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Feed the freezer recipes - Page 34post #661 of 6994/3/10 at 2:30ampost #662 of 6996/8/10 at 5:27ampost #663 of 6996/23/10 at 12:43pmWe have Taco Tuesday and I pre-make the major components. I buy several piunds of ground beef and brown and season it. I make large quantities of mexican rice and pinto beans. I freeze it in meal size portions and pull out meat, beans and rice the night before. I warm eerything up while preparing the fixins. I usually make about 4 "dinners" at a time.post #664 of 6996/26/10 at 9:19pmI this thread. I'm in the middle of my first cooking to freeze spree - we moved into this house the end of May/beginning of June and our standing freezer for the basement was delivered a couple weeks ago but I've been consistently sick ever since it got here.
After my doctor's appointment this morning DF and I hit a green market and the grocery store to pick up the rest of my needed supplies. What I'm making:
- blueberry muffins
- pizza dough
- mini quiches
- pretzel rolls
- zucchini bread
- no-knead bread
PREPARED, BUT NOT YET BAKED
- chocolate chip cookies
- oatmeal raisin cookies
- pate brisee (pie dough)
- arroz con pollo (spanish chicken and rice)
- chicken and dumplings
- coq au vin (chicken in red wine with onions and bacon)
- macaroni and cheese
- turkey meatballs
- beef/pork meatballs
- stewed beef and onions
- tomato sauce
- chicken stew
- tomato soup
- lentil soup
Ambitious, I know, but I needed something to keep me distracted and I'm pretty much near done. I've got all three pots of soup on the stove (I didn't have enough stock pots so I had DF go out and buy a cheap one so I could get them all done at the same time) right now and the cookies still need to been rolled out and into single servings (dough is chilling right now), but other than that everything is just about finished. I feel so accomplished.
ETA: Oh! I also made a big pitcher of lemonade and poured it into ice cube trays. Boom! No watered down drinks for me.post #665 of 6998/7/10 at 4:14pmpost #666 of 6998/11/10 at 12:10ampost #667 of 6998/23/10 at 2:29ampost #668 of 6998/26/10 at 7:10pmThread Starterpost #669 of 6998/26/10 at 7:34pmpost #670 of 6999/1/10 at 10:03pmpost #671 of 6999/2/10 at 12:02ampost #672 of 6999/2/10 at 11:33ampost #673 of 6999/2/10 at 4:28pmpost #674 of 6999/6/10 at 7:27pmpost #675 of 6999/9/10 at 2:01pmI just read this entire thread. All 34 pages of it.
I got a bunch of great ideas! I had no idea you could freeze mashed potatoes, for instance.
I can't wait until I can eat large quantities of dairy again (dd seems to do okay when i eat small amounts, but no lasagna for me!), then i'll really have a lot to make and freeze!post #676 of 6999/14/10 at 4:52pmSo I had a freed the freezer day this weekend. I made: 24 turkey meatballs, 5 turkey burgers, 5 beef burgers, 4 servings of white chili, 8 servings of taco meat, 6 servings of chicken bbq, 2 chicken pot pies (4 servings each), and a quiche (4 servings).
I also bought lots of frozen biscuits (with coupons) and other ingredients for biscuit pizzas, some frozen pizzas (with coupons), some ground turkey to freeze, some sloppy joe sauce, as well as the rest of our weekly groceries all for a grand total of $185 dollars.post #677 of 69910/24/10 at 12:55ampost #678 of 69911/14/10 at 3:03pmpost #679 of 69911/14/10 at 3:15pmThread Starter
Wow, this thread is still going, 4 years later!!
posting this for AM who is about to give birth again. I am hoping someone makes it for her and her very growing family! LOL
Making chicken cutlets tonight which then we turn into chicken parm...
Take chicken breasts, pound and slice into strips long or wide as possible. dip in egg, dip in flour, dip in breadcrumbs. Usually we have a tray for each thing. Brown in veggie oil to your preference. These are very yummy.
We add a bit of salt to the breadcrumbs (home made or bought at the bakery of old bread they make themselves.)
Serve as chicken cutlets or make into chicken parm.
For chicken parm:
grease a 11 x 9 pan. Pour tomato sauce on bottom (can be home made or jarred)
Line up the chicken cutlets and cover as much area as possible. Put sauce on top of cutlets. Grate parmision cheese as liberally as your family enjoys. Then top with mozella.
Bake at 350 for 20 minutes. Yum
or put foil on the pan, cover and freeze. The longest mine has kept frozen is about 2 mos only because we love chicken parm. We serve it with speggetti and tossed salad. Plus bread bread bread!
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