Feast in a Flash: Make Your Own Frozen Entrees
The beauty of big-batch cooking
By Elaine Magee, MPH, RD
WebMD Weight Loss Clinic - Expert Column
Reviewed By Kathleen Zelman, MPH, RD/LD
The nesting instinct isn't just for fowl. About this time of year, we, too, feel the urge to prepare our "nests" for the long winter ahead. And one great way to do that is to cook up big batches of our favorite fall foods, then freeze portions of them for easy reheating on busy weeknights (or cozy, lazy weekends).
Yes, it takes a bit of planning and bit of prep work (all that chopping). But when you cook healthy foods in big batches, you end up with a freezer full of your own homemade "light" frozen entrees. Whether you're motivated by convenience, economics, or health, big-batch cooking is a great habit to get into.
These Freeze Best
Some dishes are more suited than others to cooking in large quantities and freezing in individual portions.
Foods that lend themselves to freezing and reheating include:
- Spaghetti sauce
Food safety can get a bit tricky when you cool off big batches of a dish, then freeze it, only to thaw it weeks or days later.
What you want to avoid is keeping your food at the temperature where it's vulnerable to bacteria growth: that in-between stage when it's not too hot and not too cold. You should get through this stage as quickly as possible when cooling off a dish, and skip it entirely when thawing food.
To accomplish this:
- Thaw your food in the refrigerator. Small items may thaw overnight in the fridge; larger ones will take longer.
- To thaw food fast, hold under cold running water (in a well-sealed bag) or use the defrost setting on your microwave. If you use the microwave, cook or heat the food soon after it has thawed. That's because the microwave tends to start cooking some areas of the food while it defrosts.
- Cool food as quickly as possible before you put it in the freezer. First, make sure it's in a shallow container; the greater surface area will disperse the heat quicker. Keeping the lid off your container will help cool it faster, too.
- Quickly cool your hot food by floating the container in a sink filled with ice water (or in a larger pan filled with ice cubes or ice water). If you use ice water, change it often to keep it ice cold.
- Don't overpack your freezer; the cold air will circulate better this way. Go through the freezer periodically and throw out any old food or food you aren't likely to use.
Preparation and Storage Tips
Here are some more tips to make sure your big-batch recipes stay safe, healthy, and tasty:
- Think ahead to how you might use these freezer portions. If you'll be serving dinner for two, freeze your dish in a container that holds two servings so you can thaw just what you need.
- When preparing foods that are sensitive to overcooking, leave them a little undercooked before you freeze them.
- When making soups, broths, or stews, skim some of the fat off the top before you freeze it. Or, partially freeze it, then lift the layer of fat off the top and discard.
- You can store some dishes, like sauces, chili, and stew, in freezer bags. Be sure to cool them off first.
- To make sure your food freezes as quickly as possible, use containers with no more than a 1-quart capacity.
- Leave as little air as possible in the container, no matter what type of package you use (even freezer bags). But do leave a little space at the top when freezing liquids (like soups or stews), because they'll expand as they freeze.
- Wrap solid foods, like meats and baked goods, as tightly as possible to keep air out.
- Use a ballpoint pen or permanent marker to date the bag or container, or label it using tape that freezes well.
- It's best to eat your frozen dishes within two months.
- Put the foods you made most recently toward the back of the freezer, so you're likely to use the older ones first.
The Big Batch Trade-Off
Wouldn't it be fun to make a big batch of your Grandma's famous spaghetti sauce, then trade a couple of portions to friends or neighbors for their specialty firehouse chili or chicken jambalaya? That way, you'd end up with two or three different entrees out of a single cooking session -- and you might discover some new, healthy dishes that your family loves.