feeeed me!

[vernacular_life]

Okay all of you foodies -- share with me your fav recipies that can easily freeze and are semi-easy to prepare.  Its going to be Frozen Food Bootcamp the next week or two, and I'm looking to fill the freezer with  goodies.


Known goodies on my agenda:
-brownies
-spagetti sauce
-a couple of chicken sauce things that you serve over rice (like Louisiana Chicken)
-twice backed stuffed potatoes (stuffed w/ ham)

I don't want to go overboard with the casseroles, cause they start to get old after a while.

Share away!

Comments

[devi-pavarti.livejournal.com]

I have a really awesome chicken and asparagus enchillada recipe. Great for freezing in single serving portions. I'll send to you later, it's at home.

[tinksdust.livejournal.com]

The first things that come to mind are soup and lasagne.

[vernacular-life.livejournal.com]

I've got a few soups I was thinking of, but hoping to avoid lasenga because a) the lenthy prep time and b) I'll wayy overeat it :)

[lkell.livejournal.com]

in teh same vein as lasagna, but easier to portion things out ... stuffed shells. Just whip your cheeses, egg (and I throw in spinach together while jumbo shells are cooking. Stuff the cheesy goodness & freeze up in small freezer containers covered in sauce. Yum!

[spacedcowgirl.livejournal.com]

I was going to say stuffed shells with spinach - the iron in spinach is key - and it heats up really well.

You could also do some soups or stews or chili..

[lkell.livejournal.com]

also, quiche, meatloaf, chili (chicken or beef) and calzones (trader joe's dough, filling(s) of choice, bake & freeze) all freeze well.

[vernacular-life.livejournal.com]

ooho meatloaf! Calzones! Both of those are good ideas! Thanks

[rebelbets.livejournal.com]

What about red beans and rice? The prep is super easy, and it freezes great. Here's my recipe:

Red Beans and Rice

1 pound dry red kidney beans
1 bell pepper, chopped
3-4 stalks celery, chopped
1 large onion, chopped
2 tsp. salt
1/2 cup dried parsley
1 Tbsp. sugar
1/4 tsp. cayenne pepper
2 tsp. garlic powder
1 bay leaf
1 tsp. Cajun seasoning
1/4 cup oil
*1 can chicken broth (optional)
*1 yummy beer (optional)
*A ham hock, if you have it (I never, ever have one)
Sausage of your choice (I use the cheap smoked at Wal-Mart)

Soak beans in cool water overnight. The next morning, drain beans and rinse well. Throw them into your crock pot with all of your ingredients except your sausage. Cover with water. I cook mine on HIGH all day long, but my crock pot is as old as the hills. When I've fixed them in a new crock pot, cooking all day on LOW has been sufficient.

When you get home from work, or after 8 or so hours, stir your beans really well, mashing some of them as you can (they should be nice and soft). This will make your beans nice and creamy. Mashing is key. Add more liquid if necessary.

Chop your sausage into little disks and saute on the stove until nicely browned. Add the sausage to your beans (I add the sausage grease, too, as it's yummy), stir and you're set. Serve over steamed rice, and be sure to have plenty of cornbread on the side.

*The chicken broth and beer will add some nice flavor if you have them -- if not, no biggie. And I never add a ham hock because who the heck buys ham hocks? But my mom always does, so I figured I should include it. It adds flavor, anyway.

[vernacular-life.livejournal.com]

duh! how could I forget red beans?! thanks for the reminder.

That looks v similar to my crockpot RB. I'll throw in a little smoked ham if I can find it in the store, but not always.

Do you add both the broth and the beer? or one or the other?

[rebelbets.livejournal.com]

I almost always add the broth. I'll add the beer, too, if I have it around, but I often leave it out.

[janaya.livejournal.com]

a super easy, surprisingly WHOA delicious recipe is to cook 2 cans of black beans (undrained) with two small containers of salsa verde. i cook it in the crockpot with four chicken breasts until the breasts are done - a few hours or so depending on your crockpot. Then I pull the chicken out and shred it with two forks and mix it back in. I serve it over rice, and/or topped with cheese, avocados, corn chips. It's really freakin' good. :D