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[quote=Anonymous]That is a great story, good for you both! Second the suggestion to cook when you have time, and make full use of your freezer. Some suggestions (I'm vegetarian, bear with me!):
 - Bean stews and chilis freeze very well, and you can thaw in the microwave. I like them in the fall and winter. Make sure you freeze in the portion size you will want to eat. Don't add any dairy (sour cream, cheese) until thawed and heated through. 
- Casseroles freeze very well. Cut it into individual portions, wrap in plastic and freeze. Thaw as needed in the microwave. I make them when I want to clean out the fridge, say I have leftover cooked brown rice or quinoa, some veggies, some greens, some beans etc. Mix it up with something to bind it all (eggs + cottage cheese, a simple white sauce) and bake. Here's a basic recipe if you'd like one: http://www.101cookbooks.com/archives/mushroom-casserole-recipe.html. I also freeze leftover lasagna, since I can never make less than a 9x13 pan. I portion it out & wrap individually before freezing.
- Blended vegetable/ lentil soup bases freeze well, again, if you're adding any dairy to it, don't do so until thawed through. My standard formula is to saute some onions & garlic with a splash of olive oil, add chopped veggies of choice (carrot-red lentil, zucchini, butternut squash, cauliflower, mixed root veggies, you name it), simmer the whole thing in some vegetable stock or water. Blend and freeze in portions. Add whatever mix-ins/ seasonings when thawed. I change it up depending on what's in the soup and what else I have. So if it's carrot I may add some cumin/ coriander/ harissa and feta; cauliflower with cheddar & dijon mustard; lentil with Thai curry paste and coconut milk - you get the idea.[/quote]

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