You can do it! Early detection is key. Will be thinking good thoughts for you...
I usually make a giant batch of soup/stew/chili, then freeze in small Tupperware/Glad containers--enough for two, since there are only two of us. But they stack well, and can thaw overnight in the fridge.
Pizza dough frozen in small dough balls is great, too--even toppings can be frozen; sundried tomatoes, shredded cheese, pepperoni, pesto.
Here's one recipe (which you may already have): labor intensive, but good comfort food. You can prepare it, freeze it, and then thaw and bake.
Lots of good vibes to you. Take care--
Best from
Erin
Cowboy Chicken Casserole
Recipe courtesy Emeril Lagasse,
2 pounds skinless, boneless chicken breasts
2 1/2 cups chicken stock
1/2 cup dry white wine
1/4 cup coarsely chopped fresh cilantro leaves
1 1/2 tablespoons fresh lime juice
2 garlic cloves, smashed
1 teaspoon black peppercorns
1 1/4 teaspoons salt
1/4 teaspoon dried Mexican oregano
2 bay leaves
6 tablespoons unsalted butter
1 pound white button mushrooms, wiped clean and stems trimmed, quartered
Pinch freshly ground black pepper
4 tablespoons all-purpose flour
1 1/2 cups whole milk
1-2 cups tortilla chips
2 cups finely chopped onions
1 cup finely chopped bell peppers
2 jalapeno peppers, stem and seeds removed, finely chopped, optional
8 ounces grated Pepper Jack
8 ounces grated Cheddar
1 tablespoon Emeril's Southwest Seasoning, recipe follows
2 teaspoons chili powder
1 teaspoon ground cumin
1 cup chopped drained canned tomatoes
1 (4-ounce) can diced green chiles, drained
Combine the chicken, chicken stock, wine, cilantro, lime juice,
garlic, peppercorns, 1 teaspoon of the salt, the oregano, and bay
leaves in a medium saucepan and bring to a boil. Reduce the heat to a
simmer and cook, uncovered, for 10 minutes. Remove from the heat and
allow the chicken to cool in the poaching liquid for 45 minutes.
Remove the chicken from the cooking liquid and tear or cut into
bite-size pieces. Reserve the chicken. Strain the cooking liquid and
reserve.
Preheat the oven to 350 degrees F.
Heat the butter in a large skillet over high heat until foamy. Add the
mushrooms, the remaining 1/4 teaspoon salt, and the black pepper and
cook, stirring occasionally, until the mushrooms release their liquid.
Continue to cook until the mushrooms are golden brown and all the
liquid has evaporated, about 6 minutes. Sprinkle the mushrooms with
the flour, stir to blend, and cook for 1 minute. Add the milk and
stir, scraping up any bits from the bottom of the pan. Cook until the
mixture begins to thicken. Add 1 1/2 cups of the reserved chicken
cooking liquid, stir, and cook until very thick and flavorful, about
10 minutes. Remove from the heat.
Place the tortilla chips in the bottom of a 9 by 13-inch glass
casserole. Crush the chips with your hands so they form a thin layer
on the bottom of the dish. Pour 1 cup of the reserved cooking liquid
over the tortilla chips and allow them to soak up the liquid. Scatter
the chicken over the top of the tortilla layer. Spread the chopped
onions, bell peppers, and jalapenos evenly over the chicken. Top with
half of the grated cheeses. Sprinkle with the Southwest Seasoning,
chili powder and ground cumin. Spoon the reserved mushroom mixture
evenly over the top of the spices, then top with the tomatoes and
green chiles. Cover with the remainder of the cheeses. Bake uncovered
for 40 to 45 minutes, or until the cheese is bubbly and the casserole
is heated through. Let sit for 5 minutes before serving.
Tip: This casserole may be prepared in advance and frozen until ready
to use. Simply allow it to thaw 1 day in the refrigerator and come to
room temperature before baking.
Emeril's Southwest Seasoning:
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano
Combine all ingredients thoroughly.
Yield: 1/2 cup
