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Freezer meals that can be reheated/cooked in a microwave/(convection) oven?

We're tearing out our kitchen's linoleum and replacing it with tile in a few weeks. The dishwasher and stove will be out of the kitchen for about 2 weeks and my only access to direct heat/a burner will be my grill. And it's spring in the Seattle area, which means I can expect torrential downpours, hail, and windstorms to be the norm for the next few months, so I'd REALLY rather not rely on that.

I plan to make a bunch of REAL food and freeze it so we can reheat as necessary. I painted our cabinets a few weeks ago and lived off of storebought frozen dinners and haven't felt worse in my whole life. The only restrictions that I have are that soups/stews are not appreciated by hubby, but I'm already planning to make a few quarts of tortilla soup. He also doesn't like pasta (!!!) though I already have a couple of pans of ricotta and spinach and herb stuffed shells tucked away in the freezer that I'm planning to bake off in the convection cycle of the oven.

What would YOU make? We are willing to try lots of things, but DH hates pasta and soups/stews. Which of course limits things.

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  1. oh man, i would think that pastas like a tray of ziti or a chili would be best & those popped into my head first. shrimp will grill quickly to avoid rain, but you can always marinade & prepare burgers or some steak in advance, same with quicken breast. my great aunt used to marinade meats the second she got them home from the store.

    1. Not gourmet but Broccoli, Rice and Chicken casserole always goes over well at my house. I lightly poach the chicken in broth before cutting it up and then use really good cheese and breadcrumbs.

      Potroast also heats up well in the microwave.

      I also make these stuffed baguettes from King Arthur's website that I freeze. I wrap them in foil and reheat them in a toaster oven taking the foil off for a few minutes towards the end. They would work well in a convection oven.

      http://www.kingarthurflour.com/blog/2...

      1. Huh, I live just south of Seattle, and have the same "no soup/stew" challenges with my sweetie, so I feel your pain.

        Enchiladas

        Beans and Rice with peppers (add shredded chicken or beef if you'd like). I sometimes make this for dinner then wrap leftovers in tortillas for lunch the next day

        Gumbo/Jambalaya

        Twice baked potatoes with a variety of fillings. You could even do sweet potatoes with Indian spices and lentils or curry

        Mexican "lasagne" with tortillas for the pasta, or a more traditional lasagne with polenta or quinoa replacing the pasta

        Meatballs with peppers and onions, served on rolls with cheese

        Pork chops with sweet potatoes, apples, and onions

        Steak/chicken strips you can use to make salads or tacos

        Shepherd's pie/cottage pie

        Hope some of that works for you.

        1. There's hardly anything I cook that can't be frozen and then reheated. I'm mentally going through a list and can't think of much of anything. Just in the last few days I've thawed and heated leftover black-eyed peas, collards, little meaty pork ribs, menudo. Tonight we're having corned beef. Can certainly freeze that if I choose. What are you thinking about that you CAN'T freeze. I'd also strongly recommend a hotplate. I used a two burner one with a MW and toaster oven for a redo about five years ago. Cooking was the least of the inconvenience. The washing dishes in the bathtub was the true PITA.

          1. Also, virtually any braised meat dish. Just make sure to serve it out of the braise so he doesn't think it's a stew.