Freezer Meals Tips

I don't have a recipe at the moment. I did want to offer some freezing tips I have from an OLD Casserole cookbook my MIL let me borrow (I've had it for 5 yrs.)

Preparing foods:

Freeze before baking (except with raw ingredients - veggies and meat, and uncooked rice).

Do not freeze meals containing hard-cooked eggs whites, raw veggies, mayo, or sour cream.

Undercook your starches - beans, rice, and noodles; especially potatoes. They can become soft when frozen.

Do not freeze pastries or other toppings like bread crumbs - add fresh during reheating.

Season foods lightly before freezing, then add more. Seasonings can become stronger or weaken during freezing.

Freeze in quantities just right for your family or individual servings.

Freezing foods:

Freeze rapidly - use shallow dishes to speed up the process.

Allow space for expanding.

Cover with moisture-vaporproof material - freezer bags/paper, heavy foil, etc. Create a tight seal.

To serve:

Reheat in the same dish as frozen in.

Reheat within 2-3 months

Size determines baking time

Without thawing - 400 degrees for 1-2 hrs

With thawing (stand overnight in refrigerator) - cook as directed adding 15-30 mins.

Stir gravies or sauces well to help them return to original consistency.

Enjoy!

[from Rene']

Chicken Casserole

Ok, I am so not into canned items but I will admit, this is SUCH a YUMMY casserole! I'll post it on the blog, too! It makes a lot--about two casserole dishes full--and freezes well.

Chicken Casserole

4-6 boneless, skinless chicken breasts (cooked and shredded)
1 can cream of mushroom soup
1 can cream of chicken soup
1 jar of any salsa (regular brands like Ortega with green chilis work well)
2-3 cups grated cheddar (I like sharp)
1 package corn tortillas (cut into strips)
1 soup can of milk

Spray a casserole dish (or dishes) with cooking spray.  In a blender, mix soups, milk and about 2/3 jar of salsa. Layer casserole dish:

-    One layer tortilla strips
-    Chicken
-    Sauce
-    Cheese

Top with more cheese. Freeze or bake at 375 for about 50 minutes. YUMMY!


[from Casey]

MINESTRONE BEANS AND RICE

I like this meal to freeze. It's not a casserole, which makes it a little different change from most freezer meals.  With just 3 of us, we eat once fresh and then I actually keep some for leftovers later in the week and freeze the rest in two separate batches.  It creates at least 4 meals for us.  I make the rice fresh.

It's also really cheap. 

MINESTRONE BEANS AND RICE **

INGREDIENTS

Ground Beef (I use ground turkey)
2 cans pinto beans
2 cans kidney beans (I've used black beans instead since DH isn't wild about kidney beans)
2 cans minestrone soup
1 can Rotell tomato and chili (I use about have the can for Caleb; not as  spicy that way; I've also added diced tomatoes sometimes in the place of the other half of Rotell)
1 onion chopped

DIRECTIONS

1. Brown meat and onions
2. Add rest (don't drain cans)
3. Stew about 20 minutes
4. Serve with rice

(I often half this recipe and still have lots to freeze)

The minestrone soup adds tiny bit of veggies but you can add greenbeans or peas for more.  I drain them and then add.

[from improvingmama]