Anyone have time-saving batch-making cooking tips?

[Guest guest]

This seems to be an on-going problem for me, making a large amount of

food to freeze just one day a week .Whatdo you ladies do to save time,

energy and money? I've had the most luck with making large pots of

tomato and meat sauce for meals. These last me a couple of weeks. I

find that if I make 2 or 3 batches of muffins that they begin to get

that freezer smell as I keep getting a new muffin out.

Do any of you make large batches of soups? What cooking, prep, storage,

large batch meal ideas do any of you have? I would really appreciate

the help.

Also, thanks to those of you who suggested the No Fenol it really seems

to be helping a lot!

)

Tammy

[Guest guest]

Chicken soup can simmer for hours while you do other tasks. Freeze in

Ziploc bags with double closing.

Cheesecake freezes beautifully and takes minutes in the food processor.

Meatballs in tomato sauce or chicken balls can easily be made in large

quantities, yogurt in double batches and yogurt will last nearly three

weeks in the fridge)

Make muffin recipes in a square pan and wrap securely in foil to

freeze. They should keep better than individual muffins and can be cut

into squares or slim bars.

I sometimes grill a number of burgers well done and freeze them

individually wrapped.

Stew is another good big batch item that can simmer while you are busy

elsewhere in the house.

Meat loaf can be pre sliced and frozen.

Most casserole dishes also freeze well.

Fruit leather is easy to make and is a treat children usually enjoy.

> This seems to be an on-going problem for me, making a large amount of

> food to freeze just one day a week

Carol F.

Toronto, celiac, SCD 6 years