Favorite make ahead/freeze recipe?!
I am looking for new ideas.
Please don't say lasanga.
Thanks
Answers: I hate cooking and would rather do it all in one day and then have things ready for the week.
I am looking for new ideas.
Please don't say lasanga.
Thanks
I make ahead meals all the time & stick them in the freezer for later. Some of my favorites that are currently in the freezer include:
Baked Ziti
Mac & Cheese Casserole
Twice Baked Potatoes
Stuffed Peppers (cooked & easy to reheat in the microwave)
Potato Soup
Black Bean Soup
Chili
Spaghetti Sauce
Vegetable Soup
Stuffing Muffins
Hamburger Stroganoff (frozen w/o the noodles)
Mushroom Risotto
Steak Fajitas (the filling not w/ the tortillas)
Pepper Steak (cooked or raw)
Meatballs (cook them before you freeze them)
Hamburgers (shape them, but don't pre-cook)
Meatloaf (mix meat together, but don't pre-cook)
I found that looking up "once a month cooking" gave me a ton of freezer recipes that hold up really well, and then all I have to do is pull dinner out in the morning, let it defrost in the fridge & pop it in the oven after work. Usually, I still have to make a side dish or two, but it is still so much more convenient to be able to make 2 things & have the entree already prepared.
this may not be what you want but shepherd`s pie is a great freezer recipe for the winter .
**** Why don't you join frozen assets it is a yahoo group and it has tons of recipes for example
Lemon & Garlic "DUMP" Chicken
2 Cloves Garlic -- chopped
4 Tablespoons Olive Oil
2 Tablespoons Chopped Parsley
3 Tablespoons Lemon Juice
1/8 Teaspoon Pepper
1 1/2 Pounds Chicken Pieces
Chili Maple Glazed Chicken
2 Tablespoons Water
1 Teaspoon Salt
1.5 Tablespoons Maple Syrup
1 Tablespoon Chili Powder
Honey Glazed "DUMP" Chicken
1/4 cup Butter -- Melted
1/8 cup Soy Sauce
1/2 cup Honey
4 boned and skinned chicken breast halves
BBQ Jelly Chicken
3/4 cup Ketchup
3/4 cup Blackberry Jam (Strawberry, peach, and apricot also work well)
1/4 cup White Vinegar
1 Teaspoons Worcestershire sauce
2 Teaspoons Chili Powder
1/8 Teaspoon Salt
Chili Maple Glazed Chicken
2 Tablespoons Water
1 Teaspoon Salt
1.5 Tablespoons Maple Syrup
1 Tablespoon Chili Powder
Citrus Ginger Chicken
1/4 cup Orange Marmalade
1 Tablespoon Honey-Mustard
3/4 Teaspoon Ground Ginger
1/8 Teaspoon Red Pepper (Optional)
Cranberry Chicken
2 Tablespoons Melted Butter
1 Tablespoon Soy Sauce
1/2 cup Cranberry Sauce
1/4 cup Orange Juice
1/8 Teaspoon Cinnamon
Creole Chicken
1 Tablespoon Olive Oil
1/4 cup Chopped Onion
1/4 cup Bell Pepper
1 Clove Minced Garlic
14 oz can Whole Tomatoes
(Chopped and undrained)
2 Teaspoons Worcestershire
2 Teaspoons Red Wine Vinegar
1/2 Teaspoon Dried Basil
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Teaspoon Pepper Sauce (Optional)
Garlic Dijon Chicken
2 Cloves Minced Garlic
4 Tablespoons Dijon Mustard
2 Tablespoons Lime Juice
Herb-wine Chicken
1 cup Red Wine
2/3 cup Vegetable Oil
2 Cloves Crushed Garlic
1/2 Lemon (sliced thinly)
2 Tablespoons Minced Parsley
1 Teaspoon Thyme
1 Teaspoon Basil
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
Honey Ginger Chicken
4 Tablespoons Chopped Onion
1.5 Tablespoons Honey
1 Tablespoon Soy Sauce
1 Tablespoon Minced Ginger
2 Tablespoon Sherry
1/4 cup Chives
Honey Glazed Chicken
1/4 cup Butter, Melted
1/8 cup Soy Sauce
1/2 cup Honey
Honey Sesame Chicken
1/2 cup Beer
3 Tablespoons Sesame Seeds
3 Tablespoons Honey
2 Tablespoons Dijon Mustard
1/2 Teaspoon Pepper
2 Cloves Crushed Garlic
Lemon & Garlic Chicken
2 Cloves Chopped Garlic
4 Tablespoons Olive Oil
2 Tablespoons Chopped Parsley
3 Tablespoons Lemon Juice
1/8 Teaspoons Pepper
Lemon Marinade Chicken
2/3 cup Lemon Juice
1/4 cup Cider Vinegar
1/4 cup Vegetable Oil
2 Tablespoons Minced Onion
Pepper-lime Chicken
1/2 Teaspoon Lime Peel
2 Cloves Minced Garlic
1/4 cup Lime Juice
1 Teaspoon Pepper
1 Tablespoon Vegetable Oil
1 Teaspoon Basil
1/4 Teaspoon Salt
Raspberry Currant Chicken
1 Tablespoon Sugar
1 Teaspoon Pepper
1/8 cup Water
1/8 cup Raspberry Vinegar
(Also can substitute
Raspberry Vinaigrette
Salad Dressing)
1/2 cup Currant Jelly
Russian Chicken
2/3 cup Apricot Preserves
16oz Russian Dressing
2 Packages Dry Onion Soup Mix
Spiced Citrus Chicken
2 Tablespoons Olive Oil
2 Tablespoons Lime Juice
2 Tablespoons Orange Juice
2 Tablespoons Lemon Juice
2 Tablespoons Chili Powder
2 Tablespoons Paprika
1 Teaspoon Cayenne
1/2 Teaspoon Pepper
1/2 Teaspoon Salt
Spicy Sweet Glaze
2 Teaspoons Minced Garlic
2/3 cup Apricot Preserves
1/3 cup Soy Sauce
1/3 cup Ketchup
1 Teaspoon Tabasco
Sweet & Sour Chicken
1/4 cup + 2 Tablespoons Honey
1/4 cup + 2 Tablespoons Sherry Vinegar
1/8 cup Soy Sauce
2 Teaspoons Minced Ginger
4 Cloves Crushed Garlic
Sweet & Spicy Chicken
1 Package Taco Seasoning
8 oz Apricot Jam
12 oz Salsa
Sticky Chicky
2 Tablespoons Oil
1 Tablespoon Soy Sauce
3 Tablespoons Smooth Peanut Butter
3 Tablespoons Ketchup
Teriyaki Chicken
1 Clove Garlic, Crushed
1/3 cup Soy Sauce
2 Tablespoons Rice Wine (Or Sherry)
1.5 Tablespoons Cider Vinegar
1.5 Tablespoons Brown Sugar
1.5 Tablespoons Minced Ginger
Here are our Dump Chicken Recipes. Take the ingredients for the
recipe, place in a one-gallon freezer bag, then add your chicken and
freeze. Then thaw before you cook. You can use 4-8 pieces of chicken,
pieces, or breasts and we always chose to use boneless and skinless.
When cooking using boneless and skinless, only cook for 25-35 minutes
or until no longer pink. When using full chicken pieces your cooking
time will be around one hour. We always take the sauce and reduce it
in a pan after the chicken is done, making some of the most DELICIOUS
sauces!!! Enjoy!!!
Garlic Herb Dump Chicken:
2 teaspoons garlic powder
2 teaspoons Italian seasoning
1 teaspoon minced onion
1/3 cup veggie oil
1 fryer, cut up or 3 pounds pieces
Dump the chicken into the freezer baggie, pour in the seasoning then
the oil. Seal, squish around, and freeze. Wonderful aroma when baked,
and good favor without overwhelming. Use more or less seasoning if
you like!
I make about 20 turkey burgers at a time (could do beef too. Then wrap them individually and throw them in a freezer bag. Speghetti sauce is good too. Most soups freeze well including chili. To make it easier on yourself. Each time you cook dinner, make enough times 4 of what you need. If you are going to make a meatloaf for your family, make 4 instead and freeze the other 3. This is better than making a bunch of different meals in one day. It would only take an extra 30 minutes to make 3 more meatloafs rather than all day to make meals for the whole week.
I make huge pots of chili and freeze it in individual serving containers. When I need a meal or two, they are ready. Chili freezes well and will last a long time in the freezer. I use my fresh tomatoes in the summer. I even have a beer cheese soup that freezes well. judson