Make-Ahead Meals

         I recently got hooked on making freezer meals for friends and family.  I essentially take a disposable aluminum tray and choose a casserole, then freeze it.  That way, all you have to do is remove it from the freezer and bake until heated through.  For my family though, I just use our casserole dishes.

Chicken Enchiladas
         Enchiladas make a great freezer meal because the meat is pre-cooked so there's no worry about food safety.  I used store bought sauce, but you can make your own too. The pictures are of the unbaked pan.

Freezer Enchiladas:

  Ingredients:

• 3 medium chicken breasts 
• salt and pepper
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 onion
• 1 cup sour cream
• 2 cups shredded Mexican cheese blend
• 1 can tomato sauce
• 1/2 cup water
• 3 dozen corn tortillas
• 1 can red or green enchilada sauce

  Instructions:

1. In a non-stick skillet, cook the chicken breasts until just cooked through, after sprinkling both sides with salt, pepper, paprika, cumin, and chili powder.  Remove from pan and cube.  In the same skillet, dice the half onion and cook it in 2 tablespoons of olive oil for 5 minutes.
2. Add the cubed chicken, stir, then turn off the heat.  Sprinkle 1 cup of the shredded cheese over the mixture and add the sour cream:
   
3. Allow to sit for 3-5 minutes, or until the cheese is melted.  Then add the water and tomato juice, and stir to combine:
   
4. In a separate, smaller, skillet, heat 4 tablespoons of olive oil and cook each tortilla in it, 1 minute on each side, just until soft and pliable.  Then stack on a plate:
   
5. Place about 2 tablespoons of filling on each tortilla, then roll up, placing the seam of the tortilla down so that it doesn't open:
   
6. If eating then, pour the sauce over and sprinkle with cheese, then bake at 350 degrees for 20-25 minutes, or until cheese melts:
   
7. If freezing, place the enchiladas in freezer until frozen through, then pour the sauce over and add cheese.  This prevents the tortillas from getting soggy because they are already frozen when the sauce is poured over so they don't absorb it.  Keep frozen until ready to eat:
   
8. When ready to eat frozen tray, bake from frozen, covered with foil for 40-45 minutes.  Then uncover and bake for 5 more, Enjoy!

Veggie Lasagna Rolls

         When I started making freezer meals a few months ago, I found that lasagna is way easier than people make it out to be.  I experimented and created singe servings with disposable mini loaf pans much like the larger aluminum serving trays I had been making it in.  I realized that three lasagna noodles rolled up with filling fit perfectly in the trays and were easier to assemble.  I then set about creating a healthier lasagna by using low fat ricotta cheese and veggies instead of meat.  To take a step out of the recipe and make it easier, I used pasta sauce instead of making my own, however you could if you wanted to.  The pictures are of the unbaked pan.

Freezer Veggie Lasagna Rolls:

  Ingredients:

• 9 lasagna noodles, about 1/2 package
• 1 cup low fat ricotta cheese
• 1 egg
• 2 cups shredded mozzarella
• 5 zucchinis
• 4 summer squash, about the same size as zucchini
• 1 jar basil pasta sauce

  Instructions:

1. Boil 4 quarts of water with two teaspoons of salt.  After it comes to boil, add the noodles and cook for 7-8 minutes, they should be pliable but not cooked all the way through.  Remove from water and coat with olive oil, set aside
2. Using a mandolin or very sharp knife, evenly slice the squash and place in a pan with two teaspoons of salt.  Allow it to sit for 5 minutes in order to draw out some of the moisture of the squash.  Then saute on medium heat for 15 minutes, until tender but still firm:
   
3. Do the same with the zucchini, cooking for slightly longer.  Drain both and set aside for assembly:
   
4. Mix the ricotta, egg, and 1 1/2 cups of mozzarella cheese in a small bowl and set aside for assembly
5. To build the rolls, lay a noodle down and place a row of zucchini and squash on it:
   
6. Add a tin layer of ricotta mixture:
   
7. Roll tightly together:
   
8. Place in a tin with a spoonful of pasta sauce in the bottom:
   
9. Cover with more sauce and the extra cheese:
   
10. Either bake now at 350 degrees for about 20 minutes, or freeze for up to six months and then bake, covered with foil, at 350 degrees from frozen for 35-45 minutes. Enjoy!