Make Twice as Much
Freeze the Extra Meal to Eat Later

by Kathi MacNaughton
(Boise, ID)

One great tip I don't use often enough myself is to do what is called "freezer cooking." There are various approaches to this, but probably the easiest is to make a double batch of meals and then freeze the extra portion.

A week or two or three later, you can thaw out the meal in your fridge during the day and then just pop it in the oven or microwave in time for dinner. Nothing easier!

I also cut up vegetables like onions and green pepper and then freeze them in typical meal-size portions that I can just pull out and stick right into my pan or pot during the meal prep process (or you can do a quick zap in the microwave first... they thaw out quickly, since they're in such small pieces).

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