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This rainbow of a low fat meal can be served as is for a delicious low-carb option, or pour over rice or wrap in a flour tortilla for a family-friendly favorite.
Allow time to defrost in the refrigerator or defrost in microwave until softened. Transfer from containers to large skillet and simmer until thoroughly cooked.
Serve over rice or in a wrapped in a flour tortilla, garnish with cheese.
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I work full time (outside the home) and have four children (7yrs, 5yrs, and the twins are 14 months). What I need (besides in house help) is meals that I can fix and freeze. I found a few sites, but the recipes are a bit bland and or higher $$ cuts of meat. Any help would be a lifesaver! Thanks all!
Some ideas are: chili, lasagna, beans and ham with cornbread, sweet potatoes, tuna noodle casserole, vegetable soup, meat loaf, mashed potatoes & gravy. You can freeze bread and it will remain fresh as long as it's covered well and make sandwiches in advance, You can fry your hamburgers up in a multiple supply and place them in a Ziploc baggie to store. When ready to use, let water run over them and heat up in a microwave covered with a damp paper towel. The burgers are not dry and still tasty. This applies to left over meats too. Make egg salad or tuna salad for sandwiches with soup. Have you considered baked potatoes? You could bake them in advance and add some frozen broccoli, bacon bits, butter, salt and pepper and cheese over it while the potato is being warmed up. With a microwave, it takes little time to prepare potatoes. We enjoy breakfast foods for our supper at times and I've made pancakes up in advance and they freeze well. Put wax paper between each one and they'll separate better. Make up some hard boiled eggs to go with the pancakes in advance. Hope this helps you.
Here's an idea I've used:
When you do cook, make a double batch and freeze one to eat later. Slow-cookers (crock pots) are ideal too. Put the meal in the pot in the morning, by evening, it's ready to go. There are many 30-minute menu ideas on the internet too. Rachel Ray has a few cookbooks out there. You can find information about converting a regular recipe to a slow-cooker one on the internet also. I hope this helps some. Good luck to you.
One of my favorite cook books is:
Make-Ahead Meals by Jean Pare
It sounds like exactly what you are looking for. The book has a multitude of recipes that tell how to make the recipe, what you can do to prepare ahead and how to freeze/reheat. Most of the recipes make very large batches although you could adjust the recipes to your needs and amount of freezer storage. There is also a portion that tells you how to assemble a starter (browned ground beef and onions, marinated chicken or beef, etc.)and use in a variety of recipes. One of my favorites in the book is a meatball recipe where you bake a large batch of meatballs, flash freeze, and thaw and reheat for meals. I use it in spaghetti, sweet and sour meatballs, bbq meatballs, and meatball subs. Another recipe I want to try is a biscuit recipe where you assemble about 40 or so at a time and flash freeze. You can then bake as many as you need from a frozen state.
Crock pots are also wonderful and safe. Could there be a freak fire? Yes but I have never heard of that happening. Also crock pots heat up to a high temp quickly so there is no concern about bacteria or other food concerns. Obviously you would be able to tell if your food was not cooked properly by sight, smell, and internal temp. Just make sure your crock pot is in working order!
You could have packages of browned ground beef in the freezer. then this recipe would go very fast when you get home.
Ground Beef Stew
Brown 1 # ground beef in skillet
Add 1# sliced potatoes, (3 cups)
1 med onion, sliced
4-5 sliced carrots
1 1/2 tsp salt, 1/8 tsp pepper, 1/4 tsp thyme
1 beef bouillon cube and 1 1/2 cup boiling water.
Cover and cook 15 minutes.
Add 1/4 cup catchup, and cook 10 minutes.
Combine 2 TBLS flour with 1/4 cup water and add to thicken, cook about 5 mins.* I don't always add the flour because it is already thick enough.
Fix, Freeze and Feast, by Neville and Tkacsik (great cookbook!) from Barnes and Noble. I spent one Saturday making chili, 2 pans of lasagne, manicotti, chicken parmesan, tequila-lime chicken each, two full Greek/Mediterranean chickens and pork chops. I've tried all the recipes and so far, so delicious. Totally saved time and money as I shopped at our neighborhood Woodman's market. There are shopping lists in the book and all kinds of handy tips to assist in the art of pre-freezing your meals. Good luck!
I just found a great meatball sub recipe for the crockpot. It's super easy!
Put 6 oz Italian tomato paste, 3/4c water & 1/4c brown sugar in crock pot & stir. Add 2 sweet onions that have been halved and sliced, then add 1 pck frozen Italian meatballs. Cook on low for 6-8 hours, spoon onto hard Hoagie rolls, sprinkle with shredded Mozz. cheese!
My husband has requested these for Superbowl Sunday!
Hi Amy, you could try the yahoo group frozen assets, they offer great info on preparing food on a budget to prefreeze! Hope that helps, Susan
One tip is to buy hamburger or ground turkey & brown it all at once & freeze in amounts you would need for your fanily. 1 mess to clean up. Great for any quick meal. Hope this helps.
I am looking for recipes for dinners that can be put in divided plates and frozen. Any ideas? My parents have take out every night. I want to make it so they can put the dinner in the microwave, still be eating healthy and not much effort on their part.
Thanks for your help!
I live alone and always have leftovers. I put them in divided dinner plates and throw them in the freezer. You could easily cook extra for your family meal and make them TV style dinners.
I did this one time when needing fast healthy meals for my family of 5. I actually went to the Dollar store and bought covered plates that would go into the freezer. Then at random cook a large amount of something. Like a roast, carrots, potatoes one day, part it up into meals. Then one day cook up a pot of chili, or homemade hamburger helper type , we like it spicy. Each day cook what you like, or you can cook it up for your parents, then put it into the divided plates, push all the air out, and cool it. Then freeze. Now I also, arranged in the freezer a certain way, because they all looked alike. And made a list of a menu plan, or you can put numbers on each plate for your list, someway show a menu to choose from. You must thaw the frozen plate out ahead of time, about an hour sitting on the counter. If you put it right in frozen, it will over cook the food inside. So thaw it, then put in the microwave. My kids and husband really loved this, because they didn't all have to eat the same plate, they got a choice, and it felt like choosing at a restaurant. Plus, it helped us watch our weight. This is not a complicated or hard job to do, and it is rewarding when you have that healthy, hot, and affordable meal sitting on your table.
Take a really good look at the frozen food section of your local grocery store ! LOTS of choices there. (only yours won't have all the additives and salt) :)
Mashed potatoes probably won't work very well on a plate, but it works well to freeze them in Ziplock bags. I use sandwich size bags, fill them, and press as much air out as possible. Make them flat so they will stack in the freezer. When you are ready to use them, thaw them enough to get them from the bag to a bowl. Heat through in the microwave, then whip them up. Yes, when you take them out of the microwave, they will appear very watery. But if you beat them with a fork, or your mixer, they will fluff up and look and taste just like fresh. I cook 10 pounds of potatoes at a time, and freeze them for days when I am throwing together a quick dinner.Just write the date on them with a sharpy, so that you can use the oldest ones first. I made the mashed potatoes for our Thanksgiving dinner on Monday night and we had some of them for our dinner, and I froze the rest. I took them out on Thanksgiving morning, and heated them in the microwave, fluffed them up, covered the bowl with foil, and set them in the over with the turkey to keep them warm. My husband had smoked the turkey in the smoker-grill on Tuesday, and sliced it onto a platter.Most of my salads, stuffing and pies were done earlier in the week. This was the least stressful Thanksgiving Day I have had for a very long time.
Harlean from Arkansas
When my children were still at home, I cooked huge batches of soup, stew, casseroles, chili, etc. I froze them in Styrofoam bowls so when they came home from school, they could pick one, put it in the microwave, run upstairs and change to work clothes, come down and get bread and a glass of milk and have supper before going out for chores, fieldwork, etc. I also made TV type dinners in divided Styrofoam plates whenever I had enough leftovers. Since I worked in the evenings, this was handy for my husband and kids. I didn't have problems with anything - different types of meat, noodles, macaroni, potatoes, rice, vegetables. I'd also have a baking day, making buns and different kinds of cookies. Then I'd make a variety of sandwiches (summer sausage, cold meats, meat loaf, beef roast, ham, etc.) and make lunches in zip lock sandwich bags - a sandwich and 2 cookies, always varying the selection. When they went to the field, they could just grab a bag from the freezer and go. The possibilities are endless! I have a seasonal restaurant and we just closed so yesterday I fried up all the hamburger patties and made hamburgers (on toasted buns), cheeseburgers, double cheeseburgers, 1/4# burgers, bacon cheeseburgers, etc. After chilling, they go into individual Ziplock bags and now we have them for quick winter meals. My grandson loves to grab one and "nuke" it when he comes over. I matched up all the stray burgers and buns so we have quite a variety! Same thing with chicken fillets, etc. Your imagination is your only obstacle! Add some veggie sticks, fruit, whatever is handy and you're done!
I agree with and have done most of what has been already offered here and they all are great...however, one of my favorite frozen meals...for individual servings...take a chicken breast, sliced carrots, potatoes, zucchini, etc...any favorite veggie can be used...even tomato...Season with you favorite seasonings wrap into packets and freeze. When ready to use...take out of freezer...bake for about 30 minutes at 350 degrees....serve with a nice garden salad and enjoy!
I've made pot pies- chix and turkey. Purchase 'pot pie pans' at any grocery store at least a dozen. Make any pot pie, macaroni n cheese, spagetti etc recipe and portion in your pans. Freeze individualy and then bag together remember to mark whats in the bags. For chix or turkey pot pies make a double pie crust recipe and cut circles out to fit over the filling. No need to precook just pop in the oven and bake for 30-60, of course this is for metal pie pans. If you can find the paper pans do the same just microwave. If you want to be really frugal you can wash the metal pans and reuse them several times. If you can find the book- Make Your Own Groceries by Daphne Metaxas Hartwig, she has lots of recipes and ideas for freezer to oven dinners. The library is also a great source for recipe and idea books.
Here is a recipe for frozen burritos that can be prepared in bulk and frozen to be baked when needed and what ever quantities desired. Seems to be easy, economical, delicious, & nutritious.Here is a link if you want to watch a video on the preparation of these burritos.
Frozen Burritos by Kathy Oaks
Salsa, as desired
Shredded cheddar cheese, as desired
Prepare Beforehand (Recipes Below):
Tear off a square-sized piece of tin foil. Place tortilla in the center.
Spoon layers of Spanish rice, pinto beans, chicken mixture, salsa and shredded cheese into the center of the tortilla from top to bottom (Use as much or as little as you would like).
Fold over the top, then fold over the two ends, and then roll all the way up. Roll the burrito in the tin foil from one side to the other and fold over the ends. Store four burritos in a gallon-sized freezer bag.
To serve: Cook foil-wrapped frozen burritos at 350* for about 30 minutes. Unwrap from foil and top with lettuce, sour cream and salsa.
2 cups rice
4 cups water
4 chicken bouillon cubes
1/2 can tomato sauce
Salt and pepper to taste
Fry rice and onion in oil until brown. Add the rest of the ingredients and bring to boil. Cover and let simmer 20 minutes.
6 cups dry pinto beans
12 cups water
10 cloves garlic
2 teaspoons salt
1 teaspoon pepper
1 onion, finely chopped
2 tablespoons olive oil
Combine beans, water, garlic, salt and pepper in a crock pot and let cook all night. The next day, sauté onion in oil and ladle in beans with juice and fry. Mash with a potato masher and cook until they are the consistency you prefer. You may need to add more water. This will make 30 or more burritos.
1/4 cup olive oil
12 chicken breasts, cooked and shredded
2 bags match stick carrots
1/3 cup taco seasoning mix
1/2 cup salsa
1/2 cup water
Fry everything together until carrots are tender. Use for tacos, mini chimmies, burritos or taquitos.
I am in search of easy dishes that can be cooked and frozen to enjoy later.
Tina from Somerset, KY
I always freeze spaghetti sauce. Reheats great, thaw for a few hours, and simmer. (doctor-up jarred sauce with meat, and veggies.)
I also freeze homemade soup after I cook in a crock pot all day. Add beef stock, meat (small cubes) any type of veggies, onion and spices. Enjoy the first day, and freeze in several containers. if the frozen soup is too thick after you defrost it, add two cups of water, and one bouillon cube. Presto! Instant meal when served with bread and salad. Cook noodles separately, and add last, otherwise, the noodles absorb all the liquid, and it will be gross.
Have fun. The most important thing, purchase good freezer containers, and then place in a freezer bag. Freezer burn is quite nasty.
I overcook so as to have leftovers. My oldest son has left the nest and I still don't know how to cook for three so I cook just like I used to and freeze the rest. I use the rubbermaid rectangle dishes and freeze everything from hotdogs to fried okra. He says everything tastes great. Good luck!!
You can freeze a pot of chili! It is even better after freezing and reheating. Just let it thaw a bit overnight in the fridge, then reheat slowly on the stove.
Check out these web sites...
I love the friendly freezer group. It is a yahoo group that is very very active and there is a website that is owned by the group owner. I forget it exactly because I have it attached to all the emails i get I think it is friendlyfreezer.com but do not know for sure. Do look it up on yahoo groups I am sure that you will find it. The website has all the information you need to get started
I live alone but enjoy cooking large amounts of whatever I'm cooking. One of my favorite things to cook and freeze is beef stew, and it freezes well in quart-size freezer bags. This also works well for all kinds of soups and stews, chili, picadillo, etc. Don't pack the bags too full, get all the air out and they'll lie flat in the freezer. I usually put the bag on a plate or bowl and thaw in the microwave, then dump out of the bag and heat in the same plate/bowl.
All kinds of food works out well to freeze... grilled hamburger patties, meat loaf, etc. As monnat96 mentioned, it's very important to avoid freezer burn. Getting all the air out of the container is essential for this reason. Happy cooking!
Does anyone know what recipes and/or foods can be frozen?
By Sharon from Newark, CA
You can freeze just about any cooked meal! I cook up ahead things like lasagna, soup, casseroles, pasta and pasta sauces (freeze the sauce and pasta separately) and place all in individual portion freezer containers.
I also freeze single serving package raw meats.
All kinds of raw fruits and veggies can be frozen. Just Google 'freezing fruits'/'freezing vegetables' and you'll find all sorts of information on which can and can not be frozen and how to prepare the ones that do need preparation for freezing.
I chop things like onions, bell peppers, etc and place them in their own containers for future recipes to cook.
Fresh herbs freeze well for future cooking too.
Bread, bagels, biscuits, etc can also be frozen. Just be sure they are tightly wrapped with plastic wrap and, for extra insurance, foil too.
I am certain others here at ThriftyFun will pipe in with more information for you. ;-)