Frozen Vegetarian Meals

[Carolyn]

Help! I have company coming in which includes a vegetarian (will eat eggs and milk) mother, 3 year old child and father who will probably eat anything. The problem is we will be out of town all day on the day we are picking them up from the airport, arriving home just in time for dinner. Are there any vegetarian meals I can make the beforehand, freeze, and just reheat when we get home. Unfortunately, there is one more restriction: My husband cannot eat soy or nuts. Any help would be greatly appreciated. Thanks!

[BeckyM]

Carolyn,

Is a crockpot meal out of the question? I have a recipe (at home) for a black bean & veggie soup that is made in the crockpot, which my husband and I really like. All it really requires is some chopping, then throw all the ingredients in the crockpot in the morning and come home to great soup! If you have a crockpot and would like that recipe, I can post it for you tomorrow.

Becky

[LGBurns]

Carolyn: vegetarian lasagna sounds like the way to go. I personally don't have a recipe but I can give you an idea of what I make impromptu sometimes (it changes every time of course).

16 oz container fat free ricotta cheese
8-12 oz part skim mozzarella shredded
3 medium zucchini
8 oz mushrooms
1 jar low-fat spaghetti sauce (I prefer one a chunky prima vera)
1 16 oz. package lasagna noodles (for extra fiber try whole wheat noodles, they're yummy)

Boil the lasagna noodles until almost al dente (don't overcook them, they'll cook some more when baking). Meanwhile saute the zucchini and mushrooms in non-stick pan sprayed with Pam until softened. Mix the ricotta and the zucchini mixture in a bowl. In a 11x7 casserole, spread a layer of spaghetti sauce. Lay one layer of lasagna noodles on top of the sauce. Spread 1/2 of the ricotta mixture over the noodles, spread 1/3 of sauce over ricotta mixture, sprinkle 1/3 the mozzarella over sauce, repeat layering ending with noodles. Spread final 1/3 of sauce over noodles and sprinkle 1/3 of mozzarella on top. Bake in 350 degree over for about 50 minutes or until bubbly.

I've frozen this before and reheated no problem. Just cover with foil and then plastic wrap. Take it out of the freezer and put in the refrigerator the night before your friends are arriving. Take it out of the frig and put back in 350 oven until bubbling again.

Another suggestion (although I haven't tried it myself but have been meaning to) is making the Tomato-Basil Lasagna with Prosciutto without the Prosciutto. The recipe is on page 146 of July's CL.

Hope this helps!

[Carolyn]

Thanks for your ideas! BeckyM, yes, I would love the recipe. I could make it the day before and just refrigerate and reaheat in a regular pan. (We will be gone from the evening before to spend the night closer to the airport for their morning arrival.) My mistake, one thing I forgot to mention is that while my husband can tolerate some milk, he cannot tolerate dishes made mainly with milk and cheese. LGBurns, your recipe is a really good one for pot-lucks with some of our vegetarian and non-vegetarian friends. I am always looking for some of those. Thanks! Didn't know you could freeze the milk and cheese in lasagna. Have learned something!

[JeanneW]

It's funny how many of our lives are running parallel to each other. I was going to post a similar question. I'd like to make a few dishes for a pregnant friend so she can take it easy for a little while. She's a vegetarian and I'm not so I don't have many recipes. I think I can manage the lasagna without a recipe, but Becky I'd love the recipe for your black bean soup in the crockpot. Thanks a bunch. Jeanne

[Zinnia]

Hi,
Just a few ideas for Carolyn & Jeanne:
Maybe make ahead a small fresh fruit platter or plate w/ 3 kinds of cubed fresh fruit, a spinach quiche, and a bagged/prepared green salad w/ re-heatable crusty bread/rolls. You could pre-make a couple of homemade pizzas, one veggie & one for the non-vegetarians-have salad & garlic bread. Another idea could be pre-made spag.
sauces-one of ea. kind (I have some of ea. in my freezer already http://www.cookinglight.com/bbs/smile.gif) Then just boil the pasta when ya get home; AGAIN with salad & garlic bread. Or pre-made cheese & black bean enchiladas w/ some spanish rice and chip n'dip (make or buy 2 different dips; 1 salsa & 1 bean dip). You can always use bottled or pre-made stuff, & don't feel guilty! These sound kind of fast-foody but are pretty easy; you can make it now & refrigerate or freeze it, and in whatever portion size necessary and then be able to pop it in the oven or thaw out, when strapped for time. I do this often! http://www.cookinglight.com/bbs/smile.gif
Take care, http://www.cookinglight.com/bbs/smile.gif Zinnia

[JeanneW]

Ooh, black bean and cheese enchiladas. That's a great idea. Thanks, Zinnia!

[Jeanne G]

Becky M, if you read this I too would love your recipe for Black Bean and veggie soup to be made in the crockpot!!
Thanks, Jeanne

[BeckyM]

I put my recipe for the Black Bean & Veggie Crock Pot Soup under its own post, because I had mentioned it under a couple different topics, and I didn't want anyone to miss it (or for me to have to retype it!). So, look under my topic "Crock Pot Black Bean & Rice Soup". I also have a couple other non-meat, low-fat Crock Pot recipes entered there too. Hope you all enjoy! http://www.cookinglight.com/bbs/smile.gif