Comments on: Nutritious Freezer Meal Carnival

By: Amy

Amy — Wed, 04 Jan 2012 22:17:56 +0000

I read that you do a Gluten Free Friday recipe, but I am having problems finding them. Can you help guide me?

By: Sarah

Sarah — Sun, 30 Jan 2011 20:51:20 +0000

In the article you mentioned buying 3-pack disposable aluminum pans for freezer meals you plan on giving away. I got a tip recently that is eco-friendly and makes a nicer gift– buy mismatch pyrex or ceramic dishes at garage sales and make give-away items in these. You can often get them at garage sales for well under a dollar.

By: Carrie

Carrie — Sun, 14 Nov 2010 00:44:56 +0000

Lindsay, I love all these tips! Thanks!!

I’m planning to make your Chicken Divan recipe for a church family who just had a baby! Would you recommend making it and leaving it thawed/fresh and giving it like that, or giving it frozen? If so, how long should I tell them to bake it for the frozen version, 1 hr? Thanks again!

By: Bonnie

Bonnie — Wed, 04 Aug 2010 14:04:54 +0000

Not all canning jars are freezer safe. If your jars have a curved top (rounded up to a smaller opening) the expanding food or stock will push against the glass and cause it to break. Freezer jars have straight sides – a cylinder shape. You still need to leave head room as with any freezing, but there isn’t a ledge for the food to push against to make the glass break.

By: Lindsay

Lindsay — Thu, 27 May 2010 00:08:37 +0000

It really depends on the dish. Most of the time you can do either way. It will obviously take alot more time to bake if completely frozen.

By: Clarissa

Clarissa — Wed, 26 May 2010 21:43:00 +0000

I was wondering when you freeze the Pyrex containers can you put them straight in the oven or do they need to thaw out?

By: Lindsay

Lindsay — Sat, 31 Oct 2009 21:45:34 +0000

In general, I don’t believe it is best to keep a freeze meal in the freezer longer than a month or so…but I did find that Pyrex works great for freezing without additional wrapping. It preserves it well.

By: Jennifer

Jennifer — Sat, 31 Oct 2009 20:14:56 +0000

Thanks for this post. Do you notice that the Pyrex glass containers freeze your meals well, without additonal wrapping of the food? For how long, would you say?

By: Jen

Jen — Wed, 16 Sep 2009 09:05:13 +0000

I freeze my stock and beans in silicone bakeware. I have a pan thats made to make mini square cakes (about 4 oz each) and I freeze in that…then move the frozen cubes into a ziplock bag. You can also just freeze stock in ice trays. Ice cube trays work great for pesto, baby food, and anything you may want in smaller quantities works great for baby food also.

By: Chef Stephanie Petersen (Chef Tess)

Chef Stephanie Petersen (Chef Tess) — Fri, 11 Sep 2009 06:46:26 +0000

http://cheftessbakeresse.blogspot.com/2009/03/french-onion-orange-chicken.html Just wanted to add this link. This one is my favorite as a chef and mom. I have really enjoyed reading your posts! Superb!