Freezing meals - do's and don'ts

[curlingandtwirling]

This month we are skint. So in order to save money and for convenience and I going to try and cook up loads of meals this weekend and freeze them.

I have bought some plastic tubs in preparation and will be making the usual chilli, curry and soups, but looking for suggestions for cheaper meals that I can batch cook and that freeze well.

Things I'm not sure about - cheesey sauces and rice.

I need meal ideas too. Quite like the egg fried rice suggestions in other threads, but does this freeze?

I'm not a very good cook, as you can probably tell!

Can any provide me with some inspiration please?

I buy a load of those small takeaway foil trays and make individual portions of things such as lasagna, moussaka, fish pies, sausage and lentil stew, pork with prunes etc. Make them up to the point you'd normally shove in the oven (or in the case of stews just make as usual) and pop in the freezer instead. You can then cook straight from frozen and it's much nicer than freezing portions of things that have already been cooked. Also the foil tins stack in the freezer brilliantly so you can get loads in (ok not v environmentally friendly but as long as you rinse and recycle I don't think it's too bad)

I buy a load of those small takeaway foil trays and make individual portions of things such as lasagna, moussaka, fish pies, sausage and lentil stew, pork with prunes etc. Make them up to the point you'd normally shove in the oven (or in the case of stews just make as usual) and pop in the freezer instead. You can then cook straight from frozen and it's much nicer than freezing portions of things that have already been cooked. Also the foil tins stack in the freezer brilliantly so you can get loads in (ok not v environmentally friendly but as long as you rinse and recycle I don't think it's too bad)

I buy a load of those small takeaway foil trays and make individual portions of things such as lasagna, moussaka, fish pies, sausage and lentil stew, pork with prunes etc. Make them up to the point you'd normally shove in the oven (or in the case of stews just make as usual) and pop in the freezer instead. You can then cook straight from frozen and it's much nicer than freezing portions of things that have already been cooked. Also the foil tins stack in the freezer brilliantly so you can get loads in (ok not v environmentally friendly but as long as you rinse and recycle I don't think it's too bad)

How many of those small takeaway trays do you buy baby?

I wonder if any of you use those small takeaway foil containers to freeze meals in.

BTW you can get family meal size foil takeaway containers too.

This thread has just reminded me to get the jerk chicken (raw but frozen in the marinade) out of the freezer for tomorrows dinner.

Will chicken thighs defrost in the fridge in 20 hours?

This thread is great - I too am interested in embracing a bit of batch cooking and want to combine it with using my slow cooker. I'm trying to eat healthier, be organised, save time and spend less money on food. Should be a doddle

One thing I do know about freezing, is that mash freezes like a dream. (As someone else suggested, flatten it in a freezer bag).

Ps ababy I might even try the foil trays..

You can freeze rice.

Cook it. When cooked, run under cold water in a seive to cool it quickly. When cold, split into portions & freeze.

Reheat in microwave.

Absolutely no issue with doing it this way.

Just label what you freeze. We're on "freezer surprise" tonight which has been defrosting today. When I got it out, I thought I saw a carrot so presumed it was cottage pie filling (I put carrots in cottage pie but not bolognase or chilli) so told DP to get some mash. Luckily he checked before peeling the potato was the "carrot" is actually squash and it is Thai green curry.
You can add Thai green curry to you list!

freeze-happy.blogspot.de/2008/06/where-do-i-start.html this is full of useful info

I buy a kilo+ of cheddar (bulk, reduced, special offer) at a time and grate and freeze - stored in a freezer bag - just take a handful or two when you need it. Doesn't go off, defrosts quickly, usually cheaper and you don't have to wash a cheese grater all the time (in fact if I'm feeling alzy have lots I use the grater on the food processor)
I batch cook bolognaise and chilli, freeze in enough for the family sized plastic containers (levelled off). When they are well frozen, dip in warm water and tip out. Stack them up in a freezer bag. Do it quickly and they don't stick together. Takes up much less room in freezer and ime plastic containers go brittle in the freezer too long and you wash and store them all away at the back of the cupoard at the same time. Defrost in the bowl you are going to eat from and you don't make extra washing up . (posted this a while back too and took a photo - found it so here is my stash of one bag chilli and one bag bolognaise)

I have a tried and tested method. I use stackaboxes from Lakeland.
Each holds a portion of whatever it is. Means we can eat different things depending what we fancy.
I freeze in the container then when solid, move to a labelled small freezer bag. Means I can wash and reuse the boxes for something else. It also means they stack in the freezer and if I have to defrost in microwave, I don't have to extract a freezer bag from it's contents

Wow unlucky and purple I'm impressed! I have a fridge freezer and I was only moaning today about how it's stacked out and no room for anything else. Using your methods I reckon I could squeeze shed loads more in.

ohhelp you must be a great cook

Maybe bulk out with tons of veg, or serve with lots of crusty bread.

Ohhelp my DH does this. Ban seconds. Tell them to eat bread or an apple instead. I often find I have to label my "leftover" portions "Stingy" when I put them in the freezer - so I know that I will need to chuck in some veg (pepper, mushroom, potato - whatever relevant to the meal type) when I reheat. Or sometimes it is useful for a night when someone is out.

Rule of thumb for freezing is if it is designed to be a slow-cooked meal/something that will just be enhanced if it is a bit softer then freezing is OK/Good. So tagine, curries, casseroles, babotie, mince based stuff all OK. SOme chicken stuff not as good if you want the firmer textured chicken iyswim. Dairy stuff can also be tricky to freeze - will be OK but may split. Likewise coconut milk. TBH I find Thai curries more of a speedy cook up - more like stir fries - so they are my "I forgot to get stuff out of the freezer" meals.

Fishcakes also a good one that freeze well. Ditto home made meatballs/burgers. Try pork mince too. Just use as you would beef mince - though I often grate an apple in.

Can I freeze raw mushrooms?! I have a glut.

I think drying mushrooms is a better bet, Elizabeth. I'm sure there are tutorials on you tube.

I buy trays of chicken thighs from Costco, and a few packs of sausages, too. Get them home, bone the thighs, lay them out flat on your board or worktop. Squidge the sausage meat out of the sausages, and lay half a sausage - worth into each thigh, and roll back up. Open freeze on trays, and then pack in bags.

Get however many out of the freezer as you want in the morning, lay on a baking tray to defrost, and cook for 30/ mins when you get home. It's like having a mini roast with stuffing. Few Aunt Bessie's roast potatoes alongside, and you're sorted with some green beans/ broccoli.

I'd back a previous post and say that frozen veg is fab. You can add spinach to a (frozen) cheese sauce. Or to anything for that matter - I tell mine it's 'erbs I love frozen peppers on pizza, in casseroles, stirfries etc etc - much cheaper and less wasteful. Agirlcalledjack did amazing things with a value pack of mixed veg once - if you don't mind getting cold fingers.

You can cook the mushrooms and mix them with a white sauce before freezing. (or add wine instead of milk)

I don't like to use the foil trays as I often defrost/cook straight from frozen in the microwave. I use freezer bags.

Hit too soon- sometimes I may be only using one portion and the oven is costly to use and takes quite a while even to heat up whereas a portion in a gfreezer bag takes only minutes to heat up.

I have been cooking family meals for over 36 years and have always frozen rice, never ever had any problems. Also recently discovered frozen chicken fillets in Iceland, an enormous bag for £4 that you MUST cook from frozen, I cannot fault it very good quality and cooks beautifully. A real God send when my trio turn up with extra friends!

Some great ideas here

I didn't get chance to post last night but have already made burgers, lasagne and mash. The frittata is delicious - it didn't make it to the freezer!

How many foil trays do I need?

I have been sick with rice food poisoning. I was so ill that my muscles in my arms and legs started to contract spontaneously so my limbs were rising. Went to a&e in the end and was put on a drip and given an anti nausea injection because I could not stop vomming. I still remember it clearly 14 years later. Whenever I drive through hammersmith I see the hospital and think of my flat mate coming home from work and bundling me in the back of his car with a bucket, white lipped with fury. After spending 2 hours with me as I retched and spasmed uncontrollably, he was sweetness and compassion.

why was he white-lipped with fury, fox?!