Freezing Meals?

[Guest guest]

At 02:41 PM 8/15/2006, Valerie Cropsey wrote:

 

> OK everyone, I need to learn how to freeze individual meals. Can

> anyone give me some advice on this?

 

For individual items (like frijoles, rice, etc.), I chill the food and then use

an ice cream scoop to portion it in individual servings onto a baking tray or

pizza pan, lightly-oiled to facilitate removal (for things like lasagna, I slice

them into the desired sizes). Place the tray in the freezer for a few hours

until the food is frozen solid. Then take the frozen blobs, put them in a large

Ziploc-type bag, label it with the date, and put back in the freezer. You could

do this with cooked vegetables too.

 

You can also replace the scoop with dry measuring cups (the ones in graduated

sizes) This works well for portion control. I like the scoop for frijoles

though, because they're mushy and hard to get out of a regular spoon.

 

I use a Foodsaver http://foodsaver.jardendirect.com/default.ad2

(not affiliated, just a customer) It vacuum-packages and seals the food so that

it keeps much longer.

For full course meals, you can put your veggies, rice, etc. into divided plates

and seal them, or for that matter, you can use undivided ones.

 

I just found these divided plates online; they look pretty cool and don't

require a sealing machine.

http://www.thehomemarketplace.com/product_detail.aspx?affid=3 & item_no=1015637 & af\

src=1

[Guest guest]

That is a great way to freeze things. I did that with my rats food I never

thought about it for my food?! Thanks for the help!

 

Val

 

Nancy <meritra wrote:

At 02:41 PM 8/15/2006, Valerie Cropsey wrote:

 

> OK everyone, I need to learn how to freeze individual meals. Can

> anyone give me some advice on this?

 

For individual items (like frijoles, rice, etc.), I chill the food and then use

an ice cream scoop to portion it in individual servings onto a baking tray or

pizza pan, lightly-oiled to facilitate removal (for things like lasagna, I slice

them into the desired sizes). Place the tray in the freezer for a few hours

until the food is frozen solid. Then take the frozen blobs, put them in a large

Ziploc-type bag, label it with the date, and put back in the freezer. You could

do this with cooked vegetables too.

 

You can also replace the scoop with dry measuring cups (the ones in graduated

sizes) This works well for portion control. I like the scoop for frijoles

though, because they're mushy and hard to get out of a regular spoon.

 

I use a Foodsaver http://foodsaver.jardendirect.com/default.ad2

(not affiliated, just a customer) It vacuum-packages and seals the food so that

it keeps much longer.

For full course meals, you can put your veggies, rice, etc. into divided plates

and seal them, or for that matter, you can use undivided ones.

 

I just found these divided plates online; they look pretty cool and don't

require a sealing machine.

http://www.thehomemarketplace.com/product_detail.aspx?affid=3 & item_no=1015637 & af\

src=1

 

 

 

 

 

 

 

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