another good thing to freeze for later use is your different beans like kidney, white, & so on. I do it all the time being I make a lot of different soups. Cook them. put on a cookie sheet & freeze. put them in containers, or bags.Then you have them all done up & you just have to measure out what you need. It sure saves a lot of time. Hope this helps with something else to freeze.
I have been freezing my own food in single servings for a couple of years. I keep a variety of things in the freezer. Sometimes I combine the carb, veggie, and protein into one and other times I put them in separate containers so that I can choose what I feel like having at that time. I use labels instead of marker so that I can peel it off. I have also frozen my own veggies to use at a later time, and they do not go bad in the fridge then.
I do a lot of meal & soup freezing. I use containers that will hold 2 cup servings for soups. On meals I use my plate and put each portion on & freeze. When frozen I transfer to my seal-a- meal bags & vacuum seal them. It works great and can stack & store back in the freezer. I have gone through 3 seal-a- meal in the last 4 years as I use it so much. It has been a life saver. I make tons of soup to last all winter.
Several people have made comments about glass dishes. I read somewhere that you could put a liner of some sort in an uncooked casserole dish, let the casserole freeze, remove the food from the glass container and just have the food in the freezer without the glass dish. Later, when you're ready to prepare the casserole, remove the wrapping and pop it back into the glass dish and bake. That way, you don't have to have so many glass dishes sitting in the freezer holding frozen foods. You can use them!
Thanks for the tips! I have tried a few time to cook and then freeze, but it always seems so hard to get the veggies right, and I am ALWAYS forgetting something in the back of my freezer. With the inventory tip and the just undercooked veggies tip, this might actually work for me again. ^_^ It's the perfect way to cut down on all the salt from preserved frozen meals, while still not having to cook every night!
For those that choose to freeze food in glass dishes, you do not have to wait until the food becomes room temperature to heat in the oven. First you must place the glass dish in a COLD oven before turning it on or the glass will shatter and you will have a huge mess. You will have to heat the food a little bit longer but you do not have to wait for it to thaw. Another easy tip is to pre-cook chicken or other meats and you can quickly add them to salads, soups or tortillas for a quick meal or snack. I normally cook 5-6 pounds of meat at a time and use some that night and freeze the rest of the meat in meal-size portions.
2/25/2013 8:54:35 AM
I do freeze left-overs, but when you don't use a microwave, it's not nearly as quick or convenient, as the glass bowl has to warm up to room temperature before you can pop it in the regular oven.
After reading that more than 70% of nutrients of broccoli disappear when microwaved, I can't imagine ever "nuking" food and killing the goodness.
So, I thought this would be a great help to create some meals to have in the freezer for hubby for times I'm out of town. But so far, all the recipes I've checked do NOT give directions for the freezing part! Do you completely cook first, cool then freeze? or freeze before they are cooked? If frozen, do you thaw before cooking/reheating?? Times & Temps? A little discouraged for what the title states...
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