we tend to look at what you can have in a sauce/gravy sort of base and use that - it generally freezes and reheats well... we do things like cottage/shepherds pie, pasta (with any number of sauces), vegie bakes etc... basically anything we can make in a saucy base we'll freeze. we mix rice into the meal rather than having it seperate - it seems to reheat better (IMO)
thanks heaps! for some reason (dont know why!) i thought you werent allowed to freeze pastas and rices etc and that the sauces would go funny if creamy
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