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What meals do you cook that freeze really well?
12 replies to this topic
Posted 26 January 2013 - 01:39 PM
I'm returning to work soon and I need to be better organised with meal planning. On the days I work I'd love to have meals to grab out of freezer for a family of 4. I hate cooking at the end of the day as I find it's a busy time of the day, my toddler and baby are tired & grumpy and both need attention leaving little time to cook.
So the obvious solution for me is to cook meals earlier in the day, maybe invest in a slow cooker (never used one before!), and cook up a few meals to freeze.
So does anybody have any freezer friendly meals they can share? And if you do, do you normally just cook extra and freeze the rest or do you have a day when you cook lots of things to freeze?
And do things like muffins & biscuits freeze well? Thinking if I have a heap of these in the freezer, DH will have yummy (and cheap) things to take to work.
Hoping that being more organised with meals will not only make things less stressful when I return to work but also save us money as I tend to do multiple trips to the supermarket which is costing a fortune!
Posted 26 January 2013 - 01:44 PM
I use a few of these recipes
Posted 26 January 2013 - 02:02 PM
I just do up batches of the trusty ol spag bol......you were probably after something a bit more interesting! I shall be stalking this...I go back to work in two weeks
Posted 26 January 2013 - 02:05 PM
I freeze them for work lunches.
Most pasta dishes (in fact all the ones I cook) freeze well. Spag bol, Jamie Olivers suasage fusilli and Jools pasta. Lasagne, pasta bake.
Beef casserole, risotto, chicken pie and vegetables. They all freeze and re-heat in the microwave.
Posted 26 January 2013 - 02:13 PM
yes - get yourself a slow cooker, or a pressure cooker (or a fast slow cooker combo). Slow cookers can be left on all day and pressure cookers do the same thing in a quick time.
Dont freeze anything that has cream or milk in it - can be a little dodgy when reheated (except lasagne type dishes)
Chilli con carne - can be used on its own, in a pie, with rice, with corn chips, nachos etc. The only thing you need then to make is guacamole if you eat it. Also, sour cream. I make my guac with finely sliced shallots, finely diced tomato and lemon juice with salt and pepper. (can also use tabasco) mixed in with the avo.
Also look at the organised housewife site, and frills in the hills - these girls both have freezer friendly treat recipes and meals too.
Posted 26 January 2013 - 02:16 PM
I am cooking and freezing this weekend ready for being back at work. I just bought 2 kgs of mince and I am going to cook spag bol, mexican mince and porcupines out of it. I usually do more, but feel lazy.
Edited by gina70, 26 January 2013 - 02:16 PM.
Posted 26 January 2013 - 02:46 PM
i have an old womens weekly meals from the freezer recipe book, it's great. esp this chicken canneloni recipe. try to find it if you can, all recipes are large batches, some are heat and eat, others require a bit of work once defrosted.
Posted 26 January 2013 - 05:15 PM
*taco mince or chilli con carne or nachos mince
*cooked chicken snitzels to have just as snitzels or add pasta sauce and cheese for a parmigiana type meal or chicken burgers
*pasta sauce to use on ravioli etc
That's all I can think of at the moment. We usually cook extra or have a big batch in the slow cooker and freeze the rest as we have a couple of late nights a week (maybe even 3 this year) when after school activities start back.
Sometimes even when we just make one batch of the meal we will end up with enough for at least one person and we freeze that. If I just have one serve left I sometimes make up enough rice (if its a meal that goes with rice) for one person and add that with it in one of those take away type containers. Then every now and again we will have a night where we all just choose which meal we want and have a different meal each.
Posted 26 January 2013 - 05:25 PM
I freeze anything that has a sauce, such as spag bol, butter chicken, sweet and sour or stroganoff (though I freeze before I add sour cream, and add some after reheating).
I also keep a good stock of basic meat cuts (chops, steaks, pork fillets etc) that cook up really fast.
I cook, add lots of vegies to sauces, then freeze the excess in single serve portions. That way, we always have quick dinners if required. If it has rice or pasta, I mix that through before freezing, but it is not required, it can be on the side.
Posted 26 January 2013 - 05:25 PM
Spag Bol IS a great one. Base for pies, shepherds pie, tacos, lasagne, spag Bol, or mixed into rice with some frozen veg is nice too!
I always make double quantity of casseroles and curries in the slow cooker, eat fresh that night then freeze up portions.
I also use frozen fish quite a bit. I sometimes make up a pilaf or something and then just microwave it while the fish cooks in the oven.
I often make meatballs/rissoles in double quantity too, these freeze up well and go nice on a sandwich too.
Posted 26 January 2013 - 05:30 PM
Bolognaise sauce is the only thing i can successfully freeze that still tastes as nice when it has been defrosted/reheated.
Posted 26 January 2013 - 05:37 PM
Quiche, mini quiches, lasagne, pasta bakes, casseroles, homemade pizza (before cooking-cover in cling wrap and then foil, cook from frozen). Muffins freeze really well as do slices of banana cake (individually wrapped). I also keep bread rolls (wrapped individually) sometimes. Zucchini slice freezes well and makes good lunches (recipe at taste). For whole meals I usually defrost in the fridge overnight before reheating - not sure if this is the best/most safe way though)..
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