|Makin' the Mac and Cheese requires at least two burners going and the Cuisinart, which is always a pain to clean...|
Some favorite recipes to freeze:
Pioneer Woman's 'Fancy' Mac and Cheese (This recipe yields a LOT, so I just pour half into a container to freeze and the rest into a pan to bake.)
Baked Ziti (The same goes for this recipe - it yields a lot, but you can always double it and freeze half.)
Any enchilada recipe: Avocado Enchiladas, Turkey and Black Bean Enchiladas, etc. (I'll usually double the recipe and just freeze the rolled up tortilla portion and either freeze the sauce separately, or buy sauce - the Frontera sauces are fantastic.)
Most soups and stews: Italian Beef Stew, Chipotle Chicken Chowder and definitely Minestrone - just thaw in the fridge overnight and reheat on the stove or in the microwave.
Meatballs: The recipe for Greek Meatball Salad makes so many meatballs, I always freeze half after I bake them. Same goes for Thai Meatballs, or straight up Italian Meatballs for spaghetti.
Sauces and marinades: whenever I make pesto, I double and freeze half, as well as my favorite satay marinade.
And pretty much any baked goods: My Whole Wheat Pumpkin Snickerdoodle Muffins and Hummingbird Muffins almost always go directly into the freezer; I just pop 'em out and throw 'em in the microwave for about 20 seconds. Same goes for pre-sliced banana bread, Banana Walnut Pancakes, and Cranberry Orange Bread.
This weeks eats definitely includes some freezer meal action:
- Monday - Pizza
- Tuesday - Thai Crunch Salad
- Wednesday - Pioneer Woman's Fancy Mac and Cheese (yep, just pulling this out of the freezer!)
- Thursday - Turkey and Black Bean Enchiladas (which I will double and freeze!)
- Friday - Chicken with Artichokes, Tomatoes and Mozzarella
- Saturday - Penne with Vodka Sauce and Turkey Sausage
- Sunday - Caution Flag Chili (a very old Rachael Ray recipe)