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Chill Out!

Four Things You Should Know About Freezer Cooking

Once upon a time, you might have gone to your mother’s freezer and found all kinds of crazy things, including three or four versions of Mystery Meat Casserole and Chicken a la King. And you might not have been too excited about dinnertime. The freezer meals of yesteryear were filled with canned cream soups and other dubious ingredients.

If your mom did “once-a-month-cooking”, you might have watched her spend days at a time shopping, chopping and hopping around the kitchen in a frenzy to fill the freezer. She was wiped out at the end of her efforts.

It just might have turned you off from the thought of ever feeding your family a frozen meal.

Times, my friends, have changed.

The “make-ahead and freeze” method has matured. Not only are there easy ways to fill the freezer, but there are tasty ones, too. Here are four things you should know about the modern age of freezer cooking.

1. Freezer Cooking Can Save Your Time, Money and Sanity

By making several meals in advance and storing them in the freezer, you are providing for those future nights when life is hectic and you just don’t have time to cook. You will avoid takeout since you know there’s a home-cooked meal ready to go. And you will spend less effort puzzling out what’s for dinner. Just grab some homemade soup or burritos from the freezer and have a feast!

2. You Don’t Need a Deep Freeze

Contrary to popular belief, you don’t have to have an enormous freezer to make batch-cooking work for you. With careful packaging and organizing, you can store at least a week’s worth of meals in the smallest refrigerator/freezer, even more if your fridge is a big one.

3. Casseroles Are Not the Only Things You Can Make

Some people think that you can only “freezer cook” if you’re making tons of casseroles. This is so not the case. Marinate chicken breast to throw on the grill. Precook and season taco meat in order to make quick work of a taco bar later in the month. Mix up a stew or soup to reheat on another night. There’s no end to the possibilities. Think about what part of a meal you can make ahead and prep that.

4. Premade Meals Can Taste Great

You may be worried about freezer burn or freezer taste, remembering those Mystery Meat Casseroles of yore. Honestly, we are food snobs at my house—those situations would not fly with my people.

Correct packaging and freezing is key. Cool foods completely, wrap them well and eat them up within a month or two for best taste and texture. Find more packaging tips at:

Don’t believe me? Try one of these recipes on for size.

Versatile Slow-Cooked Carnitas

Carnitas (“Little Meats” in Spanish) is a seasoned, shredded pork filling used for tacos, tostadas, and tamales. Traditionally, the pork shoulder is boiled and then roasted. Here, it is prepared in a slow cooker for a simpler yet equally delicious result. The moist and juicy carnitas freezes and reheats quite well, making it a perfect addition to your freezer-cooking arsenal. Instead of a shoulder roast, you can use country-style pork strips, which often go on sale.

Serves 10 to 12

Packaging: Quart-sized zip-top freezer bags or plasticcontainers with lids

One 3- to 4-pound pork shoulder roast
Salt and freshly ground black pepper
1 medium-size onion, chopped
1⁄2 teaspoon dried oregano
1⁄4 cup water

1. Place the pork roast in a 4-quart slow cooker. Season the meat generously with salt and pepper. Add the chopped onion and sprinkle the oregano over all. Add the water to the pot.

2. Cook on LOW for 8 hours or on HIGH for about 4 hours. The meat should be very tender and shred easily.

3. Remove the meat from the pot. Strain the juices and reserve them to add to chili, stew or soup.

4. Shred and cut the meat into bite-size pieces.

Freezing instructions: Divide the carnitas into meal-size portions in freezer bags or containers. Chill the meat in the refrigerator before freezing.

To thaw and serve: ,Thaw the meat in the refrigerator. Preheat the oven to 350ºF. Place the meat in a baking dish and reheat for 15 minutes, until hot. Adjust the seasonings to taste.

Cheddar Soup with Zucchini, Broccoli and Carrots

Fancy cafes charge a pretty penny for their cheese and broccoli soup. Save money and eat at home in style. Keep single-serving containers of this soup on hand for quick lunches and suppers.

Serves 4 to 6

Packaging: Plastic containers with lids

1⁄4 cup (1⁄2 stick) butter
2 cloves garlic, minced
1⁄2 medium-size zucchini, shredded
1 carrot, peeled and shredded
1⁄2 medium-size onion, shredded
1 head broccoli, chopped into small florets (about 3 cups)
3 cups reduced-sodium chicken broth
1⁄4 cup unbleached all-purpose fl our
2 cups milk
2 cups shredded cheddar cheese
Salt and freshly ground black pepper

1. In a large saucepan, melt 2 tablespoons of the butter. Add the garlic, zucchini, carrot and onion. Sauté until the vegetables are tender, about 10 minutes.

2. Stir in the broccoli and broth. Simmer until the broccoli is tender, about 10 minutes.

3. Meanwhile, melt the remaining 2 tablespoons butter in a large pot over medium heat. Whisk in the flour and cook for a minute or two. Whisk in the milk until smooth. Simmer until thickened. Whisk in the cheddar cheese gradually, stirring to incorporate.

4. Pour the vegetable mixture into the cheese mixture, stirring to combine. Season to taste with salt and pepper.

Freezing instructions: Portion the soup into meal-size plastic containers. Cool to room temperature. Cover and chill in the refrigerator before freezing.

To thaw and serve: Thaw the soup in the refrigerator. Reheat in a saucepan until heated through, stirring to recombine. Serve immediately.

Jessica Fisher is the author of Not Your Mother’s Make-Ahead and Freeze Cookbook. A busy mom to six children, she writes about life, laughter and the pursuit of a clean house at and shares delicious ways to act your wage at
Recipes © 2012 from Not Your Mother’s Make Ahead & Freeze Cookbook by Jessica Fisher and used by permission of The Harvard Common Press.

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