Make ahead cooking - The DIS Discussion Forums

zachsmomie · 08-17-2009, 10:04 AM

Help! I am cooking in large quantiites and freezing to eat later in the school year when days get hectic. I am hoping this will save our budget from all those spontaneous Chinese, Pizza, burger purchases that happen when the day has been hectic or a faculty meeting/sporting event goes late. I have crab soup, chicken noodle soup, chilli, meatballs and such.

Here's my question: My sister in law gave me a recipe for stuffed chicken breasts. Do I stuff and freeze and bake later or do I stuff, bake, freeze and reheat later? They have a cream of chicken soup sauce.

Thanks.

aka-mad4themouse · 08-17-2009, 10:12 AM

My experience with any cream-based sauce is that they do not freeze well. I'd also be reluctant to stuff poultry and then freeze it to be reheated later unless I cooked it thoroughly first.

08-17-2009, 10:04 AM	#1
zachsmomie Mouseketeer Join Date: Mar 2001 Location: Baltimore, MD USA Posts: 334	Make ahead cooking Help! I am cooking in large quantiites and freezing to eat later in the school year when days get hectic. I am hoping this will save our budget from all those spontaneous Chinese, Pizza, burger purchases that happen when the day has been hectic or a faculty meeting/sporting event goes late. I have crab soup, chicken noodle soup, chilli, meatballs and such. Here's my question: My sister in law gave me a recipe for stuffed chicken breasts. Do I stuff and freeze and bake later or do I stuff, bake, freeze and reheat later? They have a cream of chicken soup sauce. Thanks. __________________ July 2001 - 1st Trip - Poly/Wonder (First vacation as a new family!) May 2003 - Beach Club (Zach's surprise 10th birthday trip!) July 2005 - 2nd Cruise - Beach Club CL/Wonder (My birthday and first trip to Disney with my parents!) April 2007 - Oahu and Maui (Craig's Surprise 50th Birthday Trip to Hawaii!) July 2009 - Rome and Venice - My 40th Birthday Last Minute Trip

08-17-2009, 10:12 AM	#2
aka-mad4themouse Budget Board Co-Host Join Date: Dec 2004 Location: Between a rock & a hard place Posts: 9,302	My experience with any cream-based sauce is that they do not freeze well. I'd also be reluctant to stuff poultry and then freeze it to be reheated later unless I cooked it thoroughly first. __________________ -insert clever observation here-

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