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Dobermonster
member
What are your best make-ahead or freeze-ahead recipes?
Dobermonster
member
I got this one off a vegan blog (can't remember which one, sorry!). I *cannot* eat cooked oatmeal/porridge. It's just gross to me. This recipe, however, I LOVE! It's very healthy and very tasty. You can also mix up the ingredients a little to get variety (e.g. apples and cinnamon, fresh berries). I make it in a pan, cover with saran wrap, and it's good for a few days in the fridge. Heat up in the microwave, a couple tablespoons of maple syrup, and you're set!
Baked Oatmeal with Cranberries and Walnuts
This recipe is loosely based on the Baked Oatmeal recipe from Cooking Light.
1 3/4 cups unsweetened almond milk (or other non-dairy milk)
1/2 cup unsweetened applesauce
1 tablespoon ground flax seed
2 cups rolled oats (not quick cooking)
3 tablespoons brown sugar
1/3 cup dried cranberries
1/4 cup chopped walnuts
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
Preheat oven to 375F. Lightly coat a 7"x9" or 8"x8" baking pan with non-stick spray.
Combine the milk, applesauce and flax seed and set aside. In a separate bowl, combine all remaining ingredients, stir in wet mix then pour into prepared pan. Bake for 35-40 minutes. Serve warm.
This makes enough for about 6 servings, or 4 for heartier appetites.
And from the same blog, I'm making this - will post my review when they're done.:
Black-Eyed Pea and Corn Cakes
olive oil, for sauteeing
3/4 cup chopped onion
1 large clove garlic, minced
1/2 teaspoon ground cumin
2 cups cooked, unsalted black-eyed peas
3/4 cup frozen corn kernels, thawed
small handful of cilantro, chopped
1/2 cup (approximately) fresh whole-grain bread crumbs
salt and pepper, to taste
2-3 tablespoons of whole grain corn meal, for coating
Heat 1-2 teaspoons of oil in a skillet and saute onion until translucent. Add cumin and garlic; saute another minute until garlic is softened, but not browned. Set mixture aside.
Roughly mash the black-eyed peas with a fork. Combine with onion mixture, corn, cilantro and just enough fresh bread crumbs to hold the mixture together. Season with salt and pepper.
Divide black-eyed pea mixture into six portions. Form each portion into patties then lightly press each side into the corn meal. Transfer patties to a clean tray. Cover and refrigerate for at least one hour to allow patties to firm up.
Lightly coat a large skillet with olive oil and heat over medium heat. Cook patties until browned on both sides. Serve with Roasted Red Pepper Sauce.
Serves 2-3.
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Re: What are your best make-ahead or freeze-ahead recipes?
This one is one of my favorites and everyone seems to love it. I make it ahead of time for out-of-town guests and then freeze it. You can put it straight in the oven from the freezer, which it always helpful. And as a bonus, the leftovers are yummy!
https://eatfordinner.blogspot.com/2008/01/artichoke-and-sausage-stuffed-shells.html
Thanks for this. DH and I are trying to do a meal-plan this month, and part of it includes make-ahead-and-freeze recipes, so I'm interested to hear your review. Last week we made lasagna and froze the second half for later. I'm glad we did it because I was sick earlier this week, so we pulled it right back out of the freezer and ate it! Not having to think about dinner was fabulous.
Can't wait to read your reviews!
eta: I forgot to say that I don't have the recipe [d'oh]. We got it off of the lasagna noodle package which was thrown away. And we used ground turkey instead of ground beef.
| married : 08.06.05 | sweet isla mae arrived : 01.15.11 |
The Black Eyed Pea and Corn Cakes are pretty good! I think the recipe could use some more corn, maybe chopped up, for extra sweetness. It needs a strong sauce to match it. Didn't have the ingredients for the Roasted Red Pepper sauce so I tried it with a little basil pasta sauce and chipotle mayo. The chipotle was the best! I was going to save some for tomorrow but I'm too hungry.
https://www.campbellskitchen.com/RecipeDetail.aspx?recipeId=50780&ref=%2fSearchRecipesResult.aspx%3fSearchType%3d1%26q%3denchiladas
These cheese and chicken enchiladas are great and so easy to make! We buy fat free sour cream, low fat cheese and the 97% fat free soup to make it a little healthier. It's pretty spicy with the 2 teaspoons of chili powder so if spice isn't your thing you could knock it down to one as some of the reviews suggest. Also with an extra can of soup and extra chicken you can make 2 dishes with the sour cream and cheese. We eat one and freeze the other for a fast meal. I actually think it's better if it sits and flavors blend together and prefer the frozen pan! Cheap and simple! My kind of dinner!