The Freezer Meal Frenzy

I am getting together with two friends on Saturday to put together several different freezer meals. I don't do this very often with friends, but am looking forward to the fun and fellowship that being together offers. To cut down on confusion, I offered to do all the grocery shopping and then we will just split everything 3 ways.

Here's what we are making: (click on the title to go to recipe)
Snack Crackers
Lasagna
Parmesan Chicken Sticks
Chicken Enchilada Casserole* recipe below

The snack cracker recipe makes a huge batch. So I bought two bags of oyster crackers (12 oz. each) and already mixed them up. Even though the recipe calls for 20 oz of crackers, the extra 4 ounces don't seem to make any difference. My daughter Marissa said, "We need those extra 4 ounces--these are GOOD! I divided the crackers 3 ways and hopefully my kids won't eat our part all today. :)
For the lasagna, we are going to make 9 pans (9x9) size.
For Parmesan Chicken Sticks, we are going to make 3 bags (2.5 pounds each).
And for the Chicken Enchilada Casserole we are going to make 6 round (9 inch diameter) pans.

Chicken Enchilada Casserole:
For 6 pans
12 flour tortillas (10 in. size)
9 cups chicken, cooked and diced
126 ounces of cream chicken soup, undiluted*
3 c. shredded cheddar cheese

Assembly directions:
1. Place 1/2 c. soup in the bottom of each 9-inch pan. Spread to moisten the bottom.
2. Tear tortillas into strips. Place a layer of tortillas on the bottom of each pan.
3. Layer chicken (a little less than 1/2 cup).
4. Pour 1/2 c. of soup over the chicken.
5. Repeat the layers, ending with soup.
6. Sprinkle cheese over the top.

Freezing directions:
1. Wrap tightly with freezer paper, foil or place in 2-gallon zip lock bag.
2. Label with cooking directions:
To serve: thaw and bake at 350 degrees for 20-30 minutes. To bake from frozen stage, add 10-15 minutes extra baking time.

* I don't use that much soup. I use about 1 1/2 cups for each pan, so for 6 pans it would be about 72 ounces. I also use half homemade white sauce and half cream chicken soup. Here is a recipe for white sauce. This is a way to save money and sodium!

I've already cooked all the ground beef/turkey (I used half and half). I'm thinking that we may have left over meat which we will freeze and use for chili or spaghetti.
Next, I am going to cook and chop the chicken for the casserole. Having the meat cooked will help tremendously.

Back to the kitchen!

Italian Meatloaf--freezer meal

I get really excited about freezer meals. They are so handy on a busy day or a day when a gal just doesn't feel quite up to cooking. A few tips on freezing...

• Use heavy duty foil over top a layer of Saran Wrap. Or for some things you can wrap in foil, then place in a freezer ziploc bag.
  
• Use a permanent marker to label the dish with what it is, the date it was made and cooking instructions. This saves time and removes the possibility of "mystery meals".
• Make a simple chart or list of what you currently have in the freezer. I made one for my aunt this time so she doesn't lose any (or better yet, so she doesn't find something over a year old shoved back in the depths of the freezer! Yes, I speak from experience.)
  

This is a yummy recipe.

Italian Meat Loaf

1 egg, beaten
1 can (8 oz.) tomato sauce, divided
1/2 C. dry bread crumbs
1/2 C. finely chopped onion,
1/2 C. finely chopped green pepper
1 tsp dried oregano, divided
1 tsp. salt
1/8 tsp. pepper
1-1/2 lbs. ground beef (I sometimes use half gr. beef and half gr. sausage)
1/2 C. shredded mozzarella cheese
2 Tbsp. grated Parmesan cheese

In a bowl, combine the egg, half of the tomato sauce, bread crumbs, onion and green pepper, ½ tsp. of oregano, salt and pepper. Add beef; mix well. On a large piece of heavy-duty foil, pat meat mixture into a 14-in.x8-in. rectangle. Sprinkle cheeses to within 1/2 in. of edges. Roll up, jelly roll style, starting with a short side end peeling foil away while rolling. Seal seam and ends. Transfer to oven safe 9-in.5in.x3-in. loaf pan. In a bowl, combine the remaining tomato sauce and oregano. Pour over meat loaf.

Freeze wrapped in heavy duty foil. Thaw and bake at 350 degrees for 60-90 minutes or until tests done.

Lasagna--Freezer Meal

While at my Grandparent's home, I made freezer meals. I make them almost every time we go. They go a long way in helping my aunt who works full time and takes care of Grandpa and Grandma. I love it that I can do something to help them out. Living far away has it's disadvantages. Anyway, I thought I'd share some of the recipes that are tried and true favorites. I think I'll spread it out, to add to the fun and to bring you back looking for more! :)

Before I share tonight's recipe, I'd like to mention Mrs. Pear's blog. I found her through Making a house a home. I've just read the first 5 or so entries, but I really like it and her. She likes making freezer meals and she loves Crayola's (which I'll tell you about in another post). If I find out that her favorite color is orange (which I'll tell you about in yet another post), then I'll know we are long lost sisters, twins or something of the sort.

The best thing about this lasagna recipe is that you don't cook the noodles. Isn't that the worst part of making lasagna? Don't give into the madness ladies. Follow this recipe for yummy goodness right from your freezer.

One Step Lasagna

1 lb. ground beef
9 pieces of lasagna
32 oz. spaghetti sauce
12 oz. or 3 c. mozzarella shredded cheese
¾ c. water
1/3 c. grated Parmesan cheese
1 tsp. basil
1 tsp. oregano
12 oz. cottage cheese
1 egg beaten

In a skillet, brown beef; drain. Stir in spaghetti sauce, water, basil, and oregano. Simmer 10-15 min. In a small bowl, combine cottage cheese and egg. In an ungreased 13x9 pan, layer one third of the noodles, one third of the cottage cheese mixture and one third of the meat sauce. Sprinkle some mozzarella cheese. Repeat the layers twice ending with the mozzarella cheese. Sprinkle with Parmesan cheese. Cover with foil and bake at 350 for 30 minutes. Uncover and bake for another 30 minutes. Let stand 15 minutes before serving.

To freeze: Before baking, cover with heavy duty foil and freeze no longer than 6 months. Let thaw before baking.

For my grandparents and aunt, I triple the recipe and instead of 13x9 pans, I use 9x9 pans. I also only do two layers ending with the mozzarella cheese. It makes a lot of pans.