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    You are in: Home / Cookbooks / Company's Coming! ~ Freeze Ahead Recipes
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    31 recipes in

    Company's Coming! ~ Freeze Ahead Recipes

    Meals, snacks or desserts you can freeze ahead and use later ~ especially if company's coming!
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    4 Reviews |  By TeresaS

    This is a recipe I found back in 1971 before DH and I got married. I found it on a box of Reynolds Wrap. It had a great picture of the finished dish and my little brother who was 7 at the time made me promise to make this for him after I got married. Well.... I believe I had been married about 10 years when I finally made this for him. DH and I just celebrated our 35th. Yes DB still asks for this whenever we have a family get together. Enjoy! Preparation time does not include freezing time.

    Recipe #220123

    I use a lot of bell peppers when I cook, and I like to use all different colors, but those yellow and orange babies get mighty pricey where I live, so when they go on sale I buy up a few of every color and they're right at my fingertips whenever I need them! (These are for use in cooking, not for fresh eating).

    Recipe #189431

    Yes, this seems weird. But it DOES work! Try this method of cooking for use in salads or any dish that calls for cooked chicken. It makes moist, flavorful meat -- the flavor isn't all boiled out into the broth, and it doesn't get the sort of carmelized flavor of roasting, which I don't care for in a chicken salad. If you do Once-A-Month Cooking, this is a great way to prepare a lot of chicken for the freezer. The 90 minute cooking time is actually 60 minutes of standing after (approximately) 30 minutes to boil the water twice.

    Recipe #33104

    32 Reviews |  By Tish

    Another converted recipe from Cooking light for OAMC use. These are obviously good and like right away and a good alternative to fast food if you want something quick at home.

    Recipe #81115

    Saute in a little water or roast them for a really yummy treat! Like Dream Dinners

    Recipe #288814

    Delicious. You may use any flavor yogurt you like. With all the varieties they are some great pies to be made. I use Blue Bunny yogurt. I love the coconut creme. The whole pie is 8 points.

    Recipe #155629

    This is so easy to put together just mix all ingredients then bake, it's a great recipe to use leftover chicken or even turkey, you can either top the casserole with crushed cornflakes or sprinkle shredded cheese on the last 5 minutes of baking. Prep time does not include cooking the rice of chicken.

    Recipe #175499

    249 Reviews |  By najwa

    The best turkey burgers i have ever tried .... I freeze left-overs, and heat in the microwave later ...

    Recipe #13285

    Easy and good. Feel free to add any ingredients or spice that you like. I like to make extras, freeze wrapped in foil and add the cheeses later when potatoes are thawed and reheated.

    Recipe #25502

    This is the "real thing" and not a 10 minute sauce. The recipe has been in the family for generations and never fails to please. The longer you cook it, the better it tastes, but don't forget to refrigerate overnight and reheat the next day. Recipe can be doubled by doubling all ingredients.

    Recipe #20117

    My daughter saw this dessert on the cover of "Kraft's What's cooking?" magazine and asked me to make it for a special lunch. It is great light dessert that you can make ahead. It looks so elegant and the citrus flavour is out of this world! Cook time is freezer time.

    Recipe #65566

    258 Reviews |  By Tish

    This is another great way to make something great ahead of time to thaw as needed or eat right now with little effort!

    Recipe #79944

    131 Reviews |  By Tish

    The theory is you dump this in a bag and freeze to pull out later. There are many variations which I will post separately but it's amazingly easy to make these up and have a different "dump" chicken every week!

    Recipe #107570

    This is a recipe I found online and adapted to suit my family's taste. You can use either Chorizo or regular bulk breakfast sausage, depending on your tastes. They're both good. If you like spicy foods, add a 4 oz can of chopped and drain green chilies.

    Recipe #87629

    76 Reviews |  By KelBel

    I grew up eating these. They are the ultimate comfort food. The blend of spices make them special.

    Recipe #131176

    160 Reviews |  By Tish

    Another Once a month meal that's sure to please. My little girl likes these because they pick up easily in her hands! *I revised this recipe based on several folks pointing out that I had made a mistake on the amount of cream cheese. Thank you so much for the input!

    Recipe #50767

    My husband and kids ask for this over and over. It's an easy and delicious meal, just add salad and garlic bread. Prep time includes cooking the noodles and onions and garlic. This makes enough for us to eat 3 or 4 meals when it's just my husband and I. Freezes well.

    Recipe #26239

    Satisfy your craving for Pizza with an easy Italian-style chicken pie. It's loaded with cheese and authentic Italian seasonings. Instead of basil and oregano you can use 1 teaspoon Italian seasoning. The recipe comes from BettyCrocker.com.Note: This recipe can be frozen and reheated.

    Recipe #61996

    This recipe comes from The Blue Owl Restaurant and Bakery in historic Kimmswick, MO. My daughter named it "Football Soup" because we always make it when we have a crowd over watching the game after church! Incredibly easy, freezes beautifully, and my bean hating husband even loves it. I add an extra can of green chilies for more flavor. You can make it without the chicken for a cheaper meatless meal, and you can make it without the monterey jack cheese for a low-fat, less thickened soup (but the cheese adds a lot of flavor!)

    Recipe #110846

    This tried-and-true recipe is adapted from the makers of Nordic Ware. Simple and flavorful, the milk, eggs and cheese make this bundt casserole moist. Can be served with vegetables of your choice in the center of the rings, and garnished with apple slices, etc. This dish can be "lightened-up" using your favorite ways, and will still retain flavor. To freeze: cook, thaw, remove from pan (or not) then wrap well and freeze. To cook after freezing: thaw completely, then re-heat (covered or wrapped in tin foil) at 350 degrees for 30-40 minutes. If frozen whole, place frozen food in the bundt pan, covered with foil, with the bundt pan in a larger pan of water, and re-heat.

    Recipe #150805

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