Best meals to make, that store in the freezer very well. - Gourmet or super simple. You freeze it as one meal and it should reheat well.

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Kwisatz00

Kwisatz00

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My tastes are not refined, I know that. Just need other ideas, I only cook a range of 6 dishes to be frozen atm.
But I have had some amazing dishes that actually keep very well.
Key is the starchy stuff, rice works great, mashed potatoes are good, full potatoes are horrible, but pasta is even more horrible. All from frozen.

Do not offer me cheese :P
 
Ok maybe I should have started with some, Chicken a la King works well, with rice.
Cottage pie is a bit awkward when heating up because of mashed potatoes. But if careful it is very good.
Beef stroganoff is good with rice. But I like it with noodles better, but noodles like pasta, don't keep their niceness frozen.
 
Quick Tip: When microwaving something with pasta, potato, or rice from frozen or fridge add a little cup of water inside the microwave as well, this will create steam as you reheat and keep your starch from getting gross.

I don't know what kind of a cook you are so this is the simplest meal prep I know. You can substitute types of beans and types of seasoning. For example, white beans and light red/kidney beans with greek seasoning and red wine vinegar + oil for a different type of bowl. They're basically dense bean salads with the stuff taken out that would be gross if microwaved (like cucumber). You can always add courgette/zucchini or bell peppers or whatever instead of corn.

Mexican Bean Bowl
1 can black beans
1 can pinto beans
1 can diced tomatoes
Taco seasoning of choice
Frozen Corn until visually pleasing
1 Jar of Salsa
Hot sauce if you like it.

Mix. Separate into freezer portions.
Microwave and serve with chips or on a tortilla or just eat it with a spoon. Or add rice. Or barley. Or bulgar wheat.

Oh, and rinse your beans before you use them!
 
pretty much anything you make 5 pounds of in a dutch oven. Bolognese is great, just keep the pasta separate, you can scoop the sauce out into ice cube trays and freeze it into greasy meat cubes then store in a ziploc bag. just take out 2 cubes, microwave for like a minute, splash of balsamic. Like you made it fresh.
 
Any kind of non-dairy-based soup. Cooked lasagna that is pre-portioned into individual servings, and if you don't like cheese, a filling of finely chopped frozen spinach and mushrooms is very nice. Frozen lasagna isn't as good as fresh, obviously, but it's nowhere near as bad as freeing other pasta tends to be. Any casserole that uses eggs as a main ingredient also freezes well.

And remember, exposure to oxygen is what ruins frozen food. If you're using Ziploc bags, be sure to squeeze out as much air as possible, and for liquid based foods, fill the container up but leave enough room for expansion as the water freezes.

Barn Cat dijo:
Chili. Marinara sauce
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Both of these are perfect, especially chili. That stuff lasts FOREVER in the freezer if it was packaged properly.
 
Thanks! Got some good things to try.
Also cheese is fine, was just a jab at the moon.
And a soup, not a stew, that can be frozen with nice chunks in it? A pea soup with slices of smoked ham for example. But a goulash doesn't work frozen at all.
 
Kwisatz00 dijo:
And a soup, not a stew, that can be frozen with nice chunks in it?
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Cabbage soup freezes well, just make sure that you don't cook the cabbage to death before freezing it, or you end up with mush instead of nice pieces of cabbage after it thaws. Bean soups freeze very well, the beans will hold together pretty well after defrosting. And if you want to make a vegetable soup to freeze later, honestly, you're better off using frozen vegetables to start with. They already have a small bit of texture degradation from being initially frozen, so refreezing doesn't hurt them at all. The same caveat goes as with cabbage soup, leave them a bit crisper than you like for the portion you're going to freeze, and when you defrost and reheat they'll come out perfectly.
 
I like to freeze sauces, soups, and dishes that are sauced based.

It takes a long time to make a beef bourguignon or to make a proper bolognese. These are the kind of dishes that I freeze.

Bouillon because if I do a rotisserie chicken, I am probably not going to want some at that point, but that's when I have a whole carcass to work with.

I never freeze any starch, since they taste like shit after a few weeks. They take too much from the surrounding ingredients in my opinion and don't hold shape.
 
I make hotpot kits that I freeze, usually a hotpot concentrate, thin sliced beef/lamb, blanched cabbage, fish cake, tofu skin, whatever . when I want to eat it, I add some water and microwave it until it's warm. You could freeze mash potatoes in an ice tray (i think they make ice trays with larger cubes) and you can portion them out .. maybe add some chicken and vegetables. Japanese curry also freezes well from my experience.
 
Obviously plus one for Chili, bolognese, they are both freezer standbys for good reason.
For something a little different, I recently made this:
I made a massive batch and froze it. It's worked for the traditional rice/greens etc, but also was great for Korean beef tacos.
I'd leave the soy sauce out though until you taste it, I only put in a small amount and it was quite salty.
 
Casseroles. You can go for something nice with good ingredients of you can keep trying to recreate the abomination you made that one time you were so stoned and you're sure it was the best thing you ever ate and vaguely remember it had frozen tater tots, cornflakes, cheese, and a can of cream of chicken.
 
Rogue AI dijo:
Casseroles. You can go for something nice with good ingredients of you can keep trying to recreate the abomination you made that one time you were so stoned and you're sure it was the best thing you ever ate and vaguely remember it had frozen tater tots, cornflakes, cheese, and a can of cream of chicken.
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Ah, a nice variation on a classic Minnesota hotdish. I personally prefer them with the original mushroom Lutheran binder though.
 
Make a huge batch of stock and freeze it. Last for months

With it you can make quick soups and stews. Mashed potatoes i don't know how you make them, but i usually use cream and milk so it'll go bad even refrigerating

Rice has long life, you can prep for the whole week if you wish. Beans have less, 4~5 day tops on the fridge

Also consider pickling veg, they'll last longer
 
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