Post # 16
I really need to start doing this! Currently we just have about 10 recipes that we frequently make & rotate. Most of them are pretty quick like caprese panini sandwiches, quinoa with kale & shrimp, chicken curry, pasta, etc. But some nights if we are missing an ingredient dinner stresses me out, so it would be so great to have something healthy & tasty in the freezer!
We have a slow cooker and I’ve tried it twice, but both times I though the food tasted gross so I haven’t been very motivated to keep testing recipes.
Post # 17
Years ago a friend and I tried OnceaMonthMom’s monthly meal plan…and quickly decided it was not for us! What I do now is freeze leftovers in individual portions and use those for our busy nights. It’s working so much better than trying to plan things to freeze specificially.
Here are some things we’ve had recent success with, along with recipes.
Post # 18
I don’t have much luck with the slow cooker either…everything gets sort of soggy and weird. I do like it for chili though!
Post # 19
We do freezer meals and all we have is a side by side. I usually can make enough dinners for the month and breakfast and lunch stuff for 2 weeks or so at a time. it requires a long day of cooking but having food afterward is wonderful!
Post # 20
Commenting to follow – the follow this thread button doesn’t seem to be working…
This is something that I’d love to do more but I definitely need some new ideas.
Post # 21
I don’t do freezer meals, but whenever I make a spice paste I double up the recipe and put half in the freezer. That way it’s pretty easy to make a quick curry.
Post # 22
I’ve done it in the past, some of them were more successful than others. Mother-In-Law used to make 2 serving lasagnes in foil takeout containers for Darling Husband when he was in university.
Post # 23
Wow so many suggestions….since posting this…Darling Husband and I have recieved some Pampered Chef equipment including the deep covered baker….its been a life saver….Now that Darling Husband is off of harvest hours…he helps cook alot more….which helps me alot….weve also been prepping ahead and that helps…..
but the deep covered baker two nights ago got off work and got home at 8:30pm, put a small porkloin some chopped onions,and some seasonings in it…popped it in the microwave for 20 minutes took a shower, Darling Husband showered, got out checked it, re-heated some pre-cooked veggies we had….it was awesome….
I have tried 2 freezer meals…that just didnt work for me….I dont know if i did something wrong, or what…but it just re-heated horribly….
Post # 24
We do a lot of freezer meals. It really is a life saver. We’ll prep on a Sunday, and can usually knock out about 24 meals (each bag holds 2 meals for each of us). We don’t each them every night, but they’re for times when we know we’re not going to have time to cook, or something. We also meal plan, so that in conjuction with freezer meals is really helpful.
That being said, we haven’t done one lately. I’m pregnant, and even being in the kitchen is so unappealing right now. I haven’t cooked in almost 3 weeks 🙁
Post # 25
Honestly, the best freezer meals we’ve always had have been soups. Whenever we make soup or chili, we just make extra and freeze a bunch of it.
Post # 26
We live in a remote community with no road access. Groceries come in by plane so we we usually buy items in large quantities. I break a lot of things down into freezable meals so it doesn’t go bad before we can use it. I have never made up baggies for slow cooker meals but that is on my list to try sometime. I typically buy foil cake pans and make different chicken casseroles but soups, sauces, lasagna’s, calzones, individual chicken pot pies (or full sized) etc. are all things we like to keep stocked regularly. The casseroles obviously take awhile to defrost and cook but the calzones and pies can be ready really quick. Making large batches of plain chicken in the crock pot and shredding them (which for anyone with a stand mixer can be done in about 10 seconds but a bit longer by hand) is nice to have on hand along with our go to veggies. I chop a bunch of peppers, onions, cucumber, etc. at once and store in small bowls in the fridge so to make quesadillas, chicken salad sandwiches, wraps, pasta dishes or whatever you want that night can be whipped up pretty quick.
Post # 27
Hey! I do some freezer meals.Like you, when I first started I had trouble with the results. I recommend starting with just two things: soup and chicken. Soup is the easiest. I just cook it, let it cool, and freeze it in ziplock freezer bags. I heat on the stove when I want them. Always date and label them, and freeze in the portion that you would actually use. I would also avoid soups with pasta in them for your first time. Chicken and rice, chili, or ministrone all freeze beautifully. Second I would try freezing cooked chicken. Bake a whole chicken or chicken breasts, let them cool, shred them, and again put them in freezer bags in the portion you would use. Then stock up on some frozen veggies. For a quick weeknight dinner pull out a bag of chicken, toss in some veggies, heat on the stovetop and BAM you have a meal.