Originally Posted by klswift

I had kids with assorted food 'quirks' and allergies (meals were so fun!). I spent sunday night preparing meals. I used the muffin tin method of cooking and freezing. The kids had their own freezer containers and I would have things like meatloaf, turkey burgers and non meat proteins precooked. I also froze muffin tin size servings of mac n' cheese and rice mixtures (also froze cupcakes and vegan cookies). This way they could grab stuff after school and nuke it. Took a bit of planning, but so much easier, cheaper and healthier than alternatives. BTW, I had 2 vegans, 2 vegetarians and 1 carnivore who had a gluten intolerance!!! Good thing I love to cook!!!!

Originally Posted by toverly

Yes, I bake and freeze in muffin size cups, then flip them out and store in a Ziploc freezer bag.