# Chateau de la Tobler

## Monday, February 26, 2007

### Things that freeze well

For Christmas I got a deep freeze. Before anyone laughs at my husband for buying me an appliance for Christmas, bear in mind that (a) this is the best Christmas present ever; (b) I have been wanting one for a long time; and (c) for my birthday he gave me my old can opener, retrieved from the scout trailer. Oh, wait, that third one isn't a very good mitigating circumstance. (I kid! I kid because I love!) (Actually for my birthday I get to have new glasses and contacts, if I would ever get around to making an eye doctor appointment. The can opener was just a bonus.)
Anyway. My point is that I have started a "cook a whole bunch of things all at once, and then not have to cook at all for a long while" program that has been modestly successful, I think. Here are some of the things I have cooked, frozen, and eaten later (and deemed a success):

- lasagna (be sure to allow AMPLE time to defrost, otherwise your guests will be snacking on Red Lobster Rolls and raspberry jello long before the main course is cooked) (Not that that's ever happened to me last week when Telima, Tyler, and Mema were here.)
- enchiladas (ditto on the defrost time, otherwise the top gets a little too browned) (and try to cover ALL the tortillas with the sauce, even the edges, because they get a little too dry if you don't)
- spaghetti sauce
- various frozen, cooked meats (hamburger already fried up with taco seasoning, shredded chicken for stuff like Hawaiian haystacks)
- LaDale's crescent roll filling (obviously not the stuffed crescent rolls themselves, but the filling thaws quite well in the microwave, and it only takes a second to fill the rolls and pop them in the oven)

Meals that I prepared, froze, and eaten later that I'm still not sure about:

- stew makings (I peeled, cut, and froze raw veggies; I browned the meat and froze it in a separate baggie. Everything tasted fine except the potatoes were a little off to me--a little too mealy or something. We'll have to experiment with this some more, I think.)

So--those are my successes and failures--does anyone have any suggestions? I would love to know if you have a favorite meal that might freeze well.

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