Make 'n Freeze Meals. Maximizing Time & Hands

When cooking with one hand (it’s hard to use a casted-hand for anything, really), you try to maximize your efforts. Why hack one onion when you can chop 4 in a food processor? Why flip four black bean burgers on the grill when you can flip 8? When I have help in the kitchen, why not have them pour ingredients from two pans into two dishes instead of just helping with one.

See where I’m going with this? If I’m already cooking, I’m gonna make a double or triple batch and freeze leftovers for lunch or dinner another day. But I don’t want hamburger casserole every day. Ya know?

So I’ve gone through my recipe stash and found recipes that I can make in duplicate and freeze the extra. It’s a trick I’m sure I’ll be using once I become two-handed again. In the meantime, I’ll continue eating these delicious recipes that I have tested for freezer friendliness.

Follow my recipe adaptations and let me know what you think.

1) Shrimp Mac ‘n Cheese with Tarragon and Feta

Freezer Adaptations: I subbed tarragon for dill (simply for preference). I’ve also discovered already peeled, uncooked shrimp in the seafood market freezer section of the Harris Teeter. Big bonus. For the casserole(s) that you plan to freeze, assemble as directed, but don’t bake. When you’re ready to cook, allow it to thaw several hours on the counter or overnight in the fridge. Bake according to the recipe directions, allowing for about 10 extra minutes to get good and bubbly.

2) Crispy Black Bean Cakes with Chipotle Aioli

Freezer Adaptations: Fry the Bean Cakes according to the recipe, drain on paper towels, and allow to cool completely. Place in air-tight containers, layering cakes between wax paper. To cook, bake at 325 degrees for 15 minutes, then increase temperature to 425 degrees until crisp and golden.

For the Aioli: I made one batch that kept for a week.
Recipe: Mix 3/4 cup light sour cream, 2 tablespoons chopped chipotle in adobo, 1 1/2 tablespoons of lemon juice, 1 tablespoon of minced garlic, and salt to taste.

3) Veggie Hummus Pitas

Freezer Adaptation: Cook as recipe calls for. Allow to cool. Place pitas in air tight container to freeze. To cook, re-heat at 400 degrees until warmed through.

4) Baked Rigatoni with Creamy Spinach and Parmesan

Freezer Adaptation:

For the casserole(s) that you plan to freeze, assemble as directed, but don’t bake. When you’re ready to cook, allow it to thaw several hours on the counter or overnight in the fridge. Bake according to the recipe directions, allowing for about 5 extra minutes to get good and bubbly.

5) Veggie Mushroom “Meat” Loaf with Creamy Mushroom Gravy

Freezer Adaptation: Prepare recipe but don’t bake. Freeze uncooked loaf without gravy. This one, you’re gonna want to thaw overnight in the fridge, about 24 hours. Once thawed cook according to recipe directions (and make the gravy substitution if you like!).

Mushroom Gravy Recipe: Heat one can of cream of mushroom soup, one teaspoon of dried thyme, and 1/3 cup of milk. Stir over low heat, until warmed through. Pour half of mixture over loaf as indicated during baking process. Save remainder for use when serving.

6) Tuscan Sausage Soup

Freezer Adaptation: Cook as directed and allow to come to room temperature. Ladle into gallon size freezer bags. Thaw in refrigerator on on the counter top when ready to eat and reheat on the stove!