Friday, June 6, 2008

Freezer Meals- Installment 1

I am using the time my kiddies are playing in the yard this summer (I can see them from the kitchen) to make some freezer meals to serve us during the busy school year. So far I've made two family size meals in 30 minutes. Some benefits are less cooking and clean-up on a busy evening or an evening when you're tired. Also, you can cook several meals using the same pot (one pot to cook rice, one to cook pasta etc). You can also double batch. Here are some things that do not freeze well: eggs, tofu, potatoes (exception is hash brown potatoes). Other people might know of some other things not to freeze. Also, others might post their favorite freezer meals. Pasta-based and rice-based meals are ideal for freezing, as is soup. Recipes follow:

Pizza Pasta

pound of pasta (any kind is fine)
pizza sauce or spaghetti sauce
Mozarella cheese 8 oz, shredded
Parmesean cheese
cheddar cheese if you like 4 oz, shredded
italian seasoning
pepperoni 1/3 bag
peppers, onions, olives, mushrooms (whatever you like on your pizza)
Cook pasta, drain, and place in casserole dish. Stir in tomato sauce. Then just layer your pasta with ingredients just like you would if you were building a pizza. Finally top with cheese and sprinkle with italian herbs.

Chicken & Rice Casserole

Rice 2 cups, uncooked
bag of brocolli flowerettes
boiled & shredded chicken 1 pound
shredded cheddar 2 cups, divided
1 can cream of mushroom soup
1/4 cup milk
crushed ritz crackers, corn flakes or bread crumbs
Cook rice according to pkg directions and drain. Place rice in casserole dish. Stir in brocolli, cooked shredded chicken, cream of mushroom soup, milk, and 1/2 cup cheddar. Stir all until well blended. Top with remaining cheddar, and sprinkle with cracker crumbs.

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