In article >,
Serene > wrote:

> What are you favorite freezable meals?

I take any favorite casserole recipe for a 9 x 13 pan and make it in two
9" square pans. One for dinner and one for the freezer. It helps keep
our freezer stocked and works well portion wise since there are only 2
or 3 of us eating dinner here.

Favorites are lasagna, enchiladas, Mimi's baked mac and cheese (freeze
before baking), my sisters greek chicken casserole (at bottom of page).

We also will freeze soups, pesto, tomato type pasta sauces, teriyaki
sauce and french bread/rolls. The bread can be easily heated up with
dinner. The teriyaki sauce can become a quick marinade and the other
sauces are quick to use for a variety of meals.

Greek Chicken Strudel


For the filling:
6 boneless chicken breasts grilled and chopped
6 cups (12 oz) loosely packed chopped spinach leaves
3 T. olive oil
1 1/2 cups minced green onions
1/3 cup chopped fresh dill
1/3 cup chopped fresh parsley
3/4 lb. feta cheese (2 1/2 c)
5 oz (1 1/4 c) shredded jack cheese
3 eggs
1/2 tsp. Grated nutmeg
1 tsp. Grd. Coriander
1/4 tsp. Cayenne pepper
3/4 cup chopped walnuts
Salt and pepper to taste

For Assembly:
9 - 12 sheets of filo pastry
1/3 cup melted butter

Place spinach with the water clinging to it from rinsing in a large
frying pan and stir over med. Heat unit wilted, about 3 min. Drain well
and squeeze dry.
Heat the oil in a pan, add the green onions and cook until soft, about 5
min. Place in a bowl with the chicken, spinach, dill, parsley, feta
cheese, jack cheese, eggs, nutmeg, coriander, cayenne and walnuts. Stir
until well combined. Season liberally with salt and pepper.

Preheat oven to 325 degrees. To assemble, brush a sheet of filo dough
with melted butter and place in bottom on 13 X 9 pan., layer 2 more
layers. Add _ of filling. Brush and add 2 -3 more layers of filo
dough. Add second half of filling. Top with two or three layers of
filo dough brushing with butter between each layer.
Cook for 25-30 min.


marcella