Comments on: Freezer Cooking February: My Latest Freezer Cooking Session

By: mary

mary — Tue, 15 Mar 2011 10:37:56 +0000

Don’t forget about CHEESE! When Cheese is on sale like Sargentos (this week for me) I buy several bags and freeze them. When ready to use it let it thaw between 30 min/1hour and it’s ready to go just like you put it in the fridge. Saves sooo much money. I mostly do the bagged cheese because it has a light dusting on it, that works well with the freezing. Fresh grated cheese might freeze and thaw alittle soggier. But if you are baking with it, I don’t see how there is much of a problem.

Great series!
Mary

By: coupongeek

coupongeek — Mon, 07 Jun 2010 21:22:19 +0000

Yes, I do freeze cooked seasoned hamburger. I am going to be putting a posting up on it soon. So many people are amazed that you can freeze it and that it keeps well. It’s sooo convenient for quick tacos or nachos, etc.

Freezer cooking is such a time-saver after that first initial long cooking session.

Jaycie

By: Tammy Hall

Tammy Hall — Mon, 07 Jun 2010 20:25:43 +0000

Do you freeze already cooked hamburger? You say seasoned hamburger for tacos and such? I am a freeze happy cook. I spend weekends cooking and making things just to freeze. As a matter of fact, we have a full size upright freezer, and were just talking about getting another one.
Not only does freezing save time later in the kitchen, but cooking in bulk usually saves you money also. Especially if you find ingredients on sale.
I just just noticed your freezer area, and defiantley have to check into it more, especially the recipes. Thanks alot!

By: Amanda Monroe

Amanda Monroe — Wed, 03 Mar 2010 07:02:05 +0000

Its good to know I’m not the only one out there doing this…lol. I did some chicken on sunday ( I precooked it saturday night and assembled sunday afternoon). I cooked 2 whole chickens and about 6-8 lbs of chicken breasts and was able to strech that out into 28 meals. 9 chicken pot pie, 7 bags of chicken soup with the leftover broth from boiling the whole chickens, 2 chicken enchiladas, 4 south of the border chicken bakes (thats a new recipe..hope its good) 3 chicken brocolli and 3 cheddar chicken. and today I did beef stew meat…soup in the crock pot, stew on the stove. One thing I like to do with ground meat is to mix up the seasoning in a big batch and then shape and freeze raw hamburgers, meat balls, and meat loaves.

By: Michelle Harris

Michelle Harris — Mon, 01 Mar 2010 14:32:51 +0000

Ok, I am convinced, I bought the book. I appreciate SO much that you do all this work and share it because it makes my life SO much easier. I put a link back to you in one of my blogs because I think you have really found a way to consolidate stuff here so well for newbies to this.

Also, if you haven’t discovered it and have room in your fridge, I highly recommend “Artisan Bread in 5 Minutes A Day”. I can now mix it, let it rise 2 hours and put it in the fridge and its enough for 4 loaves. When you are ready to cook, you take it out, let it rest the amount of time on the receipe (from 20 min to 1 hour) and then cook roughly 30 min. Its great breads and you can easily do this while doing the on the top of the stove cooking.

THANKS again!

By: Amy Chaffin

Amy Chaffin — Sun, 28 Feb 2010 03:41:57 +0000

I just want to let you know that your series has led me to take the plunge and try this feezer cooking. I especially would like to make enough meals for atleast a month of Sundays, maybe more. I go to church, and usually come home to cook a big Sunday supper. My kids, come over, and it is a time for family, just like when they were still at home. The only trouble is, it is hard to visit with them when I am in the kitchen. My husband is a big help, and so his my bestie (who dines with us also), but I really like doing the cooking. It’s mom thing. (LOL) Hopefully, this will save me a a lot of TIME so that I can spend my TIME doing the things that should matter to us all….spending it with those we love!! Thanks so much(:

By: Sue

Sue — Sun, 28 Feb 2010 02:45:52 +0000

I also cook once a month. I only have the freezer above the fridge too. My strategy is that I have 1/4 of the freezer devoted to my cooking sessions. When it gets low, I cook more.

By: coupongeek

coupongeek — Sat, 27 Feb 2010 23:33:17 +0000

That’s exactly it, Elizabeth! When you lay them flat and freeze them that way, they stack so nice. I never would have thought of that myself until I read about it in one of the freezer books. I couldn’t believe how much they had in their freezer stacked like that. I was so impressed. It sounds like that’s what your freezer looks like. Isn’t it fun just to grab a meal, thaw it and practically be done with cooking after you heat it up?

Jaycie

By: elizabeth reisner

elizabeth reisner — Sat, 27 Feb 2010 23:29:56 +0000

you know, I went to a freezer meal party were we made up 3 dinners for the freezer. It was such a time saver on those days that I didn’t have the time or energy that I made 14 freezer meals on my own! Chicken just so happened to be on sale so I grabbed, lol. Now, I only have my top freezer to store things and I already had a 16 lbs frozen turkey, and a whole chicken in there along with chocolate chips, frozen fruits, ice cream, ect. I managed to fit those meals in there without a problem. In fact I probably could’ve made 30 meals and been just fine with space. My point is that when you store your meals in freezer bags frozen flat you can certainly make and store freezer meals without an issue. Just imagine when I cook that turkey in a couple weeks how much room i’ll have

By: coupongeek

coupongeek — Sat, 27 Feb 2010 23:29:17 +0000

Hi Mary,

Thank you for the kudos! I usually do the doubling recipes but I really wanted to get a session up to show everyone how much you can get accomplished in one day.

I actually haven’t try to freeze chicken from the grill. I will ask around for tips on keeping it tasting yummy! Maybe one of my other reader friends will know…..?

Jaycie

By: Mary

Mary — Sat, 27 Feb 2010 23:18:11 +0000

You are my hero!!! I’m still on the ‘doubling recipe’ stage and seeing how that goes and what freezes well.
I do have a question. I love fresh off the grill chicken for recipes but have trouble keeping that ‘fresh’ taste when freezing the chicken for later. It always gets watery/rubbery when thawed. Any suggestions?