Thanks to the Queen of Freezer Meals, Robyn Bailey for these sites that she uses.
Here are couple more tried and true recipes for easy prepare-ahead meals that can be frozen.
The first is a chili cook-off winner from LDS Living. I have made this several times and it is a great fall/winter meal with tortilla chips or French bread.
White Chicken Chili
2 boneless skinless chicken breasts (can use leftover rotisserie chicken)
1 (8 oz) can green salsa (or green chiles)
1 onion, chopped
3 C chicken broth
2 cans beans any variety ( I used 1 white, 1 kidney), drained
1/2 tsp granulated garlic
1 tsp chili powder
2 tsp ground cumin
1 tsp dried oregano
1 tsp kosher salt
1 C sour cream
1/2 C chopped cilantro
- Combine all ingredients except for the sour cream and cilantro in a slow cooker.
- Cook on LOW for 6-8 hours, HIGH 3-4 hours.
- Remove cooked chicken from pot, shred into bite-sized pieces, and return to chili. (Can be frozen at this point. Let it cool and put in freezer bag)
- Stir in sour cream and fresh cilantro.
- Serve with tortilla chips or corn bread.
-Heather Cheney, Hillsboro, OR
A good stew is also a good meal to take to families. The secret to a great stew is the broth and the seasonings. This recipe makes a lot-enough for your family and another so adjust amounts as you need to.
1 onion coarsely chopped
12-16 frozen meatballs cut into quarters-turkey, Italian or homemade (I get a big bag from Costco)
1 small turnip/rutabaga peeled and cubed
1 ½ cup peeled carrots cut into bite-sized pieces
1 ½ cups frozen peas (or vegetable of your choice)
2 med potatoes, peeled and cubed into bite size. (can add beans instead if you prefer.)
2 tbsp vegetable oil
4-5 cups beef broth (canned or use 4 tsp. Tone’s Beef base and water)
4-5 tbsp of flour
Salt and pepper to taste
1 tsp oregano
1 tsp rosemary
1 tsp sage
1 tsp thyme
1 tsp mint flakes
In a large pan, sautee onion in vegetable oil until translucent. Add meatball quarters and sautee until brown. Add broth and vegetables and simmer until just tender. Spoon some of the broth into a small bowl and allow to cool a little before adding flour and making a smooth paste. Add a little more broth to the bowl to liquid consistency. Pour back into the stew stirring all the while and allow to thicken. Add seasonings, and simmer a few more minutes. Taste before adding salt as the broth may be salty already. If you are going to freeze the stew, leave the lid on, turn off the heat and allow to cool before putting into containers or freezer bags.
Serve with bread.
Here is a recipe for a very easy dessert much loved by my family to go with any dinner:
Heat oven to 350 deg. F.
1 cube butter
1 cup flour
1 cup sugar
1 cup milk
1 tbsp. baking powder
1 16 oz can peaches
This makes dessert for about 4-6 and can be expanded to 1 ½ cup/cube of everything and a large can of peaches.
Cut butter into pieces and put in the bottom of a 9×13 pan and place in the oven to melt. Mix together in a bowl, the flour, sugar, baking powder and milk stirring to make a batter. When butter is melted, remove from oven and pour batter into the pan on top of the butter. Drain the can of peaches, reserving the juice. Pour the peaches evenly on top of the batter. Pour the juice over the peaches and batter. Bake at 350 deg. F. for about an hour. Top should be brown and bubbly round the edges. Great served with a scoop of ice cream or whipped cream. Can be eaten warm or cold.