Freezer Meals

We had a question on freezer meals. I won't say that I do this a lot, though we have done it at times when we'd know we'd need to fall back on something quickly. For example, when I delivered my last baby, my husband prepared many different types of meat and chopped or shredded them and seasoned them for different quick meals like tacos or fajitas. He just used the packaged envelope seasonings from the grocery store, but here is a good website I found with a lady's recipes for basic meat bases and other yummy looking freezer food tips. I usually buy a big package of hamburger and cook it all at once, sometimes adding onion to it, sometimes not, and then distribute it all into 5-6 individual baggies. I even freeze it raw if I'm short on time. It makes it super easy to just pull it out to use quickly. Here is another website that had some tips on freezing different types of foods and how long they last in the freezer. Make sure you always cool whatever you'll be freezing completely, before sticking it in the freezer (I actually just learned that!).

Other things that I have frozen are chicken pot pie, lasagna, chili and soups. I'll give you the recipe below for my Chicken Pot Pie and my favorite recipe of Chicken Broccoli Soup.

* Note: When I do the lasagna, I make sure to do the boil-noodle method, because it freezes best. also use a double thickness of foil to avoid freezer burn. You have to partially cook the lasagna before you freeze it too. When you unfreeze it to use, thaw it in an oven on about 250 degrees, and then when thawed, increase the temperature and cook for the amount of time leftover in your recipe. It is always helpful to label this cooking info right on the foil.

Deep-Dish Chicken Pot Pie
This is from my Better Homes and Garden's cookbook 2003.
*You may use any desired vegetables. I often just use a bag of frozen mixed veggies.

1 pastry topper (pie pastry)
3 medium leeks or 1 large onion, chopped
1 cup sliced fresh mushrooms
3/4 cup sliced celery
1/2 cup chopped red sweet pepper
2 Tbs butter or margarine
1/3 cup all-purpose flour
1 teaspoon poultry seasoning
1/4 teaspoon black pepper
1-1/2 cups chicken broth
1 cup half-and-half, light cream, or milk
2-1/2 cups chopped cooked chicken
1 cup loose-pack frozen peas
1 beaten egg

1. Prepare pastry topper, set aside. (I usually make two, one to line the baking dish, and one for a topper)
2. In a large saucepan cook leeks, mushrooms, celery, and sweet pepper in hot butter over medium heat for 4-5 minutes or until vegetables are tender. Stir in flour, poultry seasoning, pepper, and 1/4 teaspoon salt. add broth and half-and-half all at once. Cook and stir until thickened and bubbly. Stir in chicken and peas. (Line the baking dish with first pastry if you are doing this step). Pour into a 2-quart rectangular baking dish.
3. Place pastry over chicken mixture in dish. Turn edges of pastry under; flute to edges of dish. Brush pastry with some of the egg.
4. Bake uncovered, in a 400 degree oven for 30 to 35 minutes or until crust is golden brown. Let stand about 20 minutes before serving. **If freezing, cook in a foil pan, and cover with a double thickness of foil. Make sure to cool completely before freezing.

Broccoli and Chicken Soup
This is from my Mother-in-law Ada Wilson. I like it because it can be made with or without cheese and chicken. I like to use real cheddar cheese, not Velveeta! Yeilds about 2 quarts.

5 cups Broccoli, chopped
3 chopped, cooked chicken breasts
2 tsp. minced onion
3 tsp. veg. seasoning
1 cube butter
3 tsp. or cubes chicken bullion
1/2 cup flour
2 cups half & half, or light cream
2 cups milk
1/2 to 1 cup cheddar cheese
salt & pepper to taste

1. Cook Broccoli in 2 cups water. Add vegetable seasoning. Puree with water in a blender.
2. Separately, melt butter in Soup pan. Add onion; sauté. Add bullion. Whisk in flour. Quickly add half & half and milk. Stir until thick.
3. Cook the chopped chicken and set aside.
4. Add broccoli, chicken, salt & pepper.
5. Just before serving, add the cheese into hot soup, or serve in a separate dish.
* Will thicken over time. You can add milk to thin.
** If freezing, leave 1/2 in head space in container for expansion.

Enjoy!