FROZEN PASTA

I make a stir fry for supper at least once a week. I love them. I finally got wise and froze a bunch of cooked pasta ahead of time for when I am pressed for time. Using packaged vegetables from the produce department and/or frozen Asian vegetable blends, I can now make a stir fry and have supper ready in 15 minutes. Leftovers are great for my lunch the next day.

You can find the instructions at “Kitchn”: 3 Tips for Freezing Cooked Pasta

I highly recommend Dr. Joel Fuhrman's awesome book "Fast Food Genocide" and Michael Moss's book "Salt, Sugar, Fat: How the Food Giants Hooked Us." If more folks made healthy "fast food" at home rather than choosing unhealthy prepared fast food, we would have a healthier country.

What I did differently :

-Cooked 2 pounds of Trader Joe's organic whole wheat spaghetti. Drained. (since I add to the end of my stir fries, I cook it fully to my liking)

-Did not use oil

-Lined 2 baking trays with parchment paper and divided the spaghetti into 7 piles that weighed around 9 oz each

-Put trays in freezer and forgot about them until about an hour later

-Removed the piles and placed in several freezer bags, leaving a piece of parchment paper between the piles.

-When ready to make my stir fry, removed a frozen pile of pasta, placed in a small bowl, covered with hot water from the faucet for several seconds to loosen the noodles, then drained the pasta