Favorite make-ahead and freeze meals

Parent Cafe
41

<p>I think it is nice that you are putting this thought into preparing for your surgery for your family. When cooking dinner is something that you normally do for them and you know you won’t be able to for a while, I think it is very nice that you would do some prep work for them. If my spouse knew he wasn’t going to be able to mow the lawn or pay the mortgage for a while (some of his usual jobs) he wouldn’t just not do it and say, “good luck with that!” even if I am technically capable of doing it myself. Teamwork!</p>

<p>I can relate to the idea of needing to feel useful when somebody is down and out, though. My fiance does not like to let me take care of him and when he was sick this weekend I would have lost my mind if he hadn’t let me handle things, he kept trying to get up to do dishes and I had to keep sending him back to bed. He kept apologizing for being a burden and wanting to help. He didn’t understand that taking care of him was keeping me sane. I even scrubbed the kitchen and baked cookies!</p>

42

<p>Thx Ema…it’s a mom thing. Wait, no. A female-nurturer thing. It feels right to try to ease the burden, and if roles were reversed, my H would do the same. (so maybe it’s not just a female thing after all). Sounds like you nabbed a good one too.</p>

<p>Off to the store…pasta fagioli, meatloaf and grilled chicken are on my to-do list today/tomorrow. Oh, and some twice baked taters…yum!</p>

43

<p>Check out My Mother’s Brisket on Epicurious. Freezes beautifully, works well with mashed
potatoes, and is best at least 1 day after it’s cooked.</p>

44

<p>You could make some easy sandwiches and freeze for lunches or to add to soup for dinner. You can use something like dinner rolls or high-quality plain buns, slice and add a little mayo or mustard. Add sliced cheese and ham or chicken slices. Wrap in foil and freeze. These can be defrosted in refrigerator and then heated in oven (still in the foil). Or can upwrap and heat in the microwave.</p>

45

<p>Here’s Jacque and Julia making it:</p>

<p>[Mediterranean</a> Seafood Stew](<a href=“- YouTube”>- YouTube)</p>

<p>It’s adapted from Jacque Pepin’s Mediterranean Seafood Stew recipe in Julia and Jacques: Cooking at Home. Nothing is cast in stone. There are endless variations. More tomatoes, less tomatoes, more veggies, less veggies, different veggies, any combination of seafoods. I often make it with minced fresh clams (cheap and easy here in New England and bottled clam juice instead of the fish stock. Scallops are good. Chunks of haddock are good. Shrimp is good. Lobster is good. Whatever. It’s good no matter what. About a half pound of assorted seafood per person.</p>

<p>When I make a whole batch, I usually stop before adding the saffron and seafood and freeze half the recipe. Then, add the saffron and seafood right before serving:</p>

<p>*Mediterranean Seafood Stew</p>

<p>Recipe By :Jacque Pepin
Serving Size : 6 Preparation Time :0:00</p>

<p>Amount Measure Ingredient – Preparation Method</p>

<hr>

<p>1 1/2 pounds fish filets – cut in 2" cubes
1 1/2 pounds clams – Littleneck or Mahogany
1/2 pound scallops – or shrimp or lobster
3 tablespoons olive oil
1 1/2 cups onions – chopped
5 scallions (large) – thinly sliced
1 tablespoon chopped garic – 2 or 3 cloves
2 cups tomatoes – cut in 1/2" pieces
1 cup white wine
4 cups fish stock
1 teaspoon thyme – fresh
1/2 teaspoon salt – or more if needed
1/2 teaspoon black pepper
1 teaspoon saffron threads
1 1/2 tablespoons tarragon leaves – fresh</p>

<p>Clean and prepare all seafood, cutting fish into 1 to 2 inch chunks.</p>

<p>Heat oil in saucepan and saute onions, scallions, and garlic til translucent (about 5 minutes).</p>

<p>Add tomatoes, wine, fish stock, and seasonings (except saffron). Bring to a boil, reduce heat and cook at a gentle boil (partially covered) for 15 minutes to reduce.</p>

<p>With soup at a boil, add the clams and saffron and cook for until clams open. Remove clams to a side plate as they open. </p>

<p>Add the remaining seafood and simmer until cooked through. </p>

<p>Stir in chopped tarragon, add the clams back in to heat, and serve.</p>

<hr>

<p>NOTES : Can vary recipe using any combination of seafood including salmon, lobster, shrimp, etc. Additional vegetable variations can include carrots, celery, leeks, mushrooms, fennel greens, spinach, etc.</p>

<p>Use about 1 pound of fresh tomatoes or one large can Italian plum tomatoes.</p>

<p>If serving twice, hold out half the seafood and saffron. Add that the second day, just before serving.*</p>

46

<p>Thanks, Interesteddad!</p>

47

<p>My pleasure. It’s on my schedule to make later in the week. Use up some of the big tin of saffron I got from Amazon a little while back. My grocery sells “chowder fish” – assorted chunks of haddock, cod, and salmon from the fish counter for $2.99 pound. Perfect for this recipe. I’ll probably go fancy and steam open some small clams or mussels…</p>

48

<p>Chicken Orient</p>

<p>Stewed or Roasted Chicken, cut into bite-sized pieces (Or: 4 chicken breasts; 1 rotisserie chicken)
1 Box Long Grain and Wild Rice, made according to directions (such as Uncle Ben’s)
1 Small Can Sliced Water Chestnuts, Drained
1 Can French-Cut Green Beans, Drained–I often use fresh beans.
¾ C Mayo (Low-fat mayo works well.)
1 small onion, diced
Small jar diced pimento (optional; adds some color)
¾ C sliced/slivered almonds</p>

<p>Combine all ingredients, except almonds, in large bowl. Spray 10 x 13 inch casserole dish with Pam and transfer chicken mixture to dish. Top with almonds and bake, covered, at 350 for 30 minutes. Remove lid last 10 minutes of cooking to slightly brown almonds.</p>

<p>Freezes nicely. I often make two and freeze one for future use.</p>

<p>Add a green salad and some rolls to make a complete meal.</p>

49

<p>Love it, Panhandlegal! Going on the list!</p>

50

<p>Lasagna. Can’t go wrong.</p>

51

<p>Surgery yesterday, home today. Looking forward to decreasing pain meds so the nausea goes away and I can try some of the suggestions in this thread.</p>

<p>Freezer is stocked, with some new dinners, thanks to you all. Much appreciated!</p>

52

<p>Wishing you a full and speedy recovery.</p>

53

<p>Just about everything. As empty nesters we often don’t finish items that are easiest made as a larger meal. You can check on the foods found in TV dinners- they freeze a wide variety of foods. I will bake fish and freeze the leftovers- you could make twice as much of just about anything. Wrapping/packaging individual portion separately makes it easy to take out enough for each person. I also boil a whole package of pasta, adding oil to the water so it doesn’t stick (small pieces instead of strands work best)then freeze it spread out in a gallon freezer storage bag. This makes it easy to quickly have pasta (you can freeze any sauces in small portions as well).</p>

<p>Rice lasts several days or can be frozen. Consider using ice cube trays for portions, you can empty the cubes into a bag once frozen. I freeze cooked green beans (fresh/frozen to start) since they seem to take longer to cook. Peas and corn are easy to microwave.</p>

<p>BUT- you are having surgery. Let the guys cook or eat differently for two weeks. It won’t hurt them and breaking the usual rules may make dealing with you being sick easier than expecting the same routine regardless of your health. A good excuse to shake up the routines. Do NOT spend all of your time before surgery taking care so they won’t have to do anything. Let them share the burden. Let them realize how good they have it with your cooking. They may even come up with some better meals than those you froze.</p>