|Written by Ponder|
Those of us growing up in the 60â€™s and 70â€™s may have had a â€śstay at homeâ€ť mom. She always had time to start the dinner meal hours before dad got home. That usually isnâ€™t the case in this day and age. Time is a rare commodity these days and cooking takes time-precious time. It is true that you can find pre-made entrees in the freezer isle, but homemade meals are so much better. Besides you can pronounce all of the ingredients listed in the recipe. :o) In most case itâ€™s less expensive to by ingredients in bulk. Divide the bulk items up for cooking then freeze your entrees.
You could cook once and freeze all of the meals for the entire month. But this method is overwhelming and exhausting to perform. Try the doubling or quadrupling of a single recipe. Freeze the extra portions by following these tips.
Items needed for freezing your entrees:
Freezer storage bags
Quality plastic wrap
Press and seal wrap
Heavy duty aluminum foil
Containers meant to be used in the freezer
Freezer containers are meant to be used in the freezer and cut down on freezer burn. Another good kitchen aid is the vacuum sealer machine. It drastically reduces freezer burn. Use a label to date when the entrĂ©e was made and name of the entrĂ©e and the thawing and cooking directions too.
You may not have enough casserole/baking dishes for all of your entrees. Line the dish with heavy duty aluminum foil; make sure you leave enough hanging over the sides. Make the casserole, then freeze, once the casserole is frozen, left it out of the pan by using the over- hanging foil. Place the frozen casserole in a zip lock bag and date and label the bag with thawing and cooking directions. When you decide to use the casserole, place the frozen casserole entrĂ©e back into the casserole/baking dish and place in the refrigerator to thaw.
Leftovers can become an entrĂ©e for later in the month. Just follow the same directions for freezing entrees. Label the container/bag with date and what the leftover is and reheating directions too.