Easy freezable meals for post pregnancy?!

I have few recipes which is Once a month because u can prepare them & freeze them So, u have plenty of time for other days I really like them a lot as I am working & I dont hve to mess up in the kitchen every day for meal or eat the same boring food every day so,I hope u like them too!.

*Bacon Wrapped Garlic Chicken with Cream Cheese Freezer

4 oz!. cream cheese
1 tsp minced garlic
1 tsp dried basil leaves
1/8 tsp black pepper
12 chicken strips (chicken breast cut into strips)
1 package bacon
1 tbsp butter or margarine

In a bowl, combine cream cheese, garlic, basil and pepper!. Set aside!.On a cooking sheet, place a piece of wax paper, then place six chicken strips on it!. Top each piece with an even amount of the cream cheese mixture, then top with another chicken strip!. Carefully wrap strips of bacon around each piece!.!.!. you can use either one or two pieces, depending if you are watching your calories!
Flash freeze in the freezer!. As soon as they are frozen, store in a ziploc freezer bag!. If you will be leaving them in the freezer for more than a few weeks, wrap each individually in freezer wrap before placing in freezer bag!.
On cooking day, thaw in refrigerator!. In a large skillet, melt 1 tbsp butter or margarine, then add chicken!. Cook for three minutes on medium then using tongs flip each piece over!. Reduce heat to low, cover skillet and cook for 8 minutes or until the chicken is no longer pink!. Serve!.

*Goulash

1 lb!. ground beef
1/2 pound Jimmy Dean sausage
1 large can tomato sauce - 29 oz!.
1 can corn (drained)
1 cup elbow macaroni
1chopped green pepper
1/2 onion chopped
1 clove garlic chopped!.
-Ingredients for Serving Day:
Parmesan Cheese

-Directions for Cooking Day: Cook elbow macaroni all done!. Brown meat and sausage together!. Drain!. Add bell pepper, onion, garlic and tomato sauce!. Simmer for 1 hour!. Add cooked macaroni and corn!. Cool and freeze in freezer bag!.
-Directions for Serving Day: Defrost and heat!. Serve with Parmesan cheese!.

*Spiced & Fragrant Chicken

3 1/4 c!. tomato sauce
4 whole chicken legs
1/2 c!. chicken stock
1/8 tsp!. cayenne
2 tsp!. curry powder
2 garlic cloves – minced
freshly ground pepper
1 1/2 cups sliced mushrooms

-To Freeze: Remove the skin from the chicken legs!. In a pot, heat the tomato sauce on low heat!. Add the chicken legs, stock, curry, cayenne, garlic and pepper!. Cover and simmer on low until chicken is tender, about 1 1/2 hours!. Gently remove the chicken meat from the bones and return to the pot!. Add the mushrooms and simmer for an additional 10 minutes!. Allow to cool, and ladle into 1 gallon Ziploc freezer bag!. Lay flat to freeze!.
-To serve: Reheat and serve over cooked pasta!.

*Chicken Packets

-Ingredients for Cooking Day:
2 cups cooked chopped chicken
1 -3 oz!. packet cream cheese
1 Tbsp!. chopped chives
2 Tbsp!. milk
salt to taste
-Ingredients for Serving Day:
1/2 c!. crushed seasoned croutons (I have substituted bread crumbs)
2 -8oz!. package refrigerated crescent rolls!.
1/4 cup melted margarine!.

-Directions for Cooking Day: Mix chicken, cream cheese, chives, milk and salt!. Freeze in freezer bag!.
-Directions for Serving Day: Thaw chicken mixture!. Preheat oven to 350 degrees!. Unroll rolls!. Make rectangles instead of triangles by sealing the perforations!. Place 1/4 c!. filling on top of each piece of roll!. Fold over and seal!. Dip packet in melted butter and roll in crushed croutons!. Bake 20 minutes until golden brown!.

*CHEESEBURGER 'N' FRIES CASSEROLE

4 pounds lean ground beef
2 cans cream soup
2 cans cheddar cheese soup
1 package onion soup mix
2 packaged (20 oz each) frozen crinkle-cut French fries

In a skillet, brown the beef, drain!. Stir in soups and soup mix!. Pour into two 1 gallon freezer bags!. Lay flat to freeze!.
Thaw!. Place meat mixture into 9x13 baking dish!. Top with frozen fries!. Bake, uncovered, at 350 for 50-55 minutes or until the fries are golden brown!.

*Easy Pleasing Meatloaf

2 lb!. Ground beef
1 package (6 oz!.) stuffing mix
1 cup water
2 eggs, beaten
? cup barbeque sauce, divided

Mix all ingredients well except for ? cup of the barbeque sauce!. Shape meat mixture into 2 oval loaves, side by side, in a 9”x13” baking dish!. Top with remaining barbeque sauce!. Bake at 375 degrees for 35 minutes or until center is no longer pink!.
-To freeze: Allow loaves to cool!. Wrap individually in tin foil, and place in 1 gallon freezer bag!.
-To serve: Thaw, and reheat in oven or microwave!. Top with more barbeque sauce, if desired!.

*Cream Cheese Chicken

1 frying chicken -- cut up (or use 3 pounds of boneless skinless breasts)
2 tablespoons melted butter or margarine
salt & pepper -- to taste
2 tablespoons dry Italian salad dressing (1 pkg!.)
1 can condensed chicken soup
8 ounces cream cheese -- cut in 1" cubes
1 tablespoon onion – minced (optional)

Brush chicken with butter and sprinkle with salt and pepper!. Place in a Crockpot and sprinkle dry mix over all!. Cover and cook on low for 6 – 7 hours!. About 45 minutes before done, mix soup, cream cheese, and onion in a small saucepan!. Cook until smooth!. Pour over the chicken!. Cover and cook another 45 minutes!.
-To freeze: Cool and place in 1 gallon Ziplock bag!. Lay flat to freeze!.
-To Serve: Reheat and serve over rice, pasta or potatoes!.

*Apricot or Peach Glazed Chicken

? c!. Italian dressing (I've tried it with Catalina dressing too! YUMMY!)
2 tsp!. Ground ginger (optional)
2 ? - 3 lbs!. Chicken pieces
? c!. apricot or peach preserves

-To freeze: Dump all ingredients into 1 gallon Ziploc freezer bag!. Lay flat in freezer!.
-To cook: Thaw in refrigerator!. Bake at 375 degrees for 30 - 45 minutes or until chicken is done!. This is also a nice grill recipe!.

*Deep Dish Chicken Pot Pie

-Combine:
2 cans cream of chicken soup
2 pkg!. Frozen mixed vegetables
2 c!. cubed cooked chicken
Pour mix into bag and lay flat to freeze!. When thawed, pour into a 2 ? quart casserole dish!.

-Mix together:
? c!. milk
1 egg
1 c!. biscuit mix
Pour dough over chicken mixture!. Bake at 400o for 35 minutes or until golden!.

*Lemonade Chicken

3 lbs!. Boneless, skinless chicken breast, cut into 1 inch pieces
1 12-oz!. Can frozen lemonade, thawed
2 Tbsp!. Oil
1 c!. water
6 Tpsp!. Catsup
6 Tbsp!. Brown sugar
2 Tbsp!. Vinegar
Corn starch

Brown chicken in oil!. Combine remaining ingredients and bring to a boil!. Reduce heat!. Cover and simmer 45 – 50 minutes or until tender!. Combine 2 Tbsp!. Cornstarch and ? c!. cold water!. Stir into chicken mixture until thick and bubbly!.
-To FREEZE: Allow to cool!. Add frozen vegetables, if desired!. I added peas, and the kids LOVED it! Bag and lay flat!. Makes 2 meals!.
-To SERVE: Thaw overnight in refrigerator!. Reheat in a pan, adding water as necessary!. Serve over hot rice!.

*Chicken Liver Pate

1?2 lb chicken livers
1?2 c butter (do not substitute margarine or spread)
1 T brandy
1 T sherry, dry
12 garlic clove
salt, to taste
pepper, to taste
1 bay leaf

Clean chicken livers, cutting out any veins!. Melt 2 tablespoons of butter in a frying pan!. Add livers and cook gently for five minutes, turning from time to time!. Liver should be cooked on the outside but pinkish in the middle--but not raw!.
Place livers in work bowl of food processor (use metal blade)!. Pour brandy into frying pan, increase heat and let brandy bubble for 1 minute, stirring to loosen any cooked bits in the pan!.
Pour into food processor!. Add sherry and garlic clove to food processor and flash-process until mixture is smooth!. Add 4 tablespoons butter, cut in chunks, and flash blend until smooth!. Season to taste!.
Spoon mixture into small pate crock, terrine or souffle dish and smooth the top!. Top with bay leaf!. Melt the remaining butter in a clean pan or microwave in a custard cup!. Pour melted butter over the bay leaf and pate!. Chill to set!.
-To freeze: wrap crock or terrine in plastic wrap; over-wrap in aluminum foil!. Label and freeze!.
-To thaw: place in refrigerator overnight or thaw at room temperature for 4 to 5 hours!.

ENJOY :-)Www@FoodAQ@Com

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Lasagna, any kind of casserole, homemade soups freeze well also!. For soups I'd cook them and then freeze, for casseroles- prepare like you would and instead of sticking them in the oven, stick them in the freezer!. Then thaw overnight in the fridge and cook as you normally would!.
You can also make things a bit easier by freezing parts of meals- like soup stock!. Try vegetables, I just froze a bunch of corn that I bought at the farmer's market!. Or cook a roast one day, shred it for BBQ beef sandwiches and freeze it!. This works well for pork roasts and chicken!.
also make sure you date everything- you don't want to leave things in there too long! Good luck! (And congratulations!!!)Www@FoodAQ@Com

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Okay there are always the basic lasagna chili, stew, and meatloaf etc!.!.!.!.But here are some other ideas!.!.!.

Pre-season or marinate pork, chicken, beef etc!.!. Use itallian dressing, or other vinigiarettes, shaker rubs/seasonings or your fav blend of spices and herbs!.

Or some of these casseroles!.!.!.!.

Hash Brown Casserole:

2 lbs!. Frozen Shredded Hash Brown Potatoes Thawed
1 Bunch Green Onions, Chopped
Sweet Pepper Chopped (Red – Green – Yellow – Orange – or a Mixture of All)
1 lb!. Sausage, Cooked and Scrambled
1 Cup Cubed Ham
4 Slices Crisp Bacon, Crumbled
1 Small Can Sliced Olives
1 Small Can Sliced Mushrooms
2 – 8oz!. Packages of Shredded Cheese
? Cup Milk
12 Eggs Beaten
Tabasco (Optional)
Sour Cream & Salsa (Optional)

1!. Grease a 9 x 13 baking pan!. Spread ? the potatoes on bottom (can be lightly browned in a skillet first if desired)!. Sprinkle 1/2 the sausage, peppers, mushrooms, ham, onions, and cheese!. Repeat the layers!.

2!. Mix eggs & milk together with Tabasco to taste, pour over the potatoes and veggies!. Cover and refrigerate overnight!. Uncover and bake at 375 degrees for 35 – 45 minutes…until browned and cheese is melted!.
Serve with sour cream and/or salsa!.


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Easy Sheppard’s Pie:

1 lb Ground Beef
2 Cups Hot Mashed Potatoes
4 oz Cream Cheese, Cubed
2 Cups Shredded Cheddar Cheese, Divided
2 Cloves Garlic, Minced
4 Cups Frozen Mixed Vegetables, Thawed
1 Cup Beef Gravy
1!. Preheat oven to 375oF!. Brown meat in large skillet!. Meanwhile, mix potatoes, cream cheese, 1/2 cup of the shredded cheese and the garlic until well blended!. Blend in meat!. Return to skillet; stir in vegetables and gravy!. Spoon into 9-inch square baking dish; cover with potato mixture and remaining shredded cheese, bake 20 min or until heated through!. Then under broiler for 5-10 min to get the cheese nice and browned!.Www@FoodAQ@Com

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You could make meatloaf or meatballs, and then freeze them!. That way you just thaw them and cook 'em when you are ready to eat them!.
Or you could make Vegetable Beef soup!. You just put everything in the crockpot and cook it!. Then just freeze it and thaw when ready to eat!. It tastes fine after having been frozen!.

Vegetable Beef Soup

1 pound beef round steak, cubed
one 14 1/2-ounce can tomatoes
2 carrots, sliced
2-3 stalks celery with tops, sliced
2 medium onions, diced
1-2 medium potatoes, pared and diced
OR
1/3 cup barley
3 cups water
1 teaspoon salt
2 teaspoons pepper
3 beef bouillon cubes
1 10-ounce package frozen mixed vegetables, peas, or lima beans*

Put all ingredients in Crock-Pot!. Cover and cook on Low 12 to 24 hours!. (High: 4 to 6 hours!.)

*may be added during last 2 hourse of cooking if desired


Hope this helped!Www@FoodAQ@Com

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Lasagna!.!.!.!.make a big dish and just split it up in tupperware!.
re-heat in microwave or oven!.

They now sell garlic bread in frozen loaves so you can make as few or as many as you want!.

Healthy Choice has a big line of frozen entrees that are healthy and yummy!.Www@FoodAQ@Com

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This that I am posting is all I've ever frozen - I've made it 2 or 3 times now - absolutely love it - takes work, & effort however!.
I'm giving you a link to more 'investment cooking' - probably all freezeable!.

INVESTMENT COOKING - ground beef #1

5 pounds of hamburger meat
1 pound of Italian sausage
2 large onions
1 clove of garlic
1 stalk of celery
1 zucchini
2 cans of tomato soup
11/2 cup of instant rice
1 cup of bread crumbs or crushed croutons
1 institutional can of spaghetti sauce (the giant one from the warehouse store)
1 can mushrooms
1 cup parmesan cheese
Catsup
Salt
Pepper

Divide hamburger into thirds!. One third put into a skillet to start to brown (this is going to be meat sauce) Put each of the other thirds into separate mixing bowls!. It helps to use different color bowls but I will just call them bowl A (which is going to become meatballs) and bowl B (which is going to become meatloaf mixture for tonight’s dinner)

Divide sausage putting half in skillet and half in bowl A!.
Chop all the onions at one time!. Put one third into the skillet, bowl A,
and bowl B!.
Put one minced clove of garlic into the skillet!. Stir and keep browning!.
Chop celery and zucchini finely and put into bowl B!.
Put half of tomato soup in each bowl A and B
Add rice to bowl B
Add bread crumbs to bowl A
Add parmesan cheese to bowl A
Add mushrooms to skillet!. Continue to cook until browned!.
Add 2/3rds of the spaghetti sauce to skillet!. Simmer for 20 minutes or so
Add one egg to each bowl
Mix each bowl well*

*Both mixtures should be of a consistency that you can mold them without being crumbly or too runny!. If too runny…add more rice or bread crumbs (depending on the bowl) If too dry, add another egg!. At this point you can also add salt and pepper and other seasonings depending on your family’s preference!.

Preheat oven for 350 degrees

Meatloaf Mix - Bowl B
Form contents into a meatloaf!. I like to use a broiler pan so that the grease runs down away from the meat!. Bake for 45 minutes on lower shelf of oven!. When done, cover in catsup and bake for 15 more minutes!.

ANOTHER IDEA…
You can stuff this mixture into 4-6 bell peppers!. Put into refrigerator overnight!. In the morning, pop peppers into crock-pot for 8 hours on low!. Top with catsup or steak sauce and heat for an addition 30 minutes!.

Meatballs - Bowl A
Roll contents into meatballs (about 1 1/2”) and put in a shallow baking dish!. (Spray the dish with “Pam” for easier clean up)!. Bake meatballs on upper oven shelf for about 15-20 minutes until done!. If it’s too hot for the oven, microwave them until firm!. Cool thoroughly!. Place on a cookie sheet and flash freeze for about 30 minutes to an hour!. Put meatballs into a container and cover with canned spaghetti sauce!. (About 1/3 of an industrial size can)!. Refrigerate if you plan on using within 3 days or freeze for later use!.

While you can use the meatballs to serve with spaghetti, you can also make meatball sandwiches!. This is a great meal for the “teens cook” night - Heat meatballs and sauce, ladle into French rolls or hot dogs bun, cover with mozzarella cheese and parmesan!. Microwave until cheese is melted!.

Spaghetti Sauce - Skillet
Cool sauce and freeze (freezer tip)!. You can use this sauce for a number of dishes other than spaghetti!. Freeze a couple of cups for a minestrone soup base in the future!. Freeze a couple of cups and use as a sauce for French bread pizzas!. One of my family’s favorite is Ravioli Lasagna!.” It’s easy and filling!. Depending on the size of your crock-pot, you’ll need:

3-4 cups of mozzarella cheese
3-4 cups of frozen cheese ravioli
3-4 cups of pre-made meat sauce

Spray your crock-pot with Pam cooking spray!. Layer sauce, frozen cheese raviolis and mozzarella cheese twice, ending with mozzarella on top!. Cook on low for about 6-8 hours!. Serve with a salad and French bread!.


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And another

INVESTMENT COOKING
About 3 hours, 54 servings of 5 meals

MAKES: Meat & Pasta, Zesty Chili, Picadillo Casseroles, Salisbury Steaks w/gravy, Chicken Soup w/ tiny meatballs

Grocery list:
10-12 oz!. shredded cheddar cheese
parmesan cheese (1/2 cup)
4 cans (28-29oz) crushed tomatoes
2 jars brown gravy
4 cans (15 oz!.) chicken broth
flour tortillas (10 in pkg)
2 oz!. box onion soup mix
2 lbs carrots
16 oz!. pkg!. bow tie pasta
16 oz!. pkg spaghetti
15 oz!. can tomato sauce
3 cans (15 oz) kidney beans
2 lbs!. zucchini
1 garlic or jar minced galric
chili powder
2 lbs!. onions
8 1/2 lbs!. ground beef
1 can bread crumbs
salt
vegetable oil
pimento stuffed olives
red wine vinegar
16 oz!. frozen chopped spinach

TO BEGIN:
Chop and cook aromatic vegetables!. These will be used to flavor all the recipes!.

Chop 2 lbs, onions(about 6 cups), 2 lbs carrots (about 6 cups), and 2 lbs zucchini (about 7 cups)!. Heat vegetable oil in 8 qt!. pot!. Add vegs & cook over medium high heat 15-20 minutes until almost tender!. Yield: about 12 cups cooked vegs!. Transfer vegs to a large bowl!.

Meat sauce:
Mince 8 large garlic cloves or use 4 tsp!. minced garlic from jar!. Put 3 lbs ground beef and 1 TBSP!. minced garlic in 8 qt pot!. Cook 7-10 mins over med-high heat, breaking up meat, until no longer pink!. Stir in 6 cups of the cooked vegs, 4 28 oz cans tomato sauce and 2 tsp!. salt!. Bring to boil, reduce heat to medium low!. Simmer uncovered 15-20 mins for flavors to develop!. Remove from pot: 7 cups for the meat cauce, and 8 cups for the picadillo casseroles, (refrigerating or freezing) leaving 7 cups in the pot for the zesty chili!.

1st Recipe: Meat & Pasta
Take the 7 cups from refrigerator or freezer and serve over cooked hot pasta!. Makes 7 cups, 7 servings!. ***personally I would not freeze the pasta - but pasta does not take much time to prepare

2nd Recipe: Zesty Chili
Drain 2 19 oz cans kidney beans!. Stir into 7 cups basic sauce left in pot with 2 or more TBSP chili powder!. Cool, then refrigerate chili in airtight containers up to 5 days!. Reheat and serve with sour cream or shreeded cheese, chopped onion and tomato!. Makes 10 cups, 7 servings

3rd Recipe: Picadillo Casseroles
Lightly grease 2 9 or 10 inch deep dish pie plates or 2 9 inch round shallow baking dishes!. In large bowl, mix 8 cups meat sauce, 1/4 cup sliced pimento stuffed green olives, 1 TBSP sugar, 2 TBSP red wine vinegar, 2 tsp!. chili powder, and 1 tsp!. cinnamon!. Spread 2/3 cups
sauce in bottom of each baking dish!. Cover each with a flour tortilla, spread each with 2/3 cup sauce and sprinkle with 1/4 cup shredded cheddar cheese!. Repeat these layers 3 more times, ending with Cheese!. Cover with foil and refrigerate up to 4 days!. To prepare: Bake 30-35 mins at 375 until bubbly!. Makes 2 casseroles, 6 servings each!. **I have frozen the casseroles WHOLE - if you're eating dinner at 6pm - take out in the morning to thaw

4th Recipe: Salisbury Steaks with vegetable gravy
In a large bowl, put 4 lbs (8 cups) ground beef, 2 cups dried bread crumbs, 1 box (2 oz) onion soup mins, 2 large eggs, 1/2 cup water and 1 TBSP minced garlic!. Mix until blended!. Pack in 2 ungreased 11x7 inch baking pans!. Bake 20-25 mins until firm to touch and no longer pink in center!. Cool!. In medium saucepan, mix 2 cup of vegetables, 2 jars brown gravy, and 2 cups water!. Bring to a boil, reduce heat and simmer 5 mins for flavors to blend!. Cool!. then pour into 2 4 cup containers!. Wrap the uncut steaks tightly in plastic wrap!. Refrigerate up 5o 3 days!. To prepare: reheat, covered 20-25 mins at 350!. Cut into 8 portions before serving!. Warm gravy and pour over top!. Makes 2 pans, 8 servings each **I froze the ground beef & veggies w/gravy separately & added in together before cooking!.

5th recipe: Chicken Soup With Tiny Meatballs
Bring 8 cups chicken broth and 8 cups water to boil!. Add 16 ounces tiny bow tie pasta and cook 5 minutes!. Then add a 16 oz bag grozen chopped spinach!. Simmer 5 minutes longer!. Mix remaining 1 1/2 lbs!. ground beef, 1/2 cup parmesan cheese and 1 tsp minced garlic until blended!. Form small meatballs and drop into soup!. Simmer 5-7 mins or until meat is no longer pink in center!. Stir in remaining 3 cups vegetables and heat through!. May refrigerate up to 4 days!. Makes 24 cups, 12 servings!. **again freeze your meatballs & veggies, and cook the pasta at the last minuteWww@FoodAQ@Com

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