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I want to start making a few freezable meals in the next couple of weeks so that we can have some fab food around and not have to cook. But I have a question.

I've always heard that its a no-no to cook acidic things like tomato sauce in aluminum because it can destroy the flavor (and leach the metal into the food), but I'd love to freeze some lasagnas. Any thoughts on what I can freeze it in other than the disposable aluminum pans? I guess I could line them with parchment paper or something....?

marrymeflyfree wrote:I want to start making a few freezable meals in the next couple of weeks so that we can have some fab food around and not have to cook. But I have a question.

I've always heard that its a no-no to cook acidic things like tomato sauce in aluminum because it can destroy the flavor (and leach the metal into the food), but I'd love to freeze some lasagnas. Any thoughts on what I can freeze it in other than the disposable aluminum pans? I guess I could line them with parchment paper or something....?

Glad makes a plastic lasagna - complete with cover - that bakes then freezes very easily. Make sure you keep it covered while it cools before you freeze it.

You can really bake it? In the oven? In plastic??

Bob Juch wrote:Glad makes a plastic lasagna

Mmmmm..... plastic lasagna! Yum, yum!

I make the lasagna, cook it, cool it, cut it into meal size pieces, wrap in plastic wrap and then bag the individual pieces in a freezer bag.

Then, I just take out two, thaw them in the fridge and heat in the microwave. I actually like the taste of those better than the freshly made stuff.

peacock2121 wrote:I make the lasagna, cook it, cool it, cut it into meal size pieces, wrap in plastic wrap and then bag the individual pieces in a freezer bag.

Then, I just take out two, thaw them in the fridge and heat in the microwave. I actually like the taste of those better than the freshly made stuff.

Great tip pea, thanks! I guess the flavors have had more time to mingle this way, even if frozen?

marrymeflyfree wrote:You can really bake it? In the oven? In plastic??

Yep! It's the black plastic like that used for frozen "TV" dinners.

I would cook up the lasagna, cut it up and wrap it with Glad's freezer wrap and then put it in the deep freeze. That's what I do when I buy chopped meat in bulk. Cut it into manageable pieces and then take it out of the freezer the night before we plan on having that the next day.

What they said!

I also would suggest a batch of home made meatballs IQF's (individually quick frozen) since you can either defrost them in a pot of sauce and make a sandwich or a on pasta.

Unless youa re vegetarian and thenI don't think tofu freezes as well.

I make a big pot of chili and then put bowl size serving in quart freezer bags. They take up no room in the freezer, thaw very fast and you have a meal if you add a salad or some delicious corn bread.

Bob Juch wrote:

marrymeflyfree wrote:You can really bake it? In the oven? In plastic??

Yep! It's the black plastic like that used for frozen "TV" dinners.

Sounds very convenient...I'll keep an eye out for them in the store.

If you do not already have one, a stand alone freezer could be your best friend.

Sir_Galahad wrote:I would cook up the lasagna, cut it up and wrap it with Glad's freezer wrap and then put it in the deep freeze. That's what I do when I buy chopped meat in bulk. Cut it into manageable pieces and then take it out of the freezer the night before we plan on having that the next day.

I should have done that with a big mess of frozen flounder I bought recently. But noo....I froze them all together - not sure if I will be able to pry them apart still frozen, now!

christie1111 wrote:What they said!

I also would suggest a batch of home made meatballs IQF's (individually quick frozen) since you can either defrost them in a pot of sauce and make a sandwich or a on pasta.

Unless youa re vegetarian and thenI don't think tofu freezes as well.

I do like tofu (it's quite good marinated and mixed in with scrambled eggs!), but not a vegetarian. Cletus the Fetus is partial to the real thing.

peacock2121" wrote: I make a big pot of chili and then put bowl size serving in quart freezer bags. They take up no room in the freezer, thaw very fast and you have a meal if you add a salad or some delicious corn bread.

Sounds yummy!




Anyone else with freezable meal ideas? I think I will probably make a couple of quiches to freeze, also.

peacock2121 wrote:If you do not already have one, a stand alone freezer could be your best friend.

Ugh, tell me about it. I would LOVE to have one, but I think that will have to wait until the next move.

I would not have thougth about freezing quiche. Does it still have the same texture?

I like to do something called 'investment cooking'. Here is a sample list I came across.

http://investmentcooking.com/ic-101/ic1 ... g-day.html

I wish I could find one set of recipes I did from Family Circle or whichever one it was.

It was meatloaf, meatballs stroganoff, salisbury steak and something else. Cooked it all in one day and had a ton of meals for the freezer.

Good thinking on your part.

Here's another one with a recipe to start with....


http://www.studentmom.com/investmentcook.html

christie1111 wrote:I would not have thougth about freezing quiche. Does it still have the same texture?

I like to do something called 'investment cooking'. Here is a sample list I came across.

http://investmentcooking.com/ic-101/ic1 ... g-day.html

I wish I could find one set of recipes I did from Family Circle or whichever one it was.

It was meatloaf, meatballs stroganoff, salisbury steak and something else. Cooked it all in one day and had a ton of meals for the freezer.

Good thinking on your part.

Funny, I was just talking at lunch with some of my coworkers about the very same thing.

christie1111 wrote:I would not have thougth about freezing quiche. Does it still have the same texture?

Yeah, the quiches come out great. I make them often, and usually serve one fresh and freeze one since the pie crusts usually come in two-packs. The only thing I do differently with the frozen one is leave the shrooms out, since they tend to be a bit rubbery after freezing and thawing.

I should do the meatloaf/stroganoff/yadda yadda thing you mentioned since I have about 2000 pounds of frozen ground beef. I need the room in the freezer now anyway.

Veggie soup freezes well.
I think most soups do.

How about a beef or chicken stew?
Pot pies?
You can also prep things that go together, freeze them separately and put together when they get cooked.

When babies were new I ate a bunch of omelets. Fast to make and good for you. Freeze some diced ham, diced onion, diced green/red pepper in separate bags, throw together in the skillet to saute add eggs and you're done.

I also did a bunch of crock pot meals. Try about 6 or 8 chicken breasts in the crock pot, I whole container of barbeque sauce and cook for about 5 hours. Stir until the chicken falls apart and you've got yummy pulled chicken bbq sandwiches. The chicken can come straight out of the freezer so it's super quick and no mess.

I don't freeze anything....I just grab a toothpick, go out into the garden and stab something fresh.

ulysses5019 wrote:I don't freeze anything....I just grab a toothpick, go out into the garden and stab something fresh.

Not in our garden you wouldn't. Unless you like fresh and "steamy".

ulysses5019

I don't freeze anything....I just grab a toothpick, go out into the garden and stab something fresh.

I'm trying to lose a few pounds. This will probably keep my appetite suppressed for the next few hours anyway.

Freeze lasagna in Tupperware or RubberMaid containers and microwave. Sometimes it tastes better that way than the day it was originally cooked. The flavors seep in more (go easy on the salt because it will get saltier too) and the cheese takes on a sublime stringy texture when it is microwaved. Top with freshly shredded cheese to add some extra pazazz!

I make vegetarian lasagna. When Sting makes his plate, he always adds a side of sausage and more sauce to his. It works out better that way, as he likes lots of sauce and I don't.