5 Freeze-ahead recipes

Fresh Frozen Meals To Reheat On Busy NightsTry cooking and freezing these easy, delicious meals to keep on hand and reheat on nights you're too busy to cook everything from scratch.

Oven-fried chickenIngredients:6 boneless, skinless chicken breasts2 eggs, whisked1 cup breadcrumbs or corn flakesDried chopped onionSalt and pepperDirections:

Preheat oven to 350 degrees F.Spray non-stick baking sheet with cooking spray.Sprinkle onion, salt and pepper into breadcrumbs and mix. Note: If you're using seasoned breadcrumbs, you can skip the extra seasoning.Dip chicken into eggs.Dip chicken in breadcrumb mixture on each side to coat.Bake 5 to 6 minutes per side, turning once.Let chicken cool, then layer between pieces of waxed paper in a freezer-safe container.

Easy seafood pasta

This recipe from Sue M. in Chicago, Illinois, can be served warm or cold.

Ingredients:1 package rotini pasta1 jar Alfredo sauce1 cup frozen peas1 small can sliced black olives1/4 teaspoon garlic powder (or more, to taste)1 teaspoon each oregano and pepper1 can each cooked shrimp, drained, and imitation crabmeat1/2 cup grated Parmesan or Romano cheeseDirections:

Cook pasta per package directions; drain.In large mixing bowl, combine pasta with Alfredo sauce.Season with garlic and oregano pepper to taste.Add seafood, peas and olives, then mix well.Sprinkle with cheese.Freeze in 1- to 2-cup portions.

FajitasIngredients:1 pound chicken or beef, sliced into strips1 yellow or white onion, sliced1 yellow, green or red bell pepper, slicedNonstick cooking sprayDirections:

Coat skillet with cooking spray.Heat skillet over medium-high heat.Saute peppers for about 2 minutes or until they reach desired softness.Remove peppers and put on a plate to cool.Add beef or chicken to pan; saute for 2 to 3 minutes or until cooked through.Add cooked meat to pepper plate to cool.Combine meat and veggies in a large plastic zip freezer bag, then freeze.To reheat, microwave on high for 7 to 9 minutes or until heated through. Serve with flour tortillas and toppings such as salsa, cheese, guacamole and sour cream.

Baked pasta casseroleIngredients:1 pound ziti or penne pasta1 pound ground beef, turkey or vegetarian crumbles4 cups homemade marinara sauce or 1 (16 ounce) jar prepared marinara sauceFreshly grated Parmesan or Romano cheeseDirections:

Cook pasta per package directions.While pasta cooks, saute protein over medium-high heat until cooked through.Coat a 9 x 13-inch casserole dish with nonstick cooking spray.Add pasta.Add 2 cups homemade sauce or 1/2 jar prepared sauce.Fold in protein.Add remainder of the sauce.Cover with cheese, then freeze.

Hearty bean and vegetable soupIngredients:4 cups homemade vegetable or chicken stock, or 1 box prepared stock1 cup each chopped carrots, onions, celery, kale1 fennel bulb, chopped2 cloves garlic, chopped1 can white kidney beans2 tablespoons olive oilSalt and pepper to tasteDirections:

Heat olive oil in large saucepan over medium heat.Add all vegetables and garlic. Saute for 2 to 3 minutes or until soft.Add stock; bring to light rolling boil.Add beans, then cook for 3 to 5 minutes.Season as needed with salt and pepper.Let soup cool, then freeze in individual portions.

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