Thursday, July 23, 2009

Slaving Away in the Kitchen

I love to cook. I consider myself a bit of a low-rent foodie and love to try new recipes or combinations of food. My husband likes to boost my self-esteem by telling me how he is the envy of all his co-workers because of the leftovers he brings in for lunch (while I deflect the praise, it is nice to hear). The bad part is that some of these recipes take a bit of time and since I am usually preparing dinner while my husband is still at work it is oftentimes difficult with the two little ones running around like something out of Lord of the Flies.

While I cook from scratch 5 to 6 nights a week there are always one or two nights where I make sandwiches or cheese crisps or order take out. I'm cheap and hate spending money to eat out, so I have decided that this weekend I am going to make two to three weeks worth of meals and freeze them and then that way on nights when cooking from scratch isn't an option I can take those out of the freezer, pop them in the oven, and be ready to go. I used to do this quite a bit when I was working since I usually got home too late to cook. If this goes well I may start making this a part of my regular rotation just to have a few meals on hand on nights when time is of concern.

So, I plan to freeze lasagna, spaghetti sauce, taco meat, a homemade mac and cheese, vegetarian chili, and sour cream enchiladas. Anyone else have any recipes that freeze well?

1 comment:

Joanne said...

About the only thing I freeze is lasagna, and sometimes chicken soup. I often make a big batch of breaded chicken cutlets (thin sliced) and have them 2 or 3 nights running. Once plain, once with sweet peppers, then maybe a cutlet sandwich with corn on the cob. No one ever gets tired of them here.