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LOL ... I don't use pasta anymore.
That solves a whole host of problems, including the mushy pasta and the expanding behind.
I replace noodles with fresh spinach, thin-sliced zucchini, or thin-sliced eggplant. When I DID freeze noodles, I undercooked the dish before freezing, or I froze it raw. (My favourite lasagna recipe uses raw noodles to layer instead of cooked.)
posted by
editormum
on January 18, 2005 at 12:10 PM
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What I am not as well versed on....
is which foods freeze well and which do not. I found out the hard way that egg dishes get rubbery when frozen 
. But I have never had a problem with soups or stews. You have to undercook pasta dishes to keep the pasta from being too soggy, as far as I have seen. How do you keep your lasgna from getting too mushy when you freeze it?
Mike's Goddess
posted by
mikes_goddess
on January 17, 2005 at 6:29 PM
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Another time-saver
I use is similar to one of yours. Whenever I make a meal that will freeze well, I make a double- or triple-portion and freeze the extra.
For instance, I make 2 lasagnas instead of 1, and I can cook the second one while we are eating dinner. Then I freeze the second one in individual portions so that when I need a quick meal, I have one that cost me less than a Stouffer's to make. (And tastes better!)
OR when I make goat-cheese chicken rolls or chicken Kiev, I can rolls up an extra dozen while I cook the ones I made for dinner, and I can freeze them (four in a quart-size Ziploc).
Most soups and casseroles will freeze very nicely this way, and it saves a LOT of time!
posted by
editormum
on January 16, 2005 at 5:39 PM
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Great tips and excellent advice!
posted by
Ca88andra
on January 16, 2005 at 4:33 PM
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some great ideas here... uncommon common sense, too!
posted by
Ciel
on January 16, 2005 at 9:55 AM
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Thanks from me too for those useful tips
and for ur generosity in sharign them extensively
posted by
Straightforward
on January 16, 2005 at 6:50 AM
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Thanks for the tips...
I am always looking for ways to save time and energy!
posted by
Original_Influence
on January 15, 2005 at 6:11 PM
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