I've frozen these marinated and baked mushrooms before, altho' I make them with lemon juice rather than balsamic vinegar, due to taste preferences. They are a strong flavor; I like them over rice.
Unfortunately all the other stuff that is coming to mind is tomato-sauced pasta dishes, such as Mom's goulash (which I'm making now). Not very useful... I would think most pasta-type casseroles with not too much water content when fully cooked would do okay, but I don't know that for sure.
If you google "cook to freeze" it turns up a lot of sites. If beef is the only problem meat, don't be afraid to follow recipes that require ground beef and substitute ground turkey - I've never had a problem doing this. Tomatoes will be an issue, but there should still be quite a few recipes you can follow (especially since you DIDN'T list dairy as a problem, which I avoid - I think you may find quite a few that will work for you there that would be a problem for me).
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Date: 2008-01-21 01:21 am (UTC)Unfortunately all the other stuff that is coming to mind is tomato-sauced pasta dishes, such as Mom's goulash (which I'm making now). Not very useful... I would think most pasta-type casseroles with not too much water content when fully cooked would do okay, but I don't know that for sure.
If you google "cook to freeze" it turns up a lot of sites. If beef is the only problem meat, don't be afraid to follow recipes that require ground beef and substitute ground turkey - I've never had a problem doing this. Tomatoes will be an issue, but there should still be quite a few recipes you can follow (especially since you DIDN'T list dairy as a problem, which I avoid - I think you may find quite a few that will work for you there that would be a problem for me).