As a parent, it is so important that your family eats a well-balanced meal. The problem is often time! When we are short on time the last thing we think about is cooking a full meal from scratch. So, parents may turn to the closest drive-thru window for a family meal. But, what if you didn’t have to turn to the drive-thru? What if you could simply defrost a previously made meal, cook it and serve it! Think it can’t be done? Here are some recipes that freeze beautifully!
FAVORITE CHICKEN TETRAZZINI
- 1 (12 oz) pkg. spaghetti pasta
- 1 (14.5) oz can chicken broth
- 4-5 cups cooked chicken, chopped
- 2 cans cream of chicken soup
- 2 cups sour cream
- one carton fresh mushrooms, sliced
- 1/2 stick butter
- 3 cups grated cheddar (I recommend sharp)
- 3/4 cup freshly grated Parmesan cheese
- freshly ground pepper
- sea salt & freshly ground pepper to taste
- Cook chicken (I roast at 400 covered for 45 minutes or until thermometer registers 165 degrees F). Chop and set aside.
- Sauté mushrooms in butter until soft. Season with salt & pepper.
- Cook pasta 7 minutes or until al dente. Drain, toss with a small bit of extra virgin olive oil; set aside.
- Mix soups, sour cream, and chicken broth until well blended.
- Stir mushrooms into the soup mixture.
- Add chicken, pasta, and cheddar cheese. Stir until well combined and evenly blended.
- Spray pans with Pam; spread tetrazzini in each pan.
- Sprinkle parmesan and paprika on top of each tetrazzini.
- DO AHEAD: If freezing, stop here and freeze before cooking. If cooking, go to the next step.
- Bake at 350 degrees for 45 minutes to an hour, or until edges begins to bubble.
Creamy Chicken Enchilada Casserole
- 2 cups cream of chicken soup can use 2 cans of cream of chicken soup instead
- 1 cup sour cream
- 1/2 cup milk
- 2 cups cooked chopped chicken
- 2 cups shredded jack or cheddar cheese
- 1/2 cup chopped onion
- 1 small can be chopped green chiles
- 1 small can chopped jalapenos OR 1-2 fresh jalapenos seeded and chopped (optional)
- 12 corn tortillas cut or torn into bite-size pieces
- Prepare your ingredients. Cook and chop the chicken. Shred the cheese. Prepare the “Cream of” soup, if you’re using homemade. Tear or cut the tortillas. Measure out the other things.
- Whisk together the soup and sour cream in a large mixing bowl. Then add the chicken, 1 cup cheese, onion, chiles, jalapeños, and tortillas. Stir well to combine.
- Transfer the mixture to a greased 9×13-inch baking dish or single-serve gratin dishes.
- Bake 1 hour at 350° until hot and bubbly. Adjust baking time for gratin dishes. Check after 30 minutes.
Large Family Cabbage Lasagna Freezer Meal Recipe
- Two Heads of Cabbage
- 10 lbs cooked ground beef (or turkey)
- 4 – 32.oz containers of ricotta cheese
- 10 large eggs
- 108 oz sugar-free spaghetti sauce (Walmart tomato sauce)
- 4 cups parmesan cheese
- 2 Tbsp garlic powder
- 2 Tbsp onion powder
- 20 cups shredded mozzarella cheese (you’ll use 5 cups in each cabbage lasagna)
For the lasagna cheese filling:
- Mix four 32.oz containers of ricotta cheese, 10 large eggs, 4 cups of parmesan cheese, 2 Tbsp garlic powder, and 2 Tbsp onion powder together in a large mixing bowl.
For the quick and easy meat sauce:
- I have recipes for big batch spaghetti sauce that can be made in the electric pressure cooker or slow cooker. On this freezer cooking day, I went even simpler as you’ll see in the following directions.
- Cook, drain, and crumble 10 lbs of ground beef (I used pasture-raised ground beef, but you use the best you have available).
- Combined 10 lbs of precooked ground beef mentioned above and a big 108 oz can of sugar-free spaghetti sauce. From what I’ve seen those big Hunt’s brand cans available at Costco or Walmart appear to be sugar-free. Mix together completely.
To prepare cabbage “noodles”:
- Gently peel the leaves of two cabbages into a large bowl.
- Rinse cabbage leaves.
- Place in a large stockpot and cover with water.
- Bring to a gentle boil
- Drain cabbage “noodles” and let cool in the colander while you prepare other ingredients.
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