Kitchen

[PamelaSuein72]

Pretty much anything, as long as it doesn't have pasta (other than lasagna) or potatoes. We have two freezers; one is used for produce, desserts, and casseroles, and such. The other is used for meat and poultry.

Any soups (without mushrooms), any stews (without potatoes), various chilis, breads and rolls, cookies, cupcakes, any kind of casserole (again, no pasta or potatoes), pasta sauces and the like. I buy unsalted butter when it's on sale and put it in freezer bags, date it, and toss it into the freezer. Stocks and broths go into the freezer, leftover roasts of all kinds. Other than white and whole wheat flours, which are used all the time, my flours are frozen, too.

Pies (no custard-type) and cakes go into the freezer. I've put frosting into the freezer, thawed it and used it with no trouble. Cookie dough. Tons of applesauce, blueberries, and strawberries. Our produce from the garden: green and wax beans, lima beans, corn, broccoli, carrots, red beets, green and red peppers and hot peppers, too. I've frozen buttermilk with no problems (MIL taught me that).

Dried mushrooms, onions, pineapple, tomato slices, raisins, etc. Anything I dehydrate is thrown into the freezer.

I start baking for Christmas right after Thanksgiving and freeze the cookies, wrapped well and in proper containers. Both baked cookies and cookie doughs.

It is all properly labelled and dated and used within a proper time.

At any given time, you could eat out of our freezer for about six months or so. Before he got married (and even a couple of times since he got married), our son would come to the house, just to do his "grocery shopping". Which, essentially meant that he'd take enough food home for a couple of weeks at a time. He loves split pea soup and he loves my chicken and dumpling soup....the chicken soup can be frozen and the dumplings added when the soup is heated.

And during Halloween, you can find Reese's peanut butter cups in the freezer, too.

But god help me if the power ever goes out. We really need to buy a small generator.

[nomar]

I like to keep my homemade snacks for cocktail night in the freezer to pop in the oven. We do that for our evening meal about once every two weeks. Pioneer Woman's cheese puffs, cheese dreams, jalapenos stuffed with parm and sausage, storebought small meatballs, and breaded morel mushrooms that were picked in the spring. Not a really healthy menu, but just once in awhile should not hurt and along with some wine, it is an easy supper. Also good for unexpected company instead of sweets being served.

[Peaches McPhee]

Water.

[dottyf]

Hello

Moonlady I loved the suggestion with the raviolis, in fact, I am picking some up tonight. I just started a serious budget because both my husband and my jobs are possibly going to be cut in the next few months.

If you have any others please post. I really appreciate! Thank you

[Strictly Sky]

I freeze a lot! I cook large quantities of rice (usually brown) and freeze it in one or two cup sizes to make casseroles. I also freeze lentils and beans. I freeze homemade cookie dough. I freeze cookies that I bake! I freeze pumpkin pie! I freeze fruit when I buy a lot of in-season fruit.

I buy a lot of frozen veggies and fruits, too. I try to buy organic when I can. As long as they aren't overcooked, they taste great! They are usually quick and easy to fix. Dress them up with herbs or a touch of parmesan. I have found this to be economical and healthy. I like to buy fresh of course, but it can get costly. So I buy fresh and frozen.

[Moonlady]

On 2/6/2014 dottyf said:

Hello

Moonlady I loved the suggestion with the raviolis, in fact, I am picking some up tonight. I just started a serious budget because both my husband and my jobs are possibly going to be cut in the next few months.

If you have any others please post. I really appreciate! Thank you

Right now, I'm working on trying to duplicate breakfast burritos (I like Amy's). They're fairly easy, and there are a lot of flavor options.

As for the ravioli, you can pick up the economy bags, too. DH gets a kick out of my assembly line. And, instead of baby spinach, chopped kale is good for variety. I like to add either of those to the soups and ravioli. I know this isn't pleasant to talk about but, since they end up thoroughy heated, I don't have to worry about "issues" that might crop of if we had them fresh.

I haven't had luck with freezing rice, so I'm going to try the brown variety.

[Debbie1426]

On 2/6/2014 darkpoet said:

I freeze a lot! I cook large quantities of rice (usually brown) and freeze it in one or two cup sizes to make casseroles. I also freeze lentils and beans. I freeze homemade cookie dough. I freeze cookies that I bake! I freeze pumpkin pie! I freeze fruit when I buy a lot of in-season fruit.

I buy a lot of frozen veggies and fruits, too. I try to buy organic when I can. As long as they aren't overcooked, they taste great! They are usually quick and easy to fix. Dress them up with herbs or a touch of parmesan. I have found this to be economical and healthy. I like to buy fresh of course, but it can get costly. So I buy fresh and frozen.

ITA! I especially like frozen spinach for many recipes. So cheap and always on hand. Sometimes frozen veggies are better than what's available fresh. I freeze thusual soups and stews but you guys have given me some great ideas. Good to know you can freeze rice! I had no idea.

[Marsha2003]

I have a tiny freezer so it is filled with pecans, home made chicken stock, portioned mascarpone, cranberries, green peas and a few individual chicken breasts. Sometimes, I squeeze a pint of ice cream in, too.

[sidsmom]

Tons & tons of cheap, cheap, cheap bananas!!! Yummmmm

[chessylady]

I freeze leftover homemade soup and beans. Today I made a trip to Trader Joes. They now have cooked pork belly. I cut three pieces and fried them until crispy, took them out of the pot, softened onion and garlic then cooked lentils in the pot. The pork belly was super satisfying. The lentils were very good and I may freeze some for later.