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Deep Frozen Meals - Yahoo Recipe Search
Food NetworkThis recipe makes planning a weeknight dinner easier than ever. Deep green broccoli, spinach and parsley are combined with butter, then stirred into pasta for a simple but flavor-packed meal. The butter can be frozen for up to 2 months, so a quick supper is never far away. Additionally, the pasta can be eaten hot or cold, making it perfect for packing for lunch.Food.comTo save time, I oven-bake breaded or battered frozen fish (but if we had a deep fryer, I'd probably use it). I slice cabbage very thin, it works better for the tacos than shredded cabbage. Add your favorite tortillas, and you have an easy, crunchy, and great tasting meal. Prep time is just for making the sauce.YummlyPerfect for the single man or anyone who wants a meal with a "home cooked" flavor at a "frozen dinner" prep level. I make mine in a temperature controlled kettle/deep fryer so it's as easy as throwing everything into the pot, setting the temperature, and waiting for the magic at the end. Plus there's plenty of room for customization and adjustment. Would be great with beef or chicken added in but it's just fine by itself.Food.comThis one dish meal is definately a comfort food. It has everything you need, meat, vegetable and potatoes.TastyMama Tanya’s soul-panadas are stuffed with puréed black-eyed peas, collard greens, bacon, pernil or chicken, and aromatics for a comforting dish the whole family will enjoy. Black-eyed peas, the glue that holds these empanadas together, have been grown in the Americas since before the 1700’s and have historically been used by farmers (including George Washington) as companion crops. Over the next 100 years, black-eyed peas became significant to African-Americans, and are often associated with good fortune, so they are served on holidays like New Year’s Day in dishes like Hoppin’ John. Drawing on those traditional flavors, these soul-panadas are like a soul food meal, wrapped in a deep- or air-fried crust. They can be assembled ahead of time and frozen for a convenient snack or easy meal anytime!Food.comHad this at my sisters and had to find the recipe on the web. Even folks who don't care for salmon love this recipe. I tweaked it a little to lower the sodium and fat. Update: I bought some frozen salmon, made the marinade, and poured into Seal-A-Meal bags with the frozen salmon, and put all in the freezer. Defrosted in the frig overnight. Yum, yum. Pulling the air out with a Seal-A-Meal or Food Saver draws the marinade deep into the fish. Also used the marinade on a very thick sirloin steak for two. Wow! Going to try it on chicken, too.YummlyThis recipe developed over time and this did get rave reviews from my taster panel. This is a chunky version of chili and very earthy; chunks of beef, lots of beans, carrot pieces and sweet red peppers. The real key to the hearty flavor is the chipotle peppers in adobo for a spicy smokiness and the nice deep browning of the beef. Dishes like this are always a great prepare ahead meal as the flavors deepen and meld when allowed to sit for a while. If you're having company so easy to have all prepared and kept in a nice low 250 degree oven to keep warm until serving time. When you think of Super Bowl or snowy days, what could be better than a nice steaming pot of chili? I've been playing around with chili recipe ideas for a while and this one is hearty, flavorful, spicy but not so spicy that kids may turn their nose up at it. You can always make it spicier if you choose at the end or have hot sauce available when serving. Isn't that one of the best parts of from scratch cooking? It's to your taste! **Chipotle in adobo is sold in a small can and there will be leftover chipotle in adobo after making this recipe. Freeze in tablespoon portions and then bag or place in a tightly sealed container once frozen for easy use later. If you have mini muffin tins or old-fashioned ice cube trays which are perfect for saving for later use. Freezing will lot lessen the flavor of the peppers. Serve with some crispy tortilla chips on the side, either shredded cheese or even a dollop of sour cream per serving. If you want added spice how about some pickled jalapeno peppers sprinkled on top? Also some nice corn muffins, corn bread would be a great side too.Food52How is it when harvesting during the fall there is a “sure” feeling that come winter all this deliciousness will run out? Yet after the holiday indulgence there seems to be PLENTLY left to fold out into winter recipes and carry us into the beginnings of growing season again. Life is so good. A favorite New Year’s resolution for me is to make a conscious effort to cook most of our meals with ALL the yummy goodies we spent hours putting up, either by freezing or by canning. Funny, when we are going through the harvesting process we are absolutely SURE we will never forget the labor of love put in but as the months pass, somehow the time spent fades in our memory…. It was a Sunday afternoon and I went out to refresh my memory on what treasures were hidden away. As I hung over the side of my deep freezer digging away, I saw an entire box of frozen roasted tomatillo sauce I had completely forgotten about! For us, this is one of the easiest things to grow and if I didn’t figure a use, I could easily see filling another 20 jars next year…. Since we are a soup lovin family, I decided I wanted to make posole. I LOVE traditional posole but this time I wanted a bit of a change and these frozen tomatillos would be perfect! I would make posole verde and add some shredded roasted chicken and then pile on a bunch of fresh crunchies such as radish, cabbage, tomato, and avocado! I was starting to drool….it sounded so fresh and delish! In I went and prepped the chicken to roast. While it was roasting, I pulled out some poblano chiles, jalapenos, onion, and garlic; these were the perfect sofrito for the posole. I love to get that “char” on the skins of the chile and infiltrate the broth with that flavor…ooohhhhh I was getting jazzed! Once those flavors melded, I added the oregano and cilantro and seasoned with salt and pepper. Then came the chicken stock and hominy. It was looking awesome! Now for the star of the show, straight from our garden, the roasted tomatillo sauce, the smell brought me right back to harvest, right back to the memories of those long days preserving our garden treasures… Lastly I put in the shredded chicken, you could leave this out and add it along with the garnishing’s on top, but I decided to marry all the flavors and fold it in. I seasoned a bit more and heated it through. I hadn’t told Enrique what I had made so when dinnertime came, I served it up in big bowls and topped it with the fresh goodies and toasted up some fresh corn tortillas. I brought it to him and his eyes got as big as saucers, this is his soul food and when I shared that the base was all of our tomatillos, he grinned from ear to ear……. It’s nights like this, many months later that I easily see the circle of life……YummlyIn the Caribbean region of Colombia, carimañolas are a popular appetizer made with cassava (yuca) and filled with ground beef or cheese. The fritters are traditionally deep-fried, but in this lighter version, they’re baked. Try the carimañolas as a light meal with a salad, and don’t forget the ají, a fresh Colombian hot sauce made with cilantro, onion, and hot chili. Look for frozen cassava at well-stocked grocery stores and Latin markets. Or buy fresh cassava and then cut off the bark-like peel with a sharp knife, and cut the root into pieces. The recipe is a Yummly original created by [Erica Dinho](https://www.yummly.com/dish/author/erica-dinho).
