Freezer cooking reboot

Yup, I’ve been restocking the freezer again.  A cousin’s due soon, and we have a bunch of house-fixing stuff going on in the next few months.


The latest favorites…

Chicken Cordon Bleu casserole – scroll along the bottom of the spreadsheet for the right recipe…  I cut up the chicken in bite-sized bits (I have to cut them up during prep or serving, so whatever), sprinkle with bacon (since I have it canned and ready to go, chunks of ham also works) and maybe some thyme, then cover with just the swiss/cream cheese.   That’s it.  The crumb topping doesn’t freeze awesome for me.

Baked Ham & Cheese Croissants – wrap individually in foil, easy peasy heat up in the oven.

Alphabet Vegetable Soup

Make Ahead Crispy, Buttery, Garlic Bread – have grocery store slice the loaf for you…  butter it all, wrap half of the loaf in foil at a time, and package up in the plastic bag the bread came in from the store.

Chicken Louisianne

Pantry Minestrone

Bourbon Molasses Chicken – can freeze the sauce by itself, or freeze with the chicken in it.

Chicken Noodle Soup – scroll halfway down the post.  More of a non-recipe…

Feta and Bacon Chicken

Quesadillas – whatever leftover chicken/pork/steak you have on hand plus cheese and whatever else (use ranch, bbq sauce, cooked brown rice, the sky’s the limit)

M-family Chili

Chicken Parmigiana – needs a little more spice, like more basil/parsley and/or garlic to it somewhere, as is, it’s kinda bland
Lasagna – pretty easy, just noodles, sauce, ricotta and mozzarella cheeses with some spices of choice

Greek Inspired Chicken

Egg Toasties – I tweak this for whatever I’ve got on hand – we’ve found pita bread used as pizza crusts or crustless bread work better for my kids than giant English muffins.

Waffles – uh, cool and freeze?  Put waxed paper in between to keep these and pancakes from gluing up to each other

French Toast sticks – uh, just make french toast, cut each piece into 3-4 strips, freeze.  If you need a recipe, mix up eggs, splash in some milk, add a smidge of sugar, a nice dollop of vanilla (raspberry vanilla is *awesome* for this!), and make sure to butter your griddle well.  Boom, done.  Granted, it takes me some time on my two-burner griddle to get through three loaves of bread, but then I have breakfast for more than a few days in the freezer.

Fruit and Grain Bars – go through the tabs on this spreadsheet to find it

Banana Buttermilk muffins – go through the tabs on the spreadsheet to find it

Lemon Poppyseed muffins

Chocolate Cinnamon muffins

Chocolate Granola Bars – yum, yum, yum.

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