The classic "struggle meal" that's really very delicious! Egg noodles, a creamy sauce, a not-fishy addition of canned tuna, frozen peas, cheddar cheese and panko crumbs make this a dish my family asks for again and again. This recipe makes a large pan, but you can freeze several pans of this. I recommend using a large electric skillet to make the bechamel (white) sauce.
Hi everyone! Here is my list of recipes from this particular freezer cooking session. Thanks so much for being on my socials and for coming to this website. Reminder: if you ever notice I have disappeared from social media, come to this website for updates and information.
I have made duplicates of these recipes to fit my family, our budget and the freezer size we have available. The only modification I have made in these recipes is that I added baked, sliced sweet Italian sausage to the baked ziti.
Recipes:
Old Timey Tuna Casserole
The classic "struggle meal" that's really very delicious! Egg noodles, a creamy sauce, a not-fishy addition of canned tuna, frozen peas, cheddar cheese and panko crumbs make this a dish my family asks for again and again. This recipe makes a large pan, but you can freeze several pans of this. I recommend using a large electric skillet to make the bechamel (white) sauce.
Ingredients
- 1/2 cup butter
- 1/2 cup flour
- 8 cups whole milk you can use skim milk and even powdered milk
- 2 Tablespoons onion powder
- 1 1/2 teaspoon garlic powder
- 1 1/2 tablespoons salt (to taste)
- 1 1/2 teaspoons black pepper
- 2 12 oz cans tuna fish drained
- 14 oz frozen peas
- 2 12 oz bags egg noodles, boiled and drained
- 2-4 cups grated cheddar cheese or whatever cheese you have
- 1 cup panko crumbs you can also use crushed saltines or crushed cornflakes
Instructions
- Melt the butter in a skillet. Add the flour and stir to make a roux (a thick paste – about the consistency of toothpaste). Add the milk and stir until the paste has dispersed into the milk, let it thicken for a bit over medium heat.
- Add the seasonings, the tuna and the peas. Add the boiled and drained egg noodles.
- Put all the noodle mixture into a casserole dish. Cover with cheese and bread crumbs. Cover with foil that has been oiled on the bottom so the cheese won't stick. You can freeze the casserole for up to three months, or bake it right away at 325 degrees F for 30-40 minutes, uncover and bake for 10 more minutes to crisp the top. From the freezer, defrost for up to six hours on the counter, then bake as directed.
Tried this recipe?Let us know how it was!
Easy Slowcooker/Pressure Cooker Braised Beef
This has been my favorite go-to recipe for over fifteen years. It's always easy and always good. You can use a crockpot or a pressure cooker. Also, there is a freeze-ahead option for your most busy times.
Equipment
- crockpot or pressure cooker
- gallon sized freezer bag for the freeze-ahead option
Ingredients
- 1/4 cup olive oil
- 1 chuck roast you can also use top round or top bottom roast. If you do, increase the cooking time to 10 hours crockpot or 1 hour 15 minutes pressure cooker.
- 28 ounces can of crushed tomatoes
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp chili powder
- 1/2 tsp ground ginger
- 1 tbsp salt
- 1 tsp black pepper
- 1/4 cup balsamic vinegar
Instructions
- In a small bowl, combine the garlic powder, onion powder, chili powder, ground ginger, salt and black pepper. If you are very busy and you decide to make this recipe one of your regulars, you can make this spice mix ahead of time and store it in small baggies.
- Pour the olive oil in the bottom of your crockpot or pressure cooker. Place the roast in the crockpot or pressure cooker, and cover with the crushed tomatoes. Add the balsamic vinegar and the spice mix.
- Freeze Ahead Option: If you want to assemble this whole recipe in advance, just put all the ingredients into a gallon size ziploc bag. Freeze it for up to 3 months. Then just defrost and cook in crockpot or pressure cooker.
- Cooking times: Crockpot 7-8 hours on low. Pressure cooking 50 minutes on meat setting. For best results, slice or shred the meat and submerge it in the sauce for 30 minutes to an hour. Serve with couscous, polenta, rice, mashed potatoes or even just with a big piece of buttered French or sourdough bread. I've been making this recipe for over fifteen years and I'm still finding creative ways to serve it.
Video
Tried this recipe?Let us know how it was!
Old School Chicken Casserole – One for the Oven and One for the Freezer
A preservative-free old fashioned casserole that's delicious and economical. A creamy chicken and rice filling is topped with a crunchy mix of panko and cheddar cheese. My kids absolutely love this, and so do I!
Ingredients
- 1/2 cup butter
- 1/4 cup olive oil
- 1 bunch celery washed and chopped
- 2 tablespoons onion powder
- 1/3 cup flour
- 6 cups milk (1%, 2% or whole)
- 1 tablespoon salt
- 6-7 cups chicken – cooked and cubed/chopped
- 10 cups steamed rice I use my rice cooker.
Topping
- 2 cups cheddar cheese, shredded
- 2 cups whole wheat Panko (or regular Panko)
Instructions
- In a large electric skillet, melt the butter and add the olive oil. Sautee the celery at a medium heat until it's softened (about 4 minutes).
- Add the onion powder and stir. Add 1/3 cup flour and stir constantly until you achieve a nice, smooth roux.
- Add the milk, 3 cups at a time and continue to stir until it is smooth and bubbly.
- Turn the heat down and add the chicken and rice. Stir well.
- Spray 2 casserole dishes with nonstick spray and fill each with casserole. Top each with 1 cup of shredded cheese and 1 cup of panko.
- To bake immediately, cover and bake at 350 degrees, F for 40 minutes.
- To freeze, cover the casserole with freezer safe lid (plastic lid or aluminum foil). Freeze for up to four months. Defrost on the kitchen counter for 3 hours and bake, covered for about 45 minutes.
- To bake straight from the freezer, place frozen, covered casserole into a cold oven and turn heat to 350 degrees F. Bake for about an hour.
Video
Tried this recipe?Let us know how it was!
Baked Ziti – One for the Oven and One for the Freezer
Creamy, delicious and SO EASY to throw together. Tender pasta is nestled in delicious ricotta cheese. A jarred sauce makes this fast and easy to make.
Ingredients
- 2 lbs Penne or Ziti pasta two 1 lb boxes
- 1-2 Tbs olive oil
- 2 lbs ricotta cheese
- 4 eggs
- 2 32 oz jars marinara sauce
- 4-5 cups grated mozzarella cheese
Instructions
- In a large pot, boil the pasta in salted water. Drain the pasta, drizzle with olive oil (to prevent sticking) and set aside.
- Either by hand or with a mixer, combine the eggs and ricotta cheese and mix until smooth.
- Pour the pasta into two casserole dishes that have been sprayed with nonstick spray. Pour the ricotta egg mixture over each dish of pasta. Mix the ricotta mixture into the pasta a little, then pour a jar of sauce over each dish. Top with mozzarella cheese.
- To bake right away, bake covered at 350° for 30-35 minutes. Uncover and bake for 10 minutes more or until the cheese is browned and bubbly.
- To freeze, cover with foil and label dish with the date. You can freeze for up to eight weeks. To defrost, place on kitchen counter for about six hours then bake as directed above.
- To cook straight from freezer, place frozen ziti in a cold oven and turn the oven to 350°. Bake for 1 1/2 hours, uncover and bake for ten minutes more to brown top.
Video
Tried this recipe?Let us know how it was!
Bulk Prepped Seasoned Ground Beef for the Freezer
This is my standard ratio for seasoned ground beef. I find this variation versatile and easy to remember. I scale up as much as I want, especially when bulk-preparing this dish. Possible additions you might consider include cumin, oregano or parsley. See instructions for batch cooking and freezing. You can use this seasoned ground beef as a starter for nachos, tacos, in soups, beef stroganoff, with pasta and marinara sauce, on top of baked potatoes, on top of roasted potatoes, on top of mashed potatoes, or with rice. You really can't go wrong!
Ingredients
- 1 pound ground beef I use 80% (which has a higher fat content) for flavor. Of course, you choose which is right for you.
- 1 tablespoons olive oil approximately – just a good "glug"
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- In a small bowl, combine as much garlic powder, onion powder, chili powder, salt and pepper as you plan on using. I usually brown 2 or 3 pounds of ground beef at once, so I scale up my quantities of seasonings as necessary. Pre-measuring your seasonings is a great way to be efficient and increase accuracy.
- In a skillet, heat the oil and add the ground beef. Break up the ground beef while you're browning it. Add the seasonings when your beef is partially browned.
- When the beef has browned sufficiently, transfer to a plate. If you plan on freezing this beef, let it cool before transferring it to a gallon-sized freezer bag.
- I usually find that two pounds of ground beef fits best into a gallon-sized freezer bag, but three pounds works in a pinch, especially if you plan on feeding a lot of people.
- Label each back with the month and the day you assembled it's contents. Use within three months.
Tried this recipe?Let us know how it was!
Richly Seasoned Chicken Breasts/Thighs to Freeze then Grill or Roast
This is a great go-to marinated chicken thigh or breast to grill or roast . The marinade is rich, flavorful and very easy to whip up. I've written this recipe as a "bulk batch" to freeze ahead. This makes four batches of six thighs or breasts a piece.* Be sure to use fresh (never pre-frozen) chicken thighs/breasts, as "double freezing" (defrosting, refreezing) uncooked meat is not advisable for safety reasons.This recipe freezes really well in gallon-sized freezer bags. Simply defrost on the counter then grill. The meat will marinate while it defrosts.* You can separate your batches into as many breasts/thighs as you want to serve yourself and your family. For example, if you only cook for two, just use more bags and allow 2-4 pieces of chicken per bag depending on your hunger needs (and desire for leftovers). Grilling Tip: I use an instant read thermometer to test for doneness. Be sure your chicken reaches an internal temperature of 170°F before serving.
Ingredients
- 24 chicken breasts or thighs – six per freezer bag
- 1 cup bottled lemon juice
- 1 cup olive oil
- 4 tsps salt
- 2 Tbs black pepper
- 2 Tbs oregano
- 1/2 cup onion powder
- 1/4 cup chili powder
- 1/4 cup worchestershire sauce
- 1/4 cup liquid smoke I use "Stubbs" all natural brand
Instructions
- Mix all marinade ingredients in a medium – large bowl. Place six chicken breasts in each bag. Equally distribute the marinade between the four bags (just over a cup of marinade per bag). Seal bag, label it with the month, and freeze. Use within four months.
- To defrost, place on counter and defrost. Refrigerate bag if it defrosts quickly to prevent spoilage. Grill on hot grill (400°F or higher) until internal temperature reads 170°F. Or roast in the oven at 400 degrees, F, for 30-35 minutes.
- Serve with a side like rice and a big green salad.
Tried this recipe?Let us know how it was!
