OK, first up, blog post from a mama who was in my old DDC:
Now, a few recipes that I really liked:
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:
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)
- Preheat oven to 400 degrees.
- Scrub and pierce/poke potatoes.
- 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.
- 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.
- Slice potatoes horizontally. With a spoon, start scooping out the flesh. Leave a rim around the skin for structural integrity.
- 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.
- Scoop into the cleaned out halves. It should mound nicely since you added so much other stuff to the filling!
- 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!
- Otherwise, bake at 400 (or turn on the broiler) until brown on top.