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Maybe this is another thread, but what is the best was to store these portions? Plastic? Glass? Freezer bags?

Perfect! I spent a good evening last week organizing all of the fruit and veg I froze (in plastic freezer bags) over the summer. My next project is to start cooking up some yummy food to freeze. Thanks for the great ideas and recipes.

I have also had a lot of success freezing soups and tomato sauce and things like that.

I find that corn doesn't freeze as well as a lot of other vegetables--I froze chili that had corn in it and the corn didn't defrost and reheat well. the next time I made it, I left the corn out and added it in during the reheating process.

apointe--I use plastic containers with "twist and lock" tops. they come in a two cup size that is good for single servings. and since I don't use a microwave I don't worry too much about problems with plastic.

I needed this list so much -- expecting in Feb and would need to freeze a fair amount to survive the first few weeks. Thank you!

My sis uses those silicone cupcake liners to freeze single servings of spagetti sauce. Once it's frozen, she pops it out and puts the sauce pucks into a plastic bag.

I freeze chicken broth in ice cube trays for later use.

Be careful freezing in glass, it can shatter.

I find that tupperware and freezer-friendly zip-lock bags are really the best for freezing - glass does break. Things I like to freeze:

1. Cookie Dough (icebox cookies or prebake some cookies a bit, let cool and store in freezer)
2. Quick-Breads (wrap in tinfoil after they cool, and then place in freezer-safe ziplocks)
3. Really ripe bananas (just throw them in the freezer)
4. Chili
5. Make homemade seitan and freeze it in it's broth
6. Lasagna
7. Brownies freeze well
8. Make pesto or freeze herbs in icecube trays. Pop out and use in soups or thaw for sauces
9. Tamale Pie (layer tortillas with veggies, cheese and faux or real ground meat and salsa)
10. Pie crusts, tart dough or crepes (layer between wax paper)

Living with three guys, none of whom is particularly enthusiastic about cooking, has made me especially appreciative of cook-ahead-and-freeze recipes. It's easy to assembly-line prepare these kinds of recipes, and a freezer full of easy dinners has really reduced the amount of takeout we order. Also, it makes for easy mid-week casual dinner parties: no need to reveal that you just pulled that lasagna out of the freezer.

The favorite so far has has proved to be pot pies, which are great for freezing, whether you make single-serving pies (you can usually find reusable tins at the market) or larger ones. The Not a Nugget in Sight chicken pie recipe at Grocery Guy is pretty decent, and we also make vegetarian pies and pasties using whatever looks good.

I also like making a large quantity of Marcella Hazan's ragu, and freezing it in two- or four-person servings; we use it both for spaghetti bolognese and as a base for a quick lasagna.


@ apointe:

I like using pint-sized* freezer bags for soup, ragu, and other liquid-y frozen meals. Fill them, lay them flat (if you can squeeze a sheet pan into your freezer, put them on that until they've frozen solid), and then stand them up along the back of the freezer for storage. Extremely space-efficient, and the flatness helps the contents thaw quickly.

* I mean an actual pint, not "pint-sized" as a synonym for "tiny."

anybody have any other ideas for freezable meals? I'm talking more in the camp of lasagna, chicken pot pie, etc. A friend is having a baby soon and i'd like to provide her with a few frozen meals that she can just stick in the oven to tide her over immediately after the pregnancy. thanks!

Gnocchi freezes really well too. Freeze them spread out on a flour-lined tray, then put them in a container/bag. Don't thaw before cooking, just put directly in boiling water.

I also love making empanadas/hand pies and freezing them.

Cooked beans work in the freezer as well. I make a big pot at a time and freeze them in portions for two people.

I make lasagna and baked ziti for the freezer all the time. If Im freezing it I purposely undercook it just a little. I like to make big batches and take them for my lunch.

I freeze them right in the little pyrex dishes so I can throw them in my lunch bag in the morning. Ive never had a problem. Well...I have had the problem of running out of the pyrex bowls. Those things are so handy!

My sis uses those silicone cupcake liners to freeze single servings of spagetti sauce. Once it's frozen, she pops it out and puts the sauce pucks into a plastic bag.

...That's a great idea. Tell your sister that she is extremely clever.

I have frozen stuff with dairy and don't find it a big deal. It tastes the same just texture wise it's off.

My mom had a good tip for freezing things that need rewarming in a pan afterward (like lasagna). Bake it in the regular pan, then put the whole pan in the freezer. Once it's frozen in that shape, pop the food out and wrap it in tin foil/bags, etc. When you're ready to reheat the frozen food, the frozen block will fit right back into the pan it was originally prepared in.