vegetarian frozen meal ideas?

Originally Posted by marie-p

I need some cooking suggestions.

I want to re-stock my freezer with ready-to-eat meals before back to school. I need ideas.

I'm already planning to make some chili, soup, spaghetti sauce, lasagna, etc. Anything else I should make? If it were you... what kind of food would you like to find in your freezer on days when you don't have time to cook?

I'm also planning on making lots of muffins, fruit breads and try my luck at some homemade granola bars.

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Originally Posted by lookingglass

How strict of a vegetarian are you? I can come up with tons of good stuff if you are ovolacto.

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\tStir fry!

Make rice and noodle ones.
although i dont know how that would taste frozen?

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Originally Posted by Hell603

Baked broccoli and Two cheeses-

app 1 cup of chopped broccoli florets/stems
2 eggs
one quarter cup of chopped onions
1 cup of cottage/ricatto cheese (whole, skim, don't matter)
1 cup of grated cheddar cheese
one quarter teaspoon of salt
one half cup of fine crumbs (crackers, dried bread, bran cereal, ground nuts, etc- whatever you have)

Take the fine crumbs and mix just enough oil in them to make them sort of stick together. You don't want them "wet". Add a few drop of oil at a time until it looks right. This is easiest done in a sandwich baggie, you can squish it all together from the outside. Set it aside.

Mix the eggs, both cheeses, onion and salt together in a bowl.

Grease a small baking pan. Put half the broccoli in the bottom. Then put half the cheese mixture on top. Repeat with the rest of the broccoli and cheese mixture. Sprinkle the oiled crumbs on top. Use your fingers, doing a little at a time. Try to get them all over and even.

Bake 45 minutes at 325 degrees farenheit.

The crumb topping will cook into a nice little crust. It's delicious

If you're feeding more than two people you'll need to double the recipe.

This is a high protein meal. You'll need a carb with it. Big crusty buttered rolls go great

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Originally Posted by marie-p

soups, stews and spaghetti sauces I usually store in old yogurt containers. Tupperware would probably be better, but it gets expensive.
For lasagnas and oven baked food, I get small aluminum pans and cover with aluminun foil.
muffins, cookies and other baked goods I store in large ziploc feezer bags.

I tried storing baked pasta with tomato sauce in a metal plate covered with foil... and I ended up with holes in the foil. The combination of the acidic spaghetti sauce and two different metals creates an electic current and the foil ends up being slowly eaten away. It's a fun experiment to do, but I do prefer no holes in the foil. That's why I stick with aluminum plates.

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Originally Posted by fwan

Stir fry!

Make rice and noodle ones.
although i dont know how that would taste frozen?

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Originally Posted by Hell603

1 Pot Vegetable Bean Casserole


Yield: 4 Servings

2 tb Butter
3 Garlic cloves, minced
2 Onions, chopped
2 Carrots, diced
1 tb Red wine vinegar
1/2 ts Dried rosemary, crushed
1/2 ts Pepper
1 pn Hot pepper flakes
3 c Spaghetti sauce
19 oz Can Romano or kidney beans,
-drained and rinsed
2 c Rotini pasta
2 c Broccoli, chopped
1/3 c Romano cheese, fresh grated

In nonstick skillet, melt butter over medium-low heat; cook garlic,
onions and carrots, covered, for about 10 minutes or until softened.
Stir in vinegar, rosemary, pepper and hot pepper flakes; cook,
covered, for about 15 minutes or until onions are very soft. Stir in
sauce; bring to boil. Reduce heat; simmer for about 5 minutes or
until thickened. Stir in beans; set aside.

Meanwhile, in large pot of boiling salted water, cook pasta for 5
minutes. Add broccoli; [tip: peel broccoli stalks so that they will
cook in the same amount of time as the florets.] cook for about 1
minute or until pasta is almost tender and broccoli is bright green
and still crisp. Drain and return to pot. Stir in tomato mixture.
Pour into greased 8-inch square baking dish; sprinkle with Romano
cheese. Cover with foil.

[Can be prepared to this point and cooled in refrigerator. Cove and
refrigerate for up to 4 hours. Let stand at room temperature for 30
minutes before baking. Add 30 minutes to baking time.]

Bake in 350F 180C oven for about 35 minutes or until heated through.
Broil, uncovered, for about 2 minutes or until browned and bubbly.

Serve with crisp cucumber and red onion salad.

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