I need ideas for make ahead or fast recipes.

[Sherri1480]

Hi all! I am going back to work after a few years (finally!!) and I really need some ideas for make ahead, crockpot or really fast recipes. Its been a while since I have had to plan out dinners and I am really rusty at it. Any ideas would be appreciated, even meal planning advice. TIA!!

[judystock]

Do you have freezer space for ready to thaw and heat casseroles? How many in your family?

[Sherri1480]

Do you have freezer space for ready to thaw and heat casseroles? How many in your family?

Yes. I have a full size freezer with plenty of space. There is only me, dh and dd. Thanks in advance for ideas!

[TiggerToo]

Here are a few crockpot/casserole dishes..plus ones that are for large groups that you can split up and freeze.

Monterey Chicken Tortilla Casserole

1 cup coarsely crumbled tortilla chips
2 cups cubed cooked chicken OR cooked turkey
1 can (about 15 ounces) cream-style whole kernel corn
3/4 cup Pace Picante sauce
1/2 cup sliced pitted ripe olives
1/2 cup shredded cheddar cheese
Chopped green pepper OR red pepper
Tortilla chips

Layer crumbled chips, chicken, corn and picante sauce in 1-quart casserole. Top with olives and cheese. Bake at 350°F for 40 minutes or until hot. Top with peppers. Serve with chips.
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Crockpot Chicken Deli Casserole

32 ounces sauerkraut, rinse and drain
1 cup Russian or 1000 Is. salad dressing
6 boneless skinless chicken breast halves
1 tablespoon prepared mustard
1 cup shredded Swiss cheese
fresh chopped parsley (garnish)

Place half the sauerkraut in a 3 1/2 quart electric slow cooker. Drizzle on about 1/3 cup of the dressing. Top with 3 chicken breast halves and spread the mustard over the chicken. Top with the remaining sauerkraut and chicken breasts. Drizzle another 1/3 cup dressing over the casserole. Refrigerate the remaining dressing until serving them. Cover and cook on the low heat setting about 3 1/2 to 4 hours, or until the chicken is white throughout and tender. To serve, spoon the casserole onto 4 or 5 plates. Sprinkle 3 to 4 tablespoons of cheese over and drizzle about 1 tablespoon of the Russian dressing on top. Serve immediately, garnished with parsley.
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Chicken-Green Bean Casserole

3 cups frozen cut green beans
1 can (10 3/4 oz) condensed cream of chicken or cream of mushroom soup
2 cans (5 oz each) chunk chicken, drained
1/2 cup milk
1 bag (6 oz) chow mein noodles
Sliced almonds, if desired

Heat oven to 350°F. Cook green beans as directed on bag; drain.
In 2-quart casserole or 8-inch square glass baking dish, mix soup, chicken and milk. Stir in beans.
Bake 30 to 40 minutes or until hot in center. Serve over noodles. Sprinkle with almonds.
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Chicken Lucerne

12 chicken breast fillets or boneless skinless thighs (My preference)
Salt
2 beaten eggs
1 cup fine plain dry bread crumbs
¼ cup cooking oil
3 tbsp butter
¼ cup all purpose flour
½ tsp pepper
2 ½ cups milk
½ cup dry white wine
1 cup shredded Swiss cheese
1 avocado, sliced
2 tomatoes, sliced

Pound each chicken breast or thigh between sheets of plastic wrap until about ¼ inch thick. Sprinkle with salt. Dip in beaten egg then into bread crumbs. Heat 2 tablespoons oil. Brown chicken well, a few at a time. Set aside. In a saucepan, melt butter; blend in flour, ½ tsp salt and pepper. Add milk all at once. Cook until thickened and bubbly. Remove from the heat and stir in the wine. Pour ½ the sauce into 13 X 9 X 2 baking dish. Arrange the chicken on top of the sauce, overlapping slightly. Top with the remaining sauce. Cover and chill overnight or freeze. If frozen allow to thaw in the fridge overnight. Bake covered in 350 degrees F. oven until heated through, about 50 minutes. Sprinkle with the cheese. Arrange the avocado and tomato slices on top. Return to the oven for about 2 minutes.
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Hamburger Bliss

1 pound ground beef
1 can Cream of Mushroom Soup
1 can Cream of Celery Soup
1 bag frozen mixed vegetables
small can chopped mushrooms, drained
1 teaspoon garlic powder
salt & pepper to taste
Tator Tots

Brown beef along with salt and pepper. Drain off the fat. In a 2 1/2qt casserole dish, add the soups, mushrooms, mixed vegetables, and garlic
powder. Blend well. Add ground meat and blend all together. Cover top
completely with Tator Tots. Bake in oven on baking *** (for spills)
at 350 degrees for an hour.
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Crunchy Oriental Pork Casserole

1 cup Diced cooked pork roast
1 can Cream of Mushroom Soup
1/4 cup Milk
1 teaspoon Soy Sauce
1 cup Celery -- thinly sliced
6 ounces Water chestnuts -- sliced
1 can Chow Mein Noodles
1/4 cup Sliced green onions
2 tablespoons Chopped pimiento -- opt

Combine soup, milk and soy sauce. Add pork, celery water chestnuts, green onion and pimiento. Fold in 1 cup of chow mein noodles. Spoon into a shallow 1 1/2 qt casserole. Sprinkle with remaining noodles. Bake in a 375 degree oven until thoroughly heated, about 20 minutes.
Serve immediately.

COOKING FOR A CROWD - WHITE CHILI

3 pounds great northern beans
2 gallons water
6 ounces chicken soup base
2 pounds onion, chopped
1 ounce minced garlic
1 1/2 teaspoons salt
3 pounds chicken or turkey (white meat), diced
24 ounces canned green chilies, diced
2 tablespoons ground cumin
1 1/2 tablespoons dried oregano, crumbled
1 1/2 teaspoons cayenne pepper
1/2 teaspoon ground cloves
1 tablespoon dried cilantro, crumbled
28 ounces monterey jack cheese, shredded (optional)

1. Sort and wash beans. Cover with water to 2 inches above beans. Let soak overnight. 2. Drain beans. Place in steam-jacketed kettle. 3. Add water, soup base, onions, garlic and salt to beans. Bring to a boil. Cover. Reduce heat and simmer for 2 hours, stirring occasionally. 4. Add remaining ingredients, except cheese, to beans. Cover and simmer 30 minutes. 5. Sprinkle 1/2 oz cheese over each portion as it is served.

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Portobello Mushroom with Chicken Casserole


Makes 6 servings.

1/2 cup balsamic vinegar
2 tbsp. olive oil
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp pepper
2 tbsp chopped fresh rosemary (or 1/2 tsp dried)
6 skinless chicken breasts, bone in
4 portobello mushrooms
2 lbs potatoes cut in 1 1/2 inch chunks
3 onions, cut in quarters
2 stalks celery, cut in chunks
12 whole cloves garlic, peeled
2 tbsp chopped fresh parsley

1. In small bowl, combine vinegar, oil, minced garlic, salt, pepper and rosemary. 2. Rub about 1/4 cup marinade into chicken breasts on all sides.
3. In large bowl, toss remaining marinade with potatoes,onions, celery and whole garlic cloves. 4. Spread vegetables in large non-stick roasting pan. Roast in 400 F oven for 30 minutes, or until vegetables are beginning to brown. Stir once during cooking. 5. Reduce heat to 350F. Place chicken on top of vegetables and continue baking until chicken is cooked through and vegetables are tender - about 30 to 40 minutes longer. Sprinkle with parsley before serving. Enjoy!

[mzbeers]

I have a make ahead Black Bean Lasagna recipe, you don't cook the noodles. I can post it if you're interested.

[TiggerToo]

Here are some "packet" recipes...you make them all at once..and then to freeze you remove them from their foil packets and transfer each individual ones to a ziploc bag and freeze. Then when you are ready to eat, defrost and reheat.

Chicken and Mushroom in foil Packet

4 chicken breasts
1 (10 1/2 oz.) can cream of mushroom soup
2/3 c. uncooked instant rice

Cut 4 (14") square pieces, doubled aluminum foil. Place a chicken breast in the center of each one. Mix soup and rice together and spoon over chicken breasts. Sprinkle with paprika if you wish. Wrap securely in foil. Place on grill 5" from hot coals. Cook about 40 minutes or until done, turning once.
Serves 4.
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Parmigiana Chicken Packets
Yield: 4 servings

4 sheets (12x18-inches each)Aluminum Foil
4 skinless, boneless chicken breast halves (1 to 1 1/4 lbs.)
1 cup spaghetti sauce
2 medium zucchini, sliced
1 cup shredded Mozzarella cheese
1/4 cup grated Parmesan cheese

Preheat oven to 450 F. or preheat grill to medium-high. Spray foil with nonstick cooking spray. Center one chicken breast half on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Spoon spaghetti sauce over chicken. Top with zucchini. Sprinkle with cheeses. Bring up sides of foil and double fold. Double fold ends to form a packet, leaving room for heat circulation inside packets. Repeat to make four packets. Bake 20 to 24 minutes on cookie sheet in oven OR Grill 12 to 14 minutes on medium-high in covered grill.
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Greek Lamb Baked In Paper

Yield: 6 servings

1 Leg of lamb *
2 oz Feta or Kasseri (or more)
1 ts Thyme
1 ts Spearmint flakes
1 ts Oregano
2 Garlic cloves
2 Lemons, juice only
1 tb Salt
Pepper to taste

*Note: Lamb shanks may be substituted for leg of lamb.

Wipe meat with damp cloth. Make incisions with small sharp knife on all sides of leg or shanks. Insert pieces of garlic clove and cheese. Rub with lemon juice. Sprinkle with herbs, salt and pepper. Wrap securely in heavy paper twice. Use greaseproof paper such as cooking parchment or oil brown paper. (do not use aluminumfoil. It prevents browning.) Tie with string. Bake a leg for 2 1/2 hours in 350 F oven. Bake 2 hours if using shanks.

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Basic Foiled Fish

Ingredients
4 1/2 ounce fish fillet of your choice
Sprinkling of Parmesan cheese
Freshly ground pepper, to taste
Squirt of lemon juice
Chopped onion, to taste

Tear off a good-sized piece of foil. Spray the center lightly with vegetable spray. Put fish in the center of the foil. Top with onion, pepper, lemon juice, and cheese. Fold foil over fish, leaving space around the fish. Carefully turn and seal the ends and the middle so that juices don't leak out. Bake in a 425°F oven for 18 minutes. When done, carefully open foil to prevent steam burns.
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Asian Beef & Orange Packets

Makes 4 servings

1 beef flank steak (about 1 pound)
2 cups uncooked instant rice
4 sheets (18×12 inches) heavy-duty foil, sprayed lightly
1/2 teaspoon black pepper
1 green bell pepper, cut into thin strips
1 red bell pepper, cut in thin strips
1/2 cup teriyaki sauce
1/4 cup orange marmalade
1 can (11 ounces) mandarin orange sections, drained
8 ice cubes
1 cup beef broth or water
1 green onion, sliced (optional)

1. Preheat oven to 450°F. 2. Cut flank steak lengthwise in half, then crosswise into thin slices. Place 1/2 cup rice in center of one sheet of foil. Divide beef strips into four equal portions. Arrange four beef strips on foil to enclose rice. Top with remainder of one portion of beef. Sprinkle with 1/8 teaspoon black pepper. 3. Place a quarter of bell peppers on beef. Combine teriyaki sauce and marmalade in small bowl. Drizzle 1 tablespoon teriyaki sauce mixture over vegetables. 4. Arrange a quarter of orange sections around beef and rice. Place 2 ice cubes on top of vegetables. Fold up sides of foil and pour 1/4 cup broth into packet. 5. Double fold sides and ends of foil to seal packet, leaving head space for heat circulation. Repeat with remaining rice, beef, black pepper, bell peppers, sauce mixture, orange sections, ice cubes and broth to make three more packets. Place packets on baking sheet. 6. Bake 20 minutes or until beef and vegetables are tender. Remove from oven. Let stand 5 minutes. Open packets and transfer contents to serving plates. Garnish with green onion, if desired.
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Burger and VeggiePackets

1 pound extra-lean ground beef
1 tablespoon Worcestershire sauce
1 teaspoon garlic pepper
1/2 teaspoon onion powder
2 cups frozen sugar snap peas, carrots, onions and mushrooms (from 1-pound bag)
32 frozen steak fries (from 28-ounce bag)
4 frozen half-ears corn
1/2 teaspoon garlic pepper


1. Heat oven to 450 F. Cut four 18x12-inch sheets of aluminum foil. 2. Mix beef, Worcestershire sauce, 1 teaspoon garlic pepper and the onion powder. Shape mixture into 4 patties, about 1/4 inch thick. 3. Place 1 patty on each foil sheet about 2 inches from 12-inch side. Top each with 1/2 cup vegetables and 8 steak fries. Place 1 piece of corn next to each patty. Sprinkle 1/2 teaspoon garlic pepper over vegetables (sprinkling 1/8 teaspoon on vegetables on each foil sheet). Fold foil over patties and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion. Place packets on large cookie sheet. 4. Bake 15 to 20 minutes or until patties are no longer pink in center and juice of beef is clear. Place packets on plates. Cut large X across top of each packet; fold back foil.
Makes 4 servings
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Pineapple Chicken Packets

Prep: 20 min - Cook: 15 min

1 cup slivered carrots
1 can (8 oz.) Pineapple Slices, drained
2 boneless, skinless chicken breast halves, cut in half lengthwise
Salt and pepper to taste
1/2 teaspoon tarragon, crumbled
1 teaspoon grated lemon peel
1 teaspoon lemon juice
1 Green Onion, thinly sliced

Arrange 1/2 cup carrots in center of 12-inch square heavy aluminum foil, for each serving. Layer 2 pineapple slices, 2 pieces chicken, salt, pepper, tarragon, 1/2 teaspoon lemon peel, 1 teaspoon lemon juice and green onion over carrots over aluminum foil. Fold foil to form packet. Place packets on baking sheet. Bake at 450°F 15 minutes or until chicken is no longer pink in center. Remove from oven. Let stand 5 minutes.

Makes 2 servings
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Bourbon-glazed Baby Back Ribs

5 tablespoons honey
1/4 cup bourbon
1 1/2 tablespoons hoisin sauce
1 tablespoon Dijon mustard
1 tablespoon plum sauce
1 1/2 teaspoons mild-flavored (light) molasses
1 1/2 teaspoons soy sauce
1 1/2 teaspoons Worcestershire sauce
3/4 teaspoon hot chili paste (such as sambal oelek)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 2 1/4- to 2 1/2-pound racks baby back pork ribs
1 cup unsweetened pineapple juice

Whisk first 11 ingredients in small bowl. Do ahead: Glaze can be made 1 day ahead. Cover and refrigerate. Preheat oven to 350°F. Place long sheet of heavy-duty foil on each of 2 large rimmed baking sheets. Sprinkle rib racks on all sides with salt and pepper. Place 1 rib rack on each foil sheet. Fold up sides of each foil sheet around rib rack to form boat-like shape. Pour 1/2 cup pineapple juice over each rib rack. Fold up foil to seal packets. Bake until ribs are tender, about 1 hour. Remove ribs from foil packets. Transfer to roasting pan; pour any juices from foil over and cool. Do ahead: Can be made 1 day ahead. Cover with plastic wrap; refrigerate. Prepare barbecue (medium heat). Cut each rib rack in half. Grill until browned, brushing frequently with glaze and turning often, about 10 minutes. Cut racks between bones into ribs. Makes 6 servings.

[TiggerToo]

...and please note, these recipes are from a recipe forum I belong too so they are coming from house hubbies and house wives from around the world :)

[Krystenn88]

Thanks for starting this thread Sherri1480 & to all that has added to it ! I too am in need of fast & easy recipes. I get tired of eating the same ole thing! Everything sounds yummy!

[Kana16]

phaedravel... what's the best way to defrost / reheat those packets? I assume just place them in the fridge overnight, but what about last-minute? I'm totally new to the cook & freeze thing :)

[Sherri1480]

I have a make ahead Black Bean Lasagna recipe, you don't cook the noodles. I can post it if you're interested.

Yes! I would love to have it!