Just an FYI - the current issue of EveryDay with Rachel Ray has a section of budget meals that also freeze well, and instructions on freezing/reheating them. If you don't want to buy the magazine, you can copy the recipes at the library (if your library carries it). I tried the turkey tetrezzini last night, and it was yummy. Only I used chicken instead of turkey.
Freezer meals and canning ideas for preganancy/Postpartum RECIPE Swap! - Page 3
I thought our freezer was huge, but my husband just informed me it's getting full! Yikes! Well, I've been making extra supper for quite a few meals, and then freezing half for after the baby's born. This is the season for soups/ stews, so there's going to be lots of those in our freezer.
I'm definitely going to try the black bean chili recipe sometime soon too.
Here's a good recipe for carrot tomato soup, we've been able to use up a lot of the garden tomatoes with it. Again, we eat half, and freeze half for another time. I plan to add the cream/ basil when I reheat it:
There's a Pies a la Mode in Falmouth on the Cape, and when DH and I were visiting my grandmother there for her birthday we stopped to see what pot pies they have to offer. We got two of these:
The "Gobbler": Homemade stuffing and cranberry sauce are layered with oven roasted turkey, gravy, carrots and carmelized onions. The finishing touch is a topping of homemade corn bread.
We ate the first one last night, and I'm TOTALLY going to try to re-create that yumminess!! It was SO good! This would be super easy to do with Thanksgiving leftovers too. It was turkey, gravy, carrots and onions, then stuffing, then cranberry sauce, then corn bread - they didn't cook the corn bread ahead of time, so it was just corn bread batter spooned over the top of the filled baking pan. We bought it frozen, and prepared it from frozen last night - 375 for 75-90 minutes. It think the cooking from thawed directions were 350 for 60-75 minutes? I wasn't paying enough attention, and maybe it only happened because I baked it in a toaster oven, but the corn bread got a bit over done. I wished I had covered it with tin foil part way through. Might not happen in a normal oven though, with the heating elements further away.
I was on a baking spree yesterday!
I know these won't last in the freezer, but I am hoping to make them all again in a month or so.
Chocolate Chip Pumpkin Bread
Chocolate Crinkle Cookies
This YUMMY Slab Apple Pie
and these Orange Muffins. (I took these to the hospital when I had DS two years ago and want to take them again this time, so delicious!)
Someone in the Jan DDC found this website too: http://onceamonthmom.com
It is great! It's a once a month cooking menu with recipes. There's a tradtional food menu, a whole foods menu, a gluten/dairy free menu, diet menu, vegetarian menu and a baby food menu. Very cool! I saw a couple of dinner recipes I'd like to try, and also a cream cheese stuffed pumpkin muffin recipe that looks TO DIE FOR. Yum. http://onceamonthmom.com/pumpkin-cream-cheese-muffins/ And some pistachio chai muffins too... I might have to add some of those to the freezer stash!
So I tried the onceamonthmom menu (Sept whole foods) and was really disappointed. I think the biggest problem was in a lot of the recipes the spices were just multiplied for multiple portions and while that is fine for the zucchini muffins it does not work for spicier dishes: a tsp of cayenne pepper completely overwhelmed the mac and cheese and I think the chili will be too hot as well (and I like spicy food). I like the idea of having instructions with the best order to cook every thing but otherwise I think I will stick to making recipes I know will work frozen or following "dream dinners" cookbook - I will have to go through this thread to find some more suggestions as well.
Since last posting, I've made some yummy pumpkin bread from here: http://allrecipes.com/recipe/downeast-maine-pumpkin-bread/detail.aspx, baked ziti: http://allrecipes.com/recipe/baked-ziti-i/detail.aspx and chocolate zucchini bread: http://allrecipes.com/recipe/chocolate-zucchini-bread-i/detail.aspx.
I think I'm going to slow down on the cooking now. My pregnancy brain isn't as sharp as I'd like it to be and I keep messing up the recipes. Not to mention that making anything totally wipes me out for the day.
I made the chewy granola bars from the bottom of page 2, and they turned out pretty good. I used peanut butter and regular chocolate chips. I did find the bars were a bit crumbly... and a tad 'boring'. I'm going to make another batch, but add in about a 1/2 cup of peanut butter into them as well. Also, I found that the recipe made much more than a 9X13-- so when we baked them, I really think they should have been thinner.
But still yummy! We left out the ones that crumbled, and DH and I ate about the equivilent of probably 3 bars each since yesterday, just walking by and grabbing a handful of "mix".
This YUMMY Slab Apple Pie
I made this on a whim last night and it was terrific. Sweet and delicious.
Very sweet! I think I even cut the sugar in half in either the apple part or the crumb topping part.
I still have some in the freezer. I eat a big piece every day. I think I'll have some now, LOL!
I normally do that too, but somehow just spaced it this time. My kids were thrilled. They called it 'real dessert'. If I made it again, I would cut the sugar, but then it wouldn't be as good.
I had some for breakfast this morning. Best breakfast ever.
wendiz- LOVE APPLES could live on them suddenly as well
So i am a huge huge fan of pie, in fact i bake way too many pies : ) but i too have been on the apple pie bandwagon, i like to get a mix of 8-9 sweet apples, peeled, a tsp of lemon juice, a tsp of vanilla 2 1/2 tbs packed brown sugar, aprox 2 handfulls of all purpose flour
1/2 tsp cinnamin and nutmeg, and 1/4 cup butter, coat apples in lemon sugar spices vanilla and flour , pack into pie, and then cut pieces of b utter over the top and lay top crust over crimp edges bake 400 for 20 min then put foil on top and bake another 10 - 15 def sweet enough especially with a scoop of ice cream or homemade whipped cream : ) or even vanilla yogurt yum
FAB Pumpkin rolls that are supposed to freeze well - but you only need 1/2 the icing recipe - or just make the pumpkin cookies off the same site and ice those!
I"ve been canning pears and pumpkin stuff, now to do apples - I have apples to do - 25lbs
Vegetarian Lasagna- Just tried this for the first time, and it was super easy, and has a reputation for freezing well.
1 bag of veggie "ground beef" (I like morning star farms, and more importantly Non-Veggies often say they can't tell the difference between it and real meat) or (real meat if you are inclined-but I'm not familiar with cooking process, lots of ideas on-line)
whatever extra veggies you have around (Currently had a ton of peppers and onions)
2 cloves of garlic
1 large jar of tomato sauce, plus any extra tomatoes you might have around too taste (I added 20 little grape tomatoes cut in half)
8-10oz of Lasagna noodles
3 cups of Cottage Cheese or Ricotta
1 ball of thinly sliced mozzarella
1/2 cup of grated parmesan
Pre-heat oven to 425 degrees if eating right away otherwise use for cooking later, Put pot of water on to boil for pasta-add 2tbs of olive oil to prevent noodles from sticking together
1. In large skillet grill veggies/garlic/onions in oil till softened/browned.
2. Add tomato sauce/tomatoes
3. Add veggie "ground beef", simmer
4. Add pasta to water, cook only till softened but still firm (will finish cooking in oven), drain and set aside
In bowl beat three eggs and add to mix of cottage cheese (or ricotta), 2-3 tbs of dried parsley, and parmesan
Take a large, deep backing pan and line with foil if going straight to freezer.
Lay out pasta so it covers the bottom of pan, spread sauce/protein mixture, layer of soft cheese, layer of mozzarella, layer of pasta, repeat process till reach top of pan or run out of ingredients. Reserve enough so that you are finishing with a layer of pasta, thin layer of sauce and sprinkle coating of parmesan on top.
Either place cooled pan well covered in freezer till firm-then retrieve your pan, and leave foil wrapped solid lasagna in freezer till ready to use. To heat, simply transfer to pan and bake in the oven when ready to eat. Cook till all is hot, mozzarella melted.
If cooking non-frozen, takes about 20min till bubbly.