In preparation for Baby P, I started making meals that I can freeze now so we have meals to eat when he arrives. The last thing I want to do when we come home from the hospital is cook meals. Freezing meals ahead of time is the perfect fit for us.
To begin, I highly suggest purchasing foil pans that you can put your frozen meals in if they need to be cooked in the oven. With foil plans, you don’t have to transfer the food to a cooking dish, and you can throw away of the pans once you are done. Simple prep and clean up!
One of the first meals I made is an all around favorite – chicken spaghetti. Below is my great-grandmother’s recipe that I use. Please note, I do not add mushrooms or olives in my spaghetti.
When I made this meal, I froze half in a tin pan and cooked the other for supper that night.
- 4-5 chicken breasts, boiled & diced
- 1 can chopped mushrooms
- 1 small can chopped ripe olives
- 2 lbs. Velveeta Cheese, cubed
- 3 small onions, chopped
- 4 stalks celery, chopped
- 1 lb. package of spaghetti
- 1 can French fried onions
Boil and dice chicken breasts. Cook spaghetti and drain. Cook onion, celery, and salt in chicken broth until tender. Then add spaghetti, mushrooms, olives, chicken, and cheese to the mixture. Allow cheese to melt. Pour into a casserole dish and top with French fried onions. Bake at 350 degrees F for 20 minutes.
I would love to hear from you on any great freezer-friendly meals you make! Please comment below to share your wonderful recipes.