This advice is in response to a question about the health benefits of freezing family meals. This is my advice based on my experiences. I freeze a lot of meals, and I really do look at it as a healthy, easy and cheaper option.
I like freezing
meals like Shephard's Pie, lasagne etc which take a long time to prepare. There is no way I would make a lasagne on a weeknight - I would have neither the time nor the energy. I usually make them up in a big lot on the weekend when I've got time, and it takes only a little bit more effort to make six as it does to make one. The kitchen is a mess when I'm done, but one big clean up when it's finished and that's it. When we eat the frozen meal later, all the preparation washing up has already been done - it's only the dish it was in and the plates from which we ate which need to be washed. All the pots and pans, bread boards, cheese graters, knives etc have already been washed up!
When we have frozen meals (usually every second or third day) I (actually, usually my man does it) take it out of the freezer in the morning (or the night before) and put it in the fridge. Then pop it in the oven (or microwave, depending on the meal) and that leaves me free for homework help, baths, scraped knees, crying toddlers etc - a god send. Sometimes I might do veggies or a salad (depending on the meal) and all done.
I also find frozen meals good for things like Christmas when you've got family visiting. If you're out doing things all day, you can just heat something up instead of getting takeaway.
I usually think of freezing as a healthy option, because it means I use less pre packaged foods, and get less takeaway. It's also cheaper, because I buy in bulk to get a discount. And being able to pop something in the oven and walk away is often easier than going out to pick up takeaway!
To keep things as healthy and safe as possible, I do a few things.
- only freeze meat once. That is, I buy it, cook it, then freeze it. I don't cook frozen food then freeze it again
- some people recommend writing a list of meals in the freezer, keeping the list on the freezer door and crossing them off as you go. I've never needed to do this, but I guess it would be useful if you kept forgetting what you had in the freezer. Also, use the oldest meals in the freezer so you rotate your stock.
- date label everything. Most places recommend meat etc not be frozen for more than 3 months.
- defrost in the fridge for 5 - 12 hours so you're heating up thawed food, not frozen food.
Meals which I think freeze well (and are more efficient to make up in big batches)
- Lasagne
- shepard's pie
- soups (we like pumpkin and tomato - home made soup is great)
- hamburger patties (great for BBQs in summer with a salad)
- Spag bol, or we like 'rice bol'
- chicken pasta bake
- crumbed chicken strips (cut raw chicken into strips, coat in flour, then egg, then bread crumbs. Freeze raw, thaw them cook in fry pan or grill.)
-If you're unsure if a meal will freeze or not, try freezing a small portion and see how you go. (For instance, I don't thing sausages freeze well once cooked, and some curries are a bit dodgy after being frozen. I've never had much success with freezing white sauce or creamy sauces like carbonara)
When it comes to storage, it depends on how you will be reheating. If reheating in the microwave, plastic take away containers, tupperware or other plastic containers are good. If reheating in the oven, obviously plastic is no good.
Disposable foil pie trays or BBQ trays are good and relatively cheap. Some caution about storing acidic foods (like tomato sauces) in alfoil containers (because acid reacts with metal) but I've never had any problem over a few months in the freezer - the rate of reaction is so slow it's negligable. (Disposable dishes are also good if you're making a meal to give to someone who has had a new baby/ a death in the family etc as it means they don't have to worry about returning the dish to you.)
If you have pyrex dishes, they are great as they are both freezer and oven proof. These can be expensive, so see if you can grab some at op shops, or when they're on special. Square or rectangular containers are more space efficient than round ones, and the flatter it is, the easier it will defrost and heat up (more surface area).
If you have a household where there are a different number of children/ children's friends around for every meal, freeze in smaller batches (like 2 person serves) so that food doesn't go to waste. You can just defrost the number of serves that you need for a particular meal, and the rest can stay in the freezer for another day. Those with access to microwaves for lunches will appreciate a small hot meal in winter - just grab from the freezer in the morning and go. With soups etc I freeze in big batches and small batches. It's a pain if you want to take some soup to work for lunch which is prepared and sitting there, but in a family sized block!
I started freezing meals promoted primarily by laziness and stinginess, and I really do think it's a good ideas for busy families. good luck, let me know how it goes.
(October 2007) (
