The food director of Real Simple magazine, Allie Lewis Clapp, shows you how to freeze tasty meals ahead of time so that you'll never get stuck without a back-up plan when the kids are hungry. Here, she dishes up chicken sausage and broccoli pockets, cottage pies and chicken enchiladas verdes.
Recipe: Chicken enchiladas verdes (on this page) Recipe: Cottage pies (on this page) Recipe: Chicken sausage and broccoli pockets (on this page)1. Heat oven to 400° F. Place the chicken in a medium saucepan, add enough water to cover, and bring to a boil. Reduce heat and simmer until cooked through, 15 to 20 minutes; transfer to a plate and let cool. When cool enough to handle, shred the chicken, discarding the skin and bones. Place the meat in a large bowl.
2. Meanwhile, in a blender, puree the salsa, cilantro and ½ cup of the sour cream until smooth. Transfer to a small saucepan and simmer until slightly thickened, 10 to 12 minutes. Stir in the remaining ½ cup of sour cream.
3. Add the corn, 1 cup of the Muenster, ½ cup of the sauce, and ½ teaspoon each salt and pepper to the chicken and toss to combine.
4. Spread 1 cup of the remaining sauce in a 9-by-13-inch baking dish. Roll up the chicken in the tortillas (about ½ cup each) and place seam-side down in the dish. Top with the remaining sauce and Muenster. Bake until bubbling and beginning to brown, 15 to 20 minutes.
5. Meanwhile, cook the rice according to the package directions. Serve with the enchiladas, sour cream and cilantro.
To freeze and cook later: Freeze the unbaked enchiladas, tightly sealed, for up to 3 months. To cook, thaw the enchiladas and bake, uncovered, at 400° F until heated through, bubbling, and beginning to brown, 25 to 30 minutes.
Makes 4 servings
1. Heat oven to 350° F. Place the potatoes in a large pot, add enough cold water to cover by 1 inch, and bring to a boil. Add 1 teaspoon salt, reduce heat and simmer until tender, 15 to 18 minutes. Drain and return the potatoes to the pot; add the milk, butter, ½ teaspoon salt, and ¼ teaspoon pepper and mash.
2. Meanwhile, heat 1 tablespoon of the oil in a 5- to 6-quart Dutch oven over medium-high heat. Add the onions and cook, stirring often, until beginning to soften, 4 to 6 minutes; transfer to a medium bowl.
3. Heat the remaining tablespoon of oil in the Dutch oven. Add the beef, ½ teaspoon salt, and ¼ teaspoon pepper and cook, breaking the beef up with a spoon, until no longer pink, 4 to 6 minutes; mix in the tomato paste and Worcestershire sauce. Sprinkle with the flour and cook, stirring, for 1 minute. Add the broth, squash, peas and onions and bring to a simmer.
4. Transfer the beef mixture to a 9-by-13-inch or some other 3-quart baking dish and top with the potatoes.
5. Bake until the potatoes are lightly golden, the filling is bubbling, and the squash is tender, 40 to 45 minutes. Let cool for 5 minutes before serving.
To freeze and eat later: Cover dish in aluminum foil and put it in the freezer. When ready to eat, thaw and heat for 50 to 60 minutes.
Makes 8 servings
1. Heat oven to 425° F. On a large rimmed baking sheet, toss the sausage, broccoli, bell pepper and garlic with the oil, ½ teaspoon salt and ¼ teaspoon black pepper. Roast, tossing once, until the broccoli is tender, 25 to 30 minutes; let cool. Transfer to a medium bowl, add the provolone, and toss to combine.
2. Divide the dough into 8 pieces. On a lightly floured surface, roll and stretch each piece into a 7-inch circle. Dividing evenly, spoon the broccoli mixture onto one side of each round (about ½ cup each), leaving a ½-inch border. Dot the border with water, fold the dough over to form a semicircle, and press firmly to seal.
3. Place th pockets on a parchment-lined large baking sheet and cut several slits in each. Bake the pockets until golden brown, 20 to 25 minutes. Serve with the vegetables and ranch dressing.
To freeze and eat later: The unbaked pockets can be frozen for up to 3 months. First freeze them on the baking sheet until firm, then transfer to freezer bags. To cook, bake the pockets from frozen on parchment-lined baking sheets at 425° F until golden brown, 25 to 30 minutes.
Makes 8 servings
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