Another idea for lasagna...instead of rolls, sometimes I make mini ones in bread pans. Just big enough to fit one sheet of lasagna noodle and all the layers. Good for if you're only serving 1-2 people!!
I also make tons of mini turkey meatballs and freeze them. Then you can throw them right into sauce, or Italian wedding soup! Or make mini meatball subs by sticking them in hot dog buns with sauce and cheese, then baking for 10 minutes. :)
lasagna freezes well, though making it as rolls instead of a pan makes for easier reheating. curries do well and are a fantastic way to use up all those extra bits of vegetables sitting around in your fridge.
when my hubby was in the Navy, I used to do a 'bulk cook' with other Navy wives, and we had little freezer containers (the aluminum type with the cardboard covers that you could uncover and heat in oven).
Shepherd's Pie Chili Stews Meatballs Other noodle/pasta based casseroles
We used to "trade" with each other at monthly events, and that way we all had a variety, without having to make the individual things ourselves.
More recently, it's been usually the Shepherd's Pie (with a cauliflower/squash crust rather than potato), and we make it in one big container, and divide it and freeze in containers (not the alum. ones, because I only have a microwave at work)
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Casseroles: Some I cook up a few skinless chicken drumsticks, finely chopped carrot, celery, onion, capsicum and dried baking apricots (the strong flavoured ones) and when nearly done add dried red lentils to help thicken and add more protein and fibre. When the drums are cooked I shred the meat off. 6 average drums can be stretched to 8 meals. I do the same, leave out the apricot and add chopped mushrooms for a change.
Think of a variety of casseroles you can do with other cuts of meat and use various spices to create increased options when choosing what you feel like eating.
Soups are another - there are lots of varieties you can do. Make sure that you have pulses (lentils and/or dried split peas) added for extra protein and fibre.
Pizza - I make a couple large cookie slice trays using lots of veges and tomato paste and OAT BRAN (for thickening etc.), pureed as the thick sauce. I generally have the sauce about 3/4 inch thick, and then top with finely chopped veges MIXED with grated Tasty Cheddar.. By doing this it helps to stick the veges together but reduce the amount of cheese. I can get 16 serves per tray. Cut when cold and freeze. They are great with a mug of soup, or a salad.
I make hamburgers, extending the meat with cooked lentils and finely chopped veges.
As far as pasta is concerned, I freeze it and don't have any problem at all with it, and that is extended considerably with the addition of heaps of finely chopped and sauteed onion and CABBAGE AND sometimes mushrooms and/or bacon. I have been a successful professional cook (not fast food but rather Rest Home and Tourist Cafe) so nothing I cook is yucky/rubbish.
I've been trying to come up with ideas of things I can cook once but portion out and freeze for myself. Kinda like my own frozen dinners instead of store bought stuff. Trying to save time and money and make life a little easier when it comes to food choices.
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