If you like dinners like those made by Lean Cuisine®, Weight Watchers® or Jenny Craig®, you'll love this homemade alternative. You'll save money and time (cook once and make twelve dinners), not to mention you can avoid unnecessary sodium and preservatives. And unlike the commercial versions, you can season these meals to suit your taste.

For general information about cooking and packaging foods for the freezer, as well as more delicious, low fat freezer recipes, click here.

Prepare sauce by heating olive oil in a large sauté pan. Add garlic, fennel and onion and sauté until soft, but not brown, about 5-7 minutes. Add diced tomatoes and red wine. Simmer sauce for about 20 minutes. Let cool completely.

Divide side dish vegetable between six freezer containers. Lay fish fillet on bed of rice, couscous or other vegetable. Divide the sauce over the six containers, pouring over the fish. Cook in oven for 10 minutes. Cool, wrap properly and freeze.

When you're ready to eat dinner, here's how to cook your fish:

Conventional Oven: Preheat oven to 350°F and place baking dish on a cookie sheet. Bake, covered for 20 minutes, remove cover and continue cooking until heated through and fish flakes with a fork -- about 10-15 more minutes.

Microwave Oven: Microwave on high for 5-7 minutes or until fully cooked. Let stand for 1-2 minutes in microwave oven before serving.