Wrong!
It is a constant that cookery books and cooking shows by-and-large assume that you are a part of a family, usually family of 4. YouTube is full of creators producing freezers full of large trays of food for large families. However there is nothing to stop you dividing the same recipes into smaller portions and giving future you the gift of the time you save by reheating rather than cooking from scratch.
Another thing that is true is that it saves money because of supermarkets where family packs are less per 100g than smaller packs. It doesn't matter if you divide bigger packs and freeze things like meat raw or if you cook two or three times the amount you need and freeze the surplus the pennies add up even when you include the cost of running a freezer. Although you do need the money for the bigger packs up front to save money further down the line.
So, if you don't know where to start go to the freezer section of your supermarket for inspiration- anything that you can find there can be the starting point for your own variation.
Meanwhile I am making a batch of paprika chicken thighs on the stove ready to serve with potatoes and veggies or salad or rice another day.
Paprika Chicken Thighs (serves 4)
8 chicken thighs, skin on
oil
1 onion,chopped
2 tsp smoked paprika
3 rashers streaky bacon, smoked if possible, chopped
2 cloves garlic, crushed
1 tbsp tomato puree
1/2 tsp dried thyme
100 ml chicken stock
100 ml creme fraiche or soured cream (full fat, low fat or no fat do not freeze well)
Start with a pan which will take all the thighs in one layer and with a lid. Add a little oil to the pan and cook the chicken thighs skin side down for about 10 minutes, you want the skin to be nice and Brown. Remove from the pan.
Fry the onion until soft. Add the bacon and fry until it loses it's pink colour. Add the garlic and fry for 30 seconds being careful not to let it brown.
Return the chicken to the pan and add the tomato puree, thyme and the stock. Stir well and pop on the lid. Cook for about 10-15, giving it the occasional stir - you want everything to be covered with the sauce.
Check that the chicken is cooked (cut into one of the thighs and see if near the bone is pink).
Add the creme fraiche and stir well so it is incorporated into the sauce. Leave the lid off and leave to bubble for 5 minutes to reduce slightly.
Serve with rice, pasta or potatoes.
To Freeze.
Allow to cool and then freeze in portions as desired (2 thighs per person),
To serve, allow to thaw and reheat in the oven or the microwave until hot through.
