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    • Softstuff
    • By Softstuff 19th Apr 13, 9:58 AM
    • 2,110 Posts
    • 22,330 Thanks
    Softstuff
    • #2
    • 19th Apr 13, 9:58 AM
    • #2
    • 19th Apr 13, 9:58 AM
    I make a batch of chilli, freeze some in portions with rice, other portions with jacket potatoes and cheese, then wrap some of it in wraps as enchiladas. If there's any left, it's good with pasta too.

    I also freeze soups, stir fried noodles... pretty much anything really!
    Softstuff- Officially better than 007
    • madnotstupid
    • By madnotstupid 19th Apr 13, 10:07 AM
    • 185 Posts
    • 375 Thanks
    madnotstupid
    • #3
    • 19th Apr 13, 10:07 AM
    • #3
    • 19th Apr 13, 10:07 AM
    As well as bolognese, chilli, slow cooked beef curry, I like batch cooking stir-fry or pasta type sauces - curry, sweet and sour, lemon, mandarin, tomato. Makes for a really quick stir-fry or pasta sauce. If you also have diced chicken/meat or meatballs frozen it makes for a really quickly thrown together meal.
  • amancalledmartin
    • #4
    • 19th Apr 13, 10:15 AM
    • #4
    • 19th Apr 13, 10:15 AM
    Thanks for that. I should have said, I have a husband with IBS so curries, chillies, etc. are no good. A constant source of disappointment for me because I love them!
  • tarotangel
    • #5
    • 19th Apr 13, 10:22 AM
    • #5
    • 19th Apr 13, 10:22 AM
    Risotto? I have IBS and find that it's ok with me but I know everyone is different with IBS.
    Sealed Pot Challenge 6 - 2058
    • dannahaz
    • By dannahaz 19th Apr 13, 10:30 AM
    • 1,068 Posts
    • 4,413 Thanks
    dannahaz
    • #6
    • 19th Apr 13, 10:30 AM
    • #6
    • 19th Apr 13, 10:30 AM
    Thanks for that. I should have said, I have a husband with IBS so curries, chillies, etc. are no good. A constant source of disappointment for me because I love them!
    Originally posted by amancalledmartin
    Batch cooking can really help you here.

    Make a large chilli (or curry, or whatever) and then freeze it in single portions. When you batch cook the things your huband is able to eat, freeze some of these in single portions as well.,

    Then you can pull out a single portion chilli for you and a single portion whatever for your husband.

    Because you are only heating it up, it's no hassle "cooking" two different things for dinner.

    Hope that helps.
    • BAGGY
    • By BAGGY 19th Apr 13, 10:44 AM
    • 512 Posts
    • 1,164 Thanks
    BAGGY
    • #7
    • 19th Apr 13, 10:44 AM
    • #7
    • 19th Apr 13, 10:44 AM
    I second 'mince of the world' recipes. I cook basic savory mince and freeze it. Then add tomatoes and mushrooms for spaghetti bol or lasagne, kidney beans for chilli, baked beans and mash for shep pie, or if only a tiny bit can add everythign and make pasties.
    Stew freezes really well and then you only need to cook the accompanyment - dumplings or pots - or cheat and have it with bread and butter.
  • amancalledmartin
    • #8
    • 19th Apr 13, 11:51 AM
    • #8
    • 19th Apr 13, 11:51 AM
    Thank you. Stupidly, I hadn't thought of cooking a basic mince and then tarting it up, or of cooking different stuff to freeze. I'm traditionally not very organised but I'm working on it!
    • jackyann
    • By jackyann 19th Apr 13, 12:16 PM
    • 2,452 Posts
    • 4,264 Thanks
    jackyann
    • #9
    • 19th Apr 13, 12:16 PM
    • #9
    • 19th Apr 13, 12:16 PM
    Just for others reading this - I am very wary of freezing curries or anything very spicy as freezing can change the chemicals. I tend to freeze "basics" and then add to them.
    Pie fillings are good: chicken & ham (I use hock) and steak & kidney.

    I also love this one: I make and batch freeze a basic gumbo sauce. I then de-frost and add anything to it that needs eating up (you can throw odd bits of chicken or ham in it, or any fish). I also like to have it by, because adding frozen prawns to it makes a great meal if someone comes round. You can thin it down & serve with bread as a hearty soup, or keep as is and serve with rice.
    • -taff
    • By -taff 19th Apr 13, 1:40 PM
    • 5,982 Posts
    • 3,184 Thanks
    -taff
    Make lasagne, and freeze uncooked, or cooked.
    Any stews, pies [freeze either cooked or uncooked], as already mentioned chillies and curries for you, fishcakes, moussaka.

    Basically, just imagine walking through the frozen section of any supermarket and see what is frozen, then make it at home
    • THIRZAH
    • By THIRZAH 19th Apr 13, 2:03 PM
    • 1,160 Posts
    • 4,948 Thanks
    THIRZAH
    I make a large batch of tomato sauce and freeze in tubs-good with pasta, meatballs or chicken breasts.

    Meatballs freeze well-make a large batch in the oven.

    I also double up when I make beef in beer -we have half as a casserole perhaps with a french bread and cheese topping then I freeze the rest and make a beef and ale pie another day,

    Pastry freezes well so you can make a large batch and divide into portions-I worked out that for a pie for DH and me I needed 5 oz of pastry so always weigh it out into 5 oz portions now.
    • emg
    • By emg 19th Apr 13, 6:18 PM
    • 1,245 Posts
    • 4,150 Thanks
    emg
    In case it helps, inmy freezer at the moment I have chilli, spanish chicken, a very mild biryani, fish pie (with mash on top), chicken and ham pie, shepherds pie and left-over pasta bake.
    • pollys
    • By pollys 19th Apr 13, 6:21 PM
    • 1,720 Posts
    • 11,953 Thanks
    pollys
    Hello

    I freeze bolognese sauce, cheese and onion pie, lasagne, sausage casserole, cornish pasties and fiskcakes. All freeze well.

    Pollys
    MFW 1/5/08 £45,789 Cleared mortgage 1/02/13
    GC January £340.26/£400 February £95.33/£400
    Weight loss challenge 3/12lbs
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