Freezer Recipes for Once a Month Cooking: Part 3 (Winter Menu)

Here are some more recipes that our bulk cooking group has used. (click link for a how-to on once-a-month-cooking with a group)

These recipes feed about 6-8.

White Chili

3 can northern beans
30 oz chicken broth
2 lb chicken cooked and chopped
1 can rotel
1 tsp cumin
1 tsp garlic powder
1  fresh onion, chopped

Cook day:

Either dump ingredients into a container and freeze OR saute onion and chicken in a bit of oil with cumin and garlic powder and then dump and freeze.

Serve day:

Heat and eat.

Tuna Casserole

1 Tbs olive oil
1 onion fresh onion,  chopped
1 bag corn
1 can cream of mushroom
1 cup salsa
1 tsp chili powder
2 can tuna drained
1 lb pasta (I just do enough for our family)
8+ oz cheddar cheese

Cook day:

Dump ingredients except pasta and cheese into container and freeze.

Serve day:

Cook pasta and place in a greased pan. Top with tuna and cheese and bake at 350 for 30 minutes.

Calzone White Sauce

1 lb sausage cook
1 can mushroom
1 can black olives
2 tsp Italian Season
2 tsp minced garlic
0.125 cup minced onion
8 oz cheddar cheese

White sauce:

0.5 stick butter
4 TB flour
4 cup milk
0.25 tsp dry mustard
0.25 tsp salt
0.125 tsp pepper

Cook day:

Make white sauce with bottom ingredients. Add remaining ingredients to container, pour white sauce over all and freeze.

Serve day:

Thaw. Place 1/4 to 1/2 of the sauce on calzone dough, fold dough over. Repeat with remaining sauce and bake according to instructions for dough.

Rosemary Pork Tenderloin

0.75 cup apple juice concentrate
0.25 cup Dijon mustard
4 tsp rosemary
6 tsp m. garlic
0.5 tsp pepper
3 lb pork tenderloin

Cook day:

Dump ingredients into container and freeze.

Serve day:

Bake 350 for 40-45 minutes or crock pot cook. Reserve sauce for gravy.

Manicotti

15 oz Ricotta
16 oz cottage cheese
4 oz Mozzarella
0.33 cups Parmesan
1 tsp salt
0.25 tsp pepper
1 TB parsley
2 egg eggs raw

8 oz. manicotti
2.5 cups Spaghetti Sauce
4 oz mozzarella top

Cook day:

Mix ingredients down to eggs and stuff into Manicotti. In a 9×13 layer, spaghetti sauce, cheese, Manicotti, spaghetti sauce and cheese.

Serve day:

Tent foil covering and cook at 350 for 1 1/2 hours if frozen, 1 hour if thawed. Remove cover for last 15 minutes.

Freezer recipes: Part 1 (winter menu)

Freezer recipes: Part 2 (winter menu)

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5 Responses to Freezer Recipes for Once a Month Cooking: Part 3 (Winter Menu)
  1. AnneJisca
    November 15, 2011 | 11:40 am

    This is awesome! I look forward to trying the white chili especially. :)

    By the way, the link to the calzone dough is broken.

    [Reply]

  2. Tesa
    November 15, 2011 | 12:51 pm

    These look great! Thanks for sharing!! What do you find easiest/best to use for freezer containers? So far I have been using gallon/two gallon zip lock freezer bags~ but maybe there is another/better suggestion?

    [Reply]

  3. Valerie Jorgovan
    November 15, 2011 | 1:40 pm

    Hi Kimberly, I could really use some simple and tasty recipes for one person. Any helpful hints????

    [Reply]

    Bunny Reply:

    Lots of luck with that!

    [Reply]

  4. Valerie Jorgovan
    November 15, 2011 | 4:47 pm

    Okay. Thanks anyway.

    [Reply]

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