<p>Need at least two weeks of pre-made (or mostly pre made) meals that H and teen son can make with minimal effort/time while I recover from a surgery. I’ve frozen some chili and some meat sauce, so we’ve got a few meals of each. They’d be happy with frozen chicken nuggets, and pizza but I’m hoping for something a little lighter, and healthier on most nights. Any tried and true healthy quick meals that freeze well would be much appreciated.</p>
<p>I know you mentioned chili, but here is an excellent chicken chili recipe. I freeze absolutely everything (except seafood) in glass Pyrex dishes. If I roast a beef tenderloin, I freeze anything that won’t be eaten by the next day and toss in salads. Chicken parm isn’t quite as nice thawed, but will be fine, and far better than they could purchase from a store. Meatloaf: slice into individual portions as it takes quite a while to thaw but once thawed, heats in M/W.</p>
<p>Ignore the last line of recipe about garnishes. I do not bother with that for my family but do if serving for a group. And I don’t use anywhere near the amount of cheddar suggested here. I just buy the two pound block at Costco and grate enough to fill a small serving bowl. You might want to buy the pre-grated type in a bag if leaving for husband & son. Good luck with your surgery.</p>
<p>CHICKEN CHILI</p>
<p>2 lbs. boneless, skinless chicken breasts
1 TBL olive oil
2 medium onions, chopped
4 cloves of garlic, minced
2 4oz cans of chopped, mild green chilies
1 tsp ground cumin
¼ tsp ground red pepper
1 tsp dried oregano
¼ tsp ground cloves
3 lbs canned Great Northern white beans
4 cups chicken stock
20 oz of sharp white cheddar, grated</p>
<p>Sour cream, chopped cilantro, chips and/or couscous to accompany</p>
<p>Place chicken in large sauce pan, cover with cold water. Bring to boil, then turn down and simmer for 15-20 minutes or until the chicken is cooked. Remove chicken; dice into ½ inch cubes.</p>
<p>Discard water. Using same pan (no need to wash!), heat oil over medium heat. Add onions. Cook 4 minutes until translucent.</p>
<p>Stir in garlic, chilies, cumin, red pepper, oregano and cloves. Saute 2-3 minutes. </p>
<p>Add chicken, beans and stock.</p>
<p>Cook until the liquid reduces enough that the mix becomes white and thicker—less soup-like. The directions say to simmer for 15 minutes, but I think it needs to cook for quite a while at a low boil.</p>
<p>Serve in bowls with cheese, sour cream, and chopped cilantro. May also serve over couscous or with chips. Serves 8.</p>
<p>Doubled recipe easily fits in 13 qt Le Creuset. Don’t triple or will boil over.</p>
<p>Oh yum…this looks like it will be a hit.</p>
<p>So, the Pyrex doesn’t crack when going from freezer to oven?</p>
<p>Take out of freezer to thaw in fridge for a day before going to oven. I have never tried going from freezer to oven as I figured it would be all dried out or cold in middle, so I can’t address that. The day of thawing may require more advance planning!</p>
<p>Soups freeze well. They just need to be thawed and heated.</p>
<p>Mac and cheese, lasagna, actually most any pasta dish, freezes well.</p>
<p>Lasagna freezes well. So does meatloaf. A homemade pot pie would also!</p>
<p>Beans and rice freezes well, and it’s very easy to make. I cook brown rice, mix with cooked pinto or black beans (canned or cooked from dry beans) and a jar of salsa, and heat through. You can mix in shredded cheese, too. </p>
<p>I also frequently make a sort of enchilada casserole. Everything I need comes from Trader Joe’s, but there are alternative sources, of course. I coat the bottom of a 9 x 13 casserole dish with a thin layer of enchilada sauce (TJ sells it in bottles). Then I cut brown rice tortillas and patch together to cover the bottom. The filling is 2 cans of black beans, a jar of salsa, some plain Greek yogurt, cilantro, thawed frozen corn, thawed and squeezed dry frozen spinach. I cover the tortillas with half of the filling, cover with another layer of tortillas, spread enchilada sauce over the tortillas, add the rest of the filling, spread the rest of the enchilada sauce over the top, and cover with aluminum foil. I cook for about 40 mins, then uncover and put shredded cheese on top, return to oven for 10 minutes.</p>
<p>How about shredded pork from the crockpot ?? Thaw and add barbecue sauce for pulled pork sandwiches or add some Mexican seasoning for tacos. </p>
<p>You could also search Pinterest for those freezer crockpot meals. You fill a gallon ziplock bag with various ingredients like meat, marinade, spices, etc and then just dump it in the crockpot in the morning</p>
<p><a href=“http://www.sidetrackedsarah.com/freezer-to-slow-cooker/[/url]”>http://www.sidetrackedsarah.com/freezer-to-slow-cooker/</a></p>
<p>My favorite is chicken pot pie. I also have made beef stew, baked ziti, meatballs for spaghetti or subs and a delicious chicken cordon bleu casserole. I’m not sure if we can share sites, but if you want a site with some great recipes feel free to pm me.</p>
<p>Got it, on the thawing first! I don’t have enough Pyrex to freeze much, but I could line with foil, freeze, and then remove from the pan when completely frozen. </p>
<p>I like the idea of making crock pot pork/meat, without any sauce added to the original re ipe, and then adding it in later…more flexibility. Hadn’t thought to do that…brilliant :)</p>
<p>Abasket…great link! Thank you.</p>
<p>Anne, Can you share your pot pie recipe? I love a good pot pie.</p>
<p>Not a freezer meal, but we like to cook hamburger meat and use taco seasoning and it keeps in the fridge well for several days. For an occasion like this we’d make a big bowl of it and stick it in the fridge and eat nachos out of it for dinner or snacks. My mom used to bring me taco meat at college, along with frozen meat sauce for mostaccioli or spaghetti, and frozen soups. Could be an option for the first week!</p>
<p>It might freeze, too, but I’ve never tried it.</p>
<p>When I do a frozen pot pie I just make the filling and freeze it flat in a zip lock bag. When I am ready to cook I let it thaw and pour it into a ready made pie crust. When you do it this way it tastes freshly made and is really easy to store the filling in the freezer without taking up much room.</p>
<p>You could also make quiche. They reheat nicely and are easy to make in bulk and freeze.</p>
<p>Meatballs and sauce also freeze well. They can use them to make sandwiches, or over pasta. Either of those should be easy enough for them to throw together.</p>
<p>A different take.
A teen & their adult parent are plenty capable of cooking meals.
I had knee replacement surgery last spring & my H waited on me hand and foot for two weeks.
Dont take that opportunity away from them!</p>
<p>I like to make taco meat out of chicken. I usually use leftover roasted chicken either homemade or from the grocery store. Chop it up and use the packaged mix from the grocery store. It freezes well. This is actually our standard day after Thanksgiving meal using the leftover turkey. Some eat in tortillas some as taco salad.</p>
<p>This might be a great time to teach your son a meal or 2 he can manage on his own as well. I always told my boys that girls are always impressed by boys that can handle themselves in the kitchen.</p>
<p>Filling</p>
<p>1 lb cooked boneless chicken shredded or cubed
1 bag frozen vegetables - I use carrots and peas
1/2 cup chopped celery
1/3 cup butter or margarine
1/3 cup chopped onion
1 clove of garlic finely minced
1/3 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 3/4 cup of chicken broth
2/3 cup milk</p>
<p>Crust
2 cups flour
1 tsp salt
2/3 cup + 2 tbsp shortening
4-5 tbsp cold water
1 egg</p>
<p>Directions for crust
combine flour and salt
add shortening, and use fork to smash until mixture has the consistency of pea sized pieces
add cold water 1 tbsp at a time until you can pick up the dough and form into a ball
roll out
lay on top of pie
brush top of crust with a beaten egg
slit crust in places</p>
<p>Directions</p>
<p>In a saucepan cook onion, garlic and celery for 3-5 minutes until soft. Stir in flour, salt and pepper. Slowly add chicken broth and milk, whisking over medium heat until it is thick (like a cream soup). Remove from heat.</p>
<p>Add chicken and frozen vegetables to the milk mixture. Pour in 9x13 aluminum dish. Cover with crust. Cool and freeze. If baking immediately bake at 375 for 30 minutes. If frozen, take out in the</p>
<p>I like how you think EK! Unfortunately, S is taking 4 APs, and is test prepping for SAT, so he is pretty busy. Club sports 3x a week too. I guess on weekends he could be counted on to be more helpful in the kitchen! I actually think he likes being in the kitchen, but me being me, I always do the cooking for him. Bad momma! Now H…when he gets home at night he is tuckered out. The last surgery I had was pretty hard on him, but he did mention that he had a new appreciation for what SAHMs do for the family. He will step up again, and thankfully this surgery is planned, while the first was an emergency. I like being able to help out on the front end to make things a little easier on the guys.</p>
<p>I appreciate all the suggestions. It’s easy to google recipes, but getting recommendations is always nice and appreciated.</p>
<p>I’m going to second EK–they can manage on their own.
The more you think they CAN’T–the more they need to. It’ll be a bonding experience.
Nobody will starve.</p>
<p>^^^^ 
^^^^
Nope, they won’t starve, but I might! Lol. The men in my family have a rather low standard for “good eats”. I’m being selfish in prepping ahead!!</p>
<p>But yes! They will be required to get in the kitchen and feed momma. And make their own lunches. And do their laundry, to boot! </p>
<p>This is beginning to sound like a vacation ;-)</p>