Freezer meals

snookums2013 · August 2013

Anyone want to share your freezer meal recipes that you're making so you'll have easy things to make after the baby comes?

The only thing I've made so far is baked ziti and I just froze the leftovers after we ate it a few days ago. ;-)

1 box of ziti
1 container of part-skim ricotta
1 jar of spaghetti sauce
1 can of spinach
16 oz of shredded mozzarella
1 pound of ground turkey

I think if you just want to freeze it, you can do everything except baking it in the oven and then cover and freeze...
Preheat oven to 350. Cook ground turkey in a skillet and cook ziti as directed on package. Combine all ingredients and mix up in a baking dish. Sprinkle shredded cheese on top. Cook for 25-30 mins. If it's too dry, add extra sauce to each plate. It's super easy to make and very yummy!

MrsBlindLove · August 2013

We are doing:

lasagna
meatloaf
pasta sauce
sloppy joe
taco meat
homemade chicken strips (for chicken ceasar salad)
chicken soup frozen into pucks
pineapple chicken (family recipe)

Things we will have on hand for quick and easy dinners:
Steak and goat cheese (for steak and goat cheese salad)
Breakfast
Taco soup (canned stuff to be thrown in the crock pot)

We are thinking we will have enough stuff ready for a month and a bit. We will also have family for a while and friends have offered to bring us meals. I think we will be set.

AlwaysForgetful · August 2013

I emailed these to myself. So they are full recipes. I do not have the links. :-( Still, you could print them off easy I guess.

Chicken Pot Pie with Ham (or not)

2 tablespoon(s) butter
1 carrot, halved lengthwise and thinly sliced
1 medium onion, chopped
1 fennel bulb, cored and chopped
1/2 teaspoon(s) fennel seed, crushed
1/4 cup(s) all-purpose flour, plus more for work surface
1 cup(s) whole milk
1 can(s) (14.5 ounces) reduced-sodium chicken broth
1 (about 2 1/2 pounds) rotisserie chicken, skin and bones removed, meat shredded (about 4 cups)
1 ham steak (8 ounces), cubed
1 tablespoon(s) fresh lemon juice
Coarse salt and ground pepper
9-inch-round store-bought pie dough (from a 15-ounce package)
Preheat oven to 425 degrees, with rack in the middle. In a large saucepan, heat butter over medium. Add carrot, onion, fennel, and fennel seed. Cook until carrot is crisp-tender, 8 to 10 minutes. Add flour; cook, stirring, 1 minute. Gradually add milk and broth, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens, 5 to 8 minutes.
Remove from heat; stir in chicken, ham, and lemon juice; season with salt and pepper. Divide filling among eight 8-ounce ramekins or ovenproof bowls; set aside.
On a floured surface, roll out dough to a 15-inch round. With a 3 1/2-inch floured biscuit cutter, cut out eight rounds; place one on each ramekin. Transfer ramekins to a rimmed baking sheet; bake until filling is bubbling and crusts are golden, 20 to 25 minutes. Let cool 5 minutes before serving.

Irish Beef Hand Pies
1 tablespoon(s) vegetable oil
1/4 head(s) green cabbage, shredded
1/2 pound(s) red potatoes, scrubbed and diced
1 pound(s) ground beef sirloin
3 tablespoon(s) tomato paste
1/2 teaspoon(s) Worcestershire sauce
1/2 teaspoon(s) dried thyme
Coarse salt and ground pepper
All-purpose flour, for rolling
2 (9-inch) pie crusts, homemade or store-bought
Preheat oven to 400 degrees. In a medium saucepan, heat oil over medium; add cabbage and potatoes. Cook until beginning to brown, 7 to 9 minutes. Add beef; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Stir in tomato paste, Worcestershire, thyme, and 1 cup water. Cover, and cook until potatoes are tender, about 15 minutes. Lightly mash mixture with a fork. Season with salt and pepper. Let cool completely.
On a lightly floured work surface, roll each crust into a 14-inch square; cut each into 4 equal squares. Place 1/2 cup filling on one half of each square, leaving a 1/2-inch border around the filling. Brush borders with water; fold dough over filling to enclose. Crimp edges with a fork to seal. With a paring knife or scissors, cut 3 small vents in each.
Transfer pies to 2 foil-lined rimmed baking sheets; bake until golden brown, 10 to 12 minutes, rotating sheets halfway through.
To freeze: Prepare through step 2. Arrange unbaked pies on a baking sheet (they should not touch); freeze until firm, about 1 hour. Wrap each pie in foil. Place in a resealable plastic bag; freeze up to 2 months.
To bake from frozen: Proceed with step 3, increasing baking time to 28 to 30 minutes.

AlwaysForgetful · August 2013

stuffed chicken breast wrapped in bacon

Lasagna

Meatloaf & mashed potatoes

Sheppard pie

"porcupines" - meat and rice balls in cream sauce

Enchiladas

AlwaysForgetful · August 2013

Crockpot Chicken and Noodles

Ingredients
4 boneless skinless chicken breasts (I used frozen)
2 cans cream of chicken soup
1 stick of butter
2 15 oz cans chicken broth
24 oz. frozen egg noodles

Directions
Cook chicken, soup, butter, and broth in crock-pot on low for 6-7 hours.
Take chicken out and shred.
Put chicken back in; add noodles and cook on low for 2 hours. Stir a few times while cooking.

SWEET HAWAIIAN CROCK-POT CHICKEN

2lb. Chicken tenderloin chunks
1 cup pineapple juice
1/2 cup brown sugar
1/3 cup soy sauce

Combine all together, cook in Crock-pot 6-8 hours...that's it! Done

waffles

Pancakes

sausages dipped in pancake batter and fried

French toast

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