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Would a "feed the freezer allergen free items" thread fly here? - Page 3

post #41 of 55
Quote:
Originally Posted by Alyantavid View Post
I rarely do whole meals frozen, because I'm kinda lazy and my freezers are so full already. I did some experimenting and got a freezer bag full of hot pockets for my boys. They're only dairy-free so I'm not sure how helpful they'd be, but I'll post the recipe if anyone wants it.
I'd like the recipe for my kiddos please! :
post #42 of 55
The crust recipe is:

1 1/4 cups flour
1/2 cup lukewarm water
1 tbsp olive oil
1 tbsp yeast
salt

Mix yeast and water until dissolved and let sit a few minutes. Add other ingredients and mix well. Roll out like you would pizza dough and then cut into pieces. I did triangles, but you can try different shapes and see what works.

Inside the pieces, add pizza sauce and whatever toppings you like to half. I used pepperoni, but you have to watch those, some brands do have casein. Fold over and pinch down edges. Bake at 425 until golden brown.

Then you can flash freeze and store in the freezer. Dh found microwaving works really well to reheat.

My pizza sauce is just tomato sauce, lots of garlic, salt, pepper and italian seasoning.
post #43 of 55
I just tried freezing hummus recently, and it worked GREAT! I put it in muffin tins, froze, then popped them out into a bag. When you're ready to thaw, just take out the portion you want.
post #44 of 55
pancakes
chocolate pancakes, apple pancakes, bananna pancakes, blueberry pancakes, corn pancakes:
post #45 of 55
Quote:
Originally Posted by Alyantavid View Post
The crust recipe is:

1 1/4 cups flour
1/2 cup lukewarm water
1 tbsp olive oil
1 tbsp yeast
salt

Mix yeast and water until dissolved and let sit a few minutes. Add other ingredients and mix well. Roll out like you would pizza dough and then cut into pieces. I did triangles, but you can try different shapes and see what works.

Inside the pieces, add pizza sauce and whatever toppings you like to half. I used pepperoni, but you have to watch those, some brands do have casein. Fold over and pinch down edges. Bake at 425 until golden brown.

Then you can flash freeze and store in the freezer. Dh found microwaving works really well to reheat.

My pizza sauce is just tomato sauce, lots of garlic, salt, pepper and italian seasoning.
Thanks, sounds easy enough! Now to find the time do it.
post #46 of 55
Thread Starter 
Do GF muffins really freeze worse than any other kind of muffins? I read somewhere (maybe this thread?) someone didn't like to freeze the individual cupcakes. I haven't tried yet but want to make up a bunch of muffins to freeze, including Kathy's millet muffins. I've always thought bread products did fairly well frozen then thawed. I hope these would be fine as well...

Any thoughts, experiences?

I'm pretty sure cookies would do fine, I think I'll try some of those.

My dh is going to be gone for a week, then home for the weekend then gone for another 4 days soon and I'd really like to set us up well for meals and snacks while he is gone - hard to cook/bake w/three littles at home and no help!

~Tracy
post #47 of 55
Quote:
Originally Posted by Fairy4tmama View Post
pancakes
chocolate pancakes, apple pancakes, bananna pancakes, blueberry pancakes, corn pancakes:
I've tried freezing pancakes with no luck--could you tell me steps? thanks!

I've been freezing soups lately--

I want to make a big batch of vegetarian chili and freeze it in mason jars--is this okay? I' had been using ziploc tupperware containers--does glass do okay? any better ideas? I 've heard of people using gallon ziploc bags too.
post #48 of 55
I froze pancakes for years. I just stacked them in quantities that would make one person's meal and put that stack in a ziploc. When we wanted to eat them, we would put the stack on a plate, microwave them one minute, then separate them and microwave them another 2 minutes.
post #49 of 55
Dirty rice from recipe sticky: I've been making in large batches up to the point where you're supposed to add the spices and rice then dividing and freezing the meat/veggies. Then I make baggies with the spices and rice in it so all I have to do is heat the meat/veggie from the freezer, add water or broth and soy sauce and the rice/spice mix. Reuse baggies for the spice/rice mix.
I use pork and beef for my spaghetti meat sauce, so I brown all of it, add the veggies and then freeze in batches. All I have to do is add canned sauce and warm.

I've been freezing bone broth in ice cube trays then storing them in baggies in the freezer.
Flash freezing (put on a pan and freeze that way so they don't stick together): meatballs, hamburgers, chicken fingers made in large batches, muffins, pre-cooked bacon.
I'm going to try flash freezing salmon cakes and fish sticks.
I make 2 meatloaves and freeze one, uncooked, then remove it from it's pan and wrap for longer storage.
Plans for: sloppy joes, chicken cacciatore, pulled pork, ginger-pineapple pork balls, chili verde, chili (of course, the classic never fails).
I also want to try to freeze my chicken pot pie, though of that fails, I can just freeze my chicken soup which is the base for the pot pie anyway.

I want to get bagels in the freezer as well as some brown rice tortillas.
I'm also going to freeze safe bologna in 2 slice packages and store bought gf bread in 2 slice packages for "emergency" days for DS1's school lunches.

Also, before I found out that Johnsonville sausages were safe, I was making italian sausage and bratwurst meatloaves and freezing them. If i'd had casings and a sausage stuffer, I'd have just made the sausages.
post #50 of 55
We commonly:

1) Bake chicken, shred and freeze it for quick use in a zillion different dinners/soups. We do the same with ground turkey (so much easier than frying/browning) and leftover roasted turkey (diced for use in a pot-pie, etc.)
2) Freeze homemade turkey sausage (just turkey in patties seasoned with a few seasonings and fried.)
3) Freeze pre-made turkey burgers and turkey meatloaf raw.
4) Bake diced sweet potatos, butternut squash and pears then freeze in small 1 cup containers for quick lunches.
5) Homemade muffins and breads freeze wonderfully for us (no texture issues.)
6) Bake and freeze apple turkey fingers and breaded chicken nuggets.
7) Chop bell peppers and freeze for quick use in recipes.
8) Slice carrots and celery then steam or water blanch and freeze for quick use later.
9) I have a good allergen free white sauce that I improvised for a 'cream of something soup' replacement. It uses onion, garlic, chicken broth, rice milk and flour. I've frozen it in casseroles and by itself for use in recipes.
10) Bake meatballs and freeze.
11) Chicken enchiladas w/rice freeze well.
12) I generally don't like soup frozen but I have a yummy and simple veggie soup that does. It is basically chicken broth, diced tomatoes, alphabet pasta (no texture issues), carrots, onion and celery. I love this stuff and could eat it every day.

Prior to cutting out tomatoes, we often froze sloppy joes, chili and numerous tomato casserole dishes. Oh how I long for the day we can hopefully eat tomatoes often again.
post #51 of 55
Anyone else have recipes? I'm pregnant and preparing for postpartem times.
post #52 of 55
subbing
post #53 of 55
post #54 of 55
Quote:
Originally Posted by Lady Lilya View Post
I froze pancakes for years. I just stacked them in quantities that would make one person's meal and put that stack in a ziploc. When we wanted to eat them, we would put the stack on a plate, microwave them one minute, then separate them and microwave them another 2 minutes.
We just stick them in the toaster.
post #55 of 55
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