Recipes - Freezing Meals

[MommyLincoln]

Hello All - I have been trying to figure out how to save some time during the weekdays since both my husband and I work full time. One thing I decided was to try and cook a bunch of meals and freeze them to help on the weekday dinners... the only problem is that I always end up making the same few items (sloppy joes, spaghetti, taco meat, meatloaf...). I'm looking for ideas... quick, easy meals that you've had success in freezing. Easy recipes are best (minus the "fresh herbs" or "strange" ingredients... =) THANKS!!

[rkoloms]

I generally have dinner on the table in 20-30 minutes. Here are some tips for speedy weeknight dinners: on the weekends I cook rice, beans soup, chili and burritos; after or during dinner, cook pasta for the next night's dinner; keep lots of frozen chopped vegetables in the freezer for stir-fries, stews, sauces, etc.

Here are a few of our "regulars"

I serve this it over broccoli (and I make double the sauce).

Pasta and Tofu with Finger-Licking Peanut Sauce
1/2 cup low or no sodium vegetable broth
1/4 cup chunky peanut butter (I use smooth)
1/4 cup low-sodium soy sauce
3 tablespoons brown sugar
2 tablespoons rice vinegar
2 teaspoons grated peeled fresh ginger
2 teaspoons chile paste with garlic (add to taste, it is pretty spicey)
4 garlic cloves, minced
8 ounces uncooked whole wheat angel hair
1 pound firm tofu, drained and cubed (optional)
1 cup (2-inch) sliced green onions
1 cup shredded carrot
Combine first 8 ingredients in a small saucepan. Cook over medium heat 5 minutes or until smooth, stirring frequently (this can also be done in the microwave; use a tempered glass bowl, like pyrex, cook for 20 seconds, stir, repeat until smooth). Remove from heat. Cook pasta in boiling water 8 minutes, omitting salt and fat. Add tofu, onions, and carrot; drain. Place pasta mixture in a large bowl. Add peanut butter mixture; toss gently.

Mushroom Stroganoff, is a great, speedy weeknight dinner, especially if you cook the noodles the night before (I use whole wheat egg noodles or bowties). I also throw in spinach, either fresh or frozen chopped.

1 lb portabello mushrooms (either the large or baby bellas), cut in half and sliced
1/2 onion, diced
1 - 1 1/2 c sour cream (I use fat free plain Greek yogurt)
1/2 - 1 Tbsp Hungarian Paprika
salt & pepper to taste
olive oil or butter (I use some of each)
1/8 cup (or so) vegetable broth or dry white wine (optional, not part of the original recipe; I think that it gives it some depth)
Saute diced onions in olive oil or butter (your preference) until just soft and translucent. Add sliced mushrooms, saute until cooked through. Add broth/wine paprika and incorporate well. Turn down heat and add sour cream. Heat through, add salt & pepper to taste. Add more sour cream if the 1 cup doesn't cover everything well. Serve on top of egg noodles or rice. Once I made this and I didn't have enough sour cream, so I added cream cheese and it was still very good! Mushrooms are a great source of protein as well as many other nutrients.
http://www.mushroomcouncil.com/nutrition/nutri.html 

Sweet Potato Burritos
3 teaspoons olive oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained (I use home cooked black beans; you can use any bean)
2 cups water
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
3 tablespoons low sodium soy sauce
4 cups cooked and mashed sweet potatoes
12 whole wheat tortillas, warmed
shredded cheese (whatever you have)
Preheat oven to 350 degrees. Heat oil in a medium skillet, and saute onion and garlic in until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat,
and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style. Bake for 12 minutes in the preheated oven, and serve. NOTE: I put the cheese inside and freeze burritos wrapped in wax paper in a big zipper bag; they can be microwaved safely in the wax paper.

Southwest Falafel

Patties
1 (15 ounce) can pinto beans (drained and rinsed) (any bean, canned or 1.5 cups home cooked)
1/2 cup shredded Monterrey jack cheese
1/4 cup finely crushed baked tortilla chips
2 tablespoons finely chopped green onions
1 tablespoon finely chopped cilantro
1/8 teaspoon ground cumin
1 large egg white
1 1/2 teaspoons olive oil
Spread - I don't use this part; I mash an avocado with salsa and fat free yogurt (Greek-style is best)
1/4 cup mashed peeled avocado
2 tablespoons finely chopped plum tomato
1 tablespoon finely chopped red onion
2 tablespoons sour cream
1 teaspoon fresh lime juice
1/8 teaspoon salt
2 (6 inch) pita's, each cut in half crosswise - I use 4 whole wheat tortillas
To prepare patties, place pinto beans in a medium bowl; partially mash with a fork. Add cheese and next 5 ingredients (through egg white) stir until well combined. Form into 4 (1/2 inch thick) oval patties.
Heat oil in a lg nonstick skillet over medium-high heat. Add patties; cook 3 min on each side or until patties are browned and thoroughly heated.
To prepare spread, while patties cook, combine avocado, tomato, red onion, sour cream, lime juice, and salt. Place one patty in each pita half. Spread about 2 tablespoons of spread over patty in each pita half

Super Quick Stir-fry

Here is a quick dinner recipe, adapted from Vegetarian times. It takes less than 15 minutes (if the rice is cooked)

Heat a few chili pepper flakes in olive oil, along with a sliced garlic clove and sliced ginger. Remove the garlic and ginger before they burn. Add onion saute for 1 min. Add 2 diced up baby eggplants and saute for 5 mins (I have used zucchini and broccoli, too; really, any fresh or frozen veggies will do). Add red/yellow peppers & mushrooms. Add 2 tbsp each of brown sugar, soy sauce or tamari & vinegar, and saute 2 more mins. Add fresh basil. Serve over rice (you could use room temperature leftovers) or rice noodles (they are super quick in a pinch). You can also add cubed tofu before serving.

[mamamiajk]

Hearty soups and chili also freeze and go well with the cold weather. I also like to make breads and cookies and freeze to pull out at a later day for a homemade treat.