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I like to cook extra spaghetti sauce and freeze the leftover. It's always easy to boil noodles, and the sauce thaws out really well.

Pretty much any meal can be frozen and re-heated at a later time.  I have gotten together with neighbors on several occasions to make meals in bulk.  We have liked:
Funeral Potatoes
Soups - taco soup, creamy broccoli soup, chicken noodle soup (add noodles later)
Casseroles - chicken & rice, enchiladas, lasagne, stuffed shells (noodles cooked)

Mainly everything needs to be cooked and put in the pan as if you were going to bake it - precook meats and such.  It isn't very hard, just time consuming on the shopping and cooking day - but BOY does it save time on a regular day when you want to cook!

I realize this is a really old thread but I have a whole bunch of freezer meal recipes I got and they are GREAT - I have them typed up in a Word document so if anyone is interested, PM me your email address and I'll send them your way.  They are yum yum yum!

Jen

I could... but there are about 10 of them.  Do you think that would take up too much room?  I guess I could start a new post and put them in there.  You tell me what to do and I'll do it! Loved your class the other night, Amy.  I learned SO MUCH! Thanks a million!

ok, here we go!  These are super yum - enjoy!

Cheesy Chicken Tortellini Bake

1/2 c. finely chopped onion
1 clove garlic, minced
1 t. olive oil
1 jar (16 oz) white Alfredo pasta sauce
1 pkg (20 oz) refrigerated cheese-filled or spinach tortellini
1 1/2 c. cooked chicken
1 c. milk
1 c. water
1 t. dried basil leaves

Heat oil and cook onion and garlic till tender.  Stir in remaining ingredients.  Pour into casserole dish and cover.  Bake in oven at 400 degrees for 25 minutes.  Cool completely and pour into freezer bag.  Squeeze air out of bag and freeze. Defrost in refrigerator for 24 hours and heat, covered, at 375 degrees for 25 minutes.  Cool completely and pour into freezer bag.  Squeeze air out of bag and freeze.  Defrost in refrigerator for 24 hours and heat, covered, at 375 degrees for 25 minutes.  May top with grated Parmesan Cheese.

Mexican Chicken

2-4 chicken breasts, boneless, skinless
1/2 c. finely chopped onion
2-3 garlic cloves, minced
1 jar (16 oz) mild or medium salsa
1 can (2 oz) sliced black olives
sliced Monterey Jack cheese

Place all ingredients into freezer bag with chicken, except cheese.  Coat chicken well, squeeze air out of bag and freeze.  Chicken will marinate as it defrosts in refrigerator for 24 hours.  Remove chicken and sauce from bag and place in casserole dish.  Bake uncovered, at 400 degrees for 45 minutes.  Grate cheese onto chicken and bake 10 minutes. 

Pork Baby-Back ribs
2 lbs. Refrigerated pork baby-back ribs
3/4 c. ketchup
1 t. chili powder
1 T. Worcestershire sauce
1 T. vinegar
1 t. salt
1/4 t. pepper
onion
Cut long rack of ribs in half, place rack of ribs into freezer bag.  Add all ingredients to bag, except onion.  Coat ribs well, squeeze air out of bag and freeze.  Ribs will marinate while defrosting in refrigerator for 24 hours.  Remove ribs and sauce from bag and place in casserole dish.  Slice onion into rings and place on top of ribs.  Cover and bake at 350 degrees for 1- 1 1/2 hours. 



Mushroom Chicken
2-4 chicken breasts
4 slices bacon
1 can Cream of Mushroom soup
1 c. milk
8 oz carton fresh mushrooms
2-3 cloves garlic, pressed
2 T. lemon juice
2 T. Worcestershire sauce
Parmesan cheese
fresh tomatoes
fresh mozarella cheese

Cook bacon, crumbled, and set aside.   Add all ingredients to bag except cheese.  Coat chicken well, squeeze air out of bag and freeze.  Chicken will marinate as it defrosts in refrigerator for 24 hours.  Remove chicken and sauce from bag and place in casserole dish.  Bake uncovered at 400 degrees for 45 minutes.  Grate cheese onto chicken after baking and serve.  Slice fresh tomatoes and fresh mozarella cheese on side.

BBQ Chicken
2-4 chicken breasts
1/3 c brown sugar
1 c. mild salsa
1 c. ketchup
1 T. Worcestershire sauce

Place all ingredients into freezer bag.  Coat chicken well, squeeze air out of bag and freeze.  Chicken will marinate in refrigerator for 24 hours.  Remove chicken and sauce from bag and place in casserole dish.  Bake uncovered at 400 degrees for 45 minutes. 

Lemon Greek Chicken
2-4 chicken breasts
2 lemons
3 cloves of garlic, pressed
1 red bell pepper, cut into 1? wedges
1 red onion, cut into 1? wedges
1/4 c. olive oil
2 t. dried oregano leaves
3/4 t. salt
1/2 t. pepper
8 oz. Fresh mushrooms
8 petite red potatoes (about 12 oz)

Zest and juice one lemon.  Slice second lemon.  Add all ingredients to freezer bag, except potatoes.  Coat chicken well, squeeze air out of bag and freeze.  Chicken will marinate as it defrosts in refrigerator for 24 hours.  Remove chicken and veggies from bag and place in casserole dish.  Add potatoes.  Bake uncovered at 400 degrees for 45 minutes.


Tater Tot casserole
1 lb. Lean ground beef
1/2 c. chopped onion
1 can Cream of Mushroom soup
1/2 c. milk
1/2 t. salt
1/8 t. pepper
Cheddar cheese
1 bag frozen tator tots

Chop onion using Food chopper.  Brown ground beef and onion.  Add ingredients except cheese and frozen tator tots and stir well.  Place mixture into freezer bag, squeeze air out of bag and freeze.  Defrost beef mixture in refrigerator for 24 hours.  Place beef mixture in casserole dish and top with frozen tator tots.  Grate cheese over casserole and bake at 350 degrees for 30 minutes.

Chicken Tetrazzini
16 oz. Spaghetti
1/2 stick butter
1 small onion
1 green bell pepper
3 c. cooked chicken
8 oz. Fresh mushrooms
2 cans Cream of Mushroom soup
3 c. milk
2 c. Monterey Jack cheese
salt and pepper to taste
Parmesan cheese

Break spaghetti in half and cook as directed.  Chop onion and pepper, cube chicken.  Melt butter and cook onion and bell pepper until tender.  Toss all ingredients, except Parmesan cheese.  Place mixture into 2 freezer bags, squeeze air out of bags and freeze.  Defrost casserole in refrigerator overnight prior to baking.  Place in casserole dish, covered at 350 degrees for 45 minutes until bubbly.  Grate parmesan cheese over casserole. 

Make-Ahead Seasoned Ground Beef
2 lbs lean ground beef
1/2 c. chopped onion
1 clove garlic, pressed
1/2 t. salt
1/8 t. pepper
16 oz. Tomato sauce

Chop onion and press garlic.  Brown beef, onion, and garlic.  Stir in remaining ingredients.  Cool completely and divide beef mixture into two freezer bags.  Squeeze air out of bags and freeze.  Use in the following two recipes:




Taco Topped Potatoes
1 bag Make Ahead Seasoned Ground Beef
4 large baking potatoes
1/4 c. water
2 t. chili powder
1/2 t. ground cumin
Cheddar cheese
optional toppings: chopped tomatoes, sliced olives, sour cream, chives
Defrost beef in refrigerator overnight.  Microwave potatoes for 20-22 minutes, rotating and turning potatoes after 12 minutes.  Grate cheese and set aside.  Combine beef, water, and spices and microwave for 5 minutes, stirring after 2 minutes.  Split potatoes and top with meat, grated cheese, and desired toppings. 

Sloppy Joe's Pocket Sandwhiches
1 bag Make Ahead Seasoned Ground Beef
1 T. brown sugar
2 t. prepared mustard
2 T. ketchup
2 pita pocket rounds, cut in half
4 slices American cheese, cut diagnolly in half.

Defrost beef in refrigerator overnight.  Combine sugar, mustard, ketchup and beef.  Microwave 4-5 minutes, stirring after 2 minutes.  Slice pita pockets, wrap in plastic wrap, and microwave for 30 seconds to soften.  Slice cheese and place into pockets, fill with beef. 

Aloha Pork Chops
4-6 boneless pork chops (thick)
1/2 green bell pepper, chopped
1/2 cup dry onion
1 can (20 oz) crushed pineapple, drained
1 bottle (18 oz) honey-mustard BBQ sauce

Place pork chops in greased crock pot.  Sprinkle pepper and onion over chops.  Spread pineapple over top.  Pour BBQ sauce over all.  Cook on low 6-8 hours of High 3-4 hours.  Cut meat in pieces and serve over rice.  If making a meal to freeze, put all ingredients in larger freezer bag.  Freeze.

Orange Teriyaki Chicken Breasts
1/4 cup soy sauce
3 T. dehydrated onion
2 cloves minced garlic
1 T. oil
1/2 tsp ground pepper
1/2 tsp. Ground ginger
1/2 tsp hot sauce
6 oz. Orange juice concentrate
6 chicken breasts

Combine all ingredients, add chicken breasts.  Marinate.  Grill or bake for 35-40 minutes at 375 degrees.  If making freezer meal, place all in freezer bag and freeze.  Best if grilled.
Maple-Teriyaki Salmon Fillets
1/3 cup apple juice
1/3 cup maple syrup
3 T. soy sauce
2 T. Finely chopped onion or dry onion
2 garlic cloves, minced
4 salmon fillets (about 2 lbs)
In a bowl, combine the first five ingredients.  Stir.  Place salmon in freezer bag.  Pour marinade into bag and freeze.  When ready to use, thaw, broil salmon 4 inches from the heat for 5 min.  Baste with marinade.  Broil 10 min. longer or until fish flakes easily with a fork, basting frequently.  Can be grilled on tin foil. 

okay, I know this may seem like a dumb question, but someone earlier said to prepare the meal as if you were going to bake it but freeze it instead.  My question is - what do you freeze it in?  Say you make lasagna, do you freeze it in your casserole dish or are you using those tinfoil casserole one time dish things you can get at WalMart?  If you're using a ziplock bag, how to you keep the layers??  TIA!

I definitely would not freeze something like lasagna in a freezer bag, because it has to look nice (the layers) but things like chicken and toppings are great because you just put it all in the freezer bag and then when its thawed, dump into a casserole dish and bake it. 

These recipes are great because very few require anything except pulling out frozen meat, putting it into a freezer bag (while still frozen), dumping in the things that make the sauce, all into the freezer bag, freeze it and then thaw it out when you are ready to use.  I can make a weeks worth of these recipes to freeze in about 20 minutes -and my kids and my husband love them!