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"Now that your freezer is packed with delicious meals, dinner can be as easy as takeout with these simple steps.  WHEN THAWING... Stews, soups, and chilis  \u2022 Place your frozen food, still sealed in a plastic bag, in a bowl or sink of hot water for 5 to 10 minutes or until it can be broken into pieces. If the food is in a freezer-weight container (usually made of thicker plastic to stop freezer odors from transferring to the food and to help prevent freezer burn), leave the sealed container in hot water until the food separates from its sides. \u2022 Open the bag or container; invert contents into a saucepan (for stovetop heating) or into a microwave-safe bowl. Casseroles \u2022 At least 24 hours but no more than 2 days before reheating, place your frozen casserole in the refrigerator to thaw slightly. If the casserole was frozen in a foil-lined baking dish (see , next page), unwrap and return to baking dish to thaw. WHEN REHEATING... Stews, soups, and chilis on a stove \u2022 Add 1/4 to 1/2 cup water to saucepan to prevent scorching. \u2022 Cover and heat to boiling over medium heat, stirring frequently; boil 1 minute to make sure it&amp;#039;s fully heated, stirring frequently. Casseroles in a conventional oven \u2022 Unwrap the frozen casserole. \u2022 Loosely cover it with foil and bake according to the recipe&amp;#039;s reheating instructions until the center of the casserole reaches 160 degrees F (check with an instant-read thermometer). Stews, soups, chilis, and casseroles in a microwave \u2022 Don&amp;#039;t be tempted to remove the carousel in your microwave to accommodate large casseroles \u2014 a microwave designed to rotate food won&amp;#039;t do its job properly without turning. (Always reheat large casseroles in the oven \u2014 see reheating instructions for each casserole, plus whether it&amp;#039;s small enough to fit in the microwave). \u2022 Unwrap your casserole; cover the top with waxed paper, tucking it under the dish (make sure it&amp;#039;s microwave-safe) to keep in place, or use plastic wrap and turn back a corner to vent. Soups, stews, and chilis should be in a microwave-safe bowl, covered with waxed paper or vented plastic wrap.  \u2022 Heat in microwave according to the recipe&amp;#039;s reheating instructions, first on Low (30%) until ice crystals are gone and you can easily stir soups, stews, and chilis, or insert knife into center of casserole. Then cook on High until food is heated through and the internal temperature of your casserole is 160 degrees F on an instant-read thermometer. Use these tips, and our freeze-with-ease meals can hibernate for three months (see previous page for thawing and reheating steps). 1. Place liquids (soups, stews) in the refrigerator for 30 minutes before freezing; casseroles need half an hour at room temp, plus 30 minutes in the fridge.  2. Wrap casseroles tightly in aluminum foil or plastic wrap; seal soups and stews in plastic bags or containers designed for freezer use.  3. To maximize space, stack bags horizontally until frozen, then store upright. Or line your baking dish with greased foil before making the casserole. Then, once the meal is frozen, remove the dish. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/cooking/tips/a17357/thawing-reheating-frozen-food/>