The Freezer is officially full. SO full that we need to eat some ice cream to make some room for the coffee beans again, so it isn't all bad news!
I made 3 batches of Molasses Glazed Chicken Thighs, served one for dinner, and froze the other two. I also made a pot of Black Bean Hambone Soup, and ended up with 3 packages to freeze (2 large servings each). I made Whole Wheat Banana Bread into muffins for my daughter to take to school for her class's snack, and I managed to freeze another 16 Chocolate Chip Cookies when I was baking for a potluck last week.
I was supposed to also make up additional Bean and Cheese Quesadillas when I put them together last week, but I ran out of time (and space in the freezer).
This week the only food I plan to freeze is any meat leftovers and gravy/glaze from my Pot Roast, which I been using to flavor Minestrone Soup--a little goes a long way! I'm going to take a much-needed break from cooking... and from my family for a long weekend away. :)
2 comments:
I'm looking forward to reading more of how you do this. i am starting to try this as well. right now, i am seeing i need to allot more time during the "cooking dinner hour" if i'm going to make anything for the freezer as well. but the payoff will come...right?? :)
thanks for the ideas.
stacey @ www.gettingthroughtheday.com
It does take extra time. Some of the extra time is in the morning, say if I marinate some chicken for dinner, I might as well measure extra marinade ingredient and freeze a few extra batches.
The key for me has been to pick one or two days a week to freeze extras, then to make sure I have what I need ingredients-wise in advance.
Thanks for reading!
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