In the past, I would just have Lee pick up $15-$20 worth of fast food or takeout. I can tell you that that didn't always get a favorable response from Lee since a) he didn't like blowing our budget on fast food/take out and b) he preferred a nice hot meal when he got home - what man doesn't? So I decided that I would freeze meals for the future. I am not talking about an elaborate freezer cooking session. What I mean is that when you are making a freezer-friendly meal like a casserole or pasta dish, you just double the recipe, put half in a freezer dish/bag, and freeze it. Then when you need it, you just thaw it out a little (if needed) and toss it in the oven.
Personal story - This week I have strep throat. Today Lee pulled out a Chicken Pot Pie and let it thaw for a few hours. He threw it in the oven and baked it. It tasted just as good as the other one we had over a month ago. Here is what it looked like:
Here is the recipe:
Chicken Pot Pie
1 cup cooked chicken
1 bag (1 lb) frozen veggies
1 can Cream of Chicken soup
½ cup milk
1 pkg Pillsbury pie crusts (2 in a package)*
* You can use only 1 pie crust for the top to save calories/fat
Preheat oven to 400 degrees.
Put 1 pie crust on the bottom of a pan (if desired).
Mix chicken, veggies, soup, and milk.
Add to baking dish.
Put 2nd pie crust on top of mixture.
(Freeze if desired).
Bake for 30 minutes.