What's Cooking?
JoBell123
member
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Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
another freezer meal question
H and I both work until at least 6pm and don't get home until 7ish, so after settling in and cooking we end up eating dinner around 9:30pm. We decided the other day that we want to eat at a much more reasonable hour.
I want to start making more meals on the weekends and freezing them so we can just heat it up after work, eat by 8 and still have a homecooked meal.
I know I can make most meals ahead of time, but how do you recommend packaging them to freeze? And then how do you reheat it? I guess it depends on what the meal is, but do you reheat most things in the oven?
Any favorite make-ahead recipes you want to share?
Re: another freezer meal question
I usually packaged mine in freezer bags and freeze them laying flat. Some things I make are already cooked, but most are just packaged and ready to cook when needed. If I'm freezing lasagna or a casserole I freeze them in the freezer to oven containers that have lids made by Glad I beleive. http://www.amazon.com/Glad-SimplyCooking-OvenWare-3-Count-Packages/dp/B000EG7DSM
I have a freezer tag in my blog if you want to look.
how do you recommend packaging them to freeze?
I freeze stuff in Pyrex or mason jars.
And then how do you reheat it?
For things like ziti in the oven. For sauces like alfredo, I put it on the stove and add a little nextra milk or water depending on the sauce.
I have a freezer meals tag here.
I usually line the pan with foil, then once it's out of the oven I freeze it (in the pan). When it's frozen I remove the pan, then just pop it back in the pan when it's time to reheat. This way I'm not wasting money on the disposable foil pans.