Today we’re wrapping up our meal series, and I really hope you’ve learned a few tips along the way as I have!
My desire in this series was to have our meal times better planned out - resulting in less stress time come eating time and thus being more calm and ‘heavenly’.
Our topic today is freezing - something I recently became interested in. If you remember back to a Fantastic Friday a while back, I shared on large freezers - the questions and answers from our search for the perfect deep freezer.
But before I dive into freezing info, I received an email this past week from Menus4Moms that goes perfectly with our meal series! PLUS - it’s FREE and saves you money!!
How would you like to save hours in the kitchen? What if you could also save hundreds of dollars while doing it?
Menu planning can help you do both - we touched on that on one of our first meal series posts!
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You can register for their free e-course “Menu Planning for Busy Moms“, or by clicking the button on left side of the blog. I know I was so excited to download it and can’t wait to get through it!! It’s free, so what could you lose?!
Alright, I just didn’t want to forget that - now to freezing!
Just covering the basics since there’s SO much to learn and know about freezing foods - here’s the first few things I’ve learned.
*ALWAYS try to get as much air as possible out of packaging before freezing. It’s the air that allows moisture to be pulled out of foods - which leads to ice forming on it, thus freezer burn.
*The benefits of a manual defrost freezer is that food always stays a constant 0 degrees, unlike self defrosting, which the temps vary from 10 to 25 degrees. This allows the food to thaw ever so slightly, causing more moisture to form as it defrost and refreeze. Food will ruin much more quickly in a self defrosting freezer.
*To freeze meats, do NOT freeze in vacuum sealed packages from the store. The air leaves the meat unprotected again. Open, and wrap either in foil or freezer paper. When using foil, either wrap again in paper, or use hose to protect the foil from getting torn in the freezer when scraped against other hard, frozen food.
Tips from Joy of Cooking cookbook:
*Neither overload your freezer or add more than 3 lbs. for each cu. ft. of freezer space during any 24 hour period.
Adding too much unfrozen food will raise the temp inside the freezer, and then all the food already frozen could be damaged.
*Until new items are frozen, keep them against the freezer plates or walls of the freezer.
*When freezing breads or baked items, place these ON other frozen packages away from walls. They attract moisture to them.
*One tip I wouldn’t have thought about for when the power goes out: Call a local dealer or ice cream company for a source of dry ice. When placed inside of a closed freezer, a 50 lb. block will prevent thawing for 2 or 3 days!
Any food that retains ice crystals is safe, but meats more than 50 degrees must be cooked and used at once.
There are 22/23 pages of WONDERFUL tips on freezing various foods in this cookbook - very thorough indeed!
From Betty Crocker’s Cookbook (50 years of Trust):
This cookbook gives a brief overview of how to freeze/ thaw certain foods, but what I liked best is the part where it tells you if you can freeze certain foods - and if so, then for how long.
For instance:
Breads can be frozen 2 to 3 months
Cookies - baked/ unfrosted - no longer than 12 months
Cheese - it depends:
Cottage and ricotta - not recommended
Cream - no longer than 2 months
Hard - 2 to 4 months
Buttermilk - not recommended (I never would’ve known!)
Milk - no longer than 1 month
Butter - no longer than 2 months (again, would’ve left in there forever!)
Meat:
Uncooked chops - 4 to 6 months
Ground - 3 to 4 months
Roasts and steaks - 2 to 3 months
Bacon - no longer than 1 month (umm… mine’s been in there for several already…)
Hot dogs - (Yes, we have those in our freezer for ‘out of food’ nights) - 1 to 2 months
Uncooked poultry:
Whole - no longer than 12 months
Cut up - no longer than 9 months
Cooked - 4 months
Again, just an overview of what they tell you. I have pie crusts that have been in my freezer for probably over a year, but just read these only last 2 to 4 months!
You can be frugal and save TONS using your freezer, but use it wisely or you’ll waste money by throwing out food that has spoiled.
A few things that I cook and freeze for future use would be:
Lasagna
I cook my noodles, brown my turkey meat and add to sauce (for quick store bought options, we prefer Barilla) on stove - then assemble my lasagna.
I’ve tried this both ways - cooking it thoroughly and leaving it uncooked. Honestly, I don’t recall a huge difference in taste, but it took FOREVER to cook the ‘uncooked’ one.
I know make up one large pan to eat that night, another large pan for a future dinner, and ALSO cook up several small loaf pans for my DH to take to work. Cook with foil on top for first 45 minutes (for large pan), then remove foil for an extra 10 to 15 minutes until cheese is browned slightly.
The whole process is a little time consuming, but I’d rather get extra meals out of it than have to make that mess and take the extra time later to prepare from scratch again. I calculated that I get 2 large lasagnas for the cost of 1 large Stouffer’s one.
I don’t uncook, I cook until brown and bubbly, and then reheat with foil on top. This warms the food through, but doesn’t brown the top anymore.
Meats
We usually try to buy our ground turkey in the large, bulk containers. When we open to use for tacos, for example, I brown the entire package. If time allows, I might go ahead and cook up something else with the rest of the meat, but it’s such a time saver down the road to place it in quart or gallon size freezer bags and freeze.
Then when we cook lasagna, for example, I just drop the cooked, frozen meat into the saucepan to cook with the sauce before putting it all together.
I save the time of cooking, plus have one less dirty dish to wash!
Banana Bread/ Muffins
Great to make up several loaves and/ or muffins to pull out as needed for quick breakfast ideas! Don’t freeze a larger loaf than you can eat in a day or two though - since you have to thaw the whole thing.
Apple Cobblers
Sorry I have yet to get a good written down recipe for this. My aunt is a wonderful cook, and the ‘thing’ about wonderful cooks is that they don’t use a recipe.
The first time I made her ‘little of this, little of that’ cobbler recipe, it was out of this world! Since then, I can’t seem to get anything right.
But for those of you wondering, you can freeze cobblers! I don’t cook mine until really brown, but just slightly browned on top. This way when I reheat in the oven to eat, I can cook covered with foil to warm up the middle, then remove it to get a crispy, crunchy crust.
Extras - I had bought up some Ritz crackers last year at Walgreens when the deal plus coupon made then extremely cheap - only to realize the date on them was nearing expiration. Hating to lose boxes and boxes of crackers, I stuck them in the freezer - since I’d lose them anyway.
Much to my surprise, when I pulled them out to make my baked chicken (on recipe blog), they were still fresh and crisp! Who would’ve thunk it - ha!
I’ve also frozen extra meat sauce, extra noodles I’ve cooked, and even the brown sugar topping from my sweet potato recipe (also found on the recipe blog)! It’s SO nice to have these prepared already when I’m cooking later on.
If any of you have any great meals that you make ahead and freeze, we’d be extremely grateful if you’d share them with us! I’m just beginning my freezing quest - and am so excited about learning more ways to utilize my freezer!
Now, remember to check out that FREE menu planner ecourse!
**Please note - for those of you that click through the links on the side, Families Against Feminism - the Crawford family ministry, has changed addresses. Their new button, Cedar Generation, is on the left hand side.**