Mayfly

I'm interested to see what suggestions you get. I've been in a real slump in the food dept.

Great idea! Would love a compilation but I could also just check back in the comments section.

This one is great and simple to make. I have never frozen it, but I think it would be OK. Found via stephmodo blog.

http://www.epicurious.com/recipes/food/views/BAKED-ZITI-WITH-SPINACH-AND-TOMATOES-2609

There are tons of cookbooks specifically about freezer meals and also several about once a month cooking. Here's one I once examined and thought looked good, but I didn't make anything from it.
http://www.amazon.com/Once-Month-Cooking-Revised-Expanded/dp/0312366256/ref=sr_1_9?ie=UTF8&s=books&qid=1259779887&sr=8-9

I did a ton of research about this a year or so ago, but I never did anything. Perhaps now is the time to think about it again. I look forward to seeing what you come up with.

This is exactly what I was thinking about last night instead of getting to sleep when I should've.

Sadly, I don't have any meals to share, but I'd love to see a list of ones that others have shared with you. My husband is always requesting more traditional types of meals, and I'm trying to indulge his requests more often :)

I've never commented before, so hi for the first time!

Here's an absolute favorite of ours: http://www.kraftfoods.com/kf/recipes/catalina-cranberry-chicken-89628.aspx
To make it a freezer meal, mix all of the ingredients besides the chicken in a ziplock freezer bag. Add the chicken, seal the bag and then squish it around so the chicken is coated and freeze. To cook, thaw it overnight in fridge, pour it in a baking dish and cook according to the directions. We serve it with rice and the kids gobble it up! I like to use the individually frozen boneless chicken breasts and have found this recipe works well for up to 8 breasts. If you try it, I hope you like it :)

Cornish Pasties:

http://www.foodnetwork.com/recipes/emeril-lagasse/cornish-pasties-recipe/index.html

This recipe is a good place to start. I substitute rutabaga for the potato because that's traditional. I also just generally use my favorite pie dough recipe rather than the pastry recipe included here.

Chicken Handpies:

Like a pasty, but not. The last several times I've made them I've based what I've done off the recipe Stephanie posted on 3191 awhile back.

http://3191.visualblogging.com/archives/11518_1443007713/337632

Definitely double the recipe. Also, I halve the butter called for in the pastry and double the amount of cream cheese (low fat neufchatel works fine). Are you getting that I rarely follow a recipe to the letter?

It's not really a recipe, and you probably already do this since you mentioned homemade pizza above, but we make several pizza doughs in advance and freeze them in fairly flat circles in ziplock bags. When you want one, you can pop the ziplock bag in some hot water and the pizza dough thaws in about 10 minutes. It's fast and easy and still homemade pizza.

My bento blog is all about cooking, and I have some nice traditional recipes on there. Feel free to check it out and use for your family any way you like.

http://angelsbentoblog.blogspot.com/

I'm excited to see this list! You can definitely freeze meatballs - just bake them and freeze them on the cookie sheet before putting them in a ziploc. Most casseroles do ok, pot pies, and I love doing a double batch of chili (especially since my husband likes to eat his chili mixed with mac'n'cheese, so it lasts longer and is a perfect Saturday afternoon lunch). My husband's grandmother is the real pro at this - she freezes her milk from costco and the other day pulled out a whole rotisserie chicken from the freezer and stuck it in the oven at 350 for lunch - I never would have known.

I'd love to see your recipe list in a few days!

My favorite chicken recipe is Chicken Marbella from the Silver Palate Cookbook. It may sound like strange ingredients, but it absolutely works (even for kids).

http://www.epicurious.com/recipes/member/views/CHICKEN-MARBELLA-SILVER-PALATE-COOKBOOK-1277030

You can freeze the meal in ziplocks after chopping and mixing. Then defrost overnight and cook the next day.

Delicious!

Oh, I'll be checking back for my own use!
Here's one I seem to make alot - freezes well and it's a versatile formula -meat, cheese, sauce, veggie-
http://mykitchencafe.blogspot.com/2009/09/baked-pasta-with-chicken-sausage.html
We also find chicken enchiladas freeze well.

Here's what I tend to freeze:
chili
frozen bbq meatballs (email me if you want my grandma's recipe - kid approved)
chicken tostada/taco toppings that you can heat in the microwave or crockpot

I never exactly understand about freezing meals- it seems like just cooking the same meal twice to me! What with the defrosting and the cooking...

That said, I wanted to mention that if you cook big batches of dried beans (any kind) they all freeze well and can be made into soups or used to make homemade refried beans for burritos or what have you. Black bean soup with sour cream and avocado, white bean soup with hamhock, chili (veg or with meat), cannelini with rosemary, minestrone- there are loads of soups with beans either as a base or as an add-in. In keeping with the theme, frozen homemade stock is very useful as well.

Oh, and chicken liver pate! Which we all love and freezes well and defrosts quickly. :)

I freeze a lot of soups, because in my family its just my husband and I, plus our toddler, and one batch of soup is usually more than we can eat before getting tired of it. I usually make a full batch, freezing half and eating half, but you could easily freeze it all.

A few good ones:

Roasted Vegetable Soup

Peel (if you want) and evenly chop a variety of root/winter vegetables (such as potatoes, squash, garlic, onions, carrots, beets, turnips, etc.). Toss on a baking sheet with olive oil, salt, and pepper. Roast in a 450 degree oven until browned and tender, tossing occasionally. When roasted, toss in a big pot along with a few cups of water or vegetable broth, bring to a boil, then simmer briefly. Puree with an immersion blender and adjust seasonings, adding more water or broth if needed. You could also throw in some hardy fresh herbs early in roasting, like rosemary or thyme - just remove before pureeing.

Five bean chili

In a large soup pot, saute a few cloves crushed garlic in olive oil. Add a large can of crushed tomatoes, a small can of tomato sauce, a small can of tomato paste, a bottle of beer, several tablespoons of chili powder (depending on how hot you like it), a teaspoon of oregano, and 5 different kinds of beans. You can also add some corn if you like. Bring to a boil, reduce heat, and simmer 30 minutes.

I also have a recipe for butternut squash and apple soup on my blog. I have not frozen this but it would freeze well: http://iwantnina.blogspot.com/2009/10/curried-squash-and-apple-soup.html

If curry powder is too exotic for your family, you could leave it out of this recipe.

Happy cooking and freezing!

I'm all about making huge batches of soup on Sunday afternoons (chicken-rice, roasted butternut squash, parsnip/carrot, etc) and freezing them in individual-sized containers. That way, one can be thawed for a party of 1 or several at a time, for a family meal. Easy peasy.

hello there! i love making the barefoot contessa turkey meatloaf and then storing it in the freezer. it is a large qty and it comes from her "the barefoot conessa cookbook" the book is here: http://www.powells.com/biblio/1-9780609602195-0

but food network stores the recipe also:
http://www.foodnetwork.com/recipes/ina-garten/turkey-meatloaf-recipe/index.html

good luck!

I don't freeze many meals, but I have a good chili recipe that freezes well. We also like to make a veggie burrito dish that will freeze pretty well but requires some prep after defrosting. And what else? Hmmm. I'll try to think of others.

Thanks for the sweet shop mention, too! xoxox

This is the first time that I've commented on your blog. I just have to say hi and that I love your blog!

I tend to freeze the usual things -- lasagnas, soups, casseroles -- and am really interested in the list of suggested recipes.

here is a collection of recipes that are good to freeze from martha stewart -I think from the freeze it column in everyday food:
http://www.marthastewart.com/photogallery/freezer-friendly-foods

So many of us are interested in this right now, aren't we, girls? Check out SimpleMom's blog post today, it may just be what we're all looking for! http://www.simplemom.net

I freeze almost everything. Pizza, chili, spaghetti sauce, seafood pasta, soups, stews, ham, banana's (over ripe). I freeze it in individual serving size containers- easy to pull out for lunch. I don't recommend freezing dairy products- they can get watery.

Ok, I do this routinely, as I never have time to fix dinner during the week. Check out the work of Robin Miller. She's a Food Network star, and editor of Cooking Light Mag. She has good easy fast fix ahead light dishes, and ideas of what to do with leftovers. I spend the weekend making random items, freezing them, and using them throughout the week/months. XX miss you

I will just add that I like to freeze extra cornbread, muffins & scones to pull out & reheat with the soups/chowders I freeze. There are tons of enchilada recipes, so definitely freeze your favorite. We love a white bean/green sauce combo. yum! I will check back & see what you come up with.
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Have you seen the blog- Once a Month Mom? Lots of recipes there!