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Oct 17, 2012 10:23 PM

Help with freezer to microwave meals please!

I going up to visit my younger brother who just started grad school, and I offered to bring some food to stock up his freezer. The problem is, his tiny studio doesn't have a stove, only a fridge and microwave. Most recipes that adapt well for the freezer (lasagna, casseroles) require an oven to bake them. So other than a few soup recipes (chili and tortilla soup) I'm stumped on what else to make. Does anyone have any recommendations? Thanks!

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  1. Wow, that's brutal.

    Suggestions (parcel into single-serving sizes):
    -Sausage, onions, peppers in tomato sauce
    -Curries of all sorts (with rice parceled up separately)
    -Roast pork, beef, or chicken in BBQ or other sauce (he can micro-bake a potato)
    -Baked ziti (can be jumbled up for reheating, versus lasagne)
    -Black beans and rice (he can provide fresh onion, garlic, cilantro)
    -Butternut squash soup

    I know you asked for food ideas, but I have to ask, does he cook for himself? If so, a $25 electric skillet and a $70 toaster/convection oven might be worthwhile investments, and can be put away after use.

    1 Reply
    1. re: DuchessNukem

      Yes, he can cook for himself. I should have clarified further. Housing regulations prevent them from having any type of electric grill or stove top. I will have to find out about the toaster. My jaw dropped when I heard this, but I've been asking around and a couple of other people I've talked to have said they have seen/experienced this with on campus housing. Thanks for the ideas!

    2. Lasagna and casseroles **absolutely** can be microwaved, especially if they've been baked ahead of time.

      Crunchy bits won't be crunchy, but for someone living with only a micro and a fridge, this isn't going to be a huge issue.

      I have frozen boeuf bourgignonne (with noodles), coq au vin, spaghetti, lasagna, chili, beef stew, chicken soup, --- the list is not endless, but pretty expansive.

      2 Replies
      1. re: sunshine842

        Yes, absolutely. I used to do this for my elderly aunt. Bake lasagna in advance, cut into serving side pieces, then freeze in individual bags/containers.

        1. re: tcamp

          I do this too--and always freeze some extra sauce for the reheat. Really makes a difference.

      2. Look at the size of the frozen entrees in the grocery store, and get that size containers. They all heat in the microwave in about six minutes. The ones that don't heat well are the ones with mashed potatoes. All the rice and noodle based dishes do well. I am cooking for one, and frequently cook in batches and freeze individual servings. It will help for him to have some microwave cookware also.
        You're a good sister!!

        2 Replies
        1. re: charperk1

          Agree about the microwaveable cookware, especially the little ceramic frying pans that are composed in such a way that the bottom gets very hot. You preheat empty for a couple of minutes, then put a burger patty or halved bacon slices or the like into it, cover, return to full microwave power, remove and flip 30 seconds later. You get actual surface searing. The bottom of the pan does not continue to amass heat once the food is in, so you take advantage of the browning only for the first 90 seconds of cooking. After that, the pan behaves like any other microwaveable dish.

          If you have a vacuum sealer you can freeze an individual portion in a microwaveable dish, then remove from dish, seal, and store in the freezer. He can then either reheat in the sealer bag, or remove the frozen food and pop it into the dish to nuke. When using a vacuum sealer you do not need to freeze food first but it makes storing more compact, since the edges of the food are even.
          If you have amorphous frozen blobs in vacuum bags, you're asking for a painful avalanche bruising your toes when you open the freezer!

          1. re: greygarious

            And one more suggestion for micro cookware: this looks rather lame but works beautifully -- removable ceramic bowl inside plastic bowl, with vented lid. Easy to cook in without splatters, pulls out of micro easily, can eat in front of TV or computer without burns. We use these daily for oatmeal, soups, leftovers, defrosting.


            (Edited to add: Greyg needs to quit looking at my blob-filled freezer and bruised toes. Seriously, freezing flat or in blocks is the way to go. Wish I'd realized that 20 or 50 years ago. :)

        2. You know, it's nice to have simple meal components around too, especially if he wants to feel like he put something together himself. I have plenty of similar in my freezer too:

          -Pan fried crumbled ground beef or ground turkey, drained (tacos, chili, nachos)
          -Roast chicken, picked off bones (soups, chicken salad)
          -Cooked chickpeas, chilled then frozen in the pot jelly (add to soups, make hummus, in cold salad)
          -Greens, slightly pan-wilted w/olive oil, s-n-p (chard, spinach, beet greens, bok choy)
          -Asparagus, roasted w/lemon, olive oil, s-n-p (out of season, I know! still good)
          -Chimichurri sauce (over chicken, beef, tofu)
          -Pesto sauce

          1 Reply
          1. re: DuchessNukem

            that's a great idea -- one from column 1, one from column 2 -- variety!

          2. Those casseroles still work but they need to be frozen in individual servings. I lived at grad school with only a micro fridge (mini fridge with microwave on top).

            Meatballs also freeze well.