What cooked food can be frozen. Freezing ready-made meals: cooking dinner quickly and easily

This is not an advertisement for factory-made frozen semi-finished products, by no means. We made our preparations ourselves, on a free day and to the taste of family members, so that on working days it only remained to bring the dish to an edible state, supplement it with a side dish and salad.

Two rules of economical housewives

1. The rule of buying food- we buy what we need, not what they want to sell us:

a) We make a list of products and buy strictly according to the list.

b) We monitor nearby supermarkets on the Internet for ongoing promotions on products of interest to us.

c) We don’t fall for all sorts of “lure”, such as “buy two for the price of three and get the third for free.”

d) We go for groceries, having thoroughly refreshed ourselves at home.

e) We choose slowly, compare prices and check the expiration date.

f) We make basic purchases once a week, according to the menu, and in the middle of the week we buy only bread and dairy products.

g) We do not buy semi-finished products.

2. To eat sparingly, you need to cook on your own, making up the menu.

Since spending money on food is directly proportional to the number of visits to supermarkets and markets, we can reduce it to a minimum.

To do this, we will choose the time (preferably immediately after the salary), draw up a menu for the week (month) and once purchase all the main products.

Advice: If we buy products in advance, some of them need to be quickly processed into semi-finished products. It is better to do this on Saturday (and devote the whole day to family on Sunday).

It is the cooked and frozen semi-finished products that will allow you to no longer spend money on food and reduce the time for cooking on weekdays.

Meat dishes

If you want to save money and eat meat, you need to use it sparingly. From the same piece of meat, you can fry chops and eat at a time, or you can, as we suggest, grind it into minced meat.

Very profitable home liver. It is easy to prepare, inexpensive and, as needed, you can use it for pies, pancakes, dumplings or naval pasta.

Our advice: instead of the usual kilogram of minced meat, take two, two and a half kilograms. You will spend the same time for cooking minced meat for cutlets, but provide yourself and your family with blanks for a month. And it is not at all necessary to cook only meatballs from minced meat. You can make cutlets and meatballs for a change, goulash, meatballs,beef stroganoff (thin strips) etc...

I won’t specifically say a word about dumplings, khinkali and manti - this is already clear to everyone.

I stack the blanks on cutting boards. I have a lot of them especially for freezing semi-finished products. I always put a plastic bag on the board so that the blanks can be easily removed after freezing.All this separately must be folded either in the refrigerator or in the freezer. Take out and cook as needed.

Goulash

Cut the meat into 3x3 cm pieces and pepper it generously. Fry and cool down in a container. Salt will already be directly in the manufacture of dinner.

Chops prepared for a couple of days

It is quite easy to make this semi-finished product: take a piece of tenderloin or neck (pork, veal, lamb), cut into portions, beat off and place in the marinade. The marinade is also done quickly: we throw 1 tsp into boiling water (1 l.). salt, 0.5 tsp sugar, 1 tbsp. dry white wine or a weak solution of vinegar, 2-3 cloves, 3 peas of allspice. In the cooled marinade we place the beaten pieces of meat.

Balloons air

Prepare the minced meat: meat, onion, garlic, salt, pepper, eggs beaten with a mixer. We knock it down well so that it becomes plastic. With wet hands we form round flat meatballs and put them on a stand. Then there are two options: either keep it in the refrigerator and use (fry, stew) for a maximum of 2 days, or put it in the freezer.

You can also make meatballs for soup - for future use.

Well, things are even simpler with cutlets:
We take out the frozen meatballs from the freezer.
We put in a frying pan preheated with oil and fry on both sides, as we always do.

Add a teaspoon of water to the pan and, closing the lid, let the cutlets steam for no more than one minute, turning off the gas. All. Our meatballs are ready. The time spent is no more than 10 - 15 minutes. We prepare a side dish and the second dish for dinner is ready.

Therefore, if you want to save money by listening to my tips and your own “voice of reason”, include dishes using minced meat or liver in the menu.

Also with use meat boiled in broth for salads, casseroles or, like liver, for filling in dumplings, pies, pancakes.

The semi-finished products prepared by you are also good because if they are not used, they will be perfectly preserved until the next big purchase of products.

First meal

Broths are best, of course, prepared in advance in a large saucepanyou can make preparations of broths for first courses. Boil chicken or meat (we boil the meat for broths, and also freeze it fresh). Cook rich broths, in a large saucepan 5-6 liters, and ready - divide into 5 servings and freeze. Take one serving, defrost and add as needed. required amount water. Do the same with the next portion of the blanks for the first courses, when these run out.

"Zharka" for first courses: I usually also peel 2-3 carrots, onions and leave them in the refrigerator in bags. Then in the evening the preparation of "frying" for soup takes at most 10 minutes, in fact, the frying of vegetables itself.

I also boil mushrooms and freeze them especially for soups. This is also a semi-finished product. Alas, this number does not work with potatoes.

Side dishes for the second course

An advance option for side dishes is rice. cook crumbly rice, cool it, transfer to a container with a lid. Instead of rice, you can also do with another porridge - buckwheat, barley.

I cooked it more, and supplement it with goulash, or chop. However, I don’t do this - any cereals, except for corn, are not cooked for long, they practically do not require costs from the hostess, and they are delicious fresh.

But on the other hand, you can come up with such a menu: on Monday you have buckwheat as a side dish, but on Tuesday it would be nice to have chops with cabbage. And please! If on Saturday you finely chopped cabbage, shifted it with grated carrots, peppercorns, rubbed it with salt and sugar (just a little bit) and put it in a jar, then by Tuesday evening you quickly take out a jar of cabbage from the refrigerator, fry it in vegetable oil , add spices to taste - after 7 minutes the side dish is ready for chops.

Perfect for garnishes and boiled"frozen" vegetables. Well, don’t forget about preparations from autumn either: they will diversify your menu.You can also stock up on boiled beets, carrots and turnips. Then on Wednesday evening you can get a fabulous salad of boiled vegetables for meatballs.

Rolls with fillings

Cook meat like chops. You just need to hit harder. Salt and pepper the pieces. Prepare the filling: mushrooms with onions, cheese, boiled egg and greens, thin strips of fried bacon with walnuts and garlic. Put the filling on the meat and twist into a roll. Then you can fry and stew the rolls, or you can send them to the freezer.

Pancakes

Bake pancakes. You can make pancakes from them, with the same minced meat from boiled meat or cottage cheese or something else, or you can freeze them just in a pile, and then thaw them in the microwave, serve with sour cream or jam.

When I cook stuffed pancakes, I fry the pancakes on one side (this way you will save time), on which I then put the filling, wrap the pancakes in an envelope and put them away for freezing. The filling for pancakes can be any:

Boiled meat from the broth, twisted in a meat grinder, with overcooked onions;

Cottage cheese with or without raisins;

Boiled rice with boiled eggs;

Mushroom stuffing, etc.

Fish

I buy big fish - saithe, salmon, pink salmon, halibut, cod. I clean, clean, cut portioned pieces. And I freeze these pieces separately. And then I take it out when needed. If frying - in the morning I transferred it from the freezer to the refrigerator, by the evening it thawed, 10 minutes in a frying pan, and you're done. And if you stew or bake in the oven - I took out the frozen pieces, seasoned them in foil or cauldrons, and for 30-40 minutes.

And here are a few more options: chopped pieces for frying, ground minced meat for delicious cutlets, or a completely frozen, peeled small fish.

If the product allows and there are plans for fish soup, then I always put a set for fish broth in a separate bag. It is prepared quickly, and it can provide many options for soups.

Dessert

Desserts are not so easy. If you have time on your day off (and the family loves it), then bake more cookies, or muffins, or gingerbread cookies. With pies, stocks will not work: a rare pie is really tasty for 2-3 days of life. But the jams prepared by us, frozen berries and fruits will decorate cottage cheese, porridge, and hot toast.

I often use plastic containers for storage. They are convenient in the refrigerator (freezer) and they have tight lids. My friend prefers plastic bags and minimal marinade. Try, choose!!!

Well, we worked a little on Saturday, but within a week with such a set of semi-finished products you will quickly prepare food for your family. And while you do not spend a lot of time standing at the stove.

I have provided several examples homemade semi-finished products. You may have your own options that save you time, write about them in the comments. For young and novice hostesses, these tips are likely to be very useful.

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According to a survey, women on average spend more than 8 hours a week cooking. And if you add up all the time that women spend at the stove during their lives, you get 3 years of continuous cooking! Fortunately, there is a way to reduce this time, and a conventional freezer will help with this. Now we will tell you everything.

There are 2 ways to start saving cooking time:

Cook 5-6 dishes at a time (servings should be small), freeze most of the dishes and then, as necessary, defrost and eat.
And you can cook 1 dish each time, but in a larger volume than usual, and freeze part of it. In a week or two, so much will accumulate in your freezer. prepared food that you can periodically allow yourself not to think about cooking, but simply defrost and reheat stocks.

website tell you what ready-made dishes can be frozen and at the same time not be afraid that after defrosting they will turn into an unappetizing substance.

1. Pilaf

We freeze. Pilaf should be frozen only freshly cooked and cooled to room temperature. It can be packaged in bags (having previously released all the air) or containers. Also, don't forget to stick a sticker with the date of freezing. Keep frozen pilaf 3 months at -18 °C.

Defrost. There are several ways to defrost:

In a frying pan (if frozen in a bag). Transfer the pilaf to an unheated dry frying pan and simmer over low heat under a lid. You can add a couple of tablespoons of water.
In the microwave. Just use the defrost mode.
In a refrigerator. Put frozen pilaf in it for about 8-10 hours (depending on the volume), then heat the dish in any way convenient for you.

2. Cheesecakes

We freeze. After cooking the cheesecakes, place them on paper towels to absorb excess oil. First, cool them to room temperature, and then place them in the refrigerator for an hour. Then fold them into a turret of 5-6 pieces, wrap with cling film or simply transfer them to a bag. Keep ready-made cheesecakes in the freezer 4 months.

Defrost. The cheesecakes need to be transferred to the refrigerator, and then, when they are completely thawed, reheat them in the microwave or oven. It is better to defrost them in the evening, and by morning you will have breakfast ready.

3. Stuffed Peppers

We freeze. First, the finished dish must be put in the refrigerator to cool. After about 2 hours, the pepper can be decomposed into bags, not forgetting to release air from them after that. If there is enough space in the freezer, arrange the peppers in containers. Keep ready stuffed peppers Can 3 months.

If you have cooked the peppers with gravy, you can freeze the gravy separately using small containers.

Defrost:

In a refrigerator. Put them there in advance, for example at night. And you can warm up this dish in a pan in a sauce or in the oven.

4. Pizza

We freeze. Cool the finished pizza to room temperature, wrap with cling film. Keep in the freezer pizza should be no more half a year. By the way, you can cut it into pieces, wrap each with a film and freeze it in this form.

Defrost. First, let the pizza thaw a little, you may not completely. Then remove the film and put the pizza in the microwave for 3-4 minutes or in a preheated oven for 10-15 minutes.

5. Rice

We freeze. Cooked rice can be frozen if you cook it properly. If you end up with an unappetizing, sticky rice mass, freezing and thawing will make it even less palatable. So, first, the finished rice needs to be cooled. To do this, spread it on a flat tray and stir occasionally with a fork. Once the rice has cooled, pour it into containers without tamping. Leave some empty space. Put the containers in the freezer and shake them a few times over the next 2 hours to keep the rice from sticking together into one big brick. If everything was done correctly, after defrosting, the rice will be crumbly. Keep it can 3–6 months.

Defrost:

Transfer the rice to a shelf in the refrigerator until completely defrosted.
You can defrost rice microwave oven: transfer it to a plate, add a little cold boiled water and turn on the defrost mode.
You can also reheat the rice in a frying pan: reduce the heat to a minimum, add a little water to the rice and stir from time to time.

6. Potato

We freeze. Potatoes are a specific product for freezing, as after defrosting they can change their taste and texture. Therefore, it is optimal to freeze potatoes in the form of mashed potatoes. It should be frozen fresh. Cool the puree to room temperature, then refrigerate for 2-3 hours. After that, lay it out in containers or bags and send it to the freezer. Keep puree can up to six months.

Defrost:

In the microwave using the defrost setting.
On the shelf of the refrigerator for several hours.
In a frying pan - just add a little water.

7. Kashi

It may seem that it makes no sense to freeze dishes that are prepared for at least half an hour. Nevertheless, sometimes half an hour plays a big role after a hard day's work.

We freeze. All cereals can be frozen, the only difference is the time storage: cereals cooked with water can be stored no more than 6 months, and cereals in milk - no more than 4.

So, ready-made cereals you need to cool to 4-6 ° C (place them in the refrigerator for an hour), and then pour them into containers or bags (for example, you can do this with oatmeal or buckwheat) and place in the freezer.

A little trick: place a bag inside the container and then pour the porridge into it. When it freezes, take the bag out of the container and you have a frozen brick of porridge that takes up little space in the freezer.

Liquid cereals are best stored in a jar or container. Do not forget that the product will expand when frozen, so leave a little empty space.

Defrost. Porridge should be thawed only on the shelf of the refrigerator. Dry ones will thaw in a few hours, but liquid ones are best thawed in the evening. In the morning you will have a ready-made breakfast, which will remain heated in the microwave.

8. Puree soups, broths

We freeze. Only freshly brewed cream soup or broth should be sent to the freezer, and not the one that has stood for a day or two. It is also worth considering that after defrosting the soup, the pasta contained in it will darken (due to starch, which reacts to temperature changes). Also, do not freeze soup that contains potatoes, as there is a chance that after defrosting the soup will turn into porridge.

So, after the soup has cooled, pour it into dry containers and put it in the freezer. Be sure to leave some free space in the containers. Keep such soups should not be longer 3 months.

By the way, it is better not to freeze greens in soups. Freeze it crushed in fresh separately.

Defrost. The soup can be thawed in the microwave (defrost mode) or in the refrigerator: in this case, the soup will thaw for 4-5 hours, and then it must be heated in a saucepan over low heat. It is not necessary to bring the soup to a boil.

9. Baking

We freeze. Bread, buns, pies, muffins, pies, cookies and gingerbread can be frozen. Large pastries, such as bread or pie, should be cut before freezing. Keep pastries in the freezer can be in bags or containers and no longer 2 months.

Defrost:

In the microwave.
Leave to defrost room temperature.

10. Meat products

We freeze. At first, any ready meat dish(cutlets, chicken, meatballs, and so on) cool to room temperature and wrap with cling film, and then send the briquettes to the freezer. Keep meat products should not be longer 3 months.

Defrost:

At room temperature.
In the microwave. To taste qualities dishes are not particularly affected, you can add a little to it herbs, butter or any sauce to taste.

A few important points

After you put the dishes in bags, do not forget to completely get rid of the air in them (use a cocktail straw, here instruction).
If you are freezing something liquid (sauces, soups), remember to leave some space in the container, as the liquid will expand in volume when frozen and the container may crack.
Remember to label bags and containers with the freeze date.
It is better to defrost food in a slow way (on the shelf of the refrigerator). Only use the microwave if you're pressed for time.
Once defrosted, cooked foods cannot be re-frozen.

You can freeze the components of dishes, individual ingredients or whole dishes assembled.

Meal ingredients are anything that you can prepare ahead of time and/or mix together to speed up cooking. For example, to cook borsch with beans, you can cook and freeze meat broth, separately beans, separately frying for borscht, tomato preparation and meat. And then just mix it all in a saucepan, add potatoes and fresh cabbage. And no one can distinguish borscht from freshly prepared borscht. And it will take 30 minutes.

Separate ingredients - all kinds of mono-components, such as mushrooms, tomatoes, meat, from which you can later cook any dish.

Collected meals - can be either raw or cooked meals. You can prepare ready-made sets of lunches (breakfasts, dinners) or, as they say now, “snacks”.

Frozen well:

Meatloaf, (raw and cooked), meatballs. After you've made them to your favorite recipes, stack them in batches in containers or freezer bags. raw meals Defrost before cooking and then cook as usual.
Marinated meat and poultry. Cut raw meat into portions, transfer them to portion bags or containers, pour marinade over them and freeze. Finally, the meat will be marinated at the time of defrosting in the refrigerator. After defrosting, cook the meat as usual.
Casseroles, lasagna, enchiladas. Collect raw and freeze. Before use, these dishes require complete defrosting.
Various flatbreads: corn or wheat for making burritos or tacos, pita, etc. They are frozen fried. Before use, they are not thawed, but quickly heated in a frying pan or in the oven.
Fillings for burritos, tacos, shawarma, pita rolls sliced, mixed and frozen raw and cooked just before consumption.
Pancakes with filling. Ready-made stuffing is frozen. Before use, they are not thawed, but quickly heated in a frying pan.
pies. Pies are frozen or semi-finished and finished cooking in the oven. Or frozen raw, collected in a baking dish, and not thawed before baking.
Pies with fillings. Pies are frozen half-cooked.
Stews, soups and broths, chili. This category of dishes is frozen completely ready and heated without defrosting.
Dough products with fillings for subsequent cooking: dumplings, dumplings, khinkali, manti, ravioli. Frozen raw and not thawed before cooking.
Marinades and sauces preparedNot based on emulsions and intended for heating or hot dishes, such as pasta. There is often not enough time to prepare marinades, sauces and other dressings. But it turns out that many sauces can be cooked and frozen. And what's more, many of them are easier to cook in large batches or cook in season and save not only time but also money.
Bread, buns,. If you are baking, then the best way to save time and energy is to bake the dish halfway and bring it to readiness before eating without defrosting.
Cheese. Storing grated cheese in the freezer is a great way to save grating time. In addition, sometimes there is a surplus that is difficult to store in the refrigerator (cheese requires a fairly high humidity for storage). Most types of cheese are suitable for freezing, with the exception of soft cheeses with mold like brie or camembert. But at the same time, mozzarella, gorgonzola picante, feta are suitable.
Marinades and sauces.
Raw meat, fish and chicken. The best way to save money is to buy a large volume and cut the meat yourself. For example, you buy several chickens at once and disassemble them depending on the desired use: cut the breast fillets, separate the wings, drumsticks, collect fat for cooking chicken lard, leave the bones for the broth, chop the minced meat for cutlets. All this can be separately positionally frozen and used as needed.
Ready-made meat, such as ham, boiled pork. Ready meat is more convenient to cut and divide into portions. Such meat is used as a filling for sandwiches, tacos, burritos, in salads and soups.
Sausages for frying and cooking, sausages. Sausages tolerate freezing well. They must be thawed before cooking.
Pizza. Pizza is frozen raw (with sauces and toppings) in a baking dish. This pizza is baked without defrosting. Or, pizza crusts are baked separately until half cooked, and sauces and toppings are frozen separately. The sauce will need to be thawed before use, but the crust and toppings can remain frozen.
Dough of all kinds. Almost any dough is frozen - yeast, shortbread, puff, etc. Before cooking, the dough is defrosted and it is ready to use.

According to the survey, women on average spend more than 8 hours a week cooking. And if you add up all the time that women spend at the stove during their lives, you get 3 years of continuous cooking! Fortunately, there is a way to reduce this time, and a conventional freezer will help with this. Now we will tell you everything.

There are 2 ways to start saving cooking time:

Cook 5-6 dishes at a time (servings should be small), freeze most of the dishes and then, as necessary, defrost and eat.
And you can cook 1 dish each time, but in a larger volume than usual, and freeze part of it. In a week or two, so much ready-made food will accumulate in your freezer that you can periodically allow yourself not to think about cooking, but simply defrost and reheat stocks.

We will tell you what ready-made dishes you can freeze and at the same time not be afraid that after defrosting they will turn into an unappetizing substance.

1. Pilaf

Defrost. There are several ways to defrost:

In a frying pan (if frozen in a bag). Transfer the pilaf to an unheated dry frying pan and simmer over low heat under a lid. You can add a couple of tablespoons of water.
In the microwave. Just use the defrost mode.
In a refrigerator. Put frozen pilaf in it for about 8-10 hours (depending on the volume), then heat the dish in any way convenient for you.

2. Cheesecakes

3. Stuffed Peppers

If you have cooked the peppers with gravy, you can freeze the gravy separately using small containers.

Defrost:

In a refrigerator. Put them there in advance, for example at night. And you can warm up this dish in a pan in a sauce or in the oven.

4. Pizza

Defrost. First, let the pizza thaw a little, you may not completely. Then remove the film and put the pizza in the microwave for 3-4 minutes or in a preheated oven for 10-15 minutes.

5. Rice

Defrost:

Transfer the rice to a shelf in the refrigerator until completely defrosted.
You can also defrost rice in the microwave: transfer it to a plate, add a little cold boiled water and turn on the defrost mode.
You can also reheat the rice in a frying pan: reduce the heat to a minimum, add a little water to the rice and stir from time to time.

6. Potato

Defrost:

In the microwave using the defrost setting.
On the shelf of the refrigerator for several hours.
In a frying pan - just add a little water.

7. Kashi

It may seem that it makes no sense to freeze dishes that are prepared for at least half an hour. Nevertheless, sometimes half an hour plays a big role after a hard day's work.

We freeze. All cereals can be frozen, the only difference is the time storage: cereals cooked with water can be stored no more than 6 months, and cereals in milk - no more than 4.

So, ready-made cereals need to be cooled to 4-6 ° C (place them in the refrigerator for an hour), and then pour into containers or bags (for example, you can do this with oatmeal or buckwheat) and place in the freezer.

Liquid cereals are best stored in a jar or container. Do not forget that the product will expand when frozen, so leave a little empty space.

8. Puree soups, broths

So, after the soup has cooled, pour it into dry containers and put it in the freezer. Be sure to leave some free space in the containers. Keep such soups should not be longer 3 months.

By the way, it is better not to freeze greens in soups. Freeze it chopped fresh separately.

9. Baking

Defrost:

In the microwave.
Let it defrost at room temperature.

10. Meat products

We freeze. First, cool any prepared meat dish (cutlets, chicken, meatballs, and so on) to room temperature and wrap with cling film, and then send the briquettes to the freezer. Keep meat products should not be longer 3 months.

Defrost:

At room temperature.
In the microwave. So that the taste of the dish is not particularly affected, you can add a little herbs, oil or some kind of sauce to taste.

A few important points

After you put the food in bags, do not forget to completely get rid of the air in them.
If you are freezing something liquid (sauces, soups), remember to leave some space in the container, as the liquid will expand in volume when frozen and the container may crack.
Remember to label bags and containers with the freeze date.
It is better to defrost food in a slow way (on the shelf of the refrigerator). Only use the microwave if you're pressed for time.
Once defrosted, cooked foods cannot be re-frozen.

There is always a desire! But sometimes there is no time and desire to cook. Then dumplings from the freezer come to the rescue. But the assortment of homemade semi-finished products can be much more diverse. Learn how to cook and freeze taquitos, meatballs, and more in this article. delicious dishes For quick breakfast, lunch and dinner.

You can freeze not only dumplings and cutlets, but also pies, stuffed pancakes and even soup broths. Below you will find 10 original dishes suitable for freezing. But before moving on to recipes, a little theory.

IN freezer-18 ºС. At this temperature, the action of microorganisms stops - frozen food for a long time without losing its taste. How much exactly? Considering that we constantly look into the freezer, that is, temperature drops occur, the products thaw slightly and freeze again, no more than two months.

Some foods are not suitable for freezing. For example, zucchini, cucumbers and other watery vegetables. After defrosting, almost all the taste leaves them along with moisture. Lettuce leaves lose texture, and raw potatoes acquires an unpleasant aftertaste.

You need to know how to freeze and defrost food. How colder dish before sending to the freezer, the better. If the products have been heat treatment, it is recommended to first cool them at room temperature, then hold them in the refrigerator and only then freeze them.

Defrost should be in the reverse order: take the dish out of the freezer, put it on a tray and send it to the refrigerator for 10-12 hours. Slow thawing allows food to absorb the moisture lost during freezing. This way the flavor is preserved. But, if there is no time, you can use the defrost function in the microwave.

Vacuum bags, plastic and glass trays are used to store food in the freezer. Zip-lock bags are handy when you don't have to maintain the shape of the dish: they save a lot of space in the freezer. Plastic containers can be taken with you to work, they are convenient to heat up lunch in the microwave, and glass trays are ideal for cooking in the oven, since you do not need to shift the dish from dish to dish.

DebbieR/Flickr.com

Muffins belong to sweet pastries, but if you use ham and cheese as a filling instead of chocolate and fruits, you can get hearty mini-buns for breakfast. They take little time to prepare, and once frozen and reheated, they are just as delicious as they are piping hot.

Ingredients:

3-4 slices of bread;
3-4 slices of ham;
100 g cheddar or other hard cheese;
8 eggs;
1 glass of milk;
2 teaspoons of mustard powder;
1 teaspoon ground pepper;
dried parsley and other spices to taste.

Cooking

Cut the bread and ham into thin strips. Grate the cheese on coarse grater. Fill cupcake pans about two-thirds full with this filling.

In a separate bowl, beat eggs, milk, mustard powder and pepper. Pour the mixture into the mold. But not to the brim, otherwise the muffins will run away during baking. Sprinkle dried parsley and other seasonings to your taste on top of each cell of the form.

Preheat the oven to 200 ºС. Bake muffins for 15-20 minutes. Let them cool, and then put them in a plastic container and send them to the freezer.

Julia Frost/Flickr.com

In the morning you can get right amount buns, warm up in the microwave and get a quick, satisfying, and most importantly, tasty breakfast.

cupcakesandkalechips.com

Ideal for breakfast, nutritious and healthy. It provides about 20% daily allowance fiber and protein, contains a lot of necessary substances and helps control appetite. If you are too lazy to bother with cooking porridge in the morning, there is a solution - frozen oatmeal cups with various fillings (fruits, nuts, dried fruits, etc.).

Ingredients:

2 cups of oatmeal;
3 glasses of milk or water (optional)
1 tablespoon of honey;
30 g butter;
a pinch of salt;
fruits, berries, chocolate, nuts, dried fruits and other fillers.

Cooking

Bring milk to a boil in a small saucepan. Pour in cereals and mix thoroughly. Reduce the heat to low and cook the porridge for 5-7 minutes until thickened. Stir constantly. Remove the oatmeal from the heat, add a piece of butter and a spoonful of honey, mix well. Let it cool down a bit.

Grease the cake mold vegetable oil and spread the porridge into cells. Sprinkle some topping on top of each serving. These can be diced bananas, raspberries, raisins, coconut flakes- what you like to eat oatmeal with.

wrap the shape cling film and freeze. When the cups are well set, remove them from the mold and wrap them individually in cling film. This will save a lot of space in the freezer.

Remove the right amount of cups from the freezer the night before for a healthy and tasty breakfast in the morning. Just warm up the porridge in the microwave. Add milk if necessary.

Barbara Krawcowicz/Flickr.com

Frozen stuffed peppers help out almost the same as dumplings or dumplings. If you know it's going to be a busy day and there won't be time for cooking, take the peppers out of the freezer the day before. They will thaw overnight in the refrigerator, you just have to put them in the oven.

Ingredients:

8 bell peppers;
700 g ground beef;
250 g of rice;
250 g of tomato sauce;
1 onion;
2 cloves of garlic;
hard cheddar cheese;
salt and pepper to taste.

Cooking

Wash the peppers, cut off the tops to make "cups", the inner cavity from the seeds. Cut off "hats" can be crumbled and used in the filling.

Peel and finely chop the onion and garlic. Combine minced meat (turkey mince can be used instead of beef), rice, pepper, onion, garlic and tomato sauce. Salt and pepper to taste. Stuff the peppers with this. Sprinkle grated cheese on top.

In this form, peppers can already be frozen. When you need to cook them, defrost and bake in the oven at 180 ºС for 30-40 minutes.

budgetbytes.com

What to take for lunch or ? For many, this is a daily headache. This recipe will help diversify the contents of your lunchbox. The ingredients are simple and the preparation is easy.

Ingredients:

1.5 kg of potatoes;
500 g salsa sauce;
500 g hard cheese (like cheddar)
50 g butter;
9 eggs;
1 tablespoon of olive oil;
1 teaspoon paprika;
½ teaspoon garlic powder;
½ teaspoon salt;
black ground pepper taste.

Cooking

Wash potatoes and cut into cubes. If he is young, you can not even peel. Pour paprika, garlic powder, salt and pepper into a bowl with potato cubes, pour in olive oil. Mix everything thoroughly. Arrange the potatoes in a single layer on a baking sheet parchment paper, and send for 45-60 minutes in the oven, heated to 200 ºС. At the same time, stir the potatoes about halfway through cooking.

While it's cooking, make an omelette. To do this, break the eggs into a bowl and lightly beat them with a whisk. Butter Melt it in a frying pan and carefully pour in the eggs. Remove the omelet from the stove a couple of minutes before the readiness, the eggs should remain slightly runny.

Divide the potatoes into containers. In each of them, add 2-3 tablespoons of salsa sauce or any other sauce of your choice. Divide the omelette into portions and sprinkle them with grated cheese.

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From this amount of ingredients, you will get six office lunches. Store them in the freezer, and when you need to, take a container with you, heat it up in the microwave and enjoy excellent rustic potatoes.

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Short pasta in the form of corrugated tubules with diagonally cut edges is called penne. From them and ground beef you can cook delicious casserole, which will help out if you do not have time with dinner. You can take it to work for lunch.

Ingredients:

1 kg of ground beef;
800 g tomatoes per own juice;
500 g penne pasta;
400 g marinara sauce;
400 g ricotta;
400 g mozzarella;
1 large onion;
1 egg;
3 cloves of garlic;
2 teaspoons mixture Italian herbs;
½ teaspoon coarsely ground red pepper (flakes);
salt and black pepper to taste.

Cooking

Peel and finely chop the onion and garlic. Fry them in olive oil. Then add to them Ground beef. Fry it, stirring constantly, until excess moisture evaporates. When the minced meat is browned, pour the tomatoes in their own juice and marinara sauce into the pan (if you don’t have it on hand, you can use any other tomato sauce). Add spices: Italian mixture, red and black pepper, salt. Simmer for half an hour. After 30 minutes, transfer a third of the sauce from the pan to a separate bowl. Cool down.

Also in a separate bowl, combine the ricotta, grated mozzarella (leave some cheese for sprinkling) and eggs. Salt, pepper, beat with a whisk until smooth.

Boil pasta. Rinse them under cold running water. Mix with minced meat and cheese. Put everything in a glass container. Pour in the rest tomato-meat sauce, sprinkle with grated cheese.

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The container must be used necessarily glass, so that, having taken the casserole from the freezer, it can be immediately sent to the oven. Bake should be at a temperature of 190 ºС. Moreover, if you send the casserole to the oven straight from the freezer, then the cooking time will be 2–2.5 hours. Therefore, it is better to pre-defrost the dish in the microwave or in a natural way, on the bottom shelf of the refrigerator.

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Taquitos are a Mexican dish that is corn tortillas with stuffing. This recipe is a salvation in case everyone is hungry, but there is no time and nothing to cook from. In just 15 minutes you will have a dinner on the table that is not worse than a restaurant one.

Ingredients:

15 corn tortillas;
500 g chicken breast;
250 g cream cheese;
170 g salsa verde sauce;
4 tablespoons chopped cilantro;
2 tablespoons lime juice;
1 teaspoon onion powder;
¼ teaspoon garlic powder;
1 ½ teaspoons chili powder;
¾ teaspoon of cumin;
vegetable oil for frying and greasing.

Cooking

Cut the chicken breast into strips and fry in vegetable oil until golden brown. Cream cheese mix with cilantro, lime juice and spices (cumin, onion, garlic powder and chili powder). Since the dish is Mexican, Pepper Jack cheese works well for taquitos. He has creamy taste with slightly bitter notes. But you can use other semi-soft varieties.

You can make your own tortillas or buy ready-made ones. In the latter case, first send the tortillas for 1-2 minutes in the microwave so that they are soft and do not break when rolled up.

Spread the chicken and cheese mixture over the tortillas. Add some salsa verde. Read about how to cook it at home. Roll the tortillas into a roll.

Preheat the oven to 220 ºС. Line a baking sheet with foil and drizzle with vegetable oil. Arrange the rolls on it so that the edges are at the bottom and they do not touch each other. Bake for 15-20 minutes.

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When the taquitos are baked and cooled, put them in a zip-lock freezer bag and put them in the freezer. In the situation “everyone is hungry, but there is no time and nothing to cook from,” put the rolls on a baking sheet again, lightly sprinkle with vegetable oil and heat in the oven for 10-15 minutes.

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Nuggets are usually associated with fast food, but they can be the basis for a second lunch or dinner. When there is no time to fry the patties, take them out of the freezer and reheat the nuggets. As a side dish, you can boil pasta or make mashed potatoes.

Ingredients:

1 ½ kg chicken fillet;
200 g flour;
200 g corn flakes;
5 eggs;
1 tablespoon paprika.

Cooking

Rinse the meat, dry it and cut into small pieces about 3–5 cm long. Grind the corn flakes in a blender. Mix flour and paprika in a separate bowl. Also beat the eggs separately.

Dip each piece of chicken first in the flour, then in the eggs, and finally in the cereal. Do this carefully if you want the nuggets to be truly crunchy. Line a baking sheet with parchment paper and place the breaded chicken pieces on it. Bake the nuggets in the oven at 180°C for 15-20 minutes.

When the nuggets are cool, place them in an airtight container. plastic bag and put it in the freezer. Frozen food packages are useful to label. Specify the name of the dish and the date of preparation.

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Meatballs are a dish Italian cuisine, which is minced meat balls. They look like meatballs and meatballs, but neither. It is customary to stew meatballs, boil meatballs in broth, and meatballs are baked in the oven (Italian version) or deep-fried (American version). Meatballs are a great solution for those who don't have the time or desire to stand by the stove. It's tasty and satisfying. Meatballs can be eaten independent dish or serve with a side dish.

Ingredients:

1 kg of ground beef;
200 g breadcrumbs;
200 g ricotta;
2 eggs;
5 tablespoons of olive oil;
parsley, salt, pepper and other spices to taste.

Cooking

Mix all ingredients in a large bowl. Ricotta can be replaced with thick sour cream, but minced beef is better: pork is too fatty for this dish.

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Form balls with a diameter of about 5 cm from the resulting minced meat. Put them in a container, wrap it in foil and freeze. Meatballs should be baked at a temperature of 180 ºС for 20-30 minutes.

Ragout with chicken and vegetables - preparation for a multicooker

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Significantly simplifies life: put the products, press the button and go about your business. And if, in addition, you freeze the blanks, where all the ingredients have already been washed and cut, then the time savings become even more tangible.

Ingredients:

1 kg chicken fillet;
2 bell peppers;
1 onion;
2 cloves of garlic;
1 tablespoon of honey;
1 tablespoon apple cider vinegar;
1 tablespoon chili powder;
2 teaspoons of cumin;
1 teaspoon paprika.

Cooking

Rinse the chicken and cut into strips. Wash the peppers, de-seed and chop. Peel and chop the onion and garlic.

Take a zip-lock bag and fill it with all the ingredients, including honey and Apple vinegar. Release the air from the bag as much as possible. Freeze. When necessary, defrost the bag, pour its contents into a slow cooker and simmer the stew for 3-6 hours. You can do all the manipulations in the morning, so that in the evening, after coming home from work, you can enjoy a delicious dinner.

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Guests on the doorstep, and in the refrigerator a rolling ball? In such a case, it is good to have a pizza blank. We removed the foil and cling film, and after 15 minutes a delicious treat is on your table. Pizza dough, of course, can be bought at the store. But homemade tastes better.

Ingredients

For test:

200 ml hot water;
2-3 cups flour;
2 tablespoons of olive oil;
1 tablespoon of honey;
1 ½ teaspoons dry yeast;
½ teaspoon salt;
1 teaspoon of a mixture of Italian herbs and garlic powder (optional).

Filling option:

chicken fillet;
salami;
olives.

Cooking

IN hot water dissolve a spoonful of honey, then add yeast there and let stand for 5-7 minutes. Pour in olive oil, add salt and seasonings, if you decide to use them. Mix well. Gradually add flour gradually and knead the dough. Cover the bowl with the dough with a towel and leave for half an hour. The dough should rise and double in size.

Roll out the dough. You can make small portioned pizzas (it’s easier to store this way), or you can make one big circle. Bake the dough without (!) stuffing at a temperature of 220 ºС for 7-8 minutes.

Remove the future pizza from the oven, let it cool slightly and grease with sauce. It can be anything, such as alfredo, barbecue or just ketchup with mayonnaise. Put the stuffing on top. It also depends on your imagination and the products at hand. Don't forget to sprinkle with grated cheese!

Wrap the semi-finished pizza with cling film, and then with foil and send to freeze. When the guests arrive, put the pizza in the oven for 15 minutes. It is only necessary that the filling is baked and the cheese melts.

Bon appetit!

Write in the comments what foods and dishes you freeze.