I’m getting ready to teach some classes at a local university’s summer adult education retreat, and one series is titled, Living Frugally with Style and Flair. A class from this series is on creating an affordable Christmas. So I’ve been surveying friends, family, co-workers, neighbors, etc., to see what folks are doing to spend less and enjoy this holiday more.
The ideas folks shared were clever and inspiring. Here’s one of those ideas that I just have tell you about. One gal, who just loves to cook and bake told me this:
“I cook complete meals — entrees, desserts, breakfasts, breads, beverages, cakes, cookies, candies, snacks, etc. and freeze them in portion sizes for my family. I fill a
fifty-quart ice chest completely full for
each of them. This is my Christmas gift to each family.
“Then, when they come in from a long day at work, and have no time or idea what to cook, all they have to do is open their freezer and voila! There is a meal all prepared and ready to heat and eat! They LOVE this gift and look forward to it each year. The containers the food comes in are part of the gift, also. I scour thrift stores for Corning and Pyrex Ware with lids. The secret to this being a truly nice gift, though, is the careful attention to wrapping for the freezer. THAT’S a biggie!
“I have to start early (the end of summer, usually) to be sure I have everything made up in time. But that’s OK, because it feels so good to have things all done come the start of the holiday season.” [
I can’t even relate to that statement!]
I am so jazzed with this idea that I am seriously thinking of attempting it for at least my local daughters. Thus, with this new enthusiasm, I’ve been scouring the Internet for recipes that freeze well. Here are a couple I’ve found thus far:
Veggie Pasta Shells
Serves 8-10
24 uncooked jumbo pasta shells
1 (10-ounce) can vegetable broth
1 carrot, minced
1 potato, peeled and diced
1 onion, finely chopped
2 cups part-skim ricotta cheese
1 cup shredded mozzarella cheese
1 egg
1/2 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
1 (28-ounce) jar spaghetti sauce
1/4 cup grated Parmesan cheese
Cook pasta according to package directions. Rinse, drain, and let cool. In a large saucepan, heat broth to boiling. Stir in carrots, potatoes and onions and cook 3-4 minutes until vegetables are tender. Drain vegetables well. Combine with ricotta, mozzarella, egg, and 1/2 cup Parmesan cheese in a large bowl. Stir in Italian seasoning. Fill each cooked and cooled shell with this cheese mixture.
Pour 1/2 cup of the spaghetti sauce in the bottom of a 9x13" baking pan. Arrange stuffed shells in a single layer on the sauce. Pour remaining sauce over top. Sprinkle with 1/4 cup Parmesan cheese. To freeze, refrigerate at this point until cold. Then wrap, label, and freeze up to 3 months. To thaw and reheat, thaw whole casserole overnight in refrigerator. Bake as directed below, adding 15-20 minutes to baking time. To thaw and reheat individual shells, microwave on 40% power for 2-4 minutes until thawed. Then microwave on 60% power for 1-3 minutes until hot and bubbly.
To bake immediately, cover with foil and bake at 350 degrees for 20 minutes. Then uncover and bake for 10-15 minutes longer or until hot and bubbly. Note: This is a cooking recipe, which means that ingredient amounts do not have to be precise. Use the carrot, potato, and onion you have on hand. Just use common sense.
Download this recipe.
Chicken Potato Hot Pot
Serves 8
10 oz. can condensed reduced fat and sodium cream of chicken soup
1 cup sour cream
1/4 cup milk
2 cups cubed cooked chicken
1-1/4 cups shredded Cheddar cheese
3-1/2 cups frozen hash brown potatoes, thawed
1-1/2 cups frozen peppers and onions, thawed
1-1/4 cups shredded Cheddar cheese
1-1/2 cups crushed potato chips
Preheat oven to 350 degrees. In a medium bowl, combine soup, sour cream, milk, chicken and 1-1/4 cups cheese. Spread three-quarters of this mixture in a greased 2-quart baking dish. Sprinkle hash browns and peppers and onions over the top of the casserole and press down lightly, then top vegetables with remaining soup mixture. Sprinkle with remaining cheese and potato chips. Bake casserole, uncovered, at 350 degrees for 50-60 minutes or until bubbly. Let stand for 5-10 minutes before serving.
To freeze, assemble casserole as directed, except do not thaw potatoes, peppers, or onions and do not sprinkle with potato chips. Wrap casserole in freezer wrap or heavy duty foil and freeze. Reserve potato chips in pantry. To thaw and bake, let thaw overnight in refrigerator. Uncover and bake at 350 degrees F for 60-70 minutes until bubbly. Then top with crushed potato chips and bake 5-10 minutes longer.
Download this recipe.
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