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    Prep and Freeze

    dianegrapegrower
    Thu Jun 06, 2013 9:15 pm
    Food.com Groupie
    I invest time periodically to prep dishes (usually meats) and freeze them, ready to cook for quick weeknight meals. Ground turkey's on sale this week, so I plan to make a few of these and pop them in the freezer - I'll cook the pasta sauces, but the other's I'll freeze raw, to grill or cook right before serving.
    Guilt-Free Ground Turkey Gyros
    Persian Turkey Kebabs
    Meatball Tagine With Herbs and Lemon
    Turkey Burgers With Mozzarella and Roasted Peppers
    Turkey Chorizo
    Penne With Chunky Garden Sauce
    Will's Spaghetti

    I also like to dice raw chicken and freeze it for stir-fries and fajitas - you make the mess once, but get multiple meals.

    Diane
    duonyte
    Sat Jun 08, 2013 9:34 pm
    Forum Host
    I really like making meatballs - beef, turkey, lamb or combos. They are so handy for pasta, soups, that tagine recipe. I have been cooking them in the slow cooker - so nice not to heat up the house. I posted this recipe a while ago (and it's good), Turkey Meatballs With Cheese and Apple (Slow Cooker, Gluten-Free , but it's the technique I am enamored of. I use this technique with other recipes too.
    tasb
    Sun Jun 09, 2013 10:11 am
    Food.com Groupie
    I prep and freeze all the time. I have an area in one of my freezers dedicated to home made frozen meals. I make most of them in the summer to help me use up veggies from the garden. It is great to come home and pop something into the freezer and do whatever (like take a nap, lol).

    I make Lasagna with lots of grated carrots, grated zucchini, and finely diced onion, celery and peppers. If I have a glut of tomatoes then I make my own sauce if not then I doctor up pasta sauce.

    Swiss Chard Rolls, use your favorite Cabbage Rolls recipe and use chard leaves instead of cabbage, it is so much easier because all you have to do is wash the leaves, cut out the stem and roll up your filling.

    I try out a few different Zucchini Casserole recipes too. Make my own Deep Fried Zucchini Sticks.
    JoyfulCook
    Mon Jun 10, 2013 2:43 am
    Forum Host
    I pre prepare lots of my meals, one thing I still do although the girls have long since left home is to still make curries, casseroles, pot pie fillings etc and divide them up and freeze them in portions.

    It makes for easy meals when you have one of those days when you just don't want to cook, or really don't have the time
    duonyte
    Mon Jun 10, 2013 8:02 am
    Forum Host
    tasb, I love the suggestion about using Swiss chard instead of cabbage for cabbage rolls. I hate wrestling with that dang cabbage, so almost never make them, even though Mr Grumpy loves them. I am going to have to try that.
    Shazzie
    Wed Jun 26, 2013 1:16 pm
    Food.com Groupie
    I save all my vegetable peelings and scraps in a grocery bag in the freezer. When I have sufficient to fill a big pot, I boil them up (with some extra fresh celery, carrot, onion if necessary) and make my own vegetable stock which I then freeze for future use. Note : boil the brown onion skins if you want a brown stock. I do the same with chicken bones and scraps for homemade chicken stock - I never use stock cubes or granules.
    JoyfulCook
    Thu Jun 27, 2013 1:11 am
    Forum Host
    shazzie - thats a great idea! must try it as really its such a waste otherwise!
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