Most of the cooking I do, I do on the weekends. I'll make a lasagna or roast a chicken or make a pot of chili and it will last for at least a couple meals during the week. When I do cook, I always make extra and freeze it.
Last weekend I made a lasagna to eat, and one to freeze. Here's a tip to avoid freezing your entire pan and having to go without.
Line a pan (I use 9 x 9 but you can use any size) with aluminum foil. Use two pieces placed perpendicular to each other and make sure the entire pan is covered.
Fill the pan with your casserole, lasagna or whatever it is you're making that day.
Wrap it with the foil and place it in your freezer. Once it's frozen, remove it from the pan, foil and all, and wrap the foil tightly around the frozen food.
If you use a 9 x 9 pan you should be able to easily slide this into a gallon-sized freezer bag (which is why I use this size pan). Otherwise, you'll want to wrap it in another layer to prevent freezer burn. Don't forget your label, and place it back into the freezer.
Awesome idea, Tina! I never thought of that! I assume then when you take it out again, you just pop it back in the container you originally made it in so you can cook/reheat it?
ReplyDeleteI didn't realize a 9x9 pan fits into a gallon bag. Very good tip! Thanks!
Oh, yes, the label... hahaha... shall I tell you how many mystery meals we've eaten in a lifetime?
ReplyDeletePS, I made oatmeal raisin cookies today with half whole wheat flour. But I don't think they are going to make it to the freezer. They are really good. They stayed in little mounds and didn't flatten out like oatmeal cookies tend to do.