Looking for freezer friendly CL recipes

[goldilocks]

Do any of you freeze certain Cooking Light recipes? I am looking to stock my freezer for a couple of months. I am curious which ones work well. Thanks in advance.

[Wendy w]

Do a search, freezing has been discussed a lot.

[SHERRY]

I have premade a couple of dishes that turned out well...

For this recipe, I made the meatballs in advance, a couple of batches of them, then just take out of the freezer the morning before cooking and you can quick make the pasta and sauce... I am not sure the sauce would make ahead well because it is cream based... dairy products do not tend to freeze well.


* Exported from MasterCook *

Creamy Parmesan Pasta with Turkey Meatballs

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Turkey Meatballs:
1/2 pound ground turkey breast
3/4 cup onion -- finely chopped
3/4 cup fresh bread crumbs
1/4 cup fresh parsley -- chopped
1/2 teaspoon salt
1/8 teaspoon black pepper
2 whole garlic clove -- crushed
1 large egg white
cooking spray
Remaining Ingredients:
1/2 cup dry white wine
1/2 cup green onion -- chopped
1/2 cup whipping cream
1/4 cup parmesan cheese -- grated
2 tablespoons water
5 cups hot cooked fettuccine -- about 10-ounces uncooked

To prepare meatballs, combine first 8 ingredients in a bowl. Shape turkey mixture into 20 balls. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add meatballs; brown on all sides. Remove meatballs from pan.

Add wine and green onions to pan, scraping pan to loosen browned bits, cook 2 minutes. Add whipping cream, cheese and water, reduce heat to med. and cook 3 minutes, stirring often. Add pasta, and cook 1 minute, tossing to coat. Place pasta on each of 4 plates; top with meatballs.

Source:
"Cooking Light Magazine; April 2000"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 191 Calories; 13g Fat (66.3% calories from fat); 5g Protein; 10g Carbohydrate; 1g Dietary Fiber; 45mg Cholesterol; 437mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0



Similar to the above, I just made up the burgers ahead of time, froze 4 to a package, and then make the sauce when ready to serve.

* Exported from MasterCook *

Superfast Salisbury Steak

Recipe By :Tamar Haspel
Serving Size : 6 Preparation Time :0:05
Categories : January/February 2001 Turkey


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound ground turkey breast
3/4 pound ground round
1/3 cup dry breadcrumbs
2 large egg whites
cooking spray
3/4 cup water
3 tablespoons tomato paste
2 tablespoons madeira wine or dry sherry
1 1/2 teaspoons worcestershire sauce
1/4 teaspoon freshly ground black pepper
1 10
1/2-ounce can condensed french onion soup (such as
campbell's)

Combine first 4 ingredients. Divide meat mixture into 6 equal portions,
shaping each into a 1/2-inch-thick patty. Heat a large nonstick skillet
coated with cooking spray over medium-high heat. Add patties; cook 6 minutes
or until browned, turning after 3 minutes. Remove patties from pan; keep
warm. Stir in water and remaining ingredients. Bring to a boil; add patties.
Cover, reduce heat, and simmer 10 minutes. Uncover and cook until wine
mixture is reduced to 3/4 cup (about 10 minutes). Yield: 6 servings (serving
size: 1 patty and 2 tablespoons sauce).

Calories 210 (25% from fat); Fat 5.9g (saturated 2g, monounsaturated 1.9g,
polyunsaturated 0.8g); Protein 27.4g; Carbohydrates 10g; Fiber 0.9g;
Cholesterol 64mg; Iron 2.4mg; Sodium 621mg; Calcium 38mg

Source:
"Cooking Light, January/February 2001, page 118"
S(Formatted by):
"Linda Rand 01/27/2001"
Start to Finish Time:
"0:21"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 271 Calories; 15g Fat (51.9% calories from fat); 24g Protein; 8g Carbohydrate; 1g Dietary Fiber; 84mg Cholesterol; 442mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

NOTES : We used a blend of two kinds of ground meats for the patties. The turkey
breast brings the total fat down while the ground round adds moistness and
flavor. Serve with roasted vegetables, such as potatoes and carrots.
Nutr. Assoc. : 694 0 0 0 0 0 0 4080 0 0 27063

[Nancy171]

A CL article from July 2000 had several recipes designed for freezing. I like the Pork Ragout both over pasta (as it is in the recipe) or any other starch you may have on hand. Its sauce is more deeply flavored than I'd expected as a result of the zinfandel.


1 pound boned pork loin
4 ounces hot turkey italian sausage
1 cup onion chopped
1 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup low sodium chicken broth
3/4 cup zinfandel
28 ounces canned Italian-style whole tomatoes
8 ounces uncooked penne
1/4 cup Romano cheese, grated

Trim fat from pork; cut pork into 1/4-inch cubes.

Remove casing from sausage. Cook sausage in a Dutch oven over meium-high heat until browned; stir to crumble. Remove sausage from pan with a slotted spoon. Add onion to pan, saute 4 minutes or until lightly browned. Add pork, and saute 5 minutes. Add sausage, rosemary, salt, and pepper. Stir in broth and wine, scraping pan to loosen browned bits. Bring to a boil. Reduce heat, and simmer 30 minutes. Serve over pasta, and sprinkle with cheese. Four servings.