Looking for recipes that freeze well
Hi, my in-laws are staying over to watch our dogs while we are away. I want to have food ready for them. I am looking for recipes that would freeze well. I DON'T mean ones where you can freeze and reheat. I am looking for ones where you can prepare and assemble, stick in the freezer. And then the in-laws can take it out and stick it in the oven and bake until done. I am already planning to have a pan of lasagna. What else can you suggest? Thanks!
If you look down the board (use Ctrl F, search word "freeze) there are a couple of threads about make ahead meals and soups that freeze well. These may be helpful to you.
Throw some chicken pieces in a ziploc with marinade. Defrost, place in a baking dish and roast in the oven till done, finishing under the broiler if they like the skin browned.
Shepherd's pie (I think there's a thread on this down the board too), enchiladas and pizzas would work well also.
Cecelia, what about chicken or eggplant parmesan (might need to be covered in foil) or meatloaf? If I have time later tonight I'll try to post a Nigella chicken recipe that would fit your "assembles, freezes, thaws, and cooks" requirement
An obvious thing, but don't forget make & freeze your dish in a metal or aluminum container. My Mom put a partially thawed chile rellenos that had been frozen in a ceramic casserole dish and the dish cracked in the oven half way through cooking.
re: Jennie Sheeks
Chicken St. Tropez
You will need:
10 pieces of chicken
juice of 1 lemon
1/4 c. olive oil
1/4 c. honey
1/4 c. rose or white wine
2 smashed garlic cloves
1 T. mixed herbs (like rosemary & thyme) with lavender
Put chicken parts in a big ziploc. In a bowl, combine lemon juice, olive oil, honey and wine. Stir till honey dissolves. Pour into the ziploc, dump in the garlic & herbs. Smush the ingredients around, seal the bag & refrigerate 12 hours or more (or freeze).
Put chicken skin side up, with marinade in a pan and cover with foil. Cook at 325 for 2 hours, then take off the foil, increase heat to 425 and cook till skin is browned (15-25 minutes more). Careful though, the honey makes it want to burn.
If you want, when the chicken is done, skim the fat from the drippings and reduce with about 1/4 c. water till golden.