Do You Freeze Meals?

There would be nothing to freeze. But if you can, go for it!
We make something simple (grilled chicken) and eat it that day since nobody eats leftovers here. We make a very small amount.

We make a big batch of meatloaf, cut into individual squares and freeze.

We also make a big batch of lasagna, cut into individual squares and freeze.

Tortellini soup freezes well and is filling. We use a recipe from allrecipes.com, with some slight changes.

We make meatballs in batches, bake, cool and freeze. I've found the best results for freezing these is to put them on a wax paper-lined cookies sheet with sides, with space between the meatballs, and freeze for an hour or so, then pop into a bag together. That way, they don't freeze in a clump.

Homemade applesauce (just mad the most awesome batch of blueberry applesauce in the crock pot, and I'm in love with it. :) Freeze in the freezer jam containers with screw tops, found in the canning section or food storage section of the stores.

Raw chocolate chip cookies. Freeze like the meatballs, above, and then put into a bag together--avoids cookies freezing into a clump. Then, we can bake a few at a time, instead of doing a huge batch (hubbie has no sense of portion control when it comes to cookies!! :)

I cook up large batches of hamburger or ground turkey and freeze in meal size portions for use in tacos, skillet meals, black beans & rice, etc. I do the same for chicken. I use the crockpot for the chicken and boil the hamburger on the stove in a large stock pot & drain.

Apple pie filling freezes well, too. Mix up a batch. Place in the freeze bag in an empty pie dish, fill with filling, then close bag, and place dish and bag in freezer. This will make sure that you have the right amount pre measured for the pie. :) I also premix and freeze the crumb topping that I use for the top.

Casseroles, lasagna, enchiladas, soups, stews and sauces all freeze pretty well (spaghetti sauce and cooked taco meat are two things I usually have in the freezer.) Find good, flavorful recipes for those types of foods and go from there.
Rice freezes really well, but noodles, not so much, so if your stir fry is rice based it should be fine.
If I make pancakes on a Sunday morning I also make a bunch extra and freeze them. I've done this with french toast and egg-ham-english muffin sandwiches too. Just make sure you put a square of wax paper in between each one, so they don't stick together.
Buy frozen fruit in bulk and make smoothies!

I often buy a large package of boneless skinless chicken breasts and cook them all up at once with one of our favorite recipes.. "Pineapple Chicken" .

The chicken breasts I get are often close to a pound each, or 12 oz each, so I cut them in half...

2/3 C (I think I use 3/4 C.. a 6 oz can) Pineapple Juice
1 1/2 TBSP Honey
1 1/2 TBSP Soy Sauce
3/4 tsp ground ginger
3 cloves (or more) garlic, minced
Chicken breasts (4 or more?)

Green onions if desired, for topping

Preaheat oven to 375 degrees F
Put chicken in baking pan (9 x 13 pan)

Mix Pineapple Juice, Honey, Soy Sauce, Ground ginger, and garlic and mix thoroughly. Pour over the chicken in the pan.

Bake until the chicken is cooked through, about 25 minutes or more. Remove the chicken and pour the juices into a small skillet, bring the juices to a boil, and cook over medium heat until the juices are thicker and more syrupy.

Serve with the sauce spooned over the chicken, with green onions scattered (chopped) over the top, if desired.

I serve it with brown rice.

Since it is just hubby and I, and I usually make 5-6 breasts at a time (cut in half, so there are 10-12 servings), I freeze a lot of it for quick meals later on.

I need to get some chicken this weekend and cook up a batch again!

I'll do a big batch of pulled pork for sandwiches in the crockpot (McCormick's seasoning is really tasty and easy) and will freeze the leftovers in a casserole dish or tuperware. I just set it in the fridge the night before we are going to have it and let it thaw, then warm it up on the stovetop. Pretty much any casseroles will freeze well, if it's something with chips and cheese on top, I would wait and add that after you've thawed it before cooking. Most of the casseroles we like best make tons (there's just my husband and I and our 2 year old), so I make half to eat and freeze half.

I freeze everything.

tamales, anything with ground beef, soups

The foody needs to learn to cook for himself. Really.

If you want you can cut up the veggies for several stir frys and freeze them. Make up the sauce up to a week before but putting them together makes them soggy. There are websites for making up the ingredients for crockpot meals and freezing them.

Costco, at least in my city, sells vegetarian or Vegan foods, and low carb and it is already made and you just heat it up.
Easy.
My Husband eats Vegan and low carb and it works just fine for him.
Especially when I don't have time, to be cooking separate Vegan meals for him all the darn time everyday.

Or, tell your Husband to do his own grocery shopping to suit his tastes and his preferences. My Husband will do that. Because sometimes he is picky... about food. So he goes to Whole Foods himself and buys what he would like for the week. Easy.

Costco, in my city, has "stir fry" frozen bags. All you do is put it in a pan on the stove and heat it up etc.
Easy.

Per my Husband's Vegan way of eating, I cook from scratch as well, for his dishes. I don't use recipes. I just cook and use lots of spices or fresh herbs etc. And its fine and my Husband loves what I cook.
It is not hard to cook this way... you just don't use any animal or meat products. I also use Tofu a lot as a meat substitute and for texture etc.
And whatever I cook is not tasteless or plain.

My Husband eats complex carbs. And this is not the same as "starches" type carbs. It is about glycemic index of foods.
Carbs are not all the same.

But your Husband, eats meat.
So it should be easier, per cooking for him.
Mine does not eat any meat/animal products.

I keep hot Italian sausages, handmade by my butcher wrapped separately and ready to quick defrost and use with pasta. I also keep ground round and ground chuck in appx 1/3# thick burgers frozen individually for a burger or for some casserole. I also keep individually wrapped chicken breasts, pork loin, pork Chops, ribs, steaks in my freezer. I'm fortunate to have a local butcher who purchases from high end places. The steaks I buy are about $15 each and sell in a good restaurant got $40+. Great place for quality meats.

I make homemade marinara sauce and I will freeze that in ziplock bags as well as chicken soup, chili, hand made stuffed shells or manicotti.

I do not freeze casseroles, etc.

I do use a lot of frozen veggies from the grocer so I keep plenty in the freezer.

My recipes are usually a little of this and little of that. I don't go by a set recipe, I use that as a guide and cook a coding to our taste.

Good luck! I love having my chest type freezer in my garage to support the freezer sections in my fridge and spare fridge!

I love freezing meals. Meatballs freeze great. I also freeze hamburgers--freezer sealed, of course- and they grill great from frozen.

Enchiladas, pasta sauces of all kinds...chicken pot pie..lasagna. Meatloaf. Mexican rice, beans!!! I make large batches of retried beans in my slow cooker...and then I make carnitas and have bags of taco meat...quick Mexican microwave meals. Lots of soups...I then freeze packs of ham...for quick soup and sandwich nights..

I also freeze bags of shredded cheese, pizza dough, bread, etc. and cake. Did you know that some cakes freeze perfectly and you'd never know it was frozen, even for up to 9 months?

Enjoy your freezer! I love mine :-)

http://smittenkitchen.com/blog/2010/04/tangy-spiced-brisket/

This brisket is so good!! I made it today and it was yummy. I have frozen it before and it tastes great.
I will say I use this recipe as a general guideline and do my own thing with it. I only use a 2-3 pound brisket and then cut the ingredients by a third...and I don't use the beef broth or chili sauce...just a little extra ketchup and water. Just depends what you like.

I use a crockpot on low for 8 hours and serve on buns as a sandwich...I'm planning on using the leftovers for a Shepherd's Pie, but they could be frozen easily. There are 4 of us eating adult sized portions and I should easily get 2 meals out of it.

I will just tell you the items I regularly freeze, they all thaw well.
-soups of all kinds
-Marinara sauce
-leftover sloppy joe or taco meat
-taquitos (very good recipes for chicken, beef or veggie taquitos at www.ourbestbites.com)
-Meatballs
-orange chicken sauce
-bread, muffins, cookies, cookie dough, tortillas, muffins, pancakes, waffles, basically any baked good- great for buying in bulk or having a quick breakfast or snack on hand
-Tikka masala
-fruit/veggie packs for quick smoothies
-meatloaf
-Chicken Cacciatore

I make a gallon of spaghetti sauce at a time. I use a 3 lb chub of cheap Walmart brand HB meat. I cook it with onions and garlic. If I'm putting mushrooms in it I might saute' them in the pan after the meat is in the strainer draining. Sometimes I'll saute green bell peppers in the left over hb meat grease.

I only buy name brand tomato sauce. It tastes totally different than the cheap brands.

I add the tomato sauce to the meat and other items. I add about half a bottle of Spice Classics Italian Seasoning. It has good ingredients in it. The first one is NOT sage too. The ingredients are sweeter instead of the savory flavor of the sage.

I make a spaghetti sauce that is very chunky and flavorful. I put it in gallon zip lock freezer bags and lay them down in the freezer so they'll be flat like a record. That way when I move them I can "file" them vertically.

I also make most other main dishes and freeze them. Meatloaf's, fully cooked but in a sealed container so they don't get dried out. Lasagna, I make a spinach one that is so good! Almost any dish can be made them frozen. They just have to be sealed well to keep the air out.