I'm also a big freezer-fan! Here are a few of my recipes:
Meatloaf
Ingredients
2 slices white bread
2 tablespoons milk (I use skim)
1/2 cup ketchup
500g minced beef, extra lean (raw)
1/2 cup chopped onion
1/3 cup chopped fresh parsley
1 tablespoon Dijon mustard
1 teaspoon dried basil
3/4 teaspoon salt
1/4 teaspoon black pepper
2 large egg whites
Preparation
-Preheat oven to 180°C.
-Place bread in a food processor; pulse until coarse breadcrumbs measure 1 1/2 cups.
-Combine breadcrumbs and milk in a large bowl; let stand for 5 minutes. Add 2 tablespoons ketchup and remaining ingredients.
-Shape meat mixture into a 9 x 5-inch loaf on a broiler pan coated with cooking spray. Spread remaining 6 tablespoons ketchup over top of meat loaf. Bake at 180°C for 1 hour. Let stand for 10 minutes. Cut the loaf into 12 slices. Then freeze.
Chicken cubes with mustard
Ingredients
500g chicken cubes (or beef diced cubes if preferred)
1/2 cup chopped onion
1 garlic glove, smashed
1 tablespoon of oil
1/2 pot of wholegrain mustard (I buy the 150ml pot)
100ml heavy cream
salt, pepper as desired
Preparation
-Heat the oil, add the onion and garlic and fry over low heat till brown and tender.
-Add chicken and fry till golden. Add salt and pepper to taste. Reserve.
-Also, over low heat, mix the cream and mustard and cook for about 5 minutes, mixing and not letting it boil.
-Mix in the chicken and cook for another five minutes.
Parmesan-crusted chicken breasts
Ingredients
6 chicken breats halves
6 tablespoon of pesto
1 1/2 cup grated Parmesan (about 6 ounces)
olive oil
salt, pepper to taste
Preparation
-Preheat oven to 220°C
-Combine pesto and 2 tbspoons of cheese in a small bowl and place remaining cheese in shallow dish.
-Rub pesto mixture under skin and over chicken breasts (about 1 generous tablespoon per breast). Season.
-Place meat side down on cheese and press to adhere and then refrigerate uncovered for 1 hour.
-Transfer chicken to baking sheet and bake for 15 minutes.
-Drizzle chicken lightly with oil and return to oven until crusty and cooked through (about 10 minutes).
Ready for freezing.
Onion Soup
Ingredients
4 large yellow onion, sliced
6 tablespoons butter or margarine
1 tablespoon sugar
4 cups chicken broth
salt, pepper to taste
Preparation
-Melt butter, add onions and cook over medium heat stirring often for 12 minutes or until tender and golden
-Add sugar and cook, stirring for 1 minute
-Add broth, cover and bring to a boil
-Reduce heat and simmer for 12 minutes then season with salt and pepper. Ready for freezing.
-When you unfreeze, then float a sliced toast and sprinkle with grated cheese. Delicious!
Also, calzones are always a good freezable option. And macaroni and cheese works pretty well too. Hope you and DH enjoy!