Freezer food for post partum! « Back to Group Discussions

[ilovetchotchkes]

I thought of something! lets post recipes of foods and meals that can be easily frozen for after our babies are born for easy dinner making in those post partum "babymoon" days. :)

I made crock pot chili today. 

I took 1.5 lbs of chicken breasts, boiled and shredded them. Threw that in the crock pot with: 

1 onion, a cup of red wine (I have this delicious kosher wine I opened before I found out I was preggers and i'm trying to use it up, and its not going bad in the fridge but MAN I need to use it!), I used 2 cans of red kidney beans, 1 can black and a can of "chili beans" that i found at the kosher grocery store that just looked good and a BIG can of crushed tomatoes. I drained the beans threw everything into the crock pot and let it cook til it was... done! You could probably cut up raw tomatoes but my 2 year old was climbing all over everything and I went for simplicity. 

I added spices: cumin, chili powder, red pepper flakes and some seasoned salt all to taste. 

I'm gonna put it in bags and lay it flat so it'll freeze and fit in my deep freeze. 

[Knitting Mama]

I have a ton of these from my last DDC. Let me see if I can find them! 

[Knitting Mama]

OK, first up, blog post from a mama who was in my old DDC:

http://redbeansandwhippedcream.wordpress.com/2010/01/30/feed-the-freezer/

Now, a few recipes that I really liked:

http://allrecipes.com/Recipe/Fluffy-Pancakes-2/Detail.aspx

This chicken pot pie, which could easily be made vegetarian or vegan, was one of our absolute favorites:

Pillsbury or whatever brand pie dough
1 can of cream of *insert favorite veggie or chicken* soup
1 cup of milk
dash of pepper (already enough salt in the soup)
2 cloves of garlic
some frozen peas, frozen corn, frozen carrots... you decide!
either a grocery store rotisserie bird that you pull apart or a few cooked pieces of chicken
herbs and spices. I like herbs d’provence or Italian herbs.

Mix all ingredients in a bowl, and then pour it into the pie dough. Then put the pie dough top on, crimp the edges, add nice vents and bag up for the freezer without cooking.

When ready to bake in oven, defrost during the day and bake at 400 F until it is done. (brown on outside, warm on inside). It takes mine a couple of hours usually, but its soooooo worth it.

Some more ideas:

Red sauce: I make a huge batch of red sauce with ground turkey, garlic and diced zucchini and squash. I divide it into bags and freeze them flat so they do not take up a ton of space. Easy to have with pasta or veg later on.

Cream or Alfredo sauce: Same idea, and I often add chicken or shrimp to give it a protein boost. 

Grilled and sliced chicken breast/thighs: Just a really easy thing to have around for salads, soups, etc.

Meatloaf: I dont actually have a recipe because my husband makes it. But he loves having some in the freezer.

Lasagna: Whatever your favorite style; ours is with layers of ricotta, sauteed veggies and ground turkey.

And, the king of all kings of recipes for my household, my absurdly dairy filled twice baked potatoes:

Ingredients: 

4 large russet potatoes (I look for nice, fat, oblong ones)
(The rest of the ingredients are “to taste”)
Cream cheese (I use ½ a package)
Butter (½-1 stick)
Cheddar cheese (1-2 cups)
Sour cream (maybe ½ cup?)
Veggies (we do chopped broccoli or spinach mostly)
Optional meat-- bacon, ham, chopped chicken, etc.
Salt and pepper to taste
Favorite herbs to taste (I use herbs d’provence, or Italian if I am out of the first)

Directions:

1. Preheat oven to 400 degrees.
2. Scrub and pierce/poke potatoes.
3. Rub with oil (optionally, salt the outside as well. My husband loves it that way) and place directly on oven rack. Bake for 1-1 ½ hours, until done. Let sit for 10 minutes.
4. Meanwhile, get your bowl ready by putting the butter and cream cheese in it. This is my trick because I never remember to get them to room temperature first, so I use the scooped out potato flesh to melt them.
5. Slice potatoes horizontally. With a spoon, start scooping out the flesh. Leave a rim around the skin for structural integrity. 
6. Plop it right on top of the butter and cream cheese. By the time you finish scooping all 8 halves, they should be soft. Add rest of ingredients, reserving some cheddar for the top.
7. Scoop into the cleaned out halves. It should mound nicely since you added so much other stuff to the filling!
8. Top with remaining cheddar. This is a good time to package them up and freeze them if that’s your intent. That way they just need to defrost and bake the second time when you want them!
9. Otherwise, bake at 400 (or turn on the broiler) until brown on top.

[Ninetales]

I'll be watching this thread.  I have nothing to contribute because I hate to cook, but I know that's all the more reason to have some meals made up beforehand.

[lakeruby]

This Black Bean Soup freezes beautifully and is one of my family's favorite meals, served with white rice and some chopped onion, and good olive oil & vinegar for drizzling.  YUM!

Grandpa Tom’s Black Bean Soup

3 lbs black beans, picked over and rinsed

3 tomatoes, medium ripe

1 ½ lbs white onions

1 ½ lbs bell peppers

1 pint olive oil

2 oz olive oil

6 cloves garlic

3 bay leaves

3 tsp oregano, crushed

3 Tbsp salt

6 Tbsp wine vinegar

1 tsp cumin

1 tsp Tabasco sauce

Soak beans overnight in gallon of water.

Bring to a boil, then reduce heat to simmer.

Add 6 Tbsp olive oil, tomatoes, 3 peeled onions (12 oz), and 1 ½ bell peppers (9 oz), 3 cloves crushed garlic, 3 bay leaves.

Simmer about 2 hours until beans are tender.

Saute 2 cups chopped onions and 2 cups chopped bell pepper in 1 ½ cups olive oil until softened (~ 10 min).  During the last 2 minutes add the following to the onions/peppers:  3 cloves minced garlic, 3 tsp oregano, 1 tsp cumin, 3 Tbsp salt, 1/3 cup vinegar, 1 tsp Tabsco.

Remove onion, garlic, bell pepper, tomato and bay leaves cooked with beans.

Add onion/bell pepper mixture to beans.  Cook about 1 hour more until sauce has thickened. 

[sallyrae17]

Last time I made a lot of soups and Mexican food - enchiladas and tamales freeze really well! I also made muffins and breads for breakfast - banana, poppy seed, pumpkin, carrot-apple - you name it!

[dovemama]

awesome thread!

last time I made muffins packed with nuts. great for early morning.

[pennywhistle]

I will definitely be watching this thread - thanks for all the suggestions!

Any tips for defrosting/thawing these meals?  How do you ensure that the middle thaws before the top burns?

[Sol_y_Paz]

I can't believe the time has come to where there is already a thread about this.  Exciting! 

[keuriweo]

I guess I'm naive to think that family will come and cook for me...hahaha.

I prefer baking to cooking, so I'll probably bake some breakfast-y breads and muffins and freeze them.  Though I do love me some twice-baked potatoes so I might prepare and freeze some of those, too.  Thanks, Cecilia's Mama, for the idea.

[Knitting Mama]

Originally Posted by pennywhistle 

I will definitely be watching this thread - thanks for all the suggestions!

Any tips for defrosting/thawing these meals?  How do you ensure that the middle thaws before the top burns?

I usually just take stuff out of the freezer in the morning and by late afternoon, it is thawed enough that it doesn't have any issues in the oven. It might still be slightly frozen in the middle, but not enough to make a difference.

[sallyrae17]

Originally Posted by pennywhistle 

I will definitely be watching this thread - thanks for all the suggestions!

Any tips for defrosting/thawing these meals?  How do you ensure that the middle thaws before the top burns?

Bake it covered with aluminum foil. It helps trap the heat without burning the top - it also helps the cooking process. I always just throw the frozen meal into the oven and bake anywhere from 350 - 425, depending on the meal.

Homemade pizzas are also really easy to make ahead and freeze!

[ithappened]

how about vegan friendly meals...? any recommendations?

this thread is great!

[Sol_y_Paz]

Originally Posted by sallyrae17 
Homemade pizzas are also really easy to make ahead and freeze!

We make them all the time but have had trouble freezing them and having them turn out as good.  What is the secret?  

Fully assembled hasn't been working for us so we were thinking maybe taking the fresh dough and making it into little balls then freezing?  

Any ideas? 

[sallyrae17]

I parbake the crust. So, I'll put it in the oven for about 9 minutes, then fully assemble the pizza. I'm making gluten free pizzas, not wheat, so maybe that is my secret? ;-)

I forgot to add that I cook the crust in a cast iron pan and then reheat on a pizza stone. Maybe that's the real secret!

Edited by sallyrae17 - 3/5/12 at 2:59pm

[ainh]

I freeze meatballs uncooked in batches of 20-25.  To cook I take them straight from the freezer and cook them on the stovetop in a jar of spaghetti sauce for about 50 minutes.  They always turn out great. 

[ilovetchotchkes]

Originally Posted by ithappened 

how about vegan friendly meals...? any recommendations?

this thread is great!

You can easily make this vegan- I've made it and added more leeks and no butter or cream and it still tastes pretty dang good! (hubs was lactose intolerant for a while, his body goes in and out of being lactose intolerant) . Substitute veggie broth for chicken :) 

http://www.blue-kitchen.com/2009/01/28/potage-crecy-french-for-its-cold-outside%E2%80%94you-need-some-creamy-carrot-soup/

Also, the chili recipe I posted, you could just as easily throw boca "meat" crumbles in there instead of chicken! 

Edited by ilovetchotchkes - 3/7/12 at 10:51am

[dovemama]

that sounds delish ainh!

[sheaffer]

ithappened  I make vegan pot pie, and cashew 'ricotta' lazagne.  Both freeze beautifully! 

For the pot pie :

make a creamy mushroom soup base- sautee mush, onion, herbs ( i use savory) until tender.  while those are cooking, put 1/2 block firm tofu, and enough veg stock as needed into a blender and puree.  add mush. mix, and blend until you're preferred consistency.  mix all of this togther with all of your favorite veggies (to make it super easy use 1 bag froz organic veg mix) plus, broc, or greens. you'll need 2 deep whole wheat pie crust.  cook one crust until barely golden, and thaw the other to be used for top crust.  pour delicious mix into gently baked bottom crust, and top with thawed crust.  bake at 375 until beautifully golden!  This will make you so happy, and saitsfy your 'comfort food' need to the max!!!  ENJOY!  Bake 2 just to have around :)

For the lazagne:

Cashew ricotta- 1 c roasted, salted cashews, i block firm tofu, olive oil, basil, nutritional yeast, head of roasted garlic.  blend.  i just eyeball and taste as i go- sorry i don't have exact measurements.

Sauce- i let this simmer for like 3-4 hours.  sautee 1/2 onion (minced), 4-5 cloves garlic, 2-3 tsp each of your favorite herbs (i use oregano, thyme, and basil).  when tender, add 2 cans plum tomatoes w/ juice and let it simmer.  i crush it all up with a potato masher.  sometimes i like to add a little agave or raw sugar, and red wine for some extra flavor. 

Then just assemble your casserole as you desire- sautee spinch, zucchini, homemade seitan is always a treat (let me know if you want that recipe) and whatever other veg, and layer away! 

Happy vegan cooking :)

[NewMumJoy]

Hooray for this thread!!  And thanks to Pinterest, I should be finding some new recipes to share here as well!

One tip for thawing "wet" foods that are in freezer bags (or foods that are shrink wrapped or airtight):  plunk them in a large bowl of cool water (make sure the bags stay closed!).  The density of the water significantly speeds up the thawing (vs. leaving out in the air)!