ISO: ISO: Meat Casserole that freezes well, to make for my 80+ year old Dad

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monj

Well-known member
who doesn’t like broccoli, or sour cream. Nothing Mexican or spicy. I know this is a tall order for you gourmets, but if anything fits the bill, I’d really appreciate some recipes. I’m getting bored making stew, or chicken with tomatoes and peppers!! I try to make him batches of food that I freeze in individual servings.

Thanks!

 
I"m not sure about freezing

Perhaps a Vegetable Lasagna or a Meat Lasagna

Vegetable Lasagna

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Buffet Do Ahead
Italian Lasagna


Amount Measure Ingredient -- Preparation Method

14 Lasagna Noodles
3/4 Cup Chopped Onion
3 Tablespoons Butter
3 Tablespoons Cornstarch
1 1/2 Tablespoons Parsley -- DRIED
1 1/2 Teaspoons Basil -- DRIED, CRUSHED
3/8 Teaspoon Garlic Powder
3 Cups Milk
15 Ounces Frozen Chopped Spinach -- THAWED AND DRAINED
Carrots -- SHREDDED
3 Cups Ricotta Cheese
2 Eggs -- BEATEN
12 Ounces Shredded Mozzarella
3/4 Cup Parmesan Cheese -- grated
To Taste Salt and Pepper

COOK NOODLES ACCORDING TO PACKAGE DIRECTIONS; DRAIN. RINSE IN COLD WATER; DRAIN WELL.

IN A MEDIUM SAUCEPAN, COOK ONION IN BUTTER UNTIL TENDER. STIR IN CORNSTARCH, PARSLEY, BASIL, AND GARLIC POWDER. ADD MILK ALL AT ONCE. COOK AND STIR UNTIL THICKENED AND BUBBLY. STIR IN SPINACH.

IN A BOWL, STIR TOGETHER RICOTTA AND EGG. ADD MOZZARELLA AND HALF OF THE PARMESAN; MIX WELL. ARRANGE THREE OF THE NOODLES IN THE BOTTOM OF A GREASED 9x12x2-INCH BAKING DISH.. TOP WITH HALF THE SPINACH MIXTURE AND HALF THE RICOTTA MIXTURE. REPEAT LAYERS. TOP WITH REMAINING PARMESAN.

TO BAKE AND SERVE AT ONCE - BAKE IN A 350°OVEN FOR 40 MINUTES OR UNTIL MIXTURE IS BUBBLY.

TO CHILL AND BAKE LATER - COVER WITH FOIL. REFRIGERATE FOR UP TO 24 HOURS. TO SERVE, BAKE, COVERED, IN A 350 DEGREE OVEN FOR 3O MINUTES. UNCOVER, BAKE 20 MINUTES MORE OR UNTIL MIXTURE IS BUBBLY.

TO FREEZE AND BAKE LATER - WRAP DISH TIGHTLY IN MOISTURE AND VAPOR PROOF WRAP. LABEL AND FREEZE. TO BAKE, REMOVE WRAP AND COVER DISH WITH FOIL. BAKE IN A 350 DEGREE OVEN FOR 1 HOUR. UNCOVER; BAKE 30 MINUTES MORE OR UNTIL MIXTURE IS BUBBLY. LET STAND 10 MINUTES.


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Chicken Noodle Casserole

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Buffet Casseroles
Chicken

Amount Measure Ingredient -- Preparation Method1 Pound Spinach Egg Noodles -- COOKED & DRAINED
2 Tablespoons Butter
4 Tablespoons Grated Parmesan Cheese
4 Boneless Chicken Breasts
1 Cup Skim Milk -- SKIM
1 Cup Cheddar Cheese -- GRATED

TOSS COOKED SPINACH NOODLES WITH BUTTER AND 2 TABLESPOONS OF THE GRATED
PARMESAN CHEESE. POUR INTO A BUTTERED FLAT BAKING DISH. TOP WITH CHICKEN
BREASTS (REMOVE SKIN, IF DESIRED). HEAT MILK AND CHEDDAR CHEESE TOGETHER
UNTIL CHEESE IS MELTED; POUR OVER CHICKEN AND NOODLES. TOP WITH REMAINING
GRATED PARMESAN CHEESE. BAKE IN PREHEATED 350° OVEN FOR 45 MINUTES, OR
UNTIL CHICKEN IS COOKED THROUGH.

Ham & Cheese Strata

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Brunch Dairy
Do Ahead Eggs

Amount Measure Ingredient Preparation Method10 Slices Day-Old Sour Dough Bread -- Cut Into Halves
Dijon Mustard
1/2 Pound Cheese (Cheddar & Swiss) -- Grated
2 Cups Cooked Ham -- Diced
1/2 Cup Mushrooms -- Sauteed
1 Cup Sliced Onions -- Sauteed
2 1/2 Cups Milk
To Taste Salt And Pepper
5 Eggs

Choose cheeses and meats to compliment each other.

Butter a 9 x 13" casserole.

Spread mustard on bread slices.

Make 1 layer of bread in bottom of casserole, top with cheese, meat, mushrooms and onions.

Repeat layer.

Beat eggs, milk and seasonings together. Pour over all.

Refrigerate overnight.

Next morning, bake in 350 oven for 1 hour.

 
Individual shephard's pie, made with ground beef or turkey and not too spicy.

Stuffed shells in small servings. Mac and cheese with smoked sausage. I made these items for a family that just had a baby, c-section and hard pregnancy. She couldn't eat anything spicy either. all above microwaves well and can be made in single servings. I won't post recipes since we all have favorites for these already. I always make my Dad some bean soup for the freezer and my new favorite is CathyZs Crockpot Cassoulet which has chicken and smoked sausage and beans. Easily frozen. Spaghetti with meatballs and sauerkraut with sausage and mashed potatoes/frozen pierogi were also favorites for the freezer. Bake up a turkey breast, then slice and package with some stuffing and gravy.

 
Or try the making a batch of a noodle casserole. . .

chicken or beef or what-have-you in an appropriate gravy, with some onions, diced carrots and diced celery, maybe some sauteed mushrooms added for flavor, mixe with noodles that are ALMOST done. Package individually and there you have it.

For variety you could add a little cheese to the above.

 
Could he eat a single pastry of chicken or beef pies? Sometimes fat is too much.

Ragu with ground lamb or beef, garlic, okra and onions.

Lasagna, beef, fish.

 
Individual meatloafs in mini loaf pans or muffin tins are good too.

You could even pre-bake them and he could just warm them up.

 
Mo, I fix meals for my 88 year old mom who still lives alone, usually I make mini meat loaves,

meat balls, spaghetti, tacos (very little spice in meat), lasagna in mini-pan, and noodle casserole, (good suggestions Mistral). I freeze all these meals in assorted foil pans, covered with foil and then slipped into freezer bags with cooking/baking instructions taped to the item.

 
Speaking of which, this recipe from CI came in my email....Rec: Freezer Chicken Pot Pies

Recipe: Freezer Chicken Pot Pies
These pot pies can be prepared and frozen for up to 2 months—our saucy filling withstands freezing well and will emerge from the oven rich and creamy.

Freezer Chicken Pot Pies

Serves 6

To preserve their color, don't thaw the peas before using. Each box of pie dough contains 2 crusts; you will use all 4 crusts for this recipe.

1 1/2 pounds boneless, skinless chicken breasts

Salt and pepper

2 tablespoons vegetable oil

5 1/2 cups low-sodium chicken broth

2 tablespoons unsalted butter

1 medium onion, chopped fine

3 medium carrots, peeled and chopped

1 celery rib, chopped fine

1/2 cup all-purpose flour

1/4 cup milk

2 teaspoons minced fresh thyme

2 tablespoons lemon juice

2 (15-ounce) boxes Pillsbury Ready to Roll Pie Crust

1 large egg, beaten, plus 1 large egg, beaten, for baking

1 1/2 cups frozen peas

1. To make ahead: Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large Dutch oven over high heat until just smoking. Cook chicken until well browned, about 2 1/2 minutes per side. Add broth and bring to boil. Cover and simmer over low heat until chicken is cooked through, 6 to 8 minutes. Transfer chicken to large plate and strain broth into bowl.

2. Melt butter with remaining 1 tablespoon oil in now-empty Dutch oven over medium-high heat. Cook onion, carrots, celery, and 1/4 teaspoon salt until lightly browned and softened, 8 to 10 minutes. Reduce heat to medium, add flour, and cook 1 minute. Whisk in reserved broth, milk, and thyme and simmer until sauce thickens, about 10 minutes.

3. Meanwhile, using 2 forks, shred chicken into bite-sized pieces. Off heat, add chicken and lemon juice to sauce and season with salt and pepper. Transfer filling to medium bowl and cool until just warm. Cover with plastic wrap and refrigerate until well chilled, about 1 hour.

4. Unwrap and unroll pie crusts onto lightly floured counter. Following photos at left, glue 2 crusts together using 1 beaten egg. Repeat with remaining 2 crusts. Cut out 6 pastry toppings. Stir frozen peas into cold filling and divide mixture among six 2-cup disposable aluminum loaf pans. Top with pastry and use fork to seal edges. Using paring knife, make 3 steam vents in each crust. Tightly wrap each loaf pan in 2 layers of plastic wrap and 1 layer of aluminum foil. Freeze for up to 2 months.

5. When ready to serve: Adjust oven rack to middle position and heat oven to 400 degrees. Unwrap frozen pot pies and arrange on rimmed baking sheet. Brush crusts with egg, cover with foil, and bake 40 minutes. Uncover and bake until crusts are golden brown, about 35 minutes. Let pot pies rest 10 minutes before serving.

 
Great idea re taping on instructions, he sometimes forgets what I tell him to do smileys/smile.gif

 
And that has nothing to do with age. My H just seems to refuse to try to remember so everything

goes into a ziplock with a very detailed note in it.
With him, I think it's selective memory.

 
Rec: Southern Living's chicken tetrazzini

Comfort food at its best ... I always make two trays and freeze one. It freezes very well.

Chicken Tetrazzini


1/2 cup butter or margarine
1/2 medium-size sweet onion, diced
1/2 cup all-purpose flour
4 cups milk
1/2 cup dry white wine
2 tablespoons chicken bouillon granules
1 teaspoon seasoned pepper
1 1/2 cups freshly grated Parmesan cheese, divided
4 cups diced cooked chicken
12 ounces vermicelli, cooked
1 (6-ounce) jar sliced mushrooms, drained
1 cup soft breadcrumbs
2 tablespoons butter or margarine, melted

Melt 1/2 cup butter in a Dutch oven over medium-high heat; add diced onion, and sauté 5 minutes or until tender.
Whisk in flour until smooth, and cook, whisking constantly, 1 minute. Gradually add milk and wine; cook, whisking constantly, 5 to 6 minutes or until thickened.

Add bouillon granules, seasoned pepper, and 1 cup cheese. Cook, whisking constantly, 1 minute or until bouillon granules dissolve and cheese melts. Remove from heat. Stir in chicken, pasta, and mushrooms. Spoon into a lightly greased 13- x 9-inch baking dish.

Bake chicken mixture, covered, at 350° for 20 minutes.

Stir together remaining 1/2 cup cheese, breadcrumbs, and 2 tablespoons melted butter, and sprinkle evenly over casserole. Bake casserole 10 to 15 more minutes.




Yield: Makes 8 servings

Southern Living, JULY 2002

 
Thanks Mia. I need to make some more meals for the new baby family and this is perfect.

Baby is having some swallowing problems. He spits up and aspirates. Was in the hospital with pneumonia last week. Mom has to stay home for 4 more months to really monitor his feedings and keep him sitting up after eating and propped up while sleeping. I think I'll also make a big crockpot full of Italian Beef for sandwiches or whatever. This is their miracle baby and we continue to pray that this is just a bump in the road for him.

 
Husband | 80 year old dad.. same thing if he can use a microwave and toaster.

My husband and I have 2 households and unfortunately due to work/family responsibilities we spend much of the time apart. He doesn't really cook so here's what I prepare for him. They should really work for you as well.

1. chipped beef and gravy (stored in airtight ziplock bags it's easy to store, stack, and a quick zap in the microwave reheats) and is quite nice over toast or mashed potatoes. I modify the recipe that comes on the packet of chipped beef by doubling the gravy recipe (cuts down on the saltiness) but otherwise the packet recipe or your own would be fine.

2. for the above mashed potatoes freeze very nicely.. I've found that if you make them with soymilk they last longer and reheat nicer than with milk. (If fat and weight gain aren't an issue buttermilk is also nice and thick and may do as nicely)

3. chili... we all have our favorite recipes for this... but cut up potatoes and lima beans don't do well in it at all. (all the other beans I've tried do well including chick peas) Also carrots are kind of questionable... they swell a great deal so cut them small if you use them in your recipe.

4. mini-meatloaves as mentioned before... I've found that they freeze nicely when cooked in a cupcake/muffin pan then packed in freezer ziplock bags. I've found they work especially well made with egg whites instead of whole eggs... and have a nicer texture if I use a whole grain bread crumbled without toasting rather than bread crumbs/corn flakes/rice/etc.

5. meatballs and sausage in a nice tomato sauce also freeze well. I normally freeze them in portioned containers for 1-2 sandwiches.

6. soups that don't contain cut potatoes or large noodles work well. ie: chicken soup made with acomo pepe pasta or rice. (if you use the pasta (acomo pepe) put them in after the soup is done and pack/freeze immediately.. they'll soak up fluid and soften during the freeze/thaw/reheat phases)

Also a few casseroles that I'll post the recipes for, some require a little bit of cooking at the point of serving so I'm not sure how well they'll do for you. I hope this helped a little.

 
Beef and Bean Casserole

2 lbs ground beef (very lean or a beef/chicken mix)
2 tsp kosher salt
1 32 oz can/2 16 oz cans. of pork and beans any variety works.
1 1/3 cup barbecue sauce (this is what the recipe calls for but my husband prefers less, I use 1 cup)
3 tablespoons brown sugar
2 tablespoon finely chopped onion (to taste.. I use a small onion but my husband loves onion)
refrigerator biscuits (1-2 cans depends on how many casseroles you make)
2 cups shredded Cheddar cheese

PREPARATION:
Brown ground meat in skillet; pour off excess fat (I also blot dry with paper towels). Add salt, pork and beans, barbecue sauce, brown sugar, and onion; heat until hot and bubbling. Pour meat and bean mixture into individual muffin tins or for multiple meals loaf pans lightly sprayed with cooking spray (in loaf pan I normally spread the mixture into 3 pans and only about 1-2 inches deep. Separate biscuits and cut them in half. In the muffin tins one half can be placed in each muffin cup. In the loaf pans I stand them up cut side down along the sides of the pan (my husband prefers this way because the biscuits are a nice portion guide for him. Sprinkle the cheese on the top. At this point I let them cool and freeze them. Be sure that when you freeze them it's covered nicely or the cheese gets freezer burnt but that can also be added at the time of reheating depending on taste. If cooking immediately or if you thaw before cooking, it should be heated at 350° for 25 to 30 minutes. If cooking from frozen bake for 45-50 mins.

 
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