Thursday, August 21, 2008

The Ratings

We haven't quite eaten it all yet, but I thought I'd offer up my reviews of what we have had:

Chili Con Carne: thaws great, a solid staple meal. Nothing spectacular, but good on the nights we had it. 4/5.
Asian Chicken: I didn't think this was as good as it is when I make it fresh... it tasted okay, but the vinegar becomes more prominent, and without the grilling, it's not quite the same. 3/5.
Grilled Fish: A keeper again. 5/5. Just plain delicious.
Sweet and Hot Pasta Sauce: Very convenient to have in the freezer. Plan to do it again - 5/5.
Baked Herb Fish: Okay, but nothing to write home about. 3/5.
Aztec Quiche: Fan-freaking-tastic. But it had a couple cups of shredded cheese and whole cream in it... so how could it not be? I was mostly impressed that raw eggs can be frozen and thawed, then baked, and taste great. 5/5 for taste and 0/5 for health of my poor arteries.
Spiced Citrus Chicken: Very orange. Had a lot of paprika and was an almost Indian-influenced dish. Pretty good. 4/5.
Honey Sesame Chicken: Not my favorite - very beige. Might be okay if I toasted the sesame seeds, but wouldn't make it again as written. 2/5.
Sloppy Joes: I fell in love when I simmered them, then fell in love all over again when we ate them. I will absolutely make these again. 5/5.

We've still got a chicken dish or two in the freezer, plus the ginger beef that I'm a little curious to see how it thaws. I'm starting to plan for the next cooking session and taking note of what we really liked and what we could leave, and scouting for new recipes. If you have a favourite recipe that freezes well, leave me a comment so I can check it out! I'm definitely considering adding a lasagna, and I'm on the lookout for a really good freezable soup (i.e. not thickened with flour/cornstarch).


  1. This is gweneddk from the nest.
    I have a great hamburger vegetable soup recipe:
    brown 1 lb 96% lean hamburger
    add a chopped onion and a few stalks of chopped celery
    add a large can of diced/chopped/crushed tomatoes (whatever you have on hand) and a box of beef stock/broth (4 cups?) I usually also add 2 med-large potatoes diced small (1/2 inch)
    Once the potatoes are mostly soft I add ~1/2 bottle of V-8, 1/2 bag of frozen vegetables for soup (carrots, peas, corn, green beans) and 1/2 bag of frozen italian vegetables (cauliflower, broccoli, zucchini, Italian green beans, red peppers, carrots, lima beans). you could add whatever veggies you want. I usually simmer until the broth has thickened up some and then package up for freezing. If it is too thin, simmer longer or add some mashed potato flakes. You'll need to figure out your own seasoning-I always add pepper and garlic powder but everything else is to taste.


    Completely amazing butternut squash soup that freezes well. It can be altered a bit to make it more healthy.

    One of our favorite freezer recipes. If you make the entire amount listed, it's easily enough for 4 meals for 2 people, so we usually freeze half of it for a later time.

    Jeff & Em from thenest