Best meals to cook and freeze?

Since this question is listed in the Vegetarian & Vegan section, I answered with the assumption that you are either a vegetarian or a vegan.

Lasagna freezes really well also eggplant Parmesan freezes well. Here are a couple of recipes. The last website is a list of good frozen vegetarian meal recipes.

A wonderful vegetarian lasagna recipe full of healthy spinach and eggplant. This vegetarian and vegan lasagna recipe uses no cheese, so it is much lower in fat than a traditional lasagna.

* 1 tbsp olive oil

* 1 clove garlic, minced

* 1 medium eggplant, diced

* 2 10 ounce packages frozen chopped spinach, defrosted

* 1 64 ounce jar pre-made tomato sauce

* 1 pound lasagna noodles

Preparation:

Preheat the oven to 375 degrees.

Heat the olive oil in a medium frying pan over medium heat. Sautee the garlic for two minutes, then add the eggplant and stir. Cover the frying pan and cook until the eggplant is just tender, about 5 to 7 minutes.

Cover the bottom of a 9x12 inch baking pan with 2 cups of the tomato sauce, then cover the tomato sauce with 4 or 5 uncooked noodles. Cover this with a thin layer of sauce, then add the cooked eggplant and another thin layer of sauce. Add another layer of noodles followed by a thing layer of sauce, then the spinach and another thin layer of sauce. Add the remaining noodles and sauce.

Cover tightly with foil and bake for 45-50 minutes. Noodles are cooked when they can be pierced with a fork.

Martha Stewart's Baked Eggplant (Aubergine) Parmesan

Ingredients:

* olive oil, for baking sheets

* 2 large eggs

* 3/4 cup plain breadcrumbs

* 3/4 cup finely grated Parmesan cheese, plus

* 2 tablespoons grated Parmesan cheese, for topping

* 1 teaspoon dried oregano

* 1/2 teaspoon dried basil

* coarse salt

* pepper

* 2 large eggplants, peeled and sliced into 1/2-inch rounds (2 1/2 pounds total)

* 6 cups store-bought chunky tomato sauce or homemade chunky tomato sauce (see recipe below)

* 1 1/2 cups shredded mozzarella cheese

Directions:

1. Preheat oven to 375°. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.

2. Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400°.

3. Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

4. Note: To make Chunky Tomato Sauce: In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Cook 1 small diced onion and 2 minced garlic cloves, stirring frequently, until translucent, 2 to 4 minutes. Crush 2 cans whole tomatoes (28 ounces each) into pan; add 1/4 teaspoon dried oregano. Simmer, stirring occasionally, until thickened, 15 minutes. Season with salt and pepper.

Veggie Chili freezes well.

Most soups and stews freeze well.

If you precook tofu you can freeze it.

Rice and bean dishes freeze well.

Homemade veggie meats freeze well.

The best thing to do is experiment. Freezing changes the taste and texture of most foods. Some people like the changes and some don't. For best results always defrost and heat homemede frozen dinners in the microwave.

soups

fajitas

anything stuffed with a crust outside

pizzas

sauces - so all you have to do is put together the chicken or the pasta

fruit - fruit salads or fruit smoothies to be made in the blender

stews

meat - already seasoned that just needs to be popped into the oven

You can pretty much cook anything and freeze it. I don't recommend pasta, breads cause when thawing they can get soggy but pretty much anything else is up for the test.

Chili, Tortilla Soup, Enchiladas, Lasagne, Spaghetti, Manacotti, Vegetable Soup.

Beef Stew minus the potatoes

Chili

Precooked hamburger patties (just heat in the MW later)

Lasagna

Chicken Stew (leave out the taters and add later)

Enchiladas

Soups and chili freeze well, as do baked pastas like lasagna.

If you make your own pizzas, you can easily make more than one and freeze the extras you make (totally cheaper than premade frozen pizza).

In my experiences...my grandmother's spaghetti tomato sauce always kept well in the freezer. it was great to just open a bag, cook some noodles and heat up the sauce.

Always good soups but like meal soups like chicken spagetti or taco soup

you can never go wrong with chicken. you can make a salad with chicken,put it in a container reuse it and make qusadillas, to cos, chicken patties and so on

hot pockets