Prepackaged meals fill the freezer aisles in grocery stores, and what was once called the "TV dinner," or a quick alternative to mom's home cooking, is now eaten regularly for breakfast, lunch, and dinner. It is undeniable that these meals (Stouffer's, Lean Cuisine, Healthy Choice, etc.) are convenient for a grab-and-go lunch or a fast dinner after a long day, but for this convenience you may be sacrificing nutritional value and great taste. For just a little prep work and the same amount of money or less, you can make and freeze your own meals and have them available for those busy days when you only have minutes to heat something in the microwave. By making your own frozen meals you will be able to tailor them to your taste preferences and dietary needs. Homemade meals can have far less sodium and preservatives than store-bought counterparts. Try improving their nutritional quality by using brown rice, whole wheat pasta, and low sodium pasta sauces and broths. You can also boost the nutrients and decrease the calories by adding non-starchy vegetables to the recipe such as bell peppers, dark leafy greens, mushrooms, carrots or zucchini squash. Most cooked dishes keep for 2-3 months in the freezer. The U.S. Department of Agriculture (USDA) recommends storing all foods at 0ºF or lower to retain vitamin content, color, flavor and texture. Tips for DIY Frozen Meals: Foods that freeze well: Click here for helpful tips from the USDA on how to safely store all foods, and information on freezer storage time for various foods.
FAQs
How to make frozen food at home? ›
Once you have prepared and cooked your meal, let it cool to room temperature before freezing it. This will allow the food to freeze faster, preserving the freshness and taste. Choose containers that are appropriate for cold temperatures: thick plastic bags, plastic, or glass containers labeled as freezer-safe.
Is it generally cheaper to buy a frozen meal or cook from scratch? ›The exact cost comparisons will always depend on the meal in question, but one thing is for sure, when you cook from scratch, you need to buy every ingredient. In some cases, the cost of each individual spice, vegetable and meat for a recipe will outweigh the cost of frozen pre-made meals.
How long do homemade frozen meals last? ›Food | Type | Freezer [0°F (-18°C) or below] |
---|---|---|
Soups and stews | Vegetable or meat added | 2 to 3 months |
Leftovers | Cooked meat or poultry | 2 to 6 months |
Chicken nuggets or patties | 1 to 3 months | |
Pizza | 1 to 2 months |
- 1 / 10. Slow Cooker Pasta e fa*gioli. ...
- 2 / 10. Stir-Fry Freezer Meals. ...
- 3 / 10. Slow-Cooked Bolognese Sauce. ...
- 4 / 10. Baked Ziti. ...
- 5 / 10. Slow Cooker Beef Stroganoff. ...
- 6 / 10. Easy Vegetarian Tikka Masala. ...
- 7 / 10. Easy One-Pot Chicken Taco Soup. ...
- 8 / 10. Slow Cooker Pork Carnitas.
To freeze your food quickly, expose as much surface area as possible to cold freezer air. Distribute foods you're trying to freeze (like meatballs) on sheet trays, then transfer them to freezer bags. Freeze soup in multiple freezer bags, not one large container.
What foods are best frozen as a way of preserving them? ›- Cheese. If grated and stored in an airtight container, cheese holds up great in the freezer. ...
- Milk and dairy-free milk. Milk can be frozen and stored for months. ...
- Eggs. ...
- Mushrooms, broccoli and other veg. ...
- Cooked rice. ...
- Mashed potato and sweet potato. ...
- Cooked pasta. ...
- Bananas.
Foods | Usual Use | Condition After Thawing |
---|---|---|
Cream or custard fillings | Pies, baked goods | Separates, watery, lumpy |
Milk sauces | For casseroles or gravies | May curdle or separate |
Sour cream | As topping, in salads | Separates, watery |
Cheese or crumb toppings | On casseroles | Soggy |
It depends on the cut. A whole chicken or turkey can be kept in the freezer for up to one year. Chicken or turkey in pieces can be kept in the freezer for up to nine months. Ground chicken or turkey is best consumed within three to four months if frozen from the date of purchase.
What are the best containers to freeze food in? ›Rigid containers and flexible bags or wrapping are two general types of packaging materials that are safe for freezing. Rigid containers made of plastic or glass are suitable for all packs and are especially good for liquid packs. Straight sides on rigid containers make the frozen food much easier to remove.
What are three foods that don't freeze well? ›Foods | Usual use |
---|---|
Icings made from egg whites | Cakes, cookies |
Cream or custard fillings | Pies, baked goods |
Milk sauces and gravies | For casseroles or gravies |
Sour cream | As topping, in salads |
Does spaghetti freeze well? ›
Yes! Freezing fresh or cooked pasta by itself is the best way to do it. Cook your dry pasta al dente (which should be your plan anytime you cook pasta, especially if it is going into a hot sauce that will inevitably keep the cooking process going). Let it cool completely.
What is the best food to freeze? ›- 1) Cheese. Toggle accord. ...
- 2) Milk and dairy free milk. Toggle accord. ...
- 3) Eggs. Toggle accord. ...
- 4) Mushrooms, broccoli and other vegetables. Toggle accord. ...
- 5) Cooked rice. Toggle accord. ...
- 6) Potatoes. Toggle accord. ...
- 7) Cooked pasta. Toggle accord. ...
- 8) Bananas. Toggle accord.
Food is placed into freezing rooms where the air is cold. Air is either forced ("blasted") onto the food or left static. This setup allows large chunks of food (usually meat or fish) to be easily processed compared to other methods, but is quite slow. Belt freezers simply put a conveyor belt inside a cold room.
How do you keep food frozen without a freezer? ›Another option for your frozen food to last longer is to wrap it in aluminium foil. It insulates the container and prevents it from warming up. Combining the foil with a high-quality cooler ensures that your food remains frozen for days at a time.
How do you cook frozen food? ›Generally, there are four main methods to cook frozen food: baking, frying, boiling, and microwaving. Each has its own advantages and disadvantages, and some may work better for certain foods than others.