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Freezer Recipe Swap for Post-Partum - Page 3

post #41 of 70
Thread Starter 
Just bumping this up so that we don't lose it!
post #42 of 70
Thread Starter 
I saw this one on RecipeZaar.com and it had good ratings. It looked like one I would want to try so maybe someone else will too?

Make Ahead Wraps - OAMC
Recipe #10965513 ratings
I was thinking that if you can make breakfast burritos to freeze than you have to be able to make a healthy wrap for lunch. Here is the result. Feel free to change it up to whatever sounds good to you!
by Tish

16 servings 1¼ hours 25 min prep

1 cup uncooked brown rice
4 cups water
1 (4 ounce) package southwest seasoning
4 (15 ounce) cans black beans
2 (15 1/2 ounce) cans pinto beans
1 (10 ounce) can whole kernel corn
1 (10 ounce) jar salsa
16 10-inch flour tortillas
1 teaspoon cumin
salt and pepper
1 teaspoon garlic powder
1 teaspoon oregano
1 onion, chopped
1 cup cheddar cheese, shredded
1 cup monterey jack cheese, shredded

Combine rice, southwest seasoning and water in a saucepan, and bring to a boil.
Reduce heat to low, cover, and simmer for 35-40 minutes, or until tender.
Remove from heat, and cool.
Place black beans and pinto beans into a colander or strainer, and rinse.
Transfer to a large bowl. Add corn, onion, spices and salsa, and toss to mix.
Mix in rice and cheese.
Divide the mixture evenly among the tortillas, and roll up.
Freeze wraps in single layer on lightly greased cookie sheet.
When fully frozen, wrap individually; place wraps in large zip-top freezer bags; freeze.
TO SERVE: Unwrap wraps (that even sounds funny to me) from foil or plastic wrap that you used for freezing.
Wrap in a paper towel.
Cook in microwave until heated through (about 2 minutes).
Or thaw wrap (remove plastic wrap if used in freezing), put foil, and bake at 350F for ten minutes.
post #43 of 70
Mmmmm... that sounds yummy!
post #44 of 70
Thread Starter 
Bumping up some older threads to see if anyone else has anything to add!
post #45 of 70
Ok this isn't a meal and I'm not entirely certain it would freeze well, but I think it would.

Take your favorite zucchini or squash bread recipe and throw in about a cup of blueberries (per regular size loaf pan). I made this recently and although I need to fix up the bread part of the recipe (it fell apart on me) it tasted really really good. Good quick breakfast food with lots of vitamins, easy to eat with one hand while holding a baby too.
post #46 of 70
If you are still getting the hang of packaging for the freezer I'd say not to plan on keeping things aroud for more then 3-4 months. You can keep them up to 6 if wrapped well.

Friday13th,
Shepards pie has always frozen really well for me, so has mac and cheese. I just undercook the pasta a tad.

Chann96,
I always line my pans with foil before I do the initial cooking or before freezing if it doesnt need to be cooked before hand. Then I cook and freeze in the container. I'll pop it out of the container when it is solid and then wrap it up and put it in big ziplocks if it fits. If not, I just wrap really well. I write the date and what is in it on the bag and keep a sheet on the fridge with reheat instructions. Depends on what it is as to how I reheat. I try to thaw and reheat but sometimes you just dont plan that far ahead, so Ill just cook longer in the oven, or Ill peel off the foil and defrost in the microwave and then transfer to the oven.

For things like mashed potatoes I use an ice cream scoop and flash freeze or pop them in muffin tins. Then I pop a few servings out and heat them at 50% in the microwave, stirring a few times in 3 minute intervals. I've also done the big muffin tins for mini quiches.

Ill post some recipes soon.
post #47 of 70
Thread Starter 
This one isn't for the freezer but its a quick crockpot meal that you can just toss in. It was really good when we made it a month or two ago.

Crockpot Chicken with Blackbeans and Cream Cheese

4-5 boneless chicken breasts
1 (15 1/2 ounce) can blackbeans
1 (15 ounce) can corn
1 (15 ounce) jar salsa, any kind
1 (8 ounce) package cream cheese

4 servings

1. Take 4-5 frozen, yes, frozen, boneless chicken breasts put into
crock-pot.

2. add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn
drained.

3. Keep in crock-pot on high for about 4-5 hours or until chicken
is cooked.

4. Add 1 package of cream cheese (just throw it on top!) and let
sit for about 1/2 hour.
post #48 of 70
W&M that sounds yummy! I think I just found tomorrow's dinner. I don't have the cream cheese, but I think cheddar should work too.
post #49 of 70
I did this last time and it was great. Meatloaf, curry, chili and cookies saved the day. I might add on some casseroles and quiches this time. I also freeze goodies like homemade poundcake to defrost when I know guests are coming.

Do you bake casseroles and then freeze or cook the ingredients and then sprinkle with cheese and then freeze and bake upon defrosting?
post #50 of 70
I don't know if anyone has shared this thread yet - http://www.mothering.com/discussions...d.php?t=522096

But it has a TON of great freezer recipes.
post #51 of 70
Quote:
Originally Posted by ~MoonGypsy~ View Post
I don't know if anyone has shared this thread yet - http://www.mothering.com/discussions...d.php?t=522096

But it has a TON of great freezer recipes.

Thank you for that. It is going to take me forever to read through that thread, but I think it will be worth it. I've already emailed the lasagna roll-up idea out to family.
post #52 of 70
Belle, you have a recipe for enchiladas that can be frozen? Or does anyone? I'd love to hear one especially if meat and cheese are not mixed.
post #53 of 70
Quote:
Crockpot Chicken with Blackbeans and Cream Cheese
We made this for dinner last night....it was scrumptious! It was perfect for a Wed night because I put it in the crock and it was ready and waiting for us when we got home from church!

I steamed some rice and served the chicken "stew" on top of the rice--yummy! I got to thinking, it would really be good served on top of tortilla chips, like nachos, too! The cream cheese makes it taste amazing....but it sure doesn't look pretty! Dh said it was delicious, that the recipe was definitely a "keeper", then promptly dubbed it "Poap" for puke-on-a-plate! :

You can take the boy out of seventh grade, but you can NOT take the seventh-grader out of the boy....
post #54 of 70
Thread Starter 
Quote:
Originally Posted by SheBear View Post
We made this for dinner last night....it was scrumptious! It was perfect for a Wed night because I put it in the crock and it was ready and waiting for us when we got home from church!

I steamed some rice and served the chicken "stew" on top of the rice--yummy! I got to thinking, it would really be good served on top of tortilla chips, like nachos, too! The cream cheese makes it taste amazing....but it sure doesn't look pretty! Dh said it was delicious, that the recipe was definitely a "keeper", then promptly dubbed it "Poap" for puke-on-a-plate! :

You can take the boy out of seventh grade, but you can NOT take the seventh-grader out of the boy....

LOL! Yes it's not pretty, I agree! We served it over rice too, yum! This is making me want to make it! We stopped because I thought my DS was dairy sensitive but he's not really reacting to dairy now so I want to try it again! It's been a while. And you are right about the chips, I bet that would make good leftovers... or putting it inside a quesadilla.
post #55 of 70
Oooh, that's a great idea! We ate some of the leftovers for lunch today (all three of the kids ate a good serving and asked for seconds!!), but I have a bit left still. I'm going to mix the rice in with it and wrap it up in a tortilla for lunch tomorrow! I might have to fight dh for the leftovers though...
post #56 of 70
I made a shload of muffins ... I mean, so many DH had to stop on his way home that day and buy a freezer. They were awesome for that quick heat-n-eat eating you need in the first few weeks.
post #57 of 70
Quote:
Originally Posted by SheBear View Post
We made this for dinner last night....it was scrumptious! It was perfect for a Wed night because I put it in the crock and it was ready and waiting for us when we got home from church!
We had it last night too. It was yuuuuuuummmmmy. I just served it with some bread and we used that to soak up the liquid instead of rice of nachos or anything.

I emailed it to a couple of family members and my brother emailed back something similar that instead of whole chicken breasts he uses cut up chicken pieces and adds chicken broth and makes a southwestern soup.
post #58 of 70
bumping this back up.
post #59 of 70
Thread Starter 
Here is another recipe I found, these sounded good for some reason. Potatoes were on sale here so I was trying to figure out how to use them. This was from Recipe Zaar
Frozen French Fries
Recipe #52058

12 ratings
If potatoes are on sale, buy a bag and make your own frozen french fries. Prep and cooking times are approximate. The true time will depend, of course, on how many fries you make and how thick you cut them.
by Sackville

potatoes
olive oil
cajun seasoning




Peel the potatoes and cut into french fries.
Put the raw french fries in a ziplock bag and shake to coat with a little olive oil and cajun seasoning.
Bake at 425 F until just done.
Cool, then set the cookie sheet they were baked on in the freezer until they are frozen solid.
Scoop them off with a spatula and store in 5 quart ice cream buckets.
That way you can have as few or many as you like without having to go for an extra bag.
To heat them up just throw them back in the oven on a cookie sheet at 425 F for about 15 minutes.
post #60 of 70
Thread Starter 
bumping again since its getting to be that time where we could actually freeze these now.
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