Cook smarter, not more, with this savvy collection of recipes that allow home cooks to cook once, eat twice (or more), and always have dinner at hand. Busy cooks know that using free time and weekends to stock the freezer for weeknight meals is less stressful than trying to cook last minute. In Cook & Freeze, food writer and culinary instructor Dana Jacobi reveals the secrets to cooking and freezing dishes one day in order to eat well for the next several, saving time and money and avoiding the unhealthy takeout track. A compendium of tips, tricks, and bold, flavorful recipes that is truly one of its kind, Cook & Freeze shows readers that they can swap expensive, frozen entrees for equally convenient meals that allow them to eat locally, seasonally, and much more deliciously.
In her introductory chapter, Jacobi explains what to shop for, which tools to have on hand, and how to prepare, freeze, and defrost several dishes at one time. Whether it is spicy Salsa Fajitas or Double Chocolate Layer Cake with Fudge Buttercream Frosting, every recipe includes freezing, thawing, and reheating instructions, and many are marked by hints such as "Thaws Fast" or "Feeds a Crowd" to keep readers aware of their options.
With the help of Cook & Freeze, singles, couples, and parents alike will learn that cooking and freezing now allows for fresh, rewarding meals at a moment's notice.