Submitted by Erin ~ www.thesisterscafe.com
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A few friends have asked me about the meals that I made and put in the freezer in preparation for when I had my baby a couple months ago. I decided to post about how I stocked up my freezer with meals. This might be handy for anyone who has a big event coming up and won’t have time to cook, or if you have family coming in town and don’t want to use up time preparing meals, or if you prefer not to have to cook every day.
Lasagna – this freezer meal takes about 1 1/2 hours to bake, if it goes from freezer to oven. I usually check it just after one hour; if it is still frozen in the middle, I bake it for another half hour. At that point, if it is still slightly cold in the middle, I’ll bake it for a little while longer, etc.
Chicken & Spinach Stuffed Shells – This recipe already makes 2 9×13 pans, so I don’t double this one – I just make four 8×8 pans, serve one for dinner and freeze three for later. I taped these instructions to the outside of the pans: Chicken & Spinach Stuffed Shells (March 2010) •Take directly out of freezer and put in 350° oven (doesn’t necessarily have to be preheated), leaving one layer of foil on top. •Bake ~50 minutes; check to be sure middle is hot. •Take off foil and sprinkle with ½ c. shredded mozzarella and bake an additional 5-10 minutes. •Serve with a green salad, breadsticks, and frozen veggies.
Chicken Enchiladas – I haven’t posted my favorite regular chicken enchiladas yet, which is what I used when I made my freezer meals, but I’m sure either of these enchilada recipes will work perfectly:
Chicken Enchiladas (2/19/10) •Take directly out of freezer and put in 350° oven (doesn’t necessarily have to be preheated), leaving one layer of foil on top. •Bake 30-40 minutes, until middle is hot. •Take off foil and sprinkle with ½ c. shredded cheese (monterrey jack / cheddar) and bake an additional 5 minutes. •Serve with a green salad, spanish rice, and frozen veggies.
Beef Enchiladas – This makes about 15 enchiladas. When I make dinner I take five out of the bag and place them in a 8×8 pan. Then I pour half a can of red enchilada sauce over them and bake. (See the instructions.)