simple freeze/ make ahead recipes?

Question

got any good freeze ahead recipes? need some for the hubby to just pop in the oven or microwave(which would be best) when i work late before he goes off to work third shift.
nothing too extravagant, but individual servings of soups that freeze well or casseroles something like that. thanks!

Answer 1

spaghetti pie



12 servings

Ingredients

3 tablespoons butter, softened
1 pound spaghetti
salt, for pasta
12 eggs, lightly beaten
1 ½ cups grated parmesan cheese
¼ cup extra virgin olive oil
1 garlic clove, very finely minced
½ cup Italian parsley, chopped
salt and freshly ground pepper, to taste
1 cup mozzarella cheese, shredded

Equipment

9” x 12” baking dish, preferably glass€

Preparation

Lightly grease the inside of a 9” x 12” baking dish with the butter. Preheat the oven to 350° F.

Prepare the spaghetti according to the package directions and undercook by 2 or 3 minutes. It should be very al dente. Drain and rinse with cool water. Set aside.

Beat the eggs lightly to combine. Stir in the grated parmesan cheese, extra virgin olive oil, finely minced garlic, parsley, salt and pepper.

[Chef’s Note: Be sure not to add too much salt as the cheese has plenty of salt already.]

Add the egg mixture to the spaghetti and mix until all the spaghetti is well blended with the eggs. Pour into the buttered baking dish and spread the spaghetti mixture evenly in the pan. Cover with foil and bake for 40 minutes or until the eggs are completely set. Uncover the spaghetti pie and sprinkle the shredded mozzarella cheese over the top and bake, uncovered, for another 5 minutes or until the mozzarella is melted and slightly browned. Remove from the oven and cool.

Service

Spaghetti pie is best served at room temperature. It can be kept in the refrigerator for up to 3 days. If longer storage is required, it can be wrapped in plastic wrap and then in foil and placed in the freezer for up to a month. Thaw and bring back to room temperature before serving.

Variations

Spaghetti pie is one of those delightful recipes that can be creatively adapted to individual tastes. Feel free to add your own special ingredients such as pepperoni, prosciutto, maple ham, sun dried tomatoes, blanched vegetables or other types of grated cheese. You can also substitute whole wheat or spinach spaghetti, or even linguine or fettucine.

Answer 2

Easy apricot chicken

Serves 4

Degree of difficulty: Low

Preparation Time: 5 minutes

Cooking Time: 15 minutes

You need:

Ingredients:

500 grams sliced or four single chicken breasts
1 onion
1 tin of apricot nectar
200 grams of dried apricots
100 grams of flaked almonds
1 packet of dry french onion soup
1 tablespoon of olive oil


Steamed rice to serve



Method:

Combine french onion soup and apricot nectar and set aside.

Fry sliced onion in olive oil and add chicken and cook until 90% done.

Add nectar and dried apricots and simmer for about 5 minutes.

Add flaked almonds just prior to serving and serve with steamed rice.

Sprinkle some almonds on the top for effect.

Serving Suggestion: It looks fabulous on a bed of wild rice as well.


Spaghetti Bolognaise

Ingredients

1 tbsp olive oil
1 medium onion
2 cloves garlic
500 g minced beef
½ tablespoon beef stock powder
800 g tin of whole peeled tomatoes
3 tbsp tomato paste
red wine (if desired)
salt and pepper
fresh or dried oregano
cooked spaghetti
cheese, parmesan or tasty

Method
Heat olive oil in a pan. Fry onion until translucent. Add garlic and cook until slightly brown.
Add the mince to the pan, breaking the clumps apart as it fries.
When all the mince is browned, add the stock powder and stir through.
Add the tinned tomatoes to the pan. Stir through and break apart.
Turn the heat down and let this mix simmer for five minutes.
Add the tomato paste and red wine. Stir through and cook for a further 20 minutes.
After around twenty minutes, it will start to look like a sauce, rather than just separate mince and tomatoes.
At this stage, add the salt and pepper to taste and the herbs.
Cook for a further five minutes and serve with spaghetti, or your choice of cooked pasta and a generous serving of grated parmesan or tasty cheese.

Answer 3

Here's one to try: CHICKEN TETRAZZINI 1 (16 ounce) package angel hair pasta 1/2 cup chicken broth 4 cups chopped, cooked chicken 1 (10 ounce) can cream of celery soup 1 (10 ounce) can cream of mushroom soup 1 (10 ounce) can cream of chicken soup 1 (8 ounce) container sour cream 2 (6 ounce) jars of sliced mushrooms, drained 1/2 cup shredded Parmesan cheese 1 teaspoon pepper 1/2 teaspoon salt 2 cups shredded cheddar cheese Prepare pasta according to package directions; drain. Return to pot and toss with chicken broth. Stir together chopped chicken and next 8 ingredients in a large bowl; add pasta and toss well. Spoon mixture into 2 lightly greased 11 x 7 baking dishes. Sprinkle evenly with cheddar cheese. Bake, covered, at 350 degrees for 30 minutes; uncover and bake 5 more minutes or until cheese is melted and bubbly. Note: I divide the mixture into 4 large size disposable aluminum loaf pans. Freeze unbaked casseroles up to one month. Thaw casserole overnight in refrigerator. Let stand 30 minutes at room temperature and bake as directed (may to need to increase the time a bit).

Answer 4

Make ahead casserole

INGREDIENTS
2 1/2 cups seasoned croutons
1 pound spicy pork sausage
4 eggs
2 1/4 cups milk
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
1 (4.5 ounce) can mushrooms, drained and chopped
1 cup shredded sharp Cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 teaspoon dry mustard
2 sprigs fresh parsley, for garnish


DIRECTIONS
Spread croutons on bottom of greased 9x13 inch baking dish. Crumble sausage into medium skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Spread sausage over croutons.
In a large bowl, whisk together eggs and milk until well blended. Stir in soup, spinach, mushrooms, cheeses and mustard. Pour egg mixture over sausage and croutons. Refrigerate overnight.
When ready to eat, preheat oven to 325 degrees F (165 degrees C).
Bake in preheated oven for 50 to 55 minutes or until set and lightly browned on top. Garnish with parsley sprigs and serve hot.