Please Pass the Freezer Meals

The three of us are unable to make a dinner for Kama after the baby comes. Oh, how we all wish we lived closer. Meals are such a huge blessing! One thing we can do is offer some great recipes for her to whip up and freeze. Once Baby comes she can pull them out whenever she needs them. Please share recipes that you enjoy! You can find directions for Mr. Linky here.
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This recipe is from Sandra's friend Elizabeth. It sounds so good! Elizabeth is the queen of freezer meals. She spends one day a month cooking with friends and fills the freezer with lots of goodies. She's saving this one for a special dinner with her hubby! Check out Mr. Linky for freezer meals on her blog!

Crab Shells:
TBSP butter or margarine, divided
3 green onions, chopped (1/2 cup)
½ tsp Worcestershire sauce
1 tsp Dijon mustard
½ lb crab meat (or imitation), chopped small
Salt and Pepper to taste
12 jumbo pasta shells
4 TBSP all purpose flour
2 ½ cups milk
½ cup grated parmesan cheese, divided

Chop onions and crab meat

In a small saucepan or skillet, melt 2 TBSP of butter. Add chopped green onion, Worcestershire sauce, mustard, crab meat, and salt and pepper to taste. Stir over medium heat until heated through. Fill pasta shells with mixture and arrange shells in round baking dish that has been treated with nonstick spray. In same skillet melt 4 TBSP butter. Stir in flour. Remove from heat and gradually whisk in milk. Return to a boil and cook for 3 minutes, stirring. Stir in salt and pepper and ¼ cup of the Parmesan cheese, stirring until all the cheese melts. Pour sauce over shells and top with remaining cheese. Cover with foil; label and freeze.

SERVING DAY: Thaw completely. Preheat oven to 400. Cover and bake
for 30 minutes.
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This is one of Alicia's favorite recipes. She often doubles it and freezes it in batches. It's perfect for taking to someone who has a new baby. (Also, don't try to reduce the fat by using half and half or milk for the cream - it isn't nearly as good!) Oh, and the alcohol cooks out when you reduce the liquid, so it's safe for nursing mommies!

Rachael Ray's "You Won't Be Single For Long" Vodka Cream Sauce
Serves 4
Ingredients:
1 tablespoon extra-virgin olive oil , once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic , minced
2 shallots , minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
1/2 cup heavy cream

When serving:
16 ounces pasta , such as penne rigate
20 leaves fresh basil , shredded or torn
Crusty bread , for passing

Heat a large skillet over moderate heat. Add oil, butter, garlic and shallots. Gently sauté shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan (3 turns around the pan in a steady stream will equal about 1 cup). Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper. Simmer sauce for 10 minutes. Stir cream into sauce. Cool sauce and freeze in small batches. Thaw in refrigerator and heat over low to medium heat. Add torn basil and serve with pasta and crusty bread.
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Kama found this on one of our reader's sites. My husband and I enjoyed it--very tasty and easy!
Chicken & Broccoli Rotini
2-3 cups cooked chicken
1 can cream of chicken soup
6-8 oz (mostly cooked) rotini
3 cups broccoli (can be frozen or partially cooked)
2 cups cheese (any kind)
1 cup milk

Combine all ingredients except 1 cup cheese. Pour into casserole dish. Sprinkle 1 cup cheese on top. Freeze. Bake at 350 for 25-30 minutes (longer if frozen).
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French Spaghetti
This is one of KLee's new favorites. Thanks Shayna!

16 oz Vermicelli
1 small can mushrooms, drained
1 small can black olives, chopped
2 16 oz cans Italian style diced tomatoes
½ cup melted butter
1 small onion, chopped
1 tsp salt

Cream Sauce:
1 cup milk
3 TBSP butter
2 TBSP flour
1 small carton whip cream, do not whip
¾ cup parmesan cheese

Cook Vermicelli 3-4 minutes. Drain and place in a large casserole dish. Melt ½ cup butter in a large pan. Add onions, tomatoes, salt, mushrooms, and olives. Simmer 30 minutes and mix in vermicelli.

Cream Sauce:
Melt 3 TBSP butter. Remove from stove. Stir in flour and mix until smooth. Add milk. Cook on medium heat until thickened, stirring constantly. Add whipping cream and stir. Stir in cheese. Pour over (or mix in with) Vermicelli. Sprinkle cheese on top. Cover and bake at 350 for 30 minutes.

Enough to fill one 9x13 or two 8x8s.

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