Freezer Meals Cooking Class

Here is some of the info from the last cooking class taught by Janea Waite:

Freezer Science 101
· Test for freezer worthiness: Did you like it after it has been frozen?
· Don’t freeze raw potatoes.
· Cooked potatoes will fall apart, consider substituting frozen or boxed dehydrated potatoes,

no need to thaw or cook.
· If freezing mashed potatoes make them very thick and test freeze a small portion.
· Fresh vegetables or cooked vegetable get soggy after freezing. Consider leaving vegetables
out and add when serving. Or use commercially frozen vegetables w/o cooking them first.
· Add toppings like bread crumbs, French fried onions and sometimes shredded cheese at the
time of baking, instead of before freezing.
· Cook pasta 2 MINUTES LESS THAN THE SHORTEST RECOMMENDED COOKING
TIME. COOK BY TIMER, NOT BY LOOK.
· Lasagna and manicotti do not need to be cooked before assembly.
· Instant rice does not freeze well.
· Deep fried foods loose crispness.
· Air is your enemy.
· Leave ¼ inch head room in plastic containers. If there is too much space left, press plastic
wrap onto the surface of the food then cover with lid.
· Foods packaged properly and in a freezer at the correct temperature will last 3-6 months.

Plan Your Attack
· 30 meals in a day (15 recipes) 2 slow cooker, 2 oven, 2 stove, 9 assemble
· 10 meals in a day (5 recipes) 1 slow cooker, 1 oven, 1 stove top, 1 assemble
· Cook extra on a night you cook, and freeze the rest.
· Use items on sale to drive your choices for freezer meals.
· Choose a category of recipes such as spaghetti sauce, chicken, beef, meatballs, ribs etc.
· Cook with a friend.
· Get the family involved.
· Packaging options: plastic freezer containers, resealable freezer bags, and disposable aluminum pans. Consider purpose and space. (Only purchase plastic containers that are labeled freezer, microwave and dishwasher safe.) Choose the size that fits the food.

Tips and Tricks
· dinnerisready.com
· Freeze what your family will eat, not recipe size.
· Have each recipe on a card to follow you around the kitchen
· Do as much as possible before cooking day (shopping, pre-cook chicken, chop onions, grate cheese etc.)
· Gather your essential equipment (see list on “30 Meals” handout).
· Prepare a list of what you have frozen, with date.
· Label each meal with name, cooking instructions, date and servings right on the package before food is in it.
· Make your shopping list by category.
· Think single servings for lunches or to bless others.
· Food that is not cooled will over work your freezer motor.
· Freeze in single layers when possible.
· Thaw meals in the refrigerator. Take them out the day before.
· Some meals can be thawed and cooked in the microwave.
· Force thawing pasta dishes will cause them to fall apart.
· You can cook some meals from frozen state, add about 50% to the cooking time.
· Frozen Meal Shower?
· Sign up for frozen meal compassionate service.