Meatballs in marinara sauce, chili, lasagna, red beans and rice (but I add the rice after defrosting), shredded BBQ chicken, chicken and noodles (I add noodles after defrosting), soups, fillings for frittata or quiche.
Post by leancuisine on Jul 11, 2013 7:24:48 GMT -5
Lasagna, stuffed shells (different types) and shepherd's pie. I just make a double batch everytime I make them and serve one for dinner that night and freeze one for later. I would love to branch out on my freezer meals but I never know what will freeze well.
oh, i was going to come in here and say stouffer's macaroni and cheese but i see that's not what you're looking for. lol. but you should throw some of those in there anyway for a rainy day.
oh, i was going to come in here and say stouffer's macaroni and cheese but i see that's not what you're looking for. lol. but you should throw some of those in there anyway for a rainy day.
lol
You are so cute.
My favorites have already been named: enchiladas, chili, bolognese sauce, lasagna.
fajita chicken and rice bake pizza pasta casserole mac n cheese, either 8x8 pans or muffin-sized (after baking, thaw then bake to reheat) meatloaf or muffin-sized with these too shredded chicken or pork taco beef marinara most soups/stews/chilis (if there's dairy, I usually add that when reheating) breakfast taquitos cooked rice (thaw before using, either for fried rice, or "steam" with a little water in the bottom of the pot to fluff it back up) parbaked pizza crusts
When we were overloaded with zucchini and squash from our CSA I made a few veggie lasagnas and they froze really well. I also froze a ton of different soups in ziploc bags and they've all worked well, including those with a little bit of cream in them.
Definitely enchiladas! I don't cook them ahead of time, just assemble and freeze, then put it in the oven straight from the freezer (while the oven is preheating even).