Today, most parents each hold down a full time job, and with so many hours in the day it becomes increasingly hard to cook healthy meals for their children. Take-out, and fast-food has its place, but with a little careful planning, you can put home-cooked meals on the table faster than you might of thought possible. When you have time to cook, double or even triple the recipe and freeze the leftovers for another time. Soups, stews, pasta sauce are all good candidates, and most of the time taste better, because their flavors have jelled. Your microwave is your friend. That great invention will have your healthy meal on the table faster than a Domino's Pizza car driven by Dale Earnhardt!
Foods That Freeze Well
* Cooked chicken or turkey in casseroles.
* Stews, ragouts, goulashes made with beef, lamb, pork, or veal. Most vegetables used in these combination dishes, such as peas, carrots, celery, or small quantities of onion also freeze well. However, potatoes may not be satisfactory.
* Baked meat loaf.
* Cooked dried beans, such as bean soup and baked beans. Because freezing softens beans somewhat, cook until barely tender for best quality. Limit storage time to two weeks if seasoned with ham or bacon.
* Cooked rice and pasta, plain or with tomato sauces.
Foods That Do Not Freeze Well
The flavor and texture of some foods become poor during freezing. Avoid using these foods.
* Cooked egg white toughens.
* Mature potatoes, which tend to disintegrate, become watery, or darken. New potatoes are better.
* Fried foods tend to have a warmed-over flavor when reheated.
* Avoid freezing cured meats; salt hastens rancidity.
* Fresh salad greens, raw tomatoes, raw apples and grapes become soft, soggy, and mushy. Mayonnaise separates. To make entree salads, freeze some ingredients separately; add fresh vegetables, fruits, and dressings to other thawed ingredients.
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