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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Help with freezer meals
It looks like I'll be attending an EMT course for several months 2 days a week. I'm thinking it would be good to make up some "freezer" meals for DH and myself that I can just thaw out the day before and toss in the microwave or oven.
Can you share your favorite recipies of things that freeze well?
Also, any ideas on what kind of containers we should use (touperware wouldn't work for something that needs to be re-heated in the oven, for example).
I'm hoping some of the new moms on the board have some helpful ideas.
Thanks ladies!
Re: Help with freezer meals
Here is my FREEZER TAG on my blog, there are a lot of ideas on there.
I usually freeze things flat in ziploc bags, makes the most free space. You can freeze in sandwich size bags for individual meals, or the gallon size for a whole family.
I would use the throw away aluminum tins to make lasagna and other casseroles, unless you are just freezing the leftovers, then go back to baggies.
I have a bunch - I can send you any recipes you want. My regular freezer meal set is:
- chicken cordon bleu casserole (in an 8x8 reuseable gladware freezer pan)
- broccoli, chicken, cheese & rice (same pan as above)
- beef enchiladas (either an 8x8 or 9x13 gladware pan)
- sausage & spinach stuffed shells (8x8 gladware)
- Honey garlic "dump" chicken (in a freezer bag)
- blackberry "dump" chicken (in a freezer bag)
- sweet & sour steak (freezer bag)
- empanadas (freezer bag)
- ham, broccoli & cheese manicotti (8x8 pan)
I typically spend a solid 5 hour chunk of time to put everything together, but I get anywhere from 14-16 meals out of it. This blog has a ton of freezer ideas too:
http://joelens.blogspot.com/2007/01/freezer-friendlymake-ahead.html.
No more baby siggie pics. Boo.
Would you send me the recipies for these? If you don't want to post or FB them to me, my email is lcellison AT Gmail DOT com.
Thanks!
here are those first 4. (she posted them for me last week
)
Broccoli, Chicken, Cheese & Rice (this is NOT high class. But it's yummy!)
4 teaspoons butter
1 cup chopped fresh mushrooms (I omit, we don't like them)
1/2 cup chopped onion (I use onion powder, I don't like cooked onions)
1 lb boneless skinless chicken breast (cut into small pieces)
2 garlic cloves , minced
1 (10 1/2 ounce) can cream of chicken soup
1 cup diced Velveeta cheese
2 cups cooked instant rice
1 (10 ounce) box frozen broccoli , cut, thawed, drained
1/2 cup sour cream
1/4 teaspoon ground black pepper
vegetable oil cooking spray
2 cups shredded cheese (your preference)
Directions:
- Melt butter over high heat, add chopped mushrooms.
- Cook and stir for about 2 minutes.
- Add onion and chicken pieces.
- Reduce heat to medium high and cook until chicken is just cooked through.
- Stir in garlic and cook for about a minute longer.
- Add undiluted chicken soup and velveeta cheese, stir until cheese is melted.
- Remove from heat and add cooked rice, thawed broccoli, sour cream, and pepper.
- Spoon mixture together and spoon into casserole dish sprayed with cooking oil.
- Spread shredded cheese over top and bake for 20 minutes at 350 degrees.
NOTE: Instant rice makes this a quick and easy recipe.
- Instant rice can be made in the microwave in about 4 minutes while the chicken is cooking.
- If you prefer other rice then make it ahead of time.
* I freeze in 8x8 gladware freeze dishes, and sprinkle cheese on just before baking. From frozen, I'd bake for 30 mins or so and check it.
Honey Garlic "Dump" Chicken
1/4 cup butter , Melted
)
1/8 cup soy sauce
1/2 cup honey
1 T minced garlic (I never measure, just throw some in
1 1/2 lbs chicken pieces (breasts, thighs, or wings)
Directions:
- For immediate cooking: Pre-heat oven to 350?F Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
- For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
- To thaw and cook: Take the bag out of the freezer the night before, make sure the bag is sealed completely.
- For the oven: Preheat the oven to 350?F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
- For the crockpot: cook on low for 6-8 hours or on high for 4-6 or until done.
- On the grill: cook over medium heat until juices run clear. Be sure to watch carefullly or these will burn!
- For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
Of course- what's easier for you? I can post them but that might be the longest post EVER. But I can FB or email easily, whatever is more convenient for you.
No more baby siggie pics. Boo.
Thanks, L, that saves me a ton of time! Here's the empanada recipe:
Empanadas
1 cup cooked chicken or 3/4 lb ground beef (I always use ground beef)
1/2 cup monterey jack cheese , grated
1/2 cup cheddar cheese , grated
1 can green chilies , chopped
1 teaspoon minced garlic
3 tablespoons minced green onions (I omit)
1/2 teaspoon cumin , ground
1 teaspoon salt
2 frozen pie crusts
3 egg yolks
2 tablespoons kosher salt
1 tablespoon chili powder
Directions:
- Mix together first 8 ingredients, and refrigerate until ready to assemble empanadas.
- On a floured surface, roll out pie shells and cut into 4-inch circles (use all the pie dough by re-rolling scraps).(I use a martini glass as a "cookie cutter")
- Place approximately 2 tablespoons of chicken/beef mixture in center of dough circles.
- Fold each circle in half and crimp edges with a fork.
- Place on a baking sheet and brush tops with egg yolks.
- Sprinkle top with mixed salt and chili powder. (I always omit - too much salt for me)
- Bake 12-13 minutes at 400F degrees.
- Serve warm or at room temperature.
To freeze:
- after baking, allow to cool.
- place in a gallon freezer bag and freeze
No more baby siggie pics. Boo.
No problem. BTW the blackberry chicken is really yummy! G won't eat any chicken without lemon on it and she loved this. Can't wait to try the others.
Good gracious - these sound so amazing. Totally going to try and make these this weekend. Thanks!
Not going to lie, the cooking day sucks. It's a long, long day and you use pretty much every dish in your house (or it feels like it, any way!). But it's worth it, especially with the stuff you can pull out and just throw in the oven, no defrosting needed.
L - I'm glad G loved the chicken! It's super yummy with a mix of apricot & pineapple jams too.
Erilu - the empanadas are beyond good. DD will eat two whole ones on her own, and that's a TON of food for her! The reheat really well too - I throw them in the microwave for a few minutes the under the broiler for a couple to get crispy again. And they are so easy to mix up!
No more baby siggie pics. Boo.
The way I freeze extra meals without spending extra time to do it is to double a lot of recipes. So if I make a pot of chili, we will usually eat it twice within the week and I make enough to freeze several containers for another dinner. If I make a lasagna, I assemble an extra one for the freezer. It really doesn't take much extra time.
The foods that freeze the best are soups, stews, chili, meatloaf (frozen in slices), baked pasta, baked items/rolls, and casseroles like lasagna or enchiladas that can go in the fridge overnight to defrost and then straight into the oven. I don't freeze potato dishes because I think the texture changes.
When I make stuffed shells, I stuff them and place them on a baking sheet in the freezer for 30 minutes and then dump them into a freezer bag. That way you can take out as many as you need individually for a meal, cover with sauce and bake. Same thing works for meatballs.
I tend to use tupperware for soups, freezer ziploc bags for individual items, and the aluminum pans for casseroles.
Once you get a good variety in the freezer, it is easy because I usually just make 1-2 new meals a week and the rest comes from the freezer.
Check out:
http://onceamonthmom.com/
It's awesome.