Best Foods to Freeze & Reheat

topic posted Wed, September 20, 2006 - 7:41 PM by  Melodious
I'm looking for suggestions on cooked entrees that will survive freezing and reheating. Most of the time I'm cooking just for one, and many recipes don't work when cut to that level. I don't like eating the same thing for days in a row, so freezing seems to be the way to go, but I've found a lot of foods not so good when reheated in the microwave, oven, or stovetop.
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  • Chicken Cordon Bleu. I always make up about 10 meals of 2 servings all at once. One mess, one cleanup. Vacuum seal and freeze.
    • Unsu...
      This is helpful because I am pregnant wanting to go ahead and cook/freeze a bunch of food for after the baby is born so I don't have to worry about it.
      Any more suggestion? Recipes?
      • I think we had a thread on this once before.

        Casseroles with noodles or rice work well for freezing, as do soups (particularly if you don't care about things getting mushy). Meat dishes also work well. In fact, I think I read somewhere a works well/ doesn't work well list someplace online, maybe in this tribe.

        Also, you can try reheating on the stove top or oven instead of the microwave; I'm not opposed to microwaves but they don't reheat so evenly.
  • I have a hard time eating leftovers.....I dont know why, but I remember growing up we never had left overs because anything that was left over went in my fathers lunch box the next day.

    and while i was living with the SO he ate up all the left overs.... I just had to toss some left overs yesterday.... No one here to eat them up... ..I need to remember to freeze stuff now. Or make less...

    • Thanks for all the suggestions. I'll see if I can find any older threads on this as well.

      Any tips on reheating bigger pieces of meat like chicken breasts/thighs, pork chops, steaks, etc. (like the chicken cordon bleu Judy suggested)? I agree microwaving is not great, especially for meat as it can make it tough, so I'm assuming stovetop or oven is the way to go, but overcooking is always a threat.

      So far I've stuck with the old standbys that others have mentioned like soups, stews, pasta, rice, etc., but I'm getting bored with that and would like to expand my freezer repertoire.
      • I found this thread--there are some good ideas there:

        Still not much about freezing/reheating bigger chunks of meat, though. Maybe that's not such a good idea?
        • I think the freezing/reheating of big chunks of meat is problematic for the usual reason that the heat overheats the edges before it gets to the center of the piece. I made a big pot of crockpot curry earlier this week with chicken thighs and for reheating I took the meat off the bones. The small pieces heated faster and didn't result in hot edges and cold insides.

          If you want to cook a large roast or tenderloin and have it for leftovers, my suggestion would be to slice it after cooking and freeze it in portions.

          I've been reading Alton Brown and his explanation of heat-into-meat is playing into my suggestion. Whaddaya know, I'm actually demonstrating I learned something from a book! (-:

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