In preparation for Willa’s birth I wanted to make easy freezer meals
The goal was Homemade meals with fresh ingredients That were easy to pull out of the freezer cook and eat. First thing I found was 20 SLOW COOKER FREEZER MEALS IN 4 HOURS. I made a double batch in February, one to “try” and one for when Willa was born. Most of these recipes we the adults have liked, but with my very picky kiddos its about 50/50 (okay 30/70). I have discovered I’m not a huge fan of the texture of crock pot cooked food. So going forward we will I will only use the meals we all loved from this list.
Making my own freezer meals!
So since the kids and I were not LOVING the crock pot meals I decided to make our regular favorite meals. One for that night and one for the freezer, most of the time including leftover it ended up being 2 for the freezer. Some of these have been great! Lasagna, enchilada casserole, pizza casserole… have been major wins! Chicken etouffee already over rice… not so great! Theses are all in tin foil pans… but we will talk about boil bags in another post.
3 lbs ground beef
1 onion chopped
1 bell pepper chopped
(I have also added carrots and celery to this as well, it is really good)
3 cans or jars cheap spaghetti sauce
3lbs small curd cottage cheese
3 lbs mozzarella cheese shredded
3 box over ready lasagna noodles
Dried Italian herbs
3- 9×13 tin foil pans
In large heavy bottom pan brown the ground beef, onion and bell pepper. Add garlic and herbs to meat mixture cook 2 min. Add sauce cook until hot.
In large bowl combine eggs, cottage cheese and more herbs.
In tin foil pans make your layers…. Sauce, noodles, cottage cheese mixture, mozzarella 1/4 cup cheese between layers…. repeat ending on sauce… add lots of mozzarella on top.
For tonight- cover in foil. Bake at 350 until noodles are done. Remove foil at end so cheese can bubble and brown.
For freezer- cover tightly in foil, write what it is and date it was made on foil. To use your frozen lasagna thaw in the refrigerator the night before. Bake @ 350 until noodles are done, removing foil at the end so the cheese will bubble and brown
Good with a salad and fresh bread.
I quad this recipe so I can have one for dinner and one for the freezer! My boys love this recipe, it is one of the few things that I KNOW the leftovers will get eaten
On the table in under 30 minutes.
Serves: 4 servings *double for my family*
1 cup uncooked elbow macaroni
½ pound ground beef or sausage
6 small mushrooms, cleaned and sliced thick
⅓ cup onion, chopped finely
1 (8 oz) can tomato sauce
1 package (3.5 oz) pepperoni, cut in half
1 teaspoon sugar
1 teaspoon dried oregano
¼ teaspoon black pepper
½ cup shredded cheddar cheese
½ cup shredded mozzarella cheese
Preheat oven to 350 degrees and lightly spray a 1½ quart baking dish with cooking spray
Cook macaroni according to the directions on the box.
Meanwhile, cook the ground beef, mushrooms and onions until meat is no longer pink
Drain meat if necessary
Drain macaroni and add back to pot, add beef mixture and remaining ingredients, stir well to combine
Transfer mixture to baking dish, top with cheeses
Bake at 350 for 15-20 minutes
2 lbs ground beef cooked or shredded chicken
3 cans mild enchilada sauce
1 30 count pack corn tortillas
Shredded sharp cheddar cheese
2- 9×13 tin foil pans
Add cooked meat to enchilada sauce. In tin pan layer… sauce meat mixture, tortillas, cheese. Repeat until pan is full ending with sauce then cheese on top.
For tonight- cover in foil and bake 350 for 45 min to 1 hour. Remove foil last 10 min so cheese will get bubbly and brown.
For freezer- wrap tightly in foil, write on top what it is and when it was made… freeze. Thaw in the refrigerator over night bake 350 until hot all the way through. Remove foil last 10 min so cheese can cook.
Serve with avocado, sour cream, salsa. Rice, beans and salad are good sides.
I have lots more recipes to write down as I do that I will publish them too. Enjoy!