Here are some more recipes that I have froze and made and were great! Thought I would pass them along! Enjoy!

Turkey Mac Casserole
4 oz (1 cup) uncooked elbow macaroni
1 lb. ground turkey
¾ teaspoon garlic-pepper
2 medium zucchini chopped
2 teaspoons dried basil leaves
10 oz. Alfredo sauce

Topping:
½ cup Progresso Italian bread crumbs
3 tablespoons grated Romano cheese
1 teaspoon margarine or butter, melted

Cook macaroni to desired doneness. Spray 2 ½ qt casserole with nonstick cooking spray.
Cook and stir turkey and garlic-pepper until turkey is no longer pink. Add cooked macaroni, zucchini, basil and Alfredo sauce. Mix well and spoon into sprayed casserole.
In small bowl, mix topping ingredients. Sprinkle over casserole.
Bake at 350 degrees for 30-40 minutes or until thoroughly heated. This is really good as “leftovers” as well!
From Frozen:
Thaw completely and bake as above.


Salsa Sloppy Joe Pizza
1 lb. ground beef
3 T. taco seasoning mix
1 purchased pizza crust (12-14 in in diameter)
1/3 c. black bean dip
1 c. Monterey Jack cheese
Salsa and Guacamole (optional)

Prep instructions:
Cook beef in non stick skillet over medium heat, until brown. Drain. Stir in taco seasoning.
Spread pizza crust with bean dip. Spoon beef over bean layer. Sprinkle with cheese. Freeze.
To cook:
Thaw. Preheat oven to 375. Cook 12 minutes. Enjoy.



Sour Cream Chicken Quiche
INGREDIENTS
1 (9 inch) frozen pie crusts, thawed
1 tablespoon olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1 tablespoon all-purpose flour
1 cup chopped cooked chicken breast
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon black pepper
1/2 cup shredded Cheddar cheese
1/4 cup shredded Swiss cheese
2 eggs, slightly beaten
3/4 cup milk
3/4 cup sour cream

Original Instructions:
Preheat oven to 400 degrees F. Line a 9 inch pie plate with thawed pie crust. Keep in refrigerator until ready to fill.

In medium frying pan, heat olive oil on medium-high. Add onion and green pepper. Cook three minutes, stirring frequently. Add flour and cook for two minutes, stirring frequently. Stir in chicken, salt, nutmeg and pepper. Spread this mixture over bottom of unbaked pie shell and top with Cheddar and Swiss cheese.
Combine eggs, milk and sour cream, mix until smooth. Pour over chicken mixture.
Bake in preheated oven for 20 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake 30 to 35 minutes until inserted knife comes out clean

To Cook From Frozen:
Thaw over night. Keep pie crust in fridge until ready to use. Preheat oven to 400. RE-Mix together egg mixture really well. Pour egg mixture into pie crust. Place Quiche into oven at 400 for 20 minutes. Then turn down oven to 350 and cook for an additional 30-35 minutes or until done.

Thanks for sharing these!!

I have frozen chili and it comes out great. I usually make a double batch and freeze half, it keeps for months.
Baked ziti and lazanga work great too.
March's good housekeeping had a ton of meals that freeze well. Not the usual stuff. It's on their website if anyone is interested. If you cant find it please let me know and ill send a link.

I freeze chicken soup, vegetarian chili(recipe in the veg. meal section) and stuffed shells.

I simplified a recipe I saw years ago in a magazine to the following:
I stuff shells with ricotta, 1 zucchini shredded, basil and oregano and add to sauce.

Thanks for the recipes, I can't wait to try them!

Thank you, these sound great!

MMmmmmmm....here are some more yummy recipes that turned out great after freezing first!

Chicken Enchiladas
1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chilies
1 (10.75 ounce) can condensed cream of mushroom soup (I used chicken)
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.
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Sweet Mustard Chicken Bake


4 boneless, skinless chicken breast halves
1/2 cup honey
1/4 cup Dijon mustard
1/2 cup butter, melted
1/4 teaspoon freshly ground black pepper

DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C). Grease a shallow baking dish.
In a small bowl, stir together the honey, Dijon mustard, melted butter and pepper. Place chicken in the greased baking dish, and pour the honey mustard sauce over it.
Bake for 45 minutes in the preheated oven, basting frequently with the sauce, until chicken is firm and juices run clear.
FROM FROZEN: Thaw. Preheat oven to 375. Place in greased baking pan and bake for 45 minutes basting with juices frequently, until done.