Curries, goulash, any stew or casserole, lasagne or its constituent sauces.

I have plenty of soups, stews and chili type meals already. Love lasagne, but are trying to stay low carb. Store bought frozen meals are alarmingly high in sodium!

I like to have several portions of pot pie filling in the freezer. You can use turkey, chicken, or beef as the protein. I buy the already made crusts. Takes about 30 minutes to assemble and bake. Just remember to take a portion out of the freezer to thaw ahead of time.

this is the recipe I use.

Jack, that looks really good. I'd never thought of freezing just the filling, that's a very good idea. And now I want pot pie...

Annie

You can freeze the filling in the pie dish you're going to use. When frozen remove it and bag it up. When you want a pie simply put the filling in the dish frozen. You can make as many blocks of filling as you want and the dish isn't out of commission in the freezer. You can also freeze pie lids made to size so there's no need to defrost and roll out pastry. Or freeze complete unbaked pies.

Interesting Floral! I guess that would remove the need to thaw the filling ahead of time, But it would increase the baking time since the filling starts out frozen. I just freeze it in quart size containers.

Pie lids, I love it, it sounds so much better than "top crusts"! I do freeze pie filling that way sometimes, so I can just drop it into a crust and bake it,

Annie

I should have said, put the filling back in the dish still frozen and allow to thaw in the dish. Pop the pastry lid on. Bake. This method means you have exactly the correct amount for the dish and you're not dealing with wet filling. If you're pushed for time you needn't wait for the filling to completely thaw before topping and baking. If you freeze in quarts the whole lot needs to thaw before you can put it into the dish. But even if you freeze the complete unbaked pie the baking time is not significantly increased ime.

After the Fourth of July, the local market had ground beef in the clearance case. I made a whole bunch of meatballs and baked them off. Froze them up a dozen per bag. A batch of strogonoff base to heat and add sour cream. Couple cups per bag. And a batch of meaty tomato sauce, couple cups per bag. I like to make up a batch of stuff rolled up in tortillas. Freeze them on a cookie sheet and then into a bag. Often is usual Mexi, sometimes I do creamy seafood ones. Sometimes when chicken or pork is on sale, I'll cook up a batch of Italian, lemon pepper, or cajun chicken bits. Pork is usually stewed up Asian or Mexi- I pack the meat and jus seperate. Recently had a lot of salmon, and baked some Asian, some lemon dilly- packed the meat and stock separate.

Sometimes I'll do up microwave packets of veggies with a puck of compound butter. Cook up a batch of rice or pasta to serve under something, or sometimes in with the veggies and butter puck. Maybe grab a packet of salmon to go with it.

I do a lot of freezer stuff. We like to eat well at work, lol.