It’s Wednesday already! It’s crazy how quickly mid-week creeps up on you after a holiday weekend. Anyways, what that means is that it’s already time for our 7th week of freezer-friendly meals to help cut costs and prep time for meals for your family!
Brought some really awesome sounding recipes to the surface this week, super excited to try all of them!
Creamy Spinach and Mushroom Lasagna
Spinach and Mushroom Lasagna [http://damndelicious.net/2015/03/07/creamy-spinach-and-mushroom-lasagna/]
provides us with a recipe that is just that. Lasagna is a go-to freezer meal, but this recipe puts a fun, veggie-laden spin on the usual. If you’re missing the meat, this is easy enough to add any desired protein to – ground turkey, italian sausage, chicken, what have you. We have all the lasagna basics here: lasagna noodles, ricotta, frozen chopped spinach, shredded mozzarella, fresh Parmesan, chopped fresh parsley.
What’s new and fun here is the homemade mushroom sauce that makes this dish such a winner. The sauce includes butter, garlic, cremini mushrooms (yum!), an onion, flour, milk, dried basil, oregano, nutmeg, and salt and pepper to taste. Without even ever having tried this sauce, I know it’s going to be a complete hit.
To make ahead, cover the lasagna tightly with plastic wrap and refrigerate up to 24 hours. Then simply remove the wrap and bake for 40 minutes, covered.
To freeze, cover the lasagna tightly with plastic wrap, and then aluminum foil – this will freeze up to 3 months! To bake, just remove the plastic wrap and bake for 90 minutes, covered.
Pretty easy and worth the effort to make the homemade sauce for this savory, fun lasagna!
Stuffed Peppers [http://www.chachingqueen.com/stuffed-peppers-easy-freezable-dinner-meal-recipe/]
I love, love, love stuffed peppers. They’re versatile, easy on the wallet, and incredibly simple to make. This recipe from Cha Ching Queen
really capitalizes on this versatility. She breaks stuffed peppers down to 4 parts:
- The peppers – she prefers green (and I do too!). Rinse, cut off the tops, rinse out the seeds. Place the peppers face down on a plate and microwave for 5 minutes to soften them up.
- Rice – use any rice. Brown, jasmine – even try other grains like quinoa or farro – it doesn’t ultimately matter and is entirely your preference. 1 cup uncooked and cook to directions.
- Veggies – also up to you. She prefers carrots and celery but I go a little bit more crazy. I love portobellos and zucchini in mine, and have even had butternut squash! Depends how much your family likes veggies and what protein you are pairing this with. Which brings us to…
- Meat/Onions – She uses ground beef or turkey – brown with the onions and add to the mixture. I’ve even used tofu, or no meat and simply added some nice feta into the mix for a Greek spin on stuffed peppers. Again – totally up to you!
These freeze really well. Simply go through the motions – tight cling wrap and foil.
Chicken and Wild Rice Bake
Chicken and Wild Rice Bake [http://www.thekitchn.com/recipe-chicken-and-wild-rice-bake-freezerfriendly-recipes-from-the-kitchn-216431]
Cooking time for this recipe is a tad long, but don’t be intimidated by it, says The Kitchn
– it’s worth it! Ingredient list isn’t long here – chopped onion, sliced mushrooms, celery, 2 pounds of skin-on, bone-in chicken thighs, vinaigrette, uncooked long grain brown rice, wild rice, smoked paprika, dried thyme, salt, pepper, and chicken broth. It’s really just a lot of prep:
Prep your bags: Label a 2-gallon freezer bag “Chicken and Wild Rice Bake” and include baking instructions. You will also need a gallon-sized bag, a quart-sized bag, and a sandwich bag. (If you prefer not to use bags you can use glass freezer containers instead.)
Prep the vegetables: Spread the onion, mushrooms, and celery in a single layer on a parchment-lined baking sheet. Freeze for about 20 minutes. After they are frozen, remove them from the freezer, place them in the sandwich bag, and seal.
Prep the chicken: Combine the chicken thighs and vinaigrette in a gallon-size freezer bag. Seal and massage the bag to coat the chicken.
Prep the rice: Combine the brown rice, wild rice, paprika, thyme, salt, and pepper in the quart-size freezer bag.
To freeze: Place all three bags in the labeled 2-gallon bag. Freeze for up to 3 months.
To thaw: Remove the bag containing the marinade and chicken from the larger bag. Place in a dish and thaw overnight in fridge or until thawed. Remaining ingredients can stay in the freezer
Baking Instructions: When ready to cook, preheat the oven to 375°F. Grease a 9×13-inch baking dish with nonstick cooking spray.
Combine the rice mixture and the vegetables in the baking dish. Stir in the broth. Remove the thawed chicken pieces from the marinade and place them atop the rice. Discard the marinade.
Cover the pan with foil and bake for 1 hour. Uncover the pan and bake for an additional 45 minutes to 1 hour, until the rice absorbs most of the liquid and the chicken is cooked through and the juices run clear. Serve immediately.
So there you have it! 3 freezer meals. Let us know if you try these and how they turn out!