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Any recommendations for containers? Or will any container do, if you pop it out onto a plate and then microwave? (This would be for single servings).
I've used some from Tupperware that are a hard container with a soft lid, that also have a pop-up "steam hole" for microwaving. Not sure if all freezer containers are good for the microwave, though.
I suggest using the super-uniform, cube-shaped, single serving size. Fill them as full as you can to prevent freezer burn. then shake out the food in a solid piece and nuke it.
My housemate and I are doing a lot of cooking and freezing, and personally, I'm kind of on a fiber and protein kick with my diet in an effort to lose weight.
I recently made some shepherd's pie with ground buffalo, parsnips and carrots (roasted before being added) and mushrooms.
Another favorite is black bean and sweet potato enchiladas, and I also make a pretty good chicken soup with wild rice, red pepper, spinach, mushrooms, carrots and shallots.
I also recently stuck some chicken breasts in the slow cooker with some bbq sauce and shredded the results. I can defrost whenever I want to make tacos or a sandwich.
I use 4-5 lbs boneless Boston butt cut into 1-2 inch chunks, cut down the water to 1 cup (sometimes I use red wine to deglaze instead), and 2 cans red beans instead of 1 lb dry beans. I also leave out the jalapeno (cuz me no likey) and add some cayenne instead.
Also, instead of simmering on top of the stove, I bring it up to a boil in a Dutch oven then put it in a 275F oven for 2 hours.
I always keep small tubs of home made chili in the freezer. It makes really quick nachos, burritos, tacos, or just a bowl of chili.
I keep enchiladas in the freezer. Make them in a silicon pan, freeze them in the silicon pan and once they are frozen, peel the pan off and wrap them in butcher paper. To cook, take them out, remove the paper and drop them back into the silicon pan and bake.
I've got a turkey breast in the crock pot right now. I'm going to use it to make turkey enchiladas with fire roasted red peppers so I can have a bunch in the freezer.
I make some pretty darn good baked beans, but it is a big recipe, so there are containers of baked beans in the freezer; very convenient, but maybe too much sugar for anyone on a health kick.
I'll cook a large batch of garbanzo beans and freeze in small containers. I use them mostly for bean salad that calls for 1 can of garbanzo beans. I'd rather have home cooked beans than canned, but I don't want to cook 1/2 cup of dry beans all day, so I cook a large batch and freeze.
When bell peppers are on sale for a good price, I load up and freeze them. They freeze really well and can be awfully expensive if they aren't on sale when you need one.
I usually have frozen tamales but we didn't make any this year.
I'll make a large batch of oat bran muffins and put those in the freezer. Take one out and let it thaw or microwave it.
I want to stop eating so much processed food. We just bought a small deep freezer. Today I am working on getting some breakfast foods made and frozen. I am making blueberry pancakes, french toast, waffles, muffins, bagels, burritos, bacon,egg,cheese on english muffins, smoothie packs with dry milk, baked oatmeal, quiche, and cinnamon rolls. Tomorrow I want to move on to snacks and lunches. If you know of the things that freeze well please share your ideas. Thanks
The bread that I like and have to eat (Glutino's seeded bread or multi-grain bread) freezes really well, and so does the bread the rest of my family eats (Pepperidge Farm hearty white). We buy several loaves of bread at a time-- often when they're on sale-- and freeze all of them except for one loaf. They thaw just fine and texture/flavor isn't sacrificed.
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Favorite (Reasonably Healthy) Freezer Meals?
