Microwave cooking ready frozen meals

A few principles for re-heatable food that I've found over the years:

• Things with or in sauces heat nicely
• Dry things don't heat as well (plain rice, for example)
• Liquid distribution in the dish is important for even heating
• Dryer things like meats heat better when they have glazes or toppings (keep steam in)
• Things you can stir up mid-heat are nice for even heating
• Flavours improve over time, use this to make reheated dishes better
• Food continues to cook in the microwave (and dry out), so avoid overcooked. This goes double for noodles (nothing worse than mushy noodles)
• Thickened sauces (especially with flour) reheat thicker than when cooked

Microwave ovens cook primarily by spinning water molecules. Frozen water is less susceptible to this affect. I would guess that with certain vegetables, as frozen water turns to a liquid, it is quickly heated to the point that it boils and evaporates. The heating is less even than cooking frozen vegetables in a pot and leads to areas that are somewhat dehydrated and fibrous.

Try cooking your frozen vegetables in a container with a lose cover and additional water. This will allow them to cook or steam from the the outside in much like in a pot.

http://en.wikipedia.org/wiki/Dielectric_heating