Busy Mom Freezer Meals with Hidden Veggies for the Kids

I know our blog is about sewing/crafting, but this is kind of relevant because on those days that I get caught up with a project that I really want to finish - I have a quick, easy, healthy meal that I can just set out and pop in the oven.  Or for those times when you get unexpected guests that you need to feed and don't have time to run out and get something to prepare!!!

 I add vegetable soup to the meatloaf and peas/broccoli to the chicken to help with veggie intake for those finicky veggie eaters!!!  Not to mention that this is way cheaper and better than those frozen meals you can buy and can all be made in 1 morning!!!

 Below is a grocery list and recipes for 3 of our favorite all time freezer meals!!!  Hope you enjoy and please leave comments/suggestions and possibly any freezer meal recipes that you really like!!!
3 Freezer Meals - Souper Meatloaf, Chicken Pasta, Pizza Casserole
(Keep in freezer for 6 months)

Grocery List for all 3 meals
Takeout Pans with Folder Lids (9 x 6.5 x 2.75) – 5 3 packs (You will need 14)
9 x 13 pans – You will need 4
Tinfoil to wrap large pans
Pam Spray
Campbell’s Vegetarian Vegetable Soup – 2 Cans
Cream of mushroom or chicken soup – 4 cans
Chicken broth – 2 cups
Ground beef – 15 lbs.
Rotisserie chickens – 3 large family size
Fine dry bread crumbs – 1 cup
Dried onion flakes – 1 cup plus 4 tsp.
Parsley – 4 tsp.
Worcestershire sauce – 2 tbsp.
Eggs - 2
Peas – 2 cans
Steamed broccoli - 2 10.8 oz. bags
Shredded cheddar cheese – 2 lbs.
Shredded mozzarella cheese - 5 lb. bag
Parmesan Cheese – 2 cups
Penne noodles - 4 16 oz. Boxes
Bowties Noodles - 4 12 oz. boxes
Pizza sauce - 5 14 oz. jars
Pepperoni slices - 4 6 oz. packages

Souper Meatloaf – Makes 4 Takeout Pans – 8 servings each
2 cans Campbell’s Vegetarian Vegetable Soup
5 lbs. ground beef
1 cup fine dry breadcrumbs
1 cup dried onion flakes
4 tsp. parsley (optional)
 2 tbsp. Worcestershire sauce
2 eggs slightly beaten
2 tsp. salt
1 tsp. pepper

Combine all ingredients in large bowl and mix well. Spray 4 Takeout Pans with Pam.  Shape into loafs and place in pans and bake at 350 degrees for 45 minutes.  When cool, place tops on pans and mark with permanent marker - Meatloaf (Date)- DE thaw in frig. the night before and bake at 350 degrees for approx. 30 minutes.   Optional:  stuff them with cheese in middle.

Chicken Pasta – Makes 8 Takeout Pans – 8 servings each

4 12oz. boxes of Bowties Noodles

In a large stockpot cook/drain noodles.  I added a little salt.    Cook them al dente – just enough to retain a somewhat firm texture. 

3 large rotisserie chickens – shred them apart
2 cans of peas (drained)
2 10.8 oz. bags of steamed broccoli – steam in microwave and chop up very fine
4 cans cream of mushroom or chicken soup
2 cups chicken broth
4 tsp. dried onion flakes
2 tsp. salt
1 tsp pepper

Mix all above ingredients in large bowl or 2 large bowls is what I do.  Spray 8 Takeout Pans with Pam.  Divide evenly into the 8 pans. 

2 lbs. of shredded cheddar cheese

Spread evenly over top of each pan.  Place tops on pans and mark with permanent marker - Chicken Pasta (Date) – De thaw in frig. the night before and bake at 350 degrees for 30 minutes.

Pizza Casserole – Makes 4 large 9 x 13 pans and 2 Takeout pans – Large pans are 12 -16 servings & Small pans are 8 servings

10 lbs. of cooked and drained ground beef
4 16 oz. Boxes of Penne noodles – cooked and drained in large stockpot
5 14 oz. jars of pizza sauce
5 lb. bag of shredded mozzarella cheese
2 cups Parmesan Cheese
4 6 oz. packages of pepperoni – I like cutting them in quarters

In a huge mixing bowl or 2 huge bowls gently stir together pre-cooked ground beef, precooked noodles, pizza sauce, ¾ of the Mozzarella cheese, ¾ of the Parmesan Cheese and ¾ of the pepperoni.  Spray 4 Lage pans & 2 Takeout Pans with Pam.  Divide mixture into the 6 pans.

Top each pan with the leftover mozzarella cheese, Parmesan cheese and pepperoni.  Wrap the large pans with 2 layers of tin foil and place the tops on the takeout pans and mark with permanent marker – Pizza Casserole (Date) – De thaw in frig. the night before and bake covered at 375 for 1 hour or until bubbly and hot.  Remove cover and allow to cook for 10 additional minutes.   Note:  My large pans were flimsy so watch carrying them and bake with cookie sheet under them.  Note:  If frozen, bake for 2 to 2 ½ hours at 400 degrees. 

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