Freezable meals are all the rage on Pinterest. Shoot, they are all the rage in my house. For just a few minutes of extra prep work on a night that I’m already making dinner, I can save an hour in the kitchen in the future. Now, consider making seven batches of the same meal. Sure, it’s a significant amount of extra prep work. But then, what if you traded six of the extra dishes for meals that your friends made? You’d have a week of meals, new recipes to share with your family, and very little prep work for the rest of the week. Sounds great right?
Welcome to the concept of the Fix ‘n Freeze Food Swap.
Here are a few helpful hints:
Tuscan Sausage Soup, recipe provided by and prepared by Katie Harding
Serves 12 (or three family-sized batches)
Ingredients:
2 pounds breakfast sausage (such as Jimmy Dean's)
3 medium onions, chopped
4 tsp. minced garlic
2 bay leaves
6 medium yukon gold potatoes, diced
10 tsp. bouillon (I like the "Better than Bouillon" brand)
2 quarts + 2 cups of water
4 cups kale, de-ribbed and cut into a chiffonade (thin ribbons)
2 cups of heavy cream
Directions:
Brown and crumble sausage in your largest stockpot/dutch oven. Drain and set aside. Place onions and bacon into pot and cook over medium heat until onions are translucent. Add garlic and bay leaves and cook for one minute. Add chicken bouillon, water, and potatoes and bring to a boil over high heat. Reduce heat and simmer for 15 minutes. Add remaining ingredients and simmer for five more minutes. Remove from heat and allow to cool, stirring occasionally. Ladle into gallon ziploc bags or spill-proof containers and freeze.
To prepare from frozen: Place frozen soup in refrigerator to thaw 24 hours. Reheat on stove top or microwave and serve!
Poppyseed Chicken Casserole, recipe provided by and prepared by Katie F.
Ingredients:
Rotisserie Chicken
2 cans of cream of mushroom soup
1 cup of light sour cream
3 tablespoons of poppy seeds
2 tubes of ritz crackers
3/4 cup of melted butter (yep that is a Stick and a half)
Directions:
Mix shredded chicken with soup and sour cream.
In a separate bowl, mix poppy seeds, crushed ritz crackers, and melted butter. Place half crumb mixture on the bottom of a greased casserole dish, scoop chicken mixture on top and spread out, the. Top with remaining crumb mix.
You can either freeze at this step.....or bake at 350 for about 30-40 minutes or until hot and bubbly. This will fit in a 9x13 pan but for this event, I put them in casserole size dishes. Serves 6-8 people.
Chicken Tortilla Soup
Prepared by Laura R., recipe adapted from The Pioneer Woman
Ingredients
4 whole Boneless, Skinless Chicken Breasts
1 Tablespoon Olive Oil
3/4 teaspoon Cumin
1/2 teaspoon Chili Powder
1/4 teaspoon Garlic Powder
1/4 teaspoon Salt
1 Tablespoon Olive Oil 1 cup Diced Onion 1/4 cup Diced Green Bell Pepper 1/4 cup Red Bell Pepper 3 cloves Garlic, Minced 1 can (10 Oz. Can) Mild Rotel Tomatoes And Green Chilies 32 ounces, fluid Low Sodium Chicken Stock 3 Tablespoons Tomato Paste 4 cups Hot Water 2 cans (15 Oz. Can) Black Beans, Drained 3 Tablespoons Cornmeal Or Masa 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
Toppings:
Lime Juice, Tortilla Strips, Sour Cream, Avacado, Grated Cheese, Cilantro
Directions:
Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.
Ladle into bowls, then garnish! (The garnishes really make the soup delicious.) Quadruple the recipe for four families.
Chicken and Green Chile Enchiladas
Prepared by Jennifer W., recipe by Southern Living
Each batch serves 4-6 people
Ingredients: 3 1/2 cups chopped cooked chicken
2/3 cup Onion-and-Garlic Mixture
2 (4-oz.) cans chopped green chiles
1 tablespoon chopped fresh cilantro
3 (10-oz.) cans enchilada sauce, divided
2 cups (8 oz.) shredded Mexican four-cheese blend, divided
8 (9-inch) burrito-size flour tortillas
Preparation
1. Preheat oven to 425º. Stir together first 4 ingredients, 1 1/2 cups enchilada sauce, and 1 cup cheese.
2. Spoon about 1/2 cup chicken mixture down center of each tortilla; roll tortillas up, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish. Pour remaining enchilada sauce over tortillas. Sprinkle with remaining 1 cup cheese.
3. Bake, covered, at 425° for 20 minutes; uncover and bake 10 minutes or until cheese is melted and golden brown.
Onion Garlic Mixture: Sauté 2 cups chopped onion in 1 tb. hot oil in a saucepan over medium heat 8 minutes or until tender; add 3 cloves of chopped garlic, and sauté 2 minutes. Store in an airtight container in refrigerator up to 5 days.
Curried Sweet Potato Shepherd's Pie
Prepared by Leah Craig, recipe from Good Housekeeping
Serves 12, makes 2 casseroles
Ingredients
5 medium (12-ounce) sweet potatoes
2 tablespoon(s) vegetable oil
2 pound(s) ground turkey or chicken
2 teaspoon(s) salt
1/3 cup(s) all-purpose flour
1 tablespoon(s) curry powder
1 can(s) (14- to 14 1/2-ounce) chicken broth
1 1/2 pound(s) carrots, peeled and chopped
1 1/2 pound(s) parsnips, peeled and chopped
1 medium onion, chopped
1 tablespoon(s) grated peeled fresh ginger
1 package(s) (10-ounce) frozen peas
1 cup(s) reduced-fat (2%) milk, warmed
2 tablespoon(s) margarine or butter
Directions Pierce potatoes all over with fork. Cook in microwave on High 15 to 17 minutes or until potatoes are tender when pierced with fork, turning potatoes over once; set aside.
Meanwhile, in 12-inch skillet, heat 1 tablespoon oil on medium-high until hot. Add turkey; sprinkle with 1/2 teaspoon salt and cook 5 to 6 minutes or until no longer pink, stirring and breaking up turkey with side of spoon.
Stir flour and curry powder into turkey in skillet; cook 1 minute, stirring. Add broth and heat to boiling. Cook 1 minute or until mixture thickens slightly. Divide turkey mixture between two 2 1/2- to 3-quart glass or ceramic baking dishes and spread evenly.
Preheat oven to 375 degrees F. Wipe skillet dry. To same skillet, add remaining 1 tablespoon oil and heat on medium until hot. Add carrots, parsnips, and onion, and cook, covered, about 15 minutes or until vegetables are browned and tender, stirring occasionally. Stir in ginger, frozen peas, and 1/2 teaspoon salt. Divide vegetable mixture between casseroles, spreading evenly over turkey mixture.
When cool enough to handle, cut potatoes in half and scoop flesh from skins into large bowl. With potato masher, coarsely mash potatoes. Stir in milk, margarine, and 1 teaspoon salt; mash until well blended. Spread potatoes over vegetables.
Bake one shepherd's pie, uncovered, 35 to 40 minutes or until top is browned. Meanwhile, prepare second casserole for freezing (see Thawing and Reheating Tips).
To reheat after thawing: Conventional oven: Heat, loosely covered, at 350 degrees F 1 hour; uncover and heat 30 minutes longer.
