I make LOTS of meals and freeze them. Homemade "TV dinners!" If you do this, slightly undercook your veggies so they don't turn to mush when you reheat. And never undercook meats (ie, rare) and freeze. I worry about bacteria: they grow slower, but aren't necessarily killed by freezer temps.
We spent this whole last weekend in the kitchen with a big ham and corned beef...last week it was a lovely boneless leg of lamb that basted itself into nirvana in our rotisserie cooker...I like turkey, but it's waaaaay too big for just two of us. No problem! eat portions and freeze the remainder. If you don't use it up fast enough to prevent "freezer burn", make soup!
The only problem I've noted is that if you freeze something breaded (which we shouldn't be eating anyway!) you can't microwave it to rewarm. It has to be reheated gently in a toaster oven or regular oven. We even do this with bacon - cook a couple pounds of the stuff and portion it out and freeze some. Then we just reheat in the toaster oven 'til they're crispy. yum
Once you get the hang of it, it's actually a pretty pleasant pastime to spend a day in the kitchen. Especially if there's another person in the house to cook with. Then there's all those delish homemade meals to take to work or school and have people wondering what that marvelous aroma is! LOL
...the problem with people these days is
they've forgotten we're really just animals ...
We did not create the web of life; we are but a strand in it.
We don't have souls. We ARE souls. We have bodies.
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