Snowy, I swear one day I will start that debate thread about stock. I will win too
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I do like to buy whole pork loins and break the down into one meal portions.
Speaking of stock, if you make beef/chicken stock and reduce it (say to make demi-stock), freezing it into a ice cube tray will make single pan portions that are great for making really savory sauces later on. We did that at some resturants I worked at.
Cheese wise... I've frozen them for a few weeks, beyond that they get freezer burn and start to loose flavor. I've never keep a block frozen for more than 2 weeks.
Now that I've been working on homemade doughs, I've been wanting to do homemade hot pockets. Make the dough and the filling, make 7-8 of them and freeze them. Then microwave them for a minute and then pop them in the toaster oven to crisp them. Quick, easy, microwaveable goodness without 70% of your daily sodium intake in one meal. Going to try this with homemade pizzas, calzones, and anything else that will be easy for Cinn to microwave on the go.
Pizza dough also is great to freeze.
This winter will be freezer paradise for me, I'm going to start killing tasty animals that frolic in the woods. Freezer full of deer and rabbit, which means no meat bought at the store.