Freezer Skills

Let’s be clear, I do not want to eat anything for an entire week – and that’s how I started freezing meals. Well, that and I wanted to eat during grad school.

I freeze my meals in two ways: Marathon or Banquet Baking.

Marathon is exactly what it sounds like, buy the ingredients, shoo the family out of the house for the day and begin. This requires a lot of cooling, pans and cleaning, but you get a lot by the end of the day. The 2 for 1 Casserole practice below will help your efforts last that much longer!

Banquet Baking, may sound overstated, but the idea is to cook more than you need. I’ll plan a casserole or dish that can be frozen for a meal during the week. Only, I’ll make enough for two nights.

2 for 1 Casseroles!
For Marathon Baking: Using a typical 9×11 dish, Line the dish with 2 pieces of heavy duty foil – splitting the dish in half and creating 2 sides, pour the ingredients in and bake accordingly. Note here: you could also use disposable pans. Cool to room temperature and pop in the fridge overnight. By morning, you can use the tin foil to wrap each half, stick them in a freezer bag, label and put away.

For Banquet Baking: Using a typical 9×11 dish, I line 1/2 with heavy duty foil, pour the ingredients in and bake accordingly. I serve the portion not in on the foiled side and let the rest cool. Cool to room temperature and pop in the fridge overnight. By morning, you can use the tin foil to wrap the half up, stick it in a freezer bag, label and put away.

Guten!

Heather

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