Post your favorite make ahead and freeze meal

[JTsMom]

[o_mom]

Ok, that's pretty crazy. I fixed it. You should now be able to type fagioli to your heart's content. Or leafage. Or wharfage. I trust you all not to abuse your newfound powers.

Thank you! I shall send the serfage down to the warfage to fetch me a fagot of wood now. And Donald Fagen thanks you too.

[maiaann]

I'm going to list some - let me know if you want recipes!

Stuffed shells/manicotti

I'd love this recipe, please!

[o_mom]

Stuffed Shells/Manicotti

A double batch of filling (32 oz ricotta) will make about 20-24 manicotti shells or about 50-55 jumbo shells. I freeze before the baking, then thaw and back as usual.

1 8 oz package manicotti shells
16 oz ricotta cheese
6 oz mozzarella cheese, shredded, divided
6 oz monterey jack
2 Tbsp sour cream
1/3 c seasoned bread crumbs
1/4 c fresh parsley (or 4 tsp dried)
1/2-1 package frozen chopped spinach, thawed and drained (optional)
salt and pepper to taste
1 jar spaghetti sauce

Preheat oven to 350F

Cook pasta according to package directions

Combine ricotta, 4 oz mozzarella, monterey jack, sour cream, bread crumbs, parsley, spinach, salt and pepper. Mix well.

Coat a 9/13 baking dish with cooking spray. Spread a think layer of sauce on the bottom of the dish.

Fill each shell with cheese mixture and place in dish. (For manicotti, underfill slightly)

Top with sauce, sprinkle with remaining mozzarella cheese (I also add a little parmasean sometimes) **cover tightly and freeze at this point**

Bake uncovered for 40 min.

[niccig]

I bought a big batch of chicken breasts and pork loin chops without bone, I then cut it up into smaller pieces or left whole and into ziplock bags with different marinades. I just googled to come up with a few different marinades for chicken and pork. Then I froze it. The idea is that while defrosting, the meat marinades. It didn't take too long to do and then I used one or two a week for several weeks. I need to do it again.

[srhs]

Pasta e F.a.g.ioli (it edits out the name if I don't put the dots in)

Oh, good golly! I have to have the fagioli recipe now!!! Fagioli, fagioli, fagioli!!!
Also, how long have you left the manicotti in the freezer? I get nervous about freezing pasta and don't usually try.

[o_mom]

Oh, good golly! I have to have the fagioli recipe now!!! Fagioli, fagioli, fagioli!!!
Also, how long have you left the manicotti in the freezer? I get nervous about freezing pasta and don't usually try.

I couldn't tell you exactly - maybe 2-4 months? I know when DS2 was born we made a ton of freezer meals and ate them over several months. Never had it go bad. I think the key is to try and make sure that the 'exposed' pasta has at least a little bit of sauce on it so that the sauce protects it.

I'll get the Fagioli one here in a sec... I think it is online.

[o_mom]

Pasta e Fagioli

http://find.myrecipes.com/recipes/re...cipe_id=521146#

To freeze this, follow everything up to where you add the pasta. Add everything but the pasta and then divide into freezer containers. When you thaw it out, bring to a boil, add the pasta and cook until the pasta is done (8 min).

[tylersmama]

Thank you! I shall send the serfage down to the warfage to fetch me a fagot of wood now. And Donald Fagen thanks you too.

[tylersmama]

I don't do a ton of freezer meals since all I have is a side by side freezer without a ton of room, but I do have a few favorites. Once or twice a year, I make a double batch of Giada de Laurentiis's simple tomato sauce and freeze it in two cup servings. Super easy to pull out for a quick and simple vodka pasta, great to have on hand for baked ziti or manicotti, too (both of which I usually freeze part of). I also freeze beef enchiladas sometimes, and baked mac and cheese occasionally. Ooh, also Little Cheddars (mini meatloaves)...they bake from frozen really well.