One of the “hacks” that gets me through the semester is doing a big load of cooking over a couple of days, and freezing it in meal-sized portions so we always have an easy option. Often I make the main part of the meal in this cooking and make the rest of it when it comes time to eat – which saves freezer space.
Here are some of my favorites:
- Bolognase (meat sauce)
My mum made this regularly growing us, so I just make it from memory.
Brown and drain fat from ground beef (about 1lb). In the same pan (while beef is draining) heat olive oil, saute diced onions (1) with garlic and herbs (basil, oregano, italian seasoning etc.) until softened. Add celery with the onions if you have some.
Add meat back to the pan. Add about a teaspoon of cinnamon, some worcester sauce red wine, salt and pepper. Cook a little before adding a can of diced tomatoes, tomato paste and pasta sauce and about 2 teaspoons of sugar. I like the one from Trader Joes, but any will do. Simmer for as long as you can. Freeze into family-sized portions.
I use this for spaghetti bolognase, and as the basis for baked pasta or lasagne depending on how much effort I want to put into cooking on a given night.
- A very similar option is lentil bolognese – which i use a lot for lentil lasagne, but sometimes we just eat it with pasta: https://www.healthylittlefoodies.com/red-lentil-lasagne/
- I love this sweet potato and black bean shepherd’s pie: https://deliciouslyella.com/recipes/sweet-potato-black-bean-shepherds-pie/
I cook the base in bulk, and typically bake sweet potatoes when I have something else in the oven, and then eat this the next night. However, it freezes well made up, and both parts freeze well alone.
- If there is one meal my family eat every week when I’m traveling to Champaign it’s Mexican Rice and beans (some variation of this recipe: https://www.makingthymeforhealth.com/one-skillet-mexican-rice-casserole/)
It all freezes well together, or I freeze everything but the rice, and cook rice while the rest of it defrosts in the microwave. Stick it in a casserole dish, top with cheese and bake for about 20 minutes. Serve alone, or with some combination of salsa, guacamole, and chips.
