Monday, October 24, 2011

Freezer Cooking While Making Dinner: Pumpkin Puree

While assembling and baking Baked Ziti with Mini Meatballs, I hacked my 4 garden pumpkins in half, scooped out the seeds, and baked them for over an hour, then pureed them, ending up with 8 cups of puree, just what I need to make lots of Pumpkin Chocolate Chip Muffins! (I ate the extra puree... delicious!)

While making dinner on Thursday I assembled a dozen extra Bean and Cheese Quesadillas, and froze them--7 are left, which is enough for 2 meals when combined with other things.

This week I want to use my pumpkin puree to bake mini Pumpkin Chocolate Chip Muffins, and then store them in the freezer until I have the Kindergarten classroom parents over for morning coffee. I'll bake some Whole Wheat Banana Bread as we get closer to the event, too.

As for Freezer Cooking While Making Dinner, this week is another intense one, so I'll be whittling down the freezer supply a bit more rather than making plans to add to it.

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