This weekend, I made and froze:
- 3 small Apple Crisps
- 16 dinner roll sandwiches with Ham and Swiss (usually people use Hawaiian Sweet Rolls for this, so I used the white dinner rolls I had in the freezer and spread a brown sugar butter inside them)
- Garlic Honey Chicken
- Teriyaki Chicken
- BBQ Chicken and Potatoes
- 2 bags of Chicken Curry
- 1 quart of soup base
- a gallon of zucchini for roasting
I taught a freezer cooking class at the church. One person showed up and there really was not a lot of teaching going on. She was a pro; chopping her vegetables like a chef. She taught me a lot about not wasting. She doesn't deseed bigger zucchini and uses almost all of the bunch of celery, when chopping her veggies, for her crockpot meals and a soup base. I let so much go to waste. So I am going to try to cook like her more and see how we like it.
She had an abundance of apricots awhile back and she made a bunch of Apricot Chicken Freezer Meals. How genius, the only thing I attempted to make with all the apricots we picked was Apricot Leather in my oven, which turned out to be a total flop.
All this freezer cooking took about 3.5 hours. The one thing I like about freezer cooking that canning does not afford you is the ability to get creative. Add more vegetables, try a different meat, use a different cheese, freeze parts of a recipe, etc.
|Ham and Swiss Sandwiches for Lunches|
|All the Freezing done this weekend|
|Baby in a box from Costco|
|Some of the Freezer meals and no I am not pregnant and yes that is my stomach - ha!|
|Chicken Curry for Haystacks; my favorite. I hope I like it this way|
|How BEAUTIFUL is a stocked freezer?|