help with frozen foods

dez_yaoichan

I really need to be able to cook some healthy food in bulk and freeze it.

so far I've made... turkey chili

anyone! please if you know of any foods I can cook a lot of at once and are good when frozen/thawed, let me know!

EDIT: i'm not a big fan of soups so generally I don't cook them.

lucyricky2

turkey chili, chicken chili, tuna patties, chicken patties,pea soup, skinny pizza wontons,spinach quiche and many more. send me a message if u want any recipes

EmmyLoop

Hi,
My name is Monique from New Orleans. Ok, this is why Cajun and Creole cooking is so underrated as healthy. It is NOT all covered in oily goopy sauces, cornmeal, flour, and rice. It IS full of vegetables, herbs (even curry), lean protein, and spicy peppers, great for revving metabolism. And best of all, it freezes famously. Gumbos, etoufees, creoles, sauce picantes, are very filling and are just as good without rice. You DON'T need to know how to make a roux--fried flour, yeah, that's great for a diet. Deglazing your pan with wines, sweet marsalas, sherries, cognacs, even vodkas, impart plenty enough flavor and color. You can skinny so many of our recipes with minor tweaking.
My mom was the queen of freezing foods. There are exceptions, but you can freeze many things, it depends when and how you freeze it, to avoid a "freezer taste" or freezer burn.
A great strategy is to stock your freezer with staples in addition to your recipes. Freezer staples give your cooking options a total makeover. Get yourself some freezer paper and freezer zipper bags/containers. (Blue Bunny makes excellent lower cal ice creams in reusable containers, so keep containers in mind when buying frozen foods.)
My own freezer staples:
Stocks (chicken, shrimp, or vegetable)--Homemade is it, screw flavorless boxes and cans, the yield is so much more. Store in plastic to-go containers. Freeze all vegetable ends, peelings, roots, in a bag every time you cook. Freeze shrimp peels/heads and chicken carcasses, like from rotisserie, in separate bags.
Fresh squeezed juices and zests: they freeze beautifully. Use a vegetable peeler to remove citrus zests and freeze in strips.
Marinara sauce: a base for any Italian sauce you want. I love to add some red bells, sriracha, and mushrooms, and simmer a white flaky fish in it. In Nola we call it a courtbuillion". Giada de Laurentiis has a gorgeous basic marinara.
Ground meat, chicken breasts, steak, sausage, burgers: Put package in a zipper bag before freezing. Or wrap each cut separately in freezer paper, then freeze.
Fish and seafood: buy frozen and/or do not refreeze "fresh" fish from the supermarket.
Vegetables and fruits: greens, peas, corn, carrots, beans, edamame, strawberries and blueberries.
Dark chocolate: a great dieting option; a small portion of good quality will knock out your sweet tooth, promise!
I hope I didn't digress from your question entirely.

dez_yaoichan

thank you both for all the ideas. growing up foods were always simple, not much verity.

so all these ideas are great and I hope to be making many more meals soon!