Good frozen meal ideas
- JonParker Aug 14, 2013 07:22 AM
I already posted on the General Topics board looking for commercially prepared frozen meals. Now I'd like some ideas for meals that I can prepare at home and freeze in individual portions for later use. I'd like recipes that would let me make quite a few portions, even though I'd only use two at a time.
And if you've got suggestions for commercially prepared meals that aren't too bad, my other thread is here: http://chowhound.chow.com/topics/913125
I'm looking for the same thing. I got a book from the library called Not Your Mother's Make Ahead and Freeze cookbook (published 2012). It could be what you are looking for. I have only skimmed through some of it and haven't cooked from it yet but I have a lot of recipes marked. It is designed to make several batches of the recipe. She gives the directions for each step, i.e. what you need to do to freeze, how to freeze, what to do once you are ready to eat the frozen food.
Yes I did. Lol. No biggie.
I ended up making a roast and freezing some of the leftovers with mashed potatoes. Also made extra stirfry one night. A couple pasta dishes. I didn't make many vegetables as they just don't freeze well so most things went with a salad made day of. Seemed to work well!
I like to freeze soups in individual portions and especially like roasted tomato, pepper, onion and pea soups. I always make a large pot of Bolognese and freeze in individual portions. Meatballs freeze well and so does lasagna. You can assemble lasagna in small foil pans that will serve two before baking and bake as you need it.
Meatloaf (loaves) work well for me; I usually cook two at a time and freeze one. I reheat at 325 until warmed through:
1/3 cup milk
2 slice(s) bread, torn into pieces
1 1/2 pound(s) ground sirloin
1 1/2 pound(s) ground pork
1 medium red onion, chopped pretty fine
1 small head garlic, chopped really fine (you can dial down the amount of that)
1/3 cup Pickapepper sauce (but you can sub ketchup and Worcestershire)
Handful of parsley or basil or common chives or arugula, chopped pretty fine (whatever's in my garden or in the store)
3/4 cup(s) freshly grated Romano cheese (but you can use asiago, parm, whatever)
2 large eggs, lightly beaten
Sea salt to taste (I go sparingly since the romano lends salt) and lots of ground black pepper and red pepper flakes to taste
I bake it for about 1.5 hours at 350. I also like the pickapepper sauce "painted" on top as well as in the loaf.
These lasagna rolls freeze really well, and I like them better than regular lasagna because you can do them much more easily in individually portioned containers: http://www.traceysculinaryadventures....
These taco stuffed shells also freeze really well. http://www.budgetbytes.com/2012/08/ta...
Sometimes, since I cook for 1 most of the time, I make a large pot of rice and portion in baggies and freeze, that way I can add it as a quick mix-in or side when I don't want to wait to cook a whole pot of rice. Budget Bytes just did a post on how to freeze rice: http://www.budgetbytes.com/2013/08/ho...
Also as already mentioned, meatballs freeze really well, with or without sauce. These chipotle meatballs are awesome, especially when reheated: http://www.cookstr.com/recipes/chipot...
I have had great success with burritos, just omit the dairy. I did a mix of sauteed veggies and onion with brown rice, black beans, and rolled into burritos and froze individually wrapped.
Also egg "muffins", mixed eggs with finely diced veggies and baked in muffin tins- reheat in oven not microwave or can turn rubbery