For more on preparing meals for a whole month using freezer meals, check out my previous article on Bildirimlerim.
Following its publication, I received several inquiries that I feel compelled to address right here.
Tips for Freezing Dishes and Reheating Them
Where can one locate recipes that maintain quality when frozen?
Many years ago, I encountered the concept of monthly meal freezing through a book; this idea was accompanied by a warning, stating some recipes in that freeze-ahead guide were quite poor!
Naturally, I bypassed purchasing that specific freeze-ahead cookbook {I cannot even recall its title!}, because who desires the convenience of freezer meals that taste unappetizing??
Therefore, I tested this method using only some of our family's preferred recipes. (My favorites are listed here.) A friend gifted me an excellent “Freeze Ahead Meals” guide years ago. Sadly, it isn't a printed book, but rather photocopied sheets from a lady who cooks only every 3 months!! {Now, that, is something I haven't attempted!} This resource also covers essential batch cooking and storage fundamentals alongside the recipes.
I learned several valuable things about freezer meals that I hadn't considered previously; here are a few pieces of advice gleaned from her notes.
- Purchase boneless, skinless chicken in large quantities. Before freezing, portion it into meal-sized bags in ziploc bags and coat it with your preferred marinade. When ready to cook, remove it from the freezer; it will marinate as it thaws! It's then ready for the grill or oven. Simple!
- Place all ingredients for a crock pot recipe into a ziploc bag and freeze. Then, on the intended day, simply pour the contents into the crock pot and let it gently simmer on low. (This sweet and sour sausage recipe is ideal for this method.)
Should frozen items be thawed before heating, or do you have a specific procedure for warming frozen casseroles? I like the concept, but the final step confuses me!
That is a very pertinent question!
My friend’s friend’s small compilation has been incredibly helpful in this area! She suggests removing the casserole the evening before use and refrigerating it to thaw. Afterward, bake it as if it were fresh (typically around 1 hour at 350 degrees – or until heated completely). Note that for casseroles, I do not bake them prior to freezing; I just assemble them so they are ready for the oven.
Crock-pot meals have become a personal favorite. Having the crock pot simmering all day while the bread machine bakes bread reminds me of an Alice from the Brady Bunch! {A personal kitchen helper!} I bag all crock-pot ingredients in a ziploc bag, freeze it, and then thaw it in the fridge overnight. Alternatively, if I forget to thaw it the night before, I can microwave it enough to break it up and transfer it to the crock pot on low for the day.
I follow a similar process with soups. The key difference is avoiding freezing 'creamy' soups containing milk or cream. Instead, I let it simmer on low in the crock pot all day, then, during the final 30 minutes, switch it to high and stir in the milk and flour.
Will you share your recipes?
Certainly! You can find every recipe, along with helpful links, tips, and tricks, in this post.
If you prefer not to follow that link, the recipes are listed below:
