meals are very quick to get in the freezer and are meant to be thawed then cooked in a crockpot.

Those are great options if they fit your family’s needs and preferences!

I love talking about freezer recipes, tips, etc.! So don’t be a stranger! Lol

Here are a couple of my personal favorite tips for freezing recipes:

When freezing things in ziplock bags – whether it be soups, sauces, pre-cooked meats (i.e. browned ground beef, sausage, shredded chicken, what have you) I always freeze them lying flat on cookie sheets. Then once frozen they are easier to stack and seem to take up less space.

When freezing recipes in a casserole dish or other dish that it is intended to be baked in, I line the dish with heavy duty aluminum foil first. To make fitting the foil into the pan easier, I make sure the bottom of the dish is very clean. I turn the dish over on the counter and press the piece of foil down and around the sides/corners of the pan. I remove the foil, turn the dish over and I snug the perfectly formed piece of foil right down inside. No tearing!

I might spray the foil with cooking oil before filling. Then I fill it up, freeze it – usually overnight – pull it out and pop the frozen block out of the pan. I completely wrap in foil and then slip into a ziplock.

8x8 or 9x9 “blocks” fit neatly into gallon sized ziplock freezer bags. I get my bags at Sam’s Club for the best break on price since I use so many. 9x11 “blocks” or even homemade pizzas fit into 2-gallon ziplock bags nicely. And in most cases there is no food touching the ziplock – since all is wrapped in foil – I can reuse the bags for quite some time.

Edited by - AuntJamelle on Sep 09 2016 06:02:22 AM
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AuntJamelle
True Blue Farmgirl

569 Posts

Jaime
South Bend Indiana
USA
569 Posts

Posted - Sep 09 2016 :  06:13:33 AM  Show Profile
Mississippi Roast is probably something you’ve already heard of but it is SO good so I have to mention it! The cooked, shredded meat freezes beautifully (whenever I use that phrase I smile and think of Annelle {Daryl Hannah} in Steel Magnolias!)

http://www.thesupermomchef.com/?p=1060

I make this with a 3 lb roast.

Just a side note – many probably already know this but whenever I shred any meats, chicken, beef roasts like this, etc. I use my Kitchen Aid Mixer with the paddle attachment to do it quickly. Takes seconds! The meat just has to be good and hot! And I cover the mixer with a clean dishtowel while mixing so tiny bits of hot meat don’t fly out of bowl onto the floor – or onto me! I just have to be careful and check under the towel frequently so I don’t over shred and end up with mush!

Chicken Cordon Bleu

http://tastykitchen.com/blog/2012/07/chicken-cordon-bleu-casserole/

This one is one of my favorites! So good! After reading the recipe comments, I did choose to make the following adjustments and the dish was a total success!

- Omitted lemon juice to avoid breaking the sauce (could replace with small amount of lemon zest if desired, but I just skipped it)

- Made sauce in traditional ratios for a roux - 2T butter and 2T flour for every cup of milk

- Warmed milk before adding to roux

- Made 1.5 times the sauce

- Was out of Dijon, used regular yellow mustard and it worked great

- Freeze without the Panko topping; Although I split the one recipe between two 8x8 pans, I still used full breading amounts on each casserole the day of baking and it was great!


Chicken Alfredo Calzones

https://onceamonthmeals.com/recipes/chicken-alfredo-calzone/

The only thing I would note is that the taste of the fresh basil was a bit strong after freezing - I think next time I will use a small amount of dried instead.

We've eaten them reheated in oven at 350 for about 10 minutes or so and they turned out great! This is really nice for quick lunches since you just pull out how many you need!

Edited by - AuntJamelle on Sep 09 2016 06:14:28 AM
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AuntJamelle
True Blue Farmgirl

569 Posts

Jaime
South Bend Indiana
USA
569 Posts

Posted - Sep 09 2016 :  06:18:12 AM  Show Profile
Okay, farmgirls! You know I love you, because I am going to share one of my closely guarded secrets...my tried and true, often imitated but never duplicated Lasagna recipe!!!!

We call it, THE Lasagna! lol

Also known as "Ultimate cheesy goodness!"

The sauce takes a while to simmer on the stove - but once you have it going it doesn't need more than a quick stir every once in a while. Trust me, your problem will be staying AWAY from the pan because it smells so good. It is SO good I could just stand there and eat the sauce with a spoon. If it wouldn't burn my mouth, that is!

As far as my notes on pepper flavor in the freezer go, I had a batch that stayed in the freezer the full 3 months that baked up SO spicy. I researched it and found out that pepper will increase in strength over time when frozen but this is the only time I've ever run into it.

I think that if I freeze then use this recipe within a month or 2 it would probably not even be a factor.

Has anyone else ever run into this little quirk?

Okay, I've bragged/rambled on this recipe enough, here it is:

Lasagna

1 lb Italian sausage
1 lb ground pork
4 cloves garlic, minced
1 tsp hot pepper flakes (omit or reduce if freezing, pepper gets stronger in freezer over time)
1 Tb fennel seed
2 Tb dried oregano
1 Tb chopped fresh parsley or 1 tsp dried
2 Tb Basil, fresh or 1 Tb dried
1 ½ tsp salt
16 ounces chopped tomatoes
12 ounces tomato paste
16 ounces tomato sauce
16 ounces lasagna noodles
24 ounces ricotta
2 large eggs, beaten
2 tsp salt
½ tsp pepper (I usually reduce by half when freezing)
2 Tb chopped fresh parsley or 1 tsp dried
¾ cup grated Parmesan
1 ½ lb shredded mozzarella

Brown meat slowly, drain. Add garlic and the next 9 ingredients to the meat. Simmer uncovered until it is a rich thick sauce, 45 minutes to 1 hour, stirring occasionally. Cook noodles in salted boiling water until al dente. Drain and rinse in cold water. Combine ricotta cheese with next five ingredients.

Take a 13x9 ½” pan and grease lightly. Layer noodles in pan. Spread ricotta mixture, followed by meat and then mozzarella. Repeat layers and cover with aluminum foil. Bake at 375 degrees for 30-40 minutes until slightly bubbling. Let stand for 10-15 minutes before cutting.

Can be made the night before and baked later. Remove from fridge 30 minutes prior to baking and increase baking time to 1 hour.

Recipe can also easily be doubled and frozen for later use. Do not bake prior to freezing. Remove from freezer 2 days prior to baking and continue as above.

I've also just made enough for 1 lasagna and split it between two 8x8 pans and that worked great too!

FINAL NOTE: The sauce for this recipe makes a very decadent substitute for spaghetti sauce. I have taken to making just the sauce and freezing that for a quick jumpstart to a yummy meal!
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AuntJamelle
True Blue Farmgirl

569 Posts

Jaime
South Bend Indiana
USA
569 Posts

Posted - Sep 09 2016 :  06:27:35 AM  Show Profile
Okay, here are a few more! I told you I have a lot of these! I'm kind of a freezer recipe nerd.

Oven Chicken Fajitas

This makes enough for DH and I plus a little leftover. But you could double or triple to feed a larger amount.

First you make the marinade:

THE BEST Marinade
• 1/4 cup lime juice (or lemon)
• 2 tablespoons olive oil
• 4 cloves garlic, crushed
• 2-4 teaspoons soy sauce
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• ½ tsp cumin
• ½ tsp chili powder

Place roughly 1 lb of raw chicken breast meat, cut into strips - the thinner the better - into a ziplock bag with the marinade and freeze flat.

Defrost bag overnight in the ridge.

To prepare, dump contents of bag into a 9x11 baking dish. Top with thin strips of onion and bell peppers. NOTE: Frozen bell pepper strips work great for this - no thawing required or you can thaw and drain off the water, blot with towels, etc. I usually have fresh onions on hand to use, but frozen onions would also work.

Then pop pan into 400 degree oven for 35-40 minutes, stirring once about half way through.

The meat and veggies will carmelize and give you that flavor and effect you get from restaurant fajitas.

Just have shells and other desired toppings on hand to pull together the meal!

Stuffed Breads

Another thing I like to do is make a whole batch of stuffed breads for the freezer. They are a great option to round out a meal of soup or stew on frosty nights! I have always purchased the frozen loaves of Rhodes brand French bread to use for these.

I thaw them per package directions, then stretch them out flat on a lightly floured surface, getting it stretched out into as large of a rectangle as I can without tearing the dough.

Then I fill with one of the mixture options below and roll the whole thing up jelly roll style. I freeze, seam side down, on a cookie sheet lined with wax paper. Once frozen I wrap in plastic wrap or foil before transferring to a 2 gallon ziplock bag.

Thaw in fridge overnight then set out to rise. I usually boil some water, fill a metal pan with it and place it in a cold oven. I also put in the cookie sheet with the bread on it, turn the oven light on and let it rise. I usually cover the bread with a piece of plastic wrap lightly spritzed with cooking oil and then a tea towel on top of that.

Once it has risen to your liking you can brush it with beaten egg or milk and sprinkle with herbs (Italian seasoning, etc.) and even grated Parmesan. NOTE: You could do this prior to freezing too if you want, either way works fine!

Bake at 350 until golden brown. I've taken these out too soon before and regretted it - I would say they need to bake at least 45 minutes? I will often tent the top with foil or parchment paper during the last 15 minutes or so to keep it from getting too brown on top.

Sausage Bread:

1/2 lb cooked, crumbled sausage (pork, Italian, spicy, whatever you prefer)
1/2 lb cooked, crumbled ground beef

NOTE: You may not need all the meat for 1 loaf and can either use for multiples or reserve for another use. Or freeze for later!

Mozzarella Cheese
Italian Seasoning
Garlic Salt

Sprinkle the cooked meats, cheese and spices on bread before rolling up. You basically put in as much as you can but still be able to close up the bread!

Chicken Bacon Ranch Bread:

1 cup cooked, cubed or shredded chicken breast
7-8 slices bacon, cooked and crumbled
Mozzarella Cheese
Small amount of ranch dressing

Sprinkle the cooked meats and cheese on the bread. Drizzle with as much ranch as desired before rolling up.

Pepperoni Bread

Pepperoni
Mozzarella (Marinated Mozz balls are great too - adding that in with the regular shredded mozz really kicks it up a notch!)
Pizza Sauce (optional)

Spread bread with pizza sauce if desired. Layer on as much pepperoni and cheese as desired before rolling up.

Ham and Cheese Bread

Ham slices (either lunchmeat or leftover ham from cooking a large one)
Shredded cheese of choice, or slices or cubes

Lay ham and cheese on bread in a couple of layers before rolling up.

Edited by - AuntJamelle on Sep 09 2016 06:31:11 AM
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MaryJanesNiece
True Blue Farmgirl

5224 Posts

Krista
Utah
USA
5224 Posts

Posted - Sep 09 2016 :  10:42:00 AM  Show Profile
Thank you so much Jamie! This will give me quite a few meals! I am so excited to get started and knowing they last a couple months helps. I was worried I would be making them too early! I like your tips on storing food. I was planning on just buying those aluminum foil type of containers to freeze my food. Is that not a good idea? Should I stick with the ziplock baggies? Thank you for sharing your guarded secret lasagna recipe! We love lasagna so much! Would I be able to exchange the sausage for hamburger? I don't like sausage.

Krista
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AuntJamelle
True Blue Farmgirl

569 Posts

Jaime
South Bend Indiana
USA
569 Posts

Posted - Sep 09 2016 :  10:59:54 AM  Show Profile
The aluminum foil pans should work fine as well! I just prefer to use the foil lined pan method and then pop the block of food back in the pans I froze them in when time to bake them as it saves me the cost of buying the aluminum pans. I would just wrap the finished dish really well in foil before putting in the freezer. The bags are just an added layer of protection that might help them keep longer.

As to the lasagna, I'm sure you could substitute ground beef! It will still be yummy!
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janamarieje
True Blue Farmgirl

1022 Posts

Jana
Southern California
USA
1022 Posts

Posted - Sep 10 2016 :  06:51:44 AM  Show Profile
Wow, I learned something new. I make a cheeseburger bread but never knew I could freeze it. Next time I make the cheeseburger bread I am going to make two and freeze one to test this. I also didn't think about tenting the bread with foil. Thank you all for so many freezer meal ideas and helpful hints!

Jana
#7110
http://www.emhardt.com

Gardening is cheaper than therapy and you get tomatoes. ~Author Unknown
All I really need is love, but a little chocolate now and then doesn't hurt! ~Charles Schulz

Edited by - janamarieje on Sep 10 2016 06:53:04 AM
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AuntJamelle
True Blue Farmgirl

569 Posts

Jaime
South Bend Indiana
USA
569 Posts

Posted - Sep 12 2016 :  06:05:01 AM  Show Profile
janamarieje - What is Cheeseburger bread? Sounds yummy!

Was perusing my files and found a few more freezer recipes we've enjoyed!

Funeral Potatoes

http://fabulesslyfrugal.com/fabuless-freezer-cooking-funeral/

Here are a couple more potato related freezer recipes I've made/frozen and loved after thawing/reheating! Both are from the Pioneer Woman :)

PW Twice Baked Potatoes - Note, she highly recommends leaving out the green onions if freezing!

http://thepioneerwoman.com/cooking/2007/07/twice_baked_pot/

PW Fluffy New Potatoes - These are a great way to use up a bunch of small potatoes from your garden! Or a bag of them from the store :)

http://thepioneerwoman.com/cooking/fluffy-new-potatoes/

Both of these are a great option to have in the freezer for us because I can take out just enough for a meal, throw on a baking sheet still frozen and then we have a great side dish to whatever else I'm make that evening with minimal fuss!

Butternut Squash Lasagna!

https://onceamonthmeals.com/recipes/fresh-from-the-garden-butternut-squash-lasagna/

Some tips on the recipe, I followed it exactly and the white sauce took FOR-EVAH to thicken. I added extra flour and finally some ClearJel before it finally thickened up. I just dipped some of the hot sauce out into a bowl, added 1 T of flour or Clearjel at a time - whisked it real good until dissolved and then poured back into the main sauce. Had to do that several times before it seemed right.

I think that next time I'll follow the standard ratios for a white sauce (2 T flour and 2 T butter to every cup of milk) and see if that goes any better! But even with having to monkey with it, it turned out great.

This also confirmed what I've read about ClearJel being used well in freezer recipes!

Finally, since I love you guys, I'm going to share the awesomeness of this recipe from DMIL! I can Asian Plum Sauce every summer and that together with these = heaven.

Polish Egg Rolls

These babies are SO good! The filling can be made and frozen flat in ziplock bags until needed. Thaw in fridge, reheat on stove or in crockpot, drain well, then fill egg roll wrappers as usual and fry!

1 Onion, minced
1 Small head of Cabbage, chopped fine
1 Tb Celery Seed
1 Cup Sugar
1 Cup Vinegar
2 Tb Bacon Grease

Mix these ingredients and cook for approximately 2 hours on low heat. Then add below ingredients and cook for an additional hour on low stirring frequently.

1 Tb Peanut Butter
2 lb Country Sausage (Cooked and crumbled)
1 Large Stalk Bok Choy, sliced thin
1 clove garlic, small, smashed
2 cups Bean Sprouts

Will need 2 packages Egg Roll Wraps, approximately. Spoon small amount onto each wrapper - enough to still be able to easily close it up. Dip finger into dish of water and lightly moisten edges of wrapper as needed to help "glue" together as you wrap/roll it up.

Fry at 375 until a nice golden brown!
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AuntJamelle
True Blue Farmgirl

569 Posts

Jaime
South Bend Indiana
USA
569 Posts

Posted - Sep 12 2016 :  06:07:22 AM  Show Profile
Also, if anyone is interested in recipes for appetizers that can be frozen I have some of those too. I do that a lot this time of year to have things to pull out for holiday parties. Makes it really easy to just pop things straight from freezer to oven as needed instead of fussing in the kitchen so much when I want to be visiting!
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janamarieje
True Blue Farmgirl

1022 Posts

Jana
Southern California
USA
1022 Posts

Posted - Sep 12 2016 :  06:20:40 AM  Show Profile
Cheeseburger Bread

2 tablespoons Oil
1 pound ground beef or ground beef substitute
1 medium onion, finely chopped
1 tablespoons chili powder Salt and ground black pepper
1/4 cup yellow mustard
1/4 cup ketchup
1 tablespoon Worcestershire sauce
1 cup beef stock
1 pound pizza dough
2 tablespoons all-purpose flour or cornmeal
1 1/2 cups cheddar cheese, grated
1 egg, beaten with 1 tablespoon water
2 tablespoons sesame seeds

Brown beef, approximately 5-6 minutes, add onions, chili powder, salt and pepper. Cook until onions are tender, about 5 minutes. Add mustard, ketchup, Worcestershire sauce and stock, cook until thickened, 5 minutes and let cool.

Roll out pizza dough to approximately 11 x 16”. Top the dough with cooled meat mixture and top with cheese. Roll the dough into a log shape, brush with egg wash and sprinkle with sesame seeds. Bake approximately 45 minutes. Let cool slightly, slice up and enjoy.


Jana
#7110
http://www.emhardt.com

Gardening is cheaper than therapy and you get tomatoes. ~Author Unknown
All I really need is love, but a little chocolate now and then doesn't hurt! ~Charles Schulz
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MaryJanesNiece
True Blue Farmgirl

5224 Posts

Krista
Utah
USA
5224 Posts

Posted - Sep 12 2016 :  11:13:22 AM  Show Profile
Thanks Jamie! I will try both methods and see which works best for me. Oh how I love potatoes! I will definitely be making all those recipes! I should be fine on appetizers but if others want them then please share. Since you have so many... Is there a desert freezer recipe? I haven't ever thought about it but figure if there is you would have a recipe!

Thanks Jana! I was curious what the cheeseburger bread was too. It sounds delicious. Let me know how well it freezes!

Krista
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MaryJanesNiece
True Blue Farmgirl

5224 Posts

Krista
Utah
USA
5224 Posts

Posted - Oct 17 2016 :  3:47:24 PM  Show Profile
I picked out 5 of the freezer meal recipes and purchased most of the things needed to complete the frozen meals. I will be making my first attempt this week. I am getting excited to get them all together and even more excited to have it checked off my list!

Krista
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levisgrammy
True Blue Farmgirl

8340 Posts

Denise
Beavercreek Ohio
USA
8340 Posts

Posted - Oct 17 2016 :  4:26:59 PM  Show Profile
These recipes are wonderful. I have found Pinterest to be an excellent place to find freezer meals. And when I want to use a recipe it is right there on my board.

~Denise~
Farmgirl Sister #43

"Thy Word is a lamp unto my feet and a light unto my path." Psalm 119:105

http://www.ladybugsandlilacs.blogspot.com/
http://www.torisgram.etsy.com
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Ninibini
True Blue Farmgirl

7577 Posts

Nini
Pennsylvania
USA
7577 Posts

Posted - Oct 17 2016 :  4:35:40 PM  Show Profile
Krista - I just wanted to share with you a little trick that really helps me, too. Whenever I make a meal like a stew, a casserole, a lasagne or whatever it is, I try to double the recipe and then freeze half for later. That way, when I'm super busy, I don't have to try to find time to set aside specifically for making a freezer meal.

Also, if you visit Pinterest or YouTube, there are a whole bunch of make ahead Crock Pot recipes. Basically they will give you the shopping list for several different meals to make ahead of time. The ingredients usually do not call for any pre-cooking at all. When you get home from the store, instead of putting anything away or repackaging things for storage, you simply split everything on your list among several gallon-sized Ziplock bags according to their recipes, then pop them into the freezer. When you've got a busy day ahead, the night before you take your bag out of the freezer and place it in the refrigerator to thaw overnight. The next morning, you pop it all into the Crock Pot, then set it and forget it until dinner time. What a cool concept, huh? :)

I know these aren't recipes per se, but I hope they are tips that will help make life a little easier for you! :) Good luck!

Hugs -

Nini

Farmgirl Sister #1974

God gave us two hands... one to help ourselves, and one to help others!

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levisgrammy
True Blue Farmgirl

8340 Posts

Denise
Beavercreek Ohio
USA
8340 Posts

Posted - Oct 17 2016 :  4:56:13 PM  Show Profile
Those are great tips Nini and as one who does those things I can attest to how much easier it makes things.

~Denise~
Farmgirl Sister #43

"Thy Word is a lamp unto my feet and a light unto my path." Psalm 119:105

http://www.ladybugsandlilacs.blogspot.com/
http://www.torisgram.etsy.com
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