Cook & Freeze

More about the book

Imagine opening your freezer to find it stocked with wholesome, flavorful, and homemade-style meals instead of typical frozen entrees. Dana Jacobi's strategic approach to weeknight cooking allows you to cook less while enjoying more diverse and delicious meals. In this guide, she covers everything from freezing logistics to the best storage containers, as well as methods for preparing, freezing, and defrosting multiple dishes simultaneously. The recipes, spanning classic American to Asian, Italian, and Mexican cuisines, are designed to retain their flavors when reheated, complete with detailed instructions for freezing, thawing, and reheating. Dana highlights which dishes are crowd-pleasers or quick to defrost, such as savory Salmon and Mushroom Pot Pies and fluffy Orange Blossom Cupcakes, which can be frozen in individual portions—ideal for those cooking for one or two, or for sharing. Importantly, every recipe is free from preservatives and additives found in commercial frozen foods, ensuring superior taste and nutrition at a lower cost. With Dana's expert tips and flavorful dishes, you'll be equipped to enjoy satisfying meals throughout the week.