Hi Cooks:

I just did a session at Dream DInners and enjoyed it.  I picked up the cookbook Don't Panic  - Dinner's in the Freezer.  It was the most recommended cookbook for this type of cooking.  In the past, I have made large portions, of some meals, and froze extras. Now, I'd like more recipes to try, espcially ones geared towards the "make & freeze (then, defrost and cook)" method.  Part of the reason is that we need some "new tastes" in our household.  Meals are getting boring.  The other part is it made cooking fun, again!  Anyone have any (EZ) suggestions?

THX

I've heard of people making and freezing lasagna and meatloaf..just about any casserole I think I read somewhere can be made ahead and frozen. I've made meatloaf and chili and different soups that I've frozen in individual containers to reheat later and they were good. wish I had another meatloaf in there but mine's gone already and no meat thawed to do another  :-(

This recipe could freeze well~

Chicken and Stuffing Casserole

4 skinless, boneless chick breasts, cut into bite-size pieces
1 can cream of mushroom soup
3 Tbsp. olive oil
3 garlic cloves, pressed
salt and pepper to taste
1/2 tsp. powdered poultry seasoning
1 tsp. ground paprika
1/2 tsp. Durkee brand Grill Creations Chicken & Fish Seasoning
(**or your favorite Chicken Seasoning)
16 oz. sour cream
1 cup chicken broth (Superior Touch)
1 cup sliced fresh mushrooms
1 whole roasted red pepper, chopped
1/2 large onion, chopped
8 oz. herb-seasoned stuffing mix
1/4 cup melted butter
1 cup mixed frozen vegetables, thawed and drained
1/2 cup frozen peas, thawed

Season chicken with salt and pepper. In a skillet, saute the chicken in the oil with the onions and mushrooms til browned. Add garlic and saute for 1 more min. Add the chopped roasted bell pepper stirring well to blend. At this point sprinkle on all the seasonings and blend well. In a large mixing bowl, mix together the sour cream , broth and soup, add skillet contents. Taste and adjust seasonings. Blend well. Pour mixture into a 2-qt. casserole dish. Mix together stuffing mix, butter and broth. Set aside. Spread stuffing evenly over and bake for 45 min. at 350. Serve with cranberry sauce, salad, and biscuits.

Source:  http://www.recipelink.com/

I went to my Yahoo group for this recipe~

Feel free to join this group- there are lots of Posted recipes, ideas and links to Recipe websites!

2golunchandinnerecipes-subscribe@yahoogroups.com

I will second Susanna's suggestions of lasagna and meatloaf- those freeze great!  Not everything freezes well, so you do have to be careful.  I like to freeze soups, though don't freeze anything with potatoes in it- the texture of previously frozen potatoes is not very good in things like soups.  If you are looking to freeze things before they are cooked, consider freezing chicken, pork or beef in a marinade, so that once it's thawed, you just throw it on the grill, under the broiler, or in a pan.  Meatballs freeze great- and they are really versatile.  Just make a bunch according to your favorite recipe, cool, and freeze in a freezer bag.  These can then be used in soups, pasta dishes, stroganoff, etc.

Hope this helps!

Lesley

Melissa thanks for the recipe...it sounds yummy.  I freeze just about anything I can!  I freeze brown rice for those days when I don't have 45 minutes for cook it.  I freeze homemade, whole grain pancakes for a good breakfast during the week.  Most things freeze very well.

Hi everyone,

My test for can I freeze this? is to ask "Does Stouffer's freeze it?" 

Also, I would suggest using the crock pot for vegetables, ex: "baked" white or sweet potatos, green beans, or green bean medley, squash and others, then grilling the meat--even if you have to do it in the garage.  It's a great way to make a quick meal, but keep the fat and calories down.

Tracy

Try this recipe for a quick and easy dinner, freezes great also!

Melissa

Pizza Stew

1 1/2 pounds cube steaks
4 green bell peppers
2 tablespoons oil
1 envelope spaghetti sauce mix
4 1/2 cups water
1 6-oz. tomato paste
1 cup uncooked elbow macaroni
1 cup chopped black olives
1/4 cup Paramesan cheese

Cut steaks and green peppers into 1-inch pieces.  Saute in oil in large saucepan until steak is brown.  Stir in spaghetti sauce mix, water, tomato paste and macaroni. Simmer, covered, for 15 minutes or until macaroni is tender.
Stir in olives and cheese.
Heat to serving temperature.
Yield: 6 servings.

There is a great website for once a month cooking (you make the meals ahead of time and freeze them) at http://www.30daygourmet.com/