Fix and Freeze

Last time I had a baby (four years ago), I ended up having an emergency c-section. Needless to say the "Emergency" part, we were not prepared for the recovery, AT ALL.

This time, I am having a planned C-section (our base does not offer VBACs), so I'm going in this prepared. And that would mean, putting together Fix and Freeze meals; as the husband does not cook but he can thaw and bake!

I have been asked by other Mama-to-bes to post some of the recipes. Since I only like to endorse what I have actually tried, here are some of the dishes I have prepared.

* Every recipe I will rate based on taste, they are out of 5 stars (*****)

Chicken Burritos

Yield: Makes 2 batches (1 dozen per batch)
****

1 large onion, chopped
1/4 cup chopped green pepper
6 tablespoons butter
1/2 cup all-purpose flour
3 cups chicken broth
1 can (10 oz) diced tomatoes and green chilies
2 tablespoons chopped jalapeno pepper, optional
1 teaspoon EACH ground cumin and chili powder
1/2 teaspoon EACH garlic powder and salt
1 can (15 oz) chili with beans
1 package (8 oz) cream cheese, cubed
8 cups cubed cooked chicken (8- 12oz canned)
24 flour tortillas, warmed
6 cups (24 oz) shredded Colby-Monterey Jack cheese
Salsa, optional


1. In a large skillet, saute the onion and green pepper in butter until tender. Stir in flour until blended. Gradually stir in broth.

2. Bring to a boil; cook and sir for 2 minutes. Reduce heat; add the tomatoes, jalapeno pepper if desired and seasonings. Cook for 5 minutes or until heated through. Stir in chili and cream cheese until cheese is melted. Stir in chicken (or do what I did, and put chicken in large bowl, stir in sauce).

3. Spoon about 1/2 cupful down the center of each tortilla; Sprinkle each with 1/4 cup Colby-Montery Jack cheese. Fold ends and sides over the filling. Wrap in foil or place in 2 greased 13x9 baking dishes.

4. Cover and freeze for up to 3 months.


COOKING DIRECTION FOR FROZEN BURRITOS:

Thaw in the fridge overnight. Bake at 350 for 50-55 minutes or until heated.

Serve with salsa if desired.

__________________________________________________________________

Mostaccioli Casserole
Yield: Makes 2 casseroles (6 servings each)
***

1 package (16 oz) mostaccioli (I used rigatoni)
1.5 lbs ground beef
1 1/4 cups chopped green pepper
1 cup chopped onion
1 jar (26 oz) spaghetti sauce
1 can (10 3/4) condensed cheddar cheese soup, undiluted
1 1/2 teaspoons Italian seasoning
3/4 teaspoon pepper
2 cups (8oz) shredded part-skim mozzarella cheese, divided


1. Cook pasta according to package directions. Meanwhile, in a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, soup, Italian seasoning and pepper.

2. Drain pasta. Add pasta and 1 1/2 cups cheese to beef mixture. Transfer to two greased 11x7 baking dishes. Sprinkle with cheese.
* Or do what I did, put pasta in one 9x13 greased dish, pour mixture on top; stir in well. Sprinkle with cheese.

3. Cover and freeze for up to 3 months.


COOKING DIRECTIONS FOR FROZEN CASSEROLE:

Thaw in the fridge overnight. Remove from fridge 30 minutes before baking. Cover and bake at 350 for 50-60 minutes or until heated through and cheese is melted.

___________________________________________________________________

Enchilada Casserole
Yield: makes 2 casseroles (4-6 servings each)
****

1.5 lbs ground beef
1 large onion, chopped
1 cup water
2 to 3 tablespoons chili powder
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
2 cups salsa, divided
10 flour tortillas (8 in), cut into 3/4-in strips, divided
1 cup (8 oz) sour cream
2 cans (15 1/4 each) Whole kernel corn, drained *I only used one can*
4 cups (16 oz) shredded part-skim mozzarella cheese



1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, chili powder, salt, pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

2. Place 1/4 cup salsa each in two greased 8-in square baking dishes. Layer each dish with a fourth of the tortillas and 1/4 cup salsa.

3. Divide the meat mixture, sour cream and corn between the two casseroles. Top with remaining tortillas, salsa and cheese.

4. Cover and freeze casseroles for up to 1 month.



COOKING DIRECTIONS FOR FROZEN CASSEROLE:

Thaw in the fridge for 24 hours. Remove from the fridge 30 minutes before baking. Bake at 350 for 35 minutes. Uncover; bake 5-10 minutes longer or until heated through.




____________________________________________________________________

Chicken Pot Pies
Yield: 2 Pot Pies (6 servings each)

4 cups cubed cooked chicken
4 cups frozen cubed has brown potatoes, thawed
1 package (16 oz) frozen mixed vegetables, thawed and drained
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
1 can (10 3/4 oz) condensed cream of onion soup, undiluted
1 cup milk
1 cup (8 oz) sour cream
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1 package (15 oz) refrigerated pie pastry


1. In a large bowl, combine the first 11 ingredients. Divide between two 9-in deep-dish pie plates. Roll out pastry to fit the top of each pie. Place over filling; trim, seal and flute edges. Cut slits in top or make decorative cutouts in pastry.

2. Cover and freeze for up to 3 months.


COOKING DIRECTIONS FOR FROZEN POTPIES:

Remove from the freezer 30 minutes before baking. Cover edges loosely with foil; place on a baking sheet. Bake at 425 for 30 minutes. reduce heat to 350; remove the foil and bake 50-55 minutes longer or until golden brown.



____________________________________________________________________

Pesto-Chicken Penne Casserole
Yield: 2 Casseroles (6 servings each)

1 package (16 oz) penne pasta
6 cups cubed cooked chicken
4 cups (16 oz) shredded Italian cheese blend
3 cups fresh baby spinach
1 can (15 oz) crushed tomatoes
1 jar (15 oz) Alfredo sauce
1 jar (10 oz) prepared pesto
1 1/2 cups 2% milk
1/2 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 tablespoon olive oil

1. Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, cheese blend, spinach, tomatoes, Alfredo sauce, pesto and milk. Drain pasta and add to chicken mixture.

2. Transfer to two greased 8-in. square baking dish. In a small bowl, combine the bread crumbs, Parmesan cheese and oil; sprinkle over the casseroles.


3. Cover and freeze for up to 3 months.

COOKING DIRECTIONS FOR FROZEN CASSEROLES:

Thaw in the refrigerator overnight. Remove from the fridge 30 minutes before baking. Cover and bake at 350 for 50-60 minutes or until bubbly.



____________________________________________________________________

Turkey Tetrazzini
Yield: 2 casseroles (4 servings each)
****

1 lb uncooked spaghetti
1/2 pound sliced fresh mushrooms
1 cup chopped onion
2 tablespoons olive oil
1/2 teaspoon minced garlic
3 cans (10 3/4 oz each) condensed cream of mushroom soup, undiluted
3 cups cubed cooked turkey
1 cup chicken broth
1/3 cup sherry or additional chicken broth
1 teaspoon Italian seasoning
3/4 teaspoon pepper
2 cups grated Parmesan cheese, divided



1. Cook spaghetti according to package directions.

2. Meanwhile, in a Dutch oven, saute the mushrooms and onion in oil until tender. Add the garlic, cook 1 minute longer. Stir in the soup, turkey, broth, sherry, Italian seasoning, pepper and 1 cup cheese. Drain spaghetti; stir into turkey mixture.


3. Transfer to two greased 8-in square baking dishes. Sprinkle with remaining cheese. Cover and freeze for up to 3 months.

COOKING DIRECTIONS FOR FROZEN CASSEROLES:

Thaw in the fridge overnight. Remove from the fridge 30 minutes before baking. Cover and bake at 350 for 45 minutes. Uncover; bake 5-10 minutes longer or until bubbly.



____________________________________________________________________