|08-17-2009, 09:04 AM||#1|
Join Date: Mar 2001
Location: Baltimore, MD USA
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.
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, 09:12 AM||#2|
Budget Board Co-Host
Join Date: Dec 2004
Location: Between a rock & a hard place
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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