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Meals that freeze well

a
aryqalyn Apr 28, 2008 12:43 PM

I like to make a big pot of something fairly healthy on the weekend and freeze it in individual servings so that I can bring it to work for lunch throughout the following week. I am starting to run out of ideas. Any suggestions?

  1. l
    lexpatti May 11, 2008 04:21 PM

    Everyday Food magazine always has a section on "freeze it and go". I found several that were great. Stuffed chicken breasts (just make a platter of them and freeze individually). I like most italian dishes freeze well and taste better the second time around - Egglplant Parm.

    1. a
      AnneBird May 11, 2008 11:20 AM

      Check out Gourmet.com! They have a ton of recipes as part of a feature of food that freezes well!

      1. m
        mcdon May 10, 2008 12:56 PM

        Chow's Chicken Chile Verde is really good frozen and then re-heated.

        1. eLizard Apr 28, 2008 05:29 PM

          stuffed peppers freeze well. and you can use lean meat or poultry and quinoa. grate a zucchini for extra nutrition.

          2 Replies
          1. re: eLizard
            s
            Smileelisa May 8, 2008 09:49 AM

            Stuffed peppers do freeze well. I make a vegetarian version when I don't feel like meat. Just substitute your fav veggies for the meat and add some low fat cheese .

            1. re: Smileelisa
              eLizard May 8, 2008 11:30 AM

              do you bake yours first before you freeze?

          2. m
            modthyrth Apr 28, 2008 02:02 PM

            I'm very particular about texture, and don't like many things frozen and reheated. That said, chicken enchiladas work quite marvelously. I do defrost and then reheat in an oven rather than a microwave, however.

            1 Reply
            1. re: modthyrth
              the5thbeatle Apr 28, 2008 05:23 PM

              I like to make a potful of this vegetarian chili. It's really good, travels well, and freezes well too. Don’t be deterred by the long list of ingredients. Most of them are herbs and spices

              1 tablespoon olive or canola oil
              2 onions, chopped
              2 green & or red peppers, chopped
              3 cloves garlic, crushed
              2 cups mushrooms, sliced
              1 can 19 oz red kidney beans, drained & rinsed
              1 can 19 oz chick peas, drained & rinsed
              1/2 cup uncooked bulgur wheat
              28 oz can stewed tomatoes
              1 cup bottled salsa ( mild or medium)
              1/2 cup water
              2 tsp salt
              ½ tsp pepper
              1 tbsp chili pepper
              1 tsp basil
              ½ tsp oregano
              ¼ tsp cayenne
              1 tbsp cocoa ( baking cocoa, unsweetened)
              1 tsp sugar
              ½ tsp ground cumin
              Optional: 1 can drained corn niblets

              Heat oil in a large pot. Sauté onions, pepper and garlic for 5 minutes on medium heat. Add mushrooms and sauté 5 minutes longer. Add remaining ingredients, bring to a boil and simmer, covered for 25 to 30 minutes.

              Here's a whole site that has a ton of make-ahead recipes that freeze well:
              http://www.recipelink.com/rcpmenus.html

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