SarahTancredi Wed 22-May-19 08:13:06

I usually match cook components rather than whole meals.



I'll make a tomato sauce which can then be a base for multiple dishes.



Amd things like mince for instance can be shaped into meatballs or burgers then frozen.



Rolls can be cooked and frozen for lunches or burger buns



Soups I'll go as far as making the stock or the main base. Veg and meat can be chopped and added when you reheat.



I have a bag of breadcrumbs for breading chicken in the freezer.



I pre chop chicken into chunks/strips then freeze

I find that tends to get around the soggy issue



Spag bol seems to freeze ok as it is though.