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Topic: The PBS Freeze-Ahead Cooking Group!

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Subject: The PBS Freeze-Ahead Cooking Group!
Date Posted: 7/3/2008 1:46 PM ET
Member Since: 1/8/2007
Posts: 8,139
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This thread is for anyone who is looking for folks who want to make recipes and freeze them to reheat or cook on a later date. Discussion, posting of recipes, suggestions for succes... all are welcome!

Date Posted: 7/3/2008 8:05 PM ET
Member Since: 9/14/2005
Posts: 5,499
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One of my favorites to make and then freeze.  I usually triple the recipe, bake one and freeze the other two.

Cheesy Chicken Spaghetti  

  • 1 pkg. (7oz) spaghetti, broken          
  • 1 cup milk
  • 2 cups chicken, cooked & cubed      
  • ¼ tsp. each salt & pepper
  • 2 cups (8oz) shredded cheddar cheese
  • 1 can cream of chicken soup

Cook spaghetti according to package directions. Meanwhile, in a bowl, combine the chicken, 1 cup cheese, soup, milk, salt and pepper. Drain spaghetti; add to the chicken mixture and toss to coat. 

To make tonight:

Transfer to a greased 13x9x2 baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.

To freeze for later:

Cool and transfer to ziploc bag.  I usually double bag or vacuum seal it to protect from freezer burn.  Freeze.  When you're ready to eat it, defrost overnight in the fridge then bake as directed above.

Date Posted: 7/4/2008 10:23 AM ET
Member Since: 5/10/2007
Posts: 5,526
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This is my favorite pasta sauce recipe which is easy to make in large batches and then freeze in smaller containers

  • 2 - 28oz cans crushed tomatoes
  • 2 - 14oz cans diced tomatoes (the ones with seasoning work well too)
  • 2 cans tomato paste (those small ones - this is to thicken the sauce, you can use 1 can and some cornstarch too)
  • ~ 1 lb ground beef
  • 1 large onion diced
  • 4-5 cloves of garlic (adjust accordingly, I LOVE garlic)
  • diced bell peppers
  • other veggies as desired such as mushrooms, eggplant, etc
  • italian seasonings as desired

brown the ground beef with the onions and garlic.  drain off the fat and if you want, rinse the meat off with warm water.  add all of the cans of tomatoes and the bell peppers.  bring to a boil and then simmer for a few hours. 

let cool and then freeze into smaller containers

depending on what you like in your sauce you can add more veggies but if you like mushrooms I suggest adding those each time you are heating up a smaller batch.  They will freeze just fine but they might have a better texture if added fresh each time.  you can also add more garlic and seasonings if you wish.

instead of ground beef, use meatballs or tvp

This will make a lot and you can easily add more crushed tomatoes or diced tomatoes to make an even larger batch to freeze

Date Posted: 7/4/2008 1:50 PM ET
Member Since: 3/25/2006
Posts: 1,438
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Last Edited on: 10/31/08 12:30 PM ET - Total times edited: 2
Date Posted: 7/11/2008 9:05 AM ET
Member Since: 1/7/2008
Posts: 413
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ohhh we need more recipes posted on this thread!  I'll check out my box and my freezer book!

Date Posted: 7/11/2008 10:02 AM ET
Member Since: 6/24/2007
Posts: 415
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I freeze Barbque Pork Roast with great success. 

Pork Barbque

1 pork roast

1 jar of favorite barbque sauce

Put roast in crock pot with enough water to cover the bottom.  Cook on 8 hours on low.  Remove roast and shred.  Drain liquid.  Add sauce and heat for 30 minutes. 

I got this recipe on this site and it is very good.  I package the leftovers and freeze. 

Also, I have found that whatever I have frozen, if I heat it up at 50% power in the  microwave it comes out hot, juicey, and not over cooked on the top.

Subject: Salisbury Steak
Date Posted: 7/17/2008 7:59 PM ET
Member Since: 9/25/2005
Posts: 22
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I belong to "Friendly Freezers" website and got this recipe from there.  We love it and I make it often during the winter.  I usually double or triple the recipe and freeze one or 2 in a foil baking pan.  Cover tightly with foil and write the temp. and cooking time on the foil.  Then slip into a freezer bag and use a straw to suck out as much air as possible. 

1 can cream of mushroom soup

1 can golden mushroom soup

2 lb. lean ground beef

1 cup dry bread crumbs (I use Progresso)

2 eggs beaten

1/2 cup finely chopped onion

1 1/2 cups sliced fresh mushrooms (or on can mushrooms, drained)

Mix the 2 soups together in a small bowl.  In another small bowl mix 1/2 cup of the soup mixture, beef, bread crumbs, egg, and onion.  Shape firmly into 12 patties.

In 2 lg skillets over medium heat, cook patties, a few at a time, until browned on both sides, spoon off any fat, set patties aside.

Divide the remaining soup and mushrooms between the two pans.  Return the patties to the pans and heat slowly on low, turning occassionally until done, about 20 min.

Place in square foil pans, cover tightly with heavy duty foil and freeze in freezer bags..  I get them out in the morning and put in the fridge to thaw.  When ready to cook, preheat oven to 350 and bake until heated through.

Date Posted: 7/19/2008 11:21 PM ET
Member Since: 8/22/2005
Posts: 1,103
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What is "Friendly Freezers"? I couldn't locate a match with Google.

Date Posted: 7/21/2008 4:13 PM ET
Member Since: 1/8/2007
Posts: 8,139
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Sort Floor Books has a couple of freeze-ahead books available. They offer free shipping with a $14.99 order.

Big Food by Alissa Altman

Make it Now, Bake it Later by Ann and Scott Goodfellow



Last Edited on: 10/12/10 5:31 PM ET - Total times edited: 1
Date Posted: 8/20/2008 12:29 PM ET
Member Since: 10/2/2007
Posts: 216
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bump

Date Posted: 12/18/2008 11:07 AM ET
Member Since: 1/8/2007
Posts: 8,139
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Marla Maye posted this to CMT. I thought it would be a good addition to this thread!

Ground Beef Mix with Six Recipes

GROUND BEEF MIX

  • 3 med. Onions, chopped
  • 3 cloves garlic, minced
  • 2 cups chopped celery
  • 1 large green pepper, chopped
  • ¼ cup vegetable oil
  • 4 lbs ground beef
  • 2 (14 oz) bottles tomato ketchup
  • 1 (11 oz) can tomato sauce
  • ¼ cup Worcestershire sauce
  • 2 tbs salt
  • 1 tsp pepper

Saute first four ingredients in hot oil until tender, add beef and cook until brown, drain

Stir in last 5 ingredients. Simmer uncovered 20 minutes

Spoon into 2 or 3 cup freezer containers.

Label and freeze for use in the following six recipes

Yield 14 cups

GROUND BEEF STROGANOFF

  • 3 cups beef mix (thawed)
  • 1 can cream of mushroom soup (undiluted)
  • 2 (4 oz) cans sliced mushrooms
  • ½ cup sour cream
  • hot noodles

Combine first 3 ingredients, bring to boil. Stir in sour cream and pour over hot noodles.

PEPPERS STUFFED WITH BEEF

  • 4 med. green peppers
  • 2 cups beef mix (thawed)
  • 2 cups cooked regular rice
  • ½ cup shredded cheddar cheese

Cut off tops of peppers and remove seeds. Cook 4 minutes in enough boiling water to cover peepers. Drain. Combine beef mix and rice. Fill peppers with beef and rice mix and place in shallow baking dish. Cover and bake 375 degrees for 25 minutes. Sprinkle with cheese and bake uncovered 5 minutes more.

BEEF AND NOODLE CASSEROLE

  • 2 cups beef mix (thawed)
  • 2 cups cooked egg noodles
  • 1 (8 1/2 oz) can mixed vegetables, drained
  • ½ cup shredded cheddar cheese
  • ½ tsp parsley flakes

Combine first 3 ingredients. Spoon into lightly greased one quart casserole dish. Sprinkle with cheese and parsley. Bake 350 degrees for 15 minutes

EASY SPAGHETTI

  • 3 cups beef mix (thawed)
  • 1/8 tsp dried whole oregano
  • 1/8 tsp basil
  • dash garlic salt

Bring these 4 ingredients to a boil. Serve over hot cooked spaghetti noodles

CHILI

  • 3 cups beef mix (thawed)
  • 3 tsp chili powder
  • 2 cans red kidney beans or cooked pinto beans

Bring first two ingredients to a boil. add beans and heat thoroughly

SLOPPY JOES

Heat 2 cups thawed beef mix and serve on buns.

Date Posted: 1/11/2009 8:51 PM ET
Member Since: 7/23/2007
Posts: 1,453
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One of my fave new ones is

4 boneless skinless chicken breasts - cut in half (either length or width wise*)

8oz cream cheese (I like the whipped - it's easier to mix and spread)

3 green onions choped finely

1/2 teaspoon garlic

1/2 teaspoon ground parsley

salt and pepper

1 package bacon.

After you've washed and cut chicken place on cookie sheet. Mix cream cheese and all seasonings (including onions and garlic). Take bacon out of package and seperate 4-8 pieces.

*If you cut the chicken length wise then you'll have to spread the mix on the inside of 2 peices of chicken. If you cut chicken width wise then then don't cut all the way through and just fill the inside.

After all is mixed together spread mix generously on chicken. Wrap with 1-2 peices of bacon to hold chicken together. You can either use some mixture to hold chicken and bacon together or a couple of tooth picks.

Wrap each piece of bacon chicken in freezer paper (this makes it easier to thaw) and put in a giant freezer bag.

When ready to eat thaw out and cook on cookie sheet at 350 until chicken is done.

You can eat this over egg noodles or rice. The way we eat it is the meat by itself, a veggie, and butter and herb noodles.

I make this for a lot of the moms in my club that need a meal. It doesn't take up much room in the freezer, is easy, and they love it. It's also nice for those who have husbands who prefer meat.

Sue C. (sues) - ,
Date Posted: 1/12/2009 10:35 AM ET
Member Since: 1/12/2006
Posts: 707
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My local news ran a story about freezer meals in November. Tips plus recipes are at this link: Link

Also, one of my favorite websites is organizedhome.com. They have TONS of information on freezer meals, for those just starting (like me, lol) and TONS of recipes:  Link

Date Posted: 1/13/2009 9:51 AM ET
Member Since: 8/20/2006
Posts: 1,930
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Sue, thanks for the links.

Date Posted: 4/10/2009 6:19 PM ET
Member Since: 11/25/2007
Posts: 767
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I love all of these freezer recipes!  I am planning on trying them soon, thanks for posting!!