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Feed the freezer recipes - Page 11

post #201 of 699
I found this http://greekfood.about.com/od/maindi...moussaka_4.htm

" * Moussaka can be prepared up to the béchamel and refrigerated overnight. The next day, add the sauce and cook.
* It can also be completely cooked and cooled, then frozen and reheated."
post #202 of 699
thanks for finding this info. I'll give it a shot .
post #203 of 699
Kerry~ I am making your Scrumptious Chicken tonight. It sounds really good!

MamaLocs~your recipe for Greek meatballs is next. What is in Greek seasoning? Is it a blend of some stuff I may have? And the lemon rice....a Greek restaurant we used to go to had Lemon Potatoes, they were sooooo : do you think adding lemon juice to the cooking water would infuse the tatos like that? I'm assuming thats how the rice is. Thanks.
post #204 of 699
Quote:
Originally Posted by MeganW View Post
does anyone know if mousaka freezes ok?
my moussaka freezes fine, but i substitute rice for the potatoes. i freeze it in individual servings.
post #205 of 699
:
post #206 of 699
Quote:
Originally Posted by mamadege5 View Post
Kerry~ I am making your Scrumptious Chicken tonight. It sounds really good!

I am dying to hear if you liked it. One person I gave the recipe to said it was too rich. I didn't understand what she was saying of course because how could something be "too rich" : ! I need some scrumptious chicken. Mmmm.
post #207 of 699
Kerry~ OMG it was deeelicious. Too rich? huh? What's that?
I cooked the chic breasts in some stock, cooled them and cubed up. Then...
I doubled the amounts. I made a 13x9" pan, all got eaten and another smaller size pan, threw that in the freezer and I still had three chic breast. Since I had enough of everything else I made up one for the freezer and packed in into Ziplocks, will have to add peas when I defrost it. And how's this for smart, I wrote the cooking directions ON the bag!! This is a DEFINITE make again recipe.
post #208 of 699
quick question for the freezer feeding experts - I made too much french toast (on purpose) which I normally just freeze and use right away for breakfasts... but I also made too much batter (by accident) so I figured I'd make the leftovers into a french toast cassarole (yum!) so I put the french toast in a pyrex dish and poured over the batter. should I freeze it like that (raw) and cook upon defrosting? or should I cook it now and freeze it after that (cooked)??
post #209 of 699
If it were me I would feel comfortable freezing it raw, but what I would most likely do is freeze the batter in a ziplock bag along side a loaf of bread, then defrost them together and make the cassarole, just in case the batter needs a little stir before cooking, and the fact that I wouldn't have a much needed cassarole dish in the freezer, but really it should be just fine to freeze raw ready to go.

Mary, I'm so glad that you liked the chicken. by the way, do you rememmber the "poisoned" whoopie pie? hehe We just had Maine Maple Sunday and we bought a HUGE Maple flavor whoopie...oh my gosh was it yummy. It made me think of you!
post #210 of 699
Quote:
Originally Posted by mamadege5 View Post
Kerry~ I am making your Scrumptious Chicken tonight. It sounds really good!

MamaLocs~your recipe for Greek meatballs is next. What is in Greek seasoning? Is it a blend of some stuff I may have? And the lemon rice....a Greek restaurant we used to go to had Lemon Potatoes, they were sooooo : do you think adding lemon juice to the cooking water would infuse the tatos like that? I'm assuming thats how the rice is. Thanks.
Greek seasoning has oregano and other stuff, I'm not completely sure! But for lemon rice I do use lemon juice. Usually I do 1 cup of rice (or proportion thereof) to 1 3/4 cups chicken stock, 1/4 lemon juice, 2T butter and some mint. Yummy! You can use water if you want, or less lemon juice. Slivered almonds are also delicious added to the rice. Try it and tell me what you think!
post #211 of 699
Hi, if you go to zabiha.com and then enter your state, choose a city, and then choose market you should be able to find a place that sells ground lamb. Hope it works for you!
post #212 of 699
Thread Starter 
Man I started this thread eons ago and its still going!! I am getting my absolute hugest spurlge next month. My new freezer. And its the biggest one there!! We are moving and gutting the kitchen. The freezer workd into the budget so I got it. Now I can take my freezer meals to the next level. Now, I feed the freezer and when it gets too full, we eat out of it for a while. Once you start doing it, you can feed the freezer once or twice a week. A pp said something about convenience food at the grocery- if you do this, you wont ever have to buy that.

I need to try the chicken that sounds yummy.
post #213 of 699
Amys1st...I totally agree! We're still a small family so I don't really have to cook/freeze that much before my freezer fills up...I tell you what...in this month of NO money our freezer has saved our butts...seriously. We've been eating out of it for two weeks and only have to buy fresh veggies and fruit...it's been a real time/money saver. Congrats on your new freezer...and thanks for starting this thread...i've cooked many of these recipes now and will continue to do so!
post #214 of 699
Thread Starter 
I made goat cheese filled enchialadas for Cinco de Mayo. Froze a tray of them and we eat them last night w rice and beans on the side. Or as DH said- "Take out" since we take it out of the freezer.

Got this idea from a Bobby Flay show. I changed it to what I had on hand. His is more detailed and he has a recipe for the sauce. I had some on hand I wanted to use. Still a great flavor though.

12 four or corn tortillas
Goat Cheese Filling, recipe follows
8 ounces Monterey jack, grated
1-2 tablespoons chopped fresh cilantro leaves depending on taste
Sour cream, for garnish
Chopped green onions, for garnish
enchilada sauce

Preheat oven to 375 degrees F.
Dip tortillas in chile sauce to lightly coat both sides. Spoon about 2 tablespoons of the goat cheese filling on each tortilla and roll up. Spread 1/2 cup of the tomato-chile sauce into a medium, deep casserole dish. Arrange rolled tortillas in the casserole so they fit snugly. Repeat with remaining tortillas. Pour 1 1/2 cups of the sauce over the enchiladas and top with the grated cheese. Bake for 20 to 30 minutes or until the enchiladas are heated through. Remove from the oven and sprinkle with chopped cilantro. Garnish with sour cream and green onions.


Keep warm until ready to serve.
post #215 of 699
Thread Starter 
Quote:
Originally Posted by CeciMami View Post
Amys1st...I totally agree! We're still a small family so I don't really have to cook/freeze that much before my freezer fills up...I tell you what...in this month of NO money our freezer has saved our butts...seriously. We've been eating out of it for two weeks and only have to buy fresh veggies and fruit...it's been a real time/money saver. Congrats on your new freezer...and thanks for starting this thread...i've cooked many of these recipes now and will continue to do so!

Ive been there myself when we need to eat off the freezer. I had no idea how much of a money saver it was until I started doing it. I am glad you like the recipes. I myself have reaped the benefits too.
post #216 of 699
I love this thread and have grabbed some good ideas from it. We don't have a chest freezer, but are planning on purchasing one in the near future. I think it would come in handy during pregnancy and with a newborn. I've got a list of things we'll fill it with:

Meatballs-regular
Meatloaf
Shredded BBQ
Lasanga
Sloppy Joes
Chili
Taco meat
Chicken soup
Beef stroganoff
Chicken breasts
Ground beef, unseasoned
Ham balls
Chicken tetrazzini
Waikiki meatballs
Pizzas

Tonight, I made a double batch of sloppy joes (will freeze half) and chocolate chip cookie bars. We are not big sweets eaters, but it is nice to have the bars on hand when company comes or I get a chocolate craving. We had some whole wheat buns in the freezer, so dinner was a snap.

Amy-I want to see a picture of your new freezer when you have it fully stocked.
post #217 of 699
Kerry~ omg OF COURSE I remember the whoopie pie!! Hey we're going to NH this summer, I'll have to beg my auntie and cousin to make their homemade ones...... drool drool
post #218 of 699
Thread Starter 
Quote:
Originally Posted by Nicole! View Post
Amy-I want to see a picture of your new freezer when you have it fully stocked.
I might frame the pic We are also getting a side of beef so it will be stocked very quickly!

For meatloaf- is it just made up and then you defrost and bake? Or all done and just reheat??
post #219 of 699
Unless we're having company, I do meatloaf "cups," which means I make my meatloaf recipe (and don't bake) and put it in muffin tins. Since it's just DH and I, it makes for more individual servings. I usually just make and pop them out to defrost (which doesn't take long) before putting them in the oven.
post #220 of 699
Amy1st~ I am so jealous of your side of beef.
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