I make huge stir fries, I whack in everything I have veg wise, I also add tinned water chestnuts and bamboo shoots* when I make it as a Chinese, and make a egg fried rice, which is very simple, in another fry pan sliced bits of chicken, then add a ready made sauce of choice, I like blue dragon chow mein (I use two sachets minimum). Before I serve the veggies I stir in one portion of rehydrated egg noodles.
there’s actually a fair bit of work in this but it’s simple to do and makes loads, I love the leftovers for lunch, splash in a bit a bit of water and microwave. It freezes well but I always let it defrost at room temperature before microwaving.
if I make a soup I always make double and freeze, actually any meal that defrosts and reheats easily I always make double.
I roast a small ham, chicken once a week together on top shelf of my oven, then on the bottom shelf I roast two chopped up butternut squash’s. If time I make the soup straight away, if not I freeze the roasted butternut till I’ve time to make it.
*I use half a tin of each and freeze the other half for next time.
I love baby sweetcorn and Mangetout in a stir fry but can be expensive look out for them in the cheaper supermarkets. I also make up stir fry veg bags, so if I’ve a bit of say pepper, onion, spring onions etc over from another meal or they will start going off before I might use I chop them and stuff it all in one big bag, then pull out the bits I want in my next stir fry.
I also freeze peeled chopped swede, parsnips, celeriac’s, in useful sizes for my cooking. I don’t Blanch them. So for a roast I’m a bit ahead on the root veg. Bung the frozen bits in with the potatoes when par boiling.
if I cook a swede to mash I like to do two and freeze meal sized portions to defrost and reheat, great with sausages or a roast.
my DD favourite meal is a Yorkshire pudding with lots of veg and sausage and gravy. I make a Yorkshire pudding in an old 7 inch sandwich tin. An extra egg makes it huge! So I take out the shelf above.