Fitness Minutes: (11,594)
8/27/13 5:45 P
It depends on what I'm making, so I do both.
Fitness Minutes: (140,654)
8/27/13 4:00 P
I personally prefer to freeze and cook
Fitness Minutes: (54,634)
8/27/13 3:54 P
Personally, I think it's better to freeze then cook, but I rarely use a microwave. It seems me that if you cook then freeze, you have to heat/cook the food again to reheat it to eat it and that could make whatever dish it is soggy and mushy, especially if there's pasta in it.
Fitness Minutes: (41,604)
27,316 8/27/13 3:02 A
I cook then freeze - today I have just made 13 servings of a "Mexican Mince" (ground beef) that is loaded with veges and pulses, then freeze in single serves. I do this with loads of different meats. I can then have it on toast if, for some reason, I am too tired to zap a few veges - and I still have all my bases covered. I also make lots of thick, pureed soups loaded with lentils, and freeze those in single serves. I make a really healthy pizza, also with lots of lentils and a variety of veges pureed into a very thick 'sauce' and make 2 great big square trays. When they are cold I cut them (32 serves) and freeze. Then I can have them either with the soup, or with a salad for a really healthy and very quick and easy meal. It saves a fair bit of money (take advantage of the specials) and also saves tons of time, too, because it is only one lot of prep and cleaning.
Fitness Minutes: (6,121)
8/26/13 8:55 P
I do both.
8/26/13 8:13 P
I like to make a batch of spaghetti sauce or tomato soup and freeze in single serve containers. Then when 'm hungry, I don't pig out on ready made stuff like Stouffers loaded with sodium.
Do a search for recipes or cookbooks using the phrase "batch cooking". Then look at the recipes created by professionals and cooking organizations. Use these recipes or adapt yours slightly to use similar techniques to get the best results.
Becky Your SP Registered Dietitian Nutritionist
8/26/13 4:57 P
Probably will be easiest if you bake them completely, then portion them out and freeze. These will be very simple to quickly reheat-and-eat in the microwave.
Tip from the trenches of frozen cassroles - DO NOT USE POTATOES. Potatoes (cooked OR raw) do not freeze well. Their texture changes dramatically, into something rather unpleasant. So if you are planning to pre-make something that includes potatoes (i.e. a stew or soup)... leave the potatoes out, and cook/add them fresh at the time of reheating.
8/26/13 4:43 P
I am planning some foods to have ready for my husband to fix while I recuperate from bilateral knee replacement surgery, and wonder if I make the foods (casseroles, etc.) and freeze, OR do I completely cook or bake the foods and then freeze them?