213739 tn?1215489609

Freeze Ahead Meals Several Recipes!!

Hi!  I've decided to try cooking several meals in one day and have compiled these from friends who had tried them and loved them or ones I have made in the past.  Thought I'd share as if you make one list and go to the store you can often combine ingredients where you need 1 cup here and 3/4 cup there which makes it cheaper as you aren't wasting- Plus the bonus in the end is several meals in the freezer!  Check the dollar store near you for the $1 tins to freeze in , they work great!


10 oz. can condensed reduced fat and sodium cream of chicken soup
1 cup sour cream
1/4 cup milk
2 cups cubed cooked chicken
1-1/4 cups shredded Cheddar cheese
3-1/2 cups frozen hash brown potatoes, thawed
1-1/2 cups frozen peppers and onions, thawed
1-1/4 cups shredded Cheddar cheese
1-1/2 cups crushed potato chips
Preheat oven to 350 degrees. In a medium bowl, combine soup, sour cream, milk, chicken and 1-1/4 cups cheese. Spread three-quarters of this mixture in a greased 2-quart baking dish. Sprinkle hash browns and peppers and onions over the top of the casserole and press down lightly, then top vegetables with remaining soup mixture. Sprinkle with remaining cheese and potato chips. Bake casserole, uncovered, at 350 degrees for 50-60 minutes or until bubbly. Let stand for 5-10 minutes before serving. 8 servings  To freeze, assemble casserole as directed, except do not thaw potatoes, peppers, or onions and do not sprinkle with potato chips. Wrap casserole in freezer wrap or heavy duty foil and freeze. Reserve potato chips in pantry. To thaw and bake, let thaw overnight in refrigerator. Uncover and bake at 350 degrees F for 60-70 minutes until bubbly. Then top with crushed potato chips and bake 5-10 minutes longer.    2.  VEGETABLE CHICKEN CASSEROLE
8 oz. medium egg noodles
1 cup water
1-1/2 cups chicken broth
16 oz. pkg. frozen broccoli, cauliflower and red peppers, thawed
1 onion, chopped
2 cups chopped cooked chicken
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
1 cup shredded Swiss cheese
In 3 quart microwave safe casserole dish, mix noodles, water and chicken broth. Cover with lid and microwave on high for 6 minutes, stirring once during cooking. Add vegetables, onion, chicken and seasonings. Cover and microwave on high for 7-9 minutes, stirring once during cooking, until vegetables are hot and crisp tender and noodles are tender. Stir in half of cheese and mix well. Sprinkle casserole with remaining cheese. Cook, uncovered, on high for 2-3 minutes until cheese is melted.  To freeze casserole, do not thaw vegetables. Cook noodles as directed above and then cool in refrigerator until cold. Add vegetables, onion, chicken, seasonings, and half of cheese; sprinkle with remaining cheese, wrap well, label, and freeze up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator. Microwave on medium for 3-5 minutes, stirring once. Then microwave on high for 1-3 minutes until noodles and vegetables are tender and casserole is thoroughly heated. 4-6 servings   3.  MEATBALL STEW
Prep Time: 35 minutes
Cook Time: 45 minutes
2 lbs. frozen fully cooked meatballs
9 oz. pkg. baby carrots
1 onion, chopped
3 cloves garlic, minced
2 Tbsp. olive oil
8 oz. pkg. button mushrooms, sliced
10 oz. can low sodium cream of mushroom soup with roasted garlic
1/2 cup milk
1/4 tsp. nutmeg
1 tsp. dried marjoram leaves
1 tsp. onion salt
16 oz. pkg. frozen baby peas, thawed
1 container refrigerated mashed potatoes
1/2 cup grated Parmesan cheese
Bake meatballs as directed on package, or make and bake two batches of Easy Meatballs.Set aside. In small saucepan, cook baby carrots in water to cover until barely tender. Drain and set aside. In heavy saucepan, saute onion and garlic in oil until tender. Add mushrooms and cook and stir 3 minutes. Stir in canned soup, milk, nutmeg, marjoram, and onion salt. Gently stir in cooked meatballs, thawed peas, and cooked carrots. Pour into 3 qt. casserole dish. Prepared mashed potatoes as directed on package, adding Parmesan cheese. Spoon dollops around the edge of the casserole. [p[]Bake at 400 degrees for 25-35 minutes, until potatoes are browned and casserole is bubbly.   To freeze ahead, leave meatballs frozen or bake and cool homemade meatballs. Do not precook carrots. Saute onion and garlic in oil, add mushrooms and cook, then stir in canned soup, milk, nutmeg, marjoram, and onion salt. Chill this mixture in refrigerator, then stir in frozen meatballs, carrots, and frozen peas. Place in casserole dish, wrap well, label, and freeze up to 3 months. Store mashed potatoes in refrigerator and Parmesan cheese in fridge.  To thaw and reheat, thaw casserole overnight in refrigerator. Bake, covered, at 400 degrees F for 30-35 minutes or until casserole bubbles around edges. Uncover casserole, then combine potatoes and Parmesan cheese and spoon around edge of casserole. Bake for 15-20 minutes longer until potatoes are browned and casserole is bubbly. Serves 8-10  4.  Bacon, Swiss and Mushroom Meatloaf
1) Follow the recipe below:

Recipe By : Lynn Nelson - BusyCooks website
Serving Size : 4 Preparation Time :1:50 prep/cook
Categories : Ground Beef Meatloaf

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces bacon -- diced
4 medium white mushrooms -- chopped
1 small onion -- finely chopped
1 1/2 lbs. extra lean ground beef
1 egg
1/4 cup evaporated milk or half & half
6 ounces shredded swiss cheese
1/2 cup corn flake crumbs

Preheat oven to 350 degrees.

In a large skillet, cook bacon until crisp but not burned.
Remove with a slotted spoon to paper towels to drain and
cool. Remove all but a tablespoon of the bacon fat from the
skillet and saute the mushrooms and onions until tender.
Allow to cool slightly.

In a large bowl, mix the beef, egg, and milk. Add the
mushroom/onion mixture, all but a few spoonfuls of the
swiss cheese and all but one tablespoons of the bacon
bits. Add the corn flake crumbs and mix well until blended.
Shape into a loaf and place in a large loaf pan.

Bake at 350 for about an hour, or until cooked through.
Drain fat from the pan and sprinkle the reserved cheese
and bacon on top. Bake an additional 5 minutes, or until
cheese is bubbly.

Allow to rest for 10 minutes before slicing. Yield: 4 to 6

Lynn's Note: Right now, this is my absolute favorite meatloaf. The
combination of ingredients bakes into something truly wonderful.

Beth's Note: I like to form the loaves into mini loaves using a Texas size muffin
pan. I freeze either cooked or uncooked depending on how lazy I'm feeling. :-)  5.   South of the Border Chicken Bake

* Exported from MasterCook *

South of the Border Chicken Bake

Recipe By :Frozen Assets Book
Serving Size : 18 Preparation Time :0:00
Categories : Casseroles Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans cream of mushroom soup -- 10 3/4 oz.
2 cans cream of chicken soup -- 10 3/4 oz.
3 1/2 cups milk
4 cups cooked chicken -- chopped
2 onions -- finely chopped
2 cups salsa
4 cups cheddar cheese -- grated
24 corn tortillas -- each cut into 8 pcs.

In large bowl, combine coups and milk; stir well. Add chicken, onion,
salwsa and three cups of grated cheese. Layer tortilla pieces first
followed by chicken mixture into three lightly buttered 8" x 8" baking
pans. Top with remaining cheese. Cover with foil; label and freeze.

To Serve:
Thaw casserole. Bake in 350F oven for 35-45 minutes or until bubbly.

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483733 tn?1326802046
Do you have nutrition info on these?  Some of them seem rather high in the fat area and I am trying to keep that down right now.
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