Casseroles, soups and stews are easy to fix in quantity and are easy to divide and store in rigid freezer containers. Plan to eat them within three months. Beef hash or ham loaf, Swiss steak and gravy, meatballs and sauce, chili, stews, stuffed peppers and chicken a la king are some excellent frozen meal ideas. Cooked meat can be frozen separately in serving-size amounts. Wrap each serving in moisture-proof material.
Cooked meat freezes well for up to three months.
Cooked, deboned poultry keeps well for six months. Most cooked or prepared foods should not be thawed before heating. If frozen food is allowed to warm too long after thawing, toxin-producing bacteria may grow. That's why frozen food manufacturers tell you not to thaw a food before cooking it. Rice and noodle dishes, however, reheat more evenly when first thawed in the refrigerator.