My husband’s friend had a baby this week. They came home from the hospital yesterday. The baby was breech so she ended up having a c-section. I had asked my husband what I should make for them. He suggested I make a big pan of stuffed shells. Now I know how my own family complains about eating the same thing for several days in a row. A big pan of shells would take awhile for the two of them to finish. Hopefully other people will also bring them food, just to make things a little easier for her. So I decided I would make several small meals for them. I bought some square cake size pans for the meals. I made 2 pans of beef and rice enchiladas using 1 lb of ground beef, 2 pans of stuffed shells, and kofta from a little over 1 lb of ground beef. I also made some cucumber mint yogurt sauce to go along with the kofta. I labeled and wrote the baking directions on the foil I used to cover each pan. This way they will have several meals that can be put in the freezer for later and can have something a little different each day. I hope they like what I made.
Category Archives: Freezer
This weekend I worked on a few more freezer meals. I made some stuffed shells and have plenty in the freezer. I posted the recipe earlier, here is the link. They are really easy to make.
I also made some individual size pizzas. I used made them with several different toppings. My kids really like these and they are healthier then the frozen pizzas and delivery, not to mention less expensive. The ones in the picture have ground beef and green olives.
This is the recipe I used for the pizza crusts.
2 pkg yeast
½ cup warm water
¾ cup butter
1 cup boiling water
1 cup cold water
¾ cup sugar
2 t. salt
6-8 cups flour
Mix all ingredients together. Place dough in an oiled air tight container. No kneading or rising- refriderate up to 7 days in fridge. To use let rise 2 hours. Bake at 375 for 12-15 minutes.
I let the dough rise for 2 hours and then made the pizzas. I also used this dough to make fried bread, which my husband and kids like with honey, I prefer a little powdered sugar sprinkled on top. It is similar to zalabiah which my husband had growing up in Yemen. He really likes it. To make the fried bread it is not necessary to let the dough rise. Sometimes I will put it in a warmed oven for 15-30 minutes to warm the dough up. I have also made cinnamon rolls with this recipe in the past.
I will be trying out another refrigerator dough recipe sometime this week, I just need to buy some more flour. I’ll let you know how that turns out.
Yesterday I started working on meals for the freezer. Here is the recipe for the meatballs I made. I acutally made 5 times the original recipe. I actually baked the meatballs instead of frying them as the recipe states. My kids ate them with ketchup and my husband ate his with some Zhoug I made for him. Everyone like the meatballs. Once the meatballs had cooled I put them in several Quart size freezer bags and put them in the freezer. I’ll take some pictures and post them when I heat them up for dinner.
I also made some Beef Sausage Cheese Balls. The orginal recipe calls for pork sausage, I made my own beef sausage. I used a sausage recipe I found online to season some ground beef to use for the sausage. I think next time I will see if I can find some a little spicier for the sausage seasoning. Theis recipe calls for Bisquick. I found a recipe for it on the internet and made my own Bisquick mix. Here is the link for the Bisquick mix. Here is the link for the Sausage Cheese Balls. I also put these in freezer bags for later use.
This evening I made Enchiladas. I used the recipe below using ground beef, brown rice, and colby jack cheese for the filling. I filled fajita sized tortillas, rolled them up and put them in quart size freezer bags. I was able to put 4 filled tortillas in each bag. When I want to make them I will then add the enchilada sauce and top with cheese. I haven’t tried it this way before, I will let you know how they turnout.
I will be focusing on stocking up things in my freezer. I want to have things ready in the freezer that can be easily warmed up after I have the baby. I know from experience that it will take everyone some time to adjust to a new baby, especially while I am recovering from a c-section. Last time we ended up ordering out quite a bit, I would really like to avoid that as much as possible this time. I will take pictures and let you know how things turn out.
In the past when making enchiladas I just used ground beef, cheese, enchilada sauce, and tortillas. My kids and I liked it but my husband did not. However he did like this with the chicken and rice. Next I will try using ground beef instead of chicken. I will also be checking out how well it freezes for later use.
2 cooked chicken breast, finely chopped
2 cups rice (brown or white)
2 cups Colby Jack cheese
1-2 large cans enchilada sauce
Heat oven to 375 degrees. Combine chicken, rice, 1 1/2 cups cheese, and 1/4-1/2 cup enchilada sauce. Put a thin layer of enchilada sauce in a foil lined pan. Fill tortillas with chicken mixture and roll up, placing seam side down in pan. Cover with remaining enchilada sauce. Sprinkle with remaining cheese. Bake for about 30 minutes.
- 2 cans stewed tomatoes with green peppers and onion
- 1 can tomato sauce
- dry basil (to taste)
Crush tomatoes with hands in to pot. Add tomato sauce and basil. Simmer about 20-30 minutes.
This recipe isn’t exact. I don’t really have anything written down for it. I kind of just throw things together and may add more of certain things depending on my mood. Everyone seems to like it when I make these. My husband really likes it as well and he isn’t a big cheese eater. I made this for a friend and she was surprised that all her kids ate it, they tend to be picky about things. I usually make extra shells to flash freeze uncooked. I then put them in a ziploc bag and pull out as many as I need for a meal.
- Large Pasta Shells
- 1 container of Cottage Cheese
- 1 lb Mozzarella Cheese
- 1 cup Parmesan Cheese (sometimes I use more)
- 1 Tbsp Garlic Salt
- 1 Egg
- Dried Parsley (optional)
- Spaghetti Sauce
Cook Shells. Drain and set aside to cool. Mix Cottage Cheese, 2/3 of the Mozzerella Cheese, Parmesan Cheese, Garlic Salt, Egg, and Dried Parsley. Fill the Shells with the cheese mixture. Cover a baking pan with a thin layer of sauce. Place the filled shells in the pan. Cover with sauce and remaining cheese. Bake at 350 for about 30 or until cheese it melted.