Meals that freeze very well???
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Meals that freeze very well???
| Mon, 09-08-2008 - 6:23pm |
I am in search of meals that are just as good freshly cooked as they are frozen. Breakfast-dinner
in the morning it is very hard for me to make breakfast especially if we are running late. I have found some great recipies that are healthy and kid friendly (breakfast cookies) that will freeze well so my kids can stop saying..."I want cinnamon rolls from mcDonalds" but i need something good for me.
I am also coaching and don't have time for sit down dinners and need something I can make a big batch of and freeze...
also, how long does stuff usually stay good for frozen? and HOW do you freeze it? what do you freeze it in...?







Since I went back to school full-time last year I do a lot of freezing. Dh and cook a couple meals on Sunday afternoon that we freeze for the week so I don't have to cook every night. We've frozen lots of stuff over the last year, most works fine.
Some of our staples - meatloaf, lasagna, enchiladas, all types of casseroles really, chicken cacciatore, Parmesan Oat chicken tenders, baked ziti, chili/soups/stews, baked pesto chicken. There are tons of websites with make a head/freezer meal recipes, most can be adapted to South Beach with the usual substitutions (smart balance for butter, low-fat cut of meat, low fat cheese, whole grains for the white, etc.)
Breakfast - I've frozen a lot of the muffin recipes on the board, I freeze homemade whole grain pancakes and waffles too. This week we made "meal in a muffins" (whole grain muffin w/cheese, canadian bacon and broccoli)and frozen some for the week. Dh often makes breakfast burritos a head of time, assembles 3 of them Sunday night, puts in the fridge and then just has to microwave in the morning.
How I freeze a food depends on what it is and what portions we will want to eat it in. For a casserole, I will bake in small foil pans (the size that will feed the 4 of us for one meal) Then I can just heat in the oven right in the pan. For things like meatloaf, I usually slice and freeze 2 slices in a small tupperwear, then microwave to heat. You could do this with any casserole if you wanted to cut it into individual servings. For chicken strips I freeze on a cookie sheet, then toss them into a big zip loc bag. I use a double zip loc bag for soups and chili, then I just run it under hot water til it loosens the chili from the bag, dump and heat it in a sauce pan on the stove. Muffins, waffles, pancakes I just freeze in zip loc bags and heat in the microwave.
Its very convenient and helpful!
belizesig1
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I can think of some that would need to be adjusted to be SBD friendly, but I freeze almost everything.