Home made ready meals

Pink.

Ladyhawk wrote: »

Thanks - but doesn't the cling film or foil get stuck to the meal?

No, it's easy to peel off once it begins to defrost.

Pink

waddy80

I do it both ways too. I use containers like you get takeaway in. I freeze spag bol, chilli, curry, pies, lasagne, cassorole, anything really. I also freeze portions of pasta, rice and potatoes if they are left over. I find mash freezes very well, as does rice, pasta needs to have a bit of moisture in it when it reheats, I just put a splash of water in the container.

I label all the containers using a dry wipe marker pen, then hubby just can get things out and zap them when he wants them. We find it really useful, as he can even pick them up and take to work for lunch without any fuss.

foxgloves

I usually freeze the whle dish. I use oven-to-table freezer proof casserole dishes, etc, and if I think there's a slight danger of anything sticking to the freezer bag, I open freeze it for an hour or two first, then bag it in a normal freezer bag. It seems to work. Very solid things like cottage pies, though, I like to take out of the freezer early to start getting them up to room temperature before they go in the oven, otherwise they can take a long time if you're hungry!

Shadowsfall

Pink-winged wrote: »

To do it as a 'ready meal', I line the dish I intend to reheat it in with foil or cling film. Add the ingredients eg shepherds pie, lamb mixture then top with mash and pop the whole dish into the freezer. Once frozen I lift it out and carefully use the lining to remove the food from the dish. Wrap well and return to the freezer. That way the dish/container is free to use until you want to reheat the 'ready meal'. To reheat, I remove the meal from the freezer and unwrap it, slot it back into the original dish/container, then let it defrost thoroughly before reheating.

New lurker here... This is brill. I shall be utilising this handy technique - can't believe I never thought of doing this! Cheers muchly!

Thanks also to LadyHawk for starting this thread

nicky_s_2

Hi< i wonder if you can help me? My husband works away from home Monday to Friday, and I normally buy ready meals for him. As you can imagine these are very costly, and as I have just given up work, I would like to reduce the costs by making them myself.

I was thinking of doing things like sausage and mash, liver and bacon with mash, chilli and rice etc. For the sausage and liver, would I cook these throughout, or only half cook, to be finished off at the time of eating? Similarly with the rice?

Also, would tupperware boxes be ok to pop in the microwave (he only has access to a microwave, btw)?

Sorry for all the questions!

Thanks in advance!

Nicky

spike7451

nicky_s wrote: »

Hi< i wonder if you can help me? My husband works away from home Monday to Friday, and I normally buy ready meals for him. As you can imagine these are very costly, and as I have just given up work, I would like to reduce the costs by making them myself.

I was thinking of doing things like sausage and mash, liver and bacon with mash, chilli and rice etc. For the sausage and liver, would I cook these throughout, or only half cook, to be finished off at the time of eating? Similarly with the rice?

Also, would tupperware boxes be ok to pop in the microwave (he only has access to a microwave, btw)?

Sorry for all the questions!

Thanks in advance!

Nicky

I keep the two compartment tray's from the ready meals & fully cook batches of curry,chili & rice & put in these trays.Things like Spaghetti & Meatballs I put into those plastic trays from the chinese,again fully cooked.
In the morning I get what I want out of the freezer & pop in the fridge to defrost for when I'm home.
Bangers & mash,liver & onions I'd put into the two part trays as well.

I fully cook everything as then it only needs re-heating.

I can make a big batch of chilli/curry ect by useing the cheaper sauces (ie,Shop brand,not value brand as these often have no taste) & bulking out with veg,mushrooms carrots ect.

HTH,

Spike

lilian1977

You need to fully cook everything then reheat thoroughly in the microwave. Tupperware will be fine.

nicky_s_2

Thank you, both, for your replies! :T

grimerking

Make sure you loosen the tupperware lid before microwaving. You need to let the steam escape, so that it doesn't explode. Also, if sealed during 'cooking' the sudden release of pressure when the seal is broken, can cause the liquid to 'flash boil' - nasty steam burns ensue

ubamother

lasagne, pasta in tom sauce with cheese on top etc. etc. all freeze and reheat well too. lots of meals work well with mash on top - obviously shepherd's or cottage pies, fish pie, corn beef pie - all sorts of meat and veg casseroles/stews