we do all of these and i agree with all you have written, Lee

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Have a great day
"Evelyn" > wrote in message
...
On Nov 16, 5:40 pm, cle63 > wrote:
> On Nov 14, 5:06 pm, Nicky > wrote:
>
>
>
>
>
> > On Fri, 13 Nov 2009 04:21:33 -0800 (PST), cle63 >
> > wrote:
>
> > >I'm wondering if there i a source for make ahead and freeze diabetic
> > >recipe (or method) suggestions. We are looking at perhaps making
> > >perhaps 2-4 weeks of entrees (maybe sides as well) at a time and
> > >freezing them so that all my mom needs to do is take them out of the
> > >freezer and either pop them in the microwave or let them thaw in the
> > >fridge and put them in the oven.
>
> > When I go to see my father, I take down several pre-portioned servings
> > of stew, and also some pre-roasted beef with gravy, again in
> > individual servings. Something like meatloaf, or chicken casserole,
> > etc would work well here; the trick is to have something with liquid
> > so the food reheats well in the microwave. He is able to microwave
> > veggies as a side. This might do your mother for entree?
>
> > How about pre-packaged soups for lunch? Could she still do scrambled
> > eggs or an omelette for breakfast?
>
> > Nicky.
> > T2 dx 05/04 + underactive thyroid
> > D&E, 150ug thyroxine
> > Last A1c 5.2% BMI 26
>
> Thanks for the replies. I made a large quantity of vegetable soup w/
> low sodium/fat chicken stock, various vegetables (spinach, zucchini,
> onion, leek), some lentils and some white beans. Put this into some
> individual serving containers and froze them. Also baked some salmon
> w/ dill and pepper and grilled boneless skinless chicken breasts w/
> various dry herb rubs. Your tip about liquid when reheating is a good
> one and I think I'll suggest to my mom that she add some soup stock to
> the chicken breasts before reheating. She can still do eggs and I
> brought her some egg whites and egg substitute. I think in a couple
> weeks I'll take up the stew suggestion.
>
> Thanks again,
> Tim- Hide quoted text -
>
> - Show quoted text -

Hi,

I freeze a lot of meals and have discovered a few things. Vegetables
which are cooked seem not to fare too well with freezing and
reheating. But meats and gravy do very well. I make meat loaf in
a huge batch, bake it all at once, then portion it out into two or
three portion amounts, with the gravy, and freeze that. The gravy
seems to help it freeze better, since the amount that is exposed to
the air in the freezer is less. I thaw it in a pot slowly over a
low flame when we want to reuse it. It is easy to microwave a
potato and cook some canned or frozen vegetable to complete the
meal.

I will also roast a whole chicken, debone it, and put the meat into
the gravy and freeze that too. So there is another easy entree ready
to go.

Soups are excellent. They freeze well and home made is always better
than store bought.

Spaghetti sauce with meatballs also freeze well. I find that if I
make the meatballs with ground turkey they are better when frozen.

In the summer when stew beef is on sale in my local warehouse club, I
will buy it in a quantity, cook it up and put it with the cooking
liquid into containers. When it is time to serve it, I can just
thicken the liquid and serve it as Goulash or cook a bunch of root
vegetables and add the meat to make it beef stew.

Another goodie is pot roast. I make a pot roast, and when the meat
is tender I will take it out of the liquid and refrigerate the meat
overnight. Slice it the next morning and put it back into the liquid
in serving sized batches, and there is nicely sliced pot roast and
gravy ready to use.

Lasagna freezes very well. Eggplant parmigian freezes very well.

Those are just a few of the things I keep on hand ready to use at a
moments notice when guests show up unexpected, or when we need a meal
right away.

Hope these ideas helped.

Best,
Evelyn