Maybe it’s the Italian girl in me, but it’s also God’s honest truth: food is love.
When I was a single girl, nothing thrilled me more than a fully stocked pantry and fridge. Not that I cooked a lot, mind you – but I was ready for…whatever. And now as a full-time working wife and mom, I swoon when my deep freezer in the garage is full.
But you know what’s even better than that? Blessing someone else with a ready-made, home-cooked meal. Whether celebrating a new baby, helping friends through a move, mourning the loss of a loved one, dealing with an unexpected illness or job loss – nothin’ says lovin’ like, “Here. Eat!”
Here are a few of my favorite freezer-friendly recipes for taking someone a meal.
Chicken Noodle Casserole
Source: The Taylor House
- 2 cups uncooked egg noodles
- 2 cups cubed cooked chicken
- 1 package (16 oz) frozen peas, carrots, beans and corn
- 1 cup milk
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 cup chopped onion
- 2 tbsp melted butter
- 1/2 tsp garlic salt
- 1/2 tsp Italian seasoning
Cook noodles according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain noodles and allow them to cool before adding to chicken mixture. Transfer to greased 8 inch or aluminum pan and freeze.
Soup is an easy option that makes for a nice change after lots of casseroles. If you’re the creative type, this recipe also adapts easily with different additions and seasonings to go Italian, Mexican, etc.
Tomato Macaroni Soup
Source: Six Sisters’ Stuff
- 1 lb ground beef
- 1 onion, diced
- 3 (15 oz) cans beef broth (about 6 cups)
- 1 (14 oz) can diced tomatoes
- 1 cup ketchup
- 1 (6 oz) can tomato paste
- 1 cup shredded carrots
- 3 tablespoons A1 sauce
- 2 tablespoons brown sugar
- 3 teaspoons Worcestershire sauce
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic powder
- salt and pepper to taste
- 1-1/2 cups elbow macaroni, cooked
In a skillet over medium high heat, brown hamburger and diced onions. Drain and set aside.
In a large stock pot, mix add beef broth, diced tomatoes, ketchup, tomato paste, carrots, A1, Worcestershire, basil, garlic powder, and salt and pepper and cook over medium high heat. Bring to a boil then reduce heat to low. Add beef and onion and simmer for 10 minutes. Add cooked macaroni. Allow soup to cool before freezing.
Breakfast is another great choice for supporting family and loved ones; and of course, eggs are just as tasty at dinnertime! I like to add spinach to this one.
Ham & Swiss Breakfast Pie
- 1-2/3 cups water
- 1 cup whipping cream
- 2 garlic cloves, pressed
- 2 tablespoons butter
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2/3 cup uncooked quick-cooking grits
- 1 1/4 cups (5 ounces) shredded Swiss cheese, divided
- 8 large eggs, divided
- 1/2 pound cooked ham, diced
- 4 green onions, chopped
- 1/2 cup milk
Bring first six ingredients to a boil in a medium saucepan; gradually whisk in grits. Cover, reduce heat, and simmer, whisking occasionally, 5 to 7 minutes. Add 1/2 cup cheese, stirring until cheese melts. Remove from heat, and let stand 10 minutes. Lightly beat 2 eggs, and stir into grits mixture; pour into a lightly greased 10-inch deep pie plate.
Bake at 350° for 20 minutes; remove from oven. Increase oven temperature to 400°.
Sauté ham and onions in a nonstick skillet over medium-high heat 5 minutes or until onion is tender. Layer ham mixture evenly over grits crust. Whisk together milk and remaining 6 eggs; pour over ham mixture. Sprinkle remaining 3/4 cup cheese evenly over egg mixture.
Bake at 400° for 35 minutes. Allow casserole to cool before freezing.