Ask a Question
Notify Me On Question Update
Email this Question
Do you have information on freezer meals?
Rate This FAQ
Preparing several meals at a time and storing them in the freezer is an excellent way to save both time and money. It also provides an answer to the daily question, “What’s for dinner?”
Preparing freezer meals is a popular way to cook. There are numerous cookbooks on the topic as well as many Internet sites that list a variety of techniques and recipes. Consider these tips to prepare freezer meals.
· To begin, consider working with family members or friends when preparing the meals to move things along quickly.
· Select recipes and create a shopping list for all entrees and side dishes. Organize your list by store sections. When shopping, take advantage of store sales and coupons.
· The night before assembling the meals, stir up mixes, cook large food items such as whole chickens and organize your work space. Place recipes in sheet protectors. Create combined work areas for dishes using similar ingredients. Gather cooking dishes, storage items, marking pens and other needed items.
· When cooking, prepare ingredients that are the same for several recipes, then divide the food. For example, chop onions for all the dishes or cook all the ground beef and separate it for individual dishes. Create assembly lines. Remember to follow good food safety practices.
· Once assembled, label all food items, including name of the food, date and preparation instructions.
· Freeze food items. If making sloppy joes, tape hamburger buns to the meat mix package and freeze together.
· Take food items out of the freezer the night before you plan to eat them and thaw in the refrigerator.
· Incorporate healthy side dishes into your meals using fruits, vegetables, whole-grain breads and milk.
· Consider using “quick mix,” the equivalent to baking mixes purchased from the store. It is about half the price, is more nutritious and can be used to make such things as biscuits, pancakes and muffins. The recipe includes nine cups flour, one cup plus two tablespoons nonfat dry milk, four teaspoons salt, one and three-fourths cups shortening and one-third cup baking powder. Stir baking powder, dry milk and salt into the flour. Stir all dry ingredients together until mixed well. Cut fat into flour mixture until all particles are thoroughly coated. Store in a tightly covered container for up to six weeks at room temperature. For recipes that use quick mix, go to http://extension.usu.edu/files/fnp/easy/quickbre.pdf or stop by your local Extension office for a copy.
Submit Your Suggestion
Other Questions In This Topic
- How can I encourage nutritious eating habits in my preschooler?
- The nectarines on my tree are not round and smooth; they are lumpy. Is there something I need to do for the tree?
- Is there a way to can something that has cooked eggs in it (like lemon curd) and store it safely, unrefridgerated, like bottled jam. (Not just storing it for 2-3 weeks in the fridge.)
- I made an apple pumpkin butter and processed it as instructed for 10 minutes in a water bath. There are air bubbles that appeared after processing. The lids have sealed and there were no other problems. Should it still be safe to store and eat?
- What can you tell me about the new dietary guidelines?
- How do I keep my family from getting sick from food poisoning?
- I want to cover and leave carrots in the ground during the winter. How do I keep mice out of them?
- How do I get rid of the flour weevils that I have in my kitchen without destroying all of my boxed mixes, etc. I know I've got to spray something but is there anything that will leave the food safe for consumption?