A friend of mine is going on a well deserved vacation (without the kids and husband) and, since she is a great wife and mother, she asked me for a few meals she could make in advance so the family doesn't starve or end up eating take out all week. I have posted a few of my go-to recipes below. However, with a few modifications, a lot of your favorite meals can be freezer friendly. We eat something out of our freezer at least once a week. If the ingredients for a recipe are on sale, I make a double batch and freeze half of it for later use. Add a salad, fruit or bread and your family probably wont realize it came out of the freezer. Freezer night can also be desert night. You saved time on dinner, why not spend the extra time with your kids and a sweet treat! Here are some of my other tips:
1. Write the contents on the outside you don't have to play the guessing game later on. If someone other than yourself will be reheating, cooking instructions are also helpful.
2. Unless you are sure the entire dish will be eaten within a day or two of defrosting, portion your meals into serving sizes. You have already stretched the expiration date by freezing it, don't expect it to last an additional week in your fridge. Also, it makes it a lot easier to take meals to work for lunch if you can let one serving defrost in your lunch box and then pop it in the microwave when it is time to eat (assuming it is has be cooked all the way through).
3. Freezer meals are not about presentation. That is why casseroles, soups, chilies and stews work best. Veggies may get a little mushy and other textures may change when they are defrosted. Instead of having a biology lesson, just trust me on this. Anything plant based will not look freshly picked, so don't fight it. It is still just as good. Boxed meals from the store have preservatives and special equipment like flash freezers to make them look "normal". Just freeze your meals right away (not after a week of hanging out in your fridge) and they will be just as good- even if they aren't beautiful. However...
4. Whenever possible, try not to freeze starches. If you have the extra time to make fresh pasta, rice or bake a potato (even better if your microwave has a baked potato button) your meal will seem less "leftover".
5. If a recipe calls for eggs to be poured over and then baked (like in my breakfast casserole) save these ingredients until after you thaw them. Also, I like to use egg beaters instead because they last longer and they are easier to measure- which makes things easier if you are taking the food to someone or just leaving instructions with your spouse.
6. If you make to much dinner one night, make your own hungry man meals. Put your main dish, sides, etc in a microwave safe container, freeze and let your own hungry man feed himself.
7. I will eat the same thing every day for a month and not get tired of it. My husband wont. Whenever possible, try to re-purpose your meals. If you make a pork loin or chicken; shred the meat, freeze the leftovers ( ideally with a sauce- BBQ, salsa, enchilada, tomato, etc) and call it tacos/nachos/pizza/whatever the next time you serve it. Again fresh toppings/ingredients make it seem new.
8. Pasta sauces are another great freezer option. Make it a meat sauce,
hide some veggies (grated in carrots/broccoli, etc) and you have a complete meal if you can boil pasta.
They are also really cheap to make in bulk, and if you package them in
single servings family members can choose their own sauce.
A few recipes that can easily be made freezer ready:
Hillbilly Shepard's Pie:
Assemble as directed. Freeze instead of baking. Thaw in the refrigerator over night and bake according to directions.
Breakfast Casserole:
Prepare in advance except for the eggs, milk and cheese. Refrigerate over night or freeze. Bring to room temperature, add the eggs, milk and cheese. Cook as directed.
*note- this recipe calls for 3 eggs + 1/4 cup of milk. You can substitute 3/4 cup of egg beaters + 1/4 cup milk to make things easier on someone who doesn't cook a lot. *
Cincinnati Chili:
Prepare chili as directed and freeze in smaller batches or individual portions. Thaw, re-heat in the microwave and serve over freshly cooked pasta or roasted spaghetti squash. Pasta can be cooked in advance and refrigerated. To re-heat, place the pasta in a colander and set in a bowl of hot water until warm- just like they do in resturants.
Chicken and Chickpea Stew:
Freeze in smaller portions. Thaw and reheat in the microwave.
Taco Casserole:
Assemble according to directions. Freeze instead of baking. Thaw in the refrigerator over night and bake according to directions.
I hope these help! That's what's for dinner...next month.
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