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.
re: Jennie Sheeks
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.