Does anyone have any recipes for make ahead meals (breakfast, lunch, and dinner) that can be frozen and reheated? | Taste of Home Community  
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Does anyone have any recipes for make ahead meals (breakfast, lunch, and dinner) that can be frozen and reheated?

Last post Jan 15, 2011 12:39 PM by ladyluckXIII . 9 replies.


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  • Does anyone have any recipes for make ahead meals (breakfast, lunch, and dinner) that can be frozen and reheated?

    I am looking for meals that I can make for my family, and some of my friends.  I haven't found any recipes that address being prepared prior to eating with freezing and reheating possibilities.  Any recipe would be so appreciated.  I have kids, so kid-friendly ones would be great.

     

    Jen

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  • Re: Does anyone have any recipes for make ahead meals (breakfast, lunch, and dinner) that can be frozen and reheated?

    Does your family like spaghetti?  This has become a family favorite... from preschoolers to adults.

    ~~Vicki


    EASY BAKED SPAGHETTI CASSEROLE by dutchmom4mi
    I simplified this recipe from Simple and Delicious, omitting tomato sauce and using all spaghetti sauce. Also, I use whatever cheese I have on hand. When the whole family is here, I use a 13 by 9-inch pan instead of two 9-inch pans.

    1 package (16 ounces) angel hair pasta
    1-1/2 pounds ground beef
    1 jar (48 ounces) spaghetti sauce, your favorite variety
    1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
    1 cup (8 ounces) sour cream
    2 cups (8 ounces) shredded cheese - Mozzarella, Colby-Jack, Cheddar, or your favorite variety

    1. Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce. Remove from the heat.
    2. Drain pasta. Combine soup and sour cream. In two 8-in. square baking dishes, layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers.
    3. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 55-65 minutes or until cheese is melted.
    4. TO USE FROZEN CASSEROLE: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed. Yield: 2 casseroles (6 servings each).
    5. VARIATION: Use a 9 by 13-inch pan make the whole recipe.

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  • Re: Does anyone have any recipes for make ahead meals (breakfast, lunch, and dinner) that can be frozen and reheated?
    Check out:

    Kokonut's Freezer Recipes
    http://community.tasteofhome.com/forums/t/364719.aspx


    Freezer Recipes - please add your's by twinkle30
    http://community.tasteofhome.com/forums/t/106093.aspx


    ISO-T&T Freezer Recipes-Surgery
    http://community.tasteofhome.com/forums/t/653741.aspx


    Can you share your favorite casserole/plan ahead meals
    http://community.tasteofhome.com/forums/t/198427.aspx


    Links to Freezer Recipes by Redraspberrygirl
    http://community.tasteofhome.com/forums/t/50953.aspx


    Freezer Recipes #2 by ct59
    http://community.tasteofhome.com/forums/t/106371.aspx


    Freezer Meals - Having a Baby - Need Help
    http://community.tasteofhome.com/forums/t/283019.aspx


    PRE-ASSMEBLED DINNERS - Let's try and start our own thread of ideas by kokonut
    http://community.tasteofhome.com/forums/t/300849.aspx


    Your Help Please - need frozen casserole recipes by dsteinl
    http://community.tasteofhome.com/forums/t/147412.aspx

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  • Re: Does anyone have any recipes for make ahead meals (breakfast, lunch, and dinner) that can be frozen and reheated?

      

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  • Re: Does anyone have any recipes for make ahead meals (breakfast, lunch, and dinner) that can be frozen and reheated?

     Waffles and cinnamon rolls freeze well.  Just reheat slowly (covered or wrapped in paper towels).

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  • Re: Does anyone have any recipes for make ahead meals (breakfast, lunch, and dinner) that can be frozen and reheated?

    bump for ChefJenni

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  • Re: Does anyone have any recipes for make ahead meals (breakfast, lunch, and dinner) that can be frozen and reheated?

     I make a double batch of these and freeze....

    Sausage Puffs:

    1 lb bulk sausage

    3 c baking mix

    4 C shredded cheddar cheese

    3/4 c water

    Cook sausage until brown; drain.  In a bowl mix cheese and baking mix add sausage and then water.  Toss with a fork until moistened.  Shape into 1 1/2 in balls and place 2" apart on greased baking sheet.  Bake at 400 for 12-15 minutes or until puffed and golden brown.   I usually place them closer on the pan and use an ice cream scoop to make the size uniform. Can be frozen and reheated in an oven or microwave.  I make these and freeze them for the kids to heat up for breakfast on school days.  YUMMO!
     

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  • Re: Does anyone have any recipes for make ahead meals (breakfast, lunch, and dinner) that can be frozen and reheated?

    I also use my bread machine to mix up a simple white bread or butterhorn roll recipe on the dough cycle. Then I divide it into about 15 equal parts and roll into a rectangle and add 5 or 6 pepperonis, 1 TBS of sauce and 1 TBS cheese.  Fold together and pinch to seal.  Place seam side down, cover with egg wash and bake according to the dough directions.

     We make ham and cheese too, with just diced ham and cheese and we also make pigs in a blanket with hot dogss.  

     Let them cool and freeze.  They are the BEST homemade hotpockets!  My teenagers eat the heck out of them and I make batches for friends who have had surgery and need quick fix meals.

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  • Re: Does anyone have any recipes for make ahead meals (breakfast, lunch, and dinner) that can be frozen and reheated?

    Posted by Maddymoo

    Posted on: 10/5/2004 11:58:16 AM
    #T420510
    Freezer Breakfast Burritos

    Here is a great recipe to make in bulk and keep in your freezer. This recipe makes 24 breakfast burritos that you can freeze and use as a quick and easy breakfast.

    Ingredients:

    * 12 to 16 eggs, beaten
    * 1 lb ground sausage, cooked (or crumbled links)
    * 1/2 cup chunky salsa
    * 2 cups cheddar cheese, shredded
    * 24 large flour tortillas

    Extras:

    These ingredients are optional.

    * 1 green pepper, finely diced
    * 6 potatoes, shredded and fried
    * jalapeno, sliced or diced
    * 1 can chopped green chilies
    * 1-2 clove garlic, finely minced
    * 1 onion, finely diced
    * 1 tomato, peeled and chopped
    * 2 green onions, sliced with tops

    Directions:

    1. Scramble eggs in large skillet until cooked. Stir in cooked sausage. Add any of the extras you choose. Save the salsa and shredded cheese.

    2. Wrap the Tortillas in a damp paper towel and warm in the microwave until they are warm (about 1 minute).

    3. Place 1/2 cup of scrambled egg mixture into a tortilla. Then add a little of the shredded cheese and a spoonful of the salsa. Then roll burrito-style.

    To Freeze:

    Wrap each burrito in foil and freeze in single layer on a cookie sheet. When fully frozen transfer wrapped burritos to large zip-top freezer bags and freeze.

    To Serve:

    Remove foil and wrap in a paper towel. Cook for about 2 minutes in the microwave. Cook times may vary depending on how much power your microwave has.

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  • Re: Does anyone have any recipes for make ahead meals (breakfast, lunch, and dinner) that can be frozen and reheated?

    I've made these before and they were yummy.  From Quick Cooking.

    Mini Meat Loaves 

  • 6-12 Servings
  • Prep: 20 min. Bake: 40 min.
  • Ingredients

    • 2 eggs, lightly beaten
    • 1/2 cup dry bread crumbs
    • 1/4 cup chopped onion
    • 1/4 cup prepared horseradish
    • 2 tablespoons dried parsley flakes
    • 2 teaspoons salt
    • 1/4 teaspoon pepper
    • 2 pounds lean ground beef

    • SAUCE:
    • 1 cup chili sauce
    • 1/3 cup ketchup
    • 2 teaspoons Worcestershire sauce
    • 1 teaspoon ground mustard
    • Dash hot pepper sauce

    Directions

    • In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into six loaves, about 5 in. x 2 in. x 1-1/2 in. Place in a greased 13-in. x 9-in. baking dish.
    • In a large bowl, combine the sauce ingredients. Spoon half over the top and sides of loaves. Bake, uncovered, at 350° for 20 minutes. Spread with remaining sauce.
    • Bake 20-30 minutes longer or until meat is no longer pink and a meat thermometer reads 160°. Serve immediately; or cool, wrap individually and freeze for up to 3 months. Yield: 6 meat loaves (1-2 servings each).

      To use frozen meat loaves: Thaw in the refrigerator. Unwrap loaves and place in a greased baking dish. Cover and bake at 350° for 30-35 minutes or until heated through.
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