Freezer meals

The other day I posted a list of all the things I hope to get finished over Spring Break.  One of them was making some frozen meals.

One of my followers posted asking for some recipes/ideas for frozen meals.  First, I LOVE when people ask me questions...ask away...anything...I think...so, here goes.

I started this frozen meal thing years ago when my kids were much smaller, when it felt like I had less time...but then again, I wasn't working full time.

The ladies in my Sunday School class would get together and decide one recipe they would make.  Then we would count up how many ladies were in on this, and make our recipe, that many times.

We would bring our dishes, already put together, (but not cooked), and trade them.  There were times I made 10-15 of the same recipe, but I brought home that many DIFFERENT meals for my family and my freezer.  We only made the main dish in an 8x8 or 9x13 container (we all agreed on the size before we made the recipes.)

Today, I don't do recipes in that volume, I only one in awhile double my recipe, and freeze half.  So, no matter which way you do this frozen meal things...for yourself, or in quantity, you'll need these things...

disposable foil pans

foil

2 gallon size freezer bags

Here are also some of the recipes I use that don't require too many ingredients or at least ingredients that aren't too costly.  Since I also freeze my own garden produce, I use some of that to help with the cost...

Recipe #1  Sweet and Sour Meatballs

***Make this in whatever quantity you want...

1 egg

3/4 c milk

1 c shredded cheese

1/2 c crushed Ritz crackers

1 t salt

1 1/2 lb. hamburger

1/2 c flour

4 T olive oil

Sauce:

2/3 c ketchup

1/2 c brown sugar

1 1/2 t mustard

Stir all ingredients (except flour, olive oil, and sauce) together in a bowl.  Roll into whatever size balls you like, and put on a cookie sheet in the freezer for 1/2 hour to firm up.  Take out and roll in flour and brown with the oil in a skillet until golden brown.  As they brown, put into whatever size disposable foil container you have.  Stir together sauce and drizzle over meatballs. Cover with foil, put in a freezer bag, and freeze.  When ready to eat, defrost, and bake at 350 for 45 minutes.

Recipe #2   Poppy Seed Chicken

2 lb. chicken, cooked, and cut up

1 can cream chicken soup

1 c sour cream

1 roll Ritz crackers, crushed

1 stick butter

1 1/2 T poppy seeds

1/2 t salt

Dice up chicken and place in greased 8x8 disposable foil pan.  Mix sour cream and soup and spread over chicken.  Melt one stick butter in the skillet.  Add crackers, poppy seeds, and salt.  Stir to coat with melted butter.  Put over top of soup/sour cream mixture.  Cover with foil, put in freezer bag.  When ready to eat, defrost and bake at 375 for 30-35 minutes, until bubbly.

Recipe #3   Lasagna

1 jar Prego (your favorite)

1 15 oz. container cottage cheese

1/4 c grated Parmesan

6 uncooked lasagna noodles

2 c shredded mozzarella cheese

1 9x13 disposable foil pan

In 9x13 pan, spread 1 c sauce.  Next, layer 3 lasagna noodles (uncooked), cottage cheese, then 1 c mozzarella, 1/4 c Parmesan, and 1 c sauce.  Repeat with 3 more noodles, remaining sauce, and remaining shredded cheese.  Cover with foil and freezer bag.  Freeze.  To eat, defrost and bake at 375 for 1 hour.

Recipe #4   Taco meat

Brown hamburger in 1 lb. quantities, mix with taco seasoning packet, and freeze in container for later.  Makes eating tacos so much easier because it's already made!

Recipe #5  Tuna Patties

2 small cans tuna

1/2 t Lawry's seasoned salt

1/4 c milk

2 eggs, beaten

3/4 c crushed Ritz crackers

3 inch wedge Velveeta, cut in cubes

Mix all ingredients together and form into patties.  Place patties on greased cookie sheet in freezer for 30 minutes to firm up.  Take out and place in disposable foil pan with parchment paper layers in between patties.  Freeze.  To eat, defrost and fry up in skillet without oil.

Recipe #6  Easy Chicken Enchiladas

2-5 oz. cans shredded chicken, (or 2 lb. cooked, shredded chicken)

1 4oz. can chopped green chilies

8 (or more) corn tortillas (warmed in microwave, and cooled)

1 1/2 c shredded cheddar

1 10oz. can enchilada sauce

9x13 disposable foil pan

Combine chicken , chilies, and 1 c cheese in a bowl.  In bottom of 9x13 pan, spread 1/2 can enchilada sauce.  Fill shells with 1/8c chicken mixture, roll up, and place in pan seam side down, until packed tightly together.  Pour rest of enchilada sauce over the enchiladas, and sprinkle with remaining cheese.  Cover with foil and freezer bag and freeze.  To eat, defrost and bake at 350 for 25 minutes.

Now you have a good base to start with.  Pretty much any casserole that is your favorite, or usually any soup too, can be frozen.  Just don't bake it first.

Have fun!