Make ahead cooking

Discussion in 'Cooking' started by zachsmomie, Aug 17, 2009.

  1. zachsmomie

    zachsmomie Mouseketeer

    Joined:
    Mar 27, 2001
    Messages:
    300
    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.
     
  2. aka-mad4themouse

    aka-mad4themouse <font color="blue">Budget Board Co-Host</font>

    Joined:
    Dec 14, 2004
    Messages:
    9,296
    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.
     

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