Anyone have any good recipes for meals I can freeze?

Question

I prefer recipes that include chicken, vegetables, cheese, rice, or potatoes. (They don't have to include and are not limited to all of these) We also like Italian & Mexican, but prefer no meat except for chicken or turkey. If you have any ideas I would really appreciate it! I'm due with my second baby in a few weeks, just trying to make it easier on myself when the time comes :)

Answer 1

Chicken and Rice. You could also make lasagna with ground turkey instead of beef. Scalloped potatoes with ham. Beef Stew. Chili. Any of these freeze really well.

Recipes to follow...

Chicken and Rice Bake

Ingredients

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup OR 98% Fat Free Cream of Mushroom Soup
1 cup water *
3/4 cup uncooked regular long-grain white rice
1/2 pack Lipton French Onion Soup Mix
4 skinless, boneless chicken breast halves

Directions
MIX soup, water, rice, and 3/4 onion soup mix. Top with chicken. Season with additional onion soup mix. Cover.
BAKE at 375°F. 45 min. or until done.
TIP: *For creamier rice, increase water to 1 1/3 cups.
Serve with your favorite steamed vegetable blend. For dessert serve pear wedges.

TURKEY LASAGNA

Ingredients:

1 tsp. olive oil
1 lb. ground turkey breast
2 cloves garlic, crushed
8-oz. can tomato sauce
28-oz. can crushed tomatoes
salt and pepper to taste
1 tsp. Italian seasoning
12 oz. shredded low-moisture, part-skim mozzarella cheese
12 oz. part-skim ricotta cheese
3/4 c. grated parmesan cheese
6 no-boil lasagna noodles (about 3.5x7")

Directions:

Spray 8x8 baking dish with cooking spray; preheat oven to 375° Fahrenheit (190° Celsius).
Brown turkey with olive oil and garlic.
Add tomato sauce, tomatoes, salt/pepper, and seasoning.
Simmer 20 minutes.
To assemble lasagna:
- add small amount of sauce to bottom of pan
- layer 2 no-boil noodles
- add some ricotta and mozzarella
- add tomato/meat sauce
- sprinkle with parmesan
- repeat with two more layers of noodles, ending with tomato/meat sauce and parmesan as top layer
Bake uncovered for 30 minutes, or until bubbly and cheese is melted.
Remove from oven and let rest for about 10 minutes before cutting.
Makes: 9 servings

Serving size: 1/9 lasagna


SCALLOPED POTATOES AND HAM

INGREDIENTS:
3 pounds peeled potatoes, thinly sliced, about 6 to 8 cups sliced potatoes
3 tablespoons butter or margarine
1/2 cup chopped celery
6 green onions, with about 3 inches of green top, chopped
1/2 cup chopped carrots
1 to 1 1/2 cups diced cooked ham
3 tablespoons flour
1 1/4 to 1 1/2 cups milk
1 1/2 cups shredded Cheddar cheese, divided

PREPARATION:
In a saucepan, melt butter over medium low heat; add celery, green onions, carrots, and ham. Sauté, stirring frequently, until vegetables are tender. Add flour, stirring until well blended. Gradually add 1 1/4 cups milk, stirring constantly.

Continue cooking, stirring constantly, until mixture is bubbly; add 1 cup cheese. Cook until cheese is melted; add more milk if mixture is very thick. In a 2-quart casserole, place a layer of the potatoes, a layer of sauce, then repeat layers. Bake at 325° for 45 minutes; top with remaining 1/2 cup of cheese and bake for about 10 minutes longer, or until cheese is melted.
Serves 4 to 6.
Brown turkey with olive oil and garlic.
Add tomato sauce, tomatoes, salt/pepper, and seasoning.
Simmer 20 minutes.
To assemble lasagna:
- add small amount of sauce to bottom of pan
- layer 2 no-boil noodles
- add some ricotta and mozzarella
- add tomato/meat sauce
- sprinkle with parmesan
- repeat with two more layers of noodles, ending with tomato/meat sauce and parmesan as top layer
Bake uncovered for 30 minutes, or until bubbly and cheese is melted.
Remove from oven and let rest for about 10 minutes before cutting.
Makes: 9 servings

CHICKEN AND BLACK BEAN CHILI

Chicken and Black Bean Chili

2 teaspoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 pound fresh ground chicken
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground sage
1 (14.5-ounce) can ready-cut tomatoes, undrained
2 (15-ounce) cans black beans, drained
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Heat oil in skillet or wide saucepan over medium-high heat. Add onion; sauté until soft, about 5 minutes. Add garlic; sauté 2 more minutes.
Add ground chicken and mix well, breaking up lumps. Cook until no longer pink, about 8 minutes.
Add chili powder, cumin and sage; mix well. Add tomatoes with juices; mix well and reduce heat to a simmer. Add black beans, stir and simmer, covered, for 20 minutes.
Season with salt and pepper. Garnish with cheddar cheese, sour cream and green onions, if desired.
Makes 6 servings.

CROCKPOT BEEF STEW


This beef stew with vegetables is cooked in the crockpot, with onion soup mix, carrots and potatoes, seasonings, and other ingredients.
INGREDIENTS:
1 to 1 1/2 lbs. stew beef
4 to 5 medium potatoes, peeled and cut in 1 1/2-inch chunks
4 carrots, peeled and sliced
1 envelope dry onion soup mix
1 (6 oz.) can tomato paste
1/2 cup water
1/4 tsp. pepper
1/2 tsp. seasoning salt
1/4 tsp. dry mustard
1 tbsp. Worcestershire sauce
1 tbsp. bacon bits
3 tbsp. brown sugar
3 cups water
1 to 1 1/2 cups drained canned peas or frozen thawed peas
PREPARATION:
Place beef in a 3 1/2 to 5-quart slow cooker or crockpot. Add cut up potatoes and carrots. In a saucepan, place all remaining ingredients, except peas, and heat over medium heat until simmering. Remove from heat and pour over meat and vegetables.

Cover and cook on LOW for about 12 hours (or HIGH 6 hours). Add more water if necessary. Add peas about 20 to 30 minutes before serving.

Answer 2

CHICKEN BREAST DELUXE
1 can Cream of Chicken soup - undiluted
1 can Cream of Celery soup - undiluted
1/2 cup Sherry or White Wine
3/4 cup shredded Sharp Cheddar Cheese
1/4 cup diced Onion or 3 sliced Green Onions

Combine above ingredients. Put 6 half chicken breasts in a single layer in a baking dish. Pour sauce over top. Bake for 1 1/2 hrs. in 300 F oven uncovered.

Serve with rice or noodles using extra sauce as a gravy.

I make this all the time and then freeze it in portions, either already baked or not (dependent upon whether the chicken breasts have already been frozen). It defrosts very well and then can be reheated in the oven or the microwave. I make the rice or noodles when I'm ready to serve - they don't freeze well.

Congrats on your new baby!

Answer 3

i have cooked my meat ahead with spices, put in what ever i'm going to freeze in. then when i want it all i have to do is get it out and make noodles or rice or what ever. that makes a quick meal and it taste freash.