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Once A Month Cooking Whether you cook for a month or just double your dinners, this is the place to share ideas.

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Old 02-06-2007, 04:42 AM
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Favorite Freezable Meals

What are some of your favorite dishes that can be prepared ahead and frozen for later?
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Old 02-06-2007, 05:10 AM
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It's easy enough to freeze the meat and sauce for things like Goulash or Pork/Chicken Paprikas.

Teriyaki Pork Chops (bensmom526's recipe) also would freeze really well.

Spaghetti sauces of all kinds and chili freeze too.

If you are freezing whole casseroles, don't cook the pasta completely or you will wind up with a gluey mess
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Old 02-06-2007, 06:28 AM
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Poppy Seed Chicken

1 1/4 tube Ritz crackers, crushed
1 package boneless chicken, cooked and then diced
1 stick butter or margarine
1 can cream of chicken soup
1 tablespoon poppy seeds
garlic powder, salt, and pepper to taste

In a 2 qt casserole, melt butter. Add 1 tube crushed crackers to form a crust. In bowl, add the rest of the ingredients. Stir and pour into casserole. Bake at 350 degrees until hot and bubbly.

Other things that can be frozen are:
Tuna Casserole
Macaroni and cheese
Baked Ziti, I got this recipe from Rachael Ray
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Old 02-06-2007, 08:19 PM
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My husband is kind of picky sometimes and one of the things he is picky about is freezing things(he thinks you shouldn't do it) plus he hates leftovers. However the other day I made a large batch of frozen pancakes and frozen french toast and he said they were good and he couldn't even taste a different from fresh. I think that he was suprised.

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Old 02-06-2007, 09:02 PM
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I always make an extra lasagna to keep on hand in the freezer.

I also make a double batch of my Hashbrown casserole. Make it, put it into a dish and freeze it without cooking it. Take it out of the freezer and thaw before baking it. 1 hour at 350*. Yummy!!!

Hashbrown Casserole

1 can of cream of chicken soup
2C. extra sharp Cheddar cheese, shredded
1/2C. melted butter
1 small onion, diced fine
1 tsp. salt
1/2 tsp. black pepper
2lb. bag frozen shredded hashbrowns--THAWED--Important!!

Spray a 13 x 9 dish with non-stick spray

In a bowl, combine all ingredients except potatoes + save a little cheese to sprinkle on top

Gently fold in potatoes into mixture and pour into prepared pan.

Sprinkle with leftover cheese.

Bake at 350* for one hour. If you want a crispier top, stick it under the broiler at the end of baking.


I also make chili and veggie soup ahead of time and freeze it.

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Old 02-09-2007, 06:32 PM
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I freeze everything, I don't like how pasta turns out when defrosted and reheated, but otherwise the sky is the limit.

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Old 02-09-2007, 06:49 PM
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Do any of your freeze dishes w/ potatoes in them? I've read that they freeze fine on some sites, and others say not to freeze them because when you thaw them the texture is no good.

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Old 02-09-2007, 06:57 PM
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I've frozen meals with potatoes in them and they've turned out ok but maybe it's in the defrosting method, overnight in the frige fine but micro different? I guess it depends on how much of a hurry you are in for the meal.

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Old 02-09-2007, 07:12 PM
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I've had good luck freezing food with potatoe chunks in them. I agree that slow thawing is the way to go then the potatoes don't mush.

I've also had good luck freezing chicken & noodles, gently thawed and reheated on low with some extra broth.

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Old 02-11-2007, 07:13 AM
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Debora, can the poppy seed chicken be made with less butter? Any estimate on how much of the spices "to taste" that you put in? Especially the garlic, I could figure the others. Sounds deliscious.
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