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The Complete Idiot's Guide to Easy Freezer Meals (Complete Idiot's Guides (Lifestyle Paperback)) Paperback – April 5, 2011

4.2 out of 5 stars 16 customer reviews

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Editorial Reviews

About the Author

Cheri Sicard was the creator, editor, and publisher of FabulousFoods.com, now owned by SheKnows.com. She has taught cooking classes for Williams Sonoma and is the author of The Low Carb Restaurant Guide and Everyday American and has written for The Boston Herald, Magellan, Canoe & Kayak Magazine, and The Armchair Reader, as well as The FamilyCorner.com, iChef.com, ChefMom.com and GardenGuides.com.
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Product Details

  • Series: Complete Idiot's Guides (Lifestyle Paperback)
  • Paperback: 336 pages
  • Publisher: ALPHA (April 5, 2011)
  • Language: English
  • ISBN-10: 1615640649
  • ISBN-13: 978-1615640645
  • Product Dimensions: 7.4 x 0.8 x 9.2 inches
  • Shipping Weight: 14.4 ounces (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (16 customer reviews)
  • Amazon Best Sellers Rank: #872,256 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By Radar626 VINE VOICE on August 19, 2011
Format: Paperback Verified Purchase
Even though there are only two people in our household, there are days when getting supper prepared, cooked and ready to eat is something that cannot be accomplished unless it's cereal or a pb&j. I often prepare meals ahead of times, or freeze leftovers from big meals, but after awhile we both noticed the rut we were in when it came to choices. Though many recipes in cookbooks, magazines, online sites, etc. claim to be make-ahead and freezable, they simply do not turn out as well as if they would have if eaten the same day as prepared. A person could say that almost any meal is freezable, but that doesn't mean it will freeze well, keep well, or even taste well when it is finally cooked.

This is the latest in a very long list of sources I've used to try and expand the variety of tasteful and healthy make-ahead meals. The practical information this book includes regarding freezing foods (which freeze well, which don't, causes and prevention of freezer burn, etc.) are worth the purchase price alone. With 120 recipes, I've found it quite easy to find ones we both like and, with little tweaks, others that will work great as well. I've also had no problems halving recipes that are too large or doubling those few I've made already for large get-togethers. And best of all, after reading the incredibly helpful information in this book, I can now go back to other favorite recipes and easily figure out how to make them much more freeze-ahead friendly.

For those of us trying to lose or maintain weight, this book should be required reading. Portion sizes can easily be controlled. With a freezer full of pre-made dinners, those weekly take out orders to the local Chinese place or pizza parlor can drastically drop.
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Format: Paperback
This book was recommended to me and I read all the reviews here before buying it.
I agree with much of what others have written. It's a helpful book, but in some of the recipes I have made, I find fault with the recommendations for reheating the dishes once frozen.

In several cases, the cooking directions tell you how to freeze the complete recipe, but the reheating directions are for a partial recipe.

Case in point: page 184 - Chicken/Turkey and Mushroom-Stuffed Crepes. The directions tell you to use a 10 x 7 baking dish and fill with all the crepes (12 in all). The reheating directions are as follows:
"Bake frozen in a 375 degree oven for about 50 minutes (for a pan of 4 stuffed crepes) or until lightly browned on top and filling is bubbly".

Yes, I can figure out that I probably need to reheat the larger pan for a longer time, or defrost it overnight in the refrigerator and then follow her directions. But, a novice cook with a dining room full of waiting guests might not know how to adapt these directions.

A very helpful solution would be a chart at the end of each recipe that divides the recipe into smaller portions, tells you how to freeze each (size of pan, amount of food per pan), and then directs you how to reheat each different size option.

Another puzzling recipe: page 159 - Beefy Baked Macaroni. This recipe, as you would expect, has you brown the ground beef, and remove it from the skillet, proceeding with the rest of the prep. She neglects to mention the beef again, and you have to already be a cook to surmise when to add it back into the dish. Then the recipe says: "Spray a 12 cup baking pan with cooking spray. Divide beef mixture among the prepared pans and sprinkle shredded mozzarella over top.
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By jojo on June 14, 2011
Format: Paperback Verified Purchase
This cook book is terrific! I enjoy it so much. The first thing that struck me were the recipe selections. Cheri's choices are interesting and offer foods I want to eat, foods I want to prepare. Second, there are a lot of recipes here providing a nice diversity of meals to consider. Third, her stuff works. The how-to guides on freezer storage and the follow-up preparation are spot on. And the icing on the cake is everything tastes good.
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I got this book and immediately fell in love with it! Not only are there a bunch of great recipes but the practical information about freezing foods is hugely helpful (which foods freeze well and which ones don't, what causes freezer burn, etc). Planning and freezing meals as taught in this guide is an enormous time saver. Highly recommended!
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Format: Paperback
What I loved about this book was that it was more than just another cookbook, but instead it provides all a way to organize their eating habits and their lives. So whether you are a college student or a parent, you are given a ton of great ideas and recipes that will help you to prepare for the future and allow yourself the luxury to step back and say, I don't have to cook something fresh tonight! The author provides valuable insights into everything from breakfast food to appetizers, to dinners and more, and outside of this she is also giving nutritional advice. I also have to rave about the appendix items. The well-stocked kitchen is a valuable resource and the glossary gives you just about everything and the kitchen sink. This is a must have book!
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