07 April 2010

Freeze Ready-to-Cook Meals

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.

For example, my Freezer Log currently reads:


Date:                              Size:                      Dish:
1/4/10                             Large                      Mediterranean Chicken
1/4/10                             Large                      Mediterranean Chicken
1/11/10                           Medium                  Chili
1/19/10                           Small                      Pork Chalupa
1/19/10                           Small                      Pork Chalupa
1/26/10                           Medium                  Jambalaya
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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