make ahead meals?

**perSue** · 03-04-2008, 06:47 PM

i know many of you have touted of the obvious frugality and time savings of make ahead meals.

however, we dont own, can't afford, nor have space for a seperate freezer.

so making meals ahead isnt exactly a practical idea with limited storage space.

so i'm thinking i could cook a few times a week and store a few things in the freezer and most things in the fridge.

what ideas do you have for keeping a few make aheads in the fridge?

note: i have a lot of frozen veggies, quick to prepare.
i'm looking for casseroles, soups, whatever you got!

TIA

**StaceyS** · 03-05-2008, 11:03 AM

When I was doing OAMC, I would put casserole type dishes in large freezer bags. Lay them flat to freeze and then you can store them on their side (like a book). It saves a ton of space. Then when you thaw, just "squeeze" into the baking dish.
Anything not too juicy is good. I also marinated meat in the bags and then when they thawed, just put on the grill.

**suki** · 03-05-2008, 11:35 AM

I use my vacuum sealer to bag and save freezer space.

One thing that is really helpful and versatile is pre-cooking chicken and ground beef as a base for many menus.

As for making and keeping in the fridge. I'd suggest the multi-meal approach. Or Two-for-One meals as they call them in my electric coop monthly magazine. Here's four titles of recipes (I don't really want to retype the entire page of recipes) to give you an idea... and I'm sure you can find more:

Monday - Ginger Beef Stir Fry with Rice
Tuesday - Southwest Steak, black beans & rice
Wednesday - Spicy Ginger Beef & Rice Soup with lime
Thursday - Southwest steak and black bean wraps

These particular recipes could be done more frugally and spaced apart it bit more. But, I like the concept very much and will try to incorporate it into my cooking.

**prairiewife** · 03-05-2008, 12:04 PM

Robin Miller has a book I checked out from our library called Quick Fix Meals. Lots of good tips on chopping extra veggies for the week and cooking extras one night a week to create two or three other meals for the week.

I don't have a lot of space either to freeze meals so I just try to do things that will speed up meal prep during the week. Put a couple of heads of garlic in the food processor mince and store in a glass jar in the frig. While the processor is out shred cheese for the week, chop onions, etc...

I cook chicken breasts in batches then slice or shred and save for a quick stir fry or soft tacos.

We have a new favorite meal using leftover pot roast. Cook some diced onions and diced bell peppers in a little oil add your shredded leftover meat and a large can of tomato sauce, simmer for about 15 minutes. Serve over leftover noodles or rice. Cheap and very good.

Hope some of these ideas will help.

**suki** · 03-05-2008, 12:08 PM

Was googling around and found this... must've been the source for info in the article I mentioned:
http://www.americanlife-traditions.c...-for-one-meals

**perSue** · 03-05-2008, 12:34 PM

wow! great ideas!
thanks everyone... i think i'm going to write out some ideas i've gotten here and do a "write a meal" plan first to get an idea of what i can make a couple days in advance.

i dont mind cooking... actually i really enjoy it.
but some days i'm so tired, and ppl here can be so picky ("it doesnt taste like " -input restaurant name here-)... i just get fatigued.

and with all the crafts i'm working on... sometimes i just plain forget and have next to no time to make a healthy meal.

thanks!

**suki** · 03-05-2008, 12:44 PM

If they like certain restaurant stuff, you can try going to some of the top secret recipe type sites and using recipes to create restaurant menu items at home. I've never eaten at the Soup Nazi's restaurant, but I've made several top secret recipes from there and my family loves them. I've recreated several dishes we love to eat out, like TGI Friday's appetizers... for far less expense, using these recipes.

**pkellyc** · 03-05-2008, 03:20 PM

For make ahead meals I use planned leftovers. Everything is cooked so you can just throw it all together.

Pot pie, I make pie crust in my food processor and refrigerate it. Leftover meat, gravy, potatoes, always an onion, garlic, celery if I have it, and vegetables get thrown in. If I don't have leftovers I use what I do have, sometimes frozen and sometimes out of a can. If I am lazy I just stuff it all in a casserole and make drop biscuits or use refrigerator biscuits. If you use stock for the gravy you need to warm it on top of the stove and add some corn starch to thicken it. As for spices use what your family likes. We like garlic and italian spices for beef or if it's mostly chicken I use poultry seasoning, bells, or a small amount of sage with salt and pepper. I just add a little at a time and taste it as I go.

Soup- I sauté a little onion, celery, garlic. Add stock, broth or leftover gravy or what ever I have. I throw in my leftovers or the same as above for the pot pie, a can of chopped tomatoes, 1 tsp. dried oregano, 1/2 tsp. basil, salt and pepper. This works beautifully thrown into the crock pot.

I mix my meat by the way. Chicken, pork, beef what ever it is that I do have.

This also works well for BBQ sandwiches. I just chop it and mix it all together with our favorite sauce and serve it on buns with coleslaw.

**M55FF** · 03-05-2008, 04:18 PM

casseroles are great to make ahead and freeze.... I've done it many, many times and they always come out great.
I especciallly like italian type casseroles, made with hamb meat, veggies and ziti pasta.

also bread freezes great... I've made pizzas and calzones from scratch and frozen them for my husband to take to work for lunch

he's never complained or had food poisioning since we've been married.