What meals freeze well? (and what ones don't?)?

Question

I don't normally freeze meals but I'm about to have a baby and I want to get some suppers made up ahead of time! What things freeze really well? All I can think of is lasagna, spaghetti sauce and soup. (I don't want any seafood suggestions please, mostly just chicken if you are about to suggest casseroles!) Thank you!

Answer 1

chicken or turkey tetrazzini

when I buy in bulk, I break the meats down into portions that would serve myself and my husband, and I go on and make patties for burgers.

same for casseroles, make, let cool and set, then cut into portioned squares so it defrosts faster and you can arrange them more easily in your freezer (you get your pans back)

broccoli and squash casseroles.

make a chili that can also be used as a pasta sauce

Answer 2

well you can make pretty much anything freeze well if you vacume seal it. get that ziplock thing that vacume packs it! then you are all set!  

Answer 3

There's no bigger disappointment than thawing something from the freezer and finding out that it's icky.

Things that don't freeze well:

Greasy foods (They just become greasier.)

Cake icings made with egg whites

Cream fillings and soft frostings

Pies made with custard or cream fillings

Fried foods (They tend to lose their crispness.)

Fruit jelly on sandwiches may soak into the bread.

Soft cheese, such as cream cheese (can become watery)

Mayonnaise (It separates; use salad dressing instead.)

Sour cream (It becomes thin and watery)

Potatoes cooked in soups and stews (They become mushy and may darken. If using potatoes, cook until barely soft and still firm; then freeze quickly.)

Things that change during freezing:

Gravies and other fat-based sauces may separate and need to be recombined by stirring or processing in the blender.

Thickened sauces may need thinning after freezing; thin with broth or milk.

Seasonings such as onions, herbs and flavorings used in recipes can change during freezing. These are best added during reheating to obtain accurate flavors.

Vegetables, pastas and grains used in cooked recipes usually are softer after freezing and reheating. (undercook before freezing, or add when dish is reheated)

Heavy cream can be frozen if used for cooking, but it will not whip after freezing.

Some yogurts may suffer texture changes.

Raw vegetables lose their crispness, but can be used for cooking, stews, etc.

Many cheeses change texture in the freezer. Most hard cheeses turn crumbly (which makes them okay for grating, but not for slicing)

Happy freezing!