The food remedy during a hectic week is a frozen entree, but this doesn’t have to mean one you pick up in the grocery store. With a little planning and prepping, you can have homemade frozen meals at your fingertips. You’ll want to be sure that you not only properly store the food, but that you also safely thaw it as well. FoodSafety.gov has a section devoted to frozen food, including the length of time you can freeze foods for, and other suggestions you may find useful. You’ll need a few recipes to freeze so you can tailor that information to what you plan on putting on ice, and to help you out, we’ve found seven recipes worth the freezer space.
1. Chicken Tetrazzini
After baking the tetrazzini, Southern Living says to freeze the classic casserole in tupperware that is both freezer and microwave safe. Portion it out into single or family-sized servings for easy reheating.
- 1½ (8 ounce) packages vermicelli
- ½ cup butter
- ½ cup all-purpose flour
- 4 cups milk
- ½ cup dry white wine
- 2 tablespoons chicken bouillon granules
- 1 teaspoon seasoned pepper
- 2 cups freshly grated Parmesan cheese, divided
- 4 cups diced cooked chicken
- 1 (6-ounce) jar sliced mushrooms, drained
- ¾ cup slivered almonds
Directions: Preheat oven to 350 degrees Fahrenheit. Prepare pasta according to package directions. Meanwhile, melt butter in a Dutch oven over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk and wine; cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture is thickened and bubbly. Whisk in bouillon granules, seasoned pepper, and 1 cup Parmesan cheese.
Remove from heat; stir in diced cooked chicken, sliced mushrooms, and hot cooked pasta. Spoon mixture into a lightly greased 13-by-9-inch baking dish; sprinkle with slivered almonds and remaining 1 cup Parmesan cheese. Bake for 35 minutes or until bubbly. Freeze in tupperware, or other container until ready to reheat.