Here are a few more recipes for things that freeze well. I will add my families rating of these recipes later, but can tell you that I have made the spaghetti casserole before and it is very good. It's a good one to bring when someone is sick as kids really like it. Spaghetti Casserole
1 pkg (16 ounces) angel hair pasta
1 1/2 pounds ground beef
1 jar (26 ounces) spaghetti sauce ( I use Hunts 4 cheese)
2 cans (8 ounces each) tomato sauce
1 can cream of mushroom soup
16 ounces sour cream
4 cups shredded Colby-Monterey Jack cheese
Cook pasta for a slightly shorter time than directed on pkg, until just done. Meanwhile, in a large skillet, brown beef and drain. Stir in spaghetti sauce and tomato sauce. Remove from heat. Stir together cream of mushroom soup and sour cream. In two 8x11 freezer pans, layer half the meat sauce, pasta, sour cream mix and cheese. Repeat layers. Cover tightly with foil and freeze up to 3 months.
To use frozen casserole: Thaw in refrigerator. Bake at 350 degrees for 1 hour.
8 boneless, skinless chicken breasts
1/4 cup soy sauce
1 1/2 tablespoon minced onion
1 teaspoon garlic powder
1 tablespoon oil
1/2 teaspoon black pepper
1/2 teaspoon ground ginger
1/2 teaspoon red pepper sauce
1 - 6 ounce can frozen orange juice concentrate
Mix all ingredients except chicken. Divide into 2 freezer bags. Add 4 chicken breast to each bag. Seal bag, allowing very little air inside. Freeze.
To cook: thaw chicken breast. They can be cooked on the grill, George Foreman type grill or baked at 350 degrees for about 45 minutes.
*Spaghetti Casserole from Taste of Home, Chicken recipe from the Freezer Chicks
*Rating for the Orange Teriyaki Chicken: 8. Good, but we thought it had a little too much orange in it for us.
Rating for the Spaghetti Casserole: 9 - always a hit.