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Freezer Friendly Recipe IdeasCook now and freeze for later.
Freezer meals can save you time and money.
Chicken and veggie meatballs
1 onion finely chopped Oil for frying 2 medium carrots, finely chopped 2 baby marrows, finely chopped 1 egg, slightly beaten 500g minced chicken meat 10ml dried mixed herbs 10ml dried parsley 100ml breadcrumbs Flour for dusting Mix all the ingredients, except for the oil and flour, together. And roll the meat into little mini meatballs. Roll it in the flour and fry them in medium heated, shallow oil until cooked and golden brown - approximately 6 minutes. Place the meatballs on absorbent kitchen paper and let it cool down completely. Freeze it on a tray in your freezer, separating the layers with wax paper.
Yummy, healthy tomato sauce
Oil for frying 2 onions, finely chopped 2tsp crushed garlic 1 punnet of mushrooms, chopped 3 large carrots, peeled and grated 5 baby marrows, sliced or chopped 1 red pepper, roughly chopped 3 tins of tomato, peeled and chopped (or 9 large tomatoes) 240g tomato paste 2 stock cubes or 2tsp chicken stock powder 2 tins of water (using the tomato tin as guide) 2tsp dried mixed herbs 2 bay leaves 2 Tbsp of brown sugar Salt and pepper to taste Heat the oil in a saucepan and fry the onion over low heat until translucent. Add the garlic, carrots, baby marrows and red pepper and fry for about 5 minutes, add the mushrooms and cook for a few more minutes, stirring continuously. Add the tomatoes, tomato paste and the rest of the ingredients and bring it all to a boil. Reduce the heat and simmer over low heat, with the lid slightly at an angle, for about 20 - 25 minutes. Add it to fried minced meat for a delicious bolognaise sauce and serve it with spaghetti or add it to any dish of your choice and freeze the rest. To freeze, let the sauce cool down completely and freeze it in Ziploc bags or glass bottles.
Easy Fish dish
1 box of frozen hake fillets 1/2 bag of frozen, mixed vegetables 1 tsp dry English mustard powder 1 heaped tbsp of butter 1 packet of cream chicken soup powder or mushroom soup powder 1 box of 16 fish fingers Boil the fish with 2 cups of milk until done, strain it through a sieve and keep the milk. Add the mixed vegetables to the fish and divide it equally between the two ovenproof dishes. Now melt the butter, add the soup powder and stir until bubbling, add the leftover milk and mustard powder to make a white sauce. Season to taste with salt and pepper and pour equal amounts over the fish and vegetable mix. Roughly chop the frozen fish fingers and sprinkle it on top of each dish. Cover the one dish and place it in the freezer. Place the other dish in the oven at 200C for 30 minutes.
Minced meat curry
Oh, how I miss mom! Oil for frying 2 onion, finally chopped 4tsp crushed garlic 4tbsp curry paste 1kg minced meat 2 tins of tomato, peeled and chopped (or 6 large tomatoes) 1tsp of brown sugar 1 Bay leaf 2 cups frozen mixed vegetables (optional) Heat the oil in a saucepan and fry the onion over low heat until translucent. Add the garlic and curry paste and cook for a minute, while stirring. Add the minced meat and fry it until browned, breaking up any clumps with a fork. Add the tomatoes, vegetables, brown sugar and bay leaf, reduce the heat and cook it for about 10 minutes. Serve half with rice and freeze the rest.
Chilli Beef Stew
Oil for frying 1kg stewing meat or cubed beef (beef, pork or even ostrich will work) 2 Onions, finely chopped 2 tins tomatoes, peeled and chopped 2tsp dried sweet basil 2tsp dried chilli flakes 2tsp paprika 2tsp cayenne pepper 1/2 cup of water 2tsp of brown sugar 2 tins red kidney beans (rinsed and drained) Salt and pepper to taste Heat the oil in a saucepan and over high heat, brown the meat for about 3 minutes, remove it from the saucepan and set aside. Reduce the heat and fry the onion over low heat until translucent. Add all the herbs and spices, tomato, kidney beans, water and brown sugar. Add the meat and season according to taste with salt and pepper. Bring the stew to a boil, reduce the heat and simmer it over low heat, with the lid on for about 45 minutes, stirring 2-3 times in between. Serve half with mashed potato or rice and freeze the rest.
Tuna and pasta
1 packet of noodles 3 cups of milk 1 heaped tbsp of butter 1 packet of cream chicken soup powder 1, 5 cups grated cheddar cheese 3 tins of tuna, drained 1/2 cup of bread crumbs Cook the noodles according to the instruction on the pack and drain. Now melt the butter in the pasta pot, add the soup powder and stir until bubbling and add the milk to make a white sauce. Season to taste with salt and pepper. Add the pasta and 1 cup of cheese to the white sauce and stir over low heat. Add the tuna and season with salt if necessary - first do a taste test. Divide it equally between two ovenproof dishes and sprinkle with the rest of the cheese and breadcrumbs. Cover the one dish and place it in the freezer. Place the other dish in the oven at 200C for 20 minutes.
Butternut pasta (vegetarian-friendly)
1 packet of noodles 2 onions, finely chopped 4tsp crushed garlic 1kg butternut, peeled and cubed 2tsp Marjoram 2tsp dried rosemary 4 cups chicken or vegetable stock 1 cup of cream 1 cup of cheddar cheese 1 cup of breadcrumbs Salt and pepper to taste Cook the noodles according to the instruction on the pack and drain. Heat the oil in a saucepan and fry the onion and garlic over low heat until translucent. Add the butternut and stock and boil for about 12-15 minutes. Reduce the heat. Add the noodles, cream, herbs and 1/2 a cup of cheese to the mixture, season to taste with salt and pepper and heat through. Divide it equally between two ovenproof dishes and sprinkle with the rest of the cheese and breadcrumbs. Cover the one dish and place it in the freezer. Place the other dish in the oven at 200C for 15 minutes.
Sausage Stew with Mexican flavour
2 onions, finely chopped 4tsp crushed garlic 1kg beef sausages 4 tins tomato, peeled and chopped 2 tbsp tomato paste 2tsp brown sugar 3 cups chicken stock 1tsp dried chilli flakes (vary according to our own taste) 4tsp paprika 2 tins red kidney beans or cannellini beans Heat the oil in a saucepan and over medium heat, cook the sausages for about 10 minutes, turning frequently, remove it from the saucepan and set aside, cover and keep it warm. Reduce the heat and fry the onion over low heat until translucent, add the garlic, chilli, paprika and stir for about a minute. Add the tomatoes, tomato paste, sugar, beans and stock. Stir it well and bring the mixture to a boil. Add the sausages, reduce the heat and simmer it for about 15 minutes. Serve half with mashed potato and freeze the rest.
Cottage Pie
2 onions, finally chopped 4tsp crushed garlic 1kg minced meat 2tbsp soy sauce 2 cups mixed frozen vegetables 2 tins tomato, peeled and chopped 2tsp brown sugar 2tsp dried rosemary 1 cup chicken stock 1/2 cup cream OR milk 1/2 cup grated cheddar cheese (optional) To make the mash: boil the potatoes in salt water until soft. Drain the potatoes and mash, add the cream/milk and cheese and mix well. Meat filling: Heat the oil in a saucepan and brown the meat, breaking up any lumps with a fork. Add the soy sauce, onion and garlic and cook for a further 5 minutes. Now add the vegetables, tomatoes, brown sugar, rosemary and stock, reduce the heat and simmer for another 15 minutes. Season with salt and pepper and divide it equally between two ovenproof dishes. Divide the mash equally on top of the two dishes. Cover the one dish and place it in the freezer. Place the other dish in the oven at 180C for 30 minutes.
Tuna Lasagne
Lasagne sheets Oil for frying 2 onions, finely chopped 2 green peppers, finely chopped 4tsp crushed garlic 3 tins of tuna, drained BBQ spice to taste 3 cups of milk 1 heaped tbsp of butter 4tbsp flour 2tsp English mustard powder 1 cup grated cheddar cheese 1/2 cup of breadcrumbs Heat the oil in a saucepan and fry the onion, green pepper and garlic (and also the carrot if you prefer the vegetarian option) over medium heat until soft. To make a white sauce: Meanwhile melt the butter in another saucepan, add the flour and English mustard powder and stir until bubbling. Add the milk stirring continuously with a whisk to prevent clumps from forming. Season to taste with salt and pepper. Add the white sauce and tuna to the vegetables (if choosing the vegetarian option - first add the mushrooms to the vegetables and fry it for 5 minutes before adding the white sauce) and add the BBQ spice according to your taste. In two square ovenproof dishes, start with a layer of lasagne, followed by the mixture - repeat until all ingredients have been used. Sprinkle both dishes with cheese and breadcrumbs. Cover the one dish and place it in the freezer. Place the other dish in the oven at 180C for 25 minutes.
Chilli con carne
1kg minced meat 2 onions, finely chopped 4tsp crushed garlic 1 heaped tbsp ground cumin 2tsp mustard seeds 2tsp dried chilli flakes 2 tins red kidney beans, drained 2 tins tomato, peeled and chopped 1 cup of water Heat the oil in a saucepan and brown the meat, breaking up any lumps with a fork. Remove the meat and set it aside. Heat the oil in a saucepan and fry the onion and garlic over low heat for 5 minutes, add the cumin and mustard seeds and cook it for another minute. Return the minced meat to the saucepan and add the kidney beans, tomatoes, chilli flakes and water. Cover the pot and bring it all to a boil. Reduce the heat and simmer for about 25 minutes. Serve half with rice and freeze the rest.
Chicken ala mama
12 chicken pieces (preferable drumsticks and thighs) Flour to dust 2 green peppers and 2 red peppers, finely chopped 2 onions, finely chopped 2 tins tomato, peeled and chopped 2 tbsp tomato paste 2tsp brown sugar Small bottle black olives, drained Remove all excess fat from the chicken and dust the pieces with flour. Brown the pieces in oil over medium heat and set it aside. Add a bit more oil to the saucepan and fry the onions and peppers for a few minutes. Return the chicken to the mixture and add the tomatoes, tomato paste, brown sugar and olives. Simmer for 30 minutes. Freeze half of the mixture and serve the other half with pasta and fresh basil.
Beef stew
750g cubed beef 1 onion, finely chopped 2 red peppers, roughly chopped 2 tins tomato, peeled and chopped 1/2 cup plain yoghurt 2 packets oxtail soup powder 3tsp dried thyme Boil the potatoes in salt water until cooked, but still firm. In the mean time, brown the beef over medium heat and add the onion. Fry the onion and meat for a further 5 minutes before adding the peppers and soup mix. Add the tomatoes and let it simmer for 5 minutes before adding the potatoes. Remove the mixture from the heat and add the yoghurt and thyme. Return it to the heat and let it simmer for about 15 minutes. Freeze half and serve the rest with rice.
Banana bread
(Makes 4 loaves) 500g butter (1 brick of butter) 4 cups of sugar 16 mashed bananas 5 cups of flour 8tsp baking powder 8 large eggs 4tsp bicarb 1tsp salt 1/2 cup of water Cream the sugar and butter together and add the mashed banana, mixing it well with an electric whisk. Add the eggs one at a time, while whisking the mixture. Sift the flour, baking powder and salt together and add it to the mixture. Make sure all ingredients are mixed through thoroughly. Meanwhile dissolve the bicarb in the water and add it to the mixture. Pour it into 4 greased loaf tins and bake it at 180C for about 45 minutes or until a knife comes out clean. Leave it to cool completely. Cover each loaf first with wax paper then cling wrap and freeze.
Ice lollies
2 cups of fruit juice 2 cups of sugar 2 cups full cream flavoured yoghurt 1 cup finely ground nuts Prepare syrup in a saucepan by combining the juice and sugar. Stir it over low heat until all the sugar has dissolved. Remove it from the heat and let it cool down completely. Fill a 3rd of the yoghurt tubs with the syrup and place it in the freezer until it starts thickening, then add the wooden spoons. Put it back in the freezer and allow it to freeze completely. Now mix your yoghurt and nuts together and fill the yoghurt pots to the two 3rds mark. Place it back into the freezer. Once frozen, remove it from the freezer again, add the rest of your syrup to the moulds and place it back into the freezer. Once frozen, your lollies are ready to be enjoyed. If this is too much effort for you - then just add the syrup and wooden spoons to your moulds; freeze and enjoy!
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