In need of Dishes to Freeze

dreamjewl

9 years ago

Any suggestions on premade meals that freeze well. Im too busy to cook!
Thank you all

Sort by:Oldest

Comments (4)

krissie55
9 years ago
Make a large pot of soup of your choice and freeze in serving increments. Works great for me!!

Here are other dishes that freeze well"
Chili, casseroles

A crockpot is worth a lot, dump in ingredients, turn on and have a meal ready at end of day. You can get crock pots with timers or plug into an electric timer that will turn off the crock pot.

If you have the main dish pre done it is easy to toss a salad or add a vegetable or to for a complete meal.

When you do cook, make extra and freeze for future meals.
lethiapage
8 years ago
You can make huge batches of cookie dough, too...then shape it into the familiar tube for slice and bakes, or form one inch balls for ready-bakes. For the tubes: wrap in plastic and then store wrapped tubes in a large zipper bag. For balls...flash freeze in a single layer then tumble them into the bag.

Cookie dough is not at all hard to prepare and you can make a lot at a time, making the steps and mess really count. In a few minutes you have all the convenience of store bought product, customized to your preferences...and more economical too.
Related Discussions
Dish needed for family gathering
Q
Comments (25)
Everytime I make this old Wishbone recipe, people think I'm a superstar: * Exported from MasterCook * Salad, Vegetable Crunch Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Salads Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups broccoli florets 2 cups cauliflower flowerets 1 cup sliced celery 1 cup cherry tomatoes -- halved 1 cup zucchini -- sliced 3/4 cup green onion -- sliced 1/2 cup pitted ripe olives -- sliced 1/4 cup carrot -- sliced 1 cup (8 oz) Wish-Bone Italian Dressing 1 jar (3 oz) Hormel Bacon Bits In a large bowl, combine all ingredients except bacon. Cover and marinate in refrigerator, turning occasionally, 4 hours or overnight. Just before serving, toss with bacon. - - - - - - - - - - - - - - - - - - NOTES : I have never used the bacon bits in this recipe. I add 1/4 red, green, yellow, orange peppers. When making a large recipe of this, I sometimes add one envelope of Good Seasons dry Italian seasoning to the salad dressing to make it stronger. Really, any favorite Italian dressing works........
...See More
Freezing a dish that contains onions
Q
Comments (9)
Onions in my freezer are in many prepared soups, chili, etc. And similar to grainlady's list. I've not had a need to freeze fresh. I only make lasagne in the late summer/fall when the garden is over producing. I make it in my big turkey roaster and it weighs a ton! I under cook it by 1/2 hour, let it cool and set. Then slice and freeze. Re-heats lovely. I do put the most watery veggies as the bottom layers so most of the moisture adds steam while cooking. First layer bottom is mandolined sweet potatoes. Half way up is an onion and mushroom layer that are caramelized beforehand, and to sweat out the liquid of the mushroom. A bit different every year depending on what is at hand... Just an example of thinking through what might be causing your individual recipe and how to handle onions....caramelizing first will add such rich flavor to other veggies that you may want to stay a bit more 'fresh' in flavor. If i know i will be freezing something, i just prepare a bit differently sometimes. Made a pasta salad for tonights bbq. The sauce base was chilled first. All the crisp veggies and herbs i keep fresh for crunch. The same sauce could be frozen but i would simmer 20 minutes first, then freeze. Still would be delicious but just a slightly different dish...good over pasta reheated for a warm dish rather that a cold salad.
...See More
Need a couple make ahead and freeze dishes
Q
Comments (6)
How about Southern Living Magazine's make-ahead & freeze chicken & rice casserole? It was published about two years ago. Chicken-and-Wild Rice Casserole 10-12 servings Prepare and freeze this one-dish wonder up to a month before 1 (2.25-oz.) package sliced almonds 2 (6.2-oz.) boxes fast-cooking long-grain and wild rice mix 1/4 cup butter 4 celery ribs, chopped 2 medium onions, chopped 5 cups chopped cooked chicken 2 (10 3/4-oz.) cans cream of mushroom soup 2 (8-oz.) cans chopped water chestnuts, drained 1 (8-oz.) container sour cream 1 cup milk 1/2 teaspoon salt 1/2 teaspoon pepper 4 cups (16 oz.) shredded Cheddar cheese, divided 2 cups soft, fresh breadcrumbs 1. Preheat oven to 350ÃÂ°. Bake almonds in a single layer in a shallow pan 4 to 6 minutes or until toasted and fragrant, stirring halfway through. 2. Prepare rice mixes according to package directions. 3. Meanwhile, melt butter in a large skillet over medium heat; add celery and onions. SautÃÂ© 10 minutes or until tender. Stir in chicken, next 6 ingredients, rice, and 3 cups cheese. Spoon mixture into a lightly greased 15- x 10-inch baking dish or 2 (11- x 7-inch) baking dishes. Top with breadcrumbs. 4. Bake at 350ÃÂ° for 35 minutes. Sprinkle with remaining 1 cup cheese, and top with toasted almonds. Bake 5 minutes. To Make Ahead: Prepare as directed in Steps 2 and 3. Cover with aluminum foil, and freeze up to 1 month. Remove from freezer, and let stand at room temperature 1 hour. Toast almonds as directed in Step 1. Bake casserole, covered, at 350ÃÂ° for 30 minutes. Uncover and bake 55 minutes to 1 hour and 15 minutes or until thoroughly heated. Sprinkle with 1 cup (4 oz.) shredded Cheddar cheese and toasted almonds. Bake 5 more minutes.
...See More
can I freeze a spinach gratin or broccoli dish?
Q
Comments (1)
I think the spinach dish will be fine if frozen - the potato dish not so much. If it were pureed potatoes, it would be a different story, but potato gratin is not quite the same after having been frozen. If you make a broccoli dish, freeze it before you cook it or only partially cook it. Lars
...See More
tamraallen68
8 years ago
Besides soups listed above, I also freeze chili, bean soup, chicken or turkey noodle,

Lasagna also works great. When making for dinner, prepare an extra one or two. After baking, cut into smaller, individual portion sizes and freeze. Quick easy meal. Just add salad and bread. Done

Meat loaf : instead of making a large 2 lb loaf, prepare in smaller individual loaves. Being smaller, they're easier to thaw and cook faster too.

Meat Balls: I prepare the balls. Place them on a cookie sheet lined with parchment paper or foil. Freeze. Once frozen, place individual balls in ziploc bags or containers according to portion size needed for your meals. By freezing first on cookie sheets the balls don't stick together. I realize a large cookie sheet takes up a lot of space in freezer, but only needs to freeze for a couple hours.

Love the cookie dough suggestion listed above. Gonna try with my next batch.

Any more ideas out there?
nancyjane_gardener
6 years ago
Chicken parm, eggplant parm, most pasta dishes with sauce (though I don't eat much pasta). Soups, stews, enchiladas, gosh! Pretty much everything!

I use a foodsaver. Soups and saucy wet things should be bagged and frozen, then vacuumed and frozen.

Related Stories

KITCHEN DESIGN Renovation Detail: The Kitchen Laundry Room

By Rachel Grace

Do your whites while dishing up dinner — a washer and dryer in the kitchen or pantry make quick work of laundry

Full Story

COOL-SEASON CROPS Cool-Season Vegetables: How to Grow Garlic

By Marianne Lipanovich

Beloved in a wide range of dishes the world over, garlic thrives in a fall garden and is easy to grow

Full Story

UNIVERSAL DESIGN Kitchen Cabinet Fittings With Universal Design in Mind

By Sheridan Interiors, Kitchens and Baths

These ingenious cabinet accessories have a lot on their plate, making accessing dishes, food items and cooking tools easier for all

Full Story

PHOTO FLIP 60 Kitchen Sinks With Mesmerizing Views

By Bryan Anthony

Check out this parade of views from the kitchen sink and tell us: Which offers the best backdrop for doing the dishes?

Full Story

152

EDIBLE GARDENS Herb Garden Essentials: Grow Your Own Oregano and Marjoram

By Marianne Lipanovich

Say 'buon giorno' to classic Italian herbs you can grow just as easily in pots as in the summer garden

Full Story

KITCHEN DESIGN 8 Kitchen Organizing Ideas for Messy Cooks

By Lisa Frederick

Not the clean-as-you-go type? Not to worry. These strategies will help keep your kitchen looking tidy no matter what your cooking style is

Full Story

By Rikki Snyder

Show off sweet somethings and your own impressive handiwork — just don't let on how little effort it took

Full Story

110

FEEL-GOOD HOME 21 Ways to Waste Less at Home

By Liz Durnan

Whether it's herbs rotting in the fridge or clothes that never get worn, most of us waste too much. Here are ways to make a change

Full Story

100

DREAM SPACES Houzz Tour: Hugging the Rocky Cliffs in Big Sur

By Mitchell Parker

Cascading down a rugged site and generously encased in glass, this California home takes full advantage of its ocean views

Full Story

195

FLOWERS 8 Knockout Flowers for a Fall Container Garden

By Kim Gamel

Your cups will overfloweth with color and interest this fall when you plant these vivid seasonal garden classics

Full Story

In need of Dishes to Freeze

Comments (4)

krissie55

lethiapage

Related Discussions

tamraallen68

nancyjane_gardener

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US