Freezer Meals // Taste of Home

 

Lasagna Casserole

Ingredients

• 1 pound ground beef
• 1/4 cup chopped onion
• 1/2 teaspoon salt
• 1/2 teaspoon pepper, divided
• 1 pound medium pasta shells, cooked and drained
• 4 cups shredded part-skim mozzarella cheese, divided
• 3 cups 4% cottage cheese
• 2 large eggs, lightly beaten
• 1/3 cup grated Parmesan cheese
• 2 tablespoons dried parsley flakes
• 1 jar (24 ounces) pasta sauce

Directions

1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Sprinkle with salt and 1/4 teaspoon pepper; set aside.
2. In a large bowl, combine the pasta, 3 cups mozzarella cheese, cottage cheese, eggs, Parmesan cheese, parsley and remaining pepper. Transfer to a greased shallow 3-qt. or 13x9-in. baking dish. Top with beef mixture and spaghetti sauce (dish will be full).
3. Cover and bake at 350° for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, until bubbly and cheese is melted, 15 minutes longer. Let stand for 10 minutes before serving.

Can you freeze Lasagna Casserole?

Sprinkle casserole with remaining mozzarella cheese. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts

1 each: 667 calories, 30g fat (14g saturated fat), 157mg cholesterol, 1209mg sodium, 56g carbohydrate (12g sugars, 4g fiber), 44g protein.

Baked Chicken Meatballs

Ingredients

• 1/2 cup shredded Parmesan cheese
• 1/2 cup dry bread crumbs
• 1 large egg, lightly beaten
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes
• 1/2 teaspoon pepper
• 1 pound ground chicken

Directions

1. Preheat oven to 400°. In a large bowl, combine the first 9 ingredients. Add chicken; mix lightly but thoroughly. Shape into 1-1/2-in. balls. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake until cooked through, 20-25 minutes. If desired, top with additional chopped fresh parsley.

Can you freeze Baked Chicken Meatballs?

Freeze cooled meatballs in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through.

Power Breakfast Sandwich

Ingredients

• 1 teaspoon olive oil
• 1/4 cup chopped onion
• 1/4 cup chopped sweet red or orange pepper
• 1/4 cup chopped fresh baby spinach
• 6 large eggs
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 6 Italian turkey sausage links, casings removed
• 1 package (12 ounces) multigrain sandwich thins, split
• 6 slices cheddar, Swiss or pepper jack cheese

Directions

1. Preheat oven to 350°. In a large nonstick skillet, heat oil over medium-high heat. Add onion and sweet pepper; cook and stir until tender, 3-4 minutes. Add spinach; cook 1 minute longer. Remove from heat; let cool 5 minutes. In a large bowl, whisk eggs, salt, pepper and onion mixture. Divide egg mixture between 6 greased 4-in. muffin top tins. Bake until eggs are set, 12-15 minutes.
2. Meanwhile, shape sausage into six 5-in. patties. In the same skillet, cook patties over medium heat until a thermometer reads 160°, 4-5 minutes on each side. Drain if necessary on paper towels. Layer sandwich bottoms with sausage patties, eggs and cheese; replace tops.

Can you freeze Power Breakfast Sandwich?

Wrap sandwiches in waxed paper and then in foil; freeze in a freezer container. Remove foil. Microwave a waxed paper-wrapped sandwich at 50% power until thawed, 1-2 minutes. Turn sandwich over; microwave at 100% power until hot and a thermometer reads at least 165°, 30-60 seconds. Let stand 2 minutes before serving.

Nutrition Facts

1 sandwich: 434 calories, 23g fat (9g saturated fat), 257mg cholesterol, 1026mg sodium, 31g carbohydrate (3g sugars, 7g fiber), 30g protein.

On-the-Go Breakfast Muffins

Ingredients

• 1 pound bulk Italian sausage
• 7 large eggs, divided use
• 2 cups all-purpose flour
• 1/3 cup sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup 2% milk
• 1/2 cup canola oil
• 1 cup shredded cheddar cheese, divided

Directions

1. Preheat oven to 400°. In a large nonstick skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Wipe skillet clean.
2. In a small bowl, whisk 5 eggs. Pour into same skillet; cook and stir over medium heat until thickened and no liquid egg remains. Remove from heat.
3. In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk remaining eggs, milk and oil until blended. Add to flour mixture; stir just until moistened. Fold in 2/3 cup cheese, sausage and scrambled eggs.
4. Fill greased or paper-lined muffin cups three-fourths full. Sprinkle tops with remaining cheese. Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

Can you freeze On-the-Go Breakfast Muffins?

Freeze cooled muffins in an airtight container. To use, microwave each muffin on high for 45-60 seconds or until heated through.

Nutrition Facts

1 muffin: 238 calories, 16g fat (4g saturated fat), 93mg cholesterol, 357mg sodium, 15g carbohydrate (4g sugars, 0 fiber), 8g protein.

Steakhouse Soup

Ingredients

• 1 cup steak sauce, divided
• 1 carton (32 ounces) beef broth
• 1-1/2 pounds red potatoes, cubed
• 1-1/2 pounds beef stew meat, cut into 1/2-inch pieces
• 1 package (16 ounces) frozen vegetables of your choice, thawed
• 2 cups water
• 1 medium onion, chopped
• 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper

Directions

1. Combine 2/3 cup steak sauce and remaining ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until steak and potatoes are tender. Before serving, stir in remaining 1/3 cup steak sauce if desired.

Nutrition Facts

1-1/2 cups: 198 calories, 5g fat (2g saturated fat), 42mg cholesterol, 874mg sodium, 20g carbohydrate (5g sugars, 3g fiber), 16g protein.

Zucchini Pizza Casserole

Ingredients

• 4 cups shredded unpeeled zucchini
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 2 cups shredded part-skim mozzarella cheese, divided
• 1 cup shredded cheddar cheese, divided
• 1 pound ground beef
• 1/2 cup chopped onion
• 1 can (15 ounces) Italian tomato sauce
• 1 medium green or sweet red pepper, chopped

Directions

1. Preheat oven to 400°. Place zucchini in colander; sprinkle with salt. Let stand 10 minutes, then squeeze out moisture.
2. Combine zucchini with eggs, Parmesan and half the mozzarella and cheddar cheeses. Press into a greased 13x9-in. or 3-qt. baking dish. Bake 20 minutes.
3. Meanwhile, in a large saucepan, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; add green pepper. Bake until heated through, about 20 minutes longer.

Can you freeze Zucchini Pizza Casserole?

Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165°.

Pizza Meat Loaf Cups

Ingredients

• 1 large egg, lightly beaten
• 1/2 cup pizza sauce
• 1/4 cup seasoned bread crumbs
• 1/2 teaspoon Italian seasoning
• 1-1/2 pounds ground beef
• 1-1/2 cups shredded part-skim mozzarella cheese
• Optional: Additional pizza sauce and basil leaves

Directions

1. Preheat oven to 375°. In a large bowl, mix first 4 ingredients. Add beef; mix lightly but thoroughly. Divide into 12 portions; press each onto the bottom and up sides of a greased muffin cup. Add cheese to centers.
2. Bake until meat is cooked through, 15-18 minutes. If desired, top with additional sauce and basil before serving.

Can you freeze Pizza Meat Loaf Cups?

Freeze cooled meat loaves in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through.

Nutrition Facts

2 meat loaf cups: 327 calories, 20g fat (8g saturated fat), 119mg cholesterol, 416mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 29g protein.

Forgotten Jambalaya

Ingredients

• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (14-1/2 ounces) beef or chicken broth
• 1 can (6 ounces) tomato paste
• 3 celery ribs, chopped
• 2 medium green peppers, chopped
• 1 medium onion, chopped
• 5 garlic cloves, minced
• 3 teaspoons dried parsley flakes
• 2 teaspoons dried basil
• 1-1/2 teaspoons dried oregano
• 1-1/4 teaspoons salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon hot pepper sauce
• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1 pound smoked sausage, halved and cut into 1/4-inch slices
• 1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined
• Hot cooked rice

Directions

1. In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the celery, green peppers, onion, garlic, seasonings and pepper sauce. Stir in chicken and sausage.
2. Cover and cook on low for 4-6 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice.

Can you freeze Forgotten Jambalaya?

Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Contest-Winning Broccoli Chicken Casserole

ngredients

• 1 package (6 ounces) chicken stuffing mix
• 2 cups cubed cooked chicken
• 1 cup frozen broccoli florets, thawed
• 1 can (10-3/4 ounces) condensed broccoli cheese soup, undiluted
• 1 cup shredded cheddar cheese

Directions

1. Preheat oven to 350°. Prepare stuffing mix according to package directions, using only 1-1/2 cups water.
2. In large bowl, combine chicken, broccoli and soup; transfer to a greased 11x7-in. baking dish. Top with stuffing; sprinkle with cheese. Bake, covered, 20 minutes. Uncover; bake until heated through, 10-15 minutes longer.

Can you freeze Contest-Winning Broccoli Chicken Casserole?

Transfer individual portions of cooled casserole to freezer containers; freeze. To use, partially thaw in refrigerator overnight. Transfer to a microwave-safe dish and microwave, covered, on high until a thermometer inserted in center reads 165°, stirring occasionally

Asian Chicken Thighs

Ingredients

• 5 teaspoons olive oil
• 5 bone-in chicken thighs (about 1-3/4 pounds), skin removed
• 1/3 cup water
• 1/4 cup packed brown sugar
• 2 tablespoons orange juice
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons ketchup
• 1 tablespoon white vinegar
• 4 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon Chinese five-spice powder
• 2 teaspoons cornstarch
• 2 tablespoons cold water
• Sliced green onions
• Hot cooked rice, optional

Directions

1. In a large skillet, heat oil over medium heat. Add chicken; cook until golden brown, 8-10 minutes on each side. In a small bowl, whisk water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder. Pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, until chicken is tender, 30-35 minutes, turning chicken occasionally.
2. In a small bowl, mix cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir until sauce is thickened, about 1 minute. Sprinkle with green onions. If desired, serve with rice.

Can you freeze Asian Chicken Thighs?

Cool chicken. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little water if necessary.

Nutrition Facts

1 chicken thigh (calculated without rice): 292 calories, 14g fat (3g saturated fat), 87mg cholesterol, 396mg sodium, 15g carbohydrate (13g sugars, 0 fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.

Skillet Shepherd’s Pie

Ingredients

• 1 pound ground beef
• 1 cup chopped onion
• 2 cups frozen corn, thawed
• 2 cups frozen peas, thawed
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 2 teaspoons minced garlic
• 1 tablespoon cornstarch
• 1 teaspoon beef bouillon granules
• 1/2 cup cold water
• 1/2 cup sour cream
• 3-1/2 cups mashed potatoes (prepared with milk and butter)
• 3/4 cup shredded cheddar cheese

Directions

1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Stir in the corn, peas, ketchup, Worcestershire sauce and garlic. Reduce heat to medium-low; cover and cook for 5 minutes.
2. Combine the cornstarch, bouillon and water until well blended; stir into beef mixture. Bring to a boil over medium heat; cook and stir until thickened, 2 minutes. Stir in sour cream and heat through (do not boil).
3. Spread mashed potatoes over the top; sprinkle with cheese. Cover and cook until potatoes are heated through and cheese is melted.

Can you freeze Skillet Shepherd's Pie?

Prepare beef mixture as directed but do not add sour cream. Freeze cooled meat mixture in a freezer container. To use, partially thaw in refrigerator overnight. Heat through in a large skillet, stirring occasionally; add a little water if necessary. Stir in sour cream and proceed with recipe as directed.

Sweet-and-Sour Meat Loaf

Ingredients

• 1 cup dry bread crumbs
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 large eggs, lightly beaten
• 1-1/2 pounds ground beef
• 1 teaspoon dried minced onion
• 1 can (15 ounces) tomato sauce, divided
• 1/2 cup sugar
• 2 tablespoons brown sugar
• 2 tablespoons cider vinegar
• 2 teaspoons prepared mustard

Directions

1. In a large bowl, combine the bread crumbs, salt, pepper and eggs; crumble beef over top and mix well. Add onion and half of the tomato sauce. Press into a 9x5-in. loaf pan.
2. Bake at 350° for 50 minutes. In a saucepan, combine the sugars, vinegar, mustard and remaining tomato sauce; bring to a boil. Pour over meat loaf; bake until no pink remains and a thermometer reads 160°, about 10 minutes longer.

Can you freeze Sweet-and-Sour Meat Loaf?

Securely wrap and freeze cooled meat loaf in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Unwrap meat loaf; reheat on a greased 15x10x1-in. baking pan in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts

1 slice: 419 calories, 17g fat (6g saturated fat), 146mg cholesterol, 969mg sodium, 38g carbohydrate (23g sugars, 1g fiber), 28g protein.

Tasty Burritos

Ingredients

• 1 pound ground beef
• 1 envelope taco seasoning
• 1 can (16 ounces) refried beans
• 6 flour tortillas (12 inches), warmed
• 1 cup shredded Colby-Monterey Jack cheese
• 4 teaspoons canola oil
• Sour cream and salsa

Directions

1. In a large cast-iron or other heavy skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning; remove from skillet and set aside. Wipe skillet clean.
2. In a small saucepan, cook refried beans over medium-low heat until heated through, 2-3 minutes.
3. Spoon about 1/3 cup of beans off-center on each tortilla; top with 1/4 cup beef mixture. Sprinkle with cheese. Fold sides and ends of tortillas over filling and roll up.
4. In same skillet over medium-high heat, brown burritos in oil on all sides. Serve with sour cream and salsa.

Can you freeze Tasty Burritos?

Individually wrap cooled burritos in paper towels and foil; freeze in a freezer container. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high until heated through, turning once, 3-4 minutes. Let stand 20 seconds.

Pepperoni Pan Pizza

Ingredients

• 2-3/4 to 3 cups all-purpose flour
• 1 package (1/4 ounce) active dry yeast
• 1/4 teaspoon salt
• 1 cup warm water (120° to 130°)
• 1 tablespoon canola oil
• sauce:
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (6 ounces) tomato paste
• 1 tablespoon canola oil
• 1 teaspoon salt
• 1/2 teaspoon each dried basil, oregano, marjoram and thyme
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• PIZZAS:
• 1 package (3-1/2 ounces) sliced pepperoni
• 5 cups shredded part-skim mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup grated Romano cheese

Directions

1. In a large bowl, combine 2 cups flour, yeast and salt. Add water and oil; beat until smooth. Add enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, 5-7 minutes. Cover and let stand for 10 minutes. Meanwhile, in a small bowl, combine tomatoes, tomato paste, oil and seasonings.
3. Divide dough in half; press into two 15x10x1-in. baking pans coated with cooking spray. Prick dough generously with a fork. Bake at 425° until lightly browned, 12-16 minutes.
4. Spread sauce over crusts; top with pepperoni and cheeses. Bake until cheese is melted, 8-10 minutes. Cut into squares.

Can you freeze Pepperoni Pan Pizza?

Bake crusts and assemble pizzas as directed. Securely wrap and freeze unbaked pizzas. To use, unwrap pizzas; bake as directed, increasing time as necessary.

Nutrition Facts

2 pieces: 460 calories, 23g fat (10g saturated fat), 56mg cholesterol, 1096mg sodium, 39g carbohydrate (4g sugars, 3g fiber), 25g protein.

Stuffed Chicken Rolls

Ingredients

6 boneless skinless chicken breast halves (8 ounces each)

6 slices fully cooked ham

6 slices Swiss cheese

1/4 cup all-purpose flour

1/4 cup grated Parmesan cheese

1/2 teaspoon rubbed sage

1/4 teaspoon paprika

1/4 teaspoon pepper

1/4 cup canola oil

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1/2 cup chicken broth

Chopped fresh parsley, optional

Directions

Flatten each chicken breast half to 1/4-in. thickness; top with ham and Swiss cheese. Roll up and tuck in ends; secure with toothpicks.

In a shallow bowl, combine the flour, Parmesan, sage, paprika and pepper; coat chicken on all sides. In a large skillet, brown chicken in oil over medium-high heat.

Transfer to a 5-qt. slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low until chicken is tender, 4-5 hours. Remove toothpicks. Garnish with parsley if desired.

Can you freeze Stuffed Chicken Rolls?

Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally, until a thermometer inserted in chicken reads 165°.

Nutrition Facts

1 stuffed chicken breast half: 525 calories, 26g fat (10g saturated fat), 167mg cholesterol, 914mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 60g protein.

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