
Amy
thank you for the information. It was very helpful for me too.HeatherFeather wrote:One thing I do is make a double batch of meatballs and a large batch of pasta sauce. I separate the meatballs into freezer bags in amounts that make sense for my family. Then I portion out the sauce into separate containers in the amount typically found in a spaghetti sauce jar (I buy the plastic gladware tall round containers for this - perfect size).
Another regular freezer item is marinated (pick your meat). 4 skinless boneless chicken breasts or pork loin chops for example - I pop them into a freezer bag, pour half a bottle of marinade into the bag, squish it around, and freeze. I thaw it out in the fridge the night before I plan to cook it, or you can also usually toss it into a crock pot still frozen (rinse the baggie until the tap a few minutes to get the bag off).
I also sometimes bread chicken fingers - just dip fresh strips of chicken meat into egg or creamy salad dressing, then a crumb coating seasoned however I feel like it. I lay them on wax paper on a baking sheet or plate and let it sit in the freezer about 30 minutes, long enough to partially freeze. Then I pop them into freezer bags and cook them from frozen at about 350-375 F for maybe 20-30 minutes.