So I usually ban any freezer recipe that has condensed soup in it, opting instead for making my own white sauce, but working full time and still running my two online stores and two blogs got to be too much, so I caved. Hubby is skinny as can be, but he eats crazy amounts of food, and I needed to pack the freezer fast so, I made several casserole-type meals most made with Cream of Mushroom soup.
A hit? Not really. I won’t take the shortcut again, but here’s what I made.
- Meatballs from – Fix, Freeze, Feast: More than 125 recipes to prepare in bulk and by the serving – mom made large ones using an ice cream scoop to portion them. I made cookie-scooper sized ones. They cook faster, reheat quicker, and are easier to pack for my husband (he works a 24-hour shift, so I pack lunch & dinner for him).
- Mashed Potatoes from – Fix, Freeze, Feast: More than 125 recipes to prepare in bulk and by the serving – LOVE these and always have them in the freezer. Instead of butter and milk, I use cream cheese and egg. Makes for the most delicious and rich potatoes that stay together when frozen. I put them in quart freezer bags for quick packing and reheating in the microwave. You can also put them in a casserole dish and bake them. A meal of mashed potatoes, meatballs, and gravy is a hit with hubby, but I also make a sweet & sour sauce and barbecue sauce so they’re more versatile.
- Breakfast sandwiches (my recipe based on Mc Donald’s Egg Mc Muffin) – I put one in the refrigerator the night before hubby goes to work and they are thawed by morning – 60 seconds in the microwave and he’s out the door. I toast 24 English Muffins and brush them with melted butter. I freeze them while I make 24 folded eggs (scrambled eggs kept together instead of scrambled in the traditional sense). Fake sausage (my hubby the meat lover prefers the vegetarian option because regular sausage gives him tummy issues :), a slice of cheddar cheese, and they’re put in ziplock bags and then into the freezer.
- Chicken Divan from – The Freezer Cooking Manual from 30 Day Gourmet: A Month of Meals Made Easy – Too much mayonnaise and I had to make double to sauce it called for. It would have been much better with chicken flavored white sauce (so say the meat-eater, I didn’t try it). I precooked the chicken in chicken stock, and it came out moist and flavored – they all agreed that this step added a lot of flavor to the dish. Bed of rice topped with cheese, broccoli, sauce, and cooked chicken. Won’t be making this one again.
- Chicken Tetrazzini from – The Freezer Cooking Manual from 30 Day Gourmet: A Month of Meals Made Easy – Too much mayonnaise- Spaghetti noodles, Cream of Mushroom soup, broccoli and a minuscule amount of Parmesan cheese. Again, this may have been terrific if I’d made it with their chicken-flavored white sauce, but the Cream of Mushroom soup overwhelmed the taste.
- Chicken Ziti from – The Freezer Cooking Manual from 30 Day Gourmet: A Month of Meals Made Easy. Massive amounts of Ricotta Cheese, spaghetti sauce (we cheated and used prepared), ziti noodles, chicken (a few without meat for me), and parmesan cheese (not in the recipe, but really, no Parmesan cheese?). This one was good, but then, how can you go wrong with it?
My hubby isn’t very picky. He’ll eat anything I make, but I’m going back to the more gourmet and less volume cooking. The meatballs were a hit as usual. Sorry, I can’t post the recipes as they’re copyrighted. 🙁
The best recipes are from the Fix, Freeze, Feast: More than 125 recipes to prepare in bulk and by the serving – I HIGHLY recommend this book.
In this cookbook where the meatball and potato recipes are from and lots of other fab recipes.