precooking, storage & freezing

[LisaS]

for a long time, I've been doing the "cook on Sunday ... eat all week" dance with my protein.
Typically I grill chicken breasts and then store in the 'fridge' and have an appropirate portion each day for lunch (with veggies or salad). The only break I take is to mix in tuna once or twice a week.

Two things have me thinking of changing this:
1) By the time Friday rolls around, that cooked chicken is 5 days old - most food storage rules tell you that is too old - but I think there is some leeway and 5 days is probably fine ... but just the same ...
2) I'd like more variety without more work - so cook one protein on Sunday but have a variety to choose from during the week.

So, I was thinking grill double chicken portions on Saturday and cook double beef or pork or turkey portions on Sunday. Then portion and freeze all of it. And then use one portion per lunch, choosing from them all over time.

Do any of you do this? And if so, do you notice a change in texture or dryness when freezing & thawing/reheating compared to just storing in the refrigerator?

What about fish? Do you ever freeze cooked fish for later use? Or is this the sort of thing I should grill on Sunday and only have leftover on Monday?

your thoughts?

Lisa

[Relief]

I have been doing the " cook once--eat for a week" routine for several years.

(Lately, It has become even more important as I am working a retail sales job full time and typically eat 2 meals a day away from home, and eating every day at the food court at the mall just isn't an option, nutritionally OR financially.)

I freeze my entres in single serving sizes, take them frozen to work where I can microwave them. when needed. works great for me.

this last sunday I made a pot roast ( a big chuck, onions and tomatoes n a dutch oven for about 4 hours yum) a "dry" roast beef, Several chicken breasts, and a pot of lo carb chili. I cut up the chicken into chunks, portion out the chili, pot roast and slice up the beef and freeze the portions.

I figure I have at least 14 meals ready to go. I just add the accoutrments depending on mood--I can add enchilada suace, sour cream and cheese, or pizza suace and cheese or just some ranch for the chicken. ( or homemade tzatziki sauce, yum!) Add some salad , and veggies and I'm good to go!

fish is slightly less sucessful precooked and frozen, but I have done it with salmon. and I've had leftover fish as many as 3 days later just saved in the fridge with no problems.

I don't have to cook for a family any more which makes it very doable.

good luck to you.

[gitfiddle]

I do freeze meat portions and they all do well. Haven't tried fish. I put each portion in a ziplock sandwich bag, then put all the bagged single portions into a gallon freezer ziplock bag. They are less likely to get frosty or freezer burn if they get "lost". Then I have a bag of chicken, a bag of breakfast meatloaf, a bag of beef, pork or whatever. Not many, because I fight for freezer space among all the stouffers entrees and klondike bars. :paranoid: I live with heathens. :rolleyes:

[Karole]

So funny Carol !!

[gitfiddle]

It's the truth! ;)