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My freezer stash expandeth... - Page 2

post #21 of 33
I'm excited that Thanksgiving seriously padded my freezer stash. I put away 12 2 serving packets of turkey and gravy and 5 meals of tofu cutlets for hubby, he is a vegetarian. I also stocked quorn cutlets so he has another 8 mains to go with the sides I froze. I did muffin tins with mashed potatoes, green bean casserole, stuffing, yams, cranberry sauce, gravy and macaroni and cheese. I have about 20 servings of each, except for the vegetarian gravy. I still have to make some more of that and rolls. I have two bags of dark meat in the freezer that will make two 8 portion pots of turkey soup that I have to make this weekend.

Besides the rolls and gravy, I still need to make more apple walnut bread, cookies, stuffed peppers and 3 vegetarian soups. I also want to make eggplant parm at 38 weeks. I'll make some to eat and some to freeze

I've already made:
12 servings of cheese and roasted vegetable enchiladas
12 servings of chicken enchiladas
12 servings of baked ziti with veggie meatballs
6 servings of baked ziti with ricotta and cheese only
8 servings of Curried lentil stew
8 servings of chicken chili
16 servings of Roasted Asparagus and Red pepper lasagna
3 cheese pizzas
10 artichoke, roasted garlic and spinach calzones
4 apple breads, 2 banana nut and 2 pumpkin breads
15 individual apple pies
12 individual vegetable pot pies
post #22 of 33
Quote:
Originally Posted by HypnoMama View Post
I'm excited that Thanksgiving seriously padded my freezer stash. I put away 12 2 serving packets of turkey and gravy and 5 meals of tofu cutlets for hubby, he is a vegetarian. I also stocked quorn cutlets so he has another 8 mains to go with the sides I froze. I did muffin tins with mashed potatoes, green bean casserole, stuffing, yams, cranberry sauce, gravy and macaroni and cheese. I have about 20 servings of each, except for the vegetarian gravy. I still have to make some more of that and rolls. I have two bags of dark meat in the freezer that will make two 8 portion pots of turkey soup that I have to make this weekend.

Besides the rolls and gravy, I still need to make more apple walnut bread, cookies, stuffed peppers and 3 vegetarian soups. I also want to make eggplant parm at 38 weeks. I'll make some to eat and some to freeze

I've already made:
12 servings of cheese and roasted vegetable enchiladas
12 servings of chicken enchiladas
12 servings of baked ziti with veggie meatballs
6 servings of baked ziti with ricotta and cheese only
8 servings of Curried lentil stew
8 servings of chicken chili
16 servings of Roasted Asparagus and Red pepper lasagna
3 cheese pizzas
10 artichoke, roasted garlic and spinach calzones
4 apple breads, 2 banana nut and 2 pumpkin breads
15 individual apple pies
12 individual vegetable pot pies


Wow, I think I'll just move in with you!
post #23 of 33
So, I dont have a food saver...I dont really know what to do about that. Should I just use a freezer bag?? But what about casseroles??? buy some of those foil containers or what? I feel so lost. I have a beautiful deep freeze. DH just put a bunch of deer meat in it and there is still so much room.
post #24 of 33
Quote:
Originally Posted by matey View Post
So, I dont have a food saver...I dont really know what to do about that. Should I just use a freezer bag?? But what about casseroles??? buy some of those foil containers or what? I feel so lost. I have a beautiful deep freeze. DH just put a bunch of deer meat in it and there is still so much room.
Yep, freezer bags work just fine. For casseroles, I like to bake them, cut into individual servings, then freeze them on a cookie sheet for an hour or so, and then bag them in a gallon freezer bag. That way you have lots of individual servings and you can just pull out the number you'll need for that particular meal.
post #25 of 33
Yep, a food saver is nice, but not a necessity. Freezer bags work fine. If you can spare the container, you can also wrap the food up right in it. I have tons of 9x13s I got as wedding gifts, and so I freeze right in them. I don't like plastic or foil to touch my food, so I put a layer of wax/parchment paper over it, then wrap it quite a few times with foil and/or plastic. I've been freezing food for years, and have never had an issue with freezer burn.
post #26 of 33
Chaveleh,
Come on over.. the more mommas the merrier I'm pretty sure Ill have completely too much food when all is said and done. But Im pretty obsessive about not eating frozen/ fast crap food in post partum.
post #27 of 33
Quote:
Originally Posted by HypnoMama View Post
I've already made:
12 servings of cheese and roasted vegetable enchiladas
12 servings of chicken enchiladas
12 servings of baked ziti with veggie meatballs
6 servings of baked ziti with ricotta and cheese only
8 servings of Curried lentil stew
8 servings of chicken chili
16 servings of Roasted Asparagus and Red pepper lasagna
3 cheese pizzas
10 artichoke, roasted garlic and spinach calzones
4 apple breads, 2 banana nut and 2 pumpkin breads
15 individual apple pies
12 individual vegetable pot pies
Show off!
(Totally joking here!!!! )
Wow I really admire you. WHEN DID YOU HAVE ALL THE TIME????? Teach me, oh mistress!
post #28 of 33
Quote:
Originally Posted by Emese'sMom View Post
Show off!
(Totally joking here!!!! )
Wow I really admire you. WHEN DID YOU HAVE ALL THE TIME????? Teach me, oh mistress!
Emese'sMom,
It took me (3) 6 hour cooking sessions. I group things for ease of preparation. For instance, most quick breads have basically the same ingredients, or italian casseroles, etc..:

The night before I soaked my beans...The next morning, I made all my bread batters and stuck them in the fridge... then I prepped all the veggies I'd need... cut the onions, peppers, sweet potatoes, cilantro parsely and garlic... then I made the enchilada sauce and tomato sauce while I boiled 2 cut up chickens with onions and mexican seasonings (for the chicken chili and the enchiladas). I also mixed the lasagna filling and the ziti cheese mixture side by side since they have alot of the same ingredients and stuck them in the fridge. After the chickens were done boiling, I put the stock in a bowl to use with the chicken chili and let the chickens cool. I buy the cheese in bulk from Costco, so I dont have to shred anything. I roasted the veggies for the enchiladas (onions, bell peppers, sweet potatoes) in the oven while the stuff on the stove top was going. Then I boiled the lasagna noodles until the were just a few minutes undercooked and stuck my asparagus and red peppers out on the grill till nice and carmelized and stuck them in a covered container to steam. When the veggies in the oven were done I started with the breads.

I shredded my chicken and then made my enchiladas. I line the pans with foil and pop them in the freezer then I can take the dish out and put it in a freezer bag later.

Because I used all my casserole pans for the enchiladas I just stored the lasagna ingredients till the next day when I could pop out the enchiladas and reuse the containers. I also make an baggie of enchilada sauce that I freeze with each dish because it absorbs so much of the liquid.

I sauteed more onions and made the chicken chili, which was easy, just combining the cut up chicken, left over enchilada sauce, beans, cilantro, diced tomatoes (I get the huge costco cans.. most of them went into the spagetti sauce, but I saved some out for the lentil step and the chili), stock and extra spices. That got cooled and portioned into gallon ziplocks. The bread got cooled and wrapped up then put in gallon ziplocks.

So, that was day 1.

Day two I started the calzone/ pizza dough first then popped the enchiladas out and packaged them.. I made some veggie meat balls and popped them in the oven then started the penne noodles for the ziti (undercooked by 1/3) then I assembled the lasagnas, which was a cinch because everything was ready. I use any pan available to freeze the ziti, so that was also easy to throw together and stick in the freezer too. The ziti and lasagna took about an hour and a half.

I made the crusts for the pies, one batch with some sugar, one without and stuck them in the fridge to chill.

I sauteed the spinach and artichokes and made tomato cream sauce by just adding some pureed soft tofu to the tomato sauce and parm and then I assembled the calzones with mozzerella and flash froze them. The pizzas, I baked halfway and then added sauce and cheese and froze them too.

Then I made the curried lentil soup (I cut up all the veggies the day before except for some carrots -- so I cut those up and my apples and potatoes). That cooked while I made the pot pie and the apple pie filling.

Let it all cool and then rolled out the pie crusts (I hate pie crusts, by the way- it was the most lengthy part of the process). Then I put filling in each pie and sealed them, then flash froze them on cookie sheets, took them off and stuck them in freezer bags.

Then of course, thanksgiving day, which I really didnt go crazy on. I just made mac and cheese, bread stuffing, greenbean casserole (with homeade cream of mushroom.. which is easy, because I just make a big pot of white sauce and use some for the mac and cheese and some for the mushroom soup) yams, cranberry sauce with mandarins and pecans, gravy and mashed potatoes. Simple dishes that didn't require alot of ingredients. I wish I would have made more rolls and just got that out of the way, but I didn't have enough room with the huge turkey and a single oven. I froze all the sides in muffin tins and then popped them in freezer bags.

Hopefully that gives you some insight into the methods for my madness. I also try to use my oven and stove top at the same time and keep alot of timers on hand. I put one with each recipe that is currently cooking and needs to be timed.
post #29 of 33
Well, I finally got started today!

I got out the pressure canner and canned 6 quarts of chicken stock and 6 quarts of pizza/marinara sauce. I also made a batch of slow-cooker BBQ pulled pork to freeze (haven't shredded it yet---that'll have to wait until tomorrow). While I was at it, I made a double-batch of spinach-lentil soup for dinner tonight, and froze the leftovers. That's two more nights of dinner.

On my list still is:

pressure can a big batch of split pea-ham soup
pressure can a big batch of chili
pressure can some beef stroganoff (before the sour cream is added)
freeze some lasagnas
freeze some enchiladas
freeze some meatballs
freeze some peanut butter chicken

I need to hound some more quart jars from my mother's attic when I'm visiting next week, or perhaps find some on FreeCycle. The trouble there is that people often give re-used spaghetti sauce jars, not knowing the difference, and they're really not suitable.

Does anyone know about freezing pizza dough? I mean in balls, not in rolled-out sheets. I see it in the freezer case at the NFS, but am not sure if there are any tricks to it.
post #30 of 33
hypnomama, that is awesome!!

i have a question about reheating... do most of you use the oven or the microwave?
post #31 of 33
Quote:
Originally Posted by simplehome View Post
Does anyone know about freezing pizza dough? I mean in balls, not in rolled-out sheets. I see it in the freezer case at the NFS, but am not sure if there are any tricks to it.

I dunno what your recipe calls for, but I just do the initial 10 minute resting period and then wrap in plastic wrap and put it in a ziplock for the freezer. When I want to use it I take it out and thaw over night in the fridge and then let it rise on the counter once, roll it out and let it rest for another 15 minutes or so on the baking sheet.

Hope that helps.

Zenma... we are really trying to stay away from using the microwave so typically we defrost in the fridge and then pop things in the oven or on the stove top. However, I have been known to use the microwave to defrost on occasion when I wasnt good at remembering to take something out.
post #32 of 33
Well, I THOUGHT I was doing good with 6 double meals in the freezer, but holy cow

I've got big plans to make more, as I'm off work after tomorrow. I'm searching around for good ideas and recipies. Anyone want to share their enchilada recipe??? I've never made them before.

So far I have:

2 shepherd's pie
4 chicken pot pie (no crust - mashed potatoes and yams on top)
1 Lasagna

They're in containers that will do us for 2 meals, so it's like 12 meals total.

I cheat and buy the tinfoil pans. It's just easier that way, and that's kinda the point. I do reuse the pans, if that counts for something.

I can't eat wheat so that makes it a little trickier. no pasta. I can't find a rice pasta that freezes well.

g.
post #33 of 33
Quote:
Originally Posted by simplehome View Post
On my list still is:

pressure can a big batch of split pea-ham soup
pressure can a big batch of chili
pressure can some beef stroganoff (before the sour cream is added)
freeze some lasagnas
freeze some enchiladas
freeze some meatballs
freeze some peanut butter chicken
Well, that's what was on my list a few weeks ago. Today I got 12 quarts of bean-ham soup put up in the pressure canner (instead of split pea), and tomorrow I'm tackling the chili. I might try to get the meatballs done this weekend as well. I'll be out of jars after the chili, so I'm not sure whether I'll get to the stroganoff or not. I think I'd rather put my time into lasagna, anyway, as I'm a total hound for the protein. Hopefully by the end of the weekend this list will be nearly cut in half!

I also had a silly revelation at my parents' house last week---they had a little container of cubed ham and a container of shredded cheddar in the fridge, left-over from omlettes one morning. I LOVE making omlettes, but hate chopping things. I just froze some portions of cubed ham, and will freeze some shredded cheddar tomorrow. That way I can just prepare a high-protein breakfast without worrying about getting all of the parts ready. Wa-hoo! Like I said, silly, but I think it will make me really happy.
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