What is your favorite recipe that freezes well?!


Question: What is your favorite recipe that freezes well? I like to have pre-made casseroles, dinners, sides, etc. to pull out on busy days. Any you can recommend from personal experience?


Answers: What is your favorite recipe that freezes well? I like to have pre-made casseroles, dinners, sides, etc. to pull out on busy days. Any you can recommend from personal experience?

gumbo and red beans are the two things that I make that really freeze well.

Spaghetti sauce, lasagna, chili, spanish rice, soup, turkey dinners made from xmas leftovers, meatballs, chicken stew, etc.

hello shepards pie frezzes well the ground meat layer then potatoes layer its realy tastey i hope i helped you

Belly Buster

1 (16 ounce) box elbow macaroni
1/2-1 lb lean hamburger
1 Spanish onion, chopped medium (optional)
2-3 cloves crushed garlic (optional)
1 (28 ounce) can whole tomatoes, with juice,cut tomatoes in half or stewed tomatoes
1 (10 3/4 ounce) can Campbell's cheddar cheese soup (Grandma & Mom used real grated cheese)
2-4 cups grated cheddar cheese, or slices to cover top of casserole
salt and pepper

This recipe can be made vegetarian, leave out the hamburger and add 2 cups of fresh mixed vegetables,i.e. broccoli, mushrooms,spinach, carrots, etc.
Cook elbow macaroni "Al dente",according to instructions on box,drain, add to large casserole.
Scramble fry hamburger with spanish onion and garlic, if using,until no longer pink, drain any fat through colander, add drained mixture to casserole.
Add cheese soup, no water, to casserole.
Add tomatoes to casserole.
Add salt and pepper to taste.
Mix thoroughly, in casserole, to evenly distribute ingredients.
Spread grated or sliced cheddar evenly over top of casserole.
Preheat oven to 400 degrees, bake, uncovered for 30 minutes or util bubbling around edges of casserole and cheese topping is melted and slightly browned.
Serves 4-6 or with a salad 8.

Breakfast Burritos for the Freezer
1/2 lb bacon
12 ounces of jimmy dean reduced-fat sausage
1 (8 ounce) bag of frozen home fries or hash browns or O'Brien potatoes
1 (4 ounce) can chopped green chilies, drained
3 dozen eggs (beaten well)
2 dozen 12-inch flour tortillas
2 cups of shredded cheese, any flavor
salsa (optional)

Cook and drain the bacon and sausage.
Crumble the bacon.
Set aside.
Leave a small amount of grease in the pan, and cook the potatoes.
Be sure the potatoes are comepltely cooked, and properly browned--the texture is funny if you don't.
Combine eggs and green chilies.
Add the eggs and green chilies to the potatoes, and stir.
When eggs are almost done, add the meats, and continue to cook, until eggs are no longer shiny.
Add cheese, and remove from heat.
Stir to combine.
Spread out tortillas on counter.
Spoon the suficient amount of egg mixture on top of tortilla, top with salsa, and roll up, burrito style.
Wrap each individually in waxed paper, then place as many as will fit in a ziploc bag (I usually get 6-8 in a bag) Freeze.
To reheat, leave in waxed paper and set on plate.
Microwave 3 minutes.
Let sit one minute, then unwrap and eat.

Freezer Ready Cornflake Chicken Fingers
1 cup crushed cornflake cereal (measure after crushing)
1 tablespoon fresh parsley, finely chopped
1/4 teaspoon salt
1 lb boneless skinless chicken breast halves
1/3 cup prepared blue cheese dressing or ranch salad dressing, plus more for dipping
2 teaspoons water
1-2 teaspoon hot pepper sauce (such as Lousiana Hot Sauce or Crystal's or to taste) (optional)

Line a cookie sheet that will fit into your freezer with foil and have ready to go.
Mix together cornflakes, parsley, and salt in a shallow dish.
Mix together the 1/3 cup dressing, water, and hot pepper sauce to taste in a large mixing bowl.
Cut each chicken breast into several long strips, trimming any fat.
Drop the chicken strips into the wet mixture and stir to coat well.
Roll each chicken strip (one a a time) into the crumbly mixture, coating well.
Set each coated strip onto the foil lined pan, leaving a little space between each.
Freeze until firm- approximately 2 hours or so.
(Once frozen, you can store in a freezer bag for 1 month), then store in airtight freeezer containers.
When ready to serve, preheat oven to 425 degrees F.
Set frozen chicken fingers in a single layer on a lightly greased foil lined jelly roll pan (or large cookie sheet with sides)- approx 15x10".
Bake 18-20 minutes from frozen until no longer pink inside and outside is golden.
Serve warm with a bowl of dressing for dip.

Sausage and Cheese Scones for Your Freezer
4 cups all-purpose flour
2 tablespoons baking powder
4 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon ground red pepper
6 tablespoons chilled butter, cut into pieces
1 1/2 cups sharp cheddar cheese, shredded
1 1/2 cups ground sausage, cooked
1 1/2 cups low-fat buttermilk
4 large egg whites

Preheat oven to 400°F.
Combine flour, baking powder, sugar, salt and pepper in a large mixing bowl. Cut butter into the bowl, mixing it up until it looks a little like meal.
Stir in the cheese and sausage.
Combine buttermilk and egg white together with a whisk.
Add the liquid ingredients to the dry ingredients until just moist.
Turn dough out onto a lightly floured surface; knead lightly 4-5 times with floured hands. Note: The dough will be sticky.
Pat dough into two 8-inch circles on prepared baking sheet (spray with cooking spray).
Cut dough into 8 wedges, cutting into but not all the way through the dough like a pie.
Bake at 400°F for 20 minutes or until lightly browned.
Cool.
Cut wedges all the way through and wrap individually.
Put in a ziplock bag and freeze.
To Reheat: take wedge out of wrapping and place in the microwave 30-50 seconds until warm.





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