At this time of year, I obsess about what I can make and freeze so my husband doesn't starve over the summer. Now there actually aren't any pilots (ahem! Captains) at Big Giant International Airlines who have starved to death when their wives departed the sandlands for the summer, that we know of...
But, I am really good at having things to obsess over and I've discovered these small aluminum baking dishes with lids you can get here in the supermarket for about 10¢.
Soooo what are we assembling then?
Green chili chicken enchiladas with pumpkin
Red chili beef enchiladas.
Sautee 1lb of ground beef with cumin, coriander, garlic and onions. Spoon mixture into soft corn tortillas. When dish is filled with rolled tortillas, pour enchilada sauce (this is a nice recipe for home-made sauce, otherwise, I think Old El Paso Sauce is just fine) over the top of the dish. Sprinkle with green onions and fresh coriander leaves. Top with grated colby or jack cheese. Cover in foil- freeze.
Bean and cheese enchiladas.
Same process as above, if you have them, its nice to layer the beans with roasted peppers and other veg.
Spinach Canneloni or lasagne. Just follow package directions here, Barilla brand pasta has a good recipe on the box.
Chicken pot pies.
This is the easiest dish. Fill your baking dish about 1/3 with frozen mixed vegetables. Bake 6-8 chicken thighs until just cooked (@ 30 min). Cut up one or two potatoes and add them. Add cream of chicken soup mixed with milk. When ready to cook, bake uncovered for about 45 minutes at 350. Remove from oven and top with frozen puff pastry sheets. Bake 15 minutes more or until puff pastry is browned.
Cook one cup of brown basmati rice. Bake 4 seasoned chicken breasts and two chicken thighs in the oven until just under- cooked (15min). In a large sauce pan, cook one onion in 1tsp neutral oil, until beginning to brown. Add two tbsp mild Thai Yellow curry paste. Cook the curry paste until it is well blended with the onion and oil. Add one clove of garlic, finely chopped. Slice your chicken and add it to the curry mixture with any chicken pan drippings. Cook, stirring constantly, until chicken is cooked through (5min). Add one 8oz can cocoanut milk to the chicken. Add broccoli florets, one green pepper, some zucchini and some frozen peas. Continue to cook until the vegetables turn bright green. Fill your baking dish with rice, pour curry over. Top dish with chopped green onion, fresh cilantro and holy basil (sometimes called Thai-basil). Cover and freeze. This dish is best 1st defrosted, then emptied into a pan for re-heating. (Veg tends to overcook in the oven).