Family Handshake: Where Everybody Counts: A Little Freezer Cooking goes a Long Way!

Freezer Cooking is trending this month. With the chill in the air, I think everyone is itching to turn their ovens again. Produce is in abundance and the holidays are right around the corner. So before all the crazy schedules get into full swing I love to spend time in my kitchen cooking.

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.

Ham and Swiss Sandwiches for Lunches

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.