cookong ahead...for six-freezing ideas?

[Colleen]

HELP!!

My in-laws are coming for 9 DAYS!!!! When I say in-laws I mean a-lot of them. I have to plan and cook 9 days for 6 people. I am used to cooking for two and a half http://www.cookinglight.com/bbs/smile.gif

To top it all off my mother-in-law is a nutritionist. So, I need to think healthy. I am looking for different healthy (vitamin rich) meals (breakfast, lunch, dinner) that I can make ahead and freeze. Suggestions?

Thanks,
Colleen

[HUNGRY!]

I love the chicken strudel from last month. I think that would be a croud pleaser. It is easy to make too. Also, you could make a soup and some bread. I wouldn't worry too much though. I know you're probably nervouse (as I would be), but they're there to see your husband and you and your family, not to eat! Good luck!

[Kerri]

A couple of ideas: I haven't done this, but I think Spagetti Pie and BBQ chicken pot pie would freeze well. Just assemble it as directed, but instead of baking it, freeze it. Also, I often make the italian meatloaf with basil and provolone in muffin tins (idea from this board) and then take out exactly the number of servings I need, bake at 375 for ~1hr and serve with easy sides. If you have a crock pot, it might be a good idea to use it as they don't take much prep time for a delicious meal. Some recipes are southwestern chicken, thai style pork stew, garlic and rosemary chicken. Also, don't forget you can marinate chicken, fish, steaks, etc and then freeze them so all you have to do is thaw and grill.

Good luck!

[Terrytx]

You might try this for breakfast. We had it last Christmas and evertone enjoyed it.

* Exported from MasterCook *

Southwestern Breakfast Casserole

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breakfast Low Fat
Tex-Mex

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (8 1/2 ounce) package corn muffin mix
3 cups (1/2-inch) cubed white bread
8 ounces hot turky Italian sausage
1 cup chopped onion
2 1/2 cups fat-free milk
1 teaspoon ground cumin
1/8 teaspoon black pepper
1 (10 ounce) can diced toamtoes and green chilies,
undrained
1 (8 ounce) carton egg substitute
1 cup (4 ounces) shredded reduced-fat Montrey
Jack or mild cheddar cheese, divided

Prepare corn muffin mix according to package directions; cool. Crumble muffins into a large bowl; stir in bread. Set aside.

Remove casings from sausage. Cook sausage and onions in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain.

Combine milk, cumin, pepper, tomatoes, and egg substitute; stir with a whisk until well-blended. Add sausage mixture; stir well. Stir into bread mixture. Spoon half the bread mixture into an 11 x 7 inch baking dish coated with cooking spray. Top with 1/2 cup cheese. Spoon remaining bread mixture over cheese. Cover and refrigerate 8 hour or overnight.

Preheat oven to 350 degrees F.

Bake casserole at 3350 degrees for 20 minutes. Top with 1/2 cup cheese, and bake an additional 20 or until set. Let stand 10 minutes before serving.

271 cal, 7.6 g fat, 14.7 g pro, 33.9 g carb, 22 mg chol, 700mg sod.

Source:
"Cooking Light-12/2000"


Serving Ideas : Serve with Warm Ham with Shallots and Vinegar.

NOTES : You can assemble this entire dish up to a week ahead. Bake the corn muffin mix ahead; store in an airtight container in the freezer for a couple of days. Assemble the casserole according to directions; cover and freeze. A day in advance, take it out of the freezer and thaw in the refrigerator (about 24 hours). Uncover and let stand 30 minutes at room temperature before cooking; bake as directed.

[Terrytx]

You might try this for breakfast. We had it last Christmas and evertone enjoyed it.

* Exported from MasterCook *

Southwestern Breakfast Casserole

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breakfast Low Fat
Tex-Mex

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (8 1/2 ounce) package corn muffin mix
3 cups (1/2-inch) cubed white bread
8 ounces hot turky Italian sausage
1 cup chopped onion
2 1/2 cups fat-free milk
1 teaspoon ground cumin
1/8 teaspoon black pepper
1 (10 ounce) can diced toamtoes and green chilies,
undrained
1 (8 ounce) carton egg substitute
1 cup (4 ounces) shredded reduced-fat Montrey
Jack or mild cheddar cheese, divided

Prepare corn muffin mix according to package directions; cool. Crumble muffins into a large bowl; stir in bread. Set aside.

Remove casings from sausage. Cook sausage and onions in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain.

Combine milk, cumin, pepper, tomatoes, and egg substitute; stir with a whisk until well-blended. Add sausage mixture; stir well. Stir into bread mixture. Spoon half the bread mixture into an 11 x 7 inch baking dish coated with cooking spray. Top with 1/2 cup cheese. Spoon remaining bread mixture over cheese. Cover and refrigerate 8 hour or overnight.

Preheat oven to 350 degrees F.

Bake casserole at 3350 degrees for 20 minutes. Top with 1/2 cup cheese, and bake an additional 20 or until set. Let stand 10 minutes before serving.

271 cal, 7.6 g fat, 14.7 g pro, 33.9 g carb, 22 mg chol, 700mg sod.

Source:
"Cooking Light-12/2000"


Serving Ideas : Serve with Warm Ham with Shallots and Vinegar.

NOTES : You can assemble this entire dish up to a week ahead. Bake the corn muffin mix ahead; store in an airtight container in the freezer for a couple of days. Assemble the casserole according to directions; cover and freeze. A day in advance, take it out of the freezer and thaw in the refrigerator (about 24 hours). Uncover and let stand 30 minutes at room temperature before cooking; bake as directed.

[Leanne]

Steamed veggies & fresh fruit are an easy & healthy addition to any meal. Freeze some entrees ahead of time & add salads, etc to keep the meal fresh/nutritious. (either I misspelled nutritious, or it's an odd looking word! http://www.cookinglight.com/bbs/wink.gif) Salads in a bag are a big time saver - & so are pre-cut pineapple & canteloupe, carrots, etc.

[BlueMoose]

The Woman's Day Cookbook has a pretty big section on "investment cooking" which is about making meals ahead of time.

[Melina]

Kerri, do you freeze and store the meatloaf in the muffin tin itself? I like to stuff a piece of mozzarella in the middle of my meatloaf and this muffin shape sounds ideal.
Thanks,
Melina

[cchhbb]

I always plan on vegetable lasagna for one day. I make it ahead and freeze, defrost in the fridge (2 days) and bake. I always get compliments.

I'd also recommend taking a look at some of the crockpot threads. Typically they have a large number of portions and that will take care of the main course so you can think about sides. Also, use your grill if you have one. You can make some excellent grilling recipes without too much difficulty.

[Kerri]

Melina-

I just bake the meat muffins in the tin (about 20 min), let them cool, then take them out of the tin and freeze in a freezer bag. A bit a mozzarella in the middle does sound good!

Kerri

[Melina]

Thanks Kerri, I'm going to make them this week.
Melina

[HUNGRY!]

That is such a good idea! We love meatloaf, but its so bad when there are only two and you make a whole loaf and you end up eating it all week! That's just too much beef for one week. This will make it really easy to control the portion sizes and to not have so many leftovers! Thank you!

[smpv]

Colleen,

I do a lot of make-ahead freezer cooking. Some of the recipes that I've tried freezing with success are the Chicken Tetrazzini, the Spaghetti Pie, and Chili-Cheese Casserole for a Crowd.

I think this is a great idea and will make their visit less hectic.

Pat

[csmcnamara]

Any type of lasagna is always one of my plan ahead and freeze meals. I just thaw in the fridge for a day and bake for about an hour--covered. When my husband's family visits from Chicago I usually grill chicken breasts. I get the big bag from Costco and marinate them in Italian dressing for about 8 hours or overnite. Any leftover chicken gets made into grilled chicken breast sandwiches or chicken salad.

[browneye]

The CL Chicken Tetrazzini freezes wonderfully, Just don't bake it first...

It is posted on a thread on the BB entitled "alfredo sauce" I think.

I usually make a double recipe, serve one that night and freeze the second one. It can be defrosted before serving, or, put into a cold oven straight from the freezer, then turn the oven on and bake.You have to add at least 45 minutes cooking time.
Definitely a crowd pleaser. If you have big eaters you might consider doubling the recipe, every time I make it, my 4 hungry eaters polish the whole thing off, even though it is supposed to serve 6!

[ama47369]

I just had relatives come to visit and I tried to make as much of it ahead as I could. I made a bunch of muffins-Blueberry Almond, Strawberry Orange, and Morning Glory-and froze them. Also, I made a veggie lasagna, chicken pot pie and froze. The first night, we had fajitas, and I did most of the prep work before hand, and marinated the meat. Also made blueberry pound cake for freezer and Eating Well's Died and Went to Heaven Choc Cake-too yummy! One night I made the French Toast Souffle to bake the next morning. And, we also made the SPICY PASTA, BEAN, AND SAUSAGE SOUP with CRACKED PEPPER FOCACCIA WITH TRUFFLE OIL that Kelly posted. That was excellent! I had to sub olive oil for the truffle oil-I didn't have any. I think in all it helped me to not be as stressed while they were here. It allowed me to relax and spend more time enjoying their visit.

[Jewel]

Wow! Can I relate, or what?? I had my parents staying with us for 9 days a couple of weeks ago, to 'take care' of me after a surgery. I tried to plan as many meals as I could, and I came up with some winners.

I made homemade Corned Beef Hash for a really tasty breakfast/brunch. Served with a big bowl of spicy scrambled eggs and homemade biscuits, everyone raved. It also reheats beautifully, so everyone else was able to make their own breakfast a few times when I was laid up.

Pull your crockpot out of the cabinet! Plan a few really good crockpot meals, and go buy and freeze the fixin's in preparation. I made the Coffee Roast one day which is just a 4-5 lb Chuck or Bottom Round Beef Roast surrounded by 3 cups of fresh mushrooms and a chopped onion, with 6 cups of brewed coffee poured over the top. Crockpot for 8-9 hours, and it's wonderful! I also made my Mushroom Beef Stroganoff in the crockpot and served it over noodles. I can post that one if you need it, but it's a real pleaser. That crockpot can do stews as well, and they're wonderful for a crowd.

Don't forget soups!! My Cheesy Chicken Chowder took care of two days of lunches and one dinner for my parents! I also made a Cajun Red Bean & Rice Soup that everyone loved. All are really substantial filling soups that don't take a lot of prep or cook time. Add a loaf of crusty bread and you're set! Too many people neglect soups when the weather starts to get warmer, and I've never understood why! You eat other hot food in the summer, why not soup? http://www.cookinglight.com/bbs/biggrin.gif

The two favorite meals that week, however, were Lorilei's Chipotle Chicken Enchiladas (YUM!!) and my Mexican Lasagna. My parents live in central California, so a few days of spicy Mexican or Southwest food made them feel right at home! I can post a few recipes if you're interested! Good luck! http://www.cookinglight.com/bbs/biggrin.gif

[KarenNC]

Try freezing a meat or vegetarian chili.
I do not know where you live but if weather is good I would grill outdoors for several meals.

[Perk]

All these suggestions sound great. Where on the board can I find the Italian meat loaf recipe made in muffin pans. Sound great since there are just two of us. Thanks for the help.

[ama47369]

Jewel-

I would love your Mexican Lasagna recipe if you have time to post it.

Thanks!
http://www.cookinglight.com/bbs/smile.gif Amanda

[Colleen]

I have been out of town, so I just saw all of these wonderful replies.
Thank you all so much!
I will do my best.
Colleen