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Thread: Meals to freeze

  1. #1
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    Meals to freeze

    I am looking for recipes for meals that can be made and frozen. I would like meals that I can just heat up in microwave or on stove-top or in the oven.
    I have made some (mostly soups and homemade breads) but would like more. I live in a very rural area so I would prefer recipes that don't require unusual ingredients.
    I found lots of recipes online but it would be nice if YOU have tried the recipe and know it to be a good freezer meal. Your recipes for main courses, lunches, snacks would be appreciated. I have batches of cookies/squares made and frozen but other 'sweetums' recipes are also welcomed.
    Thank you. Look forward to reading your favorites.
    anne
    Always be kind.

  2. #2
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    Quote Originally Posted by anne2016 View Post
    I am looking for recipes for meals that can be made and frozen. I would like meals that I can just heat up in microwave or on stove-top or in the oven.
    I have made some (mostly soups and homemade breads) but would like more. I live in a very rural area so I would prefer recipes that don't require unusual ingredients.
    I found lots of recipes online but it would be nice if YOU have tried the recipe and know it to be a good freezer meal. Your recipes for main courses, lunches, snacks would be appreciated. I have batches of cookies/squares made and frozen but other 'sweetums' recipes are also welcomed.
    Thank you. Look forward to reading your favorites.
    anne
    sloppy joes freeze well...I make sloppy joes for the animal shelter's fundraiser, so I have to make a lot (ten pounds of ground beef). I freeze in the gallon size freezer bags...works out well.

  3. #3
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    I use canned tomatoes, make spaghetti sauce in bulk and put it in freezer bags. I buy hamburger when it's on sale, bake lots of meatballs and freeze them separately. I make chili, split pea soup, meatloaf, pork BBQ and hot dog chili. You can cook a whole box of spaghetti, divide it out into individual portions and freeze. I nuke it in the microwave with no added water and it tastes like you just cooked it. When the freezer is almost empty I usually spend two or three (long) days in the kitchen cooking and portioning things out to refill. This keeps us from eating out which is to expensive and I don't really like fast food anyway.
    I've found if I use freezer bags, fill them, lay them on a cookie sheet to freeze I get more in my freezer. The one thing I had to learn the hard way was to write what's in the bag and date
    If you want me to scan and send you my recipes just PM me.

  4. #4
    Senior Member Phyllis nm's Avatar
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    I cook the way I did years ago for the family. Then freeze in Small bags, flat on a cookie sheet, then i box them up.

  5. #5
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    I go to the meat market abut 30 min from me and they have lots of things that they make in single serve sizes. They even wrap them freezer ready and put the instructions on a sticker on the outside of the package. The problem with them is they have changed their recipe or my taste buds have changed and they now taste so incredibly salty I don't want to eat them.
    Some of the items offered to give you some idea are lasagna both meat and veggie, stuffed shells,
    meatloaf, stuffed pepper. Chicken cordon blue, chicken Kiev, chicken Parmesan, Stuffed pork chops, lots of sea food stuffed with seafood stuffing etc. Lots I am forgetting. Even the regular grocery is starting to carry some but again they are too salty. They were so great to stick in the toaster oven on bake and take the dog out for a run and dinner is almost ready when I got back. I never minded paying more for the convenience since it's only me.
    I was there yesterday and thought of making my own. I picked up some boneless chicken breasts and some butterflied pork chops and ground round to experiment.
    I'll be watching here for more ideas. If they ever come out with frozen dinners that are low salt and taste good I would be in heaven. It would even be great if the picture looked like the dinner!
    "Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways, chocolate in one hand, body thoroughly used up, totally worn out and screaming "WOO HOO what a ride!"
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  6. #6
    Super Member Mariah's Avatar
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    I try to keep these in the freezer: home made noodles--good with Roast Beef, Chicken, Beef Stroganoff. One of our favorites with any of the meat dishes.
    Homemade Biscuits-Fry Sausage and have with the Biscuits and gravy. Biscuits and Sausage--just Sandwiches.
    Left over Fried Chicken;another meal!
    Let me know if you need the recipes for any of these!
    Mariah
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  7. #7
    Power Poster QuiltE's Avatar
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    No special recipes here.
    I make Planned Overs .... and freeze as single serve freezer meals.
    (Planned Overs = When cooking, just make extra, ready to freeze.)

    Most anything will freeze.
    If you are ever hesitant, do one meal, eat it and then you will know for the next time.
    I do all sorts of meals with meat/potatoes/veggies.
    Likewise, the usual hashes, casseroles, etc. that are often done in this way.

    If just rice or pasta, I put it into a snack size ziplock bag.
    For meals and soups or mashed potatoes, I have some plastic containers that I freeze them in.
    Once frozen, then I pop off the plastic and slide the frozen meal into a sandwich size baggie, and return to the freezer. Before filling, I write with a heavy marker on the plastic baggie what is inside.

    With them all the same size, they sit nicely on their edges in rows in the pull out bin in my frig-freezer.
    A quick flip through, and I can see what is there and decide on supper!


    Makes for some pretty nice meals when I want a good supper ... and no work!
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  8. #8
    Super Member tesspug's Avatar
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    I make enchiladas in small aluminum cake pans. They freeze well and I can pop them out to heat in the microwave or thaw and then heat in the oven.
    I promise not to buy any more fabric until I see something I really like. Or it's on sale. Or I think it might match something.

  9. #9
    Senior Member Sleepy Hollow's Avatar
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    When I make meatloaf to freeze, I bake it in muffin tins. Pull out one or two, microwave it, and dinner is ready.

    For enchiladas, I layer the ingredients like you would with lasagna. I'll even put sour cream in the layers since I don't always have it on hand. Cook, cool, cut into squares, then wrap and freeze in a ziplock bag.
    If your dreams don't scare you, they aren't big enough!

  10. #10
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    I've stored some of the bigger casserole dishes from my " feeding kids" days and picked up smaller ones. I still cook " too big" but portion it out in these dishes to freeze and it works out for me.

  11. #11
    Power Poster QuiltE's Avatar
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    Quote Originally Posted by Sleepy Hollow View Post
    When I make meatloaf to freeze, I bake it in muffin tins. Pull out one or two, microwave it, and dinner is ready.............
    Works great with salmon loaf too!
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  12. #12
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    I cook for one so a lot of extra meals, I will freeze most anything for a "second meal or two.
    One of my favorite things to do is grill up a bunch of hamburgers and bag and freeze. Then when I need a quick meal, just thaw/heat in microwave for a minute or so and serve on homemade/freezer ready bun or serve alone with sides. The frozen bun will thaw in about 20 seconds in the microwave, so in less than 5 minutes I go from "want to eat"!! I go to Sams Club and buy the big package of 90/10 ground beef, weigh out 4-5 oz patties and cook all at once on the grill. Depending on the weight purchased, I get over a dozen burgers. My motto: If you are going to fire up the grill, cook a lot and make it worthwhile.
    Murphy

  13. #13
    Super Member WMUTeach's Avatar
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    A while back I broke my pelvis and had to walk with a walker then a cane. It was had to stand for a long time and carrying things was difficult. I live on my own. My brother came over and he assisted in making many meals that went into the freezer. We started with mashed potatoes, a slice of meatloaf and I would later add a veg. of my choice. I put the "meals" in a single serve freezer container. Perfect! pull out, Microwave and have a portion controlled and homemade meal. Beyond the meat loaf he made lasagna, and a backed chicken and rice dish. Perfect. Easy stacking in the freezer and enough variety to keep meals interesting. Thanks for the reminder of how easy this was. One cooking session and about 20 meals ready for the future.

  14. #14
    Super Member coopah's Avatar
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    Taco soup...there are quite a few recipes online. It's like chili, but add taco seasoning instead.
    "A woman is like a tea bag-you can't tell how strong she is until you put her in hot water." Eleanor Roosevelt

  15. #15
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    Chicken and dumplings freeze well, but you have to keep the dumplings out of the liquid gravy, because they will absorb all the liquid. Plain cooked rotisserie chicken in single servings is good too. I put single servings in zip sandwich baggies and then put them in a freezer bag which has been dated and labeled. Mayo does not freeze well. When I am thinking, can I freeze it? I just walk down the freezer aisle in any grocery store and take notes. That's where I get my ideas from. I have a recipe for Sweet & Spicy Beans, which is similar to baked beans and have found they freeze very well. Now, these beans have onions, red pepper, bacon and brown sugar added to them on the top of the stove and then I add the pork & beans, heat, and serve. I don't know how real baked beans which have been cooked a long time would do. Almost any vegetable that you cook from fresh can be frozen. The sandwich bags are cheap and keep the servings separate. They don't stack as nicely as containers would, but they take up a lot less room. I keep a running inventory as to what's in the freezer and when I put it there. Saves forgetting something and it ruining. Extra cornbread is frozen to make dressing with. It's not as good as fresh, but it's not horrible.

    Edited to add: I freeze Gumbo, Shrimp or Crawfish Etoufee and other southern Gulf coast dishes. All have done well. Fried seafood, isn't nearly as good the second time around, so I don't freeze those.

    Years ago, I made a soup that had all the non-calorie veggies in it, especially a lot of cabbage, broccoli, cauliflower, onions, brussels sprouts and whatever else I thought of. It was a Weight Watchers recipe. There were no carbohydrates like potatoes or corn. I used chicken as the meat and chicken broth as the base. This froze and heated up wonderfully.
    Last edited by Barb in Louisiana; 07-17-2017 at 05:32 AM.
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  16. #16
    Senior Member AnnieF's Avatar
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    I didn't know until fairly recently that homemade macaroni & cheese casserole freezes very well.
    Life is Good!!!

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    I make a crockpot of loosemeats....3lb. then divide into servings to use for taco salad casseroles of course loosemeats(may be taverns to some of you!) you do have to break it up the first couple of hours or you will have meatloaf. Could someone tell me how they freeze pasta? I like to cook but cooking pasta is not one of my favorite things to do.Can it be frozen just cooked without any sauces?

  18. #18
    Super Member notmorecraft's Avatar
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    If I'm making soup I make a huge pot, use what we need and freeze the rest in portion sizes. I still cook like my kids lived at home. I freeze stew, roast beef, mince( for you American gals that's ground beef with onions a cup of red wine, squirt tomato purée, and gravy stock) that Can then be made into cottage pie or mince pie with a pastry topping. Bolognese, chilli, curries, basically most meals can be bulk cooked and then frozen.

  19. #19
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    I'm headed to Dollar Store now to get some of their $1 zip lock bags. You've made me hungry with all your excellent ideas!

  20. #20
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    Thank you so much for this question! Getting good ideas.
    When I make meatloaf i form them in individual loaves, bake and then freeze individually. I also do sloppy joes, pulled pork, pulled chicken, pasta casseroles, blackeyed peas, grilled chicken breasts, poached or rotisserie chicken cuti in cubes so that I can use it in salads or casseroles. Also ground beef cooked...can use in frito salads, tacos, pizza topping, stromboli, etc. all are portioned for one or two.
    "Love and kindness are never wasted. They always make a difference. They bless the one who receives them, and they bless you, the giver." Barbara De Angelis

  21. #21
    Junior Member binkister's Avatar
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    Murphy224 ,
    Can you tell me what buns you use for the ,homemade/freezer ready bun Please?
    thanks Binkister

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  22. #22
    Senior Member Phyllis nm's Avatar
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    I cook my potatoes in the pc foe mashed potatoes, then add butter and can milk salt and pepper.
    They are great.
    To freeze mashed potatoes I just use butter and sour cream, salt and pepper. This way they do not turn to mush and run all over the plate.

  23. #23
    Senior Member Sleepy Hollow's Avatar
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    Do you have a small dutch oven or crockpot you can use for meals? Not sure how many you are feeding, but I have a recipe I freeze, and then cook later in a dutch oven or crock pot (I prefer it in the dutch oven).

    " Crockpot TangyBBQ Chicken- 1 bag of baby carrots (or 1 lb carrots, cut into chunks)
    - 1 chopped red onion
    - 20 oz. can undrained pineapple
    - 2 chopped garlic cloves
    - 4 chicken breasts
    - 1 cup teriyaki sauce
    Put everything in a zipper bag. When ready to make, cook on high for 4 hours or low for 8 hours in slow cooker.
    Before serving, shred chicken and serve on buns."

    You can mix it all up and separate into several bags (one or two chicken breasts in each) for smaller meals. I usually cook it in the dutch oven, 325 to 350 for an hour or so. Or you can go lower heat (200 to 250 for a couple hours). It thickens up better in the dutch oven.

    I serve it over rice.

    For the teriyaki sauce, I've used regular, mango teriyaki, etc, and it's all come out good.
    If your dreams don't scare you, they aren't big enough!

  24. #24
    Senior Member kristijoy's Avatar
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    I love having a freezer full of food! I'm a vegetarian so I freeze meatless meals. Besides lots of soups, bean dishes (like split pea soup and chilis) I've had success freezing: cooked frittatas, crustless quiche, various homemade veggie burgers, enchiladas (layered like lasagne), burritoes, stuffed pastas (manicotti, shells), twice baked potatoes, and vegetable risottos.

    I also freeze all kinds of muffins, since I'm the only one in the house that eats muffins and I can't eat 12-18 that fast!! I've even frozen cooked biscuits to eat by dunking in thick soups.

    Let me know if you are interested in some vegetarian meals and I can dig up a few recipes!
    Last edited by kristijoy; 07-20-2017 at 08:36 PM.
    Kristi

  25. #25
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    Quote Originally Posted by binkister View Post
    Murphy224 ,
    Can you tell me what buns you use for the ,homemade/freezer ready bun Please?
    thanks Binkister

    I have made these (link below) lots of times but generally do not put seeds on top. The bun itself is great and can be shaped into hot dog or hoagie type buns as well.
    Lately though I got on a sourdough bread kick and made sour dough starter and have used it to make the dinner roll recipe just shape them bigger and bake a bit longer. Perfect hamburger buns. Check out the sour dough information here on King Arthur, it will walk you start to finish on how to do it.
    Good luck and let me know if I can offer any other information.

    http://www.kingarthurflour.com/recip...er-buns-recipe

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