Working on stocking up the freezer for the winter

Marie5656

Marie5656

SF VIP
Location
Batavia, NY
Last month, I made a big batch of chili in the slow cooker and froze it in small containers. One or two servings each. Today the project is chicken soup. I am estimating I can get 5 or 6 containers out of it, not counting what I plan to eat today when it is done.
I am kind of proud of my self. I am not sure what I am going to do next. Probably another batch of chili. Or sauce. I had planned to make up some roasted peppers, but have not yet. Probably still will though.
Does anyone else start the nesting process for the winter? What do you make? My niece is doing veggies from her garden. She also has maple trees, and harvests the syrup. Makes maple sugar candies from it too.
 

I do that every 3 weeks. I love trying new recipes but it's only me, so I eat one portion and freeze the other portions. I usually make 3-5 recipes in a marathon session and then don't cook for 2-3 weeks, just reheat. Saves on dish washing and electricity (I have a electric stove) and great for when I don't feel like cooking. I move the container from the freezer to the ref that morning and out on the counter one hour before heating. I freeze just about everything. Some freeze better than others, lasagna freezes well and so does chili and many others. Right now my freezer is FULL, no cooking for the next couple of weeks and I just prepare a side dish like green salad etc. and I'm all set, sometimes I just make a salad with tomato, cucumber, avocado, and chopped walnuts if I'm out of greens.
 
@PVC, that is my eventual plan. To get a lot of stuff into the freezer in single portions. Last year, we bought a 5 cu ft chest freezer. This was, of course, before Rick took ill and died. But I still plan to make good use of it. Lasagna sounds good. Maybe I will do that next. I have some meatballs I had made, cooked and froze as well. I froze them singly, then put them in a freezer bag, so I can just take out what I need.
I will also make a batch of turkey soup from my leftovers after Thanksgiving.
 

Yeah, I make vegetarian meatballs made with mushrooms, after I bake I put in a cookie sheet and freeze then put in a plastic bag. I do that with homemade apple pie and other desserts., too, like homemade biscotti and store bought Tiramisu. Rice, beans and other staples go into recycled 8oz containers so when I make a recipe and it calls for 2 cups etc I just take out that many containers. Soups go into partially filled 16oz containers, just enough for a soup bowl. Have fun!
 
I’m with you ladies. This time of year is perfect for cooking and freezing tasty dishes. All the vegetables can be used up fresh from the gardens and new recipes tried and tested.
Doing this ensures healthy eating and in the long run and saves time. Perhaps we can share recipes.
 
PVC said:
Yeah, I make vegetarian meatballs made with mushrooms, after I bake I put in a cookie sheet and freeze then put in a plastic bag. I do that with homemade apple pie and other desserts., too, like homemade biscotti and store bought Tiramisu. Rice, beans and other staples go into recycled 8oz containers so when I make a recipe and it calls for 2 cups etc I just take out that many containers. Soups go into partially filled 16oz containers, just enough for a soup bowl. Have fun!
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Vegetarian meatballs and biscotti.
Oh yummm. I love making biscotti. Do you bake yours twice? Once as loafs then as singles?
 
Marie5656 said:
How does the apple pie do? Do you have to prep it any special way?
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I just bake the pie and allow to cool a lot, then put in ref to finish cooling (on the counter it takes 3 hours!), then cut into 6 pieces, eat one and put the others into those square individual plastic containers and then freeze them. My favorite is apple and that is all I make, I'm pretty sure all other pies would do well too.

I even read that you can freeze cheese, but I've never tried it. I love cheese too much and it never lasts long in my house, especially the hard parmesan and mozzarella😋
 
@Keesha good idea. Not a recipe, but something I use when making soup, is this stuff. I still add vegies, but this seems to add some good seasoning and flavor to my soups. I am linking to it at Amazon, where I bought it. Goes a long way, as I do not use a lot in my soup. I probably still have half the container.
Soup mix
 
Thanks, PVC. I have never been happy with frozen cheese, Just does not taste right. I do not bake, but have a nice little locally owned bakery I get my pies from, May want to buy one and try freezing.
 
Keesha said:
Vegetarian meatballs and biscotti.
Oh yummm. I love making biscotti. Do you bake yours twice? Once as loafs then as singles?
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I only bake it once, allow to cool, cut into pieces and put all into a plastic bag. When I want one I take out of the freezer and pop into toaster. It comes out defrosted AND toasted.
 
PVC said:
I only bake it once, allow to cool, cut into pieces and put all into a plastic bag. When I want one I take out of the freezer and pop into toaster. It comes out defrosted AND toasted.
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Very cool idea. Then you get a nice hot biscuit every time. I like it. Thanks.
 
Marie5656 said:
@Keesha good idea. Not a recipe, but something I use when making soup, is this stuff. I still add vegies, but this seems to add some good seasoning and flavor to my soups. I am linking to it at Amazon, where I bought it. Goes a long way, as I do not use a lot in my soup. I probably still have half the container.
Soup mix
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I like that it’s got no additional additives or preservatives. Great find. Thanks
 
RadishRose said:
I like to make pulled pork, either in the oven or crockpot. (it's the only thing I like from the crock) It freezes well and it great with cole slaw an a nice bun.

Meatloaf freezes well too.

I wouldn't freeze soup with noodles or potatoes in it, but cook either on the side while heating up the soup.
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I agree on the meatloaf, mine is made with pinto beans and oatmeal. I do freeze my soups with potatoes in it, I love potatoes any old way. Soups with pasta I seldom make but if I do I undercook so that it finishes cooking when reheating. These days I've been trying out pot pie recipes and those freeze well, too.
 
PVC said:
I agree on the meatloaf, mine is made with pinto beans and oatmeal. I do freeze my soups with potatoes in it, I love potatoes any old way. Soups with pasta I seldom make but if I do I undercook so that it finishes cooking when reheating. These days I've been trying out pot pie recipes and those freeze well, too.
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Great idea for the undercooked pasta before freezing, PVC. Potatoes...let's face it I'll eat 'em defrosted too, even if a bit soggy, hahaha.

I never heard of beans in meatloaf... I guess any kind would do since I'm more of a black bean or cannelli bean gal.
 
I am glad I started this thread. I am taking notes here, and gathering ideas for future cooking. Thanks. Waiting for more input. BTW, my chicken soup is smelling great. Still has an hour or so more in the crock pot, but cannot wait. Going to cook up some Farfali (bowties) to eat with it tonight.
 
I work on emptying my little freezer compartment in the weeks leading up to Thanksgiving and then it seems to fill itself with treats through the first of the new year.

I do start lugging home laundry detergent, bales of paper towels and toilet paper, etc... so I have less to deal with during the winter months.
 
Toad -in- the hole (sausages in yorkshire pudding batter) just google for the recipe...

Lasagne

Cottage pie

Shepherds Pie

Broccoli & Stilton soup without the Stilton cheese ( put that in at the reheating stage, last few seconds)

Fish Pie...topped with mashed potatoes .. then sprinkle fresh grated cheese over the top when reheating.(after it's been thawed throughly in the fridge)

Bacon & lentil soup with barley, Carrots, and leek & potatoes ...( my absolute go to meal in winter)
 
rkunsaw said:
We do much of the same. I have chili, clam chowder, lasagna, and vegetable beef soup in the freezer now. Lately I've been making bacon or sausage and egg biscuits for the freezer. 60 seconds in the mic and breakfast is ready.
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These would be good for ''freezer breakfasts'', you could use regular muffin pans for bigger portions
https://addapinch.com/mini-quiche-recipe/
 

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