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Healthy one dish freezer meals

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elliora Jan 13, 2009 06:15 AM

So I know freezing meals has already been discussed at length on this board, but I have not been finding exactly what I'm looking for, maybe it does not exist!

I'm starting my semester soon and am trying to stock up the freezer. So far I have enchiladas going in the freezer today. Hubby is not a big fan of soup so that out. What I would like is a healthy casserole type dish that I can put in the oven straight from the freezer and that at most needs a salad on the side. The catch is that we are avoiding anything with white flour or white rice. So the typical lasagna and rice dishes are out. I have made before a brown rice casserole dish with chicken, but it is Mexican themed, and I'd prefer some variety. Any other ideas would be much appreciated! Thanks!

  1. IndyGirl Jan 13, 2009 07:51 AM

    This Polenta Lasagna with Feta and Kale is outstanding.
    http://www.recipezaar.com/Polenta-Las...

    I prepped it and froze it and just put it in the fridge the night before I baked it. It is really fantastic.

    1. ourhomeworks Jan 13, 2009 06:36 AM

      There is a black bean and polenta casserole that we sometimes make & freeze from epicurious. I adjust the recipe - if I don't have hominy, I substitute frozen corn. If chiles are in season, I add poblanos. We have also added leftover carnita meat - very good.

      http://www.epicurious.com/recipes/food/views/Polenta-and-Black-Bean-Casserole-106209

      -Amy
      http://ourhomeworks.wordpress.com/

      2 Replies
      1. re: ourhomeworks
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        elliora Jan 13, 2009 07:48 AM

        Thanks, forgot about Polenta. We actually don't eat pork but you reminded me of a dish I've made with polenta, peppers and sausage. My freezer is really looking good now. Thanks guys and keep up the ideas!

        1. re: elliora
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          elliora Mar 19, 2009 06:42 PM

          Just looking through my old threads I've been too busy to remember to reply to. I wound up running out of time to freezer as many meals as I wanted but I got big plans for spring break with all these ideas. I did make a version of the black bean and polenta casserole that never made it to the freezer but that was awesome and super quick. I made the no stir oven polenta recipe I found on this site. Then I just dumped the can of salsa and chilies, sprinkled a little cumin added a can of black bean and some leftover pot roast, topped all that with cheese and baked another 15 or 20 minutes. It was soo good, a little watery but I'll adjust that in the future by making the polenta a little drier. I look forward to freezing this one.

      2. r
        RosemaryHoney Jan 13, 2009 06:32 AM

        One of our favorites is an eggplant parmesan-type casserole. It does require broiling or sauteeing the eggplant ahead of time, though. Basically, I take eggplant sliced lengthwise about 3/4" thick, brush with oil, broil on each side about 2-3 minutes until browned. Spread a thin layer of tomato sauce over the bottom of a casserole dish, put down one layer of eggplant, then some more sauce and mozzarella cheese, then more eggplant - I just layer like this til I've used up the ingredients. Then cover with breadcrumbs. Cover with foil and freeze. When ready, cook at 350 for 45 minutes while covered, then remove cover and cook another 20 minutes or so (less time if you've defrosted in fridge, but that's not necessary).

        I also make an indian-style casserole that includes brown rice, fresh or frozen chopped spinach, chickpeas, and paneer covered in a curried tomato sauce. Also freezes well.

        5 Replies
        1. re: RosemaryHoney
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          cheesecake17 Jan 13, 2009 07:21 AM

          I make my eggplant parmesean the same way but without the breadcrumbs. You can also do this with broiled zucchini slices.

          Not sure if your husband likes chili, but you can make it with beef or turkey or beans. Or a combo of beans and meat.

          If you want to make a quiche type casserole with a crust, there are recipes out there for brown rice crusts.

          1. re: cheesecake17
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            elliora Jan 13, 2009 07:47 AM

            Thanks I like the eggplant idea. Hubby loves meat but we are trying to do more vegetarian meals. That dish would work well paired with a salad for a quick meal.

            I did chili last semester, lots of chili, need to take a semester off now LOL

            1. re: elliora
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              cheesecake17 Jan 13, 2009 08:01 AM

              my husband's favorite freezer meal is noodles with meat sauce. my mother in law makes it with spelt noodles and gimme lean ground 'beef'

          2. re: RosemaryHoney
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            pigtails Jan 13, 2009 10:55 AM

            that indian style casserole you describe sounds awesome - i'd love to have the recipe if there is one! that would go over great in my house.

            you can make a "crust" for quiche with just cooked brown rice and an egg - it's not like other quiche crust, but adds a pleasant textural element to the quiche.

            i've frozen meatloaf with mashed sweet potatoes, needs only a salad.

            1. re: pigtails
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              RosemaryHoney Jan 14, 2009 07:10 AM

              You called it - no real recipe for the indian-style casserole! I've actually made a bunch of variations, but the best was simply an 8"x8"x2" casserole dish layered with (from bottom up) cooked brown rice, canned chickpeas, roasted eggplant and chopped fresh spinach. I pour mark bittman's spicy indian tomato sauce (http://foodgoodness.blogspot.com/2008...) over the whole thing, and it kind of sinks down to the beans, and top with homemade paneer (I cannot get decent paneer anywhere around my home, so I make it, which is shockingly easy). Then I kind of press everything down and bake in the oven at 350 for about 40 minutes.

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