Batch cooking

[sparklecement]

I have never really been one to batch cook but want to stock up our freezer before the energy increase. So far I am thinking chilli, bolognaise and soup.

I did try a strew before but it didn't defrost well and the taste was poor and the food mushy. Do you have any other suggestions for meals to freeze?

Also, any suggestions for good freezer bags or containers would be helpful.

Thanks.

THESE are great.
I also freeze curries, the base of a fish/cottage pie, mash, roast potatoes, sausage casseroles, pies!

The freezing/defrosting process does result in ice crystals leading to extra water in the defrosted dish. So either put it in less liquidy than normal or be prepared to bubble off some extra liquid in the reheating process.

If freezing mashed potato eg. Top of a shepherd's piece or similar, a tip I was given years ago was to use powdered rather than liquid milk with the butter when mashing before freezing - this then absorbs the extra liquid and it's perfect consistency.

I do lots of things like:
Spag Bol
Various curries
Chilli
Shepherds pie
Smoked fish and broccoli pie
Chicken and mushroom pie (mash or pastry top)
Lasagna
Bags of Mediterranean veggies diced up and seasoned to throw on a baking tray to roast direct from freezer

To save money with meal prep it's better to think of how you are going to reheat the meals for consumption. Batch cook items in the oven for microwaving to serve. So, if you make several small pies then you are using the same energy as if you baked one. How will you reheat to serve? Cooking pans full of mince mixtures requires more energy than individual portions - so you're nor saving much overall. Freeze, then thaw and reheat. How? It all needs thinking about rationally.

I use the plastic cartons we get takeaways in, washed out, to freeze individual portions of sauce in as they stack well and can write contents and date on lid on sharpie pen.

I have a few Pyrex dishes with lids I use for the different pies, lasagna etc - just defrost first before putting in the oven. And if you want to reuse the container, turn out the frozen contents and wrap well in foil, preferably also put into a freezer bag (IKEA do large ones), just make sure to remove from freezer, remove foil and pop back into the empty container to defrost and reheat.

Someone on here recommended me The Batch Lady who has loads of recipes designed specifically for freezing.

Another recommendation for storing in leftover plastic takeaway containers as they're easier to wash and reuse than plastic bags and also stack better in the freezer.

I make tomato sauce for pizza and always make enough for eight pizza making sessions. Stale bread whizzed in processor and mixed with grated cheese and frozen for topping mac n cheese or lasagnes. Lasagnes - family and individual size. Defrost overnight or in microwave.

Burgers - I make bean burgers in batches and freeze in sixes in silicon bags. Cook from frozen. Fish cakes too. Cheese and potato pasties - frozen uncooked.

Hi no advice but following with interest

I also use take away containers. If you have a Chinese supermarket or wholesaler in your area it us worth a trip. I buy packs of 20 for £2.20. Can wash and reuse severel times. They usually do different sizes. I actually reheat a portion of stew, soup etc from frozen and it doesnt have the mushy taste then