does anyone have any good recipes for freezing? i was going to buy the book "once a month cooking" but didn't want to pay the price. at the ripe old age of 42 i work fulltime but i also started back to school to finish my accounting degree, so i am busy and short on time. i just bought a freezer, and i am looking for good, tasty, economical meals that freeze well and are good when defrosted and warmed up. i've had some luck surfing the web, but i wonder if any of you might have a favorite or two recipes? i am not a picky eater, will eat almost anything.

thanks and have a great one

gene

-- gene ward (gward34847@aol.com), September 10, 2000

Answers

I have typed these recipes in twice and lost my connection. So here goes again.

Layer the old crushed tortilla chips from the bottom of the bag into a greased casserole. (I buy those foil ones from Sam's Club for this so that my good casserole dishes are still available for regular cooking.) Combine 4 small cans of rinsed and drained pinto beans, 1 can corn, 1 8 oz can tomatoe sauce, 1 can diced tomatoes and 1 envelope of taco seasoning. (This is the only time I use purchased pre-mixed seasoning.) Spread on top of the chips. Layer shredded cheese on top. Freeze. Heat until warm thru. Serve on a bed of lettuce with sour cream and salsa.

Layer cooked potatoes (I've used tator tots, frozen hash browns or whatever cooked potatoes I had in the fridge). Combine cream of chicken soup and canned milk. Spread on top of the potatoes. Layer chicken pieces on top. Sprinkle with Mrs. Dash and pepper or whatever you like. Freeze. This one takes awhile to cook when still frozen. Make sure the chicken is completely cooked. I adapted this from my children's favorite tin foil dinner when camping.

I have more recipes if you would like them. I rely on the boys being able to place a frozen casserole into the stove when I am working outside. Good Luck!

-- Cheryl Cox (bramblecottage@hotmail.com), September 10, 2000.

Cheryl, these recipes sound wonderful easy and they don't take alot of ingredients please, please, please, share more I too am going back to work in a few weeks (four ten hour days) and need things the kids can put in the oven thank you Ronda

-- ronda (thejohnsons_doty@hotmail.com), September 10, 2000.

Make your own t.v. dinners. Whenever you have a free day, make big batches of different things and freeze like a t.v. dinner. Fried chicken works well. Bake or nuke. Enjoy!

-- Cindy (atilrthehony_1@yahoo.com), September 10, 2000.

Gene -- I have a self-written and produced booklet that has several recipes for freezer cooking. If you want to email me your mailing address I'd be happy to send you a copy.

-- Tracy (trimmer@westzone.com), September 10, 2000.

The list is endless! As said, buy the per serving size containers and fill them everynite with a litttle of this or that. Chicken/turkey/beef pot pie, lasagna, leftovers! The trick is to USE the stuff you freeze within several months, otherwise it's freezer burned/tasteless.

-- Kathy (catfish@bestweb.net), September 10, 2000.

Lazy Lasagne

Boil up half of a 12 oz bag of wide egg noodles, drain. Fry up a pound or so of sausage, drain. Dump in large bowl; add one med can or jar of spagetti sauce, 8 oz small curd cottage cheese or ricotta cheese, couple of eggs, 1/2 a cup of parmesan cheese and a 12 oz (or more) package of shredded mozzerella cheese. Toss in some parsely flakes and Italian seasoning for entertainment value. Stir all together and pack into individual size pans. Bake at 350 for 40 minutes or so. Thaw in fridge during the day to heat faster, or heat from freezer. I ususally put it in at 375 or so, til it seems to be hot.

Tuna or Chicken Cassarole

Boil up the other half bag of wide egg noddles, drain. Dump in large bowl, along with three cans tuna or 1 1/2 cups cooked chicken. Add a can of cream of mushroom or cream of chicken soup, some parmesan cheese, mushrooms, a small can of mixed peas and carrots, a can of corn (creamed or drained whole kernal) and enough milk or chicken broth to make it sloppy. Bake as for lasagne. Can mix or match veggies, or use other canned or fresh meat or fish.

These are dishes Hubby makes. Oh - he also makes a tuna cassarole that starts with a small package of macaroni and cheese mix, I'll try to watch next time and see what it is he does.

-- Polly (tigger@moultrie.com), September 10, 2000.

Have too many tomatoes and zucchini, try this. In a baking pan make layers of tomato sauce, sliced, peeled zucchini, sliced tomatoes, mozzarella cheese, top with finley sliced garlic, oregano, parmesan cheese, pepper, and small can of chopped mushrooms. Cover with foil and bake at 325 for about one hour.

-- Bruce Burdge (burdgebruce@richmond.com), September 13, 2000.

Nothing I like better than a good turkey soup. It is considered good form to use at least some turkey. Then just add whatever you like. Celery is a must, and it absolutely has to have barley for the "thickener". I like to make it thick enough to eat with a fork. I cook by the "what else does it need" school. But above are the necessities. If you want, I'll try to resurrect an entire recipe. We can most stuff, except meat, and our pie apples. Lasagna is always a good meal to pop out of the freezer for a quick supper, but alas, that is Maggie's forte, not mine! GL!

-- Brad (Homefixer@SacoRiver.net), September 15, 2000.