Post # 1
Does anyone have any good recipes that can be made in bulk and then frozen? I’m finding lately that we are going through food (especially meat) extremely quickly and I would like to add some more recipes to my repertoire that can be frozen. My main things for freezing are: Bolognese, lasagne and curry. we also freeze raw meat to do different things with.
Please share your recipe suggestions.
Post # 2
- Wedding: August 2013 - The Liberty House
Since things like soup, stew, and heavy sauces are usually good for freezing, how about something like beef bourgignon or chicken chili?
Post # 3
Good ideas, thank you MeiFrancis: I’ve never heard of chicken chilli before!
Post # 4
FromA2B2013: I just made a chicken and broccoli pie and shepards pie for my sister who’s due her baby soon. Whats great about them is they still need to be oven cooked once defrosted so taste fresh.
Chicken and broccoli pie:
Fry chicken and garlic. add onions and stock. I then added cream mans flour to thicken but you can add low fat chicken soup either. Lastly add broccoli and simmer. At the same time I steamed potatoes. When finished I seasoned them, added milk and butter and mashed. I put the chicken into a dish and covered with the potatoes. Normally you need to put in the oven but I froze so that can be done after it defrosts.
Post # 5
- Wedding: June 2014 - TTC #2
Chilli con carne tastes better after freezing; at least I think it does! And another vote for shepherd’s pie!
Post # 6
shepherds Pie, lasagne, macaroni cheese can be frozen, Freeze a variety of sauces to add to meat, curry sauces, tomato based sauces, cheese sauces, casseroles, stews, pastry topped pies, soups.
Thawed meats can be frozen once again once cooked so I sometimes cook a large joint and freeze in smaller portions to refrost and reuse in many ways quickly, like stir frys and curries.
Post # 7
Commenting to follow… Closing on our first house in December so looking for anyway to cut costs! We go through meat quickly too.
Post # 8
One thing I learned from my in-laws re. freezing lasagna: it works well to use 3-4 (or more) foil loaf pans rather than a huge square/rectangular pan. The smaller pans are easier to fit in the freezer and you can thaw as much as you will eat in one sitting, rather than cooking a big pan for just a few people.
Post # 9
I make this in my crock pot and freeze extras. I serve it with black beans (canned), cheese, sour cream and corn tortillas (which you can also freeze). If i’ve thought ahead, I’ll have some fresh salsa fresca. But if not, I’ll serve it with frozen veggies. So this is a great freezer meal that doesn’t need anything fresh.
3-5 lbs pork shoulder or butt (boneless is easier, trim the fat)
1 jar green salsa (salsa verde)
1 chopped onion
optional- rough chopped cilantro
optional- can of green chilies
Put the onions on the bottom, place the pork (no browning needed) on top and dump the salsa over the top. If you are using the cilantro and chilies, mix into the salsa next to the pork (if you leave it on top of the pork it will dry out). Cook on low for 6-8 hours. When it is done, take it out and shred the pork. You can either leave the sauce as is or you can thicken it by putting it in a pot and boiling down (my prefered method).
There will be a lot of extra, so place the meat with a little sauce in a plastic bag. I account for 1/3 cup for each taco and we usually eat 3 tacos each.
Post # 10
Pasta al forno with ground turkey
1 box pasta of choice (I like veggie rotini)
1lb ground turkey (or beeef)
1 can diced tomatos (I luke Muir’s organic since the can is bpa free)
-cook pasta and ground turkey
-heat diced tomatoes (I season with basil, sea salt, ground pepper, oregano, and a little crushed hot pepper for spice) on medium until sauce has thickened.
-mix together pasta, sauce, meat
-layer in baking dish (pasta mix, then add mozzarella and parmasean cheese, then another layer of pasta, then top off with more mozz/parm)
-Bake in oven until cheese is bubbly!
This yields enough for two meals for DH and I.
I make this in big batches, but portion it out into smaller dishes for re-heating purposes.
Post # 11
FromA2B2013: I love this cookbook. What is great about it is that it tells you how to double or triple the recipe. I found that while I was cooking dinner, I could just double or triple the recipe and make enough to freeze. So on a weekend night, you can make your main meal AND make a few extra meals.
Post # 12
KCKnd2: The loaf pan trick is genius!
Post # 13
None of these are the healthiest, but we occasionally freeze enchiladas, homemade pot pies, and taco meat. My MIL made us individual pot pies to keep in the freezer when DD was born and I LOVED them.