ISO: ISO recipes that freeze well.

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vicki-in-tucson

Well-known member
Hi all,

Once again I turn to the wisdom and experience of the group here.

I'm doing some cooking for some friends and I'm looking for recipes that will freeze well. I remember a discussion about someone's enchiladas, so I'm going to make those (hafta find the recipe...). I have a good lasagna recipe, but I just need a few more recipes. I'm making individual meals that my friend can just pull out of the freezer and reheat. Any thoughts?

Also, a question about freezing. This is going to sound awfully stupid, but I've never frozen dishes before (not being one to plan ahead). When I make something like enchiladas or lasagna do I assemble, bake, cut into portions, then freeze?

Thanks so much for your help.

 
Oh, thank you. Yes, I just scrolled through the T&T soups and stews and got some ideas.

Of course, that didn't occur to me until AFTER I'd posted my request!

We've enjoyed Pat's Amazing Chili, so I will make a batch of that. And possibly some posole. I think I have some frozen hominy.

This is for a single person, so I think individual portions would work better.

Thanks again.

 
I just made this recipe at my sister's house the other night. REC: Spicy Black Bean Enchiladas

They were quite good, and very easy. I made them last night without the chicken and liked them like that, but the family wanted to know where the "meat" was. You could definitely tweak this one. If you don't make your own enchilada sauce, I would recommend using Old El Paso. I am not a big fan of commercial red enchilada sauce, but this one was pretty good.

* Exported from MasterCook *

Spicy Black Bean Enchiladas

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beans Cold Soups
Enchiladas Freezable
Freezer Mexican
Poultry

Amount Measure Ingredient -- Preparation Method

28 ounces black beans -- drained
1 cup cooked chicken
1 teaspoon ground cumin
1 teaspoon chili powder
1 tablespoon taco seasoning mix
1 cup sour cream -- divided use
28 ounces red enchilada sauce
4 ounces grated cheddar cheese -- or Monterey Jack
8 flour tortillas
1 bunch green onions -- thinly sliced
1 bunch fresh cilantro leaves -- chopped

Heat oven to 375 degrees. Combine chicken, beans, chili powder, cumin, taco seasoning over medium high heat until hot. Add 1/2 cup sour cream and 1/2 cup enchilada sauce to the beans and mix well. Add chopped cilantro and half the green onions. On each tortilla place 1/4 cup of the bean mixture, 1 tablespoon of the enchilada sauce, and 1 tablespoon grated cheese. Roll and place in a greased 9x11-inch baking pan. Continue until all the tortillas are used up. Mix remaining sour cream with
remaining enchilada sauce, and spoon over enchiladas. Sprinkle with shredded cheese and green onions. Cover and bake for 15 minutes.
- - - - - - - - - - - - - - - - - - -
NOTES : You can omit chicken and use another can of black beans, if desired. You can also cover and freeze this. To bake, place frozen enchiladas in oven and bake for 60-70 minutes, or until heated through.

 
There was a thread on this very thing some time back with lots of

recipes and darn if I can find it. I just can't seem to get the right search term. It had loads of recipes in it.

 
Amanda, I just put 4 freezer meals in the freezer, I'm having company

and since we'll be busy I cooked ahead.
I made Dawn's Creamy Enchiladas, Meat Balls (will cook pasta and pour marinara over them), Herbed Crusted Talapia, and Parmesean chicken (Barefoot Contessa recipe). Epicurious has a couple of delicious lasagna recipes that would be a good freezer meal.

 
Here's you go Amanda.

1/4 cup fresh parsley, chopped
1 tsp. dried thyme
4 fresh basil leaves, chopped or 2 tsp. dried
1/4 c. butter, soft
2 c. torn fresh bread crumbs or 1 1/2 c. dried

1/4 tsp. black pepper
Fish fillets, 1 1/2 lbs. total

Combine parsley, thyme, and basil. Mix with butter, bread crumbs and pepper; spread mixture on each fillet; pat evenly. Refrigerate or freeze until ready to serve.
Place fish in baking pan and bake at 400 degrees for 12 minutes. Place under broiler to crisp coating - cook until fish is flaky. 6 servings.

 
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