Don't you love a recipe that freezes well? It's a great feeling to package up a family portion for a later date. Even better, one that freezes well before cooking! I have several dishes that I prepare in bulk, then cook one pan that night for dinner and freeze the others to eat on busy nights to come.
The frozen meals are logged on a sheet of notebook paper, taped up inside a cabinet door so I remember what's available. After I've thawed and served them, I cross it off the list.
The frozen meals are logged on a sheet of notebook paper, taped up inside a cabinet door so I remember what's available. After I've thawed and served them, I cross it off the list.
For example, my Freezer Log currently reads:
Date: Size: Dish:
1/4/10 Large Mediterranean Chicken
1/11/10 Medium Chili
1/19/10 Small Pork Chalupa
2/2/10 Medium Shepherd's Pie
2/9/10 Quart Beef Stew
2/16/10 Medium Slow Boat to China
3/1/10 Medium Aloha Chicken
The best way I've found to freeze meals is in rectangular glass Pyrex baking dishes. The contents are easy to see, and the plastic lid does a great job holding in flavor - and keeping out excess frost. Because they not round, they stack easily and efficiently in the freezer.
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