*Lasagna (the old stand-by) *you can cook rice and then freeze it in bags by the cup to easily use it when needed*empanadas*hamburger pie*you can make rolls (any recipe), get them to the point where you shape them to rolls, then put the cookie sheet in the freezer. When they are firm, you take them off the sheet and put them in freezer bags. Then treat them just like Rhodes rolls.*You can put chicken in marinade in a freezer bag, then put it to thaw in the fridge the day before grilling.*Pre-cook hamburger with onions that you can then just toss in with the noodles, etc.*I bet you can freeze quiche. I haven't tried it, but I think it would work.*Spinach-ricotta calzonesWell, those are my ideas just off the top of my head. I'll see if I can think of more.
Wow Liz, you are a wealth of information! Thanks for the ideas, I am going to get going on some of these. I should utilize my freezer more anyway, it would save me a lot of time if I planned ahead a little! Are the spinach-ricotta calzones in your recipe book?
J.D. made and froze a bunch of breakfast burritos with eggs, sausage, and cheese while I was in the hospital. Braxton loves them so it makes for a very easy breakfast.
I freeze just about anything. Especially pastas, soups, and, of course, cookies and cake!
I have an awesome recipe for Sweet & Sour Meatballs. They are super easy & really easy to freeze! Let me know if you want the recipe & I'll e-mail it to you. I would post it on the blog, but it's my friend's recipe & I should probably ask her permission before sharing it!!
Spinach-Ricotta Calzones▪ 1 10 oz pkg frozen chopped spinach▪ 1 cup ricotta cheese▪ 1/2 cup freshly grated Parmesan cheese▪ 1/2 tsp minced garlic▪ 1/4 tsp salt▪ 1 lb. whole-wheat pizza dough▪ 1 cup favorite marinara sauce, warmed-Preheat oven to 425. Coat baking sheet with nonstick cooking spray, or rub with oil.-Place spinach in microwave-safe bowl. Microwave uncovered on high for 3 to 4 minutes or just until thawed. Squeeze out moisture.-Place spinach back in bowl and add ricotta, Parmesan cheese, garlic, and salt; stir together thoroughly.-Divide dough into equal, ball-size portions. On a well-floured surface, roll each portion out into approximately a 6” circle (crust should be ¼ - ½ inch thick). Place filling in center of each circle. Moisten one half of edge with water and fold dough over filling, pressing edges together to seal. Cut several small slits in top of each to allow steam to escape.-Place calzones on prepared baking sheet and bake until golden, 12 to 15 minutes. Let stand for several minutes to cool slightly.-Serve with marinara sauce for dipping.