I am frequently contacted by companies who want me to sample their products and feature them here on chaos in the kitchen.  Very very few of them ever make it to the front page.  I absolutely will not ever endorse any product on this website that I do not think is wonderful.  You know my standards, too.  I don’t like processed food.  I don’t like needlessly expensive food or gadgets.  I like food that tastes good and products that make food prep easier (without taking up space in the junk drawer).

When Fresh Express first contacted me about representing their new Artisan salad blends I was skeptical.  But the more I learned about the line the more excited I got.  It is bagged salad which is never as good as loose leaf from the farmer’s market, but a lot of people can’t get to a farmer’s market every week.  In their new Artisanal Salads line, Fresh Express is growing small batch baby lettuce blends and selling them in bags that use 50% less plastic.  Not only that but the blends are seasonally appropriate-mixing in cilantro in the summer and chervil in the winter.  I have been really impressed by the sample bags Fresh Express sent and if you are interested in trying them for yourself you can pick up a $1 off coupon from their website.

Now onto this amazing dish!  I have been waiting and waiting to share this one with you.  I loved this, mrChaos loved this, you and your friends will love it too.  It is a great appetizer, depending on the size of your toasts, or it makes a very flavorful and satisfying vegetarian main dish.  Click here for the recipe »

So I promised you recipes that freeze well, and now you’re about to get more freezer-ready recipes than you are probably interested in.  I mentioned on Monday that we don’t eat a lot of casserole type dishes, so you won’t find many of those here.  What you will find are easy grab and go breakfasts and snacks, main dishes where a major component can be prepped and frozen beforehand, and sides, soups and desserts that can be frozen in large batches.  There are also a few things you may not have realized could be frozen, or the advantages of doing so.  The experts could probably point out many other recipes on this site that can be frozen easily but these are the ones I do routinely. 

For all of the recipes below you should cool the items completely before freezing them. If the directions state to re-warm in the microwave, I typically wrap the frozen item in a paper towel and heat it for 30 second intervals until warm throughout, longer for soups and entrees.

Snacks, Homemade Convenience Foods

These are the items you can make in bulk and then store in the freezer for grab and go convenience-perfect for quick meals, snacks, and lunch box additions.  I have found that the homemade version of typical processed convenience foods are much heartier and more filling.  A two pound bag of homemade chicken nuggets, for example, lasts us about twice as long as the freezer aisle version.

• Chicken Fingers/Nuggets:  Cook as directed in the recipe. Place on a cookie sheet and freeze, once frozen place in a large freezer bag.  To re-heat, bake as many as desired at 400°F for 16-20 min.
• Bean Burritos: Wrap in plastic and freeze. Re-warm in the microwave.
• Corn Dogs: Cook according to recipe. Place on a cookie sheet and freeze, once frozen place in a large freezer bag.  To re-heat, bake for 20 min in a 400°F oven.
• Pizza Egg Rolls: Cook according to recipe.  Place on a cookie sheet and freeze, once frozen place in a large freezer bag.  Re-heat in the microwave or in a 400°F oven for about 15 minutes or until hot through.
• Calzones: You can freeze these baked or unbaked depending on your preference.  Either way, place on a cookie sheet and freeze, once frozen place in a large freezer bag.  To cook or re-warm from frozen simply bake for 15-20 minutes at 475°F.  You can re-warm cooked calzones in the microwave.
• Pizza Bagels: Place on a cookie sheet and freeze, once frozen place in a large freezer bag.  For crispy bagel bites bake the desired number at 450°F for about 15 min or for chewy bagel bites re-warm in the microwave.
• Pizza Bites: Cover with plastic wrap and freeze. To re-heat, bake at 400°F for 16-20 min.
• Potstickers: Place uncooked on a cookie sheet and freeze, once frozen place in a large freezer bag.  To cook, heat a frying pan with a lid to medium heat, add a couple tbsp of oil.  Place potstickers flat side down in the hot oil and fry for several minutes or until golden brown.  Add 1/2 cup of water and cover.  Cook until water has cooked off.  Flip potstickers and brown all sides.
• Sliders: Wrap each sandwich in plastic and freeze. Re-warm in the microwave.
• Banana Bread: Slice and freeze, thaw at room temperature (it only takes a few minutes).
• Chicken Salad with Cranberries and Walnuts: Freeze in portions.  Thaw in the refrigerator, stir in some fresh dressing if needed.  You can also freeze as sandwiches, make sandwich, slice then wrap in plastic wrap and freeze.  Thaw in fridge overnight, then add to lunch box in morning.
• Chocolate Chip Cookies The Chewy: Freeze, thaw at room temperature (it only takes a few minutes).
• Oatmeal Raisin Cookies: Freeze, thaw at room temperature (it only takes a few minutes).
• Sugar Cookies and Glossy Icing: Freeze frosted or unfrosted, thaw at room temperature (it only takes a few minutes).

Breakfast

Most of these are great, quick, on-the-go breakfast items.  It is easy to eat a wholesome breakfast when all you have to do is snatch it out of the freezer.

• Breakfast Sandwiches: Wrap in plastic and freeze. Re-warm in the microwave.
• Breakfast Tacos: Wrap in wax or parchment paper and freeze. Re-warm in the microwave.
• French Toast Sticks:  I actually did this recipe wrong and need to re-do it.  You should cut the toast into sticks before battering and frying it.  Place the sticks on a cookie sheet and freeze, once frozen place in a large freezer bag.  Then simply re-warm the number of sticks you want in the microwave.
• Sausage Broccoli Frittata (Crustless Quiche):  Freeze unbaked.  Bake from frozen, allowing for extra time, or thaw in the refrigerator and bake following instructions.
• Cranberry Orange Scones: Freeze, thaw at room temperature (it only takes a few minutes).
• Blueberry Muffins: Freeze, thaw at room temperature (it only takes a few minutes).
• Pancakes: Freeze on a baking sheet until hard then store in a freezer bag.  Toast from frozen until golden brown and hot.

Main Dishes

You can bake many casseroles from frozen but baking time will be shorter if you allow the dish to thaw over-night in the refrigerator.  All of these dishes would freeze and re-heat just fine fully cooked, but to avoid feeling like we are eating nothing but left-overs I like to freeze dishes uncooked and then cook them before serving as often as possible.  You can choose how you want to freeze most of these dishes, whole for serving a larger group or in individual portions for lunches or single dinners.

• Bacon Wrapped Chicken Breasts Stuffed with Jalapenos and Cheese:  Place uncooked on a cookie sheet and freeze, once frozen place in a large freezer bag.  You can grill these from frozen just watch for flare-ups since it may take slightly longer to cook through.
• Beef Fajitas: Add the meat to the marinade, then freeze.  Thaw in the refrigerator a day in advance and cook as stated in the recipe.
• Bun Thit Nuong:  Add the meat to the marinade, then freeze.  Thaw in the refrigerator a day in advance and cook as stated in the recipe.
• Chicken Pot Pie: You can either freeze the filling, thaw and add to a fresh pie shell then bake.  Or you can freeze the whole uncooked pie then reheat by baking it in the oven from frozen.  Or you can freeze the whole pie after baking and just re-warm in the oven.
• Chili Texas Red: Portion into freezer containers and freeze.  Re-heat on the stove-top or in the microwave.
• Chipotle Honey Lime Pork Tenderloin:  Add the meat to the marinade, then freeze.  Thaw in the refrigerator a day in advance and cook as stated in the recipe.
• Fried Rice: Portion cooked rice into freezer containers.  Re-heat in the microwave.
• Chicken Fajitas:  Add the meat to the marinade, then freeze.  Thaw in the refrigerator a day in advance and cook as stated in the recipe.
• Dirty Risotto: Portion cooked rice into freezer containers.  Re-heat in the microwave.
• Macaroni and Cheese: Either portion this into freezer containers and re-warm in the microwave or freeze in a greased casserole dish (or several smaller dishes).  Bake frozen casserole at 350 until browned and bubbly (20-40 minutes, depending on size and if thawed or frozen). You can also add additional shredded cheese or seasoned bread crumbs to the top before baking.
• Lasagna: This is a good one to make into two smaller casseroles.  Freeze unbaked casseroles.  Bake from frozen.
• Pastitsio Greek Casserole: Like a lasagna, this is a good one to make into two smaller casseroles.  Bake casserole about half-way, then cool and freeze.  Bake from frozen until hot and browned.
• Root Beer Pulled Pork: Freeze meat in a freezer bag.  To serve, warm in the microwave or on the stove-top.
• Spaghetti and Meatballs: Freeze sauce and meatballs together in freezer containers or bags.  Re-heat on the stove-top and serve with fresh pasta.  If sauce gets too thick, add some pasta water.  Alternately, you can freeze the meatballs without sauce on baking sheets then store in a freezer bag when hard, thaw in the microwave for making meatball subs, etc.
• Spaghetti with Bolognese Meat Sauce: Freeze sauce in freezer containers or bags.  Re-heat on the stove-top and serve with fresh pasta.  If sauce gets too thick, add some pasta water.
• Meat Sauce: Freeze sauce in freezer containers or bags.  Re-heat on the stove-top and serve with fresh pasta.  If sauce gets too thick, add some pasta water.  Can also be combined with spaghetti noodles and frozen in a casserole, to serve bake in the oven topped with fresh cheese.
• Tacos: Portion meat into freezer containers or bags and freeze.  Re-heat in the microwave or stove-top. Serve with fresh tortillas and pico, etc.. Or use in recipes like Taco Bread or Enchiladas.
• Spicy Sausage: Portion meat into freezer containers or bags and freeze.  Re-heat in the microwave or stove-top.
• Sloppy Joes: Portion meat into freezer containers or bags and freeze.  Re-heat in the microwave or stove-top.

Sides

These sides can be frozen as a large side item or portioned into smaller individual sides and paired with individual frozen entrees.

• Broccoli Cheese Rice Casserole: Portion cooked casserole into freezer containers and re-heat in the microwave, or freeze unbaked casserole and bake from frozen.
• Rice-a-Roni: Portion cooked rice into freezer containers.  Re-heat in the microwave.
• Corn Casserole: Portion cooked casserole into freezer containers and re-heat in the microwave, or freeze unbaked casserole and bake from frozen.
• Twice Baked Potato Casserole: Portion cooked casserole into freezer containers and re-heat in the microwave, or freeze unbaked casserole and bake from frozen.
• Basic Mushroom Risotto: Portion cooked rice into freezer containers.  Re-heat in the microwave.
• Risotto: Portion cooked rice into freezer containers.  Re-heat in the microwave.
• Refried Beans: Portion cooked beans into freezer containers.  Re-heat in the microwave.
• Garlic Bread: Wrap in plastic wrap or foil, freeze.  Bake from frozen at 400°F until soft, then broil until toasted.
• Garlic or Regular Naan: Freeze, thaw at room temperature (it only takes a few minutes).

Soups

This group might be a little obvious, but here are some instructions specific to each soup.

• Beef and Mushroom Soup: Portion cooked soup into freezer containers.  Re-heat in the microwave or on the stove-top.
• Chicken Noodle Soup: Portion cooked soup into freezer containers.  Re-heat in the microwave or on the stove-top.
• Chicken Pot Pie Soup: Portion cooked soup into freezer containers-do not add potatoes.  Re-heat in the microwave or on the stove-top.
• French Onion Soup: Portion cooked soup into freezer containers-do not add cheese or bread.  Re-heat in the microwave or on the stove-top.
• Posole: Portion cooked soup into freezer containers.  Re-heat in the microwave or on the stove-top.
• Roasted Tomato and Garlic Soup: Portion cooked soup into freezer containers.  Re-heat in the microwave or on the stove-top.
• Sausage and Tortellini Soup: Do not add the tortellini to to soup.  Portion cooked soup into freezer containers.  Re-heat on the stove-top, adding tortellini to the simmering soup and cook until done.
• Stuffed Pepper Soup: Do not add rice to the soup.  Portion cooked soup into freezer containers.  Re-heat in the microwave or on the stove-top.  Serve with fresh rice.
• Tortilla Soup: Portion cooked soup into freezer containers.  Re-heat in the microwave or on the stove-top. Serve with fresh tortilla chips.
• Chicken Stock (Crock Pot): Portion cooked stock into freezer containers.  Thaw in the microwave or on the stove-top.

Desserts

Cakes, cupcakes, and cookies (see snacks, above) all freeze great.  In fact, some would argue that their textures improve after a short stay in the freezer.

• Cream Cheese Frosting: Thaw in the refrigerator or at room temp, then chill until desired consistency. Also, Vanilla Bean Cream Cheese Frosting.
• Carrot Cupcakes: Freeze frosted or unfrosted, thaw at room temperature (it only takes a few minutes).  Also works for any type of cake or cupcakes: Red Velvet, Yellow, Chocolate.
• Elvis Presley’s Favorite Pound Cake: Slice and freeze, thaw at room temperature (it only takes a few minutes).
• Pumpkin Pie Cheesecake: Slice and freeze, thaw at room temperature (it only takes a few minutes).
• Secret Family Cheesecake Recipe: Slice and freeze, thaw at room temperature (it only takes a few minutes).
• Fresh Mint Chocolate Chip Ice Cream or Strawberry Cheesecake Ice Cream or Vietnamese Iced Coffee Ice Cream

I know a post like this probably generates more questions than it answers so if you have comments, questions, or suggestions, leave them below in the comments section and I will endeavor to answer them all.

One more freezer recipe for you before I give you the full run down.  These little burgers are great to make up and stash away in the freezer for quick snacks, or on-the-run meals, but they are also great for parties because they make  a ton of food for very little work.

These burgers are little bites of everything you want in a slider.  Greasy, meaty burger bites, onions, cheese, crisp dill slices topped with a dollop of ketchup or mustard and folded into a soft bun. They are pure comfort food!  There are lots of ways to make these burgers but I like Robin Sue’s recipe the most because it uses the original White Castle method of making the sliders: cooking the meat over a bed of dehydrated onions.  Click here for the recipe »

My freezer and I have a long history.  I like to keep it stocked with quick snacks, pre-made meals, and prepped ingredients so that when I don’t feel like cooking-or when it is just mrChaos and the kids for dinner-we can still have delicious, homemade food.  Over the last few years I have posted many freezer ready recipes and I will point them all out to you and explain the best way to prep each one later in the week.  Today,  I want to point out my favorite tip for getting quick, easy meals into your freezer: make two.  If you are going to make one, you might as well make two, right?  Or three or four, even.  But we’ll start with the basics, making two.

Macaroni and cheese, tetrazzini, lasagna, most casseroles, in fact, freeze really well.  It is probably the one thing standing between me and becoming a full-time Once-A-Month-Cooking-er.  We just don’t eat a lot of casserole type dishes.  Luckily, OAMC can be so much more than a bunch of frozen casseroles-which is what I aim to show you this week-but it helps if your family likes casserole-type dishes.

1. First, be realistic about how much your family eats.  With garlic bread and a side salad, we rarely put much of a dent in your typical 13×9 sized casserole and we don’t eat much leftover, either.  For us, it generally works to split a normal recipe into two 8×8 pans (although keep in mind 8×8 is slightly larger than 13×9 so you may have to adjust the recipe slightly).
2. If an 8×8 is too little for you, or you like leftovers, simply double the recipe and make two 13 x9 pans.  Likewise, if even an 8×8 is too much for you, make several mini casseroles in loaf pans or even muffin cups.
3. I like to buy disposable oven-ready pans specifically for this purpose but you can also line your casserole dish with foil, fill it and freeze it, then lift it out of the dish, and store it.  Simply remove the foil and pop it back in the same dish to thaw or cook.
4. Most frozen casseroles can be baked from frozen, just anticipate a longer baking time and cover the top if it is getting too browned before the filling is hot.

This basic meat sauce is also a great recipe for OAMC.  If you are making a batch, consider tripling it.  Then you will have enough for two small lasagnas, two small spaghetti casseroles, and enough left over to freeze for a spaghetti night as well.  Click here for the recipe »