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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
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Posts:
5
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Posted:
Nov 19, 2007 3:58 PM
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I just wanted to thank everyone for the ideas and recipes.
I am going to attempt to get all the dinners made and frozen this Sat. Hubby will be hunting which will keep him out of my way.
Thanks again and Happy Thanksgving to everyone
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Posts:
1
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Posted:
Nov 15, 2007 3:26 PM
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Family fav that freezes well:
Tamali Casserole
1# lean beef
can of Rotel/or diced toms
can of mexican corn/ or reg. corn
1 T.chili powder, 1/2 tsp. cumin, pinch sugar, s&p
small chopped onion
apx. 1 cup diced Kraft velveeta
small box of cornbread muffin mix
can of sliced olives
sour cream
2-8X8 alum. (throw-away) pans
Brown meat & onion, drain, season up. Add (undrained) toms & (drained) corn. Stir in velveeta simmer till melted in, stir well.
Make muffin mix according to directions.
Divide meat mixture between 2 pans. Drizzle muffin mix on top of each. Top with olives.
Bake @350 about 25 min. (if unfrozen) Servce with a dollop of sour cream.
I don't bake these before I freeze......allow about an hour if frozen, or defrost first and shorten time.
Take care of yourself!
bet
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Posts:
1,965
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Posted:
Nov 14, 2007 10:11 PM
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> Thanks for the recipes.
> I honestly have never made things to freeze before,
> so I want to make sure I get it right.....the cooking
> directions are for after I take it out of the freezer
> and thaw it right?
>
> My surgery is Dec 3rd. I am going to use my days
> off to hopefully cook up enough dinners for 10-12
> days. I figure a couple of days my hubby can pick
> something up on his way home.
i tried to post an idea and best wishes, but apparently i am violating community standards??????????
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Posts:
493
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Posted:
Nov 14, 2007 8:04 PM
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> the cooking directions are for after I take it out of the freezer and thaw it right?
I usually cook it first, then freeze it. I've tried freezing without cooking and it just doesn't seem to freeze & reheat as nicely.
I have also noticed that, even if it is thoroughly thawed out, a dish may take twice as long to warm up. I don't know why that is, except that maybe when you first assemble a caserole, all the ingredients & the pan are room temp or warmer than they are when just thawed? Maybe Michelle has words of wisom from the Kraft kitchens?
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Posts:
643
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Posted:
Nov 14, 2007 6:04 PM
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For the Taco Soup recipe...go ahead and cook it through so the flavors meld together then freeze it. I saw on another thread that someone had a great way to defrost soups for dinner. Simply freeze in a bowl a bit smaller than your crockpot. On the morning you want to eat it for dinner, run it under warm water to loosen, invert into the crockpot and cook all day on low. She said that when you are ready for dinner it will be completely heated through. Sounds easy enough to me!
The Chicken Ole directions are there for both freezing and serving immediately.
Best of luck to you. Have a great Thanksgiving, Janet!!
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Posts:
5
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Posted:
Nov 14, 2007 5:15 PM
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Thanks for the recipes.
I honestly have never made things to freeze before, so I want to make sure I get it right.....the cooking directions are for after I take it out of the freezer and thaw it right?
My surgery is Dec 3rd. I am going to use my days off to hopefully cook up enough dinners for 10-12 days. I figure a couple of days my hubby can pick something up on his way home.
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Posts:
493
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Posted:
Nov 14, 2007 8:25 AM
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I hope your surgery goes well!
I already posted my taco pie recipe here http://kraft.liveworld.com/thread.jspa?threadID=1700001132
In an 8x8 pan, place a meatloaf in the center 3rd. Fill the rest with mashed potatoes (box mix or regular). Cover with shredded cheddar cheese & freeze.
Other family favorites for freezing are:
SPAGHETTI PIE
7 oz spaghetti noodles
2 Tbl butter, melted
1/3 cup parmesan cheese
2 eggs, wellbeaten
1 lb. ground beef
1 small onion, chopped
1 jar spaghetti sauce
4 cups mozzarella cheese
1 pkg. 3 1/2 oz sliced pepperoni
Cook noodles. Combine with butter, parmesan cheese and eggs. Spoon into greased 9”x13” pan (or two 8”x8”).
Brown beef with onion. Drain and spoon over noodles. Pour spaghetti sauce over all. Sprinkle with mozzarella cheese. Lay pepperoni on top.
Bake covered for 20 minutes, then uncovered for 15 in a 350 oven.
CHICKEN (DIVAN)-BROCCOLI DELIGHT
4 lb. chicken, stewed, or 4 breasts,
remove meat from bones
3 pkg. frozen broccoli, partially cooked
2 cans cream of chicken soup
1 can cream of mushroom soup
½ cup milk
1 ¼ Velveeta cheese, grated
Place broccoli in a 9 x 13 pan. Cover with chicken.
Combine soups and milk and heat until blended. Pour this mixture over the broccoli and chicken. Sprinkle cheese on top.
Bake in a 350 oven for 30 minutes
EVIE’S BAKED BEANS
1 lg. can Pork & Beans (Bush)
1 - 16 oz can butter beans
2 - 16 oz cans kidney beans
1 onion, chopped
1 lb. ground beef, browned
½ lb. bacon, fried & crumbled
½ cup catsup
¾ cup brown sugar
1 T vinegar
1 t dry mustard
Rinse & drain butter & kidney beans. Combine all ingredients in crock pot, or bake in 325 oven for 2-4 hours.
CLASSIC BAKED PASTA
1 lb. sausage or ground beef
1 lb. Creamette Mostacciola pasta
2 - 26 oz Pasta Sauce
4 cup shredded Mozzarella Cheese
Brown meat (onion is optional). Cook pasta according to directions. Combine first three ingredients with 2 cups cheese. Bake at 350 45 mins. Sprinkle rest of cheese on top. Bake additional 10 minutes.
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Posts:
643
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Posted:
Nov 14, 2007 7:52 AM
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How about a weekend where your family gets in the kitchen with you and you guys make meals in advance together? How much time do you have before surgery? You need stuff you can cook ahead and just reheat and serve with a preppped bagged salad or something equally easy. Here's two super simple recipes I make when I need to cook ahead and freeze.
Taco Soup (all from cans...gotta love that)
3 cans pinto beans
1 can yellow hominy
1 can whole kernel corn
1 can Ro-Tel tomatos w/ green chiles
1 can diced tomatos
1.5 lb. ground beef (I use turkey)
1 pkg taco seas.
Brown meat and drain. Mix all ingredients and simmer. DO NOT drain any of the vegetables or beans
This is the basic recipe. Every time I make it I vary the beans, spiciness, etc. The family loves it and will eat the leaftovers for days! Serve with tortillas, sour cream, shredded cheese, anything that sounds good.
Chicken Ole
Boil 1 lg. chicken w/ celery and cube (I use 4 breasts)
4 cans cream of chicken soup
1Tbsp Oregano
2+ tsp cumin (to taste)
1 onion, diced
1 can Ro-Tel
Combine diced chicken, onion, soup, oregano, cumin, and tomatos in sauce pan. Heat through then pour over one bag crushed doritos in 9x13 pan. Top with shredded cheddar and bake at 350 until cheese is melted and casserole is bubbly.
Obviously if you're making this ahead as I do you want to stop after you've heated the sauce through and let it cool. Put into a plastic container and freeze. When ready to prepare, then thaw, put over chips, top w/ cheese and heat through. It will take longer to heat since it's been in the freezer but it's worth it! YUM-O!
Hope these help... take care of yourself and make your fam take care of you, too!! 
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Posts:
1,965
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Posted:
Nov 13, 2007 10:17 PM
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all of these are great ideas, but one question, do you have someone who can help out in the kitchen?
i think that you are looking for micro ready foods, which will be easier for you during your recovery. you just need some prep ideas...
chop your veggies and COOKED meats and store inindividual bags or containers with sauces or gravies that meet your liking.
keep fresh fruits and veggies on hand for snacks and of course if your doctor allows, a sweet hidden somewhere just for you. good luck and god bless...jena
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Posts:
5
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Posted:
Nov 13, 2007 9:08 PM
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Thanks.....my family likes just about anything. The only thing we don't like is liver.
We like spicy, just not screaming hot. My grandson isn't as big on spicey, but he is not there every night for supper.
Soups, casseroles, beef, chicken...anything. Basically what I want to be able to do is pull it from the freezer the night before and pop it in the oven the next night for suppper. Easy, fast, quick. I have to stay off my foot as much as possible for 2 weeks.
I really appreciate your help.
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Posts:
643
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Posted:
Nov 13, 2007 7:50 PM
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Can you let us know what types of food you enjoy? If you like it spicy, I have tons of recipes that would work. I've had 3 kids and friends have always rallied around and sent over freezer meals with recipe cards so I also have some "milder" recipes, for want of a better term, if your palette prefers. Let us in on your preferences and I'm sure this community can come up with some amazing stuff! Italian? Beef? Chicken?
We're all ears!
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Posts:
1,787
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Posted:
Nov 13, 2007 7:50 PM
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Lasagna, taco meat, taverns (loose meats), spaghetti sauce, chili, chicken noodle soup, cookies, cook and freeze chicken breasts individually for easy preparation of stir-fry, I mix together a double batch of meat loaf and will freeze half to thaw and bake later
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Posts:
5
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Posted:
Nov 13, 2007 6:17 PM
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Hi
I am having surgery on my foot soon and I am looking for recipes that I can make ahead of time and freeze. Anything anyone has would be extremely helpful. I have no idea where to start to look.
Thanks
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