What things can I cook and freeze ahead of time, in individual portions?
Most anything with the exception of items like lettuce will freeze just fine. When you decide to cook just make a double batch and put the rest in a container for freezing. Pasta dishes do exceptionally well. Most meat type dishes do well too. However creamy sauces sometimes tend to break (curdle) when re-heated. Not a lecture, but just food for thought. Just because you make it at home does not necessarily make it healthier. What makes it healthier is the fact that you can control what goes into it and make the right choices. There are all sorts of ways to “hide” veggies in your regular food without them seeming too vegetable like. Put them in sauces, hide them in meatloaf, include them in casseroles, be creative, but definitely make an effort to include them in your cookery.
