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Feed the freezer recipes - Page 8

post #141 of 699
Quote:
Originally Posted by honeybeedreams View Post
Chicken XimXim with Ground Peanuts

i finally got around to making this tonight and WOW WAS IT YUMMY!

there isn't enough left to freeze! :

and it took only about 30 minutes to make.
post #142 of 699
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post #143 of 699
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post #144 of 699
I finally got my freezer!!!
So a Q for all the experienced freezer stockers out there. What is the best/easiest way to lable the frozen food. So far I have put a large zip lock of mushroom barley soup and a small zip of pizza sauce. I want to put the contents and date on them so I know what is what (and can ask DH to dig something out) and eat things up in a few months.
TIA,
Kathryn
post #145 of 699
i use a perment marker to make my jars/ bags/ ect in my freezer... HTH
post #146 of 699
if its a baggie or a vaccum sealer bag, i usually use a sharpie, if its pyrex or tupperware, i used to print lables (name and date on regular paper) and tape them on, but now i use my lable maker
post #147 of 699
When I had DS1 was born, my mom made frozen dinners for us. Each meal was packaged in a gallon sized ziptop bag that had been set inside an 8"x8" casserole dish. They stacked really well in the freezer and were super easy to reheat - I defrosted overnight in the dish and baked for 30 minutes in 350. Voila, dinner!

She made beef stew, shephard's pie, barbecue chicken, meatloaf, macaroni and cheese, and a few others. Having mom-made comfort food was fantastic.

I've also done once-a-month cooking in individual servings and made things like lasagne, enchiladas, calzones, pulled pork for sandwiches, and meatballs. Meatballs are the best because they can be made into a million different meals:

Chili
Kabobs with teriyaki, pineapple, bell peppers, and red onions
Stroganoff
Subs
Minestrone
Stuffed peppers
Skillet lasagne
post #148 of 699
Quote:
Originally Posted by momaste View Post

Chili
Kabobs with teriyaki, pineapple, bell peppers, and red onions
Stroganoff
Subs
Minestrone
Stuffed peppers
Skillet lasagne
Would you be willing to share a few recipes? (Specifically, stroganoff and skillet lasagna.) Thanks!
post #149 of 699
Quote:
Originally Posted by ashleyhaugh View Post
li like throwing some meat in the crock pot with a couple of bottles of bbq sauce, then shredding it when its done for sandwiches, and sticking baggies in the freezer
Potentially stupid question, but what type of meat?
post #150 of 699
Alright, mamas.

I've got 10 lbs of frozen boneless, skinless chicken tenders in the freezer, and a baby arriving in 6 weeks.

What are some good meals to make for DH and I (DD3 is too little to eat "real" food, and DDs1&2 aren't here that often, unfortunately) that I can just throw in the oven during the 2 minutes I'll have free each day?

Hit me with recipes!!
post #151 of 699
Quote:
Originally Posted by annettemarie View Post
Potentially stupid question, but what type of meat?

ive done chicken breasts, and beef (a roast type cut usually) and i bet pork would taste pretty good too.... pretty mucg, whatever kind of meat you want to make a bbq sandwich out of
post #152 of 699
Quote:
Originally Posted by annettemarie View Post
Would you be willing to share a few recipes? (Specifically, stroganoff and skillet lasagna.) Thanks!
I would love the recipes as well
post #153 of 699

chicken for the freezer

i saw this on foodTV today. i've been really weird about chicken this pregnancy. but when i saw this i knew i wanted to make a bunch for the freezer for all kinds of recipes.

Enchilada Chicken:
2 pounds boneless, skinless chicken (breast, leg, or thigh)
1/2 cup diced yellow onion
1/2 cup medium-dice green bell peppers
1/4 cup roughly chopped cilantro leaves
2 teaspoons oregano leaves
3 tablespoons finely chopped garlic
2 teaspoons salt
2 teaspoons white pepper
4 cups (1 quart) water
This "machaca" style cooked meat is very versatile: use in tacos, enchiladas, soup, nachos, burritos, etc. Basically a process of braising, the meat and all ingredients are put together in a large pot and brought slowly to a boil. Reduce the heat and simmer for 1 to 1 1/2 hours. If you desire, you can bake all of this in a covered dish in a 350 degree F. oven for about 3 hours for the same results. The meat should be tender to the point where it begins to shred...some of it may require quick chopping. You may want to reserve the liquid for use in soups, etc. Use the cooked meat in your dish right away or refrigerate for up to 3 days.

Yield: 4 to 8 servings

here's the tortilla soup recipe she made the chicken for.

http://www.foodnetwork.com/food/reci..._26262,00.html
post #154 of 699
Lots of talk about canning... What do you guys can? Do you have any tips/recipes: http://www.mothering.com/discussions...d.php?t=587598
post #155 of 699
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post #156 of 699
for babies healthy arrival.
Since the chicken is already frozen...hmmm.
I saw in a magazine, and Rachel Ray uses this idea too, is to pound the chicken to a unifrom thin-ness. Put in a freezer bag and whack it..then dip in egg and breadcumbs. Then put in oven, 450 for 15-20 mins until browned and cooked thru,mine took longer.....then you can top with a different sauce or cheese. Put back in oven until melted. (10 mins)

Ham slice, swiss cheese-cordon bleu
tomato sauce, mozzarella, parmesean
salsa, & I forgot the cheese, any suggestions?
feta cheese, olives-Mediteraen
broccoli....

Our favorite is Daddy's special chix fingers, he does all the breading and deep frys.....dip into tomato sauce, ranch dressing, hot wing sauce and my fav Sal's Sassy sauce. (might be a regional thing)

HTH


Quote:
Originally Posted by sehbub View Post
Alright, mamas.

I've got 10 lbs of frozen boneless, skinless chicken tenders in the freezer, and a baby arriving in 6 weeks.

What are some good meals to make for DH and I (DD3 is too little to eat "real" food, and DDs1&2 aren't here that often, unfortunately) that I can just throw in the oven during the 2 minutes I'll have free each day?

Hit me with recipes!!
post #157 of 699
Thread Starter 
Tonight is chicken and dumplings and double batch to feed the freezer.

Also, my local mom's group is doing a dinner club swap. We all make up ready to eat/bake etc dinners for 5 people. Then we go and swap them and have 5 frozen meals. Kind of like a cookie exchange.
post #158 of 699
I have started my postpartum meals.
So far I have
black bean and sweet potato chili
mushroom barley soup
empanadas
cookie dough, which is only there b/c I was too tired to finish baking the cookies.

I have lots of meat to cook, I want to make more stews/soups that can be one bowl type meals. Need to get cooking as I might have to have another C-birth and they want to do it early....
Kathryn
post #159 of 699
i doubled this recipe tonight and already froze half of it. i have always cooked my meatballs before feezing, but i looked it up and it's recommended to freeze them raw. okay, i'll try that.

these are a traditional dish for chinese new year. we used to make them on new years with potstickers, peanut noodles and shrimp and rice. yum.

Lion's Head Meatballs in Spicy Coconut Sauce


These spicy meatballs are called "Lion's Head" because of their large size. Also, lions are believed to ward off evil. You can make the meatballs a day or two ahead, store them covered in the refrigerator, and heat them in the sauce before serving. Decrease the red pepper for a milder flavor.


SAUCE:
1/2 cup light coconut milk
1/2 cup soy milk
2 tablespoons minced peeled fresh ginger
2 teaspoons minced hot red chile pepper
1 tablespoon chopped green onions
2 tablespoons Thai fish sauce

MEATBALLS:
1 pound ground round or ground pork
1/3 cup chopped green onions
1/4 cup chopped water chestnuts
2 tablespoons cornstarch
1 tablespoon all-purpose flour
1 tablespoon minced peeled fresh ginger
1 tablespoon low-sodium soy sauce
1 tablespoon dark sesame oil
1 teaspoon minced hot red chile pepper
1/4 teaspoon salt
1 tablespoon vegetable oil
1/4 cup chopped fresh basil
1 tablespoon grated lemon rind

To prepare sauce, combine first 6 ingredients in a small bowl.
To prepare meatballs, combine ground pork and next 9 ingredients (pork through salt) in a large bowl, and shape mixture into 8 meatballs. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add meatballs; cook 7 minutes, browning on all sides. Drain well.
Place sauce in a large saucepan; bring to a boil over medium-high heat. Add meatballs; cover, reduce heat, and simmer 8 minutes. Garnish with basil and rind.

Yield: 8 servings (serving size: 1 meatball and 3 tablespoons sauce)

CALORIES 297 (20% from fat); FAT 6.5g (sat 1.8g,mono 2g,poly 2.1g); PROTEIN 13.2g; CHOLESTEROL 30mg; CALCIUM 12mg; SODIUM 616mg; FIBER 17g; IRON 1.4mg; CARBOHYDRATE 38.7g

Cooking Light, JANUARY 2002
post #160 of 699
Quote:
Originally Posted by moms3kids View Post
The chicken casserole is ...
1 # speghetti noodles
2 can (or home made usally) cream of chicken
1 can cream of celery soup
3-4 c. chicken broth or stock
1 c. butter
1 c. sour cream
2-3 c. cooked cubed or shredded chicken
2 c. shredded cheese

Mix all, separate into 2 pans and freezer ....

cook at 350 about 45 min or so
I"m assuming that you are mixing everything together raw? Meaning, the spagetti isn't cooked first since you are adding so much stock?

I think my DH would just die over this and if I could make some individual ones to freeze it would be so much cheaper than his hot pocket habit!

I can't wait to make the chk and dumpling recipe either! Such great ideas -thanks!
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