"freezer meals" recipes

As I was copy pasting these I was thinking that maybe come end of January if we have enough recipes I will put them in a google doc or something and email them to whoever wants an April 2012 DDC freezer meal cookbook!

Chicken Chili Enchiladas
·12 corn or wheat tortillas
·1 c. canned enchilada sauce
·3 c. chicken chili
·3 oz. Monterey Jack cheese, 3 oz. Cheddar cheese, shredded
·Cilantro

1. Preheat oven to 400 degrees.
2. Layer the tortillas between dampened paper towels and microwave for about 15 to 30 seconds, just until warm and pliant.
3. Line the bottom of a large casserole dish with 1/2 c. of the enchilada sauce.
4. Spoon about a 1/4 c. of chili into the center of a tortilla.
5. Sprinkle the top with a small amount of cheese.
6. Roll the tortilla up, and place it into a baking dish, seam side down.
7. Repeat with the remaining tortillas, nestling them so they're slightly touching.
8. Spoon the remaining sauce over each one, and sprinkle with cheese.
9. For freezing, bake for 10 minutes, or just until the cheese melts. If eating immediately, bake for 15 to 20 minutes, until the cheese is bubbly and brown.

To freeze: Cool completely in the refrigerator. Cover tightly with foil and plastic. Freeze overnight, then remove from the casserole dish if desired.

To reheat: Return to the casserole dish and thaw completely. Bake for 20 to 30 minutes at 350 degrees.


Spinach Lasagna
·2 Tbs. olive oil
·1 medium onion, finely chopped
·3 cloves garlic, minced
·1 8-oz. can tomato sauce
·1 28-oz. can whole tomatoes crushed by hand, with juice
·1 6-oz. can tomato paste
·1 tsp. salt
·1 tsp. dried oregano
·1/2 tsp. dried basil
·1/2 c. chicken stock or water
·1 egg
·1 10-oz. package frozen chopped spinach, thawed, as much moisture squeezed out as possible
·1 c. ricotta cheese
·1/2 c. grated Parmesan cheese
·1/2 lb. lasagna noodles, cooked until firm, drained
·1 lb. mozzarella cheese, grated

1. Heat 1 Tbs. of the oil in a sauté pan over medium heat, and sauté the onion and garlic for about 5-7 minutes.
2. Stir in the tomato sauce, canned tomatoes and liquid, tomato paste, salt, oregano, basil, and stock or water.
3. Simmer 15 minutes.
4. Meanwhile, in a medium bowl, beat the egg and combine with the spinach, ricotta, Parmesan, and remaining tablespoon of oil.
5. If you plan to freeze the lasagna, line the bottom of a 9-by-13-inch baking dish with heavy-duty aluminum foil, with enough foil hanging over each edge to cover the top.
6. To assemble, pour half of the tomato sauce into the bottom of the pan.
7. Lay down half of the noodles in a single layer.
8. Spread the entire spinach mixture over the noodles, and then sprinkle with half of the mozzarella.
9. Top with another layer of noodles, then sauce, and finish with mozzarella.
10. Wrap the foil around the entire top of lasagna and cool in the refrigerator.

To freeze: Cool in the refrigerator. Freeze overnight and remove from the serving dish, then cover with an additional layer of plastic wrap.

To reheat: Thaw slightly in the refrigerator, and remove all foil and plastic wrap, placing the lasagna in the original dish. Thaw completely, and bake for 1 hour at 350 degrees.


Chicken Potato Casserole
·10 oz. can condensed reduced fat and sodium cream of chicken soup
·1 cup sour cream
·1/4 cup milk
·2 cups cubed cooked chicken
·1-1/4 cups shredded Cheddar cheese
·3-1/2 cups frozen hash brown potatoes, keep frozen
·1-1/2 cups frozen peppers and onions, keep frozen
·1-1/4 cups shredded Cheddar cheese
·disposable casserole dish

1. In a medium bowl, combine soup, sour cream, milk, chicken and 1-1/4 cups cheese.
2. Spread three-quarters of this mixture in a greased 2-quart baking dish.
3. Sprinkle hash browns and peppers and onions over the top of the casserole and press down lightly.
4. Top vegetables with remaining soup mixture.
5. Sprinkle with remaining cheese.
6. Bake casserole, uncovered, at 350 degrees for 50-60 minutes or until bubbly. Let stand for 5-10 minutes before serving.
7. Wrap casserole in freezer wrap or heavy duty foil and freeze.
To thaw and bake, let thaw overnight in refrigerator. Uncover and bake at 350 degrees F for 60-70 minutes until bubbly. Then top with crushed potato chips and bake 5-10 minutes longer.


Chile Rice Casserole
·3 cups white rice, undercooked by 5 minutes
·1-1/2 cups sour cream
·1/2 cup milk
·2 eggs, beaten
·4 oz. can chopped green chilies or jalapenos, undrained
·2 cups shredded Monterey Jack cheese
·Salt and pepper to taste
·2 tbsp cornstarch

1. Mix rice, sour cream, milk, eggs, chilies, cheese, and salt and pepper to taste in large bowl.
2. Stir in cornstarch.
3. Cool in refrigerator until cold.
4. Wrap thoroughly, label and freeze.

To reheat: thaw casserole overnight in refrigerator, stir well and bake at 350 degrees F for 55-65 minutes until set and top is golden brown.


Red and White Tortellini
·2 (10 oz.) pkgs. refrigerated or frozen cheese tortellini, uncooked
·28 oz. jar spaghetti sauce
·1 cup water
·12 oz. jar Alfredo four cheese sauce
·1-1/2 cups shredded mozzarella cheese

1. Preheat oven to 350 degrees F.
2. In 3 quart glass baking dish, mix tortellini, spaghetti sauce, and water.
3. Make sure all tortellini is coated with sauce.
4. Drop Alfredo cheese sauce by spoonfuls over casserole.
5. Sprinkle with mozzarella cheese.
6. Cover tightly with foil and bake at 350 degrees for 1 hour.

To freeze: Cool in the refrigerator. Freeze overnight and remove from the serving dish, then cover with an additional layer of plastic wrap.

To reheat: Return to the casserole dish and thaw completely. Bake for 20 to 30 minutes at 350 degrees.


Santa Fe Chicken
·1 onion, chopped
·3 cloves garlic, minced
·1 Tbsp. olive oil
·2 boneless, skinless chicken breasts
·2 (15 oz.) cans black beans, drained and rinsed
·24 oz. jar thick and chunky salsa
·1 cup taco sauce
·8 corn tortillas
·1 cup sour cream
·2 cups shredded Cojack cheese

1. Boil chicken until done.
2. Dice chicken.
3. In medium microwave safe bowl, cook onion and garlic in olive oil on HIGH for 2-3 minutes until tender.
4. Stir in chicken, black beans and salsa.
5. In 2 quart glass baking dish, pour taco sauce.
6. Lay four corn tortillas over sauce.
7. Top with half of chicken mixture.
8. Spoon on half of sour cream in small dollops.
9. Sprinkle with half of cheese.
10. Top with remaining tortillas, chicken mixture, sour cream and cheese.
11. Cover with foil.
12. Wrap well and freeze.

To reheat: thaw casserole overnight in refrigerator, then bake covered at 350 degrees for 35-45 minutes until bubbly; uncover and bake 5-10 minutes longer until cheese melts.


Cheese and Chicken Enchiladas
·1 c chopped onion
·1-½ c chicken breasts, cooked & shredded
·1 c sharp cheddar cheese
·1 c picante sauce
·3 oz. cream cheese, diced
·1 tsp cumin
·1-½ c green taco sauce
·8 6” flour tortillas

1. Coat a large skillet with cooking spray and sauté onions until soft.
2. Meanwhile, mix chicken, ½ c cheddar, picante sauce & cream cheese.
3. Add to onions and cook over low heat until cheese begins to melt.
4. Spoon about 1/3 c filling on each tortilla and roll up.
5. Place enchiladas (seam side down) in a freezer-proof bowl.
6. Drizzle with taco sauce and remaining cheese.
7. Freeze.

To reheat: Allow them to that overnight in refrigerator. Place in baking dish and bake at 350 for 15 minutes.


Sweet Salsa Dump Chicken
·1 package taco seasoning mix
·8 oz. apricot jam
·12 oz. salsa
·2 chicken breasts

1. Place all ingredients in a 1 freezer bag and lay flat in freezer.
2. To thaw and cook: Put bag in fridge over night to thaw.
3. Preheat oven to 350.
4. Empty the contents of the bag into a large baking dish and bake for 45-60 minutes (until the juices run clear).


Italian Chicken Pie
·2 chicken breasts, boiled and chopped
·1/3 c grated parmesan cheese
·1-¼ c shredded mozzarella cheese
·½ tsp dried oregano
·½ tsp basil leaves
·½ tsp garlic powder
·6 oz. tomato paste
·½ c Bisquick baking mix
·1 c milk
·½ tsp pepper
·2 eggs

1. Preheat oven to 400 degrees.
2. Grease a 9” pie plate.
3. Sprinkle Parmesan cheese in pie plate.
4. Mix chicken, ½ c mozzarella cheese, oregano, basil, garlic powder and tomato paste.
5. Spoon over Parmesan cheese.
6. Stir bisquick mix, milk, pepper and eggs until blended.
7. Pour over chicken mixture.
8. Bake 35 minutes.
9. Sprinkle with remaining mozzarella cheese.
10. Bake 5-8 minutes, or until knife inserted in center comes out clean.

To freeze: Cool over night in refrigerator. Separate serving sizes into freezer bowls. Freeze.
To reheat: Remove portion from container into a baking dish. Bake at 425 for 35 minutes.


Chicken Sausage with Andouille Sausage
·16 oz. package lasagna noodles
·1 lb andouille sausage, quartered lengthwise and sliced
·1 lb skinless, boneless chicken breasts, cut into chunks
·2 tsp Cajun seasoning
·1 tsp dried sage
·½ c onion, chopped
·½ c red bell pepper, chopped
·1 tbsp garlic, finely chopped
·20 oz creamy alfredo sauce
·1-½ c mozzarella cheese, shredded
·½ c parmesan cheese, grated

1. Preheat oven to 325.
2. Bring a large pot of lightly salted water to a boil.
3. Add pasta and cook for 8-10 minutes.
4. Drain pasta.
5. In a large skillet over medium-high heat, combine sausage, chicken, Cajun seasoning and sage.
6. Cook until chicken is no longer pink and juices run clear, about 8 minutes.
7. Remove meat from skillet with a slotted spoon and set aside.
8. Saute onion, bell pepper and garlic until tender.
9. Remove from heat and stir in cooked meat and half of the alfredo sauce.
10. Lightly grease a 9x13” baking dish.
11. Cover bottom with 4 lasagna noodles.
12. Spread with ½ of the meat mixture.
13. Repeat layers and cover with a layer of noodles.
14. Spread remaining alfredo sauce over top.
15. Top with mozzarella cheese and spring with parmesan cheese.
16. Bake for 1 hour.
17. Let cool in refrigerator over night.
18. Remove from pan into freezable bowls.
19. Freeze!

LOVE this idea!!! I will go thru my recipes and post some good ones soon!

Breaded Pork Chops

Ingredients
4 large eggs
1 tablespoon(s) Dijon mustard
2 teaspoon(s) Dijon mustard, combined with above
1 tablespoon(s) packed finely chopped fresh sage
2 teaspoon(s) packed finely chopped fresh sage, combined with above
8 (1 inch thick and 2 1/2 to 3 pounds total) bone-in pork chops
2 cup(s) plain dried breadcrumbs
Coarse salt
Ground pepper
1/4 cup(s) (1/2 stick) unsalted butter, melted
1/4 cup(s) vegetable oil
--------------------------------------------------------------------------------
Directions
1.In a medium bowl, whisk together eggs, mustard, and sage and let stand 15 minutes. Meanwhile, pound each pork chop (avoiding bone) between two pieces plastic wrap to a 1/4-inch thickness.
2.Spread breadcrumbs on a rimmed baking sheet and season with salt and pepper. Pour egg mixture onto another rimmed baking sheet. In batches, season pork chops with salt and pepper and coat in egg mixture. Gently shake to remove excess, then dredge in breadcrumbs, pressing to adhere. Freeze pork chops (see Tips & Techniques below).
3.To serve, heat broiler. Place a rimmed baking sheet in broiler to heat. For each frozen chop, combine 1 1/2 teaspoons melted butter and 1 1/2 teaspoons oil; brush on both sides. For each batch of two, place chops on sheet and broil until both sides are deep golden brown, 10 to 15 minutes, flipping halfway through.
--------------------------------------------------------------------------------
Tips & Techniques
How to freeze: Layer pork chops between sheets of freezer paper and transfer to two 1-gallon freezer bags. Press out air, seal bags, and freeze flat. Store in the freezer, up to 6 weeks.


Chicken Tetrazzini

Ingredients
Coarse salt
Ground pepper
6 tablespoon(s) butter
1 pound(s) white mushrooms, trimmed and sliced 1 inch thick
1/2 cup(s) all-purpose flour
3 cup(s) milk
1 can(s) (14 1/2-ounce) reduced-sodium chicken broth
3/4 cup(s) dry white wine
3 cup(s) grated Parmesan cheese
1/2 teaspoon(s) dried thyme leaves
1 pound(s) linguine, broken in half
1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
1 package(s) (10-ounce) frozen peas, thawed and drained

--------------------------------------------------------------------------------

Directions

1.Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.
2.Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine. Bring to a boil; reduce to a simmer, and add 2 cups Parmesan and thyme. Season with salt and pepper.
3.Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine. Divide between two shallow 2-quart baking dishes; sprinkle with remaining Parmesan. Freeze (see below) or bake until browned, about 30 minutes. Let stand 10 minutes before serving.
4.To freeze: After placing pasta mixture in baking dishes and sprinkling with Parmesan (step 3), cool to room temperature. Cover tightly with aluminum foil, and freeze up to 3 months.
To bake from frozen: Bake, covered with foil, at 400 degrees, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more. Serve.
To bake from thawed: Thaw overnight in refrigerator. Bake, covered with foil, at 400 degrees, until center is warm, about 30 minutes. Uncover, and bake until top is browned, about 20 minutes.


Meatloaf with Chili Sauce

Ingredients
1/2 cup(s) milk
4 slice(s) sandwich bread, torn into pieces
1 1/2 pound(s) ground sirloin
1 1/2 pound(s) ground pork
2 small onions, finely chopped
6 clove(s) garlic, minced
1/2 cup(s) chili sauce, plus 1/4 cup for glaze
1 cup(s) chopped fresh parsley
1/2 cup(s) grated Parmesan cheese
2 large eggs, lightly beaten
Coarse salt and ground pepper
--------------------------------------------------------------------------------
Directions
1.Preheat oven to 350 degrees, with rack in center. In a large bowl, pour milk over bread; let soak, about 30 seconds. Add sirloin, pork, onion, garlic, 1/2 cup chili sauce, parsley, Parmesan, eggs, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Using your hands, mix until combined; do not overmix or meatloaf will be dense.
2.Divide mixture in half. Gently pat each half into a log, and place each log in an 8 1/2 -by-4 1/2-inch loaf pan. Do not press down or into corners.
3.Bake 50 minutes. Brush tops of loaves with remaining 1/4 cup chili sauce; continue cooking until juices run clear and an instant-read thermometer inserted into thickest part registers 160 degrees, about 10 minutes.
4.Remove from oven; let rest 5 minutes. Turn loaves out of pans; slice each into eight 3/4-inch-thick slices.

This recipe makes two loaves. Freeze one for later in the pan, covered with foil; defrost completely in refrigerator, and reheat at 300 degrees, for about 10 minutes.

I was just thinking about this the other day since this will be my third baby and things will definitely be busy!!!!! I'll have to post some once my computer starts cooperating again.