Fix, Freeze, Feast - Kati Neville [68]
Completely thaw entrée in the refrigerator. Place chicken, breast side up, in a greased baking dish. Put carrot, celery, and onion in cavity. Roast at 325°F for about 1½ hours, or until an instant-read thermometer inserted into the thigh reads 180°F.
MINI CHICKEN POTPIE
Needed on hand to complete this entrée: 12 slices of sandwich bread, cut into 3½-inch circles. Completely thaw one bag of filling in the refrigerator. Gently press bread rounds into a greased 12-cup regular muffin tin so that the bottom and sides are covered. The bread may not go all the way to the top of each form. Toast bread in the oven 8 to 10 minutes, or to desired firmness and color. While bread is toasting, bring the chicken to a simmer in a medium saucepan. Do not boil. Remove toasted bread cups from muffin tin. Fill each bread cup with chicken filling and serve.
PARTY ENCHILADAS
BEEF AND BEAN BURRITOS
Completely thaw one dish in the refrigerator. Remove plastic wrap and foil and replace foil. Bake, covered, at 350°F for 25 minutes. Remove foil and bake 5 to 10 minutes longer, or until sauce is bubbling.
Thaw the burritos in the refrigerator or reheat them straight from the freezer. Microwave: Remove foil, defrost, and reheat. Oven: Bake in foil at 375°F for 30 minutes if frozen, 300°F for 30 minutes if thawed.
CHEESY CHILADA BAKE
HABANERO AND CHILI HAMBURGERS
Completely thaw one dish in the refrigerator. Remove plastic wrap and foil from baking dish and replace foil. Bake at 350°F for 40 minutes, or until center is hot and edges are bubbly.
Remove patties from the freezer. Place on a plate and completely thaw in the refrigerator. Prepare a medium-low fire in a gas or charcoal grill. Cook burgers 5 to 6 minutes per side, or until an instant-read thermometer inserted into the thickest part of the patty reads 160°F. See main recipe for indoor cooking instructions.
CLASSIC LASAGNA: LARGE PAN
SPANISH RICE
Thaw entrée in the refrigerator or bake it straight from the freezer. Remove plastic wrap and foil from baking dish and replace foil. Place dish on a rimmed baking sheet and bake at 375°F for 1 hour if thawed, 1½ hours if frozen. Remove foil and continue baking until lasagna is bubbling and cheese is browned.
Completely thaw entrée in the refrigerator. Put meat and rice mixture in an ungreased baking dish and sprinkle with the cheese. Bake, covered, at 350°F for 30 to 40 minutes, or until sauce is bubbling and cheese is melted.
CLASSIC LASAGNA: SMALL PAN
MEXI-STUFFED PEPPERS
Thaw entrée in the refrigerator or bake it straight from the freezer. Remove plastic wrap and foil from baking dish and replace foil. Bake at 375°F for 45 minutes if thawed, 1 hour if frozen. Remove foil and continue baking until lasagna is bubbling and cheese is browned.
Completely thaw entrée in the refrigerator. Prepare peppers for stuffing: wash, cut off tops, and seed peppers. Fill each with meat mixture. Sprinkle tops with cheese. Place on a greased rimmed baking sheet. Bake at 350°F for 35 minutes, or until filling is hot.
MOZZARELLA MEATBALLS
CLASSIC CHILI
Completely thaw entrée in the refrigerator. Pour meatballs and sauce into an ungreased baking dish. Bake, uncovered, at 350°F for 30 minutes, or until meatballs are heated through. Serve over rice.
Completely thaw entrée in the refrigerator. Cook, stirring occasionally, in a medium saucepan over low heat for 1 hour, or until liquid cooks off and chili is thick.
SALISBURY MEATBALLS
4 Bs FLANK STEAK
Completely thaw entrée in the refrigerator. Prepare on the stove or in the oven.
STOVE TOP: Bring meatballs and sauce to a simmer in a large skillet over medium heat until meat-balls are heated through. Do not boil.
OVEN: Pour meatballs and sauce into an ungreased baking dish. Bake, uncovered, at 350°F for 30 minutes, or until meatballs are heated through. Serve over rice, mashed potatoes, or noodles.
Completely thaw entrée in the refrigerator. Prepare a medium fire in a gas or charcoal grill. Cook steak 15