Recipe Suggestions For Easy To Freeze Meals

Okay, I'm trying to not let all the "new baby" warnings freak me out too much. Maybe I should stop reading my daily "What To Expect" emails. Over the past few days I have received two or three emails recommending that I start freezing food now or face imminent starvation once my new baby arrives. That is a comforting thought. . . starving to death while being sleep deprived. I guess there are worse ways to go.

I need your advice on some EASY to make and freeze meals. And what type of containers do you prefer to freeze your soups and casseroles in? I picked up some Ziploc canisters over the weekend, but I also have a Food-saver if that works  better in your experience. I hope to pack the deep freeze over the next week!

Here is an easy sounding recipe for Salsa Verde Enchiladas from Good Housekeeping that I may try.

• 2  rotisserie chickens
• 2 jar(s) (16- to 17.6-ounce) mild salsa verde
• 6  green onions, thinly sliced
• 1/4 cup(s) fresh lime juice
• 1/2 cup(s) (loosely packed) fresh cilantro leaves, chopped
• 16  (6-inch) corn tortillas
• 1 container(s) (8-ounce) reduced-fat sour cream
• 1/2 cup(s) reduced-sodium chicken broth
• 1 package(s) (8-ounce) reduced-fat (2%) shredded Mexican cheese blend

Directions

1. Remove meat from chickens and coarsely shred; place in medium bowl (you will need 5 1/2 cups; reserve any extra for use another day). Discard skin and bones. Stir 1/2 cup salsa verde into chicken to evenly coat.
2. Preheat oven to 350 degrees F. Grease two 13" by 9" glass or ceramic baking dishes; set aside. In 12-inch skillet, heat remaining salsa verde, green onions, and lime juice to boiling on medium-high. Boil 2 minutes, stirring occasionally. Stir in 2 tablespoons cilantro; keep warm over very low heat.
3. With tongs, place 1 tortilla in salsa verde mixture; heat 10 seconds. Place tortilla on waxed paper; top with about 1/3 cup shredded-chicken mixture. Roll up tortilla and place, seam side down, in prepared baking dish. Repeat with remaining tortillas and chicken mixture, arranging 8 tortillas in each dish.
4. Stir sour cream and broth into remaining salsa verde mixture in skillet; spoon over filled tortillas. Cover one baking dish with foil and bake 15 minutes. Remove foil; sprinkle with 1 cup cheese and 1 tablespoon cilantro. Bake 5 minutes longer or until cheese melts. Meanwhile, sprinkle remaining cheese and cilantro over second casserole and prepare for freezing (see Thawing and Reheating Tips).

Tips & Techniques