Please share your favorite (tried and true) freezable and affordable recipes?

Please share your favorite (tried and true) freezable and affordable recipes. I love cooking ahead for freezing, and I usually get great recipes from some of the top recipe websites, but I would love to hear ones that you've *actually tried* that you know for sure taste great even out of the freezer and that are the most affordable to make. Anything from mundane to exotic (but still easy enough to make!), with or without meat, side dish or main dish - anything welcome as long as you really tried it, it is fairly frugal, it freezes well, and it tastes great!

Asked by GenkiGirly 51 months ago Similar questions: share favorite true freezable affordable recipes Food & Drink > Cooking.

Similar questions: share favorite true freezable affordable recipes.

Vegetarian lasagne - my own recipe Ingredients: 1 pack of lasagne for the ’meat’ sauce: olive oil 450g vegetarian haggis two tins of plum tomatoes small packet of (broken up) walnuts (optional, for texture) - not glazed nor salted for the cheese sauce: 2 tlbs (?) cornflour or plain flour butter or oil 2 pints of milk (at least semi-skimmed) 325g (1 pack) strong (half fat) cheddar cheese (mature or farmhouse), grated salt & pepper Pasta: Follow instructions on the packet - however, if the lasagne is the type that doesn’t need boiling, boil anyway for 5 mins. Boil a large pan of water and add some oil. When the water has a rolling boil, drop individual sheets into the water through the oil.

Once all in, stir once to separate the sheets. Start the meat sauce while this is boiling. When al dente, drain, rinse and lay out the lasagne sheets onto clean tea towels.

Meat Sauce Cover base of pan with olive oil and heat. Add tinned tomatoes, break up with a fork. Cook on a med-high heat for 20 mins to reduce, stirring occasional to prevent sticking/burning.

Meanwhile, make the cheese sauce. Turn the oven on to 200. Cut open the haggis and add it with the walnuts.(No seasoning needed.) Warm through.

Remove from heat. Cheese sauce Make a cheese sauce as normal: if using plain flour, stir into melted butter in a pan. Fry until golden.

Slowly add milk. If using cornflower, add 2 tlbs of cornflour of a pan, add a bit of milk and stir in. Add the rest of the milk and stir in.

Stir until boiling. Simmer for 5 mins. Remove from heat and stir in the grated cheese.

Season. Assembly Grease a large deep over dish. Cover base with one layer of lasagne.

Cover with a layer of the meat sauce. Cover with a layer of cheese sauce.Repeat. Last layer is a layer of lasagne completely covered with cheese sauce.

Bake for 45mins or until bubbling and nicely golden on top. Serve Serve with a green salad (dressed with lemon and extra virgin olive oil) and garlic bread. On the day it’s cooked, the lasagne will be wet and floppy.

Cut into portions to keep in the fridge or freezer. It’ll take about 2 mins to heat in the microwave and will keep its shape better. Paolability's Recommendations Vegetarian Scottish Haggis Amazon List Price: $7.99 Average Customer Rating: 5.0 out of 5 (based on 1 reviews) .

Baked ziti... This is a very user-friendly, adaptable recipe... You'll need... 2 to 3 lbs of ziti (or other mid-sized tubular pasta) cooked until al dente, shocked with cold water to halt the cooking process. Large carton of low-fat ricotta cheese 1-2 lbs grated mozzarella, cheddar, pepper jack 1-2 lbs cooked hamburger, chicken burger, turkey burger, or spicy or mild sausage, well drained. Fresh chopped tomatoes, red/green peppers, jalapeno peppers, pepperoni... Dried or fresh seasonings Tomato sauce (fresh or jarred), spaghetti sauce, pizza sauce or salsa... 1 1/2 to 2 lbs, Saute 1-2 chopped onions until transparent, when nearly finished, add 2-3 cloves of garlic, crushed.2-3 fairly shallow casserole pans... Here's what I do... I mix the pasta and the ricotta and the onions in a BIG bowl.In a smaller bowl, I pull out almost enough pasta mix to fill one of the cassarole dishes.

I then add, for example--salsa, chicken burger, and chopped jalapeno peppers, mix them, and fill a cassarole dish with the mixture, then top with the grated cheese and wrap for the freezer. Then I take out more pasta/ricotta mix and add spaghetti-type tomato sauce, cooked sausage, an extra dose of basil and parsley, fill the next cassarole dish, and top with cheese, wrap, etc.Pizza sauce, sausage, pepperoni and sauted red and green peppers. Basically, by starting with the pasta and ricotta/onion mix, I can vary the recipe quickly and easily, and I'll make a couple of 2-person cassaroles, one for the family, and one big enough for company.

It's easy and it's adaptable, and it makes a whole bunch very quickly. When you're ready to use it, defrost, and bake at 350 for 30-45 minutes (depending on the size, obviously) starting on the bottom oven rack, and moving to the top to brown the cheese at the end. Sources: Personal experience...

Ox Tail Soup and Tomato Sauce make for two good meals Two of my favorite recipes that I not only tried but wrote are Ox Tail Soup and Tomato Sauce with Italian Sausage. Both easy to make and are perfect for freezing. Best of all you can pull them out of the freezer and they form the foundation of a meal in mere minutes.

The details for both recipes are on GreatGrub, but I will summarize here. For the Ox Tail soup simmer 4 to 6 lbs of oxtail with garlic for a good six plus hours. Let cool and place in the fridge over night.

Remove the excess fat and strain into a storage container. Add the meat from the bones and freeze. When you are ready to eat make a pot of rice and defrost the soup bringing it to a low boil.

Beat 3 or 4 eggs and add them to the soup. They will cook in just a minute or two. Ladle the soup into bowels, salt and pepper to taste, serve and enjoy.(note that you can pre-cook the rice up to two days ahead of time.) For the Tomato sauce sweat one chopped onion in olive oil until they turn golden.

Add the meat of 2 to 4 Italian sausages and cook thoroughly. Add 4-5 lb’s of chopped tomatoes, 1 clove crushed garlic, some chopped basil and a healthy pour of olive oil. Simmer on medium low for about 1/2 hour or up to 2 hours.

Let cool and freeze. When you are ready to eat, defrost the sauce, bring a pot of water to boil, cook some pasta (12 minutes on average), and drain. Add the pasta to a bowl and pour the sauce on top.

Let pasta absorb the sauce for 5 minutes, top with Parmesan and chopped basil. Serve and enjoy. Both these recipes are cheap to make too.

I buy bruised tomatoes from the farmer’s market in the height of summer when they will practically give me heirlooms at a $1.50 a pound. And better yet this sauce will taste far better come February than a jar of canned sauce. Sources: GreatGrub.

Com GrubMan's Recommendations Le Creuset Enameled Steel 6-qt. Stockpot with Lid Average Customer Rating: 4.5 out of 5 (based on 2 reviews) There's nothing reasonable about it, but this is nice looking stockpot that will work with both recipes..

Black Eyed Pea soup -- just dump in the pot and heat! My family eats this all the time, and it never, ever gets old. Summer or winter, it's quite satisfying.

We think it gets too much of a hassle to cook it from scatch every time, so we freeze it in bulk (multiple bags) for quick thawing. It's very convenient this way. 8 ounces black eye peas 6 cups water 1 large onion, finely chopped 4 carrots, thinly sliced 2 tablespoons fresh garden herbs, finely chopped (dill and parsley) 4 large clove elephant garlic, crushed 1 teaspoon cayenne pepper 2 teaspoons salt 3 teaspoons coarsely ground black pepper (opt.) diced ham When done cooking it, serve or cool to dump in a Ziploc bag.

Throw it in the freezer and pull it out whenever needed! Sources: My mother .

Most people blanch at this, but my favorite is this beet borscht recipe: It’s hard to screw up a soup. I found that out when I began cooking in my youth. I am usually the beneficiary of my soup making, as my wife and sons don’t often join me in my passion.So much the better, more soup for me.

Soups can be warm or cold, hearty or thin. Ethnic or traditional. You can even lump other one-dish meals in the soup category, like stews and jambalayas and chilis.

The cook can lower or increase the spiciness of a soup without harming it. As a matter of fact, many a bland soup can be made zestier with some additional pepper, garlic, or onion. Soups can be stored in the fridge for a week or so (depending on the content) or frozen for months, thawed, then enjoyed again.

My two favorite soup cookbooks are Bernard Clayton’s ’Complete Book of Soups and Stews’ amazon.com/Complete-Book-Soups-Stews-Upd... and Brother Victor-Antoine d’Avila-Latourrette’s ’12 Months of Monastery Soups’. amazon.com/gp/product/customer-reviews/0... I am also an Amazon reviewer, and I’ve added links to the books so you can find the Jimnypivo review for more specific information. Give him a helpful vote if you agree it is.

I have a recipe from the Clayton book for ’beet and beef borscht’, one of my most popular soups. I’ll attach below. Beet & Beef Borscht— from Bernard Clayton’s Book of Soups and stews Ingredients: 2 Tbl butter 1 pound lean stew beef cubed 3/8 inch or processed briefly (I use round steak) 3 stalks celery trimmed and cut lengthwise into julienne strips 1.5 inches long (I use bok choy if no beet tops are usable) ½ cup coarsely shredded carrots 1 turnip, diced 1 large onion, peeled and finely diced 1 pound beets, (I prefer fresh over canned), cut into strips (julienne), about 5 cups 1 garlic clove , minced (or two if they’re small) 5 cups of beef stock (best if homemade, but canned is good, boullion will do in a pinch) 1/3 cup tomato paste (weird, but necessary) 1 to 2 Tbl white vinegar Salt, as desired ¼ tsp freshly ground black pepper ½ Cup sour cream ½ cup heavy cream Special equipment: Food processor or mandoline Preparation Wash beets & leaves well.

Break off leaves; separate them from ribs.( do same If using bok choy) Cut leaves into fine strips and chop the stalks and ribs finely. Peel beets and cut into julienne strips. Saute: 20 Min. Drop butter into medium (4 Qt) saucepan and heat to bubbling.

Add meat and cook over medium heatfor 20 minutes until all redness is gone and the meat is somewhat tender. Smother 10 Min. Add celery (bok choy), carrots, turnips, onions, beets and garlic. Cover and cook over medium heat for 15 min, stirring frequently Boil/Simmer 30-40 minutes Pour in the beef stock and add the vinegar, tomato paste and the beet leaves and stalks.

Bring to boil, reduce heat and simmer until all the vegetables, especially the beets, are fork tender—about 30 minutes under medium-low heat. If canned beets are used, add them only during the last 10 minutes of cooking. Stir occasionally.

Add salt, if needed, and black pepper. In small bowl, combine the sour cream and heavy cream. Final Step Serve very hot in heated bowls.

Swirl a teaspoon or more of cream blend in each bowl. (I usually don’t have one or the other, and just put a dollop of it in each bowl. ) Also pass additional cream.

Serve with coarse peasant bread (pumpernickel) and plenty of butter (Brummel & Brown spread) jimnypivo’s Recommendations Can’t go wrong with these two soup books Twelve Months of Monastery Soups Amazon List Price: $16.95 Used from: $4.18 Average Customer Rating: 4.5 out of 5 (based on 29 reviews) The Complete Book of Soups and Stews, Updated Amazon List Price: $30.00 Used from: $10.21 Average Customer Rating: 5.0 out of 5 (based on 1 reviews) Sources: Bernard Clayton’s Complete Book of Soups and Stews; 12 Months of Monastery Soups .

PLEASE SHARE YOUR GOOD RECIPES! I am not good in cooking pasta, but love it! I love Italian style pasta the most... HELP" "What is your favorite cooking gadget tip?" "Do you share your favorite recipes when someone requests them, or do you prefer that they be "family secrets"?

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PLEASE SHARE YOUR GOOD RECIPES! I am not good in cooking pasta, but love it! I love Italian style pasta the most... HELP.

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