March 05, 2013
5-DAY MENU PLAN
I like this column. nice ideas for time saving with fresh food. There are some meals that can be easily frozen for a the same meal several weeks later. I make meatloaf with vegetables ( finely chopped onions, peppers, etc., spices mixed in ) individually in a muffin pan. Have some for dinner. After the rest are cooled, remove and store on plastic bags. They freeze nicely and heat up nicely in the microwave. Mediterranean made kibbee freezes just like regular meatloaf. Stuffed grapeleaves, squash or green pepper/red peppers with meat/rice freeze nicely. Freeze them without the sauce. Vegetarian grapeleaves, etc., do not freeze well, don't do it. Freeze the sauce for grapeleaves, etc., separately in ice-cube trays, remove when frozen and put plastic bags then use 2-3 per 6-8 grapeleaves, per 2 peppers. Thaw stuffed dishes then heat in sauce either in microwave turning in dish a few times or in sauce pan on low heat/double boiler on stove. "Blended" soups like pea, squash, bean, tomato, etc., and extra pasta sauce freeze well in bags layed flat in the freezer on top of each other for space. Cool before placing in bags Or containers. Thaw on top of counter and reheat in double boiler NOT in bag. NOT in microwave. Good, sturdy breads ( not soft, white ) also freeze nicely. 2-4-6 slices per bag. Other suggested frozen second home cooked meals welcome.
@ScratchCook : Great ideas! Thank You!!