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they come out all grainy and yucky. :hurl: If you are freezing shepherd's pie you are farther ahead to freeze it without the potatoes and add them when you want to eat it (ie leftover mashed from the night before).
Thanks guys. I had some meat thawing then today I got the flu so I guess I will cook tomorrow. Yes I have dd 9 and 20 month old twins (one of each) My 9 year old is PICKY!! But I want to expose her to a variety anyways.
Do potatoes freeze well? Just wondering.
Yup tomorrow meatballs and a lasagna. We have had chicken casserole before too so that might be a hit. The alfredo sauce sounds yummy. I will have to go shopping.
THanks so much!
Shannon
My family loves this and the white chicken meat in the large cans from Costco is very good if you have not one on hand to cook up.
1 - 10 oz. pkg. uncooked wide noodles
4 - 5 oz. cans boned chicken or 2 cups cooked diced chicken
1 - 10 oz. can cream of mushroom soup
1 - 10 oz. can cream of celery soup
1 - 10 oz. can cream of chicken soup
1 - 4 1/2 oz. can chopped ripe olives ( you can substitute peas here)
1 - 10 oz. can mushrooms, drained
1/2 cup wine or sherry ( optional)
1 lb. cheddar cheese, grated
paprika
Instructions:
Cook noodles and drain. Mix remaining ingredients EXCEPT cheese with noodles. Spoon into a shallow 9"x13" baking dish. Top with grated cheese. Sprinkle with paprika. Bake at 350 F. for 20 - 25 minutes. Cheese should be melted. If you refrigerate this casserole beforehand, let if stand at room temperature at least 1 hour before baking.
Freezes well.
With school and winter coming don't forget your Crockpot it can be your best friend. The 10 minutes int he morning is a lifesaver at 5pm.
I don’t have a recipe that I use, I just make it up as I go, But I make chili and freeze it in batches that are big enough for two, I also make stew and do the same. In the winter I make home made soups like leek and potatoes or chicken and rice and freeze them too.
I then just make a salad and bread to go with it, and dinner is done in mins.
I try to buy in huge packages and make several different things at once and freeze them. I'll make Spaghetti Sauce with meat and with Meatballs , Meatloaf, Shepards Pie and a meat pie topped with bisquit. When you bring your leat home from the store put it in freezer bags and add your marinate sauce and freeze when it is time to thaw just take out the bag and it is already seasoned. Cabbage Rolls freeze really well you can do up a huge batch and freeze in portions. When I make any of these items I always make more than one and freeze for later use.
we also make a lamb and eggplant casserole, and it is wonderful for a cold winter night, freezes like a charm, either already cooked or ready to bake...would be great with a fresh loaf of chewy bread...
Lamb and Eggplant Potpie with Feta Potato Crust
Lamb mixture:
Large eggplant, cut into ½” cubes (don’t peel it)
Vegetable or olive oil
1 large onion, chopped
1 tbsp minced garlic
2 lb ground lamb
1-1/4 tsp cinnamon
2 tsp crumbled dried mint
1-1/4 tsp crumbled dried oregano
½ tsp ground allspice
1 35-oz can plum tomatoes, chopped, with juice
2 tbsp tomato paste
¼ cup freshly grated parmesan
Topping mixture:
Mashed potatoes
Butter
1/3 cup freshly grated parmesan
1/3 lb grated feta
Put eggplant cubes in a colander, sprinkle with 1 tsp salt and let drain for 30 minutes. In a skillet, heat the oil, cook onion until softened, add garlic and cook for another minute. Add lamb and cook until the meat is no longer pink. Pour off excess fat and add spices; cook for another minute. Add tomatoes and tomato paste, and ground black pepper to taste; cook for fifteen minutes until it thickens. Pat the eggplant cubes dry and saute until soft. Stir in eggplant and parmesan, and refrigerate overnight. The next day, spread in a buttered casserole dish.
Combine the mashed potato and cheeses and spread over the lamb mixture. Dot the topping with butter. Bake for 35-40 minutes in a 375 degree oven, until lightly browned.
This sauce is wonderful and makes a lot. You can freeze it in batches that are the right size for your family and just take it out in the morning and let it defrost or thaw it in the microwave. Then all you have to do is boil the pasta and heat the sauce up, serve with a green salad. I also make up loaves of garlic bread and wrap them in foil and freeze, they come out great and are so convenient.
Spaghetti Sauce
¼ cup brown sugar
6 bay leaves
¼ cup garlic powder
¼ cup curry powder
4 tsp crushed chilis
¼ c. oregano, chopped
¼ c. basil, chopped
6 garlic cloves at least, minced
6 onions, chopped
3 5-oz cans tomato paste
2 28-oz cans chopped tomatoes
5-6 celery stalks, chopped
2 sweet peppers, chopped
2 lb. medium ground beef
mushrooms
Brown and drain the meat, add all other ingredients except for the basil and mushrooms and simmer for at least four hours. Shortly before serving, add the basil, parsley if wanted, and sliced mushrooms.
Decadent Alfredo Sauce
1 cup heavy cream
¼ cup butter
1 tbsp cream cheese
½ cup freshly grated parmigiano reggiano
1 clove garlic, grated
Combine butter, cream and cream cheese in saucepan, simmer until melted and well mixed. Ad parmesan and garlic. Simmer for 15-20 minutes on low. Season with salt and pepper. Add chopped basil, grilled shrimp or scallops, steamed asparagus or whatever your fancy dictates, and fresh pasta. Hoo boy. Serves two.
I make a big batch of meat balls and freeze them in meals sizes. You can add them to a pasta sauce or a Chinese garlic sauce/serve with rice or warmed up with veggies and a baked potato. Use a tomato chili sauce to have with them. Lot's of ways to invent meals with them.
Stir fry and rice takes just miutes to do.
Also meal in a bowl soup with salad and bread. I will think of some more and post them.
Are you feeding kids as well ?
Also.... I always try to keep a few packages of ravioli in the freezer for just those times when I haven't planned ahead...and don't forget to also keep several jars of your favourite pasta sauce in your pantry. Serve with a tossed salad and some crusty bread...with a nice glass of Chianti!!!
My favourite chowder....and with fresh corn in season it is the perfect time to make this soup. Yum Yum
Vegetable Chowder
Serves 8; prep time: 50 minutes; total time: 1 hour 10 minutes
Corn, bell peppers, and green beans give this hearty soup its fresh, summery flavor; make a batch now, then freeze for up to six months. If you plan to freeze the soup, cook the green beans for a few minutes less than called for in step 4; this will help them retain their crunch after the soup is reheated.
3 tablespoons butter
1 large onion, diced (about 2 cups)
2 medium red bell peppers, seeds and ribs removed, diced (about 2 1/2 cups)
1/2 teaspoon dried thyme
3 cups milk
4 medium baking potatoes (about 2 1/2 pounds), peeled and cut into 3/4-inch cubes
8 ears corn, kernels removed (about 4 cups)
Coarse salt and ground pepper
1 1/2 pounds green beans, ends trimmed, broken into 1-inch pieces (about 6 cups)
Hot pepper sauce, for serving (optional)
1. In a Dutch oven or 5-quart pot, melt butter over medium heat. Add onion, bell peppers, and thyme; cook, stirring occasionally, until vegetables are softened, about 5 minutes.
2. Add milk, potatoes, and 5 cups water. Bring to a boil; reduce heat, and simmer, covered, until potatoes are almost tender, about 8 minutes.
3. Stir in corn, 1 tablespoon salt, and 1/2 teaspoon pepper. Simmer until corn is tender, about 3 minutes.
4. With a slotted spoon, transfer 3 cups of the solids to a blender; purée until smooth. Return to pot; add green beans. Bring to a simmer; cook until beans are tender, 5 to 8 minutes. Season again with salt; serve with hot pepper sauce, if desired.
Note: To freeze, cool chowder completely before transferring to airtight containers; leave 1 inch of space at the top. Defrost overnight in the refrigerator, then reheat over low heat (or in microwave).