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Discussion Starter #1 (Edited)
I used to be so good at this years ago and plan to get back into more freezer cooking. I was looking at some OAMC sites last night, specific vegetarian, but had a few questions that I really did forget.

Is it fats, like sour cream, cream of something, or even mayo that don't freeze well?

I made killer twice baked (low fat) potatoes years ago and as long as I 'flash freezed' them, they were great!

My ideas are in split like tupewear. (this is what I did in the past)

Some type of soup along with pasta.

Burritos of all kinds.

Any type of rice/bean dish

Several just pasta with tons of veggies. Whole wheat pasta. Stir fry.

Many ways for potatoes. I think mashed isn't good frozen?

Muffins, muffins, muffins! Any type of bread. I know these freeze well though.

I am going for low-cal as much as possible and because of my lifestyle now, I don't have much time for myself to eat healthy. I want to 'eat healthy on the run'.:p

I have an empty extra freezer calling my name. :smball:

Any advice I would love!

TIA
 

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Yes, it is fatty things that sometimes won't freeze well, as well as some fresh fruits. For instance, sour cream would separate. Cheddar cheese, on the other hand, will be crumbly after freezing, but would be okay for using in a casserole or something.

I've had good experience with freezing twice-baked potatoes. I often freeze leftovers of things like chili, meatloaf, spaghetti with pasta, etc. Your post reminded me that I need to freeze some meals for DH to eat while I am gone on a short trip.

Here's a few links for your info:

http://www.recipezaar.com/cookbook.php?bookid=29659

http://www.fabulousfoods.com/index....troller=article&category_id=564&article=19983

http://www.recipelink.com/rcpmenus.html


Happy freezing!
 

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I freeze mashed potatoes from a recipe out of a oamc cookbook. I freeze them in a container that can go from freezer to oven.

I peel, cook and mash 10 pounds of potatoes.
Stir in 8oz block of cream cheese
add a little bit of garlic powder, I don't measure that sorry
stir in one egg

to serve I take the container from the freezer
drizzle on some melted butter and some crumbled bacon, sometimes some shredded cheese
then put in oven at 350 for approx. 45 minutes.
 

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I made a big pot of beef stew, is that ok to freeze? I haven't had much luck freezing potatoes in soups, would it be different in a stew? They have a strange texture when they thaw.

Thanks!
 
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