Last month, as I gave my neighbor and co-worker Myron Madden a cooking lesson, he said what so many people say as an excuse for their canned or frozen dinners: "I just don't have time."
The trick, I told him, is to prepare - in quantities - the same simple comfort foods he would crave and then freeze some for later.
The stroganoff we made that evening is creamy and keeps well frozen, making it perfect to pop in the microwave for a much tastier option than the pre-packaged version that would come loaded with much more sodium.
Make-ahead meals to freeze aren't just for harried millennials who don't want to eat the same leftovers day in and day out. They're for the parent whose kiddos don't want a peanut butter sandwich, or those who want to pack their kids something healthier but just as simple during those rushed school day mornings.
The following three recipes are tried-and-true comfort food staples that can easily be tweaked with substitutes for any taste preferences or dietary requirements (Greek yogurt for sour cream, more veggies instead of meat, etc.).
Whether you make these to eat now or to save for later, bon appétit!
Mini chicken potpiesMini chicken potpies
What you need:
- 1 rotisserie chicken breast, chopped into small pieces
- 3/4 cup steamed broccoli, cut into small pieces
- 3/4 cup cooked peas
- 1/2 cup cooked carrots, diced
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded cheddar cheese
- 3/4 cup milk
- 2 tablespoons butter
- 1 large egg
- 2 10-inch round frozen pie crusts, thawed
- All-purpose flour, as needed
- Salt and pepper to taste
- 3-inch and 2-inch round cookie cutters
What you do:
1. Preheat oven to 375 degrees Fahrenheit and coat a 12-count mini muffin pan with cooking spray, then set it aside.
2. Melt the butter over medium-low heat in a saucepan, then slowly add 2 tablespoons of flour, whisking until smooth. Add milk, then continue whisking until smooth, about 5-7 minutes.
3. Remove the pan from heat, then add salt and pepper, chicken, vegetables and both cheeses.
4. On a floured surface, roll out the dough to 1/8-inch thickness. Cut out 12 circles each with the 3-inch and 2-inch cookie cutters. Place the larger pieces into the bottom of the muffin tin.
5. Spoon the potpie mixture into each pie shell in the tin. Then, combine the egg with a teaspoon of water.
6. Place remaining pre-cut circles of dough on top of each filled shell and brush egg mixture on top. Then, cut a small slit in each pie.
Tip: A sprinkle of cheddar cheese on top of each egg-brushed pie top makes for a delicious addition.
7. Bake until tops are a light golden color, about 15-17 minutes. Cool, then freeze to reheat for a busy day.
Buffalo chicken sweet potatoesBuffalo chicken sweet potatoes
What you need:
- 2 large sweet potatoes
- 1 chicken breast, cooked and cubed
- 1/3 cup sour cream
- 1/3 cup blue cheese crumbles
- 1/2 small onion, finely diced
- 1 clove garlic, minced
- 1/3 cup carrots, shredded or finely diced
- 1/4 cup celery, finely diced
- 2 tablespoons hot sauce, or more, as desired
- 1/3 cup Mexican-blend shredded cheese
- 3/4 teaspoon fresh parsley
- 3/4 teaspoon fresh dill
- Salt, as desired
- Milk, as desired
What you do:
1. Preheat oven to 400 degrees Fahrenheit. Poke 3-4 holes in the skin of the sweet potatoes, then wrap them in aluminum foil and bake for 45 minutes to an hour, or until soft.
2. While waiting on the potatoes, sauté carrots, celery and onion, then add chicken breast and garlic. Add hot sauce and let simmer on low heat.
3. Meanwhile, combine parsley, dill and sour cream to create a "ranch" sauce, adding salt as desired for taste.
Tip: For a thinner sauce, stir in milk as desired.
4. Remove sautéed items from heat and combine with sauce and shredded cheese. Cut cooked sweet potatoes in half and top with the mixture, then add bleu cheese crumbles and more parsley on top, as desired. Freeze in ziploc bags, then enjoy when ready!
Beef stroganoffBeef stroganoff
What you need:
- Cooking oil
- 12 ounces egg noodles
- 3 pounds lean ground beef
- 1 small onion, diced
- 2-3 cloves garlic
- 8 ounces sour cream
- 8 ounces beef broth or vegetable stock
- 4 ounces cream cheese
- 8-16 ounces baby bella mushrooms, as desired, sliced
- All-purpose flour, as needed to thicken
- Fresh parsley, as desired, chopped
What you do:
1. Heat oil in a large skillet on medium heat and add onion. Allow to soften for several minutes, then add mushrooms.
2. Once the mushrooms have browned, add beef and garlic.
3. As beef and garlic are cooking, bring pot of water to a boil and cook noodles according to package directions.
4. Remove the beef, mushroom and onion mixture but retain any leftover liquid in the skillet. Once the noodles are done, combine them with the beef mixture in a large mixing bowl.
5. In the same skillet on low heat, melt cream cheese, then add sour cream and beef broth. Mix, then add a tablespoon of flour, stirring to avoid clumping.
Tip: A small splash of dry white wine adds complexity to the sauce.
6. Let the mixture simmer and thicken, then add more flour and repeat if the sauce has not reached the desired consistency after several minutes of simmering.
7. Pour the sauce over the noodles and beef, then add parsley. Divide into portioned containers and enjoy!