Many working moms resort to cooking multiple dishes during the weekend and freeze these cooked foods. This enables them to serve their family home cooked meals during the work week hassle and fuss free. Instead of opting for fast food or TV dinners which are known to be fattening and loaded with sodium, I think that freezing home cooked dishes is a better option. I’m sure no mother would want to compromise their family and later on look for the best weight loss pill to help shed off excess pounds from any family member.
If you are one of the many Moms out there, do you follow these?
- when thawing soups and stews, place the frozen food (still in its sealed container) in a bowl or sink of hot water for 5 to 10 minutes. this will allow the food to be broken into pieces.
- open the container or bag and invert the contents into a microwave safe container or into a saucepan for stove top heating.
- for frozen casseroles, place the frozen casserole in the fridge for 24 hours but not more than 2 days to thaw slightly.
- when reheating stews, soups and chilis stove top, add 1/4 to 1/2 cup of water to prevent scorching. cover and heat to boiling over medium heat and stirring frequently and boil for a minute to ensure that the food is fully heated.
- when reheating casseroles in the oven, loosely cover it with foil and bake until the center reaches 160 degrees using an instant read thermometer to check.