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Discussion Starter · #1 ·
I know that a lot of you make large portions of food and freeze it. I only cook for myself and am realizing that making large portions and freezing them would probably save me a lot of time and money. I have been buying mostly packaged brown rice for microwaving, canned beans, and pre washed lettuce. Recently, I realized that cooking dried beans, dried rice, and washing store bought lettuce can save me $18 per week. I am thinking about making and freezing servings of cooked rice and beans so that I can just microwave pre measured portions during the week. Anyone already doing this? How long does it take to microwave a serving of Brown Rice and then a Serving of Garbanzo Beans? Any recommendations on containers and sizes to put in the freezer? Any recommendations on other foods that are easy to prepare and freeze? Thanks for any advice. Cooking for one person can really suck.<img alt="" class="inlineimg" src="/images/smilies/rolleyes.gif" style="border:0px solid;" title=":rolleyes:">
 

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Sometimes I'll make a ton of pasta with some sort of tomato sauce and freeze serving sized portions. It nukes pretty well and is cheaper than Amy's etc.
 

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For four serving dinners I typically eat the leftovers for breakfast or lunch the rest of the week. On occasion I'll make a huge crock pot of chili/soup/whatever. I use a ziploc bag, put in as much as I want (guesstimate a serving) and freeze it. I do too many to use plastic containers (I share a small freezer with two other people). And I typically just take it out in the morning and it is thawed by lunch. Takes a minute or two in the microwave. Soups are my favorite thing to freeze. My mom freezes everything in ziploc containers (they frost over so you can't see what is in them, she calls them her "Freezer surprise" meals). Don't know if any of that was helpful. My suggestion is try freezing stuff. It will still be edible, but you might learn that some things you shouldn't freeze in the future (soup with a vegan cornbread over the top...turned into mush). Good luck!
 

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look into 'once a month cooking', lotsa tips about making bigger batches to eat later: <a href="http://vegoam.wordpress.com/about/" target="_blank">http://vegoam.wordpress.com/about/</a>, <a href="http://www.ellenskitchen.com/bigpots/oamc/vegweek.html" target="_blank">http://www.ellenskitchen.com/bigpots/oamc/vegweek.html</a><br><br>
I cook a different bean every week in a large batch (over 1 lb of beans) and freeze about half, its great bc now I have a big variety of beans in the freezer for when I need them quick. I use plastic freezer bags and freeze in portions that I normally use because its kinda hard to make portions when everything is frozen. The days I plan on using frozen foods I usually take them out of the freezer in the morning and let defrost in the fridge.<br><br>
As far as microwaving, it depends on the food and your microwave for times to heat stuff up.
 

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Cooking brown rice then freezing it works well. You need to add a little bit of water when your reheating it in the microwave or it will go all dry. in fact most things need moister when your reheating them.<br><br>
If you stick the frozen meal you want in the fridge at the start of the day it will thaw out a bit and take less time to zap when you want it.
 

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Are you going to be eating other fruits and vegetables? This sounds like a fast way to become vitamin A, C, E, calcium, potassium, riboflavin, and iron deficient. Are you at least taking a vitamin while you don't have spending money for proper foods?
 

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Discussion Starter · #7 ·
I buy bags of frozen veggies and usually cook them with my meal. I just thought since rice and beans are such a bulk item that I could cook large batches.<br><br>
Thanks!
 

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yes, rice and beans freeze well! a cup and a half to 1 3/4 equals a can of beans...when I cook up the pound bag, just divide it evenly between 4 freezer bags. It's best not to microwave thaw or "cook" your food in plastic or bags, because of the plastic releaseing BPAs. Better to put it into a glass dish for heating.
 

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Now I only freeze homemade jam and maybe some tropical fruits for smoothies if they're on sale.<br><br>
The idea of freezing large lots is fine but cooking small lots takes little time and the money saved amounts to very little.<br><br>
Also a person as to be <span style="text-decoration:underline;">organised</span>-if you have a few lunches downtown during the week you end up with a surplus that must be dealt with-frozen food doesn't last forever and <b>Out of Sight Means Out of Mind</b> as you will discover.
 

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I'm a big fan of cooking and freezing. I often make batches of veggie chili, mango bbq beans, vegetable soup, pot beans, etc, and freeze them in individual tupperware-type containers. I get bored eating the same thing over and over again, so I like the idea of having veggie chili once or twice when I first make a batch and not having to eat it for a week straight. I also love the convenience of pulling a tupperware container out of my freezer and having a delicious meal with very little effort.<br><br>
Cookies and brownies and things are also great to freeze if you live alone. I make vegan chocolate chip cookie dough, roll it all into individual balls, and then freeze the dough. That way I can enjoy just one or two freshly baked cookies at a time.<br><br>
At the moment, I have in my freezer: individual portions of lentil stew with field roast sausage, mango bbq beans, baked oatmeal, black bean brownies, and cheese-less veggie pizza. A lot cheaper and a lot more satisfying than anything you'd find in the frozen foods section of the grocery store!
 
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