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Apr 22, 2013 09:01 AM

Favorite "Freezer" Meals

I'm kind of a Pinterest Junkie, and one of the things I see ALL THE TIME is links to meals that you can either freeze after they're made (chili or whatever), freeze and then pop into the oven to cook, or put meat and marinade in the freezer and thaw then cook. AKA freezer meals.

A lot of these are kind of bland, and but I love the idea. So I thought I'd ask my fellow foodie friends, what "freezer" meals do you make?

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  1. I don't do a lot of freezer cooking but I made lasagna which I had to freeze and it has been decent for lunches. I also have made but not eaten stuffed shells for get well trays of food. I recommend using the smaller half trays to give food away because they can use it one night and grab another one a different week.

    1 Reply
    1. re: melpy

      do you cook the lasagna first before you freeze it, or do you assemble then freeze?

    2. I freeze alot of individual items for getting meals together quickly but I don't freeze the complete meal that often.

      The complete meals I have frozen are various meatballs, soups of all kinds and chili.

      Otherwise, my freezer is full of smaller items for creative meals, everything from roasted beets to ricotta to enchilada sauce. I "go shopping" from my freezer for ingredients rather than for whole meals.

      1. Salmon cakes (Epicurious Deviled Salmon Cakes)
        Chickpea patties
        The meat part of shepherd's pie so all I have to do is make mashed potatoes for the top
        Meatballs in marinara
        Soups, lots of soups (lentil, black bean, minestrone-type but without pasta)

        1. These are the typical things I freeze. There the type of meals/dishes that if you are making one you might as well make two (or a double batch) and stick it in the freezer

          Lasagna and assorted pasta "bakes"
          All kinds of soup
          Chicken enchilada casserole
          Red sauce (marinara and meat based ones)

          1. I often freeze leftover casseroles, gumbos and soups for later. When I make hors d'oeuvres that need to be fried like dumplings, crab wontons, kibbeh, crab cakes, I usually reserve a few uncooked portions in freezer bags for light meals in the future.