Homemade Frozen Dinners

Our cafeteria at work has really gone down hill, and we don't go out for lunch a lot, so I'm making my husband and I homemade frozen meals to keep on hand. (yes, we work at the same company) I'm going to get those compartmentalized dish-type storage containers, but I'm a little concerned about freezing/re-heating certain items, particularly pasta and noodles. For example, I made some beef tips in gravy and buttered noodles to serve it over, and want to freeze the leftovers. Does anyone have any experience or ideas of how these would freeze and re-heat? I wasn't going to mix the noodles with the beef, but put it in it's separate container. I could mix them together if it seems like it would yield better results. Just not sure how to manage my new project of creating frozen meals, and was hoping for input. Thanks!

Depending on how you make your gravy, it'll probably separate when you freeze it. I think you're right on track as far as not freezing the noodles and gravy together because it'll need a good stir before eating.

Are you planning on making these meals way ahead of time? If not, why don't you just refrigerate instead of freezing. I bring my lunch everyday mainly because I'm on a pretty strict nutrition plan right now. At night, I plan what I'm going to bring the next day and put it in my little section plate.

I don't know from experience, but I wonder if you couldn't package cooked noodles in a vacuum package and reheat them in the package in either hot water or a microwave. Maybe someone has used the process more than I and can give a few pointers.

Kim, I freeze a lot of stuff in freezer bags. They're very convenient, because they will lay practicaly flat no matter what is in them - soup, chicken, pesto, etc. and you can stack them or 'file' them for more room once they're frozen to a certain shape. They're great for portioning out what I am freezing into single servings too. They're also easy to clean (turn inside out to wash and/or dry) so they can be used again.

I have heard it's best to freeze noodles from cold, ie..refrigerate them for an hour or so, then freeze them. And I agree with Beth, a heavy duty plastic bag works really well because it can go straight from the freezer to the microwave. Also, if you're thinking about vacuum sealing them, freeze them first.

Kim,

I've been freezing for meals for more years than I'd like to count. Noodles should reheat fine; large pasta (like penne) does even better. Beware of freezing anything with potaotoes in it- they breakdown into mush after freezing. Rice dishes will do okay. Anything bean- based (like caseroles, chili) and soups (without potatoes in them) tend to do extremely well. Freeze leftover turkey/chicken etc like your beef tips- with the sauce on it- otherwise they tend to dry-out far too much.

Deb

I really apprecite all the replies and suggestions. We ended up eating the beef tips and noodles before they needed to be frozen (they were good!!!), but I think the bag tip, and fridging the noodles ahead of time are great tips. Thanks so much!