Before our baby girl was born, I decided to embark on a freezer meal adventure. Although we live amongst a generous community that provided three week’s worth of meals for us, I wanted to be prepared since she was due between Thanksgiving and Christmas. A couple months before baby’s birth, I participated in a freezer food exchange with four other gals. This was a great experiment for me to find recipes that we liked and see how this system worked for us.
Although I don’t consider myself a very picky eater, I do not like peppers and onions. Guess what is a part of many recipes? Peppers and onions. I’ve hardly ever declined a meal in someone’s home because of these ingredients and I decided to be brave and give other gal’s freezer recipes a chance, too. I’m glad I did because I found some great recipes and just altered them a bit the next time I made them for us. I also did some of my own research and tried some other recipes, as well. Yum! My favorite ones are below:
- Crock Pot Potato Soup – This is the absolute best potato soup I have ever eaten. Warning: it’s not the healthiest recipe I’ve ever made but a yummy one, in the least. You can make it ahead and freeze it for later or make it and put it in the crock pot. Did you know you can also freeze the cream cheese that goes in during the last hour of cooking (that it before adding, of course)?
- Teriyaki Chicken – My favorite homemade recipe! This one takes more work on the front end but I experimented and froze the recipe instead of baking it. We ate it a couple months later and it was delicious! Serve it with fried rice (and you can even freeze rice!).
- Spinach Manicotti – My friend, Sarah Holden shared this recipe with me. I make a double batch and freeze it.
15oz ricotta 1/4tsp garlic
10oz frozen chopped spinach thawed 1 1/2 cup mozzarella
1/2 cup onion 1/2 cup parmesan
1 egg 1 jar spaghetti sauce
2tsp parsley 1/2tsp pepper
1/2 cup water 1 pack shellsMix together spinach, ricotta, onion, egg, seasonings, 1 cup mozzarella, and 1/4 cup parmesan cheese. Puree mix with hand held blender until smooth. Pipe mix into uncooked shells using zip lock bag. Place shells in dish. Cover with sauce and water. Sprinkle remaining cheese. Bake for one hour at 350. (You can also include two chicken breasts with this recipe. Cook chicken and shred with mix and follow directions as listed.)
- Quiche – My friend, Amy Todd-Paine brought this meal to us after we had our baby. It was so delicious that I had to have the recipe! I have never frozen this but I do believe you can freeze quiche, based on this recipe. Her recipe is loosely based off of the Quiche Lorraine recipe in the Joy of Cooking cookbook.
- Preheat to 375.
- Cook 4 slices of bacon
- In a large bowl, mix three eggs, lightly beaten, with 1.5 cups heavy cream (or half and half)
- Add a fistful of chopped spinach (about half a freezer box – thawed from freezer and squeezed dry),
- Tear up and add bacon.
- Throw in some feta cheese.
- Mix it all together.
- Sprinkle a little black pepper and a tiny dash of ground nutmeg.
- Pour it all in the pie crust (or not – you can make it without crust)
- Bake for around 30 minutes, until the egg is set and the top is beginning to get a nice golden glow.
- Ranch Baked Quesadillas – This recipe comes courtesy of my friend, Meghann, which is what she made for our freezer meal swap. You can make a double batch and pull them out one or two at a time for a tasty lunch. Freeze once quesadillas are put together and thaw before baking.
- Chicken Pot Pie – My pals Amber and Kristen passed this one onto me. I’ve also used leftover turkey to make this delicious recipe. (I usually buy 1-2 turkeys right before Thanksgiving when they are on sale and cook them later on for sandwiches or recipes such as this one.) This is also an easy one to make more than one at a time.
- 2 Frozen pie crusts
- Cream of mushroom soup
- Cream of chicken soup
- Small can of mixed vegetables
- 2 regular size chicken breasts
- Let pie crusts sit out while chicken is boiling. Boil chicken and shred with fork. Mix together cream of chicken, cream of mushroom, chicken and mixed vegetables. Pour into pie crust and place second pie crust on top. Make hole in the top middle of pie crust with fork or several holds with knife. Place in zip lock bag and freeze. When ready to eat, thaw and bake at 350 degrees for 30-40 minutes. Word of caution: let it thaw for several days before you cook it or it will take several hours to cook.
- Meatballs – This is such an easy recipe and you can freeze them, too. Great to serve with spaghetti. You can also make meatloaf with this same recipe, but I’m not a fan of that so I’ll stick with meatballs.
Do you have some favorite freezer recipes? Please share – I would love to try them out (I’ll leave off the onions and peppers, of course!).