Yep !!! It's a little different because the sausage and chicken get's a little tougher from the freezing/thawing/cooking cycle...but it's not very noticeable. You freeze anything too long though and it gets dried out. Cream sauces are tough to freeze though...they tend to break unless the roux is made with rice flour.
but if you nuke it on a defrost/medium setting, that helps. its a bit slower, but it also keeps the meat from turning to leather because it isnt cooking it as fast. but i have great success with jamba in the freezer.
Ditto on spaghetti sauce. My wife always makes enough for more than one meal. Reheat (in a pot on the stove, never the microwave) with a fresh batch of pasta, and you're good to go. Only problem is, my wife likes traditional spaghetti, while I prefer thinner pastas like vermicelli or angel hair. We have to take turns on pasta thickness.
cook her pasta first. take it out. cook the angel hair in the same water. angel hair only takes about 3 min. next? :hihi:
I love leftovers. I love the feeling of opening the fridge and being able to eat without cooking, buying anything, or having to go anywhere. I will usually make 3-4 times as much as we need and just eat that every meal until it's gone.
I got frustrated with cleaning all of the tupperware from doing that until I stopped trying to do it like mom. I am now a bigoted, wholehearted devotee of the heavy-duty ziplock bag. I got every size.
Chili-mac is my favorite hands down. I cannot find it anymore though. I did find a recipe for making it from scratch, but it's not quite the same. :bncry:
The tomato basil penne (or something like that) is very good. The lasagna is an old classic that pleases everyone.
