I've had a heck of a time finding freezable meals, so I thought I'd share my list in case anyone else needs some more ideas!
Today so far I've made a loaf of banana bread and mini orange muffins, and I plan on making some quiches.
1. Lasagna
•20oz veggies (broccoli, carrots, mushrooms)
•1 lb veggie meat
•1 onion, chopped
•2 cloves garlic, minced
•1 Tbsp. olive oil
•2 (8 oz.) jars chunky tomato sauce
•1 small can tomato paste
•2 tsp. dried Italian seasoning
•12 oz. carton ricotta
•2 eggs, beaten
•1 Tbsp. dried parsley flakes
•3 cups shredded mozzarella cheese
•1 cup grated provolone cheese
•12 oz. lasagna noodles, cooked and drained
•1 cup grated Parmesan cheese
Preparation:
Cook and drain chopped vegetables. Measure out 3 cups, set aside. Brown onion and garlic in olive oil in heavy skillet over medium heat. Stir in tomato sauce and paste, salt and Italian seasoning. In large bowl, mix the ricotta, eggs, parsley, mozzarella and provolone cheese.
For the freeze-oven method, line a 9x13" baking pan with heavy duty foil, long enough to fold over the casserole. Spray the foil with cooking spray. Place a layer of tomato sauce in the bottom of the pan. Layer noodles, tomato sauce, vegetables, and ricotta mixture in that order, repeating to make three layers of each. Fold the foil over the lasagna and close with a double fold. Freeze until solid. To bake, place the foil wrapped casserole in an oven dish, thaw overnight in the refrigerator. uncover and bake at 350 degrees about 60-75 minutes until bubbling and heated through.
2.Veggie Fried Rice
2 lb tofu or tempeh (steamed 10 min. and cooled)
10 cups brown rice
3 tablespoons oil
6 tablespoons sesame seeds, crushed or ground
3 slices fresh ginger
1 cup sliced onion
1 cup sliced celery
1 bunch shredded spinach leaves
6 eggs (optional), well beaten
1 cup whole peas or peas and diced carrots
3 tablespoons tamari
preheat and oil the saute pan and pour the beaten eggs in in a very thin sheet, like a crepe. When eggs are thoroughly cooked, remove egg sheet from pan, cool and stack. When all the egg is used, shred into thin strips w/a sharp knife and set aside. In large heavy skillet brown cracked sesame seeds and ginger in oil. Add tofu or tempeh and brown. Now stir in onions, celery, and spinach leaves. When cooked through (a few minutes), add rice peas & carrots. Mix with rice and vegetables. Add egg strips if used and 3 tablespoons tamari, mix. Freeze in zippered plastic freezer bags.
3.Pizza
Dough
Mozzarella cheese
Tomato sauce
Black olives
Mushrooms
4.Broccoli Cauliflower & Mushroom casserole
1 cup brown rice
1 cup sliced onion
1/2lb cauliflower florets
1/2lb broccoli florets
1/2lb mushrooms sliced
3 cloves garlic
1/4c butter
3 T butter
3 T flour
1 cup half and half
½ c swiss grated
1t basil, 1t marjoram, 1/2t thyme 1T fresh parsley
1/2t mustard 1/2t salt
Cook rice. Sauté onion and veggies in 1/4c butter. In med sauce pan, melt the 3 T butter stir in flour cook for 3 minutes. Slowly whisk in half and half stirring until smooth and thickened. Add swiss, seasonings and simmer for 10 minutes. Place in 2 qt casserole. Freeze. To bake, thaw in fridge overnight. Preheat oven to 350, bake for 30-45min, or until hot.
5.Vegetarian meatloaf with Mashed Potatoes
•1 cup dried lentils
•1/4 cup wheat germ
•1 cup whole wheat bread crumbs
•1/2 cup cooked brown rice
•1 onion, minced
•3 cloves garlic, minced
•3 eggs
•1 tsp. dried oregano leaves
•1 tsp. dried thyme leaves
•1 Tbsp. soy sauce
•1/4 cup ketchup
•1 Tbsp. olive oil
•1/2 tsp. Tabasco sauce
•1/2 tsp. salt
•1/8 tsp. white pepper
Preheat oven to 350 degrees F. Place lentils in a small saucepan and cover with water. Cook over low heat for 60 to 90 minutes, or until tender. Coarsely mash lentils and combine with remaining ingredients. Pour mixture into a loaf pan sprayed with nonstick cooking spray.
Cover with foil and bake at 350 degrees for 30-40 minutes. Remove foil and bake for another 10-15 minutes or until loaf is firm to the touch. 6 servings Just wrap well, label, and freeze. Let meatloaf thawe in the fridge overnight, then reheat at 350 degrees For 20-30 minutes until hot.
Mashed Potatoes
6lbs Yukon potatoes
12oz nuefchatel cheese
2 cups yogurt
Dried chives
Salt & pepper
Cool prepared mashed potatoes to room temperature. Spread potatoes in pieplate. Cover with foil; freeze.
May be heated frozen or thawed overnight in the refrigerator. For the oven, reheat covered at 375 degrees, 40 minutes for thawed potatoes, 90 minutes straight from freezer.
6.Chili
7.Minestrone
8.Crab Quiche
Pastry:
1 cup flour
1/8 tsp salt
5 tbsp butter
water
Preheat oven to 425, bake 15min
Filling
1/2c onion sauté in butter
3 eggs beaten
1/2c cream or milk
1 can wild crab meat
1 cup grated cheese
Salt & pepper
Bake in a 350 oven for 40 minutes. Cool, place in freezer bag and freeze.
On cooking day, remove frozen from bag and reheat in a preheated 350 degree oven and bake for 30-40 minutes.
9.Broccoli & Cheddar Quiche
Pastry:
1 cup flour
1/8 tsp salt
5 tbsp butter
water
Preheat oven to 425, bake 15min
Filling
1/2c onion sauté in butter add
2 cups chopped broccoli, cook until tender.
3 eggs beaten
1/2c cream or milk
1 cup grated cheese
Salt & pepper
Bake in a 350 oven for 40 minutes. Cool, place in freezer bag and freeze.
On cooking day, remove frozen from bag and reheat in a preheated 350 degree oven and bake for 30-40 minutes.
10.Sopa Seca
1/4c corn oil
1 cup onions mince
6 oz green chiles chopped
2 cloves minced garlic
2 cup tomato puree
2 cups cream
½ t salt
½ t cumin
¼ t chili powder
Dash cayenne
2 cups cheddar grated
2 cups Monterey jack grated
6 oz tortilla chips
Fresh parsley
Sour cream
Black olives
In a large sauce pan, sauté onions, green chilies, and garlic in oil until transparent. Add tomato puree, cream, and seasonings. Simmer over low heat for 15 minutes. Cover bottom of casserole with chips. Spoon over the chile sauce. Top with cheeses and parsely. Freeze. To bake: Thaw in fridge overnight. Preheat oven to 350. Bake 30 minutes or until hot. Garnish with sour cream and black olives.
11.Ratatouille
2 cups brown rice
¼ c safflower oil
1 onion chopped
1 gr pepper
1 eggplant peeled and cubed
2 zucchini sliced thick
½ lb mushroom sliced
3 cloves minced
2 cups tomato puree
3/4 t basil
¾ t oregano
1/2t salt
¼ t pepper
1/4c red wine
1 lb mozzarella
2 T fresh chopped parsley
Cook rice. In a large skillet, sauté the onion, gren pepper, eggplant, zucchini, mushrooms and garlic in oil for 5-7 minutes. Add the tomato puree, seasonings and wine. Simmer for 15 minutes. Cover bottom of casserole dish with rice. Spread a thick layer of vegetables on the rice. Top with cheese and parsley. Freeze. To bake: Thaw in fridge overnight. Preheat oven to 350. Cook for 30 minutes or until hot.
12.Burritos
1 onion
2 cloves garlic
2 cans pinto beans
Chili powder
Salt & pepper
8 oz grated cheddar
Green enchilada sauce
Lettuce, sour cream, and salsa
tortillas
Saute onion and garlic add beans chili powder, salt & pepper. Cook until mushed, hot and the onion are soft. Wrap mixture in tortillas add cheese to each burrito,place in casserole dish, cover with green enchilada sauce. Freeze. TO bake: Thaw in fridge overnight. Preheat to 350, cook 30 minutes or until hot. Serve topped with lettuce, sour cream and salsa.
13.Tamale Style Corn Casserole
3 cups corn meal
1/2 cups soy flour
8 cups water
salt to taste (up to 1 tablespoon)
6 cups whole kernel corn
2 cups chopped olives
1 cup onion
2 cup tomato sauce
1/2 cups diced green chilis, or more to taste (optional)
4 cups cooked beans
Boil water. Add corn meal. Cook until the consistency of mush, about 40 minutes, and set aside. Saute onions, add corn, olives, and diced green chilis with tomato sauce over medium high heat until onion is transparent. If mixture boils down too much add water. In foil-lined or oiled casserole dish (4 quart), place half of mush. Pour vegetable mixture over this. Top with remaining corn mush mixture. Cover, freeze. Place directly into 350 degree oven from freezer. Bake 2 hours or until hot and cooked through.
14.Black Bean Sloppy Joes
1/4 cups olive oil
2 onions, chopped
2-4 tablespoons chili powder
1 green pepper, chopped
6 cups cooked black turtle beans
2-4 tablespoons Bragg Amino Acids
1 teaspoon oregano
2 cups tomato sauce
When ready to serve you will need:
10 slices whole wheat bread or rolls
Sandwich fixings such as lettuce, tomatoes, pickle, mustard
In large skillet or pan, saute onions and peppers in olive oil, and chili powder and cook until just fragrant. Add remaining ingredients, simmer briefly. Freeze in zippered plastic freezer bag. To serve, thaw overnight in refrigerator, heat through. Serve on bread or rolls.
Today so far I've made a loaf of banana bread and mini orange muffins, and I plan on making some quiches.
1. Lasagna
•20oz veggies (broccoli, carrots, mushrooms)
•1 lb veggie meat
•1 onion, chopped
•2 cloves garlic, minced
•1 Tbsp. olive oil
•2 (8 oz.) jars chunky tomato sauce
•1 small can tomato paste
•2 tsp. dried Italian seasoning
•12 oz. carton ricotta
•2 eggs, beaten
•1 Tbsp. dried parsley flakes
•3 cups shredded mozzarella cheese
•1 cup grated provolone cheese
•12 oz. lasagna noodles, cooked and drained
•1 cup grated Parmesan cheese
Preparation:
Cook and drain chopped vegetables. Measure out 3 cups, set aside. Brown onion and garlic in olive oil in heavy skillet over medium heat. Stir in tomato sauce and paste, salt and Italian seasoning. In large bowl, mix the ricotta, eggs, parsley, mozzarella and provolone cheese.
For the freeze-oven method, line a 9x13" baking pan with heavy duty foil, long enough to fold over the casserole. Spray the foil with cooking spray. Place a layer of tomato sauce in the bottom of the pan. Layer noodles, tomato sauce, vegetables, and ricotta mixture in that order, repeating to make three layers of each. Fold the foil over the lasagna and close with a double fold. Freeze until solid. To bake, place the foil wrapped casserole in an oven dish, thaw overnight in the refrigerator. uncover and bake at 350 degrees about 60-75 minutes until bubbling and heated through.
2.Veggie Fried Rice
2 lb tofu or tempeh (steamed 10 min. and cooled)
10 cups brown rice
3 tablespoons oil
6 tablespoons sesame seeds, crushed or ground
3 slices fresh ginger
1 cup sliced onion
1 cup sliced celery
1 bunch shredded spinach leaves
6 eggs (optional), well beaten
1 cup whole peas or peas and diced carrots
3 tablespoons tamari
preheat and oil the saute pan and pour the beaten eggs in in a very thin sheet, like a crepe. When eggs are thoroughly cooked, remove egg sheet from pan, cool and stack. When all the egg is used, shred into thin strips w/a sharp knife and set aside. In large heavy skillet brown cracked sesame seeds and ginger in oil. Add tofu or tempeh and brown. Now stir in onions, celery, and spinach leaves. When cooked through (a few minutes), add rice peas & carrots. Mix with rice and vegetables. Add egg strips if used and 3 tablespoons tamari, mix. Freeze in zippered plastic freezer bags.
3.Pizza
Dough
Mozzarella cheese
Tomato sauce
Black olives
Mushrooms
4.Broccoli Cauliflower & Mushroom casserole
1 cup brown rice
1 cup sliced onion
1/2lb cauliflower florets
1/2lb broccoli florets
1/2lb mushrooms sliced
3 cloves garlic
1/4c butter
3 T butter
3 T flour
1 cup half and half
½ c swiss grated
1t basil, 1t marjoram, 1/2t thyme 1T fresh parsley
1/2t mustard 1/2t salt
Cook rice. Sauté onion and veggies in 1/4c butter. In med sauce pan, melt the 3 T butter stir in flour cook for 3 minutes. Slowly whisk in half and half stirring until smooth and thickened. Add swiss, seasonings and simmer for 10 minutes. Place in 2 qt casserole. Freeze. To bake, thaw in fridge overnight. Preheat oven to 350, bake for 30-45min, or until hot.
5.Vegetarian meatloaf with Mashed Potatoes
•1 cup dried lentils
•1/4 cup wheat germ
•1 cup whole wheat bread crumbs
•1/2 cup cooked brown rice
•1 onion, minced
•3 cloves garlic, minced
•3 eggs
•1 tsp. dried oregano leaves
•1 tsp. dried thyme leaves
•1 Tbsp. soy sauce
•1/4 cup ketchup
•1 Tbsp. olive oil
•1/2 tsp. Tabasco sauce
•1/2 tsp. salt
•1/8 tsp. white pepper
Preheat oven to 350 degrees F. Place lentils in a small saucepan and cover with water. Cook over low heat for 60 to 90 minutes, or until tender. Coarsely mash lentils and combine with remaining ingredients. Pour mixture into a loaf pan sprayed with nonstick cooking spray.
Cover with foil and bake at 350 degrees for 30-40 minutes. Remove foil and bake for another 10-15 minutes or until loaf is firm to the touch. 6 servings Just wrap well, label, and freeze. Let meatloaf thawe in the fridge overnight, then reheat at 350 degrees For 20-30 minutes until hot.
Mashed Potatoes
6lbs Yukon potatoes
12oz nuefchatel cheese
2 cups yogurt
Dried chives
Salt & pepper
Cool prepared mashed potatoes to room temperature. Spread potatoes in pieplate. Cover with foil; freeze.
May be heated frozen or thawed overnight in the refrigerator. For the oven, reheat covered at 375 degrees, 40 minutes for thawed potatoes, 90 minutes straight from freezer.
6.Chili
7.Minestrone
8.Crab Quiche
Pastry:
1 cup flour
1/8 tsp salt
5 tbsp butter
water
Preheat oven to 425, bake 15min
Filling
1/2c onion sauté in butter
3 eggs beaten
1/2c cream or milk
1 can wild crab meat
1 cup grated cheese
Salt & pepper
Bake in a 350 oven for 40 minutes. Cool, place in freezer bag and freeze.
On cooking day, remove frozen from bag and reheat in a preheated 350 degree oven and bake for 30-40 minutes.
9.Broccoli & Cheddar Quiche
Pastry:
1 cup flour
1/8 tsp salt
5 tbsp butter
water
Preheat oven to 425, bake 15min
Filling
1/2c onion sauté in butter add
2 cups chopped broccoli, cook until tender.
3 eggs beaten
1/2c cream or milk
1 cup grated cheese
Salt & pepper
Bake in a 350 oven for 40 minutes. Cool, place in freezer bag and freeze.
On cooking day, remove frozen from bag and reheat in a preheated 350 degree oven and bake for 30-40 minutes.
10.Sopa Seca
1/4c corn oil
1 cup onions mince
6 oz green chiles chopped
2 cloves minced garlic
2 cup tomato puree
2 cups cream
½ t salt
½ t cumin
¼ t chili powder
Dash cayenne
2 cups cheddar grated
2 cups Monterey jack grated
6 oz tortilla chips
Fresh parsley
Sour cream
Black olives
In a large sauce pan, sauté onions, green chilies, and garlic in oil until transparent. Add tomato puree, cream, and seasonings. Simmer over low heat for 15 minutes. Cover bottom of casserole with chips. Spoon over the chile sauce. Top with cheeses and parsely. Freeze. To bake: Thaw in fridge overnight. Preheat oven to 350. Bake 30 minutes or until hot. Garnish with sour cream and black olives.
11.Ratatouille
2 cups brown rice
¼ c safflower oil
1 onion chopped
1 gr pepper
1 eggplant peeled and cubed
2 zucchini sliced thick
½ lb mushroom sliced
3 cloves minced
2 cups tomato puree
3/4 t basil
¾ t oregano
1/2t salt
¼ t pepper
1/4c red wine
1 lb mozzarella
2 T fresh chopped parsley
Cook rice. In a large skillet, sauté the onion, gren pepper, eggplant, zucchini, mushrooms and garlic in oil for 5-7 minutes. Add the tomato puree, seasonings and wine. Simmer for 15 minutes. Cover bottom of casserole dish with rice. Spread a thick layer of vegetables on the rice. Top with cheese and parsley. Freeze. To bake: Thaw in fridge overnight. Preheat oven to 350. Cook for 30 minutes or until hot.
12.Burritos
1 onion
2 cloves garlic
2 cans pinto beans
Chili powder
Salt & pepper
8 oz grated cheddar
Green enchilada sauce
Lettuce, sour cream, and salsa
tortillas
Saute onion and garlic add beans chili powder, salt & pepper. Cook until mushed, hot and the onion are soft. Wrap mixture in tortillas add cheese to each burrito,place in casserole dish, cover with green enchilada sauce. Freeze. TO bake: Thaw in fridge overnight. Preheat to 350, cook 30 minutes or until hot. Serve topped with lettuce, sour cream and salsa.
13.Tamale Style Corn Casserole
3 cups corn meal
1/2 cups soy flour
8 cups water
salt to taste (up to 1 tablespoon)
6 cups whole kernel corn
2 cups chopped olives
1 cup onion
2 cup tomato sauce
1/2 cups diced green chilis, or more to taste (optional)
4 cups cooked beans
Boil water. Add corn meal. Cook until the consistency of mush, about 40 minutes, and set aside. Saute onions, add corn, olives, and diced green chilis with tomato sauce over medium high heat until onion is transparent. If mixture boils down too much add water. In foil-lined or oiled casserole dish (4 quart), place half of mush. Pour vegetable mixture over this. Top with remaining corn mush mixture. Cover, freeze. Place directly into 350 degree oven from freezer. Bake 2 hours or until hot and cooked through.
14.Black Bean Sloppy Joes
1/4 cups olive oil
2 onions, chopped
2-4 tablespoons chili powder
1 green pepper, chopped
6 cups cooked black turtle beans
2-4 tablespoons Bragg Amino Acids
1 teaspoon oregano
2 cups tomato sauce
When ready to serve you will need:
10 slices whole wheat bread or rolls
Sandwich fixings such as lettuce, tomatoes, pickle, mustard
In large skillet or pan, saute onions and peppers in olive oil, and chili powder and cook until just fragrant. Add remaining ingredients, simmer briefly. Freeze in zippered plastic freezer bag. To serve, thaw overnight in refrigerator, heat through. Serve on bread or rolls.
