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I'm going to be out of commission for a few weeks and so am trying to put some meals in the freezer. I've made a quadruple batch of the CI marinara sauce (an amazingly easy and delicious recipe, BTW) and enough meatballs to freeze four containers of meatballs and sauce, so DH, DD, or DS will only have to boil some noodles and make salads to go with it.

I'm thinking if I do the same with a chicken dish (maybe chicken and rice, or something Mexican?) and a pork dish, that would be enough meals to get us through, along with the ones that friends bring over. Also, that way we wouldn't be eating Italian every night (because I'm sure some of the meals people will bring will involve lasagna).

I can of course look through my cookbooks, but I've never been much of a casserole girl so don't have a lot of tried and true recipes of this sort. So if any of you have a go-to recipe that would fit that bill and freezes well, I'd sure appreciate it. Oh, and just FYI, my family isn't much into really adventurous cuisine (so any even remotely unusual ingredients wouldn't fly).

Thanks!

Emilie

Hi Emilie, I freeze both rice and pasta and my favorite homemade rice-a-roni. Black beans freeze beautifully. Almost all Cuban dishes freeze and reheat well, picadillo, Cuban pork roast and pot roast, ropa vieja, etc. CI's twice baked potatoes are great and with a salad could be a meal. Cook's Country has a nice freezer enchilada recipe made with store bought rotisserie chicken.

I recently made a zucchini and swiss chard ground beef pizza casserole in a 9X13 baking dish that was very good. We reheated the leftovers and they were just as good as the first day. I think it would freeze well. I'd made it shredded zucchini I had frozen, so I did not freeze it again (plus DH kept eating it the leftovers., so there wasn't enough to freeze). I would be happy to post this or any other recipe if you wish.

I would love the recipes for the enchiladas, Alina. And also the homemade rice-a-roni. I used to buy that (in years' past when I also bought Cool Whip -- now I'm a snob, according to DH:), but for better or worse, moved away from boxed things like that when I got more into cooking.

Also, I've made the CI twice-baked potatoes on numerous occasions, but it didn't occur to me that they would freeze well (I guess just because they're potatoes). Do you just put them in the oven straight from the freezer, or thaw them first?

Thanks so much!

Cooked things currently in my freezer: diced cooked pork for quesidillas and fried rice, tomato sauce/meatballs, soup (I make a ribollita that is really easy and everyone loves), CI ground beef tacos (for either taco night or natchos), and mashed potatoes and mashed sweet potatoes (both CI recipes)
The mashed pots I reheat on the stove or in the microwave, they get loose (scary loose) when first being heated then firm back up and sometimes I'll need to add some more hot milk/butter. But they freeze great!
Also, never underestimate the power of the supermarket rotisserie chicken. I will pick up rotisserie chickens and serve all the legs/wings hot then shred/slice the breasts for make your own wraps the next day, everyone gets what they want in their wrap. Or dice up the meat and reheat in a bbq sauce for hot chicken sandwiches.
Mac and cheese also freezes pretty well, quiche not so much but you can make up the pie crusts and freeze those.
Good luck!

Thanks so much for the suggestions, Jean. The CI mashed sweet potatoes is one of our favorite side dishes, yet I'd never thought to freeze it. I'm so glad you mentioned that!!

Emilie

Not sure which recipe you use for the twice baked potatoes, but here's the one I used. They were so good. I just bought some Yukons and Russets on sale, so I think I'll make some as soon as I make some room in the freezer (ice cream thngee in there now).
EXPORTED FROM LIVING COOKBOOK

TWICE-BAKED POTATOES WITH BACON, GOUDA, CARAMELIZED ONIONS AND SCALLIONS***** Servings: 8

To vary the flavor a bit, try substituting other types of cheese, such as Gruyère, cheddar, Fontina, or feta, for the cheddar. Yukon gold potatoes, though slightly more moist than our ideal, gave our twice-baked potatoes a buttery flavor and mouth feel that everyone liked, so we recommend them as a substitution for the russets. My potatoes were not the same size, so I used 5 instead of 4 and divided the filling evenly. Now I would cook and reheat them in my toaster oven rather than turning on the big oven.

Oven Temperature: 400°F

4 russet potatoes (7 to 8 ounces each), scrubbed, dried, and rubbed lightly with vegetable oil and poked several times with a fork
4 slices bacon minced (about 4 oz.)
1 medium onion , minced
1 TBS. brown sugar
6 oz. gouda cheese , shredded (about 1 ½ cup)
1 cup sour cream
4 TBS. unsalted butter (½ stick) ,softened
1 TBS. grapeseed oil
2 medium scallions , white and green parts sliced thin (about ½ cup)
1 tsp. kosher salt
Ground black pepper

Place potatoes in shallow microwave-safe baking dish. Microwave on high, turning potatoes every 3 minutes, until skewer can be inserted into and removed from potatoes with little resistance, 9 to 12 minutes. Remove baking dish from microwave; cool potatoes 10 minutes before using.

Or adjust one oven rack to upper middle position and preheat oven to 400° F.

Place potatoes directly on the rack flipping them over halfway through the baking process, baking them until skin is crisp and deep brown and skewer easily pierces flesh, about 1 hour. Transfer potatoes to wire rack and let sit until cool enough to handle, about 10 minutes.

Meanwhile fry the bacon in a small nonstick skillet over medium -high heat until crisp about 8 minutes. Transfer the bacon to a paper towel-lined plate, leaving the fat in the pan. Add the onions and the sugar to the skillet and cook until they are very soft and deeply browned about 20 minutes.

Following illustration below and using an oven mitt or folded kitchen towel to handle hot potatoes, cut each potato in half so that blunt sides will rest on work surface. Using a small dinner spoon, scoop flesh from each half into medium bowl, leaving a ¼ to ½ inch thickness of flesh in each shell. Transfer the potato shells to a large baking dish.

Mash the potato flesh with fork or rubber spatula until smooth. Stir in 1 cup of the cheese, sour cream, butter and sautéed onions and season with salt and pepper to taste, until well combined.

Spoon mixture into the potato shells, mounding slightly at the center. Sprinkle with the remaining ½ cup cheese and the crisp bacon. Brush potato skins lightly with grapeseed oil.

To Store: Cover the dish tightly with plastic wrap and refrigerate for up to 2 days or freeze for up to 1 month. (After the potatoes are completely frozen, about 4 hours, they can be transferred to a Ziploc bag to save space in the freezer.)

To serve: Adjust an oven rack to the middle position and heat the oven to 500 degrees. Seta wire rack over a foil-lined rimmed baking sheet. Lay the refrigerated or frozen potatoes on the rack and bake until the shells are crisp and the filling is heated throught 15-25 minutes. Sprinkle with the scallion before serving.

If serving right after making reduce the baking time to about 10 minutes.

Preparation Time: 20 minutes Cooking Time: 1 hour and 25 minutes Total Time: 1 hour and 45 minutes

Source: The Best Make Ahead Recipe page 62
Web Page: http://www.cooksillustrated.com/recipes ... docid=5171

Recipe Type: Alina's Adaptation, Bacon, Gouda Cheese, Onions, Potatoes, Side Dish, The Best Make Ahead Recipe

EXPORTED FROM LIVING COOKBOOK

RICE PILAF WITH ANGEL HAIR PASTA***** Servings: 8

We have it the first night and freeze the rest. My preferred method of reheating rice is to put it on a Pyrex pie plate, stir with fork and then spread evenly. Then cover with another pie plate of same size. It brings rice back to original.

2 oz. Angel Hair Pasta
4 TBS. Olive Oil (I used garlic olive oil)
1 Large Onion finely chopped
1 tsp. kosher salt
fresh ground pepper
4 Garlic cloves minced or pressed or Penzeys granulated garlic powder or to taste
1 tsp. cumin
1 tsp. coriander
pinch of allspice optional
1 1/3 cup Long grain white rice
2 cans 14.5 ounces reduced sodium chicken broth
½ cup Fresh Parsley finely chopped

Using kitchen shears cut pasta into ½" lengths. Set Aside.

In a medium saucepan, heat 1 TBS. of oil over medium heat. Add onion, season with 1 tsp. kosher salt and a couple of grinds of pepper. Cook, stirring frequently until softened and lightly browned, 3 to 4 minutes. Add garlic (or a couple of shakes of granulated garlic) and spices if using and stir.

Add rice, pasta and remaining TBS. of oil. Cook, stirring frequently until pasta is browned, 3 to 5 minutes.

Add broth, and bring to a boil. Cover, reduce heat to low and simmer until liquid is absorbed, about 15 minutes. Remove from heat and let stand 5 minutes. Add parsley and season with salt and pepper; fluff pilaf with fork.

To Freeze: Foodsaver in desired portions. Thaw in refrigerator. Reheat in the microwave for one minute, fluff then reheat for 30 more seconds if needed.

Preparation Time: 15 minutes Cooking Time: 25 minutes Inactive Time: 5 minutes Total Time: 45 minutes

Source: Adapted from Everyday Foods, 9/2007.
Web Page: http://www.marthastewart.com/recipe/rice-pilaf

Recipe Type: ALINA'S ADAPTATION, Pasta, Rice, Side Dish

EXPORTED FROM LIVING COOKBOOK

FREEZER CHICKEN ENCHILADAS Servings: 5

For successful Freezer Chicken Enchiladas, we began by freezing the rolled enchiladas and sauce separately; otherwise they turn into a mushy mess. Spraying the tortillas with vegetable oil cooking spray and briefly heating them helped make them pliant enough to roll easily. For authentic flavor, we pureed and “fried" the sauce until the flavor and color had intensified.
Use leftover cooked chicken or a store-bought rotisserie chicken in this recipe. We were sure to bake the enchiladas while they were still frozen, as defrosting them led to a dried-out texture once baked. Note that you won’t need 1½ cups of the cheese until you bake the enchiladas. Original called for only shredded Jack. We don't like heat, so we omit the pickled jalapeños. Serve with avocado, pickled jalapeños, shredded lettuce, and/or sour cream.

Oven Temperature: 325°F Yield: makes 10 enchiladas

9" X 13" Pyrex Baking Dish
29 oz. tomato sauce
1/2 medium onion , chopped
3 cloves garlic , minced
1 canned chipotle chile in adobo sauce
1 tsp. ground cumin
1 tsp. coriander
1/2 tsp. kosher salt
1/2 cup low-sodium chicken broth
1 TBS. vegetable oil
3 cups shredded cooked chicken
2½ cups Mexican Blend shredded cheese TJ's, divided
1/3 cup chopped fresh cilantro leaves
2 TBS. minced canned pickled jalapeños (optional)
10 (6-inch) corn tortillas
Cooking spray

TO MAKE AHEAD:

Blend tomato sauce, onion, garlic, chipotle, cumin, coriander, salt, and broth in blender until smooth. Heat oil in large nonstick skillet over medium heat until shimmering. Add tomato mixture, bring to boil, reduce heat to medium-low, and simmer until mixture is reduced to 3½ cups, 8 to 10 minutes. Transfer to bowl and refrigerate until cool, about 1 hour.

Adjust oven rack to middle position and heat oven to 300° F. Toss ¾ cup sauce with chicken, 1 cup cheese, cilantro, and jalepeños.

Place 5 tortillas on baking sheet and lightly coat both sides with cooking spray. Bake tortillas until just pliable, about 2 minutes. Working quickly, transfer one tortilla at a time to work surface, fill with ⅓ cup chicken mixture, and roll tightly. Transfer, seam side down, to large plate. Repeat warming and rolling process with remaining 5 tortillas. Place plate in freezer until enchiladas are frozen, at least 1 hour.

Place remaining sauce in freezer-safe container and press 2 layers of plastic wrap directly onto surface of sauce. Tightly wrap enchiladas in bundles of 5, first in plastic and then in foil. Freeze for up to 2 months.

TO SERVE:

Adjust oven rack to middle position and heat oven to 350° F. Defrost enchilada sauce in microwave on defrost setting, about 12 minutes.

Coat 13" X 9" baking dish with cooking spray. Arrange frozen enchiladas in single layer in baking dish and coat tops with cooking spray. Bake until tops of tortillas are just beginning to flake, about 20 minutes.

Remove dish from oven, top enchiladas with 1½ cups defrosted sauce, and bake 10 minutes longer. Sprinkle enchiladas with remaining 1½ cups cheese and bake until cheese melts and center of casserole is hot and bubbling, 3 to 5 minutes. Serve, passing remaining sauce and garnishes at table.

Preparation Time: 30 minutes Cooking Time: 45 minutes Inactive Time: 1 hour Total Time: 2 hours and 15 minutes

Source: Cooks Country 2/2006
Web Page: http://www.cookscountry.com/recipes/Fre ... =M00KSCM00

Recipe Type: ALINA'S ADAPTATION, Cheese, Chicken, Cooks Country, Jalapeno chile, Main Dish, Make-Ahead, Mexican Food, Onions, Poultry, Skillet and Casserole Dishes

CC's mini meatloaves freeze well. So do their California chicken burritos, sloppy joes, and slow-cooker pulled pork. Let me know if you'd like any of those. Also, if your library has CI's Best Make-Ahead Recipe, it is about half things that can go in the freezer.

I'd love the chicken burritos recipe, JesBelle. Thanks so much.

King Ranch Chicken Casserole from Homesick Texan is might good and freezes well. Not the one made with Campbells soup, the Slightly Fancy Pants version.
fitzie

Thanks so much, Fitzie. That one looks like a winner. Can you give me details on the heat index? I'm thinking with pepper jack, poblano, Ro-Tels, cayenne, and chile powder, it must be pretty hot. So I might lessen some of the spices and maybe leave off the Poblano, unless those are all really critical to the end result.